Hello Tea Friends!
I’m guilty of sometimes picking a tea for it’s name and that pretty much describes why I’ve gone for this blend. In the 90’s I was a huge X Files fan and I would faithfully watch every episode when it aired. It was one of the only tv shows that me and my mother both liked so we would spend the time together watching it and I have some wonderful memories. Not to mention some of the gripping, jaw dropping story lines in the show that left me awe inspired. When you’re young the likes of camouflage monsters and brain eating aliens are enough to cause playground chatter. If you’re not an X Files fan or have no idea what this tea has to do with it then let me clarify – The Truth Is Out There was a common slogan used on the show. That same slogan has since been featured on UFO posters and various other merchandise.
This tea is a blend of Green tea with vanilla, orange peel, natural lemon and orange flavour and sunflower petals. At least that is what the website says. So as I open my sample and give it a sniff I can smell an uplifting lemongrass, citrus scent with a creamy vanilla undertone. Looking at the blend it’s loosely chopped with some fine pieces of green tea and notable sunflower petals. In my sample I cannot find any orange pieces that are shown in the picture on the website but I must stress this is a small sample so that’s probably why.
Steeping Parameters: 4g loose leaf, 600ml teapot, 80C water temperature for 2 minutes. Ps. Also using my Ghostbusters mug.
Once steeped the resulting tea liquid is honey in colour and bares a sweet and creamy citrus scent.
The first few sips reveal a toasted grass base with a wave of creamy vanilla and a burst of fragrant lemongrass and citrus. It’s like a fire, once lit it burns brightly and gets more intense until it finally dies out. That is pretty much the strength and character of this blend at first. The tea plants the green tea base before becoming creamy and stronger which leads to a refreshing citrus before it all dies down into a distant memory. I like the combination of citrus and vanilla, it sounds rather odd but it does go very well together. Instead of the citrus being too sharp or sour the vanilla softens and sweetens it, to create a very relaxing blend. I also like that the green tea (which I believe to be Chinese Sencha from it’s appearance) comes through in the blend so that the flavours don’t dominate it completely. It’s also not too strong considering the small, broken down leaf pieces from the green tea (which is why I gave it a 2 minute steep ie smaller leaves usually means shorter steep).
Half way down the mug (with memories of Mulder *swoon* and the X Files theme tune in my head) the citrus has become a little stronger, which could be because it’s also cooled slightly; to a more waxy taste. Also the vanilla has become more neutral whilst the green tea leaves a slight dryness on the tongue with each additional sip. But my mouth is perfumed with the melody of citrus.
I enjoyed this blend. The mix of citrus and vanilla actually match Mulder and Scully in the show. Mulder is vanilla with his sweet yet smooth charm and Scully is citrus with it’s powerful, refreshing and clear essence. The two work well together and each balance the other, citrus stops vanilla from being too sweet and vanilla stops citrus from being too sour. The green tea adds depth and the overall blend leaves a wonderful, perfumed, I said it was perfumed which is because of the dryness and it’s overall strength, but in reality it tasted natural rather than synthetic. I also want to add that this has given me a little energy boost as well.
It’s inspired me to have a re-watch after all of these years, I will have to break out the X Files box sets. For now at least I can have faith, for The Brew Is Out There!
Until next time, Happy Steeping!
Here’s the scoop!
Leaf Type: Green Tea Blend
Where to Buy: Geeky Teas
Description:
Green tea with vanilla, orange peels, natural lemon and orange flavor and sunflower petals, goes great with honey from hybridized bees. Brews up a lovely green color.
I want to believe!
Learn even more about this tea and tea company here!
NaturaliTea #01: Hatsutsumi Handpicked Midori Shincha First Flush from Yunomi
Konnichi wa ocha no yūjin!
Or if that made no sense:
Hello tea friends!
Japan is a country that inspires me to the point of being in awe. The culture, the technology, the religions, their traditions, and especially their tea. I thought I had experienced everything a few years ago that had to do with tea, until I went into the world of Japanese tea. There is nothing like it! If you have never tried Japanese tea for yourself then I highly recommend trying it. Part of this reason is because Japanese tea contains umami which is the fifth taste which translates to ‘pleasant savoury taste’. It may sound strange for a tea to taste savoury but I tend to liken it to a soup broth, completely unique and bursting with flavours. This is why I am so taken with Japanese tea in general.
