Between college classes and work, my time in-transit increases to unhealthy levels. I am to the point of packing plenty of pb&j’s and pressing tea leaves in my travel mug as soon as the tea kettle starts to whistle. I am out the door before my roommate has the chance to wander from her bedroom to inquire what that high-pitched whistling noise is at such an early hour.
Let me back up though. I must apologize for my silence over the past few months. I think I have finally struck a healthy balance in the school/work/social categories. I am a busy gal!
Now, a semester down, I have had some time to experiment with the best teas to press. Any of them! Of course, I like to say, drink what you like first and foremost, but some teas hold up much better if you are going to need to keep the caffeine to a constant stream. Oolongs for example or a Jasmine Pearl tea hold up very well for multiple infusions. But I usually like a good hearty black breakfast tea - just enough to get me through the commute to class.
The beautiful thing is, you don’t have to wait for the tea to steep with a tea travel press. Throw the leaves in the cup along with the hot water and leave the press up until the water turns tea. As soon as I pour the steaming water over the leaves, I dash out the door. The time it takes for the kettle to whistle is all the time I need to get ready to go.
Right now, as I take a break from the textbooks, I am on my third infusion of Ginseng Oolong. It holds up very well though it has already traveled round-trip across the city of Omaha, sat through a class, tumbled to the ground and rolled into a snow bank, and ridden in my backpack from my parking space at the opposite end of campus. The third infusion is even better than the first. The ginseng adds a little extra energy, but also a subtle sweet-tart flavor.
But I’ve got to get to work now. If anyone has any ideas on a speedy way to thaw a windshield, I am open for suggestions.
Hope to see you at the Tea Smith soon 
Your Barista,
Katie
February 5th, 2010
Among so many new and interesting blends, this old classic tends to gather a bit more dust on the shelf than the others. I like to keep the place looking tidy, but while dusting this week, a touch of tenderness tugged at my heart for this tea. It was clear the canister hadn’t been touched or pulled off the shelf as much as the others.
Earl Grey was of the first teas I tasted when the world of tea began to tempt my palette. It was during a long train ride across Russia, a new acquaintance that would soon become a great friend packed her own stash of a months worth (at least) of bags of Earl Grey. The Russian railroad cars were generous enough to provide an endless flow of hot water from steaming samovars at the front of the car. We unpacked our teacups and she pulled out her tea. Thousands of miles from home, the familiar taste of this classic blend comforted these two misplaced Midwest gals and became a catalyst for conversation.
I can’t remember the last time I sipped at a cup of Earl Grey, but that memory far away and long ago, it wasn’t until another friend came in to the shop and decided to try it that I realized it was time to let the aroma and the smooth tangy taste of the black tea blended with oil of bergamot take me back to that fond memory.
Funny how particular tastes and smells can do that for us.
I just sent that friend from the train ride years ago a text message and hope that she will read this and remember that time with fondness too. I am sure we will revisit all kinds of other memories of that trip over a phone call, but first I’ve got to get my fresh pot of Earl Grey brewing for inspiration!
Tea is such a great way to make memories and to rekindle them.
Your Barista,
Katie
August 21st, 2009
Chief Leaf reporting from Taiwan here. I arrived yesterday, just after the typhoon moved to the mainland. (Probably not a good thing to come in during the storm). After a bit of a delay at the airport waiting for the rest of my group ( who needed to fly around the typhoon) we met for dinner at a tea resturant that is part of the Tawinese TenRen. Afterwards we went to a comfortable tea house and enjoyed a couple of teas that are grown in the north here including a Tung Ting. I am please d to report that it was simliar, possibly a little lighter in body, than the oolong we have in our stock!
The two days prior I was relaxing and sightseing in Hong Kong. I will return there in a couple of days to attend the Hong Kong International Tea Fair. Lots to learn. Lots to see.
Today in Taiwan we will visit one of their historical museums, and a tea museum in Ping Ling.
In the mean time, enjoy your sipping in Nebraska. I do plan to snap some pictures, but the darned lens keeps fogging up due to humidity.
Enjoy,
Tim
August 9th, 2009
Typically this is an arbitrary question in mid-July when temperatures are pushing triple digits. Iced, of course! Hot tea consumption, however, doesn’t have to have anything to do with the temperature outside. There are those who can’t do without their morning cuppa. With the heat of summer, however, the request for hot tea can be a crowd silencing, conversation stopping kind of request.
Why is that? Logically it makes sense to combat the heat by consuming something cool.
A different school of thought, however, finds logic in drinking hot beverages in summer and consuming cold treats in winter to adjust body temperatures with the climate. Ice cream vendors on blustery city streets of Siberia in winter are one example along with hot chai served even in summer months on hot, crowded trains traveling across India.
But in America…
Popular legend gives credit to Richard Blechynden at the Worlds Fair in St. Louis, 1904, with the invention of hot tea poured over ice. His sales increased, and America was hooked on this refreshing, cool beverage. We still like our iced tea.
