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:
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.
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
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:
Fish Hook Green
Four Seasons Oolong
Golden Lily (Jin Xuan) Milk Oolong
Green Mist Mountain
Gui Fei Oolong
Red Lily Black
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.
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