A Kettle Watched, Boils to Perfection

Did you know that you should vary the temperature of water depending on the variety of tea you are making?
 

It comes as second nature to put the kettle on and wait until it boils right? Next time you do that, you might just want to watch the kettle boil!
 

The only teas which require boiling water for infusion are black teas, herbals and aged puerh teas. Whites, greens and oolongs require varying temperatures from 80 – 95 degrees.
 

It comes down to personal taste, which comes from experimenting, however the following is a good guide to follow:

White tea: 80 – 85 degrees

As white tea is extremely delicate and the least processed of teas it makes sense to use a lower water temperature to bring out the subtle flavours. Often when tea is allowed to cool, the fruit and floral notes are more prominent.

Green tea: 85 – 90 degrees

To avoid scorching the tea and ruining the nuances, use water that is just off the boil.  This is what is referred to as a soft roiling boil or “crab eye water” which has large bubbles forming in it.

Oolong: 90 – 95 degrees

As oolong has some green and black characteristics, so it makes sense to use water just before it boils – this is a slightly more rapid movement than green tea known as “fish eye water” which is made up of smaller bubbles.

The more you watch and listen to the water as it is about to boil in your kettle, you will learn when to pick the right temperature. A clear kettle or jug is perfect for learning. Failing that, we are now spoilt for choice as a number of electric kettles available on the market now have pre-set temperatures - perfecting for sampling all types of tea.

Hint: When tea is brewed at the right temperature, you will start to develop your palate and detect subtle flavours that would otherwise be lost if boiling water was used.

- Contributed by Certified Tea Master and guest blogger Suzi van Middelkoop from Tea by the Sea

It's True! Tea Blending Training is Coming to Oz

Off the back off our awesome Certified Tea Blending course in Las Vegas earlier this month, we are excited to announce that the course will be coming to Australia.
We are so pleased to be bringing this brilliant curriculum to Aussie shores. Now budding tea blenders can bask in the knowledge that certification in this specialist area is just around the corner.
The date will be confirmed shortly, but you can register your interest in the course by emailing info@australianteamasters.com.au. That way, you'll be the first to know and have the opportunity to book into the limited-capacity class.
The Las Vegas course was amazing. We met a special group of enthusiastic people interested in tea, and helped to develop their skills to blend tea proficiently.
They had fun identifying various herbs and flowers in the 'mystery blend' and cupping a variety of different blends of their own.
They are now working on a specialist project which they must pass to become a Certified Tea Blender.
We look forward to seeing some great results.

This photo is the Las Vegas class and tea blending tutors.

Back on Solid Ground

Phew! Our feet are back on solid ground after a huge trip to America for World Tea Expo and to conduct our Certified Tea Blending course.
We'll talk about the course in a separate blog (it was so brilliant it deserves its own ramble!) but first, we would like to debrief about the biggest tea expo in the world.
World Tea Expo, recently held in loud and outrageous Las Vegas, is the tea event that professionals from around the globe attend.
It was a flurry of tea excitement and a fascinating experience to be part of. Connecting with so many passionate tea people has to be our number one highlight, but these were a few other things that really stood out for us:
- Tea and beer pairing. Wow. What a brilliant concept and one we utterly intend to replicate in this corner of the world. It will no doubt go down well in the land Down Under. The art of wine and beer tasting is quite similar to the art of tea tasting, and those with an appreciative palate can apply their cupping skills to both beverages. Bliss!
- The Hi-Spirits Extractor. This wonderful little machine extracts the goodness from plants (coffee leaf, tea, power leaves, etc) making potent elixirs that are fit for kings! Seeing this groovy little wonder-machine in action and meeting the super Hi-Spirits crew from New Zealand was great. Oh, and just so you know, if you want to get your hands on one of these bad boys, then contact us by emailing info@australianteamasters.com.au. We'll hook you up.

What on Earth is a Tea Master?

Some people have said that when they hear the words "Tea Master" they envisage an ethereal, richly-robed monk mediating on a misty mountaintop. But this is not quite the case.
In the modern world, a new type of Tea Master is emerging: one that is confident in their knowledge of all things tea, and of course, can make a good cup.
There are three main points that are crucial in being a Tea Master. Here they are:
- A Tea Master has superior knowledge about tea, the different regions it comes from, and how it is processed.
- A Tea Master knows the best way to prepare each tea, whether it be white, green, oolong, black or puerh,  and does so with skill and confidence.
- A Tea Master is extremely passionate about tea, its health benefits and its cultural significance.
Mastering the art of tea is not something that comes over night, it is something that is earned through ongoing respect for tea and its practices.
And as one of our recent graduates, Renee Creer from Perfect South green tea company so eloquently puts it: "I feel like this certification is just the beginning of the journey, one that I hope I never master in a way, because it's always nice to learn something new."
To read Tea Master Renee Creer's blog, click here. To read more about becoming a Tea Master, click here.

Blending It Up

Tomorrow marks the first day of the Australian Tea Masters Certified Tea Blending Course.
Set with the backdrop of loud and lovely Las Vegas, the course is set to be an inspiring lead-up to the World Tea Expo, also on in the city this week.
Tea blending students and their trainer, Australian Tea Masters' founder Sharyn Johnston, will have their heads down in a quiet corner of the city to study the art of blending during the three-day intensive course.
Enrollment for the course was teeming tea professionals and Sharyn is over-the-moon to have the opportunity to share her tea wisdom with these aspiring tea blenders.
If you want to learn more about our Certified Tea Blending course, visit our website www.australianteamasters.com.au

Tea Meets the Big Smoke

Well, here we are: Australian Tea Masters' founder has landed in the bright lights of Las Vegas to take in all that the World Tea Expo has to offer.
And though it would seem and odd and contrasting partnership - tea and Vegas - there is so much excitement surrounding this brightly-lit city, that one can't help but be swept up in the energy of it.
There will no doubt be all sorts of wonderful new tea news to share, so keep posted for updates on our Twitter, Facebook and Instagram pages as our founder Sharyn Johnston unearths the latest tea technology and taps into the tea world.
During the three day expo, from June 7 to 9, tea specialists from around the globe will share ideas, products and take part in educational seminars and workshops.
It will be a feast for the tea lover! Stay tuned...