Minnesota Tea Society

Hopkins Library. 22 11th Ave N, Hopkins, MN 55343

Autumn is in full swing. The trees are bursting with reds, yellows, and oranges. Likewise, we filled our cups with a plethora of unique teas. From the mountains of Wazuka, Japan to the banks of the river in Hà Giang, Vietnam we traveled all around the world exploring how terroir and culture are just a few aspects that affect the leaf.

These member gatherings are free and anyone is welcome to join. Even coffee drinkers as long as they promise not to bring coffee. We also welcome any ideas on where to hold future meetings and meeting content. Anyone who attends is welcome to bring tea to share (or nothing at all!) We also welcome those who have kids whether they want to drink tea with us or not.

What we drank:

1. Hand-rolled Japanese Tea. Green Tea. Cultivar: Zairai. Summer 2024 – Global Japanese Tea Association Master Class.

• If you want a firm appreciation for the liquid in your cup go out into a tea field (with permission), pluck tea, and then process it. We processed this tea from the pluck right down to the finishing touches. Check out the video below to see 11 seconds of part of the long process.

2. 2024 Dragonwell. Green Tea. Not sure about the company.

• The best Dragon Well or Long Jing tea is typically from Hangzhou’s West Lake region in China (or lower-grade ones from the surrounding Zhejiang regions). This example was from an unknown producer/village but exhibited the classic taste profile of fresh Long Jing, sweet and nutty with a slightly beany aftertaste.

3. Trà Móng Rồng (Dragon Claw Tea). Ya Bao. Green Tea. (Mong Rong) Ha Giang, Vietnam

• This is the axillary bud harvested from ancient and wild tea trees in the mountains. These buds become branches so there is debate as to whether one could consider this tea since it’s not truly made with tea leaf. However, don’t let that keep you from tasting this as it offers exquisite flavor. Truly mind blowing sweetness and intensity.

4. 2024 Yiwu-Luoshuidong Gushu Maocha. Sheng Pu er.

• A raw (sheng) puerh tea from the Yiwu region in Yunnan, China. A very young and fresh picking from April 2024, this tea is from gushu (old trees) in the deep forest, not from managed tea plantations. A typical Yiwu-style puerh tea, sweet, bright, and herbaceous, with a fairly strong wild forest character.

5. Kyobancha. Green Tea. Obubu Tea.

• A unique tea made with leaves harvested in March. The ‘Kyo’ in th name refers to Kyoto, its origin, while bancha, which generally refers to later harvested tea, refers to common tea. This tea is fully of big leaf and stems. It offers an incredible roasty toasty flavor like houjicha but with some added maple flavors.

You can drink amazing tea too! Just join us at our next meeting. Check out our website for a schedule here.