As mentioned in the previous post, I am off being of service as a staffer at the Not Back to School Camp Session 2. If you'd like to learn more about this wonderful camp targeted at un- and home-schooled teenagers (or those curios about alternative education models), check out the link here.

Thanks to all of you that took advantage of the sale to get your orders in before I left. I'm mostly off-grid while at camp. That means order fulfillment will be slower during the next couple of weeks but all orders will be on their way by September 9th at the latest, at which time I am back full-time. Thank you for your understanding and patience, for drinking my tea, and for allowing me to be of service.

P.S. The above picture was taken at Camp Myrtlewood last year. Look for more pictures of tea and camp here and on my other social media feeds.

Single Origin Matcha!

Matcha Hattori Midori Green Tea 

This unique single-origin matcha is produced by Yoshiaki Hattori on his small tea garden, where he grows all seven cultivars he uses for his matcha blend.   Matcha production is very labor, time, and equipment-intensive and is typically done in large-scale production facilities that procure leaf material, or tencha, from multiple sources. These sources are usually growing their leaves with conventional agri-business techniques and inputs.

Hattori-san’s matcha’s single-origin allows him to closely control the quality, taste, and blend to achieve the desired flavor profile. He combines old time-honored techniques with modern efficiency and ingenuity. Part of the traditional shading for the tea plants comes from solar panels installed to help power his tea factory. He uses modern steaming techniques to prepare the tencha and modern refrigeration to age the leaves. Then employs traditional granite millstones to grind the leaves but powers them with the solar panels instead of elbow grease. This grinding method is slow (40-50g per hour per grinder) but produces a very fine (~5 micron) consistent particle size that results in a smoother, creamier cup of matcha.

I had the honor of meeting Hattori-san and his business partner Kunikazu Mochitani at the 2016 World Tea Expo in Las Vegas. They were grinding their tencha by hand on the show floor, allowing the rare opportunity to taste fresh ground matcha served in the traditional ceremony by Hattori-san himself. Even better, I was lucky enough to sit with them at a Tea Pairing dinner at the Tealet-sponsored Nui Gu restaurant. Delightful to hear first hand the care and love that goes into the production of this unique single-origin matcha.

This is truly a magical matcha. Hattori grinds to order so I procure small amounts at a time to keep it fresh. If you have the misfortune of seeing an “out of stock” notice when ordering, know that I probably already have more on the way. But feel free to send me a note that your wanting to order.

Provenance:

• Origin: Kikugawa City, Shizuoka Prefecture, Japan
• Grower/Teamaster: Yoshiaki Hattori & Kunikazu Mochitani
• Elevation: 100m
• Harvest Date: Spring 2015
• Grind Date: March 2016
• Cultivar: Okumidori base with blend of Sayamakaori, Yabukita, Meiryoku, Kanayamidori, Saemidori, and Gokou.
• Cultivation: All natural (no certification yet but working on it)
• Processing Notes:  Unique small batch process; all cultivars grown in Hattori-san’s tea garden; processed Tencha held at 41˚F for at least 4 months; traditional stone-mill ground
• History/Pedigree: Rare single-origin blend; all cultivars grown by Hattori-san

It is Iced Tea Season!

Well, to be honest, it's always iced tea season in my house. Just like it is always a good time for hot tea. But as the weather turns hot, I definitely drink more iced tea. If feel like I can savor it longer over a good view or a good book. Although I've been know to drink almost any of my teas iced, I definitely tend towards the blacks first and then the greens. I always have a carafe of it for my big dinners as an alternative to alcohol and for those who prefer it to the hot tea I'm almost always brewing gong fu at the table. And one of my best friends always knows there will be green tea iced for her.
My two favorite black teas to ice are the Kanoka Orthodox Assam and the Hong Mao Feng. I've had really positive feedback for both of them when I have them out at tea events. I exclusively cold brew now, as it is simple and almost impossible to mess up. Depending on how much I need, I either use a tea press or an Iced Tea Jug. Since I don't tend to use ice and just drink it cool from the refrigerator, I use the same dosing as I would for hot tea. For me, that is 0.5g tea per fluid oz of water. If you are going to ice it, you can make it a little stronger to hold up longer to the melting ice. Then I just fill with cold water and refrigerate 6 to 24 hours.
I've found this method to be delicious and foolproof. Just brew the night before for your tea needs the next day! Enjoy!

