Tea Magazine
The Real
Issue 70
Caffeine
May/June 2012
Story
CELEBRATING TEA CULTURE www.TeaMag.com May/June 2012
Making
Memories
Tea Time with Children
Azores: Over the Rainbow
Exploring
Herbals
New Lipton速 Tea & Honey sweetened with honey
made from real tea leaves
Only 5 calories per serving. Find with Iced Tea Mixes.
Spring 2012
real fruit flavors Display until July 15, 2012
Teaware Trends
TMTM
Organic || Fair Fair Trade Trade || Garden Garden Direct Direct Organic Winner ofof 14 14 Awards Awards at at the the Winner Fall 2011 2011 North North American American Tea Tea Championship Championship Fall 1stPlace: Place:Jasmine JasmineYin YinHao Hao| |Jasmine JasminePearl Pearl| |Dong DongPian PianOolong Oolong| |Eastern EasternBeauty Beauty 1st | | (Bai Hao Premium) Sakura Black Ancient Golden Buds | | (Bai Hao Premium) Sakura Black Ancient Golden Buds KeemunRoyal RoyalReserve Reserve 2ndPlace: Place:Earl EarlGreen Green(Bergamot (BergamotOolong) Oolong)| |Keemun 2nd 3rdPlace: Place:Wuyi WuyiQirun Qirun| |Darjeeling DarjeelingEstate EstateSelect Select| |Yunnan YunnanBreakfast Breakfast| |Earl EarlGrey Grey| | 3rd MasalaChai Chai VanillaBlack Black| |Masala Vanilla
www.rishi-tea.com www.rishi-tea.com
There’s aa fresh fresh crop crop every every year. year. There’s
Sipand andsavor savornew newteas teasfrom fromaround aroundthe theworld. world.Explore Explorenew newproducts products Sip thatenhance enhancethe theexperience. experience.Celebrating Celebrating10 10years yearsas asthe thepremier premier that event for specialty tea, the 2012 World Tea Expo will be all new. event for specialty tea, the 2012 World Tea Expo will be all new. Joinus usand andfall fallfor forthe theleaf leafagain. again. Join
JUNE1-3, 1-3,2012 2012••LAS LASVEGAS VEGASCONVENTION CONVENTIONCENTER CENTER JUNE WWW.WORLDTEAEXPO.COM • (702) 253 1893 WWW.WORLDTEAEXPO.COM • (702) 253 1893
FROM THE 5TH TO THE 7TH OF MAY 2012 "The interna onal tea show in Brussels, heart of Europe"
May/June 2012
Inside 8
Urasenke Tea Room A ceremonial teahouse for Washington D.C.
11
20
Making Memories Give your kids a break
Couple of Mugs Trusty tea van travels English countryside
Editor’s Note . . . . . .6 Conscious Tea
Topical Tea . . . . . . .7 White Lion Founder Honored
12
31
Punch can be a focal point for social gatherings
Unusual ingredients lure young drinkers
Wellness . . . . . . . 28 Wonderful Ginger Health Notes Herbal Remedies
Tastings . . . . . . . . 35
14
Tea Scene: Portland
Sommelier Secrets . . 34
This Northwest outpost is a tea lover’s haven
17
New Products . . . . 39 Essay . . . . . . . . . 48
The Buzz About Caffeine
23 Tea Punch
Modern Tea
37
The truth about tea and caffeine
Azores Take your family over the rainbow
Teaware Trends Global influence and midcentury modern
Hot days, cold tea
Gretchen Iler on chai
Tea is Sunshine, by James Norwood Pratt
Event Calendar Los Angeles International Tea Festival, Los Angeles, Calif. Aug. 11 In conjunction with Japanese American Museum Summer Festival Coffee & Tea Festival, Atlantic City, N.J. Nov. 3-4 New York show organizers expand to boardwalk
Cover: hildren need a break and tea time is both fun and special time together with a parent. Photos p8-10 courtesy of Urasenke Center, photographer Dan Chung. Photos p11 Jane Pettigrew. Photo of Gingerbread blend courtesy TeaSource. Photos 14-16 by Kathleen Finn. Photo p 19 Katrina Avila Munichiello. Photos p22 by Sherry Heck with styling by Michele Wimborough, Cakewalk Baking. Photos p23-26 Pearl Dexter and David Tavares Gorreana Tea Estate. Photos p27 courtesy Bigelow Tea. Photos p31-33 Julian Landa, styling by Cynthia Gold. Photo p35 Linnea Covington. Photo p48 Dan Bolton. Photos p13, 14 (Portland landscape), 17, 18, 19, 20, 28, 30, 34 Fotolia.
www.TeaMag.com
May/June 2012
Tea Magazine
3
COMMUNITY SOCIAL SCENE
How do I get started with Pinterest? Pinterest works by invitation, so your first step is to visit www. pinterest.com and click the “Request an Invite” button at the top of the home page. You start by creating a “board,” which is a place to collect pins. Now the fun begins! Search for Tea Magazine. Blogger Katrina Munichiello has created virtual pinboards organized by topics. You will see a number of lovely teapots, the quirky Sharky infuser, a virtual pinboard devoted to books on tea, our favorite bloggers and much more. Click on the items you find of interest and they will appear on your personal pinboard. A board could be any topic you like, say Tea Cozies. Then you find images of tea cozies you like, either on your computer or somewhere online, and pin them to your board using the “bookmarklet.” Now it is your turn to add your favorites to the pinboard. It’s fun to cruise Pinterest for other boards or images you admire and comment on them or “repin” them, which means you put the same image on your board. Repins link back to the original board, so repinning is one key way Pinterest can lead to viral marketing.
ON POINT If you like drinking tea, then you’ll like pinning Tea. Here’s what fellow tea enthusiasts recently found pin-worthy on the hottest new social media network.
A
B
Tea Magazine
D
A. tea sandwiches B. Chef’sChoice®-International, Cordless Electric Kettle C. tea! tea! tea! wreath D. no comments E. Tea cup balconies in Japan - Now I just need to construct my own apartment building... F. ALWAYS!! :) G. Tea Duck #tea H. This is soooo cute! It is a cup of “ocha” or green tea. It is just like the green tea you get at sushi restaurants as these restaurants usually use bagged tea. You can see the little bag in the tea! It is sitting on a cute red plate with flowers. It is on a silver tone adjustable band that will fit most ring sizes. It measures about 2.5 cm wide (1 inch) and 2 cm high (.8 inches). SouZouCreations’ products are made with attention to detail, creativity and long lasting dependability. E
F
TEA A Magazine® (ISSN 1079-4611) is published six times annually in January, March, May, July, September and November by ITEM-Media, 1000 Germantown Pike, F-2, Plymouth Meeting, PA 19462-2486. Copyright © ITEM-Media, 2012. Contents may not be reproduced without written permission from the publisher. The publisher accepts no responsibility for statements or claims made by advertisers. Periodicals Postage (USPS No. 014693) Paid at Plymouth Meeting, PA, and additional offices. Editorial offices: 1000 Germantown Pike, F-2, Plymouth Meeting, PA 19462-2486 (headquarters) and 3 Devotion Road, Scotland, CT 06264. Phone: (484) 688-0300 Fax: (484) 688-0303.
4
C
G
H
Cover price: US $35.94 CAN $47.94. Subscriptions: US $24.95 for one year, (6) issues (includes Alaska, Hawaii & Puerto Rico). Canada: $33.55 for one year, (6) issues. International: $68.35 per year, (6) issues. Subscribe online at www.teamag.com POSTMASTER: Send change of address notices to TEA A Magazine® ITEMMedia, 1000 Germantown Pike, F-2, Plymouth Meeting, PA 19462-2486. PRINTED IN THE USA.
May/June 2012
www.TeaMag.com
THE SOCIAL SCENE FAVORITE FIVE
Here are just a few of the most liked posts on our Facebook page last month. Tell us what you like at facebook.com/newteamag.
1.
One of many tea things to do in NYC - afternoon tea at the famed St. Regis. My favorite was the Osmanthus Oolong!
2.
We squeezed in a shopping trip to the Harney tea store on Broome St. too - found some wonderful Earl Grey as a birthday gift for a friend. Yum!
3.
What are you doing May 5th - 7th? Why not visit TeaWorld Rendez-Vous©.
4.
What is your favorite tea app? Did it make it to our top 10 list?
5.
Did you know the second Japanese Urasenke Chado tea room opened up in the United States? We have editorial coverage in the next issue. Make sure you subscribe
TOP TEN TEA TWEETS
Tweet us something original or interesting at @TeaMagTweets and you might just be in our Top 10 next month.
Like children’s tea books? Must see http://bit.ly/ HHKCfV @AGiftOfTea
Our official media partner in the US! @TeaWorldRdv
Did you see our friend @AGiftOfTea ‘s book is on the http://www.teamag.com homepage? @TeaPages
Why thank you! That’s very nice of you to say. Do you always enjoy Lipton in the afternoon?@Lipton
@teamagtweets look at this magazine if you like great #tea @Twomica
“Bread and Water Can Easily be Toast and Tea”… ~Unknown Author@RishiTea
I’ve written some new poetry about tea. Will you cheer me? @RhymeMeASmile
A friendly reminder from Tavalon in honor of Dr. Seuss’ birthday: fish belong in a tank, tea in a teapot! @TavalonTea
The iced #tea tasting commences with the original Guayaki Yerba Mate, Sweet Leaf organic peach, and Argo’s green with ginger. @linneacovington
We started the morning off with Keemun Breakfast #tea and some chocolate birthday cake, what did you have?@LuLinTeas
www.TeaMag.com
May/June 2012
Tea Magazine
5
Tea A Magazine®
editor’s note
www.TeaMag.com
MAY/JUNE 2012
Conscious Tea
No. 70
R
$5.99
EDITOR & PUBLISHER Dan Bolton dan@teamag.com EDITORIAL Pearl Dexter, Founding Editor pearl@teamag.com Bryan Clapper, Art Director bryan@squiremarketing.com photo by Andrew Wertheim
ecently I had the privilege of addressing the Global Tea Forum in Dubai, a gathering of suppliers from every tea producing country on the globe. It is hosted in even years by the Dubai Tea Trading Centre. During my talk I asserted that North America has evolved into a very desirable market for exportminded suppliers. “North America is awakening to the taste of fine tea,” I told the assembly. “While most consumers reach for tea without thinking, growing numbers are making a conscious choice. The majority still prefers the convenience of tea bags (65%) and bottled teas (46%). What has changed is their preference in the tea itself: They want healthful, sustainable, environmentally-friendly, flavorful tea – not just flavored iced tea.” I described North America as the most diverse beverage market in the world. “We drink everything. Right now guayusa is trending along with white tea, Japanese sencha, South American yerba mate, orthodox Indian Darjeeling and Chinese Pu-erh. Americans enjoy innovations like matcha smoothies and rooibos chai. Canadians are taking home six packs of Ice T Beer from Coors and American golfers drink hard lemonade blended with tea from Anheuser-Busch.” Carbonated soda, which has reigned supreme for decades has declined in volume for seven years. Tea, meanwhile, is on the rise thanks to fast growing bottled teas (See pg 19) and the realization that drinking sugar-saturated carbonated water is harmful. A population hooked on sweets does not easily retreat. Still, the signs are encouraging. North America is thirsting for the teas of the world. We are becoming a region of conscious tea drinkers. Conscious tea drinkers ask for tea by name and style. They prepare green tea differently than black. They know tea origins and varieties. Conscious tea drinkers have a ritual but are not necessarily rigid. They drink tea because it tastes great and satisfies their thirst. They like that it is healthy and costs very little and comes in unlimited varieties. TEA is written for conscious tea drinkers. In each issue we help expand your knowledge, discover new products, and give you a place to consider the influence of tea in your life. You are part of a movement, a movement to embrace the flavors, history, and beauty of tea. I, for one, am excited about our tea community’s future.
Spring Issue
ADVERTISING Ed Avis, Sales edavis@edavisassociates.com CONTRIBUTING EDITORS Linnea Covington Kathleen Finn Cynthia Gold Eve Hill Katrina Ávila Munichiello Jennifer Quail Michelle Rabin Bruce Richardson Dan Robertson Anna Soref Jane Pettigrew
2012
ADVERTISIN
INFORMATIO
CONTRIBUTORS Elizabeth Basile Babette Donaldson Gretchen Iler Stephenie Overman James Norwood Pratt Jacqueline Seewald Jesse Trail
Graham Kilshaw, President gkilshaw@ITEM-Media.net Eileen Ambler Administrative Manager Irene Nugent Circulation Specialist Karen Holder Administrative Assistant Susan Kavetski Accounting Assistant TEA A MAGAZINE ® is published by ITEM Media ITEM Media 1000 Germantown Pike 1000 Germantown Pike, F-2 Plymouth Meeting, PA 19462 ~ USA Plymouth Meeting, PA 19462 ~ USA Phone 484.688.0300 Fax 484.688.0303 Phone (484) 688-0300 Fax (484) 688-0303
Tea Magazine is published six times a year by ITEM Media, Inc. Opinions expressed by contributing writers and editors are not necessarily those of the publisher or owner of Tea Magazine (Ital). Reproduction of the whole or any part of content herein is prohibited without prior written consent from the publisher. Submissions will be returned only if accompanied by a large, self-addressed stamped envelope. The publisher does not accept responsibility for submitted materials that are lost or stolen. Copyright 2012©
6
Tea Magazine
May/June 2012
www.TeaMag.com
tea news
Tea entrepreneur honored by business group BALTIMORE, Md.
Kathryn Petty, president and owner of Scottsdale, Ariz.-based White Lion Tea, has been recognized by the Women’s Business Enterprise National Council with a Star A ’ S Award for excellence a m o n g women’s business enterprises. Petty is one of only 14 women business leaders across the country to receive this year’s honor. The WBENC called Petty “an outstanding leader and strategic thinker whose business is contributing to our economy and our future success.” In considering what makes her company stand out from the crowd, Petty noted that while every specialty tea company starts with the IR
www.TeaMag.com
U BR EY S
leaves, “White Lion Tea goes beyond this by providing a fully integrated marketing plan designed to drive profit. We are a self-contained comprehensive solution to anyone seeking an upscale tea program.” Petty traces her love affair with tea to her childhood when her mother would prepare a cup of Lipton tea and a toasted English muffin for her breakfast each day. Later years spent living in London taught the entrepreneur “that you can enjoy fabulous tea every day without all the fuss of ‘high tea.’” As such, Petty is pleased to see tea culture on the rise in the U.S., noting appreciation for and interest in the beverage mirroring “the renaissance of wine appreciation followed by the same enthusiasm for great coffee.” “It’s ancient, modern, healthy, and hip, all at the same time,” Petty says of her beloved tea. “It is truly the little black dress of beverages.” —By Jennifer Quail
May/June 2012
From left: Pamela Williamson, executive director of WBEC-West; Pamela Prince-Eason, president and chief executive officer of WBENC; and Kathryn Petty, president of White Lion Tea.
