Wednesday, December 30, 2015

A Year In Tea: 2015

This year has been an exciting one for me. That is probably part of what has made it seem like 2015 flew by. It started off with a bang in January when I launched my quarterly journal. What started as a tiny little email list has ballooned to 700 tea lovers. It has been a lot of work but each issue is truly a labor of love. I've been incredibly blessed to have some of the best in the biz contribute articles. I had the opportunity to help Lucy from Silver Needle Tea Co. at NY Now. I was invited to a matcha meditation at the Shinnyo Center and served tea at the NY Travel Fest. I spoke at World Tea Expo and was incredibly honored to win the award for Best Social Media Reach. Amazing experiences like having a cha xi in Bryant Park and afternoon tea at The Lowell made me even more grateful for everything that I get to see and do because of this blog.

Over the course of the year I also:

  • Reviewed 100 teas, bringing the lifetime total of this blog to 912! The actual number of teas that I've drunk is likely a bit higher since I don't write about everything that I come across.
  • Read 16 books on or related to tea. A good portion of those still need to be written about here.
  • Published my first article on World Tea News

Over the summer I continued to keep my dream of working in tea alive by becoming a Teavana partner. It's been an interesting journey for many reasons. I've felt more challenged yet also fulfilled than any other job I've had. My passion for tea is celebrated and encouraged. The same could not be said for other tea places where I have worked. To my surprise, there's been more than a few people who expressed their disbelief and in many cases disgust at the very idea of working for "them". It bothered me at first but at the end of the day what other people think will never pay the bills or put food on the table.

2016 promises to be even more of a whirlwind. I've been notified that my proposal was accepted for World Tea Expo in June. I'll be speaking solo this time around which is both exciting and terrifying. +Tea for Me Please turns 8 years old in October. I decided it was about time for a bit of an update. Let me know in the comments what you guys think of the new look. I've been lucky enough to receive wonderful notes, messages and packages of tea from many of you this year. Thank you all for coming along on my journey with the leaf!!

Monday, December 28, 2015

How to Store Tea

I think that every tea drinker has the same problem. What is the best way to store all of the tea that we accumulate? The main enemies of tea leaves are heat, light and moisture. There's a handful of exceptions to that rule but this applies to most categories of tea. I find that a lot of people tend to keep tea in their kitchen but that's not always the greatest location. Heat and strong aromas from cooking can accidentally ruin your tea-vestments. I'm pretty sure that puerh cake that I have on display in my home will taste like bacon some day.

Tea frequently comes packaged in paper bags with fold over clips. While these do block out light, your tea is still very susceptible to changes in the environment. If several teas are stored together in one area their aromas will tend to commingle and get all muddled. This is especially true with strongly scented teas like jasmine and lapsang souchong.

For years tea shops have displayed and sold their teas in glass jars but the truth is that this does the tea a great disservice. UV degradation has not been studied much but both sunlight and artificial light can have a negative affect on tea. If you do opt to store your tea in mason jars or other glass vessels, I highly recommend getting crafty and using food safe paint to block out the light.

They come in a million shapes, sizes and designs but tins are generally the best option available to most tea drinkers. I find that they work even better if the tea is kept within an inner bag. Ideally you'll want to have as little empty space inside of the tin as possible. This limits the amount of oxygen that your tea is exposed to. Some tea drinkers like to keep the tea in a larger tin and then use that to refill a smaller container, preventing the bulk of the leaves from being exposed to air during frequent use.

Although I drink almost exclusively loose leaf tea, these same concepts can all be applied to tea bags.

Should I freeze or refrigerate my tea?

I wouldn't recommend freezing or refrigerating your tea unless can have a dedicated unit just for tea. Tea is very susceptible to absorbing the smells around it (hence why it can be scented with jasmine and other florals). No one wants their green tea to taste like Chinese food leftovers! The one exception to that might be matcha. The shelf life is relatively short so refrigeration can help extend that if it is kept in an airtight container. There is some concern about condensation forming on the tea so you'll need be watchful to avoid spoilage.
What about puerh?

Puerh and other dark teas are some of the few exceptions to these rules. Air is essential to the aging process. Letting a musty or fishy cooked puerh breath can make an unpleasant tea much more drinkable. That being said, light and strong aromas should still be avoided. Sheng and Shu should be stored separately since their tastes and smells are very different. There are many schools of thought on how to best store puerh at home. In many ways we are still learning because the climate here in North America can be so different from that of Asia.

