You've probably figured this out already, but I've migrated postings to the dedicated website www.flockofteacosy.com.

That site is mostly about the modern wool felt teaware that I make -- tea cosies, coffee cozies and mug cozies as well as trivets (hot pads) and table runners.  But I also still write the occasional post about some of the wonderful teas I find or tea places I've visited.

Those can be found by choosing "Flock tastes tea" in the drop-down menu of the "Post Category" on the blog page.

Myself, I still use this site for reference and reminders of what I've tasted so am leaving it here as-is.

Toronto Star bit on the Tea Sommelier program

This is not a tasting post, but is about one of my fellow Tea Sommeliers who was recently featured in a Toronto Star piece about Continuing Education.  Raelene told me today that the author found her through my list of Tea Sommeliers here on the blog!  Oh my.



If you have graduated as a Certified Tea Sommelier, please feel free to send along your name and a link to your website or other social media and I'd be happy to add you to the page.  You never know who will be trolling the page and I'm very happy to offer this free publicity for my fellow tea sommeliers.

Say, I wonder if an organisation that might have a complete list of the graduated Tea Sommeliers in Canada would post such a page....?

A gift of Anji Bai Cha....mmmm!

If you've read any of my previous posts you know that my personal mission is FRESH TEA.  Hard to find here in North America, although thankfully not impossible thanks to places such as Tao Tea Leaf (Toronto) and Camellia Sinensis (Montreal). The flavour delivery is just so much richer, especially for green teas which seem to fade in flavour more quickly than black tea.

The tea was bought at source in China last summer by a friend and given to me the other day when we sampled the afternoon tea service at the Shangri-la Hotel on University Avenue, but that's another story.

It came in this rather lovely little box -- like an old cigarette box.  Besides the chinese characters, it says in english "Anji Daguan Tea Industry Dawushan Tea Plant with a website -- www.dawushan.com.

Anji Daguan Tea Industry Dawushan Tea Plantation

TEA TASTING
Water - 82C for 2 minutes
The dry leaves are distinctly shaped -- a bit like pine needles at first glance -- and are a good clue that this is Anji Bai Cha green tea.  Fairly large leaf buds all neatly and similarly straight.  There's no twist to the leaf which suggests they were simply withered and baked -- and very delicately so, with very little handling. Of course I'm guessing here, as I didn't see it being made, and have not had tea like this before.

Anji Bai Cha dry leaves

Babelcarp tells me Anji Bai Cha is made from the "An Ji cultivar, more properly called Bai Ye Yi Hao, used to make lücha and baicha, or an early spring manufactured tea made from the cultivar, literally An Ji White Tea".  "Bai" means white, and "Cha" means tea.

And good old Wikipedia tells me it's "produced in Anji County, Zhejiang Province, China and is a relatively recent tea cultivar, having been discovered in 1982. As a result of this and its short harvesting period, it is a comparatively rare tea.  Despite being called "white", it is in fact a green tea. The long, narrow leaves are yellow in colour and have a recognisable fold along the length of the leaf.”

If you click on the dry leaves photo above, you'll note that some of the leaves still show some of the whiteness that gives the cultivar its name.

Wet leaves - light aroma of the fire from baking, loads of fresh green (sweet, spring,) faint spinach, something else sweet and cooked, like carrots or something.  The liquor is lovely, pale, yellowy green.  There's very little bitterness, almost none and it has an exceptionally smooth mouth feel -- light bodied.

Anji Bai Cha wet leaves

Anji Bai Cha liquor

Heavenly Feng Huang Hong Cha

Don't you love it when you're not paying attention, doing something, sipping your tea and then suddenly you go "hey, mmm, this is damn fine tea"?

Happened this morning while reading the Saturday newspaper and the cup of Feng Huang Hong Cha snapped me out of whatever I was reading.

Luku on right is lighter, more golden.

