Four New Teas to Enjoy Right Before Spring Rolls In

Mar 13, 2024

Our first release of 2024 is here and we are excited to add four new teas to our menu!

The first three teas all come from the same cultivar; Qing Xin. The major difference between these three teas are location and processing methods. Qing Xin, also known as Green Heart, is mostly used to produce oolongs and is recognized and appreciated for the powerful aromas that develop during processing. While this cultivar is a favorite, it is temperamental and has specific needs to successfully grow.

Thai White was grown, harvested and processed in Thailand. Processed as a white tea from a cultivar typically used to make oolongs, this tea is extremely aromatic and flavorful, which is not always the case for white teas. Undergoing the least amount of processing, simply being withered by the sun and dried, this bug-bitten tea is packed with complexity. In the cup, we get notes of juicy clementine and rose. If you had a chance to enjoy our Thai Dong Feng Mei Ren, this tea comes from the same place and producer.

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Bagua Shan Qing Xin and Shanlin Xi Qing Xin are both traditionally charcoal roasted oolongs from Taiwan. The traditional method of charcoal roasting tea in Taiwan is called tan bei. This method of roasting can be traced back to the late 1940s when Chaing Kai-shek, settled in Taiwan, bringing numerous masters of tan bei with him. Initially, the roasting masters were there to roast specifically for government officials; it wasn't until they began to spread their knowledge with others interested in learning the craft that it became accessible to the locals. Taiwan acacia wood was the wood of choice but due to its rarity, longan wood has become the new standard wood of choice for roasting teas. Roasting is a very meticulous process, watched and maintained very closely to ensure proper roasting. The sizing of the roasting holes are critical to the outcome of the tea: they are 60cm deep, 45cm in diameter and 15cm distance between each hole. Steps of roasting include: breaking down wood, burning the rice husks, arranging the charcoal and lighting the rice husks and controlling the spread of the ash. Each of the steps are very involved and must be closely monitored. The final and most important step is tasting; if the tea is too bitter or astringent, it must be roasted until the undesirable traits have disappeared.

Both of our oolongs have obvious roasty qualities to their aromas but present themselves very differently in the cup. Bagua Shan, the lower elevation, longer roasted oolong has notes of custard, graham cracker and vanilla. While Shanlin Xi is grown at a higher elevation, roasted for a shorter period of time has notes of cooked fruit, florals and blackstrap molasses.

The final tea in this release is a medium steamed Japanese green tea from Yame. Yame is known for and is often celebrated for their excellent teas as they annually take first place in tea competitions throughout Japan. With rich soil that has been nourished by nutrient-rich local rivers, dramatic temperature changes and consistent fog, these environmental factors lend to the high-quality teas. Our Yame sencha is made from a skillfully processed blend of some of the highest quality leaves Yame has to offer. With so much variety in the profile of sencha, this particular cup will captivate lovers of gyokuro due to its richness.

We truly hope you enjoy!

Four New Teas to Enjoy Right Before Spring Rolls In