Tea has the remarkable ability to transform with the seasons, and August is no different. During this time of year, the tea ritual can take on a new meaning. Iced tea becomes a staple, providing refreshment during hot afternoons, while a warm evening brew can offer a cozy wind-down after a day full of adventures.
Tea is also a great companion for your August travels. If you're camping, a morning brew enjoyed outdoors amidst nature can be a serene experience. If you're beach-bound, a flask of chilled iced tea can be a refreshing seaside treat. No matter where your summer adventures take you, tea can be a comforting and familiar friend that enhances the experience.
August also heralds the coming of fall. It's a time of transition, and tea can mirror this change. Start exploring teas with warmer, spicier notes, like a chai blend, or enjoy the earthy flavors of a robust black tea. These teas provide a preview of the cozy moments that the cooler season brings.
As the days begin to shorten, let tea be a part of your August days, mirroring the season's warmth and the slow, beautiful transition towards fall. Whether it's a solo cup in the early morning sunshine, a shared pot on a family picnic, or a soothing sip in the quiet of the evening, tea is a wonderful way to pause, savor, and truly appreciate the unique essence of August.
So here's to an August filled with joy, warmth, memorable moments, and of course, excellent tea. Enjoy these beautiful summer days!
Whether you're enjoying a bold black tea, a refreshing green tea, or a soothing herbal blend, let each sip remind you of the resilience, strength, and spirit of our great nation. As the tea gently warms you from within, consider how the unity of different elements in your cup - the tea leaves, the hot water, the time it takes for the flavors to meld - parallels our own unity as a nation made up of diverse individuals.
Tea is about mindfulness and connection, about savoring the moment and appreciating the simple pleasures of life. This Fourth of July, let's celebrate our nation's independence not just with grand fireworks and feasts, but also with the tranquil ritual of tea drinking, a ritual that subtly reminds us of our shared history and the freedoms we cherish.
So here's to Independence Day – may it be a time of joy, reflection, and of course, great tea. Happy Fourth of July!
Tea is more than just a drink; it's a lifestyle, a moment of peace, an invitation to pause and reflect amidst our busy lives. And what better time to engage in this soothing practice than as we bid farewell to June, welcoming the heart of summer with open arms?
Tea and June have a beautiful synergy. The freshness of the early summer air and the energizing warmth of the sun perfectly complements the invigorating and refreshing qualities of tea. Whether it's sipping on a light green tea while enjoying the sunrise or relaxing in the late afternoon with a full-bodied black tea, each moment becomes a celebration of life's simple pleasures.
As June draws to a close, let's take this time to appreciate the growth and transformation that this month has inspired, both in nature and within ourselves. Just as the leaves of tea plants unfurl and release their flavor, we too have unfolded in our own unique ways during this time.
Take a moment to reflect on your June journey. Maybe you have embraced new opportunities, navigated challenges, or found joy in unexpected places. As you pour a cup of your favorite tea, let its aroma and taste envelop you, and let the calming energy of this ritual soothe your spirit.
We hope that your tea-filled June has been as rewarding and delightful as ours. And as we step into the heart of summer, let's carry forward this tea tradition, using it as a way to pause, reflect, and appreciate the beauty of our lives.
So, raise your teacups to the beautiful month that June has been. Let's welcome the exciting journey that awaits us, knowing that every day is another opportunity to brew not just a perfect cup of tea, but also a life filled with rich and vibrant experiences.
Here's to a fabulous end of June, and a summer filled with love, laughter, and lots of delightful tea!
]]>The Sneaky Perils of Burnout
Burnout is a state of chronic physical and emotional exhaustion. It's usually accompanied by feelings of cynicism, detachment, and a sense of ineffectiveness in one's work. Burnout often creeps in silently, disguising itself as just another bad day or a temporary slump. However, when left unchecked, it can have profound effects on our well-being and productivity.
The Magic of Tea
Tea isn't just a delicious beverage, it's also packed with numerous benefits that can help in combating burnout. Drinking tea can reduce stress levels, improve mental clarity, and promote overall relaxation.
But not all teas are created equal. Different blends offer different benefits. For instance, green tea contains L-theanine, an amino acid that promotes relaxation and can improve brain function. Herbal teas, such as chamomile, have calming effects and can aid sleep.
Introducing the Lota Tea Burnout Remedy
Here's how our Burnout Remedy can help you:
Harness the Power of Ritual
Beyond the benefits of the tea itself, the very act of brewing and sipping tea can be a mindful ritual, a moment of calm in your day. This process of slowing down, focusing on the here and now, can be a powerful tool in managing stress and avoiding burnout.
So this May, let's make a pact to take care of ourselves and each other. Let's take a moment to pause, to recharge, to sip a cup of tea, and to remember that our well-being matters. Here's to a burnout-free May!
