The US Tea Experience

💥 JUST IN 💥 Premium Bi-clonal and Keemum tea seeds that were sourced from Nepal and are very rare have been added to our store. Grow your own tea plants or add this variety to your tea farm.

Bi-clonal seeds are force-crossed (not open-pollinated) to reduce variability and to help predict growing patterns more accurately.

This is an exciting opportunity to get a great tea seed. Link will be in the comments or click on the image to learn more.

Today is the last day to sign up!
Classes start tomorrow morning and last 5 weeks.
If you miss the class, you will get access to the recording.
It is shaping up to be a super course!

Tea Growing Basics How to grow tea from seed to harvest, in the field or your backyard: we'll show you how we do it, so you can too.

Tea Processing 201 is now available for enrollment!
First class is October 2!
Sign up today for the most in-depth dive we have taken into yellow tea!
https://www.eventbrite.com/e/170736787327

DON"T FORGET! TODAY IS THE LAST DAY TO SIGN UP!
https://eventbrite.com/e/163707187605
You can learn how to make a high elevation quality Oolong tea from low level elevation leaves.
Blogger and Instagram reviewer from The Daily Tealegraph from Munich, Germany had this to say about the quality of this tea.
"When you think about that this tea was grown in the US on a low elevation rather than on a high mountain in Taiwan it's unbelievable how they can achieve a pretty similar quality and aroma".
Join us to learn about making this amazing quality tea!
Learn more here: https://eventbrite.com/e/163707187605

COME LEARN HOW YOU TOO CAN MAKE A "HIGH ELEVATION" OOLONG FROM LOW ELEVATION LEAVES!

IT IS MORE IN THE PROCESSING THAN IN THE GEOGRAPHY!

REGISTER TODAY https://www.eventbrite.com/e/163707187605

Instagram Post About MS Empress Oolong:



7/27/21

MS Empress Oolong-

Drinking it, the first thing that comes to mind is Taiwan Oolong. Something like a roasted d**g ding or roasted Ali Shan, if compared with Chinese probably a roasted tie guan yin. I wonder which variant they grow.

So let's hop on that Taiwan train and judge the tea in these terms.

Sweet, slight cinnamon roast, slight milky sourness, slight wood, a very smooth and balanced flowery aroma, medium viscosity. A very rounded experience with a very balanced taste, not too strong in any way, not too thin either.

When you think about that this tea was grown in the US on a low elevation rather than on a high mountain in Taiwan it's unbelievable how they can achieve a pretty similar quality and aroma.

The roasting reminds me a bit of Thai oolongs, just like their Belle Oolong that I had yesterday.