The Tea Blog

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Tea Review: Gong Ting (Imperial Court) Pu-erh Type: Loose Shou Puerh Traditional Origin: Yunnan Province Harvest Season: April Recommended Infusion Method: Gaiwan or Yixing Pot Purchased From: New Century Tea Gallery, in Seattle Washington 

Review by Miles

I'd love to say I knew more about this particular tea which I am reviewing today but unfortunately, like many other pu-erh names, Gong Ting is very commonly used and is not very specific. This was not from a cake so I wasn't able to snag any more specifics. So for the sake of this review, I will just note that the Gong Ting I tasted today may taste very different from the Gong Ting you may sample. On top of the fact that taste is subjective, when different tea plantations are producing under the same name, there is bound to be diversity in taste. Hopefully, the Gong Ting you try will be to your liking.

This is probably one of my favorite pu-erhs for a few reasons! While I do not consider myself a pu-erh expert in any way, I have had the opportunity to sample some delicious pu-erhs during my trips to the international district. The tea vendors there are always so generous and always let us try new teas, even some of the more rare + expensive ones. While Gong Ting doesn't necessarily compare to some of the nicer aged-pu-erhs, it still provides a complex and deeply rounded taste which I crave. The added bonus is that it is affordable without being too rough (like some of the cheaper pu-erhs)). I can drink it in the morning and get a wake-up kick from the astringency but I prefer to drink this tea after a meal; it aids digestion and brings about a mellow, reflective state (as most tea does). 

The aroma has that lovely earthiness that only cooked pu-erh can provide. It reminds of wet top soil in a rainy Northwest forest (I win for the cheesy images). The initial taste is rich and full-bodied, possessing a powerful astringency that is slightly pungent but well-rounded. As it sits in the mouth, the body gives way to a series of opulent aromas: mainly of peat and earth with a mild note of wood. The finale consists of a slight raw taste mixed with an updraft of sweetness, leaving the mouth feeling a bit heavy and relaxed. 

I am always surprised how many steeps I can get out of pu-erh. While my yixing pot is small, I can get 4 or 5 infusions with the same dark amber liquid as the first. The astringency definitely subsides as the infusions continue but when the tea is finally done providing its gift, it is quite obvious (no need for those awkward watery infusions that you can't decide whether to drink or not). 

I would definitely suggest this pu-erh for anyone interested in trying pu-erh or for those who just want a nice daily-tea. 

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Shop: New Century Tea Gallery

Reviewed by: Owen

The New Century Tea Gallery is a wonderful family owned tea shop in Seattle's International District. Miles, Kevin, and I stopped by there while we were touring tea shops in the ID. Our tour was cut short by the great experience we had at NCTG, and the hospitality the owners showed us. While sitting and drinking a variety of teas with the owners, we even got a chance to interview them. Shoutout to Kevin for translating the recording of the interview from Cantonese to English!

 Q: When did this tea store open?

A: 1999; my husband opened this shop first

Q: Did he come directly from the tea farm? (The husband of the married couple that runs NCTG grew up on a tea farm) 

A: When he was in China, he was raised by his grandparents and parents on a tea farm. After his grandparents immigrated to the United States, they no longer own the tea farm. After he moved here since 1996, we were lost and we didn't know what to do. When I was still in China, he asked me “what should we do when we move to the United States?” He proposed the idea of opening an antique furniture store, but it ended up being a tea shop.

Q: Where do you get your tea from?

A: We get our tea from China. We go over there to sample every tea before we buy it. Our tea comes from Fhuc Gin (Spelled incorrectly, but correct pronunciation). Our own family farm sells Puer Tea.

Q: What is it like owning a tea store? Best Part? Hard Part?

A: It’s very relaxing. It’s my dream to own a tea store.

Q: What is it like growing up on a tea farm? 

