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pots of tea

November 5th, 2009 by admin
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One of the many benefits of sharing my passion for tea with friends, is that I often receive emails filled with photos of teaware, updates about new tea companies and invitations to join them for a cup of tea. So, I was thrilled when my friend, Jolene, emailed me this fabulous photo (originally from the Just Be Splendid blog).

…time to resteep an oolong and dream of the day that I’ll have a tea room with built-in bookshelves lined with my teacups…

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Tea Talk: Kate Gover of Lahloo Tea

November 1st, 2009 by admin
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Tea allows me to travel via slow sips of exotic blends that conjure images of foreign lands and cultures. Beyond the steep, I often find that I can take a journey through the words of tea enthusiasts, such as Kate Gover of Lahloo Tea located in Bristol, UK.  After exchanging emails with Kate a few months ago, she agreed to answer some questions about her love of tea and the story behind Lahloo. I’m thrilled to share her words and beautiful images with you.

(p.s. I’ll be posting reviews of teas from Lahloo very soon!)

What are your top 5 favorite pieces of teaware?
Ooh a tough question, they are all so gorgeous! If I really have to choose then I would say my absolute favourite is the beautiful and skilful flower tea bowl. I love my teabowl especially with lovely frothy  Matsukaze Matcha in it for breakfast! After that I’d always choose my Little Jade Teapot with a bamboo especially for a lovely Darjeeling Second Flush. Finally, the chatjans. My favourites are – Terracotta Travel Set, Six Cranes and Red Dot Peony. All fantastically simple to use to make loose leaf tea. Tactile, comforting and stunning to look a; they add a little ceremony to your tea drinking.

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What are your top 5 favorite teas at the moment?
I am loving these teas at the moment: Wazuka Sencha, Mr Aoki and the delicious and very unusual Sobacha (roasted buckwheat ‘tea’). I am also drinking an awful lot of Mr Chun’s Grasshopper oolong – a buttery, floral high mountain oolong from Ren-Ai. Although not strictly a tea I have just launched fruity, sweet White Mulberry which is highly addictive. Here’s a little more about each one:

·         WAZUKA SENCHA Beautiful deep jade-green leaf full of fresh, grassy aroma and bitter-sweet taste. Grown in full sunlight in row upon row of luscious tea trees in the Wazuka Hills, Uji, it has beautifully balanced flavours. This is thanks to the special care and attention, from harvest to delivery, of Hidekazu and the steaming rather than pan frying of the tea leaf.
·         MR AOKI Robust and satisfying, naturally sweet and uplifting. Mr Aoki and his son, Tak, grow their ‘labour of love’ on a tiny tea farm in the beautiful Southern Japanese island of Kyushu, the coastal region of Oita. A genuine farmer’s tea, Mr Aoki’s steamed green tea or sencha is grown using their own natural fertilizers among mikan (small Satsumas) trees.
·         SOBACHA Rich golden brown roasted nibs with a sweet, nutty taste. Unusual but very popular ‘tea’ from the Japanese Alps. It is naturally caffeine-free and high in B vitamins and ‘rutin’, a natural anti-oxidant that aids circulation and lowers blood pressure.
·         GRASSHOPPER Imagine a bouquet of your favourite flowers! Pure elegance in a cup! Mr Chun’s deliciously buttery, high mountain oolong tea is farmed entirely organically in Ren-ai, Nantou County in Taiwan. When Tim went to see Mr Chun’s farm he was so amazed by the thousands of grasshoppers hopping about all over the tea trees that he named this oolong tea after the little critters!
·         WHITE MULBERRY Silk worms love the anti-oxidant rich leaves of the white mulberry bush - maybe it’s the irresistible sweet, earthy fruitiness! In North Eastern Thailand a small group of ladies grow beautifully aromatic White Mulberry, or Morus Alba. They nurture the bushes without the use of any chemicals and then, using a method similar to producing green tea, turn the long, waxy leaves into this delicious naturally caffeine-free tea.

What inspired you and your husband to launch Lahloo 3 years ago?
Our shared passion for food and travel has fuelled a long held ambition to put both at the heart of what we do professionally.  We felt baffled by the lack of knowledge and awareness when it comes to the nation’s favourite drink; tea. As a nation the UK drinks over 165 million cups every day but despite our relationship with tea, it seems that we were only experiencing the very tip of a fantastic epicurean iceberg!  Embracing our love and enthusiasm for tea, we started to formulate a plan for our own tea business in 2005. We embarked on a journey of discovery.

We researched everything we could about the very best tea, where it was produced, who produced it and the history behind its production.  Despite the UK’s long relationship with tea, it became clear that to experience truly great tea beyond fancy food halls such at Fortnum & Mason, you had to visit Europe. We did just that, visiting teahouses and boutiques across Europe sampling tea and speaking with tea enthusiasts. She drank very bad but expensive tea in teahouses which should have known better and truly great tea in places you wouldn’t expect to find it. Inspired by what we found, we launched Lahloo.

