teaspoons & petals

twelve year roasted oolong & pretzel shortbread

Gone are the days of delicate sprouts and wildflowers at the farmer's market. We are settled into fading fall and tucking under blankets as we anticipate winter's arrival. Brisk air and flickering sunlight that begins to bid adieu in the late afternoon send me craving a cup and a nibble to perk up my spirits. I'm tickled pink to share my new favorite duo: Pretzel Shortbread from Lost Bread Co. with Te Company's Tristar '05 Vintage Oolong Tea.

There are those pairings, that while delightful, only seem to breeze by each other faintly calling out shared flavors. And then there are the magical pairings that set off the most delicious taste bud fireworks when they meet on your palate. This pretzel and aged oolong duo most definitely fall into the magical spot. 

When Alex Bois, the insanely talented baker behind Lost Bread Co., kindly asked me to consider a tea pairing for his new pretzel shortbread creation, I enthusiastically accepted the edible challenge. Without tasting the shortbread (and not yet quite understanding the indescribable delight in each bite), I considered teas that would welcome a yeasty pretzel mixed with faint sweetness of a shortbread. I imagined that the complexity of such a bite would welcome a nuanced oolong of a medium to dark nature. I reached for oolong teas that danced through full bodied, citrusy, nutty flavors, to winter woodsy notes and then to deep, dark robust smoked notes.

On a chilled fall day, I entered an unassuming small door that led into a bakery wonderland of Lost Bread Co. Tucked within my Mary Poppins bag of tea, I presented a gram scale, tea pot, variable temp kettle and a trio of oolongs awaiting their pairing fate. While the water heated I dove into my very first Pretzel Shortbread and was immediately entranced and smitten with the gently firm yet tender texture with a taste that tip-toed between salt and subtle sweet with yeasty delight.

We steeped our way through each tea, hemming and hawing over tiny details of each sip as we nibbled on pretzel shortbread. Finally, the steaming water mingled with the Tristar '05 Vintage Oolong Tea and our sixth steeped sense seemed to perk up and pay attention to the aroma swaying from the teapot. Te Company sources this one-of-a-kind oolong from Yilan County, Taiwan, where Mr Xie (the farmer) thoughtfully blends "different varieties across unsold batches from 2005, roasting them together to a perfect harmony." Upon first sip, we were instantly whisked away to an antique library/bar of sorts where I would imagine we would have been sitting in aged leather chairs by a fire with a cigar faintly fading in the background and honeyed whiskey lingered on our lips from an earlier sip. Truly amazing teas take you places. Yes Te Company, the tea tastes of "campfire, leather, smoke, peat, toasted hay." This full bodied tea hugs your taste buds when you bite into the pretzel shortbread. The warmth of the steep draws out the butter and malted barley flour that mingles with the campfire notes of the tea to create a new flavor: think roasted sweet cream with sea salt mixed in.

I urge you to seek out this pairing. First step, skip over to Te Company in NYC (or order the Tristar '05 Vintage Oolong online) and then make a road trip to the City of Brotherly Love to Lost Bread Co. for a Pretzel Shortbread bite (just make sure to call ahead as these addictive bites fly off the shelf). 

la colombe tea & tisane 1-year anniversary

It's hard to believe that one year has skipped on by since the La Colombe Tea & Tisane cafe program officially launched last September. Working with the La Colombe team to develop and establish this multi-facetted program has been one of my greatest career accomplishments to date. I truly feel fortunate to have found a company and an amazing team of people that are passionate about the caffeinated world (coffee first, with tea running right behind). 

