The Art of Nan Mei Wild Tree Bud Tea

Wild Tree loose-leaf, Chinese white tea - Cup of Tea Clackamas Oregon
Wild Tree loose-leaf, Chinese white tea - Cup of Tea Clackamas Oregon

The Art of Nan Mei Wild Tree Bud Tea

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Spring Tea Plucking in China 🍵🌿 A Journey into the Heart of Nan Mei Wild Tree Bud Tea 🌿

Have you ever wondered about the story behind your cup of tea? Today, we’re exploring the exquisite Nan Mei Wild Tree Bud Tea, a brew that goes beyond the ordinary and delves into the art of traditional tea-making.

Harvested from the ancient wild trees of Nan Mei Valley in Yunnan, China, this tea is a rarity in the world of tea. These special trees, growing in their natural, untamed environment, produce silver buds that are naturally caffeine-free. The result is a tea that offers a unique blend of citrusy notes, creamy sweetness, and a hint of spice.

The harvesting process of Nan Mei Wild Tree Bud Tea is a testament to the harmony between humans and nature. Each bud is handpicked at the perfect moment, ensuring the highest quality and preserving the integrity of the tea. After the careful selection, the buds are gently dried, a crucial step that locks in their delicate flavors and aromas. This meticulous process brings out a symphony of tastes in every cup, making Nan Mei Wild Tree Bud Tea not just a beverage but a celebration of nature’s gifts.

🌱 The Tradition of Plucking Spring Tea in China

As we appreciate the beauty of Nan Mei Wild Tree Bud Tea, it’s also the perfect time to delve into the broader tradition of plucking spring tea in China. Spring is a significant season in Chinese tea culture, known for yielding some of the finest and freshest teas.

During spring, tea pickers across various regions of China engage in the annual ritual of harvesting the first flush of tea leaves. The mild climate and gentle rains of spring contribute to the tender, aromatic, and flavorful quality of these leaves. This season is especially revered for the production of green teas, white teas, and certain oolong teas, each with its distinct character and taste profile.

The art of tea plucking in spring is a skill passed down through generations. Experienced tea pickers can identify the exact stage of growth at which the leaves and buds will produce the best tea. This knowledge, combined with the perfect timing and technique of plucking, ensures that the essence of spring is captured in every leaf.

From the lush fields of China to your teacup, every sip of spring tea is a tribute to the ancient traditions and skilled hands that have nurtured and crafted these leaves. As you enjoy your next cup of Nan Mei Wild Tree Bud Tea or any spring-harvested tea, take a moment to savor not just the taste but also the rich history and culture that it represents.

Nan Mei Wild Tree Bud Tea is more than a drink; it’s a journey through the heart of traditional Chinese tea culture. Next time you steep a cup, remember the stories, skills, and natural beauty that have come together to bring this extraordinary tea to life.

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Exploring Pu-erh Tea

Yunnan Shou Tou Cha loose-leaf, Chinese Pu-erh tea
Yunnan Shou Tou Cha loose-leaf, Chinese Pu-erh tea

Exploring Pu-erh Tea

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Author Archives: Susie Sisk

Exploring Pu-erh Tea: A Journey Through Time
and Taste

Loose Tea Puerh Dragon Ball In the world of tea, where traditions intertwine with innovation, Pu-erh stands out as a unique and captivating brew. Originating from the Yunnan province of China, Pu-erh tea has a rich history spanning over centuries. Its distinct flavor profile and potential health benefits have garnered a dedicated following worldwide. Join me on a journey as we delve into the fascinating realm of Pu-erh tea, exploring its origins, production methods, flavor characteristics, and cultural significance.

Pu-erh tea traces its roots back to ancient China, where it was originally cultivated in the misty mountains of Yunnan province. Legend has it that the discovery of tea dates back to over 4,000 years ago when Emperor Shen Nong accidentally stumbled upon the refreshing brew after leaves from a nearby tree fell into his boiling water. Over time, the art of tea-making evolved, with Pu-erh emerging as one of the most prized varieties.