Some pu-heads opt to store their tea in earthenware crocks. These can be hard to come by where I live so I haven't experimented with that yet. Still others build pumidors in order carefully control the humidity level. There is some risk of mold so cakes need be rotated and frequently monitored.

For most people, plain brown paper bags (odor-free of course) will usually get the job done. Cloth bags are also available from a number of retailers. I don't usually purchase large quantities of puerh myself (in part due to the number of samples I receive for review). Otherwise I might have to come up with a more long term solution.

Should I break up puerh cakes or leave them whole?

The answer really depends on your goal. For long term aging, I believe it is best to leave the cake whole. For tea that I'm drinking now, I'll usually leave in the cake and just break off pieces as I go. The one exception would be a tea that needs airing out. Musty shu can very much benefit from being broken up.

I'd love to hear your thoughts on this subject. Let me know how you store your tea in the comments!

Wednesday, December 23, 2015

Tea from Vietnam Ta Oolong

Country of Origin: Vietnam
Leaf Appearance: deep green, tightly rolled
Ingredients: oolong tea
Steep time: 30 seconds
Water Temperature: 195 degrees
Preparation Method: porcelain gaiwan
Liquor: pale gold

I recently received a batch of several samples from Tea from Vietnam but this one really grabbed my attention right away. The package explained that Ta is rare variety of tea that is native to the country of Vietnam. Say what? Their website explains that it became less popular with farmers because it is has lower yields and pest resistance than other varieties. I think it is really important to preserve the genetic diversity of Camellia Sinensis so thankfully it has not died out yet. The unfurled leaves were large and strikingly beautiful. I was immediately struck by the heady floral aromas. Orchid and lily danced around a honey-like sweetness. There was a bit of a nutty element that reminded me of a nicely roasted Taiwanese oolong. Later rounds brought out a crisp vegetal note that reminded me of fresh baby spinach. I did at least six consecutive infusions but the leaves definitely could have given a few more. Although it was fairly light bodied I wouldn't say that the tea was thin or weak by any means.

Ta Oolong sample provided by Tea from Vietnam.

Monday, December 21, 2015

TeaPrints Shirts for Tea Lovers - Giveaway!

Over the years I've been asked to review everything from tea (the obvious choice) to books, music cd's and even pillows. In seven years of tea blogging this is the very first time that I was offered a t-shirt. TeaPrints has quite a lot of nifty designs to choose from but I selected "Keep Calm and Gaiwan On". I already own a shirt emblazoned with "I <3 Tea" but I mostly chose this design because it isn't as obvious. Inevitably some poor soul will ask me what a gaiwan is. They will most likely regret doing so because that will trigger the inevitable nerding out.

I really like that the shirt was pre-shrunk and that the tags are tear away. Seriously, tags on shirts can be incredibly irritating! It's super comfortable and the fabric is fairly soft to the touch. I chose the heather grey color which has 10% polyester but otherwise the shirts are made out of cotton. I usually wear a medium and it was just a bit roomy but that's to be expected since these shirts are unisex. I love that they are printed on demand in the U.S. too. Even better, they donate their "oops" shirts to the American Red Cross.

TeaPrints has generously offered two shirts for me to giveaway to my readers. Just use the widget below to enter! The contest will run until January 4th and winners will be selected at random.

TeaPrints T-Shirt Giveaway

Friday, December 18, 2015

Friday Round Up: December 13th - December 19th

Verdant Tea strikes again
There was a bit of puerh controversy in the online tea world this week. MarshalN of A Tea Addict's Journal does a great job of summarizing it all, separating fact from fiction.

Tea Party in a Box
+Bonnie Eng put together a great collection of DIY gift boxes that any tea lover would be happy to receive. I think the Matcha All Day is my favorite.

Favorite Tea Ware: Heidi Chen of Tea Ave
+Georgia SS continues her favorite tea ware series with an installment from Heidi of +Tea Ave. The long handled gongfu teapot is gorgeous!

An Original Da Hong Pao Oolong Awakening
I've been lucky enough to taste some pretty amazing teas. +Geoffrey Norman almost always one ups me (not that tea drinking is a competitive sport, if it were we'd both be olympians). This rare Da Hong Pao takes the cake and will definitely be on my wishlist.

Muzha Traditional Tieguanyin
Nissan of Knjitea share a fascinating story from his travels in Taiwan. The business side of tea is always fascinating. It seems I've been living vicariously through other people's travels lately. That needs to change!