Since launching the cafe program across 26 cafes (and growing), I have worked with La Colombe to help them develop a retail tea program (that features 7 out of the 8 teas available in cafe). The cafe and retail programs were even recognized in GQ magazine and the Wall Street Journal. To continue to share the steeped passion, I collaborated with the incredible LC team to develop content and recipes for the LC blog: How To Cold Brew/Make Iced Tea, Cashew Milk Tea Latte, Hojicha Miso Soup, Golden Milk Latte. We even developed a custom Fishtown Kombucha on-tap for the Fishtown (crafted by Inspired Brews) featuring a blend of La Colombe Pu-erh tea, Peaches, Lemon and Thyme (fyi we were inspired by a historical Philadelphia recipe for Fish House Punch crafted by members of a pre-revolution social club (the recipe often featured alcohol, black tea, peaches, lemon, thyme and sugar).  

Most important, many thanks to my family and friends who supported me by joining in the celebration of these steeped programs. Your encouragement (and visits to cafes) means the world to me! Stay tuned more exciting additions to the cafe program (follow me on Instagram to be one of the first to know).  

A photo story of my steeped journey with La Colombe throughout the past year...

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traditional moroccan mint tea

A few months ago I collaborated on a guest post with Free People to share the tradition behind Moroccan Mint Tea. Julie (the editorial specialist at Free People) and I joined paths at Terrain at Glenn Mills on a blustery grey day, where she photographed the warm, sweet sip after I steeped it in their kitchen.

The process and practice of making a traditional pot of Moroccan Mint Tea is truly steeped theater. The three basic ingredients are Chinese gunpowder green tea, spearmint and sugar. Chinese gunpowder green tea (the rolled, ball-shaped tea leaves are said to resemble gunpowder pellets), is a bold green tea that is slightly smoky and can stand up to the freshness of the mint.

When you visit the FP blog for my Moroccan Mint Tea recipe, you will find a slightly adapted version of the traditional Moroccan Mint Tea process that still preserves many traditional steps. For example, an everyday pot would be replaced with an intricately engraved silver Moroccan teapot that can be placed directly on the fire. And the large quantity of sugar has been swapped with winter-friendly rich, soothing honey from our friends at Terrain. And rather than stir the pot after adding the sweetener, the tea would be poured out of the tea pot and into a traditional Moroccan glass and then back into the teapot. This process would be repeated three to four times to mix the sugar and cool the tea.

One of the most essential steps in making Moroccan Mint Tea is steeping the first cup and reserving it for later use. This first steep is referred to as the “soul” of the tea, as it is said to contain the essence of what the leaves carry. The second steep is discarded, as this step is supposed to wash the tea of impurities. There is something so sacred and soothing about preserving the soul of a natural element, while washing it to purify the flavor for the final steep. It offers a cleansing stage to the darker days of winter.

And then there is the artful pour that takes practice and skill to achieve the perfect frothy foam. While this step is not included in the recipe (as it can cause some splashing of hot tea), you create the effect by placing the spout of the teapot right into the glass, and pouring the tea while simultaneously raising the teapot at least one foot (or even higher) above the glass. Considering that this recipe makes enough tea for 3 to 4 guests and the act of making Moroccan Mint tea is a sign of hospitality, I’d say this recipe calls for a gathering to celebrate the impending snowfall or escape from chilled air.

Although if you’d prefer to find a simpler way to enjoy the slightly smoked minty flavors of the tea, you can often find a Moroccan Mint tea that is a blend of dried mint and Gunpowder green tea. You will simply need to heat water to 175 degrees (bring the water to a boil and cool for a few minutes) and then steep the tea for approximately two to three minutes. And you can either infuse it with fresh mint for a brighter flavor as it steeps, or simply garnish your tea cup to add a bit of green on a grey winter day.

Click here to  recipe for Moroccan Mint Tea on Free People's Blog

shinobi-cha ice brewed tea

Even though the air is crisp in my neighborhood, I still crave cold sips to revive my afternoon after a morning of steamy sips. Instead of seeking out a standard iced steep, I opt for a small burst of chilled complex flavors with gyokuro brewed in the shinobi-cha method.

