Having Micro-Green Tea in my daily life...

Recently, Josephine and I decided to make it a good habit of having the Micro-Green Tea in our daily life... This is very different from most leaf tea we enjoy. We sometimes got stuck from what we are limited to talk about in our business, such as to make claim of the function in tea., or maybe tea is long known to us and we simply take it for granted and tend to ignore the modern research and studies about the value of "eating tea" by whipping or shaking the tea powder in a cup to drink it all.

A simple slideshow to share how I am having my Micro-Green Tea at home.
Use a spoon to measure a little green tea power into a cup. (My own preference is "1 g of green tea powder with 450 cc of water".) I will pour a small amount of hot water in the cup, and try to use the spoon to stir the powder to get it thickening...then I will add more water (hot, cold or Warm, as desire) to stir evenly to serve.
In office, I have my bamboo whisk to replace the spoon for easier whipping the powder.

Enjoy Fine Oolong while you are traveling...

Last October, after our 2011 Taiwan Oolongs Study Tour Program, I tried to find one travel tea set for myself. This is not for tea ceremony, simply for my own enjoyment of having fine Taiwan Oolongs in a hotel room or at the place that tea sets are not readily available. Most Oolongs are bolder leaves, so I have to get one with large chamber for the leaves to unfurl. I figure 3 oz teacup is a right size for me for each infusion. Since it is for traveling...try not to be too complicated... a 6 oz teapot that could offer two cups of tea, not to worry about extra tea is over steeped in the pot, and no need to have additional pitcher... So I got this Ivory White Porcelain Travel Tea Set, sku#TD-106 added to our stock line.

Very well designed tea pot, especially for Oolong leaf to have full chamber to unfurl during the infusion... Perfectly to make two cups of fine tea at each infusion.

Well, the plastic tea tray is not included...you can find it easily at your local grocery stores... or you can prepare a mate.

Tea cups and tea pot could be packed in separate bag, and then to be rest assured in a foam/cushion filled travel bag.

Next time while on a run again, pack this set in your luggage... make sure you have your favorite tea with you. Here is the tea list for a reminder.

Amber Oolong, the gongfu

The craftsmanship that goes into the optimal baking of an Amber Oolong tea requires continuous practice and mastery. The result can be enjoyed gongfu style infusion after infusion.

Brandy Oolong, the darling

Highly-oxidized Brandy Oolong - a pleasure for the palate of both Asian and Western tea enthusiasts regardless of age.

Jade Oolong, the classic

Most tea lovers will cherish this naturally fragrant and famous high mountain tea at their first experience. The pleasant aroma, delicate flavor and lingering finish are sealed in the semi-balled tightly rolled leaves after attentive withering, oxidation and rolling.

Oriental Beauty, the exquisite

Few teas are honored by the plethora of names that follow the elegant Oriental Beauty. White Tip Oolong, Eastern Beauty, PonFonCha and Five Color Oolong describe this unique and prominent tea. After a visit in the summer by the green leaf hopper this tea delivers a fruity and elegant floral aroma with an intense, complex and supple flavor and a rich aftertaste of honey and peaches. A true Champagne of teas – only in Taiwan.

Pouchong, the esteemed

Traditionally used to worship Gods and ancestors and as respectful gifts bestowed to elders and special friends this pure and outstanding tea requires the utmost skills in all steps of processing to create the natural and lusciously aromatic tea.

Bliss Oolong, the harmony

Whether it is a blend from various estates, crops, batches, or types; whether it is scented or mixed with herbs and tisanes the result is a bliss – a taste of harmony.

Custom Packaged Tea on call !

ABC TEA is offering a new service to our dealers -
Build you own tea line with a creative Pro-Pack, tamper seal with pull-tab tea tin...

All things are ready, just have your own private label, insert or leaflet. Stuff the insert or leaflet in the tin, snap the bottom lid into tin and get tamper-sealed. Then place your tea label on the tin (*Absolutely no tool needed, easy and professionally done!)

Here is the step-by-step to explain how it works -

Step 1: Order your bulk leaf tea from our tea lists. The tea could be shipped either in bulk, packed from the origins either in 2 lbs or 5 lbs bag. (The price indicated on the list will be bulk tea per lb.)
With additional service charge, we will help you to package bulk tea into small pouch and in tin.

The leaf tea either be packed in 2 oz, 3 oz or as your desire... in a silver foil pouch (sku#PM-126SV)



Step 2. Your order will be shipped with tea in each packaged foil pouch and be placed in a Pro-Pack, tamper-seal silver tin (sku#TE-152SV) - The bottom lid will be placed separately inside each tin. (*photo below shows how we will have each unit will be individually bagged, including tea in silver pouch, silver tin's
bottom lid and cover...all in a PE bag.)


Step 3. Please prepare your own Label (*maybe you will like to have one label for the tin, one for the foil pouch...or simply just one for the tin), your own Product Insert or Leaflet with details information in regards to this particular tea.


Step 4. Remove the bottom lid from the tin first...
Place the Silver Tea Pouch, Insert or Leaflet from the bottom of the tin, make sure you will place it upside down with right direction.



Step 5. Snap the bottom lid into the tin...and the tin will be tamper-sealed now.


Step 6. Turn the tin upside down, now you can see this tin is tamper-sealed with a pull-tap.
Place your Tea Label on the tin.
This tin's cover, when turned upside down, could be a tea display cup for showing the leaf.


