Spring is here. Winter's fury (a relative term - it's 81 here in Tucson as I write this) will gradually abate in the northern hemisphere. More importantly, for tea drinkers, spring will bring brand spanking new batches of tea.
One of the most coveted of all spring greens is the Japanese variety known as shincha. As O-Cha.com noted in their newsletter this week, "shincha is green tea from the very first harvest of the year which is packaged immediately for sale." Get the lowdown on their shincha harvest here.
Spring teas also merited a mention in the Imperial Tea Court newsletter this week, with Teamaster Roy Fong headed to China to pick out the best of the bunch there. As the newsletter noted, "It's time to start picking the earliest green tea, then the more mature green teas and oolongs, then jasmine will bloom and jasmine tea season will be upon us. In short, for several months beginning in April there will be a bounty of new tea arriving in our warehouse."
If robust black tea is more your...cup of tea, check out this piece from Steph's Cup of Tea on East Frisian. This is a blend that's quite popular in the region of northwest Germany from which it takes its name.
And don't forget Korean tea, which merited several paragraphs in a recent edition of Gourmet. For more thoughts from a tea blogger based in South Korea, refer to MattCha's Blog.
Stay tuned for more World of Tea, an occasional feature that gathers tea-related dispatches from around the globe.
Image: O-Cha.com
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