One of the most intriguing aspects of Pu-erh tea is its fermentation process, which sets it apart from other types of tea. Traditionally, Pu-erh undergoes a microbial fermentation process after being harvested and processed, a technique believed to enhance its flavor and medicinal properties. This aging process can span from several months to several decades, resulting in a wide range of flavor profiles and complexities.

The flavor profile of Pu-erh tea can vary significantly depending on factors such as the region of cultivation, the age of the tea leaves, and the fermentation process. Generally, Pu-erh is characterized by its earthy, robust flavor, often described as woody, mossy, or even mushroom-like. With age, Pu-erh tea tends to develop smoother, mellower notes, akin to fine wine or aged cheese. Some connoisseurs also appreciate the subtle hints of sweetness or floral undertones that can be found in certain Pu-erh varieties.

Beyond its exquisite taste, Pu-erh tea is believed to offer a plethora of health benefits. Rich in antioxidants and polyphenols, Pu-erh is renowned for its potential to promote digestion, lower cholesterol levels, and aid in weight management. Additionally, some studies suggest that Pu-erh tea may have antimicrobial and anti-inflammatory properties, making it a popular choice for those seeking natural remedies and holistic wellness.House Pu-erh loose-leaf, Chinese tea

In Chinese culture, Pu-erh tea holds a special place of reverence, often served during important ceremonies and gatherings. Its deep-rooted history and association with health and longevity have contributed to its esteemed status as a symbol of prosperity and well-being. In recent years, Pu-erh tea has also gained popularity beyond China, captivating tea enthusiasts worldwide with its rich heritage and complex flavors.

Pu-erh tea is more than just a beverage; it’s a journey through time and taste, a testament to the ancient art of tea-making and the enduring allure of tradition. Whether you’re a seasoned tea aficionado or a curious newcomer, exploring the world of Pu-erh offers a sensory experience like no other. From its origins in the misty mountains of Yunnan to its nuanced flavor profiles and potential health benefits, Pu-erh tea continues to captivate and inspire tea lovers around the globe. So why not embark on your own Pu-erh adventure today and discover the magic of this extraordinary brew?

Susie Q

Discover the Rich Flavor of Pu-erh Tea

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Discover the Rich Flavor
of Pu-erh Tea

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of Pu-erh Tea

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The Elixir of Tranquility: Exploring the World of Dragonwell Green Tea

The Elixir of Tranquility: Exploring the World of Dragonwell Green Tea - Cup of Tea Clackamas Oregon

In the serene hills of Hangzhou, China, lies a place where centuries-old traditions meet the lush embrace of nature. Here, amid mist-covered mountains and tranquil lakes, Dragonwell Green Tea, also known as Longjing tea, is cultivated with love and care. This exquisite tea has captured the hearts of tea connoisseurs worldwide, not only for its exceptional taste but also for its rich history and cultural significance. In this blog, we’ll embark on a journey to explore the enchanting world of Dragonwell Green Tea.

A Glimpse into Dragonwell’s History

Dragonwell Green Tea traces its origins back to the Tang Dynasty, around the 7th to 10th centuries AD. Legend has it that Emperor Qianlong of the Qing Dynasty was so enamored with the tea’s taste and aroma that he declared the Dragonwell Village and its tea as a tribute. This royal endorsement played a pivotal role in popularizing Dragonwell Green Tea across China and beyond.

The Tea Gardens of Hangzhou

The pristine environment in which Dragonwell tea is cultivated plays a significant role in its exceptional quality. The tea gardens in Hangzhou are characterized by their lush greenery, gentle slopes, and the proximity of the West Lake, which creates a unique microclimate that nurtures the tea bushes. The carefully tended tea bushes thrive in this environment, producing tea leaves that are nothing short of extraordinary.

The Art of Harvesting

The art of harvesting Dragonwell Green Tea is a meticulous process that requires a skilled hand. Traditionally, tea pluckers handpick the tender, young tea leaves and buds in early spring. These leaves are characterized by their distinctive flat shape and vibrant green color. The timing of the harvest is crucial, as it impacts the flavor and aroma of the tea. Dragonwell tea leaves are typically harvested before the Qingming Festival, a Chinese holiday that falls in early April.