Sustainability Matters 🌍At Lota Tea, we're committed to making sure our actions today don't have a detrimental impact on tomorrow. All our teas are ethically sourced and our packaging is 100% recyclable.
]]>Imagine setting up a beautiful table adorned with fresh flowers, delectable pastries, and of course, an array of exquisite teas from Lota Tea. A tea party is not only a charming and elegant celebration, but it also offers a wonderful opportunity to slow down, savor the moment, and create lasting memories.
Choose from our wide range of ethically-sourced, premium loose leaf teas that cater to a variety of tastes. Our Hibiscus Loose Leaf Tea, with its vibrant red color and unique tangy flavor, is perfect for a refreshing iced tea on a warm May afternoon. The Elderberry Loose Leaf Tea offers a delightful fusion of rich black tea and enchanting elderberry, a perfect hot brew to soothe and warm the heart.
For the moms who prefer a little spice, our Ginger Zing Loose Leaf Tea, a blend of bold black tea and zesty ginger, is sure to awaken the senses. And let's not forget about our Turmeric Loose Leaf Chai - a full-bodied and invigorating blend that pays homage to the traditional Indian chai, adding an exotic touch to your tea party.
Preparing and serving tea is a mindful activity, one that invites conversation and connection. It's a chance to sit across from your mother, steep a pot of her favorite tea, and share stories, laughter, and perhaps even a few tears. It's a moment to express your love and appreciation, reminding her of how special she is.
You can also extend the tea theme to your Mother's Day gifts. A beautifully packaged selection of Lota Tea's premium blends, along with a stylish teapot and a set of charming teacups, would make a thoughtful and personalized gift. It's not just about the physical gift but the experience that comes with it - each cup of tea she brews will serve as a reminder of this special day.
Mother's Day is about cherishing the bond you share with your mother. So this year, celebrate the occasion with the ritual of tea - a symbol of hospitality, peace, and love. Create a space for conversations to flow as freely as the tea in your cups and make memories that will be treasured for a lifetime. Here's to a Mother's Day filled with love, laughter, and the comforting warmth of a delicious cup of tea!
]]>Every year on April 22, Earth Day is celebrated to raise awareness about the importance of protecting our environment and embracing sustainable practices. As a tea company that values ethical sourcing and environmental responsibility, Lota Tea is proud to participate in this global movement. In this blog post, we will discuss the significance of Earth Day and how Lota Tea is committed to supporting a sustainable future through our eco-conscious business practices.
The Importance of Earth Day: Earth Day was first celebrated in 1970 as a response to growing environmental concerns. Today, it serves as a reminder of the critical role that each individual and business plays in preserving our planet's natural resources. By participating in Earth Day, we are encouraged to reflect on our own consumption patterns and make conscious choices to reduce our environmental impact.
Lota Tea's Commitment to Sustainability: At Lota Tea, we understand that the choices we make as a business have a direct effect on the environment. That's why we are dedicated to implementing sustainable practices in every aspect of our operations.
Ethical Tea Partnership: We source our tea from producers who participate in the Ethical Tea Partnership, a global initiative that promotes responsible tea production. This partnership ensures that our teas are cultivated with respect for the environment, fair labor practices, and sustainable farming methods.
Eco-Friendly Packaging: Our packaging materials are designed to minimize waste and reduce our carbon footprint. We use recyclable and biodegradable materials whenever possible, and we encourage our customers to reuse or recycle our packaging to help reduce waste.
Energy Conservation: We are committed to reducing our energy consumption by implementing energy-efficient practices in our offices and production facilities. This includes using energy-saving appliances, LED lighting, and taking steps to optimize our energy usage.
Celebrate Earth Day with Lota Tea: As we celebrate Earth Day, we invite you to join us in our commitment to sustainability by choosing ethically sourced and eco-friendly products like Lota Tea. When you choose Lota Tea, you are not only enjoying delicious and flavorful teas but also supporting a sustainable future for our planet.
We believe that every small step towards sustainability counts, and together, we can make a difference. So this Earth Day, raise your cup of Lota Tea and toast to a greener, healthier planet!
]]>As the warm embrace of spring settles upon us, the festive season of Easter is upon us, offering an opportunity to spend time with loved ones and celebrate the joys of life. What better way to embrace this delightful time than by indulging in the rich, centuries-old tradition of tea? In this blog, we'll explore the fascinating connection between Easter and tea, offering some delicious tea pairing ideas for your Easter festivities.
Easter Tea Traditions
In many cultures, tea plays a significant role during Easter celebrations. The British, for example, have a strong association between Easter and their beloved afternoon tea tradition. Families and friends gather around a beautifully set table adorned with fresh flowers, delectable sandwiches, and scrumptious pastries to share in the joy of the occasion.
