Skip to main content

Ma Liu Mi + Rice Candy #MastersTea #Sponsored

This post is sponsored by Masters Teas and Adagio Teas
I received complimentary product for the purpose of review. All opinions are mine alone.

You can read about how I ended up with some samples from Adagio Teas of their new line: Masters Teas*. Head over to my first tasting - Tai Ping Hou Kui + Dried White Mulberries. This time we brewed their Ma Liu Mi tea. The boys were curious about the description of "monkey-picked," asking if it was really picked by monkeys. I didn't know, so I did some research.

The origin of 'Monkey Picked' oolong tea dates to the early 18th century, when this varietal of tea plant was discovered in the Anxi county of Fujian province. Legend has it that monkeys were trained by monks to pick the choicest leaves from wild tea trees growing in the Wuyi Mountains of Fujian Province. So, no, it isn't really picked by monkeys; but 'monkey-picked' refers to oolong tea of the highest quality.

Unlike the Tai Ping Hou Kui which were pressed to be elegant and long, these were picked with one bud and two or three leaves, then fired by hand and roasted once.


There was a lingering floral note that made me think of citrus, so we opened up a box of rice candy from Japan that has a mild lemon and orange flavor. 


The tea poured a light golden straw color with tinges of green. And though it was brisk, it finished with a sweet aftertaste.


We steeped and poured several times. It grew stronger towards the end, but was not at all bitter.


This tea, for Masters, was farmed by Wang Xiang Feng who harvested it in May 2019. Here's an excerpt from a conversation with her on the Masters website. About her favorite part of growing tea: "Our tea farm is in the Wuyi natural protection area. You cannot enter without permission. I love to work in the natural area. Everything is clean, the trees are green, the air is fresh."

And a challenge of growing tea? "I hate bad weather. If it is too cold, our tea buds and tender leaves will be damaged. If it is raining hard, the moisture will be too high to make good tea."

This was a beautiful tea with a really lovely flavor. I will enjoy this one until my leaves run out!


You may find Adagio Teas on the web, on Facebook, on Twitter, and on Instagram

You may find Masters Teas on the web, on Facebook, and on Instagram

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas