Yixing Teaware - How Do I Decide?

Yes, I am still searching for the perfect Yixing Teapot. However, after my last post, I feel much more equipped to make an informed purchase. This is due the email I received from Jo, the proprietor of YaYa House of Excellent Teas in New Zealand as well as additional research.

Jo shared some advice from her vast wealth of tea knowledge. Many of my concerns about purchasing Yixing teaware were put to rest. First and foremost, I narrowed my concerns down to the following five questions:

1. What is my purpose for purchasing Yixing Teaware? My initial desire to purchase Yixing Teaware was created out of my love for learning - Yixing Teaware comprises traditional teapots and cups made from Yixing clay. Originating in China, Yixing Teaware dates back to the 15th century and is made from clay produced in the region of the town of Yixing, in the eastern Chinese province of Jiangsu. As a true lover of tea - how could I not be interested in the origins of my habit? Next the opportunity to partake in a traditional tea brewing technique - Gongfu style brewing. And finally, to behold the beauty - Yixing Teaware is made by artists… craftsman with each pot containing unique characteristics of its own.

2. How many people people will join in my tea drinking experience? I tend to drink tea alone therefore, I don’t need a large pot. My first mistake, according to Jo, was in the selection of a pot that was entirely too large for Gongfu style brewing. There are a few variations of the performance of Gongfu style brewing. Here is one known technique:

• Boil water.
• Rinse the teapot with hot water.
• Fill the teapot with tea leaves up to one third of the height of the pot.
• Rinse the tea leaves by filling the pot with hot water up to half full and draining the water immediately leaving only tea leaves behind. (This step, and all subsequent steps involving pouring water, should be performed in a large bowl to catch any overflow.)
• Pour more hot water into the teapot and pour water over the teapot in the large bowl. Bubbles should not be permitted to be formed in the teapot. The infusion should not be steeped for too long: 30 seconds is an appropriate maximum.
• Pour the first infusion into small serving cups within a minute by continuously moving the teapot around over the cups. Each cup of tea is expected to have the same flavour, aroma and colour. The nature of this procedure almost mandates the use of some form of drip tray to catch further spillage.
• Pour excess tea from the first infusion, and all tea from further infusions, into a second teapot after steeping. It is possible to draw five or six good infusions from a single pot of tea, but subsequent infusions must be extended somewhat in duration to extract maximum flavour: the second infusion extended by approximately ten seconds to 40 seconds, the third extended to 45, etc.

Even if I were brewing for multiple people traditional Yixing Teaware uses small 2 - 4 ounce teacups. With this in mind, Jo recommended a teapot with the capacity to hold no more than 6 to 8 ounces. In addition, when brewing, the tea leaves are poured directly into the pot. It would take a lot of tea leaves to brew a 12, 24, or 32 ounce pot of tea. Not to mention expensive.

3. What types of tea do I brew most often? Yixing teapots are meant for use with black and oolong teas, as well as aged puerh tea. You can also brew green/white tea, but it is important to let the water cool down to around 85 degrees before pouring the water into the pot. Why does the type of tea matter?  Since the clay is porous, it is best to utilize one pot for a particular tea or tea group, depending on your personal preference and intention. The fine texture and porous finish allows each vessel to absorb the essence of the teas brewed within creating a character and uniqueness to each individual pot.

4. Do I plan to be a collector of Yixing Teaware? No, therefore purchasing one of the expensive teapots I found priced up to $1500.00 is unnecessary. Jo informed me that I should expect to purchase a Yixing Teapot with a price range from $20.00 to $50.00 - depending upon the intricacy of the design.

Armed with this knowledge, I am now ready to purchase Yixing Teaware. I give many thanks to the proprietor of YaYa House of Excellent Teas. Additionally, I am grateful for all of the Internet sites available containing the Yixing information for my research. Feel free to opine to this post with information of your own. With better knowledge we are empowered to make better decisions.

Happy Tea Drinking!

References: 

1. Yixing clay teapot. (2008, July 19). In Wikipedia, The Free Encyclopedia. Retrieved 04:33, July 22, 2008, fromhttp://en.wikipedia.org/w/index.php?title=Yixing_clay_teapot&oldid=226635019

2. Yixing tea pots differ greatly from other brewing vessels. Beth Johnston. In Learn About Tea.Com. Retrieved 04:33, July 22, 2008, from http://www.learn-about-tea.com/yixing.html

3. Chinese tea culture. (2008, July 16). In Wikipedia, The Free Encyclopedia. Retrieved 04:43, July 22, 2008, fromhttp://en.wikipedia.org/w/index.php?title=Chinese_tea_culture&oldid=226030124

TASSIMO

Kraft Foods, Inc., a global leader in branded foods and beverages announced that its next generation TASSISMO hot beverage system by Bosch was featured at the House Beautiful “Kitchen of the Year” Exhibit, July 15 - 17 in New York.