Tea Magazine
7
New Washington Tearoom Evokes
Cherry Blossoms
It took six months, five types of wood, and a team of carpenters from Kyoto to construct the eight tatami mat room
D.C.’s Urasenke Center celebrates Chado with its new tearoom By Stephenie Overman Contributor WASHINGTON, D.C
I
t’s not too late to capture a glimpse of cherry blossoms in the nation’s capital. The ephemeral blossoms are now visible year round, carved in cherry wood inlay in the main beam of the Urasenke Center’s new tearoom. The tearoom opened in Washington in conjunction with the centennial celebration of Japan’s gift of cherry blossom trees to the United States. The new tearoom is dedicated to spreading understanding of Chado, the Japanese Way of Tea and is “another gift to the city,” says Christine Bartlett, director of the Urasenke branch in San Francisco. Bartlett took part in the inaugural ceremony in March. It took six months and five types of wood for carpenters from Kyoto to design and build the sleek chashitsu (tearoom 8
Tea Magazine
facility), set inside an office building in downtown Washington. A roji (garden path) with its tsukubai (low stone water basin) sits on a small balcony. Before entering the tearoom guests can pass along the garden path and rinse their hands to symbolically purify themselves of the dust of the everyday world. Two connected tatami-floored rooms open onto each other to create the authentic chashitsu. Above the sliding doors that can separate the rooms is the beam designed to look like a stream with inlay cherry wood blossoms floating on the water. The formal alcove with its scroll and cedar log pillar dominates the sparse room. Inside the tearoom every detail — the food served, utensils used, the flowers chosen — is meant to reflect the mood and season. There’s a fine interplay of textures: a delicate bamboo tea scoop, a heavy stone jar, a utensil stand built of dark, carved wood. Before tea is served to guests a sweet is offered: “Sweet before bitter,” Bartlett explains. To tie in with the cherry
May/June 2012
www.TeaMag.com
Photo by Dan Chung, Urasenke Foundation
ToPICAL TEA
blossom festival theme, small cakes, decorated with pink edible blossoms, were presented in blue bowls. The tea used is Matcha, a fine ground, powdered, green tea introduced in Japan in the 12th century by Zen monks returning from China. “The flavor is fantastic. It’s a strong, clean flavor. Sometimes people call it Japanese cappuccino,” Bartlett says of the bright, frothy drink. The opening ceremony for the Washington tearoom was hosted by the family of the Grand Master Zabosai Soshitsu Sen XVI, the 16th-generation grand master of the Urasenke Chado tradition. The Grand Master christened the new chashitsu “Washin’an.” The word “wa” translates as harmony, the word “shin” means deep. Together the words communicate the idea of a deepening of harmony. “Wa” also is a word for Japan, marking the tearoom’s role as a place to deepen a sense of closeness to Japan. For information about taking part in a tea demonstration or gathering contact the Chado Urasenke Tankokai Washington, D.C. Association.(http://tankokaidc.org/).
Photo by Dan Chung, Urasenke Foundation
The Urasenke Chado Tradition
The roji garden promotes peace and simplicity
Urasenke Konnichian of Kyoto, Japan is one of three major establishments that have preserved and furthered the cultural tradition of Chado or the Way of Tea. For more than 400 years the organization has celebrated what it calls “a timeless formula for sharing a beautiful moment.” The Urasenke Foundation carries on the seven rules of tea gathering, starting with “make a satisfying bowl of tea” and ending with “act with the utmost consideration toward your guests.” It honors the principles of harmony, respect, purity and tranquility set forth by its founding father Sen Rikyu. In keeping with these principles, at a tea gathering there should be harmony between host and guest, guest and guest, mood and season, the food served and the utensils used. Sensitivity to the changing rhythms of the seasons and the harmony with these changes pervades the Way of Tea. Respect, resulting from a feeling of gratitude, is extended not only to the people but also to the objects in the tearoom and garden. When the host purifies the tea utensils, he or she is simultaneously purifying his or her heart and mind. The guests, too, symbolically purify themselves of the dust of the everyday world. The careful preparation teaches the host and guests spiritual fortitude and tranquility to face whatever comes their way in the future. For more information about the Urasenke Chado tradition, visit http://www.urasenke.or.jp.
recommended Urasenke Foundation branches and Chado Urasenke Tankokai Associations are located throughout the world. In the United States the following centers have tearooms:
10
Chado Urasenke Tankokai Washington dC Association http://tankokaidc.org/
San Francisco contact@urasenke.org http://www.urasenke.org/
New york Urasenke Chanoyu Center urasenkeny@earthlink.net http://www.urasenkeny.org/
Hawaii urasenkef001@ hawaii.rr.com
Tea Magazine
May/June 2012
www.TeaMag.com
MODeRn tea
A Couple of Mugs I
f someone mentions drinking tea in England, perhaps your mind turns immediately to elegant lounges in chic hotels, three-tier cake stands, porcelain cups and saucers, muted conversations and uniformed waiters hovering with the teapot. Well, forget all that for a while and instead, imagine yourself enjoying a day out in the English countryside – perhaps at a classic car rally, a day at the races, an antiques fair, a summer fete, a sports day. You’ve wandered and chatted, cheered and sympathized, met new friends, purchased a souvenir or two, put your umbrella up and down a couple of times, and taken a few photos. Now you need a refreshing cup of tea! But there are no tearooms anywhere in the vicinity. And you’re really not dressed for that posh hotel in the nearby town. What to do? Hold on – what’s that queue over there near that old van – and look, those people all seem to be clutching mugs of…can it be tea? This demands an investigation. And sure enough, from a serving hatch cut in the side of a classic Citroën H-Van (rescued in 2006 from a South Wales scrap yard where it had sat rejected and rusting for years, lovingly restored back to its former style and glory, and christened Cedric), two young men, both called Rhys, are dishing out generous steaming mugs of tea. Why? Because this enterprising “Couple of Mugs” (one previously an autism tutor, the other a software engineer) were “annoyed with the poor quality and service provided by the run-of-the-mill burger van at local events who always served poor quality, overpriced tea in nasty polystyrene cups! We dreamt of something unique and iconic.” Their aim was simply to create a mobile van that would provide a head-turning, thirst-quenching, mouth-watering talking point at any outdoor event. Today Cedric is a beautiful vintage Tea Van available for hire at weddings, Bah Mitzvahs, rock concerts, country fairs, Christmas festivals, hiking and trekking days out, and just about any other event at which people want, in fact absolutely need, a large mug of tea! The Couple of Mugs tea and infusions are brewed using Tea Pigs gauze teabags and “we make sure customers know about www.TeaMag.com
By Jane Pettigrew Contributing Editor
the full range and actively encourage them to try different types. Chai is popular but English Breakfast is still the clear winner.” And in case you’re a little peckish, there are excellent brownies, chocolate chip cookies, shortbread and flapjacks baked by friends and family using much-loved recipes that have been handed down from mother to daughter through the generations – all perfect with a cup of tea!
Couple of Mugs owners Rhys davies and Rhys Hatherall at the ready to serve up some tea
Anyone who knows that in English English (as opposed to American English) “a couple of mugs” means two chaps who are a bit stupid and somewhat gullible will by now have realized that Rhys and Rhys are anything but! Enterprising and with a clear sense of what people want, they are making good everyday cuppas readily available to everyday tea drinkers wherever the demand exists – and that’s not just in 5 star tea lounges and smart drawing rooms.
May/June 2012
Tea Magazine
11
modern tea
Making the
Tea of the Future with Unusual Ingredients By Linnea Covington Contributing Editor
Y
es, those are little red lips mixed in with that pile of black tea, and tiny chocolate chips too. The tea I’m looking at is called Read My Lips and is one of about 150 unique blends produced by DavidsTea, a Montreal-based company that favors whimsical additions into their blends to add flavor and make their tea stand out. In this case, the lips give the beverage extra sweetness that melds with chocolate and mellows the Chinese black tea into a dessert-like drink touted as a dessert replacement. It’s good and so unlike any tea I have seen before — and, it’s just the beginning.
Gingerbread Orange from TeaSource is made with almonds, pistachios, coriander, peppercorns, orange peel, and rooibos. 12
Tea Magazine
“We are serious about some things like our sourcing and quality,” said Sarah Segal, president of DavidsTea. “But we have fun with the naming and giving the teas personality.” This new take on the ancient drink comes at a time when many people see tea in three main ways: For British people, drunk by older folk, and as health drink. These stereotypes are leading many companies to reformulate their blends and marketing to lure younger people into a hot, steamy cup. “Our most important goal is to have a tea for every taste,’ said Segal, who at 28-years-old fits the new demographic of tea drinkers. “We have been inspired by a lot of different places and a lot of different things, and just like ice cream and chocolate companies, we like using the whole ingredients.” Some of the ingredients popping up in tea today include cacao nibs, peppercorn, various nuts, seeds, coffee beans, and hefty chunks of dried fruits from papaya and passionfruit to strawberry
May/June 2012
www.TeaMag.com
and pineapple. Tea leaves have been mixed with flavors for centuries, but where an old-school enhanced tea would have essence of citrus and maybe a spattering of tiny dried fruit pieces, today’s blends feature combinations that would baffle Oriental masters who focus was solely on the tea. Tastes change. Younger people today lean more toward energy drinks, coffee and Jolt soda for their caffeine kick. These innovations may bring people back to tea. “It tends to be a great vehicle to ease people gently into the world of tea,” said Mary Lou Heiss, author of various books on tea including The Story of Tea: A Cultural History and Drinking Guide. “Flavored teas are good when done well, but when it’s done badly, they turn it into candy or a hot soft drink.” tips At Heiss’ shop Tea Trekker in Northampton, Mass., she and Maya Tea’s Manash Shah her husband Robert lean away recommends looking for from muddling up their tea with teas that aren’t weighed ingredients like the ones used down with large chunks at David’s, but the proprietress of fruit. “We have to be said they have slowly adopted careful about the addition a few into the mix after people of ingredients that are there kept asking about it. Chocolate just to pretty up the tea, proved a big one, and the not give it flavor,” he said, couple worked hard at finding adding that just because a balance with cacao nibs and you might see the pieces chocolate essence to create the of fruit, doesn’t mean it will taste like it. Choose Bonfire blend. Other teas get interesting teas where the a spattering of flavor like their tea leaves dominate the seasonal spring Mad Hatter, blend. That way you are which combines raspberry, getting quality tea with a strawberry, apricot, rose, and little flavor added in, not the lavender, or Sleighride, a tea that opposite. incorporates pink peppercorn and forest fruits. On the more wild side, Mighty Leaf produces a series of chocolate teas including their Mayan Chocolate Truffle tisane, which, chock full of chocolate chips, and dried chilies, apples and strawberries, tastes just like instant, spicy hot cocoa. With rich Pu’erh leaves, cacao nibs and pieces of tried citrus peel, their Mocha Truffle Pu’erh leans more toward a traditional blend with this modern kick. How these combinations come to be is another twist in the tale of giving tea a facelift. “I like to look at flavor combinations that I taste in a meal or cocktail,” said Manash Shah, owner of Maya Tea in Arizona. For example, the inspiration behind his vanilla mint green tea came from feeling sick in Seattle and www.TeaMag.com
getting a cup of Moroccan mint and a lemon cookie from a little French café. “I felt so much better after that and I wanted to recreate that flavor pairing.” The same sort of thing happened with his spicy pear and vanilla spice, which respectively came from a baked pear dessert and snickerdoodle cookie. “I think the young people will start there [with teas like the spicy pear],” said Shah. “The difference between the younger generation and the older generation is that they care about food. And how does it play in the tea world? Well, they are expecting more and that’s awesome.”
Modern Teas to Try Movie Night DAvIDSTEA
While adding toasted rice to green tea is a tried and true method, this one goes further and actually puts fluffy bits of popcorn in it as well as enhancing the flavor with maple and apple.
orange Chocolate Green Tea REvOLUTION TEA
Orange and chocolate taste great in candy and in this blend of sencha tea, cacao nibs, ginger, and orange essence, it also works beautifully.
Jamaican Red Rooibos RISHI TEA
Many tisanes get spruced up with fruit, but this organic blend incorporates a bit of clove into the sweet schizandra berries, passion fruit, mango, and tart Jamaican flowers.
Mocha Truffle Pu’erh MIGHTY LEAF
With a mild dash of cacao nibs and citrus, these rich and prestigious tea leaves get a chocolate shop zest while maintaining the integrity of the brew.
Cherry Almond Black STASH TEA
This dessert tea gets a sweet kick from dried cherries and nutty almond essence.
May/June 2012
Tea Magazine
13
By Kathleen Finn Contributor
TEA SCENE
Portland T
here’s nothing better to chase the chill out of a rainy day than to wrap your hands around a steaming cup of tea. Portland, Ore., has no shortage of cold, precipitation-rich days, thus making this Northwest outpost a tea-lover’s haven. Coffee might grab all the headlines here, but that same spirit of connoisseurship—some might call general nerdiness—around food and drink has allowed the tea scene to bloom. Tea experts, tea entrepreneurs and tea business innovators all call Portland home. Traditional tea has a place, along with modern tasting rooms and laid-back tea lounges. Shop tea retail on steroids or veer toward a minimalist setting. There’s a little something for everyone’s tastes. They might come at tea from
different perspectives, but all the Rose City’s tea mavens carve a metaphoric path back to the origins of the tender buds and leaves of the Camellia Sinensis plant and honor its place on the Portland palate, as medicine, as happy hour fare, as sweet accompaniment, and as ritual.
Steven Smith Teamaker 1626 NW THURMAN
503-719-8752/800-624-9531 WWW.SMITHTEA.COM
In a semi-industrial area of Northwest Portland, Steven Smith Teamaker has created a tea tasting destination. Within the walls of the 100-year-old former blacksmith shop, owner Steve Smith oversees blending, manufacturing, packaging, and retail sales of his luxury teas. Visitors who take a bar seat get a full view of the production behind the counter as large picture windows expose the inner machinations of Smith’s small batch tea production. Take a self-guided tour, then sit down for a flight of tea, tasting the unique blends that have been thoughtfully crafted a few steps away. Go home with a package of Smith’s signature large and luxurious sachets of tea or large bottles of brewed tea. Smith is synonymous with tea in Portland. The founder of Stash Tea in the 70s and Tazo Tea in the 90s, Smith cut his teeth on tea and has spent his life perfecting his palate and traveling the world in search of teas that resonate with his taste buds. He found them and brought them back to Portland, where they are blended in an experimental and intuitive process. Smith focuses on bagged tea, for the most part, citing shoppers’ habits, however some loose leaf tea is available at the shop. This is a tea-centric shop, so no vittles for the masses. However, the Smith team is happy to let you bring in snacks. Eat them at one of three cafe style tables that line one of the exposed brick walls or belly up to the bar and watch as the life of a tea sachet unfolds before your eyes.
14
Tea Magazine
May/June 2012
www.TeaMag.com
Heathman Hotel
Stash Tea
1001 South Broadway
16655 SW 72nd Avenue, Suite 200, Tigard, Ore.
503-241-4100 www.heathmanhotel.com
The Heathman Hotel, a historic building in the heart of downtown Portland, takes a page from our forefathers. If you are looking for a traditional afternoon tea, then a visit to the Heathman Hotel should be on your travel docket. Reserve or walk in for 2 p.m. and 5 p.m. seatings in the historic Tea Court, with marble fireplace and artwork from the Vanderbilt estate adorning the walls. A compact tea list from Seattle’s Fonte Coffee and Tea Company covers the bases with Black/Darjeeling, Green/Oolong and herbal choices. Those looking for a more spirited tea can order Prosecco and other bubblies. Three-tiered tea racks come stacked with confections that play off the scones and clotted cream of old. Think coconut cake, cupcakes, opera cake and tangy lemon bars. Savories include goat cheese crostini, smoked salmon profiteroles and deviled eggs, alongside the classic cucumber sandwich. Evening tea sippers are treated to live jazz Wednesday through Saturday.
