When it comes to tea, many of us have become accustomed to the convenience and ease of brewing tea bags. But loose leaf tea offers so much more than that! With a great variety of teas available on the market, you can explore and experiment with different flavors and aromas. Brewing loose leaf tea also allows you to have greater control over the strength and flavor of your cup of tea, making it easier to customize each cup to your personal preference. You can even make your own blends, as some of our customers do!
But beyond just convenience or customization, drinking loose leaf tea has a calming and soothing effect that makes it much more than just a beverage. The quality of the actual tea leaf is literally apparent in the loose form because unlike with tea bags, you can ensure that the leaves are whole in their purest form. This provides for a richer and more flavorful cup of tea every time.
The ritual of brewing loose leaf tea is also something to be savored - from selecting the right kind of leaves, to measuring out just enough into an infuser or teapot; from allowing it steep for just the right amount of time, to finally pouring yourself a perfect cup; this process is one filled with gentle mindfulness and relaxation.
Making sure you have quality ingredients is key when it comes to brewing delicious cups of loose leaf tea. That’s why it’s important to buy from reputable sources that guarantee premium quality ingredients like organic Darjeeling black teas which are renowned for their unique characteristics like delicate floral notes of the first flush (spring picked) or the muscatel aroma of the second flush (summer picked).
Brewing delicious cups of loose leaf tea has become increasingly popular over recent years due its superior taste as well as its health benefits over the regular tea bagged varieties. So grab some quality loose leave black teas like Darjeeling today and start your journey into mastering this timeless ritual!
Different varieties of loose leaf tea offer a rich and diverse range of flavors, aromas, and health benefits. Black tea is the most popular type of tea in the world and has a strong flavor profile. It’s made by fully oxidizing the leaves, which gives it its characteristic dark color. White tea is the least processed of all teas and has the mildest of flavors, but still contains antioxidants to promote good health. Green tea is known for its antioxidant properties and has become increasingly popular due to its many health benefits. Oolong tea is partially oxidized and so has a wide spectrum of flavor profiles depending on how long it’s been oxidized for. Pu-erh tea is fermented and aged. The raw or sheng pu-erh has a lighter body while the ripe or shou pu-erh has an intensely dark character.
To get the best out of each variety of loose leaf tea, there are certain brewing techniques that should be used to ensure the best flavor. For black teas such as Darjeeling second flush or Earl Grey, freshly boiled water should be poured over them with steep time ranging from 2-4 minutes depending on desired strength. For white teas such as Silver Needle or Himalayan White, use cooler water around 80°C (176°F) with steep time between 3-5 minutes again depending on desired strength. Same for green teas like Sencha or Dragonwell but the steeping times are shorter, between 1-3 minutes again dependent on desired strength. Oolong teas like Alishan Qingxin can be brewed using either cool or hot water; however hot water gives more depth to their flavor so use 85°C (185°F) with steep times between 3-7 minutes for optimal results. Lastly for pu-erh teas use near boiling water for shu and for sheng use temperatures around 185°F. Steep times range from 2-5 minutes depending on whether you want a light or heavy brew respectively.
The above instructions for water temperature and steeping time is meant when making tea by pot or single cups. If you are interested in making tea in traditional Chinese gong fu method, check out our individual teas for instructions.
We know a lot of our customers enjoy herbal tea. They are caffeine free and have many functional benefits. The flavors of herbal tea are extracted best at near boiling temperatures of around 200°F and when steeped for 3-5 minutes.
By understanding each type of loose leaf tea individually you can get the most out of your brewing experience and enjoy delicious cups every time!
Brewing the perfect cup of loose leaf tea is a delicate process and requires some essential pieces of tea ware. While it may be tempting to just throw everything into a mug, this won't produce the same quality brew that you can get with the right tools. Here are some of the key pieces of tea ware for brewing delicious loose leaf tea:
Teapot with Strainer: A teapot with a built-in strainer is ideal for steeping large batches of loose leaf tea. Look for teapots made from heat-resistant materials such as glass or ceramic, which will keep your tea at its optimal temperature and help ensure maximum flavor extraction. The built-in strainer will also make sure that any tiny bits of leaves don't end up in your cup.
Teacups: Teacups come in all shapes, sizes, and colors and are perfect for enjoying your favorite cup of tea. Choose ones made from durable materials so they can withstand hot temperatures without cracking or breaking. You can opt for handle-less cups when you are brewing teas at lower temperature.