Threaded throughout the Japanese tea ceremony are lessons in patience and mindfulness. One could apply those principles to the Japanese method of brewing tea with ice, shinobi-cha. Quite the opposite of the speed-obsessed Western iced tea preparation, shinobi-cha requires one to wait hours to savor a small amount of tea. The concept is rather simple: add green tea leaves to a vessel, place ice cubes directly on the leaves, and then allow them to melt naturally to slowly extract the essence of the tea. The final flavor is intense, pure, and sure to be something you’ve never quite tasted before.

Pop over to Fresh Cup to read my full article and learn how to practice the art of Shinobi-cha.

new year's matcha

The start to a new year carries an abundance of joy as we look to refresh our perspectives. Even though the daily ritual of tea is a constant and not a resolution, I look to January as a time to practice being a bit more mindful and present as I make my tea each day. I find that the art of making matcha truly grounds me in the process. From the moment my teaspoon rises from the tin with vibrant hues of green precious tea, I am immediately captivated.

Large granules of the powdered green tea are sifted into a shower of green dust that fall to the bottom of my bowl. The fragile bamboo whisk sweeps through the matcha with a bit of warm water transforming the fresh cut grass green shade to a deep and dark emerald hue. A bit more water is added and the rich, umami aroma awakens my senses. I whisk in a carefully controlled yet swift motion to call upon the froth (and if all is calm you can hear the song of the froth quietly move across the top of the matcha). Slow and steady sips coat my palate with the rich, creamy, umami notes that the matcha proudly presents. 

Ippodo not only carries my favorite matcha collection, but also holds quite a bit of history in its heart considering that the Kyoto-based green tea empire has been crafting the treasured tea powder for over 300 years. Tucked within the vast matcha collection are fleeting experiences, like their new year's matcha that is only available until January 31st (hurry, hurry). This time sensitive tea "is a special blend made by carefully selecting and purchasing tea leaves with the following characteristics: Magnificent fragrance, Rich, ample umami and Light hue."

 

otsukimi harvest moon tea celebration

While pumpkin patches, apple picking and spiced lattes are the familiar signals of autumn's arrival, let's pause for a moment to celebrate the the harvest moon with a peaceful tea ceremony (especially considering tonight's special super moon appearance). Otsukimi, the Japanese mid-autumn harvest moon-viewing celebration, often takes place in September or October. Nature is in fact a common thread in Japanese steeped celebrations; cherry blossom festival in the spring and autumn harvest in the fall. 

Last fall, I bundled myself in warming layers and made my way to Shofuso Japanese House and Garden for a Otsukimi moon-viewing tea ceremony. Crisp air gently whirled through the covered veranda overlooking the garden and pond as twilight glow gave way to the dark night sky. The Otsukimi tea ceremony follows Japanese tradition, in that the host prepares a bowl of matcha for each guest in attendance. The ceremony itself reminds me of a ballet; thoughtfully practiced movements are gracefully threaded together. A small set of customary tea utensils dance about ever so quietly to prepare the bowl of matcha green tea.

fleeting shincha season

Imagine a pure ocean wave washing over freshly cut grass. Now take a sip. To me, that is what defines my experience with shincha green tea. Shincha, which translates to “new tea,” is a Japanese green tea made from the year’s first plucking of the tender leaves in the sencha tea fields from April through May. This first flush of freshly harvested sprouted leaves that is just barely processed and immediately shipped direct from the farm, is a coveted sip only available for purchase from mid-May through the end of June (sometimes into early July). One can only imagine that the seasonal clamor for shincha is rooted in the passing of winter doldrums for a chance to taste a glimmer of spring freshness. A true ritual, tea enthusiasts patiently wait with bated breath each year and often pre-order shincha as a sign of hope for spring’s arrival. Although an annual harvest, the return to shincha offers excitement for the unknown as the nuances of the tea leaves are slightly altered thanks to mother nature’s TLC.