The Unique Processing Method

Once harvested, Dragonwell tea leaves undergo a unique and time-honored processing method. The leaves are first withered in the sun to reduce moisture content and develop their characteristic shape. Afterward, the leaves are skillfully pan-fired in large woks, a step known as “kill-green.” This process halts oxidation and preserves the tea’s vivid green color. Finally, the leaves are meticulously hand-rolled to achieve their iconic flat shape, resembling the blade of a sword.

The Taste of Dragonwell Green Tea

The exquisite craftsmanship that goes into producing Dragonwell Green Tea results in a drink that is truly a sensory delight. Its flavor is often described as sweet and nutty, with a hint of chestnut and a pleasant vegetal undertone. The aroma is fresh and invigorating, reminiscent of the verdant tea gardens where it’s cultivated. Dragonwell’s taste profile is both subtle and complex, making it a favorite among those who appreciate the nuanced flavors of fine green tea.

Brewing Dragonwell Tea

To fully savor the nuances of Dragonwell Green Tea, it’s essential to brew it with care. Here’s a simple guide:

  1. Use fresh, filtered water.
  2. Preheat your teapot or teacup.
  3. Use approximately 1-2 teaspoons of Dragonwell tea leaves per 8 ounces of water.
  4. Water temperature should be around 170°F (77°C). Steeping at a lower temperature preserves the tea’s delicate flavors.
  5. Steep for 2-3 minutes for the first infusion. Increase the steeping time slightly for subsequent infusions.
  6. Enjoy the tea plain, without any additives, to experience its true character.

 

Dragonwell Green Tea is not just a beverage; it’s a symbol of tradition, craftsmanship, and the harmonious coexistence of humanity and nature. As you savor a cup of Dragonwell, you are not only indulging in a delightful drink but also immersing yourself in the rich tapestry of Chinese tea culture and history. So, the next time you seek solace and tranquility, consider brewing a cup of Dragonwell Green Tea and letting its essence transport you to the misty hills of Hangzhou, where time slows down, and nature’s beauty reigns supreme.

Check it out https://cupoftea-oregon.com/product/loose-leaf-tea/green-tea/dragonwell/

WAYS TO REUSE TEA LEAVES

Ways to reuse tea leaves - Cup of Tea Clackamas Oregon

       As time moves forward more and more of us are learning the benefits of reusing, recycling, and living reciprocally with nature. As it happens, used tea leaves are another wonderful resource that can benefit not only the planet, but you too! From the garden, to your cleaning supplies, and even back in the kitchen there are many brilliant methods most of us can use at home. So instead of washing them down the drain or sending them to the landfill, read on to learn some of the many ways you too can reclaim what would be wasted.

      The first and simplest method a shocking number of people aren’t aware of, is to steep your leaves again! Not all teas can be steeped again after their first use, but some (like pu-erh) can be steeped up to 10 times! Some pu-erhs even provide additional flavors after the first steeping as the compressed tea opens up. I’ve also been known to simply leave my previous batch in the tea steeper as I make a different cup, even if it’s not a prolific re-steepable tea a hint of Silver Needles in my next cup of Jasmine can be quite nice. You can also reuse tea leaves in cooking as well. I love to save all my vegetable scraps in the freezer and make a nice broth out of it once I have enough, and tea leaves can be an excellent addition. You’d be surprised how many recipes you can find online that use old tea leaves; like stir-fry’s, ferments, soups, and even salads.

       Tea is a fantastic source of nitrogen and other nutrients for the garden, especially green teas. Nitrogen is something lots of plants love, and many gardeners and farmers struggle to get enough of it. You can even save a little money on fertilizer by supplementing a bit of used tea leaves. Cup of Tea has all of their used leaves composted to reduce waste, and many of us can do that at home too. Make sure you have plenty of carbons (dead stuff like dried leaves, dried grass, or cardboard) to mix your tea leaves with to avoid any foul odors. You should have anywhere between 1-3 and 1-30 ratio of nitrogen (like tea leaves and vegetable scraps) to carbons, so as long as your compost is mostly “browns” (carbons), you should be fine. If you don’t have the space to compost, there are plenty of other options as well! You can use it directly on some plants as a mulch. Just remember that tea is usually acidic, and not every plant will benefit from it. Some examples of plants native to the Pacific Northwest that love an occasional tea mulch are roses, rhododendrons, and ferns. Mulch has the benefit of not only providing nutrients over time, but it also helps to maintain moisture. Tea leaves can also repel lots of pests like cats, rodents, and some insects. Burnt tea leaves can even repel mosquitoes! Some people like to boil their tea leaves for a long time (~30 minutes) and use the water after it’s cooled in a watering can. There is such a thing as too much fertilizer though, so don’t do this every time but instead as an occasional treat for your plants.

