Hong Shui Oolong

Some say that Hong Shui represents the traditional way of making Dong Ding in Lugu, Taiwan.   Consumer products tend to evolve over time.  This may be a case of 'Coke Classic vs Coke'.

Comparing with Dong Ding, Hong Shui is roasted and has a higher oxidation level.  The roasting part of the process demands the skills of a seasoned tea master to properly bring out the body and fragrance of Hong Shui.   This laborious roasting step lets Hong Shui have a longer shelf life.  

The name Hong Shui means 'red water' for the orange color tea.   Although it is a nice tea for daily consumption, this particular Hong Shui is not exceptional.  It gives the impression of Qi Lan from Wuyi, China, and Sow Mei white tea.  

Hong Shui

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

Dry Leaf:  The brown beads have notes of roasted juicy fruits.
Wet Leaf:  The scent of wet leaves can be described as roasted grains with some white flowers.
Liquor:      The tea is orange or amber.  It is medium-bodied.   Roasted flavors dominate immediately but then plum bouquet emerges.  It is not as silky smooth as Dong Ding but is still nice.

Tee Score: 3 out of 5

Australian Black Tea

Kangaroos hopping and Didgeridoos playing, yonder, a world away from India or China, tea bushes spread out.   Australia grows small quantities of tea.  

It was in 1886 that four Cutten brothers planted seeds and plants (including tea) that had grown in other parts of British Empire in Bingal Bay.  In 1958 Dr. Maruff planted the first row of tea in the Nerada Valley from the seedlings that he had found at Bingal Bay.  Today Nerada is the largest tea grower in Australia.  It is located in north Queensland.    

Nerada uses machines to harvest and process its tea.  This Nerada black tea contains broken pieces of leaves, and is, from leaf to cup, typical English-Breakfast-styled.   

G'day mate!  Have some billy tea!  Billy is a tin or pot used on a camp stove.

Australian Nerada

Type:  Black Tea     Producing Country: Australia    Preparation:  95°C 2 Min

Dry Leaf:  The dark and broken pieces have notes of raisins and wicker.
Wet Leaf:  The wet leaves have the familiar Assam or Kenya tea aromas of wet straw, wicker and coco. They are also slightly malty.
Liquor:      The tea color is bright coppery.  It is a robust tea with some bitterness and astringency.  The subtle maltiness is stronger in the nose than in the mouth.   Not surprisingly, it takes milk well.

Tee Score: 3 out of 5

Georgian Black Tea

This Georgia is neither a girl's name nor a US state.  Following the collapse of the Soviet Union, Georgia became independent in 1991.  Geographically, Georgia is situated between Europe and Asia.  It is a mountainous country bordering Black Sea.

Tea growing took place in Georgia around 1830, likely from tea seeds smuggled out of China by a Georgian prince.  By the early 20th century, Georgia was producing award-winning teas and became the key supplier for the former Soviet Union.  Due to political or economical factors, many tea plantations and facilities were abandoned by the 1990's. Consequently, Georgian tea quality suffered and production volume decreased.   Recently, the Georgian government tried to revitalize tea plantations, especially in the subtropical West Georgia.

This Georgian black tea has no bitterness but is lacking in character.  Its dry leaves may smell like Assam's first cousin but its brew tastes like Keemum's second cousin once removed.  Its blandness makes it a good tea for blending and flavoring.

Georgia

Type:  Black Tea    Producing Country: Georgia     Preparation:  95°C 4 Minutes

Dry Leaf:  The regular dark leaves are dried-fruity and spicy(cinnamon).
Wet Leaf:  The wet leaves have notes of wet straw or wicker.
Liquor:      The copper tea has very little astringency.   It is slightly fruity.   Surprisingly, it is good with a little bit of milk.

Tee Score: 3 out of 5

Mauritius Vanilla Tea

"From one citizen you gather the idea that Mauritius was made first, and then heaven; and that heaven was copied after Mauritius."  - Mark Twain, "Following the equator" 1897.

Mauritius lies in the Indian Ocean, east of Madagascar and about 2400 km off the south eastern coast of Africa.  The island was once the home of the Dodo bird.  The country Mauritius gained its independence from Great Britain in 1968.  It is a nation with a fusion of French, Creole, Indian and Chinese cultures.  

Tea has been grown in Mauritius since 18th century.  Today there are several tea plantations and factories there.  Bois Cheri is the oldest and largest tea estate.   This black tea from Bois Cheri is flavored with vanilla, which may be produced locally or in Madagascar.  Some speculated that flavoring was combined with Mauritian tea to add a dimension to a tropic-grown tea that tends to be less complex than an alpine-grown one.  
The vanilla in the tea is very soft and does not leave an artificial aftertaste.  This tea is traditionally prepared with milk and sugar or honey.  

