Floating Leaves Tea Online Customers, Thank You!

I am blessed to be in the tea business, I simply love what I do. Throughout the years, I have made a lot of tea friends and every time that I hear from one of you that you really love the teas from Floating Leaves Tea, it always makes my day.

I have spent many enjoyable hours drinking tea with a lot of you and I wish I could drink tea with those who are not living in Seattle as well. In the past month, I have received a lot of emails from online customers asking me about the new season's teas, as well as to give me comments on my products. Even though I have never seen some of you, I feel like we know each other through the tea. Thank you all for your encouragement and for your kind words. I am looking forward to serving you more teas and to finding the exact cup that's right for you.

This Spring's Tea Offerings

Since I have been back, many of you have come into the shop to taste our new tea offerings. Thank you! The news teas have finally been listed on the website.

I want to especially thank online tea customers for your patience and your trust in our teas. I hope that someday we can all sit down and drink some tea together. Thank you all for your support of Floating Leaves Tea!

I am really liking this season's tea a lot. I think they all have wonderful, clear and unique characters! And I hope you are enjoying the tea, too. A note about this season's teas: due to a longer period of cold weather this past season, a lot of the tea is very tender. I suggest that you adjust the quantity of tea or the brewing time that you normally use. I have noticed that the tea's flavor generally "releases" much faster than usual.

Also, one of our tea tour members, Marilyn, writes a blog. She just published some posts with her experiences from our Taiwan 2011 tea tour:

http://www.heartsdelights.blogspot.com/
She has great pictures. Check them out!

Taiwan Tea Trip: Muzha Part III

The Chinese say that to make a good tea takes Time/Weather 天時, Location/Soil 地利, and Human/Skills 人和. After several years of watching how an Oolong is made, I have to say I have a lot of respect for those dedicated tea farmers.

Traditional Tieguanyin is rich in its body and flavor. This tea takes more oxidation 發酵, stirring 攪拌, and roasting 烘焙 when compared to Baozhong and High Mountain Oolongs. In fact, it takes more work than just about any other oolong tea. On our most recent tea tour, we were lucky to see part of the oxidation and stirring processes.

We went inside a small room where there was a metal tube, a tumbling machine, and a tea rolling machine. We also saw small balls of tea on the floor. Farmer Zhang opened one ball and loosened up the tea leaves a bit on a bamboo tray, then he tossed the leaves in a tube that heated up the leaves (I forgot to ask what the temperature in the tube was). Once in a while, he would reach in and feel the tea. I remembered one time I was on Dong Ding mountain and a tea maker offered to let me reach in the tube and feel the leaves. I turned down that opportunity because I noticed that temperature read 300C and I could hear a hissing sound from the leaves!

After he poured the leaves out of the tube, he rolled them up and would then pick up another ball of tea from the ground and repeat the process. He told us that he had to do this about 50 times!

Tieguanyin is known for its roasting. Farmer Zhang told us that he would do one roasting and let the tea rest for about two weeks before doing further roastings. He said a lot of customers go to him for Tieguanyin that was done a year or two ago. After that amount of time, the tea's fire will mellow, which makes the tea rounder and smoother. He said Baozhong and high mountain oolongs are designed to be drunk when fresh. That kind of tea is bright and the energy focuses on the head and mouth area, while Tieguanyin's focus is on the throat area and its energy travels down through one's whole body.

And here is the delicious cup of tea the farmer is looking for.......

Taiwan Tea Trip- Muzha Part II

I have always enjoyed visiting Farmer Zhang up at Muzha. I love seeing his smile and his dedication to tea. He told us good tea starts with the right varietal, which is the Tieguanyin varietal Hong Xin Wai Wei Tao 紅心歪尾桃 that his ancestors brought over from China.

He also told us that tea plants need good care and he was very proud to show us a huge photo album of his Lupine flowers. He said they are great for fertilizing his tea plants and because of them, he doesn't need to use artificial fertilizers.

We were very lucky that one of the tour members, Jim Miller, knows a lot about plants. Jim explained how Lupine works: " Lupines, which are in the same family as the pea/legume(Fabaceae) are "Nitrogen-fixing." By that, I mean, they draw nitrogen from the air and store it in nodules on their roots. Therefore, they make great "green-manure." They are called " cover crops" and are grown to turn into the soil in which they grew. This can be done in two ways:
1. About a month before planting, a desired crop, the cover crop, may be dug and turned over to decompose in the soil. This adds the Nitrogen in the roots and the plants fibrous material to the soil. This improves the soil and feeds the plants.
2. Or, they can be cut at ground level, which leaves the roots with the nitrogen to feed the plants around them and the cut plants serve s a "mulch" which holds in water and prohibits weeds from germinating. The fibrous material which is added to the soil increase the organic level of the soil. As these substances decompose, they improve air and water-holding capacity to the soil. So by growing cover crops (Lupines), protects the soil from erosion during the winter, adds nutrients in the form of nitrogen, which all leafy plants need for foliage; tea leaves, and improves soil with organic material."

2011 Spring Tea

It has been a great trip and it was great to see our tea farmers and wonderful tea-industry people again.

Due to a colder and longer winter, the tea is being harvested later in the season and production is low, too. It seems like everyone has been waiting impatiently and excitedly for the Spring tea to be finished and ready. I was deeply grateful that my tea friend saved me some good high mountain oolongs for me to taste; I went back home to southern Taiwan for a while and the Spring teas were selling quickly. Yes, tea sells really fast in Taiwan, especially at the beginning of a new season! I am pretty excited about the Lishan and DaYuLing, and can't wait to share it with you.

As for Baozhong, the Competition tea is not ready yet, so a tea friend that is a Baozhong expert will choose the tea and send it to me when it's ready. I personally chose Farmer's Choice Baozhong and will bring some back with me. I think this season's Baozhong tastes better than the previous season's.

I was very happy to meet up with Mr. Zhan, who is quite an expert at roasting Dong Ding with charcoal. He is such a gentle person and it feels really peaceful to drink tea with him. He doesn't have much charcoal roasted tea left. He told me that his health hasn't been too good these years so he can't roast too much tea. Before I left, I took hold of his hands and asked him to take care. I told him that we will continue to love his tea for many years to come.

A lot of new gaiwans have been sent out, so we should have them in stock sometime in June. I also found some yixing pots that should work especially well with Taiwanese Oolongs.

I am leaving for Seattle tomorrow. Floating Leaves Tea shop will be open again starting on Wednesday. See you soon, with some tasty new teas to try!