Raspberry Tea

This is house in Dickshied where you can see the stone siding.  All those gray shingles covering the wood are pieces of stone.  The siding on the church, in the last post, was in considerably better repair.

Cold and nasty it is today, as Yoda would say.  It snows at night and then sort of thaws during the day and sometimes it snows again, but it is all gray.  My heart yearns for bright sun on the frozen white fields, as I didn't get my fill of it this winter.  But my heart is also yearning for Spring and as I listen to the rapid beats of a drumming Pileated Woodpecker and the matings calls of the owls in the woods, I know it will soon be here. 

I discovered that Bigelow's Charleston Tea Plantation  is finally selling looseleaf teas, so I got some.  The one I am having today is Rockville Raspberry.  When I opend the tine, I was disappointed, as there was a strong smell of chemical raspberry.  Rats.  However, I persevered and brewed some up.  I wasn't paying attention and brewed it for 5.5 minutes.  Nevertheless, it wasn't bad and the flavor was not nearly as chemically as I was expecting.  Of course, it wasn't really raspberry to my mind, that mingling of sweet and tart and intense flavor.  I really find Mariages Freres does a much better job with their raspberry.

Journey In A Teacup

I have learned a lot through the Master Gardener Program, some of which was how little I know.  However, one handy thing I have learned that can apply to tea research, if you are so inclined, is to put ".edu" after an inquiry, such as "tea and health.edu."  This connects you with colleges and universities who might be doing research in your query.  Generally colleges and universities will be doing more accurate research than an organization that is funded by a tea company.  They also have links to other institutions doing research.

I love to potz around flea markets and antique shops and sometimes I find some very nice tea things.  We just had a new antiques mall open in town and there I found some very delicate and pretty hand painted cups and saucers, with matching dessert plates.  And they were inexpensive, which is always a huge plus.   I also saw some very expensive ones I lusted after, but a bill-paying session put an end to that.

Bigelow teas is running a contest which could net you some interesting stuff, not the least of which is a Bigelow Tea Chest. Check it out at www.bigelow.com .  I did and discovered they have loose teas, so I ordered some, from their Charleston Tea Plantation.  When it arrives, I'll let you know how it is.

My Upton's catalog just arrived.  A tea friend refers to it as "The best tea porn".  Indeed it is, inspiring lust and greed.  They have many new offerings and being susceptible, I ordered some.  So you can look forward to that, as well.  One of the ones I ordered is tea flowers from Nepal and I am really eager to try them. 

For now, I am going to content myself with some lovely green tea that somehow got lost in my cupboard.  It is Tong Cheng Small Orchid, semi-wild 800m, Harvested and manually processed in April 2011.  I got it from Life in Teacup, www.lifeinteacup.com , my favorite shop for green and Oolong teas.  I believe it is pre Qing Ming, but that may not be accurate. The lovely thinly rolled green leaves smell of a combination of orchids and children's library paste.  As it brews, there is the aroma of fresh green life underscoring the orchid and the paste has dropped out.  The first wash, of about a minute, is a very very pale green that tastes of  orchids, but faintly.  The leaves are standing up in their glass pot and barely unfurled.

The next brew is about another minute and more of the green and vegetal aroma and flavor are coming through.  The liquor is meatier and there is a bit of a roastedness to it.  The leaves are much more unfurled and you can see they are 2 tiny leaves and an even smaller bud.

By the third wash, all the leaves are unfurled, the water is a delicate yellowy green and there is a hint of dandelion in the aroma.  That's a new one to me and I like it, clean and a bit sharp. There is a sharp edge to the taste as well, yet it is all of a piece, even though that subtle orchid floral taste has returned.

On my fourth brew, the leaves and I are done.  But it has been quite a journey, in one little tea cup, holding only about 2 ounces.  That is what I love about tea, each cup can be a trip of many nuances, calling to mind many things - flowers and meat, library paste and dandelions, the everyday to the exotic.  May you all have pleasant journeys with your tea.

