night cap- head down, bum up

and finally as a nightcap i couldn’t resist sticking this little fellas nose in a cup…

2012 spring anxi light roast “yan cha” oolong…yum yum yum…

i will be getting more of this to share…yep, that good i reckon..

how many more pots before sleep i wonder….?

…(sleep?)

head down bum up anxi

head down bum up anxi

enjoy….!

have a sniff around or head to the new facebook shop !

for more information on teas, preparation, prices etc

contact stu- theteacatcher@gmail.com

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arya tara white tea silver needle time

As some sun peeks through the grey….

time for Arya Tara White Tea Silver Tips, 3 steeps @ 75 deg. for 2 mins ….

all 3 superb as the needles slowly opened and gently gave up their delicate joys…

So begin your own tea experiments and enter the wonderful world of taste, experience and learning…!

buy now at the new facebook shop…!

the hairy beauty of silver needles close up

the hairy beauty of silver needles close up

pot warmed, cup warming and a nice small handful into the glass pot...all the better to see you with...

pot warmed, cup warming and a nice small handful into the glass pot…all the better to see you with…

steep #1- 75 deg, 2 mins, the tea opens revealing the green lustre

steep #1- 75 deg, 2 mins, the tea opens revealing the green lustre

steep #2- another 2 as the golden brews continue and this regal tea slowly gives up its secrets

steep #2- another 2 as the golden brews continue and this regal tea slowly gives up its secrets

steep #3- last for this session in the tea lab, 2 more mins at approx 75-80 deg. and still full of flavour

steep #3- last for this session in the tea lab, 2 more mins at approx 75-80 deg. and still full of flavour

a final look...how many more steeps would be possible with a little more tea, slightly cooler water or shorter steep times...? may the experiments continue!

a final look…how many more steeps would be possible with a little more tea, slightly cooler water or shorter steep times…? may the experiments continue!

 silver tips after 2 more steeps (90 & 100 deg), still showing the beautiful form of the delicate young buds at harvest

silver tips after 2 more steeps (90 & 100 deg), still showing the beautiful form of the delicate young buds at harvest

Teaism

Teaism

Tea ceremony

japanese tea ceremony

“When tea is more than a drink and the tea ceremony is understood and practiced to foster harmony in humanity, promote harmony with nature, discipline the mind, quiet the heart, and attain the purity of enlightenment, the art of tea becomes teaism.

The term “chadao” has two words, the first being ‘tea’ and the second the Chinese loanword tao/dao/ native suffix -ism (also Japanese: 主義), and could thus be read as ‘teaism’. Another, more literal reading of the word is the ‘way of tea’ (茶 tea and 道 way), comparable with for example 弓道; the way of the bow. The term can be used to describe tea ceremony as the interests in tea culture and studies and pursued over time with self-cultivation.

Teaism is mostly a simplistic mode of aesthetics, but there are subtle insights into ethics, and even metaphysics. Teaism is related to teamind. A sense of focus and concentration while under the influence of great tasting tea.

A Teaist is a person who performs or enjoys the art of tea and teaism. In Chinese and Japanese, as well as South Korean traditional culture, there are well developed teaisms.” [wiki- tea lore]

for more information on teas, preparation, prices etc

contact stu- theteacatcher@gmail.com

or head to the new facebook shop !

Tea Tasting

tea tasting

A tasting through the seasons, spring to autumn harvests, with, from right to left, Organic Guranse Handrolled First Flush SFTGFOP, Darjeeling Jungapana Muscatel Wonder Tea Dj-139 and Kuwapani Autumn Flush lot #kp-45.
The tasty new regime begins…why not start yours….?

for more information on teas, preparation, prices etc

contact stu- theteacatcher@gmail.com

or head to the new facebook shop !

