Let’s take a closer look at Fucha in all of its splendor. Fermented teas come in many forms, but Pu-erh is the most common tea for these unique shapes. Fucha follows in Pu-erh’s footsteps with its popular compressed shape and structure. Two of the most popular forms of Kurocha are Toucha, which is compressed into a bowl shape, and Heicha, which is compressed into a disc shape. Korucha presents itself in a myriad of ways, not simply these two, whose forms we will expand upon in another post.

Kurocha (koo-ro-cha) is a highly valued post-fermentation tea, which is kept in conditions of high temperature and high humidity where airborne microbes cause the tea to further ferment. As time passes, this tea increases in mellowness, depth and flavor and becomes easy to drink. Kurocha is a fairly new tea in the Western market, appealing to health-minded individuals because it promotes digestion and is an effective at washing away fat inside the body.

The miraculous Fu Cha is produced during the final stages of the Kurocha fermentation process. During the final forty days of the manufacturing process, the tea is dried, creating Fu Cha. The fine yellow powder, called the Golden Flower, which Fu Cha yields, is unique to this tea. High-grade Fucha is harvested by selecting only young leaves that are three to a stem. The long fermentation process coupled with the unique property of the Golden Flower creates a type of metabolic and digestive harmony, supplying a rich content of catechins, dietary fiber and amino acids. Because of Fucha’s abundance of vitamins and minerals, such as calcium iron and zinc (it is very gentle on ones body with the extremely low caffeine content – less than that of green tea), many cultures recommend a daily drink for adults and children.

The conditions must be perfect to create the Golden Flower. If they are not, the Fucha tea will lose its function and the Golden Flower will not form. The diet of our modern western society has come to resemble that of the Northwestern Chinese, Mongolian and Tibetan nomadic people, in that their diet is mainly composed of heavy oily foods with lots of meat and milk products and a reliance on saturated fats. In these regions this seemingly unhealthy diet is maintainable because they burn so many calories living in a high altitude and dealing with extreme weather conditions. However, our similar diet is not counter balanced by our environment and so it throws our bodies out of whack. By exploring the diet and choices of other tribes around the world perhaps we can find healthy alternatives in our society. By drinking Fucha in conjunction with a natural diet it is possible to maintain one’s health and to offset the disturbance to the balance of nutrients and minerals that occurs during improper dieting.

One of the many things I do to help pay the rent (I live in LA after all!) is to tutor high school students planning to take the SATs. Remember that time in your life? You’ve just spent the summer lazing around the pool, avoiding your summer reading lists and forgetting every mathematical function you ever learned. Then suddenly, it’s September and you’re thrust back into the grind. Only it’s now your Junior or Senior year and everything everyone’s telling you is that this is it: this test and these grades will determine which college you can attend and subsequently the quality of your ultimate career. Basically this one test will make or break your life. Obviously there are some fundamental flaws to this reasoning, but it’s nonetheless prevalent in households of teenagers. It’s no wonder that by the time these students meet me for tutoring they are bundles of pure stress and nerves.

It is for these students (or really any student) for whom StuTea is perfect.

Let’s look for a moment at what comprises our oolong blend. First of all: oolong, which has been shown to be incredibly beneficial when it comes to health. Oolong tea is high in Polyphenol, which, as studies have shown, helps reduce the amount of free radicals in the human body. Beyond this, Oolong has caffeine, which can boost a student’s ability to stay awake and study, without the intense crash coffee so frequently brings on. Oolong also promotes weight loss, while perhaps not the main goal of a student focused on his or her work, is a nice added benefit.

Also present in StuTea are Ginseng, Licorice Root and Osmanthus flowers. It is generally believe that Ginseng has a stimulatory effect during times of stress and fatigue by helping to release a pituitary hormone. If stress and fatigue don’t aptly describe the life of today’s student, I don’t know what does. And if you’re anything like me, that stress has a tendency to sit right in your stomach. How many ulcers are caused by stress? In traditional homeopathic medicine, Licorice Root is often used to ease stomach troubles, which is yet another benefit for that student struggling with stress. And then there are the Osmanthus flowers. As far as I can tell, their main benefit is to create a delicious, eye-opening aroma. One whiff of that fruity, apricot aroma and you will be transported to a place free of everyday stresses.