Just tipping my cup for the last drop of a hot 2nd Flush Darjeeling, I’ve been running around between serving customers, baking scones and washing dishes. I’m ready to pour some Summer Companion tea over a tall glass of ice. I guess I fall somewhere in between when the question comes to hot or iced tea.
How can I make your next cup of tea?
Your Barista,
Katie
July 18th, 2009
It is summer camp season, and I’m packing my bag for a week-long adventure in the wilderness, sort of. So wilderness in the Midwest can sometimes consist of a simple church and a few tents scattered around it surrounded by a smattering of pine trees and cornfields on three sides. That’s my earliest and longest running camp experience anyway.
Maturing from camper age to counselor over the years has led to more responsibilities, later nights to make sure the campers are all safe and sleeping soundly and earlier mornings to lead stretching routines. I love it, don’t get me wrong, but running on so little sleep and high energy (besides a lot of sugar-packed marshmallows burnt over camp fire logs every night) wears on a gal like me. It takes a week at least to recover and I usually get sick from not taking care of myself.
This year I’m taking a small package of Jade Oolong with me. This is a lighter tasting oolong, and though oolong teas are in a category of their own, this one is most similar to a green tea. While the other camp leaders sit around with their cups of coffee to recover from the previous late night and gaining strength to face the new day, I won’t miss a beat from my tea-drinking routine.
My plan is to throw a few leaves of Jade Oolong into my water bottle every night (about 2 teaspoons), stow it in the fridge and sip on it throughout the day, adding more cold water as I go because this tea re-infuses so well. Of course, I’ll have the leaves floating around in my water bottle, but the whole-leaf characteristic of oolongs makes them easy to strain out from every sip.
Certainly there will be jeers and strange looks from campers and other counselors. I’m sure I’ll hear a few, “Ewwww! Gross!” comments, but I’ll take the persecution with a smile in exchange for the healthy dose of caffeine, the antioxidants to keep my immune system kicking, and the cool, refreshing taste of my Jade Oolong tea.
Don’t let me have all the fun though. Do some experimenting yourself. It’s the lowest maintenance way to make a cool summer tea for hot days in the sun.
I’ll be back in a week with a much better tan.
Your Barista,
Katie 
June 18th, 2009
One of our store fronts is situated near a running/biking trail so I see a lot of athletic people on a day-to-day basis. These customers come in a little sweaty and a lot thirsty. This is a crowd that I circle in and out of in my attempts to get and stay in shape.
Last year about this time, I started training for a marathon. With little knowledge about how to go about this and a flippant attitude about the importance of stretching before and after a workout, I jumped into training.
I completed the half-marathon, but not without a lot of pain.
Humbled by the 13 or so miles, and better informed, this year I’m giving it another try.
Rooibos or what some call “Red Tea” is my reccomendation and drink of choice. It is so much more than a thirst-quencher.
The health claims of this red bush grown in South Africa are pretty incredible - polyphenols and antioxidants to slow down the aging process; calcium, manganese and flouride to strengthen bones and teeth; alpha hydroxy acid and zinc for healthy skin; again, more manganese for a healthy nervous system; and a component that helps the body absorb iron; finally, it contains supple amounts of potassium and copper minerals that aid metabolism. Among all of these claims, the minerals found in rooibos contribute to the restoration of the body after strenuous excercise. Sounds like a great post-workout brew. I’m willing to give it a try.
Race day doesn’t fall until the end of September, so I’ve got plenty of time to get back in shape and start my experiment proving the incredible benefits of this herbal brew. But we haven’t even started talking about flavor! Chocolate Mint, Tropical Paradise, Green Flower, Orange Blossom, and Lemon Chiffon are just a few names to tempt your palette.
So far, I’m up to five miles a few times a week, drinking a lot of rooibos and feeling pretty good. I can fit right in with that athletic crowd again.
I will keep you posted
Katie
May 22nd, 2009
With Spring’s thunderclouds rolling through and announcing warm, humid weather to come, it’s time I focused on a taste that is refreshing, bright, and cool. My favorite by far among over 100 teas, Ceylon Sun.
Hot or iced, this is a rare jewel among other treasures, but especially on a warm day. My first whiff of this black tea from Sri Lanka brought to mind memories of a basic iced tea that had spent several days basking in the sun. As a child, I was never a huge fan of the bitter taste that always accompanied my mom’s own brew (probably of much lesser quality).
But leaving all bitter memories aside, there is nothing bitter or astringent about this tea. The aroma is bright and clear. The taste is crisp and refreshing. A perfect companion on a hot, humid day, I can already see the cool beads of condensation slipping down the side of my glass.
It’s simple. It’s straightforward.
It’s called Ceylon Sun, and it’s my favorite.
If you forget the name though, just look for the tag that says “Katie’s Favorite.”
