Douglas Fir Tip

Douglas-fir, named in honor of the Scottish botanist David Douglas, is one of the most popular Christmas tree species.   It grows in the Pacific Northwest.  The needles of Douglas-fir are flat, soft and fragrant.  The tender young tips can be plucked for making jelly and tisane.

This Douglas Fir Spring Tip comes in filter bags.   The conifer tips were wild harvested in the Siskiyou Mountains in the northwestern California.   Steep a bag in 95°C - 100°C water for 10 minutes to make a cup of beverage.

Douglas Fir Tip tisane

An orange-colored infusion of Douglas-fir tip is light, aromatic and lemony.  It also has cedar-like and dried citrus-peel flavors.  It  does leave some astringency in the mouth.   The infusion is wonderful with honey.

Douglas Fir Tip infusion

"Rocking around the Christmas Tree
Have a happy holiday..."

Burdock Root

Burdock is a robust plant of Euroasian origin and can grow to very large quickly.  Its taproot is slender but long, and is consumed as a root vegetable in Asia.  Known as gobo in Japan, it is often julienned and sauteed with carrots.  Gobo has a unique earthy flavor.

In addition to its culinary use, burdock root is also dried as a herb.  It is one of the herbs in Essiac, an alternative herbal remedy.  Dried gobo reminds one of burnt wood in a forest.   Infusion made from dried burdock root is earthy and minerally.   It is strong and herbaceous but at the same time it is smooth and sweet.   Use about 1 teaspoon of dried root and steep it for 5 minutes to make a cup of warming infusion.

Gobo may have these medicinal attributes:

• purifying blood 
• removing toxins
• stabilizing blood sugar
• treating skin problems
• improving digestion

Gobo infusion

Guayusa

Guayusa (ilex guayusa), a species of the holly genus and cousin of yerba mate, grows predominantly in the Amazon region of Ecuador.  The leaves of these guayusa trees are plucked and dried to develop flavor.  Traditionally, the Jivaro Indians (known for their technique of shrinking heads) and the Kichwa tribe brew and drink guayusa at dawn for sustained energy and mental alertness.

Guayusa has a high caffeine content, about 60 mg per 8 oz cup.   However, guayusa, like tea, also contains l-theanine, an amino acid that produces a calming effect and alleviates jitters.  Following is a comparison of caffeine content:

Brewed Beverage             Average caffeine per 8 oz cup

Coffee                                90 - 150 mg

Tea                                     15 - 50   mg

Guayusa                              40 - 80  mg

Yerba mate                         30 - 60  mg                           

Guayusa has been shown to contain a high amount of antioxidants.  There are several unsubstantiated health claims about drinking guayusa, which is also said to induce lucid dreaming.

Guayusa

To make a cup of guayusa, steep 3 grams of dried leaves in 8 oz hot water for 5 minutes.  Guayusa is surprisingly smooth and complex.  Its flavors are interesting: sweet, moist, mossy and mineral.

Yerba Mate

Yerba mate (iles paraguariensis), a species of the holly family, is cultivated in Argentina, Brazil, Paraguay and Uruguay.  Mate made from dried yerba mate leaves and stems is a widely popular beverage in these countries.

Yerba Mate

Modern mate cup and bombilla

The uniqueness of mate is its traditional or cultural way of preparation and consumption.  In a nutshell,

• Fill a cup made from gourd, wood, metal or ceramic over half full with dried yerba mate leaves.  
• Flip, shake but not stir to have the leaves lopsided on one side of the cup and larger stems on top.
• Put a bombilla (a special straw) in the hollow space of the cup.
• Pour some cool water in the space.   Add hot water (around 80°C) after the cool water is absorbed.   
• Sip mate from the bombilla and continue to refill the cup with hot water.   
• As a communal drink, continue to refill the cup with hot water and pass it around until the flavor is gone.   It is usually one refill/brew per person.    

