Archive for February, 2009
One of the more interesting challenges of my job is finding that perfect cuppa for each individual. Names of teas are not always descriptive enough, and all of the shiny, silver canisters look the same. Free smell-samples help to determine what we will actually enjoy drinking, and hearing how various customers liken scents to teas has some serious poetic potential. It is also very entertaining.
Oolongs get the most varied reactions. First of all, what are all of those “o’s” doing in a single word? This is the first obstacle - sounding the word out, “Oooolong. What is that?” I hear this a lot. As tea is becoming more trendy, many people have at least heard the word even if they know nothing about them. So where do they fit among the green/black tea balance of health and wellness and more importantly, taste?
Chocolate, hazelnut, peaches, apricots, lilacs, honey, and cinnamon are among the more pleasant words people liken to their favorites. Those reactions and descriptions that make me chuckle range from smelling like a flannel shirt, reminding one individual of her grandfather in India, a walk through fresh-cut alfalfa, ripe apple orchards, smoke, fresh baked bread, or one of my favorites, glazed donuts (without any of the calories, of course).
Apart from our ginseng oolong, none of our oolongs are actually blended or flavored, so what gives them such a defining aroma? It’s all in the processing.
The basics: Traditionally produced in Taiwan and China, oolongs fall somewhere between greens and black teas when it comes to processing. The whole leaf is picked and partially oxidized. The leaves are usually shaken and edges bruised to break the cells inside and on the surface of the leaf so that oxidization can occur. There are two basic categories that fall under the oolong umbrella. Some open-leaf oolongs that take on a darker character are allowed to oxidize 70%, while the greener colored or balled oolongs are allowed to oxidize up to 30%. Throw in various growing conditions and heights and you have a wide range of taste experiences all through one type of tea - oolong.
It is also interesting to note that oolongs withstand multiple infusions. You can use the leaves several times before the whole leaf is even unfurled. I’m on my third pot with this Rou Gui Rock Tea and it keeps getting better…reminds me of my mom’s fresh Honey Bulgar Bread. That’s just my opinion.
Go ahead. Sniff some tea leaves. Tell me what you think. Make me smile 
Your Barista,
Katie
February 13th, 2009
Picture this: A customer comes in, asks for a good green tea (probably because they have heard how healthy green tea is), I point them to the menu where pages of green teas are listed, and they turn the page immediately.
They are in search of something familiar to hang on their taste buds. Honestly, I would do the same when confronted with so many names I don’t know how to pronounce. So much flavor is concealed behind names we don’t understand.
Japan and China have been growing and producing good green tea for a very long time. They’ve got the corner on the market, but their nomenclature can be scary to those of us who have never studied Japanese or Chinese.
Just to give you an idea of a few of our Japanese Greens: Genmaicha, Kukicha, Sencha, Sencha Shin-ryoku, Hojicha, Gyokuro and Fukamushi. Chinese Greens on the other hand, give us names we can pronounce but no idea of how they might taste: Dragon Well, Ancient Jade Lily, Gunpowder and Green Monkey King.
While the more familiar words are tucked safely behind these pronunciation speed bumps: Sweet Pomegranate, Moroccan Mint, Strawberry Smile, Minty Green Chai, Cherry Blossom, Jasmine Pearls, and China Jasmine.
There is nothing wrong, of course with staying with what you know you like, but, as your barista, let me remind you that I am here to help. The basics of what you need to know about green tea:
Japanese Greens are steamed. They retain a slightly sharp, grassy flavor.
Chinese Greens are fired and tend to taste more toasty and sweet.
Of course there is more complexity to every cup, but this is a place to start.
It’s late so I’m enjoying the rounded, rich taste of our Decaf Sencha of Japanese origin. Though I normally tend to shy away from decaf teas, this one caught my attention tonight. Be bold in your exploration of teas to tempt your palate.
I promise I won’t make fun of your pronunciation attempts.
Your Barista,
Katie
February 5th, 2009
Let’s talk about character. When it comes to tea, other health benefit buzz words go off in our heads like the good angel on one shoulder tugging us toward a better life. Maybe this is due to all the information out there about how good it is for you or to the fact that so many cultures have integrated tea into healthy lifestyles across the world for centuries.
Green teas get most of the credit.
I’m interested in character, and black teas have so much of it.
The good news is black teas also come from the same plant. They too enhance a healthy lifestyle with antioxidants, anti-carcinogens, polyphenols, and more healthy-sounding words. All of this aside, black teas are my personal favorite, so I can focus on the taste that tempts me the most.
I came into work this morning - once again staring wide-eyed and expectant at the wall of black teas on hand. The wind is whipping outside bringing snow flurries later today. The newspaper predicts more budget cuts and economic trials ahead. As a college student, I’m certainly not immune from these worries, but now I have a few minutes of peace as I focus on one of the more important tasks of the day; how to get it started.
An Assam with a rich, malty taste?
The nutty complexity of it’s lighter neighbor from the Darjeeling family?
Or the rich depth of a China Black tea from the Yunnan region?
There is the line of bold, breakfast blends; English, Irish, China, and our own Blacksmith Blend.
Then my eyes fall to the sole black tea from Sri Lanka, Ceylon Sun, with its dark, crisp taste. Ah, my first love. Here is comfort (and so much more) in one steaming, black cup.
Just around the corner on our wall of tea, I know I can find delight in a sweeter blend of black tea. Almond Biscotti, Coconut Chai, Ginger Peach, Boldly Blackberry, or Not-so-Plain Vanilla are just a few. Those, I’ll save until later in the day when I need another caffeine perk or just crave something sweet to follow lunch. Of course, they are all calorie free too, but I’m not thinking about that right now.
It’s all about character, and I would be happy to help you find a tea that fits yours.
Your Barista,
Katie
February 4th, 2009