It would not be a proper lesson on tea without sitting down and discussing the origin of tea. Where is it grown? More importantly where can it grow?
CTC sounds like a company’s acronym, no? While it is an acronym, it actually stands for the process that defines this type of black tea: crush, tear, and curl.
Assam and Darjeeling…some of you may have heard those words thrown around (I know I have).
While the English are known for drinking copious amounts of tea, we all know by now that they did not invent the leaf. So…how did the leaf migrate from Asia to the British Isles?
Today’s cup is English Breakfast Tea from Taylors of Harrogate.
Today’s cup is a Jasmine Green Tea from Dils Tea / Tea Packs USA.
This Assam brews a strong, vibrant and malty beverage. The aroma is light, slightly airy and clearly astringent. The flavor is leafy, malty and similar to the breakfast teas based off the tea grown in the Assam region of India. The liquor is super dark rustic red.
Today’s cup is an herbal from Stash Tea called Sandman PM.
Morning Cup is a new daily segment where I post what I am drinking with a quick image of my beverage and some initial thoughts. This is Morning Cup #9
Darjeeling teas are often referred to as the champagne of teas, with good reason. Darjeelings typically express the depth and nuance tea connoisseurs look for from the best of any tea, be they black, green, white or herbal. The Makaibari region within Darjeeling region also tends to produce some of the best Darjeelings season after season. Let’s check this one out from Hampstead Tea of London.