Tea

If you were at all intrigued by the sampling of the 2009 Kim Jong Yeol (Butea) aged and re-roasted balhyocha from Pedro at O5tea, you may also find this post interesting. Once again it offers an interesting perspective on aging balhyocha. What is interesting about this tea is that it was picked from the same area, produced with the same methods, and by the same people that produced the 2011 and 2012 "ZeDa" brand balhyocha that is sold by Sam of Good Green Tea. The 2011 post states: "Sam acquired it from a small farm from Sancheong, Jiri Mountain, and that is was completely wild tea. He claimed that Mr. Hong has over 50 years experience making tea and that he makes it all by hand with only the help of his wife. Mr. Hong makes only Hwang cha (balhyocha) with his tea leaves and only produces 15 Kg per year (he keeps 5 KG of this tea). The production of this tea is all natural and even includes air drying the leaves on big heated boulders during night time instead of the standard ondol heated floors which are commonly used to produce balhyocha." Although one did try many 2006 balhyocha back in 2006, this is the oldest aged sample of balhyocha one has yet to try. 2006 was an excellent year for Korean tea and produced a great harvest. With that said, this should be an epic tasting... The dry leaf looks much the same as the 2011/2012 but smells of old musky smells. It carries a deep aged odour of sweet black cherry in the distance mixed with a very slight deep forest note. These leaves are stuffed in to a warmed pot.The first infusion is prepared with hotter water than what one would normally use for a balhyocha, a short rest in the cooling bowl. This first pot is light, juicy, watered-down fruity-pear taste. This initial taste disappears among the faintest date-woody-raisin tastes before disappearing on the breath. The mouthfeel is flat and watery- it supplies a light coating to the mid-deep throat. Clearly hotter water is still required.The second pot is filled with water that is quickly transferred from the cooling bowl. The taste opens with creamy, spicy, thick, malted-apricot notes with hints of bitter coco and tobacco underneath It is these tastes of coco and tobacco which are last to disappear on the breath. Seconds later a thin woody-forest note skirts underneath The mouthfeel is thin and taught, expansive in the mid- and upper- throat. Third pot comes with more pronounced woody-forest tastes which were just underling in the last infusion. They now mix evenly with the spicy-malted-apricot notes. There is a depth to all these tastes. The creaminess and thickness of last infusion is less here. There slightly more coarseness and dryness mixed in now. The throat feel is substantial now especially in the deep-mid throat. The sensation is that of a cool opening feeling there. The qi of this tea is very soft, ones face softens and a subtle warm tingling sensation is felt throughout the body. Minutes later a woody taste is left in the mouth. The fourth and fifth infusions are much the same as the third. The tea is just starting to become more watery now. There is a light, slightly malty-juicy-wood monotone flavour now dominating the profile. A lingering sweet malty-apricot taste lingers minutes later. Qi is strong now on the mind but almost unnoticeable on the body. The qi accumulates lightly in the chest making it feel light. The sixth, seventh, and eighth infusions are becoming more simple. It is a barely spicy, malty wood taste with a deep woody edge. As the infusions become more watery now they develop and thin-watery, sweet, malty, vague fruitiness, with raisin tones. Some tangy wood notes linger in the breath minutes later. The taste has a simple purity to it. These leaves are put to some overnight infusions which pull out a malty-sweet, juicy-apricot fruit taste with a thin barely noticeable woody bottom. The thin coating of fruit is long in the mouth. The second overnight infusion is a wate

Here's another article I recently wrote for The English Tea Store blog. Does Your Tea Site Need A Makeover? By William I. Lengeman IIIBack in the 70s I had some pretty fine bell bottoms, if I do say so myself, and some eye-catching silk shirts and a nice pair of platform shoes to round out any ensemble. I know fashions have a way of coming around and I don’t have any of those snappy duds anymore but even if I did I wouldn’t wear them. I’m not obsessed with my appearance but I still don’t want to be seen in public in clothes that are so outdated. Which is to suggest that appearances do count for something. If you disagree, stop and think about what you wore to your last job interview. All of which occurred to me when I came across a tea site recently that would have been considered...moreCuisinart TEA-100 PerfecTemp Programmable Tea Steeper

