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Getting ready for afternoon tea on the road.Last month, Barb's TEA Shop served up tea and a tea etiquette presentation to one of the most delightful group of ladies we have had the pleasure to meet, the Sisterhood of Beth Shalom. At the invite of member, Linda, and held at the beautiful home of another, Marylyn, the venue was wonderful and it felt to us as though it was designed purposely for such an affair. Rachel put together tea preparations in the large kitchen while I was directed to a corner between the living and dining room for my presentation set-up.
Rachel setting up tea in the kitchen. We served earl grey, green and herbal. While Rachel and I brought the tea and prepared it, the afternoon tea fare was a group effort from the members of the Sisterhood and it was a pretty as it was delicious. Tables were set in the dining room and living room with ample extra seating in couches near the fireplace.
Great set-up for afternoon tea. Ladies gathered in living room and dining room.The afternoon kicked off with a membership meeting and a summary of their impressive philanthropic efforts. To be part of this afternoon was truly an honor as well as a lot of fun!
Lovely tablescape in corner of large dining room.We even met up with an old friend, Lisa, who along with husband Frank, owns Chazzano Coffee (where I had my absolute favorite cup of puerh tea ever!) as well as making new friends, including Bobbie Lewis who writes a blog "Feed the Spirit". She captured the afternoon tea event wonderfully in a recent blog entry. Here's a link to her article, which includes not only a scone recipe, but a bit of controversy about "milk in first" or "milk in last": Tea Time with Scones.
A portion of afternoon tea fare including essential scones.An amazing afternoon tea with an amazing group of women. Thanks for letting Barb's TEA Shop be part of your day!
Leaf Type: Black
Learn more about Tea of Life and Amazon Teas here.
When it comes to Earl Grey teas, there are a couple of things that I consider “standard” … that is, things that I expect from an Earl Grey. The first thing I expect is a distinct dry leaf aroma. I should smell the bergamot! The second thing I want is for that aroma to carry over into the brewed tea. I still want to smell the bergamot! Finally, and most importantly, I want a great taste: I want a good black tea base and I want to taste the bergamot. I love a good strong flavor of bergamot but I’ve also found many teas that have a softer flavor of bergamot and I have enjoyed those as well. As long as I get GOOD bergamot – not soapy or cologne-ish – then I’m a happy sipper.
Well, when I opened the pouch that held the tea bag of this Earl Grey Tea from Tea of Life, I didn’t get a strong, distinct bergamot aroma. Needless to say, I was disappointed.
The brewed tea has a stronger bergamot fragrance (although when compared to next to no bergamot aroma, it shouldn’t be difficult to have a stronger fragrance, right?) so I’m happy about that. It’s that unmistakable scent of bergamot. I love it.
The flavor: It’s good. The bergamot flavor is definitely there, and it doesn’t taste soapy or like I’m drinking fragrance de Uncle Albert. It’s not as strong as some Earl Grey teas I’ve tasted, but it’s a clear, well-defined bergamot note.
And the black tea is brisk and smooth. I’m really liking the black tea base because it’s not astringent. It’s really quite smooth and it’s a good, solid flavor. Nicely round.
Overall, this Earl Grey is a winner. I’m quite impressed with it, really, especially considering that A) this is a bagged tea; and B) I was rather disappointed with it when I took that first whiff and didn’t smell bergamot; and C) did I mention that this is a bagged tea? Like I said, impressive!
The following story is true, I swear. Those of you who like milk in your tea may appreciate it.
Although I grew up in the suburbs of northern California, for weird reasons I spent my 10th grade year – 5th form, for you Brits – at an English boarding school. Having never traveled out of the country before this, it took a while to get used to some of the cultural differences. For example, there was the time I was in the library and the handsome lad sitting across from me leaned over and asked, “Have you got a rubber?” Another of these cultural differences was the fact that in most places, when you ordered tea, it came already adulterated with a pre-measured amount of milk (or cream, if you were lucky.) Not my cup of tea!
Unlike the typical school day in sunny California, at this school there was Low Tea. High Tea was supper; but Low Tea came after classes let out at 3:45. It consisted of a high energy food fest in the cafeteria. You chose your spot with an eye towards the trajectory of the currant buns, some of which were consumed, but most were lofted about through the room in a frenetic interclass form of tribal warfare.
On each long table there was an enormous metal teapot, with a huge stainless steel infusion ball full of loose-leaf black tea from an indeterminate source (did we care? No!). Also on the table was a gigantic metal jug of partially-congealed bovine mammary fluid passed off as milk. You grabbed your clunky stoneware “straight-from-a-roadside-diner” mug as you entered the cafeteria, made for your seat, poured yourself a cup, adulterated it as preferred with the milk – or not, in my case – grabbed a bun if there were any left, and sat back to watch the show. All manner of adolescent vibe expressed itself there at the end of the day: buns launched here and there; flirting; sarcasm; quiet smoldering; and an infusion of badly needed blood sugar.