Mate contains caffeine or matteine.   It is earthy and grassy.  The first brew is very strong and can be slightly bitter.

Mate

Mugicha

When malted barley is fermented, it is beer.  When roasted barley is brewed, it is Mugicha. Mugicha is a popular household beverage in Japan as well as in Korea (known as Boricha). It is naturally caffeine-free but not gluten-free.   Roasted barley has always been used as a coffee substitute.   Loose roasted barley and 'tea bag' barley are available from Asian grocery stores.

Mugicha is made by simmering or steeping roasted barley.   It can also be chilled or cold brewed as a perfect summer drink.  To make the traditional infusion, use about one tablespoon roasted kernels for 8 ounce water and simmer it for 2 to 3 minutes.  Strain and serve.   A more convenient method is to steep one barley 'tea bag'  in a large mug for 5 minutes.

Mugicha has deep roasted grain and light malty flavors.   It is said that Mugicha has antibacterial and anticoagulant properties.

Mugi Cha

Soba Cha

Nothing beats a cup of soba cha when a summer storm turns a backyard into a winter wonderland.

September 10, 2014

Soba cha or roasted buckwheat infusion is popular in Japan and Korea.   Made from roasted tartary buckwheat kernels, soba cha is caffeine-free.  Tartary buckwheat and common buckwheat belong to the genus fagopyrum and are not related to 'wheat'. Tartary buckwheat kernels are smaller than common buckwheat's but contain more or chock-full of rutin.

Roasted tartary buckwheat

Roasted tartary buckwheat can be enjoyed like Grape-Nuts cereal and is delicious.  Its fine aroma borders between popcorn and donut.   To make an eight-ounce cup of bright yellow soba cha, steep about 2 teaspoons of kernels in 100°C water for 5 minutes.  The soft brewed kernels can be consumed like brown rice.   

Soba cha is warming and comforting.   Its predominant flavor is toasty grains or nutty rice.  

Soba Cha

Honeybush

Honeybush (Cyclopia) is indigenous to the Cape region of South Africa.   Its name refers to the honey scent of its yellow flowers.   Traditionally, the shoots are hand harvested once a year during the flowering period.   Then, the shoots are chopped, oxidized, dried and sorted.   Green Honeybush is not oxidized.   The majority of South Africa's honeybush crop is from wild growing plants.  Only a small number of farmers grow honeybush commercially.  

Honeybush contains an array of minerals and antioxidants.  Anecdotal evidence suggests several health benefits, including anti-viral properties, treatment for respiratory complaints and lowering cholesterol level.

Boil or steep about a heaping teaspoon of loose leaf Honeybush in water for 5-8 minutes to make a cup of beverage.   Comparing to Rooibos, Honeybush has stronger and sweeter aromas.   Honeybush infusion is sweet and fruity with hints of tobacco and leather.  It is naturally caffeine-free.

Honeybush (oxidized)

Rooibos

Rooibos means 'red bush' in Afrikaans and is made from the Aspalathus Lineris plant, which only grows in the Cederberg mountains of South Africa.  Attempts to grow this plant elsewhere in the world have all failed.   The European Union recently granted South Africa's Rooibos a geographical indication that gives the producers ownership over the name.

To produce Rooibos,  the leaves and stalks of the plants are harvested about 50 cm above the ground and then cut into pieces.   The pieces are sprayed with water and allowed to oxidized for 8 to 24 hours before they are dried in the sun.   The two types of Rooibos are green and red. Green Rooibos is produced without the oxidation step.

Red Rooibos (left)  Green Rooibos

To make a cup of Rooibos, use a heaping teaspoon of loose leaves and steep it in 95-100°C water for 5-8 minutes.  Green Rooibos is light and has grassy & mineral flavors. Oxidation adds depth and body to red Rooibos, which can be described as sweet, woody and fruity.  Containing no caffeine and very little tannin, Rooibos does not taste bitter or astringent.