Whew. The name on some teas really are a mouth full. From what the Tea Emporium’s website has to say this tea is worth its moniker. I thought that I would share it here. This is a super premium White tea plucked from the 100% pure and young AV2 clonal bushes of this prestigious plantation in Darjeeling. Only one leaf and a bud is plucked by the expert pluckers of this garden during the early hours of the morning as a result of which the made tea has a very attractive ornamental look in this state. The dry leafs also gives out a refreshing aroma of fresh fruits and flowers. This is a very pretty tea with the long wiry leaves that come in colors of gold, greyish green, olive and a dark blackish green. I don’t agree about the aroma however as to me it gives off a sweet grassy aroma with just a touch of fennel. Quite appealing but nothing fruity or floral about it. Following the suggestions of the website I set the leaves up using 185 degree water and a steep time of 4 minutes. (Actually they just suggested the time so you will probably have to play around with temperatures.) The resulting brew is a darker gold. The liquor has a light fragrance of spice and citrus playing nicely with the sweet grass. This tea is rather interesting. When sipping I am really reminded of a crisp white wine. There is the dryness to the tongue, the whispers of different flavors that you coax can tease until they fade or morph into something else entirely. This would be the perfect tea to introduce wine lovers to white teas. Perhaps serve it to them in a wine glass? This incredible tea has put Tea Emporium on my list of vendors to stalk and I am really looking forward to enjoying more of their teas. Would I purchase this tea? In a hot second. The fact that they offer free shipping if you order over $59 worth of tea makes it all more appetizing.

The Des Anges from Nina’s Paris Tea Information: Leaf Type: Black Where to Buy: Nina’s Paris Tea Description: Strawberry pieces, vanilla, and strawberry flavors. Learn more about this tea here. Taster’s Review: The Des Anges from Nina’s Paris is a nice simplistic tea with subtle flavors. I can appreciate the way this tea is not over done with flavorings. I can taste the black tea base, the strawberry, and the vanilla, and none seem to be fighting with another for focus. It is a pleasant cup of tea. I am not quite sure that it is strong enough to hold up to creamer or sweetener but I think that it would give it a nice kick and jack it up a notch. It is rather a no fuss, simple, enjoy me as I am tea. That is not to take away from the blend, but if you are looking for an in your face flavor, this isn’t it. However if you often time flavored teas too flavorful and prefer a subtle hint of flavor to your tea, then this is bang on! This tea also is not very sweet, which is nice, a lot of flavored teas are too sweet. This taste a lot more like some fresh strawberries had been infused in the tea with a splash of vanilla flavor. I do not find the vanilla to give the tea as much of a creamy flavor and the mouthfeel is very light as well. Overall a nice change of pace in a flavored tea. The post The Des Anges from Nina’s Paris appeared first on SororiTea Sisters.

Longview Estate is situated at a relatively lower altitude in Darjeeling. The relatively moderate temperatures allow for a slightly earlier harvest time compared to estates at higher altitudes. As a general rule the quality of these teas cannot compete with that of the higher altitudes but they have been know to surprise See three short but nice posts on Longview Estate here.This sample comes from Lochan Tea (surprise). Let us inspect the leaves as the lid of the kettle shakes in the distance...Dry leaves smell of subtle sweet fresh dates with edges of fresh grape and florals balancing out the odour.The first pot delivers medium notes of forest and yams and some perfumey, slightly heavy florals. It has a long distinctly floral-candy sweet aftertaste which lingers on the breath. The mouthfeel is light and leaves a viscus feeling in the mouth.The second pot delivers a gummy, almost rubbery, but distinctly strong perfumey floral taste. The heavy perfume of flowers lingers for a while in the aftertaste with edges of sweet candy-like edges. The mouthfeel is soft and viscus and is mainly located in the mouth and tongue. The qi is uplifting and calms the mind nicely.The third infusion tastes of Thrills gum, a grapey-soapy-floral taste of light, sugary, candy like subtle sweetness. The taste is monotone but enjoyable and creeps into the aftertaste.The fourth offers a bland watery grapey initial taste with still substantial grapey-candy-like sweet aftertaste which lingers minutes later.Peace

