Tag Archive for nepali tea

Subjective vs Objective

it’s likely that tea tasting in the light of day may lead to a clearer, scientific and objective review…this does not always however, allow for the mood and mystery of time and place…(but certainly makes it easier to photograph…!)

often for me the times post 10pm allow the calm, quiet and stillness of myself, and surrounds, to backdrop the tasting experience and allow the tea to talk…subjective

translation of tea talk too can find itself easier (at least to write, if not to read) and the tone generally more fun and floral than a drier, more objective (and certainly still relevant) review…

this state is not, of course, always restricted to late evening but a reminder for me to find a few minutes out of the day to really enjoy these simple pleasures….(and hence possibly avoid the madness of tea slurping sleep deprivation,…but anyway…)

and so this eve more sample teas

Darjeeling Second Flush Oolong

Darjeeling Second Flush Oolong

(thursday seems to have come early this week…?!)…so for tonights supping pleasure …
first a beautiful Darjeeling Second Flush Oolong– while not in the classic Chinese or Taiwanese style, to the nose and tongue this super quality tea screamed “fresh”…fairly delicate in taste and gentle in colour of liquor, steeping saw it awaken and reveal a leaf recently picked and delicately preserved..
i am continually amazed by the ability to unlock so many tastes and sensual experiences when water is added to tea…
(luckily i suppose, my life would be fairly dull if all teas were dull, stale, broken and bagged…the beauty of this tea begins with the dry leaf- obviously carefully picked and processed, full of whole leaf and tasty tips….now, what’s next….?!)

Darjeeling Golden Delight Second Flush

Darjeeling Golden Delight Second Flush

so for dessert…
another Darjeeling Second Flush, this time Golden Delight
as mentioned previously, i am slowly getting a grip on these golden beauties, from Nepal, to Darjeeling, to China there are many common characteristics in tone, taste and colour and they can all handle a handful of judicious (experimental…?!) baths…
from 90deg.C and rising with length of submersion this tea reminded me (and possibly some older Aussies) of Acta-vite- malty and toasty with a hint of the bitterness of cacao…yum (no super sweet Milo here..!)
as you can see, the dry leaf is full of buds, covered in pretty golden hairs that infuse to reveal an even, chocolatey looking needle and a beautifully dark coppered brew, full bodied and tasty…
see the The Tea Catcher Himalayan Shangrila Golden Tips for more info on beautiful golden/black tea in stock now…

 

at the market shed

a few shots of the action The Tea Catcher style at the Market Shed at Holland St, City…thanks again to all the fine punters and stallholders and we look forward to seeing you all in the New Year….oh last minute#presents still available if needed….!
( am happy to courier ) http://theteacatcher.com.au/?page_id=16

great new shipment from nepal

So finally The Tea Catcher has his face out in the public and, new sales combined with the previous constant trickle of tea sales, the larder was nearly bare….!

To the rescue the fab team supplying us from Nepal…..et viola, nearly 50kg of super re-ordered Tea Catcher favourites (New Season Fresh Guranse Organics-green, first, second, autumn flushes, Earl Grey, Arya Tara Silver Tips

and more) AND FRESH NEW TEAS (inc. Jun Chiyabari Himalayan Jade Hand-rolled Organic 2nd flush(*see below), Mountain Dew Hand-rolled Special first flush, Sandakphu Hand-rolled Oolong)….yum and yippee…!

NB due to the fluctuations in the $A prices of the new season teas will likely rise a little, so head to the shop now or the markets thursdays and sundays, and help clean the shelves and grab some bargains….

The 200g teas will exit the online store soon to make room for new teas but bulk prices always available from theteacatcher@gmail.com

And all of the new teas will be reviewed, priced and posted ASAP…

STAY TUNED AND HAPPY SLURPIN’….!

as it sometimes does..

as it sometimes does..

so come monday cleaning up, the Chinese tea tasting experience got me thinking and i set off on a few pots of the new Nepali oolong tea samples…

for more information on teas, preparation, prices etc

contact stu- theteacatcher@gmail.com

head to the shop !

goofy foot gaiwan

goofy foot gaiwan

sneaky pre meeting backhanded brew…

a little too much tea maybe but who needs a short black…!

