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
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