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I am co-hosting #TEAityChat on October 29, 2014

October 14th, 2014 by Nicole Schwartz

Join us for #TEAityChat on October 29, 2014! This month, we’re talking Tea Blends – A Burst of Flavor!

While Fanciest Formosa Oolong or a sweet Japanese Green like Sencha may be your “go-to” on a chilly day, there’s nothing like a flavorful tea blend! Whether blended with aromatic flowers or tasty fruits, our senses go berserk imagining a cuppa!  From Japanese Rose Garden to Genmaicha to Sakura Allure the options are limitless!

Join us for the chance to win great prizes from our sponsor The Devotea! Plus follow the hashtag #TEAityChat and our
special co-host(s)
@joysteaspoon and @amazonv, while we “steep” about:

1.   The different types of tea blends;
2.   Differences between scented teas, tea blends and flavored teas;
3.   Tips to blend your own teas; and
4.   Blends we love the most.

Mark your calendars for the next #TEAityChat on October 29, 2014 at 8:00 PM EST!  Be sure to
follow co-hosts
@Teaity, @joysteaspoon and @amazonv, plus our prize @The_Devotea_USA on Twitter!

 And, don’t forget toRSVP for a chance to be entered to win one of our great prize packs from The Devotea and Teaity!

What blend will be in your cup during the October 29th#TEAityChat?

Until then … Keep Steepin’!

Golden Moon Tea Loose Leaf Black Tea ‘Badamtam First Flush Darjeeling’

July 15th, 2014 by Nicole Schwartz

#teakutuesday
Badamtam First Flush
fuzzy, floral, i like this
cup of Darjeeling

Tea Information:
Tea: Badamtam First Flush Darjeeling
Type: Black Tea
Packaging: Loose Leaf
Company: Golden Moon Tea Company
Purchase: Tea Insider Club
Description: This is the first shipment of Badamtam’s First Flush Darjeeling to reach the US. Plucked in March and air shipped to us directly, this tea is as fresh as it gets. The Badamtam Estate is world renown for its First Flush Darjeelings. This fresh tea is incredibly complex, yet well balanced. The flavor boats fruit (white grape skins and cherry), a slight tartness an a refreshing finish. The finish is smooth and evolving with notes of muscatel. Treasure this exquisite tea.
Origin: Darjeeling, India

Steep Information:
Amount: 4 tsp
Water: 1000ml at 212°F
Tool: Breville One-Touch Tea Maker BTM800XL
Steep Time: 3 minutes
Served: Hot

Tasting Notes:
Dry Leaf Smell: floral (honeysuckle), sweet, a little vegetal, fuzzy white tea
Steeped Tea Smell: slightly floral and vegetal, a little hay
Flavor: sweet melon, a little fuzzy and floral, sour finish
Body: Light
Aftertaste: bakey, vegetal, grassy
Liquor: translucent light brown-orange

as it cools i get grape (red)

My coworkers and I enjoyed this tea.

I guess i forgot to resteep?

Rating: 3/4 leaves

Leaf system:
1=Bleh! not again if it were free
2=Acceptable, if it were free or there were limited other tea options
3=I might purchase this tea from time to time, or select it while out
4=A staple in our cupboard from now on, I will purchase and keep purchasing

I purchased this product. All my reviews are as unbiased as possible, whether I buy or receive free product. I accept no other compensation other than free product.

52Teas Loose Leaf Green Tea ‘Rumchata Genmaicha’

June 16th, 2014 by Nicole Schwartz

What is Rumchata
I don’t know but after this
I don’t want to know
#TeakuTuesday

Tea Information:
Tea: Rumchata Genmaicha
Type: Green Tea
Packaging: Loose Leaf
Company: 52Teas
Purchase: Here
Description: Our friend LiberTEAs was a big fan of our Rumchata honeybush, but suggested that a Rumchata genmaicha would be even better. It was one of those head-smacking moments for me when I tried to imagine the toasted rice in the genmaicha with the horchata and rum flavors. Of course it would be awesome.
So here it is. Thanks to LiberTEAs for the suggestion.
Incidentally, as I write this, it looks like we have four pouches of the honeybush Rumchata still available. If you haven’t tried that yet, you are missing out.
Our Tea of the Week for the Week of April 7, 2014