Let us do the packing...
You can finish it up with your personal touch !


By now, do you know how many Specialty Oolong from Taiwan ?
Here they are:

Amber Oolong, the gongfu

The craftsmanship that goes into the optimal baking of an Amber Oolong tea requires continuous practice and mastery. The result can be enjoyed gongfu style infusion after infusion.

Brandy Oolong, the darling

Highly-oxidized Brandy Oolong - a pleasure for the palate of both Asian and Western tea enthusiasts regardless of age.

Jade Oolong, the classic

Most tea lovers will cherish this naturally fragrant and famous high mountain tea at their first experience. The pleasant aroma, delicate flavor and lingering finish are sealed in the semi-balled tightly rolled leaves after attentive withering, oxidation and rolling.

Oriental Beauty, the exquisite

Few teas are honored by the plethora of names that follow the elegant Oriental Beauty. White Tip Oolong, Eastern Beauty, PonFonCha and Five Color Oolong describe this unique and prominent tea. After a visit in the summer by the green leaf hopper this tea delivers a fruity and elegant floral aroma with an intense, complex and supple flavor and a rich aftertaste of honey and peaches. A true Champagne of teas – only in Taiwan.

Pouchong, the esteemed

Traditionally used to worship Gods and ancestors and as respectful gifts bestowed to elders and special friends this pure and outstanding tea requires the utmost skills in all steps of processing to create the natural and lusciously aromatic tea.

Bliss Oolong, the harmony

Whether it is a blend from various estates, crops, batches, or types; whether it is scented or mixed with herbs and tisanes the result is a bliss – a taste of harmony.

We will be very pleased to forward you our Taiwan Oolong tea list.

Thank you.

Osmanthus flowers greet us back to work with big smiles on 1/3/2012

This morning, while walked in office after a few days' break...
So pleasantly greeted by these smiling Osmanthus blossoms in our office yard.

Have you ever tasted our Sweet Olive Flower Oolong (aka: Osmanthus Oolong)?
The elegant aroma perfectly harmonized with lightly oxidized Jinsuang...

I decided to make a pot of Osmanthus Oolong (sku#60440A) to start off our first working day in 2012...
Go Go Go!

take a good look at this Osmanthus scented Jinsuang Oolong...

I am using our Harmony Teapot (sku#TE-046) to infuse...
so I don't miss the beautiful unfurling process... see how fast the rolled leaves stretch...

Look at those steam under the lid...
a great deal of natural aroma from sweet olive flower and the fragrance of Jinsuang Oolong are kept and mixed in the steam...

Oh...for the combination...
Yes...I measured 5g of tea leaf with 300 ml of water at 200F and let it steep for 2 minutes ...

Take another look at the infused leaf floated in my cup...

Salute to all of our tea friends from ABC TEA's cupping room -

Have a wonderful 2012 !

The last cupping of 2011 on 5 Jade Oolongs

Cupping two Pouchongs on 1/2/2012

This morning, I open two pouches of Wenshan Pouchong tea sent by a tea farmer. Per my friend, the right one is a standard Pouchong and the left one is Chi-Chong (奇種), which is a bit more oxidized and also has gone through additional light fire baking after the tea is dried.



I always enjoy viewing the agony of tea leaf in a glass cup...

Actually, I can tell easily when the tea leaf unfurled... (although while compared the dry leaves...we already could tell the slightly difference from the appearance...yet not that much...)

A simple comparison cupping to give myself a convincing result.

After the cupping... I just keep adding leaf and enjoy my sipping, cup after cup.

Azusa Tea Club (10/22/2011) - Taiwan Tea's Next

We have organized a tea meet up by Azusa Tea Club at Kuanshi, Hsinchu on 10/22/2011. The topic is "Taiwan Tea's Next" and we open this forum to local Taiwan tea elite to join with our 2011 TOST members for the discussion after visiting three tea museums in the area that used to play very important role in Taiwan's tea history. Many local tea entrepreurs have not eyewitnessed those "good old days" and hard to imagine how those "giant" tea factories were used to operate... from the photos, the films, and from the layout of old sites... it is a great opportunity for them to meet up with our visiting tea professionals...and together we can share our viewpoints on what will be our Next. Professor Lynn Lin and Mr. CS Lou, two of our advisors for Taiwan Tea Institute got chance to hear us out and also share their opinions. Marketing and production must be working well together for Taiwan tea. We do hope these members of TOST will turn out to be Ambassadors of Taiwan Tea in the Northern America. Azusa Tea Club via meetup.com can truly help orgainze some meaningful events like this one.

Azusa Tea Club (11/19/2011) - Cupping & Tasting "Yilan Charm"

11/19/2011 at Baldwin Park, Ca.
We were cupping and tasting three Oolongs from Yilan, Taiwan.
I have picked a good name "Yilan Charm" for fine Taiwan oolongs grown and made our of this tea district. The Jade Oolong we select from the Chinsin Oolong cultivar., the Milk Oolong, which is Jin Suang cultivar and the baked Amber Oolong is Chinsin Oolong cultivar.
Karen helped us to prepare the three samples for our cupping and learning about these teas.
And, at the sit down session, we used our new glass cups to taste each tea that was infused with Q-Teapot made by ForLife Design.
We do enjoy a wonderful afternoon with great Yilan Charm.

(*for more details about these 3 Yilan Charm: please refer to our another link )