Lost Tea from Work

-

Back in March 2020, our offices closed down because of COVID-19. I was on vacation on the time and was unable to get back into the office to get my personal belongings, including a teaset and the teas I had brought to drink at my desk.

This past week, we were finally allowed to return and retrieve our personal belongings. 

The tea set was a cheap travel set I bought off Amazon, so I didn't much care for that.

However. I was concerned about my teas.

Many had been simply put in plastic bags, or air-permeable containers because I had ever intention of drinking them at work. They simply weren't properly stored for long-term.

Sufficed to say, 90% of the teas I was able to retrieve were lost. Unless they were vacuum-sealed, they were all pretty much stale.

So, unfortunately, the stale tea used for mulch/compost for some of the plants in our patio. It was a tad bit heartbreaking to "throw" away tea, but at least it was useful. 











Comments

Post a Comment

Popular posts from this blog

Tea Session: Emperor's Yellow Tea

-
Image
For the tea of the day, we have Emperor’s Yellow Tea from Yunnan Sourcing. From Yunnan Sourcing We are proud to offer a Certified Organic YellowTea from Yunnan. This tea was grown in the area of Simao and was harvested in April 2017. This is a "Pure Bud" Yellow Tea (单芽黄茶) made from a 50/50 blend Yunkang #10, and Xue Ya #100 varietals growing at and altitude 1300 meters (4300 feet) on the southern slope Ma Wei Mountain (just west of Pu'Er City). Fresh leaves from both varietals are picked and blended together before processing. The blend of the two varietals gives a balanced complex taste and increases the number of steeps that the tea can be brewed. The processing is similar to black tea with sun withering, rolling, oxidization, and finally drying. The main difference between the Yellow tea and Black tea processing done by our organic tea growers is the sun withering stage and the oxidization stage are quite a bit shorter for the Yellow tea. You will notice the dry...
Read more

Goodbye Tea, Long Live the Tea: 2006 Da Hong Pao

-
Image
Tea is like wine. A particular type of tea changes year-to-year, even if grown by the same farmer on the same plantation & roasted by the same person. Environmental factors (such as rain fall) and terroir play a factor, not to mention how the roaster might have felt that day. Then there's the aging factor. Over time (especially with roasted & fermented teas), the flavor profile starts to shift. Sufficed to say, tea is never the same from session to session even if all of your brewing variables are the same.  If one thing is constant, tea always changes. This is a 2006 harvested Da Hong Pao (DHP) that I purchased 2 years ago. It's a very fine specimen of DHP that I've had the pleasure of drinking. I've carefully stored it in the time I've owned it, and it's just gotten better with age.  It's with great sadness that I've now come to the absolute last of this particular tea. I've tried to drink smaller amounts in smaller teaware, but I can't...
Read more

Tea Tasting: 2021 Tai Ping Hou Kiu

-
Image
I absolutely love getting tea boxes in the mail. There's an element of surprise and delight in seeing what's sent.  This tea is from Old Ways Tea's subscription box. The box arrives every two months, and what's nice about this box is that it includes tea that she normally doesn't carry in her store. She goes out of the way to include teas from family, friends, and family friends from Wuyi to include in the box. I'm particularly fond of this subscription box, because she sources all her teas from her home region, which predominately includes oolongs, which are a favorite. The tea box included: Tai Ping Hou Kiu (50g). Yu Qilin (40g), and Shui Xian (48g).  Tea Information Type: Chinese Green Vendor: Old Ways Tea Recommendations: She recommends " grandpa style " brewing --> 3 grams in a cup of water 90C (194F). Let steep for 2 minutes. Drink 2/3, then refill. If you want thicker soup, use boiling water. Cost per gram: N/A since this is part of a...
Read more