Happy Tea Tuesday! It’s been a while since I did a tea-themed post, and I’m often asked about the teas I buy in Asia and what I drink regularly. In the last few months, I’ve bought a number of incredible teas in Japan and the US to add to my Taiwanese favorites. It’s time I get back on track to sharing a few of my favorites.
Today, I’m in Belize so my options are limited to whatever I brought home with me on this trip. I’m drinking one of the nicer Taiwanese teas from one of my favorite tea shops in Taiwan. Ten Ren Tea has locations all over Taipei, and they carry my favorite “gen mai cha” that I typically drink daily. The last time I was there, I wanted to pick up a couple nicer Oolong teas, a specialty from Taiwan.
I was introduced to the Ten Ren King’s 913 Oolong Tea with Ginseng. The whole name is King’s 913 Green Ginseng Oolong 3rd Grade. This tea is made from high-mountain oolong leaves from central Taiwan — where the best oolong is grown. Leaves are hand-picked and harvested only during peak times (winter and spring). The leaves are then blended with a hint of ginseng to give it a unique aftertaste.
When brewed, you should notice a light yellow hue, floral notes on the nose, tartness with the initial taste and a mild sweet aftertaste.
When it comes to brewing, water temperature is important. Ten Ren suggests 185-195F (85-90C) and two teaspoons of leaves for every five ounces of water. It’s better to brew in a traditional Chinese Yixing teapot to ensure leaves open fully to achieve maximum flavor. I don’t have any of my teapots here with me in Belize, so I’m making due with just a tea ball this morning and the flavor is definitely more muted.
What are you drinking today? What’s your favorite tea?