Wednesday, December 16, 2015

Global Tea Hut: October 2015 - Cloud-Hidden

Life has been a bit on the hectic and crazy side so I'm a bit behind in sharing my Global Tea Hut experiences with you all (among other things). This used to stress me out quite a bit in the past but I've decided to stop beating myself up over it. Scaling back my publication schedule has helped. Ultimately what matters is that I take the time to enjoy the tea when I can.

The lifeblood of +Global Tea Hut is its members and October's shipment paid special tribute to that. The theme of Tea & Tao Magazine was "voices from the hut". The gift that was included in this months envelope was photographs from their recent tea photo contest. I don't know how they narrowed it down to just a few because all of the entries that I've seen were truly beautiful. The articles have made for very interesting reading. I really enjoy learning about the different people who have connected through Global Tea Hut. It makes me wish that there were similar gatherings in my little corner of the world.

Shou puerh isn't always my thing but Global Tea Hut has never let me down. I was particularly intrigued by cloud-hidden because it is from Laos. "Border tea" is a hot button issue but at the end of the day, man made boundaries don't matter much to the tea trees that grow there. This tea is a "living tea" that was donated by the farmer himself. I brewed it in my handy little side handled teapot. At the moment it is probably my most used piece of teaware.  I picked it up from Yunnan Sourcing on an impulse but the $16 price tag can't be beat for how useful it is.

A photo posted by Nicole Martin (@teaformeplease) on

Cloud-hidden was exactly what the doctor ordered on a cold night after a very long day at work. The dry leaves were quite beautiful to look at. They were dark and twisty with a healthy smattering of golden tips. Although the fermentation taste of a shu puerh was there, it never crossed the line into fishy or unpleasant. The dominant flavor note that kept jumping out at me was a deep, dark cocoa. It was also accompanied by hints of dark fruit and a lingering sweetness. There was a very expansive warming feeling as I drank infusion after infusion.

Monday, December 14, 2015

Do You Gongfu?

Gongfu (sometimes also called kung fu) simply means preparing tea with great skill. It's often referred to as the Chinese tea ceremony but that's not quite correct. Although the process can feel very ceremonial the truth is that there is no such thing as a Chinese tea ceremony. Gongfu is not codified in the rigid way that you might find in Japanese Chanoyu. China is a large and ethnically diverse country with many different ways of drinking tea (and most people are far less formal about it). This way of preparing tea is also extensively used in Taiwan and is becoming increasingly better known in the U.S.

In comparison to western brewing methods large leaf volumes, shorter brewing times and smaller brewing vessels are used to achieve multiple infusions. This method concentrates the aromas of the tea, elevating the sensory experience. Oolong, black tea and puerh tend to do very well when prepared in the gongfu style. Some people are quite adamant about white and green tea not being brewed this way. I say to each their own. All that matters is that you enjoy the end result!

What You'll Need

So, what do you need to give gongfu a try? The basics mostly consist of a small brewing vessel such as a gaiwan or a teapot that is no bigger than 4 or 5oz. Teapots that are used for gongfu are commonly made out of yixing clay but they can also be made of celadon and other materials. Tea tables are made specifically for gongfu so they have a way to catch drips and spills. If you don't have one, I'd recommend using some kind of tray until you get the hang of it.

The cups that are used in gongfu tea service are typically very small, holding just a few sips of tea. It's a stark contrast to venti lattes and big coffee mugs but I find that they force you to really focus on the tea. While they aren't totally necessary, it is nice to have a few around.

How To Do It

At their most basic, the steps are as follows:

1. Preheat the brewing vessel and cups with hot water.
2. Empty the water and add your tea leaves. This where tea tables come in handy!
3. Quickly do a hot water rinse (less than 15 seconds) of the leaves. This rinse is generally poured onto a tea pet. Some people opt to drink the rinse. That is totally up to you.
4. Pour hot water in again, this time brewing for 15 to 30 seconds.
5. Empty the brewed tea into a pitcher and distribute evenly between the teacups.
6. Enjoy your tea!
7. Repeat until the leaves loose their strength.

In the case of oolongs a lot of people like to use aroma cups. Originally used for serving sake, tall skinny cups are used along with smaller tasting cups. The brewed tea is first poured into the tall cup and then transferred to the smaller cup. Its narrow shape traps the aromas of the tea, enhancing that aspect of the tea while drinking.

