Kombucha Plum Tea at Tin Roof Teas

Stopped by Tin Roof Teas Saturday on my way back from Greensboro. Of course, the shop was bustling not only with customers but also with the consultants unpacking all the new holiday items plus the construction workers who are expanding the store.

Finally, the beautiful children's heirloom tea sets are in and they are beautifully painted and so dainty. Children are going to love holding tea parties with the children's tea selection like "Gummi Bear" tea. New bottles and pots were being stacked on the shelves as well as some new teas. I bought some Peppermint tea for those holiday meals...when you have over-indulged on pumpkin pie. My favorite purchase was the new D & G Kombucha Plum green tea. The scent when you open the little bag is so clean and crisp with the definite smell of plum. When the leaves are brewed, the plum is very distinct but not overpowering. It was delicious, and my husband and I drank the whole pot.

Bailey's Jewelry was having a special event so parking was tight. They took up the whole mid-section of the parking lot in front of their store. Usually, it is easy to park in front of the Tin Roof Tea shop, but I circled for 15 minutes before a space opened. I should have parked in the parking deck behind the shop. It was worth it though for the new tea.

Rooibos/Rooibush...The Red Bush Tea

Rooibos (pronounced Roy-bos) is know as The Red Bush Tea. It is a naturally calming, sweet drink that is naturally caffeine free and low in tannins. The plant grows only in Cedar Valley in a small belt near the western Cape of South Africa in the Cedarberg Mountains. The Rooibus shrub grows to six feet and is similar in characteristics to a legume. The stiff, upright red branches support many dark green needle-like leaves. From spring through early summer, the shrub produces many small yellow flowers which in turns produces a single seeded tiny bean. The plant has a long tap root which allows it to survive the heat and drought conditions of South Africa. Grownups and children of that country have used the herbal qualities of this tea for many purposes. The entire story of its discovery starts in South Africa and continues until 2005 when the courts ruled that the trademark on the name could not be enforced.

The leaves are chopped, bruised, and allowed to ferment in large mounds. At one time in its history, it was considered the most expensive vegetable seed. It is brewed like black tea and served with honey, sugar or lemon...no milk. It has a slightly sweet and nutty taste. In modern Africa, Rooibos is often blended with another tea and some local coffee shops are selling it as "Red Expresso"...a concentrated drink.

Formosa Fancy Oolong Ming Xiang

Formosa Fancy Oolong Ming Xiang is the final post about Oolongs. I hope the week's focus has been of interest and readers have learned something new about Oolongs. This tea is supposed to be divinely inspired. A myth tells the story of a farmer who cleans and renovates a temple to the Buddhist deity Ming Xiang. Her iron statue comes to life and thanks him for his efforts. She tells him his fortune would be found in the fields. There the farmer found a tea bush and named it after her. It is a specialty of Taiwan and is heavier than its Formosa counterparts. It is a rich amber, a little smoky with sweet fruit notes. The aroma has a touch gardenia with the creamy sweetness of buttered white toast and nuances of sugar like cotton candy.

Northern Taiwan is humid subtropical and winters are short and mild. Due to Taiwan's location on the Pacific, they are subject to typhoons between June and October.

Remember: TeaGschwendner test their teas in the gardens and in their own laboratories in Germany for metals and pesticides. They also requests testing from outside, well-respected organizations in addition to in-house testings. No artificial flavors are added to flavor tea. They use fruits and flowers where appropriate.

China Fancy Oolong

China Fancy Oolong has a taste similar to green tea rather than black tea. It doesn't have the sweet aroma of black nor the grassy vegatal taste of green. It is typically brewed strong with slight bitterness leaving a sweet aftertaste. The oolong produced in the Wuyi Mountains of northern Fujian and in the central mountains of Taiwan are among the most famous Chinese teas. Oolong tea leaves are either rolled into long curly leaves while others are pressed into a ball form like gunpowder tea. The first method is the oldest.