TeaZone/Camellia Lounge 510 NW 11th Avenue 503-221-2130 www.teazone.com
If you find yourself on the Portland Streetcar traveling east to west and back again, stop off at TeaZone and Camellia Lounge, located conveniently on the streetcar line, set amidst the shops and boutiques that make up the trendy Pearl District. Tea shop by day, and lounge by night, TeaZone serves up a wide selection of loose leaf teas, bubble teas and pastries at the front of the house. When evening falls, Camellia Lounge starts hopping. The lounge, housed in the back of the shop, serves a variety of tea-infused cocktails and a happy hour menu with ample plates of Black Bean Burgers, Chipotle Bacon Shrimp Tacos and a Classic Reuben, among other eclectic selections. Happy-hour prices keep the back space bustling. This doesn’t mean you can’t get tea all-day long. TeaZone is open from 8 a.m.-10 p.m. daily, so whether you like your tea unadorned by alcohol or infused with it, you will find it here. Sunday brunch marries the lounge and tea shop around one meal. Drink a Pu-erh Bloody Mary or a Darjeeling straight up with menu selections that include crumpets, scones, breakfast sandwiches, Camellia Benedict and TeaZone toast.
503-684-4482/800-547-1574 www.stashtea.com
Not technically in Portland, but tucked away in a sleepy suburban community 20 minutes to the south of the city, Stash Tea is a Portland tea institution. From its industrial park location – a quick drive south on I-5, staff entertains a plethora of out-of-town guests, customizing tastings and letting them luxuriate in the stacks and piles of tea, and tea accoutrement. Need a bamboo tea measuring spoon, a package of honey sprinkles, a pewter grapevine teaspoon, or blueberry scone mix, along with trays, cups, saucers, tins, infusers, and swizzle sticks? If there is a unique tea gift or accessory you want, you will find it here. Pottery ranges from uber-modern to genteel English teapot sets. Tea tastings with a resident tea expert can be arranged, simply call ahead to schedule. No tours, yet shoppers ambling amidst the tea showroom can take in aromas of peppermint, lemon or grassy green tea that emanate from the close-by storeroom.
Tao of Tea 3430 SE Belmont
503-736-0119 / www.taooftea.com
A Portland institution for the tea-minded, Tao of Tea’s first incarnation was in the Southeast Belmont neighborhood where owner, Veerinder Chawla, successfully merges tea retail on one side of a hallway with a serene tea and food service on the opposite side. Cross the hall to eat and cross back to get your loose leaf tea supply. The Leaf Room is a loose leaf tea fanatic’s heaven. Tao of Tea offers more than 200 pure leaf varieties housed in big tins behind the counter. Buy it by the ounce or pick up a tin or bagged tea. Tins of teas and teaware fill out the 850-square foot shop. Taste a tea at the tea tasting counter, a quiet space reserved for the serious reflection that tea requires. Tranquility reigns next door as well where servers attend to diners looking for food to accompany their tea choice. A well-regarded international menu of Indian- and Asianinspired edibles include dal, flatbreads, crepes, hummus and dumplings, and a selection of bite-size to family-size sweets top off an afternoon whiled away at Tao. All of the teas offered at retail are available in the dining area. Visit Tao of Tea at the Tower of Cosmic Reflections at the Lan Su Chinese Gardens in Old Town Portland (239 NW Everett/503-224-8455), where light fare and tea service complement a stroll through the elaborate gardens. www.TeaMag.com
May/June 2012
Tea Magazine
15
Tea Chai Te Sellwood Caboose Tea Shop 7983 SE 13th Avenue 503-432-8747 www.teachaite.com
A bright red caboose in the quaint Sellwood neighborhood on the East Side of the Willamette River beckons travelers to climb aboard. Climb the ladder to private window seats and peer out to the teashop below or take a seat in the narrow body of the scarlet car. Walk through the caboose and down the steps to the ‘backside’ of the train car, and the tea shop spreads out in front of you. Pick an awardwinning tea that Tea Chai Te earned from Oregon’s first tea competition last fall. These teas include a Coconut Pouchong, Velvet Oolong, and Sencha Fukamushi, among others. Local pastries dot the case including diminutive cookies, mini-pies and vegan scones. Daily soups or a red beans and rice dish bring some heft to the menu. In finer weather, guests can consume tea on the patio dominated by a one-story rock fountain burbling amidst the trees. Tea Chai Te has a second location in the Northwest quadrant of the city. Tea Chai Te has a second location (734 NW 23rd Ave./503-228-0900) in the Northwest quadrant of the city. Booth # 329 World Tea Expo “Evolution of a Tea Store”
Looking for a tea source?
Over 250 loose-leaf teas & accessories. For a free retail catalog & friendly expertise: Call 877-768-7233 Email wholesale@teasource.com teasource.com
16
Tea Magazine
May/June 2012
www.TeaMag.com
topical tea
The
Buzz
About Caffeine
Understanding the Truth About Tea and Caffeine By Katrina Ávila Munichiello Contributing Editor We’ve all heard the rumors: You can decaffeinate tea by throwing out the first 30 second steep. Green tea has less caffeine than black tea. White tea has the least caffeine. The truth: False, maybe, and false. Much of the information people have learned about tea is passed along by word-of-mouth or online. It is very easy for misinformation to spread and become accepted as fact. Fortunately more tea experts and researchers have turned their attention to the topic giving us a better sense of the truths about tea and caffeine.
If you are seeking a lower caffeine cup » »Avoid “tippy” teas: Buds and first leaf tips such as those used for white tea have more caffeine than older leaves.
www.TeaMag.com
plants in Asia are often grown seedlings. Those also have caffeine than plants grown cuttings as in Africa.
» »Growing conditions make a difference: Places like Japan make heavier use of nitrogen fertilizer and also produce shade grown teas like matcha, both of which result in higher caffeine levels. The time the tea is plucked can even make a difference. Leaves that grow during the hot weather have more caffeine than those from the cool spring weather.
Which has more caffeine: tea or coffee? A cup of tea has about half the amount of caffeine as a mug of coffee. Does black tea have more caffeine than green tea? Surprisingly there isn’t a clear answer to this question. Nigel Melican, Founder of Teacraft Ltd. tells us, “Fresh leaf from the tea bush could be manufactured into black or green or oolong or white tea. If it was the same leaf it would give any tea the same caffeine — the process has very little effect.” It seems that oxidation does not affect caffeine levels.
Also from less from
» »Consider Chinese teas before Indian or African: There are two major varietals of tea plant: Camellia sinensis assamica (common in India, Sri Lanka, and Africa) and Camellia sinensis sinensis (prevalent in China). Assamica varietals have up to 33% more caffeine than sinensis plants. May/June 2012
» »Think about how you steep your tea: Shorter steep times and cooler water temperatures give you less caffeine in your cup. Choose whole leaf teas because the cut leaves in most bagged teas release more caffeine into your cup. If you use a teabag, don’t dunk! » »Consider blends: Drink tea blends like green tea with mint. Because the herb replaces some of the caffeinated tea you’ll reduce your intake. Tea Magazine
17
Comparing Caffeine Content
175 150 125 100 75 50 25
I heard that I can steep tea for 30 seconds and throw it away, making my next cup decaf Is that true? This is probably the most pervasive and, unfortunately, incorrect belief about tea. There have been a few studies about caffeine extraction that
Rooibos and Honeybush
Milk Chocolate (1 oz.)
Decaf Coffee (6 oz.)
Decaf Black Tea (8 oz.)
Cola (6 oz.)
Dark Chocolate (1 oz.)
Green Tea (8 oz.)
Yerba Mate (8 oz.)
0 Black Tea (8 oz.)
does decaffeinated mean that there is no caffeine? No. Decaffeinated means that 98% or more of the caffeine has been removed so some caffeine will remain in any true (Camellia sinensis) tea. If you truly want caffeine-free consider herbal teas like rooibos, chamomile, and honeybush. (Note that herbal teas yerba mate and guayusa do contain caffeine.)
200
Brewed Coffee (6 oz.)
The way that the tea is steeped, however, plays a big role. Lower water temperatures and shorter steep times will give you a cup of tea lower in caffeine. Since this is how green tea is steeped, it may put less caffeine in your cup than black tea.
cast doubt on the theory, suggesting that the first steep would have to be 10 minutes for the next to qualify as decaf. According to Dr. Dan Choffnes, Asst. Professor of Biology at Carthage College, “Steeping teabags for 30-60 seconds extracts about 25-50% of the caffeine, so a brief steeping does reduce the caffeine content of later infusions but 30 seconds is not sufficient to render the tea ‘decaffeinated.’” Is white tea low in caffeine? New growth on a tea plant contains the most caffeine. Because most white tea uses leaf tips and sometimes the first leaf, white tea is likely higher in caffeine than most other teas. There is also some evidence that the down on the budsets also adds to the caffeine content. Why do I feel more jittery drinking coffee than tea? Caffeine joins with polyphenols in tea, softening the impact on your body. This connection between caffeine and polyphenols has other benefits according to Jeffrey Blumberg, a scientist and researcher at Tufts University. “Some of the most beneficial properties in tea are best accomplished when caffeine is with the polyphenols. There is evidence of better attention and ability to focus due to that combination in tea. Some people demonize caffeine but in this case it appears to work in synergy with other factors.”
18
Tea Magazine
May/June 2012
www.TeaMag.com
Lightning in a Bottle The growth of bottled tea By Katrina Ávila Munichiello Contributing Editor
of new brands in recent years. Teas from Tazo, Gold Peak, Honest Tea, Sweet Leaf, and Tradewinds are gaining favor quickly. Now that it is a $3.3 billion industry, there are plenty of other companies wishing to enter the game. Consumers are responding as they turn away from soft drinks and embrace tea as a great tasting beverage that is high in antioxidants and low in sugar and calories. Flavors have helped to make bottled tea a big draw. Traditional options like peach, raspberry, orange, and lemon are now being joined by newer offerings like mango, pomegranate, ginger, and apricot. Last year’s new tea products contained more than 170 different flavor combinations. Blended drinks have also become popular. AriZona’s Arnold Palmer line of tea and lemonade drinks doubled its sales last year. Meanwhile V8’s V-Fusion tea and juice blends did more than $10 million in business in less than a year! One might expect that the most popular bottled teas are black teas. Actually green tea is far more popular. Tea drinkers can also find white teas, oolongs, and more recently, thanks to companies like Numi, pu’erh. With different tea types, flavors, and blends the number of bottled tea products that could be created is infinite. Bottled tea will continue to occupy a great deal of real estate on grocery shelves for years to come.
N
ot long ago bottled tea was quietly hidden on grocery store shelves, occupying a tiny space among the soft drinks and juices. As consumers began to focus more on healthful eating and convenience, bottled tea gained a new following. The products now cover wide swaths of shelf space and volume growth is even faster than bottled water. In 2010, 45% of American households purchased some type of bottled tea, making it the fastest growing nonalcoholic drink in the US. “Bottled and canned tea revolutionized tea drinking in Japan by replacing soda,” says Rona Tison, Sr. Vice President of Corporate Relations for ITO EN, the company that invented canned tea and a major producer of canned and bottled tea worldwide. “We came to the United States in 2002 and decided to produce it here. At first unsweetened tea was a hard sell and some of the more traditional flavors were a struggle but palates have changed. Then Rachel Ray called our Oi Ocha the best green tea and I thought, ‘It’s become mainstream!’” The 5% increase in bottled tea sales last year prove her point. Lipton, AriZona, and Snapple have been the big guys on the grocery store shelves but bottled tea drinkers have embraced a variety www.TeaMag.com
May/June 2012
Tea Magazine
19
TimeforOut Tea Giving our kids a break
By Anna Soref Contributing Editor
O
nce upon a time childhood meant magical afternoons immersed in imaginary worlds where time was lost in play until parents called you in for dinner. Today, school ends and kids hop into cars that shuttle them from one activity to the next—ballet, piano, tutoring or softball. On a lucky day mom scheduled a play date after violin. Then it’s home to tackle heaps of homework. Dinner? Well, everyone eats something at some point, but who has time for a family meal? Free time might find parents delving into laptops shooting
20
Tea Magazine
off emails, lest the boss question their dedication. Maybe the kids have time for a video game or texting with a friend. A child’s life has become a bit of a grind. (Admission here, my 10-year-old dances three days a week and ice skates on a fourth.) Of course parents just want what’s best for their kids and certainly extracurriculars impart myriad benefits. But communication and relaxation do take a big hit with today’s busy lives. A simple break would go a long way for these kids. A chance to relax, breathe and simply talk with their families. Hmm, how about a cup of tea? As with adults, a tea break offers children a moment of calm, an elected ‘time out’ where the peaceful experience of sipping tea becomes the focus. Sharing tea with a child can facilitate connection and conversation. How many times has a parent asked his child what he did at school to be told, ‘Nothing.’? A simple cup of tea can change this. When you pause and make a cup of tea with a child everything shifts to shared time, to quality time.
May/June 2012
www.TeaMag.com
Photo by Sherry Heck
“A teatime creates a relaxing environment that promotes conversation. If you just bombard a child with questions, he will feel defensive and shut down. Sharing warm tea with simple goodies breaks down barriers and the conversation just bubbles out of you,” says Babette Donaldson, tea expert and author. The versatility of teatime is ideal for busy families. It can be as simple as a hot cuppa and a box of cookies. Or, when time allows, the parent and children can engage in filling the tea ball, setting an elaborate table and baking treats. A family tea tradition creates memories that will stand out from the hustle and bustle. You’ll also impart a lifelong appreciation, and perhaps love, of tea. Ask a tea drinker why she loves tea and often she’ll trace it back to an early childhood experience. It may be a high tea at a fancy hotel, or a tea party in dress up clothes, but usually the most fondly remembered early tea experiences are the simple ones. Those rare quiet times sharing a warm mug with mom or dad and just talking and sipping. Peruse these pages to find inspiration and tips for bringing the respite and ritual of tea to your home.
Snack and beverage options » Chances are ingredients for simple snacks like cinnamon toast or crackers with peanut butter are in your cupboard. » Homemade crackers are almost as much fun as cookies and with no added sugar. You can still roll out the dough, cut it into shapes and decorate with sprinkles of sesame or poppy seeds. » When choosing a tisane, you don’t need to shy away from strong flavors. Begin with tastes that children are familiar with like strawberry and blueberry.
Host a tea party
For Michele Wimborough, owner of Cakewalk Baking, an Oakland, Calif.-based baking and party styling company, childhood memories of tea times with her grandmother are among her most cherished. Today she loves to break out her grandmothers’ china tea accessories and throw a fancy tea party with her 6-year old son Graham and friends. She offers the following tips for a memorable tea party that will delight children and possibly get them hooked on tea. » It all begins with invitations; here you set the tone for the party. Asking guests for “fanciful attire” alludes that something special is planned. Plus, children tend to act more mature when dressed in finery. » Plan a menu that includes both sweet and savory items. Consider cucumber sandwiches and a simple jam and cream cheese sandwich that will appeal to all kids. Sweets can be homemade or store bought, but scones are always better baked at home. (See the recipe on page 22) Party favors let guests take the celebration with them. Making a small candy bag for the kiddos is easy and well received. Donaldson likes vintage-style candy necklaces tied with baker’s twine. She also likes glitter wands: use glitter sticker paper and cut or punch out simple shapes (hearts, stars) and attach them to music wire (thin steel rods available at hardware stores). A fancy tablecloth sets the scene and can be as easy as flower-print fabric from a fabric store. Hit local second hand shops for vintage tea pots and tea cups (you can allow children to take home their teacups as a favor if you wish). Offer several varieties of tea each with a pretty label (make sure the tea is decaffeinated).