Lahloo is named after the 19th century tea clipper my great-great grandfather sailed on. In the 1800’s the demand by fashionable Londoners for the earliest spring crop tea created massive competition. The first ‘clipper’ that sailed into London would be met by an almost carnival atmosphere in the docks with its cargo of tea reaching the highest price. Built in 1867, the Lahloo was one of the most famous tea clippers of the 19th century. So-called because of the way they “clipped” miles, clippers were built for speed and raced to bring tea from China to London. Having grown up around dockside in London, my great-great grandfather George Hockaday was drawn into a career as a sailor and he worked on the Lahloo as she joined the clipper races.

The concept for Lahloo has been born out of the knowledge and passion gathered over a decade of research, travelling, sampling, smelling and tasting. This journey of discovery will continue for us. Our ultimate ambition is to open Lahloo tea bar & boutique offering the Lahloo experience: the very best artisan loose-leaf teas from around the world, served with the ceremony deserving of the world’s finest teas. We hope to encourage others to discover delicious artisan tea through Lahloo’s rare and unique collection of loose-leaf teas.

Considering that you visited several tea houses across Europe, can you mention a few of your favorites?

My first memory is years ago, I discovered Le Palais des Thes (http://www.palaisdesthes.com/en/) in Brussels and was amazed by the sheer quantity of different teas. For the pure feeling of travelling back in time, drinking tea and people watching, the Mariage Freres (http://www.mariagefreres.com) in Paris are a wonderful experience. One of my all time tea experience was the matcha ceremony at Toraya (http://www.toraya-group.co.jp/paris/salon/index.html). And last but not least, for the beauty of the design of the shop and the calming experience my all time favourite tea shop to hunt out if I’m in Paris is La Maison des Trois Thes (http://www.troisthes.com/). I could go on and on but apart from the tiniest tea shop of all, Kusmi Tea in Pairs (http://www.kusmitea.com/fr/), I will stop!

How long did it take you to find tea importers, Alex Fraser and Tim d’Offray?
It was through my own tea discovery and consumption really. I did lots of research to try and import directly myself but realised it would take years and years. Alex runs east teas and his teas blew me away so once I realised I wanted to work with a trusted importer I asked him if I could buy teas from him wholesale and brand them under the Lahloo name. east teas specialize in teas from Japan, Korea, Taiwan and China so I went to their co-founder, Tim, who had set up a sister company Postcard Teas to be able to also offer fabulous Indian teas too. They have amazing teas and a real passion for the people behind them I have learned so much and I’m still learning so much from them!

Beyond your White Chocolate and Matsukaze Matcha Green Tea Truffles, in what other ways do enjoy incorporate tea with your food?
Matcha blended with coarse seasalt is great on poached eggs, green tea infused vodka martinis, oolong mojitos, Earl Grey granita, amazing Lapsang chocolate truffles, oolong poached prawns, the list goes on and on…

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haiku

October 29th, 2009 by admin
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I often wander over to Flickr.com and search the word “tea” just to see a variety of photographic gems fill my screen. I stumbled upon this delightful photo of teacups hanging from a lit chandelier, and it inspired me to write this haiku:

flickering lights gleam
ribbon embracing handle
afternoon tea sways

photo credit: Sherry’s Rose Cottage

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teaspoons & petals’ tea granita recipe featured in Food Trust

October 21st, 2009 by admin
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Hooray! My tea granita was featured in the Food Trust’s newsletter (yes, this announcement is a tad delayed as the warm weather was just fading to chilled air when it was published). For those of you not familiar with the Food Trust in Philadelphia:

“The Food Trust strives to make healthy food available to all. Working with neighborhoods, schools, grocers, farmers and policymakers, we’ve developed a comprehensive approach that combines nutrition education and greater availability of affordable, healthy food.”

Lots of love for the Food Trust. Take a peek at the recipe featured in the newsletter right here.

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tea style: leanne marshall

October 19th, 2009 by admin
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I often dream of the day that my closet will be filled with the elegant creations of Leanne Marshall (winner of project runway 2008). When I stumbled across this dress on her blog and in her etsy shop, I was blown away by it’s delicate beauty. Even though it’s designed to be a wedding dress, I’ve imagined wearing this to a garden tea party while serving flowering teas from large glass pots. Champagne pink roses and lilacs would be strewn about the table. Maybe I’d serve lavender cookies.

