[{"id":401114300650,"handle":"all-teas","title":"All Teas","updated_at":"2024-10-10T10:31:20-07:00","body_html":"","published_at":"2022-04-30T12:51:52-07:00","sort_order":"created-desc","template_suffix":"","disjunctive":true,"rules":[{"column":"type","relation":"equals","condition":"Pu-erh"},{"column":"type","relation":"equals","condition":"Blend"},{"column":"type","relation":"equals","condition":"Chinese Black Tea"},{"column":"type","relation":"equals","condition":"Chinese Green Tea"},{"column":"type","relation":"equals","condition":"Chinese White Tea"},{"column":"type","relation":"equals","condition":"Herbal"},{"column":"type","relation":"equals","condition":"Indian Black Tea"},{"column":"type","relation":"equals","condition":"Japanese Green Tea"},{"column":"type","relation":"equals","condition":"Oolong"},{"column":"type","relation":"equals","condition":"Pu-erh"},{"column":"type","relation":"equals","condition":"White Tea"},{"column":"vendor","relation":"not_equals","condition":"Cloverly.com"},{"column":"vendor","relation":"not_equals","condition":"DailyKarma"},{"column":"title","relation":"not_contains","condition":"gift wrap"},{"column":"type","relation":"not_equals","condition":"Insurance"},{"column":"type","relation":"not_equals","condition":"Teaware"}],"published_scope":"web","image":{"created_at":"2022-04-30T12:51:51-07:00","alt":null,"width":800,"height":800,"src":"\/\/www.bluewillowtea.com\/cdn\/shop\/collections\/DSC_0002.jpg?v=1651348311"}},{"id":486766182678,"handle":"fresh-vegetal","updated_at":"2024-10-09T07:15:03-07:00","published_at":"2024-09-20T10:24:42-07:00","sort_order":"manual","template_suffix":"","published_scope":"web","title":"Fresh + Vegetal","body_html":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eLooking for teas with a freshness reminiscent of the farmers market? 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If you're a fan of Japanese green teas and haven't tried Tamaryokucha yet, you're missing out. This tea has some of the most robust flavors out there. Grown in Ureshino, it is produced in a way that is a cross between Gyokuro and Sencha. The tea plants are shade grown similar to Tencha (for making Matcha) or Gyokuro. This step increases the chlorophyll and decrease the bitterness. Then the leaves are plucked, but much younger than even a Sencha. The result is an incredible tea with vivid green liquor and an flavor that excites the senses. The aroma is like seaweed and fresh cut grass and the flavor saturates your whole mouth with umami.
To get the most out of this tea steep it lower than usual (around 140°-150°) for 1 minute. When resteeping, pour after 10 seconds. This tea is great for over 4 steeps and the leaves can be eaten afterwards with the addition of a little salt, dashi or soy sauce.
Here's a fun one that's really gotten popular in the tea shop. This tea was an experiment by Young, the producer of the Ancient Sun, Red Dragon and Soft Branch. Here, he took large, curling ancient tree leaves, fully oxidized them and scented them with nuo mi xiang (sticky rice aroma herb). The leaves are left overnight, layered with the herb, and the herbs are removed in the morning. The process is repeated several times until the aroma of the herb has permeated the tea. The result is a tea with a sweet, sticky rice aroma, full body, zero astringency, and lots of versatility. The leaves themselves can be steeped in a gaiwan to really appreciate the way the scenting penetrates the layers of the leaf, or it can be long-steeped into a stronger tea that will not get astringent. It makes an incredible iced tea, and we're having a lot of fun getting creative with it.