Corti Brothers Newsletter for Spring 2003    Page 2  

Please note!   Many of our past newsletter items came from a very limited stock and are no longer available.  Please check our products page or contact us for availability.

THE NEW LOCK CHA TEA SELECTION FROM CHINA

Last November, I again went to Hong Kong to make our selection of China teas from the noted tea house, LOCK CHA. There are several delicious new teas and quite a few of our standbys. As with all agricultural products, the growing cycle is very important. Tea is no exception. Thus we have no green teas, since the year was a poor one, dry with a lot of rain before harvest. In such a year with low growth and undeveloped leaf length, the tea leaves are small and brittle.

My selection is mainly oolong teas, the semi-oxidized (fermented) tea style much favored in China and a personal favorite. However, even in this style there are differences based on microclimate, cultivar and production technique. There are delicate white teas, intense jasmine scented and a superior smoked tea in the selection. Our new selection comes in sealed bags holding 75 grams.

OOLONG TEAS: The semi-oxidized (fermented) tea characteristically from China.

Anxi Hairy Crab Maoxie cultivar from Banshan village; spicy flavor.
Anxi Farmer's Blend A "solera"of Tieguanyin/Hairy Crab. Aged.
Pure Spring Tieguanyin Light fired, sweet character.
Nanyan Spring Tieguanyin (Breast Flower) "South cliff" delicate scent.
Wuyi Buddha's Hand "Rock" tea, aromatic, not bitter.
Wuyi Yanzhonlan (2002 Competition award) "Orchid among the rocks."

Guandong (Swatow) oolong: Special cultivar from south China; litchi-like scent and flavor.
Premium Phoenix Exquisite character, special scented flavor.

Taiwan oolong: Oolong with distinctive character; perfume-y and flavorful.
Oriental Beauty Perhaps the Orient's most sought after tea. Unique.

WHITE TEA: No oxidation to the leaf tips; just steaming and drying. A most delicate tea.

Fujian White Peony Specialty of Fujian; pale liquor, multiple steepings.
Fujian Silver Needle The downy tips of unopened shoots. Delicate.

SCENTED TEAS: Scented with fresh blossoms or smoked over aromatic woods.

Osmanthus Phoenix oolong Phoenix scented with osmanthus blossoms.
Special Jasmine Ball green "Pearls" of green tea; rolled with jasmine.
Premium Jasmine green Green tea scented several times; high quality.

RED TEA: A fully oxidized (fermented) tea, distinguished by its reddish colored liquor.
Lapsan Souchong Extra From a small grower; smokey, distinctive.

PU-ER TEA: A very special type of aged green tea known as bolei in Cantonese.
X.O. Pu-er Genuine 50 years, old hence its price. A great rarity.

Steeping Suggestions: OOLONG/RED/PU-ER (water temp.) boiling (time) one minute +20 sec.
SCENTED/WHITE/GREEN under boiling 2-4 minutes + 20 sec. Use filtered water, low in chlorine, just brought to a boil. For under boiling water, let water sit off heat for about 5 minutes, then use.

BELLA ROSSA MARINARA SAUCE (formerly Emma Bella)

Almost ten years ago I discovered the wonderful product then called Emma Bella marinara sauce. We have offered it several times in our newsletter as a staple not to be missed and perfect for having in the pantry "just in case." It is now called BELLA ROSSA marinara sauce. As far as I know, Bella Rossa is unique in its production, each can being the can in which the sauce is cooked.

To make Bella Rossa marinara sauce, the empty 28 oz cans are first anointed with a dollop of extra virgin oil, then chopped garlic, onions, salt and pepper are added. Next comes an almost can filling amount of hand selected, unpeeled, chopped fresh tomatoes. The cans are then sent through a water bath for partial cooking. As they come out of this bath, freshly made tomato puree is added to fill the can, which is then sealed and put into the canning retort. Thus, all the fragrance and flavor of ripe tomatoes is sealed in the can since the sauce is actually cooked only once in its can.

When we first offered this product in 1994, its price was $2.19 per 28 oz can. Now, almost ten years later, it is still the same price! With the versatility of this sauce, you cannot afford to be without Bella Rossa in your pantry. Use it on pasta of all types; thin with cream to make a more delicate sauce for egg pasta. Thinned with rich milk and put through the blender, you have a wonderful tomato soup. Once you try it, you'll wonder how you ever got along without it!

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