So what is TASSIMO?  Not just another hot beverage maker, TASSIMO is a new way to perfectly prepare a variety of delicious hot drinks. The Secret is in the T DISC. Every T DISC contains a unique barcode that instantly tells the TASSIMO machine precisely how to prepare your hot beverages. Simply insert your choice of T DISC, select the right cup for your drink and press the button. In about a minute you’ll savor an exquisite cup of coffee, tea or hot chocolate. Of course for us tea lovers… the most important is tea!

TASSIMO was the only single serve brewer showcased among other groundbreaking appliances at the Exhibit. Steve Fox, Director of Consumer Products for Bosch home appliances, enthusiastically stated, “We are delighted to be included alongside other kitchenware leaders in the industry.”

My love for all things tea drove me to share this tidbit of information. Visit the TASSIMO website for more information. Considering most of us brew tea leaves I wonder if TASSIMO can provide us with the same delicious tea experience.  Please comment if you have your own personal experience with TASSIMO - your knowledge would be great. Until then… Happy Tea Drinking!

2005 MengHai “Meng Song Gu Cha Shan Peacock”

I woke up Sunday morning with an overwhelming desire to have a nice, hot, robust cup of tea. My taste-buds sought something pure, no added flavors just tea. When rummaging through the tea stash, I came across my puerhs. Purchased three months ago, I have not enjoyed a cup since sometime in May. I could not remember the taste of the 2005 MengHai “Meng Song Gu Cha Shan Peacock” tea. Yet I knew I was in for any adventure!

Composition: According to Hou De Fine Asian Art’s website, this tea is one of Meng Hai’s 2005 highest grade green cake offerings.  This 2005 MengHai “Meng Song Gu Cha Shan Peacock”, leads by featuring 100% (no blending) traditional sun-dried spring-harvested arbor leaves from the highest peak in XiShuangBanna, “Hwa Zhu Lian Tse” mountain.

Dry Visual: Dark brown - reminiscent of mulch.

Dry Aroma: Woody with very smoky undertones.

Flavor: A very robust, full-bodied tea. I found 2005 MengHai “Meng Song Gu Cha Shan Peacock” to be both woody and smoky. During the first infusion, the smokiness was a bit overwhelming even after the first washing. I used a little honey to round out the flavor. While drinking, I experienced a mild numbing sensation in the top of the mouth and back of the throat. The puerh experts have a word for it - when I find out I’ll post. The second infusion was not as smoky, but still required honey. 

Liquor: A rich amber color.

Brewing Time: Recommended brewing time is 1 minute for the first infusion after the wash - longer for subsequent infusions. I made the mistake of brewing 3 minutes during the first infusion, but made up for it by brewing for only 3 minutes during the second. I could have easily gotten several more infusions - unfortunately it was too late for me to drink more tea.

Manufacturer: Meng Hai Tea Factory sold by Hou De Fine Asian Art

Caffeine: Yes.

I am looking forward to enjoying more 2005 MengHai “Meng Song Gu Cha Shan Peacock” this evening. If I start early enough, I can probably enjoy four or five infusions. I have read that this tea has a sweetness to it - I did not experience that during my initial infusions. Perhaps later infusions will lead to the discovery of flavors previously undiscovered. Looking forward to my next cup!  Until then… Happy Tea Drinking!

NYC Breakfast

I had the opportunity to try another new tea today. I’ve been experiencing new tea withdrawal this week - simply relying on the comfort and familiarity of previously enjoyed teas. The last couple of weeks have been full of rooibos, oolongs, and black teas - I have yet to deviate. This morning I am drinking NYC Breakfast. I borrowed a picture from Tavalon Teas website.

Composition: A hearty blend of the world’s best black teas from India, Sri Lanka and Indonesia created for the New Yorker palate according to Tavalon’s website.

Dry Visual: Dark brown almost black tea leaves with hints of red and tan. NYC Breakfast kind of reminds me of black mulch - sorry if that’s a bad visual.

Dry Aroma: Very woody with a hidden floral scent.

Flavor: NYC Breakfast is similar to other breakfast teas with one distinct difference. It does not have the level of  ”bite” also known as bitterness that I have experienced with other black teas. Somewhat mellow, even though I admittedly over brewed. It will be interesting to brew and taste according to the recommended brewing time - to compare the tea strength. NYC Breakfast was enjoyed both with and without sweetener. The honey definitely rounded out the flavor, rendering the bitterness almost non-existent. Serving with milk is recommended by Tavalon tea - I don’t think milk is necessary.

Liquor: A robust color, slightly darker than rust, this tea is almost brown.

Brewing Time: Recommended brewing time is 5 minutes. I cannot say how long I brewed due to the accidental over-brewing. I plan to accurately brew again.

Manufacturer: Tavalon Tea

Caffeine: Yes.

