Recently in tea video Category

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Bon Teavant is truly inspired by the amazing qualities of Taiwanese high mountain oolongs. From the floral and fruity aromas of Alishan and Da Yu Ling to the mineral notes of Shan Lin Xi. there is something so special about these teas and I love to share them with friends.

tea scroll inspiration

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Tea scrolls used in Japanese tea ceremony often refer to the season, event or time of the ceremony. This video pays homage to a special tea scroll used during a full moon tea ceremony at Urasenke Foundation in San Francisco. The video itself was shot at multiple venues, including Sowing The Moon Tea house at Green Gulch Farm and Zen Center and the Japanese Tea Garden in San Francisco.

The tea scroll reads: "Pure wind sweeps the bright moon; The bright moon sweeps the pure wind."

In Part Two of our interview with Bret Hinsch, author of The Ultimate Guide to Chinese Tea, we learn more about tea by observing and smelling the leaves. Listen and enjoy:

Does your tea have good rhythm? Below is a discussion on the topic with Bret Hinsch, author of The Ultimate Guide to Chinese Tea. A Harvard PhD in Asian Studies, Hinsch has spent fifteen-plus years in Taiwan as a professor and Chinese history scholar. His years in Taiwan have exposed him to a plethora of connoisseur teas, and his fluency in Mandarin enabled him to to research the subject by reading numerous texts in Chinese. Bon Teavant welcomed the opportunity to discuss tea appreciation with Mr. Hinsch. Does Your Tea Have Good Rhythm? is Part 1 of a series that will hopefully bridge some of the gaps in information on tea and tea culture for an English-speaking audience. Enjoy the interview below!

roy fong on wuyi teas

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What makes a good wuyi tea and how is it processed?  Roy Fong of Imperial Tea Court has been visiting Wuyi Shan (Mountain) in China for thirty years and has watched processing methods change over time. 

(Note: if you have trouble viewing this video, you can see it on Vimeo or try a different browser like Safari)

While traditional Chinese and Taiwanese tea ceremony normally involves a yixing teapot, a gaiwan or "covered bowl", can also be used, as in the video below.  In this video Chen Shao Lan from the famed Geow Yung Tea Hong in Taipei demonstrates the use of a gaiwan in gong fu cha.



Last Spring, I met with Shiuwen Tai, owner of Floating Leaves in Seattle, who took me along with her on a tea buying mission in Taiwan.  Here is a short video in which Shiuwen explains the process of analyzing teas for purchase:


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finally, a tea dictionary

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The tea trade is excited by the recent publication of James Norwood Pratt's Tea Dictionary, a definitive guide to the terminology used in the industry. First place winner for new books at the 2010 World Tea Expo, Pratt's Tea Dictionary is the first attempt since 1935 at delivering a concise and thorough tea reference in the English language.

Mr. Pratt, a noted tea guru in the landscape of American tea culture, has outdone himself (again) with this publication. At a hefty $155 price tag, its value is greatly appreciated by tea professionals and serious connoisseurs who will find this reference indispensable in their pursuit of tea knowledge and understanding.

Enjoy this short video of Mr. Pratt discussing the Tea Dictionary:

David Lee Hoffman is known as one of the great tea experts in the United States. His thirty-five-year history of collecting teas in Asia has given Hoffman a rare and deep understanding of tea collecting and tea brewing. Here, Hoffman shows us how to open up the stalk of the Bamboo Fragrance Puerh and also how to steep it. Each sip of this smokey, exotic tea makes you feel as though you were sitting by a wood fire in a small tribal village with the people who made this tea. A tea no connoisseur would want to miss, and offered at a price accessible to both the novice and the collector.  Enjoy this video:

da yu ling tea farm

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On a recent visit to Taiwan, we were lucky to be escorted up to a Da Yu Ling tea farm, high in the Lishan mountain range. After seeing the tea farm, we understand why Da Yu Ling tea is so precious--there is so very little produced.  Take a short trip with us to Da Yu Ling....

How is "ecologically grown" tea different from just organic tea?  First, ecologically grown teas are grown without fertilizers or pesticides, like organics. But one tea farmer we caught up with in Taiwan takes cues from nature to produce the healthiest and best tasting teas:  he allows nature to make the tea as it wishes. 

Most herbalists know that plants grow best in the company of certain other plants, and by doing this, you get the best result. By allowing other plants to grow in and among tea plants, the farmer monitors the teas but allows the tea plants to mimic wild tea by letting nature play the lead role.

We went directly to the tea farmer so he could tell you himself about ecologically grown teas:



We just got our shipment in of the most delicious "ecologically grown" white teas from this tea farmer. We call it Honey Dew White, not because it has flavoring in it, but because this lovely, full-bodied white tea has that slightly sweet white melon taste to it, along with a smooth mouth feel. For those who are interested, this is a great tea to hang onto for aging.

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What do you think about organic teas?