Have A Book With Your Tea

Have you noticed that when the weather warms above freezing, the birds start singing?  I've been keeping track this winter and it seems to be true.  When it's quite cold, about all we hear are the chickadees, the hawks and the downy and hairy woodpeckers.  The temperature goes up and the sparrows, pileated woodpeckers, the titmice and a host of others start chirping and singing and banging away at their trees.  The crows we seem to always have with us.

I came across a book on tea that I think would be excellent for beginners or casual drinkers who would like to know more about tea.  It's called 19 Lessons on Tea  by 27Press.  The sub-title is become an expert on buying, brewing and drinking the best of tea.

I have read this short book and I must say, it really does a pretty good job.  You are not going to become an expert by its end, but you will know a lot more and probably have a lot more confidence.  It covers how different teas are made, the various grades of tea, tea rituals, teapots, tea utensils, pairing tea with food, where to buy tea and find tea tastings.  There is a bit of history, mostly in short footnotes.  To find more, they refer you to their website.

There is a bit of repitition, but not too much.  Many books on tea have so much about history that unless you are really interested, you either skip it or get bored and don't bother getting to the other stuff.  Likewise with how tea is grown and processed.  There's enough here so you know a bit more than the average bear, but not so much that your head is swimming from an overload.  In other words, it's manageable.  The chapters are short, so you can just do a few minutes at a time, or read the whole thing in about an hour.

This is a book you should enjoy with a brisk cup of tea, to make sure you are awake and aware.  I would reccommend a godd hearty English Breakfast.  I just happen to have some by Bigelow.  My tea swap partners often send lots of tea bags and who am I to pass them up?  This one came in a nice expandable bag and had a good fresh tea aroma.  I brewed it for 2.5 minutes, which is long, but I am in the mood for strong!
My, it smells good with lots of lemon and stone fruit components.  It has a nice flavor, too, with elements of Keeman and Assam in a good balance.  I am sure to be awake and aware by the time I finish it.

Going Wild with Oolong

Blogger thingy won't do paragraphs again

"I knew a crooked man, who lived in a crooked little house on a crooked little street" in Bacharach, Germany. The house, still in use, was built in 1368.

Our friends left early yesterday in hopes of beating the bad wether. I was going to write and tell you how early Spring was well and truly here, with rain and a lot of open ground and water in the low places. Suddenly it started to snow! It snowed. it snowed all day and it snowed all night. This morning it was not snowing, but we could not open our front door. I think there is about 18" of new snow. However, the alder twigs are turning tan and the willow twigs are turning yellow, so Spring is definitely marching forward. The pileated wood pecker (of Woody Woodpecker fame) is drumming in the woods and the mourning doves are courting, so what is a little snow?

The reports from both the Darjeeling tea fields and the Chinese is that the weather is just right for this year's crop, so barring unforseen bad wether, they are excited that this year's tea will be plentiful and good - something to truly look forward to.

There is an excellent article/interview with Nigel Mellican about sustainability over at http://.chadao.blogspot.com/ . Nigel is one one of the "tea greats" with wide, wide experience in all phases of tea, fromplant to pot. it is well worth reading.

For something shorter and "funner", go over to www.techtea.tv/tea-facts-infographic for a poster-type graphic of lots and lots of tea facts. It's a really neat idea and again, worth checking out.

For you contest mavens, Bigelow tea is having a contest until March 15th. Top prize is a $200 gift certificate for their products and there are several $75 certificates as well. just go to http://www.bigelowtea.com/ and follow directions. May we all win!

At last, the Royal Couple of the Year (Will and Kate) are now available for your persoal afternoon tea! See them at http://www.stephcupoftea.blogspot.com/ Invite them to your next tea party.

Now, let's see, which tea goes with a blizzard? Ah, yes, Wild Oolong from Life in Teacup, for the wild weather. I first washed the leaves for a few seconds with water off the boil and then brewed my first cup for about 1 minute. The leaves are a fairly bright green and the brew smells of orchids with a hint of mint. This is a new one for me with Oolongs. The liquor is a pale green-gold. The taste is a very soft floral with a great accent of Spring!!!! green.