As I opened the airtight tin of Ippodo shincha from the Uji region of Japan, I removed the white bag covered in Japanese characters and made a careful cut with scissors as to not harm any precious tea leaves tucked inside. Instantly the aroma blossomed from within and sent my senses into a happy haze of spring fever. While spooning the delicate needle-shaped leaves into my Kyusu tea pot, I noticed the sheen of the leaves’ dark forest green hue. As the water (cooled far from a boil) hit the leaves I was enamored by the aroma of seaweed tangled with cooked spinach. I strained the leaves from the liquor to reveal a steeped tea with a golden green hue that should be served in glass or white teaware to let the vivid color shine.

Raising the cup to my lips, I made a point to take a deep breath before my first sip of shincha. Immediately my taste buds were washed with an oceanic note of slightly salty seaweed and  grassy notes with nuances of freshly cooked spring vegetables. The savory umami tastes (that verge on slightly buttery) were balanced by the astringency that pleasantly dries your tastes buds. The sip was rounded out with a subtle sweetness that lingers (think of the last chew of a piece of fresh sugar cane). Full bodied yet delicate, it carried me through a balance between crisp and luscious. I felt as though I was sitting on park bench soaking in the early days of spring, while elsewhere my feet were brushing against sand on the first day of summer. This steep truly lingers between two seasons (fresh vegetal notes and summer oceanic sips). While shincha’s taste of intense freshness is commonality year after year, the changing terroir will offer unique subtleties to tempt us with tastes unique only to that year. Note that in addition to annual changes, shincha green tea varies by regions in Japan that can also alter the final flavor profile.

ippodo gyokuro kakurei green tea

There are some teas that make the world slow down around you as your taste buds try to process the flurry of excitement after just one sip. As you brace yourself for the second taste, you passionately focus all your senses as you lift the tea cup to your lips. For me, that tea was Ippodo's Kakurei Gyorkuo Green Tea. To pause for a second, let me just note that Ippodo is my go-to source for Japanese Green tea, as they have been crafting the highest quality Japanese green teas for nearly 3 centuries. While you can purchase teas in their online shop, I highly recommend that you visit their peaceful store in New York City (their only retail store outside of Japan). Or if you are in my City of Brotherly Love, you can purchase a selection of their teas at Rikumo. 

As I stumbled back in pure glee, I was lost in the savory nature of this gyokuro. Known for their notes of umami, this particular gyokuro was briny and meaty. The elements of oceanic seaweed tangled with meaty tastes of porcini mushrooms. The full-bodied, smooth sip had a mouth-feel that was rather brothy and reminded me of an intense stock (think miso dashi). Only ever so slightly astringent, the taste washed over my tongue as it was gently dried to reveal an ever so subtle sweet finish (think underripe stonefruit). 

Do note that the steeping method suggested is 10 grams (about 2 heaping tablespoons) per 80-120ml of water that was boiled and cooled to 140 degrees Fahrenheit. Steep the tea leaves for 1 minute and 30 seconds without agitating the tea pot and leaves. Considering that this is a rather special experience, be sure to steep the leaves for a second and third time (note that once the water is added for the subsequent steeps, immediately strain the tea rather than letting it steep, as the leaves have been awakened and flavor will be immediately present). And due to its delicate nature of only being steamed, be sure to steep all of the leaves within 2 weeks once the package is opened to experience the most fresh and flavorful tastes.

Do tell me, which teas have sent you swooning and left you speechless?

stare at the clouds & watch tea leaves dance

I am a dreamer. I always have been. I can still recall countless moments as a child settling into soft blades of grass on the subtle slope of my front-yard (which seemed like a small hill at the time). It was my nature made chaise lounge that offered just the right perspective for gazing at clouds. I would let my imagination sink into shades of blue until the first white puff slowly faded into sight, and then I'd let it take shape as my mind began to pain pictures in the sky. I remember schools of fish swimming, a ladies high heel, a classic car with puffs of smoke trailing behind it, and a painter's palette. But what I realize now is that what mattered was not just the challenge to mold and shape puffs of clouds, but also learning to be silent, quiet, reflective and appreciative of the details.

