March 2019 – Tea importer Ned Heagerty of Silk Road Teas joined us Around the Table to present a survey of specialty teas from China. We tasted a range of artisan-crafted teas including varieties such as white, green, oolong, black and Pu-erh teas. The teas included small farm, single origin and arguably rare teas not generally found in the US. Ned discussed the province of origin, methods of processing each variety, its taste profile and steeping instructions.
Driver’s carries a wide selection of specialty teas both boxed and in bulk.
White Peony
SILK ROADS TEAS
Province of origin: Fuding Province
Methods of processing: Picked ‘before the rain’ and air dried — a very natural process.
Taste profile: Mellow-sweet notes of grape and accents of honey and nectar.
Steeping instructions: Water temperature should be well below boiling at 185-195 F. Steep 2-3 minutes.
Green Dragon
SILK ROAD TEAS
Province of origin: Zhejiang Province
Methods of processing: The leaves are large (minimally milled) to preserve the natural flavors and bring a richer, deeper flavor to the cup and to allow multiple steeps.
Taste profile: Soft aromas and toasty notes with hints of chestnut. A sweet, lingering finish that is clean and refreshing.
Steeping instructions: Water temperature should be well below boiling at 185-195 F. Steep 2-3 minutes.
‘Little Monkey’ Tieguanyin
SILK ROAD TEAS
Province of origin: Fujian Province
Methods of processing: When the top grade, best of the harvest Oolong is picked, the largest leaves are chosen first. The castaways, or “little monkeys” tend to be smaller and even broken after rolling. The leaves retain their lineage, offering a wonderful flavors and aroma.
Taste profile: Floral and buttery
Steeping instructions: Use boiling water, rinse the leaves briefly and pour the water off. This will “awaken” the leaves. Then re-infuse and steep for 1.5 to two minutes. Optimum water temperature is 195° plus.
Yunnan Black
SILK ROAD TEAS
Province of origin: Yunnan Province
Methods of processing: The leaves are large (minimally milled) to preserve the natural flavors and bring a richer, deeper flavor to the cup and to allow multiple steeps.
Taste profile: Malty aroma, peppery, smooth taste.
Steeping instructions: Boiling water will bring the leaves flavors out quickly. To heighten first steep flavors, rinse the leaves briefly with boiling water, pour off, let the leaves steam for a few minutes and re-infuse. We suggest a steep of 3 minutes to experience the variety of flavors offered.
Organic Pu-erh
ARBOR TEAS
Province of origin: Yunnan Province
Methods of processing: The leaves are a select grade of pu-erh compressed into a small birds nest shape.
Taste profile: Its inky brown infusion is rich and sweetly-flavored, with mineral earthiness and the characteristic musty aroma.
Steeping instructions: Each nugget will brew to 8-12 ounces of tea. Use boiling water and infuse the nugget for 5-10 seconds and the water pour off. This will help in loosening and awakening the leaves. Re-infuse, the nugget will come apart slowly, probably in 5-10 minutes. This Pu-erh will produce a strong, inky brew. (Don’t forget to take the paper wrapper off!)
