Second Annual International Tea Trade Convention in London

London bound for the Convention

Last year we had the First Annual International Tea Trade Convention in Munich when the founders and administrators of the site visited me, while on a whirlwind tour through Germany. Xavier also met us, as well as his girlfriend who we met for the first time (and really liked).

So, although the founders can't be there, I'll be visiting Robert Godden in London next weekend, and we've decided to hold the 2nd Annual International Tea Trade Convention. Might sound like we're blowing a small gathering out of proportion and making it sound much more important than it really is.

Who? Us?

Like Robert and I'd ever do such a thing. I'm almost offended at the very thought.

Here's the thing, my little tea drinking friends: we need a venue. Like, desperately. Robert has some favourite tea salons in England's capital, and I know some quirky cafés that may or may not serve decent tea. Those aren't nearly good enough for such an event. Hardly.

We need a place with wifi, so we can have a bit of virtual tea drankin' with whomever shows the slightest interest in taking part in such an astoundingly important event. And it'd be nice if the place actually served tea.

However, now that I think about it I realise The Devotea and I probably carry around enough tea that we could have our convention anywhere that'd let us plug in our travel kettle and give us space enough to brew up. My taste buds are perking up at the very thought.

You're probably asking yourself, 'How might one take part in the virtual tea drankin' and more importantly will there be teablogging of the 2nd Annual International Tea Trade Convention?'

For the former, contact Robert or me on twitter or Feckbook. And the answer to the latter is, 'Most definitely yes! There will be teablogging.'

It has been decreed.

How long should you leave a teabag in?

Just the title of this is going to infuriate Robert Godden, but I can't get around it. Hopefully he's so busy with his budding tea empire that he won't notice.

Although I only drink loose-leaf tea at home, I travel quite a lot and there are times when a teabag is simply the most practical option.

Also, I write this blog partly for the tea curious and the tea newcomer. They normally start with teabags. I can point out the subpar tea that's normally in a teabag. I can admonish them and insist that the whole experience of loose-leaf tea is far superior. I can say all I want, but my experience so far is that when starting out people go to their nearest supermarket and buy teabags.

This is for them.

Incidentally, not every teabag is created equal. This is something I remember seeing in a video from Cindi Bigelow at Bigelow Tea called How do you know you are drinking high quality tea? 


Here it is:

I assure you that I'm getting no financial compensation from Bigelow Tea for including that (this'd be a terrible ad anyway - I'm only using the clip as an example of how some teabags really are better than others).

Back to my original question: How long should you leave a teabag in?


Some really love to know exact timings for such things, but my friend Joe told me the way he knows his teabag's ready. He leaves it in for a while and then pulls the teabag out and looks to see if the water dripping off the bag is still brown. If it is, there's more tea goodness in there.

If there are drops of clear water dropping off the teabag, that teabag's tapped. Time to throw it out. No timer. No bother with water temperature and the like. Boiling hot water and leave the teabag in there till the water's clear.

Sounds simple enough. It really is.

International Devotea Day

Robert Godden aka The Devotea

Boy do I have some good news for you. Some of you might think that the religious holidays and their requisite traditions are the most important things going on these days. I can understand why you'd see things that way, and I'd never want to interfere with the way you mark the season.

But me personally, I'm celebrating something else entirely. It's the Eighth of April...That's right, it's International Devotea Day and I'm here to tell you that this is arguably one of the best holidays you could ever imagine. What does International Devotea Day entail? I'm so pleased you asked.

Essentially, what we do on International Devotea Day is drink as much tea as humanly possible. If you're one of those sort who doesn't like to overdo things, this holiday might not be to your liking. There's nothing measured or sensible about a day like today. Under the circumstances, we're taking tea drinking where it's never gone before.

Now, you're most likely thinking to yourself, 'Sure, I like tea ok. It's a beverage that curiously both calms and enlivens me. But I have to be honest: I'm not one for going overboard.'