Thermometer: If you're serious about making the perfect cup of tea then having a thermometer on hand is essential. Different types of teas require different water temperatures in order to bring out their unique flavors and aromas, so having an accurate thermometer ensures that you're always brewing at the right temperature every time.
Kettle with temperature control: Although they can be pricey, kettles with adjustable temperature control can certainly be a great convenience if you are used to drinking a wide variety of tea.
Tea Timer: Brewing times vary depending on the type of tea being brewed, so it’s important to keep track when steeping your leaves so that they don’t become over steeped and bitter tasting. Having a timer on hand allows you to set specific times for each type of tea ensuring that you get consistent results every time.
Tea Infuser For Individual Cups: If you don't have access to a teapot or prefer making smaller batches then individual cups are great for single servings of loose leaf tea. These infusers come in different shapes and sizes and are designed specifically for making one cup at a time - no more worrying about over steeping! They're also easy to use; just fill up the infuser with leaves, add hot water, steep according to desired strength, then remove when finished - simple!
By investing in these essential pieces of equipment you'll be able to enjoy delicious cups every time - no matter what type or blend of loose leaf tea you choose! With the right tools by your side brewing quality tea can be as easy as 1-2-3!
Brewing the perfect cup of Darjeeling tea requires both finesse and precision. But with a little practice, the art of crafting a flavorful cup of this exquisite tea can be mastered in no time. Here are some tips to get you well on your way:
First, choose the right type of Darjeeling tea for your desired flavor profile. From delicate and light notes to bold and robust flavors, there is certain to be one that meets your preferences. Knowing what kind of taste you enjoy is key when selecting the ideal variety.
First flush Darjeeling are picked and manufactured in spring and they have a distinctly "greenish" appearance. The flavors are earthy, peachy, floral, grassy and they can be brisk. The first flush is a "delicate" tea compared to a regular black tea. The second flush Darjeeling, which is picked and made during early summer, is more in line with a regular black tea.
Next, use fresh filtered water when preparing Darjeeling tea as it plays an essential role in producing a great tasting cup. Be sure to measure accurately when adding water into either your teapot or individual mug for optimal results.
Thirdly, steep your leaves according to their type and flavor profile; this will guarantee that each sip contains balanced levels of caffeine and flavor intensity. For second flush Darjeeling, allow three minutes at 90-95°C (194-203°F). And for first flush three minutes at 80-85°C (176-185°F) should suffice.
Fourthly, adjust the temperature depending on how strong you prefer your drink; if you desire a stronger infusion then increase slightly from recommended levels while lessening slightly if preferring lighter cups instead.
Finally, add milk or sugar if desired but take caution not to overpower the subtle flavors inherent in Darjeeling tea.
By carefully following these steps every time you make a cup of Darjeeling tea, or for that matter any loose leaf tea, you can ensure that each cup turns out delicious!
]]>In the conventional tea gardens synthetic chemicals are used mainly to control pests, weeds and fungal infections. The guidelines regulating the application of the chemicals are laid down by the government, in case of India it is the Tea Board. Tea growers are not supposed to use chemicals without following proper norms, including training of the workers or the "spraying squad" as they are called in Indian tea estates. The regulations in big tea importing regions like Europe and Japan for minimum chemical residuals also influences decisions in the tea gardens particularly those who depend on selling their tea abroad.
Different chemicals in tea farms are used depending on the purpose of application, and types of weeds. For instance it is common to use the herbicide "2,4-D " for broad leaf weeds, whereas the thin leaf varieties get "Gramoxone." Notably, the latter is labeled by EPA as "Restricted Use Pesticide due to acute toxicity." Workers have to use PPE to apply this chemical. 2,4-D is considered to be "moderately toxic" and one can buy it on Amazon.
Most of the herbicide tend to be used during the monsoons when the growth of weed explodes. But it is also applied early, during first spring showers. Pesticide is used as and when the pests are spotted. Sulphur-based pesticides are commonly used for pest control, while for fungal growths copper oxichloride is used.
In conventional gardens they try to have around 10-day gap between application of chemicals and plucking. Each chemical has its gestation period. This is normally maintained by one of the assistant managers.