Introduce a child to the wide world of tea » When Lisa Boalt Richardson, author of Tea with a Twist (Harvest House, 2009), offered a cup of tea to » her young children it meant time with » mom. “Along with a hot soothing tea I’d » put out maybe grapes and chocolate chips. It become a tradition of quiet time with mom,” she says. “My daughter is 15 now and loves tea.” Growing up in the South, a pitcher of iced tea was never far from reach at Babette Donaldson’s home, but it was an experience in early adulthood that taught her the link between tea and human connection. “My grandmother invited all the women in my family, four or five generations, to a tea room. Many of us hadn’t seen each other in years and when the tea came, everyone relaxed and opened up. I will never forget experiencing how a cup of tea relaxed everyone so that the conversation just flowed.” Today, Donaldson promotes family teatime with her tea-themed Emma Lea children’s book series. Here, Donaldson and Richardson offer tips to help you begin a teatime tradition. But remember, the key www.TeaMag.com
ingredient for lasting memories is quality time with mom or dad; the fancy cookies and ornate teapot are optional.
» Try pairing snacks with children’s literature that’s read during teatime. Carrot cake muffins might relate to Beatrix Potter’s The Tale of Peter Rabbit. Or pretend that yogurt and granola are curds and whey from “Little Miss Muffet”. » Herbal blends may take some experimenting to get right for a child’s palette. Peppermint can be too strong if steeped too long whereas hibiscus benefits from a longer steep. Make it special » Using a teapot that has been passed down from grandparents makes a family teatime special by
May/June 2012
Tea Magazine
21
Photos by Sherry Heck. Baking and styling by Michele Wimborough
Involve children in the process » » Select recipes with several different steps so there’s something important for children to do. It should be more than just adding sprinkles on top; steps like breaking and beating the eggs or measuring flour. » » Whipping with a whisk is fun and, for some recipes, can work almost as well as an electric mixer even if takes a little longer. » » Children love crushing dried herbs with a mortar and pestle. » » Setting the table is fun when the focus is on decorating with some freshly picked flowers or leaves or choosing a favorite cup and saucer. » » For a change of pace, try an Under the Table Teaparty—an informal fete (yes, under the table) that gives children allowances to slurp their tea and forego dainty tea sandwiches for gummy worms in dirt (crushed Oreo).
Delectable Tea Party Scones 2” to 3” cookie cutter 2 cups all-purpose flour 1/4 cup sugar 2 teaspoons baking powder 1 teaspoon salt 1/3 cup cold unsalted butter, cut into ½ pieces 1 large egg, lightly beaten 1 teaspoon pure vanilla extract 1/2 cup heavy cream Cut the butter into ½” pieces and keep in the freezer until needed. Combine all of the dry ingredients in food processor and pulse to combine. Add the butter a few pieces at a time and pulse until it resembles a coarse meal. Add the egg and cream and pulse just until it comes together. Transfer on to a floured surface and gently knead the dough together. Pat dough into a circle 1/2” thick. Dip your cookie cutter into flour and cut out shapes. Place them 2” apart on a parchment-covered baking sheet. Combine the leftover dough and cut out more shapes (only re-roll the dough once as it will get too tough). Brush the tops of the scones lightly with cream. Bake at 425° for 12 ro 15 minutes until lightly browned.
Editor’s Note: Tea and tisanes are interchangeable in the language of small children. In this story “tea” is used loosely to mean both Camellia sinensis and herbals. Older children benefit from an explanation of the difference.
22
Tea Magazine
May/June 2012
Illustration by Chad Hoefs
bringing the memories of ancestors into the present. It’s an opening for us to share memories of our own childhoods. » » Keep teatime conversation positive and fun or do an activity that everyone enjoys together. » » Turn off electronics and don’t answer phones. We show our children they are important to us when we focus our undivided attention on them.
www.TeaMag.com
Azores: Over the
Rainbow
A
n adventure outing for the whole family awaits in the Azores, a volcanic string of islands a mere five-hour flight from the East Coast. Rated by National Geographic Traveler as the 2nd best island destination in the world for sustainable tourism, it is a recipient of the World Wildlife Fund (WWF) ‘Gift to the Earth’ award for its marine and natural beauty. Tea plants from the Orient were first cultivated a hundred and fifty years ago by the Portuguese in these picturesque foothills of brilliant green. The manicured tea bushes of the Gorreana Tea Estate, the oldest in Europe, are open daily to visitors. By Pearl Dexter Founding Editor SÃO MIGUEL, Azores, Portugal
Five hours from Boston and somewhere over the rainbow you will find the beautiful island of São Miguel. Situated in the North Atlantic, it is one of nine islands that make up the Azores, a Portuguese autonomous region. The islands are actually the tops of volcanic mountains. Whaling ships from Nantucket sailed around the world hundreds of years ago and anchored for brief stops in the ports of the Azores. Some historians believe that the archipelago is the lost Atlantis. In São Miguel you will discover picturesque seaside villages, natural swimming pools that merge into the sea, breathtaking views from mountainous roads, rich volcanic craters and lakes, botanical gardens, hot springs, hiking trails, golf courses, and modern marinas. This special island is alluring to families and couples that may want to experience magical old world charm in a modern world. In springtime there are rows of blue hydrangeas and red azaleas and the verdant tea fields carpet the hillsides all year long. It seems fitting that tea has flourished on these islands; in the 17th century, the Portuguese were the first to introduce tea to Europe. Tea’s success here is due chiefly to a single family beginning with Ermelinda Gago Da Camara and her son Jose-Honorato who established the Gorreana Tea Plantation in 1883. The plantation has been a model of eco-friendly practices Hot springs are prevalent across the island Below, the brilliant green slopes of tea at Gorreana Tea Estate
www.TeaMag.com
May/June 2012
Tea Magazine
23
Crater Lake on São Miguel
since, in the 1920s, another family member began powering the factory with water from the stream that flows through the estate. Bertha Meireles-Hintze who kept the estate running through the 1970s revolution has now passed it to the 5th generation: daughter Margarida Hintze-Mota and her husband Hermano Mota. Gorreana, which produces green, white, and black teas, is a pioneer of organic tea farming and continues its commitment to sustainability. The garden has never used herbicides, pesticides, or fungicides. Gorreana Tea brand has been available for many years in American Portuguese communities and more recently online. It was included in the 2012 Oscars gift bags and has since appeared in a growing number of tea shops throughout the U.S. and Canada. Tea is picked at the estate from April to September and staff lead daily tours of the tea manufacturing and processing facilities. There is a small tea museum, a tea tasting counter and a gift shop. Guests are free to walk through the fields and enjoy a picnic lunch overlooking the Atlantic Ocean and on a hot afternoon a scoop or two of pineapple, passion fruit green tea ice cream from the garden’s own dairy herd. The island’s new cruise ship harbor has led to an influx of visitors, according to Gorreana’s David Tavares who said 40,000 visitors toured the garden last year. Half were from North America. “Gorreana has always been a place for European business and political leaders to visit but increasingly families who appreciate the exotic flora and fauna arrive to take part in the ornamental tea harvesting and to pose for photos with workers in traditional Azorean clothing,” he said. “Whether it is morning yoga in the tea 24
Tea Magazine
to learn more Azores travel http://www.azores.com/ Gorreana Tea http://www.gorreanatea.com/ Terra Nostra Garden Hotel, Furnas http://www.terranostragardenhotel.com Chá Porto Formoso tea factory http://www.chaportoformoso.com
fields overlooking the ocean or watching early 19th Century Britishmade machinery churning the fresh-picked leaves, the Goreana Tea Estate has been open to visitors since 1883 and will continue that legacy with the next generation of tea lovers,” he said. The island of São Miguel has the charm of ancient Europe—white houses with colorful doors and churches in village squares. Couples can find romance in secluded small hotels or contemporary town life without all the hustle and bustle of a big city. There are boutique shops with clothing, gifts, local crafts, wine, and tea. The capital, Ponta Delgada, beckons yachtsmen to stop in for lunch at home-style or 5-star restaurants overlooking the marina.
May/June 2012
www.TeaMag.com
Take a Tour While some consider his travels industrial espionage more than recreation or self fulfillment, when Britain’s Robert Fortune visited the tea production areas of China in the mid 19th century, he became the first of millions of “tea tourists.” His journey led to tea production in India. Adventure-seekers have traveled from their homelands to the tea fields of China, Japan, India, Sri Lanka, Nepal for at least 300 years but the concept of commercial “Tea Tourism” is a relatively new phenomenon. It is inspired by those seeking themed excursions to exotic destinations where tea is grown. To meet this growing interest tour companies and guides are offering experiences that are suitable for families as well as devotees of the leaf. International travel has never been easier and with the growing awareness and demand for “green” related tourism, a visit to the tea producing country may well make it on your own “bucket list.” In 1995, Dan Robertson, owner of The Tea House and the founder of World Tea Tours, began organizing and leading the first commercial tea tours from North America to China. Incorporating elements of the country’s vast natural scenery, ethnic cultural diversity, historical grandeur and spiritual legacy, the tours expose adventurists to tea manufacture, tea preparation and ceremony, tea science, tea culture and traditions. Offering hands-on experiences in China, India, Japan, Nepal, Sri Lanka, Taiwan and South Korea, tea lovers and business people alike enjoy these comprehensive, custom crafted and regularly scheduled tours.
Tea tourism is inspired by those seeking themed excursions to exotic destinations where tea is grown.
The island is an ideal destination for eco-tourism. There is bird watching for the merely curious and the experienced ornithologist, marine life tours, hot springs, and beautiful rare flowers. You can swim with the dolphins, go whale watching, or sail around the islands. For those who want a rush of adrenalin, consider Technical Canyoning which consists of running, leaping, rappelling and sliding down usually wet slot canyons and waterfalls into running water and pools. The serene will prefer kayaking on the crater lakes, an unforgettable experience. Horseback riding through meadows and trails allows one to see the natural beauty of the island. This is not a tropical island. The climate is similar to southern England and the Mid-Atlantic states. Sun and rain nurture this paradise in the Atlantic, often gracing the skies with rainbows. São Miguel is nearly 40 miles long and only 10 miles wide with about half of the land rising 1,000 feet and more above sea level. You could tour the whole island in a day, seeing the Atlantic coastline and stopping at small villages. As you go inland and approach the town of Furnas one can catch the scent of the bubbling www.TeaMag.com
Here is a short list of reputable touring companies: Empire Tea Services Sri Lanka www.empiretea.com/sri_lanka_tea_ tour.htm Glenburn Tea Estate Darjeeling, India www.glenburnteaestate.com HELP – Tourism East and N. East India www.helptourism.com Imperial Tea Court China www.imperialtea.com/ChinaTeaTour.php Linden Centre Dali, China www.linden-centre.com Makaibari Tea Estate Darjeeling, India www.makaibari.com/stay.html
May/June 2012
Seven Cups China www.sevencups.com Sunshine Travel & Tours Sri Lanka www.mandirabungalows.com Tea Trails Sri Lanka www.teatrails.com Tumsong Tea Estate Darjeeling, India www.chiabari.com Wild Masheer Lodge Assam, India www.wildmahseer.com World Tea Tours China, India, Japan, Sri Lanka, Nepal, Taiwan, S. Korea www.WorldTeaTours.com
Tea Magazine
25
São Miguel Island
The Azores and steaming calderas that attract most visitors to the islands. Be cautious as you walk around this lunar-like landscape. The boiling springs are hot enough that they are used to cook a Portuguese dish called cozido, a pot of meat and vegetables that is placed in the hot springs in the morning and removed eight hours later for dinner time. Visitors wishing to try this dish can dine at the art deco Terra Nostra Garden Hotel in the center of town. The hotel grounds border the fabulous Terra Nostra Botanical Garden where you may swim in the natural thermal pool in iron colored water that is believed to have healing properties. If the brown pool of water does not attract one, you may opt for the hotel’s indoor swimming pool with its huge wall of windows that makes you feel that you are outdoors in the garden. Tea plants border hotel lawns where peacocks strut. Another São Miguel tea destination is Chá Porto Formoso, a small tea garden set on a hillside with gorgeous views overlooking a sandy beach and cove. This garden had been defunct for about 20 years when the Pacheco and Mendonça families re-opened the factory in 1998. They welcome visitors with a short film about tea and its history in the Azores and a guided tour of the factory. Chá Porto Formoso only produces a minimal amount of black tea. Since it is not available in the United States be sure to linger in their lovely tea room for a pot of tea and buy some to take home. If tea is your passion and the mystical lands of China, India, Japan, Nepal, and Sri Lanka are too far to vacation with your family, consider the perfect getaway — São Miguel. You can have fun and learn all about tea from bush to cup and share your passion with family somewhere over the rainbow — São Miguel! 26
Tea Magazine
Cha Porto Formosa tea garden
May/June 2012
www.TeaMag.com
The
Garden Nearby
Experience the magic of spring tea’s first flush without leaving the continent By Babette Donaldson Contributor CHARLESTON, S.C.
C
harleston Tea Plantation’s spring tea harvest begins in late April and continues through May, culminating with their annual First Flush Festival on May 20. Then, every few weeks until September the plants add another three to five inches of fresh leaf, providing visitors with an ongoing demonstration of tea production from leaf to cup. On Wadmalaw Island, southwest of South Carolina’s historic city, the largest and oldest tea plantation in the U.S. was created from historic bushes, descendants of the original Pinehurst Tea Plantation at nearby Summerville, S.C., which were imported to the U.S. in the late 1800s. They took root in the tropical climate and quickly produced a prize winning oolong at the 1904 World’s Fair. The Bigelow Family, owners since 2003, transformed what began as a research garden owned by the Thomas J. Lipton Company into a park and education center sure to fascinate tea lovers of all ages. David and Eunice Bigelow lead a video tour of the factory where guests view the entire 24 hour process from the fresh leaves through the withering, crushing, drying and packaging while enjoying the fragrance of the process. One of the highlights of a day at the plantation is an antique-style trolley which shuttles guests on a tour through the 127 acres to view more than 150,000 plants. In addition to experienced tour guides, the trolley tour features recorded narration by William Barclay Hall, a respected, third-generation tea taster and one of the founders of the Charleston Tea Plantation. Hall explains that only the shiny new leaves that spring above the darker evergreen fullness of the bush are harvested for American Classic Tea. He introduces visitors to a custom designed harvesting machine, affectionately named the Green Giant, which can be seen rolling through the straight, wellgroomed rows, scissoring the precise height of the clippings and simultaneously blowing the cuttings into a large screen hopper for transport back to the factory. One stop on the trolley tour is the new greenhouse, a nursery for cuttings to mature into productive transplants www.TeaMag.com
An antique trolley tours garden daily
to learn more Charleston Tea Plantation 6617 Maybank Highway, Wadmalaw Island, South Carolina 29487 Telephone: 843-559-0383 http://www.charlestonteaplantation.com
for the fields. Guests stretch their legs and meander through all stages of plant growth, learning about the complexities of growing Camellia sinensis. Families are encouraged to relax in the shade with a picnic lunches while they sip samples of American Classic Tea. They may be lucky enough to hear the tea-kettle-tea- kettle-tea-kettle call of the state bird, the Carolina Wren. The factory tour and visit to the garden are open to the public at no charge. Complimentary brews of hot black tea and three different flavors of iced tea are always available in the gift shop. Charleston Tea Plantation is open seven days a week, excluding some holidays. The trolley tour is $10 per person with a family discount.
May/June 2012
Tea Magazine
27
WELLNESS
Wonderful Ginger
By Michelle Rabin, Ph.D. Contributing Editor
I
ndigenous healers, herbalists, medicine men, shaman and ancient folklore have known for thousands of years that Mother Nature’s cornucopia is abundant with all manner of plants with the power to heal. Dr. Norman Farnsworth, noted for his work in Pharmacognosy, said it best when he pointed out that “for every disease that afflicts mankind, there is a treatment or a cure occurring naturally on this earth.” Having already discovered our beloved Camellia sinensis I’m always looking for other herbs with the potential to significantly improve my health and well being. In that search I’ve discovered that ginger, a common spice, is nothing short of a wonder drug. No one knows the exact origins of ginger but it’s clear that its properties have been valued for thousands of years. The earliest recordings appear in Sanskrit which suggests India although others argue that the tropics of Southeast Asia are a more likely origin. Ginger is documented in ancient Greek, Roman and Arabic get more online medical literature. TEAMAG CoM/ In the ARTICLES/ earliest WoNdERFUL-GINGER writings in traditional Chinese and Ayurvedic (Indian) healing systems, ginger is portrayed as a gift from god. Ancient Chinese pharmacopoeias suggest “long term usage of fresh ginger would put a person in contact with the spiritual effulgence’s.” Ayurvedic practitioners named ginger “vishivabhesag” which means “the universal medicine.” It is still used in a majority of Ayurvedic formulations. This unusual shaped rhizome is sometimes mistaken for a root. A pungent perennial, ginger is one of 1,400 species belonging to the Zingiberaseae family. Turmeric and cardamom are also members. Ginger is the most widely cultivated spice in the world, due in large part to its profound medicinal properties and delightful flavor. There are at least 17 different demonstrated effects of ginger. I focus on four in the online version of this article.
Ginger Tea As tea drinkers, we’re in an ideal position to make fresh ginger tea which gives us a variety of benefits. Look for ginger that is plump, firm, smooth and fragrant when split. Larger tubers are spicier. To make fresh ginger tea, you must first peel the ginger. The traditional way is with the edge of a spoon but a knife will do. Once peeled, use a ginger grater to obtain one half 28
Tea Magazine
teaspoon of liquid and add to eight ounces of hot water. Another method is to thinly slice peeled ginger (five slices is sufficient) and add to boiling water. Decoct by simmering for 10 minutes. Keep covered to retain the essential oils. Strain the ginger and enjoy this healthful and refreshing beverage. Store the unpeeled ginger in a sealed bag in the vegetable crisper. May/June 2012
www.TeaMag.com
Natural Remedies: Calming, Soothing and Relaxing Herbal Teas Health Notes By Jacqueline Seewald Contributor
Definitive research studies are providing us with good news about the healthful properties of various teas. Green Tea Can Aid Weight Loss Weight loss supplements are a $2.4 billion industry in the United States, but do they work? Oregon State University researcher Melinda Manore reviewed information surrounding hundreds of weight loss supplements and found no evidence that any single product results in significant weight loss. She also found that many have detrimental health benefits. Green tea and a few other products, however, were revealed to have a modest weight loss benefit of 3-4 pounds (2 kilos). It is important to know that most of the supplements were tested as part of a reduced calorie diet. “For most people, unless you alter your diet and get daily exercise, no supplement is going to have a big impact,” Manore said. Manore, professor of nutrition and exercise sciences at OSU, is on the Science Board for the President’s Council on Fitness, Sports and Nutrition. Her research is focused on the interaction of nutrition and exercise on health and performance. “Adding fiber, calcium, protein and drinking green tea can help,” Manore said. “But none of these will have much effect unless you exercise and eat fruits and vegetables.” Source: International Journal of Sport Nutrition and Exercise Metabolism
Caffeinated Tea and Breastfeeding Because babies are not able to metabolize or excrete caffeine very well, a breastfeeding mother’s consumption of caffeine may lead to caffeine accumulation and symptoms such as wakefulness and irritability, according to an interview with expert Ruth Lawrence, MD, published in the Journal of Caffeine Research, a peerreviewed journal from Mary Ann Liebert, Inc. Caffeine is found in a wide range of products including tea. “Usually a mother, particularly if she is breastfeeding, is cautioned to limit her caffeine intake,” says Dr. Lawrence, Editor-in-Chief of the peer-reviewed journal Breastfeeding Medicine. After www.TeaMag.com
By Jesse Trail, Contributor Herbal teas that calm, soothe and relax are of great value and appreciation in today’s often hectic pace. Here we will discover several of these special herbal teas. So, select a tea, sit back and relax. Most of these herbal teas are made by pouring boiling water over herb leaves or flowers and steeping them for 5 to 10 minutes (most are best at 5 minutes). The general rule is one teaspoon for dried herb, or 3 tablespoons of fresh crushed herb per cup of boiling water. Many of these teas can also be drunk cold or made into iced teas. Overlong steeping can ruin a delicate flavour. Keep in mind that although the general rule given applies to most teas, certain herbs have different preparation methods and steeping times. For example, chamomile, linden and hops flowers should not be allowed to steep more than 3 to 4 minutes. Dried herbs for teas should be kept in airtight containers that do not allow light to enter.
Chamomile
Chamaemelum nobile (Roman) and Matricaria chamomilla (German)
Both the Roman and German chamomiles have quite similar uses and appearance. For an aromatic, pleasant, yet slightly bitter flavoured tea only the fresh or dried flowers are used. The tea has a soothing, calming and mildly sedative effect, which helps us to relax after or even during a hectic day, or as an aid for a good night’s sleep. Chamomile is safe to use, even for children. For total relaxation why not try a cup of chamomile tea while lingering in a warm and soothing chamomile bath?
Lemon Balm
Melissa officinalis
This is a refreshing, anytime tea that should be tried by everyone for its calming effects. It is special in that it soothes the entire nervous system, yet stimulates the heart at the same time. Lemon balm leaves and flowers can be steeped a bit longer, up to 15 minutes, to release more of its lemony flavour. Serve hot or cold. This tea will also help you to get a good night’s sleep and even helps soothe a headache.
Catnip
Nepeta cataria
Yes, catnip is the plant with leaves that cats find intoxicating and May/June 2012
thoroughly relish. But, not too many realize that catnip also provides us with a tasty, aromatic and refreshing tea. The tea is both soothing and mildly stimulating at the same time. It makes a soothing nightcap and is used to sooth restlessness, nervousness and even in some cases hysteria. It is also mildly stimulating and often taken as a tonic.
American Passionflower Passiflora incarnata
A mild sedative, this particular species of passionflower provides a tea that calms nervousness and anxiety and helps you get to sleep at night. It is considered to be quite safe to use, even for children, with no known side effects or contraindications.
Motherwort
Leonurus cardiac
This is another mild, gentle sedative tea that helps to calm the entire nervous system. It is commonly used for nervous heart problems and palpitations. As the common name indicates, the plant is especially valuable for certain women’s conditions such as PMS, menstrual pain and delayed menstruation. Tea Magazine
29
giving birth, mothers “should consume all things in moderation and try to avoid the excesses that might really add up to a lot of caffeine.” Source: Genetic Engineering News
White Tea May Block Inflammation According to scientists from London’s Kingston University, white tea, witch hazel and the simple rose hold potential health and beauty properties. The research suggests that these natural substances may offer the hope of new treatments to block the progression of inflammation. The new study builds on work undertaken by Professor Naughton and Kingston University Ph.D. student Tamsyn Thring. They tested 21 plant extracts for evidence of their efficiency in fighting cancer and also in the battle against aging. Of the 21 extracts, three — white tea, witch hazel and rose — showed considerable potential, with white tea displaying the most marked results. “Indeed it appeared that drinking a simple cup of white tea might well help reduce an individual’s risk of cancer, rheumatoid arthritis or even just age-associated wrinkles,” Professor Naughton said. Spurred on by their laboratory findings, the team members decided to take the work further to see if they could replicate the results in human skin cells, looking more closely at the antiinflammatory and anti-oxidant activity of the three extracts. The experts were astonished to see just how good the various concentrations of the three extracts were at blocking the progress of inflammation.
Isoflavones are thought to work by increasing the production of enzymes that create nitric oxide (NO), a substance that helps to dilate or widen blood vessels, thereby reducing the pressure created by blood against the vessel walls. Source: American College of Cardiology
Tea May Boost Chances of Pregnancy Women tea drinkers trying to conceive are more likely to become pregnant than non-drinkers. Researchers at Boston University,
discovery is secondary to the purpose of the study which was designed to determine whether caffeine intake affected the chances of pregnancy. Coffee drinkers in the study were no more likely to get pregnant. Hatch cautioned that previous studies strongly suggest that women who are trying to get pregnant and those expecting a child should avoid caffeine. Results of the caffeine research were not conclusive. Hatch and her colleagues monitored Danish women of average 28 years of age who were trying to conceive.
Eating foods that contain isoflavones—a key compound in green tea—may help young adults lower their blood pressure.
Source: Journal of Inflammation
Isoflavones Present in Green Tea Help Lower Blood Pressure Eating foods daily that contain isoflavones, a key compound in green tea, soy milk, tofu, and even peanuts, may help young adults lower their blood pressure. For the first time, according to research presented March 25th at the American College of Cardiology’s 61st Annual Scientific Session, there appears to be a particular benefit for African Americans, a population that has hypertension prevalence rates near 42 percent. The results of this study are applicable to the general population and strongly suggest a blood pressure benefit for moderate amounts of dietary isoflavone intake in young black and white adults. Compared to those consuming less than 0.33 mg of isoflavones per day, those reporting the most isoflavone intake (more than 2.5 mg per day) had a significantly lower systolic blood pressure (-5.5 mmHg lower on average). 30
Tea Magazine
following a year-long study of 3,600 Danish women, found that those drinking at least two cups a day were 27 percent more likely to become pregnant. Significantly, the study also revealed women who drank two colastyle carbonated beverages daily were 20 percent less likely to become pregnant. Switching from cola to tea would greatly enhance the chances of pregnancy based on these findings. Professor Elizabeth Hatch said the May/June 2012
“We don’t know how they took the tea or if they added milk or lemon, but they had this increased chance of getting pregnant over women who did not drink tea at all,” Professor Hatch reported. “It may be linked to caffeine but clearly there may be other factors linked with the women’s lifestyle or there may be beneficial properties in tea itself,” she said. Source: Boston University www.TeaMag.com
CULINARY TEA
Tea Punch By Cynthia Gold Contributing Editor
I
f the word punch brings to mind day-glow versions at college parties or overly sweet, fruity concoctions at weddings, consider the complex and well-balanced versions of our forebears or modern variations created for discerning tastes. A well-made batch of punch can be the perfect focal point of a social gathering, freeing the host to enjoy the event rather than spending time trapped behind the bar. It is thought that the word punch, or paantsch, is derived from the Hindi word for five (panch), referring to the five basic elements of the drink: spirits, sour (citrus), www.TeaMag.com
Kate Moore, one of five sommeliers at L’Espalier in Boston, is a Cocktail Historian who creates complex and beautiful punches regularly. Her wonderful smoky Gloucester Street Punch is shown here in her grandmother’s punch bowl.
sugar, water and spice (often interpreted as tea). Although any spirit may be used, the earliest punches included wine or Batavia Arrack from the East Indies (now Indonesia) as the base alcohol. By the 18th century, rum was more often used. Historic punches, particularly at sea, used limes as their ‘sour’, while in England the lemon or orange were preferred. Sweeteners also changed over time. The sugars available during the early years of its development were loafsugars of a less refined nature, a bit like the raw sugar cubes that are available now, but much larger. The loaves were used to scrape the citrus zest off of the fruit rather than muddling the zest with sugar as seen in modern recipes. John Gertsen of Boston’s celebrated bar ‘Drink’ has created a punch that is historic in both style and name. His ‘Sons of Liberty Punch’ gains earthiness and depth from Batavia Arrack melded with other classic punch ingredients. The Golden Age of Punch is usually seen as the 17th through 19th centuries, after which its popularity waned. Recently, however, as bartenders have begun to explore historic spirits and their classic applications, punch has made a comeback. It is not unusual to find one or more punches on the menus of top cocktail venues, and tea continues to play an important role in these drinks whether to add flavor, complexity or aromatics, to balance sweetness, or perhaps even as a nod to our inventive predecessors. The right punch can enhance any (adult) gathering, adding a convivial feel of celebration.
May/June 2012
Tea Magazine
31
Gloucester Street Punch (photo on Page 31)
This smoky and sophisticated punch was created by Kate Moore, Cocktail Historian and Sommelier at L’Espalier in Boston 2/3 cup Gloucester Street Blend * 2 quarts water 1 cup simple syrup 1/2 cup green Chartreuse 2 cups Old Overholt Rye 1/2 cup fresh squeezed lime juice 2 cups sparkling water thinly cut lime wheels to garnish Bring the 2 quarts of water to a boil and pour over the tea leaves. Steep for 3 to 4 minutes. Strain, discarding the leaves and set aside to cool. When cool, add the simple syrup, Chartreuse, Rye and lime juice. Place in a covered container and chill over night to meld flavors if time permits. It may be served immediately as well. When ready to serve, place a block of ice in the punch bowl. Pour the punch over the ice. Add the sparkling water and garnish with lime wheels. *Note: The Gloucester Street Blend tea which gives this punch it’s name is a Caravan Style blend unique to L’Espalier. If unavailable, substitute a good Russian Caravan, or a blend of half Lapsong Souchong and half other full bodied black tea.
Sons of Liberty Punch This punch was created by John Gertsen at Drink in Boston for an event he was doing in Los Angeles. He was inspired by the deeds of the Sons of Liberty as well as his bars proximity to the Boston Tea Party site. 8 oz Rum 8 oz Cognac 4 oz Batavia Arrack 6 oz Lemon Juice 1/2 cup Demerara Sugar Zest of 4 lemons 3 tsp Black tea 8 oz Water Nutmeg for garnish
Muddle lemon zest with sugar in the punch bowl. Allow to sit for at least 90 minutes for sugar to draw the oils out of the lemon peel. Bring water to a boil and pour over the tea leaves. Steep for four minutes. When almost done, add arrack to the lemon peels and ignite with a long wooden match. Strain the tea into the punch bowl to extinguish the flame. Add block of ice, spirits, and lemon juice to bowl and let sit for 30 minutes for flavors to meld. Ladle into pre chilled punch cups. Garnish each serving with freshly grated nutmeg.
Mothers Ruin Punch From Philip Ward at NY’s esteemed Death & Company comes this colorful punch. It would be equally at home spicing up your July 4th barbeque or savored in front of a warm fire in the fall.
to chill, stirring well to combine. Strain into a punch bowl then stir in the soda and champagne. Stir well. Garnish with grapefruit slices and serve immediately.
16 each sugar cubes 1/2 cup fresh squeezed lemon juice 1 cup fresh squeezed grapefruit juice 1/2 cup tea-infused sweet vermouth 1 cup Plymouth gin 1/2 cup club soda 3/4 cup Champagne grapefruit slices for garnish
Tea Infused Sweet Vermouth
In a sturdy bowl, muddle together the sugar cubes, lemon and grapefruit juices until the sugar is dissolved. Add the infused vermouth and gin with ice
32
Tea Magazine
May/June 2012
1 750 ml bottle of Martini and Rossi Sweet Vermouth 1/4 cup heaping loose leaf cinnamon spice black tea Pour the vermouth into a pitcher and add the tea leaves. Let sit 1 1/2 hours, stirring occasionally. Strain well through cheese cloth or T-Sacs. Return to the bottle and store covered in the refrigerator for up to 1 month.
www.TeaMag.com
Making an Oleo Saccharum A secret of good punches for the last 200 years is oleo saccharum, or “sweet oil.� This is made by muddling together citrus peels with sugar to release the citrus oils into the sugar. Some people prefer to lightly muddle the zest until it just shines and the oil begins to be released. Others prefer to muddle the zest and sugar until a complete paste. It is most common to aim for in between these two stages. If your punch bowl is heavy and strong, it is best to make your oleo saccharum right in the bowl so that no oils are lost in the transfer. If you are concerned it may be fragile, then any heavy bowl will work.
You will begin to see the zest look shiny and the sugar look wet from the released oils.
Sparkling Holiday Punch
This refreshing punch was created by Charlotte Voisey, a UK bartender turned brand ambassador who has won more awards than you can shake a cocktail at. 2 each oranges 2 ounces sugar 12 ounces fresh lemon juice 12 ounces fig-infused black tea syrup 12 ounces Stoli White Pomegranik Vodka 12 ounces Stoli Blueberi Vodka 12 ounces Prosecco 6 ounces water, chilled lemon wheels and fig slices to garnish Place the sugar into a large bowl. With a zester, paring knife or peeler, remove the zest from the oranges directly onto the sugar in the bowl. Muddle the orange peels and sugar to form a paste. Add the lemon juice, syrup and both vodkas, and stir to combine. Place a large block of ice in a punch bowl and add the vodka mixture. Top with the sparkling wine and water. Stir, and garnish with thinly cut lemon wheels and thin slices of fig.
Fig-Infused Tea Syrup
Allow the muddled peels and sugar to sit for a few minutes at least, ideally an hour or so for the further release of the oils.
We first remove the zest, shown here from lemons, leaving behind most of the white pith. You want to peel the citrus right over your sugar, a coarse raw Demerara sugar in this case.
Our zest is ready to be muddled. Save the de-nuded citrus to juice for the recipe.
If you have used a different bowl, scrape your oleo saccharum into your punch bowl. Use a rubber spatula and be sure to scrape all of the oil into your bowl.
3 tablespoons of loose leaf English Breakfast or other strong black tea 28 ounces of water 12 each Fresh figs, chopped 24 ounces sugar Bring water to a boil and steep the tea leaves for four minutes. Strain and discard leaves. It should yield roughly 24 ounces of double strength tea. If less, add more water as needed. Combine double strength tea with figs and sugar in a small saucepan over low heat. Stir until the sugar dissolves, remove from the heat and let stand until completely cool. Strain. www.TeaMag.com
With a muddler or heavy spoon, repeatedly crush the citrus zest into the sugar
May/June 2012
We now continue to build our punch on this flavorful and aromatic base.
Tea Magazine
33
Sommelier Secrets: Quick Delicious Chai Latte Chai Lattes are a popular, healthy and sometimes addictive treat. The synergy of spices and tea supply a stellar source of antioxidants along with the energizing effect of the spices. “We’re all budget conscience these days. Here’s a way to save money by brewing it yourself,” says Tea Sommelier Gretchen Iler of Tea Safari in Chicago, Ill., and Vero Beach, Fla., a fifth generation herbalist who received her Level III Certified Tea Specialist designation from STI and has completed Level IV classes as well. Here is her advice on making a hot, quick and delicious Chai Latte at home. Coffee house baristas typically use a Chai concentrate with set ingredients. Chai brewed at home is fabulous when the spices, milk, and tea Tea Safari Sommelier are prepared on the stove Gretchen Iler top. But, with our graband-go lifestyles, who has the time on a daily basis? Here’s a quick way to make a Chai Latte just the way you want, with no hassles! Shhhh… sommelier secret…we’re going to combine two different base teas to add depth of flavor for a quick brewing treat. After brewing, add the type of sweetener, milk or garnish that’s exactly what you like. Try experimenting, adding or subtracting ingredients to suit your palate. Remember, good quality water, tea, and other ingredients create the best brew. Begin with fresh water. At home, bottled spring water is my personal preference. If using tap water, run until cold for more oxygen. Water quality definitely affects the taste of the tea and we want to achieve that creamy, sweet and spicy flavor profile that is uniquely Chai. Our recipe is for two cups or 16 ounces of tea. Add more tea for stronger flavor rather than steeping for too long! Bitter tea is definitely not a palatable beverage. Our Chai Latte recipe is more forgiving in the brewing process. Any true tea coming from the Camellia Sinensis plant will become bitter if over-steeped. This is especially true for green teas. Rooibos, an indigenous herb from South Africa, is not true tea and it does not become bitter even after steeping for several minutes.
Homemade Chai Latte
By adding your own spices and ingredients you will be able to create a Chai Latte all your own. 2 teaspoons loose leaf (or 2 teabags) Black Chai Tea 2 teaspoons of loose (or 2 teabags) Rooibos Chai Sweetener to taste (may include honey, Stevia, agave, or maple syrup) Additional spices (ginger, cinnamon, cardamom, cloves, black pepper, etc ) to enhance spice flavors Half & Half (may substitute whole milk, skim milk, soy milk, or non-dairy liquid creamer) Whipped cream (yum! optional) Bring 12 ounces of water to a boil. Add the tea and any additional spices, remove from heat, and steep for 3 - 5 minutes, depending on your preference. Strain the tea (or remove the teabags.) Sweeten to taste. Add 4 ounces of hot, steamed or frothed half & half or other milk. (My ratio is 2/3 brewed Chai to 1/3 milk.) Top generously with whipped cream. Garnish with cinnamon, nutmeg, cocoa, or shaved chocolate. Now it’s time to sip and savor our mouth-watering Chai Latte. If there’s leftover plain Chai or Chai Latte, let it cool, pour into ice cube trays and freeze. Now non-diluting ice cubes are at-theready to add to smoothies or iced Chai Lattes. Enjoy and experiment with the wonderful spice tea of India brewed especially for you.
Tip: After brewing, add the type of sweetener, milk or garnish that’s exactly what you like
34
Tea Magazine
May/June 2012
www.TeaMag.com
TEA FoR ME tAStingS
Hot Days, Cold Tea Honey Green Tea
Summer Royale
orgAniC green teA WitH orgAniC CAne SUgAr AnD orgAniC HoneY, BottleD
CeYlon BlACK teA WitH DrieD FrUit AnD FloWer PetAlS, iCeD
Honest tea aroma: Round honey notes hit the nose first with a tiny burst of citrus at the end. Flavor: Imagine you are planting those first vegetables of the spring. The sun warms your back and though it’s not hot, you still crave something to quench your thirst. This brew lends you a taste of fresh grass and sunshine in a bottle with the sweet hint of honey that gives you the sugar to carry on, digging in the dirt. tips: Keep chilled and, for added refreshment, add a sprig of fresh mint to the glass.
Wild Raspberry iCeD tiSAne WitH rASPBerrY leAVeS
stash tea aroma: Even though it’s served cold, it has a distinct acidic and fruity aroma. Flavor: The tartness of the raspberry leaf shines through in a berry brightness. It doesn’t have that sweetness normally associated with raspberries, which is good since it leaves the ruby red drink refreshing rather than sticky. tips: Easy to make sun-tea style and won’t change much if you forget about it for a day.
The People’s Black Tea CHineSe BlACK teA, iCeD
the Republic of tea aroma: This iced tea is light on the nose with a hint of citrus. Flavor: Unlike many black iced teas that need sugar and lemon to cut the heady flavor, this one remains smooth on the tongue with a clean taste. That, mixed with its golden hue, make it exactly what you want to drink on a summer’s day. tips: This one is hard to mess up, and, the large, silken tea bags make it easy to manage. www.TeaMag.com
By Linnea Covington
t salon aroma: The nose on this iced blend is akin to a mango ice-pop. Flavor: The orange-brown hue of this caffeinated iced tea hides the fact that it tastes like the tropics with notes of lush island fruits including mango, pineapple, and papaya. In the end, this combination gives you the sense that you are at the beach, even when cooped up inside on a lovely day. tips: Make sure to steep the individual bag for five to six minutes, but no longer lest it get a bitter aftertaste.
Green Tea Ginger Twist green teA WitH ginger root, lemon, VAnillA AnD CAne SUgAr, BottleD
argo tea aroma: Sweet and spicy like a ginger chewy candy. Flavor: At first you only taste the sweetened green tea, but then, like a gentle summer breeze, the ginger kick caresses the tongue making this beverage a sugar kissed morning refresher. tips: This tea is already brewed for your instant enjoyment. Just make sure to keep it cold.
Linnea Covington is a freelance writer in Brooklyn, N.Y. who has had the opportunity to experience food and drink from around the world on one little island. Of course, that didn’t stop her from exploring India, Argentina, parts of Europe, and the rest of the United States. With a focus on food journalism, she has written about her travels and her city through the gourmet lenses of an enthusiastic eater.
Gingerberry orgAniC KomBUCHA WitH ginger AnD BlUeBerrY JUiCe, BottleD
synergy aroma: As soon as you take the top off the bottle a heady sour aroma wafts out with a mellow note of berry. Flavor: The addition of blueberry helps ease the signature sourness of this fermented tea and gives the smooth, fizzy brew a stimulating burst of berry. Mix that with hints of spicy ginger and the naturally occurring bubbles and it works as good as a beer with your barbecue. tips: Even though it’s tea, don’t expect kombucha to taste like any tea you know. Keep cold both for refreshment and because it’s technically a living thing. May/June 2012
Tea Magazine
35
Know Your Tea: Pu’erh By Linnea Covington Contributing Editor Pronounced: POOH-er Also known as: Pu-erh, Puer, Po Lei, and Bolay tea Origin: Southern Yunnan province of China Type: Sheng (also called green or raw) Pu’erh and Shou (also called ripe or black) Pu’erh. Both are fermented but through different processes. How you buy it: Often you get this tea in brick form called bing cha, in little nests called tuocha, or loose. Steeping Tips: Steep approximately 1 tsp per cup in 208-degree water for four to six minutes, though this tea proves forgiving to oversoaking. (Pieces the equivalent of 1 tsp can be broken off the brick or nest.) The small nests can be immersed in water completely. Please note that the larger bricks are often intended for decoration not for consumption. Check when you purchase the tea. Teaware: Glass cups let you see the loose leaves settle, but a basic infuser or bag works fine in any cup. Taste: When brewed, the dark, reddish-brown pu’erh teas have a rich mouth feel and earthy undertones, perfect for pairing with strong flavors like cinnamon, ginger, and chocolate. Try: Rishi Tea’s Ancient Shu Pu’erh Tuo Cha (rishi-tea.com) or for vintage versions, Generation Tea’s 1980’s Tong Xing Hao Big Leaf (generationtea.com)
(composting) it undergoes, giving it a flavor many people believe improves as it ages, much like red wine. Served as a loose leaf or compressed into dense tea bricks, you can get Pu’erh in two forms: the naturally fermented lighter tea (Sheng) or the artificially ripened leaves (Shou) that look much darker. Pu’erh is technically a type of green tea. origin Oddly enough, the name Pu’erh comes from Pu’erh County, not where they grew the tea, but a historically important area where people traded and imported the dried leaves from all over China. The highest quality of Pu’erh leaves are harvested from 100 year-old wild tea trees in Yunnan province. The ancient inhabitants of this area used the tea not only as a beverage, but as food and medicine too. It’s said to lower cholesterol and help the body burn fat, perhaps a direct result from the chemical components of catechins, caffeine, and theanine which are found in the tea’s rich leaves. The tea is also alleged to help rejuvenate the liver and spleen, making it the perfect after tipple for those who like to imbibe alcohol—and that, is something to drink to.
The Legend:
Imperial strategist zhuge Liang (181-234) was the chancellor of the state of Shu Han more than 1,700 years ago during China’s Three Kingdoms period. Posthumously named the emperor’s Loyal and Martial Marquis, he was a scholar considered the greatest military strategist of his day and the inventor of a type of crossbow. Liang is also the forefather of Pu’erh. He encouraged the cultivation of tea as income for the mountain tribes of Yunnan. He brought seeds and taught the people of Simao how to grow and harvest the tea plants. A brisk trade soon developed with caravans of tea on the Tea Horse Ancient Road traveling as far as India. He remains an iconic figure for the people in this area and in the South some still pray to him. The name Pu’erh was given by Emperor Qianlong in 1659 but archeologists have discovered the tea was consumed long before that time. Qianjia village in Simao has the largest wild tea shrub group in the world. Its most ancient tea tree, aged 2,700 years, is considered one of the oldest in the world.
What is Pu’erh? The large leaves that make Pu’erh are called Mao Cha. The leaves are harvested by hand and withered, rolled, and dried before becoming Pu’erh. What makes Pu’erh stand out from other teas is the slow, natural fermentation 36
Tea Magazine
May/June 2012
www.TeaMag.com
Hot Stuff By Libby Basile Contributing Editor
Tangent’s Julia Edgerton Simons, agrees. “The colors I saw at the New York Gift show were clean and warm, like soft green,” she says. “And tea just fits in there.”
A
fter a long winter cooped up inside it’s time to break out. Spring has arrived, and with it comes a new assortment of teaware that is bright, fun and functional. In stores this season you’ll find shelves lined with color— from bold hues like tangerine, red and coral to muted blues and greens inspired by nature. Global influences are finding their way into patterns and shapes, too. The new printed tea cozies and artistically crafted teapots we’ve spotted have the ability to take you on an exotic journey. But that’s not all—functionality trumps everything this year. Innovative new products make steeping tea an easy and more enjoyable experience. We talked to the teaware makers and trend experts to find out what is making waves this spring. One look at these teaware trends and you will be hard pressed not to add something new to your collection. Color School Bright or muted, colors from nature will prevail this season, says trend analysis and editor of The Trend Forecaster, Jill Sands. “We’ll see an integration of reds, oranges and pinks with yellow undertones,” she says. While the cheery, feel good colors will likely catch your eye right away, don’t overlook the more soothing shades like blues and greens. Influenced by water, these hues blend well with most existing home décor, she adds. But water isn’t the only natural element influencing color this spring. Tea helped Suzan Sculatti, owner of TeaTimeTrading determine the new color for her popular One Touch Tea Pot—green. “Black is sleek and classic, but I think green will perk things up a bit,” she says. Tea www.TeaMag.com
Must-have products and new trends for tea enthusiasts
Three New Teaware Style Trends Global Print inspiration from all over the map is showing up in fashion and home décor, and teaware makers are following suit. But expect the unexpected, says Sands. “Global influences of Paisleys, Bargellos (zig-zags), Suzanis and Ikats have all been contemporized, re-sized and re-colored,” she says. Shop this Trend: Freshen up your look—at home or on the go—with modern middle eastern-influenced patterns like the Ikat and Marrakech prints that will appear in the new collection of tea cozies and new travel tea wallets from Thistledown Cozies. Mid-Century Modern Lots of fashion and home furnishing inspiration is also coming from the past. From art deco-inspired details from the late 20’s and 30’s straight through the 60’s and its “Mad Men” style. Less formal and more organic elements, like clean lines and simple functional devices will rule the shelves, says Sands. Shop this Trend: We love a good ceramic teapot — especially the newest from The Tea Spot (see details on page 38). Their simple designs have us longing for earlier days, but the updated features make brewing tea a snap. Contemporary Bone China teacups and saucers have taken a back seat to more conventional styles that coordinate with updated kitchens. “Tea pots with infuser baskets built in — like the i-pot from Hues and Brews — have taken over for their ease of use,” says Elaine Terman of Elaine’s Tea Shoppe in Toledo, OH. “Everything needed to make loose leaf tea is right there.”
