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I despise bananas! I mean…I REALLY hate them! I HATE Bananas! Can’t you tell I’m passionate about my dislike for bananas? Having said that – Banana Split from The NecessiTeas is pretty darn tasty! I’m not sure if it’s just everything ELSE that went into Banana Split from The NecessiTeas but I’m totally digging it! The Rooibos base ‘almost’ tasted like honeybush and I have to be honest I did a double take of the Read More
Puerh comes in many forms. There are compressed forms and loose puerh. I've never purchased an entire bing or brick or square but I have had samples from them as well as (mini) toucha. Have you had puerh packed in a bamboo tube or in a tangerine peel? This post is about a young uncompressed raw puerh. It is a Misty Peak 1 year puerh that I purchased at a a stationery shop in Georgetown. Did you catch my post about my visit to Just Paper and Tea?
As I began selecting photos to illustrate the post, I remembered how much I liked the light in this one room of our house in Arlington, VA.
My steeping parameters were 5 grams with 185F water starting with a 10 second infusion and increasing by 10 seconds to the final infusion of 1 minute. The rinsed leaves released a perfume of apricot jam. After the leaves were infused for the first time, they acquired an earthy note. The first liquor tasted earthy with some sweetness and a bit of dryness on the edges of my tongue. There was a fresh hay note, too, alongside green bean, and the liquor thickened in mouthfeel as it cooled.
The 20 second steep was the most complex of the infusions. The leaves were various shades of green and brown untwisting into long and narrow shapes and smelling of blackcurrant liqueur and apricot jam. The liquor tasted of said jam and was thick, nutty (cashew or chestnut), and a bit dry like the inner part of the stone of a stone fruit.
The 30 and 40 second steeps were dry and nutty with a lingering sweetness. Much of the flavor from the 5 grams of leaves had been extracted at this point. A 50 second steep did not yield anything new or robust. I increased the temperature to 195F for the 60 second steep but what I experienced was mostly dryness with ghostly notes of stone fruit. I don't have the postcard any longer but I based my steeping parameters on the instructions printed in a card that accompanied the tea. I think I could have extracted more flavors and extended my session if I had used shorter steep times and a higher water temperature. How do you infuse young loose leaf sheng?
P.S. Misty Peak Teas is friends with the owner of Just Paper and Tea. I was given a 5% discount for mentioning that I follow Misty Peak Teas on social media.
Yes, I admit it. I’m a pop culture tea drinking geek who loves her realilty shows on CNBC, Discovery, and watching the latest and great horror fun on TV/Netflix. That is why I Love Apparel is the perfect place for me! I’m slightly addicted to those monthly box subscriptions. For a while, there was a Doctor Who tea shirt club that I belonged to. The shirts were incredibly high quality and fit me perfectly. Read More
Among Wharton's great books: The Age of Innocence and The House of Mirth
Edith Wharton's 'The Age of Innocence' is a revealing story of the Gilded Age lifestyle. With all its wealth and extravagance, the codified social structure of the well-to-do in the nineteenth century was so stifling it could render a young bride to nothing more than a Stepford wife in a Worth dress. Buck that system and there were consequences.
Edith Wharton knew this system intimately. Wharton was born Edith Jones, to the family that inspired the idiom of one-upmanship "keeping up with the Joneses" and she benefited as well as suffered at the hand of the upper-class conventions of her time.
Silver tea service at Ventfort, Gilded Age mansion near Wharton's The Mount
Now, if you know me at all, or have been following my blog for anytime, you know, I'm currently consumed with the Gilded Age. With its many ties to the Edwardian aristocracy, it's a bit of an across-the-pond prequel to Downton Abbey (think Cora's American parents and their outrageous fortune which helped keep the Robert Crawleys and their estate afloat).
Part of my inheritance, amazing books!I became reacquainted with Edith Wharton when I was unearthing part of my inheritance: my Mom's amazing book collection (see blog . . .make it one for the books). Included in this library were the novels 'House of Mirth' and 'The Age of Innocence'. Both are great reads, but the latter has a twist - the story's free spirit survives the ostracism of the genteel society she was born into, finally moving to, and finding refuge in, Paris - much like the author, herself, did after her own divorce.
Reading about Newland Archer's visit to St. Augustine while in St. Augustine!
