Tea Blog

Tea Kettle Philosophy ― Odd Sizes

May 18, 2012 in Preparing Tea and Herbals | Tags: package sizes | by A.C. Cargill | Leave a comment

Waiting for the water in a tea kettle to boil tends to lead one’s mind down all sorts of pathways. Add to that the coming of Summer, the Memorial Day Weekend, and cookout fever. This led me to start thinking about how odd some sizes are, primarily in packaging.

There always seems to be a little left in the pouch!

A classic example is the hotdogs and buns dilemma. Hotdogs come in packages of eight (most brands that I know of, that is) while buns come in packages of 10. What do you do with the extra two buns? You can open another package of hotdogs, but then you’ll need to put away the extra six. So you open another package of buns, and then you’d have four buns left… urgh! If you’re the one bringing hotdogs and buns for the company or church picnic, you need to do some complicated math formula to figure out how to get the hotdogs and buns to come out pretty close to even (and then you show up and see that someone brought brats and no buns, so the extra buns would have been needed after all).

Another odd size is bath towels versus towel bars. Bath towels are one width and the bath towel bars are at least 3-4 inches narrower. So, if you drape the towel over the bar so that the towel is not folded over, the sides get crumpled. Certainly not earth shattering, but certainly ponderable while that kettle is getting close to its boil.

When it comes to tea, there are all kinds of “misfits” where the size of one thing is not in line with the size of another. My tea kettle holds six cups of water, so my 4-cupper teapot is usually set aside in favor of my 6-cupper. Lainie Petersen pointed out in one of her articles on this blog that most tea-for-one sets have a pot that holds more than the cup holds, meaning that you end up with an ounce or two of tea in the pot, and it ends up getting cold while you sip the tea in your cup.

I’ve even written about blending those few spoonfuls of dry tea leaves left in the various tea pouches. Somehow, there always seems to be a bit of Nilgiri and some Assam and a bit of Kenyan and so on — not enough separately for a full pot but certainly enough if combined.

Well, the kettle is boiling and my Nilgiri-Assam-Kenyan blend is ready for steeping. May you have a great tea day and no odd sizes!

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Tea People: David Lee Hoffman

May 18, 2012 in Resources and Information | Tags: david lee hoffman | by William I. Lengeman III | Leave a comment

David Lee Hoffman

Most people who know the name David Lee Hoffman probably know that he was the subject of a documentary film called All in This Tea. The movie premiered in 2007, and I caught up with it a few years later, when I reviewed it here at The English Tea Store Blog.

Based solely on his appearance in that film, it wouldn’t be unreasonable to imagine that Hoffman is perhaps slightly eccentric and maybe even a bit obsessive about tea, a beverage he’s been involved with one way or another for about forty years. Obsessive and eccentric enough to build a cave to house his collection of rare varieties of puerh tea, although there are probably many connoisseurs of fine wines and other luxuries of life who wouldn’t find this all that unusual.

Like Robert Fortune, a tea pioneer of yesteryear, Hoffman has occasionally been saddled with the moniker, “the Indiana Jones of tea.” Which makes for a so-so sound bite, but in reality the comparison with Fortune, a Westerner who traveled extensively in Asia, is not so far off the mark. As he notes at his web site, Hoffman has been traveling “the remote backcounty of Asia for more than forty years seeking out the world’s finest rare, organic, and wild pure leaf teas.” He sells some of these at his site and not surprisingly the product list is heavily weighted in favor of rare varieties of puerh tea.

Though it has little to do with his tea life, it’s probably worth mentioning a tiff between Hoffman and officials in his home base of Marin County, California, a spat that spawned a recent article in the New York Times. To summarize briefly, the trouble arose over Hoffman’s offbeat compound, with its tea cave and much more. He calls it “a model environment that incorporated sustainable methods” though for the Times reporter it was more like, “part Himalayan kingdom, part Dogpatch rife with construction debris.” Details at Hoffman’s site and the New York Times article for those who are interested.

Which is obviously a fairly minor chapter in the life of someone who’s been an important figure in the world of tea for four decades. Perhaps the best introduction to Hoffman, the tea pioneer, is the film All in This Tea. For even more of his thoughts on tea, try this archived (PDF) copy of a Fresh Cup magazine interview from a while back.