I am happy and excited to be drinking some First Flush Midori Shincha by NaturaliTea as sold by Yunomi. No idea what Midori or Shincha is? Let me break it down: Midori means green and Shincha translates to ‘new tea’ which refers to when it was picked. Basically a Shincha is the first harvest of Sencha leaves which is also known as Ichibancha ‘ the first picked tea’. Besides the fresh aroma of the young leaves, Shincha is characterised by its relatively low content of bitter catechin and caffeine, and relatively high content of amino acid. This makes the Shincha harvested limited in size of the batch and also the time it is picked. And to finish off for Japanese tea newbies Sencha is a ryokucha or green tea cultivar that is indigenous to Japan, so much so that Sencha is Japans most commonly consumed tea with Sencha production being 80% of all tea produced in Japan.
Now it’s time for the tea itself. Opening the sample pack reveals bright, glossy green leaf shards that are loosely broken. They bare a gorgeous sweet grass and mineral scent.
Steeping a Japanese tea is rather different than steeping a general green tea, the water temperature and steeping length can either enhance the umami or bypass it. A lot of it comes down to experimentation and preference; I like a nice umami which often comes through in low temperature water and short steeps. So I will be trying to find the umami goodness. Another thing you often find is the change of temperature, an example being the first steep at 80C, the second at 40 C and third at 70C. Again that would be because it enhances the umami quality.
My Steeping Parameters: 200ml Yunomi (Japanese cup), 360ml Futanashi Tokoname (lidless teapot used to enhance freshness and scent), 10g loose leaf.
I want another note: my teapot is larger than my yunomi but I will only be using my teapot to 200ml. Also this is a sizeable yunomi that needed to be adjusted for. Otherwise I would recommend 3g of leaf to 60ml water.
Also, Yunomi bared this note: Our recommend steeping method is to use water cooled to about 40˚C/105˚F steeped for 2-3 minutes for the best balance between sweetness and umami (savory) flavors.
For that reason my first steep will be 2 minutes at 40C. (Room temperature is usually around 20C).
Once steeped the resulting tea liquid is cloudy, golden yellow colour that bares a vegetable (broccoli) and sweet grass scent. Not dissimilar to it’s raw state.
The first sips reveals a strong, broth like flavour packed with sweet grass, spinach, kale and mixed flowers with a pleasant, bitter aftertaste that lightens and becomes sweeter. That was the first sip, as you can see it packs a lot of different flavours and information in it. The after taste is lingering for very long in my mouth. I say broth because it reminds me of a strong, hearty, soup broth full of green vegetables.
The umami is very strong, so much so that I feel like I’ve jumped into an ice cold bath with every punching sip I take. But I can’t stop myself from sipping. The umami washes over me with warmth and wide eyed energy. A few sips more lighten the tea while my tongue adjusts to this unique flavour. It detects sweet honey and salty seaweed notes among the ever growing broth blend.
Second Steep – 80C for 45 seconds (see the jump in temperature?)
So the shorter steep at hotter temperature is mostly because I want to test the body of the green tea. Umami comes out in the first steep but it gets weaker over time, that is why I Umami the first steep and green tea the rest of it.
Yes, the umami is less than half of what it was. The punch that it packed is now a shadow of it’s former self; that being said it’s still a strong steep. It still has strong sweet grass and vegetal tones, and it’s also a little bitter; but it is lacking as much depth and oomph as the first steep. This is a good example of how much water temperature and steeping time can change a Japanese tea.
The sweetness is less so it’s not honeyed in this steep but it is hay like and grassy. In terms of broth this is mid level, like the vegetables are in a pan with water and steeping for a while, enough to have flavoured the water, but there is still more flavour left to go.
Third Steep – 60C for 30 seconds (another temperature change)
Why the change? I want a lower temperature to increase any remaining umami that is left, whilst lessening the steeping time a little to try and reduce the bitterness. This is another example of why I said it’s best to experiment with Japanese teas, it’s all down to personal preference. Some people will read this and think I had it too strong or perhaps don’t agree with my parameters at all. I didn’t plan on the times for my second or third steep but I read what I wanted from the tea and it’s potential.
Was it a good decision to change? Yes. This steep is very light in taste but some umami can be found admidst the sweet, bitterness. This cup is more raw cabbage like than broccoli. It bares the same mineral, green sort of taste. While it’s immensely weaker in strength I feel if it was warmer it would have been too bitter to appreciate the remaining umami. As such just before the bitterness kicks in and the powerful sweetness I can taste the broth.