In my pursuit of all things Gilded, this past April I traveled from Florida to North Carolina, stopping at homes and vacation spots of the wealthy Americans of the late 1800's. I was also reading 'The Age of Innocence' on this journey and, I kid you not, I was in St. Augustine the night I was on page 140 when Newland Archer decides to surprise his fiance in the very same city. During our stay in St. Augustine, we toured Flagler College, which began as the Hotel Ponce de Leon in 1888, a luxury hotel for the very rich. It's very likely that this may have become a vacation spot for the Archers and their ilk a decade after Newland's impromptu visit to his intended, May Welland.
The Mount (from The Mount's webpage)
There are many more Gilded Age locations on my travel wishlist, including Newport, Rhode Island and Lenox, Massachusetts, both cities where Edith Wharton had homes. My friend, Pam B., just visited Lenox in May and toured several Gilded Age domiciles including Ventfort (home of J. Pierpont Morgan's sister) - where the silver tea service is displayed (photo credit, Pam B) - and The Mount, a home that Edith Wharton not only lived in but helped design. Per Pam, The Mount was the best of the Berkshires tour.
Wharton's Gilded Age tales show the underside to the life of leisure, where too much money and not enough occupation left the one-percenters seeking to outdo each other with lavish parties and ostentatious mansions. If cable TV had been around back then, it could easily have become a reality show, "Keeping up with the Jonses". If only that didn't sound so familiar.
Tea has always been popular in Asia, Europe, and North America. What about tea culture in other parts of the world? In my recent travel to Cusco and Lima, Peru, I learned that they too drink quite a bit of tea. I saw much more tea being sold than coffee. A lot of the teas have been enjoyed as a beverage since Incan times but more tea is being sold because healthy products are experiencing rapid growth in Peru as well.
Here are some of the popular teas I had the opportunity to try in Peru, coca leaves and muna being the most popular in many restaurants and hotels.
This is an Andean Mint. Its aroma is pretty strong. I would say more strong in aroma and taste than peppermint and spearmint. It is very minty with a subtle sweetness and more herbal taste than peppermint or spearmint.
This is Chamomile in Peru. They taste sweet and are not as potent in taste and aroma as the Chamomile from Egypt. The flavors are well balanced and smooth.
A medicinal herb found in the Andes. It smells amazing and with hints of lemon, it is calming as a tea.
It has a smooth taste and the aroma of chocolate without the calories. Great to satisfy that chocolate craving without the guilt that normally goes with it.
Coca leaves are very popular and can be found everywhere. It is used to help with altitude sickness in Cusco. The taste is unique. It has hints of dried grass and fresh hay and reminiscent of yerba mate, but something else entirely.
Although these teas are popular in Peru, it was also interesting to find a lot of cafes serving camellia sinensis teas as well. It was a wonderful experience to learn and see what teas are being enjoyed around the globe, especially those we may never have been exposed to before!
Holistic Hearts (Black) Tea from Beleave Teas is the second tea I have had from this company and I have to say both impressions have been positive ones! As soon as I opened the package of this Holistic Hearts (Black) Tea from Beleave Teas I could smell a fruity yet crusty combo – much like a jelly croissant! As you can see from the photo above Holistic Hearts (Black) Tea from Beleave Teas comes in the shape Read More
One of the ever going battles with loose leaf tea drinkers is how to drink their tea on the go. There are so many options out there now that it is sometimes hard to pick just one. I have a few in my collection and I love them all for different reasons. This particular tea steeper from Dave and Solomons Tea is unique. Here is why. Most of the steepers that are portable that I Read More
Tea and McDonald’s? It might sound strange, but follow along with our L-theanine fueled logic.
A customer asked if certain tea pots should be used with different teas. For the purposes of this discussion, we will rule out talking about Yixing tea pots since they are specifically made to take on the flavor of the teas brewed in them. We will also assume that you wash the pots after each use.
We are talking about the other 99% of pots that most people use – ceramic, glass, iron, steel or porcelain.
Not a huge amount of pots are made from stainless steel, mainly because they are costly. Some people say that certain drinks taste better out of a bottle than a can. The craft brew industry uses cans, not to mention the entire beer industry brews in stainless steel. Almost all meals prepared in restaurants are made using stainless steel vessels. This taste difference is a myth.
