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Seasonal Tea

2017 Spring Shan Lin Xi

Doug Palas 2017 High Mountain Oolong Tea Qin Xing Taiwan

2017 Spring Shan Lin Xi

High growing elevation limits tea growth allowing for a longer development of flavor. During the 1970’s farmers in Taiwan discovered that growing tea at elevations over 1000 meters above sea level could produce oolong tea with astonishing complexity and an unparalleled weighty mouthfeel. Slowing the plant’s growth reduced the yield from 4 or 5 harvests per year down to 1 or 2, but it dramatically increased quality and thus gao shan cha or high mountain tea was born.  Farmers experimented growing existing cultivars at higher elevation, but soon found that a new cultivar named qing xin thrived. It was able...

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2017 Golden Lily

Doug Palas 2017 Black Tea China Dian Hong Jin Xuan Yunnan

2017 Golden Lily

In 2008, the most popular style of tea in China was fermented tea called Pu-erh. Yunnan, China, the birthplace of Pu-erh, was seeing unprecedented growth in their tea industry. Farmers increased production in an effort to keep up with demand while entrepreneurs tried to capitalize on the craze by buying land and growing tea. Two years later, when the craze passed, there was a surplus of tea on the market and the demand for Pu-erh disappeared seemingly overnight. Some tea gardens were abandoned, but in an effort to cut losses, some growers started to produce black, green, white, and oolong...

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2017 Purple Heart

Doug Palas 2017 Black Tea China Dian Hong Early Spring Yunnan Zi Juan

2017 Purple Heart

Camellia sinensis, the tea plant, is thought to have originated in South Central Asia, around Myanmar, Yunnan, China, and Eastern India. The indigenous peoples there have produced tea for thousands of years. Numerous cultivars of the assamica variety have been developed by both trial and accident. One of the most unusual is zi juan, or purple heart. It is a cross between Camellia sinensis and another member of the Camellia family, Irrawaddy sinensis, which produces purple-veined leaves and buds. Traditionally used for making fermented tea, it is prized in Central Asia because it is thought to possess great health benefits....

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2017 Gui Fei

Doug Palas Jin Xuan Oolong Tea Taiwan

2017 Gui Fei

The modern history of tea production in Taiwan began during a mass migration of mainland Chinese moving to Taiwan during the middle of 19th Century. They brought the tea cultivars and oolong processing knowledge from Southern Fujian that has evolved to produce modern oolong styles such as bao zhong, high mountain oolong, and iron goddess of mercy.  During the 20th Century as the skill of Taiwan tea makers increased, new styles of tea unique to Taiwan were developed. The most popular style, bai hao, utilized the unique terroir to create a darker oolong with flavors of stone fruit and baking...

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Mizudashi (Japanese Cold Steeped Tea)

Doug Palas Iced Tea Japan Steeping Instructions

Mizudashi (Japanese Cold Steeped Tea)

Drinking tea over cold over ice is nothing new in the United States. The first iced tea recipes date back to the Nineteenth Century. As refrigeration became common in American homes its popularity has grown to account for 80% of the tea consumed in the US. In the South, sweet tea, black tea sweetened with sugar, has become ubiquitous, and it's served practically everywhere. American iced tea recipes often call for either preparing a strong concentrated tea, and diluting it before serving over ice, or steeping tea in water in the sun for several hours. Both of these methods have...

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