To this day, I still take moments to uncover lifestyle scenes hidden in the sky, but I often find I'm distracted by a deadline or text message ring. As I pull myself inside and let the flurry of life twirl around me, there's a part of me still grounded in the hopes of a quiet moment that I've found with tea. The moment that the water meets the tea, the leaves begin to dance about as if I had just wound up a music box. I watch the twists of leaves unroll like an ancient scroll. Oolong pearls unfurl like soft ball of yarn falling down a flight of stairs in slow motion. When you hear your kettle sing and your let water mix with leaves, promise me that you won't fade out of the room, but instead linger and find comfort in the dance of the tea leaves.

tea today: iced spiced masala chai tea latte

As a tea consultant, my everyday life is fully steeped in tea. However, each day is brimming with new tea tasks that send me into the kitchen and then typing away at my desk. One of my most memorable tea challenges was developing fifty iced tea recipes for my client, Takeya. Throughout the past three years, I have consulted with Takeya to assist in the development of their collection of six teas and fruit blends specialty created to be brewed and chilled in their fabulous iced tea maker (fresh brewed iced tea in minutes? yes, please). Tasked with the opportunity to transform the iced teas into iced tea infusions bursting with fresh fruits, herbs and spices, I spent months testing recipes that would find their way into the soon-to-be-launched Takeya iced tea recipe book.

Since I am overjoyed about the upcoming launch, I couldn't help but share a sneak peek at a favorite recipe featured in the book, the iced spiced chai tea latte. The hearty assam black tea in the Classic Black blend brews to a mildly brisk yet smooth flavor when steeped in the milk (milk slightly mutes heartier black tea flavors leaving room for other notes to come through). Anchoring the iced tea latte, the black tea effortlessly blends with rich honey, slightly sweet cinnamon, spicy ginger and fragrantly aromatic cardamom and cloves. And if you're craving this sip as an afternoon snack or morning meal, pair it with buttery breakfast treat like a croissant, french toast, banana bread or any other baked good warming in your oven. This fresh take on the Indian Masala Chai tea beverage will make you wonder why you ever liked the syrupy-sweet packaged version. 

Iced Spiced Chai Latte

(makes 8 cups with Takeya 2 quart Iced Tea Maker)

Ingredients:

• 8 cinnamon sticks
• 6-inch piece ginger, thinly sliced
• 2 teaspoons whole cloves
• 2 TAKEYA Classic Black Tea Packets
• 41⁄2 cups milk (substitute: almond milk)
• 1 teaspoon ground cardamom
• 6 tablespoons honey
• ice (appoximately 4 cups)

1. PREP Add cinnamon sticks, sliced ginger and cloves to the Tea Infuser. Tear open the TAKEYA Classic Black Tea Packets, pour tea into Tea Infuser and twist into lid.

2. BREW & FLAVOR Heat milk to a boil and fill the pitcher halfway. Lower the lid with attached Tea Infuser into the hot milk, allowing steam to vent, and brew for 15 minutes. Remove the lid and detach the Tea Infuser. Stir in ground cardamom and honey until dissolved.

3. FLASH CHILL Top off with ice, seal lid and shake for 30 seconds to flash chill. 

Tip: For a spicier sip, add a thinly sliced 6-inch piece of ginger and 8 cinnamon sticks (from Tea Infuser) to the Fruit Infuser, and infuse in the refrigerator for 1 hour. 

green tea starter steeps on {table matters}

"The nuances that linger within green tea can leave your palate with endless taste memories: from rich chestnut aromas, luscious floral flavors, buttery and brothy sips, clean and crisp grassiness that brightens the taste buds, to toasted notes that warm you to the core better than a favorite sweater."

Continue reading the rest of the piece on Table Matters.

tea today: genmaicha green tea blend

Toasted and popped brown rice mingles with grassy Japanese bancha tea in the well known genmaicha green tea blend. And for the sencha lovers, keep in mind that bancha is made from the second flush of sencha between summer and autumn months. There is something so wonderfully savory to this toasty and nutty steep that manages to warm me to the core in the most delicate way; like a a whisper thin sweater on a chilled spring day.

