Preparation

Making It

There are many varieties of tea, which means there are many different techniques for preparing tea. Here are some of the best techniques. We’ll start out with some generalities. Remember preparing tea properly can be easy and delicious if you follow these basic guidelines.

Use Good Tea

Use the best tea that is available to you. Good tea is a bargain. A tea that costs $100.00 per pound, only costs 50 cents per cup when steeped. Use fresh, loose leaf tea for the best results.

Use Good Water

When making any tea, be sure you begin with good water, it makes up over 90 % of the end product. Water quality and taste vary greatly between locales. If your water tastes really good out of the tap, chances are it will make good tea.

If there is a noticeable unpleasant taste (metallic, chlorine, earthiness, etc.) it will come through in the tea. A simple inexpensive solution is a water filter. Spring water also works well.

Heat the Pot

Pour a small amount of hot water into the pot to warm it before beginning to make your tea. For best results, always make tea with fresh water, not water that has been previously boiled or has been sitting around.

Measure the Tea

The standard guideline for tea is to use one rounded, measuring teaspoon (3 grams) of tea for each 8 ounce cup of water. When measuring, take the leaf size into account. For example, if you are preparing a very fine particle tea, use a level teaspoon. If you are preparing a large-leaf, bulky tea, use two teaspoons per cup. In either case, the approximate weight of the tea should be 3 grams of tea per cup.

Measure the Water temperature

Different teas require different water temperatures for steeping. Using water that is too hot results in bitter tea and is probably the most common error people make when preparing tea. You can use a thermometer or visual cues to gauge water temperature.

Tea Category	Water Temperature	Visual Cues
Black	212 degrees	Full, rolling boil
Oolong	190-200 degrees	Steaming rapidly, little bubbles
Green	160-180 degrees	Gentle steam, no bubbles
White	155-165 degrees	Very light steam
Pu-Erh	208-212 degrees	Just off the boil
Dark	195-205 degrees	Steaming rapidly, little bubbles
Herbal	212 degrees	Full, rolling boil

If your water boils and you need cooler water, just add a little cold water to the kettle to bring the temperature down quickly.

Time the Steep

Different teas require different steep times. Refer to the instructions on the bag for the specific steep time for each tea. Avoid steeping tea longer than recommended. If tea steeps too long it often becomes bitter. Using a timer when steeping tea is highly recommended.

Leaf Expansion

All teas require room for the leaf to expand as it steeps. Whatever preparation method you use make sure there is enough room for the leaf to expand 3-5 times in size as it steeps. Brewing the leaves loose in the pot and then straining works well, as do tea infusers and T-sacs. A caution when using tea balls. There is very little room for leaf expansion, meaning that the full tea flavor never gets released into the liquid.

Stop the Steeping

Once the tea has steeped for the proper amount of time, separate the leaves from the liquid. This stops the steeping process so the tea does not oversteep and become bitter. When the leaves are removed, the tea is ready to be served.

Enjoy!

THE ART OF TEA MAKING EASTERN & WESTERN INFUSIONS

There are two great tea making traditions worldwide: the Chinese and the Anglo-Saxon.
The basic rules of these two schools can be summarized as follows:

• Anglo-Saxon, or Western method: few tea leaves, a long infusion time, and a single infusion;
• Chinese, or Eastern method: many tea leaves, a very short infusion time, and multiple infusions.

One method is not better than the other, but it is rather the correct combination of method and the particular characteristics of the different teas, some of which are exalted by longer or shorter infusion times.

THE MAIN FACTORS

Preparing tea seems like a simple task: outwardly, it suffices to pour hot water over dry leaves, wait a few minutes, and problem solved. Use these few simple guides to attain a better and sometimes, truly surprising, end result.

THE IMPORTANCE OF THE WATER

The quality of the water is just as important as the quality of the dried tea used for the infusion. In the cup, the color and aroma of the brew depend on the type of water used during preparation. By assessing the end result, it will be clear that good water enhances the quality of the tea, just as poor water will alter the infusion even of the best leaves. What is important is that it is pure, odorless, colorless, mildly acidic (with a pH less than 7), soft (the softness or hardness of water is expressed in French degrees; in this case, to qualify as soft the water must not exceed a limit of 8° F) and with a minimal mineral content (with a dry residue < 50 mg/1).

WATER TEMPERATURE

Using a water boiler with temperature control will allow you to make the best extraction possible from your favorite tea. With the exception of hygienic reasons, the water should never boil. Water loses its oxygen content when it is boiled, and this plays a fundamental role in transferring the aromatic compounds to a gaseous state, and their being perceived as a scent. Furthermore, after boiling, the minerals in the water tend to form a film on the surface of the water which does not react well with the tea.

Controlling the temperature of the water and other basic parameters helps to avoid errors and to keep a good balance in the brew between tannins, amino acids, minerals and aromatic compounds. An excessively high temperature risks “burning” the tea, destroying the amino acids and the aromatic compounds. It will also accelerate the extraction of polyphenols, making the tea more bitter and sour. An excessively low temperature, in contrast, will prevent some teas from “blossoming,” from completely allowing the leaves to unfurl. The brew will not be balanced in this case as well. Some teas with tightly rolled leaves, such as Wulong, or compressed teas, require temperatures that are just below boiling in order to soften gradually.

As a general rule, indications for water temperature are:

• – 160-185° F (70-85° C) for all delicate, young, and freshly picked teas;
• – 175-185° F (80-85° C) for green, yellow, and white teas;
• – 185-195° F (85 -90° C) for red teas with buds and spring Darjeeling teas;
• – 185-205° F (85-95° C) for Wulong or rolled teas;
• – 195-210° F (90-98° C) for fermented, compressed, teas.

IN FUSION TIMES

This is the parameter that is most likely to be highly debated. Although it mainly depends on one’s personal choice of a more delicate or intense taste, normally high quality teas require shorter infusion times compared to standard quality teas. Freshness also plays an important role: young and fresh spring teas or teas with a high percentage of buds require even shorter infusion times.

QUANTITY OF TEA

There are two schools of thought: Eastern which calls for short infusion times and a greater quantity of leaves. Western utilizes a smaller quantity of tea in one single infusion for a prolonged period. For the Eastern quantity, the quantity of dried leaves adapts to a very small container such as the Yi Xing teapot or Gaiwan teacup. Using the Gong Fu Cha method, the proportion of leaves should be around a third or even half the size of the container. Considering a capacity of 2/3 of a cup (150 ml), around 1/8 oz (5-6 grams) of tea is needed. With a Western quantity, using a container of the same size, the quantity is practically cut in half. The tea/water ratio is in the order of 1/5 to 1/7, so you need to calculate around 1/16 oz (2-3 g) for each 2/3 of a cup (150 ml).

OPTIMAL STORAGE METHOD FOR TEA

Tea’s enemies are light, moisture, and odors. To maintain the freshness and aromas of a quality tea, you should follow a few simple storage rules. First of all, never store tea in a glass or transparent container. And above all, never buy it from someone who stores it like this. A quality tea stored in an incorrect manner will lose its organoleptic properties. You should always choose containers that are airtight and opaque. Tea leaves are very porous and they absorb moistures and odors in their environment. Tea containers must be placed in cool environments that are well ventilated and far from spices, coffee, cheese, or other foods with strong odors.

TEA TYPES & PREPARATION

GREEN TEA- CHINA

This is the most popular tea in the East. China is the world’s largest producer of green tea, and can without doubt claim to offer the greatest variety. Green tea accounts for about 75% of the tea produced in China. The remaining 25% is mainly shared out among the other tea “colors:” red, fermented black and Wulong. White and yellow teas are “niche” products, accounting for minimal percentages.

The world renowned Chinese green teas are traditionally grown in Anhui, Zhejiang and Fujian. The Anhui region produces highly famed teas, such as Lu Mu Dan, Huang Shan Mao Feng, Huo Shan Huang Ya, Liu An Gua Pian, and Tai Ping Hou Kui, to name just a few. The Zhejiang region, home to the precious Long jing, also mass produces Gunpowder, a tea of often mediocre quality, exported across the globe. The area around Fuzhou, in the Fujian region, boasts the highest production of jasmine green tea. Other products of excellence come from the Yunnan mountains and from the province of jiangsu, whose Bi Luo Chun is second only to the famous Long Jing.

Green tea is the only family of teas whose leaves are not processed in such a way as to alter their chemical properties, thus preserving more than 85% of their polyphenol content and their natural green color. The freshly picked leaves are scattered on bamboo racks and left to dry. Depending on the method adopted, they are subjected to dry heat (in special concave containers similar to woks), air or steam. The high temperature reached blocks enzyme activity and hence the natural oxidation process, allowing the tea leaves to maintain their green color. This is the most important step in the processing of quality green tea, it releases the sweet floral, chestnut and walnut fragrance typical of green teas.