There is increased awareness in the tea industry on limiting the use of synthetic chemicals. This is reflected in a Tea Board of India statement that goads the tea growers to use chemicals only as a last resort. "Need based, judicious and safe application of pesticides is the most vital aspect of pesticide usage under Integrated Pest Management program. It involves developing IPM skills to play safe with environment by proper crop health monitoring, observing ETL and conserving the natural bio-control potential before deciding in favor of use of 16 chemical pesticides as a last resort. Moreover, safety harvest intervals (waiting period) for different pesticides have also been established in tea farming based on the field data generated during the last few years. This data will help the industry to decide the harvesting interval for tea after the application of the chemicals and to keep their residue levels below the MRL prescribed by EU."
Tea gardens are reluctant to convert to go the organic tea route because it takes around 3 years to make the switch and the yield can fall below 50%. Whereas the price compensation is not matched by the fall in production. The cost of producing organic tea can be is double compared to the cost under conventional methods.
Below is a list of different permitted chemicals in conventional tea gardens. They are listed according to different strengths and combinations as found in Indian tea gardens. We are using this as an example; it could be different in different parts of the tea world.
Name of agro-chemicals:
Acaricide (used to kill ticks and mites)
Cyflumetofen 20 SC
Dicofol 18.5 EC
Ethion 50 EC
Fenazaquin 10 EC
Fenpyroximate 5 EC/SC
Hexythiazox 5.45 EC
Propargite 57 EC
Sulphur 80 WP
Sulphur 40 WP
Spiromesifen 240 SC
Etoxazole 10 SC
Pyridaben 20 WP
BOLD Insecticide
Azadirachtin 1% EC
Azadirachtin 5% EC
Bifenthrin 8% SC
Clothianidin 50 WDG
Deltamethrin 2.8 EC
Quinalphos 25 EC
Thiacloprid 21.7 % SC
Thiamethoxam 25 WG
Emamectin Benzoate 5% SG
Fenpropathrin 30 EC
Flubendiamide 20 WG
Thiamethoxam 12.6% +
L- Cyhalothrin 9.5%
Emamectin Benzoate 3% + Thiamethoxam 12% WG
Bio-Pesticide
Beauveria bassiana 2.5 WP (cfu 2×10 gm)
BOLD Herbicide
Glyphosate 41% SL
Glyphosate (Ammonium Salt) 71% SG
Glufosinate Ammonium salt 13.5 SL
Glyphosate(Ammonium Salt) 5% SL
Oxyfluorfen 23.5 EC
Paraquat Dichloride 24% SL/WSC
Oxyfluorfen 2.5% +Isopropyl amine salt of Glyphosate 41%w/w SC
Carfentrazone ethyl 0.43% + Glyphosate 30.82 EW
Indaziflam 1.65% w/w + Glyphosate-isopropyl ammonium 44.63% w/w SC
Fungicide
Copper Oxychloride 50 WP
Carbendazim 12 % + Mancozeb 63% WP
Hexaconazole 4% + Zineb 68% WP
Hexaconazole 5 EC
Propiconazole 25 EC
Tetraconazole 3.8% w/w (4% w/v)
Trifloxystrobin 25% + Tebuconazole 50% WG
Although labor intensive, some tea gardens cut the weed using hand-held sickles. The cuttings of the weed are then used as mulch, which adds to the carbon content of the soil. Over time this increases the humus in the soil which increases the health of the tea bushes.
Another common way to make compost in the organic tea garden is to mix cow dung with the weed cuttings. Tea workers contribute the cow dung in exchange for fodder that they can collect from the tea garden. A win, win! Vermicompost is another method often applied in organic tea gardens.
To control the many kinds of pests and bugs such as helopeltis or "mosquito bug" natural pesticides using neem plant is applied. Helopeltis, if not controlled in time can be quite detrimental. This mosquito bug is also known as elaichi kira or "cardamom bug" by the locals in Nepal and Darjeeling because they smell like the spice when crushed!
The other common pest in the tea gardens is the red spider. It emerges during the early dry winter months. The spread of spider in organic tea gardens is controlled by plucking affected leaves, deeper pruning of the tea bushes or even just by using water sprays.
The common recipe for making an organic pesticide is mixing of fermented neem, cow urine and cow dung slurry.
In organic tea gardens, herbs like horsetail, mugwort, citronella and certain kinds of ferns are cultivated along the borders of the tea garden to repel the bug, specifically the harmful varieties. Another plant, this one from oceans away, stands tall in the tea gardens as a sentinel against bugs. Called "Guatemala grass" which originates from the South American nation, the grass is also beneficial for making mulch and carbon enrichment.