A: We worked very hard and it was strenuous. At dawn the farmers pick tea, then later in the afternoon they process the tea. It was extremely sunny, which made it harder on us. We worked nearly 16 hours a day. In addition, there were many tea farms in our area, so there was competition to see which tea farm made the best tea. The transition from China to United States was a very big change for me, and we still have to work hard here to keep the store running. It is very hard to keep this business running. In the beginning (when the store first opened), people didn’t want to try tea, but over the years people began to learn more about tea and they developed an interest for Chinese tea because of its health benefits. In the beginning, we invited people into our store for tea tasting, before they bought any tea. There are many people who dislike tea because they get a bad impression from tea in Chinese restaurants, but we told them to pick the tea leaves they like from our shelves, and we made tea for them.

Q: What’s your favorite thing about selling tea? What is tea to you? What does it symbolize? Do you view it as a product you sell?

A: Our tea is all natural and there’s no additional flavoring. That’s a hard question. Tea is like art and it is a significant part of Chinese culture. You have to present each customer with a variety of tea, so they can discover their favorite kind of tea. You have to teach them how to steep tea.We sell tea because we want our customers to find their preference of tea, then they’ll be healthy and happy. It is not that simple of a business. We don’t just import things and export things like a commercial business. We don’t treat tea as a way to make quick cash. We’re teaching people how to relax. In reality, we’re still learning ourselves. Selling tea is enough to feed us and get by. Although we don’t make that much money, we don’t have to depend on government support. We both like this job, so we’re both content. We’re not the type of people who are trying to become rich, we just want a merry family.

Additional:

There are many people who sell tea that attracts the masses, but we sell tea that makes people healthy. There are many American tea stores that sell tea with many different flavors, such as fruit flavor. In addition, we don’t sell other countries’ tea because we don’t know about them, not because they have bad tea. We only sell tea we are knowledgeable about. 

End.

  One of the reasons New Century Tea Gallery is great is because you can purchase anything from a basic black tea to drink every morning to an award winning puer. There are two shops, both in the ID, one managed by the wife and one by the husband. The pictures above show the main store, run by the wife. You can see the variety of teas they have just in those photos, and those photos don't even encompass their entire collection. I've purchased a black tea, a lavender tea, and a pu-er from NCTG... the prices were very reasonable and the teas all taste great! The main reason I support NCTG , however, is the sincerity the owners show in trying to distribute high quality tea, and the enjoyment they find in doing so. I encourage anyone with some free time or a thirst for some tea to make a trip to the ID and stop by one of the stores. Smaller, local shops like these always have interesting things to see inside and interesting stories behind them. So if you're planning going to Teavana, you now have an (much better) alternative! 

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The importance of green tea. Drink Up!

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Jasmine Pearls

Tea Review: Jasmine Pearls

Type: Floral-scented green tea

Traditional Origin: Fujian (Also Hunan and Jiangsu, notably)

Harvest Season: First flush early spring; jasmine flowers mid-July

Recommended Infusion Method: Gaiwan brewer to bring out subtle floral notes

Purchased From: New Century Tea Gallery, in Seattle Washington (note: jasmine pearls are very common, and quality imports can be found with many common tea merchants, even grocery stores)

Reviewed by Skye

If you aren't familiar much with tea, you are still probably familiar with Jasmine Pearls. This commonly-known green tea is light and sweet, with strong floral notes that grow especially strong on the palate after the tea is swallowed. For those of you who don't like the vegetal, grassy taste that often accompanies green tea, you may find yourself loving this variety because it is so soft and sweet. (My younger brother insists he hates green tea, but loves jasmine pearls.)

Unlike most wulongs or regular green teas, Jasmine pearls are delicately rolled into neat balls (hence the pearl name). The tea leaves are picked young, in their first or second flush harvest in early spring, and are then stored until jasmine flowers are in season, which is typically mid-summer.  The jasmine flowers are picked during the day since they open at night, and are then layered or mixed with the tea leaves and stored to let the leaves soak up the scent of the opening flowers. Depending on the grade of the pearls, this process may be repeated multiple times.