Final Thoughts
This was a nice Shincha that packed an incredible umami punch. Sweet yet savoury, vegetal yet bitter, it was a delicious combination in one tea. I would recommend it to umami lovers or those looking to experience it for the first time. If you are then stick with short steeps and 70-80C temp until you find it at your desired level. Don’t be put off if you dislike it the first time around, it may take time to get it to your personal taste. And once you do it will grow on you! Plus not forgetting that this is Organic I can tell the clarity of the flavours once prepared. There is nothing in this tea that tastes chemical or unnatural.
If you haven’t experienced many Japanese teas before then I hope I have given you insight.
Until next time, Happy Steeping!
Here’s the scoop!
Leaf Type: Green
Where to Buy: Yunomi
Description:
- Name: Handpicked Midori First Flush
- Ingredients: 100% Shizuoka-grown green tea leaves
- Harvest: Late April harvest
- Cultivation Notes: Grown pesticide free. Fertilized with organic compost. Machine cut trim of the youngest, topmost leaves, and handpicked leaves.
- Region: Fujieda, Shizuoka
- Vendor type: Family-operated farm cooperative.
- Established: 1976
- Producer: Toshiaki Kinezuka, President, Hito to No, Shizen wo Tsunagu Kai (NaturaliTea)
Learn even more about this tea and tea company here!
Dian Hong Black Tea from Teabook
Hello Tea Friends!
Today I will be reviewing some Dian Hong Cha from Teabook. If you are new to tea then here is some translating: Dian – Shorter version of Yunnan, a province in China known for tea growing. Hong means red which refers to it’s colour, in China it’s known as red tea but in Western countries it’s a black tea. Cha literally means tea. So it’s Yunnan Red Tea. This tea is also known as Yunnan Black or Yunnan Red but as there are many different types of black/red teas produced in Yunnan it can be a little confusing using the generic naming. This is why Dian Hong is most commonly used for differentiation.
Personally I do love a nice Dian Hong, they tend to have more tippy golden buds in general, assuming it’s of a nice quality. For this I have no idea until I open it, so let’s get to it. Actually first before I rip the top off the sachet like a monkey peeling a banana let me mention the sachet itself, Teabook sell these sachets in pre weighed bags to make it easier for drinking and transportation. Each sachet is 3g.
Opening the packet I can see some thin, dark leaves with a couple of golden tips. Altogether 3g is around 10 pieces of loosely broken leaves. They bare a dry, wooden scent with some sweetness. I say 3g but the sachet weight is included in that too.
Steeping this Western style: 2-3g into a 320ml glass cup with infuser for 3 minutes boiling water. Usually I do three steeps with Dian Hong in a teapot but 3g is not enough for me to do that to my desired strength.
Once steeped the tea is golden red in colour and bares a very mild malt and wood scent.
Flavour is very mild at first, further sips reveal a hint of sweet malt. There is some drying in the after taste that coats my tongue somewhat. The strength does not increase but the sweet, honeyed malt remains. It’s only noticeable really toward the after taste.
I am torn at this point. I do not want to write a negative review but I do need to be honest. While there was nothing wrong with the tea I personally (and I stress personally) believe that 2g loose leaf tea is not enough for a cup. If I had some Dian Hong whilst relaxing at home I would use 4-5g for a Western brew and 6-7 for a gaiwan. Both would be suitable for multiple steeps at that level of strength.
So the sachet idea is good but it should be at least 5g of tea in my honest opinion. That way it could be Western steeped or used in Gaiwan/Gong Fu Teapot and would be happy in both instances. Perhaps 2g is good for new tea drinkers adjusting to the taste of loose leaf, though even then I would recommend a higher dose.
Apologies to Teabook but that is my brutally honest opinion.
Until next time,
Happy Steeping!
Here’s the scoop!
Leaf Type: Black/Red
Where to Buy: Teabook
Description:
Dian Hong Red (Black) Tea from Lincang, Yunnan. This Dian Hong tea is misty gold liquor has a lovely sweet aroma that resemble milk chocolate. The Dian Hong enters the palate full and brings soft flavors of cherry and red grapes and leaves a slight mouthwater with a slight dry patch in the center of the mouth making you thirsty for the next warm soft sip.
Learn even more about this tea and tea company here!
MatchaStick by Magus Brands
Hello Tea Friends,
I adore Matcha and was giddy to be sent this sample to try; I was even giddier to learn that this Matcha stick’s contents are organic. I haven’t tried anything from Magus Brands and I always enjoy drinking from a vendor that is new to me.
