Tea Reviews | It's All About The Leaf

Posts Tagged ‘Tea Pot’

“Tuo Cha” means block of tea. Tea blocks are compressed tea made from the leaves of wild trees, not cultivated tea bushes. The leaves are harvested and steamed into shaped molds. There is usually an indentation in the mold to prevent the tea from sticking. Thus, you will see most tea cakes have a bowl-shaped dent in the middle. It is a bit of a novelty to have a small cake of pressed tea, often called a” mini tou cha” such as the sample from Chicago Tea Garden. You will also see a small indentation in the mini tou chas. The Chrysanthemum Pu-Erh Tuocha is a “cooked” variety of pu-erh, a fermented tea that is processed further than the raw form that is aged naturally.

If interested in he health benefits of this tea, medical experiments in France showed that with regular consumption of pu-erh, blood lipids (cholesterol levels) were lowered by 13% (3 cups/day in one month). Other benefits include: cuts fat consumption, as an aid in digestion and lymphatic secretions, invigorates the spleen and dispels toxins.

The pu-erh tuo cha sample is typical of a single 4 gram serving for a 150 ml Gaiwan or traditional Xishing tea pot. I used boiling water and poured off the first infusion to rehydrate the leaves. The second steep was 15 seconds. The liquor was a red-brown colour and smelled as pu-erh does, a bit musty and bit like damp earth. You are not going to examine much of the leaf because its quite chopped. You can try about 4-5 steeping from this tea provided you pour off quickly.

The mini tuo cha will have a chrysanthemum flower tucked into the bottom, so look for this flower as the tea opens up. Chrysanthemum gives a distinctive floral flavour. Any floral scent will tend to get a bit lost in the cooked pu-erh because the earthy smells can overpower the florals. Still, you can taste a light fruitiness to the tea. The chrysanthemum while quite small does the job to provide some sweetness on the aftertaste. I didn’t agree with the description that there is a nutty and smokey flavour as my sample lacked these flavours.

The Chrysanthenmum Pu-erh Tuo Cha is not a very deep tea as some pu-erhs are. It is fermented, yes, but light enough to enjoy as a beginner pu-erh tea for someone new to its flavours. It also makes a light refreshment with a meal or on its own as it is smooth. This tea is not as full in the mouth as an older pu-erh, but it is easy to prepare, can’t be over-steeped and holds up to multiple steepings.

You can purchase the Chrysanthemum Pu-erh Tuocha directly from the Chicago Tea Garden website.

The Sage Bergamot tea is one of Rishi’s new teas, an organic “botanical blend” containing lemon thyme, sage, mint, lemon verbena and oil of bergamot. I could see chopped green leaves through the sample package but no discernable bits. When I inhaled the essence from the package, I noted the immediate freshness of the mint, the citric scent of bergamot and the cleanness of the sage and lemon thyme.

I went to the Rishi Tea web site for preparation instructions. The Rishi brew promised mood boosting and mental clarification for anytime of the day. Its 9:30 a.m. Sunday and I wanted something to perk me up.

I used the recommended water temperature, quantities and steep time – 1 tablespoon of the herb blend in 8 oz using boiling water with a 5 minute steep. I selected the small Japanese cast iron tea pot as it holds the heat well and also holds exactly 8 oz water. After I poured the hot water into the pot, I smelled the vapors and was delighted with the sage coming off first, followed quickly by the thyme and mint.

I poured the tea into a glass serving pitcher and made a note to use a fine sieve or a tea bag as there are lots of fine bits that floated about. The colour of the liquor is golden yellow.

I inhaled the scent of bergamot through my nose as I drew the cup to my mouth. My first sip provided a minty wintergreen freshness and a roundness in the mouth from the sage. I found this beverage refreshing and would even do this blend as an iced tea for the summer, served with a fresh sprig of one of the herbs used in the tea. If you let the tea stand longer, the sage comes through with a bit more pungency like a perfume developing the warmer deeper notes with body heat.

The wet leaves showed they were quite spent and it would probably not do for a refill. If you wanted more tea, I think you could use more water for a longer albeit thinner liquor.

For food pairing, I had a cherry Danish which killed the taste of the tea. However, afterwards, a sip took me right back into the tea. The sage was much more pronounced as it was obviously continuing to steep in the mug. I finished with the strong flavour of sage and mint on my tongue.

Again Rishi provides a well-balanced blend for an all-day sippable tea. My recommendation though is to use less tea or more water if you find the sage too strong but keep the steep the 5 minutes to get the health benefits from the herbs. Drink up quickly to avoid any harsh tastes from the sage unless you truly enjoy the herb.

You can purchase the Bergamot Sage directly from the Rishi Tea website.

When I opened this golden package, I smelled the spice notes of the turmeric, citrus from lemon grass and the exotic warmth of ginger. The golden colour of turmeric is amazing, like a brilliant yellow autumn leaf. The texture of this tea consists of bits of ground ginger and shredded fibres of licorice and lemongrass. It all smells so clean and wonderful, not powdery. It is true that our eyes and nose must be entreated before we will eat or drink. In this case this all certified organic herbal tea works overtime!

I met the Rishi folks at the Toronto Coffee and Tea Show in September 2010 and they were interested to know about my review of their tea as it was a bit of a departure for them. Rishi Teas are well known for their excellence and are well-deserved award winners.

