A few weeks ago, I had the chance to try some unusual matcha-styled (powdered) teas with Lindsey, of Vee Tea. She's had special training in the preparation of matcha, and I loved watching her whisk up the fine powder to a froth. These teas were non-traditional matchas, in that they were chosen for their high antioxidant levels and made into powder. The thought is the powdered tea will offer even more health benefit when a person ingests the whole leaf. I'm not able to comment on the validity of this claim, but I find it an interesting concept. One of the teas, a white, made a lovely froth and silver-green color (reminding me of a silver artemesia plant).
We started with a high-quality matcha, Matcha Hekisui, then progressed to the non-traditional ones. Here is Lindsey whisking up the first matcha.
The powdered white tea, after whisking
Today we had a puerh sampling session. We tasted two special varieties, one packed in a bamboo stalk and the other in a pomelo rind. These are the "old" teas I referenced above because puerh tea is aged. It was fascinating to loosen the brick-like tea from its container and then notice the aroma of the dry leaf, the wet leaf and the flavor differences both within the same tea at different brew lengths, and between the teas.
Tea will continue to be a life-long study and passion. There is so much to learn and explore.