This tea is an excellent entertaining tea, because it is universally appealing and gentle,  and it can be re-steeped multiple times. (I suggest using a gaiwan or a small ceramic pot which has only been used to steep jasmine pearls. 3-4 steeps is the recommended maximum, because the floral taste is weakened after that.) It's also a great palate cleanser after a meal or more intense teas, and it pairs very well with fruit.

Get some flower power in your life and try this delicate, poetic tea!

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Enjoying some warming Puer after a long meal!

-Miles

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Tea Review: High-Mountain Monkey-Pick Oolong (Know sometimes as Tie Guan Yin, Tie Kuan Yin, and Tikuanyin) Type: High-Mountain Oolong (or Wuolong) Tea Traditional Origin: Fujian Province, China Harvest Season: Late April to early May Recommended infusion method: A zhong, gaiwan, or small teapot Purchased from: New Century Tea Gallery in Seattle, Wa

Review by Miles

This is where reviewing tea becomes tricky. This particular oolong I have today is known not only by many names, but can tasty vastly different from other oolongs of the same name and region. Tie Guan Yin, also known as "Iron Goddess of Mercy", is a general name for a greener oolong produced mainly in the Fujian Province of China. The story behind the name is a classic in tea lore, but I will reserve that tale for another day! Today, I have another piece of tea mythology to discuss. Tie Guan Yin is also known as Monkey-Pick or Monkey-Picked Oolong. Again, this name is general so don't expect all monkey-picks or guan-yins to taste the same, they wont. They may even taste like completely different teas all together. This is because many different regions produce oolong under the same name. While the basic processing is the same, the tea can be vastly different in taste and appearance. I own another monkey pick which is more fermented than the type I am reviewing today and if you compared the two anonymously, they would taste very different! 

The story of monkey-picked oolong goes something like this: Many centuries ago, a Buddhist monk was picking tea when his pet monkey started to pick along side him. He was intrigued by the monkey's behavior, so he took the monkey-picked leaves and turned them into tea. To the monk's surprise, the tea turned out to be uniquely rich in flavor. He was so impressed, he persuaded the monkey to go up into the mountains and pick tea from him. There, high in the mountains of the Fujian province, Monkey-Pick oolong was born. While the tea I had the pleasure of drinking today was most definitely not picked by monkeys, it is rumored that there is still a small village in China which actually trains its monkeys to pick tea. If I ever go to China, that is the first place I am going. 

It is unfortunate that this tea is labeled so generally because the Monkey-Pick I am reviewing today is probably the best Monkey-Pick I've ever had the pleasure of drinking. I went to a smaller tea shop in the International District looking for some conversation and perhaps some cheap oolong to purchase. When I showed interest in trying a high-mountain oolong (more vegetal and less oxidized), the owner pulled out the last bag of a rare Monkey-Pick he was saving behind the counter. He steeped some for me and after the first sip, I knew there was no way I was leaving without at least a few ounces of that fantastic drink. Fortunately for me, that was the last amount he had! While I ended up paying a little bit more for the tea than I had planned, it was completely worth it. The taste is of  hyacinth, clover, and fresh greens. It is warming, beautifully rounded, and fantastically complex. Each sip reveals more subtle flavors: hints of zuchini and artichoke, a touch of vanilla, and just the slightest note of smoke and honey. If I said that Dong Ding oolong was my favorite, I may stand corrected. I have actually found myself craving the taste of this tea throughout the day. A definite favorite!

If you are considering trying a greener, high-mountain oolong, I highly suggest a monkey-pick. While the variety may be very different than the tea I had this morning, it will no doubt take your taste buds on a unique experience. Green oolongs for the win!

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Tea Review: Karigane (Gyokuro Kukicha) Type: Green Tea Traditional Origin: Japan Harvest Season: May Recommended infusion method: A medium-sized teapot

Review by Miles

I am excited to review this tea today because, while I'd love to invest more into Japanese greens, I simply have not found the time nor resources to do so. I can blame this on the lack of Japanese tea stores where I live. We have a plethora of excellent Chinese tea vendors, some stores that incorporate tea from all over the world, even a few that specialize in Taiwanese Oolongs, but none that specialize in Japanese green tea (that I am currently aware of). While I could always buy online or simply purchase some traditional Japanese greens from one of the variety shops, I'd prefer to go somewhere which has a specialty. Lucky for me, the Seattle Tea Festival came around, along with a multitude of Japanese-specific vendors. I'd even go far enough to say that the majority of the vendors were selling Japanese tea. I wasn't ready to splurge and buy some quality Gyokuro, so the Karigane seemed like an excellent choice. 

