Wonders of Tea

Gyokuro Green Tea

Gyokuro Green Tea is a shade-grown superior quality green tea. This variety spends 20 days out of the sun to allow the rich green leaves to darken. This is done by spreading bamboo leaves over the tops of the plant as it approaches harvest time. This has the effect of making the leaves produce more chlorophyll, in turn making the leaves a rich green color, a trademark of this type of tea.
In Japan this type of tea is known as “sencha” but Gyokuro Green Tea is slightly different to the regular sencha which is grown in full sun and consequently to prepare it correctly, there are different parameters regarding the brew temperature, the ratio of water to tea, and the amount of time the brew takes to form. The temperature in particular plays a large part in determining the flavor of the resulting tea.

To be brewed correctly, the water must only be raised to a maximum of 155°F, that’s just over 60°C. If the tea is brewed at a higher temperature it may still be an acceptable beverage, but to truly enjoy the full flavor of this delicately balanced tea, it is recommended to stick to the guidelines.

Because this tea is brewed at such a low temperature in comparison to other teas, it is also prudent to preheat teapot and drinking vessels so that once poured it does not become tepid due to heat loss.

The Japanese follow this method;
They boil a kettle, allow it to cool slightly for a couple of minutes and then pour the hot water into a teapot which will warm the pot. They then take several cups, fill two of them from the teapot to heat them, then using the same water again and an empty cup, they pour the water backwards and forwards between the cups until they are all warm. This process also adds oxygen to the water which will improve the taste of the resulting brew. The water can now be returned to the teapot and Gyokuro Green Tea leaves added. The teapot can now be left to brew for 2-3 minutes without being stirred or disturbed. This delightful tea will now be ready to drink. The leaves can be infused a further time for approximately 30 seconds and another brew made.

Gyokuro Green Tea has a very rich history in Japan and is revered among tea house ceremonial preparers and has now become a favorite amongst the drinkers worldwide especially those who prefer to drink green tea.

You can get Gyokuro from Teavana.

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White Monkey Tea (Adagio)

White Monkey Tea, despite its name is actually a variety of green tea produced in the Taimu Mountains in the Fujian Province of China. This eastern seaboard province has a fine climate and a history of tea production to rival many of its compatriots. In appearance this tea lives up to the color of its name. The leaves are large, white tipped and covered in a fine down of hair. The area enjoys plentiful rainfall and temperate zone, coupled with a landscape that is well-suited to elevated tea plant cultivation. Tea grows best at altitude, and the cream of the crop is often grown at the highest of terraces and hand selected and picked by highly experienced female pickers.

The province is seen to be a repository of China’s considerable tea history and species, with over 330 hybrids currently grown in these coastal slopes. Fujian Province is the home of the world renowned oolong teas, along with the finest of green teas; their Tea Masters’ wealth of knowledge and experience in this tea growing province has ensured that all the teas produced in this area are of excellent stock and are processed in a refined manner.

Green teas are very high in a number of beneficial substances; famous for high levels of antioxidants, green teas add another hardy warrior to the body’s defenses against disease. Polyphenols, another beneficial biochemical group of compounds are also present in large amounts in green tea. Cancer reducing agents in green tea are supposed to be responsible for the fact that Japanese men, 75% of whom smoke cigarettes, have a much lower than average rate of esophageal and other digestive cancers. This flies in the face of world statistics and their only common denominator is that they drink lots of green tea. Research is still going on to see if other cancers can be treated with green tea extracts.

White monkey Tea has been carefully oven cured to bring out its full aromatic body and intricate flavor. With an earthy but fulsome taste, this fine green tea is a testament to quality hybridization and careful fermentation. There are no hints of bitterness even after the multiple infusions that can be made with these young leaves. It is best prepared at 175oF and not allowed to over-heat; White Monkey Tea can start your day, or finish the afternoon in refreshing luxury.

White Monkey tea is only available from Adagio Teas.

Score: 7/10

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Black Pearls Dragon Tea (Teavana)

Another great Teavana tea reviewed today and one many people are more familiar with in its green form as tightly rolled leaves like this are popular as “Jasmine Pearls“.

Black Dragon Pearl Black Tea comes from the southernmost area of China, Yunnan province, home to the range of mountains the province is named after. The area produces a number of well-known teas, in particular Pu-erh and Yunnan red or black tea also known as Dian Hong tea. The history of tea growing in this area is a rich and ancient one. The distinction between black teas produced in the Yunnan Province and those grown elsewhere is that Dian Hong teas have a high number of golden leaf bud tips that are fermented with lychees, rose and longan. The pekoe grade for this tea is high indicating a production process of exacting quality.

The teas produced are of a very high quality and are sought after amongst seasoned drinkers. The use of aromatic roses and longan in its production add complementary flavors to balance its malty taste. This black tea variety can become slightly bitter when steeped too long, a common trait of black teas. Despite this, Black Dragon Pearl Black Tea can be infused up to three times and still retain its malty and delicate flavors. When brewed it has a deep rich auburn color whose aroma make it immediately identifiable to the nasal palate and when drunk it has a very smooth and chocolaty taste.

