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
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
When a new team member joins our company we always emphasize the importance we place on one of their duties; drinking on the job. It usually gets a smile since this is not something one is normally told at a new company.
But it is serious to us. In order to do a good job helping our customers select teas and tisanes one must be able to explain the flavors of each selection. This is no small task, as we usually have 100-110 selections at any given time. They also change by season, and when the new crops come in. I also explain that there are two things on whuch they can count; The teas we carry will all be of good quality, and they will not like some of the flavors they encounter. The key is to be able to explain the tastes and why they are of great quality.
Naturally I also spend a decent amount of time each week sampling new offerings. When asked if I get tired of this, I also just smile. Even after half a decade doing this, I still feel a little like I am just relaxing, not really working. After all, sitting around sipping on some of the finest beverages in the world is not a bad way to spend part of your work day.
I guess there are some real perqs in this business after all!
It’s a Big World…Drink It Up!
August 25th, 2008
The theme of our recent Open House was “Tastes of Japan.” We had a great time with the dancers, the students visitng from Shizuoka, our traditional tea ceremony and, of course, our new Japanese teas that we introduced at the event.
One of our events was a focused tasting of Japanese teas. Our attendees included some of our regular customers, and some of Japanese descent who were excited to find their favorite teas in Mid-America.
One of the Japanese gentelmen attending asked if Japanese were popular in our stores. He enjoyed them and was wondering how Americans take to these teas.
It has been our experience that the Japanese teas seem to be a little more of an acquired taste for many. As a general rule newer tea drinkers do not have a point of reference for the disctinctive grassy and ’seaweedy’ aromas. Some who have been exposed to Japanese teas in resturants have been served lower quality teas not well prepared.
We usually suggest a sampler of our Sencha Shin Ryuko, or even just Genmaicha or Hojicha as a starting point. Properly prepared, the delights of quality Japanese teas often become included in their favorites.
I guess that it is not such a bad thing that not everyone is drinking these, as it leaves a little more for the rest of us! ( I say this as I sip on a Gyokuro)
Enjoy,
Chief Leaf
August 15th, 2008
I try dozens of teas each month as we research new offerings for our customers. Just like many other people, I enjoy certain flavors and types of teas more than others. Unlike choosing a favorite child, it really is okay to have favorite teas.
Often I reach for an Assam in the morning for their bold ‘wake you up’ body. We just received a 2008 2nd Flush from the Khongea Estate, called Golden Buds. As I cupped it I could not wait to make a full pot! It has the bold full body that I expect from an Assam. This is followed by an earthy hint that adds to its’ depth and finishes with just a hint of the maltiness that is a characteristic of this type of tea.
I am glad to have purchased more from this estate this year than I did last year, so we won’t run out as quickly. (I hope)
July 22nd, 2008
It is a fact that about 80% of the tea consumed in the US is iced. We see the trend in the stores as the consumption of cold drinks inreases, and the purchase of loose tea focuses on those that do well on ice.
In spite of the fact that other cultures avoid iced teas, I notice that I will drink more flavored teas during the summer as well. (Summer Companion and Tropical Paradise Rooibos come to mind.)
It is really interesting to see that different flavor components come out when a beverage is served cold rather than hot. So today as it warmed up I grabbed a Blacksmith Blend which is one of my favorite everyday drinkers. The blend has enough strength to satisfy, and yet stay smooth.
Many consmuers have resigned themselves to most iced teas tasting rather flat and indistinguishable, so it is a lot of fun to introduce new customers to teas that have more taste than they have come to expect from bags left in the sun to brew.
All this reminds me that I will be in big trouble if I don’t remember to bring some tea home for the weekend!
Enjoy!
July 2nd, 2008
Next Posts
Previous Posts