This particular Karigane is a tea infused from the stems and stalks of the camellia sinensis plants used to make Gyokuro, the "pearl of dew and prestigious" tea. Kukicha, or "stem tea", often varies in grade depending on the plants it came from. Kukicha can be made from the simplest sencha or in my fortunate case, from the precious Gyokuro farms. Gyokuro is the most highly-prized Japanese tea and when it is ground up into powder, it is known as Matcha. I was lucky enough to find a delicious tasting Gyokuro stem-tea (Karigane) so I could at least pretend I was enjoying the finer. Don't be turned off Kukicha simply because it uses the stems, this tea is wonderful in its own way!

The initial aroma is of butter and fruit, with a pleasant bouquet complete with some hints of nori seaweed and just a slight touch of corn. There is a feeling of fruitiness mixed with the gentle vegetal taste, a smooth mix of zuchini green and delicate seafood. An overall very subtle and gentle green. Because this tea is made with the stems as opposed to the leaves, it lacks the caffeine found in other teas, giving it a more gentle feel. I would highly recommend this tea to anyone seeking the pleasures and richness of a Japanese green without the expense or stimulating feel.

Also, if anyone knows of a good place to purchase or taste Japanese tea in the Seattle area, please let me know! Thank you all for reading!

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Tea Review: Honey Orchid Oolong (Mi Lan Xiang or Honey Oolong) Type: Phoenix Oolong (wulong) Traditional Origin: Guangdong Province, China Harvest Season: Late April to early May, September to October Purchased from Star Tea Shop in Seattle, WA

Review by Miles

Phoenix oolongs are actually considered a sub-category of oolong (wuolong) tea. Mi Lan Xiang, the tea I am reviewing today, is documented in the Cha Jing, a classic book on tea written originally in 780. In this tea-growing region, the leaves are collected from ancient tea trees, some of which are around 800 years old! These ancient trees are left to grow without pruning, even if some are grown in plantation groves. The highest quality phoenix oolong and pu ers are collected from wild growing trees. The term for this unique leaf-sourcing is dan cong or "unique tea tree". I doubt the Honey Oolong I drank today was picked from a dan cong, but it must be said that phoenix oolongs are grown and proccessed in such a unique way, it would be impossible to attain the complex flavor without a standard growing method. This almost definitely means that the tea came from older trees.

Describing this taste will be difficult because of its complexity. The name gives away the most obvious characteristic: honey. The aroma as well as the taste really do taste like honey. The orchid comes in as a sweet note as the tea sits in the mouth. The double roasting gives it a brown sugar taste with woody notes. It is strong and full bodied but carries both the feeling of exotic fruit as well as a more astringent, toasted aftertaste. There are ending notes of mint and a subtle lingering of candied melon. 

I recommend this wulong because it demonstrates the immense complexity of wulong tea. Phoenix wulongs deserve a sub-category for a reason! They are distinct in flavor and aroma. Most people can place oolongs into either greener or blacker tasting cups; this tea falls directly in-between. You may never look at oolongs the same again!

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Tea: Special Grade Green Tea

Type: Green

Origin: Made by the owners of New Century Tea Gallery!

