Tea Grotto Blog

Around the world it is well known that tea is only second to water to quench thirst. When dining out in Kyoto and Taiwan the first thing that is served when you sit down is ocha; we call it tea. Cha is word used most often when tea is spoken of. I was amazed and pleased to discover that water was the drink we always had to ask for.

It seems so civilized and appropriate to first be served tea when you sit down. Not only does it quench our thirst but it revives us, appeases our appetite temporarily, it warms our body when cold, relaxes our muscles, and most of all it soothes. Ocha in Kyoto was either hojicha, genmaicha, and sometimes sencha. This is everyday tea in Japan and to me it was a treat. Of course the quality varies and at times it would be very weak, probably having been steeped several times(and then caffeine free) and other times it was fresh, vital, delicious. The nutty character of the roasted tea has a very nourishing aspect.

In Taiwan the same tradition exists, but the tea we drank would more often be an oolong, black tea, or sometimes green. In Taiwan the tea served appeared to match the region we were visiting and what was most common to that area. Drinking tea with food seems to let the digestive juices flow. I did ask for water at times and yet ocha was able to most often able to quench my thirst on more than the physical level. I think we call this sate satisfaction!

The term oolong means “Black dragon,” which some believe comes from the legend that a tea plantation owner was scared away from his drying leaves when he saw a black snake. Later, when he returned, the leaves had baked in the sun and the leaves where a darker color due to oxidization. Others say it is called “black dragon” because of oolong’s shape and color.

In the tea industry this tea can be called an oolong (pronounced “oo” “long”) or wulong (“wu” “long”). Both are perfectly correct due to the fact that in taiwan they pronouce it oolong and in China they pronouce it wulong. China and Taiwan are very well known for producing the worlds best oolongs.

Oolongs are teas that have been partially oxidized. Oxidation levels can vary greatly in oolongs, which creates many flavors. A lightly oxidated tea like a Jade oolong (8% to 10% oxidized) can remind someone of a green tea. However, oolongs are more complex than green teas. Jade oolongs can have floral, fruity, and lightly sweet notes. Other oolong teas that are more heavily oxidized can produce a much darker cup with roasted toasty notes. Many people consider oolong a beautiful category of tea between green and black that produces a wide range of complex and enjoyable flavors.

The processing of oolong teas is labor intensive and can vary greatly depending on the type of oolong tea that it will become. In general, the tea leaves are plucked, withered (allowed to dry), rolled and shaped, oxidized, fired, and then some are baked.

Taiwan, formerly known as Formosa, translates as “beautiful island” which it most surely is. A sub tropical gem south of Japan and mainland China it has a climate which lends itself naturally to the cultivation of fine tea. The central mountains form the backbone of terrain where gracious hillsides are terraced with stands of camellia senensis and assamica. Lush, emerald greenfoliage adorns the mountain slopes and embraces the tea plants in their forested homes.

The world’s most treasured jade green oolongs grow high up on these slopes, prized for their unique, floral fragrance, lingering, smooth aftertaste and distinct appearance; tightly semi-rolled balls from whole, hand-picked leaves. The higher up on the mountain the more valuable the tea. Teas with names such as Ali Shan and Tung Ting, partially oxidized tea (15%-30%), are served by tea farmers to domestic and international tourists in a large living room style section of their home on tables made from the roots of giant Cypress trees. These amazing tables hold tea trays that water can be poured liberally over to purify, warm, and infuse small tea cups, a large gaiwan and tea leaves. The gaiwan is filled between a third to half full with the leaves and allowed to steep about one minute. Infusion after infusion is sipped and enjoyed in this manner allowing each person to smell, taste, and watch the tea transform. This process invites us to both enjoy and determine which tea suits you best and then to purchase. If you get the chance try some of these oolongs the next time you go to the Tea Grotto or ask the friendly folks there to order some if they are not in stock! These are some of my favorite teas in the world. I hand carried a gift if Ali Shan back from taiwan and had to learn to brew it right and now It is one of my favorite brews.

Lhasha Tizer
co-author Tea Here Now
http://www.teaherenow.com

I am fresh from traveling to Kyoto, the ancient capital of Japan, and the center of Chanoyu, the Japanese Way of Tea, the traditional Japanese tea ceremony. We also visited Taiwan the heartland of many of the world’s finest and rare Oolong teas. Impressed by so many alluring sights and sounds what has remained with me most is the friendliness and generous hospitality of our tea hosts.

In our book Tea Here Now chapter 8, Sharing Tea: the essence of hospitality, captures and expresses this quality that we derive from tea drinking:

“Showing sincere friendliness, generosity , and consideration for all who enter our world is the hospitality of tea. The word “hospitality“ derives from the same root word as “hospital,“ originally a place of shelter and rest for travelers. Whether we offer tea to a weary traveler or invite a guest to a fancy tea party, the act of opening our hearts and homes to another touches the essence of our humanness. The sharing of tea provides nourishment, creates comfort, and puts all at ease.“

Whether we were served a frothy, green bowl of Japanese matcha in the ceremonial tea room by a fellow chajin or a hearty cup of Japanese hojicha with sweets in a wabi-style teahouse, or when we visited the tea farmers at Tung Ting mountain and sipped fragrant jade green oolong tea with them our experience was the same—tea creates a bond of friendship between us. So potent was this experience that now when I sit to have my morning cup of tea I remember the smiling faces and gracious gestures of these wonderful tea friends.

Perhaps for part of your New Years resolution you will give yourself the gift of shared tea time. The next time you prepare to drink a cup of tea consider if you would better appreciate it with an other? Join them for an outing to The Tea Grotto or for a spontaneous drop-in to your home. Bring joy to life with tea!

Welcome to the Tea Grotto Blog. This blog is dedicated to bringing you current tea research, tea history and ceremony, as well as local happenings in the Tea Grotto brick and mortar shop.