A snippet from Anthony Bourdain's new CNN show, Parts Unknown, in which the infamously carnivorous host visits Myanmar and feasts on a salad that includes tea leaves. Adagio Teas - Best Tea Online

Tea Information: Leaf Type:  Green Where to Buy:  Aiya Tea Description: Premium Sencha is one of the most prized Sencha teas available in Japan. Learn more about this tea here. Taster’s Review: This Premium Sencha Green Tea from Aiya is easily the freshest Japanese Sencha tea I’ve ever had the pleasure of tasting!  The freshness is due to the fact that Aiya’s teas are packaged in sealed tins.  Not just a closed tin, not even just an airtight tin … but sealed … like a tin can.  You know, the kind where you pull the ring and peel back the lid.   Aiya takes the freshness of their products very seriously! And while I might have been skeptical before popping the ring and peeling back the seal … after smelling the tea inside the tin and more importantly, after tasting it … I’m a believer!  This stuff is fresh!  The aroma smells like a combination of freshly cut grass and kelp.  Not just “freshly cut grass” but the scent of the air as I mow the lawn.  As in JUST cut grass.  That is to say, it smells very fresh. While it smells like a cross between grass and kelp, it doesn’t taste so much like these two things.  There are grassy notes, yes, and perhaps even the faintest kelp-y note, the overall flavor is much more like steamed green veggies.   A distinct “green” taste. It is sweet, and there is a savory quality to it too, and I’m finding this contrast to be very satisfying.  It has a brothy kind of taste and texture, and it makes for a soothing beverage.   As I continue to sip, I start to notice an astringency to the tea, it is more of a “tangy” sort of astringency rather than a drying astringency … there is almost a citrus-y quality that goes along with it. I’m loving the complexity to this tea … each sip brings with it a new discovery.  It’s a wonderful journey in a teacup – and I expected no less from Aiya.  I’ve always been so impressed with the quality and the flavor of their teas, and they are a company I feel good about recommending to all my readers! The post Premium Sencha Green Tea from Aiya appeared first on SororiTea Sisters.

The Tea Can Company is a company that specializes in tea cans rather than tea. Their focus is on providing private labeling for weddings, parties, businesses, etc. They have a very small selection of only 10 teas, this one being their only oolong option. Their teas aren’t what I’d consider high quality tea, they’re marketed toward the average tea drinker or someone who may not even be into tea at all that is looking for a personalized gift or for a tea tray at an office meeting. I only recieved one bag of Tea Can Companies Raspberry Oolong so I chose to brew for 5 minutes in about 6 ounces of water at 190 F, your typical oolong temperature. There were no brewing times or temperatures listed on the packaging and this tea comes in pyramid sized bags. Surprisingly the tea tag attached had no design or marking on it at all, a bit disappointing. Maybe you can customize this part if you were to order? The ingredients listed are partially oxidized Ti Guan Yin oolong tea with raspberry flavoring, apple bits, cranberry bits and hibiscus. When ever I see flavoring to a tea I get a bit discouraged. You can smell the hibiscus and sweet notes of this cup, as far as flavor this cup is really lacking for me. The flavor is nothing spectacular. It’s not horrible though, it’s a good simple easy drink. The Tie Guan Yin is a faint taste, the fruity flavors take center stage with a strong cranberry bit to it and a hint of sweet apple. I could see this being more of an iced tea for summer with the fruity flavors. Overall, I’m not completely disappointed, but I’m not thrilled over this cup either. I’d give it a 6.5.

Even though I don't use teabags, the machines that make them fascinate me. Imagine a machine that takes the processed tea leaves and dumps a small amount into a little bag, adds a string, adds a tag, and does this by the thousands. Wow!Read the rest of the article on The English Tea Store Blog.© 2013 A.C. Cargill photos and text

Even though I don’t use teabags, the machines that make them fascinate me. Imagine a machine that takes the processed tea leaves and dumps a small amount into a little bag, adds a string, adds a tag, and does this by the thousands. Wow! Of course, teabagging machines are part of a line of machines […]