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       Used tea leaves also have excellent cleaning and deodorizing properties. If you allow your used green tea leaves to dry out; you can use it to deodorize your refrigerator, oven, wardrobe, or even your shoes. Simply find an adequate container for the application, for shoes use dried tea bags or dump loose leaves in a small mesh bag. Used black tea can be boiled in water for 30 minutes (the more concentrated the better) and the cooled liquid makes a great cleaner for windows, wooden surfaces, and wooden flooring. Once cooled down soak a rag in the tea water, wring out the excess liquid, and wipe down the aforementioned surfaces.

       These are just a few different methods hopefully some of us can employ at home to reuse such a wonderful resource. There are even more options out there such as beauty, bathing, art, and divination that aren’t mentioned in this article. If none of these methods work for you, many of us still have access to community compost bins or local farmer markets where someone may take your tea and other organic waste to reuse what you aren’t able to. The possibilities are limitless, so when you finish your Cup of Tea it doesn’t have to end there. ~Tara and Dillan 

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Tea Dyed Easter Eggs

Tea Dyed Easter Eggs - Cup of Tea Clackamas Oregon

Skip the grocery store and artificial dyes and come by Cup of Tea for natural alternatives. Using tea to dye your Easter eggs gives a more earthy hue, saves your hands and clothes from getting stained by any dyes, and you can still eat the eggs afterward!

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What You’ll Need

  • Vinegar
  • Water
  • Hard-boiled eggs
  • Loose leaf tea – we recommend:
    • Try out Current Affair for red
    • Tropical Sky for yellow
    • Butterfly Pea Flowers for blue
    • Butterfly Pea Flowers with John Lemon
    • Rooibos for orange
    • Matcha for green
  • Jar for each tea flavor

How to Dye Eggs With Tea

  • Add 3 tsp loose-leaf tea to a jar.
  • Fill the jar with hot water.
  • Add 3 tbsp of vinegar.
  • Place a hard-boiled egg into the tea mixture.
  • Let it sit overnight in the refrigerator.
  • Remove eggs and pat dry.
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Choose tea over dyes this year, and tag us in your efforts @cupofteaoregon

ONIGIRI with DARJEELING INFUSED RICE

ONIGIRI with DARJEELING INFUSED RICE 

Onigiri 5 on plateOnigiri is considered Japanese soul food and compared to easy grab ‘n go foods like burritos and hotdogs because they share the same definition for perfect hand-held, walk-about snacks. Onigiri is a rice ball, typically wrapped in seaweed. It was invented before the existence of refrigeration as a way of preserving fresh rice with pickled fillings so it could carry along with people traveling, for soldiers on foot, and farmers working in the fields. Onigiri is still one of the most popular snacks in Japan and is enjoyed by people of all ages. In some regions of Japan, onigiri is also called omusubi, which is associated with Japanese folklore and specifically refers to the triangle formed onigiri. The rice is squeezed into a “mountain shape” as a symbol and hope to receive the power of God. History shows that travelers carried these triangle-shaped snacks with them as a way of requesting safe travels from the spirits who inhabited nature. From what I understand, onlyOnigiri Balls Fried 1 this shape is called omusubi. The word onigiri comes from nigirimeshi which translates “to squeeze.” Squeezing is the technique used to form the rice into a shape that binds it together. I was thankful to learn about this because some of the onigiri I made, were definitely NOT triangles.

