Puerh is a compressed, post-fermented green tea that is grown and processed only in the Mekong river area of Yunnan Province in China. Puerh leaves are processed into Raw or Green (Sheng) and Cooked or Black (Shou) puerh.
Puerh is worthy of the attention of the true Lussorian as aged examples are the most coveted of all tea types. This is one of the few teas that improves with age, and 40 or 50 year old examples can fetch enormous prices. Puerh collectors buy the tea as an investment and trade in it as a commodity. 2003-4 a ‘Puerh bubble’ pushed prices up to stratospheric levels and sparked widespread counterfeiting. Teas from this period are still regarded with suspicion. Despite the controversy, the market for fine puerh remains robust: in 2009 two kilos of aged puerh were sold at auction for $160,000.
The best quality aged Puerhs can be infused up to 60 times to produce an astonishing range of subtle and complex flavours, ranging from earthy and musty to sweet and fruity. For this reason, Puerh inspires widespread devotion among aficionados and has suffered from almost equally devoted counterfeiting by unscrupulous producers. However, today it is possible to enjoy authentic and reasonably-priced Puerh. The golden rule is to buy from a reliable source. One such is cantonteaco.com.
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Posted by Paul Handley on Mon 19th July 2010 at 08:08 AM, Filed in Luxury Drinks
Maybe you wouldn’t think that there is a place for beer in Lussorian’s pages, but I have to make an exception for a most remarkable brew. Kirin Ichiban is made by the unique “Ichiban Shibori Process”, which is the simple reason it stands out from the crowd in the beer world.
Ichiban Shibori, or ‘First Press’, is the unique, uncompromising process by which this legendary Japanese beer is made from a single first pressing of the finest ingredients giving you the purest beer every time.
Other beers, brewed by less exacting methods, are pressed and repressed. Kirin Ichiban is crisper, richer and purer - because it is pressed once using only the sweet liquid from a single pressing of the finest ingredients, which contains less bitter-tasting tannins.
If you consider the similarities with this process and that of Extra Virgin Olive Oil - compared to a standard Olive Oil, you may come close to understanding why this is such a superior lager.
With its mild, pure and well balanced taste, Kirin will always go down well with Japanese food like sushi, sashimi and tempura. It is also the perfect combination with all kinds of Oriental and European food, truly a cosmopolitan taste.
The secret is serving it cold, my preference would be in a ½ pint glass. I said serve cold, I meant it – really cold. What you get is the cleanest, freshest lager you have tasted. Because of it’s purity, it also seems to cleanse the palate. This is like a fabulous lager sorbet!
It is ridiculously (dangerously?!) easy to drink. The light, mild flavours make this a perfectly refreshing summer lager. It caused a sensational boom when launched in Japan in 1990 and is still one of the best selling Japanese beer brands.
Kirin Ichiban can be ordered from www.beersofeurope.co.uk with a welcome rrp of £1.39 per bottle or £32.36 for case of 24 bottles (330ml). Or Kirin Ichiban can be bought in your local Slug & Lettuce or Wagamama restaurants, plus lots of other high end bars nationwide.
Please always enjoy alcohol responsibly.
Posted by Paul Handley on Fri 9th July 2010 at 08:33 AM, Filed in Luxury Drinks
Chivas Brothers created the rather special Royal Salute Whisky in 1953 to mark the coronation of Queen Elizabeth II. The partnership between Royalty and this luxury whisky has continued right up to present day.
The Royal Salute Whisky has had four guardians, four master blenders, since the Coronation. These four men, trained in the art of tasting, studying and immersed in the craft of whisky making have ensured The Royal Salute is as special today as it was back then.
Royal Salute is the only permanent whisky range aged 21 years and older, making it the world’s leading luxury whisky range. Uniquely 62 Gun Salute is the only permanent blend to include whiskies aged 40 years and above.
The Royal Salute 62 Gun Salute is a tribute to these four master blenders, embracing years of expertise, passion and pride for creating the ultimate in luxury Scotch.
Due to the handcrafted nature of the decanter and the time it takes to produce each individual bottle, Royal Salute 62 Gun Salute will go on sale throughout the world from January 2011
62 Gun Salute Whisky is also a tribute to the Queen’s Birthday celebrations. Continuing the tradition of honouring the monarch by adopting the name ’62 Gun Salute’ is a lovely touch, completely in keeping with this luxury brand.
The new blend will be released in limited supply due to its extraordinary rarity and presented in an exquisite hand crafted crystal decanter, decorated in 24 carat gold and crowned with a cut crystal stopper. The finest looking whisky bottle is filled with what could be the finest whisky!
Naturally such a prestigious whisky will be very rare and limited in supply. However, it will be made available for exclusive outlets world-wide on a permanent basis, as the permanent pinnacle of the ultimate in Scotch whisky.
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After a recent visit to a friends wedding in Dinard I was suffering post Brittany blues, so a friend recommended I check out a little corner of France in Farringdon: the East side Inn.
Bjorn and Justine van der Horst launched the restaurant just over a year ago. The husband wife team promised to serve top- notch food in a warm and friendly environment and the plan must have worked, they’ve since been a roaring success. Devoid of pretension the open plan interior has chefs and guests breathing the same air, the passion and dedication of Bjorn’s team can be watched first hand which has an oddly calming effect - or perhaps that’s the wine working it’s magic…
The Eastside has a fantastic in house Sommelier, Thierry Sauvanot, who chooses all the vintages from small producers. The wine list is one created with time and much care.
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Posted by Ted Tipple on Sat 26th June 2010 at 01:04 AM, Filed in Luxury Drinks
Say the word tequila and most will picture a dark gold drink, something consumed late at night with a slug of lime and a pinch of salt. It’s the tipple of tough Mexicans, something that lives on dusty shelves in western saloons or supplies the kick in a tangy Margarita. This spirit held responsible for wild nights and heave hangovers, or perhaps not…
Tequila is quietly undergoing a revolution in the drinks industry, not re-inventing, but rather re-introducing itself to consumers as a spirit to be savoured not just ‘shot.’ Don Julio tequila is a BIG deal in Mexico and now is settling itself on the trendiest London bar shelves. Amika is the latest nightclub to link up with the brand; currently visitors can sample drops of four tequila cocktails designed by world-class mixologist. It’s a bit of fun and a novel idea that disguises the very clever folk and lengthy processes that go into making a project like this happen.
Made from blue acave, a desert succulent (that’s surprisingly part of the lily family not the cactus) cultivating tequila is no less elaborate than nurturing a vineyard. Planted into a rich red soil and grown for a minimum of 7 years then distilled for a following three.
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