Floating Leaves Tea Home ---Shiuwen's Blog!

Friday, March 21, 2014

Floating Leaves Tea April Online Tea Class

I recently finished my first online tea class. I was a bit nervous, but it went really well! Thank you to my 9 wonderful tea class attendees for signing up for the first class. You guys were great and I had a great time sharing tea with you.

Photos from the first online tea class were taken by Steve Littky.

The April online tea class is ready to go. Here is the information:

Date: April 27th at 10am (Seattle, Pacific Standard Time)

Subject: Taiwanese Regional Oolongs. In this class, I will talk about the five major Taiwanese Oolongs. We will be tasting the teas together, and I will go through the basic differences between these teas and the major features of each tea.

Teas to be tasted:
-Baozhong from PingLin region.
-Tieguanyin from Muzha region.
-Oriental Beauty from PingLin region.
-Charcoal Roasted Dong Ding from Dong Ding mountain.
-High Mountain Oolong from ShanLinXi.

Materials you will need for this class:

-It is preferable for you to use gongfu style teaware.
-Convenient access to boiling water.
-Google Plus account (I am using Google Plus Hangout for online tea classes)

Fee: $30 includes the tea lesson, samples of the teas we will be tasting during the class and the cost of shipping the teas to you (For European and International customers, I will need to charge a bit extra for shipping).

Duration of the class: Please prepare one and one-half hour to 2 hours for the class. 

To sign up, please contact me at tea@floatingleaves.com and I will confirm availability and arrange payment with you. 

Let's drink some tea together again - over the internet!

Tuesday, March 18, 2014

Grandpa Style Tea

Some of you might encounter some issues with having enough time and space for brewing Gongfu style tea, especially when you are brewing at your office.

Well, the good news is that you don't have to brew tea Gongfu style all of the time. Some Oolongs taste delicious when brewed with the Grandpa style. You just need a big enough cup, into which you toss some leaves and pour in hot water. You will have a very yummy cup of tea in no time.

In fact, there are a couple of Oolongs that I prefer to drink using the Grandpa style, such as Oriental Beauty and HongShui Oolong. I like Muzha Tieguanyin and Charcoal Roasted Dong Ding with either tea brewing style. I have heard that Wuyi Cliff is excellent with the Grandpa style. If you prefer lightly oxidized Oolong, Baozhong can be a great tea for it, too.

Tea can be this simple and delicious! Enjoy!

*Photos taken by Douglas King.

Friday, February 14, 2014

Floating Leaves Tea First Online Tea Class

photo provided by Dan Cordell. 

I'm excited to announce that Floating Leaves Tea will be offering its first online tea class. My internet customers will have first priority to sign up for this class and will get a special rate as well!

Date: Sunday March 16th at 10am (Seattle Time)

Subject: Taiwanese Baozhong and High Mountain Oolongs. We will be tasting and learning about these two types of delicious, lightly oxidized teas from Taiwan. I will cover the differences between these two styles of Oolong, the tea nature of these Oolongs and what to look for when tasting these teas.

Teas to be tasted:
-Baozhong Farmer's Choice
-A Roasted Lishan, and
-A lower elevation, rolled style Oolong

Materials you need to for this class:
-A gaiwan, a tasting cup(s) and a pitcher/bowl to pour out any excess tea that doesn't fit into your cup
-Alternatively, you can have the whole Gongfu Cha setup laid out
-Convenient access to boiling water
-Google Plus account (I will be using Google Plus Hangout for this tea class)

Fee:  $30 including the tea lesson, samples of the teas we will be tasting that day and the cost of shipping the teas to you. I am offering a $10 special rate for my online customers.

Duration of the class: Please prepare to spend one and half hour to 2 hours for this class.

To sign up, please contact me at tea@floatingleaves.com and I will confirm availability and arrange payment with you.

I am looking forward to drinking some tea with you - over the internet!

Wednesday, January 15, 2014

2013 Winter High Mountain Oolongs

I sometimes ask myself if I will ever get tired of tea. The answer so far has been no. There are so many different kinds of tea out there! And even if one claims he/she drinks only certain types of tea, one will still not get bored with the variety that can be found within one type of tea. From season to season, the same type of tea we drink will taste different.

It's amazing what weather can do to tea. I had a great tea session comparing my 2013 Spring Lishan to the new 2013 Winter Lishan.

Brewed leaves: left-2013 Spring Lishan; right-2013 Winter Lishan

Tea broth: left-2013 Spring Lishan; right- 2013 Winter Lishan

Due to the warmer weather this winter, this season's Lishan doesn't seem to have as an intense taste as the Spring Lishan. However, both Lishans have that wonderfully delicious, smooth, buttery texture. What stands out more in this season's High Mountain Oolong is its aftertaste. It's simply delightful and surprising. Its aftertaste is beautiful and strong!
I don't know if you remember that the 2013 Spring High Mountain Oolong could be tricky to brew. Just a touch too many leaves could make the pot of tea too strong. I found that this Winter tea is more forgiving. Even if I brew it longer, the tea still tastes very yummy. 

The same type of tea and yet so different. I love discovering new qualities from each season's tea, especially those yummy surprises that keep dancing in my mouth. They make me excited and happy!

Monday, December 30, 2013

2013 Winter Baozhong

Our Winter Baozhong has arrived! The tea has already opened up, so I was able to compare it to our Spring Baozhong, which is also from Farmer Chen.

The Gaiwan on the bottom is Winter 2013 Farmer's Choice Baozhong

Before the tea arrived, I had heard that this winter has been warmer than usual during the tea harvest. I was a bit worried. After I tasted the winter crop of tea, my impression is that both seasons' tea is equally good, which makes me very happy. 

I tasted both seasons' Baozhong Farmer's Choice side by side. Both teas have very solid tea broths. I think the spring Baozhong was just a bit heavier, but it's really hard to notice the difference. Our spring Baozhong has an orange-like aftertaste and the winter one has a brighter, citrus aftertaste. 

Left is the brewed leaves from Winter season. Right is from Spring Season. 

Left is tea broth from Winter Baozhong, right is tea broth from Spring season.

I am satisfied with this winter Baozhong crop. It's solid and smooth with a clean citrus aftertaste. Try it and I think you will be happy with this tea, too. 

In my next post, I will write about the differences of our High Mountain Oolongs between the Spring and Winter seasons. 

Meanwhile, enjoy a good cup of tea and have a great year in 2014!