These are some of the ways in which organic farming is practiced in the tea gardens. As opposed to conventional farming, the cost of producing organic tea is almost double. But we say it is worth the price because organic tea farming is more sustainable in the long run.
The only exception we make is for small artisan farmers who although practicing organic methods of farming don't have the resources to go for the certification.
First flush is tea picked and manufactured during March-April. (So you are hearing a lot of first flush talk right now). Second flush is picked and manufactured in June-July and the autumn flush, as suggested, is tea that is picked and manufactured during October-November.
Tea character by flushes
Depending upon the flush teas have different characters in terms of appearance, body and taste. First flush has a lighter appearance both for its leaves and the made cup. The leaves of a first flush look largely green, so much so that it can be easily mistaken for a green tea if you are not familiar with it. In the cup the tea liquor appears pale, anywhere from amber to light golden hue. Far from a typical black tea.
The body of a first flush tea is delicate with flavors that can include floral (wild flowers), fruity (peach), grassy and earthy notes. First flush teas also tend to have a bit of astringency that provide a wonderful balance and crispness to the cup.
Steeping first flush teas at 176F (temperature that is normally reserved for green teas) for 3 minutes, using about 3 gm for 10 oz of water produces the best results.
Second flush tea is a product of early summer. The tea from this season is considerably darker compared to first flush. Appearance wise it is more like a typical black tea. The leaves are dark brown and grey. A cup of second flush tea appears dark amber.
The body of a second flush tea is mid to heavy with aroma that ranges from nutty to fruity. There is one much sought after flavor note in second flush tea which is described as muscatel. It is supposed to be reminiscent of the muscato grapes. Notes that are commonly ascribed to second flush teas are almond, chocolate, earthy, rose, biscuit, plum.
Steeping second flush tea at 195-200F, for 3 minutes, using 3 gm to 10 oz of water, produces the best results.
Autumn flush tea looks quite a bit like second flush tea. Even taste wise they can appear very close and sometimes it is hard to tell them apart. Autumn flush tea is produced during October-November. The dry tea leaves look dark brown and grey like the second flush. In the cup, the autumn flush liquor has a bit of a coppery hue. The body can be a touch lighter than second flush.
For autumn flush tea the same steeping parameters used for second flush can be applied: 3 gm of tea for 10 oz water at 195-200F and 3 minutes steep.
Is "flushes" a universal term?
Very few things in tea are universally applied. Just like the various ways in which tea is consumed, tea manufacturing follows varied styles, standards and labels around the world. The term flushes are generally used for high mountain teas from the Indian sub-continent. In China, Taiwan and Japan the approximate term would be pre-Qingming, spring oolong and Sincha respectively. Taiwan is also popular for its "winter oolongs" which are produced during November.
I recently met with Rajesh Pareekh, a tea manufacturer who has presided over the esteemed Puttabong Tea Estate in Darjeeling for over two decades. He claims that delicate spring picked first flush teas thrive on north-facing slopes, while heartier second-flush summer teas prefer to face south-westerly.
Pareekh believes that first flush teas do better with the natural shade of the northern slopes. These hills have fewer hours of direct sunlight, causing the bushes to sprout new leaves in a process known as flushing, from which the term flush is borrowed. This technique allows the delicate flavors of a spring picked tea to emerge gently for a more complex flavor.
For the more robust second flush Darjeelings, however, direct sunlight is preferred. Therefore, tea bushes on the south-westerly slopes are better suited for summer teas, with long hours of daylight bringing out robust flavors.
Strong scientific evidence is often difficult to find in regards to tea, and the effects of slope direction for tea fields is no exception. Much of what is known of these techniques is based on "field knowledge" gained through the experience of tea planters over the years.
I met with another veteran Darjeeling tea producer, Ambar Subba, who addresses the tea slope phenomenon in his recently published "Darjeeling Tea and Darjeeling Tea Bushes." Subba explores concepts of Darjeeling tea growth both new and old in his work, and does so in my mother-tongue of Nepali, the local language of Darjeeling. Subba's family was kind enough to present me with his book during my recent travels back to Nepal.
Subba suggests that regardless of the tea flush, north-western slopes will produce the highest quality teas. Along with natural shade and a slower growing time, these slopes also attract helpful insects that benefit the tea growing process. Bugs like jassid and thrips, also known as green flies, are hugely influential to quality teas, and they are mostly found in the cooler areas of the tea garden.