Which leads me to my final point: you don’t have to be a student to enjoy the luscious benefits of StuTea. After all, aren’t we all students of life?

If there is a student or scholar in your life who’s away at school, maybe you could send her some StuTea in your next care package. Or if he’s upstairs right now studying, I recommend fixing him a cup and taking it up to him with some homemade cookies. Either way, it’ll help to relieve a little of the stress, if only for the duration of sipping. I promise you, your SAT tutors will thank you.

Oolong teas have been gaining popularity in Western Societies for the last several years. Many people have touted the health benefits of oolongs for their high level of antioxidants and increased metabolic effect. Personally, I like them because they are simply delicious.

Oolong teas are in between green teas and black teas with regards to the level of oxidation that the tea master allows the leaves to go through during processing. Most oolongs fall in the 40-70 % oxidized range. Oolongs are classically from either China or Taiwan. That tea you’re being served at a Chinese restaurant? It’s probably oolong.

Art of Tea offers some great oolongs but one of my favorites is our “99% Oxidized Purple Oolong”. This is a rare tea that seems to always generate a lot of interest whenever we travel to trade shows. When employees from other tea companies want to try it, you know it must be special. And it certainly is unique.

By taking the oxidation process almost all the way to the end, the tea master from our supplying estate has created a tea that is as close to black tea as it can be and still be an oolong. The look of the un-steeped leaves has the classic hand-rolled leaf appearance that you would find in any well-crafted oolong. However, the leaves in our tea are noticeably darker than what you may be used to seeing. In the sunlight it has a purple hue to it. Even the liquor is tinged with purple once brewed. Upon the first steeping the leaves barely begin to give in to their “agony”. The flavors are fantastic. The tea is wood roasted, and that smokiness gives you the first impressions of what you are about to encounter. The range of character is so unique that it is sometimes easy to forget that it’s an oolong. The smoky aroma and taste move onto musk and cinnamon spice. As I mentioned, the first steeping is just the beginning for this wonder of oolongs. For the leaves to fully unfurl, they need at least two, or even three, steepings. I find that there is a definite roasted-chestnut quality to the first couple of washings. This gives way to wonderful, fresh vegetal flavors with subsequent additions of hot water. I have washed the same leaves five times and still found enjoyment in the cup.

If you like oolongs and want to try something truly unique, I recommend our “Purple Oolong”. Use water that is around 195 degrees and be ready to enjoy several cups. For an adventurous tea drinker this will not let you down.

Iron Goddess of Mercy is grown on China’s high hilltops amongst fresh streams and cool, crisp air. ITt is an Oolong, yet Green tea. Tender leaves are gently basket tossed immediately after harvesting to rupture the cells for semi-fermentation. Increased steeping time and temperature will draw distinctive flavor with each brewing.

Select Organic White tea is hand blended with raw goji berries, lemon myrtle, and flower blossoms, to create White Gogi Blossoms. Brews a refreshing taste reminiscent of baked pear and orange blossoms with a crisp clean finish.

A breath of fresh air! French Lemon Ginger, an organic ambrosia is the answer to a clean fresh cup. Combining lemon verbena, lemongrass, botanicals, and ginger complimented with the sweetness of South African honeybush.

It is hard to believe that such small disks can pack so many flowers, roots, berries and botanicals. TNT Teas and Tisanes are truly unique. With 20 disks per dynamite shaped stick each disk in TNT is pre-cut, which makes it separate easily and brew the perfect 10-16 oz pot. I have even experimented with an 8 oz cup and had very promising results. So, how do they stick together?  Each stick has the 20 disks pressure compressed. The natural sugars from the botanicals, red dates and goji berries help keep them intact. With such names as Chill Out Tea and Happy Tea they seem to set a certain ambiance. Dropping a disk in your favorite teapot and pouring fresh spring water at about 208F will allow the TNT disk to fully unfold and break apart evenly in about one minute. Each flavor delivers a fresh and fragrent display at various temperatures. I encourage you to try all six flavors. At a dollar a disk, which can be resteeped multiple times, it is well worth the unique experience. 

