HI,
I have tea store in canada, looking for high quality black tea
distributor , such as darjeeling , assam etc...
any one has these informations , please advise me .. thank

On Feb 28, 9:17 pm, "teaMaster" wrote:
HI,
I have tea store in canada, looking for high quality black tea
distributor , such as darjeeling , assam etc...
any one has these informations , please advise me .. thank


Hello Jardin du Thé of Canada:

For what it's worth, there is an online tasting of Darjeeling oolong
going right now at T Ching (www.tching.com).
The supplier of the teas being tasted is a wholesaler in Darjeeling,
India by the name of Rajiv Lochan. His company's name is Lochan Tea
Limited. I have not tried any of his other Darjeeling teas except for
the 3 he provided for the online tasting, so I can't say much.

The reviews for the 3 Darjeeling oolongs are there.

Best,

Phyll

----------------------------------------------------
phyllsheng.blogspot.com
www.winexiles.com
contributes at www.tching.com
----------------------------------------------------

teaMaster wrote:
I have tea store in canada, looking for high quality black tea
distributor , such as darjeeling , assam etc...

I had largely given up on Darjeelings for a long time. I am, alas, old
enough to remember when they tended to be somewhat more fermented. The
style of recent decades has been, to me, far too astringent. Good top
notes, but not enough in the middle and bass. The thin body (sorry for
this sloppy language) means that they won't even carry a spot of milk to
smooth things out. These teas are just too green for my sense of how to
balance out those unique DJ notes.

I've recently encountered a bunch of interesting estate Darjeelings from
"The Darjeeling Tea Lady" - . (No commercial
connection yet, though I expect to be buying when I've finished
re-tasting some samples.) Of the nine I've tried so far, two were in the
family of familiar FF and 2F, though slightly more fermented with with a
much smoother, richer taste - without, to my nose, giving up any
floweriness. These take me back a few decades. At the risk of shocking
the English set here, I brew almost everything in a gaiwan, including
"black" teas. Three very good steeps and a weak but well-balanced fourth
with water well off the boil and progressively increasing steep times.
Very low astringency even at the end.

A third and fourth presented like silver needles and white peony. Latter
very good; overlay of baimudan notes on a very smooth DJ. Former was
remarkable, almost bluish in color and transitioning during multiple
steeps from a white-tea to a silver-needles taste profile with late
citrus notes.

The other five, however, were stunning and quite apart from anything
I've known. I'd call them full oolong style, with dry leaf and liquor a
clear brown and spent leaf about halfway between green and brown. The
flavor is distinctive: a full range of DJ high and middle notes, with a
wonderful, rich foundation. It's almost as though someone had made a
beerenauslese from gewurtztraminer.

I have a small portfolio of teas that I keep to hand for "house"
offerings to bring guests into the camellia fold, and to give as
housewarming and other gifts. These include a cheap'n'cheerful dan cong
oolong, the current year's crop of dian hong from Yunnan Sourcing
(reliable and reasonable), shavings of a gigantic, very mild YiWu green
Puerh bing donated by a friend, Yorkshire Gold or a like EBT, a current
high-roast oolong from Tea Gallery, and whatever affordable imitation
Dragon Well is to hand. I am going to add at least one of these DJ
"oolongs" for its easy brewing, clear presentation of regional/varietal
characteristics, and (mainly) terrific taste!

-DM

DogMa,

I'm always interested in new Darjeeling sources. Does this Lady have a
website?

Regards,
Dean

"DogMa" wrote in message
...
teaMaster wrote:
I have tea store in canada, looking for high quality black tea
distributor , such as darjeeling , assam etc...

I had largely given up on Darjeelings for a long time. I am, alas, old
enough to remember when they tended to be somewhat more fermented. The
style of recent decades has been, to me, far too astringent. Good top
notes, but not enough in the middle and bass. The thin body (sorry for
this sloppy language) means that they won't even carry a spot of milk to
smooth things out. These teas are just too green for my sense of how to
balance out those unique DJ notes.