While hard scientific evidence is lacking on the subject, tea planters have a myriad of speculations as to why the “infestation” of these insects can enrich the final crop. While it may seem strange that insect invasions would be desirable, many planters believe that the bugs suck moisture away from the leaves, thereby starting the withering process before harvesting begins. Some even believe this extends to the oxidation process, essentially giving the tea a head start on what would traditionally be a factory process.
When these insects “attack” the leaves, the tea plant will flood with protective chemicals, possibly contributing to the final flavor of quality bug-bitten teas. But how these chemicals, or the early onset of the oxidation and withering process, improve the quality of tea isn't clear. Creating inviting conditions to these insects also has the unique problem of attracting other, less desirable pests, such as the red spider. Unlike jassids or thrips, red spiders are highly destructive, and often require remedial measures to keep them at bay.
Despite the challenges this process poses, anecdotal evidence seems to suggest it does have some effect on the end product, as the practice of encouraging jassids and thrips to feed on the tea leaves developed in Taiwan as well. The fame of the Oriental Beauty oolong is in fact predicated on it!
Returning to the tea fields of Darjeeling, however, Subba notes another advantage enjoyed by the north-west facing slopes: because they retain more moisture due to their natural shading, they flush earlier than other teas, kicking off the year's production season. This, along with their more abundant and even yield makes the north-western slopes more desirable, while the slopes facing east and south are exposed to more drought. Assam hybrids on such slopes completely lose their leaves during the winter, hurting the spring harvest and putting more strain on the plants themselves. Further, the China bushes begin their flushing later in the season, diminishing the crucial picking period.
Researching tea can at times seem daunting, with so much to learn and so many conflicting sources. Luckily, we have experts like Rajesh Pareekh and Ambar Subba to guide us towards a better understanding of tea and its production, and if we are lucky, fine tea for us all!
A quick rinse of the tea leaf once before making a cup can reduce the caffeine content of the tea. True or false?
If you are a caffeine-sensitive person who loves tea, you might often have been offered this work-around - rinse the leaves for a quick 30 seconds, and only then use the leaf to make your cup.
]]>If you are a caffeine-sensitive person who loves tea, you might often have been offered this work-around - rinse the leaves for a quick 30 seconds, and only then use the leaf to make your cup.
Turns out this prescription is erroneous.
I was recently asked again about this practice by a customer, and it was a bit frustrating that I did not know the answer for sure.
So I turned to the experts, and I was pleased that Nigel Melican, a tea industry veteran, founder of US League of Tea Growers and currently holder of the honorary chair at the Tea Research Association of India, decided to help me with the answer by pointing out to an article he had written exactly on the same question nearly eight years ago.
Referring to a 1996 scientific study done in Canada, published in Food Research International Vol 29, Melican asserted that the scientists had studied the caffeine extraction in tea and the results were very different than that proffered by "common wisdom."
Authors of the research Monique Hicks, Peggy Hsieh and Leonard Bell had used the High Performance Liquid Chromatography (HPLC) method to study the precise time related extraction of caffeine from tea leaf. They used six different teas, including black, green and oolong, three in teabags and three in loose leaf form. The results were published in a peer-reviewed paper, "Tea preparation and its influence on methylxanthine concentration," tea caffeine being one of the prominent methylxanthines.
The results that emerged from the study were as follows.
30 seconds: 9% caffeine removal
1 minute: 18% caffeine removal
2 minutes: 34% caffeine removal
3 minutes: 48% caffeine removal
4 minutes: 60% caffeine removal
5 minutes: 69% caffeine removal
10 minutes: 92% caffeine removal
15 minutes: 100% caffeine removal
This meant that a 30 seconds quick rinse would still leave 91% of caffeine in the leaf. And if you wanted to cut the caffeine strength by half you would have to steep at least 3-4 minutes. Needless to say there would be no "tea" left if the tea was rinsed for 3 minutes! And if you had to get rid of all the caffeine, it seems you'd have to steep for 15 minutes. To make tea after a 15 minutes steep would be a case of dead-on-arrival.
Melican looked at more other studies and they all pointed to the same thing.
