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