Tea and the Weather Challenge

May 18, 2012 in Tea Enjoyment | Tags: tea, weather | by elisenuding | Leave a comment

Spring and Autumn (Fall for some of you out there) are my favourite times of year. I love the season changes and the unpredictable, sometimes irrational, weather patterns that come along with them. Right now, for example, I have been experiencing days that shift from glorious sun and blue skies to sudden thunderstorms. While I love the promise of a new season, this time of year presents me with a dilemma regarding tea drinking. When it can go from sunny and 75° F to torrential rains that chill me to the bone (I often get caught while out and about), do I drink my tea hot or iced? And it’s not just about temperature: weather affects my mood, and my mood affects what kind of tea calls to me.

Iced Tea and Accessories

For example, black tea (often with milk) tends to be a comforting, pick-me-up beverage, so I am more inclined to choose it on an overcast day when I am in need of a little energy boost. If it is beautifully sunny out I am less likely to need a boost, and might opt for a green or a white tea. These feel lighter in my system and seem more suited to a clear, bright day. And then, of course, there are all the different flavoured teas. Like most people, I tend to associate spices with autumn and colder weather, and fruits with spring and summer time. So I find myself turning to spiced teas such as chai less at this time of year, and starting to re-acquaint myself with my fruit teas.

However, in this period of changeable weather, these conflicting desires converge and I end up a bit all over the place in my tea drinking. I’ll find myself drinking a cinnamon spiced tea, but favouring a peach white tea immediately after. I’ll spend a good fifteen minutes (or more!) trying to figure out what type of tea I want, unable to accurately pinpoint my tea feelings as I intently analyse the weather outside my window. Sometimes, even after this deliberation I make a cup of tea only to realise that it wasn’t actually what I wanted.

But despite all this tea confusion, I manage to enjoy my tea. Firstly, I always have some standard go-tos that work for me year round, and secondly, this confusion is not necessarily a bad thing. It is just part of the process of shifting into the next part of the year. It is much like struggling to choose the right amount of layers to wear, or deciding when to start eating meals outside—it can be a fun challenge to figure out, and at the end of the day, even if it wasn’t exactly the right choice, you still end up with a delicious cup of tea.

Tea and the Kitchen Sink

May 17, 2012 in Tea - Flavored | Tags: flavored tea | by A.C. Cargill | Leave a comment

In response to my article “Teas with Something Extra,” a friend on either Twitter or Facebook (I can’t remember which) commented, “Hey, if you’re gonna add ‘stuff’ to your tea, why not throw in the kitchen sink?” So very true. Once you’ve loaded down a tea with so many pieces of fruit, or flower petals, or spices, your chances of tasting the tea are virtually nil. The Tea Association of Canada even recommended adding carbonated lemon-lime drink to your iced tea for some extra kick. While these things don’t suit my taste, I know there are some folks for whom these additions to their tea are a definite plus.

Some flavored teas have so much “stuff” in them!

Some people just plain don’t like the taste of tea yet drink it, trying to get the health benefits it is said to have and/or avoiding resorting to drinking things like colas (one tea vendor actually has a cola-flavored tea). They relish teas that are mainly fruit-flavored (lemon, strawberry, and blueberry are quite popular) or floral-flavored (jasmine and rose petals/buds being the most common). They also go for spiced teas (usually made with cinnamon, coriander, ginger, cardamom, and black pepper), teas with various herbs added (chamomile, hibiscus, and mint are rather popular), and teas flavored with oils (Earl Grey being the most common and containing oil of bergamot, vanilla is another one that is trendy).

Some of these flavored teas tend to go with the seasons. Pumpkin Spice Black Tea tends to be most popular in Autumn here in the U.S. — probably due to our Thanksgiving Holiday in late November but also since pumpkins are harvested in September and October. In Summer, teas flavored with lemon and mint are quite popular for their cooling and refreshing qualities. Fruits like raspberry and blueberry also sell well, especially in those bottled teas that are usually served chilled.

There are tea vendors, large and small, that work hard to come up with new combinations and convince you of how great they taste. They give their mixtures names that are memorable, descriptive, and sometimes downright silly (which can help make them memorable). So far as I know, though, know has a tea concoction named “Everything but the Kitchen Sink.” My guess is there’ll be one soon.

