Teavana Giveaway by Make Life Delicious blog

I stumbled on this Teavana giveawya on the following blog. Feel free!

Make life delicious.

BBQ Ribs

My mom makes these very well with baked potatoes. So now I've made some the way she does it.

Ribs

Potatoes

Ingredients:

Pork side ribs

BBQ Sauce

Potatoes

Procedures:

Brush both sides of ribs with BBQ sauce, put potatoes underneath, cover potatoes with water.

Bake at 400 degrees Fahrenheit for 80 minutes, flip ribs every 20 minutes and brush with BBQ sauce again.

Drained and baked Potatoes alone for another 40 minutes.

YUM!

Ratatouille

First try at making ratatouille. It was amazing.

Ingredients:

Equal amount of tomatoes, orange bell peppers, zuchini, and eggplant

Mixed herbs

Salt

Chicken stock

Topped with cornmeal-marinated goat cheese

Procedures:

Cut veggies into chunks.

Layer them in the pot: eggplant, zuchini, bell peppers, tomatoes.

Add some chicken stock.

Cook on low heat for 90 minutes.

Serve.

Teavana's Peach Tranquility

A fruit tisane. Sadly enough, I'm a sucker for fruiTea things like this that pretend to be tea but isn't. It's just so yummy! :)

Vendor Description:

A delightfully harmonious blend of candied peach pieces, pineapple, lemon myrtle, Roman chamomile, sunflower petals and rosehips create a most peaceful blend. Use 1.5 teaspoons of tea per 8oz of water. Heat water to 208 degrees and steep for 5-6 minutes. 2oz of tea equals 25-30 teaspoons. Apples, candied pineapple, candied peach pieces, sunflower petals, lemon myrtle leaves, roman chamomile, and rosehips.

Fruit bits.

One of my friends gave me this teacup and saucer set as a belated holiday present! It's from Teaopia. So cute!~

Parameters: 1 tsp of dried up fruits and stuff, 6 oz boiling water, steeped forever!

Really yummy, probably a little bit artificially sweetened, but owell, still yum! :) Smells like peaches, taste like peaches! I can't say much about Teaopia's business tactics, as I've notices it's quite lacking in proper administration, but this tea is pretty yum! (A bit overpriced though, as it is only 2oz of dried fruits....)

Teavana's Assam Gold Rain

Vendor description:

Comes from one of the finest estates of the Assam region of India. Famous for its fruity yet malty flavor with a tannic red-wine aftertaste. (FTGFOP-1)(Special)

FTGFOP-1. So imressive.... My first exposure to a higher class assam. Far Too Good For Ordinary People, indeed.

The leaves are full, and in good condition it seems.

The music note tea stainer is cute, no? I got it from DealExtreme.com. :) Either the top or bottom half is a perfect teaspoon!

Teacups were supposed to be part of a set from Teavana, but many items of the set broke, so they gave me a refund, and I managed to salvage these :)

First and second infusions.

Spent leaves.

1tsp tea, 5oz boiling water, 35 seconds, 50 seconds.

The instructions are:

Use 1 teaspoon tea per 8oz of water. Heat water to 195-205 degrees and steep for 2-3 minutes. 2oz of tea equals 25-30 teaspoons.

Maybe I'll try that again next time.....

I really enjoyed this tea. The Maltiness is delish! Quite complex a flavour with mostly heavy fruit and some floral notes. Not sure about the red wine aftertaste though, as I know almost nothing about red wine.... :|

First and second infusions are very consistent, but I can tell that the temperature is too high and leaf/water ratio is too high as well. Great tea! But perhaps even better next time.

Love it!

Ippodo's Matcha: Wakamatsu-no-Mukashi

It's been a while since I received this matcha, and now's as good a time to post a review as any.

Vendor description:

Ground from shade-cultivated tea leaves, matcha is rich in theanine - an amino acid responsible for matcha's full-bodied mellow sweetness. In Japan, there is a special name for this taste: umami. Generally, the higher the grade, the richer the umami taste.

Characterized by its rich aroma, full-bodied mellow sweetness, and vivid green color, matcha is a favorite among tea lovers in Japan. Invigorating and full of nutrients, matcha is the perfect drink to rejuvenate your mind and body. It tastes best when served with sweets.

For the matcha connoisseur with a discerning taste, Wakamatsu-no-mukashi is an excellent choice. Rich in umami, it has a distinct fragrance and aftertaste that linger pleasantly in the throat. Wakamatsu-no-mukashi is also an excellent choice as a koicha.

This matcha was named by Jimyosai-sosho XIV, the grand master of the Omote-Senke family of tea masters.

This grade of matcha is the same as that used for Seiun, which was named by the Ura-Senke family of tea masters.

Size of Package: H46mm x D53mm
Net Weight: 20 grams
Per Serving: 2 grams (usucha) 4 grams (koicha)
Shelf Life: 120 days

Sifted matcha.

Et, voila!

The parameters are: 4 chashaku, 20ml water at 70 degrees Celcius.

I have to say, the koicha of Wakamatsu-no-Mukashi is the best koicha I have ever had, even better than my beloved Matcha Pinnacle from Teaopia (which now all finished, by the way :( ...). The umami taste is so bold and fresh it really kicks in and grabs your attention from everything. No astringency or bitterness whatsoever, even if you try to nitpick at it. All in all, SO WONDERFUL, it makes me afraid to try the other ones which are supposedly even better than this. E.g. the Ummon-no-Mukashi and Seiun from Ippodo, and of course, the Matcha Manten from O-cha.