I plan to brew NYC Breakfast again and compare to several other breakfast teas currently stashed in my pantry. In addition, if you have enjoyed a cup of NYC Breakfast tea stop by and comment - I would love to swap notes. Until then… Happy Tea Drinking!

Iced Honeybush Vanilla Tea

You may remember a previous tea review from me detailing my experience with Dragonwater’s Honeybush Vanilla. Upon brewing and tasting, not only did I fall in love with this tea, my husband (the non hot tea drinker) also really enjoyed it.

So I thought, perhaps I should make a big pitcher of Iced Honeybush Vanilla Tea. On Sunday, after preparing a big dinner, I set out to make a batch. Let me tell you… the family loved it! Iced Honeybush Vanilla is absolutely delicious. It is officially our iced tea drink for Summer 2008.

Ingredients:

8 cups of water (64 ounces)

10 tsp loose Honeybush Vanilla tea

1/4 + 1/3 cups of sugar (more or less to taste)

Preparation Instructions:

1. Bring water to a rolling boil
2. Add the Honeybush Vanilla (I used two large tea balls - feel free to use your traditional brewing technique)
3. Steep for 12 minutes
4. Remove/strain loose tea
5. Stir and pour into serving picture
6. While hot add sugar and stir
7. Place in refrigerator or freezer until cold (I don’t like to add ice cubes for fear of diluting the flavor)

If you are a fan of southern iced tea, you’ll love Iced Honeybush Vanilla Tea. You get the comforts of down home with a special twist… the unexpected taste of vanilla. With its rich red color, I could not have asked for a more refreshing tea drink. If you decide to try this recipe for Iced Honeybush Vanilla Tea let me know.  Until then… Happy Tea Drinking!

What’s New In Your Cup? (7/14/08)

Last week was full of tea adventures. More than I have had time to write about. I often wonder where does the time go? 

Before I fall into philosophical rhetoric, I’ll get on to the meat of this post. The focus… recounting what new teas we were drinking last week.

It’s Monday night - at least it is in my time zone so I better finish writing this post before Tuesday arrives…

1. Summer of Felicitea - “This week I drank a lot of Earl Grey. I’m making a custom blend for Brandice of SteapTV and that’s leaving me tasting, tasting, tasting to find the right balance.” Additionally, Summer has been sipping The Simple Leaf’s Chloe and several bottles of iced Refreshing Afternoon.

2. Tea from Ocean of Tea has been enjoying various Oolongs and Whites. “A friend gave me a few ounces of silver needle from Teavana, I must say, it’s quite delicious!”

3. Gretchen from Book Of Tea drank four teas this week: an iced White Pear tea from Tealuxe, a Blueberry Green Tea from the Superfruit Tea line of the Republic of Tea, Grand Green by Zhena’s Gypsy Tea, and a Coconut Pouchong from Tealuxe. “The superior tea by far was the Grand Green, which is an organic, fair traded green tea with peppermint and stevia.”

4. I enjoyed several new teas last week as well. Lemongreen, a refreshing green and lemongrass tea from Tavalon Tea; Champagne Oolong, a high quality oolong tea from Dragonwater; Black Vanilla Chai, a delicious flavored black tea from Dragonwater; and After Dark, a fruit filled herbal tea from Tavalon Tea. Each of these teas provided a unique tea drinking experience. Reviews can be found right here on Tea Escapade.

It has been a wonderful week drinking and sharing tea adventures. A big thanks to all who contributed comments to this week’s edition of “What’s New In Your Cup?” I look forward to hearing from you this week. Until then… Happy Tea Drinking!

After Dark

As the name suggests After Dark is the perfect drink when you want a warm, soothing cup of tea during the early to late evening hours. A purely herbal tea, evidenced in the picture I utilized from the Tavalon Tea website, that contains no caffeine and promises to not to keep you awake through the wee hours of the night. Last night, with these things in mind, I brewed and tasted After Dark…

Composition: A blend of Chamomile, Blood Orange, Cranberry, Apple, Cherry and Hibiscus flowers.

Dry Visual: A cornucopia of colors, After Dark, contains a beautiful palette of colors from red to green to yellow to off-white. The dried fruit pieces are very large, comparable to what you would find in a trail-mix.

Dry Aroma: Fantastic! Both fruity with a hint of citrus - After Dark reminds me of the smell of “Sweet Tarts” candy. I couldn’t help opening the lid and inhaling over and over again.

Flavor: If you really enjoy fruit teas you will enjoy After Dark. The chamomile was almost non-existant - it was overpowered by the more dominant fruits.  Cranberry being the first followed closely by Blood Orange. I added sweetener in an attempt to round out the tanginess without much success.

Liquor: A beautiful bright red. I don’t believe I have seen another tea comparable in color.

