Many Rivers Books & Tea weblog: The Red River Blog #1

Introduction

I first began appreciating tea when I was studying Buddhism in Korea and Japan. In both of these countries green tea is what is served and appreciated. In Korea there is also a fondness for roasted barley tea. When I was back in the U.S. and heading a Temple in New York City I studied Urasenke Tea Ceremony, briefly, and learned about the wonders of matcha and the beauty of the ceremony itself. I had also studied the Korean Tea Ceremony, which doesn’t use powdered tea, while in Korea.

To my mind refined tea, really good tea, was green tea. I think part of the reason I felt that way was that, like most Americans, my experience with black tea was based exclusively on bag tea; such well-known brands as Lipton, Rose, Stash, and Constant Comment were what I knew about black tea. Bag tea is, with very few exceptions, the leavings, tea dust, and low grade tea. It can be, and often is, pleasant enough and in summer makes a good iced tea to take the edge off hot days and nights. But, it must be said, bag tea lacks any kind of subtlety or complexity and doesn’t offer the full range of flavor that full leaf tea does.

It wasn’t until I started working at Many Rivers, six years ago now, that I became exposed to full leaf black tea on a regular basis. I think it was in the second year of operation that I encountered a really fine Second Flush Darjeeling. What a treat! The aroma, the complexity of the taste, the way the cleanliness of the flavor lingered for a long time after drinking the warm cup, all of this was a kind of revelation to me. I also want to add the attractive color of black tea; a rich, warm, red, it seemed to me a kind of “royal” color which I found very attractive.

With this auspicious introduction I became a black tea convert. Not over night, but gradually green tea faded from my menu. Not entirely; I still enjoy a fine cup of Dragon Well or a robust hit of Gun Powder, and every now and then the ever dependable Genmaicha is just what I need. On the whole, though, I’ve become a black tea drinker. I’d say at least 80% of my tea drinking is now black tea.

So this blog will be dedicated to black tea in its many varieties, methods of brewing, serving, and enjoying this delightful type of tea.

A closing word on the name of the blog: Red River refers to the fact that the Chinese, who invented black tea, refer to this kind of Tea as “Red Tea” (hence an excellent Chinese Black Tea is called “Imperial Red”). This is because when the tea is brewed and served in a white cup this kind of tea has that ruby red warm glow that is so distinctive. I like that association so I decided to use it for the name of this blog – Red River Blog.

Many Rivers Books & Tea weblog

This blog is dedicated to information and discussions of interest to the Many Rivers community.

The Red River Blog #1

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