Archive for March, 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
Many a good conversation has started over a hot cup of something comforting. Tea is a major catalyst all over the world. Some of my strongest friendships have started right here with steam billowing up between us as we talked of deeper things. I’ve served many a couple whether in the early stages of dating or already married and taking time away from busy lives to talk. I’ve even had the pleasure of watching a customer pursue and finally win the heart of a co-worker. They are still together…still drinking tea.
A couple of friends will say their marriage vows tomorrow, and (I hope they won’t mind my reference to them), but tea shops are a great place to meet someone.
Both avid coffee drinkers, tea was in the margins of their lives. In fact, their first date was over a cup of coffee. She came in for tea the day after their date and told me about him. Surprised that I knew him as a friend, I told her what I knew of his character. Their first line of communication was over the Internet (Wi-Fi is also available here and at most cafes if this is your preference), but had they spent more drinking tea here at our shop, I would have gladly introduced them and watched their relationship unfurl like the leaves in their teapot.
Well, fate and faith had its way and the two are tying the knot tomorrow. Coffee still vies for first place when it comes to caffeine, but for the record, I am giving them tea for their wedding gift. A gift given with the hope that their relationship will grow and flourish as they take time not only for espresso shots to be packed and poured for their morning dose, but for the afternoon and into evening hours when they can talk while their tea steeps.
Congratulations you two! Keep up the good conversation J
Your Barista,
Katie
March 6th, 2009
Sifting through clove needles and cardemon pods, cinnamon pieces, and black pepper corns in my basket of infused Calcutta Masala Chai, I remember a time before tea shops were so prevalent and coffee just didn’t set right with me. I would walk in to the up-scale coffee shops and scan the menu for non-coffee options. Flavored, steamed milk, or the newest crave, chai tea.
Needing the good conversation and company that coffee and tea shops so often cultivate, and not wanting to sip from a water bottle, I ventured out to order a chai tea latte. I was nervous about consuming something I wasn’t even sure how to pronounce - something that my mom would later refer to as “tai chee or chai tea or whatever you call it” upon her introduction.
I’ve learned so much.
The chai was not the topic of conversation for me then, but only the vehicle to carry me to greater adventures and a broader knowledge of tea.
Travels to Russia shortly after my palette learned to love and crave chai as we know it in the United States, I quickly learned that chai was simply the word for tea in many other countries. New to the language and the culture, I asked the waitress if they served chai. She responded with a flat, dry “yes,” but was not amused at my excitement. I received a teacup and saucer with black tea and two cubes of sugar. Good, but not what I thought I had ordered.
My expectations dashed, my world widened, and a piece of the language falling into place, I would later converse on topics with Russian friends over politics, movies, art, authors, religion, and family. The chai was always integral, but always peripheral, that is until our teacups were empty and our conversation at a lull. Then we turned to tea.
Black currant tea, or raspberry, even oolong teas or green tea (“good for the health” I heard very often). It was usually loose leaf and brewed to perfection accompanied with bread, cookies, honey and fruit preserves.
I never knew that chai could be so much more.
My friend and fellow barista from India tells me that to order “chai” in India is to receive a cup of black tea steeped with spices: cardemom pods, rich milk, and various other spices depending on the area or home you visit. This is chai as we know it in the U.S.
I can tell when a customer comes in and asks if we have chai. I can see the expression change and eyes light up when I say yes, but their journey, like mine so many years ago has just begun. We certainly have “chai” and oh so much more…
It’s a big world, you know. Drink it up!
Your Barista,
Katie
March 3rd, 2009