Leaf volume is a bit tricky to pin down since every tea and vessel is different. Teaspoons won't apply here since you aren't brewing in a western fashion. A good rule of thumb is to just barely cover the base of your teapot or gaiwan. For accuracy sake, especially when doing reviews, I prefer to weigh my tea leaves on a small pocket scale. In a gaiwan I will generally use between 4 and 8g of tea. My yixing pots will generally use about 6 to 8g. My very tiny Petr Novak teapot can only fit 3g of leaf. Rolled oolongs will expand quite a lot so keep that in mind when choosing the volume of tea that you are using.

How do you gongfu? Let me know about it in the comments!

To find out more about the tools used in the gongfu method, check out these past articles:

5 Reasons Your Gaiwan Should Be Your Best Friend
Podcast Episode 11: How to Pour with a Gaiwan
Seasoning Your Yixing
Podcast Episode 14: How to Use Aroma Cups

Friday, December 11, 2015

Friday Round Up: December 6th - December 12th

Since I recently put out my own holiday gift guide, I thought it was only appropriate to dedicate this week's round up to everyone else's gift guides.

Holiday gift idea for the tea enthusiast in your life
Cindy at Down 2 The Tea explained everything she loves about her Breville One-Touch Tea Maker. I couldn't agree more!

The Tea Happiness 2015 Holiday Gift Guide
+sara shacket's gift guide is full of some of my favorites. The gorgeous glass teaware from Kikkerland will definitely make their way to my Pinterest boards.

+Bonnie Eng's gift guide includes some great finds like tea for your feet and latte art stencils. Make sure that you enter her giveaway too!

+Lu Ann Pannunzio's gift guide features of a few of my favorite things like the beautiful black and white chawan from +Joseph Wesley Black Tea. Those harem pants are adorable too!

Gifts for the Discerning Tea Lover 2015
+Linda Gaylard's gift guide had some really unique finds. The travel kettle and tiny kyusu are perfect for making tea on the go. Make sure that you scroll all the way down for the fun tea cocktail recipe.

Wednesday, December 9, 2015

Yunomi Dobashien No. 08: Hojicha (Roasted Green Tea), Wa

Country of Origin: Japan
Leaf Appearance: light brown, twiggy
Ingredients: green tea
Steep time: 3 minutes
Water Temperature: 180 degrees
Preparation Method: stainless steel infuser basket and ceramic teacup
Liquor: very dark amber

Hojicha doesn't taste or look much like a green tea, especially when compared to other Japanese teas like sencha or gyokuro. It is generally low in caffeine thanks to older leaves, an abundance of stems and roasting. This type of tea can usually take higher temperature water but I went with a slightly conservative 180 degrees. This one was particularly dark, making it perfect for a chilly fall night. The taste was roasty and sweet with hints of dark cocoa and maple syrup. Needless to say, this was a delicious and comforting cup. Although it was full bodied there was no bitterness or astringency. The wonderful thing about houjicha is that it is very well priced. This one is only about $14 for 100g. I love my gyokuro but it's much too pricey to be a daily drinker. recently moved their site to a new address ( vs the old Along with that change came an awesome new rewards program. I'm saving up my "leaves" to purchase some goodies soon.

Click here to receive 350 "leaves" to spend at Yunomi!

Dobashien No. 08: Hojicha (Roasted Green Tea), Wa sample provided by Yunomi.

Monday, December 7, 2015

2015 Holiday Gift Guide

It's that time of year again. I've put together a holiday gift guide that any tea lover would adore. It's chock full of my favorite things and it's being offered exclusively to subscribers of my email list. Just use the form below to sign up. Once you confirm your email address you'll receive a final welcome email with the links for your free download.

Already a subscriber? No worries, your copy should be waiting in your inbox right now. Happy holidays everyone!

Friday, December 4, 2015

Friday Round Up: November 29th - December 5th

New York City: Some Book Signing, Some Tea Drinking
+Linda Gaylard shared a bit about the book signing events that she held in NYC recently. I was so happy to catch her at T Shop to get my copy signed..

2015 Tea Book Roundup
Speaking of books, +Tony Gebely put together a great list of some of the tea books that came out this year. There's a few new ones that will be added to my wishlist.

Tea of the United States
Kevin Gascoyne of (+Camellia Sinensis fame) shared his experience judging the recent TOTUS Awards in +Fresh Cup Magazine. It's so exciting seeing the U.S. grown tea movement gaining some traction.

