James Norwood Pratt enthralled the crowd with stories and cups of rare brew from his most recent tour of Taiwan tea plantations while Mitchel Noble shared some of the current medical research on the health benefits of tea and sampled some of the finest Chinese teas PeLi Tea imports. Tea educator, Anne Evans, delighted the Sippers with A History of U.S. Tearooms and the staff of the host tearoom, An Afternoon To Remember, demonstrated scone-making, tea tray organization, brewing techniques and maintained a non-stop service of tea and treats.

“We wanted to demonstrate the way in which participating tea businesses can create their own events for ITSS members to increase their business,” co-founder and tearoom owner Amy Lawrence explained. “We want to reach out to tea drinkers with tea information and resources and value. The response has been fantastic so far.”

Her ITSS partner, Babette Donaldson and author of children’s tea stories, added, “Timing is critical. There is now huge interest in tea and demand for new products. We want to be a bridge connecting the consumers with businesses in a meaningful way – beneficial to both.

The actual launch of the International Tea Sippers Society will be on May 2,3 & 4, 2009 at the World Tea Expo in Las Vegas. At this time tea businesses will be able to participate creating a descriptive profile of their businesses on the ITSS member website.

High Mountain Biluochun

High Mountain Bi Luo Chun

Bi Luo Chun literally means, “Green Spring Spiral.”  It is a green tea first grown on Dongting Mountain around Lake Taihu in Jiangsu Province.  The tea looks like downy fluff and is made from the earliest springtime plucking of a single leaf attached to an unopened bud.  It takes some one hundred twenty thousand such sets to make each kilo of high grade Biluochun. The best Biluochun is made with a small leaf cultivar and is processed entirely by hand. It is skillfully pan fired over charcoal (not electric) heat. Because of the leaf’s delicacy, steeping Biluochun requires skill.  The water should be cooler than the 175 degrees Fahrenheit that is generally ideal for other green teas and should not be poured onto the leaf itself. Instead, the leaf should be added to the water that is in a cup or clear glass which affords the pleasure of observing the agony of the leaves. As the leaves unfurl they spiral to the bottom and open grudgingly which helps to account for the tea’s peculiar name, which can also be translated as Green Spring Snail or Green Spring Conchshell.

Keemun Needle

Organic Keemun Needle

This is the highest Keemun grade which is plucked and produced in the early spring, exclusively from tender buds. Keemun Needle has a shiny and pointed needle look, an exquisite bouquet with rich aroma and sweet flavor.   Keemuns are China black teas from Qimen, a county in Anhui province. Since its introduction in 1876/77, Keemuns are considered the best black tea China produces, referred to as ‘King of Red Tea’ or the “Burgundy” of China teas, because of its superb bouquet. Keemuns have thick, full liquors with a rich aroma and sweet flavor.  Keemuns are mainly made from Keemun Zhuye cultivar and available in various grades and shapes from ordinary to the extra-ordinary like Keemun Needle, Keemun Hao Ya, Keemun Mao Feng and Keemun Sechema, to name a few. The first keemun was produced in 1875 by a failed civil servant, Yu Qianchen, after he traveled to Fujian province to learn the secrets of black tea production.

Silver Needle

Silver Needle Bai Hao Yin Zhen

Baihao Yinzhen white tea literally means, “White Tip Silver Needle.”  It is a Fujian province specialty and consists exclusively of unopened leaf buds covered with down. It has some characteristics of a green tea, but it is lighter-tasting with a unique sweet flavor. If more leaf is used, the liquor becomes a light amber yellow color with a richer flavor. The very best Silver Needle is picked between March 15 and April 10 when it is not raining.  Only undamaged and unopened buds are used for the higher grades. This tea was first exported as White Pekoe Silver Needle and was first produced in 1885 with the Fuding Da Bai cultivar.

Mitchel Noble from PeLi Teas was so gracious to provide these elegant descriptions and pictures of some of China’s most Famous Teas.

James Norwood Pratt

On April 17th, An Afternoon to Remember will be hosting the kick off event for the International Tea Sippers Society.  The kick off event called “First Flush, ” will be in open house format from 11-7  with featured guest speakers James Norwood Pratt, Mitchel Noble, and Anne Evans.  The day will be centered around tea. Here is a tentative schedule of events (times subject to change):

11:00 Introductions-Babette Donaldson and Amy Lawrence

11:15  Upcoming Tea Trips and Tours-Micki King

11:30 Latest Research and Health Benefits about Tea-Mitchel Noble

12:00 History of U.S. Tea Rooms-Anne Evans

12:30 Tea Talk and Focused Tasting – Featured Guest-James Norwood Pratt

1:30  Latest Research and Health Benefits about Tea with Focused Tasting-Mitchel Noble

2:30 How to Make Scones-Chris Jennings

3:00 How to Decorate A Tea Tray-Dena Macklin

3:30 Focused Tasting on Flavored Teas-Fran Swart

4:00 Information about International Tea Sippers Society-Babette Donaldson

PeLi Teas

4:15  Upcoming Tea Trips and Tours-Micki King

4:30  Latest Research and Health Benefits about Tea with Focused Tasting-Mitchel Noble

5:30  History of U.S. Tea Rooms-Anne Evans

6:00 Tea Talk and Focused Tasting – Featured Guest-James Norwood Pratt