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Indonesian Teas

by Chris September 27, 2012

order brewed” src=”https://lh6.googleusercontent.com/-q97e56JkKWM/UGSzFaVYI0I/AAAAAAAAIhI/ld0Yr60aJNA/w177-h235-n-k/C14099D5-55BA-4AD3-8824-8F3D1E192CDD.JPG” alt=”Brew of Indonesian Red Tea” width=”200″ />Recently I had the opportunity to cup three different teas from Indonesia, thanks to samples from PT Harendong Green Farm. They are labeled simply Red, Greenand Oolong. Exciting, huh? Well, yes indeed!

Each of the dry leafs appeared to have been rolled in a half-ball style, with leaves that were slightly distressed-looking once unrolled (i.e. steeped).

For each of the teas, I used about one mug of hot water poured over one level teaspoon of tea in a porcelain teapot, steeped for three minutes at what seemed like an appropriate temperature (see notes below).

All were eminently drinkable, and each had a similarly pleasant velvety mouth-feel and a lingering (if not necessarily strong) aftertaste.

The one to write home about, though, it the oolong: I found it delicious and rather unique, with a warm and soft quality to the flavor and aroma that I just adored.

Notes for each tea follow:

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Indonesian Teas

by Chris September 27, 2012

order brewed” src=”https://lh6.googleusercontent.com/-q97e56JkKWM/UGSzFaVYI0I/AAAAAAAAIhI/ld0Yr60aJNA/w177-h235-n-k/C14099D5-55BA-4AD3-8824-8F3D1E192CDD.JPG” alt=”Brew of Indonesian Red Tea” width=”200″ />Recently I had the opportunity to cup three different teas from Indonesia, thanks to samples from PT Harendong Green Farm. They are labeled simply Red, Greenand Oolong. Exciting, huh? Well, yes indeed!

Each of the dry leafs appeared to have been rolled in a half-ball style, with leaves that were slightly distressed-looking once unrolled (i.e. steeped).

For each of the teas, I used about one mug of hot water poured over one level teaspoon of tea in a porcelain teapot, steeped for three minutes at what seemed like an appropriate temperature (see notes below).

All were eminently drinkable, and each had a similarly pleasant velvety mouth-feel and a lingering (if not necessarily strong) aftertaste.

The one to write home about, though, it the oolong: I found it delicious and rather unique, with a warm and soft quality to the flavor and aroma that I just adored.

Notes for each tea follow:

Read More

Bai Ji Guan Yancha Tian Xin Yan, Vicony Teas

by Cinnabar July 01, 2012

I suspect that for most tea people in the United States, the most familiar high-end Wuyi rock oolong is Da Hong Pao (“Big Red Robe”), but it is not the only famous tea at the top end of this respectable … Continue reading
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