Tea Time Advent Calendar
+Bonnie Eng is one of the craftiest tea bloggers that I know. This week she shared instructions for a beyond adorable DIY advent calendar. This is a perfect idea for all of those poor folks who missed out on the infamous one from David's Tea.

Traditional Tieguanyin
Nissan of KnjiTEA pondered a traditional Tie Guan Yin this week. I couldn't agree more with his assessment of of "nuclear green" teas. They are harder to find but thankfully more traditional versions of this tea do exist.

Wednesday, December 2, 2015

Little Red Cup Tea Company Wuyuan Black

Country of Origin: China
Leaf Appearance: small, dark
Ingredients: black tea
Steep time: 2.5 minutes
Water Temperature: 210 degrees
Preparation Method: stainless steel infuser basket and mesh teacup
Liquor: dark amber

I first discovered +Little Red Cup Tea Co. many years ago when I impulsively bought a sampler on a flash sale site. Since then I've become a fan of their teas as well as the people behind the company. I was happy to see their recent switch to tins rather than kraft paper bags. It really does make a difference in terms of tea longevity. The firsy thing that I noticed about this tea was the aroma. Even in a travel mug it wafted up and made me take noticed. I had a hard time to describing it but all I could think was "Ah, now that's what tea smells like". The taste was less intense but still very nice. There were malty, sweet woody notes and just a hint of astringency. It held up to a second cup but I don't think a third would have done as well. Milk and sugar would probably not be a good fit since it was on the mellow side. This tea would make a great breakfast tea for those who don't want something too punchy. There was hardly any astringency, making it a very smooth cup. At $32 for a pound, this tea is a great everyday drinker.

Wuyuan Black sample provided by Little Red Cup Tea Company.

Monday, November 30, 2015

How To Brew Loose Leaf Tea

Making tea without the help of tea bags can seem daunting at first but it's actually super easy. There's a lot of different accouterments out there but the truth is that you don't really need much equipment at all. At its most basic level, the requirements for making tea are:

- Brewing vessel
- Hot water
- Something to hold the leaves

That's it! The main reason that you'll need a way to remove the leaves is to prevent bitterness. Some people like their tea on the strong so feel to use your tastes as your guide. Brewing vessels can be anything from a utilitarian mug to a fancy teapot and everything in between. As your own interest in tea progresses, so will your preferred brewing methods. When I first got into tea, infuser baskets and paper filters were my mainstays but more often than not I now brew with a gaiwan. The advice that I always give is to start simple and build from there.

Tea bags are often made with lower quality leaves so one of the major differences is that loose leaf can often be used to make more than one infusion. The upfront cost is more but that means your per serving cost could actually be lower.

Paper Filters
Paper filters basically allow you to make your own tea bags. I still use these quite a bit when I'm traveling. Although perfectly functional, there are a few drawbacks. Larger leaved and rolled teas will not have room to expand which could negatively affect the flavor. They can also create waste because not all filters are biodegradable. 

Tea Balls
Tea balls offer a similar function to paper filters but in a reusable form. They are available in a wide range of sizes but giving your leaves enough room can also be an issue here. Loosely woven mesh is less likely to stop very small leaf particles like rooibos.

Novelty Infusers
Novelty infusers can make tea time a lot of fun but again, they do tend to constrict the leaves. These are a great conversation piece for the office! Co-workers at my old job always asked what I drinking when I used that cute little duck.

Infuser Baskets
Basket style infusers are definitely my go to when it comes to simple brewing. The wide open design leaves plenty of room for your leaves to stretch their legs. They often come with lids which can serve as drip catchers in between infusions. 
A lot of teapots come with infuser baskets. Some people prefer to let the leaves float free in the teapot. Small strainers are placed over teacups when pouring to stop leaves from getting through. The flavor will continue to get stronger so you'll want to drink it up fairly quickly.

Friday, November 27, 2015

Friday Round Up: November 22nd - November 28th

Podcast 026: Teforia
+Ricardo Caicedo interviewed Allen Han, founder of +Teforia. I was luck enough to see the machine in person and it is awesome.

Jugetsudo Kabukiza
I haven't yet been able to travel to places like Japan so I love living vicariously through others. Heather of Hanamichi shared this week about her experience at a gorgeous tea house in Tokyo.

What-Cha's Malawi Satemwa Antlers White Tea
+Adam M. of Drunk on Tea reviewed one of my absolute favorite white teas. Those little twigs are full of surprises!

