Jin Jun Mei Souchong

Jin Jun Mei is a Johnny-come-lately and kin to Lapsang Souchong.   Both teas come from the small leaf variety (Souchong) grown in Fujian, China.  Smoky Lapsang Souchong tea has never been popular in China even though it has enjoyed fame overseas.   Jin Jun Mei is a black tea created in 2005 by several Chinese tea masters using hand-picked buds from Souchong tea trees.  Jin means gold.  Jun is the name of some of the tea masters and means handsome or a handsome stallion.  Mei is eyebrow.  The wet leaves indeed look like Mr. Potato Head's eyebrows.

Jin Jun Mei Souchong took off and won many awards.  Its price also skyrocketed.  Some critics called it a mere hype and a marketing ploy.  Nevertheless, it is a fine black tea that can stand up to multiple infusions.  It is flavorful and takes milk well.  

Yin (silver) Jun Mei is similar to Jin Jun Mei but contains both buds and leaves.  Yin Jun Mei is less expensive.

Jin Jun Mei

Type:  Black     Producing Country:  China   Preparation:  95°C 4 Minutes

Dry Leaf:  The buds are dark brown and tiny.   The aromas are spices, biscuits, dates and cacao nibs.
Wet Leaf:  The wet leaves are spicy, floral, peppery and chocolaty.
Liquor:      It is a reddish brown tea that is smooth and not smoky.  Its flavor notes include coco, dried fruits and roasted sweet potatoes.

Tee Score:  4 out of 5

Sakuma White

In addition to green and oolong teas, Sakuma Brothers Farms Inc. in Skagit Valley, Washington State, also produces a white tea.   Comparing the dried leaves of Sakuma's three teas, it is obvious that the white tea has gone through minimum processes.   The leaves of Sakuma White may look like something that one will find around a garden path but they are harvested at the farm in June and sun-dried.  They contain mostly leaves and some young buds.

The 'taste' perception of Sakuma White is between Silver Needles and Bai Mu Dan.   It is smooth, well-rounded and has a sweet fruity aroma.  It is finer than its two siblings.

Sakuma white (top) green (left) oolong (right)

Sakuma White

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

Dry Leaf:  These natural leaves are green with brown edges or areas.  They are raisiny and plummy.
Wet Leaf:  The nose of the wet leaves is definitely apricots.
Liquor:      The tea is straw or yellow in color.  Its aroma are dried-fruity.  It is light and smooth with a pleasant sweet undertone.

Tee Score: 4 out of 5

Korean Balhyocha Noeul

Balhyocha in Korean means fermented or oxidized tea.  Balhyocha Noeul is one of the teas sourced from Hwagae Village, Hadong County, South Korea, by O5 Tea in Vancouver, B.C., Canada.   This batch is crafted from Hadong tea varietal in May, 2013, and is classified as an Oolong tea.

Served multiple short infusions at O5 Tea Bar, Balhyocha Noeul exhibited strong roasted peanut and coco notes.   Cupped at 4 minutes at home, it seems to reveal some interesting notes.  The cold wet leaves can make one salivate as they have a spicy aroma reminiscent of chili peppers or kimchi without garlic and onions.   The steeped tea, at some point, presents itself like a light ginseng root herbal drink.

Although the tea may not be as lengthy as some good Chinese oolongs, it is smooth and complex.   It is almost perfect for an autumn day with a slice of pumpkin pie.

O5 Tea Bar

Korean Balhyocha

Type:  Oolong     Producing Country: Korea    Preparation:  95°C 4 Min

Dry Leaf:  The leaves are dark brown and tightly twisted.  They have the nose of roasted nuts, ginseng roots and dried figs.
Wet Leaf:  The leaves look small and are still twisted.   The aromas range from wicker and roasted peanuts to ginseng roots and chili peppers.
Liquor:      The tea is brown in color.  It is medium-to-full-bodied and has no detectable astringency.  From roasted peanuts, its flavors fade into coco and ginseng roots.

Tee Score: 4 out of 5

Thailand Assamica Oolong

Camellia Sinensis Assamica is one of the two primary tea varietals and is, generally, grown for black tea production in countries such as India, Sri Lanka and Kenya.  In Northern Thailand, its native tea plant Assamica has been cultivated for green (e.g., Thailand green tea ), black and oolong teas.  Camellia Sinensis Assamica has larger leaves and grows best in warm and humid conditions.

This twisted-leaf oolong is from the mountain region of Doi Mae Salong in Thailand.   It inherited the bolder characteristics of Assamica plant and could be mistaken for a light black tea.  Every now and then, it is a nice change from the floral and fruity oolongs of Taiwan and China.

Thailand Assamica Oolong

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

Dry Leaf:  These leaves are twisted and large.  They have nice honey and roasted bouquet similar to some black teas.
Wet Leaf:  From the looks of it (chopped leaves and stems), the tea was mechanically picked and processed.  The wet leaves retain some honey sweetness and have the smell of wicker.
Liquor:      The tea is orange/amber in color.   Its cocoa note is nice but lacks depth.  It also has slight astringency.

Tee Score: 3 out of 5

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