It's one of the three new 2012 black teas in my latest order from Camellia Sinensis which arrived a couple of days ago, and I decided to open this morning.

Medium bodied, smooth in the mouth, just enough snap to make it quenching and a wonderful hint of sweetness in the fruit-sauce (stonefruit?) end of things, a hint of a caramel note and an aftertaste hint of cinnamon too.  Very little bitterness. Mmmm, yes!

Feng Huang on left, Luku on right

I tasted it next to a black tea from Taiwan called Luku Hong Cha.  The two dry leaves couldn't be more different -- one thin and spidery and the other bent and folded sort of like a Ti Kwan Yin oolong (along with quite a few leaf stems).

I infused both at 95C at three minutes and then gave the Luku another 30 seconds because the leaves are rolled so tightly.

I'm afraid the Luku paled next to the Feng Huang -- perhaps not a fair pairing given how captured I am by the latter today.  The Luku is lighter bodied, abit of a tang in the flavour, along with faint wood smoke or hot metal, light furring on the mouth and a pasta flavour.  Overall rather flat, but perhaps that is just in comparison to you-know-who. I will give the Luku another try another day.

In the meantime, I'm heading right back to the CS site to order more of the Feng Huang before they run out.  It was the priciest of the three I ordered ($25 for 50 grams) but I'm happy to say the quality shines through. There's so much bad tea served in these parts, that I will support some delicious, fresh tea at this price to encourage more of it being available.

Feng Huang, by the way, means Phoenix, as in the mythical bird.  Or at least it means a mythical bird which we in the west have denoted as similar to our Phoenix.  Hong Cha means Red Tea which we in the west call Black Tea.  Per Camellia Sinensis, the tea is made in Guangdong province, which is on the south east coast of China.

Phoenix Oolong, is where I've heard the name before, as in the high-end Fenghuang Dan Cong oolong, reputedly made from tea trees which are several hundred years old in northern Guangdong province and southern Fujian province.   According to the Heiss' "The Story of Tea," "The teas are grown on and in the vicinity of Fenghuang, Phoenix Mountain, located in Chiuan and Chozhou counties.  This is a subtropical regions, and the tea grows at altitudes of 4,265 feet in terraced gardens composed of rocky, loose soil."

Hmmm, this makes me want to know what varietal of tea this black tea is and if it's a type usually used for oolong....?

Here's a couple snaps of the two teas' wet leaves.  Two things strike me immediately -- the leaves are on the large side, and both boast a beautifully even oxidation.  Their colour is an even green-tinged red-brown.  Like a used copper penny.

I opted for larger density photos here so you admire the leaves -- click to enlarge them.

Wet leaves of Feng Huang Hong Cha 2012 from Guangdong

Wet leaves of Luku Hong Cha 2012 from Taiwan showing
bud and leaf pluck and some beautiful downy pekoe on the
middle leaf.

Wei Shan Mao Jian, sublime...

Holy smokes this is good tea.  Been on a Ceylon jag this summer but, and I'm not sure why, suddenly this morning, for my elevensies, I plucked Camellia Sinensis' beautiful 2012 Wei Shan Mao Jian from the tea drawer.

Wish I could share the sweet aroma of this tea.  But you can
click on the image to get a closer look at this handsome tea.

The aroma from the bag was what did it, really.  I sniffed and the sweet, fresh, green smell of spring captured my nose.  I've infused for 2 minutes at 85 or so degrees and the tea is smooth and light with a bit of pull on the inside of the cheeks, leaving the mouth feel refreshed. Nice touch of sweet buttery popcorn, is that sweet ripe stonefruit (peaches) or is just because it's that time of the summer, light light smoke/fire, and a hint of tea's bitter tang. Mmmmm-mmm.  Astringent and smooth at the same time.

The dried leaves are lightly crinkly and spidery, corded, and a rich green-gray with dashes of bright green and the odd fuzzy leaf bud.  Bright green medium-small leaves with the occasional green-bean-like bud can be seen in the wet leaves.

