Tea For Me Please

Syndicate content
Want to learn more about tea? Come follow my journey with the leaf. Fun and informative posts, tea reviews and more.Nicole Martinhttps://plus.google.com/103097147251455801975noreply@blogger.comBlogger1723125
Updated: 54 min 46 sec ago

Friday Roundup: December 10th - December 16th

Fri, 12/15/2017 - 17:00
Book Review: "The Tea Girl of Hummingbird Lane" by Lisa See

Maria of East Meets West Tea reviewed a novel that I really loved and often recommend to others. The Tea Girl of Hummingbird Lane is definitely a must read if you haven't checked it out already, especially if you have an interest in puerh or Chinese culture.

Sweet and Rare, Unicorn Japanese Black Tea from World Tea House

Mel from Mel Had Tea always takes such lovely photographs of the tea she reviews. This week was no exception as she shares a bit about an unusual black tea. It definitely made me smile to see that she found it at my friend Phil's Canadian tea shop.

Send the Oolong Drunk to Houston!

Cody from The Oolong Drunk, a frequent fixture here on the Friday Roundup, has an amazing opportunity to speak at the Houston Tea Festival. He's going to need some help with travel expenses to make that happen. Please consider contributing to his fundraiser.

Tea Reflections

There are few things I enjoy more than having tea together with friends. That doesn't happen as often as I would like but I get to live vicariously through blog posts like this one. Anna from The Tea Squirrel and Mike from The Tea Letter each wrote about their experiences sharing what sounds like a very unique tea.

Puerh Rescue Dot Org

Cywn's signature wit and humor always make my day when a new post appears in my feed. I too would like to volunteer on behalf of all of the neglected and abused puerh out there. Remember, a puerh tea is a living thing and it has feelings. The adopt-a-pu illustration really puts this one over the top.

WuyiOrigin Mi Lan Xiang

Thu, 12/14/2017 - 20:56
Country of Origin: China
Leaf Appearance: dark, long and slightly twisted
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: deep gold

There are some pretty cool things about being a tea blogger. Finding random boxes of mystery tea on my doorstep definitely takes the cake. I was lucky enough to have such a box arrive from WuyiOrigin, operated by the well-known tea producer Cindy Chen. I first made the acquaintance of Cindy when tea friend Eric Scott from Tea Geek mentioned how much he enjoyed the beautiful photos she shared of the Wuyi mountains. She and her husband Mr. Zhou both come from tea families and they only sell teas that their family processes.

I'm sure it has been mentioned before but I have a major soft spot for dancong, aka phoenix, oolongs. Huang Zhi Xiang was the first tea that I really fell in love with. It led me down a rabbit hole that I am incredibly happy to still be diving deep into. There are hundreds of different aromas assigned to this type of tea but the most commonly available one is probably Mi Lan Xiang. I often recommend it to beginners as a starting point to educating their palate and discovering what the tea world has to offer.

Even before taking my first sip of this tea I found myself inhaling deeply from both from the bag the tea came in and my gaiwan after the liquor had been poured out. The same sweet, floral aroma that drew me in was reflected in the cup. Mi Lan Xiang means honey orchid fragrance and I would be hard-pressed to come up with a better descriptor. I've had other examples with a more dominant honey note but this one was very well balanced, exactly how I prefer it. There was a strong feeling of hui gan, or returning sweetness, in the back of my throat after each sip.

Be prepared for a long session because these leaves keep giving. I honestly have no idea how many infusions I drank of this tea. They were all delicious though. If you've never tried phoenix oolongs, I highly recommend checking out what WuyiOrigin has to offer. You simply cannot do better than going directly the source.

Mi Lan Xiang sample provided by WuYi Origin.

Friday Roundup: December 3rd - December 9th

Fri, 12/08/2017 - 17:00
Daintree Tea and Tim Tam Slams

Char at Oolong Owl paired Australian grown tea with a sweet treat. She even tried to gongfu it (note to self: don't do that). Thanks to an Aussie tea friend my fiance is completely addicted to Tim Tams. If you haven't tried them yet, you're missing out!

6 Ways to Celebrate Your Birthday with Tea

Happy Birthday to Lu Ann from The Cup of Life! This week she brings us six great ideas to incorporate tea into your celebrations. My own birthday is coming up in a few weeks so I'll definitely be trying out a few of these.

Gui Fei: the Taiwanese Honey Tea

Gaby the Tea Guy is a fairly new tea blog that I've just discovered. In this post, he gives us an ode to one of my favorite Taiwanese oolongs. His descriptions make me want to go drink some right now. We can all give thanks to the leafhopper insect for its delicious honey aromas.

What Camera Do You Use?

Jordan from Tea-Tography gave some excellent insights into how to capture beautiful photographs of your tea. I love that she shows us similar shots from different cameras, proving that there are a lot of other factors where the difference is made. Her pictures constantly inspire me to do better with my own photography efforts.

[Paris] Yam'TCha

Get ready to start drooling. Tea friend Joo, from Made in Joo, traveled to Paris and visited a most wonderful restaurant that offers a full tea pairing course. This post is a seemingly never-ending stream of gorgeous plats of food paired with traditionally served teas. What a wonderful experience for any tea drinker!