As for those of us who like our tea tasting like tea, there are a growing number of tea vendors devoted to just that. They source the finest teas from tea gardens near and wide because they know that some of us are not fond of all that “stuff” getting between us and our tea.

Isn’t variety wonderful?

“Tea: a Text Book of Tea Planting and Manufacture” by David Crole

May 17, 2012 in Resources and Information | Tags: david crole, tea book | by William I. Lengeman III | Leave a comment

Nowadays India takes a back seat in tea production to the nation where the whole tea thing got its start – China. But India can take solace in knowing that the Assam region, in the northeast area of the country, is the single largest growing region in the whole world.

Tea: A Text Book Of Tea Planting And Manufacture

The British started growing tea in Assam as a reaction to China’s near total domination of the tea trade in days of yore. Tea production began getting underway in Assam in the 1830s and grew quite rapidly over the next half century or so. By the time David Crole wrote his Tea: a Text Book of Tea Planting and Manufacture, in 1897, tea production there was quite well established. Read the free online edition of the book here.

There’s not much info available on Crole nowadays, apart from his book. Early on, he notes that his expertise in the tea trade came from his work in Assam. He also mentions an affiliation with the Jokai Tea Company, which doesn’t appear to have survived to this day. Before leaving Assam to move back to England Crole also spent time in other tea growing regions in India and Ceylon (now Sri Lanka), where he added to his fund of tea knowledge.

As the title suggests, Crole’s book is a very practical one. He opens with a chapter that looks at the tea plant, which he refers to as “the great rival of alcohol.” Along with the nuts and bolts information in this chapter are some thoughts on how to properly prepare a cup of tea (fresh, cold water – only Indian or Ceylon tea, etc.).

From here it’s on to two chapters on the history of tea. Crole refers to these as the two most difficult chapters in the book to write, because it was so hard to arrive at “actual facts.” Crole claims that tea was originally from Assam and later imported into China. While he deals with the latter country, a good chunk of this chapter is devoted to tea history in India and Assam. Chapter three finds Crole tackling tea history in Ceylon and a few other miscellaneous tea growing nations.

From here on out it’s pretty much nuts and bolts stuff all the way, with various chapters devoted to different aspects of tea production and processing. One chapter that’s somewhat out of the ordinary for this type of historical text bears the not so terribly politically correct title The Coolie: His Ways and His Worth. It’s a not so enlightened look at labor practices of the day which might raise a few eyebrows with modern readers.

Is That Bottled Stuff Really Tea?

May 16, 2012 in Tea - Iced Tea, Tea Enjoyment | Tags: bottled tea | by A.C. Cargill | Leave a comment

Bottled tea? Really? Excuse me while this Tea Princess chuckles. *Hee hee hee hee hee* Ah, there, got that out of my system. Now, seriously, can you get real tea in a bottle? Or can? I guess that depends on how you define “tea.” These days, that seems to be pretty broad, even including things like rooibos, honeybush, chamomile, and other herbals. It can also depend on why you drink tea: taste, health benefits, thirst quenching, cooling off, etc.

Want great cold tea? Forget the bottle (and the sugar).

As recently as only a few years ago, hubby and I chugged by the case full a popular brand of bottled tea flavored with citrus from the grocery store. It was usually served well chilled or even over ice, slaked our thirst, and was better than the colas we had been drinking. However, as part of our strange transformation due to tea, we have come to prefer freshly steeped hot tea, even in hot weather, and to drink cold water or lemonade if we want a cold beverage. Being the open minded types, though, we recognize the popularity of iced tea, “sweet tea,” and the many brands of bottled tea and why people choose them.

That means, of course, that yes the stuff in those bottles is tea. But there are a few caveats: taste, quality, and health benefits.

Taste

Taste is definitely a big factor. For those not attuned to the nuances of fine teas, a bottled green or black tea with flavorings added (often some kind of fruit) will be a real pleaser. However, for those who have a developed palate where tea is concerned and are able to detect the subtle nuances in the tea aroma and flavor (or even for those of us in the process of developing such skills), bottled tea can be devoid of this opportunity.