The subsequent steps differ greatly depending on the product desired. The leaves can be rolled to give them the most varied forms: twisted into spirals, folded, crushed, or rolled tightly into small pearls. The final drying phase further reduces the residual moisture contained in the leaves.

HOW TO PREPARE CHINESE GREEN TEA

Green tea does not require the leaves to be briefly rinsed, for which reason the infusion can be done directly in a tall and narrow glass cup in order to be able to appreciate the slow movement of the leaves which appear to dance, suspended in the water. However, according to experts, the Gaiwan cup is the best method to prepare more refined and delicate teas. It is composed of three parts: the cup, lid, and saucer. The lid serves to hold the leaves in, whether it is used as a cup or as a teapot for multiple infusions. It can be made out of different materials, but for green teas glass or porcelain is recommended.

HOW TO USE A GAIWAN TEACUP

When the Gaiwan cup is used as a teapot, proceed as follows:

1. Place the Gaiwan cup, jar, and glasses on the ceremonial table.
2. After bringing the water to the desired temperature, pour the hot water into the Gaiwan to heat and rinse it.
3. Discard the water and add the desired quantity of tea leaves into the Gaiwan (around 1/4 or 1/3 the volume of the Gaiwan).
4. Pour the water into the Gaiwan, and once it is filled, place the lid on it and wait;
5. Pour the tea directly into the cups or stop the infusion by pouring the brew into the jar.

During this step, you can use the strainer to prevent the leaves from being poured into the cups. With the Gaiwan cup, the infusion can be repeated several times, varying the time from 20 to 40 seconds according to personal taste. From one preparation to another, it is interesting to smell the inner portion of the lid to see how the aromas are released and develop over the course of multiple infusions.

THE GREEN TEAS

ANJI BAI CHA – GREEN TEA
PROVENANCE: CHINA, ZHEJIANG, ANJI

Anji Bai Cha tea takes its name from the village of Anji in the mountain ranges of Mu Tian, where the plantations for this green tea are found. The uncontaminated surroundings, with their bamboo forests, clouds, rain and fertile soil, make this location perfect for growing a very unique tea. In Chinese, ” Bai” means white, and for this reason it is also known as Anji White Tea despite being a green tea. The “white” comes from the shoots, which are this color before they are processed. The leaves are harvested at the beginning of spring, before the rising temperature turns them green. The tea is rich in amino acids, with almost twice the amount of other green teas, and has calming, stress reducing properties.

TASTING NOTES

Dry: shoots hand-worked to form flat, thin blades.
Liquor: pale yellow, crystal clear; the taste is pleasantly delicate, lingering and refreshing with the slightest hint of orchid.
Infusion: the young shoots are light green, tending to white; the harvesting method provides one shoot and one leaf.

PREPARATION

Western method: approx. 1/16 oz (2-3 grams) for every 2/3 cup (150 ml) of water at 175° F (80° C) for 2 minutes.

Eastern method: 1/8 oz (5 grams) for every 2/3 cup (150 milliliters) of water at 175° F (80° C) for up to 3 infusions of 20-30 seconds each.

Recommended with: lightly salted foods, white meats, vegetables and fish.

JADE COLUMN -YU ZHU – GREEN TEA
PROVENANCE: CHINA, YUNNAN, PU’ER

This tea from the plantations in the region of Pu’er (Yunnan) has a very special shape which inspired its name. It consists of a single shoot that is lovingly processed to resemble a jade colored column. It is absolutely unique, as are all the green teas from the Yunnan mountains, and is obtained by selecting the best shoots from the spring harvest. In the cup, it expresses all the age-old culture and art of Yunnan tea. It is to be reserved for great occasions.

TASTING NOTES

Dry: a single rolled light green shoot with shades of silver.
Liquor: in the cup it is clear ivory in color; it is soft and lingering and offers a delicate flowery aroma with base notes of dried fruit (walnut) and fresh fruit (peach).
Infusion: perfectly intact and regular yellow-green leaves.

PREPARATION

Eastern method: 1/8 oz (5 grams) for every 2/3 cup (150 milliliters) of water at 175° F (80° C) for 3-5 infusions of 20-30 seconds each.
Recommended with: lightly salted foods, rice, vegetables, poultry and pork.

DONG TING BI LUO CHUN – GREEN TEA
PROVENANCE: CHINA, JIANGSU, DONG TING

This age-old Chinese tea is second only in fame to the Xi Hu Long jing. The tea was created in the Temple of Ling Yuan Bi Luo Peak (Shandong), and was originally called Xia Si Xiang Ren (amazing fragrance). The Emperor Qing called it Bi Luo Chun and had it elevated to Imperial status. Dong Ting Bi Luo Chun, produced in its area of origin, is processed entirely by hand, and only the shoots and first leaves are harvested. To give some idea of its delicacy, it is reckoned that at least 120,000 leaves are needed to produce one kilo of Bi Luo Chun First Grade.

TASTING NOTES

Dry: the light green tender leaves are a little curly; the shoots are covered with a silvery down.
Liquor: brilliant yellow; a very refreshing tea characterized by soft flowery notes.
Infusion: the steeped leaves take on a brilliant green hue; the flower notes linger and mix with those of nuts (chestnuts).

PREPARATION

Western method: approx. 1/16 oz (2-3 grams) for every 2/3 cup (150 milliliters) of water at 165-175° F (75-80° C) for 2-3 minute infusion.
Eastern method: 1/8 oz (5 grams) for every 2/3 cup (150 milliliters) of water at 165-175° F (75-80° C) for up to 3-4 infusions of 20-40 seconds each.
Recommended with: rice, fish, poultry, pork, vegetables and spicy foods.

HUANG SHAN MAO FENG – GREEN TEA
PROVENANCE: CHINA, ANHUI, SHE XIAN, HUANG SHAN MOUNTAINS

The Huang Shan Mountains are the best known in China for Grand Cru teas, the most famous of which must include Huang Shan Mao Feng. This historical tea sits high among the top ten most popular green teas. In the cup, the liquor appears light and brilliant, while in the mouth the aroma is intense and refreshing, with a sweet after taste.

TASTING NOTES

Dry: the tea consists of tender shoots covered with a delicate white down and with slightly curved leaves close to the buds; their shape is reminiscent of orchid buds.
Liquor: brilliant, clear gold color; the aroma is intense and intoxicating with a sweet, lingering after taste; there is perfect harmony between the flowery (orchid, magnolia), ripe fruit (apricot, mango) and chestnut notes.
Infusion: the young green-yellow shoots are tender, with a scent of nuts.

PREPARATION

Western method: approx. 1/16 oz (2-3 grams) for every 2/3 cup (150 milliliters) of water at 175° F (80° C) for 3 minute infusion.
Eastern method: 1/8 oz (5 grams) for every 2/3 cup (150 milliliters) of water at 175° F (80° C) for 3-5 infusions of 20-30 seconds each.
Recommended with: lightly salted foods, spicy foods, flavored cheeses, grilled fish, fruit, and hazelnut pie.

HUO SHAN HUANG YA – GREEN TEA
PROVENANCE: CHINA, ANHUI, HUO SHAN

Although often sold in the west as rare yellow tea, in reality, Huo Shan Huang Ya is a green tea grown in the Huo Shan Mountains (Anhui). When the tea is being fermented, the process blocks the enzymes responsible for oxidation and causes the young shoots to turn yellow. This in fact is where the name Huang Ya comes from (yellow shoot). Because of its sophisticated characteristics, it was offered as a tribute to the Imperial court during the Ming and Qing dynasties.

TASTING NOTES

Dry: the brilliant green leaves are narrow a~d elongated, and are reminiscent of a bird’s tongue; the outer surface of the leaves is covered with a light down.
Liquor: golden yellow with an aroma of nuts (chestnuts, haze lnuts) and a sweet after taste.

Infusion: the leaves are light green tending to yellow, with very intense flowery notes.

PREPARATION

Western method: approx. 1/16 oz (2-3 grams) for every 2/3 cup (150 milliliters) of water at 175° F (80° C) for 2-3 minute infusion.
Eastern method: 1/8 oz (5 grams) for every 2/3 cup (150 milliliters) of water at 175° F (80° C) for 4-5 infusions of 20-30 seconds each.
Recommended with: rice, vegetables, shellfish, chicken curry, cakes and hazelnut biscuits.

