It seems like a lot of trouble to go to to make a cup of tea, but here it is.
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Wednesday, November 30, 2011
Monday, November 21, 2011
Tea Review 127 - Teavivre Premium Keemun Hao Ya
Premium Keemun (Qimen) Hao Ya
Teavivre.com
I haven't had a lot of experience with Keemun tea. A few years back I reviewed one and noted that I didn't really like the smoky notes common to this Chinese black variety. But I've sampled a few other Keemun varieties since then and I've come to like it quite a bit. I'm still not a big fan of smoky and I'm not going to race out and buy any Lapsang Souchong, but the Keemuns that I've tried lately seem to be fairly low-key as far as the smoke goes.
I was particularly fond of Teavivre's Premium Keemun Hao Ya and when the relatively small sample ran out found that I was quite sorry to see it go. It has a nice full, rich taste, with no hint of bitterness and a just a hint of that smokiness.
Here are a few highlights from Teavivre's blurb about this one:
Handmade Gongfu process tea from Qimen county, Anhui province
Dark black, glossy thin buds topped with golden tips
Makes a bold copper coloured tea
A bold but smooth, fruity taste with a lingering, mellow aftertaste
Rated as the best of Chinese black teas, Keemun is an absolute delight to drink. TeaVivre's Premium Keemun represents the highest quality of this tea generally available to the public, and has a taste, aroma and appearance that completely justifies its reputation as one of the best black teas in the world. Handmade in Keemun's birthplace of Qimen, this tea is simply stunning.
Sample provided by Teavivre
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Mighty Leaf on Sale Today!
Thursday, November 17, 2011
New Book on Chinese Tea Culture & Benefits
The Fine Art of Preparing and Drinking Tea
(from a press release)
As China makes its presence felt on the world stage, Western and Eastern culture are mingling in new and exciting ways. Chinese epicures are learning to appreciate fine wines and Westerners are learning that there is a great deal more to tea than we have experienced up until now.
Daniel Reid, best-selling author and a leading expert on Chinese philosophy and medicine, passes on the joys and health benefits of Chinese tea in his new book, The Art and Alchemy of Chinese Tea.
Reid helps the reader navigate through the kaleidoscopic variety in Chinese tea, with its broad range of flavor, fragrance, and other distinctive traits, while also detailing how and why these teas can protect health, prolong life, and enhance mental performance.
The Art and Alchemy of Chinese Tea is for tea lovers, for everyone interested in the value of drinking tea to our health and wellbeing, and for those fascinated by Chinese culture and history.
Mighty Leaf on Sale Today!
Tuesday, November 15, 2011
Monday, November 14, 2011
Certified Tea Blending Opportunity
Certified Tea Blending Opportunity
(from a press release)
Beautiful San Diego sets the backdrop for an intensive 2-day hands-on Certified Tea Blending Course at the Courtyard by Marriott Liberty Station in San Diego, California, January 19 – 20, 2012. The course will be led by Certified Tea Master Diego Morlachetti, Executive Director of the Escuela Argentina de Té in Rosario, Argentina, a licensee of the American Tea Masters Association. It will be followed by 3-months of intensive home study involving various blending formulations and periodic online sessions for support. The course will focus on the hidden secrets and mysteries of tea blending and professional techniques for developing both traditional blends and signature formulas.
With blended teas the first choice among many tea drinkers today, registrants will be trained in blending various types and grades of tea with other teas and with ingredients like herbs, dried fruit, flowers, flower petals, and spices, including Ayurvedic formulations. They will learn to create professional blends, based on traditional formulas and current market demand, achieving results based on the technical criteria acquired during the course. They will also learn to determine the freshness of the ingredients they are using in the mixing and blending phases to assure a natural and satisfying taste.
The course is ideally suited for tea business owners and managers, restauranteurs, wine someliers, chefs, caterers, tea aficionados, industry suppliers, and others who wish to incorporate tea blending skills into their daily lives or current profession.
more
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Sunday, November 13, 2011
Monday, November 07, 2011
Saturday, November 05, 2011
Tea Review 126 - Teavivre Xinyang Maojian
Xin Yang Mao Jian Green
Teavivre
This is the fourth and last of the samples I received from Teavivre. While I liked the others (two black and one green) I think I liked this one a bit more. I don't have a lot of experience with this type of tea, but I wouldn't mind experiencing it again. The dry leaves had a great aroma and the tea itself had a rather strong flavor, I thought, for a Chinese green tea.
Here's what Teavivre has to say about this one:
Xinyang Maojian is a traditional Chinese tea with a history stretching back over 1,000 years. Its name comes from the area it was first grown – Xinyang county in Henan – while Maojian refers to the teas appearance (fur covered tips of the leaves). Xinyang Maojian has a distinctive appearance and taste compared to most other Chinese green teas, that originated and are grown mostly in the warmer Fujian and Anhui provinces. This tea's leaves are generally smaller, with a darker green color, and its taste, while still unmistakeably that of a premium green tea, has a stronger, bolder character that sets it apart.
TeaVivre's Xinyang Maojian is grade 1 tea, made from the Spring picked leaves that produce the best quality and best tasting teas.
Sample provided by Teavivre
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Wednesday, November 02, 2011
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