So this practice of rising tea to reduce caffeine is as Melican puts it nothing but an "internet myth". It does sound plausible when you hear it first. But in the light of scientific research it has been proved to be an erroneous idea, just like the other persistent one that black tea has more caffeine than green or white tea.
]]>I've put this video together mainly for our customers who have seen me serve tea using our Yixing tea pots and bought the pots to try at home. I have tried to keep it simple - just showing you the basic steps for multiple steeping of tea, a style known as Gong Fu cha in China and Taiwan. The term "Gong Fu" - same as Kung Fu, which many of us are familiar with - means anything that is coducted with great effort or skill. "Cha" is tea in Chinese.
Oolongs and puerh teas are best brewed in this method. However, we have also tried Darjeeling with fairly pleasing results. Actually, if you have the patience you might be able to brew any kind of tea using this method! Remember this is a matter of "great effort".
I've put this video together mainly for our customers who have seen me serve tea using our Yixing tea pots and bought the pots to try at home. I have tried to keep it simple - just showing you the basic steps for multiple steeping of tea, a style known as Gong Fu cha in China and Taiwan. The term "Gong Fu" - same as Kung Fu, which many of us are familiar with - means anything that is conducted with great effort or skill. "Cha" is tea in Chinese.
Oolongs and puerh teas are best brewed in this method. However, we have also tried Darjeeling with fairly pleasing results. Actually, if you have the patience you might be able to brew any kind of tea using this method! Remember this is a matter of "great effort".
What you need for Gong Fu Cha:
So which tea did Queen Mary (1867-1953) so prize that she had to keep it locked in a cupboard?
According to James Norwood Pratt, pioneer of the current tea wave in the USA, it was "a fine Darjeeling with a pronounced muscatel flavor." This was the Queen Mary Tea Twinings sold as the personal choice of the late Queen Mary, he adds, in his book The Tea Lovers' Treasury.
A bit of internet "research" showed that Twinings had launched this tea in 1916 and discontinued it only in 2007, after over 91 years! It is amazing the brand lasted so long. But we amuse ourselves with the thought that they could have given it 10 more years and let it retire at a more auspicious and grand 100 years! That is if they had to drop this tea from their stable.
So which tea did Queen Mary (1867-1953) so prize that she had to keep it locked in a cupboard?
According to James Norwood Pratt, pioneer of the current tea wave in the USA, it was "a fine Darjeeling with a pronounced muscatel flavor." This was the Queen Mary Tea (that) Twinings sold as the personal choice of the late Queen Mary, he adds, in his book The Tea Lovers' Treasury.
A bit of internet "research" showed that Twinings had launched this tea in 1916 and discontinued it only in 2007, after over 91 years! It is amazing the brand lasted so long. But we amuse ourselves with the thought that they could have given it 10 more years and let it retire at a more auspicious and grand 100 years! That is if they had to drop this tea from their stable.
Not surprisingly, we found a whole Facebook page called Bring Back Twinings Queen Mary Tea, Please.
According to the posts in this page, which appear quite knowledgeable, Queen Mary Tea was actually a blend of Darjeeling and Keemun. The latter is a robust tea with a smoky and honey flavor, used in the traditional English Breakfast Blend. We can imagine it brought more depth and color to the Darjeeling's floral spiciness.
But where did the knowledge of the Queen locking up her tea actually come from? Pratt finds it the book Dinner at Buckingham Palace by former royal chef Charles Oliver. Notably, Oliver credits Queen Mary for bringing the English tea-time to perfection.
Talking about the tea tradition within the palace, Oliver notes: "The ritual of English tea-time was brought to perfection by the late Queen Mary, for whom it was the favorite time of the day. Everything had to be fully ready by 4pm punctually, with sandwiches, cakes and biscuits invitingly set out on gleaming silver dishes upon a smoothly-running trolley. The teapot, cream jug, hot-water jug and sugar bowl were always the same antique silver service which had been a favorite of Queen Victoria...[Later] Queen Mary would take over and meticulously measure out her favorite Indian tea from a jade tea-caddy she kept locked in a cupboard. Then she would pour on the boiling water and complete the tea-making ritual by snuffing out the spirit stove before sitting back for the footmen to pour tea and hand round sandwiches and cakes. But before Queen Mary gave the signal for this to begin she would always let exactly three minutes elapse from the moment she poured hot water on the tea leaves so that the tea leaves so that the tea would be perfectly brewed."