The 2015 Tea Moment Holiday Gift Guide
When +Jen Piccotti recommends something, you can bet that any tea lover is guaranteed to love it. This year's gift guide is full of things that I love along with several items that are on my wish list.

Chai Tea Pancakes
Fellow breakfast addict Jennifer, of Inspired by Tea, posted a recipe this week that is right up my alley. I never would have thought of putting cottage cheese in my pancakes before.

Wednesday, November 25, 2015

Wild Tea Qi Black Needle Pagoda Tea

Country of Origin: China
Leaf Appearance: dark with gold tips
Ingredients: black tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: deep reddish brown

I have to admit to being a bit obsessed with this tea long before actually having the opportunity to drink it. That pagoda shape is just too cool! Being a Yunnan black tea, I knew that it would be right up my alley. Each individual pagoda was about 1.5g so I used two in my gaiwan. The taste was complex yet surprisingly light at the same time. Up front there were notes of chocolate that transitioned into a fruity sweetness that brought to mind fresh coconut. The back end had the malty, earthy yam-like quality that I've come to love in Yunnan black teas. After a few infusions the leaves began opening up and they began resembling a more typical flowering tea. The individual leaves were tied together at the base with plain white thread. +Amanda Wilson said that she thought they resembled sea creatures and I think that I have to agree. A funny comment thread occurred when I shared a picture on my Facebook page because +Geoffrey Norman+Chris Giddings and +Rachana Rachel Carter thought that the pagoda shape resembled a mysterious creature from Star Trek. That conversation was a bit over my head but entertaining to read nonetheless.

Black Needle Pagoda Tea sample provided by Wild Tea Qi.

A photo posted by Nicole Martin (@teaformeplease) on

Monday, November 23, 2015

Podcast Episode 17: Interview with Rosa Li of Rosali Tea

After doing a few how to videos, I thought that it was time to return to doing interviews on my podcast. On this month's episode Rosa Li, founder of +Rosali Tea, a new tea subscription service. She shared how she first became interested in tea and her experience launching her company through Kickstarter. I'll be writing about some her teas in the near future.

As always, let me know if there is anything related to tea that you'd like to see on a podcast episode! I'll try my best to make it happen. :)

Friday, November 20, 2015

Friday Round Up: November 15th - November 21st

Day 2 Morning - Taiwan 2015
+Jo J's post this week detailed more of her experience visiting Taiwan. The pictures alone are incredible. Talk about being a tea rock star!

A guide to choosing a puerh tea that you'll love
I don't often include blog posts from tea companies in the round up but this was a great one from +Crimson Lotus Tea. I love the approach of finding a puerh based on what you already like!

The Making of Misty "Peat" Puerh, Part 1
The Making of Misty "Peat" Puerh, Part 2
+Geoffrey Norman experimented with making a bourbon scented puerh and I was lucky enough to get to try some. The usual hilarity ensued. Make sure that you read both posts so that you get the whole process.

David's Tea 24 Days of Tea Un-Boxing
It's the time of year that many tea people have been waiting for, the release of David's Tea's infamous advent calendar. These sell out pretty quickly but luckily +Rachana Rachel Carter got her hands on one and did an unboxing video for us all to enjoy.

A Moment Among the Elephants
+Jen Piccotti has wonderful way of relating the tea that she writes about to personal moments, bringing them both alive for readers. This post reminded me of an elephant ride from my own childhood.

Wednesday, November 18, 2015

White2Tea 2002 CNNP (Zhong Cha) 7572 Green Label Tiepai

Country of Origin: China
Leaf Appearance: dark, tightly compressed
Ingredients: puerh tea
Steep time: 15 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: very dark reddish brown

There are two words that strike fear into my heart when I'm drinking puerh. Wet. Storage. I just can't bring myself to enjoy the affect that it has on tea. That being said, I owed it both to myself and to the gent behind White2Tea to power through this one. Many moons ago he was kind enough to send a package full of tea education after I asked a total newb question on a forum. This tea was the very last of those samples. The dry leaf was fairly tightly compressed. I did two quick rinses, just to be on the safe side, and was surprised to see how dark the tea was already. The humidity was definitely apparent for the first four or so infusions. I did not find that aspect pleasant at all. That being said, I trudged through the muck and came out with a really pleasant tea. Chocolaty and creamy notes came out of nowhere. I drank this tea for two days straight so the leaves had real staying power too. Maybe wet storage isn't so bad after all? We'll have to see. At the price, I'd venture to say that this tea is a real steal because I've definitely seen similar teas go for a lot more.