Mauritius Vanilla Tea

Type:  Black Tea    Producing Country: Mauritius     Preparation:  95°C 3 Minutes

Dry Leaf:  The dark brown broken pieces have nice vanilla and dried fruit scents.
Wet Leaf:  The wet leaves are faintly vanilla and like an Assam-type black tea.
Liquor:      The mahogany tea is full-bodied but quite smooth.  It has soft vanilla and dark chocolate aromas. Its astringency and maltiness are subtle.  The vanilla does not overpower the black tea, which is comparable to a Kenya tea.   The tea is nice with or without milk.  

Tee Score: 4 out of 5

Uji Shincha 2013

Tea in Uji has a long history dating back several centuries ago.  Uji is located south of the city of Kyoto and is reputed to produce the best green teas in Japan.   2013 Uji Shincha contains beautiful leaves, dry or wet.   It has a harmonized flavor of mellowness and freshness (astringency).

Shincha or 'new tea' is in essence Sencha (the most widespread type of tea in Japan) but is the first harvest of the year.  It is equivalent to a first flush Darjeeling tea in India.  Tea plants hibernate or vegetate during cold winter months.   When spring has sprung, tea trees put out their buds with all the nutrients accumulated and stored.   Teas from the first harvest tend to have a bit more flavors and nutrients.

Like Beaujolais Nouveau wine, Shincha is eagerly anticipated and celebrated annually.

Uji Shincha

Type:  Green Tea    Producing Country: Japan     Preparation:  80°C 2 Minutes

Dry Leaf:  These thin needle-like leaves are deep green and beautiful.  They give out a nice smell of cooked spinach and roasted seaweeds.
Wet Leaf:  The wet leaves are green, tender and soft.  They release an aroma of freshly steamed young vegetables.
Liquor:      The lime green tea is cloudy with sediments.  It is clean, refreshing and with vegetal flavors of arugula.  Its astringency is medium and it is long in the mouth.

Tee Score: 4 out of 5

East Frisian Tea

Bordering North Sea & Netherlands, and situated in the northwest region of Germany is East Frisia (Ostfriesland).  East Frisians prefer tea over coffee and consume a copious amount of black tea.  Their tradition is four breaks a day and three cups per break.

East Frisian Tea refers to black tea blends as well as its serving protocol.  The special tea culture in East Frisia comprises a locally blended black tea, soft water, kluntjes (rock sugar), cream, a tea set and tea serving.        

East Frisian blends are predominately Assam black.  This blend from US contains Assam, Darjeeling and Ceylon teas.   It is a strong Assam, rounded out by Darjeeling and Ceylon. An East Frisian blend is also great as a breakfast tea.

Following are the 'rituals' to enjoy or serve East Frisian Tea:

1.  Use tiny shallow cups if possible and place kluntjes in each cup.  Kluntjes are pieces of rock sugar and they look like crystals.  Asian brown or white rock sugar is a good substitute.  

Asian rock sugar in cup

2. Brew an East Frisian blend or any strong Assam teas for 5 minutes.  Pour the hot tea into the cup and hear the crackling of sugar.   Do not stir.    

Tea in cup

3.  Carefully add cream (not milk) to the tea.  Do not Stir.  

Add cream

4.  Savor the layers of the tea (ideally) in three gulps:  the first is creamy tea; the second is strong tea; and the third is sweet tea.   The sugar lumps remain in the cup and immediately repeat step 2 - 4 for at least two more times.

Kenya Purple Tea

Purple tea is a new camellia sinensis variety that Kenya's Tea Research Foundation has been developing for the last 25 years.  This variety is more drought-resistant and has purple leaves due to its high levels of anthocyanins (e.g., malvidin) or antioxidant pigments.

This purple tea is handcrafted in Kenya and marketed by a relatively new tea merchant, Royal Tea of Kenya.  Whether their fresh leaves are purple, pink, yellow polka-dotted or not, teas are categorized by their manufacturing processes.  This is a fully oxidized tea; i.e., a black tea.  Its dry leaves are richly aromatic and the color of its wet leaves does reveal eggplant purple.  The brew is sweet and smooth but not purple.

Kenya Purple

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

Dry Leaf:  Their dark wiry leaves are richly fruity - figs and raisins with hints of cocoa and licorice.
Wet Leaf:  Some of the whole leaves are dark brown and some purple.  They are sweet and fruity.
Liquor:      The tea is rusty brown.  Some may say its purple hue fades.  With a medium body and light astringency,  the molasses and fruitiness shine through.

Tee Score: 4 out of 5