Queen Mary was known to have exquisite taste in all things and she obviously had one for tea - that she liked Darjeeling, referred to as the champagne of teas by tea connoisseurs around the world, is no surprise.
But this story does make one curious about the state of the royal security. For the Queen to have to lock up her favorite tea in her own palace is a rather unexpected situation. Who would dare steal the Queen's tea?! But I guess the Queen figured that good Darjeeling can't be left lying around. It could make a perfectly trustworthy servant lose their integrity.
And while we are at it here is a small video celebrating the life of the Empress.
All pictures credited to the FB group Bring Back Twinings Queen Mary Tea, Please.
Photo credits: BBC.CO.UK
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Tea Bloom: Did you know that a halo is bestowed upon good tea? Not kidding. The first thing that a tea specialist looks for when evaluating a tea is its “bloom”. This is a sheen that made tea possesses and it arises from the pubescence that is there in the fine leaf of unmade tea. Some tea makers describe this as a “halo.” It is best seen when you hold up the tea at eye level against natural light.
If the tea lacks bloom it indicates that there has been an overhandling of the leaf either before or after production. And this can have an impact on the taste. Hence, tea makers have to ensure quick and proper transportation of green tea leaf to the factory. And once the tea is sorted after production all unnecessary handling of the leaf must be avoided.
Although the term is widely used in the tea industry of India, Sri Lanka and African it is not much heard in Chinese or the Japanese tea world.
Tea Stalks: You will find a lot of tea comes with some amount of stalks. However, the finest ones are expected to be free of them. Also called “fibre” in CTC style tea, and “immediate stalks” in orthodox, the presence of stalks indicate lack of fine plucking. It means an “extended plucking” has been resorted to: plucking has gone beyond two leaf and a bud to include third or fourth leaf.
However, the stalks itself may not have an impact on the taste.
Tea Flakes: Sometimes you might notice in your tea small pieces of green leaf that are flat, dry and brittle. Usually, these are coarse leaf that did not wither along with the rest of the leaves. This again indicates lack of fine plucking. Well made tea are free of the flakes.
Well Rolled Tea: It is important that the leaf have been rolled under correct pressure during manufacturing. Wiry well rolled leaf is the preferred standard in orthodox production like Darjeeling. However, a consistent level of roll is a desired character in a tea. If leaves have different levels of roll in them - some wiry, some half-wiry - it means the rolling has been poor.
Improper rolling causes imbalance in the flavor profile of the cup. In some cases, however, when leaves are left only lightly rolled.
Tippy - Tea Tips: Tips are leaves full of hair and are either silver or gold in appearance. Top grade teas have generous amounts of tips in them, the presence of which declines along with the grade. Tips are terminal buds of the tea bush and when they are found in the tea you can rest assure that the hallmark of finest plucking - two leaf and a bud - has been met.
Even Infusion for Tea Leaves: The wet leaves after the tea has been cupped is called the infusion. An even color in the infused leaves is desirable quality. If the infusion has a mottled appearance, it means the withering has not been even.
Uneven withering also results in a lack of balance in the flavors.
So next time you are difficulties in choosing a tea remember this guideline. Although it specifically applies to Darjeeling tea, some of these characters are true for teas from other parts of the world as well.
]]>When I first began seriously pursuing tea, one thing odd that I had to learn was to stick my nose into the infused leaves. I had grown up amidst tea gardens of Darjeeling, and drank tea all my life, but until I entered the tasting room of a tea garden professionally 10 years ago, I never had thought of participating in the ritual of tea physically with my nose.
]]>However, the oddity and the awkwardness of having a few leaves cling to the nose tip, was removed when I immediately realized, upon the act of “taking a nose,” that it did indeed open up a rich dimension. Various nuances that are normally hard to pinpoint in the liquor stand out vividly in the infused leaves. It was a revelation! For example citrusy notes leap from tea that comes from Mirik Valley of Darjeeling, where orange fields abound; traces of orchid line the tea from middle elevation gardens, while hay notes filter through in tea from lower down. You can feel the “burn” of a summer afternoon or the “cool” hours of the morning, and intuit when the tea was plucked. I have “smelled” the sweet spring waters found in the high ridges of the Senchel Forest Reserve - the water-catchment that irrigates a big swathe of Darjeeling tea growing region - and in some, inhaled the viscous notes of lemongrass and mugwort that abound in Organic tea gardens.