Tea Pairings for a Memorable Easter Celebration
To create a delightful Easter tea experience, consider pairing your favorite teas with traditional Easter dishes:
Hot Cross Buns and Black Tea: A classic Easter treat, hot cross buns are lightly spiced, sweet, and studded with dried fruit. Pair them with a robust black tea, such as Assam or English Breakfast, to complement the flavors and cleanse the palate.
Deviled Eggs and Green Tea: A popular appetizer for Easter gatherings, deviled eggs boast a rich and creamy filling. Pair them with a delicate green tea, like Sencha or Dragonwell, to balance the creaminess and add a touch of freshness.
Carrot Cake and Oolong Tea: This moist, spiced cake with a creamy, tangy frosting is a delightful Easter dessert. Serve it with a lightly oxidized oolong, like Tie Guan Yin or Ali Shan, to enhance the cake's flavors and add a floral note.
Chocolate Eggs and Pu-erh Tea: Easter wouldn't be complete without chocolate eggs. Enjoy them with a rich, earthy pu-erh to create a luxurious pairing that will satisfy any sweet tooth.
Easter Tea Party Ideas
To make your Easter tea celebration even more special, consider incorporating some of these ideas into your event:
Tea Infused Treats: Get creative in the kitchen and infuse your Easter treats with tea. Try making Earl Grey-infused chocolate truffles or green tea macarons for a unique twist on traditional desserts.
Tea Egg Hunt: Add a tea-themed twist to the classic Easter egg hunt. Fill plastic eggs with an assortment of tea samples, and let your guests search for their next favorite brew.
Tea Tasting: Set up a tea tasting station with a variety of teas for your guests to sample. Provide a selection of white, green, oolong, black, and pu-erh teas, along with tasting notes and steeping instructions.
Conclusion
Easter is a time to celebrate new beginnings, and what better way to do so than by incorporating the warmth and comfort of tea into your festivities? By exploring the rich tea traditions of Easter and experimenting with delightful tea pairings, you can create a memorable and delicious celebration for your loved ones. Cheers to a wonderful Easter filled with love, laughter, and, of course, tea!
]]>April 1st, widely recognized as April Fools' Day, is a day to indulge in light-hearted pranks and playful humor. Why not use this fun-filled occasion to host a whimsical tea party that breaks the mold of traditional tea gatherings? An April Fools' tea party is the perfect opportunity to explore the quirky and unexpected side of tea culture while creating a memorable experience for your guests. In this blog post, we will share some creative ideas to help you plan a tea party that celebrates the spirit of April Fools' Day.
1. Surprise Tea Blends
One of the best ways to inject a sense of fun and surprise into your April Fools' tea party is by offering unexpected tea blends. You can create your own blends by combining unusual flavors, such as spicy chai with fruity notes. Alternatively, you can source pre-blended teas with unexpected ingredients or flavor profiles, keeping your guests guessing with every sip.
2. Whimsical Teaware
To set the stage for a lighthearted and entertaining tea party, opt for whimsical teaware that defies convention. Mismatched teacups, saucers, and teapots with playful designs can add a touch of eccentricity to your table setting. You can also explore novelty items like teacups with hidden compartments, double-walled glasses with optical illusions, or even color-changing teaware that reacts to heat.
3. Fanciful Treats
No tea party is complete without an array of delicious treats to accompany your teas. For an April Fools' Day tea party, why not add a playful twist to traditional tea time snacks? You can serve desserts disguised as savory items, such as cupcakes that resemble sandwiches or cookies shaped like pizza slices. Alternatively, you could experiment with unexpected flavors or textures, like spicy chocolate truffles or jelly-filled scones.
4. Tea Time Games
To keep the playful energy flowing, incorporate tea-themed games and activities into your April Fools' tea party. You can organize a blind tea tasting competition, challenging your guests to guess the tea blend or ingredients in each cup. Or, create a tea trivia quiz to test your guests' knowledge of tea history, culture, and brewing techniques. These activities will not only add an element of friendly competition but also provide opportunities for learning and conversation.
5. Dress-up and Decorations
Encourage your guests to embrace the whimsy of April Fools' Day by dressing up in eccentric or mismatched outfits. You can also enhance the atmosphere of your tea party with quirky decorations, such as upside-down teacups suspended from the ceiling or a tablecloth printed with optical illusions. These details will contribute to the overall sense of fun and create an unforgettable experience for your guests.
Conclusion
An April Fools' tea party is a fantastic way to celebrate the playful spirit of April 1st while enjoying the comfort and camaraderie that tea culture offers. By incorporating surprising tea blends, whimsical teaware, fanciful treats, and engaging activities, you can create a unique and entertaining gathering that your guests will remember for years to come. So, embrace your inner prankster and let the fun begin!
