TEA REVIEW: White 2 Tea – Obsx Oolong Tea – Wuyi Yancha

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Tea and origin: Medium roasted oolong tea from Fujian province, China
Twitter: @TwoDogTeaBlog
Facebook: White 2 Tea
Blog: White 2 Tea Blog
Link to Obsx

Obsx (old bush shui xian) was recently added to White 2 Tea‘s line of oolongs. I love roasted oolongs, and I find Shui Xian oolongs particularly special.

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TEAWARE REVIEW: Baraka Teas – Revolutionary Glass Tea Infuser

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Teaware: Revolutionary Glass Tea Infuser 500ml
Twitter: @BarakaTeas
Facebook: Baraka Teas
Link to Revolutionary Glass Tea Infuser

I’m pretty traditional when it comes to the teaware that I use. That said, I support and I am very keen to try any teaware that makes loose leaf tea more attractive to people, as well as making it easier to prepare.

When reviewing teaware, I typically ask myself these questions:

How does the tea taste?

Is it easy to clean?

Does this teaware really make tea-making simpler?

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TEA REVIEWS: What-Cha – Two Malawi teas from the Satemwa Tea Estate

What-Cha - Malawi Teas

Today I’m reviewing a black tea and a dark tea from the Satemwa Tea Estate in Malawi that are available for purchase at What-Cha. The black tea consists of full leaves that have been lightly oxidised and hand rolled. The dark tea, which is comparable to a shou puerh, is thought to be the only dark tea currently being produced in Africa.

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TEA REVIEW: White 2 Tea – 2004 CNNP 7262

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Tea and origin: Ripe puerh cake that has been dry aged in the south of China
Twitter: @TwoDogTeaBlog
Facebook: White 2 Tea
Blog: White 2 Tea Blog
Link to CNNP 7262

White 2 Tea recently sent me this ripe puerh, and I’ve been itching to try it. It has a good ageing on it, and I’m hoping for a refined puerh. Read on to see what I think.

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TEA REVIEWS: Two 2015 teas available at What-Cha

What-Cha - Rohini 2015
What-Cha just got these two 2015 teas in, and I feel very honoured to taste these teas just weeks after their picking!

First off, I’m going with a Ceylon tea that was harvested on 18 February at the Amba Tea Estate. Second, I’ll be trying a Darjeeling from the Rohini Tea Estate that was harvested during the first week of February. Both smell unbelievably fresh and look beautiful – let’s get to tasting.

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TEA REVIEW: White 2 Tea – Duck Shhh Oolong – Yashi Xiang Dancong

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Tea and origin: Dan cong oolong tea from Guangdong province, China
Twitter: @TwoDogTeaBlog
Facebook: White 2 Tea
Blog: White 2 Tea Blog
Link to Duck Shhh

Don’t let the name fool you, this tea tastes nothing like duck sh*t or resembles it.

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TEA REVIEW: Grey’s Teas – Da Hong Pao (Royal Red Robe)

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Tea and origin: Roasted oolong tea from Fujian Province, China
Twitter: @greysteas
Facebook: Grey’s Tea
Link to Da Hong Pao (Red Robe)

Red Robe, which is one of the most well-known Chinese teas, has recently received much media coverage for being sold at auction or in restaurants for mind-blowing sums of money. Originally the tea was produced from six mother trees in the Wuyishan National Park that are over 300 years old. These trees produced approximately a kilo of tea each year and were reserved for emperors. Cuttings were eventually taken from these original mother trees and planted. Tea from these cuttings can also fetch astronomical sums, depending how similar they are to the tea of one of the mother trees.

Many teashops now carry a Red Robe tea. How they relate to the mother trees, however, is usually a mystery to me. Prices vary widely depending on quality, but I usually find them to be all very drinkable. Today I’m trying Grey’s Teas’ Red Robe. It is priced well and the leaves are nice and full. Let’s see how it cups out.

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