I had a great Saturday afternoon last week at Majesteas. Nothing beats sleeping in, small lunch and then a few hours of stories and tea.
I was very glad that the turn out was intimate, more focus on the tea.
The set of teas Robert brought back was to die for, especially the Purple Puerh. That which I need to go back for as I did not grab it last weekend.
I did end up purchasing a set of the springs teas (no Puerh) and I am very glad I have it.
The teas we had (hopefully in order) were : Jing Ping (Red Tea), Yin Jun Mei (Red Tea), Dragonwell, Bi Lo Chun and Silver Needle. In the set they also included Spring Mist which I got to try earlier this year. I took it to Tea Sommelier class in a glass tumbler, used 60-70 degree water, and it was excellent even after a street car ride to George Brown College. I am very pleased with it as it was not bitter at all when I sat down to enjoy it.
This coming Saturday is when I booked to have a tasting at Tao Tea Leaf with two friends. I will try to post a follow up a few days after to that I can gather my thoughts and drink what I end up with. Both shops are part of The Tea Guild of Canada. Please support your local shops!
When I first heard about Bai Hao I slowly began my search for it. The past it had with Queen Elizabeth and it’s naming of “The Champagne of Tea” was welcoming. It was my second visit to Tao that I purchased this lovely tea. I had remembered how it tasted when it was brewed for me the first time and I longed to have it on hand.
At home I first brewed it with a gaiwan or a small infuser basket. Eventually I acquired a Yixing pot for it that replicates womanly beauty. The leaves are lightly rolled long ways, a few open ones can be seen. Warm earthy hues make up the tea.
When it was brewed it had a consistent taste no matter the brewing. It was warm and sweet. It also created a salivating sensation. fuji apples, slight white peach is what I can pick up from it. Is is it the English name
or does this actually taste like warm alcohol free wine?
I quite adore this tea. I have had some before going out many times and it is very relaxing
Go on and try it~
Recently I have been starting each day with matcha. I set aside enough time to quietly prepare it in a meditative way. I quickly ran out of my matcha and went out to get a new one to try. This one is from Majesteas. I noticed it in the shop about a week before I ran out. The kanji on it captured me as I sought to translate it, but failed.
Getting it home I eagerly waited till the next morning (Friday) to enjoy the tea. Although it was not until Saturday evening I decided to write about this brew. Earlier I had visited a Man I had met over a year ago at Allen Gardens who I over heard taught Japanese Tea Ceremony. I contacted him and I enjoyed a ceremonially prepared cup of match with him. We discussed the utensils he used, the historical aspects of ちゃのゆ, and he began to teach me how to fold the ふくさ(fukusa).
Starting in November I will begin learning 盆略手前 (bonryaku temae), tea prepared on a tray. It is quite different from how he served me which was 立礼 ( ryūrei) which he used a table like structure and I sat at my own table as a guest. As an artist I am eager to learn more about ceremonial styles as I can. Especially with my tea series taking over my usual women dominated work.
Anyhow enough of my ramblings and back to this tea. When I opened the package inside the tin I was welcomed by a very vibrant green powder. I eagerly filled my kettle with spring water from Muskoka. After letting it cool in my glass pitcher for a while I sifted the powder and whisked it. Vibrant green with fine foam greeting me. I quickly drank it. It was like milk chocolate with 40% Dark mixed in. Very smooth on the tongue. I decided to accompany this with a mini sponge cake with apricot filling, they complimented each other very well. I can not wait to learn more about matcha preparation from my new sensei, and perhaps I can get my Japanese sensei to help me translate this tin some time.
Company Description: This Indonesian Oolong is oxidized very tenderly providing the tea with a very fruity flavour. If you are new to Oolong tea the Sumatra Highland Chin Chin is great for beginners and is perfect any time of day.
Liquour: Golden honey yellow
Infusion 1: Strong smell of shrimp crackers (krupuk) in the tea.White peach, apple, sweet and full bodied taste. Leaves smell sweet and flowery.
Infusion 2: Leaves smell like sweet baked bread. Warm honey on bread smelling infusion. Apple juice and cinnamon,milk, warm and full bodied taste lingers.
Infusion 3:Fadeing smell of krupuk and more frsh bread small. Honey and apple tase.Leves smell like warm honey.
Notes: Been debateing doing full tasteings for a while, this will be the first of many. The many things that remind me of my own conections to Indonesia come through in the tea. Nasi goreng rice, the spices, stories etc. This is the first tea I have tried from Sumatra and I wish to try more after this. I used a gaiwan as oposed to the Teamaster at work, the full flavor is killed when it is brewed in those plastic devices. This Oolong has earned a place in my tea cubord and will be getting a Yixing dedicated to it quite soon. I just need to decide where to get one. Work or pay a visit to Tao Tea Leaf. We will see what happens. I will be trying different teas often from not only work but other tea houses in the area and Davids Tea which is much like Teaopia in style. Look forward to it. I know I am.