And then came The Rebellion.
We didn’t really have a lot of reasons to rebel: the school was “progressive;” we didn’t have to wear uniforms; the masters listened to us by and large; and we had a lot of freedom. Most students felt lucky to be there. But we were young, bright, full of energy and it was the early 70’s. Plus the food was, by and large, awful. And then there was the milk.
The milk came, as noted, in a huge metal pitcher, which was filled for morning tea and apparently left out for the day, to be used at each mealtime (sometimes it was leftover from the day before…and maybe longer). By the time Low Tea rolled around, you could see the high tide line around the rim, congealing in a green-yellow ring. Clots floated in the contents. You could see the successive tide lines as the volume was lowered. Since no one ever actually drank the milk by itself, using it only to adulterate their tea, no one made too much of a fuss about it. There were other issues – like suppers of Spaghetti-os and Spam – that seemed more pressing. You could ignore the clotted milk if you drank your tea fast enough. Still, it was a common refrain around the table: “Eww, snot rings in the jug again!” Once, somebody actually blew their nose into the jug, just to see if we could tell the difference (barely).
I was part of a loyal group of four friends who were considered “mature” by students, house and teaching staff alike. We had even earned ourselves the best room in the dorms for one term (unbeknownst to the housing staff, we considered it the best because of its proximity to a back stairway that was easy to sneak down and then out of the house at night.) We were the kids who would diplomatically discuss “problems” and “issues,” rather than throw tantrums, act out or get into real trouble. We never got caught. So when the congealing milk issue came to a head, we were called upon by the other kids to raise the issue.
We adored the cooking staff; they were migrants from the Canary Islands who spoke little English, but often found ways to joke with us and give us treats once in a while. On the other hand, the English women serving the food and putting the milk out were hags: often making snide comments and shorting our plates, and there was no love lost between us. Still, you do what you have to do. My best friend Melanie and I approached the head server (I think her name was Maude, but everyone called her Mud, even to her face), milk jug in hand for visual affirmation. Very politely, because we were sincere in our quest, we showed her the jug and asked if it would be possible to put fresh milk in clean jugs from this point on. I think I might have invoked the power of “the letter home,” but not in a threatening way . . . at least not very. There was complete silence throughout the cafeteria.
The response? Out came a stream of cockney invective I couldn’t understand word for word, something about “ingratitude”, causing a “scene”, and something about how no one had died yet, “had they?”
Thus, the Rebellion.
Silently, we turned our backs on Mud, and made our way back to the table. Without a word, we each picked up a jug, our friends joining us. Making our way back to the kitchen counter, we dumped the milk all over the counter, chanting “No more rotten milk!” The cafeteria roared behind us.
It was a mess. Needless to say, kids ran around yelling and making things worse. Staff were called in from their own tea break, and students were herded out of the room. But, they didn’t call us the “mature” kids for nothing: the four of us stayed behind, after being handed mops, rags and buckets, and cleaned the whole bloody mess. The cooking staff silently helped us, grins on their faces— and as we left, a few extra buns made it into our pockets.
Melanie and I had a long talk with the Headmaster; a bargain was struck involving an apology and some severely curtailed leisure time. From that point on, no more snot-rings in the jugs. But I notice, after visiting the school’s website recently, that there is no more Low Tea there, either.
This post was written by Anne Lerch. It originally appeared on the blog November 15, 2007.MAIN: IMAGE 1: IMAGE 2:
Gaba in Tea +Ricardo Caicedo explains all about GABA, a substance found in some teas with a lot of purported health benefits. I have yet to try one myself but I'm looking forward to his upcoming review. Learning to Understand Hong Cha We all have a certain type of tea that we struggle with but eventually begin to understand. The Dragon's Well talks about their struggles with Chinese red tea. Nicole Martinhttps://firstname.lastname@example.org
Leaf Type: Honeybush
Where to Buy: Southern Boy Teas
Learn more about this iced tea here.
Learn how to subscribe to SBT’s tea of the week here.
Before I tasted this iced tea, I found myself wondering if honeybush was the right base for the flavors. But then I thought about those yummy caramel apples that always catch my eye when I pass the bakery in my grocery store. Those great big apples covered with caramel and then rolled in chopped nuts. The naturally nutty flavor of the honeybush just might work with the caramel and apple flavors!