Quality

For me, nothing beats freshly steeped tea. And the stuff in the bottles is not freshly steeped. However, I am also a very practical-minded Tea Princess who realizes that people don’t always have time to steep tea, chill it overnight in the refrigerator, and then enjoy it (or steep up a strong batch of tea and then pour it over ice for a quick chill, as many iced tea drinkers do). If lots of you out there did not also need the convenience of cracking open a bottle of tea, these products wouldn’t be out there on the grocery store shelves. That being said, I would definitely have to say that the quality in the bottle does not come close to the freshly steeped version.

Health Benefits

Lots of sites that tout the health benefits of tea, especially of green tea, claim that bottled teas lose a lot of the chemicals that make them healthy drink choices. An article by Christian Nordqvist that appeared in Medical News Today in August 2010 states that polyphenols, the key ingredient in tea that is supposed to protect our bodies from the damage done by free radicals, are very low in bottled teas. Other sources state that the level of catechins can vary widely (3 to 215 milligrams in 16 ounces). These are antioxidants, said to have a very beneficial effect on your health. So, if you’re drinking tea for this benefit (versus as a refreshing and cooling beverage), bottled tea is going to fall short. Plus, you will pay a lot of money for this less beneficial version of tea.

High sugar content and less than pure tea are other issues.

Bottom Line

As my buddy, Alex Zorach, points out in a Wikipedia entry, bottled tea can disappoint and deprive you of the joy of the tea-making experience (sort of like “zapping” your food in the microwave vs preparing a dish from scratch). If you want tea fast, you will go for the bottled kind. If you want really good tea, you will take some time to learn and then prepare your own (or hang out with someone who does). It’s up to you!

See my blog for a list of popular bottled tea brands.

Travels with Tea: Tea Rooms in Bucuresti, Romania

May 16, 2012 in Tea Enjoyment | Tags: bucharest, Romania, tea | by teaguide | 1 comment

My recent visit to Romania did not start well. I arrived on Tuesday, and after handling some business on Wednesday headed out on Thursday morning for my long-time favourite tea room at a downtown bookstore. When I walked in, the tea room – an airy, comfortable spot that for years had served the best-prepared tea in the city – was gone. A staff member assured me that I could get a cup of tea at the new café downstairs. The menu listed all sorts of hot and cold drinks, an assortment of light meals, and exactly one tea: Earl Grey, which I do not care for.

Land of Tea – Airy, modern, and comfortable

Even worse, when I asked when the tea room had closed they told me “Monday.” Ouch! Then on Friday I came down with food poisoning, which put a damper on the vacation, not to mention tea room visits. Fortunately I was eventually able to visit a few places.

In Romania, like much of Europe, you won’t find “traditional” tea rooms serving formal English-style teas. A few upscale hotels used to offer this service, but now if you ask them about afternoon tea they’ll tell you “Sure, you can get a cup of tea here in the afternoon.” Romanian tea rooms – or ceainarie – generally serve not only tea but coffee, soft drinks and juices, and a selection of alcoholic beverages, plus light meals or snacks. Many still welcome smokers.

The first destination after regaining my health was Land of Tea in AFI Palace, a new shopping mall near the Presidential palace of Cotroceni. Situated at the base of a man-made mountain that serves as the mall’s centerpiece, this contemporary café is well stocked with a variety of teas, tisanes, and tea serving ware.

Land of Tea – comfy seating

From their wide selection – typically, comprising mostly flavoured leaves – I chose the Ceylon jasmine. While not a fan of flavoured teas, I do like an occasional cup of jasmine scented tea, and was curious about its being produced in Sri Lanka. Tea is served – again, typically – in a tea-for-one set, the tea in a T-Sac. A packet of honey, another of lemon juice, and a three-minute timer completed the service. The tea, tho’ slightly over-steeped, was delightful.

My next destination was Rendez-Vous, a tea salon next to the University. With red plush seating, peach-coloured walls, and dark wood throughout, it’s an elegant setting. Happily, I visited during the pre-Easter “post” season when observant Christians eat no dairy or eggs. Most restaurants offer at least one postspecialty, so I was able to enjoy a yummy piece of chocolate cake (more like a huge brownie) with pineapple and cherry pieces with my tea.

