Lotus Green

Lotus Green is a Vietnamese specialty tea.   The tea is scented either by stuffing the leaves in lotus flowers or layering the leaves with lotus flower stamens.  It is labor intensive to produce Lotus Green. 

Type:  Scented Tea     Producing Country: Vietnam      Preparation:  85°C 3 Min

Dry Leaf:  The short pieces of leaves smells like fresh straws and oleander flowers.
Wet Leaf:  The leaves appear like soft chopped savory greens.
Liquor:      The lime green tea is only slightly astrigent.  The flavor is very distinct: almond, oleander flowers and licorice. 
 
Tee Score: 4 out of 5

Castleton in between Harvest Darjeeling

Castleton is one of the old gardens/tea estates in Darjeeling, India.  'In between' is harvested between first-flush and second-flush teas, around the end of April. 

Type:  Black Tea     Producing Country: India      Preparation:  95°C 4 Min

Dry Leaf:  The dark green leaves are floral and dried-fruity. They also have a hint of hays.
Wet Leaf:  The leaves smell floral and muscatel. 
Liquor:      The amber tea is floral, muscatel, smooth but slightly astringent.  It seems to have the characters of first flush and second flush Darjeeling.  It is delicious with milk.

Tee Score: 4 out of 5

Kamairicha Tokusen

Kamairicha is a special Japanese green tea which is pan-fried and not steamed during its manufacturing steps.  Steamed green teas tend to have a grassy note.     


Kamairicha

Type:  Green tea     Producing Country: Japan      Preparation:  85°C 2 Min

Dry Leaf:  The dark green flat pieces smells sweet.
Wet Leaf:  The infusion has a light spinach note. 
Liquor:      The pale lime brew is vegetal, mild and smooth.   

Tee Score: 4 out of 5

Shui Hsien

Shui Hsien or water sprite is one fine tea from Mount WuYi in Fujian, China.  Shui Hsien from Wuyi is said to have more mineral contents than those grown in other areas.   Higher-grade Shui Hsien tends to be less smoky and more floral. 



Shui Hsien

  
Type:  Oolong     Producing Country: China      Preparation:  90°C 4 Min

Dry Leaf:  The dark wiry leaves are slightly smoky.  The aroma is coco plus dried fruit.
Wet Leaf:  The infusion is very fragrant, almost like a bouquet of magnolia. 
Liquor:      The tea is full-bodied, buttery, chocolaty and floral.  The refreshing floral note lingers.

Tee Score: 4 out of 5

Tea Cups

The shape of a tea cup may enhance the bouquet of teas.   These 1660 London tasting cups were designed for different tea types.


1660 London



The green tea cup (left) has curved sides and enhances the appreciation of green teas.  The fragrant tea cup in the middle of the photo captures the aromas of floral and Oolong teas.   The third tea cup is great for drinking black teas.

Royal Gui Fei

After the devastating earthquake in 1999, farmers in the Nantou area of Taiwan were too preoccupied with rebuilding to tend to their tea gardens, which led to leafhoppers partying in the gardens and nibbling on the tea leaves.

When these farmers found time to harvest and apply the traditional Dong Ding Oolong processes to the 'imperfect' leaves, their effort resulted in this delicious Royal Gui Fei tea. 
 

Royal Gui Fei


 Type:  Oolong       Producing Country: Taiwan      Preparation:  90°C 4 Min

Dry Leaf:  The small morsels exude coco, dried fruit, clover and vanilla aromas.
Wet Leaf:  The unfurled whole leaves are floral and sweet.  Leafhoppers bites are evident on some leaves. 
Liquor:      Even after multiple steeps, the golden nectar still tastes sweet with intoxicating notes of honey, clover and lychee.  

Tee Score: 5 out of 5

Risheehat FF Darjeeling

Risheehat Estate's 2012 First Flush Darjeeling was harvested from March to April.  This is the first batch of tea manufactured in 2012 on Risheehat Estate.  Risheehat means home of saints.  Darjeeling is considered the 'Champagne' of tea.

Risheehat


Type:  Black     Producing Country: India      Preparation:  95°C 4 Min

Dry Leaf:  First Flush (FF) comprises light and darker green wiry leaves.  FF smells fresh like cooked zucchini and vanilla cookies.
Wet Leaf:  The aroma is very floral. 
Liquor:      For a FF Darjeeling, it is soft, refreshing, floral and slightly muscatel.  Its astringency is pleasant and finishes long in the mouth.   95°C brings out more flavors than 90°C does.

Tee Score: 5 out of 5

Laduree Melange

Laduree Paris is renown for its macarons.  Melange is a lovely blended tea by Laduree, and includes China & Sri Lanka black teas, rose petals, orange, caramel, vanilla, cinnamon, bergamot and black currant.  

   






Melange

 
Type:  Blended Tea     Producing Country: France      Preparation:  95°C 5 Min

Dry Leaf:    This blended tea contains pieces of flowers and spices.  It smells delicious, almost like a loaf of panettone.
Wet Leaf:  Orange/bergamot and cinnamon are the dominate scents.  
Liquor:      The coppery-color tea is smooth, sweet, but slightly astringent.  Cinnamon and orange are two flavors that stand out.   Pairing it with caramel macarons would be sublime. 

Tee Score: 4 out of 5