Red Rooibos (left)  Green Rooibos

Rooibos contains a mix of  many flavonoids.  However, studies will be required to substantiate health benefits of drinking Rooibos.   It appears to be a versatile tisane and is also used in cooking and baking.   

Malawi White Peony

Malawi's economy, like many other African countries', is primarily based on agriculture.  In addition to tobacco,  it produces sugar, coffee, corn, cotton and tea. Tea is Malawi's second most important cash crop, after tobacco.

Although other types such as oolong and green are available, Malawi tea is 99% black and usually used in teabag blends.  Malawi is the second largest tea exporter in Africa, after Kenya.

This White Peony is made by Satemwa, a family-owned tea estate in Thyolo, which is one of the tea growing districts in the southern region of Malawi.  Its quality rivals fine Chinese White Peony.

Malawi White Peony

Type:  White         Producing Country: Malawi       Preparation:  90°C 3 Min

Dry Leaf:  The mix of small forest green and brown whole leaves has a delightful scent of sweet prunes and dry hay.
Wet Leaf:  The fragrances of the leaves are fresh plums, fresh peaches and wet hay.
Liquor:   The brew is bright amber-colored.  Its body is medium-light and has little or no astringency.   The tea is sweet, refreshing, citrusy and slightly herbaceous.

Tee Score: 4 of 5

Kiraka White Leaf Sencha

Kiraka is a newer tea cultivar registered in 2006 in Japan and one of the white leaf tea varieties grown there.  The leaves of  'white leaf' tea plants are lighter in color than those of Yabukita, the most popular and dominant tea cultivar in Japan.

A recent study conducted by Japanese researchers indicates that white leaf Sencha contains fewer catechins but more amino acids than Yabukita one.  In other words, a white leaf Sencha would be savorier (umami) and less astringent.

Although its tea leaves have a light color, this Kiraka from Shizuoka is a green tea and not a white tea.

Kiraka White Leaf Sencha

Type:  Green           Producing Country: Japan       Preparation:  80°C 2.5 Min

Dry Leaf:  These beautiful green thin needles and pieces have the fragrances of fresh vegetables and honey.
Wet Leaf:  The leaves are pale yellow green.  They are very soft and tender.  The notes are savory and vegetal (steamed fresh corn and spinach).
Liquor:   The infusion is lemon yellow.  Its mouth feel is thick and rich.  It is creamy and brothy with low bitterness and light astringency.   It is also sweet, vegetal and slightly citrusy.

Tee Score: 5 of 5

Tamaryoku Cha

Mushisei Tamaryoku Cha (steamed round green tea) or Tamacha is commonly called Guricha.   Tamacha emerged in the 1920's in Japan and was originally intended for export to Middle East.

The production method of Tamacha is similar to that of Sencha.   The difference is the kneading stage that shapes the leaves is omitted for Tamacha.   Kamairicha, a pan-fried not steamed tea, is another one that cuts out the kneading stage.  

Harvested in August, this late season tea is from Kagoshima Prefecture located at the southern edge of Kyushu, Japan.   Although it lacks in good looks, its aroma is bright and Sencha-like.

Sencha leaves vs Tamacha leaves

Tamacha

Type:  Green           Producing Country: Japan       Preparation:  85°C 2.5 Min

Dry Leaf:  The broken pieces are not 'round' or curly.  The fragrances include toasted nuts and cooked vegetables.
Wet Leaf:  The dark olive leaves smell like toasted rice and arugula.
Liquor:      Tamacha is yellow in color.   It is grassy, vegetal, slightly toasty and astringent.

Tee Score: 3 of 5

Gong Fu Cha

Gong Fu or Kung Fu may have connotations of martial arts and self-defense, but the words Gong Fu in Chinese mean skills attained through practice and effort.  Thus, Gong Fu Cha does not involve tea cup sparring and can be described as mindfully and effectively preparing tea to maximize the enjoyment of it. 