Mountain Dew Handrolled 2013 Nepali Tea reversed from fairness cup as steeping vessel to gaiwan as cup…handy lid…

2013 mountain dew special handrolled nepali tea

2013 mountain dew special handrolled nepali tea

a tasty, fruity kaBAM…!!

 

enjoy….!

have a sniff around or head to the shop !

for more information on teas, preparation, prices etc

contact stu- theteacatcher@gmail.com

as the sun sets over the Norfolk pines and the beach…

as the sun sets over the Norfolk pines and the beach…

…the regime begins again….2013 Bai Mu Dan “white peony” white tea from the Fujian province, China

the next step with this one is to line it up against the beautiful Nepali Arya Tara silver needles currently in the shop-

should be interesting..maybe a Yunnan green tea for me next though..have a fine weekend all..

…the morning after…

…the morning after…

the aftermath of late night Chinese tea tasting…overflowing pots with spent but still beautiful leaf..

many cups went through the 2 pots and gaiwan on the tea tray..glass pot-"white peony", gaiwan- "gao yin ya" green, clay pot- autumn anxi benshan oolong (fresh pot and cup- Nepali special organic oolong)

many cups went through the 2 pots and gaiwan on the tea tray..glass pot-”white peony”, gaiwan- “gao yin ya” green, clay pot- autumn anxi benshan oolong
(fresh pot and cup- Nepali special organic oolong)

the small clay pot nearly filled the plate when emptied, neck deep in oolong...1/3rd into the new Chinese adventures with more green, oolong, red and post fermented teas to come...

the small clay pot nearly filled the plate when emptied, neck deep in oolong…1/3rd into the new Chinese adventures with more green, oolong, red and post fermented teas to come…

So begin your own tea experiments and enter the wonderful world of taste, experience and learning…!

buy now at the shop…!

arya tara white tea silver needle time

arya tara white tea silver needle time

As some sun peeks through the grey….

time for Arya Tara White Tea Silver Tips, 3 steeps @ 75 deg. for 2 mins ….

all 3 superb as the needles slowly opened and gently gave up their delicate joys…

So begin your own tea experiments and enter the wonderful world of taste, experience and learning…!

buy now at the shop…!

Tea Labeling Nomenclature

Tea Labeling Nomenclature

tea leaves 1

SFTGFOP

S-super
SFTGFOP(1)—sometimes used to indicate the very finest

F-finest
Finest TGF OP—highest quality grade (Note: “Special” is occasionally substituted for “Finest”, with a number 1 at the end to indicate the very finest), often hand processed and produced at only the best plantations, roughly one quarter tips.

T-tippy
Tippy Golden F OP—the highest proportion of tip, main grade in Darjeeling and Assam

G-golden

F-flowery
Golden Flowery: includes very young tips or buds (usually golden in colour) that were picked early in the season.

O-orange

• Color: The copper color of a high-quality, oxidized leaf before drying, or the final bright orange color of the dried pekoes in the finished tea may be related to the name. These usually consist of one leaf bud and two leaves covered in fine, downy hair. The orange color is produced when the tea is fully oxidized.)
• (The Dutch House of Orange-Nassau, now the royal family, was already the most respected aristocratic family in the days of the Dutch Republic, and came to control the de facto head of state position of Stadtholder of Holland and Zealand. The Dutch East India Company performed a central role in bringing tea to Europe and may have marketed the tea as “orange” to suggest association with the House of Orange.)

P-pekoe
(The origin of the word “pekoe” is uncertain. One explanation is it is derived from the transliterated mispronunciation of the Amoy (Xiamen) dialect word for a Chinese tea known as “white down/hair” (白毫; Pe̍h-ōe-jī: pe̍h-ho). This is how “pekoe” is listed by Rev. Robert Morrison (1782–1834) in his Chinese dictionary (1819) as one of the seven sorts of black tea “commonly known by Europeans”. This refers to the down-like white “hairs” on the leaf and also to the youngest leaf buds. Another hypothesis is that the term derives from the Chinese báihuā “white flower” (Chinese: 白花; pinyin: báihuā; Pe̍h-ōe-jī: pe̍h-hoe), and refers to the bud content of pekoe tea.)

for more information on teas, preparation, prices etc

contact stu- theteacatcher@gmail.com

or head to the shop !

« Older Entries