Mao Jian, as we know and per Babelcarp, translates as "downy tip." I've been told Mao Jian also refers to a type of pluck of one slightly larger leaf and a bud.  Shan means "mountain" and Wei, surprisingly, apparently has two meanings -- "taste" or "fake or inauthentic."   Hah.  Google tells me it's also the name of a place in Hunan province in China.

The bag suggests 85C at 3 to 4 minutes and for infusion-two I'll try a longer one.
I have a feeling it will give me a buzz.

LATER:
Did second infusion at 4 minutes.  Brings out the bitter notes more, still smooth, still astringent.  I tend to be a bit sensitive to bitter (and salt) and think 3 minutes would be more to my taste.  That's just me though. ;)

Okay, now off to order more tea from Camellia Sinensis....

Edinburgh Breakfast from Majesteas

I had the pleasure of assisting my colleague The Tea Stylist at her Mother's Day presentation at The Bata Shoe Museum the other day.  I volunteered to prepare the tea for the 20+ folk who came to hear her lecture and taste some tea and food pairings.

The three teas were all wonderful -- an exquisite Wei Shan Mao Jian from Camellia Sinensis in Montreal, a beautiful High Mountain (Jade) Oolong Organic from Tao Tea Leaf in Toronto, and a black tea blend from Majesteas, also here in Toronto, called Edinburgh Breakfast .

This latter tea was a delightful discovery.  I don't tend to gravitate to blends but this one seduced me first by the wonderful, rich aroma of the dry leaves and then by its nicely balanced flavour and mouth feel.  I snaffued some of the left-overs and took it home to our Mother's Day lunch to share with family, and have enjoyed it the past couple of mornings as my breakfast tea.


Majesteas is co-owned and operated by Ian Macdonald and Robert Gignac, who are both Certified Tea Sommeliers out of the same George Brown program that I graduated from -- the cohort just after mine I believe. It's a small but well-stocked store with a couple of tables for enjoying a pot of tea and sweet snack.  Very inviting.

Both owners are knowledgeable and curious about tea, tea blending, and, most exciting in my books, sourcing fresh tea. In fact Robert is just back from a 17-day trip to China and Majesteas is having a spring tea tasting of some of his discoveries on May 26 and 27.  Oh la la!

The Tea:  Majesteas Edinburgh Breakfast

Water: just off the boil
Tea: 3.9 grams to 7 oz water (same ratio as the 2.5 grams to 5 oz water I generally use, but adapted for my teamaker)
Steep: 2 minutes

The appeal of this black tea starts with the very aromatic dry leaves -- put your nose in the package and breathe in its seductive malty aroma with spice and fruity (peachy?) notes. The package tells us it's a blend of Indian and Chinese black teas and doesn't suggest there have been any other scent or flavour additives so the beautiful aroma is just the tea.  Mmmmmm.

The liquor is light to medium bodied and nicely brisk. It has a bit of a snap to it and creates that pull at the side back of the tongue that brings water into the mouth. 

The flavour is malty and toasty (buttered brown toast) with a light note of cinammon and a faint sweet floral finish.

This strikes me as a beautifully balanced black tea blend -- one I would highly recomend for breakfast.  Or anytime really.  At any rate, I'll be heading out to Leslieville to get me some more.   Perhaps on the weekend of their new spring 2012 tea tasting.

More new China tea...Fengqing

On to the black tea that my sister in law brought home with her from China this month.  The package is dated on the bottom indicating the tea was made on September 16, 2011

My friend Tao translated the label for me and tells me it is a black tea from the Fengqing region which is a famous black tea region in the Yunnan province.  The package weight is 75g (and I presume the 90C refers to recommended water temp).  But, he went on to say, the other information is a bit confusing because it says it's produced by a Taiwan tea company, and imported by a Shanghai trade company from Taiwan to Mainland China.  Although Fengqing black tea is usually from Yunnan, it appears possible that this one may be produced in Taiwan in the Fengqing black tea style.  Huh.