I've recently encountered a bunch of interesting estate Darjeelings from
"The Darjeeling Tea Lady" - . (No commercial connection
yet, though I expect to be buying when I've finished re-tasting some
samples.) Of the nine I've tried so far, two were in the family of
familiar FF and 2F, though slightly more fermented with with a much
smoother, richer taste - without, to my nose, giving up any floweriness.
These take me back a few decades. At the risk of shocking the English set
here, I brew almost everything in a gaiwan, including "black" teas. Three
very good steeps and a weak but well-balanced fourth with water well off
the boil and progressively increasing steep times. Very low astringency
even at the end.

A third and fourth presented like silver needles and white peony. Latter
very good; overlay of baimudan notes on a very smooth DJ. Former was
remarkable, almost bluish in color and transitioning during multiple
steeps from a white-tea to a silver-needles taste profile with late citrus
notes.

The other five, however, were stunning and quite apart from anything I've
known. I'd call them full oolong style, with dry leaf and liquor a clear
brown and spent leaf about halfway between green and brown. The flavor is
distinctive: a full range of DJ high and middle notes, with a wonderful,
rich foundation. It's almost as though someone had made a beerenauslese
from gewurtztraminer.

I have a small portfolio of teas that I keep to hand for "house" offerings
to bring guests into the camellia fold, and to give as housewarming and
other gifts. These include a cheap'n'cheerful dan cong oolong, the current
year's crop of dian hong from Yunnan Sourcing (reliable and reasonable),
shavings of a gigantic, very mild YiWu green Puerh bing donated by a
friend, Yorkshire Gold or a like EBT, a current high-roast oolong from Tea
Gallery, and whatever affordable imitation Dragon Well is to hand. I am
going to add at least one of these DJ "oolongs" for its easy brewing,
clear presentation of regional/varietal characteristics, and (mainly)
terrific taste!

-DM

"DPM" wrote in message news:FZ0Gh.32$3i.1@trnddc01...
DogMa,

I'm always interested in new Darjeeling sources. Does this Lady have a
website?

Regards,
Dean

No, she doesn't. She does have a tea list / price list / catalog, which she
apparently will be glad to send by snail mail.

Doug

On Mar 1, 12:17 am, "teaMaster" wrote:
HI,
I have tea store in canada, looking for high quality black tea
distributor , such as darjeeling , assam etc...
any one has these informations , please advise me .. thank

teaMaster and others.
May I suggest my website. We have been getting great reviews on the
Chamong teas.

http://shop.jaxteacompany.com/index.php?cPath=76_122

http://shop.jaxteacompany.com/produc...reviews_i d=6

Regards,
George
Jacksonville Tea Company

On Feb 28, 9:17 pm, "teaMaster" wrote:
HI,
I have tea store in canada, looking for high quality black tea
distributor , such as darjeeling , assam etc...
any one has these informations , please advise me .. thank

I recommend overall the specialteas.com (they do wholesale), eastrise
trading company (a little annoying to deal with but some of the best
quality wholesale teas I have found), and international tea
importers. I think you can find all of them on the web, though
eastrise and iti are wholesale only. Hope this helps you, I am
assuming that you are looking for wholesale. I also recommend
avoiding metropolitan tea because of relatively low quality of teas
that I have gotten from them. Good for flavored teas, bad for quality
teas. Once again I hope this helps, I work part time in a tea shop so
I have dealt with several suppliers and these are the best for quality.

DogMa wrote:

The other five, however, were stunning and quite apart from anything
I've known. I'd call them full oolong style, with dry leaf and liquor a
clear brown and spent leaf about halfway between green and brown. The
flavor is distinctive: a full range of DJ high and middle notes, with a
wonderful, rich foundation. It's almost as though someone had made a
beerenauslese from gewurtztraminer.