While dreaming of wearing the dress, I was inspired to write this haiku:

peony tea blooms
ivory waves of cotton
catch falling petals

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tea talk: NYC Chef Instructor @ The French Culinary Institute in Soho

October 17th, 2009 by admin
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While exploring the multiple ways in which I can use my tealeaves beyond the steep, I stumbled across info about environmental chemist turnedchef with a passion for tea, Melanie Franks. After realizing her heart was in the kitchen, Melanie dove into the culinary world as a sous chef at Hook Restaurant and minibar chef at think FOOD group (Chef Jose Andres), just to name a few.

Although her passion for food spans cuisines, there is one beverage that excites Melanie’s palate. Yes, you guessed correctly, it’s tea. Beyond serving as a tea sommelier and training her staff about pairing and serving tea, she also completed all level three certification classes with the Specialty Tea Institute.  In her last job, Melanie worked as a sous chef at NYC’s Degustation, developing recipes that incorporated tea. How fabulous! Now she’s sharing her knowledge with aspiring culinary minds as a chef Instructor at The French Culinary Institute in Soho (where she hopes to someday develop a tea program-sign me up!).

Lucky for me (and you), Melanie (pictured below) agreed to answer a few questions about her love of and experience with tea! Enjoy!

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1. What are your top 5 favorite teas?

This is almost impossible to answer there are so many teas I love. However, there are a few favorites that I always come back to. In general, I am an Oolong girl. The complexity of flavor and aroma is unequal. From Pouchongs to Champagne, the range of oxidation levels in Oolongs creates an exceptionally pleasurable experience. I can talk endlessly about Oolongs so it is best for me to move on. Another tea I would have to mention is Silver Needles. Indeed, this tea has the power to transport me to a misty mountain day whenever I take a sip. From the leaf style to aroma, it is simply amazing. Another tea I can’t live without is Puerh, because of its’ distinct earthy qualities and deliciously mellow finish. There is almost a change in mood one experiences when they drink this tea. It is for this reason that I often drink Puerh after a long day at work. Pi Lo Chun, is a great tea that I revisit on a regular basis. Between the tea bushes of Pi Lo Chun apricot, plum and peach trees are planted which yields a beautiful aroma and clean finish. The last tea I will mention is Sencha. I love the oceanic quality of Sencha and brilliant color of the cup. It simply energizes me. In reality, I could easily mention a dozen more teas.

2. Do you have any favorite tea accessories?

When I left Hook, the staff bought me a teapot from China that I adore. It has a natural rough glaze and yellowy brown color. It is beautifully made and has sentimental value. I can’t live without my tea tray that I use for Gung Fu tea service. It is just so practical to have a beautiful vessel that serves for both serving tea and disposing of water. I also have an affinity for my everyday tea cup. It is extremely simple. It is an all white porcelain cup with a matte glaze and has bowl shape that is perfect for holding with both hands. The white color allows me to enjoy the color of the liquor.

3. Can you share a favorite moment/memory of your experience at the Specialty Tea Institute?

This is also a very difficult question to pin point one experience at of two years. However I will say this, the teachers and the people you meet taking these classes are amazing. During the session breaks I still keep in contact with my teachers and friends that I have made along the way. To have such an immense amount of knowledge of tea gathered together in one place solely to educate one another is a beautiful experience. I have to mention Phil Parda (Zhong Guo Cha), Donna Fellman (Tea Education Alliance), and Yoon Hee Kim (Tea Classics) because they truly gave me a diverse and solid foundation in tea.

4. Tell me more about your position as a tea sommelier at Hook restaurant…

This was a large undertaking. While working as a Sous Chef, I changed over the tea program from bag teas to loose leaf tea. Training my staff properly was so very important. We averaged around 250 to 300 people a night, and I learned very quickly that the wait staff did not take the care to brew some of the more temperature sensitive teas when they got busy. In this particular restaurant setting (high volume), I put together a tea list that was both provocative and service friendly. It was exciting for customers because instead of the normal pedestrian cup they were able to have the opportunity to try an array of different teas. Talking to the customers and staff about tea on a daily basis only increased my love of tea. I would do it again in a heartbeat.

5. How do you incorporate tea in your dishes?

Cooking with tea as an ingredient is really limitless. Tea can be both savory and sweet as well as earthy and aromatic. I love cooking with tea because of its flexibility. Right now we have a soup with tea as ingredient that just speaks spring is here (finally). It is a nettle soup with Lapsang Souchong yoghurt, salmon roe, cured Tasmania sea trout, and fava ban flowers. I am going to put on a desert of a chilled chamomile soup with mint and lemon sorbet this week. I can’t possible pick a favorite dish that I have done with tea, but I did really enjoy a desert I that consisted of Matcha tea cake, maldon salt, strawberry sorbet and thyme syrup. My favorite teas to cook with are the highly aromatic teas like Lapsang Souchong, jasmine green, Darjeeling as well as tisanes like chamomile and Rooibos. As for tips with cooking with tea, I find it helpful to infuse tea into oils and liquids first. Then use the tea flavored components in your recipe just as like normal. For instance, if you wanted to make a vegetable puree of some sort take the liquid you are going to use in that recipe and infuse the it with tea. The Infusion should not be stronger than normal, infuse it just as you want to drink it so that it is balanced. This method is more user friendly to start. Than as you get more comfortable with tea one can experiment with smoking, curing, and steaming with tea for example.