Porcelain and ceramic are both made from clay. The difference is that porcelain is more refined and purified, making it harder and offering more design flexibility. That is why fancier cups and pots are made of porcelain, allowing them to make thinner and more elaborate designs.
We all know glass, and the teapots made from glass are generally on the thin side. Aside from a level of fragility, they are flavor neutral like everything else we’ve mentioned.
Iron pots are coated with enamel, and thus the metal never comes in contact with the tea.
From a pure taste perspective, none of the aforementioned materials will make any difference with regards to the taste of the tea.
But what about heat? There are some that recommend certain pots from a heat transfer perspective. For example, glass pots are generally thin so they do not insulate and therefore lose heat faster. Some say green tea would be better suited in a glass pot since it is consumed at lower temperatures versus black tea.
Iron has a higher heat transfer rate than ceramic. This is true, although you still can’t pick up either at the bottom with your bare hands. One writer mentions, “Due to their composition these pots transfer heat easily (they very quickly lose the temperature of the tea liquor)”. This is true only if you pour hot water into a cold iron pot. Think of a cast iron radiator. It holds heat for hours right? It takes a while to heat up, but once all that metal is heated – it stays warm. So simply filling up an iron pot ahead of time with hot water will ‘prime’ the pot. Once warmed up, your tea will stay warm for a long time.
Heavy ceramic pots can also be pre-warmed, especially during the winter. Incidentally we tested an insulated ceramic pot (it has a built in tea cozy) and found only a limited improvement. At the end of the experiment I asked myself who takes so long to drink tea anyway? There are other solutions – an insulated tumbler which can hold tea for a few hours or a tea candle.
In practical terms, regardless if you drink green or black tea, and assuming you are not brewing in an ice cold pot, your tea will taste exactly the same when brewed in any of these pots mentioned. Even if you switch tea types, assuming you wash the pots you should not taste remnants of previous brews.
So how does this compare to McDonald’s?
Back in the mid 80’s McDonalds tried to solve a problem that didn’t exist and came up with a novel concept that ultimately flopped. It was the McDLT.
The goal of this concoction was to keep the meat side and the toppings side in separate chambers so that you would have an extra fresh and crispy burger. The concept never took off, and people found that a big mac in the regular box sufficed versus a cumbersome box that you had to then assemble. They developed this product and spent a lot of time on a non-issue. The customer just wanted a burger, already made in the standard box they were used to. The customer never noticed any change in taste to make it worth the trouble. Although it proved to make entertaining and catchy commercials!
Back to the tea pots. Ultimately, there is no reason to over think this. Do what feels natural. Would you drink a nice vintage of wine in a thick water glass? No. The same applies to tea. Brewing a pot of Gyokuro in a thick and stout ceramic pot will taste exactly the same as glass, but lets be honest – doesn’t green tea look better in glass?
One could brew a chai frothed with milk and sugar in an iron pot, but it wouldn’t feel natural to serve chai from a heavy iron pot into a fancy porcelain tea cup.
For new tea drinkers, getting something that isn’t too “out there” would be ideal. A standard ceramic pot is just fine. And as your tastes expand, you’ll find yourself compelled and drawn to certain pots for certain types of teas. Use the pot that feels naturally good for the tea you are drinking.
The art of gong fu cha, the Chinese tea service, is generally practiced using a specialized tea set. Collectively called cha ju (or equipage by people who insist on using French), the instruments of gong fu cha encompass a whole spectrum of diminutive, elegant, precisely-crafted little bits and bobs. Though they may seem arcane to the uninitiated, each serves a purpose and, by virtue of their very particular dimensions and functionality, have to be produced with that purpose in mind. For example, it is difficult to construct a gong-fu teaset using Western teapots, because Western teapots are generally much larger than a gong-fu teapot. If you do manage to find a teapot of the appropriate size, it will probably be for a child’s play teaset and not intended for actual use. Furthermore, it will probably resemble a cupcake. Teapots are even among the more familiar of the cha ju; another essential vessel, the gaiwan, is not manufactured in any size outside of China and the Chinese diaspora, and it serves no other purpose than the preparation of loose-leaf tea.