2002 CNNP (Zhong Cha) 7572 Green Label Tiepai sample provided by White2Tea.

Monday, November 16, 2015

What's the Deal with Re-steeping Your Tea?

The question I see asked most often by newbies on the forums that I frequent has to do with re-steeping tea. Somehow I made it six years without actually answering it here so I thought that it was about time. First things first, what is meant by the word re-steeping? It simply means getting more than one cup out of the same batch of leaves. For a lot of us in the western hemisphere that is an entirely new concept.

How does it work?
At its most basic re-steeping simply requires setting the strained leaves aside until you are ready to brew a second cup. All of the water should be removed from them in order to avoid bitterness. Every tea is a bit different but in a lot of cases you might increase the brewing time on the next round in order to extract enough flavor. If you're brewing in a western fashion (infuser basket or larger teapot), most unflavored teas can yield at least two to three infusions. Eastern style brewing (a la gongfu with gaiwans or yixing teapots) is a whole other story. I've had puerh and oolong that gave well over 10 infusions. The key difference is that a higher volume of leaves are used with a smaller volume of water, extending the life of the leaves.

How long can I let the leaves sit? Can they be brewed the next day?
It's really a matter of personal opinion but I try to use the leaves within a few hours. When I do leave them sitting, I'll usually put the cover on the gaiwan to make sure that they don't dry out. Once the leaves have dried out there really isn't a way to revive them.

There have been a few times where I had just started a session with a tea that I knew had a lot of infusions in it. Isn't it the worst when life interupts good tea? In that case I placed the closed gaiwan in the refrigerator, making sure that there was no sticky food inside that would ruin my tea. When I was able to return to the tea I made sure to do a few quick rinses to get the flavor back where it should be.

I would not be inclined to use leaves that have been sitting for longer 24 hours. Since they are moist used tea leaves make an excellent breeding ground for mold and bacteria. As heartbreaking as it is to throw out seemingly good tea leaves, I just don't think it is worth the risk. If I don't think that I'll be able to get back to drinking within that time frame, I'll use the leaves to make a batch of cold brewed iced tea instead. Just throw them into a mason jar full of cold water and place it in the fridge. I've found that oolongs work really well for this.

Will it work for flavored teas or tea bags? 
Unfortunately flavored teas and tea bags are usually a one shot deal. Almost all of the flavor goes into the first cup so there will be very little left for a second one. The one exception to that might be full leaf pyramid style tea bags. As a general rule the smaller the leaf particles are, the less likely it is that you'll be able to re-steep it.

Friday, November 13, 2015

Friday Round Up: November 8th - November 14th

Bespoke Tea Tasting at Té Company
+Jee Choe shared what sounds like an amazing tasting that she had at a brand new NYC spot called Té Company. I was only able to stop in for a cup to go this week but I plan to go back for the full experience soon.

Byoh Matcha Bar in Copenhagen
Håkon, one of the contributors to the blog Cha, shared their experience at an awesome sounding new matcha bar that opened up in Copenhagen. It reminds me a lot of the places that have popped up in NYC lately!

Old Bear Puerh
I'm feeling a bit jealous after reading +Geoffrey Norman's review of an infamously smoky puerh that has been on my wishlist for some time. His explanation that a band of homeless bears took a smoke break in the warehouse on several occasions seems totally legit to me.

2012 Verdant Tea’s Golden Fleece [Episode 131]
The guys from +Tea DB did an interesting re-tasting of perennial favorite Verdant Tea's Golden Fleece. I remember really enjoying this tea the last time that I had it. Their comparison of teas to angsty teenagers was definitely food for thought.

Interview: Nicholas Lozito of Misty Peak Teas
+sara shacket did a great interview with tea friend Nicholas from +Misty Peak Teas. I remember his story well from when I interviewed him on my podcast but it was nice to get a different perspective thanks to Sara's insightful questions.

