SLURPPPPPPPP!*

That’s what self-taught connoisseur and famed Master Tea Blender David DeCandia told me and a group of bloggers earlier to do with our paper cups filled with tea. Apparently, this allows you to actually enjoy and bathe your mouth with the full aroma of tea versus just plain sipping and gulping the drink down.

Sleepless and caffeine free, off we went to The Coffee Bean and Tea Leaf (Paseo Center branch) with a vague idea of what’s about to happen. Before the introduction and the actual cupping session, we’ve been asked to drink and drink water to clear our palettes. Jayvee and I had to drink more than what the others had because we just split my favorite salad from CBTL, the Chinese Chicken Salad:

“I will never get tired of youuuu…”

Going back, here are some snaps from our interesting class earlier:

David and the gang

Juned, (1/16 of) Lauren, and Fritz checking out the tea leaves

CBTL’s tea vs. its competitors (the one on the right is Tazo from Starbucks)

Let the cupping begin!

Cheers, David!

TRIVIA: Did you know that The Coffee Bean & Tea Leaf uses the “two leaves and the bud approach” when picking their tea leaves? They do this knowing that the bud gives the cup the fruity and floral flavors and aromas while the leaves give the cup the body necessary to complete the cup. (ahhhhh)

In David’s hands: a steeped sprig of the Fancy Formosa Dragon Oolong

Below are the five kinds of tea we tried:

Genmaicha Green is a blend of high quality Sencha tea and partially toasted rice. The Sencha leaf provides a delicate taste while the toasted rice adds body and sweetness to the finish.

Aroma: toasty
Body: light
Flavor: toasty, full-flavored with sweet finish
Origin: Japan

I would love to cap a fish or chicken dish with this one. It’s crisp and light and the toasted rice finish is a good break from the usual caffeine toast we grab.

Fancy Formosa Dragon Oolong is specially hand-picked, semi-oxidized and both pan and basket fried. Only the young whole leaves are sued, evidenced by the silver tippiness of the tea leaves.

Aroma: subtle floral
Body: medium
Flavor: hint of peach
Origin: China

Pass me a cup of this one after a sweet and sour dish or crustaceans, please. It would be the PERFECT finale!

Apricot Ceylon is this Bogawantalawa Estate Ceylon Black Tea from Sri Lanka is known for its special mellowness. Flavored with Apricot, this tea is well-balanced with fruity aroma and a light body.

Aroma: floral and fruity
Body: light
Flavor: apricot
Origin: Sri Lanka

This is a fun variant. It strangely reminded me and AJ of St. Ives’ Apricot Scrub though because of (errrr) the apricot scent. This will definitely go down the books of fruit lovers.

Chai by The Coffee Bean & Tea Leaf has a special recipe that is blended by hand using the using only the finest blend of Black Tea, cinnamon, clove, cardamom, and other spices. These give an exotic aroma and spicy taste to this flavorful tea.

Aroma: spicy
Body: full
Flavor: cardamon, clove, cinnamon

I missed to tell David that a huge chunk of my payroll goes to this drink of theirs. I am absolutely hooked on this drink since the day we met. It’s terribly relaxing and invigorating at the same time. If you haven’t tried this, jot “drink CBTL’s HOT Chai Tea Latte” in your “things to do before I die” list NOW.

African Sunrise is a The Coffee Bean & Tea Leaf original blend. It has not yet been released anywhere in the world and will be first sampled here in the Philippines.

AN ABSOLUTE MUST TRY! Chai used to be my favorite until I met this! It’s got this delish sweet, vanilla creaminess that just lingers in your mouth! I cannot wait for this to be launched here in the Philippines sometime mid 2008!

Interesting facts I learned tonight:

• All tea comes from the Camellia sinensis plant and the popular kinds are black, green, and oolong.
• Tea is the second most consumed beverage in the world next to water.
• A cup of brewed tea typically contains less than half the caffeine of a cup of coffee.
• Until the nineteenth century, solid blocks of tea were used as money in Siberia.
• At harvest time, the glossy whole leaves and young new shoots are plucked and processed for optimal freshness.
• Each new crop of tea derives its unique taste from the particular environmental and climactic conditions of that region, including soil and water, as well as the care and technique of the tea grower.
• During oxidation, tea leaves undergo natural chemical reactions that result in distinctive color and taste characteristics.

To cup cap this interesting experience, we were treated to their best selling goodies! YAY!

My “dinner”

Whoever said that tea is no fun versus coffee is just soooo wrong!

*Do not do this in public, please.