Your Barista
Katie
May 7th, 2009
Spring splays a palette of some colorful plant life - daffodils, irises, magnolias, tulips, pansies, lilacs, and more. The crisp white of winter eventually fades away into the dull gray of rainy days that later inspire bright reds, pinks, yellows, soft violets, and tender young greens.
It’s also the time of year when the first flush Darjeeling teas arrive.
We’ve waited all winter for this.
They are finally here.
Proposing a colorful palette of a different kind.
With what is believed to be the perfect growing conditions for tea, Darjeeling produces the Champagne of Teas. Floral, nutty, complex, playful, and light are ways we have described these teas.
But I don’t want to taint your palette with my own colorful descriptions. You will have to try them for yourself.
I can only testify that as I sit and sip at the first infusion of this Darjeeling from the Margaret’s Hope Estate, I’m experiencing something like a fresh breath of mountain air and the playful aroma of Spring as it unfurls.
Our first pair of satisfied connoisseurs has just walked out with a little more lively and satisfied smiles. I’m not the only one who feels refreshed J
Your Barista,
Katie
April 18th, 2009
Officially Spring, though its evidence is still lagging behind in the Midwest, it’s time to start thinking iced tea. My palette shifts this time of year from the straight-up flavor nuances of Darjeeling and Assam and oolong teas to those with combinations like Ginger Peach, Subtle Strawberry, Boldly Blackberry, and Minty Green Chai. While the subtle variations in taste come out better in hot teas, if you ask me, these fun, fruity combinations work much better as iced teas.
It’s also time to start thinking about getting my hands in the soil to plant my own garden - lettuce, peas, onions, then tomatoes, peppers, carrots and corn. It occurred to me while perusing the aisles of the grocery store, that those days of plucking a ripe, red tomato off of its bitter-smelling vine are not far off.
While the shelves inside the store are lined with cartons and packages properly labeled with nutrition information and a list of ingredients, it’s refreshing to look forward to warm days to come and the fruit that will follow - one ingredient. No label necessary. I can rely on my own senses, sight, smell, taste, and touch to know exactly what I am putting into my body without stumbling through ingredient lists filled with more words that I can’t pronounce. It’s not that I’m totally a purist when it comes to food. There have just been so many studies done and foods forbidden or others that carry caution labels or else advertise what bad chemicals and foods are omitted - high fructose corn syrup, GMO’s, trans-fat, etc. It leaves me cautious and defensive as I fill my grocery cart.
Opening a canister of tea is a bit like a stroll through my garden in late summer in the way that my own senses can tell me what is in it. Very often there is only one ingredient - tea leaves. No nutrition information label necessary. Unless of course, you feel like something a little more fruity, but then too, you can rely on your senses to see, smell, and after infused, taste what goes into these teas. A few examples are the whole blackberries in Boldly Blackberry, and strawberries in Subtle Strawberry, and the variety of peppercorns, nutmeg pods, or cinnamon pieces in the Masala Chai teas.
How refreshing. Over ice, even better!
Your Barista,
Katie
April 7th, 2009
Pronounced “poo-air,” this category of teas has a few preconceived notions to overcome for those who are new to the world of tea. I don’t want to taint your opinion, but when I introduce this tea to a customer, I like to give it a little bit of an introduction.
When described as the aged, compacted and fermented tea that it is, the effect produced is a raised eyebrow or two. Honestly, I can relate. It was an acquired taste for me too, and having grown up on a farm in the Midwest, I am all too familiar with the term “barnyard aroma.”
Please keep reading. Redemptive qualities are still to come with health benefits in tow…
As an aged and fermented tea, pu-erh can take on an earthy, rich flavor. If the aesthetics of pouring that first cup of tea appeal to you (as they do to me), the dark pu-erhs have a beautiful burnt sienna color. Coffee drinkers and coffee converts appreciate them for their bold character and taste.
Traditionally, pu-erhs were compressed into shapes of cakes, bowls, or bird’s nests to simplify shipping and storing purposes as traders traveled over routes from the Yunnan region of China. This method of preparation and storage continues today as the compressed tea improves with age.
Pu-erhs can be categorized even further by breaking them down into two groups - raw or cooked. Something akin to the classification of green or black tea, each variety of pu-erh falls somewhere on a scale of eleven different grades that are sometimes aged for decades. As moisture is introduced to the tea leaves, bacteria begins to grow and fermentation takes place. All of this enriches and changes the flavor of the steaming brewed beverage finally poured into your cup.
While many connoisseurs of pu-erh appreciate it for its age and varied notes of flavor that emerge at different times of the process, others consume and enjoy it for the health benefits. The bacteria in this tea is similar to that of yogurt cultures and it is believed that pu-erhs aid in lowering cholesterol and in preventing cholesterol from forming in the arteries. Still others consume the beverage testifying to the fact that it aids in digestion and in metabolism. All great claims, but as always, we encourage you to experience new tastes, but drink what you like.
Pu-erhs are definitely an experience not to be missed.
Your Barista,
Katie
March 20th, 2009
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