There is no reason not to enjoy good tea! When steeped properly with the right teaware, good teas can give us their full potential. Different materials present distinctive variations in the resulting tea brewed; a basic understanding of these materials is important. In addition, the shape and design of the vessels also make a tremendous difference in how the tea tastes. Last month, we talked about Yixing Zisha and how it enhances the steeping of oolong teas. At the opposite extreme are materials like cast iron and other metals that are inappropriate for any teas. Cast iron tetsubins were meant for bearing only hot water in Japan, and they retain heat well. When used for tea however, the sealant lining the inside surface wears out from the acidity of the brewed leaves within months, imparting a metallic taste to your tea. Its retention of heat also can over-cook the tea and is highly…
Tea Terminology for Beginners
Whole Leaf Teas not cut by machine, harvested and finished relatively intact. Seasonal Teas are best when they are harvestd at certain times of the year. The peak season is the Spring, from early April through May. White and Green teas are exclusively harvested at this time. Oolong, Black, and Pu-erh teas are also harvested at this time but may have one or more seasons. Next season is Summer, but because of the hot weather, few harvests during this time are high quality. Most premium tea producers do not harvest during the summer months of June to August, with the exception of those who produce teas that rely on leaf hopper insects who come only in the summer. Jasmine flowers bloom at this time and are used to scent the high quality green teas that were harvested in the Spring. Often though, jasmine flowers during this time are also used…
True Artisanal Teas
What the average tea consumer is accustomed to is black dust inside a teabag, steeped once, tasting stringent and slightly bitter, and cream and sugar are quickly added to dilute the taste. No wonder, as the dust found inside the teabags are usually either fannings (ground up parts of the leaves) or twigs, and can be compared to spam meat or a hot dog as far as quality goes. Today, some newly popular ‘silken’ teabags are found in the market, boasting of full leaf teas. These bags are often made of polypropylene or some other nylon like material, and definitely not silk. The effects of steeping nylon in hotwater is at best, questionable. Besides, full leaf teas need room to unfurl, and the constrictive teabags makes no allowance for the full flavours of these teas to be experienced. That is why the best teas are experienced at the whole leaf…