I hate to tell you this, but you really should consider locking yourself indoors and drawing the curtains. Keep your children and family pets away from any exterior windows. There's going to be some excessive tea drinking and it might not be pretty.

In honour of the big day, I'll leave you with one of my favourite Devotea videos. It's George Orwell's Nice Cup of Tea, and it still makes me smile whenever I watch it. I must leave you to it then. There's so much to prepare before International Devotea Day begins in earnest (Happy Birthday Robert).

dunking my biscuit

one of my favourite dunking biscuits

Saw Best Exotic Marigold Hotel, and really enjoyed it. I'm always on the look out for references to tea in pop culture, so I was thrilled halfway through the movie when Judi Dench's character Evelyn explains not just Builder's Tea, but how to properly dunk a biscuit in it. Here's the exact snippet of dialogue from the film:

Evelyn: Yes
[It is builder's tea]
Evelyn: , we dunk biscuits into it.
Sunaina's Brother: Dunk?
Evelyn: Means lowering the biscuit into the tea and letting it soak in there and trying to calculate the exact moment before the biscuit dissolves, when you whip it up into your mouth and enjoy the blissful union of biscuits and tea combined. It's more relaxing than it sounds. 

I love this sort of thing.  You know I'll be doing this very thing with my biscuits the next several weeks. I suspect there'll be quite a bit of broken biscuit down at the bottom of my Builder's Tea.

The Telegraph had an article on the subject a few years ago, and went to the trouble to recommend Tea and Biscuits? Better make it a Keemun.

And I quote:

No, according to Tim Clifton, the former director of the UK Tea Council, each biscuit has a perfect brew to accompany it. He and Simon Pope, the new product development controller at Fox's Biscuits, have coauthored the Biscuit and Tea Tasting Guide.

Why haven't I heard of this until now? The Biscuit and Tea Tasting Guide is now something I must have. Immediately.

They say a Ginger Nut goes well with Chai. Wait, Ginger Nut? That's no way to talk about our Robert Godden. Oh, you meant the Ginger Nut biscuit. Oh, ok. 

If Earl Grey's your tea of choice, they say you might consider a lemon biscuit. I can see that. Nice call Biscuit and Tea Tasting Guide. You've not yet led me astray.

They only make a brief mention of chocolate-covered biscuits in the article (strong Kenyan tea to go with that one if you were wondering), and I certainly hope chocolate-covered biscuits get a bit more attention in the actual book. It wouldn't be an authoritative source otherwise, would it?

Right near the very end of the article, they offhandedly mention:

'Keemun, from eastern China, should be sipped with a caramel filled biscuit, such as Tunnock's caramel wafter, while squashed fly biscuits require Pu-erh, a nutty Chinese brew.'

That sentence could be parsed to such a degree that an entire new blogpost might result. A Tunnock's caramel wafter? If not that, then some squashed fly biscuits? Squashed flies optional, I hope.

What do you think fellow tea obsessives? Do you 'ave a favourite biscuit to go with your Builder's Tea? Incidentally, I talked about this stuff in give us a slug of that Builder's Tea, yeah? Go check it out. It's not going to hurt you.

Off to dunk my biscuit, as it were.

basic tea gear for a tea newcomer

Several weeks ago, I received a question from someone new to my blog.  It was just a general 'What's the best way to brew this stuff?' question, but my heart sank a bit when she indicated that she, her name's Elizabeth, only had teabags and really only wanted to brew up a cup at a time.

Nothing wrong with that, despite what Robert Godden might tell you, but once you've really been convinced about loose-leaf tea, it's difficult to get excited about teabags.  I've been suitably polite about how some teabags from some brands aren't that bad, but even I have a hard time actually believing it most of the time.

Today, I got another question from Elizabeth.  It was more along the lines of, 'How do I get into tea?'  Which really means, 'What sort of stuff do I need to do this right?'

I'm going to keep this blogpost as short as I can.  I 'd like to keep it as simple as possible.  One of the things I try to do with this blog is to pass exactly this sort of information on to people relatively new to tea.  Well, loose-leaf tea especially.

