Keemun In A Cup

It's always like Christmas when new tea arrives !

I can't wait to open the box and then empty the tea into it's jar and steep a pot .....oh the aroma and the sight of that wonderful tea that has traveled so far to come into my life !

This particular tea, Keemun Mao Feng  comes from the Anhui Province in China.  It was around 1875 that a young man, She Ganchen, recently dismissed from government service in Fujian, decided to produce black teas in his home town region.  Keemun became famous because it was the first black tea in a green tea area.  Keemun  is also prized because of myrcenal, an essential oil, not found in other tea leaves, which gives this tea its exceptional sweetness.  Mao Feng is one of the rarest and best grades of Keemun tea.

Sometimes, unfortunately, this lovely tea is used in blending an "English Breakfast" style tea.

It is superb all by itself and should be enjoyed as such !

These perfect tea leaves produce an amber color, a sweet taste and a
divine aroma !

Let it rain or snow.....brew a pot of Keemun Mao Feng and pour a cup....tea time is anytime !

Happy Infusions,

Kate

http://tea4kate.com

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My Space...at the Oregon Street Antique Mall

This is it.....my space at the Oregon Street Antique Mall. The first booth at the top of the new stairs ! I am very excited.

Today, we start filling it in....trying to create an inviting, welcoming area. I am hoping to be able to do a few "tea events" here also.

Please come by and say hi. I'll post my schedule as soon as I know the days I will be working. See you soon !

Happy Infusions,
Kate
http://tea4kate.com

From Russia With Love

My tea from Russia was almost gone.

I decided to crank up, well, plug in, the Samovar, and make the last of the Russian tea in as traditional a manner as I know how.

A Samovar is a utensil consisting of a boiler with a faucet near the bottom, steam-holes and a teapot which sits on top, and some type of heating device. This is not just an ordinary piece of equipment, but a revered symbol of Russian hospitality.

The evolution of the Samovar is a study in technology and adaptability. Traditionally, a Samovar used charcoal to heat the water in the boiler. Today, nickel-plated electric Samovars reign. Only the Trans-Siberian Railroad has clung to the traditional smoky, charcoal heated Samovar.

I poured water into the base and plugged it in.

I made the concentrated tea for the little teapot on top. This step is very important and cannot be made with tea bags. Only good loose tea is suitable. The tea should be strong; the color of a chestnut. I delighted in the ritual of making tea and thinking of my tea from Russia.

A Mongolian ruler gave Tsar Michael I a gift of about 140 pounds of tea about 1638. Catherine the Great established regular imports of tea around 1736. The tea caravans brought more than 3 million pounds of loose tea and tea bricks by camel along the silk road. This amount of imported tea allowed the price to be lowered and thus in Russia, the lower and middle class could enjoy tea. Today, tea is grown in Georgia, and neighboring Azerbaijan, both countries a part of the former Soviet Union.

"Good tea takes patience and commitment." ( Daniel Nagy)

First, I added the concentrated tea to my cup.....

The concentrate is very strong, and as one writer said, "Never drink it undiluted, because it has a strong narcotic effect, causing increased heart rate, hallucinations and restlessness."

Next, hot water from the spout..........dilutes the concentrate to suit my taste.

And my tea is ready !!! Of course, some like lemon, or milk (but not together), sugar, honey, rum or vodka ! I like my tea straight up ! No additions. I will use my Samovar again, and again.

Happy Infusions,

Kate

http://tea4kate.com