Simon, I’d endorse Chris at Min River Teas. His teas are all entirely excellent in my experience
Forum Replies Created
April 22, 2012 at 21:10 #7693
April 21, 2012 at 18:26 #7689
Whoops, to correct myself above, Launching in THE US in May and the UK in June
April 21, 2012 at 18:19 #7688
I saw this discussion, jumped on to blow my own trumpet and found the orchestra were already warming up. Great to see.
We should launch in the UK in May. As our distributors source all of their raw products locally or internationally – i.e. we don’t actually send the tea to the UK, it’s blended under licence – our distributor is likely to start with about 5 or 6 of our blends, not the whole set.
Some of the blends are actually quite tricky – for example the process of drying oranges for the Lady Devotea blend – so until I personally get to the UK in August September to conduct some in-house training some are not even possible.
And Lady Devotea (the Lady this time, not the tea) and I are likely to be in Brighton soaking up some history on the afternoon and evening of 30/9/2012 if you want to grab some tea loving friends, Simon, and we can have a cuppa.
April 20, 2012 at 01:32 #7649
I always have a china cup of tea to take to bed. Whilst I can drink any tea anytime,. Lady D does prefer the lighter offerings at night but is not overly fond of green or whites so we tend to drink 1001 Nights, Peppermint Plus or the yet-to-be-released Pandan Plus from our own range. Of course, I recommend this idea.
April 15, 2012 at 16:31 #7600
I don’t want to ruin the whole event for all of you, but I sadly won’t be there. I am seriously considering 2013 though, you heard it here first.
April 12, 2012 at 19:47 #7582
I try to add value. After I’ve done that, the market tends to indicate what value I’ve added.
March 24, 2012 at 15:57 #7512
How do you find out the final brewing time and temperature of your blend?
Do you mix together teas with really different temperatures and brewing times?
You can, and they change, and you have to work it out by instinct and experimentation. Also, you can get very different re-steeping profiles, so steep one becomes very different to steep two and three.
March 23, 2012 at 00:52 #7502
(Australia, for example?)
I source some from India, some from China, some from Vietnam, some direct form a tea farm in Queensland, some from wholesalers in Sydney, some from five Chinese guys that don’t speak English in a warehouse in Adelaide’s Northern Suburbs and some of the herbal and fruit items I add from my own garden.
And that’s just the Australian operation. Stay tuned.
…and I might have a chat with @ynunnacolorful
March 18, 2012 at 16:40 #7471
The only way to learn about anything is to watch , listen to, discuss with or argue with those who know more than you.
Although it’s also not mandatory to have your knowledge at a particular level. If you’re Ok with what you know, then great.
March 14, 2012 at 17:14 #7448
It’s all Japanese tea.
March 14, 2012 at 17:10 #7446
March 14, 2012 at 17:05 #7444
I’m the worst person to ask.
I owned a tea shop with 164 teas, some scales, 64 herbs and a huge quantity of trays. Not everyone gets that chance.
I still primarily blend with high-quality, drinkable tea.
So while I have adopted the label “blender” as useful, others might disagree.
Also, I work my blends out in my head before I test them. I”m sure others must have that skill. It saves a year, apparently.
March 14, 2012 at 02:01 #7438
With respect @mbanu, that is a very limited view of blending.
Yes, most of the blending in the world is done so that cheap tea can be made to taste better, or to achieve long term consistency.
Even if 99.9 percent of the tea blending in the world is done to achieve those ends, I don’t think you can discount what I and other like me do. I find new flavours, find new colours, find new tastes, mostly with camellia sinensis but also with other herbal ingredients of cultural, taste or health implications.
March 12, 2012 at 17:13 #7426
It’s breakfast time in Australia. The tea is obeying the pull of it’s home tides.
March 6, 2012 at 16:55 #7387
I expect a Royal Warrant myself any day now.
“The Devotea, supplier of quality tea to the HM The Queen, and Arsonist-General of any tea shop that displeases one”
March 4, 2012 at 18:53 #7372
I think that more than one of them is Ken.
March 3, 2012 at 15:49 #7366
Thanks @jackie for this topic.
I’m very excited to be invited to design a tea menu to accompany a delightful high tea of clever and classy food.
I plan to serve the following:
Finbarr’s Revenge: A one-of Irish Breakfast blend for the event. Strong and meaty, ideal with the Beef & Guinness vol-au-vents.
Dancin’ In The Moonlight : Another one-of. A light black blend designed for evening consumption, with flavour characteristics of an Irish Breakfast but less body, and less caffeine.
There will be my essentials such as 1910 and 1001 Nights.
The new Lady Devotea – so new it’s not even for sale yet – will be a certainty to accompany the lemon and lime tones of some of the cakes.
And finally, there will be a case of sibling rivalry, as I can;t decide between Lord Petersham or his sister The Duchess.
If you are not in Adelaide, you can join in “in spirit” – order all those teas and get yourself some lovely little petit fours and a beef and Guinness pie should be close enough.
February 19, 2012 at 14:36 #7278
I used Etsy at one point. It’s not a very exciting place to be for a tea lover, in amongst all those knitted booties.
February 17, 2012 at 16:11 #7254
I like the addition of the heating to what is already a good way to make tea
I buy a very similar device (just the brewing bit, not the fancy electronic and heating bit) from my friend @maykingtea . It works well. I lug mine everywhere now, and I have just bought a pile of them for my tea tastings.
February 7, 2012 at 21:27 #7131
Nerada is available in supermarkets here. Quite well known indeed.
February 7, 2012 at 19:47 #7129
February 7, 2012 at 16:47 #7122
I must admit I’ve never tried a Zealong. There’s so many oolongs to work through in China. And the official list of black tea suppliers in China is over 33,000.
So, I should get to the NZ stuff by the time I get to about 287 years old.
Best of luck with it, though, Ya-Ya . I know it’s been a rough few years in Christchurch.
February 7, 2012 at 16:40 #7121
Oh sure. add a bit of madness and the opportunity to tell lies, and I’m sure to join in, right?
Highly offended at the suggestion.
Alright, count me in.
February 7, 2012 at 01:27 #7112
Is $6 per pound realistic? I guess it must be.
I liked the idea of a moving flavour. I think that would require also shifting packaging. Wine is able to be sold with 2005-2006-2007 next to each other so why not tea?
February 2, 2012 at 17:42 #7011
I’ve heard good things about this move. I think it looks to be a wonderful opportunity.