Tasting some Chinese teas

In May I ran a tea-tasting afternoon with friends at college. 20 people dropped by to try the seven teas I provided. My favourite part of the afternoon was hearing all the different favourites – pretty much every tea was someone’s favourite.

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Rose and Chrysanthemum teas - dry flowers, steeped 10 minutes, steeped 20 minutes, looking down into the cup, and the flowers after steeping.

More Chinese teas: scented, flower, herbal

In this post I am going to introduce you to teas infused with, or made of, ingredients other than Camellia Sinensis leaves. There are scented teas like Jasmine and Osthamanthus, flower teas like Rose and Chrsyanthemum, blooming teas, and even tea made of lichen.

Oolong tea leaves, before and after steeping. (A semi-fermented tea.)

An introduction to Chinese tea

My introduction to Chinese tea came during my first visit to China in 1999. Back then I knew very little about Chinese tea, but after more than ten years in China I know a lot. I am really interested in Chinese tea, and hope to help you understand and find an interest in it as well.