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It was a fall evening in 2008 that I decided to start a tea blog. In retrospect I knew very little (still do in fact.) However I did have one thing, passion, passion to learn, passion to know, and passion to try. Honestly I had no clue then what the next 7 years would entail, and what I would learn, but knowledge about tea aside, the thing I have learned is what passion can do for life, and
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by tea alberti 1. How did you start your story with tea? - I’m not quite sure if I understand your question properly. Do you mean how I first started drinking tea? I actually talked about it in the Wall … Continue reading →
Placeres una nueva propuesta de TARAGÜI para disfrutar del momento del té sabores más acentuados aromas delicados + nuevo diseño. Se incorporan a la renovada línea de té combinaciones innovadoras de aromas y sabores deliciosos Para disfrutar del té en … Continue reading →
Zona Taragüi Y el mate llegó a los bares La nueva propuesta de Establecimiento Las Marías para disfrutar del mate en más de 100 bares. Llegás al bar y además de un café o un té podés disfrutar de otra … Continue reading →
Hostmaster Pattern / teacup by New Martinsville Glass Company
Vintage Youngsware China Fantasy Pattern
Noritake China April Cook N Serve Teacup ¿dónde consigo la taza? My Eclectic Heart
Details from Willow / colección Teapot diseño by Richard Brendon
Details from Willow / colección Teacup diseño by Richard Brendon
When you consider the perfect balance of taste, tea liquid color, and processing it’s undeniable: White Peony is one of the simplest, most elegant teas around. White Peony comes from the “Large White” varietal from Fujian.
This tea is picked with the downy bud and first leaf attached. Occasionally, you’ll see the bud with two leaves.
This tea is very delicate and is handled very gently during all stages of processing to preserve bud and leaf shape, and to avoid the bruising that would create undesired changes in taste.
White Peony has a high fragrance and top dry notes of muscat. This tea is sublime in the morning to wake up to, refreshing in the afternoon, or after any meal.
With sweet middle notes of tangerine and base notes of fresh hay, this tea has a clean taste and soothing qualities. White teas have the least oxidized leaves and buds and therefore offer the most anti-oxidants of all teas. This tea is from an unusually early picking and was picked before the Qing Ming festival. This is the first time I’ve seen Pre-Qing Ming White Peony on the US market. Because of this, it’s on the rare tea page, and is extremely reasonably priced. Check it out, along with Red Circle’s other rare teas here: http://redcircletea.com/redcircleteas/black_rare/redcircleteas_black_rare.html
Purple Orchid is one of the most famous of Dan Chong teas. To me it stood out this year as heads and shoulders above the dozens of Dan Chong Teas I tried, and that has a lot to do with its provinance and when it was picked. This Purple Orchid DC was picked before April 4th, before the Qing Ming festival honoring ancestors who have passed. The date is marked on every farmer’s almanac as the beginning of the picking season. But, in rare years, under special circumstances tea buds earlier, and if the weather is just right, and the picking and processing are just right, you wind up with an exceptional tea. This is such a tea. The dry leaves have notes of lichee and purple grapes. But this tea has great character.
Wet and warm the leaves, and a surprise is waiting. Notes of dry sweet almond are evoked, nutty and slightly spicy.
The aroma of the steeping tea fills the room.
The resulting cup is creamy, caramely and nutty, and reminds me of sitting in a restaurant and a waiter passes by with another guests desert of freshly caramelized flan.
This is a sumptuous tea, indulgent and relaxing. Check out all the Dan Chong Oolongs here: http://redcircletea.com/redcircleteas/oolong/redcircleteas_oolong.html
Long Jing – or Dragon’s Well. There really is a well at the top of Shi Feng peak in Long Jing Village outside of Hangzhou, China. Shi Feng (Lion’s Peak) is where the best Dragonwell comes from. The soil is sandier, it slows the uptake of minerals and results in a delicate taste and high fragrance indicative of the best teas this area has to offer.
So how do you judge good tea – how do you know what you’re looking at? Well, when you evaluate Long Jing tea, first look at the dry leaves: They should be uniform, straight (not splayed) and the best are slightly yellow.
Have a look at a first steeping of these leaves.
And the liquid is a perfect light yellow green color and the consistency is like silk.
The classic flavor profile of this tea is sweet chestnuts and a gentle green bean taste with high notes of sweet grass and springtime on a mountain (I’m not sure that’s a flavor, or aroma, but I’ve smelled it standing in a tea field, so I’m going to go with it). Think chlorophyll. Green, a life-force taste of freshness. The flavor lingers gently for at least an hour in your mouth, and this tea gives more steepings than a normal green tea, it will steep 6 – 7 times in a gong fu clay pot and 5 – 6 times in a Gaiwan.
This year’s Pre-Qing Ming harvest festival tea is rock solid. This is the kind quality of Long Jing tea you have come to expect from Red Circle Tea – absolutely the best on the US market. Period. If by some horrible coincidence, you haven’t had the Long Jing I buy, may I humbly suggest you make this investment in the following: your tea drawer will thank you, your palate will thank you, your friends will thank you- should you be magnanimous enough to share – which you should be: great tea is meant to be shared. But you will get the deepest thanks and return on investment from your tea education. There is only one way to learn tea, through drinking it. Sure, you can talk to educators to learn about tea, ceremonies, specifics like soil content and elevation, but really learning to take tea into your culinary repertoire requires that you drink it. And on occasion you must make an investment in that learning process. You must drink good tea at some point to really appreciate tea. If you drink tea, if you want to know tea, if you appreciate tea; you can understand this tea by tasting it. And I cordially invite you to do just that!