Suitable for morning or afternoon tea, Black Dragon Pearl Black Tea is a luxurious drink that can be enjoyed just as well with or without sugar (or honey) and milk. It contains relatively low caffeine levels for those who might have concerns and compares well to other low caffeine teas. The health benefits of black teas are well known and include cholesterol reduction, vascular benefits and tea contains fluoride so is even good for the teeth! Polyphenols, antioxidants found in tannin, a component of tea are an excellent way of building strength into the body’s defenses as well as helping to remove toxins from the blood.

Black Dragon Pearl Black Tea is hand-rolled into small balls which hold in the flavors better until the tea is prepared. Unfurled, these small rolls of leaves contain a number of roasted and gold-tipped leaves of a very high grade. Herbal teas blend well with this type of tea and are suitable for children due to the low caffeine content. A daily cup of this balanced black tea blended with fine fruits and flowers can make an ideal start to anyone’s day.

Available form Teavana.

Score: 8/10

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Assam Gold Rain Tea (Teavana)

Assam Gold Rain Black Tea originates from Assam, a region in the misty foothills of the Himalayas in Northern India. Assam has been a source of fine black teas since the colonial days of British rule. Britain made some serious money growing opium in India back in the heady empire days of the early 1800’s and for over 25 years sold it to the Chinese across the Himalayan borders. They had to raise silver bullion in order to buy tea from Chinas Eastern seaboard ports. The Chinese, the only tea growers at the time, only took silver as trade for tea and were in fact duped into a roundabout way of swapping opium (which ruined their economy in some areas due to heavy addiction rates) for their tea. A kind of silver recycling program that ultimately caused the opium wars when China realized what was going on. In the wake of this, the British, who didn’t want to buy tea from the Dutch, founded tea plantations across several regions of India. With this amazing history of tea growing, the Assam area has developed impressively from an area with unruly immigrant tea plantation workers and problems with hybrids in the 19th century to modern day controlled and well-managed estates.

Following the development of the now standard Camellia Assamica, named after the area, tea growing became more organized and the Assam name became synonymous with a fine black tea with particular flavors and aromas that are associated with the hybridized plant and the unique soil and climate conditions that the plantations are grown in. Assam is now the largest producer of tea from and single region worldwide.

The tea crop in Assam is harvested twice a year; Assam Gold Rain Black Tea is produced from the second “flush” (harvest) of the year when the leaves are a more golden color (hence the name). The second flush produces a harvest of lighter and more delicately flavored tea and is the preferred leaf amongst those who savor the drinking of this fine beverage. As with all black teas, the health benefits include improved general vascular wellness, reduced cholesterol and improved dental health.

In appearance this tea is dark leaved with fiery golden/orange tips. The leaves are long and sturdy and produce a malty but fruity flavor when steeped. The higher than usual tannin content in this hybrid leaves a slight aftertaste which complements the fruitiness. When brewed correctly this tea is full bodied and has a deep amber color to it.

You can get Assam Gold Rain from Teavana.

Score: 7.5/10

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Brooke Bond Choicest

Its been quite some time since my last posting and indeed – my last review. In that time I’ve switched jobs, Christmas has been and gone and its a brand new year.

I’ve decided to hit the ground running though and start the year off with a tea review of Brooke Bond Choicest Blend. I found this quite difficult to get hold of after a friend recommended it some weeks back but during a trip to London I managed to pick some up in an old tea shop with some out of date merchandise!

Brooke Bond Choicest Blend is a well balanced blend of the traditional English breakfast tea. It has a full bodied flavour without being too bitter and with a little milk is the perfect start to a busy day.

The company that bought the Choicest Blend brand of tea from Brooke Bond had a major accident in 2005 making this tea very hard to get hold of. If you do manage to get hold of it though then you’re holding onto something quite valuable!

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It’s not often I point out good sites but after trying some nice organic food from an online caterer I thought I’d share my experiences.

Normally I don’t go in for organic but a friend decided to have a dinner party (with plenty of tea) from Healthy Chef Creations. It’s all part of a new years resolution diet I plan on starting – early but I start as I mean to go on!

I wasn’t expecting great things as I rarely use online caterers, but – woah. It was nice! When I say nice that’s an understatement. Considering this food was delivered it was incredibly fresh and tasty. We had cups of green and black tea on hand to wash it all down with as we tucked into our meals.

What I also like about them is that all the food is healthy and organic. So if you’re planning on a natural weight loss diet then this could be the magic bullet. They know their food and their nutrition so you won’t be forced to eat rabbit food or plastic just to achieve natural weight loss.

A resounding 5/5.

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Yorkshire Tea is one of the finest blended teas you’ll find in the British Isles. You will find it in most good tea shops, supermarkets and merchants.

Betty & Taylors of Harrogate tea merchants has a long history of quality dating all the way back to 1886 when it was first established by Charles Taylor. Its is one of very few independent and family owned tea merchants left in Great Britain.

The Taste & Brewing

Yorkshire tea has a strong malty flavour that goes well with just a dash of milk. Too much and you overpower the lighter notes in the blend. There are no brewing guidelines on the box they provide though I’ve contacted the makers to request a guide [awaiting response].

