#verdanttea

[verdanttea]

Check out this beautiful tea pot from artist Wang Ting! 

Photos don’t really capture how beautiful this pot is to pick up and hold. 

It was verrrry tempting to keep a bunch of the latest tea pots for ourselves, but we resisted. You can check out all 40+ new pots from Lai Xiaohong, Wang Ting, and Tan Jun up on our online store >> https://verdanttea.com/shop/teaware/yixing-tea-pot/

[lazyliteratus]

This midday "tea" kick is brought to you by a "tea" that really isn't tea in the strictest sense. This is yabao - basically the "branch buds" of a Camellia tree. Notice how I didn't say sinensis specifically? Gooood. . . Yabao is usually made from Camellia sinensis var. assamica trees in Yunnan province, China... but can also be made from other Camellia species in the region, like taliensis. . . This yabao is neither of those. This comes from a region in Yunnan called Qianjiazhai. Never heard of it, I haven't either. The Camellia species is called Crassicolumna, and it's (allegedly) caffeine free. I got a sample with a recent @verdanttea order. . . A deeper, bloggy dive into the species will be happening. But this tea wasn't going to be a part of that. I might have to rethink that. . . As yabao(s?) go, this is the sweetest and fruitiest I've tasted yet. I'm endlessly fascinated by herbs made in the same fashion as tea. . . #yabao #puerh #sheng #crassicolumna #tea #Yunnan #Qianjiazhai #verdanttea https://www.instagram.com/p/B1zriYwAvJ1/?igshid=1rkmjim3ep231

[samuraimujuru]

A healthy breakfast if fried dumplings, instant noodles, and a nice purer (in my lovely brewing mug from @verdanttea ) https://www.instagram.com/p/CjaqIQ1OvPN/?igshid=NGJjMDIxMWI=

[newyorkteasociety]

Enjoying @verdanttea 2007 Wuliang/Ailao Sheng Pu’er with my new tea cup gifted to be from @machen1637 #teacup #shengpuer #wuliangpuerh #ailao #newyorkteasociety #teaclub (at Forest Hills, New York) https://www.instagram.com/p/B97whzSAzSr/?igshid=5rty0kqvc4v5

[maximuswolf]

To all the seasoned tea drinkers out there! via /r/tea

To all the seasoned tea drinkers out there!

Lately I‘ve been growing more and more interest in Chaozhou Gong Fu brewing and the traditional way of preparing Fenghuang dancong. I‘ve came across pretty much every article about this topic the internet has to offer and now I‘m slightly confused mainly because of 2 specific blogposts: The first one (1) is a really detailed post about Chaozhou Gong Fu written by Kyara Zhen and probably most of you already know it ( https://www.kyarazen.com/chaozhou-gongfu-tea/ ) the second one (2) is from verdanttea, where Master Huang Ruigang describes the most „traditional“ approach of brewing Dancong Oolongs ( https://verdanttea.com/dancong-oolong-brewing-guide-introduction/ ). Now 1 is referring to general Chaozhou Gong Fu, where as 2 is concentrating more on brewing Dancong correctly and offers two different styles. The first is the traditional way of brewing and the second is Wuyi Style brewing. But to me it seems, that Wuyi Style and the in 1 described Method are similar, except for the name. Is there any difference? Furthermore I know that the Chaozhou people like their tea strong, but I never came across this, in 2 explained, „traditional“ mehthod of stuffing the gaiwan and pushing the tea to the extremes. I know there are no rules when it comes to tea, but it seems really awkward at first. Is there anybody out there, who has tried that already? It seems very interesting to drink such powerful „shots“. As there is no more information I found on this, I’m really curious if it’s the way Chaozhou people enjoyed their tea in the early days, or practicing this ways of brewing even now. What are your thoughts on this?

Submitted August 04, 2020 at 01:51AM by fortunate_mangoo via reddit https://ift.tt/3guAgYw

[clothestop]

verdanttea:a cup of Qilan Wuyi Oolong from our partner tea...

a cup of Qilan Wuyi Oolong from our partner tea farmer in Wuyi, Li Xiangxi

[scherbi]

Old tree shui Xi'an #verdanttea so yummy from a gaiwan!

[verdanttea]

Today, we’re really excited to launch a new collection of hand made Jian Zhan teaware from artist Lin Xi!

Meet the Artist: Lin Xi

Master potter Lin Xi set up the Taishou Jianlou Research Institute to study Han and Song Dynasty tea culture and firing techniques. He is dedicated to reviving the lost ancient art of Jian Zhan through meticulous research, hand made glazing and clays personally excavated from Song Dynasty sites.

Unlike many studios, Lin Xi personally oversees every aspect of his work without help. As a single artist, Lin Xi makes his own glazes, throws his own cups, and fires every batch personally.

Lin Xi works with our partner Li Xiangxi and the Yangxian Institute on building Jian Zhan fit to revive the Song Dynasty style dian cha ceremony, and has won many awards for his striking work. We are excited to represent his rare and highly collectible art for the first time outside of China.