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tea granita: jasmine pearls, lavender honey & spearmint

August 30th, 2009 by admin
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As cooler breezes tangle with the warm air, I am beginning to feel hints of fall drawing near on a summer evening. Although as the sunshine is slipping, I am treating my taste buds to a refreshing treat that celebrates everything that is sweet in summer, a spoonful of my tea granita. Earlier this morning I soaked up the sun while walking over to my my favorite local market in Philadelphia, Headhouse Farmers’ Market, to purchase the last ingredient for my tea granita, fresh mint. Although the aromas of summer’s bounties lured me in for a much longer stay, as I left with the spearmint and another bag filled with sweet corn, eggplant and peaches.

When I returned home, I gathered the three local ingredients needed for my summer tea granita, the spearmint from Weaver’s Way Farm , a bottle of lavender honey from Busy Bee farm (purchased at last week’s farmers’ market), along with jasmine pearl green tea from my favorite teashop in Philly, TBar.

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For those of you not familiar with this summer treat, granita is a partially frozen dessert that is usually made with sugar, water and other flavorings. I’ve added a bit of a twist to this traditional treat by infusing tea and using local ingredients.

Jasmine Tea Granita With Lavender Honey and Spearmint:

  • 5 cups of water
  • 4 teaspoons of lavender honey
  • 7 teaspoons of  jasmine pearls
  • 2 handfuls of spearmint leaves
  • teapot
  • kettle
  • blender
  • 2 ice cube trays

Fill your tea kettle with cool water and heat it on the stove until the water begins to steam from the spout. Place 7 teaspoons of the Jasmine Pearls (hand rolled green tea that has been scented with fresh jasmine) into the tea infuser in your teapot. Pour 5 cups of the steaming water over the Jasmine Pearls (watch them delicately unfold as they release their fragrant aroma), and steep them in the teapot for 3 minutes.

After the 3 minutes have passed, remove the infuser from the teapot (place it to the side so that you can resteep it for a second pot of jasmine to enjoy after making the granita). Add 4 teaspoons of the Lavender Honey (and don’t forget to lick the spoon to give your taste buds a sneak peek of its earthy and floral flavors). Stir the tea to help the honey blend with the tea. Add a handful of spearmint leaves to the steaming tea. Let the flavors mesh with one another as the temperature cools (approx 5 minutes).

Pour the cooled tea into two ice cube trays and place them in the freezer. You’ll notice that you’ll still have about two cups of the tea with honey and spearmint. That was done purposely so that you could sip the tea while you wait for the rest to freeze.

As I patiently waited for the freezer to play its part in my tea granita creation, I sipped the comforting tea bursting with rich flavor and an intoxicating aroma. The spearmint adds a bright and refreshing sweet note that lingers, while the honey adds a deeper sweet note this is decadent and soothing. The jasmine and lavender add a nice bouquet of floral aroma and flavor. The green tea  plays a more subtle role in this blend, proving to be a sturdy base for all of the unique flavors. Overall, the tea is sweet and comforting. Just imagine eating spearmint and honey while smelling a bouquet of jasmine and lavender. That encapsulates that flavor experience.

I digress….So when the liquid has frozen, remove the ice cube trays from the freezer and let them thaw for a minute or two before popping the tea cubes into the blender. Pulse the cubes into a shaved ice mixture (similar to that of a slushie), scoop the icy goodness into two bowls and pop them back into the freezer for 1 minute. While the granita quickly chills, finely chop the second handful of spearmint leaves. Before serving the granita, drizzle a dab of honey over for extra richness and sprinkle the chopped spearmint leaves to add a burst of vibrant green. Voila, jasmine tea granita. Keep cool during the last few weeks of summer and enjoy your tea treat!

….and I’ll leave you with a haiku inspired by today’s sweet creation:

savoring sweetness
summer lingers on my lips
jasmine tea blossoms

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Tea Today: Kokomo’s Pai Mu Dan Peach Blossom

August 18th, 2009 by admin
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Phew it’s been quite the busy summer and I’ve fallen a bit behind on posting. Oh how I’ve missed sharing my tea experiences on teaspoons & petals! Although, I have been jotting down notes on new post ideas and even have a few interviews with fabulous tea people that I’ll be sharing over the next few weeks…and a fabulous contest coming soon!

