We turned to our own “backyard” in the Pacific Northwest to continue our hunt for the extraordinary. We are proud to showcase this domestic tea grown right here in Northwest that has never been available to the public until this moment. It will come as no surprise that North American teamakers are pushing the envelope on traditional tea cultivation techniques.
This tea breaks all the rules. Grown in the lush farmlands of Oregon’s Willamette Valley, Minto Island is producing teas with a character unto their own. Made using a variety of tea cultivars, Ms. Merkel has handcrafted this delightful black tea that can stand up to the best red – or black – teas China can offer.
Origin: Salem, Oregon
Elevation: 150 Feet
Teamaker: Kacie Merkel
Harvest: Summer, 2022
Hand-packed by our head Teamaker, Ravi Kroesen: October 17th, 2022
Tasting Notes:Apple pie, hyacinth, Gorgonzola
For Western brewing, this tea can be brewed for single infusions using 3.5 grams or 1 heaping Tablespoon per 8 ounces of 195 degree water and steeped for five minutes.
For gaiwan brewing, place 7 grams of tea leaves into 150 ml (5 ounce) gaiwan. Bring spring or freshly drawn filtered water to a boil (212 degrees). Fill your gaiwan to the top and let the leaves steep for 10-20 seconds. Set the strainer on top of the decanter and pour the tea out of the gaiwan with the lid slightly askew, without allowing the tea leaves to escape. Serve into small cups and repeat this process at least 4-5 times and notice how the tea leaves change in flavor over each infusion. Learn more about gaiwan service here.