It begs to be paired with seafood bites, and you'll often find in the pot on your table in most Japanese restaurants. Try using the tea broth as a poaching liquid for fish. Or grind it in a fine powder for a rub. Or bake it into shortbread cookies for a nutty touch. And while we're on the subject of genmaicha infused bites, I must point you in the direction of Sara May's recipe for Vegan Pho with Green Tea Broth on her delightful blog, The Cozy Herbivore. It's on my ever growing to-make list. Even though her recipe calls for a genmai-matcha (a variation of genmaicha blended with matcha powder), you'll still achieve the nutty and vegetal tea essences but with a bit less grassy and vivid color that matcha carries with it.

sky-high steeps

There is something so very dreamlike about an elegant airplane ride as you fly high through the pillowy clouds. Although its rather easy to get grounded in uncomfortable territory with bland nibbles, oh-so-near neighbors who cross the "arm rest" boundaries, and the terrifically terrible tea (dust delivered in a bleached bag).

I prefer to tuck a few special tea sachets in my carry on bag that send me sky high while steeping in the air. Be sure to choose a black tea, roasted oolong or herbal blend that can stand the heat, since you'll be served near boiling water when you request hot water for tea. Hoping to send my senses to spring, I purposefully packed Ladurée violet black tea. The rich black tea was anchored by the perfectly perfumed aroma that scented the air around me. The softly sweet bouquet of floral flavors revived my taste buds. (p.s. while you can't buy this steeped delight online, you can pick up a mint green tin in NYC at their Madison Ave shop).

The next time you're heading to a far off land and are traveling in the air, try and tuck a few of your favorite tea sachets to steep amongst the clouds. 

tea today: lightly oxidized oolong

Without romantic, powder-puff snow showers, wintry chills truly lose their romance. On the colder grey days I often add lightly oxidized oolong to my petite yixing pot for the floral aroma that sends me to spring. Reaching into my tea cabinet, I pulled a tiny foil pouch that had tucked itself into a far corner. Without any label or indication of the particular tea inside, I knew that I would have to gently tear it open to see what leaves would be revealed. The tightly rolled green oolong balls and aroma sent me back to a taste memory of lightly oxidized green oolong from Taiwan. Maybe a Nantou Si Ji Chun? The smooth and subtly sweet lilac and honey tastes and floral aroma confirmed the visual guess. Although without an acutal label, I celebrated the mystery and continued to steep the leaves until their fragrance faded into the chilled winds whipping outside the window. Is it spring yet?

vanilla honey cravings

This photo was taken as summer was fading into fall. I started to embrace the season's change with one of my favorite warming sips, Terrain at Styers' Vanilla Honey Tea Au Lait. The black tea milk infusion is the canvas painted by smooth vanilla wisps and decadent dashes of caramel. But beyond the flavors, let's take a moment to peek at the drizzled honey work of art. It's almost too pretty to sip, but then the aroma draws you in. What do you reach for as the winds chill you to the core?

favorite tea: high mountain oolong

We all have those incredible sensory memories where just the slight aroma sends us back to a treasured moment. Our minds are suddenly flooded with images and a sense of time and place that once was. While I have many of those memories tucked away in my heart, there is one in particular that plays to a tea tune.

It was one of those perfect fall days in New York when the air was crisp but not nearly close to cold. Running down the streets of SoHo to meet a dear friend, I found her waiting with a smile in front of In Pursuit of Tea’s shop (which I must sadly say is no longer open).  We opened the glass door to the tiny store with exposed brick walls that seemed to glow like autumn leaves on the treeless street.  