While I’ve been busy writing for my clients, I’ve been deliciously fueled with fabulous teas perfect for summer, like Kokomo’s Pai Mu Dan Peach Blossom.

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Pai Mu Dan Peach Blosom
Subtle and seductively sweet, Pai Mu Dan Peach Blossom will capture your heart without you even noticing. This superb white tea blend with a dash of Sencha and rose petals provides a perfect distraction from stress or when chilled, the overbearing heat of a mid-summers day. Pai Mu Dan Peach Blossom is an excellent white tea blend with a sweet, peachy aroma and flavor meant to be enjoyed both hot and chilled.

As soon as the hot water (around 190 degrees) coated the leaves, the steam gently filled my kitchen with an aroma of sweet peaches, the delicate smell of summer. The deep orange color vibrantly glowed in my glass teapot, like that of the the sun’s setting rays.

I steeped the tea for four minutes (2-6 recommended on the package). First sip, the peach flavor is fragrant and incredibly refreshing, tasting almost as if I bit into the soft flesh of a peach picked straight from the tree. The taste is smooth and slightly sweet. The white peony’s grassy undertones and floral notes blend perfectly with the peach flavor.

The floral notes from the white peony and rose petals balance nicely with the Sencha, which gives the first sip a grassy kick. Even though a 2 to 6 minutes steeping time was recommended, I was thrilled to have steeped for 4 minutes, which allowed the flavor of the white peony to bloom without oversteeping the sencha. If steeped any longer, the sencha might have become bitter and compromised the other tastes.

After each sip, the peach taste seemed to slowly build, as if it was blossoming in my mouth. When my cup was empty, the peach blossoms still lingered on my tongue .As I finished the last few sips, the white tea shared the flavor reigns, as it too took hold of my taste buds, coating my tongue with its sweet and smooth flavor. Although the white peony offered a delicate, sweet taste, it also had great body.

In an effort to sustain this white-peach-petal extravaganza, I am resteeping it and icing it down for a change. Maybe I’ll serve it in a glass pitcher with fresh peach slices tucked inside to offer a generous burst of fresh peach flavor. The perfect way to celebrate the bounty of summer’s fruit!

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Tea Chat: George Jage, Owner of World Tea Expo

July 27th, 2009 by admin
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What I love most about tea is how often I find myself sharing a cup with a friend and chatting about life. Teatime offers those opportunities to just focus on friendship while sipping something truly fantastic. If alcohol is referred to as a “truth serum,” then tea is a “liquid companion,” best when shared with others.

That being said, I’ve recently had the chance to ask a handful of fabulous individuals about their experiences in the tea world. I look forward to sharing their answers that are filled to the brim with noteworthy tales and insider tea info to excite your palette and your curiosity about the world of tea.

World Tea Expo

I am honored to begin teaspoons & petals’ Tea Chat series with George Jage, owner of World Tea Expo. Many thanks to George for taking the time to share his tea insight below:

Since you have been owner of the World Tea Expo for the past 7 years, can you share a few of your favorite memories from the Expo?

Honestly, during the Expo life becomes a blur as the work our team put into planning the event comes to fruition.  One of my favorite stories never happened at the Expo.  In 2008, when we launched the World Tea Championship, TeaGschwendner won the Assam category.  Following, Charles Cain forwarded us a letter from the garden he bought the tea from.  The family had been tea growers for decades and was facing extremely difficult times.  The father told his son he had to sell the farm and would look for work elsewhere.  His son pleaded to try and hang on just a little longer, their family had been tea growers for generations and this is their craft.  After the Expo, Charles contacted them to share the news that the tea they grew on their farm and made with their skill had won the top prize in the WTC.  The reason this story is so important to me is because it is the quintessential reason I love doing what I do everyday.  We have the ability to have a profound and positive affect on people’s lives all over the world.  It also embodies the connectivity we all have in the world, and the mindfulness we should all have when we drink our tea.

What tea trends were you made aware of at this past expo?

There were so many new products at this year’s expo, but most significantly I see continued growth for specialty tea as a whole, major retailers doing private label, and strong growth in the under 30, or Millennial generation drinking tea.  The industry is really still young in the US and there are a lot of directions innovation is heading.  I also do see companies developing “quick-steep” methodologies to bridge the gap between the time it takes to make tea and the attention span of customers to increase to-go sales for tea.

What are your 5 favorite pieces of teaware?

We have so many beautiful tea pots and tons of accoutrements both at our office and home.  One of my favorites is a hand painted clay tea pot from Rishi Tea that is perfect for brewing kukicha.  Northwest Glass also introduced this year a double walled glass that is amazingly simple, but perfect for pouring the same kukicha into.  We have had them for years, but the steepware made by The Tea Spot is perfect for brewing a single cup of loose tea, I usually use this for my oolongs.  At this year’s expo, I was given an amazing gift by Lambert, a new exhibitor, from The Whole Leaf in San Diego that was given to him by a tea family in China.  The pot has been used by the family and conditioned for over three decades.  Again, it is the simplicity of this pot that makes it a favorite.

