Thursday, August 21, 2014

teaearlgreyhotblog:

Nilgiri

Poor Nilgiri – like the strange Aunt who lives on the other side of the country who no-one likes talking about. Unlike the fun-loving and ubiquitous Auntie Assam, or suave and sophisticated Uncle Darjeeling, Nilgiri rarely gets invited to the party.
Which is a shame really. Typically diluted in strong teabag blends, Nilgiri black tea is now starting to be discovered and drunk on its own, and it’s getting easier and easier to find top-notch Nilgiri teas.
Nilgiri is produced in the Blue Mountains (Nilgiri means “Blue Mountains”) in the southern tip of India, and tea has been produced here since the late 1800’s.
They can be expensive, but it’s well worth splashing some cash on a Nilgiri Orange Pekoe for a deep auburn and intensely aromatic cup.

Monday, August 18, 2014

Yellow Mountain Fur Peak or Huangshan Maofeng

Hailed as the best of Mao Feng tea, Huang Shan Mao Feng has a sparrow-tongue-like shape, silvery white fuzz, golden liquid, refreshingly mellow and sweet taste, and the brewed leaves are tender yellow. [x]

China’s Famous Teas → 3/10
Tuesday, April 8, 2014

Spring Snail or Biluochun

Originating in the Ming Dynasty (1368-1644), Green Snail Spring Tea, or Bi Luo Chun is grown on Dongting Mountain in Wu County outside of Suzhou in Jiangsu Province. It is often Biluochun, Pi Luo Chun or Piluochun. Its name’s literal translation means Green Snail Spring Tea. “Green” because it is a Green Tea, “Snail” because the finished tea is curled like a snail shell, and “Spring” because that is when it is harvested.The tea is known for its strong fragrance and so was originally called “Scary Fragrance Tea”. The tea is known for its delicate appearance, fruity taste, and lingering floral aroma. The leaves used are very small so that one Kilogram of finished tea leaves requires over 14,000 tea buds.

China’s Famous Teas → 2/10
Sunday, April 6, 2014

Dragon Well or Long Jing

Most famous of all Chinese Greens, Dragonwell hails from the West Lake region of Hangzhou. The leaves are pressed into a broad and flat shape during its signature pan-firing. For years, it was reserved as a tribute to Emperors and is praised for its ‘four uniques’: jade color, vegetative aroma, mellow chestnut flavor and singular shape. (Teaclass.com)

China’s Famous Teas → 1/10
Saturday, October 26, 2013 Wednesday, October 23, 2013

Darjeeling Tea Grades

Darjeeling Tea is mostly produced with an orthodox method that keeps the leaves whole during the production. When Darjeeling Tea is sold, it is classified by size and quality. 

VOCABULARY

  • Choppy: contains many leaves of various sizes.
  • Fannings: are small particles of tea leaves used almost exclusively in tea bags.
  • Flowery: consists of large leaves, typically plucked in the second or third flush with an abundance of tips.
  • Golden Flowery: includes very young tips or buds (usually golden in colour) that were picked early in the season.
  • Tippy: includes an abundance of tips.

WHOLE LEAF

  • SFTGFOP: Super Fine Tippy Golden Flowery Orange Pekoe (SFTGFOP) indicates that it contains many tips and are long and wiry in appearance. The tea liquor is lighter in color, but this depends on the Darjeeling tea season.
  • FTGFOP: Fine Tippy Golden Flowery Orange Pekoe (FTGFOP).

BROKEN LEAF

  • FTGBOP: Fine Tippy Golden Broken Orange Pekoe (FTGBOP) Darjeeling Tea leaves are smaller in size and are graded in decreasing order of quality.
  • TGBOP: Tippy Golden Broken Orange Pekoe.
  • FBOP: Flowery Broken Orange Pekoe.
  • BOP: Broken Orange Pekoe.

FANNINGS

  • GFOF: Golden Flowery Orange Fannings (GFOF) Darjeeling Tea leaves are still smaller in size than the brokens and are graded in decreasing order of quality.
  • GOF: Golden Orange Fannings.

DUST

  • D: Dust

From Thunderbolt Tea and Wikipedia

Tuesday, October 22, 2013

Darjeeling Tea Seasons

Cradled in the foothills of the snow covered and towering Himalayan range, this exclusively exquisite Darjeeling Tea is grown in Darjeeling at an altitude ranging from 750 to 2000 metres. The combination of the moist wet and cool climate, the rich fertile soil, the incessant rainfall and the gradually sloping terrain gives a matchless and unique “muscatel” flavour. The manifestation of the individual and distinct flavour comes out specifically during its growing tea season from the month of March to November each year.

FIRST FLUSH DARJEELING (Late February to mid April)

Spring is the season of life, reawakening and freshness. After cold, chilly and the dormant winter months, life takes a new lease in Darjeeling with the Darjeeling First Flush, and this is also apparent with the appearance of new tender shoots on the tea shrubs with its delicate, fragile and grey-green sheen on the leaves. The tea liquor is characterized by a light translucent color and a mild astringent flavor that impart a lively character to the tea. The distinctive feature of this “First Flush Darjeeling Tea” is a fragrant floral aroma and a bright lime-greenish eminence of infused leaves.

SECOND FLUSH DARJEELING (May to June)

The production of the world renowned “summer tea” or Second Flush Darjeeling Tea is produced from the month of May. The Second Flush Darjeeling results from the luscious, moist and juicy leaves characterized by very enticing facade with a turquoise, purplish bloom and a touch of shimmering shiny apex (buds). The infused tea leaves are more vivid in its color and appearance than that of spring. It is characterized by mature and a mellow brew. It is during this period that the famous “Darjeeling Muscatel" flavor becomes pronounced. This period expresses a full bodied aroma with its infused tea leaves of bright copper or purplish tinge.

MONSOON TEAS (July to September)

The “Monsoon Darjeeling Tea" forms the bulk of ‘breakfast blend’ for it has more colour and is much stronger in its brew and appearance. The teas picked during the rainy season are thought to hold too much water. Some tea connoisseurs have the habit of taking this tea with a little bit of milk added, but this is totally on personal likings.

AUTUMN FLUSH DARJEELING (October to November)

In the months of October and November the “Autumnal flush tea quality" makes its prominence felt. The tea liquor imparts a delicate, yet a silvery and glimmering character and the appearance lends a light brownish tinge or gentle copper glow. This Autumn Flush Darjeeling Tea has a delightfully distinct feature and taste completely differs from that of First Flush and the Second Flush teas. The infused tea leaves has a golden coppery hue with an aromatic and fresh fragrance.

From Tunderbolt Tea

Tuesday, May 28, 2013

Tea Blending - Gently Blending Gourmet Tea and evenly spraying flavors - Rollo-Mixer ® (by cpcjpc)

Sunday, April 7, 2013
Monday, February 18, 2013