To brew this, I used the hot brew method and steeped the teabag in a quart of 195°F water for 9 minutes for the first quart. For the second quart, I used the same temperature but steeped the bag for 11 minutes. Because this is a honeybush blend, I don’t have to worry about bitterness. The tannins in honeybush is low so it doesn’t get bitter when it’s brewed for an extended period. I do find though, that a lower temperature means that I don’t experience that “sour wood” sort of flavor that I used to taste with rooibos and honeybush that I would brew at boiling temperatures. A slight decrease in temperature made a vast improvement on the flavor of the tisane.
And this is a tasty iced tea. I’m tasting more honeybush than I am apple or caramel, and that’s alright. The top notes are a honeyed sweetness with a warm nutty flavor. Then I start to pick up on the caramel notes and the apple comes in just beneath the caramel notes. The sweet-tart apple notes linger in the aftertaste.
I don’t know if it’s my favorite iced tea from Southern Boy Teas, but I’m enjoying it and it is certainly a welcome flavor for the season!
Leaf Type: Green
Where to Buy: Mellow Monk
A brightly herbaceous guricha-style sencha, with a gentle sweetness with fruity highlights — apples, melon, and white wine grapes — as well as citrus notes and a hint of jasmine. [Note that this is not jasmine green tea; the hint of jasmine is naturally present in the tea.] Made from yabukita tea plants grown in the rolling hills of Kuma County, tended and crafted into tea by artisan Kazuo Watanabe.
Learn more about this tea here.
The dry leaf of this tea looks and smells like a Japanese Sencha. Deep, dark forest green leaves that look a bit more like bits of freshly cut grass than leaves (only these leaves are much darker than any grass I’ve ever seen!) The aroma is grassy with notes of fruit.
Oh wow! This is a remarkable Japanese Sencha! Sweet! The fruity notes as suggested in the above notes are there! I’m tasting notes of apple, melon and grape! A faint note of citrus toward the tail – faint but it really brightens the cup. This is not as “buttery” as many Sencha teas I’ve tried, instead, this is more of a crisp, sweet tea with fruit notes that are interwoven with notes of vegetation.
Often with Japanese Sencha teas, I notice a bittersweet type of note and there is a gentle balance between the sweetness and that savory bitterness. I’m not getting that here though. There are some savory qualities to this, particulary with the vegetal notes, but there is absolutely no bitterness. Just sweet flavors with a slight hint of tartness from that citrus note at the tail.
As I continue to sip, I pick up on the hints of sweet jasmine too. They are much more delicate than the fruit notes and I think that my palate needed to become acclimated to the fruit flavors I was experiencing before it would let me explore some of the other layers of this tea.
Even though this tea focuses strongly on the sweet flavors and not so much on it’s savory elements, I’m finding this tea to be very satisfying and well-rounded. It’s very smooth from start to finish. As the citrus notes approach the palate, I notice a slight astringency.
Subsequent infusions proved to be a little more vegetal than fruit-like, but, I could still taste those fruit notes. The floral notes emerged a little more. The second and third infusions are definitely worth the effort with this tea! I found these cups to be more soothing and rejuvenating.
A really enjoyable tea! If you’re looking for top-notch Japanese teas, Mellow Monk is a great source, I highly recommend checking them out.
Country of Origin: India Leaf Appearance: small, mottled greens and browns Ingredients: black tea Steep time: 3 minutes Water Temperature: 200 degrees Preparation Method: Teavana Perfect Steeper Liquor: amber You all know that I absolutely love Darjeeling. +Tea People was kind enough to send me a batch of samples that included several different selections from the Makaibari Estate. I've Nicole Martinhttps://email@example.com
Dona Chai is a Brooklyn-made and bottled masala chai concentrate. It is very good - hot or cold, with milk. It is also good in baked goods at least in the peanut butter cookies we made a couple of weeks ago.
The complete gluten-free peanut butter cookie recipe is available on the Whole Foods website. The ingredients are 1 large egg, 3/4 cup sugar, 1 teaspoon baking soda, 1 cup creamy unsweetened peanut butter, 1/2 teaspoon gluten-free pure vanilla extract, 1/3 cup chocolate chips (optional). We used less than 1/2 cup sugar and substituted 2 teaspoons 1 tablespoon of Dona Chai for the vanilla extract. We did not add chocolate chips. Our cookies were ready after 15 minutes in the oven.
The dough is easy to prepare. The cookies bake quickly. They are moist, nutty, and slightly spicy (ginger, cloves, cinnamon, cardamom). The chai concentrate also contributes an earthy base note.
If you bake with Dona Chai let us know in the comments.
Our thanks to Amy for the Dona Chai!