Ingredients: Genmaicha (green tea, toasted rice, popped sorghum seed), almonds, cinnamon, organic flavors

Steep Information:
Amount: 6 tsp
Water: 1000ml at 175°F
Tool: Breville One-Touch Tea Maker BTM800XL
Steep Time: 2 minutes
Served: Hot

Tasting Notes:
Dry Leaf Smell: rum, slightly vegetal
Steeped Tea Smell: vegetal, grassy
Flavor: grassy, burnt, rice
Body: Light
Aftertaste: grassy, astringent, burnt
Liquor: cloudy light yellow green

bleh

Post-Steep Additives:
sugar
still too roasted grass for me

Rating: 1/4 leaves

Leaf system:
1=Bleh! not again if it were free
2=Acceptable, if it were free or there were limited other tea options
3=I might purchase this tea from time to time, or select it while out
4=A staple in our cupboard from now on, I will purchase and keep purchasing

I purchased this product. All my reviews are as unbiased as possible, whether I buy or receive free product. I accept no other compensation other than free product.

52Teas Loose Leaf Honeybush Tisane ‘Cinnamon Peach & Apricot Honeybush’

June 9th, 2014 by Nicole Schwartz

fruity and spicy
Cinnamon Peach Apricot
like a nice dessert

#TeakuTuesday

Tea Information:
Tea: Cinnamon Peach & Apricot Honeybush
Type: Honeybush Tisane (Tea is technically only from the camellia sinensis plant)
Packaging: Loose Leaf
Company: 52Teas
Purchase: Here
Description: Apologies for the late post this week. I hope the blend we created was worth the short delay.
Here’s a blend of caffeine-free honeybush with freeze-dried peaches and apricots and cinnamon chips. This is one of those blends that is bound to make you happy inside whether you prepare it hot or iced.
Be sure to get yours now. I don’t think this one is going to last long.
Our Tea of the Week for the Week of April 21, 2014

Ingredients: Honeybush, cinnamon chips, freeze-dried peaches and apricots, organic flavors.

Steep Information:
Amount: 4 tsp
Water: 212°F
Tool: Mesh basket strainer in mug
Steep Time: a little over 5 minutes https://www.teaity.com/
Served: Hot

Tasting Notes:
Dry Leaf Smell: cinnamon, fruity, yum
Steeped Tea Smell: woody, hints of spice and fruit
Flavor: woody, hints of cinnamon, very fruity finish
Body: Full
Aftertaste: fruity, then spice
Liquor: translucent dark orange brown

mmm like some kind of dessert!

Post-Steep Additives:
sugar
even more dessert cobbler like!

Rating: 3/4 leaves

Leaf system:
1=Bleh! not again if it were free
2=Acceptable, if it were free or there were limited other tea options
3=I might purchase this tea from time to time, or select it while out
4=A staple in our cupboard from now on, I will purchase and keep purchasing

I purchased this product. All my reviews are as unbiased as possible, whether I buy or receive free product. I accept no other compensation other than free product.

Sorry these are with my ipod and not my normal cell phone!

World Tea Expo 2014 – Mixology 101

June 9th, 2014 by Nicole Schwartz

class done by tebellatea.com Abigail StClair

you want 2-3 flavors in a drink

Sweet

sweet can lessen bitter, salty, acidic

can enhance / contrast

add: sugar, honey, agave, cinnamon, coconut, vanilla, some fruits, toasted almonds

Sour (acidic)

adds sharpness, makes people think fresh

used to balance sweet

add: salt, salted rim, pickled vegetables, tomato juice

Bitter

hints – add depth

too much – BAD

add: bitters, tonic, orange peel (first flush darjeeling)

Umami

savory

miso soup, MSG

add: deep steamed sencha

Combine

by weight / volume
body / intensity

balance flavors

Introduce

1) direct infusion (liquor and leaves)
2) tea simple syrup
3) mix tea in
4) ice cubes

Direct Infusion

Sample #1 glenfidich 12yr w/lapsang souchong

3x as much tea as with water

30min – 12 hours

this sample, 2 hours

slightly smokey smell
taste the scotch
after taste sweet and smokey

use high quality spirits

other ideas: Russian caravan

Tea Simple Syrup

sweet cocktail without dilution

50/50 water-sugar => tea/sugar

3-4x normal strength

if using honey
tea 60 / 40 honey
or even
70/30

sample whiskey sour with earl grey

rye in earl grey

  • 1.5 oz rye
  • .75 earl grey syrup
  • .75 fresh lemon
  • garnish with a lemon wedge