Pre-Qing Ming Dragonwell (Long Jing) is available for sale right now at: http://redcircletea.com/redcircleteas/green/redcircleteas_green.html
Joe Clare, owner of Edmonton’s Massage Therapy Supply Outlet, doesn’t approve of the new tea stir stick single packaging. Here he is telling all about it.
Chachan Yiwei 茶禅一味 (tea zen one flavour) is the motto of teahouses like teanamu Chaya, now open Sat/Sun 12-6. At our new Chaya teahouse, we're using the Gongfu Cha ritual - it lends a Zen quality to our tea drinking. Fill the tea cup, empty the mind and getting out of your own way. Restoring the natural function of mindfulness, imagining swaying bamboo in a gentle breeze, tea-drinking for the soul! 'Let our tea cup be an extension of our hand': a touch of Zen mindfulness.
Ancient legend of teaseller accused of being witch! She flew from her cell in dead of night tkg her tea urns with! The Tang dynasty capital was chockfull of teahouses, tea pavilions, tea societies. A wonderful era! The Song dynasty saw beautifully decorated tea houses with calligraphy hangings & bonsai plants. Singers & storytellers in Ming teahouses told gripping tales of the 108 heroes from the Water Margin. Some Qing teahouses reserved a table 4 a wise old sage to whom people wd bring grievances & disputes.
Well it's a new year, and that means it's time for change. The TeaAmigos have come up on some CRAZY things in the past couple of months, so expect to see some changes very soon. We want to thank all of our loyal fans for the past year of great tea and comments. You've all been steeping well. Within the next couple of weeks, you will see a revamp of our site, with more tea than ever, even a new partnership??? Stay tuned, yakwii.
No, this isn’t about current politics.
For the last two years of posting articles to this blog I’ve been guided by the question, What is it about tea that inspires art?
In asking the question, there is an assumption that it is the spiritual aspects of the leaf that inspire. I’ve mentioned books of that theme; Spirit of Tea by Frank Hadley Murphy, Tea Here Now by Donna Fellman, Meaning of Tea by Scott Chamberlin Hoyt and Philip Cousineau, Cha Dao by Solala Towler and Three Cups of Tea by Greg Morteson and David Oliver Relin. But in almost every tea book, there is the element of spirit steeped into an ancient and profound history. They’re filled with beautiful stories and powerful images. I delight in the pretty side of tea. The elegance. The beauty. Since I write for and most often speak to children about tea, they fit well into my presentations.
But, last week I spoke to a horticultural society about tea, the plant. Questions about the health benefits came up. One man asked, “How many cups a day should we drink?” Issues with caffeine. Concerns about importing. “How do we know what’s true?”
That’s when I saw the elephant.
The pretty stories sell tea and books about tea. Knowledge of health benefits sell tea. Tea can sound so good that we can create an illusion that, the more the better. If one cuppa is good for us, does it follow that 8 per day is better? More consumers are asking questions about the real health benefits and quality control.
There’s no question about the importance of tea in the world. But, is there a problem with steering the public concept of tea to something innocent and benign? In doing so, do we erode the power of the ancient spirit of tea?
I’m reminded of the comic strip, Rose Is A Rose by Pat Brady and Don Wimmer. Rose is a gentle mother who has an inner motorcycle-riding, black leather wearing wild woman. They coexist. Her son, Pasquale, is guarded by a sweet angel who morphs into a titan if the situation requires. Pasquale needs both aspects of his angel. Rose needs her alter-ego, Vicky The Bike Rider to jump in with force.
I’ve come to think of the spirit of tea like this. The elegance and beauty and healing thrive on the power of those little leaves. In the last post to this blog, I cited the stories of two old Chinese men for whom a cup of tea was precious. Will making tea more innocent make it less precious? If we drink 8 cups a day, will each cup seem less important? In making it more convenient, do we make it seem less rare?Where’s The Elephant?
Now, we’re a month away from Expo. There will probably be more than 5000 tea people gathering in Las Vegas to drink and talk about tea. But it’s also about selling more tea. More people drinking more tea is a good thing. Adding tea to more products is a good thing. Right? It’s in chewing gum and chocolate bars. I love it! There will be samples of hundreds of teas and amazing new concepts. When attendees enter the exhibition hall the will be almost lifted off the floor by the fragrance. Classes with experts in all aspects of tea will be filled with people who need to know the best and latest to build their businesses. And schmoozing. Networking. Discussing weather conditions in China and new production in Africa.
Within the convention center will be a blend of all things tea. Technical, whimsical, historic, authentic, playful, and scientific. If it were not all part of the blend, would tea be the inspiration that it is today; the muse of painters and poets, icon of novelists and filmmakers?
My imaginary elephant looks a bit like Disney’s Dumbo with his unusually big ears making him rare and lofty.