New shipments of tea are arriving here daily and in rapid fire. These new additions are late spring /early summer green and teas that have been shipped by sea from China and Taiwan, and second flush Darjeeling and Nepal teas that have been shipped via air-cargo.
We are in the process of unpacking all of them, and it is a lot of work to make sure all is well with the tea and to get all of the peripheral information recorded. For example, we must literally unpack all of the tea to make sure it is all there. Then, we must taste it all to insure that each tea is indeed the tea that we ordered. Then tea information must be written and added to our website and blog in a timely fashion. The jars we sell the tea from must be labeled and the individual labels that we use for customer purchases must be made, too. The tea must be inventoried in the appropriate place in our warehouse and last but n0t least, of course, the tea must be put into jars so that customers may purchase it.
Despite all of this work, we love the excitement of having new tea arrive. We always spend a few minutes as we unpack each one to admire it’s unique texture, color and shape before we taste it.
Several of these new teas are of particular note. First up are two hand-rolled black teas that we ordered directly from the producers in Nepal as soon as we tasted their samples. These teas are from the Everest Tea Estate and the Shangri-La tea factory. Both are gorgeous and worthy of a place in the finest tea collections.
We chose these hand-rolled teas first, because they are delicious, and secondly, because they are spectacular examples of the tea makers craft. Nepal is one of the last places on earth that is still makes hand-rolled black teas, and we would like to support that effort and see it continue. Click here for more details: http://tiny.cc/aZd6P
Tai Ping Hou Kui has never looked so lovely or tasted so fresh. In fact, this tea is so fresh you will swear that the leaf is still attached to the bush. If you look carefully at this picture you can see the little cross-hair marks embedded in the leaf from the weave of the paper that is used to line the top of the tea-firing baskets during manufacture. This paper absorbs moisture so that the leaf does not have to spend as much time over the charcoal fire as it otherwise would.
Tai Ping has some of the largest leaves of any green tea and this batch is certainly the most magnificent that we have ever had. This particular batch of competition-grade Tai Ping is a splendid example of the results that specific leaf plucking yields . The vivid green color and vegetal in flavor reveal that the tea was plucked in the early spring. Click here for more details: http://tiny.cc/kLvfB
Bai Hao Oriental Beauty is Taiwan’s most beloved tea. Oddly, Bai Hao is not as well known in the USA as the semi-ball rolled teas such as Tung Ting and the High Mountain gao shan oolongs. Or even Baozhong. This is a pity because Bai Hao is very labor intensive to produce and can only be made for a short period of time in June. Taiwanese tea lovers favor this tea for its mellow and seductive apricot and melon flavors and its light, elegant style. The leaf for quality Bai Hao is an odd-looking mix of dark, medium and light colored leaves.
But that is as it should be and the best Bai Hao is not a blend. Bai Hao is given a long outdoor and indoor wither, which contributes to the customary appearance of this tea. Japanese tea drinkers adore Bai Hao and when they visit the island searching for tea to bring home, they willingly pay very high prices for the best tea. Accordingly, we made sure that our Bai Hao tea maker saved some of his great tea for our customers, too. Click here for details: http://tiny.cc/7CQnv