Country of Origin: India Leaf Appearance: dark, somewhat curled with lots of golden tips Ingredients: black tea Steep time: 3 minutes Water Temperature: 195 degrees Preparation Method: porcelain teacup and mesh infuser Liquor: dark amber...
Read MorePhoto: Norbu Tea Country of Origin: India Leaf Appearance: dark, somewhat curly, scattered silver and gold tips Ingredients: black tea Steep time: 3 minutes Water Temperature: 195 degrees Preparation Method: porcelain teacup and mesh infuser...
Read MoreCountry of Origin: China Leaf Appearance: dark, tightly compressed Ingredients: puerh tea Steep time: 30 seconds Water Temperature: 212 degrees Preparation Method: porcelain gaiwan Liquor: very dark amber Puerh is just the thing when I’ve...
Read MorePhoto: Norbu Tea Country of Origin: Taiwan Leaf Appearance: dark, tightly rolled Ingredients: black tea Steep time: 30 seconds Water Temperature: 200 degrees Preparation Method: clay gongfu sized teapot Liquor: dark amber This type of...
Read MoreCountry of Origin: India Leaf Appearance: dark, somewhat curled with lots of golden tips Ingredients: black tea Steep time: 3 minutes Water Temperature: 195 degrees Preparation Method: ceramic teapot and mesh infuser Liquor: amber I’m...
Read MoreCountry of Origin: China Leaf Appearance: dark, tightly compressed Ingredients: raw puerh tea Steep time: 30 seconds Water Temperature: 212 degrees Preparation Method: porcelain gaiwan Liquor: amber This tea was fairly robust compared to other...
Read MoreCountry of Origin: China Leaf Appearance: flat, sage green Ingredients: green tea Steep time: 30 seconds Water Temperature: 165 degrees Preparation Method: porcelain gaiwan Liquor: very pale gold Long Jing, otherwise known as Dragonwell, is...
Read MoreCountry of Origin: China Leaf Appearance: jade green, small and needle-like Ingredients: green tea Steep time: 30 seconds Water Temperature: 170 degrees Preparation Method: porcelain gaiwan Liquor: very pale, greenish According to Norbu’s website the...
Read MoreCountry of Origin: Taiwan Leaf Appearance: large, dark and very twisted Ingredients: black tea Steep time: 30 seconds Water Temperature: 205 degrees Preparation Method: porcelain gaiwan Liquor: bright orangish amber I recently bought a bunch...
Read MoreCountry of Origin: Taiwan Leaf Appearance: large, lots of stems and bud, bright green Ingredients: white tea Steep time: 45 seconds Water Temperature: 175 degrees Preparation Method: porcelain gaiwan Liquor: very pale Ever since Geoff...
Read MoreCountry of Origin: China Leaf Appearance: dark, compressed Ingredients: puerh tea Steep time: 30 seconds Water Temperature: 212 degrees Preparation Method: porcelain gaiwan Liquor: deep gold Puerh is sort of the last frontier of tea...
Read MoreCountry of Origin: Japan Leaf Appearance: large, leathery and greenish brown Ingredients: green tea Steep time: 3 minutes Water Temperature: 200 degrees Preparation Method: glass teapot Liquor: pale greenish yellow Awabancha is a fermented green...
Read MoreAccording to Norbu Tea this black tea was hand crafted from estate grown tea from the Feng Qing area to the south of Dali in Western Yunnan. The dry leaves were dark in color with...
Read MoreI have been impressed by every selection I have tried from Norbu thus far and this one is no different. The long and twisted dry leaves were a mix of blacks, browns and golden hues....
Read MorePhoto: Norbu Tea The leaves of this tea were long and needle shaped with various shades of brown. They had a sweet and malty aroma typical of yunnan teas. I prepared this tea gong fu...
Read MoreAs my love affair with tea has evolved I’ve found myself favoring oolongs more and more. However, for a while I was convinced that I just did not like Tie Guan Yin. I always found...
Read More