Shelves were lined with traditional cups and teapots, and a blackboard displayed what teas were being sampled that day. Within seconds, my whirlwind of joy calmed as my eyes settled on the word “oolong” written across the board. For those of you who have followed me on my tea journey, you know that oolong tea makes my heart sing. I turned to face the woman pouring tea from a gaiwan and gently approached her. She extended a delicate cup and before I brought the sip to my lips, I heard her share that it was their high mountain oolong tea. Even though I was grounded in fall just moments before, my senses shifted to spring as the floral notes escaped through the steam. With just one sip I found myself lost in a field of honeysuckle flowers. It was at that very moment that I knew I had found a treasured tea, a transformative tea.  

keep reading...

tea today: matcha & rose vanilla marshmallow latte

I have a soft spot in my heart for marshmallows. And my taste buds are pretty fond of them as well. The petite treats are perfect companions for a cup of tea or even a chai tea s'more. Although, I must admit that I had never let the sweet bites mingle in a cup until the lovely Joy Cho of Oh Joy! inspired me to do so.  And after sending her a "thank you for the inspiration" email, she kindly let me in on her steeped secret: she especially likes to make marshmallow tea lattes with green brown rice tea & coconut black tea.

While I have tried this tea trick several times, adding a creamy burst to the simplest steep, I decided to really indulge this morning by making a Matcha & Rose Vanilla Marshmallow Latte (doubling up on the dairy by using milk instead of water). As I waited for the milk to warm on the stove, I made the matcha green tea paste. I slowly whisked the vibrant green paste into the steaming milk, and stirred in a few fluffy, pink Rose Vanilla marshmallows from Whimsy & Spice. Within seconds, I was sipping the creamy tea treat with hints of rich vanilla, grassy notes of matcha and soft floral flavors of rose. Such a delightful way to sip in spring....

tea today: forever nuts

This post was supposed to find its way to the front page last night, but I'm sad to say that I experienced my first tea injury. A large splash of boiling water during a resteep sent my hand into an ice bucket for several hours. But now that it's behind me, that makes me a seasoned steeper? Right? Regardless, I've learned my lesson about late night moments spent by the stove. No hard feelings tea, I still love you.

Before the boiling water snafu, I had sipped two cups of a fruit, nut and spice blend: DavidsTea's Forever Nuts. Considering that I was craving a treat on a crisp fall night, I indulged my senses and saved myself the regret of eating an entire pie. 

At first glance, the dry blend of apples pieces, almond slices, almond pieces, cinnamon pieces, and beetroot pieces appear more like a tiny snack in the tin. As the blend steeped for 7 minutes in boiling water, the beetroot painted the water a vibrant shade of delicate red that seemed to mirror the bowl of farmers market apples on my table and the glowing leaves beyond the window. First sip: the flavor is a subtle, tart apple with a hint of spice. The "Forever Nuts" description is brought to life in the aroma that reminds me of a warm, nutty apple cobbler bursting with spices. 

Even though I wish that the flavor itself was nutty, the combined sensory experience of scent and taste make this a satisfying fall sip perfect for late night cravings. Keep in mind that the art of tea is not only rooted in the instant taste bud gratification. Take the time to breathe in the aroma of the tea while slowly savoring the flavor on your palate. Some of my favorite teas have earned their top spot simply because of their aftertaste.

If you're seeking a simply delicate sip with a decadent aroma, add this tea your collection and indulge your senses. Yes, all of them.

tea today: fall leaves

Crisp morning air is best paired with warming sips of tea. Lately my feet are meeting the pavement and a few fallen leaves during early morning walks. With just a tumbler of my tea in hand, I have been soaking in the silence and the sights of the sun glowing through golden branches. 

Craving a smoky and nutty sip, I've been filling my tumbler with roasted Hojicha green tea, toasty GenMai Cha, a woodsy Wuyi Oolong, and a Pumpkin Spice Assam when I need something sweet. 

What fall teas are filling your cabinets?

tea today: iced sunburst green tea

Monday mornings call for tall pitchers of iced tea. It's that simple. When my mind is not ready for measurements, I reach for Mighty Leaf's half gallon iced tea pouches. Fill up a tall pitcher with 32oz of hot water (temperature depends on the tea), steep the pouch and then top it off with lots of ice. Isn't that simplicty so very splendid?