The second infusion was about 1.5 minutes and the scent had shifted around to more predominately green with floral overtones. The taste was still floral and green. The third infusion once again had more a floral aspect with a more blended accent of the green tones. On the whole, the tea just said "refreshing, refreshing!" It made my mouth feel as though it needed more and made me feel awake and alert. All this from what is really a pretty delicate cup.

Ginger Up

I think we are having an ice storm today, or trying to. The temperature is hovering around 30 and it snows a bit and then mists. Anyway, it is that sort of cold that burrows right through your clothes and your flesh until your bones are cold. I even decided not to go for a walk and all the cats thought that was very smart as they settled in for a "long winter's nap".

My tea friend Stephanie lives way the other side of the country in Washington state and their crocuses and daffodils are pushing out of the ground and it is 50! today. The weather people expect us to go below zero by the weekend. I comfort myself that it is even grayer there than here.

I am having a new-to-me tea from another tea friend, Elizabeth. It is Bigelow's Ginger Snappish. It smells divine, so gingery. It is really an herbal tisane, made from lemongrass, lemon peel, cinnamon, ginger, lemon verbena, rosehips and natural flavorings. Whole lotta good stuff in there. It does smell like ginger snaps and it is pretty much the color of them, too. I don't think I have seen this one on the local shelves, but now I will look for it. It seems perfect for such a raw day. Oh yumm, it is so good. A bit sweet, definitely gingery, but not overwhelming and a lot like a gingersnap. The lemon flavors really just play a supporting role here and I am hardly aware of them. I don't think it needs a bit of sweetener and I may not even put cream in it. Warm hands from the mug, warm face from the steam, warm heart from a friend, and a warm tum from the tea itself. I can't ask for more than that.

I was reading a new cookbook I got from www.alibris.com , an excellent source for cheap books, and found a recipe for Matcha flavored madeleine's. I love these wonderful little tea cakes and I think I need to buy some cooking grade Matcha so I can make some. There are at least 2 grades of Matcha - the more expensive, which can be $30 or more and ounce, is for tea ceremony use. It is lovely stuff and the ceremony is equally so.

"Sacred" Ground

Another denizen of the Markt Platz in Bern.

I have proof the chickadees prefer pine nuts to sunflower seeds! Not that it is of the least importance. A whole bag of these expensive things languished in the freezer too long, so I put them out in the bird feeders - very popular with our crowd. The titmice can't seem to eat at the same feeder, but a crowd of chickadees or a flutter of finches seem to be able to munch quite happily together.

I have had a tummy bug, so I have not been in the mood to taste teas. Mostly I have been drinking Bigelow's Herbal Assortment. All tea bags. All okay, if not exciting. But then, I wasn't looking for excitement.

How're you doing on your Thanksgiving planning? We're just having friends over, so there isn't the tension of long standing family stuff to deal with. I have the meal all planned and except for things like fruit, which you really can't get ahead, I'm all set. I confess I am a real traditionalist for this meal. The stuffing is sacred ground! And there has to be mashed potatoes and gravy and cranberry sauce. After that, the sides can be whatever. Since our friends are bringing most of them, I am only going to make Indian Creamed Spinach with Cashews for the ones who like Indian stuff.

When I was a kid, my mother always made creamed onions, which no one ate. Finally I asked her why and she said her grandfather loved them and they were always on the table for Thanksgiving. He died in 1938. I think it was at least 1955 before I asked. Talk about tradition.

Hmm, what tea to have with the meal. Actually, it will be with dessert. We are having coconut cream pie for Himself and I can't make up my mind about the others. I am considering pecan, pumpkin, apple and chocolate. Since there will only be 6 of us, I can't really make them all. Much too oinky.

Up, Up and Away

A cute little kids' riding plane in the market square in Bern,
Switzerland.


I am so excited! We put up the bird feeders and suet yesterday morning and by afternoon the birds had arrived - usually it takes a few days or a week before they notice and arrive. Already we have had 3 kinds of finches, chickadees, nuthatches, tufted titmice, a downy woodpecker, a hairy wood pecker, and a blue jay. I am so glad I put them out side my computer window - I would much rather look at them than the gray trees. Downy and hairy wood peckers look just about alike, but the hairy is quite a bit larger; with a downy about the size of a purple finch.


