The fourth tea was a 1990's Aged Tiguanyin from Taiwan. Traditionally, this tea would be stored in ceramic containers and removed occasionally for roasting. The taste shifted from smoky caramel to nutty caramel over three infusions.
Tatsuo explained how the behavior of steam in the yuzamashi (water cooling pitcher) can indicate temperature. Steam billows upward with near-boiling water temperatures, ideal for hojicha or bancha. Water at temperatures around 140°F will have little or no steam, ideal for gyokuro. Steam moving to the side at an approximate 45° angle indicates temperatures around 175°F - 185°F, ideal for sencha.
The presentation opened with Christopher Ezzell who shared with us his inspiration from and appreciation of the simplicity and thoughtful aesthetic of the Japanese tea room and how he has incorporated this into his own work.
CONTEMPORARY AESTHETICS & TRADITIONAL TEA CULTURE
Hosted by Christopher Ezzell and Christopher Shaw
TEA AID: A FUNDRAISE FOR NEPAL RELIEF EFFORTS
On May 23rd, Northwest Tea Festival sponsored a benefit for Nepal Earthquake relief efforts as part of the World of Tea series. Since Nepal is nestled in the Himalayas among many world-renowned tea growing regions, and is itself a producer of fine teas, it seemed particularly appropriate that the tea community step up to provide some aid in Nepal’s time of suffering.
THE INTRIGUING WORLD OF POST-FERMENTED TEAS
Hosted by Cinnabar Wright (Phoenix Tea)
Thank you for joining us for the April 18th installment in the World of Tea Series for an exploration of the intriguing world of post-fermented teas. Although the teas under this classification range greatly in appearance and taste, they all have in common a stage of production where true fermentation is induced in the tea, which continues to impact the tea as it ages and matures.