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

Friday, October 17, 2014

Friday Round Up - October 12th through October 18th

Obsessed by Tea and How to Know
Cwyn's brand of wit and sarcasm are just my cup of tea. This list definitely speaks to much of my life as an obsessive tea drinker. Especially the part at the end about having to pee...

Matcha Cornflake Clusters
+Bonnie Eng is at it again! This recipe had me drooling (and making a mental note to pick up some culinary matcha). I thought that the poppy seeds added a unique touch.

Teaity's Quick Guide to Tea Certifications
There are so many tea certifications out there, its hard to keep all of those logos straight. +Teaity posted a really handy guide that clears everything up a bit.

A Complete Guide to Loose Leaf Green Tea
+Scott Anderson over at Tea Minded recently penned an incredibly thorough guide to green tea. I love how much effort to went into this post! He covered everything from the different grades of sencha to health benefits.

Chinese Marbled Tea Egg Recipe
I still haven't tried making tea eggs but Tea Galaxy gave me some inspiration with this guest post from +MayKing Tea. I'm not a fan of hard boiled egg yolks but I'll eat anything if you put tea in it :P

Thursday, October 16, 2014

Beau Bien Fine Foods Apricot Darjeeling Preserves

I love finding tea infused treats almost as much as I love finding new teas to drink. Recently +Joseph Wesley Black Tea was serving uptea in NYC at Michele Varian Home Design. I stopped by to say hello but my eyes lit up when Joe told me to try these apricot preserves that were made using his Darjeeling. It was amazingly delicious! The texture was perfect and I loved that the Darjeeling was really able to shine through. I've been spreading it on toasted English muffins and sipping his 2014 Classic Chinese (review is in the works). If you are in the Detroit area I definitely recommend picking up a jar...or two...or three...or four.



Wednesday, October 15, 2014

White2Tea 2007 Repave Cake

Country of Origin: China
Leaf Appearance: somewhat dark, mottled greens and browns
Ingredients: puerh tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: dark amberish gold

Ah puerh, how I've missed you! I had heard a ton about this tea from friends on Steepster and Instagram. The base material was stored in Menghai for seven years before being pressed in 2007. The taste was vegetal with woody notes and a hint of camphor. There wasn't a lot of bitterness but it still packed a punch. It was slightly smokey but not unpleasantly so. The mouth-feel was fairly thick and brothy. I lost count after ten consecutive infusions but the leaves definitely could have gone for a few more rounds. One of the things that I love about +White2Tea is that they are very upfront and honest about the sourcing of their teas. For example, on this tea's page they say "We are unable to say with certainty the age of the trees, but the material is very good quality.". It's become far too common for companies to babble about ancient trees. Unfortunately it is now out of stock but there is more on the way.

2007 Repave Cake sample provided by White2Tea.

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Several infusions into Repave from @white2tea. I may be tea drunk :-P #ilovetea #puerhaddict

Tuesday, October 14, 2014

I'm the Customer of the Month for Seven Cups!

Seven Cups Fine Chinese Teas (+sevencups), one of my favorite tea companies, chose me as their customer of the month for October. How exciting is that!?! They featured a little snippet about me in their newsletter and I got a free bag of the tea of my choice. I picked their Huang Guan Yin since it's been on my wish list for a while now. Lucky for me it was the very last bag. A review will be coming soon. I love when brands take the time to recognize their customers and they do it every single month. If you haven't given their teas a try I highly recommend them, especially the Huang Zhi Xiang. There is a review in the works for the 2012 harvest but the 2007 is one of the first teas that I really fell in love with.

Monday, October 13, 2014

Tearroir Everspring (Spring 2014)

Country of Origin: Taiwan
Leaf Appearance: deep green , tightly rolled
Ingredients: oolong tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: pale greenish gold

I'm a sucker for a tea with a good story and I just had to give this one a try. According to Tearoir's website, "The teamaker behind the Everspring is known as “Grandma Fang,” one of Taiwan’s only female tea-master entrepreneurs.". 'Nuff said, take my money! At $8 for 50g, it's an absolute steal even without a great story. The leaves looked like a typical Nantou style rolled oolong. They were quite tiny but don't be fooled, oolongs expand quite a bit. The taste was really mellow at first, a bit vegetal and sweet. Baby spinach and sugar snap peas definitely came to mind. Then I started picking up a wonderful floral quality in the aftertaste that lingered long after each sip. Rather than a perfumy orchid like I had been expecting, it was much much lighter. I had a hard time pinning it down to a particular flavor note. Weirdly enough, I had visions of the Queen Anne's Lace that I used to pick as a child. If you are in the market for a Taiwanese oolong, I definitely suggest giving this one a try. In case you missed my podcast interview with the guys from +Tearroir Tea, you can check it out below!

Everspring (Spring 2014) was purchased from Tearroir.

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