Established in 1985, Red Blossom Tea Company is San Francisco’s premier source for artisanal tea. Working directly with farmers and craftspeople in China and Taiwan, we focus on provenance, variety, season, and craft to bring you the cleanest and most naturally flavorful teas available. We invite you to learn with us and explore our collection online at redblossomtea.com.
I buy loose tea from a tea boutique in Sweden. Is that premium tea? It should be of good quality. I don't really understand the difference between "everyday tea" and premium tea.
Hello Miss I would like to ask you like a oulong tea and pourer tea I think pourer that mean for hot 🔥 inside body and oulong.for cool in side body. Please 🙏 tell 🎉me
Thanks for confirming what I've slowly come to realize over my five years of gongfu tea brewing. I give the dry leaves of aged and fermented teas a sniff and, if I get a rancid smell, I rinse. I want *all* that I paid for! Do you think aged and fermented teas should be rinsed even if the dry leaves smell good?
Oxidized tea leaves don't like to be awakened. I can taste it with most Oxidized teas. In my opinion nobody's ever gonna say or notice that you have rinsed the tea before hand. From a consumer perspective it's best to rinse your teas because not knowing anything about how the teas are kept after harvesting. Trusting tea farmers through out the world is probably not a good idea. You wash your produce, 🌿 herbs. You wash your hands before you eat.
I tend to rinse to get rid of some of the caffeine. I also like to hydrate the leaves a bit before brewing. Only good for teas you already get a bunch of brews out of, definitely don't do it with green tea.
Would be nice to get some insight into the brewing ratio for cold brew. If we run out of sachets but have plenty of loose leaf, how do we know how much tea to add to the pitcher to keep enjoying cold brew tea?
We have a whole video about it here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-sQYjbxZxxE4.html Our cold brew sachets are 10g of tea each, dosed for the 2qt pitcher.
Soooo what exactly is oolong tea? How is it oxidized? Could i just make it in a lab by blasting tea leaves 🍃 with pure oxygen? I imagine the ensuing fire would even give them a nice roast 😅 Is there a type of oolong made in that way? I seriously don’t understand what makes oolong different, i just thought it meant smoked tea.
Oxidation is the same process that causes an apple to turn brown after cutting it. Once tea leaves are harvested, they naturally begin to oxidize; this process is expedited by rolling and bruising the tea leaves, exposing their inner juices to atmospheric oxygen. Once the leaves have oxidized to the desired level (different for every style of tea), the leaves are roasted to destroy the enzymes responsible for oxidation, thereby locking oxidation at that level. Green tea is defined as non-oxidized tea (the leaves are roasted immediately after harvest, before oxidation begins, thereby preserving a green color and taste); oolong tea is defined as partially-oxidized tea (any style in the range of ~5%-70% oxidation); black tea is defined as fully oxidized tea (the leaves are fully browned prior to the finishing roast). Smoking is a finishing process used to impart smoky flavor, and does not determine category; in other words, you could smoke any tea style (ie. green, white, oolong, black, etc.) without changing its category.
This concept only holds true for unglazed teaware (such as Yixing clay teapots). We typically recommend dedicating each pot to a single category of tea (ie. Formosa oolong or Black tea, etc.), or at least for teas with similar flavor profiles. There is hypothetically a risk of crossing flavors if you brew multiple tea styles in the same pot. For example, brewing a jasmine tea in a pot normally used for pu-erh could make subsequent brews of pu-erh taste like jasmine tea, etc.
I discovered your shop during a trip to San Fran in July 2023. What a delight! I brought home so much tea 😁. I also bought the Gong Fu set, but I was too intimidated to use it… until today! A new order of six teas arrived from you today. I finally used my set and it was so easy! Tea is such a beautiful plant medicine for me personally and in my Reiki practice. Thank you for your passion and your teaching!
Thank you, Rebecca! We’re so glad you took the gongfu brewing method for a spin - it is indeed quite easy, despite appearing a bit complex. Here’s to many delicious cups of tea ahead! 🍵🍵
What about Black hejingang clay? So many Teapots on the market claiming the clay is from Yixing but with no valid proof of the production method. Can anyone offer any real light on this? Thank you
thank you for the video!! I knew I had remembered a video in which someone was served tea where the server "pre-poured" a cup into a draining tray (most similar to the wooden one in the beginning of the video.) In that video, it was presented as getting rid of the "first cup" of tea so that it wasn't too strong, but here it is to wake up the tea...I wonder if it is really the same reason. I'll need to find that video again.
The lighter fermentation oolongs are my favorite. It has a floral flavor and a little grassy mixed with sweetness that I really love. Green teas can sometimes be too much for me vs oolong which rounds out the flavors.
Thank you! A long time ago, I received a tea cake and the instructions said to break off a piece. I was unable to do it with my fingers so sawed a cube off with my bread knife. 🙄 Obviously, it was not good. 😟 Now I know!
Take a look at these videos: WHAT IS OOLONG TEA? ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0wY-nfhL5-M.html WHY WE TEST OUR TEAS ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6tXlIhZPTfg.html