Precisely what five are these? I'd love to try them.
--scott

--
"C'est un Nagra. C'est suisse, et tres, tres precis."

Scott Dorsey wrote:
The other five, however, were stunning and quite apart from anything
I've known.

Precisely what five are these? I'd love to try them.
--scott

I'm still working through re-tastings. Allow me to mention four in the
spectrum of very rich, smooth, dessert-type teas, and two whites. I'll
share some of my preliminary notes here, all quick-and-dirty with
limited control of conditions and no optimization. All used 1-2g leaf in
a 40 ml gaiwan with water well of the boil.

Rohini Enigma. ... harking back to how I remember DJs from my earliest
tea-days. Seems to have a very high (well over 50%, whatever that means)
degree of oxidation - almost black (red). No astringency at all, even at
the end of many steeps. Persistent fragrance, rich and balanced taste.
I'd consider this an oolong, with the full range of DJ desirable
characteristics but minus any harsh notes. Also seems to be
exceptionally fresh, or perhaps this style of tea holds much better than
greener DJs.

Rohini Pearls. Same general profile, but extremely rich, in the same way
as but more than any dian hong I've tasted. Kind of like a serious Irish
stout: to be treated with respect, and more as food than drink.

Rohini Autumnal Flush #245. same general profile as those Pearls, but
sharper, like the difference between "ordinary" late-harvest wines and
the great good acid balance of the great ones. Greener and more flowery,
too. Leaf very attractive in many colors.

Gopaldhara Red Thunder #215, To my mouth, much more like the Enigma. A
little more toward the rich side, with with fresh (citrus?) notes
to balance.

Rohini Silver Thunder. Similar to the common-or-garden white-tea
profile, but with many interesting notes that I'd associate with DJ. I
don't know how to label that sharp fruitiness, but it's a bit like the
difference between gewurtztraminer and riesling.

Gopaldhara White Norbu. Unusually toned silver needles - almost blue. I
found the first two steeps to have a classic "white peony" aroma and
taste, which then changed into what I've experienced with many silver
needles. An unusual concatenation, and a good example of why it's so
much more fun to do many little steeps instead of one big one. In fact,
I'd say that this is one of the most pronounced flavor changes I've
experienced in any tea.

Such a spectrum of new individual notes and synaesthesias; might have a
completely different experience on re-tasting. I'll welcome others'
experiences.

Caveat: I was advised that many of these are from small lots, and that a
given invoice may not be available for re-order. I'm hoping that the
converse also holds: that there will be a rapid emergence of new delights.

-DM

On Mar 6, 11:22 am, DogMa wrote:
Scott Dorsey wrote:
The other five, however, were stunning and quite apart from anything
I've known.

Precisely what five are these? I'd love to try them.
--scott

I'm still working through re-tastings. Allow me to mention four in the
spectrum of very rich, smooth, dessert-type teas, and two whites. I'll
share some of my preliminary notes here, all quick-and-dirty with
limited control of conditions and no optimization. All used 1-2g leaf in
a 40 ml gaiwan with water well of the boil.

Rohini Enigma. ... harking back to how I remember DJs from my earliest
tea-days. Seems to have a very high (well over 50%, whatever that means)
degree of oxidation - almost black (red). No astringency at all, even at
the end of many steeps. Persistent fragrance, rich and balanced taste.
I'd consider this an oolong, with the full range of DJ desirable
characteristics but minus any harsh notes. Also seems to be
exceptionally fresh, or perhaps this style of tea holds much better than
greener DJs.

Rohini Pearls. Same general profile, but extremely rich, in the same way
as but more than any dian hong I've tasted. Kind of like a serious Irish
stout: to be treated with respect, and more as food than drink.

Rohini Autumnal Flush #245. same general profile as those Pearls, but
sharper, like the difference between "ordinary" late-harvest wines and
the great good acid balance of the great ones. Greener and more flowery,
too. Leaf very attractive in many colors.