Firstly, I'll ask you loyal readers how you'd answer this question.  How would you introduce drinking tea brewed from whole leaf?

I use filter bags quite a lot.  Especially when I travel.  And I like to have them around for everyday use.  Especially with most black tea, I don't think it really matters.

But with any whole leaf tea, some enjoy watching the full leaves open up as they steep almost as much as they like actually drinking the tea.  For that, a glass teapot where the leaves can swim around freely would be ideal.  If you don't already have one, I'm not sure I'd recommend going out and getting one.

Let's make sure you like this tea drinking lark first, ok?

So my advice is to get a Finum Brewing Basket. The largest size is ideal because then you can make both smaller and larger amounts.  There are certainly other brands.  This is simply the one I know.  And I'd get that permanent tea filter basket first before choosing a teapot.  Just to make sure they fit one another.

Here's my Finum Brewing Basket

And what sort of pot?  I don't know what the rest of you think about this, but the simplest ceramic pot should be good for starting out.  Why not?

I'm sure you can find a Brown Betty or something similar from a variety of sources.  I'm not a teapot fanatic, so maybe one of the rest of you has better advice for this question.

Ok Elizabeth, once you have a few basic pieces of tea gear, we'll move on to the actual tea.  Curious how easy this is for you specifically and if anyone else reading this has additional ideas generally.

prostate awareness on a teablog?

a bit of facial hair

There's plenty of tea drinking going on hereabouts, but there's a topic some of us male teabloggers are delicately weaving into our narrative.  The month of November has something to do with prostate awareness.  You'll certainly be hearing more about it in the weeks to come, but I'm going to let Robert Godden explain it better than I can:

Tea and the Art of Manliness Maintenance

So, here we go.  I'll still be talking about this tea drinking lark here.  Quite a lot actually.  But there'll be plenty about a healthy prostate, as well.

Here's an explanation over on Joy's Teaspoon blog: We Challenge You to a 'Mo Off' and I just found this description on the Movember website of what we're doing.  Here's how it's written:

'During November each year, Movember is responsible for the sprouting of moustaches on thousands of men’s faces, in the US and around the world. With their Mo’s, these men raise vital funds and awareness for men’s health, specifically prostate cancer and other cancers that affect men.'

And here's Our Movember Team.  Go check us out and donate indiscriminately.  Or discriminately.

Margaret hoping and hoping

Have been in a contrary mood all day and while I was deliberating what I wanted to blog about, I happened upon Robert Godden's most recent post

Where there’s life, there’s Margaret’s Hope.

He calls Margaret's Hope a gateway drug...ok, he doesn't say drug, but it is in a way.  His point is that you can get this tea almost anywhere.  Even if one doesn't know much about Darjeeling, they can probably name this estate.  And once you've tried it and got accustomed to the taste of this Darjeeling, you'll be more likely to appreciate the subtleties of an even better one.  

I like the story he tells about the origin of the name.  I wrote about it when I was relatively early on my teablogging path, and still in the throes of said gateway drug. Here's what I had to say:

Margaret's Hope? Brew it again.

I've wondered more about this little tale, and I'm glad The_Devotea has reminded me of it.  There's been a lot of talk lately in my circle of tea obsessive friends about inexperienced/unknowledgeable teashop assistants.   Not just the way some of them are lacking the most rudimentary facts about tea, but that they're willing to recklessly make stuff up in order to sell more tea.

So I'm going to play the part of the completely dumfounded teashop assistant answering the question: Where does the name Margaret's Hope come from?

See, this is the story of a girl called Margaret, who desperately waits and waits to no avail.  She's says to herself, 'Why do I have to wait?'  But there's no answer.  No matter how often she asks or for how long she waits.

Many years go by and she gets so busy with her daily life that she forgets she's even waiting.  She enjoys the small joys in her life, as well as the big milestones.  Every once in a while she has a quiet moment where she remembers that gnawing feeling that used to be so strong.