New Green Tea made from a purple tea cultivar!

Uchawi Zambarau Purple Leaf Green Tea

I’ve been to Kenya twice on photo safari but never saw any tea plantations. In honor of the beauty of Kenya, its magnificent (and fragile) wildlife, and the amazing people I met there, I wanted a Swahili name for this tea. Uchawi Zambarau means Magic Purple. The magic comes from the rarity of finding purple cultivars outside of the Yunnan area in China. I love the unique flavors and characteristics of purple tea cultivars but primarily find them processed to black or pu-erh tea. This is only the second purple leaf cultivar I’ve found processed to a green tea and the first outside of Yunnan.

The purple characteristic in the leaf and sometimes in the liquor is a result of the plant producing anthocyanin flavonoids, as a natural reaction to the high UV light at higher altitudes or due to genetic mutation. Anthocyanins are the color pigments that are found in red-purple plants like grapes (wine) and blueberries. These anthocyanins are considered super-antioxidants. So as you might expect, there are studies out there that claim that purple tea leaves contain a higher antioxidant count than other teas but I’ll reserve judgment on that until more research is done. However, there is no denying that tea is good for you, so focus on the beautiful taste of this tea knowing that your health will be the better for it. Oh, and for a bit more magic, add a bit squeeze of lemon (or similar acidic food) to turn the tea liquor bright pink/purple!

Provenance:

• Origin: Nandi Hills, Nandi County, Kenya Africa
• Grower/Teamaster: Jacob & Boaz Katah
• Elevation: 6,700ft
• Harvest Date: Spring 2016
• Cultivar: TRFK 306, a clone derived from a natural genetic mutation to camellia sinensis assamica
• Cultivation: NPK fertilizer twice yearly, no pesticides
• Plucking Standard: Hand-plucked, 2 leaves & a bud
• Processing Notes:  Steamed-fired green tea processing
• Nickname: Magic Purple Tea, Kenyan Purple Leaf Tea
• History/Pedigree: Cross-bred and grafted from different cuttings of purple tea bushes over 25 years, TRFK306 was released to farmers in 2011

World Tea Expo in Las Vegas

World Tea Expo is an annual tea industry trade show that I have attended primarily for the educational opportunity that the associated seminars, workshops, and tastings provide. On the tradeshow floor, there are lots of suppliers of tea, teaware, and other tea-related equipment and services. Since tea is a commodity, much of the tea suppliers and tea there is commodity tea; something I’m definitely not interested in for Leaves of Cha. There are a few high-end specialty tea suppliers there, and sometimes the commodity tea vendors will have a little bit of specialty tea. But I don’t really expect to find much for my tea chest. When I do, it’s a nice surprise.

The highlights of the show for me were:

• Tasting a Tea of the United States (TOTUS) award winning tea from the U.S.! The Great Mississippi Tea Company won first place for non-commercial black tea. I got to taste the last of it at the Tealet After-Party with the owner and producer of the tea.
• Will There be Tea in 2050? This talk by tea scientist Nigel Melican was a sobering reminder of the pressure that populations and shifting demographics and climate patterns will put on arable land. The short answer is “yes, there will be tea.” But it will have to change with the times and compete with more important foodstuffs for use of land, which will affect availability and of course cost.
• I attended a wonderful Tea & Cheese Pairing Workshop with chef Robert Wemischner. Yes, tea pairs with cheese in the same way as wine and other foods can. His pairing highlights were Kukicha green with Capriole Sofia cheese, Ti Quan Yin oolong with Cypress Grove Midnight Moon cheese, and a Ceylon Kenilworth black with Jasper Hill Cellars Alpha Tolman cheese. You can find his great food and tea articles on the T Ching blog.
• Tasting and sourcing the Purple Tea mentioned above was a nice surprise
• A tea pairing dinner at Nie Gu restaurant hosted by Tealet, where I got to sit with the producer of the matcha that I will be featuring on Leaves of Cha. This is a rare small-farm, small-batch matcha produced entirely on one farm. Tasting fresh ground matcha from a hand grinder was certainly a treat. Look for matcha soon in the Tea Chest on the Leaves of Cha website.

