Month of Tea Brewing 2017 – Day #21
Golden Feather Tea
Mike Fritts, a Northern California tea grower, uses organic and sustainable farming methods. He then picks and finishes his tea by hand and sells it directly to restaurants and connoisseurs who want to experience a “local” tea. Popularity for this unique tea causes the demand is much greater than what he is able to provide.
He processes both green and oolong as well as a tea for personal consumption from the beautiful, white flowers.
Mike Fritts, Owner, Golden Feather Tea
Note to a new brewer:
There are three things I want to emphasize about today’s Brewing Video:
- You don’t need a formal environment or complex equipment to prepare a great cup of tea. Tea goes where you go – even outside.
- Growing and finishing the Camellia sinensis leaves can be fun for gardeners.
- We can learn more about our shared history through tea.
It seems like there’s something new to discover every day. And Tea People like Mike Fritts at Golden Feather Tea generously share his research with all of us. I find that tea people in the ancient countries of origin are also fascinated by the way in which tea plants and tea brewing culture migrated to the West.
What can you learn from your sip today!
Brewing Tea Outside
In keeping with the Japanese history of the Wakamatsu Colony, Mike used a Kyusu teapot on his camp stove to brew his own home-grown Golden Feather Tea.
Golden Feather Tea Farm
In my own hands I hold a bowl of tea; I see all of nature represented in its green color. Closing my eyes, I find green mountains and pure water within my own heart. Silently sitting alone and drinking tea, I feel these become a part of me.