But only after decades have passed and she's sitting quietly with her tea, does she look back and realise she's had her answer all along.  She'd hoped that she made a difference, but it was when she wasn't trying so hard that she had the most impact.

She'd tried to say the right things in her life, but it was when she said as little as possible and let her actions speak loudest that she was most effective.  

Margaret's Hope was that it had all meant something.  That it wasn't yet another story of yearning and reaching that was never resolved.

The customer looks at the teashop assistant and sighs.  'What on earth are you talking about?,' he asks.  'I just wanted to buy some tea.  I didn't want some metaphysical journey.  I thought it'd be some simple story.'

Yeah, ok.  Here's the real story:

The plantation owner had two daughters. One of them, Margaret, loved it there so much and hoped to one day return. Sadly, she died and the plantation owner was understandably devastated. To honour her, he named the plantation and the tea that was grown there after her and her dreams of returning to their land. To this day, Margaret's Hope tea is associated with high quality tea from Darjeeling.

'Perfect,' says the customer, 'I'll take that.'

all the same teablogger

Jo Johnson suggested in a blogpost that Robert Godden and I were the same person.  Here's the whole post: World Tea East - Finale.  She was joking with VL Hamilton, as she describes it, and VL assured her that there was no way that we were the same.  Like I say, I'm sure that this was an offhand joke, but what better place to start off a blogpost.

First of all, Robert and Geoff Norman and I have joked that we're the Beasts of Brewdom.  We not only interact with one another on twitter, but we find ourselves blogging in tandem and doing what little we're able to for the sake of masculine tea drinking.

But I've taken the funny off-hand comment and wondered to myself what sets us apart.

Robert's blog which is called The Devotea's Tea Spouts is a collection of musings and curiosities that he's written and he's particularly good when he's somehow riled up and/or got a score to settle.  One of my favourite of these is Carry On Up the Spout.  Try it you'll like it.

And Geoff has included his explorations with tea, as well as cultural ponderings.  One of his better recent posts was Iran So Far for...Tea.  All about tea in a part of the world about which we get such murky information.  Periodically, he'll go on a tear and write a piece of tea-fuelled prose that is immensely entertaining.  Watch for just such a piece of fiction.  It's worth the wait.

What am I doing here?  What's the purpose of a teablog?  Partly, it's a documentation about my love affair with tea.  It's a place I like to record the minutiae and the tangentially tea-related.  I've also purposely tried to make this blog as accesible as possible for tea newcomers.  I joke about bringing people over to the leaf-side, but it really has been a pleasurable avocation of mine to attract curious people to try good tea.

More on that soon.  Much more.  But in the meantime I'll simply say that to be confused with the likes of The_Devotea or even Lazy Literatus is not such a bad predicament to be in at all.

getting into tea in Tucson

Have met quite a few tea people only virtually, whether it be by watching tea videos and then interacting with them on twitter or even using skype for an online tea party. Robert Godden set up one of those several weeks ago and it was a pleasure to hear the voices of people with whom I'd had very limited contact. Whether it be reading teablogs they write or their brilliance on twitter.

Then there are some tea people I've even met as a result of this teablogging lark. Haven't been creeped out by any of those new tea friends I initially met online. Not yet anyway. That's not an invitation for freaky tea drinkers to contact me. Just saying that this has been a very positive social experience with people I'd never have otherwise met.

There are some tea drinkers I know in my daily life. Whether they were already sipping from the dark brown liqueur or I lured them over to the leaf-side, it's nice to have personal contact with others who enjoy tea.

And there's a third category I hadn't thought of until recently. People I've known for a long time who I didn't even know were into tea. You know someone a long time, you get together or see each other at some function and the last thing you think to bring up is your tea obsession. My Aunt Elise found my tea blog over at teatra.de, and told me in the comments over there that she was enjoying reading. That they were 'getting into tea in Tucson'.

In another conversation she talked about a tea I hadn't hear of called Sakurambo Vert. The only tea I found with this name was from the tea company Lupicia, and although I'm not normally a big fan of tea with fruit in it, I'd like to try this one out.

