DesBrisay Dines

ANNE’S PICK: Swoon-worthy tea — the story behind Kimicha’s award-winning Jin Jun Mei, a pure black lapsang Souchong tea

Kimiko is a certified tea specialist, teacher, taster, blender, owner of Kimicha Teas, and founder of the Ottawa Tea Festival

By Anne DesBrisay

It means ‘beautiful eyebrow’ when translated from Japanese and I’m on my fourth cup from a third steep. The first steep was brewed yesterday afternoon. I left the spent tea leaves in the pot on the kitchen counter and three times now, have poured boiled (cooled to 80° C water — not just-boiled water: there’s a difference don’t ya know…) over the leafy brown mash. I allowed the brew to steep two minutes (as per directions) and then poured out another coppery cup.

There’s not a titch of bitterness and the flavour  — smooth, toasted, a bit honey-sweet, and all-comfort in the finish —  just keeps on giving.

Kimiko Uriu assured me this tea would — that I could, in fact, get seven steeps out of the leaves, but I suppose I didn’t believe her. You might say I raised my eyebrow at the idea. But she was quite right, and I have found my perfect afternoon tea: gentle and forgiving.

Kimiko is a Certified Tea Specialist, teacher, taster, blender, owner of Kimicha Teas and founder of the Ottawa Tea Festival. I’m drinking her award-winning Jin Jun Mei, a pure black lapsang Souchong tea made from the young, early Spring buds (only buds) harvested on the stony slopes of Wuyi Mountain in China.

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