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Archive for the ‘Varieties’ Category
Monday, March 1st, 2010
One of our tea suppliers often tosses in samples of new teas he is considering offering in the future. With our most recent order came a small tea cake labeled Dark Rose, a dark tea. I have not had this product or even this variety of tea before. This is definitely a fermented tea, but not as earthy and complex as Pu-Er’s or Toucha that I have been trying recently. It was much smoother.
I am a little concerned that I did not properly prepare it. The directions that came included called for a very short steep of only one minute in boiling water in the cup. I followed the directions and got a very thin liquor which was sweet, but wonder if the tea cake should have been broken up more so the leaves could expand fully or given it a longer steeping time. If anyone is familiar with dark tea preparation please post a comment. As I have time to research dark teas further, I will elaborate on what I find.
Posted in Dark Tea, Preparation, Teas Tasted | No Comments »
Monday, February 8th, 2010
I have been drinking Keemun (Qimen) teas a lot recently. It is hard to believe that this variety of China Black teas are not often consumed by the Chinese. All the stranger because as I learned from my copy of the New Tea Lover’s Treasury that is on of China’s Ten Most Famous Teas. I guess this is good for those of us living in the west because there is more for export.
The sample that Cat and I have been drinking this week is wonderful with bright flavors. I love watching the leaves slowly unfurl in the infuser imparting the liquor with a deep amber color. The aroma is quite something too like toasted bread with an almost honeyed sweetness. Our tea seller tells us that Keemun was one of the original bases for some of the original English breakfast blends. Blending is fine, but this sample stands up all on its own.
Posted in Black, Teas Tasted | No Comments »
Saturday, March 17th, 2007
I ran through my all the teas that I keep at my desk yesterday, except for this packet of matcha, a finely ground green tea from Japan. I had been putting off drinking it because the preparation is different from the teas that I normally prepare. I thought it would be difficult to get a good infusion because proper matcha preparation is at the heart of the elaborate Japanese Tea Ceremony. After poking around a little on the web, however, I found that like most tea you drink it as you like. The only hard and fast rule being that you not use boiling water in the preparation of matcha.
I put teaspoon or so of the fine powdered tea into the cup and wisked it up with a spoon (I did not have a regulation bamboo whisk with me). I am still playing around with the concentration of matcha to water. If you never have had tried this drink it is surprisingly thick and frothy because the tea powder is suspended in the cup.
Posted in Appreciation, Green, Teas Tasted, Varieties | No Comments »
Sunday, March 11th, 2007
Cat and I always enjoy a cup of Earl Grey. Recently, however, the blends that we have tasted have been either too weak or too overpowered by bergamot. This weekend we served some of our friends TeaSource’s Earl Grey White Tip. It was fabulous, quite well balanced and very aromatic. The bergamot flavor was subtle and the infusion was robust enough to handle the addition of milk. Kudos to Bill Waddington and the rest of the folks at TeaSource.
Posted in Appreciation, Black, Teas Tasted | No Comments »
Monday, February 19th, 2007
This past weekend I had some 2nd Flush Darjeeling, I cannot remember the estate right now, but the leaves came from SerendipiTea. We had a pot after breakfast and it was a bit weak, even after steeping for four minutes. The aroma from the pot and the leaves were very nice full muscatel, but out of the cup it was very thin.
In the interest of full disclosure, Darjeeling is not my favorite, but this one seemed weaker than most. I’ll try it again but it probably needs to be steeped upwards of five minutes to get the full flavor as the seller’s site suggests. Better luck next time I guess.
Posted in Appreciation, Black, Teas Tasted | No Comments »
Friday, February 9th, 2007
I’m here at my new Synotac home, enjoying the last of a Mao Jian green. Robin Stevens, a contributor to Fresh Cup Magazine, sent some along with her last article. It was made the women of Nanchang Women’s College in Taiwan. The liquor is quite light in color and has a subtle flavor, a little astringent (or is leftover from my yogurt?). Anyway, it’s rolled into tiny strips, around half the length of a silver needle and looks a heck of a lot like it as well—lots of tips. It’s a nice retreat from the (I know, horror of horrors!) machiatto I had this morning. I’m going to try and get a few infusions out of it, as I steeped it for only about a minute—let’s see what it will hold. Glad to be a part of TBD. Thanks Cat and Ben for creating the site—it’s very nicely done. i’ll be back… David
Posted in Appreciation, Green, Teas Tasted | No Comments »
Friday, February 9th, 2007
Thanks to my fading cold, I don’t have the overwhelming need to constantly drink a hot watery liquid. And on the upside, I can now taste my tea again. This morning, I trying out a new organic Earl Grey. It’s from a mystery distributer, but it smells lovely.
Sadly, it’s just doesn’t taste that good. While I’ve been having mixed luck with my tastebuds and Earl Grey tea, this one is a bit harsh in a more absolute sense. Organic teas seem to be harsh in my limited experience. But, boy does that bergamot smell good!
Posted in Black, Teas Tasted | No Comments »
Thursday, February 8th, 2007
What’s in your cup? I started the day off with pot of Keemun Hao Ya from the folks at Rishi. Most of their description is apt, but did not get the smoky taste they note. Overall a robust cup to start the day and do the people’s work.
Special thanks today to Cat, my loving wife, who has created this space for you and me to talk tea.
Posted in Black, Teas Tasted | 1 Comment »
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