Gopaldhara Red Thunder #215, To my mouth, much more like the Enigma. A
little more toward the rich side, with with fresh (citrus?) notes
to balance.

Rohini Silver Thunder. Similar to the common-or-garden white-tea
profile, but with many interesting notes that I'd associate with DJ. I
don't know how to label that sharp fruitiness, but it's a bit like the
difference between gewurtztraminer and riesling.

Gopaldhara White Norbu. Unusually toned silver needles - almost blue. I
found the first two steeps to have a classic "white peony" aroma and
taste, which then changed into what I've experienced with many silver
needles. An unusual concatenation, and a good example of why it's so
much more fun to do many little steeps instead of one big one. In fact,
I'd say that this is one of the most pronounced flavor changes I've
experienced in any tea.

Such a spectrum of new individual notes and synaesthesias; might have a
completely different experience on re-tasting. I'll welcome others'
experiences.

Caveat: I was advised that many of these are from small lots, and that a
given invoice may not be available for re-order. I'm hoping that the
converse also holds: that there will be a rapid emergence of new delights.

-DM

Good day,

I have had the good fortune to taste some of these teas and I must
agree they are some fine examples of Oolong processing. The same group
of estates also produce a higher elevation tea under the Avongrove
name. Worth checking out if you have time. Great flavours of a
beautiful part of the world. A quick search of the internet with the
names mentioned will show up the producers website.

James @ wanlingteahouse.com

On Mar 2, 4:49 pm, "DPM" wrote:
DogMa,

I'm always interested in new Darjeeling sources. Does this Lady have a
website?

Regards,
Dean

"DogMa" wrote in message

...

teaMaster wrote:
I have tea store in canada, looking for high quality black tea
distributor , such as darjeeling , assam etc...

I had largely given up on Darjeelings for a long time. I am, alas, old
enough to remember when they tended to be somewhat more fermented. The
style of recent decades has been, to me, far too astringent. Good top
notes, but not enough in the middle and bass. The thin body (sorry for
this sloppy language) means that they won't even carry a spot of milk to
smooth things out. These teas are just too green for my sense of how to
balance out those unique DJ notes.

I've recently encountered a bunch of interesting estate Darjeelings from
"The Darjeeling Tea Lady" - . (No commercial connection
yet, though I expect to be buying when I've finished re-tasting some
samples.) Of the nine I've tried so far, two were in the family of
familiar FF and 2F, though slightly more fermented with with a much
smoother, richer taste - without, to my nose, giving up any floweriness.
These take me back a few decades. At the risk of shocking the English set
here, I brew almost everything in a gaiwan, including "black" teas. Three
very good steeps and a weak but well-balanced fourth with water well off
the boil and progressively increasing steep times. Very low astringency
even at the end.

A third and fourth presented like silver needles and white peony. Latter
very good; overlay of baimudan notes on a very smooth DJ. Former was
remarkable, almost bluish in color and transitioning during multiple
steeps from a white-tea to a silver-needles taste profile with late citrus
notes.

The other five, however, were stunning and quite apart from anything I've
known. I'd call them full oolong style, with dry leaf and liquor a clear
brown and spent leaf about halfway between green and brown. The flavor is
distinctive: a full range of DJ high and middle notes, with a wonderful,
rich foundation. It's almost as though someone had made a beerenauslese
from gewurtztraminer.

I have a small portfolio of teas that I keep to hand for "house" offerings
to bring guests into the camellia fold, and to give as housewarming and
other gifts. These include a cheap'n'cheerful dan cong oolong, the current
year's crop of dian hong from Yunnan Sourcing (reliable and reasonable),
shavings of a gigantic, very mild YiWu green Puerh bing donated by a
friend, Yorkshire Gold or a like EBT, a current high-roast oolong from Tea
Gallery, and whatever affordable imitation Dragon Well is to hand. I am
going to add at least one of these DJ "oolongs" for its easy brewing,
clear presentation of regional/varietal characteristics, and (mainly)
terrific taste!

