Green teas: More Distinctive Varieties
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To most producers outside of East Asia, green tea is simply drying the fresh leaves as quickly as possible. Many do not even have special cultivars dedicated to the category. Perhaps that is one reason their green teas can hardly be regarded as good taste at all.
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However, the uniqueness in the epicurean character of each different variety under this category in Japan, Taiwan, and most certainly in China, is a huge topic for the tea maker. The selection of the cultivar, the growing, the pluck size, the picking time, the management of withering, the technique with which the leaves are formed and heated, etc are all key elements that contribute to the difference in the final taste of each distinctive variety.
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To us in this part of the world, green tea is for enjoyment, ceremonies, or even spiritual moments. Its diversity, whether in gastronomy, appearance or the way of preparation, is unparalleled in any other part of the world.
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We have a wide offering and will continue to expand on this line to include more regions, more styles, and more different taste profiles. To better manage our inventory, however, we have to focus in the distinctiveness in such aspects. A few current selections will need to be cut before new ones can be launched:
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I know there are fans for some of these, so I have to say I am sorry. Maybe a huge discount on them will make up for our cruel decision? Let’s also look at the bright side: maybe you will love even more something that we shall introduce later in the year.
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For those who are skeptical of the freshness of such an inventory, please be reminded that we store all our green teas in cold storage and with a straight handling protocol. They are as good as fresh, as we have described here: Proper Storage for Taste Integrity
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The infused leaves of a tea reflect a few things about the tea. Leaf size is one aspect of study. From left: Huangshan Spring Equinox, Taiping Houkui Traditional, Biluochun Supreme, Longjing Pure. It is estimated that 60,000 plucks are needed to make 500 g of a genuine Biluochun
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good Biluochun is finally here
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As mentioned in a previous newsletter, harvesting for green teas has been late this spring. It was actually difficult in some regions. For Jiangsu, where genuine Biluochun comes from, it was particularly so.
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With too little rain last winter, leaves generally lack thickness, and were more brittle. Subsequently withering had to be shortened, affecting the depth of the taste. It was also more difficult to heat while rolling the leaves without breaking them. To make a good Biluochun, ample roasting is critical. As a result, most batches were lighter roasted than ideal, and thinner in body. We almost wanted to give up on this year.
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We told the farmer straight, and had a most surprised response. She helped. In a neighbouring hill that is higher in altitude and has its own stream for irrigation, they still get good tea, albeit a lot more expensive, as they have always been.
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Each pack has to be increased by two dollars, but for a product that costs us a lot more. We are blessed to know good people to allow us to do that. We have not stocked a lot though, so get yours while stock lasts.
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