Recent awards: “Bo Re Zhan” 16th Annual China Art Exhibition  Traditional Arts Category Gold Medal //  “Cai Shao” April 2019 Shen Zhen Golden Phoenix Art Competition Gold Medal  //  “Mu Lan Zhan” June 2018 Hua Li Competition Silver Medal

ABOUT JIAN ZHAN

“Jian Zhan pottery is made in Shui Ji, Jian Yang, an ancient art dating back to the Han dynasty, also known as Jian Yao. It is the most famous of the eight great pottery schools of the Song Dynasty.

While Jian Zhan was fired as early as the Han dynasty, it became an imperial tribute art in the Song, offered to the emperor.

Because Jian Zhan is incredibly difficult to produce, and very few pieces fire successfully to finish, it is an incredibly costly and laborious art. Tribute quality pieces were picked from countless firings and countless individual pieces. Jian Zhan became known as “min yao, guan yong” the labor of the people, the pleasure of the court.

Song Huizong, emperor of the Northern Song elaborates on Jian Zhan in his treatise on tea Da Guan Tu Lun:  “Jian Zhan is a prized midnight blue, woven with lines of jade.”

In the Song dynasty tea competitions, Jian Zhan was the most suitable preparation vessel, and with the imperial endorsement, every Song scholarly aristocrat would part with huge sums to acquire the finest pieces. Cultured Song poets praised the refined enjoyment of Jian Zhan. During this golden age, Jian Zhan was brought to Japan where it became known as Tenmokku, a Japanese national treasure.

Jian Zhan is fire and earth, united with perfect skill, a high art in the world of pottery.”

– Lin Xi Jianyang Jianan Taishou Jianlou Research Institute

[unteparatea]

Elderberry. Juniper. Lavender. Oolong Tea. If you're into these ingredients then you'll love @verdanttea's Focus #7 Oolong tea. This blend is certified Fair Trade and Vegan and boasts a nice, roasty flavor. 😍😍 I brewed it with my new, red owl steeper that my friend Michelle got me! Thanks girl! #verdanttea #focus #oolongtea #elderflower #juniper #lavender #hottea #redowl #teasteeper

[newyorkteasociety]

Tasting The Tea Market - Today’s teas were purchased from @verdanttea . We were not let down. #baimudan #yashidancong #qilanoolong #agedtieguanyin #zhengshanxiaozhong #shengpuerh #chinesetea #newyorkteasociety #teaclub (at Flushing, New York) https://www.instagram.com/p/B4JUCJCgWtM/?igshid=6f32t69ve2x7

[o-dmusic-blog]

Missed this. #verdanttea (at Verdant Tea Bar & Tasting Room)

[verdanttea]

New tea is here! This year’s harvest of Yu Lu Yan Cha black tea is here, full of delicious notes of toast, dried lychee, and great mineral / woody texture. 

Recommended for black tea lovers! >> https://verdanttea.com/teas/yu-lu-yan-cha-black/

[modestmind-blog]

Verdant Tea's 2003 Farmer's Cooperative (Mt. Banzhang) Wild Arbor Sheng Notes

This tea has a very dark brow color and is very twiggy looking. The leaves are all crumbly and folded. It has a musty, earthy, alfalfa scent. The scent reminds me of a old hay loft.

1 Tbsp / 8 oz water / 2 minutes / 208 degrees fahrenheit

Rinsed twice and the leaves started smelling more woodsy and kind of like burning wood.

The liquor from the first steep was a light golden brow color and was very clear. It still had a musty scent and smelled slightly like cedar wood.

This is a very smooth tasting tea. It still has that pu-erh taste to it but its so smooth. It has a smokiness to it. It tastes like drinking a campfire. The aftertaste is a bit peppery tasting.. Never experienced that while drinking tea.

I think next time I brew this I’m going to use a bit more. I think this tea would be better if it was a little stronger, purely my opinion though.

[verdanttea]

Ever tried Cai Cong (菜聪) Anxi oolong tea? 

Our partner, Master Zhang, cultivates this little-seen tea cultivar in his biodiverse tea fields in Daping. The light oxidation of this tea's traditional finish complements the dessert-like flavors of Cai Cong with a buttery, creamy finish.

[verdanttea]

Ever tried Ba Xian (eight Immortals) oolong from Anxi? Neither had we!

Ba Xian is best known as a Dancong oolong tea - the cultivar was pioneered from old rootstock in Fenghuang, Guangdong, and given the right soil and expert craftsmanship, the leaves yield beautiful textural depth, lingering sparkling complexity and rich aromatics. 

Our partner Master Zhang is a colleague of famous Dancong pioneer Huang Ruiguang, and was able to transplant several old Ba XIan plants from Wudongshan to his own fields above Daping in Anxi. These plants have been left mostly unpicked and untrimmed for years, giving them a wild appearance. 

This year, Master Zhang picked a limited quantity of his Ba Xian to share. The result is packed with deep minerality, “yun” and creamy florals - a powerful and commanding tea! We are loving it!!

Learn more or try it while supplies last >>>  https://verdanttea.com/teas/ba-xian-eight-immortals-anxi-oolong-dark-roast/