Archive for Tea
May 2, 2007 at 8:23 pm · Filed under Lifestyle, Tea
Over the weekend, I was visiting the Whole Foods store and making my rounds through the isles. I like to browse and see if anything catches my eye. I, normally, pass by the vitamins and herbal section, but something grabbed my attention this time. I saw a bunch of glass jars and thought, “Could those be full of tea. Question Mark” I got closer and yes! Loose Tea. Well…a few were full of tea. The majority were ground herbal stuff. I skimmed through the jar labels and found a couple of gems.
The first gem was a jar of yerba mate, which was priced around 1.25/oz or 1lb for $20. I’ve been wanting some of my own yerba mate ever since I tried my friends. I debated this opportunity awhile, and thought, “…Naw, I can probably find a better deal online” and passed it up. If I was going to buy yerba mate, I also wanted a bombilla, the straw which people use to drink it.
Gem number two was a jar of Valerian root. Valerian Root is used as a sedative. I’ve seen it in some rarer teas such as Extra Sleepytime Tea. Now, I don’t have insomnia or anxiety, but I thought it might be a neat thing to try. Many teas are already non-caffeinated and meant to relax the body. Why not add some natural sleeping powder, right? Right? Well,…I didn’t buy that either.
BUT, I did go home and bought some mate online from Yerba Mate Cafe. For $25, I got 2lbs of yerba mate, a steel bombilla, and received 1/4 lb of free Fruit Cobbler Special Blend Mate. Not too shabby. I’ve also got this old bowl which looks like a mate gourd. It was left in the apartment when I moved in. (It might have been an ashtray in a previous life, but I cleaned it.)
PS - I hope I can take all this tea to Korea with me.
March 8, 2007 at 5:16 pm · Filed under Tea
In the office I noticed a friend brewing his own tea. He had a coffee mug and a porous metal finger-like device clinging to the inside of the mug. I asked him about it and inquired as to what tea he was steeping.
Now, I’m no tea aficionado, nor do I claim to be one, but his answer made me raise an eyebrow…Yerba Maté? I’ve spent a fair share of time in Chinese stores and reading reviews, and I’ve never heard of this. I cant remember his full description, but it included “herbal, caffeine, and vitamins”. My initial thought was that an herbal tea cant have much or any caffeine in it. What’s he talking about?
Yerba Maté (tea) is made from the leaf of the plant Ilex paraguariensis. It contains caffeine, theophylline, theobromine, and related chemicals that are all stimulants.
This traditional Argentine beverage comes from the leaves of
a bushy South American tree. The thick, shiny leaves are very rich in
caffeine (to 2%) and vitamins. They have several volatile oils
present which give the tea part of its distinctive aroma and taste. The
best quality product comes from a process of fire roasting and curing
the fresh branches to develop the characteristic smoky flavor prized by
mate lovers. In Paraguay and Argentina it is the national beverage,
consumed in vast quantities daily.
Actually, wait. I have seen this stuff. It was in an episode of mariposaHD.tv
Yerba maté is among many cash crops native to South America. Social Argentines and Uruguayans can’t drink enough of the herbal tea derived from its leaves
People of the world should wakeup to the benefits of drinking mate. The smooth caffeine jolt yields a mental state of wakefulness, alertness, and focus. Drinkers are able to remain awake at will yet consumption does not prevent one from falling asleep. Americans will particularly benefit from drinking mate as their appetites will be suppressed.
The mate ritual is simple:
* pack a gourd full of yerba
* add hot water
* suck from a metal straw/filter or bombilla
* pass when empty for up to 10 h20 refills
On a hot day try Tereré. This refreshing beverage is simply mate prepared with cold water and orange or lime juice.
I’ll certainly have to try a cup next time.
October 30, 2006 at 10:48 pm · Filed under Tea
As I came home from Chinatown, today, I began contemplating “gourmet” tea and what it truly entails. What got me started down this road were the long aisles of boxed teas available in the Chinese stores. There were literally hundreds of them, and they were just labeled “green tea” or something basic like jasmine, woo long, or black tea. The majority of them were in tea bags, but I was able to find a good many loose leaf teas in tins.
Adagio says that “gourmet” teas are made exclusively from the plant’s most tender young leaves. Tea pickers, usually working by hand, select the plant’s two youngest leaves and a yet-to-open bud. These tender new leaves produce a tea that is more gentle and flavorful than the older varieties. The more common older leaves typically end up on your supermarket shelf.