I once was told of a tree, whose needles were said to taste of sausages. It was summer, perhaps four or five years ago, while I was attending summer camp at Camp Nor’wester, on Johns Island in the San Juans. The sausage tree was suppose to be a strange relative of the normal pine tree. Almost unidentifiably different from any other pine tree, it held a secret. That secret was that the needles tasted like a beef frank. One day, I thought I had it. I swear I found a needle that tasted exactly like sausage. Which was why, when I returned to Johns Island this year as part of the camp staff, I was ecstatic when the naturalist responded to my request for a sausage tree by producing two needles. I tasted them, and sure enough, they tasted exactly like sausage. The goal was met.
I started making tisanes from pine needles. These did not taste of sausage, but were intriguingly citrus flavored and aromatic. It was only at the end of the summer that I learned that those two needles had been dipped in sausage grease, and that the ponderosa pine is just surprisingly delicious when boiled in water.
The pine tisane however, was amazing! I tried multiple ways of preparation. The first was about two handfuls of needles, boiled in water for twenty minutes, and then strained. The result was mild but golden-colored, and had a delicious minty note, over a general pine aroma. Next was sun tea, which I left in bright sunlight (with a reflector). The resulting tea was darker and more full-bodied in taste, but lacked the minty lift of the boiled tea. It also carried with it a strong taste of swamp. This method was not really recommended. Third attempt was an overnight soak, indoors without sunlight. The result was similar to method two, but tasted less bitter. In all, boiling was the way to go.
After some research, I found that many people apparently brew pine tisanes regularly. The Practical Primitive blog gives a recipe for a Pine Needle Tea and a Medicinal Pine Needle tea. The Pine Needle tea is a cup of water poured over the needles, and steeped for 1-2 minutes, while the medicinal tea is the needles boiled for 2-3 minutes. I guess my pine-tisane-first-method was extremely medicinal.
The Swedes have a name for pine tisanes, “Tallstrunt.” A very important part of this is that the Swedish word for “Pine Tree” is “Tall”.
“Oh wow look at that tall!”, or,
“That’s a tall tall!”
In Vancouver, British Columbia, the tea bar O5 Rare Tea Bar is known for it’s brew, “The Grand Fir.” It’s a tisane brewed multiple times from specially treated pine material. The pine used is prepared by being exposed to great heat, in the same way green tea is heated to prevent oxidation. The resulting pine is quite dry but still green, and it is intensely aromatic. It reminds one of Christmas trees. A twig is used for three brews. The first brew is very clear and mild. It has little flavor, but a clear minty note at the beginning. The second brew is almost twice as full in flavor. It has notes of stone fruit and citrus, as well as the delightful hint of mint. It smells excellently piney. It also exhibits a particular grassyness; this is similar to the one that green tea gives off. The third brew exhibits a smokey, campfire tinge. It has less of a fruity taste, but the strongest piney aroma. Most of my companions there with me tasting the tea at 05 described “The Grand Fir” as “Minty but not too strong,” and “Fresh peppermint.” One person said, “Smells like cod liver oil.” A claim I do not agree with.
The pine tisane is an excellent source of Vitamin C. It can be a little bitter. A good solution I found to the somewhat watery, swampy taste of my third method (pine needles soaked overnight) was to combine the pine tea 50/50 with orange peel sun tea. The two flavors balanced each other perfectly. While the strong citrus tastes powerful at first, it quickly fades. The subtle pine soaks in slowly. The result is a very balanced brew.
In conclusion, go brew some trea.
The 3rd Annual San Francisco International Tea Festival is scheduled for Sunday, November 16 at 10 a.m. Held at the Ferry Building in San Francisco, the festival is a gathering of tea vendors other related business owners, along with tea … Continue reading →
Leaf Type: White
Where to Buy: What-Cha Tea
A great tasting Silver Needle with a delicate sweet taste and no detectable astringency.
Learn more about this tea here.
This Assam 2nd Flush Silver Needle White Tea is quite unlike any other Silver Needle White tea I’ve tried to date. So to brew it, I decided to follow the purveyor’s suggested parameters and heat the water to 175°F (OK, the parameters suggest 176°F, but my Breville heats water at 5 degree intervals, and I figured 1° wasn’t going to make or break the tea.) I measured two pinches of tea into the bowl of my gaiwan and steeped the tea for 1 1/2 minutes for the first infusion, adding 15 seconds onto each subsequent infusion.
Note: The steep time and the measurements that I used were my own, not the purveyor’s suggested parameters. I only used their temperature suggestions. What-Cha suggested 2 minutes steep time and 1 teaspoon per cup. But because I was using my gaiwan, I went with slightly more tea and slightly less time.
As I said, this tea is quite unlike any other Silver Needle Tea that I’ve experienced until now. Yes, there are some similarities to the Silver Needle teas I’ve had in the past. First of all, the leaves look very much like a silver needle, except that these are probably a little darker green than the silvery pale green that I’m used to seeing with a Silver Needle.