Tribute Tea for Prince!

Rare Needle-Style purple tea renamed Purple Rain 

This purple tea is from one of the three unique purple cultivars. Called variously “Purple Tea”, “Purple Bud”, or “Zi Cha”, it is a naturally occurring mutation of Camellia Sinensis Assamica. It grows all over the Yunnan Province but accounts for less than 1% of the cultivated Assamica produced there. The purple (or russet in my translation of Lü Yu) color is a result of the tea plants producing anthocyanin to combat the humid summers and high levels of ultraviolet light at the higher elevations.

This Zi Cha is a delicious tea and is another example of the wide variety of black teas from Yunnan. I simple can’t get enough of purple tea.

Named in honor of Prince, who tragically passed away at 57. The rarity of this cultivar reflects the rarity of musicians like him. And, of course, there is the whole purple thing. Have a sip and reflect on the artistry of the tea and the musician. Better yet, listen to some Purple Rain or 1999 or whatever Prince musical incarnation suits your fancy while sipping this tea.

So far 2016 has not been kind to my favorite musicians, having lost Bowie earlier in the year (hence the Golden Years Yunnan Black Tea I carry).

Provenance:

• Origin: Mangjing Village, Jing Mai Mtn., Lancang county, Simao, Yunnan
• Grower/Teamaster: Mangjing Village Coop
• Elevation: 1600-1700 meters
• Harvest Date: Autumn 2015
• Cultivar: Purple Varietal of Camellia Yunnan pu-erh tea, aka Zi Cha
• Plucking Standard: 1 leaf 1 bud
• Processing Notes:  Fresh purple leaves processed into a flat needle style
• Nickname: Purple Needle, Zi Cha. The “Purple Rain” nickname is a tribute to Prince, who crossed over on 4/21/2016.
• History/Pedigree: Lü Yu, in his “Classic of Tea” says “Tea that grows wild is superior; garden tea takes second place. Whether grown on sunny slopes or in shady groves, the best leaves are russet.”

New Teas coming soon!

The Leaves of Cha Tea Chest is expanding 

As I restock the teas already in the LoC Tea Chest, I am constantly sampling new teas and looking for others that fit into my philosophy of carefully curated teas made with love and care by people. Look for new announcements coming soon, including exciting new black, green (matcha, yes!!!), and white teas.

New Teaware!

Handmade Kim Hau teaware 

I've added another local ceramicist to the Leaves of Cha website. Kim Hau is a Los Angeles based artist whose teaware are beautiful expressions of the classic eastern aesthetic. I'll have more of her work in the future as we collaborate on future designs. In the meantime check out her Sheep Mountain teacups (pictured above) here and the blue teacups (pictured below) here.

About Kim

Kim attended Metropolitan State College of Denver where she received her BFA in communications design in 2002. There was where she discovered her love for making functional ware while taking ceramics as one of her craft course requirements. She loved everything about it, the studio life, the chemistry of glazes, and the whole process of forming mud into a finished pot for use in your day to day life. After graduating, she enrolled in many ceramic classes/studios wherever she lived to continue practicing and playing with clay while working as a graphic designer, English instructor in Japan, and substitute teacher. She learned from great potters in Colorado, California, and Japan. As her passion for making pots kept growing stronger and stronger over the years, she finally decided to make the leap to pursue pottery full time in 2013 when she moved to Los Angeles, CA. Her constant curiosity and inquisitive nature helps drive her to passionately improve her skill and design in clay.

The Tea Monger believes in community service!