One unfortunate thing about the Wakamatsu, compared to my Matcha Pinnacle, is that it would be a sacriledge to make it as an usucha. Since it has no astringency or other characteristic tastes, when made into an usucha, it tastes extremely bland and dissappointing, whereas Matcha Pinnacle is great as either usucha or koicha with a balanced taste.

At 1500 yen for 20gs, I have to say, this is the best koicha at the best value I have ever tried. Absolutely marvelous. <3

First exposure to Pu-er

Haven't posted in a while because of busyness from school and everything else. But now I'm back!

I did a little tea swap with one of my friends, I gave her some matcha, and she gave me some pu-er. Not sure about the terroir and vintage, but I was told that this is a very high quality shu bingcha.

Very very densely stuck together :|

Rinsed 10s, dumped out. Then first infusion on the left, second on the right.

Third infusion on left, fourth on right.

The teacups are lovely, no? :) They are doublewalled cups I got from Teavana. They called it Petite Fleur Suspendus, and are now completely sold out I think. :|

Feeling lazy, so just gonna write this way, still understandable.

3.5g, 5oz boiling water, 30 seconds, 45 seconds, 63 seconds, 76 seconds. Can probably make more infusions as the taste has not waned at all.......

Spent leaves.

I'm actually pretty amazed. This is my very first exposure to pu-er, and the first time I made it, I was actually a little grossed out by the fungus-y scent and the metalicky strange taste. But after that, I'm actually starting to truly appreciate it for its complexity. Each infusion is more complex and multifaceted than the one before it. It makes me really want to get into learning more about the marvelous world of pu-er..... But I'm poor now, need to finish all my shincha before I dwelve into all that....

Reviews to come

Things I need to review next:

> Hashiri Shincha from Den's (and shincha tokoname kyusu)

> Gyokuro Suimei from Den's

> Pom-a-Berry Rooibos from Sweet Dreams

> Boysenberry Black Tea from Sweet Dreams (Assam-based, I think)

> Fuji the Ultimate, a Fukamushi Shincha from Zencha

> The rest of the matcha from Ippodo

(and more.... as they get here)

People tell me I'm crazy :(..... I'm just a LEETLE fanatic, is all.

Sweet Dream's Belgian Choclate Rooibos

I shouldn't have, but I couldn't resist. They looked so cute (to be honest, its the cute little glass jars and the packaging that got to me), so here it is. Belgian chocolate rooibos, pom-a-berry rooibos, and boysenberry black tea (Assam based, I believe).

This post will just be about the chocolate rooibos. But before that I wanna say, I've never been the biggest fan of rooibos, some thing about the flavour and the smell turns me off. And the fact that there's the lack of caffeine punch.

Typical rooibos leaves. Apparently it contains rooibos, calendula petals, cacao bean pieces and natural chocolate flavour.

It has a very distinct rooibos scent with a pungent chocolatey smell, a bit sweet as well, in the rooibos sort of way.

First Infusion:

Tea: 1.5 tsps

Water: 1 cup

Water Temperature: boiling.

Brew Time: 3.5 minutes

Review. It has a fairly rich chocolate aroma, that's for sure. But can't say much about the taste. Just bland rooibos, I guess, nothing special. It does have a full, rich mouth feel, but I can't tell if that's from the cocao beans or the flavouring. Nyeh.

SecondInfusion:

Water Temperature: boiling.

Brew Time: 5 minutes

Review. EVERYTHING IS GONE! =_= Bland Yucky Gross. EW. Pretty color though, but that's all the good I can say about it.

Overall, I still don't like rooibos, and this tea hasn't turned me around yet. I will try it with milk next time, and just one infusion. After all, I can still store cute little teas in that cute little tea jar, so my money's not that wasted after all! :)

2009 Shincha: Zencha's Sencha the Ultimate, from Yame

Received this last week, and finally perfected it.

Vendor Description

Estimated date of shipment: April 30, 2009 Please note that shipping date might be slightly changed according to the weather conditions. This is the tea specially produced for exhibition and in limited supply.  Only first two leaves and buds are carefully picked by hands.  Rich in natural sweet aroma and fresh scent with excellent astringent taste.

The tea itself has a very sweet aroma, less vegetal than the previous shincha, the Yukata Midori, likely because this is an asamushi rather than fukamushi.

The leaves are also less broken up from the steaming process. Some leaves are quite long and rolled up.

First Infusion:

Tea: 4g

Water: 1 cup

Water Temperature: 70 degrees Celcius

Brew Time: 75 seconds

Review: Beautiful clear green colour. Very creamy and clean tasting, smells sweet, not astringent at all. Sweet aftertaste. Very little residue compared to the fukamushi.

Second Infusion:

Water Temperature: 75 degrees Celcius

Brew Time: 40 seconds

Review: OH THE PRETTY MURKY GREEN! Extremely grassy and vegetal, more body and the after taste is quite sweet, and a slight slight astringent feeling hanging in my throat.

Third Infusion:

Water Temperature: 75 degrees Celcius

Brew Time: 40 seconds

Review: Similar colour to the first infusion, not much punch left, but still yummy, sweet after taste. 

Overall: Excellent tea, but comparatively too expensive. It was $22USD for 50g including shipping. O-cha's Yutaka Midori is much more worth it at $27.20USD for 100g including shipping. I think the fukamushi taste suits my palate more as well (more punch).