Newsletter Mar. 10, 2023 Are you wulong aficionado? An intrepid newbie? Someone who’s just looking for a decent cup of tea? This weekend’s feature is for you. We picked six wulong teas to represent the three historic origins of wulong tea in mainland China. These are teas with instant appeal, yet with histories dense enough… // MORE
Newsletter Mar. 3, 2023 Let’s get right to the point. We’re taking a close look at the fuzzy tea buds of Baihao Yinzhen (Silver Needle) white tea, Junshan Yinzhen yellow tea, and Bai Long Xu (White Dragon Whiskers) white Puer this weekend. A tea of all tips – still uncommon now and downright rare in… // MORE
Newsletter Archive Jan. 13, 2023 The king of Rock Wulong, Liu Guoying’s Da Hong Pao (Big Red Robe), is here. With it also comes Liu Dexi’s Tie Luo Han (Iron Monk). We never take the availability of these teas for granted. It’s only through our friendship with the Messrs Liu that they are available to… // MORE
A summer essential: Cold brew black tea With the persistent heat of the summer starting to creep higher and higher in temperature here in Tucson, we’ve been experimenting with cold brewing our catalog of teas. With plenty of fresh black tea in stock, we figured it was the perfect time for a head-to-head comparison of… // MORE
Newsletter Archive Jun. 10, 2022 Zhuping continues to bring in ripe summer peaches from her backyard tree for us here in Tucson, and just in time for the local peach season, 2022’s harvests of Tongmu Zui Chun Fang (Drunken Peach) and Tongmu Lapsang Souchong are here as well. As usual, these two teas come to… // MORE
Newsletter Archive May 27, 2022 We are proud to present a fresh crop of Tai Ping Houkui and Lu’an Gua Pian, two more green teas from Spring 2022. Both teas were made using unique, traditional and meticulous methods; their styles are so singular and bizarre that they aren’t replicated anywhere else in the tea world.… // MORE
Newsletter Archive Feb. 18, 2022 What is the oldest style of pan-fired tea in the world? Huangshan Maofeng has an arguable claim to that title. The story of modern tea processing starts with a rebellion and a ban. The rebellion is that which brought the ascendance of China’s Ming Dynasty in 1368 CE and its… // MORE
Understanding Quntizhong: China’s Heirloom Tea Plants Among the wide variety of available tea cultivars, where do heirloom plants fit in? The specific variety of tea plant used to make any tea has a big influence on the final product. All of the hundreds of tea cultivars in existence have their own distinct flavors, aromas, and… // MORE
Yue Guang Bai (White Moonlight) is one of the most beloved teas in our catalog. Yet despite its popularity, it seems to be a difficult tea to categorize. Is it sheng puer? Its Yunnan origins and its tangy, herbaceous aromatics suggest it could be. It lacks sheng puer’s typical astringency, though. Is it white tea?… // MORE
Though somewhat counterintuitive, aged tea is in fact a recent phenomenon. Before the 21st century, fresh tea was always considered to be the best. However, while it is true that freshly made teas tend to have the strongest and brightest aromas, many types of tea develop fascinating new flavors and textures with time. Tea that… // MORE
After 17 years of bringing specialty tea to Tucson from China, I am amazed to still be here sitting at my desk at Seven Cups. It’s been a while now since I have written a blog post, and remarkably I have not been fired. The new year is upon us, and having recently… // MORE
Paradoxically, taste is both the least important and most important elementwhen it comes to establishing the quality of a specialty tea. Taste is the least important element in that taste is, after all, dependent on the individual. What tastes bad to some tastes good to others.
Tea Aroma as a Standard for Specialty Tea This post is part of a continuing series of writings by Seven Cups founder, Austin Hodge, for the International Specialty Tea Association. The aim of this series is to detail twelve elements that can be used to authenticate and value specialty tea. The previous post on tea color as a… // MORE
Tea Color as a Standard for Specialty Tea This post is part of a continuing series of writings by Seven Cups founder, Austin Hodge, for the International Specialty Tea Association. The aim of this series is to detail twelve elements that can be used to authenticate and value specialty tea. The previous post, the impact the percentage… // MORE
The Percentage of Moisture Remaining as a Standard For Specialty Tea This post is part of a continuing series of writings by Seven Cups founder, Austin Hodge, for the International Specialty Tea Association. The aim of this series is to detail twelve elements that can be used to authenticate and value specialty tea. The previous post on how… // MORE
Processing as a Standard For Specialty Tea This post is part of a continuing series of writings by Seven Cups founder, Austin Hodge, for the International Specialty Tea Association. The aim of this series is to detail twelve elements that can be used to authenticate and value specialty tea. The previous post on the tea master as… // MORE
Tea Maker as a Standard For Specialty Tea This post is part of a continuing series of writings by Seven Cups founder, Austin Hodge, for the International Specialty Tea Association. The aim of this series is to detail twelve elements that can be used to authenticate and value specialty tea. The previous post on the impact of the… // MORE
Tea Cultivar as a Standard For Specialty Tea This post is part of a continuing series of writings by Seven Cups founder, Austin Hodge, for the International Specialty Tea Association. The aim of this series is to detail twelve elements that can be used to authenticate and value specialty tea. The previous post on the impact of the… // MORE
Harvest Date as a Standard For Specialty Tea This post is part of a continuing series of writings by Seven Cups founder, Austin Hodge, for the International Specialty Tea Association. The aim of this series is to detail twelve elements that can be used to authenticate and value specialty tea. The previous post on how the environmental conditions… // MORE
The Origin as a Standard For Specialty Tea This post is part of a continuing series of writings by Seven Cups founder, Austin Hodge, for the International Specialty Tea Association. The aim of this series is to detail twelve elements that can be used to authenticate and value specialty tea. The previous post, on plucking and leaf… // MORE
Plucking and Leaf Uniformity as a Standard of Tea This post is part of a continuing series of writings by Seven Cups founder, Austin Hodge, for the International Specialty Tea Association. The aim of this series is to detail twelve elements that can be used to authenticate and value specialty tea. The previous post, on how the… // MORE
The Leaf As a Standard for Specialty Tea The first element in evaluating quality in specialty tea is the finished tea leaf. The examination of the leaf tells many stories. With few exceptions, a well-processed tea leaf should be completely intact, unbroken, pristine, with wulongs being one of the exceptions. This element is the first to… // MORE
The Tea Industry and its Misuse of the Term “Quality Tea” 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… // 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.
Harvesting & Picking Standards 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… // MORE
Speciality Tea has never been defined nor have standards for quality ever been established. Now’s the time to do it.
A few weeks back, Austin clunked a pint glass down on my desk. The glass was loaded to its rim with steeping leaves – thick, stemmy, Yunnan tea tree leaves. He told me it was young sheng puer and he demanded I have a sip. I had an empty stomach, but as an employee I… // MORE
Lu’an Gua Pian – Punk Rock Green Tea While some sources allege that Lu’an Gua Pian green tea was designed for political elite, and once a favorite of PRC premiere Zhou Enlai, I can’t help but feel there is something seriously anti-establishment about this tea – both in terms of its flavor and the processes… // MORE
WuYi Cultivar #105 “Huang Guan Yin” | Shui Xian The following are excerpts taken from a collection of notes authored by Zhuping on April 22nd 2014 in Wuyishan. I picked out two sections of notes that focus on two Wuyi cultivars, one very well known and celebrated, and one widely used but rarely discussed. My own… // MORE
