{"id":1275,"date":"2021-04-07T17:01:23","date_gmt":"2021-04-07T23:01:23","guid":{"rendered":"https:\/\/www.kuchatea.com\/blog\/?p=1275"},"modified":"2024-04-30T12:26:23","modified_gmt":"2024-04-30T18:26:23","slug":"earthy-tea-earth-month","status":"publish","type":"post","link":"https:\/\/www.kuchatea.com\/blog\/earthy-tea-earth-month\/","title":{"rendered":"Honor Earth Month By Digging Around in Earthy Teas"},"content":{"rendered":"\n

Honor Earth Month By Digging Around in Earthy Teas<\/h2>\n\n\n\n

Some fine teas, like Kukich<\/a>a<\/a> green tea from Japan, taste pleasingly grassy. Others are malty; assams<\/a> from India capture much in the way of bold flavor. The list of flavor profiles is long. Many compare tea\u2019s myriad complexities to those found in wine.<\/p>\n\n\n\n

And then there\u2019s the earthy teas. Just as red wines from the Burgundy region<\/a> of France often invite comparisons to things like mushrooms, forest floor and soil<\/a>, so do some teas. The earthiest of teas? The pu-erhs and \u201cdark\u201d teas.<\/p>\n\n\n\n

As we finish the first full week of Earth Month, it\u2019s time to explore the fermented, funky, singular teas<\/mark><\/a> that draw legions of fanatics and collectors. Earthy teas are about more than flavor<\/mark><\/a>, however. While all tea delivers health benefits to sippers, pu-erhs and dark teas boost vitality with exceptional oomph. The teas\u2019 body-bettering qualities revolve in part around the fermentation process.<\/p>\n\n\n\n

The teas we are about to explore combine the environmental advantages of small-scale tea farming<\/mark><\/a> with the artisanship that goes into tea fermentation and aging. When stored properly \u2014 Colorado\u2019s dry climate is conducive to long and successful aging \u2014 fermented teas like these ripen and grow more complex as they age. Just like fine wine. And perfect for Earth Month.<\/p>\n\n\n

\n
\"Sui
Sui Yue Liu Xiang is a raw pu-erh, meaning it’s earthy!<\/figcaption><\/figure><\/div>\n\n\n

Earthy Tea: Sui Yue Liu Xiang<\/h3>\n\n\n\n

In Chinese this tea\u2019s name means \u201cThe Fragrance of the Age,\u201d which comes across as a bit of a riddle. What is the fragrance of the age? Well, it\u2019s the aroma that rises from this aged tea, a fragrance that evolves as the tea grows older.<\/p>\n\n\n\n

This pu-erh, crafted in Yunnan Province\u2019s LinCang County, is considered Imperial or  \u201cGong Ting\u201d grade pu-erh, meaning it is especially high-quality. The process behind making ripe pu-erh is called \u201cWo Dui\u201d or \u6e25\u5806\u201c, which translated means \u201cwet piling.\u201d This approach to fermenting tea involves piling up the sun-dried Mao Cha (or \u201craw tea\u201d) in a humid, warm warehouse with good ventilation. Workers then spritz it with water periodically. <\/p>\n\n\n\n

Along the way they constantly monitor the pile, stirring it to release excess humidity and monitoring the fermentation process. Over the course of about three months of fermentation, the once-green tea turns crimson. And brewed, the distinct cooling and bitter flavors and mouthfeel associated with green tea become warm, smooth and earthy.<\/p>\n\n\n\n

Once brewed, Sui Yue Liu Xiang<\/a> broadcasts notes of pipe-tobacco as well as citrus. It\u2019s earthy, too! Like other fine pu-erhs, this tea benefits from multiple infusions, as many as a dozen when brewed gong-fu style<\/a>. <\/p>\n\n\n

\n
\"Tibetan
Traditional Tibetan butter tea involves yak butter. We don’t sell that at Ku Cha! but we offer the fermented tea that serves as the drink’s foundation.<\/figcaption><\/figure><\/div>\n\n\n

Earthy Tea: Tibetan tea<\/h3>\n\n\n\n

\u201cI\u2019d rather live three days without food than living one day without tea.\u201d That\u2019s an ancient Tibetan saying that illustrates the centrality of tea to life among Tibetans.<\/p>\n\n\n\n

Google \u201cTibetan tea\u201d today and you\u2019ll encounter more then 80,000 references to \u201cbutter tea,\u201d the style of tea sipped in the mountain nation. Fermented yak milk \u2014 Tibetan butter \u2014 stands as a key ingredient. The drink? Fermented tea leaves, yak butter, water and salt.<\/p>\n\n\n\n

Tibetans drink an estimated 60 cups a day of their favorite beverage. That\u2019s a lot of yak butter!<\/p>\n\n\n\n

Our Tibetan tea<\/a> skips the yak bit, as well as the salt. It\u2019s all about the tea here at Ku Cha. The style of Camellia sinensis<\/em> used by Tibetans is similar to pu-erh, only Tibetan preparations of fermented tea, like the version we offer, often combine leaves with twigs. Similar to pu-erh, artisans form the tea into shapes for aging; in Tibet, it\u2019s normally a brick.<\/p>\n\n\n\n

With the addition of twigs to the tea, our Tibetan tea is markedly earthy. Have you tried it? If not, Earth Month is a winning parade of days to give it a shot. It\u2019s delicious.<\/p>\n\n\n

\n
\"Tiger
Interested in earthy tea? Tiger Mountain from Yunnan Province involves tea leaves from wild tea trees.<\/figcaption><\/figure><\/div>\n\n\n

Earthy Tea: Tiger Mountain<\/h3>\n\n\n\n

Most tea comes from cultivated tea bushes \u2014 rows of shrubs on agricultural fields yielding leaves, buds and blossoms for farmers. But our Tiger Mountain<\/a>, which is harvested near Tiger Mountain in Yunnan Province\u2019s LinCang County, comes from wild tea trees. Just like its namesake, the tiger, this tea is wild.<\/p>\n\n\n\n

Tiger Mountain brews bright and complex, with an arresting combination of earthy bitterness and sweetness. Pear? The tea is well-known for offering hints of the fruit\u2019s unique flavor. The dynamic balance between earthiness and pear-sweetness provides Tiger Mountain with its notable Cha Qi, or tea energy. This pu-erh, from 2017, is an excellent candidate for further aging. Happy Earth Month, Ku Chas! Our advice? Honor April with time spent in nature, treading lightly, looking for ways to volunteer or donate towards earthy-friendly pursuits and investigating tea\u2019s earthy side.<\/p>\n","protected":false},"excerpt":{"rendered":"

Honor Earth Month By Digging Around in Earthy Teas Some fine teas, like Kukicha green tea from Japan, taste pleasingly grassy. Others…<\/p>\n","protected":false},"author":2,"featured_media":1282,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[354],"tags":[378],"class_list":["post-1275","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-holiday-teas","tag-celebration-tea"],"yoast_head":"\nEarthy Tea Complements Earth Week With Flavor, Small Farms<\/title>\n<meta name=\"description\" content=\"All of April is Earth Month, and on the 22nd it's Earth Day. 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