National Disabled Veterans Winter Sports Clinic 

For the fifth year straight, I'll be volunteering at the Winter Sports Clinic in Snowmass Colorado. The Clinic is from 3/29/16-4/10/16. NDV brings in a few hundred veterans and about a hundred adaptive ski instructor like myself take them up on the mountain to ski, snowboard, and ski-bike.

It makes me immensely proud to serve my country's veterans in this way and give back a little bit for their service. This is part of my goal of providing 10% of my time to community service, or at least 5 weeks a year.

There may be a slight delay in shipments while I'm away but I'm sure you will understand that it is for a good cause.

Hong Mao Feng

This tea is created from a high-altitude cultivar of mao feng grown in the Wu Liang mountains of Simao Prefecture. The pairing of cultivar with expert processing results in a black tea with a unique taste and aroma. Mr. Kin uses a special technique to briefly oxidize the leaves during the wilting phase before completing the rest of the black tea processing steps.

Provenance:

• Origin: Wayaotian, Wu Liang Mtns., Simao Prefecture, Yunnan, China
• Grower/Teamaster: Mr. Zhang Li Kun
• Elevation: 1800 meters
• Harvest Date: Autumn 2015
• Cultivar: Yun Kang #32 Mao Feng
• Plucking Standard: 1 leaf/1bud
• Processing Notes:  picking, wilting, frying, rolling, wilting, drying in wok by hand
• Nickname: “Hong” is a word for red in Mandarin, thus hong cha for red tea. Red tea in China = Black tea in the West

Tasting Notes:

• Floral and fruity aroma and taste with hints of caramelized sugar and dry wood, especially at a 4 minute initial infusion.

Handmade Heidi Kreitchet teaware 

This beautiful teacup was made by Pomona CA artist Heidi Kreitchet. While she leans predominantly towards wood-fired cups, this is a beautiful example of one of her gas-fired pieces. I find the cup especially beautiful coupled with Larry White's handmade mahogany tray, as the indentation in the cup seems to flow from the indentation in the top of the tray. Note: the cup are purchased separately

Tea Cup

• Capacity: 10oz/300ml
• Firing: Gas Fired in a Geil Kiln
• Glaze: Shino and copper red
• Artist's Mark: Signed with her pseudonym "Pomona Queen".
• Dishwasher and microwave safe (but I handwash mine!)

Tray (Optional)

• African mahogany
• Artist's Mark

Look for more teaware from Heidi and other artists soon! (By the way, that is another of her beautiful cups in the Hong Mao Feng picture...)

Leaves of Cha at a YogaSmoga event in Newport Beach!

Find Your Inner Warrior 

Find Your Inner Warrior Workshop
Hosted by YOGASMOGA

The warrior poses are the most challenging and iconic in yoga. Through our practice of warrior we learn strength, focus and courage. This workshop will lead you inwards to rediscovering your own inner warrior.

Tuesday, February 23rd from 5-8PM

Sip tea & shop while you learn the key traits of the warrior and how you can embody the ancient spirit in your everyday life!

All guests are entered to win a set of three sessions with life coach Orly Levy & a tea Sampler Six Pack with a Tea Infuser compliments of Leaves of Cha.

RSVP to FashionIsland@yogasmoga.com

YOGASMOGA Fashion Island
1119 Newport Center Drive, Newport Beach, CA 92660

Hui Long Zhai is in the western part of Bao Shan Prefecture on the borders with Myanmar, so it is no surprise that the Assamica cultivar is grown there. Using it for green tea is a delicious and intriguing surprise. The region is mountainous and contains peaks up to 3000m. This tea comes from a garden at 2000m, and the relatively cool weather leads to a late first flush from the tea plants. The short but hot wok firing gives this tea a delightful aroma that combines well with the more astringent and stimulating mouth-feel of this Yunnan green tea.