Gong Fu Cha originated in China, allegedly Guangdong province.  It is pragmatic and follows basic principles of brewing tea, such as good water and quality tea.   In addition to a pot and cups, Gong Fu Cha enhances tea drinking experience with accessories.

bamboo tea tray and gaiwan set

Gong Fu Cha must-haves:

• good water and a tea kettle
• quality loose tea leaves, traditionally, Oolong or Pu'er.  
• a small tea pot (e.g., Yixing) or a gaiwan (covered bowl)
• small tea cups
• a stone or wood tea tray with a reservoir or optionally a bowl to collect discarded water.

Nice-to-haves:

• fragrance cups
• a tea pitcher
• a tea tool set, including a tea needle, a tea scoop, tea tongs, a tea spoon, and a tea funnel.
• a tea strainer, a tea holder, tea coasters, etc.

use of fragrance cups and cups

tea tool set

Following are simplified steps of Gong Fu Cha:

1. Prepare water
2. Warm the tea pot and cups
3. Rinse tea leaves and discard first brew.
4. Infuse tea leaves (multiple infusions).
5. Serve the tea.

stone tea tray and yixing pot set

Manaslu Tippy Green

Tea plants do not grow on Manaslu, the 8th highest mountain in the world.  Manaslu or Mountain of Spirit is located in the central west part of Nepal.  Trekking is popular in the Manaslu region.   Along the many trails there are tea houses that serve meals and beverages, including Nepali spiced milk tea.

Nepali tea was first commercially planted in the Ilam district over a century ago and has since been cultivated in many other districts.  This tea comes from the foothills close to Manaslu and is designated as a green tea.  However, it can easily be mistaken for a first flush Darjeeling black tea.   The lovely floral and citrus flavors are as good or better than a Darjeeling's.   So call me Oolong maybe...

Manaslu Tippy Green

Type:  Green      Producing Country: Nepal   Preparation:  85°C 3 Min

Dry Leaf:  These twisted dark green leaves are tippy, toasty and floral.
Wet Leaf:  The young buds and leaves are floral.
Liquor:      The orange-colored drink is clean, refreshing, sweet, citrusy and floral.  It is lengthy in the mouth and there is some astringency just like a good first flush Darjeeling.

Tee Score: 4 out of 5

Huang Shan Yun Wu

The well-known Lu Shan Yun Wu (Lu Mountain Cloud Mist) tea is from Jiangxi province, China.  This Yun Wu is grown in the foothills of Huang Shan or Yellow Mountain in Anhui province, China.

Huang Shan is renown for its majestic scenery and is a UNESCO world heritage site.  Its mountain range has some peeks towering over 1800 meters and shrouded in clouds. Huang Shan has always been a favorite subject in Chinese arts and literature.

Huang Shan Yun Wu lives up to its name; it is soft and heavenly.  It may contain more theanine as it is sweet and uplifting.  Everything about the tea is light.  It is a perfect Spring beverage.

Huang Shan Yun Wu

Type:  Green      Producing Country: China   Preparation:  85°C 2 Min

Dry Leaf:  The olive-green wiry leaves have a faint smell of hay.
Wet Leaf:  The tender young buds and leaves are soft and savory.
Liquor:      The tea color is pale-straw.  It is light, smooth and delicate.  Its sweetness is honey-like with a floral or cashew base note.   Almost no astringency is detected.

Tee Score: 4 out of 5

Portugal Green Tea

In addition to black tea, Portuguese Gorreana Tea Estate also produces green tea called Hysson using techniques passed down by Chinese tea experts from Macau over 100 years ago.  The Portuguese were able to establish a trading station in Macau in 1557 and likely had easy access to tea masters there.

This Hysson is not identical to Hyson (with one 's').   Hyson was popular in Europe in the 18th century.  Because its Chinese name sounded like that of a wealthy Londoner Phillip Hyson, it took on his moniker.  Hyson is one of the teas destroyed at the Boston Harbor in 1773.  Chun Mei is a type of Hyson.