Some of these scents are so exquisite that you wish you could bottle it up like perfume. While professional tea tasters must take a “nose”, normal tea drinkers forgo - as I used to - the sniffing of the infused leaves. But I urge you to include it in your tea ritual. I think to not enjoy the “nose” is a painful waste of the leaves. Now inhale deeply all the beauty that the earth offers in the form of tea. ]]>We advise our customers to use either bottled water or filtered water while preparing teas. To create that smooth balanced cup it is important to be mindful of the quality of the water you are using to make tea.
I did an exercise I had not done in a long time - tasting water. I took “samples” of tap water, bottled water and filtered water, waters that are available to me daily here in Rochester, NY. I noted the difference in their tastes. Aside from just finding out the best water for your tea, tasting water can also be a good centering exercise. Focusing something that taste “neutral” actually brings out a lot of different sensations, a good way to hone your senses.
Water from my Brita-filter is odorless and tastes clean, good enough for brewing my favorite teas. The bottled water - I am using Gerber’s 1 gallon jars that I normally use for tea tastings - actually has a faint hint of the plastic. Perhaps it had been sitting around for too long or had been exposed to heat? It does not taste much different than the filtered water though. But the smell is off putting and I don’t think I will be using that water again.
To my great surprise, the tap water surprisingly makes a good show. Perhaps during winter the water authorities had reduce the amount of chemicals used for treating and disinfecting the water. I have to verify that but the chlorine smell is relatively negligible compared to the summer months. Overall the tap water tastes pretty good and I wonder if it is stray occurrence. I remember tasting the tap water a few days ago, and it sat rather flat on my palate. Today I don’t feel it. And I ask my wife to drink the water - she has a keener palate than mine - and she too is surprised how clean tasting the tap water is today.
I think the fact is water needs to be tasted regularly. I think it is a good habit to have a sip of water before making tea. This is a good exercise to being mindful. Tea after all is about being calm yet alert, and it starts with the process of making the tea itself.
On the subject of water I like the story of told of Lu Yu, the author of Classic of Tea written during the Tang Dynasty in the 8th Century. One day Lu Yu was in an excursion with a patron who was an army general. In the course of their wanderings they stopped by a river for some tea. Lu Yu instructed the soldiers to fetch some water from the river's mid-stream so that he could make tea. When the soldiers returned with a pitcher of water Lu Yu tasted some and disapproved, saying this water had been drawn from the river side and not from the middle. The nervous soldiers told him that was not possible because they had rowed to the middle of the river and drawn water from there.
Lu Yu took a few sips more. He was not happy. Then he poured out half the pitcher, and he tried to taste again. You can imagine the tension in the air by this time, as the general and his retinue gathered around. This time, however, Lu Yu, with a very pleased look on his face, declared that the water was from the middle of the stream!
Even as the crowd puzzled, the soldiers came forward and admitted that they had indeed drawn a full pitcher of water from the middle of the river. But when they were getting off the boat some of the water had spilled and instead of going back to the middle, they had filled up the pitcher with the water from the riverside.
No matter of the veracity of the story's circumstances, it is a great reminder that water is not made equal and it pays to be more mindful to it when making tea. By the way, here is Lu Yu's guidelines for good water; “the best water comes from mountain sources. Next is river water in valleys, where the river is neither too quick nor too slow. And worst are most underground waters from wells. Water at the bottom of a cascade is also very bad, because it is too agitated, sour.”
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Darjeeling first flush teas have complex and fruity-floral aromas and a delicate taste with a well-balanced astringency. The leaves are smaller and have more greenish appearance; even the black tea of this season looks more like green tea in color. The experience of drinking a first flush is sublime. Tea lovers revere Darjeeling first flush as one of the finest teas made in the world – one of the reasons for Darjeeling often being described by connoisseurs as the champagne of teas.
Another important reason making Darjeeling first flush very exclusive is the small quantity in which it is made. Only around 2-3 million kg is made. The total Darjeeling production annually is about 9 million kg. The manufacturing of first flush finishes around mid-April. What follows is called the second flush for the summer harvest.
This year because of the erratic weather the first flush production was down by nearly 30%. A prolonged cold spell and drought conditions during the month of March – which is the prime season for first flush – shortened the plucking period.
Our first flush offerings are three teas so far from the USDA certified organic tea gardens of Risheehat, Puttabong and Sungma. You can find details, including tasting notes of these teas here FIRST FLUSH
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