Friday, March 16, 2018

Friday Roundup: March 11th - March 17th

DavidsTea's Sun Moon Black

Michelle at One More Steep reviewed a tea this week that I have been eager to try. It's encouraging to see a larger company like DavidsTea toeing the waters of higher quality, single origin teas. I'll definitely have to try to grab some the next time I am in NYC.

Why do high end teas have less flavor?

The ever knowledgeable Imen of Tea Habitat answered a common question on her blog that I've never really been sure how to answer myself. I loved the analogy of polyphenols and amino acids playing on a teeter-totter.

China ~ Anhui Huoshan Huangya Yellow Tea | What-Cha

I've been finding a lot of new tea blogs through Instagram lately and it makes me very happy. The more the merrier! Go check out what Conor at The Steeped Leaf has to say about his first experience with yellow tea.

Blind Tasting of 2017 Yunnan Sourcing Puer

Char at Oolong Owl posted her tasting notes from a puerh blind tasting. You might remember seeing other blogger's posts about this particular tasting being included in past roundups. I've really enjoyed comparing all of their findings. I drink quite a bit of puerh but I'm not sure that I could blind taste all of these and come to any clear conclusions.

Little O by White2Tea

Speaking of puerh, Cody at The Oolong Drunk posted his review of a puerh that is on my wishlist. White2Tea's creative packaging gets me every time. I'm really intrigued by the inclusion of orange peels and the small coin shapes would make them perfect for brewing while traveling.

Thursday, March 15, 2018

Tillerman Tea Shan Lin Xi High Mountain Oolong 2017

Country of Origin: Taiwan
Leaf Appearance: deep green, tightly rolled
Steep time: 20 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: bright yellowish gold

I'm a big proponent of buying tea from a vendor who specializes in that particular tea type or region. While a company selling many kinds of tea isn't necessarily bad, it is REALLY hard to be a "jack of all trades" and still source a quality product. Tillerman Tea is a great example of that. David Campbell, the company's founder, sells only Taiwanese oolongs that he sources directly from the producers. His focus on sustainably farmed teas that are fairly priced is one I think all tea lovers can appreciate.

Friday, March 9, 2018

Friday Roundup: March 4th - March 10th

Taiwan's Winter Oolong

Linda, aka The Tea Stylist, posted a great Q&A with David from Tillerman Tea. We usually think of tea harvests as a spring event but winter oolongs are worth giving a try too. The accompanying pictures make me want to drink some right now!

2018 TRIP & TEA 101: Comparing Shaded Japanese Green Teas (ft. Kyoto Obubu Tea Farms)

Connie at Tea in Spoons explores the world of shaded Japanese green teas in her post this week. She's getting a first hand of education at Kyoto Obubu Tea Farms. From gyokuro to kabuse sencha, these are some of my favorite green teas,

How to Clean and Care for Porcelain Teaware

Lu Ann from The Cup of Life offers some great tips for taking care of your porcelain teaware. Her cleaning secrets, as well as best practices for handling delicate pieces, are sure to set you up for success. Mr. Clean Magic Erasers are my go-to for keeping my teaware sparkling.

Oolong: More Than Mid-Oxidized

Eric at Tea Geek walks us through exactly what makes an oolong an oolong. There's more to it than being mid-oxidized and he does a great job of breaking things down. Tea processing is often oversimplified but the chemical and physiological aspects are fascinating. I love that he cites his sources too!

Sup at Yunnan Sourcing

The latest post on Cwyn's Death By Tea drew an interesting connection between Yunnan Sourcing and Burger King. Their new logo certainly makes me thirsty and now I know why. Her proposal of a puerh drive through is pure genius. Who doesn't want their tea fast and hot? Cwyn's illustrations never fail to give me a good giggle.

Friday, March 2, 2018

Friday Roundup: February 25th - March 3rd


Kimberly at Tea is a Wish Your Heart Makes has been taking a deep dive into the world of puerh this year and I've enjoyed reading about her journey. This week she wrote about a sheng from Crimson Lotus. I have to echo her sentiments about their awesome packaging.

6 Great Places to Drink Tea in Portland, Oregon

Mel at Mel Had Tea gives a list of some of the must-visit tea places you can find in Portland, OR. I've known about most of these spots thanks to several tea friends who live in the area but there's a couple that I had not heard of before.

A Confession: How Not to Grow a Tea Plant

I can definitely relate to Megan's post at Biodiversitea about failures in tea plant husbandry. They can be very hard to take care of, especially indoors. It was an evil squirrel who killed off all of the plants in my case.

7 Reasons to Make Loose Leaf Tea for Others

My current day job doesn't involve tea at all and one of the things that I genuinely miss is serving tea to others. Mike at The Tea Letter put together an awesome list of all of the reasons why we making tea for others is great. My favorite would have to be having an excuse to buy more tea!

A Tea Adventure in Southern California

Anna at The Tea Squirrel visited Tea Habitat, a vendor whose reputation for high-quality Dan Congs has been well established among the online tea community. A two hour tea tasting with Imen sounds like heaven to me. Reservations are required but it sounds like this is an experience that is not to be missed.

Wednesday, February 28, 2018

The Great Mississippi Tea Company Black Tea

Country of Origin: United States of America
Leaf Appearance: dark, long and wiry
Steep time: 5 minutes
Water Temperature: 212 degrees
Preparation Method: glass infuser mug
Liquor: dark amber

I first made the acquaintance of the folks at The Great Mississippi Tea Company when I attended World Tea Expo 2015. It was super exciting to hear about the possibilities of tea becoming a viable crop here in the U.S. and I've eagerly followed their progress since then. Fast forward a few years and their first harvest was sent out to those who participated in their "Adopt a Tea Tree" campaign. I had meant to jump on board at the time but somehow never got around to it.

Friday, February 23, 2018

Friday Roundup: February 18th - February 24th

Cinn City Rou Gui Wuyi - Heirloom Tea Company

Jordan at Tea-Tography wrote a review of one of my all-time favorite types of yancha. Cinn City could not be a more apt name for a tea whose name literally means "cassia". Her photography is incredible as always.

Tea and Junk Food Pairings

Tea pairings are always fun. We often see cheese and other gourmet foods brought into the mix but what about Snickers Amanda at My Thoughts Are Like Butterflies posted a list of incredible, yet unexpected flavor duos.

2017 Waffles Shou Puerh from White2Tea

Char of Oolong Owl reviewed a puerh that has been on wish list ever since it was released. I love the retro wrapper and her tasting notes really make me want to give it a try. Plus, who doesn't love a cake that doesn't need a sharp knife to be broken apart?

Thick Matcha (Koicha) Affagoto

Jee from Oh, How Civilized must be a mind reader. I have been craving ice cream with matcha drizzled on top and in this week's blog post she does exactly that. Her easy to follow instructions are perfect for those who have never made koicha before. Culinary grade matcha is definitely the way to go for a treat like this, though.

Teas Unique Jeju Island 1st Flush Black Tea

Georgia at Notes On Tea brings us a review of a Jeju Island black tea just in time for the winter Olympics. Her recommendation of using more leaf and gaiwan preparation are spot on. South Korean black teas are dramatically different from those produced in other regions and your brewing parameters should be adjusted accordingly.