Rendez-Vous – Unfortunately they would not let me take pictures of their lovely tea room

When I see Darjeeling Gopaldhara 2nd flush listed I don’t have to look any further on the menu. I had, however, forgotten how Rendez-Vous serves tea: a T-Sac holds the leaves, which are placed into the teacup, and hot water is provided in a two-cup teapot. No matter whether you pour the water into the cup, or place the tea into the pot, it makes for a rather flat-tasting cup of tea. Oh well, at least I enjoyed the atmosphere, the jazz music in the background, and of course my cake!

I tried to visit several other tea rooms that were described to me as focusing more on tea, but they all seemed to open at 5pm. Apparently in Bucuresti tea is not considered a daytime beverage, and I had other obligations in the evenings. French patisseries with tea salons have also been popping up throughout the city, including the Paul chain. Tea selection is limited, and served in teabags, but they’re pleasant places to while away some time people-watching and indulging one’s sweet tooth.

Can You Ever Have Enough Teapots?

May 15, 2012 in Teawares and Equipment | Tags: ceramic teapots, glass teapots, teapots, Yixing Teapots | by A.C. Cargill | 1 comment

Let’s make this short: No, you can never have enough teapots. Okay, on to the next topic.

Just kidding.

Seriously, there are some of us out there who seem to have an insatiable desire for collecting. It could be anything: baseball cards, coins, stamps, wind-up toys, nutcracker dolls, old parts to a 1964 Chevy Corvette Stingray, albums by Justin Bieber, Christmas ornaments, antique screwdrivers, and whatever else you can think of. Teapots are no exception. One difference, though, is that the teapot collectors often use those teapots, not just let them sit around.

A peach-design Yixing teapot with brocade covered storage box

I wouldn’t say that I’ve become a teapot collector, and Janis Badarau certainly has more on display in the special tea room in her house than I own, but the fever has definitely caught hold. So much so that when offered a fourth Yixing teapot, I jumped at the chance to add it to my “Tea Gang” (a group of teapots dedicated to the leaf). The design on this teapot incorporates peaches, so I called it “Peachy” (only my most special teapots get names — naming teapots is a sign of something, possibly dementia?). The design is tied in with Chinese legends, especially the one about the Empress who had a treasured peach tree and the Monkey King who ate the best peaches, making the Empress angry; he created blooming tea balls to look like peaches and thus appeased her. As is the case with all fine Yixing, the chop marks were clear under the lid and on the bottom of the teapot.

Speaking of blooming teas, no teapot collection is complete without a glass teapot so you can steep the tea and enjoy the show as it unfolds. This brings to mind the general motivation behind buying more teapots: having the right teapot to steep each particular tea. (This is certainly true of Yixing teapots that are unsealed and absorb the flavor and aroma of the teas steeped in them, and thus should be used for only one type of tea per pot.) Brown Betty style teapots are great for a hearty black tea like English Breakfast Blend No. 1, but that delicate Sencha is better off being steeped in a nice little porcelain pot or a Japanese style teapot called a kyusu.

When it comes to tea, one size does not fit all! What a great reason to unleash the shopaholic in you and add a teapot or two or fifty to your bevy!

Chop mark close-ups:

Chop mark one the under side of the lid

and:

Chop mark on the bottom of the teapot

Chop marks are a sign of authenticity!

What’s in a Name? – Tea Companies

May 15, 2012 in Tea - Brands | Tags: barry's tea, PG Tips Tea, Twinings of London | by William I. Lengeman III | Leave a comment

Brandname teas

According to Inc. Magazine the five characteristics of a great company name are that it should “stick” with those who encounter it; should tend toward brevity; be functional; tell a story; and invent a new language. Whether or not some of the better known tea companies have names that meet those standards is a matter of opinion, but it’s interesting to look at the origins of some of those names nonetheless.

Probably the simplest and most common way to come up a name for a company is to name it after the person who founded it. There are a number of well-known tea companies who have taken this route. Among them, Lipton (Thomas Lipton); Twinings (Thomas Twining); Bigelow (Ruth Campbell Bigelow); Tetley (brothers, Joseph and Edward Tetley); Ireland’s Barry’s (James J. Barry); India’s Tata (Jehangir Ratanji Dadabhoy Tata); and Brooke Bond (Arthur Brooke) that is now sold as PG Tips. A variation on this this theme is Sri Lanka’s Dilmah Tea, which took parts of the first names of its co-founders and combined them into a greater whole.

