Purple tea is starting to pop up everywhere. Purple tea is a curious tea it is Camellia Sinensis Assamica with a purple mutation changing the colour of the leaf to purple. I tried it a couple times (World Tea Expo 2016 and North West Tea Festival Seattle) and had a couple purple leaf puer cakes without thinking about it. Though apparently there are different purple teas, and this particular Purple Leaf Tea from Justea is grown in Kenya. But what sets the Justea Purple Leaf Tea apart is the unusual colour. Dry Leaf and Steeping Instructions The leaf is an interesting dark colour with a … Continue reading, hoot!
Floating Leaves Tea is the place for oolong, but if you want their best it is their Dong Dings and roasted teas. I’m no stranger to their Winter Charcoal Dong Ding that is thrice roasted, it is a tea that I’ve tea drunkenly purchased twice (too bad not thrice) despite having some already, and one I’ve enjoyed in shop a few times. Shiuwen Tai of Floating Leaves Tea has told us many tales of the Charcoal Master who made this tea, as well many other stories of Dong Ding Mountain. However those stories are not mine to tell. If you are interested in … Continue reading, hoot!
I’m always on the hunt for more Korean teas. Teas Unique is a US based seller that has sourced 4 regions of Korean Teas, with a big range of single estate Green (with a range of pluckings), Oxidized, and Powder. I decided to try Teas Unique’s oxidized tea line. They have two unflavored Hwangchas, from a different region and picking. The similarities are they are both organic, hand picked, and hand processed teas. Korean Boseong Sejak Hwangcha is roasted, from Unrim Village/ Boseong County, and is a second picking. Korean Mt. Jiri Joonjak Hwangcha is pan fried, and from Mt. Jiri/ … Continue reading, hoot!
April 2017 White2Tea Club! This month features two oolongs – Milan and Yesheng Dancong, and a couple 2017 Grandpa’s Ripe Balls. I was torn on what to do for this review at first. This is a lot of dancong to get through for 2 days, especially if I follow the instructions thoroughly. I am also scared of drinking the recent (March) pressed shou – I personally prefer time on these and my gut will unkindly remind me why after the session is complete. I decided to forgo the 2017 Grandpa’s Ripe Balls for now, I will drink it once it has calmed down. If you … Continue reading, hoot!
I have never come across a tea like Shang Tea’s White Tea Puer. Yes, I’ve seen puer cake and aged white tea pressed into cakes, but what makes this tea different is the processing. They took white tea cultivar (Da Bai/ Da Hao) but they treated it as a puer with withering, rolling, couple days of fermentation before drying. After a year of aging, they steamed the loose material and pressed it into cakes. Once I saw this tea on Shang Tea’s website, I had to try it as it sounded like an adventure! On their website, they only list … Continue reading, hoot!
SAKU Tea is a tea bar located in Bellingham, WA that I keep meaning to visit. Their tea bar has a large tea menu, as well as some unique tea lattes. They also host events and workshops. What the Tea Owls and I are tasting today is their Superfood Latte Blends line – Maca Cocoa Jade, Vanilla Maple Jade, Ruby Cocoa, Ruby Ginger, Golden Orange, and Golden Chai. These latte blend bases are made with either matcha, beet, or turmeric, and they are all organic. SAKU tea started a Kickstarter to ramp up production and volume of their Superfood latte teas. … Continue reading, hoot!
A new matcha today! Let’s check out Tora Organic Japanese Ceremonial Matcha, it has a tiger on the package! Dry Powder and Preparation Method Tora Organic Japanese Ceremonial Matcha has a very appealing looking matcha powder – it has a bright green color, fluffy texture, and sweet grass scent. I sifted 2 grams of matcha, then whisked it in a warmed bowl with 160F water. I then topped it off with more water to taste. Tora Organic Japanese Ceremonial Matcha has a pretty nice appearance with good foam, though the foam doesn’t last for the full session of drinking. Interestingly, I found I used … Continue reading, hoot!
I am lucky enough to have a bunch of samples from Cameron Tea, who has multiple grades and varietals of the same tea. Today is a comparison of Sun Moon Lake, both competition grade, but different varietals – Ruby (TTES No. 18) and Assam (Assamica varietal from India Jaipur). Dang, I just realized they also have a Sun Moon Lake Formosa varietal as well – next time! Dry Leaf and Steeping Method For all photos, the Ruby is on the left, Assam on the right. Leaf wise, the two teas look pretty darn close. The Assam seems lighter as there is more leaf … Continue reading, hoot!
I am always on the quest for the most tastiest of matchas. Today’s matcha certainly stands out in the crowd! Japanese Green Tea In’s Premium Ceremonial Matcha is sourced from Farm Master Mr. Arahata at his Arahataen Green Tea Farm. Interestingly, the soil is fertilized with local sugar cane and the leaf is hand picked. Japanese Green Tea In’s Premium Ceremonial Matcha comes in a sealed pull tab tin, with silver flecks on the label. Dry Powder and Preparation Method The matcha powder has an appealing fresh sweet scent with an vivid grass green colour. The performance of Japanese Green Tea In’s Premium Ceremonial Matcha … Continue reading, hoot!
I purchased 2015 That’s No Moon Shou Puer from Crimson Lotus Tea at release. I live close to Crimson Lotus Tea and tried this shou a few months back with them and enjoyed it. I’m not strong with the force (yet), so my wing waving and “You will sell this to me now,” did not work, thus I had to wait until Crimson Lotus finally listed it for sale on their online shop. I did not give this cake much rest as it literally went from Crimson Lotus Tea’s storage, to my car, to my tea table. This time I … Continue reading, hoot!