2 for 1 Pass
January 17, 2012
For the first 100 iShop orders from tomorrow, we’re giving away 2 for 1 tickets to see Albert Nobbs. The concept for this film spoke to us. An ode to those who had to go covert just to get the job done right.
SMH delves into Tea Craft
November 22, 2011
(Caption and image from SMH) Out of the bag ... Tea Craft's Tjok Gde Kerthyasa and Arthur Tong buy direct from the source. Photo: Steven Siewert
Tea Craft appears in today’s Good Living, Sydney Morning Herald. Thank you Helen!
http://www.smh.com.au/entertainment/restaurants-and-bars/steeped-in-their-craft-20111119-1no2a.html
White Tea – the Other Green Tea?
November 1, 2011
2011’s white teas continue to thrill us. Weather conditions have been ideal and the year’s crop continues to flourish with its hints of sweet fresh forest dew that is characteristic of the highest quality in this category.
2011 Organic Jade White Peony: fresh green leaves with beautiful young downy unfurled buds
Easier to serve
White teas are simple to serve. Unlike green teas that get bitter when over brewed, white teas are much more resilient to heat and brewing times.
We tested all our 2011 white teas and even when brewed off the boil (90°C and above) they remain quite floral, fragrant and sweet and we detected NO bitterness. For a quick infusion, we suggest doing it off the boil and infusing for 2-3 minutes. For multiple infusions, do it at green tea temperature (i.e. 70-80°C) and steep for 3-4 minutes at a time.
Packed with health benefits
Like green teas, white teas are minimally oxidised. Main difference is that for white teas, only the youngest, unopened buds with its fine silvery fur are picked. It also undergoes the least man-handled form of drying (no panning or rolling) as its most natural state is preferred, leaving it with high levels of catechins – compounds that lower carcinogens and risks of cancer, diabetes and strokes.
Newies
We just brought in a very rare organic jade white peony, the best we’ve tasted. This is truly mind-blowing stuff. It is refreshingly sweet and has a remarkable lingering aftertaste. There’s limited supply, so first in first serve!
Try:
Sweetening Ice Teas – Revisited
October 25, 2011
After further experimentation, we have refined our recipe for making rock sugar syrup to serve alongside ice teas. (Video and photo of syrup to come…)
- The rock sugar in its pre-dissolved, pre-syrup stage
Use the ratio of 2:1 water to sugar e.g. 250ml water to 125g rock sugar
- Bring water to the boil in a saucepan
- Reduce temperature to a simmer and add rock sugar
- Stir occassionally until rock sugar is dissolved
- Allow syrup to cool to room temp
- Serve in a small pourer on the side of your ice tea.
Tips:
- The final syrup should have a very low viscosity. It should be watery, even runnier than maple syrup. Don’t let the runny viscosity fool you – it is sufficiently sweet!
- After you’ve let it stand cool, if parts become crystallised, then too much rock sugar was added. You will need to put the mixture back on the stove and add more water.
- If made properly, unused portions of your syrup can be kept in the fridge without it hardening at all.
The return of the tets
October 10, 2011
Check him out, our small tetsubin is back.
25% discount!
September 2, 2011
To celebrate the beginning of spring downunder, Tea Craft would like you to enjoy the best of 2011 first flush (first and finest tea picking of spring).
Throughout the month of September, the first 100 teas within our selected First Flush Finest range purchased from our online store can enjoy a 25% discount*! You can take this opportunity to try two of our premium teas, the Darjeeling First Flush and the Silver Needles as well as our entire green tea range.
To redeem the offer, simply enter FFF in the coupon code field towards the bottom of your shopping basket screen and click ‘Redeem Coupon’.
*offer valid for purchases via our Tea Craft online store only. Offer is limited to the first 100 teas purchased and applies only to the following teas: Darjeeling First Flush, Silver Needles, Silver Jasmine, Cloud and Mist, Dragon Well, Gunpowder Green, Jasmine Dragon Eyes and Sencha only. Offer is valid to 30 September 2011.
