Tea For Me Please

Non Fiction for Tea Lovers

Some of my favorite tea themed reads

White2Tea Old Arbor vs Plantation

A comparatiive tasting of two raw puerhs

The Trouble with Dr. Oz

A rant about why I wish Dr. Oz would be more responsible

Interview with Misty Peaks Tea

Nicholas tells me about how he discovered the Bin family

Wednesday, October 1, 2014

Jalam Teas He Kai Unfermented Puerh

Country of Origin: China
Leaf Appearance: mottled green and brown
Ingredients: puerh tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: bright gold

Ah puerh, how I've missed you! I've been so busy with my recent move and career changes that I haven't been able to indulge much at all. Shipments from +JalamTeas are something that I always look forward to. They make me feel more connected not only to my love for tea but to the land and people that produced it. This cake was produced by Lahu people in the Bulang Mountain range. The accompanying postcard forewarned that it packed a punch and boy did it ever. The first infusion was fairly mellow but after that it opened up quite a bit. There was plenty of vegetal astringency along with an interesting fruit-like aftertaste. After a several rounds of infusions I was deliriously tea drunk (in a very good way). There was also a tiny hint of a floral quality. I found it very interesting to read that orchids are known to be abundant in the area where this tea was produced. This is a tea that I could drink all day. In fact, I think I will...

He Kai Unfermented Puerh sample provided by Jalam Teas.

Tuesday, September 30, 2014

Handmade Tea Maia Lemoniou

Country of Origin: India and Sri Lanka
Leaf Appearance: dark, varied shapes
Ingredients: Assam, Ceylon, glazed lemon peel
Steep time: 5 minutes
Water Temperature: 212 degrees
Preparation Method: ceramic teacup and mesh infuser
Liquor: dark reddish brown

As you can all tell, I'm terribly behind on tea reviews. Life just seems to get in the way sometimes. This blend was the May shipment from +Handmade Tea. What I love most about their teas is that they are truly blends, no additional flavoring beyond the basic ingredients. This one is made up a 50/50 blend of Assam and Ceylon along with some glazed lemon peel. The taste was bold yet mellow with just the right amount of astringency. The lemon was very subtle but that's the way that I like it. It wasn't very sweet, just a hint of citrus zing. It became a bit more pronounced when prepared as an iced tea. The base black teas had peppery and malty notes that meshed really well. If you love having something new to look forward to in your mailbox every month, I cannot recommend their service enough. +Caleb Brown is a flavor combo master and I've definitely been blown away by his creations more than a few times.

Find out more about Handmade Tea here.

Monday, September 29, 2014

On The Daily Tea: A Beginner's Guide to White Tea

Continuing my series on +The Daily Tea, this week I shared a basic introduction to white tea and a few different ways to prepare it. "Grandpa Style" is still probably my favorite way to brew it. Do you have a favorite white tea? Let me know in the comments! Then go check the article out here:

A Beginner's Guide to White Tea

Friday, September 26, 2014

Friday Round Up - September 21st through September 27th

Need to Know (Sept. 22, 2014)
Tea Biz is my go to source for the latest industry news. Dan Bolton reports from the North American Tea Conference and shares news about an exciting new venture for tea friend +Tony Gebely.

Tea and Wine: A Comparison
+Ricardo Caicedo does a great job of explaining the similarities between tea and wine. Having worked at a wine store in the past, I can tell you that he is right on the money. I never became very interested in wine though because tea offers a much better bang for your buck :)

Spotlight: Dona Chai
+sara shacket of Tea Happiness recently brought to my attention a brand of chai concentrate that I had not known about before. I'm a big fan of homemade lattes so I may have to pick some up.

Record Price: Makaibari
+Rajiv Lochan penned a thoughtful post on T Ching about a recent news story. Makaibari estate made headlines when one of their teas sold for a record price of $1,850 per kilo.

Are robots more likely to have good shoes or to drink good tea?
+Xavier Lugherini over at Teaconomics always gets me thinking. He sums it up best when he says "drink tea but don’t expect wonders apart from the taste and the experience". I couldn't agree more!