This morning I had some of Bigelow's Green Tea With Peppermint. I can't say I could taste much green tea, but the mint was quite pleasant, not overwhelming as it sometimes can be. It was a tea bag and the water wasn't very hot. I was at a meeting, and this seemed safest. Another green for those afraid to try them. I'm not sure easing into them is the way to go, but for folks who only want to use green teas as an antioxidant, this is a pleasant way to do it.


Well, I see Prince William finally asked Kate to marry him, and gave her his mother's engagement ring. Even I, who avoids the news as much as possible, saw that. Guess I will go and have a cup of Lady Londonderry to celebrate, as that was Princess Diana's favorite tea. In my never humble opinion, Culinary Teas makes the best blend of this.

Pumpkins With Coyotes

Yesterday was Summer, today is definitely Autumn, wind, cold,but blue skies and sun.

Last night was sort of disturbing. I think I've mentioned we have coyotes around us. Well, last night they sounded like they were right in our yard, there was so much loud yipping, howling and growling. Of course, one of our cats was out and I was very concerned about him. Especially at 4 am when it sounded like something was being killed right under my bedroom window. So, I leapt up, turned on all the outside lights and saw nothing, but I could still hear one coyote howling and growling nearby. Scary. Mr Andy, the absent cat, strolled in this am, nonchalant as could be. I was glad to see him, but I warned him about night excursions.

Two short reviews today. One from Hankook Korean Tea - Green Tea with Persimmon. It smelled almost minty with woodsy overtones as it was brewing - too small a sample in the packet. When it finished the infusion looked like old gold and smelled of hot metal, with medicinal touches, which is just how it tasted, no matter what I did with it. I did not care for it. I think it must have been persimmon leaves, as I assume the fruit would be, well, fruity and sweet.

The second is from Bigelow's and is their Autumn offering - Pumpkin Spice. The name says it all. It smells nice and spicy and full of pumpkin. I let it brew for 4 minutes and it was lovely. I added cream, but no sugar, as I thought it was sweet enough. However, I thought it would be a bit fuller tasting with some sugar, so I added some and it was. The box says you can make this as an ice tea, but that just doesn't appeal to me. It's a nice treat and could serve as dessert if you want to be careful with calories.

Fresh Tea

I have some of Bigelow's Sweet Dreams herbal tea/tisane on tap for today. It contains chamomile, hibiscus, peppermint, rose petals, spearmint, spice and orange blossoms. It has a pleasant, mostly minty smell, with an underlying thickish floral scent. I brew it for 5 minutes with almost boiling water. The scent continues. The taste reminds me of why I don't care for most herb teas. It is sort of pleasant, sort of minty, but over all it is far too muddied a flavor for me to think of it as really good. It tastes like a hundred other herb teas I have had. If I am going to have a “sleep prep” herbal I would much prefer the one I got from Wild Thyme Whole Food and Tea http://www.wildthymetea.com/ in Ballston Spa, NY. It is blended by the tea master there she has done an excellent job with it. All of the teas I purchased there were organic and reasonably inexpensive, but of high quality.

Speaking of high quality, how do you maintain that at home? The 3 biggest enemies of tea are light, air and smell. Light and air will make your tea go staler, faster. Keep your tea in an air tight container that is either metal or porcelain or in the zip lock foil bags they come in. If all you have is glass, put them in a dark, cool cupboard. Please don't put them in plastic, the tea will absorb off odors and you'll have wasted your money. This is because tea really absorbs odors so well. That is how the manufacturers make Earl Grey, rose, jasmine and the other lovely scented teas. Some just absorb scent from the plants they are grown with. Almost all tea vendors will have some sort of canister that will keep tea well. The best are ones with a rubber gasket. They are, however, expensive. If you buy a large quantity of tea , break it up into smaller containers to keep the air out, since every time you open it, the air flows right in.

McCormack's, that old familiar spice company, is coming out with a line of teas. So far, they are in Central America and the Caribbean and in San Francisco. Maybe they will come East, as well. Something new to look for. The tea is flavored with cinnamon, with Jamaican Sorrel and with lemongrass. Could be interesting.