Yungui Plateau covers southwestern China. It has sky high mountain peaks, rolling hills, and deep river-carved gorges. The climate of the plateau is subject to intense solar radiation and cold temperatures. The climate is divided into dry and wet seasons. The climate on the plateau is very diverse. The region has a strong tea tradition. The bright, golden cup is velvety soft with nuances of cinnamon and summer fruit. Leaves can be brewed several times. China Fancy has a creamy, lemon taffy scent with just a hint of vegetal characteristics.

TeaGschwender tests their teas in the gardens and again in their laboratory in Germany. From the pictures, tea enthusiast can see the care that is taken in the shop to maintain the high quality of the teas. Consultants will be happy to assist customers in selecting the perfect tea.

Kwai Flower Oolong

Kwai Flower Oolong is grown in the Fujian province of the southwest coast of China. The area is mountainous and is often referred to as "eight parts mountain, one part water, and one part farmland." The province lies just north of the Tropic of Cancer and is semi-tropical. The Wuyi Mountains are more temperate but can become cold in the winter. The growing season lasts throughout the year.

This tea is not the light green/brown of most and does not have that grassy, jasmine taste that many have. This oolong does not get its flavor from the tea but from the flower. It is a native of China; the cluster of flowers are apricot scented and leave a lovely yellow-orange hue when brewed. It is moderately oxidized and woody with just a hint of chamomile.

Remember these teas are special...TeaGschwendner tests their teas in the garden during the growing season and in the lab for metals and pesticides.

Formosa Fancy Superior Oolong Taifu

Formosa Fancy Superior Oolong Taifu is grown on small tea estates in the nearby Dong Ding growing region of Taiwan. Taiwan is located in the Pacific ring of fire and is subject to monsoons and small earthquakes. The islands highest mountain is over 13,000 feet high and plunges straight down into the Pacific Ocean. On the other side is a rich alluvial plain from the mountain erosian. Even though the island is heavily industrializes, small farms dot the landscape on these rich lands. 50% of the topography is densely forested.

High mountain Oolongs did not appear until the 1980s when the world embargo against communist China was lifted. Prior to that time, farmers made a good living producing copies of Chinese teas which were an inferior product. A few brave tea makers moved to higher elevations and they found the quality of tea to be dramatically improved. It was much creamier and more floral. Fancy Superior grade is reserved for the most exquisite teas such as the Taifu. It is also known as "Five color tea" because the colors range from beige to sienna. You can infuse the tea several times so it becomes very economical.

The aromas is one of orange flower water, light honey, white peaches, and buttered toast. Flavors are apricot, dried plums and just a note of wood. Keep in mind that TeaGschwendner teas are carefully chosen for not only for the quality of the tea leaves but also the purity.

Did You Miss The Tea Tasting Class at Teagschwendner Last Week?

If so, you will have another chance to attend our tea tasting class Thursday night, May 20 at 7:00 featuring China Oolong Kwai Flower and Formosa Fancy Superior Choice plus four other special Oolongs. This will be a very special event held at the TeaGschwendner shop in Cameron Village, Raleigh, North Carolina. In addition to the teas, Mistii, a new company from Durham will be pairing their new Peruvian shortbreads with the appropriate teas. Attendees will be given a 10% discount on their tea purchases and consultants will be available to assist everyone with their selections. Space is limited so please call or email to reserve a seat. If you cannot attend but you would like to learn about fine teas, the focus of this week's blog will be Oolongs, the culture and history that created the teas, the process of creating an high quality Oolong, and the characteristics of a fine tea. Teas covered this week will be Sumatra Oolong Barison, Kwai Flower Oolong, China Fancy Oolong, Formosa Fancy Oolong Ming Xiang, Formosa Fancy Superior Choice Oolong, and Formosa Fancy Superior Oolong Taifu.

Quick Mini-Lesson...tear open a tea bag then place a spoonful of a fine loose leaf tea beside the bag tea...which one actually looks like tea...remember TeaGschwendner tests their teas in a laboratory for metals and pesticides.



raleigh@tgtea.com

919-834-9000