Mix-In

where dilution is OK or hot beverage

2-5 oz of tea (3x strength)

spiced rum & chai

Ice Cubes

sipping alcohols on the rocks
pop of color

tea 2-4x strength

burbon with Russian caravan ice cubes

vodka cocktail with hibiscus ice cubes

Sample 3 – Bees Knees

  • 2oz gin
  • .75 tea simple syrup*
  • <.05 oz orange juice garnish with orange slice

* while tea with lemon, orange blossom, and tangerine – 1/3 orange blossom honey

syrups keep 5-7 days refridgerated

use a really fine strainer to decant tea/liquor

Ideas:
earl grey gin
earl grey lavender tequila and honey
russian carivan / lapsang souchong in bloody mary – bacon garnish
hibiscus and rum
hibiscus and champaign
citrus oolong and vodka
Russian caravan in white Russian
bold ginger in moscow mule
darjeeling and pernod
rooibos and dessert martini

demand co-branding

wholesale pricing

video of mixing

beer 8oz barrel over 3 months

simple 2-3 flavors in a tea

World Tea Expo 2014 – Teas From Thailand

June 9th, 2014 by Nicole Schwartz

Class by David DeCandia of the coffee bean and tea leaf

Teas flown in in 2 weeks ago from N. Thailand

family owned farm 1902

teatrails.com

Green

top 2 leaves and a bud
24 hours pluck to done
180F kill enzyme

now: teas from maui, tuscany

Sample
Leaf – infused, sweet, caramely

done by hand, twisted 8 times

color – translucent light yellow, slight green

tea smell: vegetal, sweet, light body

taste: light, vegetal, watery, sweet finish
hints of floral, silky mouthfeel after

Others: cinnamon, citrus
no astringency

Processing is key and can change flavor – oolong from darjeeling won WTE last year

Oolong

large black 2″ leaves – wide

leaf: malty, fresh

tea smell: toasted rye bread, potato, caramel, bakey

smooth, almost silky

color orange brown light translucent

(others peach)

astringent finish – slightly vegetal

sweet

unrolling – edges red inside green
red is brusing
if not opened you didn’t use the right temperature

higher dry temp

shorter/longer dry time can make a difference

too high – too long – less complex flavoring, more of  a formosa type oolong

mentioned but did not explain cicada leaves

all leaves picked 6a-10a – early morning dew picked at all the farms

sweeter more forgiving bush

when hotter plant conserves water

less sweet as it cools

-consumers less receptive to variation
-education – compare to wine

Black

simple astringent leaf smell

golden medium brown-orange
bakey-tosated nut tea smell
nutty
coffee flavor, astringent
malty (he cinnamon)
(tobacco) pair w/vanilla
(smokey) gritty mouthfeel

101 tea booth was his supplier

Come visit him – Cameria CA

World Tea Expo 2014 mopro

June 5th, 2014 by Nicole Schwartz

World Tea Expo 2014 mopro

I think they do Websites?

Chatted with two of them for a bit about meat tea rubs (The Devotea USA) and then ran off to a scheduled meeting.

http://www.mopro.com/

World Tea Expo 2014 Whole Herb Company

June 5th, 2014 by Nicole Schwartz

World Tea Expo 2014 Whole Herb Company

Too large of a minimum order for me currently.

http://berjeinc.com/org.html
http://d30056232.purehost.com/

World Tea Expo 2014 Tea & Coffee Trade Journal

May 31st, 2014 by Nicole Schwartz

World Tea Expo 2014 Tea & Coffee Trade Journal

http://www.teaandcoffee.net/

The best of the tea magazines (to read) at the event

World Tea Expo 2014 Silk Road Teas

May 30th, 2014 by Nicole Schwartz

Silk Road Teas

I started my day with this beautiful booth, and delicious tea samples.

Ned was enthusiastic and excited to tell us about how they carefully source and select teas.

I now have three samples to try and can’t wait to write try them!

http://www.silkroadteas.com/