The MatchaStick is a handy pocked/bag size that contains “2g of matcha, which contains 70mg of caffeine (equal to a cup of light roast coffee) and 137 times the antioxidants of a cup of green tea.” They have a lovely guide for brewing on their home page for those that are new to Matcha. With two method examples given (Usucha and Koicha) I will be using the traditional Usucha method as I like my Matcha frothy and bubbly.
Opening the stick the Matcha appears a vivid green colour that bares a grassy, sweet pea scent.
Once prepared the Matcha has created a lot of lovely foam (with very little effort on my part) and is a bit lighter than the natural raw state.
Flavour wise the first few sips reveal sweet grass, seaweed and thick umami notes among the light and frothy foam. Slightly bitter but in a pleasant way. The after taste is clean and light which sweetens the grass and umami even further. Half way through the bowl/chawan the flavour remains consistent, also the foam still remains thick.
Overall: This Matcha was a handy packet size and was easy to prepare. It claimed to be of ceremonial grade and organic which from the foam proportion and colour I am inclined to agree with. You could certainly taste the quality and it made for a very nice Chawan of Matcha. The umami in this was strong and I savoured every sip with a smile. For new Matcha drinkers or seasoned fans that like to travel I recommend you consider these fantastic MatchaSticks, they are Matcha-tastic!
Here’s the scoop!
Leaf Type: Matcha Green Tea
Where to Buy: Magus Brands
Description: Our MatchaSticks™ are made from the highest-grade, premium organic matcha. We’ve partnered with a network of centuries-old, small family-owned farms who cultivate the tea by hand on the island town of Kagoshima. The island soil creates a vibrant, refreshing strain of tencha, a shade-grown tea that is transformed into matcha.
Learn even more about this tea and tea company here!
December Chai By Tea Of Fortunata (Etsy Shop)
Hello Tea Friends!
It is with thanks to CuppaGeek that I am able to try this tea. An exciting winter Chai blend all the way from Canada. Living in Leicester, United Kingdom I do consider myself somewhat of a Chai expert. We boast a large multi-cultural society here and we have the largest Diwali celebrations outside of India. As such with a large Asian community you can find unique family recipe Chai in many restaurants and shops. Since I was young Masala Chai has been a favourite of mine and I have tried hundreds of blends over the years. It is with happiness and joy that I get to try another Chai blend.
This particular Chai blend called December Chai aims to “bring warmth to the tea drinker, no matter what time of year it happens to be” and that is a very sweet sentiment which makes me even happier to drink it.
Opening the sealed sample packet my nose positively tingles at the spiciness. A strong concoction of: clove, cinnamon and licorice with a peppery finish strike the nostrils with their presence. I have no idea of what spices are present though I can definitely see pieces of cinnamon bark in the blend. The black leaves are loosely chopped and thinly rolled.
There are many ways to brew Chai but I will go with a good Western method. Approx 5g of tea blend into 320ml cup using boiling water for 3 minutes. Served with a splash of vegan rice milk. Sweetener is a usual addition but when reviewing I leave it out.
Once steeped the tea bares a strong cinnamon spiciness that matches the raw scent.
The first few sips offer a dry, spicy punch that trickles down my throat with a little cough. Very strong and spicy! The cinnamon and clove like refreshing note are dominant on a medium strength black base that adds depth to the blend. It leaves a fragrant aftertaste. It’s strength is very appealing and is a nice everyday Chai. In fact I think this would be a nice morning Chai because it has that kick to wake you up. It was stated to be a warming blend and I can agree with that, it’s warming and cuts through the crisp, cold air with a glow.
Overall: I am nothing if not honest. This was a nice Chai but lacked a few things for my personal taste. Some cardamom pods would have been a nice touch to lift the dry, cinnamon note that pretty much dominated the blend. While I adore cinnamon it was rather dry which was mostly noticeable in the after taste. Despite that it held it’s own compared to the many Chai blends I have tasted and is similar to some I have had the privilege of trying. While it didn’t get top marks it got better than average and I know I will be enjoying the rest of this in my mug.
Until next time, Happy Steeping!
Here’s the scoop!
Leaf Type: Black Leaf with Spices
Where to Buy: Tea Of Fortunata
Description:
Bring the enchantment of December’s twilight into every month of the year. Rejuvenate yourself with this exotic mix of high-grown tea and spices. The fair trade black tea comes from Sri Lanka, while the mix of spices and seeds come from all over the world, mostly from Kerala, India’s spice coast.
Learn even more about this tea and tea company here!