The Guranse Tea Estates

The Guranse Tea Estates

Nepali Tea Logo

Named after the Nepali national flower, the rhododendron, the Guranse Tea Estate is situated at an altitude between 3300 and 7300 feet above sea level, located at Dhankuta, Hile, eastern Nepal. Probably one of the highest tea gardens in the world it produces one of the best teas. In order produce exquisite tea enriched with delectable ‘muscatel’ flavor with superb aroma, the bushes need to grow breathing pure mountain air, filled with just the right combination of sun, shade and rain that are abundant in the eastern hills of Nepal, below the majestic Mount Everest and mount Makalu.

In 1842, a Chinese emperor presented precious gifts of an exquisite variety of tea seeds to the then Prime minister of Nepal. With the vision of putting Nepal in the global position as one of the best tea producing countries in the world, Colonel Thapa started tea plantations in the eastern districts of Nepal in 1843.

Guranse Tea’s guiding principle in its operation is your total satisfaction. Thus, only high quality, pure, fresh tea leaves are selected and processed at its factory which incorporates the latest, state-of-the-art equipment and technology.

Enthroned amidst gently rolling hills stretching up to the snow-capped peaks and trailing down to crystal clear, running mountain streams, nothing but the best is produced here. Guranse tea adds another dimension to technology, in which science harmoniously blends with nature.

Guranse Tea Estate has planted pure young and vibrant cloned bushes,unique to the area, which were developed after years of extensive research and development in tea research industries. Only two leaves and one bud is meticulously plucked by skilled hands and processed in the factory under intensive quality control. This ensures premium teas rich in flavor and aromas keeping in mind the choice of international buyers on taste and health importance.

The first certified organic tea garden in Nepal, also uses biodynamic methods- Guranse Tea Estate, certified Organic by NASAA (National Association for Sustainable Agriculture Australia Ltd (NASAA)

for more information on teas, preparation, prices etc

contact stu- theteacatcher@gmail.com

or head to the new facebook shop !

Tea Labeling Nomenclature

tea leaves 1

SFTGFOP

S-super
SFTGFOP(1)—sometimes used to indicate the very finest

F-finest
Finest TGF OP—highest quality grade (Note: “Special” is occasionally substituted for “Finest”, with a number 1 at the end to indicate the very finest), often hand processed and produced at only the best plantations, roughly one quarter tips.

T-tippy
Tippy Golden F OP—the highest proportion of tip, main grade in Darjeeling and Assam

G-golden
F-flowery
Golden Flowery: includes very young tips or buds (usually golden in colour) that were picked early in the season.

O-orange

• Color: The copper color of a high-quality, oxidized leaf before drying, or the final bright orange color of the dried pekoes in the finished tea may be related to the name. These usually consist of one leaf bud and two leaves covered in fine, downy hair. The orange color is produced when the tea is fully oxidized.)
• (The Dutch House of Orange-Nassau, now the royal family, was already the most respected aristocratic family in the days of the Dutch Republic, and came to control the de facto head of state position of Stadtholder of Holland and Zealand. The Dutch East India Company performed a central role in bringing tea to Europe and may have marketed the tea as “orange” to suggest association with the House of Orange.)

P-pekoe
(The origin of the word “pekoe” is uncertain. One explanation is it is derived from the transliterated mispronunciation of the Amoy (Xiamen) dialect word for a Chinese tea known as “white down/hair” (白毫; Pe̍h-ōe-jī: pe̍h-ho). This is how “pekoe” is listed by Rev. Robert Morrison (1782–1834) in his Chinese dictionary (1819) as one of the seven sorts of black tea “commonly known by Europeans”. This refers to the down-like white “hairs” on the leaf and also to the youngest leaf buds. Another hypothesis is that the term derives from the Chinese báihuā “white flower” (Chinese: 白花; pinyin: báihuā; Pe̍h-ōe-jī: pe̍h-hoe), and refers to the bud content of pekoe tea.)

for more information on teas, preparation, prices etc

contact stu- theteacatcher@gmail.com

or head to the new facebook shop !