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John B
374 followers -
Interested in parenting, tea, and travel, before that lots of other things
Interested in parenting, tea, and travel, before that lots of other things

374 followers
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Basic stuff, review of a bright, fresh tasting, floral, and fruity white tea first flush Darjeeling from Rohini.

http://teaintheancientworld.blogspot.com/2017/03/rohini-estate-first-flush-darjeeling.html

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This is a tea review. I'll start with explaining what this tea even is, which may be of interest, a white tea version of a Darjeeling (the post is about how the tea is, not what it is).

Darjeeling--a region in India, or a tea type named after that region--is typically black tea, but at the same time the different flushes (growing seasons) are all processed differently, related to the leaves having different character at different times of the year, and performing better made different ways. First flush teas are the most subtle and light, so the tea being made as a white tea makes sense. White tea is not rolled and oxidized as black tea is, the simplest preparation of any tea type, although depending on how they are made some are a bit oxidized. Green tea (not related to these) is heated to stop the oxidation process, to retain the original character, to stop enzymes from acting to oxidize and change it to more like black teas.

This tea was bright, fresh tasting, floral, and fruity, very nice.

http://teaintheancientworld.blogspot.com/2017/03/rohini-estate-first-flush-darjeeling.html

Post has attachment
This is a tea review. I'll start with explaining what this tea even is, which may be of interest, a white tea version of a Darjeeling (the post is about how the tea is, not what it is).

Darjeeling--a region in India, or a tea type named after that region--is typically black tea, but at the same time the different flushes (growing seasons) are all processed differently, related to the leaves having different character at different times of the year, and performing better made different ways. First flush teas are the most subtle and light, so the tea being made as a white tea makes sense. White tea is not rolled and oxidized as black tea is, the simplest preparation of any tea type, although depending on how they are made some are a bit oxidized. Green tea (not related to these) is heated to stop the oxidation process, to retain the original character, to stop enzymes from acting to oxidize and change it to more like black teas.

This tea was bright, fresh tasting, floral, and fruity, very nice.

http://teaintheancientworld.blogspot.com/2017/03/rohini-estate-first-flush-darjeeling.html

Post has attachment
This is a tea review. I'll start with explaining what this tea even is, which may be of interest, a white tea version of a Darjeeling (the post is about how the tea is, not what it is).

Darjeeling--a region in India, or a tea type named after that region--is typically black tea, but at the same time the different flushes (growing seasons) are all processed differently, related to the leaves having different character at different times of the year, and performing better made different ways. First flush teas are the most subtle and light, so the tea being made as a white tea makes sense. White tea is not rolled and oxidized as black tea is, the simplest preparation of any tea type, although depending on how they are made some are a bit oxidized. Green tea (not related to these) is heated to stop the oxidation process, to retain the original character, to stop enzymes from acting to oxidize and change it to more like black teas.

This tea was bright, fresh tasting, floral, and fruity, very nice.

http://teaintheancientworld.blogspot.com/2017/03/rohini-estate-first-flush-darjeeling.html

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This post is a tea review, which I normally don't add links to in a place like this, a general group for food bloggers. But I'll explain what this tea even is, which may be of interest, a white tea version of a Darjeeling (the post is about how the tea is, not what it is).

Darjeeling is typically black tea, but at the same time the different flushes (growing seasons) are all processed differently, related to the leaves having different character at different times of the year, and performing better made different ways. First flush teas are the most subtle and light, so the tea being made as a white tea makes sense. White tea is not rolled and oxidized as black tea is, the simplest preparation of any tea type, although depending on how they are made some are a bit oxidized. Green tea (not related to these) is heated to stop the oxidation process, to retain the original character, to stop enzymes from acting to oxidize and change it to more like black teas.

This tea was bright, fresh tasting, floral, and fruity, very nice.

http://teaintheancientworld.blogspot.com/2017/03/rohini-estate-first-flush-darjeeling.html

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Rohini Estate first flush Darjeeling Jethikupi white tea
Jethikupi White, Rohini Estate first flush white Darjeeling This tea was presented as a Jethikupi White Darjeeling from Rohini Estate , a first flush tea.  This is a good time to touch on the basic differences between a white tea and black tea, related to a...

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Kinnari Tea Laos Earl Green
A Kinnari Tea Earl Green version!  Of course I’ve heard of versions of Earl Grey made with green tea but never got around to trying one.  I don’t drink that much green tea or flavored teas (blended or infused, any types), but since Earl Grey is an acceptabl...

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Review of a nice Dian Hong from Teasenz, in the normal range for those. I tried tasting it as a comparison review but ended up explaining why sometimes that approach isn't helpful instead.

http://teaintheancientworld.blogspot.com/2017/03/teasenz-black-needle-dian-hong-and-more.html

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Review of a nice Dian Hong from Teasenz, in the normal range for those. I guess for those that aren't familiar, that's a really nice general type of black tea from Yunnan, China. They're typically a lot softer and richer than Indian and Sri Lankan teas typically are, just with a different flavors range, and not astringent. I tried tasting it as a comparison review but ended up explaining why sometimes that approach isn't helpful instead.

http://teaintheancientworld.blogspot.com/2017/03/teasenz-black-needle-dian-hong-and-more.html

Post has attachment
Review of a nice Dian Hong from Teasenz, in the normal range for those. I guess for those that aren't familiar, that's a really nice general type of black tea from Yunnan, China. They're typically a lot softer and richer than Indian and Sri Lankan teas typically are, just with a different flavors range, and not astringent. I tried tasting it as a comparison review but ended up explaining why sometimes that approach isn't helpful instead.

http://teaintheancientworld.blogspot.com/2017/03/teasenz-black-needle-dian-hong-and-more.html
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