Another popular theme, especially with several British tea companies, are names that reflect a specific place. They include the Devonshire, Yorkshire and Lancashire brands. On the other side of the Atlantic the name Luzianne is not as clear-cut until you consider that it’s merely a twist on the company’s home state of Louisiana.

Some tea companies may not rely on their founders or home base for their name but it’s not a stretch to figure out how they got their name. Republic of Tea styles itself as an actual republic (well, sort of) with ministers (employees), citizens (customers), embassies (retail stores).

Then there’s health. Tea’s potential health benefits have been in the news in recent years, but that’s hardly a new thing. Tea companies have capitalized on this connection for more than a century. Among them, Typhoo Tea, which got underway in 1903 and which takes its name from the Chinese word for doctor. For PG Tips the name started as Pre-Gest-Tee, which suggested that tea might aid digestion. This was later shortened to PG due to rules prohibiting health claims for tea and Tips was eventually added as a reference to the best parts of the tea leaf being used for the product.

For some tea companies, the origins of their name are even less obvious. Celestial Seasonings took its name from a nickname given to one its founders. Stash Tea derives its name from the private stash of high-quality teas that the captain of a tea clipper would set aside for his own use. Of course, if a name with real world significance doesn’t immediately spring to mind that’s okay too. Consider the case of Tazo Tea, whose name was suggested by a designer simply because it sounded ancient and exotic.

A Challenge to Your Normal Tea Time Ebullience

May 14, 2012 in Tea Enjoyment | Tags: tea quailty, tea time | by A.C. Cargill | Leave a comment

Tea time should be relaxing, stimulating, and help you prepare to resume the challenges of your day. It doesn’t always work out that way. Achieving the necessary ebullience is sometimes not possible.

According to my Oxford English Dictionary:

ebullience – noun – enthusiasm, exuberance, a boiling up as of liquid (figurative)

Since boiling — water, that is — is part of tea time, and since enthusiasm and exuberance often are, we find that referring to tea time ebullience is a natural. The mystery is why more often than would be desirable it is sadly lacking.

Start with a quality tea like Earl Grey Cream Metropolitan Blend to keep that tea time ebullience!

The obvious culprit would seem to be the tea. Starting off with a poor quality tea or the wrong tea for the occasion is akin to doing your own hair and makeup for the Prom (been there — don’t ask!). In other words, some things are too important to leave to chance. Select your tea with care, as opposed to grabbing the first container out of the tea pantry. You can go for an old favorite like Earl Grey or a new taste experience such as a pu-erh or a Japanese Houjicha. The old favorite, as long as it is a quality version, will be familiar on your tastebuds, while the new tea venture will add that flair of excitement and adventure and as long as it’s a quality version will not disappoint.

Other factors that can throw a-kilter that ebullient feeling at tea time include water that takes forever to boil, scones that don’t rise, clotted cream that’s too clotted (eww!), and peach jam that is fuzzy (and I don’t mean peach fuzz — double eww!). Having something bad happen during the tea time can throw things off, too. From solicitous and unwanted phone calls hawking life insurance or an upgrade to your phone service to that knock on the door from the cable TV guy wanting to know why you are preferring satellite TV — the timing of each seems less than impeccable.

Finally, if you are planning a tea time with a certain someone and that certain someone is unable to attend at the last minute (or absentmindedly forgets), it can put quite a damper on that ebullience. Some reasons for the no-show cannot be overcome, such as acute appendicitis or a surprise meeting with the boss for that big promotion your would-be tea time guest has been working toward for years. So, find out the reason for the absenTEAism before getting too upset!

There is a saying that the first step to prevention is knowledge. Hopefully, you now have what you need to prevent that fizzled feeling at tea time. Here’s wishing you a true state of ebullience as you sip!

Tea Blog

Tea Kettle Philosophy ― Odd Sizes

Tea People: David Lee Hoffman

Tea and the Weather Challenge

Tea and the Kitchen Sink

“Tea: a Text Book of Tea Planting and Manufacture” by David Crole

Is That Bottled Stuff Really Tea?

Travels with Tea: Tea Rooms in Bucuresti, Romania

Can You Ever Have Enough Teapots?

What’s in a Name? – Tea Companies

A Challenge to Your Normal Tea Time Ebullience

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