I say manufactured – not produced – because, while the majority of contemporary Chinese teaware – especially that which makes it to the West – is created in enormous factories and workshops for mass distribution; there are a small but growing number of potters in the US who are hand-crafting teaware for the purpose of using for gong fu cha. As both an avid tea lover and a pottery enthusiast – mostly as a spectator – I have made the acquaintance, over the years, of many talented ceramicists and tea lovers who have endeavored to replicate the small, even, fine-walled vessels and tools of gong fu cha.
In general, I find that American versions of Chinese gong fu teaware often resemble the genuine article visually, but do not feel – or function – the same. American pieces tend to be heavier, with thicker walls, and there is no end of confusion about how to make a gaiwan lid fit properly (it should fit inside, not over, the mouth of the bowl). That’s not to say that these wares can’t be fine pieces in their own right – the great kilns of Delft, in Holland, rose to prominence by mimicking Chinese porcelain wares right down to the ersatz Chinese script. But they don’t feel, or pour, like genuine cha ju.
Within the past year I have had the pleasure of making the acquaintance of two Austin-based potters who have begun making beautiful, and more importantly serviceable, teaware. Mary Cotterman, who is currently an artist-in-residence at the Bascom Center for Visual Arts in North Carolina, had been experimenting with gong fu style teapots and gaiwans when I met her in December. One day while having tea with her, I showed her my Chinese teaware collection, and several weeks later she had produced no fewer than 4 complete teasets: gaiwan, gong dao bei/pitcher, and matching cups. She even produced several ceramic cha pan, or tea trays, both in the Chaozhou style (a round perforated plate over a basin), or an open one based on an original design by my friend Sylvia, a talented potter herself. Since then, Mary has refined her designs and experimented with different glazes.
Chris Long’s distinctive and playful style can be found at his booth at the HOPE Farmer’s Market every Sunday. He studied pottery in Taiwan and is no stranger to Chinese pottery. He has so far produced two prototype gaiwans, one large and one small, both with a beautiful matte blue glaze.
Both Mary and Chris are interested in producing more gong fu teaware, which I intend to sell – currently the only teaware I carry is cheap, functional, manufactured Chinese wares, because that’s all I can afford to bring over as inventory. Teaware is heavy and expensive to ship, and some pieces will inevitably be broken during shipping. It is my intention eventually to have the bulk of my teaware selection be locally produced – we may not be growing much tea in American (yet), but as the gong fu cha community here grows and more talented craftspeople are exposed to cha ju, there’s no reason our homegrown gong fu teaware can’t rival the great kilns of China and help breathe new life into Chinese tea culture.
Images courtesy of the contributor.
World Tea Expo 2016 in Vegas witnessed a most dangerous disease. After a much-delayed six-flight journey through China, over incessant rain and torrential weather, my right index finger had blood oozing out at the Tealet party. There was a collective sigh of relief when it was discovered to be simply an excessive use of mobile, internet and Facebook. Worrisome? Yes, but the benefits were enormous. It was a GPS guide over the continents when you land like a rudderless Appollo 13 module. This made me luckier than Jason, who took two days to travel 1000 kilometres only compared to my almost 15000. This year’s expo was a hit, and the biggest feature to me was a lecture on the “Future of Tea by 2050” delivered by Nigel. My personal thinking is that 34 years are not enough to wean away a beverage of 5000-years existence in one form to another. Two great Dans had the Tea Journey magazine launch on the evening before the Expo. I was busy with ITCC Cup warming, where we relaunched Rungneet A.K.A. Kanchanview Darjeeling mark in the U.S. One grand personality at the show was Australian Tea Master’s Sharyn, whose son was with me in last November’s Chibi, China ITF for a week and it seems there is so much to do in tea marketing as we have just started the game. The need of the hour is to showcase the teas along with their stories and benefits. We have lagged behind over the years to other beverages. On my way back home, I stopped over in Wenzhou for our Embassy’s China-India Culture Forum and on the 20th of June we showcased the historic ties of our two ancient civilisations and their interactions over tea, which have been continuing for the last 1500 years. Compare that to the 175 known today in western cultures. Prof. Wang Xufeng of the Zhejiang Agriculture & Forestry University presided over the show. The next day I did it in Fuzhou, as the flight rescheduling gave me a bonus day, and what a wonderful medicine bonus days are–they’re especially great at healing the Facebook Finger!
