teaware in stock now….!

 new teaware in stock now

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new teaware slowly appearing in the shop
grab a simple pot and a small bag of #tea and get experimenting..
info sheets with each tea and i am happy to answer questions…
remember to ‘like’ and ‘share’ the photos not in stock and that will help my ordering…pre-orders welcome too….!
happy sippin’, cheers, stu

mega teaware upload

so here it is fine folks…a bunch of photos of the current #teaware samples..
(many are different shots of the same stuff and prices a rough pre-order number)

i will be giving a few bits away to those keen to SHARE and LIKE the goods AND pre-orders will be happily taken for those keen on anything in particular..
(with the samples themselves available soon for first in first pouring)

#tea prizes too those participating and more #prizes for more activity..


oh yeah, and isn’t there some weird seasonal present giving thing coming along soon….hmmm, tea and teaware…?!


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

for more information on teas, preparation, prices etc

contact stu- theteacatcher@gmail.com

random tea diary day

a quick run through a busy day with a tea nut…

breakfast-a coupla cups of new guranse handrolled first flush-beautiful leaf, fresh, alive brew..

slowly tasting my way through the latest samples from Nepal…today the Guranse Organic hand-rolled first flush…tasty and alive…and a quick bash at the Orgainic Oolong…pretty and delicate….yum both

off to jobs nudge-small gaiwan packed w nepali organic oolong taster…

green gaiwan 6

some of the new gaiwan toys…l-r- gaiwan, lid, cup, ‘fainess-cup’ and filter..

morning tea and after lunch– tasters of puttabong darjeeling muscatel-full flavour, chunky and tasty help to move cement and loam..

Darjeeling Puttabong- a robust, full malty tasting tea…great as a ‘short black’ in a taster like this…a tasty nudge and on with the action…

tasting set, tail up draining the tea....

tasting set, tail up draining the tea….

chooks fed, home and relax w new gaiwan toys and many brews of The Tea Catcher organic guranse green- herby, refreshing and smoothly energising…

4 steeps of approx 80 deg C through the Guranse Organic green …quite a lot of tea, water not too hot, shortish steeps around 1 min….lid off to stop stewing the leaves and…..

and after dinner….? tapping the fingers maybe, no not from too much caffeine but, wondering when the chinese samples are arriving and clay potting my way through a few pots of pu-erh as a substitution…

caffeine molecule….gently extracted with the assistance of water from its natural storage system…

tuo-cha pu-erh compressed birdsnest….when do the chinese oolongs, greens, lapsangs and pu-erh arrive…?and the tea toys….?

(ps- most of the above teas are available in the shop if you wish to play around yourself and am happy to answer any questions possible re. teas, brewing methods etc…have fun-….!)

Assam Orthodox F.T.G.F.O.P Golden Tips ‘Breakfast’ Tea

Assam Orthodox F.T.G.F.O.P Golden  Tips

Assam in North-East India is, along with China, one of the only two areas in the world with native tea plants – Camellia sinensis var. Assamica.

 The discovery of the local tea dates back to 1823 and is associated with the name of Robert Bruce. Generally sold as “breakfast tea”, of course within Assam teas we will also find top-orthodox (full leaf) tea, with a nobility and richness that can compare with Darjeeling Teas.

 This Assam tea is a mainly black whole leaf tea with some Golden Tips (Fine Tippy Golden Flowery Orange Pekoe), grown in the lowlands at sea level in the valley of the Brahmaputra River, an area of clay soil rich in nutrients.

 The taste is full, with hints of ripe fruit and malt aroma and distinctive, sparkling, orange to copper-coloured brew.

assam 3

Rich and malty with a beautiful copper tone…

 It is therefore a fine morning tea and can be drunk with milk and/or sugar whilst still retaining its full body and flavour.

 The best Assam teas are, with some exceptions, harvested in May or, at the latest, in early June.

50g-$6, 100g-$11.50, 200g-$22

buy now at the new facebook shop…!

for more information on teas, preparation, prices etc

contact stu-


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 !

Tea Labeling Nomenclature

tea leaves 1


SFTGFOP(1)—sometimes used to indicate the very 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.

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

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


• 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.)

(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 !