Hella Tea owner talks hip-hop puns and Lipton as an escape. Article by: JESSICA YADEGARAN | Oakland native Chantrelle Edwards started Hella Tea in 2017 with $100 in her bank account and many epic hip-hop tea puns in her head. Tea Short, Steep Curry and M. Tea Hammer were born out of her love for...
Horse Meat Wuyi Oolong (馬頭岩肉桂, Mǎ Tóu Yán Ròu Guì, "Horse Head Cliff Cassia") - In the grand tradition of naming teas, especially oolongs, after bizarre or unappetizing things (see: Duck Shit), the name Horse Meat comes from an abbreviation of this tea's full name, Mǎ Tóu Yán Ròu Guì, which means "Rou Gui from Horse Head Cliff." Mǎ Tóu Yán Ròu Guì is a mouthful, so in Chinese it gets abbreviated to Mǎ Ròu 馬肉 ("Horse Meat"), which takes the first character of the location and the first character of the tea breed. This is because Ròu Guì 肉桂 literally translated means "Meat Osmanthus" and refers to a cinnamon-like plant called Cassia. Ròu Guì is an ancient breed that has emerged in recent years as one of the most sought after high-end Wuyi Oolong breeds, and the finest Ròu Guì comes from Horse Head Cliff. The terroir or dì wèi 地味 ("earth taste") of Horse Head Cliff brings out the natural minerality and birch bark and cinnamon notes of the breed.
This tea in my opinion is our boldest brews, mostly Assamica this tea has a bite but the Taiwanese side of this tea is juicy and sweet. This tea always amazed me by the cornucopia of notes.
Jasmine scenting is when tea leaves are heated and mixed with flowers and in between heatings as the leaves cool they suck in the aroma and flavor of the flower. Jasmines teas are USUALLY paired with light green teas but after drinking a few jasmine blacks i really have to admit that I think I prefer it as a black tea. Something else that’s notable about this tea is the the cultivar (bamboo shoot yellow dawn) has a pleasantly low acidity and resteeps many times.
This smooth, naturally sweet tisane is just what you need to let your stresses melt away at the end of the day. Calming chamomile and smooth red rooibos will help you relax and enjoy the sunset. Rooibos and chamomile have been used to help upset stomachs, colds and allergies. It is naturally caffeine free.
Dong ding is possibly one of the biggest staples in Taiwanese tea. it’s darker earthy flavor profile pairs perfectly with the profiles of heavily roasted teas. This one is a little different, it’s roasting is heavier but not what is currently defined as a “heavy roast”. This allows it to be enjoyed fresh without any need for time to settle. Heavy roasted teas need usually need a certain amount of time for the flavors to settle post roasting. This baby is good to go, so feel free to break right into it and enjoy this very warming comforting tea.
Article by: Aurora Prehn and Mark Nesbitt From: Teajourney.pub Collection No. 73218 Fancy Tea, or Old men’s eye-brows tea, bound in silk thread from the Collection of G.C. Scorer, of the firm of Fortnum, Mason & Co. 1872. The Royal Botanic Gardens, Kew houses a remarkable cache of tea leaves and tea material culture collected...
This green tea comes from the West Lake region of the city of Hangzhou. These flat leaves are harvested in early spring when the leaves are full of aroma and have a silvery shine. These leaves produce a soothing and refreshing jade-colored liquid full of freshness. Semi-sweet in taste and orchid-like in smell, Dragon Well (Lung Ching) is one of the most famous green tea in China.
Yesterday I had my first private pottery lesson from the talented Marc Jeannin at Feats of Clay. Feats of Clay is the oldest pottery studio in Austin! It is a woman-owned pottery studio and gallery that’s been operating since 1976. The owner Rebeccah Polk was very friendly and paired me up with Marc Jeannin who...
Sticky Rice Shu Pu'er (糯米香熟普洱, Nuò Mǐ Xiāng Shú Pǔ'ěr, "Sticky Rice Fragrance Ripened Pu'er") - This traditional style of scented Pu'er is popular with the Báizú 白族 ("Bai Ethnicity") minority peoples of Yunnan. Starting with high quality small-pile 小堆子 fermented Pu'er leaves from Nannuo mountain, the tea is scented with the leaves of Nuò Mǐ Xiāng, an herb with a sweet cereal fragrance reminiscent of fresh cooked glutinous rice. The herb is said to aid in digestion, and complements the rich earthy character of Nannuo Shu Pu'er. It produces a dark, red-brown infusion combining the loamy depth of Shu with the pleasant toasted grain aroma of the sticky rice fragrance plant, set against a background of characteristic Nannuo Mountain minerality.