]]>One beverage that has become closely associated with St. Patrick's Day is tea. While tea is not necessarily an Irish beverage, it is a staple in many Irish households and has been enjoyed in the country for centuries. In fact, the Irish are among the highest consumers of tea per capita in the world, second only to the British. Tea is so beloved in Ireland that it is often referred to as the "cuppa" or "cup of tea."
Tea has played an important role in Irish history and culture. During the 19th century, the Irish tea industry was booming, with many tea plantations and factories popping up across the country. Tea became a popular drink among all social classes, from the wealthy to the working class. It was seen as a comforting and nourishing beverage that could be enjoyed at any time of day.
Today, tea is still a central part of Irish culture and is often enjoyed with friends and family in cozy settings. It is served with a variety of accompaniments, such as biscuits, scones, or even a slice of cake. In Ireland, tea is usually brewed in a teapot and served in a mug or cup with milk and sugar, if desired.
On St. Patrick's Day, tea can be a refreshing and comforting beverage to enjoy alongside traditional Irish dishes like corned beef and cabbage or shepherd's pie. Many Irish tea companies also offer special blends or packaging for the holiday, featuring shamrocks or other symbols of Irish heritage.
Tea can be enjoyed in many different ways on St. Patrick's Day. Whether you prefer a classic cup of black tea with milk and sugar or a more unique blend with hints of Irish whiskey, there is a tea out there for everyone. So, this St. Patrick's Day, why not pour yourself a cuppa and raise a toast to the rich culture and history of Ireland?
]]>Tea is a popular beverage that is enjoyed by many people around the world, including women. In some cultures, tea has a special significance and is associated with hospitality, socializing, and relaxation. For example, in many parts of Asia, tea is considered an important part of daily life and is often served as a gesture of welcome and respect.
On Women's Day, tea can be used as a way to celebrate and honor the women in your life. You can organize a tea party or gathering with friends or family members and use the occasion to discuss important issues affecting women, share stories and experiences, and celebrate the achievements of women throughout history.
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Tea has been enjoyed for thousands of years and is one of the most widely consumed beverages in the world. It's available in countless varieties, each with its own unique flavor and health benefits. From black tea to green tea, from herbal tea to oolong tea, there's a tea for everyone and every occasion.
Black tea, for example, is rich and robust, making it the perfect choice for a cozy night in. Its bold flavor pairs well with a variety of sweets and desserts, making it an ideal after-dinner drink. If you're looking for a little extra indulgence, try adding a splash of cream or a bit of sugar to your cup of black tea for a truly decadent experience.
Green tea, on the other hand, is light and refreshing, making it the perfect choice for a romantic and intimate evening. Its delicate flavor pairs well with light and healthy foods, such as fruits and salads. Additionally, green tea is known to have a number of health benefits, including boosting the immune system, reducing inflammation, and helping to protect against certain types of cancer.
Herbal teas, such as chamomile and lavender, are a great option for those who are looking for a relaxing and calming experience. These teas are naturally caffeine-free and are known for their soothing properties. Drinking a cup of herbal tea before bed can help you to unwind after a long day and get a good night's sleep.
Oolong tea is another popular option, known for its smooth and rich flavor. Oolong tea is often referred to as the "champagne of teas" due to its complex flavor profile and light, bubbly texture. It's a great choice for those who want to celebrate Valentine's Day in a sophisticated and refined way.
No matter what type of tea you choose, it's important to brew it correctly in order to get the most out of its flavor and health benefits. For black and green teas, it's best to use water that has just come to a boil, while herbal teas should be brewed with water that is just below boiling. Additionally, it's important to let your tea steep for the correct amount of time to ensure that it's not too weak or too strong.
Finally, the presentation of your tea can be just as important as the tea itself. For a truly romantic experience, consider serving your tea in a beautiful tea set, complete with delicate tea cups, a teapot, and a strainer. You can also add a touch of elegance by using a tea kettle and serving your tea on a tray.
In conclusion, whether you're enjoying a cup of tea alone or with someone special, tea is the perfect beverage to help set the mood for a romantic and cozy Valentine's Day. With its wide variety of flavors, health benefits, and presentation options, tea is the perfect way to celebrate love and make the most of this special day. So go ahead and brew yourself a cup, and enjoy the simple pleasures of tea and love.
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In conclusion, drinking tea has numerous health benefits that can improve your overall well-being. Whether you prefer green tea, black tea, or herbal tea, incorporating a cup of tea into your daily routine can provide you with numerous health benefits. So why not consider making tea a daily habit and reap the benefits for yourself?
Popular Winter Tea Varieties
When it comes to winter tea, there are many delicious varieties to choose from. Here are a few of the most popular options:
Chai - Chai is a warm and comforting blend of black tea, spices, and milk. The spices used in chai tea vary depending on the recipe, but typically include cinnamon, cardamom, cloves, and ginger. These spices not only add flavor, but they also offer a variety of health benefits, making chai tea the perfect winter beverage.