And there is a distinct hay-like aroma and flavor to this Assam Silver Needle, and that’s something that I typically experience with other Silver Needle teas. But the hay-like aroma here, especially in the dry leaf, is intense! It smells like the air of the countryside after a field of hay has been cut. Like within the hour of the hay cutting! It’s a strong scent. The fragrance softens when the tea is brewed, but there are still some strong hay-like notes to the cup.
And to the flavor! The hay notes are strong in the taste as well. It’s sweet and delicate – like a Silver Needle – but those sweet and hay-like flavors are stronger than in a typical Silver Needle.
If compared to a Silver Needle tea, this Assam Silver Needle would not be considered a delicate tea. But if compared to an Assam Black, then yes, this is definitely delicate in comparison.
Interestingly enough, I think that it’s appropriate to compare this Assam white tea to an Assam black because there are some similarities to the “more familiar” black tea from the Assam region. For example, I can taste notes of malt to this. I didn’t expect to. Sure, it’s an Assam tea, but, it’s a white tea … and I figured this Silver Needle would be far too delicate to detect the malty flavors. But no! There is a lovely malty sweetness to this cup.
It’s a smooth, calming drink. As the above description suggests, there is no astringency to this. It starts out sweet. The texture is silky. The aftertaste offers a delicate sweetness. I also pick up on a subtle citrus note in the aftertaste.
In later infusions, I began to notice the hay-like flavors begin to soften somewhat, not really waning, but instead, melding with the other flavors and allowing those other notes to come into focus. I started to pick up on gentle fruit notes and a lovely floral note.
A really delightful, deliciously different Silver Needle! This is another MUST TRY from What-Cha Tea. They are becoming THE source for some very unusual marvels of the tea world!
Leaf Type: Black
Where to Buy: Culinary Teas
So, what goes into a tea named after the terrifying tale of Ichabod Crane and the Headless Horseman? Pumpkin, of course. (The story goes that the horseman had the head of a pumpkin.) Add to this a select blend of herbs and spices, chai mix, cinnamon and ginger pieces. The taste of Sleepy Hollow Pumpkin Chai, it goes without saying, is to die for!
Learn more about this chai blend here.
I previously reviewed the Sleepy Hollow Pumpkin Chai from Culinary Teas, however, this appears to be a slightly different tea! The tea that I reviewed back in 2011 had candy sprinkles in it, and this doesn’t. Perhaps everything else is the same except for the sprinkles … if that is the case, then I’m revisiting this chai!
To brew this, I used my Kati tumbler. I placed a heaping bamboo scoop of tea into the basket and then I poured boiling water into the tumbler. I let it steep for 3 1/2 minutes. And the aroma wafting out of my tea tumbler right now is warm and spicy and pumpkin-y and … so delightfully autumnal!
This is really yummy. I like that I taste the ginger and I can taste the cinnamon. The spices are very warm; the ginger packs a peppery punch! I suspect that there may be pepper in this too, although the website doesn’t offer an ingredient list so I can’t be certain. But there is definitely some peppery heat that warms the back of the throat. Don’t take that as my inferring that this is too spicy, though, because it’s a moderate heat, there’s just a really pleasant gingery/peppery note to it.
The black tea is smooth and rich. It’s not quite as robust as I would have expected, but I like the smooth flavor and it’s nicely round. It’s a satisfying flavor. There’s not a lot of astringency to the tea. It’s really pleasant.
I found the pumpkin to be somewhat reserved a flavor at first. It wasn’t until I had consumed about 1/4th of the cup that I started to pick up on the sweet-savory pumpkin notes and at that point, they were rather delicate. As I continued to sip, the pumpkin notes developed and now I’m discovering more delicious pumpkin-y flavor.
This chai is a really delightful Halloween treat!
Country of Origin: China Leaf Appearance: small, dark brown Ingredients: oolong tea Steep time: 30 seconds Water Temperature: 212 degrees Preparation Method: porcelain gaiwan Liquor: dark amber A few weeks ago I posted that Seven Cups chose me as their customer of the month for October. After I was done fan girling, I was faced with a major dilemma. Which tea out of their extensive catalog Nicole Martinhttps://firstname.lastname@example.org
Water is the “Mother of Tea.” It supports and nourishes the essence of tea, as it also does for all life. Nothing improves the quality of tea more than changing where you get water and how you store it. After years of hiking into the mountains to get spring water, we’ve noticed that besides the obvious ways in which the water has transformed our physical lives and spiritual journey through tea, the trips themselves have also had a huge impact on our lives.
