Posts filed under 'Tea'
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
Earlier this month we again attended The World Tea Expo, which was held in Las Vegas. Though I am not a big fan of the city, the venue worked well for this annual event. Our first participation at this trade show (then named Take Me to Tea) was in Providence RI. If I recall correctly there were about 400 attendees. That was 4 years ago. The Expo’s website says they had over 4600 registered this year! Yes, over a 10 fold growth. The number of exhibitors also has increased each year. We are starting to see support and affiliated vendors viaing to attract business from this fast growing segment.
All this bodes well for those that enjoy fine teas. More people wanting to start up, more companies growing, more and better supplies of tea and accessories, and more solid information about tea and health. It also means that some will jump into the industry just to get in on what they perceive is easy money from the overall growth. These people often have not done sufficient research, or do not have a real apprecitation of fine teas. Those are the operators that have less than great products, and usually are short lived when the consumers become more educated.
In any case, it will be fun to watch, and to be a part of this new trend in the US.
June 16th, 2008
First time visitors to a ‘real’ tea store are often surprised to find that Chai is not traditionally poured prepared from a concentrate which is highly sweetened. So we always give a little background about Chai, as a spiced black tea enjoyed in India and surrounding areas with steamed milk. Many that try authentic chai add little, if any sweetener, so I figure we are doing a good job educating their palette.
So when I was discovered Coconut chai, I must admit I was a little heisitant. Would I be messing with a traditional beverage and adding to the confusion? I learned two things from this venture. First, there are almost as many recipes for chai, as there are Indian households. Spices are chosen to taste, and often ground fresh. Second, a little experimentation can add a new dimension to an old favorite.
The addition of a little coconut seems to give the chai a smoother character, and add a slight natural sweetness. One other thing I noticed in this tea is that even people that do not normally like coconut do enjoy it when added to the other spices in the tea.
As for me, I have another beverage to enjoy in the morning!
February 25th, 2008
Oolong teas are among my favorites, so when we sold out of our Rou Gui a month or so ago, I was resigned to the fact that I may need to wait until next spring to enjoy this again.
Fate smiled on me though, as we received a sample from another of our friends a couple of weeks ago. I wasted no time in cupping this oolong tea and was immediately struck by the aroma of cinnamon for which this tea is noted. The aroma translates nicely in the taste of the tea as well. It is smooth, slightly floral, with a cinnamon flavor that makes this a complex and exciting tea.
I only hope that we have enough to hold us until the spring crop!
Enjoy!
January 25th, 2008
I notice that just like many of my patrons, I tend to drink many of the same teas on a regular basis. Though we have about 100 varieties on the shelf, I gravitate towards some comfortable favorites. Every once in a while after I make a tea for a customer that I have not tasted for a while, I sip some of the same. A little light goes off in my head, and I remember why we have this in our selection!.
It was that way this morning. I looked at our tea wall for something bold, and ‘rediscovered’ our Khongea Golden Bud Assam. As soon as I opened the tin, the full smooth aroma told me that I selected the perfect tea with which to start my day. It has the strength and bold taste I need to get going, but is full of golden tips which makes it very smooth.
New Year’s resolution: Add variety to the day; Drink a different tea every day!
Enjoy!
January 11th, 2008
It seems that more and more writers and publications have discovered tea! There were two interesting articles in national publications during the last week or so.
The Wall Street Journal on October 2nd featured and article about the Hot trend in Tea in China; Puerh. They covered the rising popularity among collectors who collect this tea as one would a fine wine.
US and World News cited recent studies showing that tea may help us focus our minds. Research is being done on how tea may affect brain disorders and diseases
October 8th, 2007
In the news of late, there have been several stories about the safety of food being imported into the US, especially from China. Pet food ingredients and toothpaste have been two notable examples. National Public Radio last week had a story on this subject as well. One would be foolish not to be concerned about the safety of their food, whether it be from China, Mexico, or the local farmer’s market.
As I read these, my mind naturally wonders about the tea we import. As a tea drinker, you know that teas come primarily from the agrucultural areas of developing nations. As the pressure to deliver products that must compete on the world market increases, so do the opportunities for shortcuts, shoddy practices and mislabeling. Some of this is unintenional, and some may be done for short term gains without regards for the consequences. However, I was pleased to note in the information provided by the FDA, there have been very few instances of tea products being rejected for importation into the U.S. market. With but a couple of exceptions, the producers were not Chinese, and for the most part, not the areas most associated with loose leaf ortodox tea.
There is no easy answer to assure the safety and quality of the tea you receive. There are thousands of producers providing millions of pounds of tea into the market. There are too many growing areas, producers, varietals, and seasonal crops for any individual to track or completely understand. My suggested approach is to buy from suppliers that are reputable and take the time to understand what they have, and to explain it to you. It takes constant work, study, research, dialogue, industry involvement, and of course tasting to keep up with this dynamic industry.
For my part, I will continue to drink tea for its’ taste and its’ health benefits. At the same time I will ask more questions so I know what I am buying. I have to beleive that this product wil continue to improve, and is much better than the artificial ingredients in most of the overly processed foods found on store shelves today.
May 29th, 2007
Last month the History Channel aired a segment on their Modern Marvels program on tea. They did a nice job of covering history, and brought out some aspects that are not always covred in many of the books that have been written. In addition, they interviewed a number of people in the industry all the way from a plant manager for Lipton to James Norwood Pratt.
If you are interested in increasing your knowledge about tea history, how it is processed (especially in a tea bag factory), and current trends, I would reccommend finding this video. It can be ordered from The History Channel for $24.95, or found at local libraries, and I am told, Netflix.
Enjoy,
Chief Leaf
March 21st, 2007
It seems that the Big Marketing companies are jumping on the tea bandwagon!
Last summer Snapple had a cute ad introducing its’ line of White Tea drinks showing the plucking of a bud and two leaves. Lipton has included ‘diet’ tea in their bottled drink line.
Now Coca Cola and Nestle (Nestea) have introduced Enviga, what they call a ‘negative calorie tea’ They say that in clinical trials drinking 3 cans burns 60-100 calories. This is attributed to the EGCG and caffeine in the drink.
Naturally, the health benefits derived from tea is a function of how much tea is in the beverage.
I suppose it is good that more and more people are recognizing the great taste and health benefits of tea. Coke and Nestle certianly have a larger advertising budget than most of the tea shops I know!
The question is will Americans recognize the try tea that does not have artificial ingredeints and added sweeteners? Maybe the advertising the big consumer products companies are doing will raise our collective awareness and encourage people to go to the source for the ‘genuine’ experience.
Chief Leaf
March 13th, 2007
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