Wednesday, November 11, 2015

Satemwa Estate Bvumbwe Hand Made

Country of Origin: Malawi
Leaf Appearance: dark, twisted with some stems
Ingredients: black tea
Steep time: 3 minutes
Water Temperature: 200 degrees
Preparation Method: stainless steel infuser basket and ceramic teacup
Liquor: deep amber

Satemwa Estate in Malawi never ceases to surprise me. Their teas are so unique that they really stand out compared to most of the African grown tea that I have tried before. The leaves of this tea were gorgeously long and spindly. You'd almost think that they were a Chinese dan cong! The taste was malty with notes of chocolate and just a hint of citrus brightness. The description on their website compares it to "orangette", a Belgian orange sweet dipped in dark chocolate. Now I must find these delightful sounding things if they taste anything like this tea. It was full bodied with just the right amount of astringency. Milk or sugar were not needed and I think they'd definitely detract from the complexity here. I'm not very sensitive to caffeine but this one definitely got my blood pumping. It would make a great morning tea! Satemwa impressed me when I first met them at World Tea Expo because of their passion and the way that they care for their workers. I've been impressed time and time again by their teas. Until now, What-Cha has been the only supplier but they've just recently signed on as a Tealet grower so I think we can expect to see a lot more of their tea in the states.

Bvumbwe Hand Made sample provided by Satemwa Estate.

A photo posted by Nicole Martin (@teaformeplease) on

Monday, November 9, 2015

An Introduction to Matcha Tools

Matcha is traditionally used in a formal ceremony in Japan but the same equipment will also serve you just as well for casual drinking at home. These pieces can range from very simple and basic to one-of-a-kind pieces handcrafted by artisans. When you are first starting out, I recommend starting with inexpensive options and then upgrading as your skill level and interest progresses.


First things first, you’ll need something to make your matcha in and to drink it from. Matcha bowls can come in all sorts of shapes, colors and sizes. From traditional and plain to colorful and contemporary, there’s a bowl to suit every taste. The two things that they will all have in common are a wide, flat base and high sides. You may see this style referred to by the Japanese term chawan, which literally means tea bowl. It is common to match the style of the bowl with the season. If you don’t have a chawan any wide bowl, like the type that is used to serve rice, can often work just fine.


The chasaku is used to measure out portions of matcha powder. One and a half to two scoops of tea are generally used when preparing thin tea, also called usucha. They are most commonly made out of bamboo but other types of wood or even ivory can be found. I personally like the authentic look and feel of a bamboo scoop but a teaspoon could do the job just as easily. Tea masters have traditionally carved their own scoops, giving them a poetic name that suits their seasonal identity.


The most important tool for making matcha is the whisk. While motorized gadgets and gizmos are available, I find that the taste is very different than when it is traditionally prepared. Each whisk is made from a single piece of bamboo. Isn’t that incredible? Being made of a natural material, they can wear out over time. I’ll be writing a post soon about how to maintain chasens.

Making matcha can seem intimidating but all you really need are these three things and water. That being said, there are a few other accessories that you may find useful as your interest progresses.


The hishaku is a long ladle that is used to scoop water into the chawan while preparing matcha. I like using them because it takes the guesswork out of the volume of water to use. It took me a while to find one that wasn’t expensive but I’ve been very happy with the one that I found on Amazon.


The Kusenaoshi is a simple stand that is used to hold the chasen. It helps to shape the tines, improving the longevity of the chasen over time. My whisks definitely maintain their shape better since I’ve started using one.


Sifting your matcha before whisking can keep it from becoming clumped and in many ways I feel it improves the taste. You can purchase specially made tins with built in sifters but I use an old fashioned stainless steel mesh tea strainer and it works just fine.

Are there any other tools that you use for matcha? Let me know about them in the comments!

Friday, November 6, 2015

Friday Round Up: November 1st - November 7th

Japanese Tea with a French Twist
+Ricardo Caicedo hosted an interesting guest post about an entrepreneur who is working to introduce the people of France to Japanese teas.

The Tea Book Update: Book signings in New York City
Those of us near NYC are in for a treat. +Linda Gaylard will be holding book signing events at +T Shop as well as Monkey Cup. I can't wait to get my copy signed!

+TJ W, host of World Tea Podcast, recent had fellow blogger +Geoffrey Norman on his show to discuss the weird teas that they've both had. Tea nerdity filled hilariousness ensued.

Sanne Tea, 2014-2015 Oriental Beauty
The Everyday Tea Blog wrote an interesting comparison of two different harvests of oriental beauty from the same vendor. I've never heard of Sanne Tea before but I really like the handwritten look of their packaging.

Tea Tasting at Capital Teas Teabar & Boutique in the Mosaic District
+Georgia SS attended a very cool tasting at Capital Teas. I remember really enjoying visiting one of their shops a few years ago when I visited the area. They've grown quite a lot since then.