Tag Archive for tea

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..

got a tea table…and more late night oolong

got a tea table…and more late night oolong

with new a new tea table plumbed up water was tossed around again and again…fun

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

buy now at the shop…!

…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…!

that time of the day again…

that time of the day again…

a fine spring afternoon eased along with a few tasty cups of 2013 spring Te Ji Grade, Lianghe “Hui Long” greentea

green tea in stock

for more information on teas, preparation, prices etc

contact stu- theteacatcher@gmail.com

or head to the shop !

cold weather tea warmth

cold weather tea warmth

tea party- A Group of Artists

tea party- A Group of Artists

“Now stir the fire, and close the shutters fast,

Let fall the curtains, wheel the sofa round,

And while the bubbling and loud-hissing urn

Throws up a steamy column, and the cups,

That cheer but not inebriate, wait on each,

So let us welcome peaceful evening in.”

William Cowper, The Task (1785), Book IV, line 36.

for more information on teas, preparation, prices etc

contact stu- theteacatcher@gmail.com

or head to the shop !

Teaism

‘Teaism’Tea ceremony

japanese tea ceremony

“When tea is more than a drink and the tea ceremony is understood and practiced to foster harmony in humanity, promote harmony with nature, discipline the mind, quiet the heart, and attain the purity of enlightenment, the art of tea becomes teaism. The term “chadao” has two words, the first being ‘tea’ and the second the Chinese loanword tao/dao/ native suffix -ism (also Japanese: 主義), and could thus be read as ‘teaism’. Another, more literal reading of the word is the ‘way of tea’ (茶 tea and 道 way), comparable with for example 弓道; the way of the bow. The term can be used to describe tea ceremony as the interests in tea culture and studies and pursued over time with self-cultivation. Teaism is mostly a simplistic mode of aesthetics, but there are subtle insights into ethics, and even metaphysics. Teaism is related to teamind. A sense of focus and concentration while under the influence of great tasting tea.

A ‘ Teaist’ is a person who performs or enjoys the art of tea and ‘teaism. In Chinese and Japanese, as well as South Korean traditional culture, there are well developed teaisms.” [wiki- tea lore]

for more information on teas, preparation, prices etc

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or head to the shop !

Afternoon Tea

Afternoon Tea

genie pot

“…meanwhile let us have a cup of tea. The afternoon glow is brightening the bamboos, the fountains are bubbling with delight, the soughing(sighing?) of the pines is heard in our kettle. Let us dream of evanescence and linger in the beautiful foolishness of things.” Kakuzo Okakura, The Book of Tea,[wiki]1906

for more information on teas, preparation, prices etc

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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

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The Guranse Tea Estates

The Guranse Tea Estates

Nepali Tea Logo

Named after the Nepali national flower, the rhododendron, the Guranse Tea Estate is situated at an altitude between 3300 and 7300 feet above sea level, located at Dhankuta, Hile, eastern Nepal. Probably one of the highest tea gardens in the world it produces one of the best teas. In order produce exquisite tea enriched with delectable ‘muscatel’ flavor with superb aroma, the bushes need to grow breathing pure mountain air, filled with just the right combination of sun, shade and rain that are abundant in the eastern hills of Nepal, below the majestic Mount Everest and mount Makalu.

In 1842, a Chinese emperor presented precious gifts of an exquisite variety of tea seeds to the then Prime minister of Nepal. With the vision of putting Nepal in the global position as one of the best tea producing countries in the world, Colonel Thapa started tea plantations in the eastern districts of Nepal in 1843.

Guranse Tea’s guiding principle in its operation is your total satisfaction. Thus, only high quality, pure, fresh tea leaves are selected and processed at its factory which incorporates the latest, state-of-the-art equipment and technology.

Enthroned amidst gently rolling hills stretching up to the snow-capped peaks and trailing down to crystal clear, running mountain streams, nothing but the best is produced here. Guranse tea adds another dimension to technology, in which science harmoniously blends with nature.

Guranse Tea Estate has planted pure young and vibrant cloned bushes,unique to the area, which were developed after years of extensive research and development in tea research industries. Only two leaves and one bud is meticulously plucked by skilled hands and processed in the factory under intensive quality control. This ensures premium teas rich in flavor and aromas keeping in mind the choice of international buyers on taste and health importance.

The first certified organic tea garden in Nepal, also uses biodynamic methods- Guranse Tea Estate, certified Organic by NASAA (National Association for Sustainable Agriculture Australia Ltd (NASAA)

for more information on teas, preparation, prices etc

contact stu- theteacatcher@gmail.com

or head to the shop !

Tea Tasting

Tea tasting

tea tasting

A tasting through the seasons, spring to autumn harvests, with, from right to left, Organic Guranse Handrolled First Flush SFTGFOP, Darjeeling Jungapana Muscatel Wonder Tea Dj-139 and Kuwapani Autumn Flush lot #kp-45.
The tasty new regime begins…why not start yours….?

for more information on teas, preparation, prices etc

contact stu- theteacatcher@gmail.com

or head to the shop !

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