Price: $10/ounce

Review by: Owen

I've never considered myself the biggest fan of green tea. Oolong, black, herbal, and pu er, I've tried and I like, but green tea was always so... bitter and overpowering, it wasn't quite what I was looking for in my tea. But today, I had the pleasure of visiting New Century Tea Gallery with Kevin and miles, and while we tried a variety of teas, this one stood out to me enough for me to buy some before I left. For someone who is new to green tea, like me, but likes the taste, this tea is perfect. I found it to be mild, but to still retain the pure taste of green tea- just without the extreme nigami, the bitterness that is characteristic of the Japanese green teas that I'm used to. This tea's taste is hard to describe, but is definitely pleasant, with a an initial planty sort of taste and a slight bitter tang that fades. If steeped for a longer time (I learned today that forty seconds is the usual amount of time for green tea), the tea still won't get too bitter. The only thing I didn't like about this tea is that it makes your throat feel kind of dry... but for the taste, it's worth it!

A brief history: Green tea was discovered around 5000 years ago. The story goes that the Chinese Emperor Shen Nong was boiling water to drink when the leaves of a tea plant fell into his pot. He drank it, was amazed, and green tea became a thing. It was largely used as a medicinal drink until the Tang Dynasty, when it became popular throughout China. Around the same time, it started to spread to Japan and other countries, become hugely popular in Japan around 800 AD. Green tea is only slightly oxidized, as opposed to the mildly oxidized oolong, and even more oxidized black and white teas. 

So for anyone who hasn't tried green tea, this one is a good one to start with. If you think it's too mild, definitely go out and find some sencha or other more bitter green tea that suits your tastes a bit more. Happy tea-tasting!

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Tea Review: Lychee Black Tea (Lychee Red) Type: Black (or red) Traditional Origin: Tea from China Harvest Season: Spring-Fall Purchased from New Century Tea Co. in Seattle, WA

Review by Miles

Here is a quick review for an awesome tea. Black tea is great to begin with. It is fully oxidized, loaded with caffeine, and can be as simple or complex as you make it. Drink some "sweet tea" (black tea and sugar chilled) on a hot day, have a cup of English-style black with milk and sugar for afternoon teatime, or go fancy with some exotic black's from the East. It is hard to go wrong with black tea; it is the most widely consumed form of camelia sinensis.

Today, I'm reviewing a black tea that has been infused with lychee berries. Lychee is a sweet tropical fruit from Asia that is widely popular in flavoring or just plain. The leaves of this black were steamed in a room with sliced lychee fruit to slowly infuse the flavor. It isn't hard to describe this tea: sweet fruity aroma with a sweet fruity taste (plus some notes of the actual black tea...funny enough). It is an ideal desert tea if there is such a thing. Great any time of the day (except before bed).

I highly suggest this red (black) tea from China. While it isn't blended with fruit, it sure tastes like it is. While it may be too sweet for some, it is hard to pass on the delicious taste of lychee. Good thing this tea is popular and can be found in most Chinese tea stores (it's inexpensive too!).

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Pu er: The wine of tea

-Miles

I am always surprised when I discover that fellow tea lovers don't know what Pu er is. Pu er is, in its simplest form, tea that is aged in a post-oxidization process. That seems simple enough but believe me, it gets more complicated. Pu er is known by many names: "aged-tea", "post-oxidized tea", "black tea" (by the Chinese), "ancient leaf tea", and even "dark tea" by some. It originated in the town of Pu er (Yunnan province) during the Tang dynasty of China (618-907). Pu er was created when locals invented ways to store the tea in compressed cakes so as to maximize trade efficiency on horseback. High-quality pu er is first gathered from ancient tea trees, some of which are hundreds of years old. There are two main types of Pu er tea:

Sheng: or "raw" Pu er, is renowned for its rich and sophisticated taste. It is processed traditionally, where the leaves are usually packed into cakes to slow the oxidization process. The cakes are then fermented for a very long time, some 30 to 50 years (although many Sheng Pu er's are only fermented for 10 to 15 years). This tea is quite similar to wine in that it ripens with age and becomes much more valuable the older it gets.

Shou: or "cooked" pu er is processed identically to sheng but undergoes a rapid fermentation process for only about 45 to 60 days. These teas improve only slightly with age and are often made with lesser-quality tea leaves, thus giving them the reputation among tea enthusiasts as a "industrial product". They still are valued for they're distinctive qualities. 

