News - Tasting and Sourcing World Teas

Tasting notes - Ceylon Nuwara Eliya Battalgalla

Tasting notes - Ceylon Nuwara Eliya Battalgalla

Classification: Ceylon Nuwara Eliya Battalgalla - Black tea

Origin: Sri Lanka, Central Province, Nuwara Eliya district

Grade: OP – orange pekoe

Leaf: Dark brown nearly straight and almost even leaf. Crunchy on touch. Aroma of dried fruit, peach and lemon with a tiny hint of eucalyptus.

Infused leaf: Deep reddish thin needle like leaf. Aroma of sweet fruit, warm earth and mint is rising from the open tasting cup slowly.

Liquor: Brisk, deep copper colour cup with golden hue rim. A dominant aroma...


Tasting notes - Yue Guang Bai Cha "Moon Light"

Tasting notes - Yue Guang Bai Cha "Moon Light"

Classification: Yue Guang Bai cha “Moon Light”, White tea

Origin: China, Yunnan province, Puerh – Simao Prefecture, Jinggu county

Grade: Ming Qian Superior

Leaf: Large, fluffy and hairy silver pekoe tips mixed with couple of deep reddish leaves. Beautifully dried. Aroma of Eucalyptus & clove is overpowering.

Infused leaf: Huge silvery green tips and coppery leaves releasing the aroma of clove, rose and minty eucalyptus.

Liquor: Full-bodied, pristine liquor with colour of ripe mandarin. Amazingly smooth, sweet, velvety mouth-feel. Rich creamy tea with absolutely...


Tasting notes - Phoenix Dan Cong

Tasting notes - Phoenix Dan Cong

Classification: Phoenix Dan Cong, Wulong tea (oolong tea, blue-green tea)
Oxidation level: 30-35%
Roast level: medium level
Origin: China, Guangdong province, Phoenix village near Chazhou, Wu Dong mountain
Grade: Superior
Leaf: Longer, slightly twisted, dark brown leaf. Crunchy on touch. Aroma of Caramel, dried apricots and sweet peat and tobacco with a hint of woodiness and coffee.
Infused leaf: Navy-green and reddish-brown leaf, perfectly unfolded and nearly even. Aroma of green moss and fermented seaweed with roast hazelnuts.
Liquor: Beautiful, clear amber cup with a dominant aroma of - very alive -...


Crafting Fine Tea

Crafting Fine Tea

Check out our new article about how to craft (grow and process) your own tea!

Right from your tiny tea garden, growing behind your house... to your perfectly made gong fu cha style ceremony at home!

Invite your friends for the fun of plucking, rolling, drying and drinking! :)

 


Tasting notes: China Fujian Anxi Ming Qian QING SHUANG KING TIE QUANYIN

Tasting notes: China Fujian Anxi Ming Qian QING SHUANG KING TIE QUANYIN

Perfectly twisted pearls of Qing Shuan King Tie Quanyin wulong tea.

Aroma of thyme and eucalyptus lingers from the leaves as they fall into my Yixing teapot....clonk clonk.....

The liquor is bright - neon green (after 10th cup) with strong broccoli, citrus and geranium flavours, just perfect to warm up the body in this windy howling day of wild highlands.

No acidity and multiple infusions makes blue and green (wulong) teas the most pleasant teas to drink, so smooth with their long lasting sweet aroma it certainly brightens your day.

These babies are oxidised at about 20-30% - pan fired - rolled and dried.

Come to taste if...