What are your top 5 favorite teas at the moment?

I primarily drink green teas and occasional a nice cup of puer.  With the greens, I have been drinking a ton of kukicha as some great friends have keep me supplied and this is always best drank as fresh as possible.  I have also been enjoying some excellent Korean green teas presented to me at the Expo by an amazing young lady, Jiyu and her mother, who represented the Korean tea culture association.  And I would be remiss if I didn’t mention some wonderful dark oolongs made in Hawaii that I was given on a recent trip there.  I hope the US tea community pays attention to what is going on in Hawaii.  They only have about 10 acres under cultivation at this time, but the potential is huge.  Almost all of the tea is grown by small famers and hand-crafted.

Can you share any news about next year’s expo?
Some I can, other news we will be announcements in the months ahead.  First, we are actually doing a second event in Boston this September, World Tea - East.  It is a smaller conference and pavilion held in conjunction with Natural Products Expo – East.  This is really geared to give us a presence on the East coast without diminishing the value and demand for the event in Las Vegas.  The most important part of this co-location is we are defining tea as a natural product, not just a beverage, and certainly not a commodity.  For our annual Expo, we will remain in Las Vegas , but will shift back into June (and will be for the future), and will be moving over to the Las Vegas Convention Center.  Both of these will have a very positive affect for the Expo.  But do stay tuned, we will have a major announcement at the end of July.

Here are a few pictures from this year’s Expo that George graciously shared with us.

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Many thanks to George Jage for taking the time to answer my questions with such detail, insight and passion!

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tea blossoms

June 22nd, 2009 by admin
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green leaves tightly bound

slowly sway as steam rises

petals blossoming

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photo credit: austin.happel

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tea party in style

June 18th, 2009 by admin
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when planning a tea party, I tend to focus on the delicate leaves and dainty cups, and unfortunately forget to give much thought to my outfit.  although while planning ahead for a few summer tea parties, I want to ensure that I will be serving in style.

while window shopping online (my favorite form of retail therapy), I came across the Floral Halter Layer Dress from Forever 21, that combined my love of the vintage,  floral look with a modern twist (pictured above). I adore each detail of this feminine frock, from the floral print, to the pintucking, vertical pleat and layered hem. And at only $22.80, I can splurge on floral centerpieces for the table.

This dress would pair perfectly with a menu of lavender scones and jasmine oolong tea…or maybe even a white peony.

What is your favorite tea party outfit?

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TEA TODAY: Davids Tea’s White Tiger

June 16th, 2009 by admin
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White Tiger

One powerful tea
Look out for white fur, black stripes and ice-blue eyes. White tigers tend to be bigger and stronger than their orange cousins. This blend is just as powerful. It’s got the smooth, immune-building strength of organic white peony tea. Plus the additional antioxidants of pomegranate essence and whole blueberries. A real fighter! It’ll scare off every free radical in the area.

As I shuffled through my bags and containers of loose tea, I was instantly drawn to its fierce and enticing name, White Tiger. As soon as I broke the seal of the bag, the dry aroma of the sweet pomegranates and blueberries instantly brought me to a sweeter state of mind.

As I poured the almost boiling water over the leaves, the hot aroma of the pomegranates and blueberries was sweet, fruity and slightly tangy, and was followed by the light floral notes of the white peony.

First sip: smooth white peony with slight floral notes and subtle grassy undertones builds into the flavor of the tangy pomegranate and finishes with the sweetness of blueberries. Although delicate, the white peony tea is the perfect canvas for the sweet fruity notes. The white peony, although floral, is more refreshing and clean than perfumy like that jasmine tea. The natural floral notes take turns with the sweet fruity elements, a seesaw of flavors, until the final flavor combination blooms.

After a few more sips, the white peony presence intensifies, although the blueberry and pomegranate still maintain a delightful flavor presence.

I would imagine that this would be a fabulous beverage companion to a dessert, like a blueberry pie. It would also freeze into amazing White Tiger popsicles, perfect for your next BBQ. Or if you’re looking to spice things up a bit, White Tiger would be a wonderful addition to your favorite martini, especially if you opt for blueberry vodka. The name does lend itself to a drink menu.

Overall, a lovely, clean, refreshing and sweet tea that I will continue to enjoy all Summer long.

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celebrate national iced tea month

June 10th, 2009 by admin
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For the past ten days I have been gleefully celebrating National Iced Tea Month! After stocking my freezer with ice, I reached into my cabinet to happily retrieve my Bodum iced tea pitcher tucked away during the chillier months.  This iced tea pitcher (purchased from Mighty Leaf’s site) is probably one of my favorite pieces of teaware, as it holds 50oz of tea, has a built in infuser that you can remove after steeping, along with a ridged spout that catches any tea leaves that escape into the pitcher while brewing.