May/June 2012
Tea Magazine
37
Terman has also observed that people aren’t sitting down for a fancy tea anymore. And with an influx of younger tea drinkers, she’s noticed more modern, less stuffy teaware on the market. Gay Geiger Hughes, owner of GayGrace Teas in Natick, MA, agrees. “Customers in their 20’s, that are new to tea drinking, find it fascinating and are excited to shop for teaware,” she says. Now, traditional glass and ceramic are not the only option for tea drinkers. New materials are being introduced into teaware collections and all tout outstanding health benefits. Certified BPA and lead free silicone and plastics make mobile tea drinking easier, while wood lends a more natural appearance to steeping devices. Shop This Trend: You can easily update your collection by adding a new piece from Tea Tangent — the line is made from genuine cherry wood. We adore their Tea Nest (see details below). And travelers can test out the Tuffy Tea Steeper from The Tea Spot, which is made from BPA and lead free silicone. Teaware Must-Haves We surveyed the top makers to learn about their newest teaware items. From the newest teapots to the most practical travel accessories, we have you covered. Read on to see which products you’ve got to get your hands on this season. Teapots: One Touch Teapot by Tea Time Trading Co. Voted best new product at the 2011 World Tea Expo, this glass pot has a separate container for steeping. With the touch of a button, brewed tea will gravity drip into the pot. “It puts you in control of your own steep,” says owner Suzan Sculatti. This spring, the company will expand their collection to include a vibrant green pot.
Market Trends in Fine Teaware Simplicity is the overwhelming trend in fine china design. Sleeker shapes are desired rather than some of the fussy teapots and cups of a generation ago. The scallops, gold trim and flowers of the nineteenth and twentieth centuries have given way to clean white, bright colors and bold pastels, with most designs being unpretentious and cleaner in form and decoration. Dishwasher friendly versions of fine china items make for ease of use. And heat-withstanding glass is favored in teapots and individual serving teamakers. Some ideas are just too good to go away, though, and Kate Spade has a line of oval body porcelain teapots that pay homage to forms wrought by early English potteries such as Newhall and early Coalport. vera Wang’s current teapots also refer back to some of those early shapes. Many other artists and potters are creating teapots, cups and mugs that feel comfortable in hand, with function as important as form. Rosenthal’s Studio Line is an example of innovative artistic thinking that heralded current preferences. Some of the designs of Eva zeisel for Rosenthal and Hall China were a precursor of her current lines at Crate and Barrel. Asia is where most teaware is made now, but designers and artists are all over the world. Most are subscribing to the principle of “form follows function” and “less is more.” And tea drinkers seem to agree. —Eve Hill
Steeping Devices: Tuffy Tea Steeper by The Tea Spot. The collapsible, silicone (BPA and lead free) tea steeper is made for on-the-go use. It’s compatible with most mugs and teapots and comes in a variety of bright colors like green, red and yellow.
Mod Teapot by The Tea Spot. Inspired by the Tang Dynasty teapots in the Shanghai Museum and American art deco ceramics, this new teapot is the perfect blend of East and West design. It is made from durable stoneware and features an easy to clean infuser and silicone seal lid.
Tea Nest by Tea Tangent. Made with Pennsylvania cherry wood and stainless steel, the tea nest fits easily over a single cup for a simple solution to steeping tea. What’s more, its open design makes the nest easy to clean after each use. “The thing that’s wonderful about wood is that it won’t get hot like metal and ceramic do,” says designer, Julia Edgerton Simons. “And the tea nest is so simple you’re not fussing with opening containers or tea balls.”
Assam Tea Press by Bodum. This practical and easy to use tea maker is made from heat resistant glass and features Bodum’s unique tea press strainer. The popular pot is now available in red.
TEA TREKKER
Travel Tea Mugs: Tea Traveler by Teas Etc. The three-piece travel mug features a stainless steel infuser and Chinese proverbs printed on the front. 38
Tea Magazine
do you How take your tea?
May/June 2012
kit bag for loose leaf tea www.thistledowncozies.com (‘Tea Traveler’™ mug www.TeasEtc.com)
T histledown Cozies www.TeaMag.com
New Products
Compiled by Jobina Miller, teamag@teamag.com
Lemon Tea Vodka BELvEDERE vODKA
WWW. BELvEDEREvODKA.COM
Belvedere Lemon Tea vodka will soon become an afternoon delight for summer cocktail connoisseurs. Lemon Tea is distilled with eight exceptional ingredients including black & green teas, ginger, chamomile, lemongrass, honey and lemon; resulting in a refreshing and vibrant vodka. A simple addition of iced tea or lemonade turns a Belvedere Lemon Tea into a delectable cocktail for poolside lounging or beach party. $29.99/ 750ML
S d Bell Tea BEST INTERNATIONAL
WWW.BESTINTERNATIONALTEA.COM
Best International Tea of Elizabeth, N.J. has recently been appointed the exclusive North American importer of S.D. Bell Tea from Belfast, Northern Ireland. For the first time in its rich 124-year history S.D. Bell’s full line of traditional English teas will now be available to the American public. Breakfast Tea is sold in collectible tins and cartons of loose tea as well as tea bags. It has been described as creamy, buttery and smooth, with a polished taste that evokes both elegance and comfort in the same cup. $7.95/125G
Boku Super Matcha Green Tea BOKU INTERNATIONAL
WWW.BOKUGREENTEA.COM
organic Hibiscus Flower Tea SWANSON HEALTH PRODUCTS
New Boku Super Matcha Green Tea is a proprietary, “whole leaf” powered blend of 100% USDA organic green teas from a microclimate region in Japan. It’s completely nonGMO, grown entirely without pesticides, and tested to ensure no contamination with fluoride, radiation, bacteria or heavy metals. Super Matcha Green Tea blend is one of the world’s most potent natural sources of antioxidants, immune boosting flavanols, and catechins (EGCG). Boku selects only the finest organic Japanese ceremonial and traditional whole leaf Matcha resulting in a regal, full-bodied, richly organic and balanced flavor experience. $34.95/1.06 Oz
WWW.SWANSONvITAMINS.COM
Swanson Organic Hibiscus Flower Tea can be brewed hot or cold. It is packaged in tea bags that are staple-free, non-bleached and made from recycled materials. This USDA Certified Organic tea has a fruity, tangy flavor, and is quickly becoming a Swanson customer favorite. An industry leader in bringing vitamins directly to consumers at the lowest prices possible, Swanson Health Products, headquartered in Fargo, ND, offers the highest quality vitamins, supplements and natural health care products and is Good Manufacturing Practices certified. Swanson Health Products goes a step beyond its competitors by offering extensive guarantees. $4.49/20 TEABAGS
www.TeaMag.com
Help Tea PHARMADUS
WWW.HELPSTEAS.PHARMADUS.COM
HELPS Teas is a new health tea brand for tea lovers. These teas are versatile with a product line specifically for adults that includes Breathe, a minty mix of natural herbs such as eucalyptus leaves and thyme meant to support your immune system and normalize respiratory functions; Organic R&R, a soothing and relaxing combination of lemon balm and passion flower; Organic Green Tea Leaves, a mix of green tea leaves and spearmint infused with antioxidants. Other teas include: For Low Sugar Diets, Make It Easy, and Just for Her. Teas for children include Little Tummies and formulations for Rehydration Diets and Dreams taste good either hot or cold. $4.99/20 TEA BAGS May/June 2012
Tea Magazine
39
Artisanal Pu∙erh Tea Blends
Williamson Silver Loose Tea Caddies
Numi Tea
www.numitea.com
Numi Organic Tea, the world’s first company to offer a complete line of Pu-erh (POOH-er) teas for the national US Market, is introducing five new exotic Pu-erh blends to their already remarkable line of organic tea. This March 2012 the Pu-erh collection, which already includes Emperor’s and Chocolate teas, will expand to include five unique, new flavors: Coconut, Cardamom, Basil Mint, Jasmine and Ginger. Pu-erh is an ancient healing tea picked from 500-year-old organic wild tea trees in Yunnan, China. Unlike traditional teas, Pu-erh undergoes a unique 60-day fermentation process resulting in a bold flavor with hints of malt and an abundance of healthy antioxidants. Pu-erh can be compressed into bricks and aged, like fine wine, for months, years or even decades. This increases its value, health benefits and premium taste. In addition, studies in China and France show that Pu-erh can also reduce cholesterol, improve digestion and metabolism, and can aid and support healthy weight loss. As more and more consumers discover Pu-erh teas and their excellent health benefits, the word is spreading. $7.99/40G
Mark T. Wendell Tea Company
www.marktwendell.com
Available in seven varieties (including Kenyan Green, Traditional Afternoon and Fine Earl Grey), these classic silver loose tea caddies from Williamson Tea are some of the finest teas grown in Kenya and India. Williamson’s experience in growing and blending fine teas sets them apart from other brands. The climate at their Kenyan tea estates is ideally suited, with morning sun and frequent rainfall. Many of these tea selections are grown using sustainable farming methods, ensuring proper working conditions and fair wages, earning Fair Trade and Rainforest Alliance certification. Imported from Great Britain by Mark T. Wendell Tea Company. $12/3.5 oz
CREATIVTEA Possibiliteas
www.Possibiliteas.co
Possibiliteas, a thoughtful trilogy of organic master-blended teas were developed for the creative mind. Launched in Dec. 2011 by literary agent Regina Brooks, Possibiliteas is the manifestation of the moment when creativity transforms into action. Regina was looking for a way her clients - writers, artists and other professionals - could gain clarity and productivity in the creative process. She discovered a custom-blend of three core loose leaf tea recipes that support the mind and body and led to an enhanced ability to put the imagination to work. CREATIVTEA is an inspired blend, a muse in a cup. Ingredients: Chamomile calms the body and centers the mind. Lavender and lemongrass add frangrant intoxication while soothing hops helps locate the still point of focus and insight. $5/.55oz; $12/2oz
Sunset Spice
Monumental Spiced Chai
Red Rose
www.redrosetea.com
Venerable Red Rose Tea, an iconoic brand, did extensive consumer research and taste testing in their own homes to better understand their customer’s natural tea drinking environment. Consumer’s suggestions were then incorporated into the development of Red Rose Sunset Spice Tea. Rich layers of orange notes, cinnamon and a touch of cardamom give this Ceylon tea its signature taste and aroma. Sunset Spice has a balance of spices and citrus. Red Rose Sunset Spice Tea is also the perfect ingredient for hot cider or an ideal complement to a crème brûlée. A cider recipe can be found on the Red Rose Tea website. $3.75/40 teabags 40
Tea Magazine
5 Sparrows
www.5sparrowsbrand.com
Gourmet café product purveyor, 5 Sparrows™, has introduced the first-ever line of naturally-sweetened, sugar-free chocolate, white chocolate and chai mixes to the market. Sugar-Free Monumental Spiced Chai is blended spices, organic black tea and Stevia. The company says chai should be Zen in a cup, and this instant, sugar-free, stevia-sweetened Monumental Spiced Chai powder provides just that. Mellow spices and a delicious tea flavor give depth to a creamy, sweetness as it mixes effortlessly with milk or water. $9/10 oz. May/June 2012
www.TeaMag.com
Emma Lea’s Family Cookbook EMMA LEA BOOKS
WWW.EMMALEABOOKS.COM
Chaicoffski Brewer CHAICOFFSKI
WWW.CHAICOFFSKI.COM.AU
Enjoy full-flavoured tea in 30 seconds without the bitterness says inventor Ian Bersten of Sydney, Australia. Quicksteeps™ steeps and then filters tea or coffee instead of the reverse, to more closely imitate the way that tasters brew. The new Quicksteeps™ Turbofilter TM follows the contours of the mug or pot and is not suspended - it rests on the base creating turbulence and swirling the water through the leaves or grinds. Uses large leaf tea or fannings. The 60 micron stainless steel mesh filter is dishwasher safe, fits cups and mugs. $20
Family tea time is more fun when the kitchen activities are shared with all ages and children learn the secrets of their favorite recipes. Emma Lea’s Family Cookbook is a collection of more than a hundred recipes, featuring those printed in the Emma Lea storybooks and monthly Family Tea Times newsletter. There are unique tea concoctions like Apple Pie Tea, CranberryChai Cooler, Jelly Jar Tea and fresh fruit recipes like Strawberry Flowers and Baked Banana Boats. Other recipes were created to accompany nursery rhyme themes like Turkey In The Straw, Black Bird Pie and Pat-A-Cakes. $16.95
organic & Fairtrade Certified Tea Bags RISHI TEA
WWW.RISHI-TEA.COM
Rishi Tea, a leading international purveyor of organic and Fairtrade Certified™ loose-leaf teas, has introduced its first line of specialty tea bags. The innovative knit-mesh filter bag impart a level of flavor, aroma and body, which standard paper or silky tea bags cannot match, according to the company. The new filter mesh material is made from plant-based resources and yields a far greater extraction ratio and infusion quality than any other tea bag. Paper and even fine mesh silky bag materials are too tightly woven and act as a barrier to the tealeaves’ infusion. Rishi said that a looser weave was needed to improve the overall tea bag experience in restaurants and foodservice at a cost per bag that meets or beats the current silky tea bag brands. Each organic tea bag is individually sealed in printed overwrap to maintain optimum freshness.
The World’s Special Tea: A History of Tea for Children THE WORLD’S SPECIAL TEA WWW.AGIFTOFTEA.COM
Written by Jo Johnson and Joya Powell this work refers to the historical events that led to the creation of tea enjoyment as we know it today. Complete with dated timelines, it tells the story of tea in a fun way depicting how tea and drinking tea connects world cultures. The story is written in rhyme scheme that young children (ages 3-7 years) can appreciate. The World’s Special Tea encourages the reader to create their own piece of history by having their own tea party. $15 + S/H
www.TeaMag.com
May/June 2012
Red Pyramid Shape Jug Kettle KALORIK
WWW.KALORIK.COM
Serve your tea in style with this cordless kettle that is sure to complement any kitchen. A 1500-watt heating element with a high-capacity special design heats quickly. Auto-off tracks the internal temperature and shuts the kettle off when it reaches a boil. The body’s hand-coated coloring on stainless steel has been triple-processed for a refined finish and added durability. The handle combines strength and will always be cool to touch. The heating element is impact bonded to a flat stainless steel cover to shield it from water and maximize heat transfer. The flat base ensures fast and easy cleaning inside the kettle. Capacity: 58 fl. oz. /1.7 liters. $79.99 Tea Magazine
41
Products and services from vendors you can trust
The Marketplace
Please call Ed Avis in sales and marketing at (888) 456-8651 to advertise in The Marketplace or visit www.teamag.com
MarkTWendell_TeaMagazineAd2012_Mark T. Wendell Tea Mag Ad 3/2/20
We select and purchase only the finest teas from growing estates and importers located around the world and are pleased to offer you a full range of over 80 estate grown specialty teas, signature tea blends, herbal and fruit tisanes and an ever expanding selection of organic and fair trade teas. Our selections include several imported packaged tea products as well as a full line of teapots, sugars and brewing accessories. Please send for our catalog or visit our websites.