LIU AN GUA PIAN – GREEN TEA
PROVENANCE: CHINA, ANHUI, JINZHAI

This tea was originally called Gua Zi Pian or “sunflower seed” due to its shape which resembles the popular snack served in Chinese tea houses. Over the years, the name changed to the simpler Gua Pian. Liu An refers to the village where this tea has its origins. Described by Lu Yu as a superior quality tea, it was offered as a tribute to the Imperial Court during the Ming dynasty. Only the small leaves are processed, after the shoots have been removed.

TASTING NOTES

Dry: elongated, narrow emerald green leaves.
Liquor: golden yellow; the intense sweet taste, with flowery, fruity and mildly empyreumatic notes, lingers persistently in the mouth and has great thirst-quenching properties, making it perfect on hot summer days.
Infusion: large, regularly shaped, brilliant green leaves.

PREPARATION

Western method: approx. 1/16 oz (2-3 grams) for every 2/3 cup (150 milliliters) of water at 175° F (80° C) for 2 minute infusion.
Eastern method: 1/8 oz (5 grams) for every 2/3 cup (150 milliliters) of water at 175° F (80° C) for up to 3-4 infusions of 20-30 seconds each .
Recommended with: lightly salted foods, Parma ham and melon, mixed salads and fruit salad.

JASMINE PEARL- JASMINE LONG ZHU – SCENTED GREEN TEA
PROVENANCE: CHINA, FUJIAN

This green, Fujian tea is hand-rolled into pearls consisting of one tender shoot and two leaves, to create a real classic with an enchanting sweet taste and a delicate jasmine aroma. The natural scent comes from contact with fresh jasmine flowers. Production of this tea takes place in two distinct phases: in spring, the leaves are processed using the same technique as for green tea; in summer, when the jasmine is in full flower, it is harvested and added to previously processed tea leaves, which then absorb the jasmine perfume. The more frequent the contact between leaf and flower, the better the quality of the tea and the higher the cost of the pearls. This sensory experience offered by this tea is an absolute must.

TASTING NOTES

Dry: small, silvery pearls with an intoxicating scent of jasmine.
Liquor: dark matt yellow; the flowery notes are intense and linger beautifully in the mouth; soft and slightly astringent to the touch.
Infusion: the rolled leaves and shoots are a brilliant light green.

PREPARATION

Western method: approx. 1/16 oz (2-3 grams) for every 2/3 cup (150 milliliters) of water at 185° F (85″ C) for 2-3 minute infusion.
Eastern method: approx. 1/8 oz (5-6 grams) for every 2/3 cup (150 milliliters) of water at 185″ F (85″ C) for 3-5 infusions of 20-40 seconds each.
Recommended with: spicy foods, spiced white meats, shellfish, mozzarella, vegetables, potatoes, tarte tatin or carrot cake.

LONGJING – GREEN TEA
ENGLISH TRANSLITERATION: LUNG CHING
PROVENANCE: CHINA, ZHEJIANG, XI HU

The most famous of all Chinese teas, it boasts over a thousand years of history, and was mentioned in the first book dedicated to tea, the famous The Classic of Tea by Lu Yu, which dates back to the Tang dynasty. The most original and highly prized Long Jing tea is Xi Hu Long Jing, which comes from the hillsides around Xi Hu. As a food product, it is protected by Chinese law. To attain PGI status the whole production process, from harvesting to packaging, must take place in the area of provenance. This production area measures 168 square kilometers, meaning that this superb tea is produced in very limited quantities that barely meet the demand of the domestic market. The best harvest of Xi Hu Long Jing is known as Shi Feng and, unfortunately, is practically impossible to find outside China. It is, however, possible to sample good quality Long Jing, as its production has been gradually expanded to other provinces and it is nowadays the most grown green tea in all of China. It has an unmistakable aroma of boiled chestnuts.

TASTING NOTES

Dry: narrow, flattened olive green-yellow leaves.
Liquor: brilliant golden yellow; the taste is soft, with notes of boiled chestnut, toasted nuts and vanilla.
Infusion: the young shoots are brilliant green.

Preparation

Western method: approx. 1/16 oz (2-3. grams) for every 2/3 cup (150 milliliters) of water at 175° F (80° C) for 2-3 minute infusion.
Eastern method: approx. 1/8 oz (5-6 grams) for every 2/3 cup (150 milliliters) of water at 175° F (80° C) for 4-5 infusions of 20-40 seconds each.
Recommended with: vegetable soups, lightly salted foods, rice, grilled fish, shellfish, flavored cheeses (Brie and Camembert), spiced white meats and fruit.

GREEN LYCHEE – SCENTED GREEN TEA
PROVENANCE: CH INA, HUNAN

This green tea, scented with lychees, a native fruit of southern China and all of south-east Asia, is hand made and sold in the form of small balls. In this Hunan quality tea, the leaves are put into direct contact with fresh lychees. The flesh of this fruit is transparent and highly scented, and was always enjoyed as a delicacy by the Imperial court. The tradition of scenting teas by direct contact with fruit and flowers originated in China, though nowadays artificial aromas are added. This tea enables drinkers to experience the legacy of age-old knowledge born from patience and respect for natural products and processes. The drink, with its enchanting, unmistakable taste and delicate but voluptuous scent, is an absolute must: it is poetry in a cup. As it can be drunk hot or cold, it is ideal in any season.

TASTING NOTES

Dry: the leaves are rolled into small balls of varying sizes, and are matt green with yellow streaks; intense scent of roses and grapes (moscato).
Liquor: clear golden yellow; the sweet hint of lychees and the flowery notes of tea leaves blend to form a unique aromatic bouquet; flower notes of rose and gardenia blend with fruity notes of apricot, dried dates and raisins.
Infusion: the dark matt green leaves open up completely, and the dominating scent is that of grapes (moscato).

PREPARATION

Western method: approx. 1/16 oz (2 grams) for every 2/3 cup (150 milliliters) of water at 185° F (85° C) for 2-3 minute infusion.
Eastern method: 3-4 balls for every 2/3 cup (150 milliliters) of water at 185° F (85 ° C) for 4-5 infusions of 20-40 seconds each.
Recommended with: yoghurt bavarois, Greek yoghurt and honey, vanilla desserts and custards, carrot and hazelnut cakes, white chocolate, Basmati rice, fresh fruit and fruit salad with vodka.

TAl PING HOU KUI – GREEN TEA
PROVENANCE: CHINA, ANHUI, HUANG SHAN

This tea is often quoted by Chinese poets from Tai Ping (Anhui), at the foot of the Huang Shan mountains. Its unique shape makes it unlike all other green teas. During processing, Tai Ping Hou Kui is neither roller nor compressed. This procedure gives it its unique, unmistakable appearance: unusually long, flattened leaves that can measure up to 6 inches (15 centimeters) in length.

HOW TO PREPARE TAl PING HOU KUI

To prepare this extraordinary tea, which is unique for more than just its refined aroma, but also because of its unusual appearance, we do not recommend a Gaiwan cup. Its leaves can grow to be even 6 inch (15 em) long, because of which it is better to use a tall glass to prepare it or a tall glass teapot, warmed beforehand by filling them with 175-185° F (80-85° C) water. Once you have discarded the water from the cup or tall glass teapot, add approx. 1/16-1/8 oz (3-5 grams) ofTai Ping Hou Kui leaves, then pour in new water that has been brought up to temperature. If you are using the cup, you can drink the tea directly in it. If you are using a teapot, it is preferable to pour the brew into a glass jar and then serve it in cups.

TASTING NOTES

Dry: the long flat leaves are brilliant green.
Liquor: in the cup, it is a light, crystal clear color; it has a surprisingly delicate and sweet taste that is reminiscent of orchids.
Infusion: the long flat leaves lose their shine and become duller and lighter; some red veins may appear.

Preparation

Western method: approx. 1/16 oz (2-3 grams) for every 2/3 cup (150 milliliters) of water at 175° F (80° C) for 3 minute infusion.
Eastern method: 1/8 oz (5 grams) for every 2/3 cup (150 milliliters) of water at 175° F (80° C) for 3 infusions of 30-40 seconds each.
Recommended with: no recommendations- with its delicate orchid notes, this tea is best drunk alone.

HOW TO PREPARE BLOOMING GREEN TEAS

To enjoy the display offered by blooming green teas blossoms, we recommend choosing a tall and narrow glass cup or a tall glass teapot. The teapot or cup should be at least 6 inches (15 centimeters) tall. After pouring water heated to around 175°-185° F (80°-85° C) on the tea “blossom,” you will have to wait a few minutes before you can observe the unfurling of the truly masterful Chinese art of binding tea buds. The “tea blossoms” can be made solely of tea buds, in the case of Lu Mu Dan, or paired with different flowers, like jasmine, calendulas, amaranths, lilies, globe amaranths, or hibiscus. In addition to enriching the liquor with a delicate floral aroma, these flowers offer a striking and spectacular visual that is sure to please. Lu Mu Dan, whose shape is similar to a chrysanthemum or small rose, can also be prepared in a glass Gaiwan cup.