So there is a literal reason why this tea is called "the wine tea", it parallels wine in processing, rarity, and price. The best pu er tea, just like the best wines, are aged for many years before they are mature.

If you've never tried pu er and are just reading this, it probably sounds like the best tasting tea you'll ever try! How could any tea compare to one which has been aged for 40 years and costs hundreds of dollars? Be warned however, this is not like other teas. My initial reaction to tasting pu er was quite a surprise, I thought it tasted like dirt. In many ways it still tastes like dirt to me, except now it is dirt that tastes awesome! Pu er is a tea that requires time to appreciate, just like wine does. Only after many years of tasting does one begin to appreciate the fine notes and powerful astringency. I in no way claim to be one of these people. I can say that, however unique and different pu er tastes, it can easily become your new tea obsession. 

I believe pu er reflects Chinese culture more than any other tea. It is is old, sophisticated, and rich in history. The way it is grown and processed reflect tradition and dedication passed down through the centuries. Pu er is valued for its astringency, a flavor not commonly appreciated in the west. Pu er is produced almost, if not entirely in China, its place of origin. It is an image of Chinese legacy and passion. 

I had the fortunate opportunity to taste both a Sheng and a Shou pu er side by side. The first was a sheng or "raw" pu er for which I have no name (I am currently unable to read Chinese). It came in a small cake (first picture) which was difficult to break apart but melted away once in water. The taste was rich and nutty, with notes of beats, caramel, and turnip. It had an almost woody feel to it with a nice honey-colored cup. The shou (see pictures four and five) was an entirely different experience. It was more rounded: tasting like a soft combination of peat, roots, and sweet potato (with a slight smell of wet wool). I could taste earth and a slight tough of cacao in the ending notes. The two teas were very different in taste as well as feel!

Pu er cakes (see bottom) can be quite an investment (costing hundreds of dollars). If given a good storage space, they will continue to mature over the years. An inexpensive pu er can become highly valuable in ten to twenty years. The cakes make a wonderful gift to any tea connoisseur; they can only get better with age! If you're not ready to invest in expensive pu er, try some of the less-expensive loose-leaf they have in many tea shops. If you haven't tried pu er, I highly suggest taking a trip down to the International District to go tea-tasting. If you need suggestions of where to go, message me! On top of being a unique taste experience, pu er a plethora of medicinal properties! It aids in digestion and is an excellent upset-stomach soother.

I wish you luck with your tea adventures. Hopefully we will have a guest reviewer come in soon to review some pu er (with an actual background in drinking it). Thank you for reading!

If you have any questions or comments, please send them to us on our Ask page. Thanks!

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Tea Review: Genmaicha Chai (Roasted Rice Tea {with Chai}) Type: Green Traditional Origin: Tea from Japan, Chai from India Harvest Season: Spring-Fall Purchased from Star Tea Shop in Seattle, WA

Review by Miles

Don't be fooled by this (seemingly) bizarre combination of flavors. Genmaicha tea is a Japanese classic. It combines the rich, vegetal flavor of Japanese green tea, usually sencha, with the soothing aroma of roasted rice. It sounds like an awkward combination of entree side-options, but there is a reason this tea is so popular! My sister decided in the spur of the moment to buy me a few ounces of this tea. I am glad she did because typically I'm not a fan of mixing flavors from different tea traditions. Chai is a general term for a combination of spices that originated in India. Traditionally, Chai tea is drunk with milk. Now, after being exposed to the global tea industry, Chai flavor has found its way to every corner of the earth, whether it is in latte's or green tea!

The tea I am reviewing today has three almost distinct phases. The aroma smells like roasted rice with a hint of corn. The initial taste is that like any genmaicha: a mild vegetal body with the crisp gentle flavor of roasted rice. As the tea sits in the mouth, the second stage emerges with a major emphasis on the rice. Its as if the flavor of the rice is enhanced by the oncoming spice of the chai. The rice becomes bold and well-rounded with just a subtle kick of spice. The ending notes are of the chai alone. The warming and powerful kick of cardamon leaves the taste lingering with character. The tea remains calming and gentle, even with the spicy addition! Never again with a doubt a new flavor concoction!