Try storing your water in an urn, and give it prayers of light and gratitude before drinking. You can experiment with crystals that have been put out in the sun, or full moon and see what effect they have on the water. Alternatively, make your morning Tea and then leave a glass jar of the same water out overnight under the full moon. The next day brew the same Tea again. You will be amazed at the difference. And recognizing that the moon gets into our water, into us, is a part of awakening the harmony to Nature that is our healing.
People have always utilized prayer-filled water in healing, at churches or temples, in blessings and other holy rites. Water is the essence of life, even deeper and more elemental than plants. More than 90% of a bowl of Tea is water, so it is huge force in the healing medicine of Tea and can’t be ignored. As it makes up the vast majority of our bodies, an attention to it is a healing of us individually and globally. The sickness of the fresh water on this planet is a testament to our sickness, and is an omen from Mother Earth that we are in danger and need medicine.
VOICES FROM THE HUT: Water for Tea by Nick Hudis, May 2014. Global Tea Hut has generously granted permission to T Ching to publish past articles from their publication each week. These appear on Wednesdays.
Leaf Type: Green
The powerful duo of lemon and green tea combine in this refreshing and detoxifying blend. Detox and refresh while boosting your metabolism through the power of green tea.
Ingredients: green tea, lemongrass, dried lemon.
Learn more about subscribing to Postal Teas here.
This tea looks a lot different than I expected it to. The green tea looks almost like a CTC black tea. The leaves are very small and darker in color than most green teas that I’ve encountered. I studied them before brewing and again after brewing to see if the teensy tiny leaves would “open” – if these were in fact very small gunpowder green tea leaves that have been rolled into pellets that are the size of a small grain of sand or if they’re just very finely chopped leaves. The wet leaves do not appear to have “opened” at all so I think that these are just very finely chopped leaves.
Tossed with these tiny bits of green tea leaves (that look more like black tea leaves than green!) are pieces of lemongrass and very small bits of dried lemon. The aroma is earthy and vegetal. Like green tea. I don’t smell much from the lemon or lemongrass.
To brew this, I used my Breville One-Touch tea maker and put about 1 1/2 bamboo scoops of tea into the basket. Because this is such a fine CTC tea, you want to measure out a little less than you normally would because there is more surface area to be exposed to the water and because more tea actually fits in the scoop with such a fine cut. Using more tea would have resulted in a very strong tea. I found that the 1 1/2 scoops made a very tasty tea with 500ml of water, 175°F and 2 minutes brew time.
The brewed tea is light greenish-yellow and smells a bit more lemon-y than the dry leaf did. The lemon notes are still rather subdued, I smell more “green tea” than I do lemon.
And this remains true for the taste: the lemon flavor is delicate. I taste more of the lemon in the aftertaste than I do in the actual sip. During the sip, there is a very subtle note of lemon. It’s tart but softened somewhat by the presence of the buttery lemongrass. The aftertaste is tart and tingly.
The green tea is the real focus of this blend. It’s a sweet, refreshing green tea flavor that’s very lightly vegetal. It’s more earthy than vegetal, and it has a gentle smoky quality to it. It’s got some drying astringency toward the tail and I find that this dry sensation accentuates the aforementioned tartness of the lemon in the aftertaste.
As for the “detox” part, I am not sure how true that is. I don’t generally drink tea to detox. I drink tea for enjoyment and I find that this tea is quite enjoyable to drink. The lemon-y notes are not fake or artificial tasting, rather, it tastes as though I added a thin slice of lemon to my cup of green tea. It’s pleasant. It’s an uplifting drink.
Leaf Type: Green
Where to Buy: Starglory on Amazon
Green Tea is also known as health tea . Rich in antioxidants green tea helps in fighting and controlling many human diseases. Regular consumptions Green tea helps in keeping body fit and slim. This best Assam Green Tea is sourced from Upper Assam Garden.
Learn more about Starglory Tea here.
The aroma of the dry leaf is distinctly grassy/vegetal. The brewed tea has a much softer scent and I pick up on very few of those strong grassy and vegetal tones that I noticed in the dry leaf.
To brew this tea, I used my Breville One-Touch. I measured out 2 bamboo scoops of tea into the basket of the tea maker and then poured fresh, cool water into the jug. The settings: 175°F for 1 1/2 minutes.
The results: The liquid is quite pale. A very pale, clear green. The aroma is soft, as I already mentioned. The flavor is really quite pleasant.
It’s sweet and smooth. There is very little astringency to it. It’s an energizing drink but it is also soothing and relaxing to sip. It’s as if it revitalizes you from the inside out. It doesn’t get you jumping but gives you that gentle nudge to get through the rest of the day.
The sip starts out sweet with hints of a honey-like note. I then notice a slight buttery/nutty note. It’s vegetal but not bitter. The vegetal tones are something between sweet grass and mild steamed veggies. The aftertaste has a light, citrusy note.