LU MU DAN – GREEN SCENTED TEA
PROVENANCE: CHINA, ANHUI, SHE XIAN

This tea, fashioned into the shape of a flower, is made exclusively of green tea shoots from the plantations on the Huang Shan Mountains in the Anhui region, and more specifically from the area of She Xian. This classic among Chinese green teas can be seen as a forerunner of the “blooming teas.” These Chinese works of art were made by tying tea shoots together to create small spheres, towers and seated Buddhas. This tea is a rare example of poetry and aesthetics combining to offer truly surprising aromatic notes. After seeping for a few minutes, this delicate tea in the shape of a rose, unfurls to create a clear and brilliant sweet, honeyed liquor.

TASTING NOTES

Dry: about a hundred small shoots are tied together to form a star shaped bouquet.
Liquor: brilliant, light colored and crystal clear; the sweet, and almost never astringent taste has delicate but linger notes of honey, licorice and boiled chestnuts, typical of the best Chinese green teas.
Infusion: once allowed to steep, the shoots in the star shaped bouquet unfurl to take on a shape reminiscent of a Chrysanthemum, a carnation or a small rose.

Preparation

1 bouquet for every 1 1/4 cup (30 centiliters) of water at 175-185° F (80-85° C) for 2-3 minute infusion. Recommended with: lightly salted foods, white meats, vegetables, fish, rice and fruit.

THE YELLOW TEAS

Yellow tea is a Chinese specialty produced in limited quantities. It owes its name to the typical color of its leaves and liquor. It is perhaps the type of tea least known to the general public, partly because its limited production makes real yellow tea very expensive and difficult to find outside the motherland. This specialty is mainly produced in the Hunan region of China, and in particular on the island of Jun Shan, home to the original yellow tea. From the point of view of production, it is very similar to green tea, from which it originated quite by accident. The main characteristic that distinguishes yellow tea from green tea is the- now intentional- yellowing of its leaves during processing, due to light oxidation.

The basic techniques for processing yellow tea are: heating, rolling, covering and drying. During the first phase, the leaves are softened in a cauldron on high heat to reduce their level of hydration. Then, the leaves are rolled to release their essential oils and give them their shape. So far, the processing technique is identical to that used for green tea. The next step is crucial, determining the quality of the finished product and enabling the tea to be classified as lightly oxidized yellow tea. The leaves are stacked in large piles and covered: this gives them their typical yellow color. The final drying phase, common to all types of tea, turns the leaves even more yellow.

HOW TO PREPARE YELLOW TEA

To prepare yellow tea, we recommend using glass, specifically a Gaiwan teacup or a tall and narrow glass. For either case, it is important that the water temperature is between 1 75°-185° F (80°-85° C). If you are using a Gaiwan teacup, it should be heated beforehand and then filled by one-third with tea leaves. According to your personal taste, you can do one 3-4 minute infusion, or up to 4 brief infusions, around 30-40 seconds each. If you are using a tall and narrow glass, after it has been heated, fill it around one third of the way full. Next, add the tea leaves and then the remaining 70% of hot water. The tea buds will slowly travel to the bottom of the glass, staying vertical. They will begin to move slightly, almost dancing, which this method of preparation allows to be enjoyed particularly well.

JUN SHAN YIN ZHEN – YELLOW TEA
PROVENANCE: CHINA, HUNAN, ISLAND OF JUN SHAN

Jun Shan Yin Zhen yellow tea takes its name from the island by the same name that lies in the Hunan region of China. Thanks to the beauty of its surroundings, the island is also nick-named “the island of love.” This enchanting location is where yellow tea was originally produced. Production is very limited and the tea fetches very high prices. just to give some idea of how selective harvesting is, it takes at least five kilos of leaves to produce one kilo of dry tea.

TASTING NOTES

Dry: the tender leaves are the shape of needles and have a regular appearance, with yellow and silver tips.
Liquor: pale yellow with a fresh and .lingering aroma that is reminiscent of flowers and nuts; very soft and velvety to the touch.
Infusion: the steeped tea, consisting of one shoot and one leaf, is brilliant green and keeps its nutty notes (chestnut and hazelnut).

PREPARATION

Western method: approx. 1/16 oz (2-3 grams) for every 2/3 cup (150 milliliters) of water at 175-185° F (80-85° C) for 3 minute infusion.
Eastern method: 1/8 oz (5 grams) for every 2/3 cup (150 milliliters) of water at
175-185° F (80-85° C) for 3-4 infusions of 30-40 seconds each.
Recommended with: an excellent tea to accompany meals and combines beautifully with fresh cheeses and white meats.

MENG DING HUANGYA(YELLOWYA) – YELLOW TEA
PROVENANCE: CHINA, SICHUAN

This very rare yellow tea has an ancient history. It was first produced in the Han dynasty more than two thousand years ago and was elected the Imperial tea during the Tang dynasty. It is grown at the peak of the Meng Mountain in Sichuan, where fog frequently enshrouds the tea gardens. Only the leaves harvested from the mist-laden slopes of this mountain can be used to produce the original Meng Ding HuangYa. Given the small size of the production area, only very limited quantities are available, and it is rare to find this tea outside China. If you do, you’ll be delighted by the unique experience it offers.

TASTING NOTES

Dry: the tender yellowy leaves have a delicate appearance and are regularly shaped.
Liquor: during infusion, the shoots remain suspended vertically in the water, creating the illusion of an elegant dance; pale yellow color with a sweet taste and notes of hazelnuts and herbs.
Infusion: the open leaves reveal a layout typical of the most highly prized harvests: one shoot and one leaf; the nutty notes (hazelnut and chestnut) linger persistently on the palate.

PREPARATION

Western method: approx. 1/1 6 oz (2-3 grams) for every 2/3 cup (150 miIIiIitres) of water at 175-185° F (80 -85° C) for 3 minute infusion.
Eastern method: 1/8 oz (5 grams) for every 2/3 cup (150 milliliters) of water at 175-
1850 F (80-85° C) for 3-4 infusions of 30-40 seconds each.
Recommended with: thanks to its exceptional flavor, it is best drunk alone; however, it can be drunk as an accompaniment to light dishes based on white meats, nuts and baked

THE WHITE TEAS

In the past, white tea was offered as a tribute to high dignitaries and members of the Chinese court, in witness of its uniqueness and value. Top-rate white tea depends on the botanical specimen used, the processing method adopted, and the presence of abundant white down on the buds. As downy shoots and leaves are used for this kind of tea, the pale yellow liquor tastes velvety smooth in the mouth, marked by a full, fresh aroma. A simple yet very special method is used to process white tea. Its preparation does not involve heating or rolling, the only techniques used being withering and drying. The most precious variety is composed exclusively of shoots that, once harvested, are arranged on shelves in special ventilated rooms (or exposed to the sun when the temperature is mild), where they are left until they reach the desired level of withering.

After this phase, which may last a few days, the leaves are dried in large baskets at low temperatures, until completely dehydrated. Native to the Fujian region of China, top-rate white tea is also produced in limited quantities outside the homeland, for example in Ruhuna, in south Sri Lanka.

HOWTO PREPARE WHITE TEA

For the optimal preparation of white tea, we recommend a glass or porcelain Gaiwan cup.

It is good to use water that is from 165°-175° F (75°-80° C), carefully warming the cup beforehand, emptying it, and then filling it one-third of the way with water that has been heated to the temperature to be used for the first infusion. At this point, add the tea leaves and fill the cup completely with more hot water. If you prefer a brew with a more distinct and intense taste, opt for a single infusion of around 5-10 minutes, or perform up to 3 brief infusions around 30-60 seconds each if you enjoy a more fresh, light, and delicate taste. These preparation times are longer with respect to other types of tea because white tea is not processed by rolling. During the infusion, the aromas and essential oils within the tea leaves are not immediately released, as they require longer times to be released.

In order to understand all of the subtle and delicate shades of the aromas of this family of tea, the Eastern method of infusion with repeated infusions is definitely preferable over the single European infusion.

