From Twig Tea to Pu-erh: Sipping Our Way Into Fall
Historically, the Front Range’s first hard frost lands during the first week of October. In recent years, that has migrated back a bit; early October increasingly feels like an extension of September which, over the past 20 years, has become a continuance of summer.
Either way, the first cold snap will arrive soon. Forecasters say it might arrive next week, with lows in the 30s. We aren’t holding our breath. But we’re ready to begin sinking into frost-spangled mornings, to breath made visible when heading out for a post-breakfast stroll. We look forward to sweaters and wool socks, to puffy vests and knit caps. And we complement all our autumn-gauzed activities with mugs or cups of hot tea.
Of course we sip chai, and other spiced teas. Yes, we savor black teas in the cold months, brewed strong. But there’s more to autumn tea sipping than these classics. Oolongs enchant. Pu-erhs beguile. Greens can bewitch. And then there’s the long list of herbal teas we carry—so many of them sing autumn without marinating in the land of pumpkin spice.
Let’s visit some of the less-known areas where tea and fall intersect. Ready, set … go!
Teas for Autumn Chill: Kukicha Green
Here’s a stone-cold classic you may have never tried: kukicha. The stems, stalks and twigs from tea plants make up most of kukicha, although it also contains leaves. The so-called “twig tea,” enormously popular in Japan, pairs beautifully with many cuisines; there’s a good chance you’ve sipped it while eating sushi. This versatile tea yields a smooth, creamy brew with a slightly sweet flavor and notes redolent of wood and nuts. It also contains less caffeine than other classic teas. Another bonus: digestion assistance! People famously sip the tea to settle roiling stomachs. In short, kukicha is a dream! We adore brewing it on chilly afternoons and decorating the hours between lunch and dinner with this splendid and novel tea. We might even drink it with dinner, too.
Teas for Autumn Chill: Iron Buddha Premium Rock Oolong
Autumn aligns crisply with oolongs. The style of Camellia sinensis occupies an in-between zone in terms of oxidation: more than greens and whites, less than blacks. Given its breadth of iterations, with flavors and aromas broadcasting everything from malt to flowers to leather, we find that it suits autumn with particular charm. Our Iron Buddha, also known as Tie Luo Han in Chinese, comes from Ghost Cave in the Wuyi Mountains. Wuyi Mountain oolongs, called “rock oolongs,” attract enormous passion among tea enthusiasts. And Iron Buddha stands as a favorite. Tea artisans heavily roast this tea, producing the darkest and richest flavor among all rock oolongs. Inhale the steam for the fragrance of burning juniper incense—for real! Sipping this tea brings to mind images of the temples where buddhas still lead the way to liberation and enlightenment.
Teas for Autumn Chill: Gu Yun Pu-erh
Pu-erh, China’s fermented style of tea, wallows in unique flavors. Among them: forest floor. This makes the tea ideal for autumnal vibes and wanderings because most Northern Hemisphere forests in fall carry distinct perfumes born out of moldering leaves, twigs, acorns and other tree detritus. Inhale deeply above a steaming mug of pu-erh, close your eyes, and experience the instant voyage from your kitchen to the heart of a forest turned gold and crimson in autumn. Our Gu Yun, which means “ancient atmosphere,” stands as Ku Cha’s signature ripe pu-erh cake. Coming from Menghai County in Yunnan Province, where ancient tree mountains mass in abundance, this wonderful pu-erh yields an earthy yet clean and sweet brew. And it brings more to the tea party than flavor. People around the world sip pu-erh for its many health benefits, including lowering cholesterol, reducing blood lipids, detoxing, and assistance with weight loss.
Teas for Autumn Chill: ImmuniTea (Organic)
With fall comes more than chai lattes and pumpkin spice muffins. The season also brings colds and the flu. We go through far too many tissues and handkerchiefs in October, and dread the arrival of aching joints. Sometimes our heads feel like bowling balls. Ugh! Tea can’t prevent the arrival of the season’s principal downsides. But it sure can help manage symptoms, and bolster immune systems, making the exit from the nasties a little bit easier. Our organic ImmuniTea stands up to seasonal challenges through its botanical formula: peach rooibos, marshmallow root, echinacea, ginkgo leaf and chamomile. Each of them brings different advantages to the table. The rooibos helps improve hydration through its balance of electrolytes; the marshmallow root can reduce inflammation and soothe muscle pain; echinacea takes a sword to the body’s pesky free radicals; ginkgo, known as a “youthful” herb, promotes blood circulation and heart health. Finally, chamomile calms frayed nerves and helps people drift more easily into sound slumbers. This all ranks as good news, but there’s more: It tastes fabulous!
