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