From a quick ramble around the web it looks like Fengqing is know for Pu-erh tea.  And as for general info on the region, the Yunnan Adventure site told me that Yunnan Province is the most southwest region of China bordering the countries of Vietnam, Laos, and Burma.  It has a population of more than 43 million people (bigger than Canada) of which its 25 ethnic nationalities take up over 14 million. It has a diverse topography that ranges from alpine mountain ranges to tropical rainforests and the greatest number of plant species in China (more than 18,000) as well as an incredible array of animals, including the Asian elephant (!) and the protected Yunnan golden monkey.

On the tea side of things, apparently Yunnan's tea species are known as the "Yunnan large-leaf tea, which, just like the ideal Assam tea of India and the Kenya tea, belongs to superb tea species of the world, and is the ideal raw material for producing the black tea and Pu-erh tea."  (Camellia Sinensis Assamica -- the tea plant native to Assam, India is a larger-leafed plant than Camellia Sinensis Sinensis, the one native to the Chinese side of the mountains.  There are hundreds of varietals of each one now, each grown and/or developed for specific teas or climates.)

The website further states that "Comparing with the small-leaf species, Yunnan tea has higher polyphenol by 5-7% than the average value, catechin by 30-60% higher than the average value, and water-soluble substances by 3-5% higher than the average value."  That all sounds good, don't you think, although I've no idea where they got those numbers.

It's certainly a beautiful looking tea, and although the leaves are smaller, it reminds me of a Yunnan Golden Tips.  The tea has a slightly chunky look to it as opposed to spindly-spidery and fine.  It's mostly golden-coloured leaf buds covered in that youthful fur (pekoe) along with some darker leaves and leaf veins.

The aroma out of the bag is sweet, then like mintyness of a mouthwash?  Hmmm must be the bag.  Hate that.


The liquor -- well I completely ruined this tea -- infused for too long on the first steep so it showed too much of a bitter note which subsumed pretty much any others.

A second steep results in a light bodied liquor with an odd bitter-sour dominant note.  In behind that are faint hints of grainy sweetness.

Bah!  I've completely ruined this tea by not paying attention to its preparation.  I put too much in the Piao teamaker and infused for too long.

I'll have to wait until my mouth recovers and try again later to give this tea its due.

 

 

 

 

 

TAKE TWO, a few hours later.

Leaves: 3.9 grams in 7 oz of water
Water: 90C
Infuse: 45 seconds

The dry leaves have a warm slightly sweet aroma -- a pleasant whiff of a hay mow, and some baked fire.

This infuses to dark rich red-brown more quickly than I was expecting given all the little buds in there.  The wet leaves give a faint hint of sharp fine spice, like clove, at the end.

The liquor is pretty smooth and light bodied -- only minor furring on the tongue.  Very light caramel note.  (I was expecting more, like a Golden Monkey, given all those golden buds.)  Something pleasantly toasty like a roasted marshmellow.  Ends with some bitterness on the sides of the back of the tongue, along with a wateryness in the bottom of the jaw.

Overall I have to say there's not much to this tea.  Rather disappointing -- quite flat -- after my anticipation of this relatively fresh tea.  And it's so pretty and all.  It's possible it's the water, which has been boiled three times as I top up the kettle.  Hmmm.  Okay, I'll give this tea another go -- but not til' another day.  Fresh water.  Proper prep!

TAKE THREE, in early July

Okay, I put entirely fresh spring water in the kettle and it has made a modest difference.  Or perhaps my taste buds are just in a happier mood today.  It's still a light bodied liquor, but there are sweeter caramel and honey notes and the tea is just not so dead in the mouth.  It's got a decent balance to its flavour profile today.

I'm still not sure I'd rush back for more of this tea though.