Part of a series: What Should It Taste Like? The legend behind this tea includes a story of Queen Victoria giving this tea its name. Research suggests the tea wasn’t commonly referred to as Oriental Beauty until the 1970’s. Before that, it was called peng feng (膨风) tea (braggart’s tea). Records mentioning Peng feng tea […]
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Part of a series: What Should It Taste Like? Years ago, Keemun was the go-to black tea in the West. It was used in some blends of English Breakfast. It won awards on its own merit back in the early 1900’s. All from a tea that is relatively young for Chinese teas and created by […]
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Part of a series: What Should It Taste Like? It is tempting to pile all the Taiwan high mountain oolongs into the same heap. After all, there can be strong similarities across them. These higher elevation mean some of the highest tea gardens in the world- even higher than Darjeeling estates. But lumping them together […]
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Part of a series: What Should It Taste Like? Like most teas, several key factors can determine the outcome of tea processing. For sencha, two of those factors are shading and steaming. Kabuse tea, or tea from bushes shaded prior to harvest, is sometimes described as a category between sencha and gyokuro, and sometimes as […]
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Part of a series: What Should It Taste Like? It is becoming increasingly difficult to pin down a tight range of characteristics for darjeeling teas. For one, there are multiple harvests, or flushes. 1st and 2nd flush are not the same. Production errors can get in the way of the expression of characteristics. And to a […]
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Part of a series: What Should It Taste Like? One of the challenges of shopping for teas online is knowing whether you are getting the kind and quality of tea that you should expect. This challenge becomes even more compounded when you have never tasted a certain kind of tea before, or are not sure […]
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