BAI HAOYIN ZHEN – WHITE TEA
PROVENANCE: CHINA, FUJIAN, FUDING

BAI HAOYIN ZHEN – WHITE TEA
PROVENANCE: CHINA, FUJIAN, FUDING

Bai Hao Yin Zhen, also known as “silver needle,” is a white tea produced in China in the province of Fujian. Among the most highly prized white teas, it is made exclusively with shoots that have not yet opened. This is where white tea reaches perfection. The best harvests, which are all performed by hand, come from the mountainous plantations of Tai Lao, in the region of Fuding (where the white tea Yin Zhen was originally produced). This area enjoys a mild sub-tropical climate with high humidity all year round and abundant rain. The perfect climatic conditions favor the growth of this wonder of nature, which provides a crystal clear, velvety infusion with notes of honey and a light flowery flavor. Bai Hao Yin Zhen has always been considered a unique tea. By tradition, part of the harvest was set aside as a tribute to the Emperor, and still today it is one of the most highly prized and expensive teas in existence. The care with which unopened shoots are chosen and the delicacy of its aroma make it a tea for real aficionados. Only a refined, expert palate can fully appreciate the subtle taste of this tea. It is a tea for meditation, best savored on its own without the distraction of food.

TASTING NOTES

Dry: large unopened shoots covered with silvery down; as soft to the touch as edelweiss petals.
Liquor: pale yellow; soft, velvety and a perfect balance of very delicate aromas which blend in total harmony.
Infusion: the young shoots are light green.

PREPARATION

Western method: approx. 1/16 oz (2-3 grams) for every 2/3 cup (150 milliliters) of water at 165-175° F (75-80° C) for 5-10 minute infusion.
Eastern method: 1/8 oz (5 grams) for every (150 milliliters) of water at 165-175° F (75-80° C) for up to 3 infusions of 30-60 seconds each.
Recommended with: nothing. Its delicate taste is best appreciated on its own.

BAI MU DAN – WHITE TEA
PROVENANCE: CHINA, FUJIAN, ZHENG HE

Bai Mu Dan, also known as White Peony, is a white tea made with one shoot and two open leaves. Bai Mu Dan is sometimes preferred by white tea drinkers for its full and intense flavor, in comparison with other much more delicate white teas. It comes from the plantations in Zheng He in the province of Fujian, where Bai Mu Dan was originally cultivated. This tea stands out for the soft, honeyed delicacy of its aroma. The intensity of its velvety note and lingering flavor make it the ideal choice for all those who wish to discover this family of teas.

TASTING NOTES

Dry: large unopened shoots covered with dense silvery down and open down-covered leaves.
Liquor: pale yellow; its delicate flowery, fresh and velvety notes are suggestive of honey; compared with Bai Hao Yin Zhen, its taste is stronger, more intense and lingering.
Infusion: the leaves and shoots are light green.

Preparation

Western method: approx. 1/16 oz (2-3 grams) for every 2/3 cup (1 50 milliliters) of water at 165-175° F (75-80° C) for 5-10 minute infusion.
Eastern method: 1/8 oz (5 grams) for every 2/3 cup (1 50 milliliters) of water at 165-1 75° F (75 -80° C) for up to 3 infusions of 30-60 seconds each.
Recommended with: ideal on its own as a tea for meditation or combined with light vegetable based meals, white meats, fish or fresh soft cheeses or semi-soft cheeses like Asiago.

THE BLUE-GREEN TEAS

BLUE-GREEN OR WULONG TEA- CHINA

This family of teas, better known as Wulong teas (also spelt Oolong, which in Chinese means “black dragon”), comprises a series of teas whose leaves undergo partial oxidation during processing. Different types of product may be obtained, each with unique organoleptic characteristics, depending on the desired intensity. Low levels of oxidation produce Wulongs similar to green tea, with distinct floral notes. High levels of oxidation, on the other hand, produce decidedly darker and fruitier Wulongs, very similar to red tea. These teas originate in the Chinese province of Fujian, where they were first produced around 400 years ago. To this day, the most traditional Wulongs come from this region, as well as Guangdong and Taiwan. The Wulong of Fujan is produced both in the north and south of the province, and is represented by the Wuyi Yan Cha and Anxi Tie Guan Yin varieties. The Fenghuang Dancong botanical specimen is typical of Gaungdong, while the Taiwan Wulongs are obtained by processing the Bao Zhong specimen.

The production of Wulong teas is a complex matter: leaves are left to wither in the sun, then air dried, rotated, heated, rolled and finally dried once more. The production process is basically a combination of the processes used for the production of green and oxidized teas. Freshly picked leaves are scattered on canvases and exposed to sunlight to allow part of their moisture to evaporate. This drying process is also called sun withering. Next, air drying phases- during which the leaves are spread in workshops over bamboo baskets, to release the heat- are alternated with phases of rotation, performed either manually or with the aid of machinery. This process causes friction between the leaves, darkening their edges. Once the desired level of oxidation has been reached, the leaves are heated to block the enzyme activity responsible for oxidation.

Next, various rolling methods may be applied, depending on the type of Wulong required. Rotary movements release essential oils from the leaves and help to give them their typical rolled or twisted shape. At this point, the leaves are ready for the final drying phase, initially conducted at a high temperature for a short period of time, and then at a low temperature for a decidedly longer time. There are many legends concerning the origins of Wulong tea and its name, which in Chinese means black dragon. However, they all relate of the accidental discovery of partial oxidation caused by the momentary abandonment, for one reason or another, of the harvested tea leaves.

HOWTO PREPARE WULONG TEA

The best accessories to prepare Wulong tea are a porcelain Gaiwan teacup and a terracotta Yi Xing teapot. The downside of a porcelain Gaiwan teacup is that it is a good conductor of heat. High-temperature water, around 195-205° F (90-95° C), will quickly overheat the cup’s lid, with the risk of burning your fingers. If you are not acquainted with using a Gaiwan teacup, it is better to opt for a terracotta Yi Xing teapot. The method of preparation practiced in China and Taiwan is the Gong Fu Cha technique. Even today, this ritual is scarcely known in the West, and it is definitely the best way to appreciate the aromas as it allows for the tea leaves to release and express their entire potential for each infusion.

SHORT LESSON IN GONG FU CHA

1. Heat the water to 195-205° F (90-95° C). For Wulong teas that have a low oxidation or for teas whose leaves are not curled, the water must have a slightly lower temperature of around 185-195° F (85-90° C).
2. Place the equipment on the ceremonial table along with the tray to catch liquids. This includes the terracotta teapot, jar, and teacups (the set is composed of a tall cup to experience the scent and a short cup to taste the tea).
3. Pour the water into the teapot to heat it.
4. Pour the water into the jar to heat it.
5. Put the tea leaves into the teapot (around 1/4 or 1/3 the volume of the teapot) using the wooden tea measuring spoon. To more easily add the leaves into the teapot, it might be useful to use the wooden funnel.
6. Pour water into the teapot and briefly rinse the leaves for around 10 seconds. Then empty the teapot and discard the rinse water. This step only serves to wet and soften the leaves to better prepare them for future infusions that you will drink.
7. Once the teapot is filled, close it with the lid. Wait around 30-40 seconds, continuing to pour hot water onto the teapot to prevent it from cooling.
8. Pour the brew from the pot into the jar. During this step, it might be useful to use the strainer to avoid that leaves or parts of leaves are poured into the cups.
9. Pour the brew into the tall aromatizing cups, and then into the short tasting cups. Smell the cup for its aroma, as even if it is empty it will release all of the tea’s fragrance. Then taste the tea, drinking the entire contents of the short cup in three small sips. Wulong teas yield up to 5-7 infusions. Each infusion will be different from the others, creating a more delicate or more intense brew. We recommend that you take the time to experiment, as the goal of the Gong Fu Cha method is to prepare tea in the best way possible.

DA HONG PAO – WULONG TEA
PROVENANCE: CHINA, FUJIAN, WUYI SHAN

Da Hong Pao is the most famous of the Wulong teas produced in the mountainous area of WuYi Shan, to the north of Fujian. This UNESCO protected, uncontaminated area also produces Yan Cha rock teas, among which Da Hong Pao is without doubt the best, to the point that it is known as “the king of WuYi Shan.” This classic tea is produced from clones obtained from cuttings of four surviving parent plants dating back to the Ming dynasty. A few kilos of tea leaves are harvested and processed from these four plants each year. This minuscule quantity is sold at a truly astronomical price, with each kilo going for tens of thousands of dollars. This is a real luxury item for a fortunate few! This mountain tea has a full body and intoxicating aroma, and can take up to 8-10 infusions. It is quite simply a must for lovers of Wulong teas.

TASTING NOTES

Dry: dark brown large leaves which are lightly rolled along their length.
Liquor: dark orange; in the mouth, the taste is rounded, with a complex bouquet of perfectly balanced notes of fruit, spices, flowers, leather, sandalwood and tobacco.
Infusion: the very dark leaves have shades of brown and black.

