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

Monday, September 1, 2014

The Daily Tea: A Beginner's Guide to Green Tea

+The Daily Tea and I are kicking off a series of tutorials for beginners with an article all about green tea. I'll be comparing eastern and western brewing methods. More articles will be following over the next few months about each category of tea. Check it out on their site now!

A Beginner's Guide to Green Tea

What is your favorite type of green tea? Do you have a tip or trick that I missed? Let me know about it in the comments!

Friday, August 29, 2014

Onward, Upward and Outward

Life has been a bit crazy for the last few months. While I've managed to keep the blog going I've been worried about not being able to give it my all. For those of you who don't already know, I am no longer the manager at Tea Drunk. I won't go into the nitty gritty here so let's just say that I learned a lot. While searching for a new career move, I interviewed with quite a few different tea companies. That was definitely an interesting experience. Could you believe that one company didn't hire me because I didn't look alternative enough? Too bad I still haven't gotten that tea tattoo I wanted!

In the end I accepted a position as an assistant manager at David's Tea. This surprised some tea friends but at the end of the day, I'm still doing what I love. I get to drink tea all day while helping New Yorker's discover their love for the leaf. My location is the Chelsea store (in case you want to help me out with some extra sales, lol). It's been a great experience so far and I am looking forward to growing with them as they rapidly expand here in the U.S. What's even better is that I am finally starting to get some work/life balance back. I had forgotten what weekends felt like!

In case all of that change wasn't crazy enough, I'm also moving in with my boyfriend this week. I'm not sure he's completely prepared to live with used leaves in the sink and tea gear everywhere but that will come eventually. All kidding aside, he's very supportive of my tea habit so I'm a lucky girl. I'm excited to finally be able to display my teaware properly. I'll be sure to post pictures once I've got everything set up. I'm also really happy that I'll now have a futon of my own for passing tea friends to crash on when they are visiting New York City.

Disclaimer: The opinions expressed on this site are my own and do not necessary reflect the views of DAVIDs TEA.

Thursday, August 28, 2014

Hankook Tea Brown Rice Green Tea

Country of Origin: Korea
Leaf Appearance: deep green, lots of roasted rice
Ingredients: green tea, roasted brown rice
Steep time: 3 minutes
Water Temperature: 200 degrees
Preparation Method: mesh infuser and testubin
Liquor: pale green

I have been wanting to try this tea ever since I saw Bonnie write about it on Thirsty for Tea. I have a weakness for genmaicha but this isn't just any brown rice tea. It's South Korean! There is a higher ration of leaves to rice than you will usually see in a genmaicha and the rice is roasted rather than popped. I rarely make an entire pot of tea but this one called for it on an unseasonably chilly day. The taste was sweetly vegetal and mellow with a wonderfully comforting quality to it. There was an almost buttery affect that I've not experienced in this type of tea before. It had just a hint of astringency but it never bordered on bitter. At $9.99 for 40g, I'd definitely consider keeping this one in stock permanently (if I didn't have tea coming out of my ears at the moment). I shared some with my brother as he was recovering from a bout of stomach issues and he enjoyed it as well.

Brown Rice Green Tea sample provided by Hankook Tea.

Wednesday, August 27, 2014

White2Tea 2002 White Whale

Country of Origin: China
Leaf Appearance: somewhat dark, tightly compressed
Ingredients: puerh tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: dark amber

I cannot stress enough what an awesome vendor +White2Tea is. I posted a total newbie question on TeaChat about how to tell the difference between "ancient" and young plantation teas. Paul reached out privately offering samples that he thought would help me to understand. Included in the treasure trove that arrived a few weeks later was a brick of White Whale. I had heard quite a bit of buzz about it from fellow bloggers and on Steepster. Things have been a bit crazy so it had been way too long since I had a good raw puerh when I finally got a chance to sit down and enjoy some. The taste was earthy with a pine-like smokiness and notes of camphor. There was very little astringency and the thick mouth-feel made it feel even smoother. Strangely enough, I was reminded of the rosin that I used on my violin when I was in grade school. That might sound unpleasant for some but it was a nice sensory memory. Holy cow! I must have lost some of my tolerance because I was tea drunk very quickly. As I said when I logged this one on Steepster, Is it the best puerh I've had? Of course note. Is it the best $15/100g puerh that I've ever had? Absolutely!

2002 White Whale sample provided by White2Tea.