Here are some pictures from the Spring Tea Celebration 2014. We tasted 5 first flush teas from Darjeeling and two oolongs from Taiwan, which make up our spring harvest offerings of this year. But for one cold brew, the rest were all brewed hot in tasting cups, tea pots and a gaiwan.
We thank all those who came. We enjoyed the questions and discussions. Our objective was to make tea drinkers aware of the dramatic changes that seasons have on tea. How delicate and complex the flavors of spring tea are compared to summer and autumn tea. Among all teas, seasonal differences seem more pronounced in sensitive Darjeeling tea.
Therefore it is not surprising to often hear tea lovers declare themselves as either a "First Flush" or a "Second Flush" person.
No matter the preference, we can all appreciate the bounty of the seasons. Each season's tea is totally unique and it will never be replicated again. The influence of nature - ever changing - adds its beautiful nuances to each leaf. Our tea in that way helps us connect with Nature. And in today's fast paced world that is a good thing!
We used this gaiwan to brew one of the oolongs. It was a gift from Jeff, a customer who quickly became a friend, before he headed out to explore the world. Thank you Jeff and may you have a glorious adventure!
We sampled the exquisite Risheehat First Flush in a cold brew form. It was perfect for the warm day!
These flowers, from our backyard, remind us of tea flowers!
Can't thank Barb, Grace, Megan, Richard, Larry, Jen and other customers/friends enough for joining us on this blessed journey of tea!
PS: Special thanks to Jason and Stephanie Schwingle of theRochesteriat and Colleen Flaherty of Baby Bump Academy for joining us. We share and salute your enthusiasm for learning, Rochester and making a difference!