of the Lazy Literatus

Tag: green tea Page 1 of 4

Tea from Jersey. (Not THAT Jersey.)

Let’s talk about Jersey.

No, not that Jersey.

This Jersey.

The island of Jersey—better known locally and colloquially—as the Bailiwick of Jersey is one of the larger islands located in the English Channel. In fact, all such islands are considered “Channel Islands”, collectively. And, like the Bailiwick of Guersney, Jersey is considered a dependency of the British Crown.

While it has self-governing status, and yields to the Crown, it’s not considered part of the United Kingdom, the British Commonwealth, or the European Union. It occupies this sort of weird limbo status, much like some U.S. protectorates, only . . . not as hated by the parent “colonial”.

One thing that struck me as fascinating is that I should have known about this island. It was occupied by the Duchy of Normandy for over five hundred years! My ancestors hail from Normandy. We were the Vikings that were too lazy to continue onward to the British isles until we were kicked out of Igé.  It wasn’t until I learned that Jersey now produced tea that my attention veered to it.

The Nilgiris in Winter

I’ve written about the Nilgiris in Tamil Nadu a couple of times, now. But there’s one period of time I haven’t yet quite covered.

Image owned by Ketlee.

Mainly because . . . it’s not really a growing season, in the traditional sense. In fact, the issue of seasonal “flushes” in the Nigiris gets a little confusing, especially come winter. Main reason? Well . . . the Nilgiris really don’t have a winter. It’s South India; the weather can go from oppressively hot to almost-around-pleasant, or so I hear. This actually makes it an ideal sort of climate for the tea plant, particularly the common variety there—assamica.

Green Tea from Bhutan

Did you know they grow tea in Bhutan?

Well, until a few months ago, neither did I.

Image owned by Camellia Sinensis

There Once Were Two Teas from Huiming

Sometimes, in my search for new teas to try, I get drawn in by mentions of particular producers.

Image owned by Camellia Sinensis.

This is Wei Zhong He. I first learned of him through my dealings with Kevin Gascoyne (Camellia Sinensis Tea House’s “Darjeeling guy”), and he particularly caught my attention for one reason. He experimented with using Darjeeling first flush production styles, and incorporated them into a Chinese hong cha (red/black tea) process. But there’s more to him than that.

How My Brain Made Me Love Chinese Green Teas (Again)

Well, it’s spring again, and with it comes warmer weather. That’s how it is in the Pacific Northwest. I’m . . . not a fan. The reason? With warmer weather comes seasonal chronic migraines; a fun little diagnosis I received back in 2017. And it puts a heck of a damper on my routine tea drinking.

Every year is a little bit different. I have to spend a couple of months tinkering with my tea drinking rituals so as to avoid triggering a headache later in the evening. This year was particularly upsetting because everything seemed to be a trigger, even my yearly love affair with first flush Darjeelings.

So, it came as quite a surprise that I fared better when I switched over almost entirely . . . to green tea.

Tea at the Temple Gates

On the odd occasion, I leave the house to hunt for tea. It’s a rare occurrence—much like a hermitic groundhog hailing the arrival of spring—but it’s been known to happen. Sometimes that urge falls upon me at night, on a Friday. And on one such night in the spring of 2018, I found myself at The Speakteasy Underground.

Purveyor of this nighttime tea gathering in Portland, Steve Odell—whom I’ve mentioned on this blog a few times—served up something particularly interesting.

It was a Mao Feng green tea hailing from Meng Ding Mountain in Sichuan province, China. Originally, I almost refused it. I wasn’t the biggest fan of Chinese greens, but with very little coaxing, I acquiesced. And it . . . was heavenly; equal parts creamy and sweetly vegetal. I hadn’t tried a pan-fried green quite like it.

Steve regaled the crowd with how he got the tea, and waxed wizardly about sourcing it from a bonafide tea temple.

Should Sheng Cha Be Considered Heicha?

In May of 2017, I asked tea peers on social media a simple question: Is Vietnamese sheng puerh style heicha a thing?

At least . . . I thought it was a simple question.

That query sparked a minor debate about the nature of heicha, and whether or not sheng puerh (or sheng puerh-style tea) was considered as such. At the time, I rested firmly in the camp that it was. After all, heicha (or “dark tea”, as it was more commonly known in English) encompassed all fermented teas. Sheng (or raw) puerh, following a long period of aging, went through a microbial change similar to heicha from other parts of China.

Or did it?

A Tea Leaf on the Wind

In the hierarchy of tea businesses, monthly tea subscription services are like man-buns.

Unless you have a really good reason for starting one—or your name is Toshiro Mifune—it is usually best not to. Since 2014, there has been a veritable surge of tea start-ups, and the route they’ve all chosen? You guessed it, the monthly subscription model. When I attended World Tea Expo that year, every new vendor present was either (a) trying to start one, or (b) “thinking” of starting one. And from a business perspective, it makes sense.

All a potential “monthly” vendor had to do was acquire enough wholesale product at cost in order to meet the demand of their current subscriber base. They could easily keep a tally of how much to purchase and when—i.e. once a month. This strategy kept costs low and overhead even. No gambling.

The problem?

With a glut of so many subscription services out there, and a dearth of people interested in tea, it’s hard to stand-out. A vendor would need to have a very unique angle to the strategy in order to stick out in the rough. And, no, custom blending doesn’t count. At least, not anymore.

So, when I was approached by Tea Runners in June of this year, one can understand why I went into the conversation skeptical. I was approached by Charlie Ritchie, and—just from the initial email—I already liked the guy. His tone was conversational, jovial, and it didn’t come across as a normal cut-‘n-paste e-mail job. Even it if was, I couldn’t tell, so . . . go him! That and his replies to my queries were prompt and polite.

Tea Vendor Etiquette Level: Wizard.

After the initial message, I did a little research. I, at least, wanted to give this li’l start-up the benefit of the doubt before I turned my nose up. I went to their bio and saw . . .

Left to Right: Charlie Ritchie and Jewel Staite. Image owned by Tea Runners.

Wait a minute . . .

A Mabian, Sichuan Tea Flight

This may come as a surprise (to no one), but I’m a bit of a lurker in the tea community.

Various social media groups exist celebrating our beloved beverage and the many facets therein. On Facebook alone, I keep a keen eye out for interesting posts by some members of these groups. Particularly if someone runs into something new or weird—y’know, my basic tea blog mission statement.  And on one such day, several months back, I ran into a photograph posted by West China Tea/Guan Yin Tea House’s purveyor, So Han Fan.

Image owned by So Han Fan.

A white tea grown and processed in Sichuan province, China.

Tea, Coffee, and the Arakai Estate Terroir

The family Collins, purveyors of the Arakai Estate, have had a busy year.

Image owned by the Arakai Estate.

Which is a bit of an understatement.

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