Earl Grey - Earl Grey tea is a classic black tea that is flavored with the oil of bergamot, a type of citrus fruit. This tea has a bold, citrusy flavor that is particularly enjoyable on cold winter days.
Green Tea - Green tea is often associated with spring and summer, but it can also be a great choice for winter. Green tea is high in antioxidants and is believed to boost the immune system, making it a great choice when illness is more common during the winter months.
Herbal Teas - Herbal teas like peppermint, chamomile, and lemon balm are also popular during the winter months. These teas are naturally caffeine-free, making them a great choice for winding down before bed.
Apple Cider Tea - Apple cider tea is a warm and cozy blend of tea, spices, and apple cider. This tea is a great alternative to traditional apple cider and is a delicious way to warm up on a chilly winter day.
Conclusion
Tea is an excellent way to warm up and boost your mood during the winter months. Whether you prefer black tea, green tea, herbal teas, or a special blend like chai or apple cider tea, there's something for everyone. So the next time you're feeling a little chilly and in need of a pick-me-up, reach for a cup of hot tea and enjoy all of the benefits that this warm and comforting beverage has to offer.
One of the categories for entering a photography contest was titled “Culture.”
Words can have incredible power to conjure up thoughts, ideas, memories, and images in our minds. The Oxford Languages definition of culture includes: “the arts and other manifestations of human intellectual achievement regarding collectivity, and the customs, arts, social institutions, and achievements of a particular nation, people, or other social group.” Another definition applied as well: “maintain tissue cells, bacteria, etc...in conditions suitable for growth.” While I believed the first two definitions applied to several of my photographs, the last definition was not a point I could illustrate for a photography contest.
The beverage tea has its own culture. It is an international collective group of people enveloped in the world of tea. It may be artists writing poems related to tea, painters painting a picture of tea pots, or botanists drawing a Camellia sinensis plant. The tea culture is further represented by the tea pluckers, tea growers, tea blenders, and tea tasters. Students and lovers of all things tea are encompassed into the culture of tea as well.
Tea culture has been in existence for over five thousand years. The first probable documented tea culture began when Emperor Shen Nung may have been the first scientist and tea lover to identify the leaves of a Camellia sinensis plant and thus, producing a wonderful beverage. It has been widely stated and written that tea is the second consumed beverage globally, next to water.
Due to its ranking as a globally consumed beverage, it is no surprise that a majority of cultures around the world have their own subset of a tea culture within their society. Within the five countries of origin alone; China, Japan, India, Sri Lanka, and Taiwan, a tea culture is predominant and prevalent within these countries. For example, Japan’s tea culture has the centuries old codified Japanese Tea Ceremony incorporating specific tea ware, decor and implements. China has the less formal Gong Fu tea service that has its own sequence of steps and unique tea ware. Select tea growing regions of India culturally celebrate the first plucking of tea leaves of the season. The tea culture of Sri Lanka has created an elaborate system for categorizing tea leaves and Taiwan’s tea culture embraces the prominence of producing Oolong teas. Here in the United States our tea culture in the southern region has laid claim to making a great cup of iced tea.
No matter where someone hails from, chances are each individual has their own distinctive personal tea culture. It could be the use of a favorite mug for early morning tea. Or perhaps the addition of cucumber sandwiches with an afternoon Cuppa. Maybe it is the addition of honey instead of sugar to a late night cup of calming herbal tea. I am guessing that there are numerous individual and personal tea cultures that are a reflective microcosm of the sheer volume of countries with their own tea culture. Whatever your own personal tea culture may be, the key seems to me to keep enjoying a cup of tea.
Here’s to the all-encompassing global tea culture. May you find and have the benefit of sharing your tea culture with others.
Leslie
Postscript: Alas, the photos I would have submitted for the entrance of culture were already published and invalid for entry. Until the next photography contest.
Leslie Sundberg is a World Tea Academy Certified Tea Specialist, a World Tea Academy Apprentice Tea Sommelier, a Specialty Tea Institute Level IV trained Tea Specialist, and a Tea and Business Etiquette Specialist. On any given day, Leslie can be found teaching, speaking or sharing in the joys of a cup of tea. No matter what Leslie is doing or where she is, one thing remains constant: 4:00 in the afternoon is tea time!
]]>How is it that a garage is a catch-all for not only cars but unused, unwanted, and broken things? What to do with the old light fixture? Put it in the garage. Where shall the old leaky basketballs go? In the garage until it can be determined if they are they are patchable. How do we store the cooler with the broken water spout on the shelf with no room left? Not sure, just put it along the side garage wall, on the floor, until a place is found for it. The list goes on and on and on. An epiphany came to me one day as I had to shimmy my way out of the car, along the wall of the garage to the back door, all while trying not to trip over things. Enough was enough!