The tea remains quite affordable but is less commonly found. You can always add some chai spices to a genmaicha mix, just be careful you don't add too much; you don't want to ruin the gentle flavor! The only I know of that offers this tea is the Star Tea Shop in the International District on Jackson. Apparently it was so popular that a women came in and bought the entire case of it! I would highly suggest this tea, especially for those who are skeptics. It is an ideal tea for long afternoons spent in conversation or doing mindless desk work.

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Tea Review: Dong Ding (Frozen Peaks or Tung Ting) Type: Oolong (or wulong) Traditional Origin: Nantou, Taiwan Harvest Season: April, June, September, and November Purchased from Vital Leaf Tea Co. in Seattle, WA

Review by Miles

In my experience, there is no place on earth that does Oolongs better than Taiwan. Their high-mountain, green (less oxidized) oolongs are unmatched in taste complexity. This may be because Taiwan specializes in oolongs (also called wulongs) and specifically high-mountain oolongs which are almost always less-oxidized and are closer to green tea.

Dong Ding wulong is my probably my favorite high-mountain oolong for many reasons. It has notes of both green and black tea, an almost "floral bouquet" of scents, and a slight vegetal finish which doesn't overpower any of the other flavors.There are hints of butter within the first steeps that give way to a slightly more astringent feel. It can be re-steeped many times, each steep revealing new subtle flavors. Altogether this wuolong is perfectly rounded! An excellent example of a quality high-mountain oolong.

If you want to try some of the best Dong Ding available in Seattle, the Dong Ding from Floating Leaves Tea in Ballard is unmatched in freshness and quality. It costs around $11 an ounce which may feel more on the pricey side but the tea is worth it. You can get around 8 or 9 steeps out of a small portion.

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Tea Review: Dragon Well (Long Jing Shi Feng) Type: Green Traditional Origin: Zhejiang Province, China  Harvest season: Late March to early April Purchased from Star Tea Shop located in Seattle, WA

Review by Miles

I won't lie, I prefer Japanese green tea to Chinese green tea most of the time. This is of course complete preference. I appreciated the diversity of Chinese greens but am drawn to the simplicity of Japanese tea. Japan produces only green tea, most of which is very vegetal in nature. Chinese greens, in my experience, are often more rough and slightly astringent. Besides jasmine pearls and the tea I am reviewing today, I am typically more drawn to Japan when I'm craving a nice green tea.

Dragon Well is "the most prestigious tea in China", according to my favorite Chinese tea vendor. Since it is so widely known and because of its popularity, the tea is often produced outside of its region of origin and these imitations are often poor when compared to the high-grade stuff. To get high quality dragon well, you need a direct purchase from a vendor in Zhejiang and quite a bit of pocket money. Don't be worried however! Delicious dragon well can still be found. Even the imitations are often excellent in there own way.

In the first picture above, you can see the tea before steeping. Every leaf of Dragon's Well is hand-picked, making it a more expensive tea. The leaves are cooked in a pan during processing which leads to the flattened shape. The aroma after the first steep is vegetal with lots of seafood! It sounds gross to associate seafood with tea but (strangely enough) it makes for an awesome combination of flavors! The tea itself is a delightful balance of sweet and a touch of salt with a fresh "herbaceous" feel. Some tea-tasters who can describe it better than myself said it had "notes of green bean, cooked fennel, and arugula in a gently unctuous stream". It ends with a slight astringency and a simmering strong finish of seaweed of sweetness. Be prepared to fall in love with this tea! It is so well rounded between its strength and its sweetness, you'll wish you had discovered it sooner! 

If you had a different experience with dragon well, please let me know! I understand how different tea can be when purchased from different vendors or steeped in a pot instead of a gaiwan. 

[sunshinedazeddream]

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Screw gender roles! Cute mugs though

[a-mind-like-stardust]

[olddcassettes]

Enjoyed Moroccan Mint tea today. Also silk tea bags are my new obsession, considering I drink tea every day.