Here's what steepster.com had to say about it: Sakurambo Vert.

Any of you tried this? One person says it's bitter. Another seems to say the opposite. Any thoughts?

1st annual Tea Trade gathering

Although we'd met separately over the weekend, the whole gang finally got together on Sunday afternoon and we went through a nice selection of tea. There was a wonderful surprise organised by Robert, and he wrote about it over at It’s a mad, mad world…








The other not necessarily tea-related surprise was that I invited my bass player friend Jarrod, about whom I've written here periodically, and we started the afternoon out by playing some of my tunes and some lesser-known covers. It hadn't been announced, and the music was well received.

Jarrod was interrogated at the beginning of the festivities about whether he even drank tea, but I quickly assured everyone that he was one of the people I'd lured partially over to the leaf-side. Many of my tea-related experiments have first been tried on Jarrod before I've launched them on the general public. He seems no worse for wear.




Before anyone arrived, I'd brewed the Gu Zhang Mao Jian that I wrote about in yesterday's post, as well as some Nilgiri Thiashola 'Carrington'. Both got nice comments, but the Nilgiri especially seemed to impress. I wrote about it in tea choices for marauding teenagers or Zombie Apocalypse, but you have to read through to near the end of the blogpost to get to the part about the Nilgiri.




In addition to the strong black and earthy green, I wanted to have a decent Darjeeling to offer people as they arrived, so I chose a first flush from the Snowview Estate. Although it's a tea from 2010, it's still remarkably crisp and fresh.

But because the darker tea got such a good reception, I decided to make a strong but not too malty/bitter Assam. I'd written quite a bit about Assam Mangalam, so I decided now was my change to showcase it. If you look in the comments to my blogpost Waking up in Mangalam, you can see what interesting things Jackie found out about this estate and their distinctive clonal Assam. Here's the best part:

From Steepster:
“The Mangalam tea estate is named after Kumar Mangalam Birla, once the son of the estate’s owners and now one of its managers. The estate is owned by Jayshree Tea & Industries, a large company that incorporated in 1945. Jayshree is heralded in the Orthodox world for its special clones that produce a big golden leaf tip, which no one is able to replicate, making Jayshree Assams easily identifiable.”

I couldn't miss an oppurtunity to serve some Flugtee, so I brewed a pot of this year's Singell Darjeeling first flush. From my perspective, this was probably the best tea served today and it certainly got the praise it deserved. One person who nearly always drinks any black tea with milk said that this was the first tea she'd had that was just fine all on its own. That alone made my day.


As good as the tea was to be, the quality of the cake was of extreme importance. Jackie made it clear that good cake was absolutely essential. From what I could tell, she was anything but disappointed.







As people started getting ready to leave I quickly started brewing multiple infusions of my nicest high mountain Oolong from Taiwan. It's called Alishan Zhu Lu Oolong and it really was the perfect tea to wrap up an enjoyable afternoon. Even after six infusions, the taste was vibrant and blooming. No wonder many serious teabloggers spend so much time talking about high mountain Oolongs.

The weekend has been fantastic, and I can only hope we actually do another annual gathering. Maybe Adelaide next year? Or everyone make a pilgrimage to the Chicago Tea Gardens? I'm sure we can find a place centrally located.



Here's yours truly, Jackie, Peter, Sheila, Sabine and Xavier. We were too busy drinking tea and listening to music to take a lot of photos, but there were a few.

Who would put milk in their Darjeeling tea?

There was a lively discussion this morning about polluting Darjeeling tea with milk. Robert Godden (you might know him as The_Devotea over on twitter) mentioned in passing that his wife insisted on drinking her Darjeeling with milk and sugar. It's Australia. They don't necessarily stand on convention in the distant reaches of civilisation.