Xi Jinping showing Obama how it’s done – use the lid to push away the leaves and then sipping from the gaiwan. Apparently nobody briefed Obama on what to do with a gaiwan with green tea in it, so he put the lid down and just drank from the really awkwardly shaped cup instead. He did, however, seem to manage the “use your teeth to filter the leaves” skill pretty well. Xi would know this tea well – he was the top official in Zhejiang for a number of years.
The moment we collectively embraced health as our lifestyle and turned to choices that not only benefit our overall well-being but prolong life as well – we knew drinking tea was going to be the “it” treat.
Tea has been a side-nutrient to regular diets for a long time. However, recently, with dietitians and nutritionists popularized, tea got into the spotlight being celebrated for the multitude of its health benefits, and we’ve all come to adore it.
If you want to have a glowing, healthy and blemish-free skin, here are the teas to drink (or make natural masks of):
We all have it in our pantries, and this is the time to take it out! Chamomile is, by far, the most popular solution for treating the skin issues topically and it’s been known to help relieve patchy and dry skin, as well as acne. A cup of chamomile a day will help you prevent inflammatory skin conditions since it possesses flavonoids that have a powerful inhibitory effect on free radicals. Chamomile face masks are very popular, too!
Ah, where would we be without this powerful drink! Believe it or not, apart from preventing aging, aiding in weight loss and helping with mental clarity, studies have suggested that drinking green tea may help reduce the risk of skin cancer.
Green tea’s become very popular so for those who aren’t really enjoying the taste, you can turn to green tea extracts and natural cosmetics based on it. Whichever option you pick, you can’t go wrong.
If you are on a mission to keep your skin looking youthful for as long as possible, you may want to give yerba maté tea a sip! Dried leaves of the yerba maté plant are the basis for this delicious tea, and you’d be surprised how multi-practical it is. According to Kimberly Snyder, a devoted yogini and global adventurer, “yerba maté is a traditional treatment for everything from fatigue to appetite control, to a weakened immune system.” She further explains that this amazing drink contains “a long list of vitamins, minerals, and antioxidants, including vitamin B, vitamin C, manganese, potassium, and zinc.”
Just like his sister-teas, yerba maté tea has served as a basis for a multitude of skin-care cosmetic products that deep-clean pores and wash away grime, dirt and makeup, helping reduce the appearance of pores and preventing acne in the process. Even though they may not be strictly tea based, the cosmetics we particularly love are Thalgo skin care products, FIG+YARROW, 100% Pure and Herbivore Botanicals as they base on natural ingredients and work shoulder to shoulder with tea drinks or tea products to help everyone look better, feel healthier and stay gorgeous.Rooibos
Made from a South African red bush, this tea is caffeine-free, and therefore great for everyone who is looking to limit their caffeine intake, or for women who are expecting. Containing anti-inflammatory properties, it’s amazing for treating skin conditions like rosacea or acne. It’s found in beauty products, too and its popularity is increasing rapidly!
The post Tea Power: Help Your Skin Glow with These Amazing Tea Drinks appeared first on T Ching.
Over the last year and a half, Chiki Tea has become increasingly well-known in local tea-producing circles around Kyushu island–Oita prefecture in particular. Some farmers are keen to get to know us because of our connection to the West.
With a dwindling and aging domestic market for loose-leaf tea, these farmers are optimistic about what we can do for them both online and on the ground here in Japan via the Chiki Tea café in Nakatsu. In some cases, it feels like they are pinning all their hopes on us – a heavy burden to bear!
The market for loose-leaf is tough; demand is low because young people (35 and under) just don’t drink it unless it comes out of a vending machine in a plastic bottle. Mediocre tea is produced in larger volumes now, particularly in Shizuoka, to satisfy the bottled tea market. So if these farmers don’t carve out a niche for themselves by producing very high-end tea, or if they don’t have a strong heritage or established name, they will risk becoming extinct. Some farmers are already designating their fields for other, more profitable crops, by ripping out the tea trees and planting orange trees, for instance, instead.
One of the big lessons we have learned with our first store is that loose-leaf tea in Japan needs to be exceptional in order to warrant a sustainable price point for a business.