Provenance:

• Origin: Hui Long Zhai Village, Teng Chong county, Bao Shan Prefecture, Yunnan Province, China
• Grower/Teamaster: Ji Dong Li
• Elevation: 2000 meters
• Harvest Date: Spring 2015
• Cultivar: Camellia Sinensis Assamica
• Cultivation: Natural (Organic, not certification)
• Plucking Standard: single leaf from first two leaves below buds, 15% bud
• Processing Notes:  picking, frying, rolling, wilting briefly, drying in wok by hand, roasting in oven
• Nickname: Hui Long cha

Tasting Notes:

• Stimulating and astringent mouth-feel with nutty and vegetal notes.

The beginnings of my tea drinking are lost in the mists of my adolescence somewhere. I only know that I’ve loved and been drinking it for a long time. In the same way, when I heard that David Bowie passed on today, I realized I have no idea how long I’ve been listening to them or how long they have been bringing joy into my life. Two unrelated things, yes. But they are two things with a long, meaningful membership in my life.

You may have heard some Chinese teas referred to as “tribute” teas? In honor of one of my musical heroes, I am renaming my Jinggu Golden Strand Yunnan black tea to “Jinggu Golden Years”. This is my Tribute Tea.

In addition, if you mention your favorite Bowie song or memory in the notes section of your order for Jinggu Golden Years, I will include a free Sampler Three Pack made up of other delicious Leaves of Cha teas.

There's a Starman waiting in the sky
He'd like to come and meet us
But he thinks he'd blow our minds.

REMINDER: Make sure to reference Bowie in some way in the Notes section when you check out!

Mao Jian of Xinyang Green Tea
 

Mao Jian from the Xinyang area is one of the most famous teas cultivated in the Henan Province. This mountainous area creates one of those unique Chinese terroirs that produces a distinctive quality tea. The name Mao Jian is usually translated as “Furry Tips” or “Hair Point” and refers to the white furry strips on the inner side of the typically needle-like leaf.

Provenance:

• Origin: Qinling Mtn., Xinyang township, Henan Province, China
• Elevation: 1400 meters
• Harvest Date: mid-April 2015, Ming Qian
• Cultivar: Mao Jian (Camellia Sinensis, small leaf)
• Cultivation: Natural (Organic, no certification)
• Processing Notes:  3-stage oven drying to halt wilting
• Nickname: Furry Tips
• History/Pedigree: One of China's Top 10 Famous Teas with a history of more than 2300 years.

Tasting Notes:

• Grassy aroma with hints of pine; sweet umami taste with full mouthfeel

Mao Feng Green Tea

Mao Feng is a classic Chinese tea that is ubiquitous in the tea market. It can be called Mao Feng because of the cultivar, or because of the plucking standard, as the Mao Feng “pluck” traditionally refers to a bud plus one leaf pluck, or it can be just a marketing name. This tea is from a Mao Feng hybrid cultivar grown in Yunnan and it is a premium grade Mao Feng pluck. It is not rolled like most green teas, leaving the large, hairy buds and leaves mostly intact.

Provenance:

• Origin: Ning’Er Town, Yin Pan Mtn., Simao Prefecture, Yunnan
• Grower/Teamaster: Wang Si Kai
• Elevation: 1400 meters
• Harvest Date: Autumn 2015
• Cultivar: Mao Feng: Chang Ye Bai Hao and Yun Kang hybrid
• Cultivation: Natural (Organic, no certification)
• Plucking Standard: Bud and one Leaf
• Processing Notes:  Hand-processed in small batches

Tasting Notes:

• Bold green vegetal tea flavor with nutty notes.

Some more teaware options
I've added some more teaware to the functional offernings on my site because I keep getting requests for them: an iced tea jug and a tea press. Also, my handmade teaware has sold out over the holidays. I'll be adding new pieces soon. If you know a local potter who makes beautiful and usable teaware that needs some support, send them my way!

Tea Sampler Six Pack 

This is a great way to try out the delightful teas in the  Leaves of Cha Tea Chest. Just pick out six teas that you would like to try in the 12g sample size pouches. The price of the six samples is discounted up to 56%, depending on the teas you select.

A great gift idea for the tea lover!