Reeves' Inspection Report
Reeves' Tasting Notes
Nutty and pungent with roasted rice flavors. The flavors of brown rice remind us of grandpa roasting rice. Energizing and creamy with notes of fresh greens, seaweed, nuts and toast.
Please note that our genmaicha powder is rich in natural fibers. When dissolved, the powder may settle. Please feel at ease drinking this beverage.
Reeves' Recommended Uses
As a hot drink: Dissolve 1-2g (1/2 - 1 teaspoon) tea powder in 300ml (10oz) hot water. Add sweetner and a dash of milk or milk substitute (if desired).
As a genmaichino or latte: Dissolve 1-2g (1/2 - 1 teaspoon) tea powder in 10-20ml (less than 1 oz) of hot water. Slowly add 250ml (8 oz) of warm or hot milk or milk alternative to the water mixture. If using a milk frother, froth milk with water mixture. Add sweetener (if desired). Sprinkle genmaicha powder on top. To make an iced genmaichino, add ice to the mixture.
As a cold drink: Dissolve 1-2g (1/2 - 1 teaspoon) tea powder in 10-20ml (less than 1 oz) of hot water. Add about 280ml (10 oz) of ice water. Add sweetener and a dash of milk or milk substitute (if desired).
As a smoothie: Add 1-2 teaspoons of genmaicha powder into your favourite smoothie.
In food: Start your day with genmaicha on your morning porridge, oatmeal, or yoghurt. Sprinkle a bit into your ice cream, or stir into your favorite recipe of pancakes, ice cream, and cookies. Whip some genmaicha powder into your next frosting and decorate with some roasted rice.
Reeves' Spec Sheet
Welcome to Marulin!
Originally, I started Marulin in London to share the teas from my family farm, our co-operative and our farming friends in Taiwan with the world. After four generations of tea farming, we have become specialists in Taiwanese Oolong tea and have developed relationships lasting generations with other farmers. Some of our teas come directly from my uncle, who is a artisanal tea maker and manages tea orchards in our village. Other teas have been curated by my aunt, who teaches tea ceremony in Kaohsiung and grew up on a tea farm in the high mountains of Alishan. I grew up drinking Four Seasons and Chin Shin Oolong tea from our farms. A recent favourite tea of mine are black teas made from the Red Ruby cultivar. I now teach for the Taiwanese Mastercourse for the UK Tea Academy under the direction of Jane Pettigrew, BEM.
Our most recent development for the company has been blending oolong teas in tea bags and creating new tea powders that go beyond matcha. mr. tim and I are avid collectors of rare craft teas, oolongs, and teapots. The rest of our team are UK Tea Academy Tea Sommeliers.
We hope you enjoy our tea!