Brewing Time: Recommended brewing time is 5 minutes. During my first taste I brewed for 5 minutes. For my second brewing, I brewed for 3 minutes - I was curious to see if the brewing time would enable the lighter flavors - apple and chamomile to surface.

Manufacturer: Tavalon Tea

Caffeine: No.

 I plan to brew After Dark again utilizing two different approaches. First, I would like to brew and taste as a sweet iced tea to compare the difference. Additionally, I would like to blend with a couple different types of tea like white and/or black to discover if any additional characteristics of the tea emerge. Until then… Happy Tea Drinking!

Black Vanilla Chai

I think I am becoming tea logged! I have been trying albeit unsuccessfully to study this weekend (yawn) and in the midst of my studying I have been drinking tea nonstop! A lover of chai, I decided to brew a cup of Black Vanilla Chai given to me (actual gift - not a swap) by one of my friends at work. Of course it was Kim!  Needless to say for my third cup of tea today, I enjoyed the Black Vanilla Chai.

Composition: Indian black tea, ginger root, cinnamon chips, cardamom, cinnamon, ginger, and vanilla flavoring.

Dry Visual: Dark brown almost black tea pellets, with bits of rust colored cinnamon and yellow ginger. 

Dry Aroma: Very pungent! I was immediately hit by the smell of cinnamon and ginger followed by black tea. It was exotic!

Flavor: Black Vanilla Chai is very flavorful. One of the better chai teas I have tasted - it is both robust and spicy. The black tea was strong and somewhat bitter while the cinnamon and ginger added additional flavor to the brew. To suit my palate, I added honey and milk. (I would not drink this chai without them both.) The milk eliminated the bitterness and the honey added that special touch that in my humble opinion makes chai tea… chai tea. I normally do not like ginger in tea, but this is definitely the exception to the rule. Each ingredient, including the ginger, made Black Vanilla Chai delicious.

Liquor: Dark red almost brown - not “orangy” like rust.

Brewing Time: Recommended brewing time is 3 - 5 minutes and of course I brewed for 5 minutes. If I ever wanted to attempt to enjoy Black Vanilla Chai without the addition of milk and honey, I probably would only brew for 3 minutes.

Manufacturer: Dragonwater.

Caffeine: Yes.

Black Vanilla Chai is a very robust tea. While writing this review, I was thinking how I could brew another strong batch and possibly blend with ice cream for a tasty summer treat. If you have any Chai recipes you would recommend, please pass them my way. Until then… Happy Tea Drinking!

Champagne Oolong

It wasn’t until recently that I enjoyed my first cup of Oolong Tea. I often chuckle when I reminisce about my complete lack of knowledge of the world of tea. The more I learn, I realize how much I do not know. So many varieties… brewing techniques… terminology… distinguishing characteristics… it is mind boggling. Admittedly, it’s always difficult to decide what new tea to order. I am sure you can imagine the internal debate I experienced when vacillating between whether or not to order Champagne Oolong. Yet how could I not resist?

Composition: According to the manufacturer’s packaging, rare, top grade, entirely handmade Wulong (also known as Oolong or Wu long) tea. 

Dry Visual: A mixture of brown and dark green curling leaves with hints of light green and tan leaves.

Dry Aroma: I am reminded of the woods after a refreshing rain. 

Flavor: Unexpectedly crisp and clean. Champagne Oolong is naturally sweet with a slight floral taste. I enjoyed two infusions. During the first I drank half without sweetener and the other half with honey. I believe the honey distorted the flavor so I drank the second infusion pure - with no sweetener. There is no hint of bitterness, but a hint of dryness. Champagne Oolong is simply delicious.

Liquor: A rich dark amber hue with hints of red.

Brewing Time: Recommended brewing time is 2 - 3 minutes and of course I brewed for 3 minutes during the first infusion. The second infusion required brewing for 10 minutes to retain the flavor of the first infusion. (I did taste at 5 and 7 minutes.)

Manufacturer: Dragonwater.

Caffeine: Yes.

By far I believe this is my favorite Oolong. The taste is incomparable and I would certainly drink over and over again. You must try it for yourself, I would love to hear your thoughts.

Until my next review… Happy Tea Drinking!

Co-Op Tea Swap

During the past few months, I have had the pleasure of meeting Jessica of Authori+ea. Jessica and I as well as others have a grand time swapping tea with one another. So we thought… instead of only swapping amongst ourselves, lets extend the offer to all our friends in the tea community.

We may live in different parts of the country, even different parts of the world, but our common bond is tea. Black tea, white tea, flavored tea, herbal tea, simply anything and everything about tea. So, Jessica and I invite you to participate in our kick-off  of the Co-Op Tea Swap. For more information as well as rules for participation click on the Co-Op Tea Swap Page here on Tea Escapade.

Join now, the first swap occurs August 1, 2008!

Until then… Happy Tea Drinking!