Global Tea Hut May 2014 - Golden Vajra

My first shipment from Global Tea Hut, an awesome Autumn red tea from Yunnan.

Socially Speaking: Adagio Tea's Twitter

A case study of a tea brand who I think does Twitter the right way.

Growing Tea in New Jersey?

My foray into growing Camellia Sinensis in New Jersey.

World Tea Expo 2014: Day 2

My first World Tea Expo! I had an amazing time in Long Beach.

Wednesday, July 23, 2014

White2Tea 2013 Jingmai - Old Arbor vs Plantation

I posted some questions about how to the age of puerh tea from the leaves on TeaChat and Paul from +White2Tea was quick to respond with information and an generous offer of samples to illustrate the differences. I've got a whole batch of goodies to write about from him but in this case I did a comparative tasting of 2013 Jingmai raw puerh. One is an old arbor tea (many vendors will call this "ancient") and one is from a plantation.

White2Tea 2013 Jingmai Old ArborWhite2Tea 2013 Jingmai Plantation

In all of the photos the old arbor version will be on the left and the plantation on the right. Right off the bat, there was a definite difference in the dry leaves. The old arbor leaves had a nice shine to them while the plantation leaves looked quite dull in comparison.

White2Tea 2013 Jingmai - Old Arbor vs PlantationWhite2Tea 2013 Jingmai - Old Arbor vs Plantation

The differences in taste were very subtle at first. The plantation tea was just a shade paler and as the later infusions came, it seemed to have a lot less impact that the old arbor. I was almost reminded of the difference between true cliff and half cliff for Wuyi Mountain oolongs. The plantation tea is close but not quite there. Puerh is one of the most misunderstood types of tea and I find myself diving into it more and more lately. Hopefully as the academic interest in this category increases, we will see more agreement about what is fact and what is fiction.


Some of you might remember my tea pet who unfortunately decided that he wanted to stay in Long Beach after the World Tea Expo. I ordered a close approximation on Amazon and it finally arrived. The original was the same design but a bit nicer. This guy is chubbier and less refined but still cute. Welcome to the world of tea Ribbit II.

Jinmai Old Arbor and Plantation samples provided by White2Tea.

Tuesday, July 22, 2014

Reader Survey: What Would You Like to See Here?

There other day I asked on Twitter what questions people had about tea that they would like to see answered in a blog post. I got some really awesome responses (thanks guys!) but I thought that I would post it here too for those of you that are tweet-less. What would you like to see here on +Tea for Me Please? Is there a tea topic you'd like to know more about? Give me your feedback! Readers are what keep this blog running so keep those comments and emails coming. I love hearing from you all.

Life has been a bit crazy lately but I'm working on getting back on track with my monthly podcast and email newsletter. My boyfriend and I will be moving in together towards the end of next month. He knows I love tea but I'm not sure he's quite prepared for how deep my obsession with the leaf really is. I'll be sure to share what me new tea set up looks like once we are settled in. :)

Monday, July 21, 2014

Misty Peak Teas 2013 Sheng Yiwu Mtn Autumn Pu'er

Country of Origin: China
Leaf Appearance: compressed
Ingredients: puerh tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: orangish gold

Yiwu is probably my favorite mountain for puerh but the good stuff is getting harder to find these days. All of the offerings +Misty Peak Teas are hand made from start to finish by the Bin family. This is a bit unusual in the world of puerh so I was excited to give this tea a go. My sample had been broken off of a cake but the dry leaf was mostly whole and had a nice shine to it. The taste had the sweetness that I've come to expect of Yiwu but there was also a robust, brightly astringent quality to it. Part of that may be because this is an autumn harvest. There was some interesting fruity notes that helped break things up a bit. Although it had a lot of strength, it's not as funky as I was expecting. The flavors stayed true right up until the end and I must admit that I gave out before the tea did. I'm really tempted to indulge in an entire tong of this tea. Maybe once there's some room in the tea budget...

2013 Sheng Yiwu Mtn Autumn Pu'er sample provided by Misty Peak Teas.

Friday, July 18, 2014

A Gift of Shou


One of the advantages of managing a tea house is that I now have a place where I can meet up with tea friends on a regular basis. Sometimes those meetings are unexpected. Last Saturday I was pleasantly surprised to see +Payton Swick from the excellent blog Someteawith.me. We had several mutual friends in common and it was great to have a chance to talk shop. He was kind enough to share a bit of 1995 shou puerh that he had obtained on a trip to China. When I brewed it the tea was inky dark but surprisingly light and sweet tasting. On a hot summer day, it was exactly what I needed to recharge.

This was a great reminder that I don't give cooked puerh enough credit. I lean much more towards sheng but shou can be delicious it is own right. This was a great day at the tea house because not only did I get to meet Payton but +Mario Nicholas+Chante Ramsey and Lisa from Chambre de Sucre stopped by.