 

Onigiri is most often eaten cold or at room temperature, however, you can serve them warm by simply toasting your shapes in a pan with sesame oil on medium heat for 5-6 minutes per side. This preparation is called yaki onigiri (the recipe can be found at this link ; https://pepperandsaltkitchen.com/2023/02/25/onigiri-japanese-rice-balls/

 

It takes some practice to get the same perfect little parcels a seasoned onigiri chef creates. As you can see, mine are not perfect, so I’m practicing! With so many shapes to choose from and so many fillings to consider, it’s a fun family activity or one you might consider for a party. There are also onigiri molds you can buy to make the crafting a little easier. I’ve listed one below. You can find more on Amazon and in Asian markets. 

 

Makes 8 -10 pieces

INGREDIENTS FOR ONIGIRI

  • 2 C sushi rice (Japanese short grain)
  • 2-1/2 C water
  • Nori sheets, unseasoned
  • Kosher salt
  • 1 C toasted sesame seeds (black or white or both)
  • Fillings such as salmon, sesame spinach, bean paste, teriyaki chicken or pork, tofu & green onion
  • Garnishes such as mint, cilantro, chopped chives, chopped scallions, 
  • chili flakes

Dipping sauce: Place rice into a medium-sized sieve and run cold water over it, rubbing the rice between your fingers. Continue to do this until the water runs clear out of the sieve. In a medium size saucepan, add rice and cover with 2-1/2 cups of steeped Darjeeling tea. Bring to a boil, cover with lid, reduce heat to low, and simmer for approximately 10 minutes or until the tea has been completely absorbed. Cut nori sheets into one-inch or two-inch wide strips and set aside. Prepare your fillings and garnishes while the rice is cooking. 

 

  • Smoked salmon, green onion & tamari
  • Sesame tamari ginger marinated tofu & chives (vegan)
  • Umeboshi (recipe link below) (vegan)
  • Avocado & blister peanut (vegan)
  • Teriyaki chicken (chopped) & shichimi togarashi (Japanese 7-spice)
  • Sesame sautéed spinach, edamame & hoison (vegan)
  • Sweet potato & shallot (vegan)
  • Japanese red bean paste (Organic Anko Japanese Red Bean Paste is found in Asian stores and Amazon)

 

An approximate teaspoon of any filling goes in the center of each form, so you only need very small amounts of each.

 

When the rice is cool enough to handle and you have your assembly board set up with fillings, garnishes, and cut nori sheets, you can begin. Wet your hands with cold water and a tiny pinch of salt and with 1/3 cup (or more) of rice begin molding your shape in the palm of your hand. Squeezing the rice until it’s in a tight form. This can be a ball, cone, triangle, square, or oval. Once you have a shape, make a dip in the middle of the shape and spoon in 1/2 to 1 whole teaspoon of filling. How much filling you put in will depend on how big your shape is. Because of my skill level at this point, I found that adding just a little more rice to cover the filling was required. If you do this, squeeze your shape again to tighten the additional rice. Add nori to the shape, leaving a bit of the rice showing. You can use a tiny bit of water on the end of the nori to get the nori to “glue” together, if necessary. Sprinkle with sesame seeds. Garnish. Continue with the next shape. 

 

FOR THE DIPPING SAUCE

  • 1/4 C tamari or shoyu
  • 2 T rice vinegar
  • 1 T white sugar or agave
  • 1 tsp dark sesame oil
  • 1 tsp fresh grated ginger
  • 1 T finely chopped scallion
  • 1/2 tsp red chili flakes

 

Stir all ingredients in medium size bowl until well incorporated.

 

COOK’S NOTES:

  • To keep onigiri fresh until serving, cover with plastic wrap.
  • For refrigeration: you can individually wrap onigiri in plastic wrap and then cover it with a kitchen towel. You can store up to two days in the refrigerator. Pull out of the refrigerator at least 30 minutes before eating to bring onigiri back up to room temp. For yaki onigiri, you can gently warm it up in a cast iron pan.
  • A good way to identify different rice ball offerings is to garnish each one with a bit of the filling
  • If you want to take a peek at the how-to’s of making onigiri, there are many videos online that show the technique OR you can get molds (see below) to help shape things a little easier
  • Onigiri Triangle Mold – You can find an onigiri rice mold on many sites. Amazon has several. One that I may be getting is Choxila Onigiri Stainless Steel Rice Ball Mold

• Umeboshi Recipe: https://pepperandsaltkitchen.com/2020/09/14/umeboshi-pickled-salted-plums/