Preparation

Western method: approx. 1/16 oz (2-3 grams) for every 2/3 cup (150 milliliters) of water at 195-205° F (90-95° C) for 5 minute infusion.
Eastern method: 1/8 oz (5 grams) for every 2/3 cup (150 milliliters) of water at 195-205° F (90-95° C) for up to 8-10 infusions of 30-50 seconds each, preceded by a quick rinse of the leaves.
Recommended with: red meats, spicy foods, salty foods (e.g. cold cuts), smoked fish, pasta with meat or vegetable fillings.

FENG HUANG DAN CONG – WULONG TEA
PROVENANCE: CHINA, GUANGDONG, CHAOZHOU

Unlike most Wulong teas, Feng Huang Dan Cong is not produced in Fujian, but comes from the bordering region of Guangdong. As is often the case in China, the ori gins of the most prized and expensive teas are shrouded in mystery. The tea’s name in Chinese means “tree of the Feng Huang mountains.” It is harvested directly from gigantic ancient tea plants that grow wild in a forest containing at least 3,000 plants, all of which are more than a hundred years old. The oldest plants only have one or two branches that still produce leaves. For this reason, harvests of this low oxidation Wulong only produce very limited quantities of tea, each of which has its own unique characteristics. It was only in the early 60s that a new method of cultivation was developed that gave characteristics very similar to those of the centuries old plants, but with much improved productivity.

TASTING NOTES

Dry: the light green-beige leaves are lightly rolled along their length.
Liquor: golden yellow; on the palate, the flavor is dense, velvety and almost oily, with intense flowery notes and suggestions of exotic fruit and ripe, spiced peaches.
Infusion: the large leaves are matt green with hints of red along the edges.

PREPARATION

Western method: approx. 1/16 oz (2 -3 grams) for every 2/3 cup (150 milliliters) of water at 185-195° F (85-90° C) for 5 minute infusion.
Eastern method: 1/8 oz (5 grams) for every 2/3 cup (150 milliliters) of water at 185-1 95° F (85-90° C) for up to 5-6 infusions of 30-40 seconds each, preceded by a quick rinse of the leaves.
Recommended with: lightly salted foods, spicy foods, shellfish, fish or vegetables tempura, pork, fresh cheeses, fruit, apple pie, milk or white chocolate.

HUANG JIN GUI – WULONG TEA
PROVENANCE: CHINA, FUJIAN, ANXI

Huang jin Gui Wulong tea from Anxi (Fujian) is a less famous “cousin” of Tie Guan Yin, known the world over. It is made from a botanical variety known as Huang Dan and undergoes mild oxidization through the same processes as Tie Guan Yin, which gives it its flowery notes. In China, it is considered a historical tea, its origins dating back to the Qing dynasty. Over the last few decades, the success of Tie Guan Yin, which is produced in the same area, has overshadowed this Wulong tea of undisputed quality. It was only recently rediscovered, and now enjoys the attention and appreciation it truly merits. It is an excellent tea for the afternoon or for accompanying meals.

TASTING NOTES

Dry: light green leaves tightly rolled into small pearl shapes.
Liquor: pale golden yellow; an explosion of flowery notes (osmanthus), butter and vanilla; velvet to the palate.
Infusion: the brilliant green rolled leaves are large and regularly shaped.

Preparation

Western method: approx. 1/16 oz (2 -3 grams) for every 2/3 cup (150 milliliters) of water at 185-195° F (85-90° C) for 5 minute infusion.
Eastern method: 1/8 oz (5 grams) for every 2/3 cup (150 milliliters) of water at 185-195° F (85-90° C) for up to 5-6 infusions of 20-40 seconds each, preceded by a quick rinse of the leaves.
Recommended with: lightly salted foods, shellfish, cheeses (brie and camembert), fruit (strawberries).

SHU I XIAN- WATER SPRITE – WULONG TEA
PROVENANCE: CH INA, FUJIAN, WUYI SHAN

Shui X ian and Tie Guan Yin are very popular varieties of Wulong teas in China, and are among the favorites for the Gong Fu Cha tea ceremony. Shui Xian can be found on the menus of most Chinese restaurants, and is usually indicated with the “Shui Hsien” character. It comes from the high mountains of WuYi Shan, synonymous with high quality Wulong tea. Wulong teas from the WuYi Mountains are also known as “Yan Cha,” or “Tea rock,” due to the rocky terrain in and around the tea gardens. Rich in mineral salts, this is a strong Wulong with a full-bodied flavor and a fresh, fruity, flowery after taste. When the quality is mediocre, the toasted, woody notes dominate. Its leaves are larger than those of other Wulong teas.

TASTING NOTES

Dry: very long leaves which, by tradition, are rolled and, due to the high degree of oxidation, are dark anthracite in color.
Liquor: bronze; in quality Shui Xian teas, the smoked, woody, fruity and orchid notes are beautifully balanced and linger on the palate.
Infusion: very large leathery leaves.

PREPARATION

Western method: approx. 1/16 oz (2-3 grams)’ for every 2/3 cup (150 milliliters) of water at 190-205° F (90-95° C) for 5 minute infusion.
Eastern method: 1/8 oz (5 grams) for every 2/3 cup (150 milliliters) of water at 190-205° F (90-95° C) for up to 5-6 infusions of 30-60 seconds each, preceded by a quick rinse of the leaves.
Recommended with: red meats, soft pressed cheeses such as Gruyere or Emmental, pasta with meat or vegetarian filling.

TIE GUANYIN – WULONG TEA
PROVENANCE: CHINA, FUJIAN, ANXI

Tie Guan Yin is used in the Gong Fu Cha tea ceremony, and is without any doubt the most famous Chinese Wulong tea. It comes from Anxi in the Fujian region, where it has been grown for thousands of years. The fact that it is only 10-15% oxidized gives it very fresh, flowery notes. It is not astringent, and its excellent thirst quenching qualities and low tannin content make it ideal for drinking at any time of day. Its intense scent and lack of lingering after taste cleanse the mouth and enhance the flavor of food. Tie Guan Yin is perfect for drinking between one course and the next. The success of this tea over the last few decades has made it one of the most widely produced teas in China. Quality, however, can often suffer, and it is frequently grown far from its area of origin.

TASTING NOTES

Dry: brilliant green leaves which are tightly rolled to form pearls.
Liquor: golden, oily and extremely soft and velvety, characterized by a ri ch, lingering and intoxicating flowery bouquet (jasmine, magnolia, orchid, lily of the valley, wisteria, wild flowers).
Infusion: very large dark green leaves.

Preparation

Western method: approx. 1/16 oz (2-3 grams) for every 213 cup (150 milliliters) of water at 185-195° F (85-90° C) for 4 minute infusion.
Eastern method: approx. 1/8 oz (S-6 grams) for every 2/3 cup (150 milliliters) of water at 185-195° F (85-90° C) for up to 5-7 infusions of 30-40 seconds each preceded by a quick rinse of the leaves.
Recommended with: spicy foods, lightly salted dishes based on vegetables, rice or white meats. Also excellent with a snack of oven-baked delicacies.

THE RED TEAS

According to the Chinese color classification, red teas are those commonly known as black teas in the West. The dark color of these teas, which led to their being called black by the British, is due to the high level of oxidation (not fermentation, as is often erroneously stated) to which the leaves are subjected during processing. Withering, rolling, oxidation and drying are the basic stages of production. During the first phase, the fresh leaves are spread out on racks and left to wither. This reduces their moisture by up to 60%, and makes them softer and easier to process, so that they do not break during subsequent manipulations. Rolling serves to release the leaves’ essential oils and give them the desired shape. At this point, a process of oxidation, performed through enzyme activity, “tints” the tea leaves red. This is the most important step in the processing of red tea. The leaves are spread out on racks to be air dried, thus obtaining their distinctive aroma and the typical color of oxidized tea. This red hue darkens further during the final drying phase, prior to storage, as the degree of hydration of the leaves reduces further. Euphoria Tea uses the term “red tea” to refer to tea from China.

CHINESE RED TEA

Chinese red tea is traditionally grown in the regions of Anhui, Yunnan and Fujian. The world renowned Qimen tea – a favorite with the British monarchy- comes from the city of Qimen, in the Anhui province. The well-informed report that this is the tea the Queen loves best, and is prepared for her birthday celebrations. Qimen and Dian Hong, from the mountains of south-west Yunnan, without doubt share the title of best Chinese red teas. This region offers the ideal climatic and geological conditions for the cultivation of high quality teas. These red teas have complex bouquets, with perfectly balanced notes of flowers, cocoa, leather and cooked fruit. Another famous tea, produced mainly for Western markets, is Zheng Shan Xiao Zhong, a smoked tea better known by the name of Lapsang Souchong. This tea, referred to by the Chinese as the “tea for Westerners,” comes from the mountainous areas of WuYi Shan, in Fujian.