This is the kind of green tea that I would like to have in my pantry regularly for everyday drinking. It’s a smooth, sweet and even flavor, something that tastes great before, during or after meals, and all those moments in between. It’s a really enjoyable tea. I found it to be a really refreshing iced tea as well.
It's almost time for trick or treating already. Here are some tasty teas that bring the season to mind. Of course pumpkin teas are a must but nothing says fall like cinnamon and chai spices. These are some of my favorites. What will you be drinking this Halloween? Let me know about it in the comments! Nicole Martinhttps://email@example.com
I was very excited to join Jee and Sara at the St. Regis New York earlier this month for a traditional afternoon tea. This type of tea service is special, I think. (Read Jee's review.)
The hotel is located off 5th Avenue so the walk from the subway puts you amid the sophisticated hustle and bustle of the city. Tea is served in the King Cole Salon which is a grand room - tall ceiling with murals, gold trim, and crystal chandeliers. However, it's not a feminine room. The seating and floor decor is decidedly dark and masculine.
The staff was patient and polite. There was a minor issue with the sandwiches. We were not given an opportunity select our sandwiches. Roast beef and salmon sandwiches were served which I could not eat because I don't eat meat. However, our server accommodated my request for additional vegetarian options. The sandwiches and quiche were quite good - freshly made and the right amount of everything.
I don't think the scones were memorable as I can't recall anything beyond that they were accompanied by cream, preserves, and lemon curd.
Four types of sweet pastries were served - red fruit tarts, macarons, eclairs, and ginger cakes. The tart and eclair were my favorites. Jee noticed that the tart had a hidden pocket of matcha. Delicious.
Last, but not least, the tea. A generous selection of teas is offered. The list is dominated by blacks which makes sense for a traditional afternoon service. The complete tea menu is available here.
I look forward to experiencing the other hotel afternoon teas in New York. Check out my reviews of traditional hotel afternoon tea at the Boston Harbor Hotel and the Rittenhouse Hotel,
Austin Hodge has already written a fantastic article about Zheng Shan Xiao Zhong that contains all the historical information you could reasonably want to know about the topic. I suggest you all read it before proceeding. I am going to write not about the tea, but about my experience accidentally stumbling upon Tong Mu having no idea what it was.
We went to Wuyi Mountain looking for oolong: Big Red Robe, and the mysterious pantheon of hardy cliff teas collectively known as Yan Cha. Our connection to Fujian, and Wuyi Mountain, was through Ms. L* *** ***, our white tea contact, who I knew through Yu Xi Hong, who I knew through Zhuang Peng, all the way over in Chengdu. We had followed the rainbow road of guanxi all the way to a subterranean wholesale tea shopping mall filled with dozens of stores, each specializing in something very specific. One store sold fermented Hunan jinhua tea bricks, another only teapots. Ms. L* *** ***’s place was the cleanest and most brightly lit of these tea caves and it was there that she introduced us to the opulence of Fuding white tea; a story for another day.
She also introduced us to the proprietors of a neighboring store specializing in Wuyi teas. After a few hours of the customary tea tasting and cigarette smoking contests, the proprietors agreed to put us in touch with their farmers on the mountain. These farmers produced both Yan Cha and Zheng Shan Xiao Zhong, which I knew only to be the Chinese name for Lapsang Souchong. They gave me the phone number of some vague relative. They told me the relatives were from a place called Tong Mu. I just smiled and nodded and put my last cigarette out in a clay frog’s mouth.
A long train ride later and we were in the city of Wuyishan, essentially a bleak suburban slum nestled amongst the outsized infrastructure of what was supposed to be a much bigger town. Outdoor food vendors set up stalls two rows deep in the unnecessarily wide streets. These businesses flocked in well before the sun set to hawk giant fish balls filled with pork. Enormous teapot statues marched parade-like down the broad median.
We met our mystery contact one misty Saturday morning. He came to our hotel and we stood smoking and smiling in the lobby as the hotel staff patiently mopped around us. He said it was too foggy to safely ascend the mountain, and that we would have to turn around and go back if we tried. He promised that the weather would be better, “tomorrow.” But he warned gravely, “if we plan to go tomorrow, we have to go tomorrow, because we might not have another chance.”
What I know now, that I didn’t then, is that Zheng Shan Xiao Zhong is remarkable not only for being a smoked tea, but also for being the first black tea in history. Its birthplace is a narrow valley called Tong Mu on Wuyi Mountain. Our guide explained all this to me on the car ride up, but everyone in China tells you that their special local thing is the “oldest,” or “the best,” or, “the only one.” Early on I learned that this claim is not necessarily true; also I was distracted by the increasingly improbable-looking cliffs that rose like Escherian towers from the woods as we approached the mountain.