As I set the pot of water on the stove, I reached for the stalks fresh mint just picked from the garden and filled the pitcher with the vibrant green herb.  I knew that a black tea would compliment the intense mint flavor, so I chose Tavalon’s Ceylon King (sent to me the month before from their sommelier’s choice tea of the month club - a Christmas gift I am still enjoying!).

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Ceylon King:  A smooth, pure black tea with bright notes of honey and fruit.

I gently placed 6 teaspoons (1tsp per 8oz of water) of the beautiful deep brown and delicately rolled whole Ceylon leaves into the infuser. The grand tea leaves truly live up to their majestic name, Ceylon King. I poured the boiling water over the leaves and steeped the tea for 5minutes. The tealeaves bounced about as they painted the water a deep golden brown shade.

After removing the infuser, I added two teaspoons of honey before allowing the tea to cool to room temperature. After speaking with many tea experts, I’ve learned that it’s best to let the tea cool before adding any ice, as the ice will instantly melt in the hot water, dilute the tea and shock it to a state of bitterness.

The heat of the tea released the intense aroma of the mint in my kitchen as it cooled. I impatiently waited for the heat to rise and escape before filling the pitcher with ice.

I poured myself a tall glass. First sip: The strength of the Ceylon King is complimented by the refreshing dose of mint. The bit of honey cut any bitterness that the Ceylon, when iced brewed, might have had. The mint sensation offers a naturally sweet and incredibly refreshing flavor, and continues to linger on your palette after every sip.

The intense mint flavor is followed by the crisp and hearty taste of the smooth Ceylon. The bright notes of Ceylon’s honey are subtle but beautiful in this brew, as the taste of mint dominates the sweet sensory experience.  Although, the addition of honey along with Ceylon’s natural notes of honey provide a sweet foundation to this bold tea. My taste buds also pick up on Ceylon’s fruity element, which tastes very citrusy in this particular brew.

Ceylon King is a wonderful companion to the refreshing mint addition, and a fabulous tea for icing. I’m looking forward to replacing the mint with a nice dose of milk and a bit more honey during the next brew, as I create an icy, sweet treat.

Happy Iced Tea Month! Cheers!

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Steep It “The Simplest Internet Tea Timer Ever”

June 6th, 2009 by admin
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I often steep my tea in the comfort of my own home, experiencing the peaceful moments as I watch the minutes dwindle and tea leaves unfurl. Although when I step outside my four walls and into a nearby cafe, I normally can’t replicate that experience and instead attempt to check the time on my computer as I skate through emails. I inevitably lose track and sometimes over-brew a cup, which is my tea-loving heart skipped a beat when I stumbled across the web tea timer “Steep It-the simplest internet tea timer ever.”

Just type the time in the box, click “go” and you’ll be redirected to a new page displaying the diminishing time. The screen’s color changes mimicking the transformation of your steeped water. And finally, a pleasant bell rings, which lets you know that it’s time to take your infuser or tea sachet out of the water. And if you’re unsure about proper brewing time, Steep It has a tea time cheat sheet to calm your over-brewed fears.

Happy Brewing!

for more info, follow them on twitter and read their blog

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tea on etsy

June 3rd, 2009 by admin
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on lazy Sunday afternoons I can often be found peeking at etsy’s tea accessories. here are a few gems that sparkled during my last search….

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tea party-tea towel from stitchado

100% cotton tea towel, measures approximately 25″ x 25″.
100% handmade embroidery from a vintage pattern :)

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silkscreen art print poster from BluLima

“I have designed and hand screen printed these lovely posters on Rives Heavyweight printmaking paper. It is just off-white and oh so tough-but-tender in character. Natural and torn deckle edges, each print is signed and dated on the verso. Image size is 9″x12″, easily framed with pre-cut mattes. Open edition in multiple colors, check out my other listings and look for more to be added!”

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tea-time small stamp set from CraftChi

Tea Time stamp set includes 5 charming tea friends: April Apron, Tizzy Teapot, Tilly Teacup, Tom Teaball, and Teeny/Tiny Teabag. All stamps are 1×1inch except for Apron (1×1.5inch) and Tea ball (1×1.25inch).”