HOW TO PREPARE RED TEA

To prepare red teas, we recommend using porcelain, glass, or terracotta teapots. If you are a great admirer of red Yunnan or smoked teas, you should designate one terracotta teapot specifically to prepare teas in this family. The porousness of the terracotta, over the course of time, will continue to improve your tea set. Use water that is between 195-205° F (90-95° C). According to your personal taste, you can do one 3-4 minute infusion or 4-5 brief infusions that are around 40 seconds each. For either case, heat the teapot by filling it with boiling water. This water will be discarded before adding the tea leaves and proceeding to the infusion. The ideal quantity is around 1/8 Oz (6 grams, around one heaping tablespoon of tea leaves) for every 1 1/4 cups or 300 mi. You do not have to briefly rinse the leaves before proceeding with the first infusion.

LAPSANG SOUCHONG
ZHENG SHAN XIAO ZHONG – SCENTED RED TEA
PROVENANCE: CHINA, FUJIAN, TONG MU

Zheng Shan Xiao Zhong (small leaf variety) is the real name of this very special red tea that is smoked with pine wood. More famous in the West than in its motherland, the original Lapsang Souchong comes from Tong Mu, a small village that sits amidst the WuYi Shan Mountains in Fujian. Here, the Jiang family boasts of having created this special tea in the times of the Ming dynasty and of having produced it for more than 24 generations. With its smoky taste, there is no in between: it is either loved by aficionados or hated for its very particular bitter taste. The smoky notes completely smother the aromas in the leaves. For this reason, it is produced using the Souchong, a very large leaf which has little aromatic content and a low level of tannin.

TASTING NOTES

Dry: the dark anthracite grey leaves have very intense empyreumatic notes (bacon).
Liquor: amber in color, it is a strong tea with very noticeable smoky notes that linger on the palate.
Infusion: the leaves are brown tending to beige.

Preparation

Approx. 1/16 oz (2-3 grams) for every 2/3 cup (150 milliliters) of water at 205° F (95° C) for 3 minute infusion.
Recommended with: perfect with brunch, large fish (tuna, cod), game, flavored cheeses, eggs, or used as a “spice” instead of pancetta in vegetarian recipes.

QIMEN – RED TEA
PROVENANCE: CHINA, ANHUI, QIMEN

Produced in Qimen in the Anhui region, for many years this was considered the best Chinese red tea. Qimen (English transliteration of Keemun) is a strong tea with a rich aromatic liquor and a delicate scent of orchids. Production only began fairly recently. In 1876, a retired high functionary from this area, known for the excellence of its tea, introduced the red tea processing technique he had learned while working in Fujian. The result was a great success: this really is the Queen of all teas.

TASTING NOTES

Dry: thin, dark, stubby leaves with a few golden shoots.
Liquor: brilliant red with aromatic fruity notes and a lingering flavor of orchids; soft and velvety, with no astringent characteristics.
Infusion: the dark red leaves have a scent of cooked fruit, leather and cocoa.

PREPARATION

Approx. 1/16 oz (2-3 grams) for every 2/3 cup (150 milliliters) of water at 195-205° F (90-95° C) for 3 minute infusion.
Recommended with: red meat, soft cheeses (Reblochon, Camembert, Gorgonzola), eggs and pizza.

GOLDEN YUNNAN – RED TEA
PROVENANCE: CHINA, YUNNAN, LING YUN

This red tea is made exclusively from golden shoots (from whence it takes its name) from the mountain plantations in the Ling Yun reserve, in the region of Yunnan. This is considered the best Dian Hong from the area. The word Dian is an abbreviation of the name Yunnan while Hong is the Chinese word for red, the color of oxidized teas. The plant variety and a special oxidization process turn the leaves a unique red color which, in the cup, transforms into a delicate fruity, flowery aroma that is typical of the most prized red teas of Yunnan. A sophisticated tea for breakfast or any other time of day.

TASTING NOTES

Dry: the harvest consists of gathering long golden tipped shoots covered with a light coat of feathery down.
Liquor: amber-red with a complex yet unique bouquet of harmoniously balanced fruity, flowery and honeyed notes, with a hint of woodiness.
Infusion: the leaves are a brilliant red-brown in color and well proportioned.

Preparation

Western method: approx. 1/16 oz (2-3 grams) for every 2/3 cup (150 milliliters) of water at 195° F (90° C) for 2-3 minute infusion.
Eastern method: 1/8 oz (5 grams) for every 2/3 cup (150 milliliters) of water at 195° F (90° C) for up to 4 infusions of 20-40 seconds each.
Recommended with: perfect with a continental breakfast, lightly salted foods, grilled meats, lamb, almond desserts, milk or white chocolate, fruit compotes and pizza.

RED MAO FENG – RED TEA
PROVENANCE: CHINA, YUNNAN, LINCANG

Red Mao Feng is one of the most highly prized teas belonging to the Dian Hong category, and is the archetypal Yunnan red tea. This variety consists exclusively of golden shoots with a light down covering, and comes from the mountain plantations in the region of Licang at 3,280 feet (1,000 meters) above sea level. After preparation, the liquor is bright red with a sweet taste and a delicate aroma.

TASTING NOTES

Dry: curly golden leaves.
Liquor: a lively and brilliant dark red in the cup; it releases a delicate flowery, fruity scent and a lingering flavor; as well as the mature fruit notes, there are hints of malt and cocoa; delicate but with character.
Infusion: the steeped leaves take on a brilliant red-brown hue.

PREPARATION

Western method: approx. 1 /16oz (2-3 grams) for every 2/3 cup (150 milliliters) of water at 205° F (90° C) for 2-3 minute infusion.
Eastern method: 1/8 oz (5 grams) for every 2/3 cup (150 milliliters) of water at 205° F (90° C) for up to 4 infusions of 20-40 seconds each.
Recommended with: perfect with a continental breakfast, grilled meats, game, smoked fish, almond desserts, milk or white chocolate, fruit compotes and apple pie.

THE FERMENTED TEAS

FERMENTED (OR BLACK) TEA

The most famous black tea is Pu’er, which term denotes a very large family of teas including several looseleaf and compressed varieties, the latter formed into the shape of bricks, cakes, nests or melons. This tea is produced using a wide-leaf botanical specimen known as Da Ye, which grows in the southern part of Yunnan, on the border with Laos and Myanmar. Moreover, in order to be defined as Pu’er, the leaves must have been dried in the sun and must have undergone either natural or controlled fermentation. Pu’ers are currently classified as black teas, but in recent years Chinese experts have been debating whether to create a new tea category for them, or keep them in the macro-family of fermented teas also produced outside Yunnan.

These Chinese black teas are produced in the regions of Yunnan, Hunan, Sichuan, Hubei and Guangxi. Chinese black tea is also known as Bianxiao Cha, or “border-sale tea” because it was mainly consumed by frontier populations. As travel was difficult in these mountainous regions, the tea was historically transported on horseback to Tibet, Hong Kong and Macao. For years, the Tea-Horse Road brought into contact different cultures, nationalities and religions, spreading the tea tradition worldwide. The leaves of this type of tea undergo a process of veritable fermentation. From a chemical point of view, fermentation is very different to oxidation, and is carried out by micro-organisms present on the tea leaves rather than contact with oxygen. These are the only teas to be fermented, and also the only ones that need to be seasoned before being sold, as only time can enhance their characteristic scent.

The most valuable varieties are not consumed immediately, but are set aside for ageing.
The processing procedure initially involves heating the tea leaves on high heat, to stop oxidation and enzyme activity. Next, the leaves are rolled to release their essential oils and give them their shape. The leaves are then dried in the sun until they lose 90% of their water content. At this point, they are ready to be stacked in regular piles and sprayed with water. This sets off the natural fermentation process. During the final drying stage, the leaves are scattered to be air dried, thus releasing any residual moisture. The healing properties of these “medicinal teas” have been appreciated in China ever since the Tang era.

Since the 1970s, many Western scientific studies have also recognized their power to aid digestion, significantly lower the level of bad cholesterol in the blood, and reduce the absorption of fat and sugar, making these teas veritable allies in slimming diets. Basically, drinking 3 cups of fermented tea a day is like treating yourself to sips of health.