Gorreana Hysson brews an amber cup of green tea.  Its leaves and flavors do not resemble Chinese Hyson.  It is uniquely Portugal green tea.

Portugal Green

Type:  Green      Producing Country: Portugal   Preparation:  85°C 3 Min

Dry Leaf:  These olive green leaves are herbaceous and peppery.  Some stems are mixed in with the cut leaves.
Wet Leaf:  There is a faint herbaceous note to the leaves.
Liquor:      It is an amber-colored green tea with sediments.  It has some astringency and has a flavor similar to cooked Chinese cabbage.

Tee Score: 3 out of 5

Portugal Black Tea

Father Jasper de Cruz of Portugal was the first European to encounter and write about tea in 1560.  Later the Portuguese developed a trade route to China and shipped tea back. When Portuguese Princess Catherine of Braganza married King Charles II of England in 1662, she brought with her a chest of tea as part of her dowry and was credited for making this beverage fashionable in Britain.

Tea growing in Portugal began in the 19th century in the Azores, the volcanic islands in the mid-Atlantic Ocean.  Today Gorreana is the only remaining tea plantation there.

This Gorreana black tea is made from younger leaves grown in Sao Miguel.  It is full-bodied with an impressively rich flavor.

Portugal Black 

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

Dry Leaf:  The dark and broken pieces of leaves are herbaceous, spicy and raisiny.
Wet Leaf: The wet leaves are also herbaceous and spicy, with hints of wicker, cocoa and prunes.
Liquor:      The color of the tea is coppery brown and bright.  It is full-bodied with mid-astringency.  It is cinnamon-spicy and floral.  It is nice with milk.

Tee Score: 4 out of 5

Red Rhythm Black Tea

Red Rhythm (Hong Yun or TRES #21), Taiwan Assam #8 (TRES #8), and Red Jade (Hong Yu or TRES #18) are some of the tea cultivars and teas developed by the Tea Research and Extension Station (TRES) in Taiwan.  Prior to 2003, TRES was known as Taiwan Tea Experiment Station or TTES.

Red Rhythm is a relatively new tea variety, named by TRES in 2008 as #21 and Hong Yun (meaning red rhythm).  It is a cross between Chinese Keemun and Indian Kyang.   Although the leaf appearance is large resembling Assam, the brew is flavorful like Keemun.

This tea is farmed in Yuchi, Nantou.  It is a wonderful black tea to be appreciated for its exquisite flavors without sugar, milk or lemon.

Hong Yun

Type:  Black      Producing Country: Taiwan   Preparation:  95°C 5 Min

Dry Leaf:  The leaves are long, dark and wiry, and their aroma is deliciously biscuity.
Wet Leaf:  The large wet leaves are very fragrant, reminiscent of roses, orange blossoms and red currants.
Liquor:      It is a bright coppery tea.  It is medium-bodied and smooth.  The interesting flavor profile includes sweetness, fading roses, citrus and berries.

Tee Score: 5 out of 5

Sochi Black Tea

Russia has a rich tea history as well as tea culture, symbolized by the samovar.  The first attempt to grow tea started around 1883 from Chinese tea seeds in the southern Caucasus.   Through many trials and tribulations, today commercial tea plantations have established themselves in Georgia (part of the former Soviet Union) and Sochi.

Sochi, Russia, is the site of the 2014 Winter Olympics.  The Sochi region is located along the shores of the Black Sea and enjoys a subtropical climate.  With warm summers and mild winters, the hardy Sochi variety tea plants thrive around here.

This black tea is cultivated and produced by Matsesta Tea Company, one of the six major tea growers in the Sochi area.   The 180 hectares tea plantation is in the Matsesta valley, at an altitude of 400 meters, in the Krasnodar region, and it processes tea utilizing Japanese know-how.  This most northern grown Sochi tea has a bright aroma and has adequate briskness to take milk, honey, sugar or jam.  Comparing it to Georgia black tea, the Sochi black is stronger.

