Genmaicha

Origin: Japan

Organic

Brewing Instructions: 80ºC for 1 to 3 minutes

This months tea was chosen to celebrate Japan who remains in our thoughts and hearts after the devastating earthquake, tsunami, volcanic eruption and nuclear disaster. So much destruction in so little time. Heartbreaking. Although donations are desperately needed, purchasing Japanese products goes a long way as well. In honour of this, I present April’s tea: Organic Japanese Genmaicha.

As legend has it, genmaicha was invented when a servant of a Samurai accidentally dropped some rice into his masters tea. The quick tempered Samurai is said to have killed the servant for his incompetence but rather than letting the tea go to waste, drank it anyway and was delighted by the newfound flavour. This rendition is unlikely, as raw or steamed rice in tea would not give the characteristic genmaicha flavours.

It is far more likely that genmaicha was created in rural Japan where the cost of tea was very high and the cost of rice not so much. When it tea was brought over to Japan, it was a drink for the wise and the rich but eventually made it into the cups of commoners as well. To stretch the very expensive leaf, rice was added as filler. The roasted rice added a new layer of flavour to the already popular tea and spread quickly among rural commoners and then to those living in cities as well.

Genmaicha is now enjoyed by people of all walks of life in Japan and all over the world. It is living up to it’s nickname of “the people’s tea” more and more.

Japanese sencha has a very unique taste. The grassy tones of Japanese tea can be overwhelming but the earthiness of the brown rice is a very nice accompaniment as it mellows out the flavour, gives a lovely amber liquid and cleanses the palate so it can be served with or immediately after a meal.

It ranks up in my top 5 favorite teas. What are your thoughts?

Ancient Forest Black

Origin: Yunnan, China

Fair Trade Certified, Biodynamic & Organic

Brewing: 100C for 3-5 minutes with milk and sugar to taste

Description: A strong bold tea best consumed early in the morning or when you need a healthy boost of energy. This is no delicate tea. It's astringent and has a slight spice to it, like bitter cinnamon.

History: Chosen more for it's origin than it's flavour, Ancient Forest Black is from the Ancient Protected Tea Forests of Yunnan, China. This forest is the oldest human planted tea forest in the world with trees ranging in age from 500-3000+ The oldest tree in the world is found on this plantation and is rumoured to be 3750 years old.

The picture posted is from a user named Lawrence who took some amazing shots on a trip to Yunnan. See his album here on Picasa.

White Rose

What better tea for the month of February than White Rose? A romantic, sweet white tea with rose petals.

Out of the package it smells a little intoxicating but drop a teaspoon in a cup of almost boiling water and let it steep for 3-5 minutes and the scent mellows to a luscious honey aroma. It's sweet and sensual and absolutely delicious!

White tea is grown almost exclusively in China, (this particular blend is organic and Fair Trade Certified) and refers to the youngest leaves of the camellia sinensis shrub which are allowed to wilt naturally in the sunlight before being lightly roasted to stop the fermenting process. This results in the light, delicate flavour that makes it perfect for pairing. The name white tea comes from the fine silvery white hairs on the buds of the tea plant and also for the whitish gray colour of the infused tea.

Although white tea is usually paired with fruit, the roses are a very nice accompaniment to the tea as the flavour and scent really are very mellow and don't overpower the tea. I've added another favorite to my list.

Thoughts?

Spiderweb Oolong

A quick announcement before we start; as you may have already noticed, in an effort to go as paperless as possible, the letter usually accompanying the tea will now be available online.

January’s tea of the month: Spiderweb Oolong

Don't worry, the name is a reference to the long, thin, twisted shape of the leaves and has absolutely nothing to do with spiders or their webs.

Much different than a regular Chinese oolong, this particular variety hails from India and as such has a very peculiar flavour. If I were to draw a similarity, I would have to say that it tastes and smells like an earl grey. The bergamot flavour is more like muscatel grapes and there is no aftertaste. It is a very mild aroma with the lovey rich flavour of oolong.

A generous teaspoon in 90-100 degree water for 3-5 minutes brings out all the lovely flavours of this tea.

As a quick side note, Dr. Oz reports that drinking oolong tea seems to help in weight loss. I would like to report that drinking tea makes the taste buds happy while green, oolong and white teas, which are usually consumed straight, are high in antioxidants and a fantastic calorie free beverage. So indulge!

Next months tea: White Rose

December 2010 - Kashmiri Chai

Allergy Alert: Contains Almonds!

It’s already December and what better way to warm us up than a cup of spicy aromatic tea blend from exotic Kashmir. This traditional recipe is flavoured with cardamom, cinnamon, and almond flakes for a rich, semi-sweet and nutty flavor. In addition to being delicious, this tea is also Organic, Fair Trade Certified and Biodynamic.

There is no such thing as a tea time in India nor is there such a thing as preparing a cup of tea. Tea is prepared by the potful throughout the day and shared among family and friends. A coworker once asked me how to make a cup as she had never used a tea bag and water dispenser before. She was so used to boiling a pot that the idea of a single cup was foreign to her. Tea is considered an essential part of any meal or snack, whether to be served with or to finish the meal. It greets the morning, energizes when you need a pick up and calms you down after a long day. It welcomes guests and at the end of the night, sends them on their way. In fact, although India is the second largest producer of tea in the world, 70% of the tea it produces is consumed domestically.

Although undocumented, the camellia sinensis plant was indigenous to some regions of northern India and had been used as a beverage long before the British introduced it for commercial growth and popularized it throughout the country and the world. The flavour loving Indians of course added their own twist to the beverage and masala chai was born!

The traditional way to brew chai is to measure 1 part milk, 1 part water and 1 teaspoon of tea per person. Everything is brought to a boil in the pot then strained, served promptly and sweetened to taste.

For a simpler method, steep one generous teaspoon in a cup of boiling water for 3-5 minutes. Water that isn’t hot enough will make for a weak infusion while water that is over-boiled looses oxygen which results in a very flat flavour. Strain the tea then add milk and sugar to taste.

Happy Holidays!

Japanese Shincha

Our first tea is a delicious Japanese shincha. Japanese green tea differs from the Chinese variety in the way it is prepared. Where Chinese teas are roasted after picking, the Japanese variety (sencha) is flash steamed for 15-20 seconds to halt oxidation. The result is a very light, crisp flavour reminiscent of fresh leafy green vegetables. Shincha refers to tea that is picked at the very beginning of the season which gives the tea very mellow and refreshing tones. Overall, this is a very high quality tea.

To prepare this tea, the ideal temperature for the water is 70C. This means when small bubbles start to form at the bottom of the pot when boiling. It can also be achieved by letting boiling water cool for about 2 minutes. 1 tsp of tea per cup is enough to be re-brewed 3-4 times. Using 70C water ensures that the tea will not overstep so the leaves can be left in the cup or pot without turning bitter.

What was you impression of the tea?