Responding to demand
In building our first teashop we wanted to remain as flexible as possible to the sway of the market. Our response has been two-fold:
When we were planning the café pilot, before it was a physical teashop, we thought loose-leaf tea would be the main drink and that Matcha would be a luxury item. After all, Matcha sits atop the Japanese green tea “tree” along with Gyokuro, as a kind of uber tea. The fact that it comes as a powder and has to be stored and prepared in a completely different way to other teas somewhat adds to the intrigue.
But once we got up and running, loose-leaf teas totally took a back seat!
Matcha is what the market here wants, and in many different forms: straight drinks, Matchaccinos (Matcha lattes), smoothies, ice cream, etc.
As we look towards setting up our second store in a larger city in Kyushu, it is apparent that the new café will have to accommodate this demand.
Partially inspired by Howard Shultz’s first trip to Italy when he came across the espresso bar, the next Chiki Tea will showcase a Matcha Bar. This will not just serve as a useful surface for our “Charistas” to whisk up their wonders… it will provide the perfect platform for the theatre to unfold. We also hope to inspire people in a hurry to duck in and grab a quick shot, perhaps consume it while still standing, or perched on a high stool.
Don’t get me wrong. There’s a time and a place for sitting down and relaxing with a quality beverage. But there’s also a time and a place for slamming a much-needed, silky-smooth matcha shot on the run!
Looking forward, it is our strong desire to reignite Japan’s waning interest in loose-leaf tea through our concept, leading with Matcha as the “gateway”. Unfortunately, we don’t hold an outright solution for these dedicated and sincere loose-leaf farmers. But we’re doing our best to spread the word both domestically and internationally!
Whew! I don’t know about you, but I love hot tea. I mean, duh, but wait for it. For me, tea is the ultimate comfort drink. There’s nothing I love more than curling up with a blanket, a book and a hot cuppa. Finally, FINALLY, it’s cool enough to do that (in Seattle – Naomi, you’re on your own in Vegas).
In Seattle, we’ve had a scorcher of a summer and while it’s been wonderful, it’s pretty uncomfortable curling up on a leather sofa in your short shorts and sipping hot tea when it’s 90 and humid. I’m just going to let you sit for a moment with that picture in your mind.
But there’s always iced tea, you say? Well sure. And I drank a considerable amount of iced tea this summer. It’s wonderful and refreshing. There are so many options for turning tea into summer treats.
However, nothing beats a lazy morning, sipping on a piping hot Earl Grey while reading about ghost stories or endless love. There is nothing cozier than curling up in blanket, staring into the fire and breathing in the smell of a jasmine green.
A photo posted by Audrea Fink (@audrea11) on Sep 30, 2015 at 2:18pm PDT
AND. IT’S. FINALLY. TIME. TEA TIME! The best kind of tea time. The fall leaves, morning fog, crisp air, boots and scarves kind of tea time. The time where your cup warms your cold fingers and the steam warms your cool nose.
The best part of it all is that now, it’s going to be the perfect tea time (in Seattle at least) for the next few months. And I’ve already started gearing up the office to be prepared. A co-worker and I built our own little tea cozy corner.
A photo posted by Audrea Fink (@audrea11) on Sep 18, 2015 at 11:32am PDT
That entire cabinet the basket is sitting on is filled with tea, so you can be sure we’re prepared for the teapocalypse here. So bust out your mugs, scarves, boots and hipster hats because it’s finally time to enjoy a proper cup of tea (without sweating and sticking to your leather seat).
It was a fall evening in 2008 that I decided to start a tea blog. In retrospect I knew very little (still do in fact.) However I did have one thing, passion, passion to learn, passion to know, and passion to try. Honestly I had no clue then what the next 7 years would entail, and what I would learn, but knowledge about tea aside, the thing I have learned is what passion can do for life, and
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by tea alberti 1. How did you start your story with tea? - I’m not quite sure if I understand your question properly. Do you mean how I first started drinking tea? I actually talked about it in the Wall … Continue reading →
Placeres una nueva propuesta de TARAGÜI para disfrutar del momento del té sabores más acentuados aromas delicados + nuevo diseño. Se incorporan a la renovada línea de té combinaciones innovadoras de aromas y sabores deliciosos Para disfrutar del té en … Continue reading →