It was finally relatively cooler, in the low 90F, and I decided to clean out the garage. I usually doo this once a year but the last year had gotten away from me. It was either too hot with over 100F days, or too cold with under 32F days, or I was too busy. When I had to hurdle over, duck under, or slide around stuff in the garage just to get to my car or the back door, I knew the time had come. In my defense my garage was not as bad as I depicted, but I have taken artistic license to set the dramatic stage. I declared that this was the week to clean out the garage. But first, a cup of tea.
The working theory of Marie Kondo’s book “The Life Changing Magic Of Tidying Up: The Japanese Art Of Decluttering And Organizing” is to start any organization project by discarding items. She explains that in throwing away, or donating items, space will become available for storing only the items that bring joy. I am not sure if anything in my garage brings me joy but I agree that I need to throw things out that are broken, and give things away that I have not used in a long time.
Marie Kondo emphasizes the reason for failed attempts at tidyingidyin up is due to the inefficient notion of getting rid of one item a day, or de-cluttering a little bit each day. The Japanese term Ikki Ni, meaning “in one go”, is the philosophy behind her tidying up concepts. Letting go of clutter and unused items completely “in one go” can aid in changing behaviors. When closets, garages, and yards are deftly eradicated of unwanted items and clutter, people will be more apt to keep things clutter free. “If you use the right method and concentrate your efforts on eliminating clutter thoroughly and completely, within a short span of time, you’ll see instant results that will empower you to keep your space in order ever after“ explains Marie.
In my heart I really do want to subscribe to a swift and decisive purging of unwanted, unused itmes that just clutter up my life. But…There are so many back end statements that run through my head as a rebuttal to clearing all clutter. My first response is the often used phrase “what if I need it in the future?” Or this one: “But so and so gave it to me, it has sentimental meaning.” The response I use most frequently is a reaction phrase rooted in a feeling of being overwhelmed. My thinking goes something like this “I don’t know where to begin, there is too much to think about.” According to research affiliated with the National Association of Productivity and Organization (NAPO) 32% of people polled referenced being too tired and 29% of people nationally polled stated lack of motivation were reasons from completing daily living tasks tasks.
There have been multiple times that I have started an organizing and decluttering campaign at my house, only to become worn out after the first hour of activity. Evidently part of my inertia is related to feeling overwhelmed because of too many items that I need to find storage locations. Marie is adamant about discarding items, not just organizing and putting things away. She states “We must exercise self-control and resist storing our belongings until we have finished identifying what we really want and need to keep.” Sounds like I need to get tough with myself and decide what I really want to keep. This will be hard for me.
The goal I have in tidying up, letting go of things, or de-cluttering is so that I can have serenity in using only what speaks to me. Several other goals include: having my house look pulled together and refreshed, decreasing the stress of maintaining all the items, have accessible and user-friendly cabinets that are not crammed full of items, and to bless others with items that could be useful (clothing, kitchen and garage items in particular). Lastly, I want to travel light. I would like to do more sailing and camping and that requires getting used to traveling with less stuff. I am up for the challenge of letting go of the maintenance and storage of things that are superfluous. “Simplicity of living requires the courage to discard or give away broken or unused things,” Marie illustrates.
Now that the garage is completely cleaned out, decluttered, and reorganized, it has given me a future vision of spaciousness and freedom from clutter. In her book Marie definedefines that it is more efficient to organize by category rather than location. She further explains that moving things around and putting things away is not decluttering; it is just shuffling things from one place to another. When clearing out clutter, putting all like items together gives a new perspective on how many like items one really has. For example,when I take all my towels out of the cabinets, and place them together, I get an exact idea of how many towels I really have. I can then make a better decision about letting go of towels I don’t use, or need, or towels that need to be discarded. I am determined to let go of extra towels and any extra items that I may have.
To be honest, if I am going to declutter my possessions in my house, I will need to attack my tea cabinet. Taking the suggestion from Marie Kondo that decluttering is done by category, I head over to the tea cabinet. Yikes! I have written about the lovely tea that I do use and how how the tea brings me joy. So… the tea stays. However, I do have numerous tea accoutrements that I don’t use anymore anymore, or are missing parts, and are broken. I can bless people with items that I am not using. I am bracing myself, steeling myself, and building up courage to go through my collection of tea equipment. Not to postpone the inevitable, but first I need to make a cup of tea for comfort as I go through my tea cabinet.
Whew, cleaning the tea cabinet was harder for me than I thought. I was much more emotionally tied to the items in the tea cabinet than the items in the garage. I had to be brave in letting go of items. I kept telling myself that this item could bless someone else. I also had to remind myself that if I wanted the peace, serenity, freedom and space that comes with less items in my house, then sometimes tough choices will have to be made.