Grand Cru – Best of the Best
August 30, 2011
Here they are, our showponies, the pink diamonds of tea. Introducing, Tea Craft’s premium range, the Grand Cru.
Grand Cru Spring Premium Silver Needles - beautiful, fresh white and light green downy needles
Tha She Grows! – Our Balinese tea plants flourish
August 19, 2011
Our tea plants are doing amazingly well after a bumper rainy season. Many have either doubled or tripled in height!
Our young master Tjok inspecting the leaves...Tea Craft will soon harvest our own-grown teas!
Adi and Tjok - two generations of pioneer Balinese tea growers?
The classic bud and two leaves, done Bali-style.
The Floating Tea Timer
August 5, 2011
"Like sand through a tea timer..."
These tea timers caught our eye during one of our China tea forays…the way they seem to suspend in mid-air really got our attention.
Superfine and stylish
August 3, 2011
Just in, our new stainless steel cup strainers (pls scroll to bottom of teawares page) has an elegant full funnel and superfine gauze – great functionality and style.
superfine, super sleek strainer
Bevvie of Style?
August 1, 2011
The immaculately groomed folks at GQ Australia lends a helping hand in bringing tea (and Tea Craft) to the forefront. Forge ahead, tea renaissance!
Three of a Kind
July 27, 2011
We’re proud to announce the recent arrival of more aged, compressed pu’er forms, the way pu’er should be enjoyed. On offer is a raw (‘sheng’) disc cake, a ripe (‘shou’) disc cake and a ripe pu’er in ‘tuo cha’ (bowl-like) form. The sheng, with its envigorating sweet high notes is well balanced by the smooth woody mid-tones undoubtedly gained from proper aging. The shou cake is equally impressive, with its richness and depth and hints of chocolate. The tou cha offers a thick, consistent liquor with an idiosyncratic earthiness, synonymous with a well-cared for aged tea. This range will take you places you’ve never been, enquire at your own risk!
Raw pu'er disc
Ripe pu'er disc
Ripe pu'er 'tuo cha'
TeaTube Take 2
July 27, 2011
Ol’ camera-shy Tjok is at it again. Check out how to make green tea and masala chai, particularly fit for service environment.
Introducing…Tea Tube?
July 21, 2011
This kid is no stranger to the camera (you may know him from such works as Food Safari, demonstrating the making of a Balineses smoked duck – they tend to re-run that alot for some reason). Of more recent fame, you may have caught a glimpse of him on Eat Pray Love (what’s that ol’ adage? No such thing as a small part?). Anyway, without further ado, here he is, Mr Tjok “Hollywood” Kerthyasa demonstrating suggested brewing techniques, ideal for cafe/restaurant service…
(First episode, brewing breakfast teas. Green tea and masala chai techniques coming up.)
Let us take you to our tea shop
July 19, 2011
It’s official – again! But this time, it’s our own online tea shop! We’ve finally got it up and running. Be on the look out also for new items to buy direct from our warehouse in the coming few days.
It’s official! Tea Craft goes retail!
July 6, 2011
Well I suppose it’s only really the beginning of our retail venture, but what a great beginning it is. Thanks to a devoted Tea Craft friend and fan, Marcus has set up his own eBay store, selling nothing but Tea Craft. So finally, folks can have a taste of what they enjoyed in their favourite cafe/restaurant in the comfort of their own home. Thank you Marcus and everybody for your support!
p.s. look out for Tea Craft’s own online store in the coming days
Hai Tea Ku – The Way of the Duke
June 12, 2011
Path of the righteous
Blessed is he who seeks the truth
With each step he’ll smile
Wholesale
April 12, 2011
Distributors (e.g. coffee suppliers) are invited to contact us should they wish to offer our teas to their clientele. We’re interested in quality-driven partners with similar approach to purveying goods.
wholesale packaging
storage tins for cafes
New Branding
April 11, 2011
Sneak peak at the new branding, soon to appear on our new packaging. Thanks WBYK, We Love Your Work!
