We visited Google in San Francisco last week for an informal tea tasting with the staff in their Conscious Café. Eco-Cha teas have been served to the Google team in San Francisco since last year.
We did two rounds of tastings for the staff. The first was four types of unroasted Taiwanese Oolongs that varied in cultivar, region, and elevation. The second round consisted of a light roast Concubine Oolong, a heavy roast Dong Ding Oolong, an organicGABA tea, and a high elevation Black Tea. It was perfect day for a stroll along the Embarcadero in front of the Google in SF. Here is the view of the bay bridge and Alcatraz looking out over the bay.
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We recently visited Mr. Liu when we hosted a visitor from Italy who was keen on experiencing the local tea culture. Our guest was truly elated to be served tea by a true artisan of the trade. Mr. Liu served us three different teas that were all locally harvested this past spring. They varied only in their degree oxidation and roasting. And the one that was sufficiently oxidized, but only lightly roasted, immediately impressed us.