HOW TO PREPARE FERMENTED TEA

To prepare fermented Chinese teas, we recommend using a white porcelain or Yi Xing terracotta teapot. In China, there are sets for this purpose, made out of white or decorated porcelain, that consist of a spoutless teapot and teacups that are wider in diameter compared to those used to drink other types of tea. In order to correctly prepare fermented tea, follow these instructions:

1. Place the teapot, jug and teacups on the ceremonial table with the special tray to catch any liquids;
2. After heating the water to 205° F (95° .Cl, pour it into the teapot, jug and teacups to heat and rinse the tea set.
3. Pour out the water and place tea leaves into the teapot (around 5-6 g for every 2/3 of a cup or 150 ml). If the tea is compressed, remove the desired quantity from the brick with a special knife. It is preferable to infuse small pieces, because if the portion of Pu’er cake is too large and compact, an ideal infusion will not be achieved.
4. Pour the water over the leaves or the portion of compressed brick and briefly rinse the tea.
5. Discard the rinse water and start with the infusion. After around 1 minute, stop the infusion by pouring all of the tea into the jar, and then serve it in the teacups. With the Chinese Gong Fu Cha method, fermented black teas can withstand around 10-12 infusions of 1 minute each. If instead you prefer to use the European preparation method, one 4-5 minute infusion can be performed with a quantity of 2-3 g of tea leaves for every 2/3 of a cup (150 ml).

PU’ER SHENG CHA- CAKE – FERMENTED TEA
PROVENANCE: CHINA, YUNNAN, LIN CANG

Pu’er green tea (defined as raw or “not cooked” tea) initially undergoes a processing procedure which is similar to that used for green teas. After harvesting, Pu’er leaves are traditionally dried in the sun, one of the characteristics that make the processing of these teas so unique. If weather conditions are unfavorable or if drying needs to be speeded up, the leaves are placed in ovens, though it must be said, this does affect quality. Given the growing popularity of Pu’er teas, producers can be increasingly tempted to speed up the process using artificial methods, so great care must be taken. In the traditional process, ovens are only used to heat the cakes once the leaves have been compressed, to remove residual moisture and to prevent the formation of moulds. The end result is an aromatic, complex liquor.

Apart from the cake shape, Pu’er Sheng Cha teas can also come in many different sizes and forms, for example in the form of a small nest (tuo cha or mini tuo cha), a square or rectangular brick, a melon, or even just as tea leaves. Fresh Sheng Cha cakes can have an astringent taste with a slightly bitter note. Fresh with a lingering flavor, this tea undergoes a “refinement” phase but. With the passing of time, the taste improves and the tea releases more complex aromatic notes. It is fascinating to sample it as time goes by. Once matured, the quality is often better than that of Shu Cha Pu’er teas.

TASTING NOTES

Dry: the tea cakes are grey-green in color with the shoots visible on the surface.
Liquor: dull dark yellow; the herbal taste is slightly bitter, sometimes with animal notes that disappear during the natural ageing process.
Infusion: the leaves are khaki green.

PREPARATION

Western method: approx. 1/16 oz (2 -3 grams) for every 213 cup (1 50 milliliters) of water at 205° F (95° C) for4 minutes.
Eastern method: 1/8 oz (5 grams) for every 213 cup (1 50 milliliters) of water at 205° F (95° C) for up to 10 infusions of 1 minute each, preceded by a quick rinse of the leaves.
Recommended with: first course vegetable based dishes and fish-based second courses.

PU’ER SHU CHA- CAKE – FERMENTED TEA
PROVENANCE: CHINA, YUNNAN, LINCANG

Red Pu’er tea (defined as cooked) undergoes a processing procedure similar to that used for green Pu’er Sheng Cha teas, plus a secret post-fermentation process which serves to speed up the ageing process and to imitate the flavor of an aged Sheng Cha tea. During this second fermentation, the leaves are left under special impermeable sheets for 40-60 days. Unlike green Pu’er Sheng Cha which “refines” with the passing of the years, Pu’er Shu Cha can be drunk immediately. Pu’er Shu Cha teas are a recent innovation, as this technique was only introduced in the early 70s to cope with increased demand. This period set a clear line of demarcation in the history of fermented teas. All Pu’er teas processed before this date were authentic and fermented naturally, without any need for a chemical reaction introduced by man.

TASTING NOTES

Dry: the chocolate colored cakes have slightly lighter golden shoots on the surface.
Liquor: very dark amber, brilliant and crystal clear; the scent is reminiscent of wood, mushrooms and forest earth; the sweet, delicate and delicious flavor lingers persistently on the palate.
Infusion: black leaves with intense notes of musk, wet earth and wood

PREPARATION

Western method: approx. 1/16 oz (2-3 grams) for every 2/3 cup (150 milliliters) of water at 205° F (95° C) for 4 minute infusion.
Eastern method: 1/8 oz (5 grams) for every 2/3 cup (150 milliliters) of water at 205° F (95° C) for up to 10-12 infusions of 1 minute each, preceded by a quick rinse of the leaves.
Recommended with: eggs, seasoned cheeses, red meats, cold cuts and mushrooms.

THE PROCESSED TEAS

SCENTED, FLAVORED, AND BLOOMING TEAS

As we saw earlier, Chinese teas are divided into six macro-families, split by color classification, depending on how the tea leaves are processed after harvest. Once the basic processing, which is different for each tea category, is complete, the finished, or “pure” product is ready to be sold. In some cases, however, these same teas may be further treated to produce the so-called “processed teas.” This macro-category includes scented, flavored and blooming teas.

The art of “scenting” and “flavoring” tea leaves is an ancient Chinese tradition applied to any kind of “pure” tea. Scented tea is produced mainly in the regions of Guangxi, Fujian, Sichuan and Yunnan. In scented teas, processed tea leaves are place in contact with fresh flowers, such as jasmine, gardenia, orange blossom, sweet osmanthus and roses. Once the flowers have released their delicate scent, they are removed from the tea leaves. For aesthetic reasons, a few flowers are left, even once the scenting process is complete. Naturally, scented teas are much more delicate than flavored teas, which obtain their aroma, not through contact with fresh flowers, but through the addition of natural or artificial flavorings reminiscent of flowers, fruits, spices, and so on.

Blooming teas also belong to the macro-category of processed “pure” teas. In this case, tea shoots and flowers are tied together in striking bundles, such as spheres, mushrooms, towers, and even Buddhas. These give the liquor a delicate floral aroma while providing an experience of great visual impact.

HOW TO PREPARE BLOOMING TEAS

To enjoy the display offered by blooming teas blossoms, we recommend choosing a tall and narrow glass cup or a tall glass teapot. The teapot or cup should be at least 6 inches (15 centimeters) tall. After pouring water heated to around 175°-185° F (80°-85° C) on the tea “blossom,” you will have to wait a few minutes before you can observe the unfurling of the truly masterful Chinese art of binding tea buds. The “tea blossoms” can be made solely of tea buds, in the case of Lu Mu Dan, or paired with different flowers, like jasmine, calendulas, amaranths, lilies, globe amaranths, or hibiscus. In addition to enriching the liquor with a delicate floral aroma, these flowers offer a striking and spectacular visual that is sure to please. Lu Mu Dan, whose shape is similar to a chrysanthemum or small rose, can also be prepared in a glass Gaiwan cup.

LU MU DAN – GREEN SCENTED TEA
PROVENANCE: CHINA, ANHUI, SHE XIAN

This tea, fashioned into the shape of a flower, is made exclusively of green tea shoots from the plantations on the Huang Shan Mountains in the Anhui region, and more specifically from the area of She Xian. This classic among Chinese green teas can be seen as a forerunner of the “blooming teas.” These Chinese works of art were made by tying tea shoots together to create small spheres, towers and seated Buddhas. This tea is a rare example of poetry and aesthetics combining to offer truly surprising aromatic notes. After seeping for a few minutes, this delicate tea in the shape of a rose, unfurls to create a clear and brilliant sweet, honeyed liquor.

TASTING NOTES

Dry: about a hundred small shoots are tied together to form a star shaped bouquet.
Liquor: brilliant, light colored and crystal clear; the sweet, and almost never astringent taste has delicate but linger notes of honey, licorice and boiled chestnuts, typical of the best Chinese green teas.
Infusion: once allowed to steep, the shoots in the star shaped bouquet unfurl to take on a shape reminiscent of a Chrysanthemum, a carnation or a small rose.

Preparation

1 bouquet for every 1 1/4 cup (30 centiliters) of water at 175-185° F (80-85° C) for 2-3 minute infusion. Recommended with: lightly salted foods, white meats, vegetables, fish, rice and fruit.