Organic Spring Shibi Oolong Cha (2011)

Finally! The time has come for spring tea!

After many days thirsting for good high mountain tea, my shipment of spring tea arrived (ok, I suppose I am being a bit dramatic, but I ran out of my favorite tea!). I received a large amount of tea, packaging, and other little samples. Thanks Louise! My supplier was very generous and gave me a sample of some fancy tea packaging as well! The first few people that order from me will get pretty packaging. Makes a great graduation or birthday gift.

This time I ordered some non-organic tea from her. In order for her to stay in business she has to make some non-organic tea (because the cost for organic is far greater, and is more labor intensive). Still very high quality tea. I will present some notes from my taste comparison in another posting.

Here are some pictures (courtesy of Stefanie Myr;Click here for her flickr) from my first cupping.

Upon opening the bag I noticed scents of apricot and pear. It smelled a bit roasted (although it is a greener oolong). I also thought it resembled the smell of fresh cut flowers.

Opening first bag!

The dry leaf

 

Waiting..

 

Yum!

The aroma from the steeped leaves brought me back to the misty mountains of Taiwan; I would sit out on the porch drinking tea watching the clouds roll over the mountains in the morning.

My tasting palette suggested hints of citrus, apricot, and floral notes (similar to the smell). This tea is delicious cold steeped (how I am drinking it this morning) and I would suggest a 4 hour steep rather than overnight.

If you are interested in the non-organic tea I am selling it for $10 an ounce. The organic tea is being sold for $12 per ounce (or you can buy them in 150g vacuumed sealed packages). If you e-mail me your order and mention my blog I will give you free shipping (within the US, or $5 off your shipping outside the US).

Happy Friday! :)

Organic Summer High Mountain Hong Cha (有機春石壁高山紅茶)

Taiwan is commonly known for their amazing oolong teas. Each tea is multidimensional and complex resulting in different flavors with each steep. With this knowledge, I was somewhat shocked to hear that the farmer I had previously worked with also made hong cha (black tea). Yes, high mountain hong cha (高山紅茶).

These beautifully twisted leaves are picked in the summer time (August-ish) and are processed to be made into black tea only.

I usually put about 5g + of leaf into a gaiwan. Over time (out of the vacuum sealed container, about a month and a half or so) I discovered that it yields less flavor from the steeping and have to steep it a bit longer. However, I did not note any taste differences. The first few weeks out of the vacuum sealed container a quick 30 second steep yielded the same flavor that a 50 second steep does now. It still has the same great taste so no complaints!

Although glass is not my brewing vessel of choice, it is aesthetically pleasing to see the leaves floating. 

Caramel colored broth. Yum!

Thick juicy leaves.

Plenty of full leaves in this tea.  Looks like the leaves withstood the black tea process. The leaves are as big as my middle finger!

This tea is unlike any other hong cha I've had and finishes with a bright, sweet note. I was amazed the first time I drank this because I realized there was no sugar in it! It also has a full body which lingers after you drink it. Tonight I enjoyed this tea with chocolate cake (flourless chocolate cake from Trader Joes'). To my surprise it was a great contrast (not too overpowering) and made a lovely dessert.

Each bag (150g) is $45. This yields roughly 100 cups of tea (including resteeps which is a great value!) Smaller than 150g is available per request. Inquire @ greenleafteabar@gmail.com. 

Organic Winter Shibi High Mountain Oolong tea (有機冬季石壁 高山烏龍茶)

Now introducing.... my favorite High Mountain Oolong Tea! (from the farm I mentioned in the previous post).

The leaves as big as my hand (nearly, at least for my little hands), and are thick in texture.

 <------ after 3rd steeping

When first drinking this tea the best way to enjoy it is gongfu style (with a gaiwan or tea pot) with the aroma cups. These leaves are very strong; to persuade the best flavors and aroma out of this tea use boiling or nearly boiling water (100C).

I first poured the tea into the aroma cups and allow it to soak for a few seconds. Next, I poured it into the drinking cups and placed my nose into the aroma cup allowing the slightly roasty and floral aroma to fill my nose. Wait a few seconds (allow it to cool off a bit) and smell it again. I noted a creamy brown sugar. It is amazing how you can get the  most wonderfully unique smells and tastes just from tea!

I have 1 bag (about 150g) for $40 (first come first serve), and I am taking orders for Spring. Get in contact with me @ greenleafteabar@gmail.com to order or for a sample (I currently have limited winter samples available; first come first serve)

I will announce when Spring Tea is on the way.

Later this week: Black Tea! (and yes, it is Taiwanese)