-DM

Hi Dean,
Darjeeling lady doesnt have a website.. but I m contacting with
her... i will receive some samples from her .. so you are
interested .. please email to me...

Such a spectrum of new individual notes and synaesthesias; might have a
completely different experience on re-tasting. I'll welcome others'
experiences.

Dog Ma,
I second your experiences with a couple of those teas:
Rohini pearls: this tea screams of high quality like no other DJ I had
last year. Absolutely terrific but verrrry picky about the water you
steep it in.
Rohini Autumn Flush: I´m partial to Autumnals, this one, albeit from
another invoice and not "green" at all, gave me one more good reason
[after all my raves Mr.Guru still thinks of them as "inferior"]
Gopaldhara Red Thunder: the invoice [?] I had the pleasure to drink
was almost as complex and beautifully manufactured as a DJ Oolong can
get. Wonderful appearance, with a citrus-based [as you´ve mentioned]
bouquet of ripe fruits, notes of vanilla and some flowers in the
background, minimal adstringency, backed up by an expressive paravent
of single typical DJ notes. A "loud" tea and even more anjoyable than
its 2005 predecessor.
I remember all three as real showpieces, ready for competition against
anything that might get thrown at them.

Best,
Karsten

On Mar 5, 10:22 pm, DogMa wrote:
Scott Dorsey wrote:
The other five, however, were stunning and quite apart from anything
I've known.

Precisely what five are these? I'd love to try them.
--scott

I'm still working through re-tastings. Allow me to mention four in the
spectrum of very rich, smooth, dessert-type teas, and two whites. I'll
share some of my preliminary notes here, all quick-and-dirty with
limited control of conditions and no optimization. All used 1-2g leaf in
a 40 ml gaiwan with water well of the boil.

Rohini Enigma. ... harking back to how I remember DJs from my earliest
tea-days. Seems to have a very high (well over 50%, whatever that means)
degree of oxidation - almost black (red). No astringency at all, even at
the end of many steeps. Persistent fragrance, rich and balanced taste.
I'd consider this an oolong, with the full range of DJ desirable
characteristics but minus any harsh notes. Also seems to be
exceptionally fresh, or perhaps this style of tea holds much better than
greener DJs.

Rohini Pearls. Same general profile, but extremely rich, in the same way
as but more than any dian hong I've tasted. Kind of like a serious Irish
stout: to be treated with respect, and more as food than drink.

Rohini Autumnal Flush #245. same general profile as those Pearls, but
sharper, like the difference between "ordinary" late-harvest wines and
the great good acid balance of the great ones. Greener and more flowery,
too. Leaf very attractive in many colors.

Gopaldhara Red Thunder #215, To my mouth, much more like the Enigma. A
little more toward the rich side, with with fresh (citrus?) notes
to balance.

Rohini Silver Thunder. Similar to the common-or-garden white-tea
profile, but with many interesting notes that I'd associate with DJ. I
don't know how to label that sharp fruitiness, but it's a bit like the
difference between gewurtztraminer and riesling.

Gopaldhara White Norbu. Unusually toned silver needles - almost blue. I
found the first two steeps to have a classic "white peony" aroma and
taste, which then changed into what I've experienced with many silver
needles. An unusual concatenation, and a good example of why it's so
much more fun to do many little steeps instead of one big one. In fact,
I'd say that this is one of the most pronounced flavor changes I've
experienced in any tea.

Such a spectrum of new individual notes and synaesthesias; might have a
completely different experience on re-tasting. I'll welcome others'
experiences.

Caveat: I was advised that many of these are from small lots, and that a
given invoice may not be available for re-order. I'm hoping that the
converse also holds: that there will be a rapid emergence of new delights.

-DM

HI DM,
I just read your tea description. it is very interesting... thank you
for your precious info ... appreciate a lot