For a few brief moments we had a Beasts of Brewdom situation. Almost immediately after the offhand remark about milk and sugar in Darjeeling, there was shock and dismay coming from up in Portland, Oregon. Lazy Literatus, who's also known by his given name Geoff Norman, could be heard spitting up his tea upon hearing how the Darjeeling was being mishandled.

Well at this point, another Australian (Verity Fisher also known as @joiedetea) quietly admitted that she'd uncharacteristically added milk to her Darjeeling that morning because she'd over-steeped her tea and the milk cut down on the bitterness. I was worried Geoff might have an aneurism at this point. She assured him that it wouldn't happen again, but I'm not entirely sure he believed her. Only time will tell.

I have an Irish friend who's been ordering Darjeeling in bulk for decades from the Tee Kampagne, and he's been putting milk in his tea since he was small. Or smaller. He wouldn't give a damn what these tea obsessives on twitter thought about how he took his tea. He doesn't idealise this high mountain delicacy like we do. It's simply another black tea for him. Simple.

So what about you? Are you more like Geoff, whose precarious health status seems to have recovered from the original shock, or me even? Would you sooner pour used motor oil in your Darjeeling than destroy it with moo juice?

Or are you a bit of a Philistine on the whole 'milk in my Darjeeling' debate? It's just tea, after all.

charms of The Iron Goddess (Tie Guan Yin)

For regular readers of my teablog, I'll have to apologise at the outset. Normally I write about anything but tea. Sure I drag tea into it, but the topics I like most are tangentially related to that hot brown liqueur. I like to write about whatever film I happen to be watching or what I might serve footballers playing in the World Cup Final based upon the quality of each individual's play. You get the idea.

It's a teablog, but I rarely get bogged down in actually reviewing tea. Not in the traditional sense anyway. Robert (@The_Devotea on twitter) has assured me that there's nothing more boring than, 'I took the tea and I submerged it in the water and then I tasted it and it tasted like ______ and then I infused it again...' It might be informative and clearly written, but it's not the most exciting stuff. To each his own, eh?

But sometimes I feel I should just do a traditional review of a tea. It is still a teablog after all. And of course with the introduction I've built up, I'm almost daring myself to make it somehow more interesting than the typical teanote. I might have set myself up with unrealistic expectations in that case.

The tea I want to talk about is Tie Guan Yin (the notorious Iron Goddess). A while back I read someone disparaging comments about how everyone knows the sultry temptress that is the Iron Goddess.


As if this tea was somehow boring due to its popularity. I gave into her seduction when I visited Zhi Tea in Austin when I wrote An oasis on the Eastside.

Alex Zorach made a valid point, in the comments of that post, when he said, 'It seems to be the "default" named Oolong, so there have been a few cases where I tried it and it wasn't the best quality.' He went on to write that finding a good Tie Guan Yin is an entirely different story. I think I know just such an exception. The one I'm talking about is from Upton Tea Imports.

Now according to them, this is a 2nd Grade tea. Their description actually states:

A classic Tie-Guan-Yin, with dark-golden, rolled leaves, producing a flavorful cup with the aroma of sweet raisins complemented with robust earthy tones. The fine flavor lingers on the palate with a toasty, sweet aftertaste. (source: Upton Tea Imports).

I can definitely taste the raisins by the second or third infusion. Although the earthy tones are evident immediately, they somehow get stronger the more times I brew the same tea. In my estimation, that's the sign of a good, sturdy Oolong.




As I've heard so often when people talk about it, the thing to remember when brewing decent Oolong is to use more leaves and less water than you might be accustomed to. And almost as important are the incredibly short brewing times. Really.

Roughly twenty seconds to start. After many infusions, you might increase it to thirty or forty-five. But if you're truly using more leaves and less water, steeping this tea for a long time is only going to result in something bitter. And in my experience, Oolong isn't supposed to be bitter.

If you haven't before been lured in by the Iron Goddess charms, will this review convince you to try her out? No idea. I'd like to think this tea is a perfect introduction to Oolong in general. And might this specifically encourage you to try multiple steepings? That would please me more than you might know. Well, now you know. I just told you.