14-A Craig Road, Acton, Massachusetts 01720
Phone: (978) 635-9200 / Fax: (978) 635-9701 For wholesale inquiries, visit us at www.bulktea.com
42
Tea Magazine
May/June 2012
www.TeaMag.com
ELMWOOD INN FINE TEAS PRESENTS
TEA 101 A Masterclass for Aspiring Tea Entrepreneurs
March or October Three-day Seminars Hosted by Bruce Richardson Co-author of The New Tea Companion
We’ve trained over 350 students since 1999
Held in Lexington, Kentucky View syllabus at elmwoodinn.com 800.765.2139
www.TeaMag.com
May/June 2012
Tea Magazine
43
Pearl’s Tea Club erience a p x E N
ew T e
a Ever y Month
Free single pearl
to start a string of
Tea is selected by PEARL DEXTER
Founding Editor of TEA A MAGAZINE® I want not wealth, nor earthly treasures Nor fame, esteem as others crave Let my fate ordain for me My morning cup of tea Nicely made for me…
pearls and a
TEA TASTING SET with annual membership of $240. (Quarterly Membership $75.)
For membership to Pearl’s Tea Club or information on a personal Tea Tutorial please call 860.456.1145 or email: pearl@teamag.com
-Dwijendralal Roy
Pearl is available for personal Tea Tutorials at The TEA School
™
Visits to tea gardens in the Azores, India, Guatemala, Japan, Malaysia, and Sri Lanka afforded Pearl the opportunity to learn about tea from bush to cup. She lectures and consults internationally on all things tea. Curriculum includes: History, Geography, Cultivation & Processing, Advertising & Marketing, Tea & Health, and Multiple Tea Tastings.
Museum Experience tours begin July 2012 617-338-1773 • The Congress Street Bridge www.bostonteapartyship.com www.TeaMag.com
May/June 2012 btps-tea-magazine-ad.indd 1
Tea Magazine
45
3/8/12 3:12 PM
Contributors
Subscribe to Tea Magazine
Jane Pettigrew, “A Couple of Mugs”
Save up to 30% off the cover price
The Real
I live in…London When I am not writing for Tea…I am teaching tea, tasting tea, researching tea, travelling to tea growing countries, visiting tea companies around the world, going to the movies or theatre, or dancing! I drink tea…countless times a day - maybe 10 or more My favorite food…is sushi. My favorite tea…is second flush Assam orthodox for breakfast, Ceylon at afternoon tea and greens and oolongs throughout the day and jasmine or white after dinner Find me at…jane.pettigrew@btinternet.com
Michelle Rabin “Wonderful Ginger” I live in…Hood River Oregon which is in the spectacular Columbia River Gorge National Scenic Area. When I am not writing for Tea…I’m working on my tea blog tching.com or managing my luxury weekly rental in the self proclaimed City of Tea - Portland OR www.luxuryinthepearl.com (offering subscribers a 10% discount). Hiking in the Gorge, surrounded by nature, inspires everything that I do. I drink tea…countless times throughout the day but if compelled to give numbers it would be 6-10. My day starts with my favorite green tea of the moment and ends with an herbal delight. My favorite drink…other than orthodox whole leaf tea is kombucha, with dark chocolate being my guilty pleasure. Find me at…www.tching.com where my email is michelle@tching.com
Caffeine Story
CELEBRATING TEA CULTURE www.TeaMag.com May/June 2012
Making
Memories
Tea Time with Children
Azores:
TEA educates and excites the senses of tea enthusiasts.
Over the Rainbow
Exploring
Herbals Spring 2012
Teaware Trends
Display until July 15, 2012
Name Shipping Address
City, State, Region Postal/zip Code Country Email Please note: We need an email for subscription activation and billing confirmation. If this is a gift, we need the purchaser’s email.
Kathleen Finn “Tea Scene: Portland” I live in…Portland, Oregon When I am not writing for Tea…I am masterminding marketing plans and drafting marketing copy for clients in the natural products industry. I drink tea…two times a day My favorite food…is a late summer tomato. Beefsteak, sliced thick and eaten with sea salt and pepper. Find me at…www.thenaturalword.net, kathleen@thenaturalword.net
Subscription options:* USA:$24.95 for one year, six (6) issues (Save 30% off cover price)
Katrina Avila Munichiello “The Buzz About Caffeine”
In the past six months have you purchased specialty tea? *
I live in…New Jersey When I am not writing for Tea…I am writing novels, short stories, plays, poems and book reviews. I also listen to blue grass while I paint landscapes. I drink tea…at least three times a day. My favorite food…is pizza. Find me at…jacqueline.seewald@yahoo.com
iPad
We encourage TEA Magazine’s readers to select the iPad option—that is if you own an iPad. This way we can deliver your next issue faster than a print copy, also the iPad edition will contain more features, and it helps to support a sustainable planet.
Yes
I live in…Massachusetts with my husband and three kids. When I am not writing for Tea…I’m a stayat-home mom playing soccer and Legos with my kids, knitting, reading mysteries, and trying to keep putting words on paper. I drink tea…as many times as I can squeak in! A good day is when I get to drink a cup that is hot from start to finish. My favorite food…is homemade gnocchi and meatballs (and tea of course) Find me at…www.kamwrites.com, teapages.blogspot.com, and on Twitter @teapages
Jacqueline Seewald “Health Notes”
Canada: $33.55 for one year, six (6) issues International: $68.35 for one year, six (6) issues
No
your Email Preferences Yes, I would like to receive information about special offers and events related to TEA
Term & Conditions: I will receive 6 issues of TEA magazine for a year, and I’ll love reading every minute of it. Then, after one year, please automatically renew my bi-monthly subscription for as long or as little as I wish - this way I’ll get no bothersome renewal notices in the mail, I’ll save lots of trees, and the mailman will thank me too. I’ll simply receive an email notice shortly before the end of my first year, showing that I will continue to receive TEA, and the amount for which my credit card will be debited every other month, and that I’m guaranteed to receive the maximum savings off the cover price. And I can cancel my TEA subscription at any time I like, no questions asked..... * Got Questions? Email us: info@teamag.com
Call us: 484-688-0300 ext. 10
TEA A Magazine®. Copyright 2011. ITEM Media, 1000 Germantown Pike, Plymouth Meeting, PA 19462 USA. Phone: 484.688.0300. info@teamag.com
www.teamag.com/Privacy Policy TM70_housead
46
Tea Magazine
May/June 2012
www.TeaMag.com
Advertiser Index Best International Tea . . . . . . . . . . 43 www.bestinternationaltea.com Billimalai Tea Estate . . . . . . . . . . . 43 www.avataatea.com
Boston Tea Party . . . . . . . . . . . . . 45 www.bostonteapartyship.com Davidson’s Inc. . . . . . . . . . . . . . . 46 www.davidsontea.com Den’s Tea . . . . . . . . . . . . . . . . . . 45 www.denstea.com Edgecraft Corporation . . . . . . . . . . 7 www.chefschoice.com Elmwood Inn Fine Teas . . . . . . . . . . 43 Fresh Cup . . . . . . . . . . . . . . . . . . 9 www.freshcup.com Harney & Sons . . . . . . . . . . . . . . . 45 www.harney.com Lipton Company . . . . . . . . . . . . . BC www.lipton.com Mark T. Wendell Tea Company . . . . . 46 www.marktwendell.com Pearl’s Tea Club . . . . . . . . . . . . . . 44 pearldexter@yahoo.com Rishi Tea . . . . . . . . . . . . . . . . . IFC www.rishi-tea.com Serendipitea . . . . . . . . . . . . . . . . 43 www.serendipitea.com Simpson & Vail, Inc. . . . . . . . . . . . . 42 www.svtea.com TeaSource . . . . . . . . . . . . . . . . . 16 www.teasource.com Tea World Rendezvous . . . . . . . . . . 1 www.teaworld.me Thistledown Tea Cozies . . . . . . . . . 45 www.thistledowncozies.com World Tea Expo . . . . . . . . . . . . . IBC www.worldteaexpo.com World Tea Tours . . . . . . . . . . . . . . 2 www.worldteatours.com
Look what TeaMag has planned for July/August
Patriotic Tea The Boston Tea Party Ships & Museum China’s Coastal Tea Gardens Sweet Mix Tea Scene: Boston, Mass. Kettles are Hot Tea and the Suffragettes What Inspired Laura Childs Ad Reservations Due: Friday, June 8 Artwork Due: Wednesday, June 13 Email teamag@teamag.com to reserve. www.TeaMag.com
Tea Magazine is available at these fine locations Featured locations Samovar Tea Lounge (3 locations) 730 Howard St., San Francisco, CA 94103 Hours: Sun-Wed 10-8, Thurs-Sat 10-9 (415) 227-9400 www.samovarlife.com
Cornelia Bean 417 Academy Rd Winnipeg, MB R3N 0C1 Hours: M - F 10-6, Sat 10-5 Sun-Closed (204) 489-5460 www.corneliabean.com
TeaSource (3 locations) 561 Prairie Center Dr., Eden Prairie, MN 55344 Hours: M-Sat 8-8, Sun 9-5 (952) 767-3648 www.teasource.com
Tea Lady 2828 Capitol Blvd. SE, Olympia, WA 98501 Hours: M-F 10-6:30, Sat 10-6, Sun noon-5 (360) 786-0350 www.Tea-Lady.com
Other locations Arizona New Frontier Natural Foods #4, Flagstaff California Clark’s Natural Foods Market, Riverside Issues, Oakland Ocean Beach People’s Org Co-Op, San Diego Pharmaca-Cole St., San Francisco, Pharmaca, La Jolla, Los Gatos, Mill Valley, Monterey, Napa, Novato, Pacific Palisades, Sonoma Samovar Tea Lounge (3 locations), San Francisco Whole Foods Market, Pasadena Colorado Boulder Bookstore, Boulder Nature’s Oasis Natural Foods, Durango Pharmaca-Table Mesa, Boulder Tattered Cover Bookstore (2 Locations), Denver Connecticut Walter Stewart’s Market, New Canaan Florida Ever’man Natural Foods Co-Op, Pensacola Whole Foods Market, Plantation Nutrition S’mart, Wesley Chapel Georgia Health Unlimited, Atlanta Illinois Strawberry Fields, Urbana Indiana New Age People, Indianapolis Maine Good Tern Co-Op, Rockland Maryland Mom’s Organic Market, Lutherville Roots Market, Clarksville Michigan Crazy Wisdom Bookstore, Ann Arbor Plum Market-West Bloomfield, West Bloomfield Minnesota TeaSource (3 locations), Minneapolis/St. Paul Whole Foods Co-Op, Duluth, MN Missouri River City Nutrition, Kirkwood, MO New Hampshire Philbrick’s Fresh Market, Portsmouth New Mexico Flying Star Cafe (7 Locations), Albuquerque Flying Star Café, Bernalillo
May/June 2012
Pharmaca, Albuquerque, Santa Fe New York Hawthorne Valley Farm Store, Ghent North Carolina Whole Foods Market, Winston Salem Ohio Cappabianca’s Natural Foods, Stow West Point Market, Akron Oregon New Renaissance Bookshop, Portland Pennsylvania Whole Foods Cooperative, Erie Tennessee Mac’s Medicine Mart, Kingsport Texas Central Market, Dallas, San Antonio, South Lamar (Austin) West Virginia Community Garden Market, Berkeley Springs
AD to t nex
Utah Whole Foods, Whole Foods Market, Salt Lake City Vermont Brattleboro Food Coop, Brattleboro Virginia Good Foods Grocery (2 Locations), Richmond Mom’s Organic Market, Alexandria, Herndon
If y Sce you nee ket
Washington Pharmaca-West Seattle, Seattle Mardix Pharmacy, Kent Metropolitan Market-Admiral, Seattle Metropolitan Market-Proctor, Tacoma Metropolitan Market-Queen Anne, Seattle Metropolitan Market-Sand Point, Seattle Whole Foods Market, Bellevue Wisconsin Outpost Natural Foods, Wauwatosa Willy Street Co-Op - West, Middleton
Tea Magazine
The Shi
47
essaY
Tea is Sunshine By James Norwood Pratt
Tea restores a distorted nervous system to normal functioning and thus enables us to live our ordinary lives extraordinarily well.
T
ea is sunshine held together by water, a fragrant song composed during the life span of a leaf on a mountainside somewhere. Tea is the Qi and life’s blood of the plant drawn from the soil’s minerals and moisture and the sun’s force and by pure vegetative intelligence distilled into elixir. Tea is surely the kindliest of all the Holy Spirits inhabiting the vegetable kingdom, a manifestation of Heaven, Earth and Man in harmony. To imbibe its nectar is to commune with this Tea Spirit and this requires no philosophy or mysticism beyond swallowing: To drink Tea is to invite the Tea Spirit to give one’s own Spirit a re-adjustment. Tea restores a distorted nervous system to normal functioning and thus enables us to live our ordinary lives extraordinarily well. But ‘tis not until the Plant has been kindly entreated and been brought within unto the hearth of your heart’s home that She might do this wonder thing and make of person and plant combined a new being — not one, not two, but both together: A New Spirit. It’s as if the Plant is saying “See—there’s a helluva fine universe over here right next door.” Momentary peace of mind and body is no small gift.
48
Tea Magazine
May/June 2012
www.TeaMag.com
TMTM
Organic || Fair Fair Trade Trade || Garden Garden Direct Direct Organic Winner ofof 14 14 Awards Awards at at the the Winner Fall 2011 2011 North North American American Tea Tea Championship Championship Fall 1stPlace: Place:Jasmine JasmineYin YinHao Hao| |Jasmine JasminePearl Pearl| |Dong DongPian PianOolong Oolong| |Eastern EasternBeauty Beauty 1st | | (Bai Hao Premium) Sakura Black Ancient Golden Buds | | (Bai Hao Premium) Sakura Black Ancient Golden Buds KeemunRoyal RoyalReserve Reserve 2ndPlace: Place:Earl EarlGreen Green(Bergamot (BergamotOolong) Oolong)| |Keemun 2nd 3rdPlace: Place:Wuyi WuyiQirun Qirun| |Darjeeling DarjeelingEstate EstateSelect Select| |Yunnan YunnanBreakfast Breakfast| |Earl EarlGrey Grey| | 3rd MasalaChai Chai VanillaBlack Black| |Masala Vanilla
www.rishi-tea.com www.rishi-tea.com
There’s aa fresh fresh crop crop every every year. year. There’s
Sipand andsavor savornew newteas teasfrom fromaround aroundthe theworld. world.Explore Explorenew newproducts products Sip thatenhance enhancethe theexperience. experience.Celebrating Celebrating10 10years yearsas asthe thepremier premier that event for specialty tea, the 2012 World Tea Expo will be all new. event for specialty tea, the 2012 World Tea Expo will be all new. Joinus usand andfall fallfor forthe theleaf leafagain. again. Join
JUNE1-3, 1-3,2012 2012••LAS LASVEGAS VEGASCONVENTION CONVENTIONCENTER CENTER JUNE WWW.WORLDTEAEXPO.COM • (702) 253 1893 WWW.WORLDTEAEXPO.COM • (702) 253 1893
Tea Magazine
The Real
Issue 70
Caffeine
May/June 2012
Story
CELEBRATING TEA CULTURE www.TeaMag.com May/June 2012
Making
Memories
Tea Time with Children
Azores: Over the Rainbow
Exploring
Herbals
New Lipton速 Tea & Honey sweetened with honey
made from real tea leaves
Only 5 calories per serving. Find with Iced Tea Mixes.
Spring 2012
real fruit flavors Display until July 15, 2012
Teaware Trends