Today, I picked up 3 different teas, and I thought about the 3 teas I got from ‘My Place for Tea.’ There, I basically paid $15 for 150gms of tea. At the Chinese place, I paid half the price and got double the amount of tea. It got me wondering if I was being screwed on these “gourmet” teas. Does the tender younger leaves actually make a greater difference in the taste of the flavor or is it nice way to make an extra buck? If they sit on the shelf for awhile, does that change the taste to an older leaf?
The one good thing that the “gourmet” shops have going for them is a noticeable variety. They carefully distinguish the green teas by name and flavor and taste. With the Chinese store I really wasn’t sure what kind I was going to get. They all said “green tea” though there are many different kinds. (Unless there is one Chinese variety that specifically falls under “green tea”) I haven’t found any store as remotely good as the tea shop in Portland. It had a wall of jars and different varieties. The owners were also knowledgeable on our questions.
Well, it’s getting late and I dont know where I’m going with this. Basically, I picked up 3 teas: 1 gunpowder, 1 “green tea”, and 1 “woo loong”. Though, that is very vague description. I suppose the Chinese store might have its own place in my home just like the Lipton bags or the yuppie Gourmet shops. Good loose tea at more affordable and larger quantity.
August 22, 2006 at 12:14 pm · Filed under Tea
Due to recent events, I have found myself in need of the temptations of the Camellia sinensis plant. I packed my haversack and prepared for the journey North upon my dandy horse. The road was arduous and my physical condition deteriorated over time. I constantly found myself avoiding the great four wheeled chariots. Many would ignore my presence and run me to the brink of insanity. After what seemed like days, I reached my destination. I gave a great sigh, and gave praise to the Gods that shined down upon me.
The leaf trader took note of my traveler’s status and showed me to his goods. He proceeded to give me a detail of the wares, yet I was already informed of their nature. The walls were well stocked in variety. Much of his supplies were a combination of blending, but my search was for the raw materials. The trader left me to peruse his inventory, and I inspected the goods. Carefully, I looked over each one and took in its history. The goods came in synthetic polymerizations contained by mass. Upon the bottom, the container gave window to the size and texture of the goods.
After much debate, I made my decision based on process and bargaining. I did not have much to offer in terms of trade, but luckily the trader took monetary compensation. I decided upon the delicacies of the Young Hyson, the Russian Safari, and the Rooibos Sweet Orange. The trader was much impressed with my selection and invited me to come again. He offered samplings upon the end of weeks. I gathered my acquisitions and readied for the long return home. I was much satisfied with the transaction and look forward to the tasting of my recent treasures.
My Place for Tea
July 27, 2006 at 3:36 pm · Filed under Tea
Looking at my tea stash, I might have to make a run in the next 2 months, so I thought I’d compile a list of each one I’ve tried for reference. I typically enjoy one cup in the morning or in the afternoon each day.
I’ve stopped using the orange tea ball that Ceej got me. I think you get the best flavor when the leaves sit openly in the water. This gives the leaves full room to expand and enrich the water with flavoring. So, I’ve been using the tea mug I got from Adagio Teas for everything. My general steep time is 3 min, unless the tea specifies longer.
- Star of Persia - A traditional full bodied black tea. Accented with ruby sugar crystals, lightly sweet.
- Snow Monkey Plum - This distinctive black tea flavored with the delicate sweet essence of sacred plum.
- English Breakfast - The English required a tea strong enough to wash down their beloved Fry-up, a typical morning fare of fried bacon, sausage, mushroom, eggs and tomato.
- Ceeylon Orange Pekoe - Long, thin, wiry leaves that sometimes contain leaf buds. The liquor is light to dark in color.
- Genmai cha - Japanese green tea with roasted and popped brown rice added, lightly tart and toasted flower in a green liquor.
- Sencha Overture - This tea extracts a pale green liquor with a mellow grassy aroma.
- Green Pekoe - Its thin, wavy leaves produce a light cup with a smooth, mellow taste and a gentle, soothing aroma.
- Chamomile - Chamomile continues to be used today to battle illness, promote calm and relieve anxiety at bedtime.
- Jasmine - Delicately sweet, laced with jasmine flowers, top grade from China.
- Peppermint - Dried peppermint leaves to make a minty, refreshing drink that is highly satisfying both hot and cold.
- Pu erh - The earthy taste is not subtle. Chances are, you’ll either love it or hate it.
I think all of them have their own unique pros. Genmai cha and Sencha Overture are two of my favorites. But, I think I still have traces of Pu erh in my teeth. Yuck City.
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