Maybe it was my need for a little sunshine after a stormy weekend or the fact that I'm savoring summer days, but the tangy citrus notes of Sunburst Green called my name. Although, I'll admit that I've been loving the Calypso Mango. There's always Tuesday morning...

tea today: vanilla honey au lait at terrain

Rain is splashing against the windowpane and I'm craving a cozy sip. A steeped memory that comes to mind, is the Vanilla Honey Tea Au Lait from the cafe at Terrain At Styers. Black tea anchored by sweet bits of vanilla that dance about with creamy milk and rich honey. Before embracing the mug with both palms, I remembered to take a peek at the honey that always seems to be effortlessly threaded through the airy milk.

Delicate details of the vintage utensils perfectly caught the candle light that night. Down to the last drop, I paused for a moment to take a bite of the bread baked in petite flower pots and served with homemade lavender butter topped with pale pink sea salt (remembered to take a photo after devouring every crumb...next time).

Where do you escape when you're seeking a sip beyond your table?

p.s. for those that treasure dabs of honey and plates of cheese: Cheese & Honey festival at Terrain  

tea today: pi lo chun green tea & adagio's roots campaign

Take those few moments while steeping your tea to consider its journey. Rooted in history and culture, every leaf has been artfully handled by farmers. In an effort to connect the sip to the origin, Adagio Teas created their “Roots Campaign" so that tea enthusiasts have the opportunity to meet the famers producing the teas, and learn more about the region and story behind producing each tea. Adagio noted, “The Roots Campaign seeks to promote the artistry of these hand-produced teas and highlight the efforts of individual growers.”

After having reached out to the Association of Tea Bloggers, Adagio offered members (including myself) a sample of Pi Lo Chun green tea along with an interview with and photos of the featured farmer. Bringing even more meaning to my steeping process, I carefully opened the bag for a peek at the beautiful leaves from Fujian, China “made from tender buds, hand-plucked and rolled.” The fragrant aroma of the dry leaves is rich with sweet apricot and grassy notes.

chilled city sips & foodspotting

Watching summer slip through my fingers and I'm already feeling nostalgic about chilled sip memories. Here are just a few of my favorite iced tea treats that kept me cool in the City of Brotherly Love: Iced Hibiscus, Iced Black & Iced Peach Green. Take a peek at more of my favorite sips spotted and captured in my Foodspotting tea guides.

What tea is keeping you cool during the fleeting summer moments?

tea today: vanilla almond oolong

Dancing my way through this heatwave,  I'm keeping my cool and a smile on my face with an extra scoop of ice cream and overflowing pitchers of iced tea. But in hopes of not greeting autumn winds with an expanded waistline, I'm swapping a few scoops for some extra sips.

In search of a full flavored steep, I brewed and iced Boston Tea Company's Vanilla Almond Oolong, a blend of Chinese Sechung oolong tea flavored with Madagascar Island Vanilla, California Almonds and Calendula blossoms. First sip, the sweet burst of vanilla meets nutty almond notes that effortlessly blend with the subtle smoky oolong flavor. Consider it a synchronized swim of flavors on your taste buds to cool your senses and curb your afternoon ice cream cravings.

Smooth and soothing, the Vanilla Almond Oolong blend is my new-go summer tea treat.

tea today: iced green jasmine

The heat wave is slowly rolling through the City of Brotherly Love. While I often embrace the bright sun rays, I'm escaping the swelter by sipping an iced jasmine green tea. The crisp green tea is awakening my palate while the floral notes of the jasmine flower are soothing my senses. 

I'm thinking of steeping fresh peach slices in oolong tea this afternoon and icing it for tomorrow. Maybe I'll warm up the tea-soaked peach slices in a pan and spoon them over vanilla ice cream? How do you infuse tea to keep cool when the heat gets you down?