I took the time to reminisce and even take pictures of items that I placed in the repurpose pile. I also discarded chipped, and broken items, along with items that had missing parts. When I became overwhelmed, I would go take a break outside to clear my head and then come back to the tea cabinet. I would come back to another cup of tea, more sorting, and more reminiscing. I found that sorting through and letting go of things that I haven’t used in several years, yet have sentimental value, is difficult. I would like to say that I have completely paired down to just one tea cup and one mug, but I am not there yet.
Sometimes just starting is the first step in culling items from overflowing cabinets and cupboards from overflowing cabinets and cupboards. Pick a category of items, and pare down. In her book, Marie Kondo suggests to start with items that do not hold sentimental value. Her recommended order of decluttering is to start with clothes and then books. File cabinet papers and similar papers next, and then miscellaneous items. She recommends decluttering mementos last.
I am jumping around a bit on the recommended order of decluttering. My next category of items that I am going to go through are books. I have a lot of books including including numerous tea reference reference books. I am hesitant and anxious regarding hesitant and regarding letting go of books,, but I am on a roll now. Tea cabinet today, books tomorrow!
While culling and reorganizing your space, be sure to include a comforting tea in the process. Every emotionally heavy task, or overwhelming task, may be made lighter and easier with a cup of tea.
Leslie
Kondo, Marie. The Life Changing Magic Of Tidying Up: The Japanese Art Of Decluttering And Organizing. Ten Speed Press, 2014.
Woodruff, Lisa K. The State Of Housework And Home Organization In The United States. Organize 365, 2021. HTTPS://organize365.com/research
National Association Of Productivity & Organization. www.NAPO.net
Leslie Sundberg is a World Tea Academy Certified Tea Specialist, a World Tea Academy Apprentice Tea Sommelier, a Specialty Tea Institute Level IV trained Tea Specialist, and a Tea and Business Etiquette Specialist. On any given day, Leslie can be found teaching, speaking or sharing in the joys of a cup of tea. No matter what Leslie is doing or where she is, one thing remains constant: 4:00 in the afternoon is tea time!
]]>In her years on the throne, Queen Elizabeth II consistently held a daily teatime ritual. The Queen would host friends, family, entertainers, honored community volunteers, dignitaries, and other honored guests that the Queen saw fit to invite for tea in her residences. Perhaps the Queen would use tea time as a time to connect with people similarly to, or akin to, meeting someone for a game of golf here in the United States. Probably a bit of business, or catching up on noteworthy news from family and friends, or adroitly guided conversations occurred over a royal cup of tea.
Afternoon tea would most likely be served at 5:00 in the afternoon, although conflicting start times was noted in varying sources. The dress code for the tea would be less formal with women wearing dresses, no hats required, and men wearing suits. Darren McGrady, former personal chef to Queen Elizabeth would explain “ every day at tea time she would have a cut cake (sliced cake), small cakes like eclairs or raspberry tartlets, and then scones: one day plain, the next day fruit. And two types of sandwiches consisting of smoked salmon, Sage Derby cheese and tomato, or jam pennies.” Jam pennies are sandwiches with raspberry jam in the middle and cut into circles about the size of the lid on a salad dressing bottle. The name was derived from the fact that the sandwiches are basically the size of an old English penny.
The Queen’s favorite blend of tea was either Earl Grey or an Assam tea according to her former butler Grant Harold. He stated the Queen would steep “her tea in the traditional way, made with leaves in a teapot and poured into a fine bone china tea cup.” A strainer placed over the cup would catch the loose tea leaves while pouring the tea from the teapot. Fine bone china cups were used as tea service. The Queen would pour milk in last, after the tea was poured into the teacup.
Summertime heralded in a long standing tradition with the Queen. Over one million people had been hosted at her garden parties through the years. Three garden parties were held yearly at Buckingham Palace in London, and one garden party was held annually at Holyrood House in Scotland. Honored invitees were people who had been involved in public service of some sort. Around 30,000 attendees each summer, until recently, had the chance to meet the Queen and other members of the royal family, while walking around the beautiful gardens of Buckingham Palace or Holyrood House. Music floated through the air from one of two military bands playing outside.
The dress code was formal with women in dresses with hats, or fascinators. Men were expected to wear a suit or a morning suit. The coat of a morning suit is cut away at the waist, extended in the back, and with a single breasted button.
The food at the garden parties consisted of finger sandwiches, for example watercress or egg sandwiches. Slices of cakes and mini cakes, or eclairs were served as a sweet addition to the sandwiches. Of course tea was served at the garden parties, along with coffee. In fact, each year at the garden parties roughly 27,000 cups of tea were served, along with close to 20,000 cake slices and tea sandwiches.
