Over the years, I have been a “dark” tea drinker.  My latest favorite is the Spring Dawn Keemun Organic Black tea, one that sports a deep, dark, and tannic personality accompanied by a hint of wood and smoke.  I usually do my “tea” shopping locally at Seven Cups on 6th Ave (www.sevencups.com).  The store offers the widest assortment of high quality teas that I have seen in Tucson.  It’s a treat for your eyes and nose as you can reap the joys of inhaling the scent of any tea you wish.  It’s worth a visit. 

Anyway, I thought that it was about time to go to the edge and try a radically different tea.  As I had been reading about the potential benefits of green tea both alone and in conjunction with dark chocolate and moderate wine intake (Journal of Nutrition, January of 2009 for potential benefits in the elderly of cognitive function) due to its anti-oxidant properties, I thought that I would give it a try.  (The last time I drank green tea, I settled for tea bags…a big mistake.  This time, I was determined to go for high quality tea leaves. 

Scanning the shelf of green teas, I realized that I was way over my head, the choices too many to count and the language far too foreign to me.  So I resourced an expert, just as I had done when learning about wines.  She took me, step by step, through the inventory, diligently describing each tea from its aromas and flavors to the description of the plant and its region of origin to harvesting and processing.  I shared with her my interest (my wife would call it my obsession) in wine and how this descriptive process was very similar…. not surprising as both are plants with products for consumption. 

Next came the fun part.  One tea at a time, I observed the free leaves carefully, then closed my eyes, opened the container and inhaled its aromas.  I would be happy to share my opinions but the spelling of the names became a blur after the first.  Finally, I found my tea, the Ming Qian An Ji Bai Cha Organic.  The leaves were long and thin, almost resembling a rosemary leaf and the aromas had a defined yet mild citrus backbone accompanied by a faint vegetal, almost grassy character.  I was instructed in the brewing technique and cautioned not to crush the leaves as this would add some bitterness to the tea flavors.

The next morning, I proudly steeped some tea while I freshened up for the day.  When I returned a few minutes later, I was puzzled that the color of the hot water had not changed.  I thought that some additional stirring would certainly shake up any coloration hiding at the bottom but to my surprise the water remained nearly colorless….that is until I carefully placed the cup in more direct sunlight when the faintest yellow-green hue became evident.  Closing my eyes, I cautiously placed my nose into the cup and inhaled, as I would with wine, and lo and behold, the most mellow and fragrant scent of grass, asparagus and citrus danced throughout my nostrils.  For wine consumers, the contrast here between this tea and the Spring Dawn Keemun is analogous to an Australian Shiraz “bomb” with 17% alcohol and brooding tannins and the softest Sauvignon Blanc.  Seeking a taste of the “pure” and unaltered flavor, I sacrificed the honey I usually add to tea and savored the first few sips.  A soft, almost muted, hint of citrus and then asparagus teased my palate but with a unique freshness and finishing with a very mild lemony feel.  In the end, I did add a little orange blossom honey I picked up at AJ’s (www.ajsfinefoods.com) and the two just danced off of one another, the orange playing delicately off of the citrus and vegetal notes of the tea.  As I continued to sip on my tea, I was reminded, once again, of the rewards just waiting to fill our senses if we are patient………hues to test our eyes, scents to tease our brains and flavors to awaken our palate.  It is of no consequence whether it be flowers, tea, savory cuisine or wine………they are all there for the taking.  But first, you must patiently perform the ritual and do the dance.

Tags: AJ's Fine Foods, Seven Cups, Tea