These tiny oranges, known as clementines in the United States, are typically hollowed out and filled with tea, then aged. I have several that were obtained in Guandong, China, in 2005 and have since been aged in man-made pu-erh caves in the United States. The leaves, when steeped, have a zesty orange smell; the tea is smooth and malty, with hints of orange, especially if you use part of the rind while steeping. I was surprised that the orange notes were not more pronounced, but overall these make for a very interesting conversation piece and a very tasty tea. Here are [...]
I'm not even sure what to call this. This is a beencha of pressed camellia sinensis flowers! Opening the wrapper I was greeted by an amazingly fresh, flowery fragrance. When steeped, the flowers basically re-blossom and release a sweet, slightly pungent and nutty liquor. Not sure how to steep this tea, I did a 1:30 infusion @ 195F and it was delicious.
Much has been written on tobacco notes in young pu-erh teas. Because of this, some local Chicago tea friends and I decided to take this idea for a spin and spend a day at Iwan Ries with Certified Tobacconist Ron Carroll. Ron wanted to learn more about pu-erh and we wanted to compare the subtle complexities of pipe-tobacco with the nuances of pu-erh tea. Instead of immersing ourselves in not-taking and in-depth comparisons, we just enjoyed ourselves and let the conversation flow. Thomas Conner of TeaSquared elaborated on the day: http://teasquared.blogspot.com/2010/05/tea-and-tobacco-smokin.html
Alright, I know I'm not into ridiculous flavored teas -- the kind where the taste of the tea is lost. But I am a fan of using teas in recipes where tea compliments another food, or another food compliments a tea. So while drinking some of my Green Elephant Pu-erh, I was thinking that it would go great with vanilla ice cream. So I filled a mason jar with a nice chunk of my beencha and filled the jar with boiling water, I sealed the jar and left it in the refrigerator for 12 hours. The resulting tea was completely black, like coffee [...]
Scott Wilson is an American who settled in Kunming China and founded the tea export company Yunnan Sourcing. He spends his days working on the floor of one of the largest Pu-erh trading centers of the world. How did you come to love tea? It all started with Yunnan. I traveled for about 5 months in Yunnan province in 1998-1999. At that time I started to drink Pu-erh and other Yunnan teas. I had this idea that I would try and introduce it people in the USA. I purchased and shipped back more than 80 kilograms of Pu-erh tea at that [...]