I’ve personally found a brewing time of 2 1/2 minutes to be about right. You can guage the level of milk to use because if you use just the right amount the tea takes on a deep red colour. If you lose that and it slips to all brown then you’ve gone to far or not steeped long enough! A travesty that can only be healed by binning it and starting again.

When it comes to sugar its all dependent on the circumstance. If you’re after a very refreshign cup then I’d go without the sugar but if you’re ater that relaxed, just-got-in-from-a-busy-day feel then you can’t beat half to one teaspoon of sugar to sweeten a little.

Discovering Yorkshire Tea

I remember when I first tried Yorkshire Tea very well as it was the first black tea I’d tried that properly converted me to the path of tea. A friend who was a huge fan brewed me a cup in order to convince me of the virtues of this incredible bush and I have to say it was like a personal visit from god/gods/aliens/some other worldly transportation to paradise.

How could a drink be so refreshing, so tantilising, mourish and delightful. What magic had been counjured in my cup! Since then I’ve been hooked and its now my staple drink.

Betty and Taylors also offer a range of gifts for the true Yorkshire Tea fanatic at their site.

As my number one tea it’s obvious that I’m going to give this a 5/5. But don’t let my bias put you off. This is by far one of the best tasting tea’s this country has to offer and I’d recommend it to anyone.

5/5

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Lydia Gautier’s “Tea: Exotic Flavors and Aromas” is the National Geographic of all tea books! It is suitable for any coffee (TEA) table in the world, whether in the breakfast nook of a cottage on Martha’s Vineyard or resting on a foyer table in a manor home in England’s Hertfordshire.

The black and white photographs interspersed with the vividly colored pictures are breathtakingly beautiful – thanks to photographer Jean-Francois Mallet’s good eye for subject matter. Paired with Ms. Gautier’s informative text, tea aficionados will find the visual impact and written word riveting. Non-tea drinkers will find the historical and cultural details seductively interesting as well.

The book is quite large, which does the author and photographer justice. Mr. Mallet’s close-ups are exquisite – real works of art. You won’t need a looking glass to examine the details of the pictures, as the publisher generously gave full two-page spreads to the photographs that could not be contained on a single leaf. Who knew the curled and rolled buds of the Camellia sinensis bush could make such a captivating still life?

Go ahead. Splurge. This book is a must-have for your collection. You will enjoy many cups of tea looking over this masterful volume.

5 stars.

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This tea book
is pretty, but not that exciting. Despite its attractive photos the volume falls short – not so much because there is anything innately “wrong” with it, but rather because it pales in comparison to its competitors in the tea book niche.

It’s not a comprehensive almanac of tea trivia and it’s not a tea table book with breathtaking photos. Because of its title, “Having Tea: Recipes and Table Settings,” you might expect a book that flaunts its tablescapes – real innovative table displays or traditional settings done right with exquisite pottery, linens, utensils and themes. But instead, you are left feeling rather ho-hum, disappointed that there is very little inspiration for new décor ideas for the up-and-coming tea society season.

It’s almost like “Having Tea” went to press before it was finished. Did the deadline arrive and the publisher say, “That’s good enough”? With just a little more research, Ms. Foley could have seen what her fellow tea book authors were up to and tried to address the deficits. The recipes were run-of-the-mill for the most part. In this day of global accessibility and a plethora of communication devices, surely Ms. Foley could have tapped her resources and gotten some recipes to pique the interest of her tea savvy readers. It was not a bad book, just uninspiring.

3 Stars

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“The Harney & Sons Guide to Tea” by master tea blender Michael Harney is suitable for the hard-core tea merchant, as a reference book for a culinary professor, or for the tea connoisseur whose hobby borders on a fetish.

The book does not bother itself with pretty pictures of lovely Victorian tea sets, but instead focuses on the analytical facets of tea: the best environment for growing Camellia sinensis, the ideal time and temperature for brewing a particular type of tea, what the dry leaves or tea buds look like, how the liquor appears when it is made properly, and what to expect from the tea’s aroma. For example, Mr. Harney describes one of China’s most famous black teas, Keemum Mao Fengke, as having hints of “light notes of chocolate or cocoa with the suggestion of ripe apricots.”

Such a book would be helpful if you ever participate in a tea tasting or food pairing or are trying to train your palate to detect the nuances of different teas. The volume dispenses trivia as well that would be of interest to tea buffs and Trivial Pursuit or Jeopardy game show addicts. On the back cover, Mr. Harney writes:

“You can’t judge a tea by its name: Consider Orange Pekoe. “Orange’ stands for the Dutch Royal House of Orange and once indicated tea of a quality suitable for its monarchs. ‘Pekoe’ is a mispronunciation of the Chinese words ‘bai hao’ – bai meaning white and hao meaning tippy or downy. ‘Pekoe’ may have once meant tippy tea, but the ancient word has long since lost its original meaning.”

The book is probably not for the general population, but is ideal for those have raised the bar on their relationship with tea.

4½ stars.

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