Organic rooibos & honeybush are carefully blended with lemongrass, lemon myrtle, rosehips, hibiscus, marigolds, citrus peel, apple and essence of apricot & pear. Brews a rich burgundy color with a clean finish reminiscent of Asian pear. Apricot Escape may be enjoyed hot or over ice.

Creating ceremony or a bond between those engaged in tea ceremony does not need to be complex in its process. It can be simple and intimate. According to Sen Soshitsu, Ura Senke Grand Tea Master XV in his booklet on The Urasenke Tradition of Tea he describes, “Chado, the Way Of Tea, as based upon the simple act of boiling water, making tea, offering it to others, and drinking of it ourselves. Served with a respectful heart and received with gratitude, a bowl of tea satisfies both physical and spiritual thirst.”  Sharing a bowl of freshly whisked matcha can add a deep sense of renewal with one’s nature and strengthen their commitment to greater satisfaction of union with oneself, universe, and ceremonial host. Through mutual respect, purity and a deep sense of peace we can personalize ceremony with raw elements of artistic beauty that can only be obtained from careful attention over time.  The first step is to find the occasion that resonates with you. The reason could be the change of seasons, sealing a momentous decision, or simply as an art of completely engaging the senses. The lineage and tradition passed on with tea from various regions all specify these simple acts as an art of self mastery, although it is important to note that even Tea Masters started somewhere so don’t let the goal or status that one would achieve be the determining factor over creating Chado. Explore varying ways of producing Chado with an open mind. Through trial and error you may begin to break free of mundane techniques and design your level of enjoyment in the way of tea.   

Want “in” on one of the best new green tea blends in the nation?! Well, allow me to introduce you to one of Art of Tea’s latest creations: Green Pomegranate.

This delectable fusion took 2nd place in the Green Tea category at last week’s World Tea Expo in Atlanta, GA, and is blazing a trail of devotees across L.A.

Steve Schwartz, our inspired leader and master-blender, has combined fresh, fragrant green sencha tea with raspberries, rosehips and essence of pomegranate. The fact that pomegranate is America’s current culinary darling for its anti-oxidant benefits is just icing on the cake. Combined with the already lauded anti-oxidant properties of green tea, this blend provides a power-punch of both healthful benefits and amazing flavor.

Then there’s the aroma - just opening the container and taking in the bouquet will send you over the edge. And if you thought indulging in this prize-winner hot was as good as it could get, then you’re going to flip over what you and all your friends are going to say was the highlight of 2007’s summer: Green Pomegranate iced tea!

For a fabulous and fun way to enjoy Green Pomegranate iced, use our Iced Tea Shaker Set to make hand-shaken iced tea! This is a great way prepare iced tea in fresh, individual batches, as well as when entertaining guests. And if you’re feeling adventurous one of these hot summer nights, try mixing Green Pomegranate into an exotic, specialty cocktail! My favorite is mixing chilled Green Pomegranate with pomegranate liqueur – Pama makes a wonderful one.

Combine two parts Green Pomegranate tea with one part pomegranate liqueur and shake it up with ice in a shaker, or serve on the rocks, for a light and refreshing cocktail. If you prefer yours a little tarter, try using equal parts tea and liqueur. For added yumminess, throw in fresh, crushed strawberries.

With the limitless possibilities of tea, feel free to experiment. And if you come up with any winning combinations, please share the joy with us. But be sure, laced in liqueur or not, with Green Pomegranate in hand, you’ll be beckoning the burgeoning summer sun to “bring it on” with the coolest drink in town.