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well that’s new: teaspoons & petals haiku teaware

May 31st, 2009 by admin
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I’ve experimented with a new font and some new cup styles that I hope you’ll like. I’ve also welcomed a new ceramic duo to the teaspoons & petals’ family, the cream and sugar set, inspired by creamy chai tea.
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(these cups will be coming to my etsy shop soon!)
And over the next few months I will be seeking out the perfect vintage cups to add to my etsy shop (summer flea markets, where are you?) I’ll also be adding a new limited edition tea haiku line shortly (since I was tickled pink when creating the Philadelphia line). But until the big reveal, I wanted to give you a hint about the new line before I release anything in my shop. Fill in the lyrical blank: “come on babe. why don’t we paint the town. and all that _____.” Hope you guessed correctly!
Have a lovely day filled with countless cups of tea!

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a nibble & a sip: tea party baked goods

May 27th, 2009 by admin
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“Handpainted flowers atop almond royal icing on scalloped vanilla sugar cookies.”

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“Reminiscent of pretty vintage fabric or a lush blooming garden, these cookies are sure to delight. Scalloped vanilla sugar cookie rounds with almond royal icing.”

My favorite Philadelphia Baker, Zoë Lukas of Whipped Bakeshop, is always tantalizing my taste buds by sharing photos of her latest sweet creations on her site or in her etsy shop. I was particularly drawn to her most recent batch of artistic sugar cookies (shown above), as I could envision them as the edible centerpieces for a summer tea party. The vivid colors and vintage floral patterns are so feminine and dainty! I would serve iced jasmine green tea and a formosa fancy on a wooden picnic table draped with an old lace table cloth.

p.s. if you’re not in the Philadelphia area, Zoë will ship her cookies to you whether you’re near or far. lucky you!

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teaspoons & petals father’s day promo in Etsy Finds!

May 26th, 2009 by admin
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Many thanks to Etsy for all the love they have given to teaspoons & petals over the past week. I’m thrilled that they included my father’s day promotion in their Etsy Finds:48 hours of Deals for Dads email and Storque article.

I intended to share this promo via a blog post today, but I guess they beat me to it :)

Looking forward to writing custom haiku for Father’s day teacups this year!!

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tea today: yumchaa’s regent’s park blend

May 24th, 2009 by admin
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My dear friend, Jolene, recently returned from a quick trip to London. While there, she picked up a Yumchaa tea blend to surprise me with when she returned. Much love to such a thoughtful lady!!!

Here are my thoughts on Yumchaa’s Regent’s Park blend of green tea, papaya, pineapple, strawberry, raspberry and rose petals: The dry aroma is incredibly fragrant with intense fruity notes (although pineapple seems to dominate my sense of smell). Visually, the dry blend is quite beautiful with pops of pink and yellow fruits peeking from under vibrant green tea leaves.

Considering that it’s quite warm in Philadelphia today, I decided to brew an iced pitcher of Regent’s Park blend. I added 5 spoons of the blend to the infuser of my Bodum iced tea pitcher, which I then steeped in just boiling water for 4 minutes. (Note: I only filled half of the pitcher with almost boiling water since I will be adding ice after the liquid reaches room temperature)

It was beautiful to watch the leaves gently float to the top of the infuser as bits of pineapple and papaya lingered at the bottom, the anchors of the blend.

After the 4 minute steep, the water transformed into a golden color with hints of green. I impatiently waited for the tea to cool to room temperature before filling it with ice cubes and popping it into the fridge. The berries also dominate the brewed aroma, offering a bright sensory experience.

Sip #1: The first word that comes to mind is “refreshing,” not just because it’s chilled, but rather the grassy green combination with fruit creates a flavor that awakens my taste buds with crisp green notes and bursts of berry gently supported by tropical flavors of papaya and pineapple. I didn’t identify the rose petal presence, but then again I am a bit of a novice when it comes to that particular ingredient. There is a smidgen of faint bitterness at the end of the first sip (that eventually disappears from my taste buds after a few more sips), but it was the risk I was willing to take with the first iced brew of a new green tea. I’m sure once I become more familiar with the tea after a few more steepings, I will find the perfect brewing process.

overall, I truly enjoyed this fruity green tea blend. It’s refreshing and has clean taste thanks to real bits of fruit that offer their natural flavor. On a scale from 1 to 5, I would give it 4 cups up!

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teaspoons & petals on etsy’s front page! hooray!

May 22nd, 2009 by admin
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One of my haiku teacups was included in the list of “handpicked items” on Etsy’s front page yesterday afternoon-May 21st (top right)! This was teaspoons & petals’ first front page showing! hooray!

I was thrilled to find out that etsy had a widget for such an occasion (noted in my sidebar).

The featured haiku:

tea leaves leaping through

water gracefully as the

steeping dance begins

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Thank You Etsy!

UPDATE!!

While I was out and about visiting family during the holiday weekend, I returned home to find a lovely tweet from @handmadeinpa letting me know that another haiku cup (shown below) was featured on etsy’s front page at 10 am today (May 23rd).

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2 front page honors in 3 days! I am so thrilled and thankful!!

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