We ascended a road built alongside a blue and white mountain stream that cut through the rock. With its pine forests and huge white boulders, it looked like northern California except for the bamboo and monkeys. As we approached Tong Mu, the little wood houses built on the mountainside became more and more sparse. Finally we reached a checkpoint with armed guards: the entrance to Tong Mu. This is why our guide had been so adamant we stick with our plan. I later learned, when my friend Mike tried to go to Tong Mu, that “foreigners aren’t allowed in Tong Mu,” because it’s a UNESCO world heritage site and access is restricted. Our liaison had cleared our visit ahead of time, and if we had failed to take advantage of it in a timely fashion we probably wouldn’t have been able to reschedule; and more importantly, it would reflect poorly on him, our sponsor. We waited in the car as he showed the documents to the guards.
Once past the gate, the little settlements all but disappeared from the landscape. An unbroken wilderness, the kind of place that is beautiful not just because of the things you see but because of the weird, fantastical animals that you feel – rather than see – their presence. Eventually we turned a corner beyond which was a strikingly beautiful little valley, with a small settlement along one side with a large, traditional wooden building facing the creek and the tea laden hills beyond. This was our destination, and we were greeted by a friendly, cartoon-like dog and the taciturn Mr. Chen, the tea master. A man in his late 50’s, dressed in mismatched Chinese military garb, Chen had already been growing and processing Xiao Zhong (their abbreviation for it) for decades when the valley became a UNESCO site in 1999. He says the farm had to appeal to the government – and the UNESCO foundation – to be allowed to continue growing and smoking tea in the delicate, protected ecosystem.
We followed him to the great wooden smokehouse, three stories tall, that we had seen from the road. The structure was situated on a raised stone furnace. Huge chunks of raw, unseasoned pine lay in front of it in neat stacks. The wood used to be local, he said, but since the area became protected (originally by the Chinese government in the 1970’s) they’ve had to start bringing their pine in from outside the area. By way of demonstration, he stabbed a huge iron pitchfork into one of the chunks and tossed it into the shimmering fire.
He took us up the creaking wooden stairs onto the first floor, where smoke was seeping from underneath the bolted door. Chen opened it and clouds of smoke came billowing out. The floors were made of woven bamboo to allow the rising smoke to permeate them. Tea leaves lay in thick drifts on the floor like black snow. He disappeared into the miasma and reappeared with a handful of fragrant tea. The tea would spend varying amounts of time on different floors, absorbing varying amounts of smoke as the leaves completed particular steps of the curing process. We went back to his little cabin down the road and he tossed his handful of freshly-smoked tea into a plain white porcelain gaiwan. We sat and drank cup after cup of the sweet, smoky, rich-tasting tea that lends that peculiar effervescent tingle to the throat that the Chinese call “bing leng.” It tasted like fire, stars, wood, rock, the bamboo and the monkeys, and the mountain stream. The kind of tea that you keep tasting long after you’ve swallowed it.
Loading and images 2, 3, 4 provided by contributor. Image 1:
Leaf Type: Black
Where to Buy: Zoomdweebies
This week’s tea is a new blend of Indian, Ceylon and Chinese whole leaf teas with ginger, cinnamon, cardamom, black peppercorns, cloves, and organic pumpkin flavors. If this doesn’t get you in the mood for fall, nothing will.
Learn more about this blend here.
I know that 52Teas was planning on working on a new black tea base to use with their black tea blends – I wonder if this is the blend? It’s a little difficult to judge a black tea blend when it’s in a chai because the spices tend to be the star of the show, so it will be difficult to give you a clear idea of what I think of this “new blend,” but I’ll do my best!
This is actually a really tasty cup. The black tea base is strong, smooth and robust. There is some astringency to it, but I’m not finding it to be overly astringent. It’s got a rich, full flavor.
But as I said in the first paragraph, the spices tend to be the star of the show when it comes to a chai and that’s certainly true here. I like the way the spices come through here – it’s spicy and warm. There’s a good balance of spice flavors: I taste all the components. I guess if I could change anything about the spices that have been used in this blend, I’d want just a tad more pepper. Maybe instead of using “whole peppercorns” – crack them so that more of the peppery aspect comes through. But, I like that there isn’t too much cinnamon or ginger. I like that I can taste the cardamom and cloves. Overall, I’m enjoying the way the spices present themselves in this blend.
And I like that I’m tasting pumpkin too! The pumpkin tastes sweet and has a certain savory element to it too, and I like the way the pumpkin and spices taste together.
This is good served straight but even better when served with a dollop of honey to bring out the flavor of the spices. If you want to go for a serious yum factor: go latte – the creaminess of the dairy adds something to the pumpkin to make it more pumpkin pie-ish.