Connor at The Steeped Leaf reviewed a most unusual Japanese tea this week. This is definitely a tea that every puerh aficionado should try. Rather than being fermented through pile fermentation, the leaves are boiled and then placed in a barrel for up to a month. The process involves lactic acid, similar to how we make yogurt from milk.
One of the things I’ve enjoyed most about reading Dead Leaves Club is the translated articles. Although I might know a lot of tea vocabulary, I am not fluent in any other languages so it is super helpful to get information from outside my own small circle. This article, in particular, struck a chord with me because of the obsession with “gushu” I’m seeing among the online puerh community.
Geoff from Steep Stories wrote about two teas from a region of India that I don’t think I had ever heard of before reading this post. Leave it to him to find the story behind the teas. Upton Imports is an old favorite from my early days of tea drinking so it is easy to forget these little gems that can be found in their catalog. It definitely sounds like I need to try some tea from “land of the dawn-lit mountains”.
Huajuchen: The Largest Tea Festivals in the World
I’ve been to World Tea Expo three times and have occasionally found it completely overwhelming. So much tea, such little time! I can’t imagine what it must be like to attend one of the huge expos featured in this articule Jordan shared on World of Tea. The fantastical tea ceremony setups are especially eye-catching.
Lu Ann from The Cup of Life wrote a great post on troubleshooting your tea. She covers everything from water quality to steep times. My favorite on the list is probably “the tea you’re using might just be bad”. Life is too short to drink bad tea! I don’t mean that in a snobby way but starting with a good quality tea really does make all of the difference in the world.