Snowshoeing tea bag

Sochi variety tea plant and tea

Sochi black tea

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

Dry Leaf:  The nose of the short twisted dark leaves is a potpourri of raisins, hay and cocoa nibs.
Wet Leaf:  The wet leaves are brownish and have a weak scent of wicker and dried fruits.
Liquor:      The color of the black tea is mahogany.  It has some interesting flavors: sweet, chocolaty, spicy and floral.  Its astringency is medium-light.

Tee Score: 4 out of 5

Scottish Heather Tea

Heather is a symbol of Scotland.  It grows abundantly and veils the Scottish moors and heathlands with its purple blooms.  "The heather was blooming, the meadows were mawn..." - Robert Burns

Heather flowers have been used to make herbal infusions for fighting symptoms of colds and flu.  The Scottish Heather tea contains black tea from Africa and India, and 4.5% heather blossoms.   The appearance of black tea mixed with purple buds is very lovely like Sakura Sencha but the brewed beverage is relatively plain.  However, the hills seem to come alive with the sound of bagpipes when a splash of single malt Whiskey is added to the tea.   Still, the tea is blended for taking milk and has subtle earthiness, likely from heather.

Heather Tea

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

Dry Leaf:  The cut pieces of dark leaves blended with purple buds have the familiar breakfast tea scent without any hint of flowers.
Wet Leaf:  The wet leaves smell strong wicker and wet straw.
Liquor:       The tea is chocolate in color.  It is strong and has medium astringency.  Its flavor notes are cocoa and moss.

Tee Score: 3 out of 5

Matcha Tea Grinder

For a matcha purist, a portable tea grinder is the answer.  Both Kyocera and Porlex of Japan make quality ceramic burr tea grinders.   Standing 6-inch tall, a matcha tea grinder comprises a handle, a chamber, ceramic burrs and a tea catcher.   It is easy to assemble. Although the tool is ideal for grinding Tencha into Matcha, it can also churn out other types of fine or coarser tea powder, which is used in baking or cooking.  This nice toy is not for grinding coffee beans.

Tea Grinder

ceramic burrs

Anatomy of a tea grinder

Input-process-output

(tencha-tea grinder-matcha)

Matcha!

Kabusecha Green Tea

Kabusecha, Gyokuro and Tencha are three Japanese shaded teas.  Kabusecha plants are covered (filtering 50-70% sunlight) for about one week before their leaves are plucked and processed.  Gyokuro tea leaves are covered (filtering 90% sunlight) for approximately three weeks prior to being harvested.  As for Tencha, it is also shaded (filtering 90% sunlight) for around three weeks.  Tencha is deveined and used for producing Matcha.  Shading forces tea plants to generate more chlorophyll.

The appearance of Kagusecha, literally means covered tea, is not easily distinguishable from its relatives, Sencha and Gyokuro.   The flavor profile of Kabusecha is middle-of-the-road.  Kabusecha has the astringency of Sencha and the savoriness of Gyokuro.  It is refreshing and has a clean aftertaste.  The brewed leaves are soft, edible and tasty.

Shaded teas (top:Tencha, left: Kabusecha, right: Gyokuro)

Kabusecha


Type:  Green      Producing Country: Japan    Preparation:  80°C 3 Mins

Dry Leaf:  The dark green thin needles and pieces have a delicious aroma of brioches or biscuits.
Wet Leaf: The soft wet leaves are savory and vegetal.  They look like boiled spinach and taste like cooked arugula.
Liquor:      Lime green is the color of Kabusecha.  It has the toned-down astringency of Sencha and the mild savoriness of Gyokuro.  Its mouth feel is  mild, clean and vegetal.

Tee Score: 4 out of 5