Element 11 – Aroma Aroma is the most complex and subjective element in evaluating a tea. Not only are the chemical elements in tea complex, the olfactory senses are more complex still and neurologically have the most intense and direct pathway to the brain. Before we get to judging the tea, aroma already has played… // MORE
Element 9 – Percentage of Moisture Remaining Although not precisely measurable without special equipment or easily recognizable without training, residual moisture in a batch of tea nonetheless merits its own place as an element in defining the value of a tea. The reason for this is that water content of a finished tea leaf is… // MORE
This post was authored by Austin Hodge as part of a series on defining standards for specialty tea. It was originally published by the International Specialty Tea Association. Element # 4 – Origin Disclosing origin is essential to authenticating a tea. So it follows that a specialty tea’s origin should be clearly labeled. As with wine, a… // MORE
There is no definition for specialty tea. The dictionary defines specialty as “ a product of a special kind or of special excellence”. The tea industry uses the word as a descriptor for tea that has no relationship to quality. The tea industry uses the word quality with just as much ambiguity as the word… // MORE
Standards for excellence would give tea makers a goal to shoot for while giving buyers and consumers the tools to determine whether or not makers had reached that goal.
‘Specialty Tea.’ must be defined to establish value and give meaning to the term.
If there was ever a sign of how sophisticated the western tea-drinker has become, it’s the large number of technical questions we now receive from our customers. Wulong tea is frequently the subject of these questions, and so to help our customers, we’ve written a short guide to its harvesting seasons and picking standards.… // MORE
We’re honored to be included in Kevin’s quarterly box. The following press release explains it all. Tucson, Arizona (PRWEB) December 23, 2014 Kevin Rose is known as a Silicon Valley guru, venture capitalist and partner in Google Ventures. In 2009 he traveled with Seven Cups founder Austin Hodge to the rainforests of Yunnan in southwest… // MORE
Speciality Tea has never been defined nor have standards for quality ever been established. Now’s the time to do it.
If you have never taken a sip of piping hot rock wulong tea and immediately followed it with a square of good chocolate, letting it melt luxuriously on your tongue as it mingles with the rich, complex aftertaste… Well, what on Earth are you waiting for? Oh, you want both flavors in one convenient recipe?… // MORE
Years ago I had the good luck to hear a veteran tea maker give a lecture on processing techniques that bracket one category of tea from another. His talk passed through great detail on the chemical contours a tea leaf and how manipulating them just so will yield a green tea versus a black tea… // MORE
These days, writing about tea on the internet is such highly organized enterprise that I have to admit I’m hesitant to enter the fray.
“Seven Cups Tea Blog Evolves” sounds like a pretty weighted title — as if to say some mutation has happened. It’s a challenge to think up a good title. There is no mutation, but rather evolution characterized by progress. Seven Cups is a lucky company in so many ways, and one of the most significant… // MORE
Happy New Year from Seven Cups
Since the middle of May I have been on the road, traveling in China, the US, and Europe, and for Zhuping it was three months in China. Finally we are enjoying our sanctuary in Tucson, with a lot of welcome home cooked meals.
It has been twenty years since I first became obsessed with Chinese tea. It has not lost any of the magic pull for me throughout these years, in fact I am probably even more obsessed. Although I have had other obsessions in my life, Chinese tea is probably longest running one. I think it has to do with mysteries.Mysteries are always rooted in questions and problems to solve.
Travel + Leisure Names Seven Cups One of Six Best Places to Drink Tea in America
TUCSON, AZ – Travel + Leisure’s tea fanatic Bruce Schoenfeld first tasted da hong pao, a rare Chinese oolong tea, at Seven Cups Teahouse in Tucson, where Austin Hodge serves teas he sources in remote regions of China.
We at Seven Cups wish you all good health, prosperity, and luck in the Year of the Dragon.
I first came to Yunxian in 2005 after a trip to Dubai. I was invited to Dubai to become a member in the newly formed Dubai Tea Trading Center. Dubai wanted to become the hub of tea distribution and was providing remarkable incentives for companies to set up business there.
Last week a fellow tea entrepreneur emailed us with a question. We had never spoken before, so he wasn’t sure how to approach us about a very sensitive issue. He had been searching for a map of Shi Feng Mountain and noticed that some of our photos and content appeared to have been lifted from… // MORE
I was looking at our archives, and I have been writing something on a pretty regular basis since 2003. Of course it hasn’t been all me; there have been others that have contributed. In the beginning it was just monthly emails, and the actual blog didn’t come into existence until around 2005. Still, that is… // MORE
This is the favorite part of my job: buying tea. Guzhu Zisun (Purple Bamboo Shoot) is a very special tea; it was the first tea to be distinguished as a tribute tea during the Tang Dynasty, and was produced under the watchful eye of Lu Yu, China’s tea saint, as he wrote the first book… // MORE
A few days ago I was in Lincang County in Yunnan taking a short trip before the first tea tour begins as well as seeing about the Dian Hong black tea harvest. The good news is that a pre-harvest rain has come, thus avoiding a repeat of last year when drought conditions left the spring… // MORE
Kunming April 2011… I am hear to get a first had version of the weather, and visit Lincang county to see the first grow and assess the coming crop. Some of the best black tea that is produced in China comes from this area, and it is one of our best selling black tea
Our Year of the Rabbit sale is coming to a close on February 28th. We like to start the year with a month long sale with all of our teas discounted. The sale has become a tradition for us, so remember it for next year. It’s become part of our company’s Feng Shui. The Year of… // MORE
The Wall Street Journal talked to me about doing an article about tea, and our Lapsang Souchong, a couple of months ago, but we never could find out when it was going to be published. I got a email this morning from someone that had read the article
This year both our teahouses, in Tucson received a four star rating from Talk of the Town for ‘Excellence in Customer Satisfaction’. We are honored to have such a rating, but we also received what for us is the best award of all, ‘Best of Tucson’…
So while we here at Seven Cups have been like kids in a candy store with the new spring teas arriving, you, our beloved customers and friends, have been pressing your noses against the glass, waiting for the moment when it’ll be your turn. That moment is now. The best, freshest green tea available is… // MORE
I am a green tea lover, so there is nothing that gives me more of a thrill that the arrival of the first green teas. For the last two years I have been here in Tucson waiting like everyone else for the tea to arrive…
Seven Cups was the first to import Anji Bai Cha five years ago. It is a rare green tea that was lost for eight hundred years. When ever you hear about white tea being mentioned during the Song Dynasty, it is Anji Bai Cha, which means white tea…