Aesthete Tea – Organic and Fair Trade Tea – Golden Milk
aes·thete /ˈesˌTHēt/ noun
a person who has or affects to have a special appreciation of art, nature and beauty.
In Japanese culture: The practice of tea ceremony is referred to as chadō (茶道): the Way of Tea, telling us that tea is not just a drink: it’s an aesthetic, a spiritual practice, a mindset, a way of living. Tea offers a place of sanctuary from worldly concerns. The host and guest spend time over a bowl of matcha, with the host displaying deep consideration towards the guest, who responds in gratitude.
Aesthete Tea is an artisan tea brand (soon to be Tea Room) that is Oregon based and featured at a variety of Events and Pop-ups around the state. The Tea Room’s permanent and main location is to be opened in Oregon in 2018. The Tea Room was born from the desire to create a physical space that joined a slow living lifestyle with culture and art.
Tea has been integrated into a vast number of traditions, natural medicines and communions internationally. Our mission is to bring the ancient respect and knowledge of tea to the current world, through a minimalist brand that represents the modern tea drinker.
“It’s important to us to know where our tea is coming from. All of our teas are Fair-Trade and Organic; our owner and blenders have personally met the farmers, and relationships have been formed. We believe in honesty, fair wages and pure, truly organic ingredients.
When we can source ingredients and products locally we do: Teas are sourced farm direct. The herbs and spices used in our blends are organic and ethically sourced. Our Traditional and Healing blends are created by the Founder of Aesthete Tea’s Mother, Mag. Our goal is to source the most pure products with the highest benefit to not only the consumer but the farmer, blender and everyone in between.
Aesthete Tea searched long and hard for herbalists and farmers who not only had amazing products, but equally amazing people. We are honored to work with these individuals to bring you the best possible blends with the best possible ingredients.”
Origin: Dibrugarh in Assam, India
Cultivation: Natural (Organic)
Harvest Date: Autumn 2016
Harvested and sorted by hand, then processed in the Orthodox style with a handroller, this Assam black tea is exceptionally balanced. Bright, malty, and citrusy character with a savory, earthy undertone. Hints of rose and raisin. Brews up a satisfying mid-bodied texture with a soft finish and a sweet aftertaste. Crafted from tea bushes planted from seed, with characteristically long leaves.
The growers and tea pickers in this community have studied quality tea, and as a result the leaf material and the plucking style provide a good foundation for great Assam tea.
Currently, most black tea from Assam is CTC (Crush, Tear, Curl), which is low-quality, fragmented tea. The region is dominated by large companies that demand these commodity teas. This farms founder, had worked for these large tea companies, but came out of retirement to advance quality tea. He is now empowering Assam tea farmers to make more specialty teas.
This farm grows with locally-sourced vermicompost, and is completely chemical-free. The founder keeps detailed notes on each garden and educates the growers and pickers, allowing for continued and structured improvement.
Origin: Lishan (Pear Mountain) in Nantou, Taiwan
Elevation: 1,000m (3,280ft)
Harvest Date: October 2016
Milk Oolong is a green oolong tea flavored with subtle, natural milk flavors to accent the sweet profile. The tea has a fresh, sweet, creamy flavor and a smooth, full texture. It has the beautiful flowery fragrance that is typical of Taiwanese oolong. The aroma and aftertaste are long-lasting, and there is a soothing cool sensation in the throat.
The Jin Xuan cultivar, meaning “Golden Lily”, was developed in Taiwan in the 1980s to make a soft and creamy tea. Different tea cultivars have their own unique qualities. When grown at high altitude, Jin Xuan “Golden Lily” exhibits this creamy quality. This cultivar is specifically chosen for blending this flavored tea, as the tea only has to be subtly flavored to enhance the natural creaminess of the base tea.
Recommended for dessert lovers and the tea-drinking sweet tooth. Also a perfect gift for the novice tea drinker.
DUCK SH*T OOLONG (YA SHI XIANG)
Origin: Fenghuang Mountain Chaozhou, Guangdong province
Elevation: 600-700 meters above sea level
Harvest Date: Spring 2017
Plant variety: Over 70 years old
Picking standard: Two or three half-matured tea leaves
Fruity aroma followed by floral and smooth mineral finish. The name originated from a farmer hoping to steer away thieves from stealing his oolong – giving it the name ‘Ya Shi Xiang’ which translates to Duck Sh*t.
Origin: The Big Island, Hawaii, USA
Elevation: 50m (160ft)
Cultivation: USDA Certified Organic
Harvest Date: April 8 – 21, 2014
A beautifully hand-crafted, US-grown white tea. Delicate and mellow, with incredibly sweet and smooth flavors. Overtones of ocean breeze and tropical fruit. Grown in harmony with nature, on the Big Island.
This farm is a preservation in a Big Island Ohia tree forest. This farmer is proud of his farm’s diverse microbe ecology which he says plays a big part in his tea’s unique character. The farm sits on lava topped with 4-6″ of mulch. Only four varietals of Camellia sinensis are grown for production. These include bohea, benikaori, yutakamidori and yabukita. A blend of these is processed to make a delicate white tea. All growing, harvesting, processing, packaging, and marketing is done at the farm where the grower lives.
The Farmer uses all-natural methods to grow his teas, and the farm is certified organic according USDA/NOP standards.
Origin: Shire Highlands – Thyolo District, Malawi
Elevation: 1,000m (3,280ft)
Harvest Date: Rainy Season (Spring) 2013/2014
Crafted in the style of Chinese dark teas (like puerh, and other heicha), this is a post-fermented tea. The flavor is deep and rich, with notes of coffee, wet wood, and rich earth. The texture is well-rounded with a sharp finish. The tea is surprisingly clean tasting, with a dry, lasting aftertaste.
This tea was originally developed by request of a Japanese company. They wanted a fermented tea in the style of Chinese shou pu’erh, but produced under hygienic conditions. Shou pu’erh production in China is usually done at a very large scale involving the humid fermentation of tonnes of leaf, so it can be difficult to monitor the fermentation process.
To create a clean fermentation process, this farm crafts this tea using modern scientific procedures, carefully fermenting the tea in a sanitized environment over a period of 4 weeks. The result is a deep, earthy flavor with a clean taste and aroma.