Month: December 2015

Steeping Temperature and Time May Affect Antioxidants In Tea – ScienceDaily

December 17, 2015
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ScienceDaily posted an interesting study by the Institute of Food Technologists (IFT) regarding how steeping temperature and time might affect antioxidants in tea. While the results might not surprise some of you, the short article is still worth a full read:

Steeping Temperature and Time May Affect Antioxidants In Tea

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Red Lily by Tea From Vietnam

December 17, 2015
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Dry leaf aroma: Cacao nibs, malt, and faint suggestions of spiciness.
Wet leaf aroma: Carob, pepper, and subtle vegetal undertones.
Preparation: 1 tsp in 10 ounces of water, brewed western style in a ceramic infuser mug.

First/only steeping: 3 minutes 30 seconds at 200 degrees.
While hot, Red Lily has a chocolate and malt aroma. The predominate flavors are cocoa with essences of malt, carob, pepper, and a subdued spiciness. As the cup cools, the spiciness comes forward and a suggestion of plum appears. The cocoa remains true throughout the cup and pairs wonderfully with the spiciness as the liquor changes temperature.

Notes:
Because this is a rolled tea, I under-leafed my cup. Next time I will add more leaf to see if I can coax out different nuances.

Flavors: Carob, Cocoa, Malt, Pepper, Plums, Spice

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Tea From Vietnam Has Arrived!

December 15, 2015
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Oh happy mail day, my order from Tea From Vietnam has arrived! They were generous to include 5 extra samples for me to review. The teas I received (including my purchases) are:

Dragoncloud Green
Fish Hook Green
Four Seasons Oolong
GABA Oolong
Golden Lily (Jin Xuan) Milk Oolong
Green Mist Mountain
Gui Fei Oolong
Red Lily Black
Ta Oolong

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Eco-Cha Gift Set

December 14, 2015
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Today I received a beautiful Eco-Cha gift set that I purchased over the Black Friday weekend. It is quite lovely and contains:

* Alishan High Mountain Black Tea (50 grams).
* Aged Gongfu Teapot (Made with local clay, in Yingge, Taiwan, in 1989)
* Re-usable wooden box

I’m looking foward to seasoning the pot and trying the High Mountain Black Tea!

You can purchase this gift set directly from Eco-Cha.

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Lichee Congou by Silk Road Teas

December 14, 2015
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Dry leaf aroma: Lychee, dusky grape, slight floral undertone.
Wet leaf aroma: Slightly musty with suggestions of lychee.
Preparation: 2 tsp in 16 ounces of water, brewed western style in a ceramic infuser mug.

First/only steeping: 3 minutes at 212 degrees.
The hot infusion smells wonderfully of lychee with a delicate undertone of grapes and roses. White hot, the liquor has a dominate essence of lychee and a suggestion of sugary rose. As the cup cools, notes of hibiscus mingle with the lychee and the floral undertone is less pronounced. This tea lingers pleasantly on the palate and I think it would be wonderfull chilled.

Flavors: Lychee, Grapes, Rose

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