I went to the Rishi web site for instructions on how to steep this herbal tea. The sample was 6.2 grams, exactly 1 tablespoon, perfect for the recommended steep using 8 oz. boiling water and a 4-5 minutes wait. I realized that I would need a tea pot that would be able to sit on a heated source for at least 5 minutes to maximize the benefits. I chose my trusty glass teapot so I could see the colour and keep the liquor warm with a tea light. I poured off a golden brew and smelled the lively ginger and lemon grass notes. Rishi claims that ginger and turmeric are an ancient Ayurvedic formula for longevity, stamina and balanced circulation. Modern research confirms these benefits.

My first sip proved what I expected – the spicy fire of the ginger, the flavour of the lemon grass, the sweetness of licorice and the smooth fullness in the mouth from the turmeric. This tea is expertly blended with a fascinating balance between all flavours. Strain well and remember to swallow all the last bits of turmeric that settles in the bottom of the cup.

I would love to serve this healthy cocktail to accompany a meal with Indian food, as a digestive after a meal, as a health toddy for those with colds or flu, or as a tonic for those suffering from inflammatory issues such as arthritis or bursitis or sinus problems…

The cost of this herbal blend seems a bit high when using 1 tablespoon per 8 oz cup. However, this organic tea taken daily will surely stimulate the body’s energy and will provide healthy benefits if taken consistently. I do recommend this tea for that reason.

You can purchase the Turmeric Ginger directly from the Rishi Tea website.

This is the second tea blend I have tried with Formosan and Indian teas. I am wondering about Formosa teas are. They are from Taiwan. From what I can gather, Formosa teas are oolongs. So, I am supposing that the one in this particular blend is on the black side of things. This does explain the flavor profile. I was not expecting an oolong to be in this tea. I think a shorter infusion in my smallest teapot would be a better brewing method for this tea.

I was right, less leaf and a different brewing vessel improved this tea. I treated the leaves as I would if I were brewing on oolong: less leaves, cooler water, small tea pot.

Ok, now to the review of this tea.

Amber colored liquid poured from my teapot to my cup. First smell is of a traditional tea smell. No fancy additives taking away from the tea leaves. The sip revealed an earthiness that is hard for me to pinpoint. If you could taste water running over smooth stones, that would be this tea. It is simple tea with many layers of flavor.

The astringency is there, but I expected that with this blend. All the teas are bold in their own right and then to have here all together in one blend, this is one tea that definitely says Good Morning in a BIG way.

This will have to be a weekend tea for me. Time is a factor for me during the week, this tea will cause you to ponder the story of the tea leaves and solve the problems of the world. With each new infusion, another dimension unfolds. The second infusion is milder. I don’t see this going over two infusions and still being viable. I suppose the reason for this is the other two black teas as I rarely think that black teas taste good after two infusions.

All in all, this tea is good. If you are curious about oolongs, this may be a good starting place. It tastes like an oolong but has all the characteristics of black tea.

You can purchase the Winey Keeman English Breakfast directly from the Grace Tea Company website.

The sample of Sunrise in Tibet from TSalon came in a two-part clear plastic package. The lower compartment sealed in 25 grams of loose tea from the upper compartment that contained 2-10 gram servings of loose tea in organic fold-type tea bags that were also sealed to prevent the leaves from falling about. I liked the clear plastic because you can see the quality of the loose un-bagged tea. There were strands of orange-coloured safflower petals and chunks of mandarin orange peel among chopped black tea leaves and stems.

I checked the TSalon web site but found errors in the listing for this tea. The tea description promised notes of vanilla, cocoa, mandarin orange and thistle with an aroma like freshly baked cookies. Gamesters will know that Thistle Tea is used as a quest reward to immediately restore energy. As it turns up as an ingredient in Sunrise in Tibet Tea from TSalon, this may surely be a sign to drink this tea after your game quest.

I weighed the sample and the tea bags and then slipped the loose tea into another tea bag to enjoy at a later time. As I prefer my tea strong, I used the 10 gram tea bag in 400 ml boiled water at 212 F. for a 4 minute steep. As a standard measure for most flavoured black teas, use 2.5 grams in 200 ml of 100 degrees Celsius water for 3-4 minutes. I used a glass tea pot as I wanted to see the colour of the tea, and also I wanted to keep the tea warm during the full steep to ensure the flavours would be extracted. When making a flavoured black tea that requires a longer steep, use a teapot that holds the warmth well and use a tea cozy. If using glassware, set your tea pot over a trivet and candle warmer. Do not use a tea cosy near a open flame due to the risk of fire.

What does the sunrise look like? In a white tea cup, the brilliant golden-red tones of the liquor beam out at you, inviting you to sip in the good morning vibes. See photo. This is a bright cup of tea that gives off tantalizing scents of spice and vanilla. The chocolate tones were a bit lost. The taste is naturally sweet but there was a bitterness, surely not from the steeped tea? No, that would be mandarin orange and thistle bringing a tartness to this smooth in-the-mouth blend. Your taste buds will be stimulated and your taste-sight-feel-smell-senses become alert. This tea would cut through peanut butter and jam or even a bagel and cheese. There is a lingering astringency, a dryness in the mouth that would go well with the fats serves in a breakfast such as butter, cheese, home fries or bacon.

Dare I try a drop of milk in this morning brew? Yes, the bitterness rounded out and after adding sugar, I sensed a balance of sweet and bitterness. I wanted to have a Peach Danish pastry to compliment this tea.

Is there anything Tibetan to this? Probably not, but it is romantic and congers up visions of orange-red morning skylight over rugged mountains. You’d need a brisk tea to get you started in the morning there too. The thistle will certainly help get your energy going. This tea is very pleasant overall and is well suited as a compliment to a breakfast meal or with a sweet rather than as a stand-alone tea.

You can purchase the Sunrise in Tibet directly from the T-Salon website.