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LOVE FOR TEA (ADJECTIVES (Quality (Finest (Superior (The good stuff…

- - - - Superior
        
        The good stuff
        
        Craftmanship
  - - - Accented
        
        Exaggerated
        
        Underlined
        
        Enhanced
  - - - Carefully selected
        
        Thoughtfully selected
  - - - Niche
  - - - Gentle
        
        Subtle
  - - - Value
- - - - http://www.thewhistlingkettle.com/info/index.php/blog/post/what-is-a-tea-flush
  - - - Allows you to experience the diversity of flavors and aromas of tea produced in different regions
      - More benefits if needed: https://www.conundrumtea.com/blog/2015/11/8/why-single-origin-teas
  - - - Savoury, Spicy Fruity, Floral
- - - - PRODUCT DESCRIPTION
        
        Brilliantly green with several dimensions of nuttiness beyond the usual chestnut
  - - - PRODUCT DESCRIPTION
        
        a Gold Peony white tea is impressively crisp with citrus and honey notes.
  - - - PRODUCT DESCRIPTIONS
        
        he Four Seasons Spring is a great everyday oolong, light and vegetal with a lovely floral perfume that's sweet but not cloying.
        
        Wong is a big appreciator of oolongs charcoal-roasted the old fashioned way, and her Cui Feng is special stuff; the roasting adds woodsy and burnt sugar flavors that tease out the tea's fruity twang.
        
        I'm in love with their organic lightly roasted Dong Ding oolong; the delicate roast brings brothy, almost meaty flavors to the pumpkin-accented leaves. A low-elevation unroasted Jin Xuan is buttery and intensely floral, while the Shan Lin Xi high mountain oolong captures high-elevation teas' airiness coupled with cassia, marigold, and a vegetal backbone.
  - - - Pu'er teas yield a dark, hearty brew that is low in caffeine. The taste is usually earthy and mellow, lacking much of the astringency of other types of tea. Chinese tradition says that Pu'er aids the body with digestion, while new studies indicate that Pu'er may help in reducing cholesterol.
        
        There are many famous “vintages” from different regions in China, but true Pu’ers from one of Yunnan province’s mountainous tea farms are considered the most prized.
        
        PRODUCT DESCRIPTION
        
        A a lovely bargain-priced 2005 "Top of the Clouds" raw pu-erh has an airy taste true to its name with wintergreen and sour fruit accents.
  - - - The long-standing trend in black tea, taken from the British, has been to create "blends". For centuries, tea companies take various kinds of tea to create a particular flavor or character-for example, a strong breakfast tea or a delicate afternoon tea. And just like a perfume house, several older tea companies are known for their signature blends. But as the quality and character of tea harvests can vary greatly year to year, tea companies rely on the skills of tea blenders to take different teas from the year's harvest to create the same taste again and again.
        
        However, another trend in black teas has recently taken off. The new vogue, imported from continental Europe, is estate teas, meaning teas that come from a single tea garden or estate from a particular year. Like a good wine, estate teas can capture the particular character of region and the year's weather. Because of their unique character, estate Darjeelings have gained global popularity in particular and can often be auctioned for thousands of dollars per pound. Of course, because estate teas are at the mercy of the elements, quality can vary dramatically year to year.
        
        With both blends and estate teas, it is frequent to see black teas divided into broken leaf and full leaf categories. A broken-leaf tea consists of leaves that have purposely broken into small pieces during processing. The smaller size allows the water to extract more of the tea leaves' components in a short period of time. For this reason, broken leaf teas tend to be more brisk and higher in caffeine, making them an excellent morning teas to be paired with milk and sugar. Full leaf teas, on the other hand, tend to be more refined and gentler on the palate. While there are exceptions, like many of Assam's full leaf teas, these teas are traditionally taken later in the day without anything added.
        
        PRODUCT DESCRIPTION
        
        A Taiwanese black tea called Twenty One suggests cherries soaked in whiskey
- - - - Head over heels for tea
- - - - Each year, we assemble a collection of traditional, rare and experimental tea from China and Taiwan. We look for skillfully crafted leaves from clean growing regions – teas with structure, texture, and complexity. More importantly, every tea in the collection needs to be delicious. →
  - - - BENEFIT?
        
        Instead, think small. My favorite tea shops don't have huge selections. That's because the teas they sell have been picked out by the owner or some stake-holding staff member who's visited individual tea farms. Some of the best tea in the world is sold entirely through personal deals and never makes it to wholesale accounts.
- - - - Generally speaking, the less a tea is oxidized, the more gentle and lighter it will be in taste and aroma. Heavily oxidized teas will yield a dark deep reddish brown or earthy infusion, while a white will yield a pale yellow-green liquor. Of course, there are exceptions to the rule. A gyokuro, the highest grade of Japanese loose leaf green tea, will have a much more intense flavor than a smooth, toffee-like full leaf black tea from Sri Lanka.