People from all over the world have been invited to have tea with the Queen, either in the gardens or one of her residences. Numerous Prime Ministers of England, Heads of State, and United States Presidents have received invitations to tea with the Queen. Various entertainers have been invited to tea with Queen Elizabeth, with several examples including Helen Mirren, and Benedict Cumberbatch. Her most famous and unique tea time guest stopped by Buckingham Palace this past summer for a spot of tea. The beloved children’s story character Paddington Bear, made an appearance before the Queen. He and Queen Elizabeth were videoed chatting while enjoying a cup of tea and marmalade sandwiches. I never received an invitation to tea with Queen Elizabeth and never expected to either. However, I like to think that if I had ever received an invitation to tea with Queen Elizabeth, I would be more careful with the china teapot and teacup than Paddington Bear!
May you spend time enjoying a cup of tea with others, perhaps inviting them over for a cup of tea. Who knows, you may find a famous bear with a red hat stopping by for a cup of tea. A word of advice: It would be best to have copious amounts of honey on hand for Paddington bear’s tea time visit.
Enjoying a cup of tea in my garden in honor of HM Queen Elizabeth II,
Leslie
Sykes, Tom. What It’s Like To Have Tea With The Queen. October 21, 2017. www.thedailybeast.com.
Wilson, Stephanie. Queen Elizabeth Afternoon Tea Recipes. May 31, 2022. www.31daily.com.
Leslie Sundberg is a World Tea Academy Certified Tea Specialist, a World Tea Academy Apprentice Tea Sommelier, a Specialty Tea Institute Level IV trained Tea Specialist, and a Tea and Business Etiquette Specialist. On any given day, Leslie can be found teaching, speaking or sharing in the joys of a cup of tea. No matter what Leslie is doing or where she is, one thing remains constant: 4:00 in the afternoon is tea time!
]]>A sad day today.
I am caught without words. Any topic I would write about and post this week would seem superfluous, extraneous, insincere, and out of touch. In honor of the Queen, I prepared a cup of tea.
My heartfelt condolences to my friends and peers in The United Kingdom and The Commonwealth during this sad day. -Leslie
Leslie Sundberg is a World Tea Academy Certified Tea Specialist, a World Tea Academy Apprentice Tea Sommelier, a Specialty Tea Institute Level IV trained Tea Specialist, and a Tea and Business Etiquette Specialist. On any given day, Leslie can be found teaching, speaking or sharing in the joys of a cup of tea. No matter what Leslie is doing or where she is, one thing remains constant: 4:00 in the afternoon is tea time!
]]>Through this blog I have shown how tea is a lifestyle choice for me. Good events or bad, a full cup of tea brings me around to an equilibrium sooner or later.
I asked myself this aloud, not caring who heard me talk to myself. Where was the last place I saw my phone, texted on my phone or scrolled through the shopping list in Notes? Where is that phone? It has to be here somewhere!
It was after dinner and we decided to go food shopping in the evening when it was cooler. I wanted to get the grocery shopping over and done with. I jumped in the passenger seat, and used my phone to complete my shopping list. That was the last time I remembered using my phone.
We were on the way home from two stores, I was thinking about someone and wanted to text and see how they were doing. I reached for my phone, but it wasn’t there. “My phone always seems to hide in the bottom of my purse” I thought. I proceeded to dig deeper into my purse and then systematically pull things out of my purse. Luckily I was in the passenger seat again because my next move was to dump out my purse onto my lap. No cellphone. Oh no!
As soon as we pulled up to the house and the car was put into park, I opened the door and bounded out of the car. I was talking more to myself than anyone else in particular, “maybe the phone fell between the seat and the door.” Nope, not there! Where is it? Where did I lose that phone, that tether to all family, work, and the world. I could feel my anxiety rise with each passing moment.
Then, I remembered. I remembered I was in the Aldi’s parking lot, hurriedly picking up something that fell out of my purse, before I got hit by passing carts. A chill ran through me. Did my phone fall out of my pocket, or did I drop it while picking something up off the pavement? Is my phone laying in the parking lot of the grocery store? Is it in nefarious hands? Is it obliterated beyond operation?
As each store that I shopped at was called, or visited only to unsuccessfully locate my cell phone, my heart sank. My final and last possibility was the Aldi’s parking lot, or perhaps inside the store itself. We pulled up to the parking lot and shined the bright headlights on the area where we had previously parked the car. No cellphone! I was really becoming unglued by this point.
The store had closed for the evening but the lights were on and a semi delivering items was at the back of the store. I had a feeling someone had to be in there if the semi was in the back, engine running and the store lights were on. I did what I would like to think any desperate person who wanted to find their phone would do….I banged on the front door.
At first no one materialized. Then, from around a shopping aisle corner, several people stared at me and motioned that they were closed for the evening. I knew that. But. This. Was. An. Emergency. I lost my phone.
I didn’t give up. I motioned like I was holding a cell phone to my ear and then raised my hands in the universal gesture of “what”. That did the trick. Someone came over to the door and I shouted through the door something about my cellphone. The cashier who rang me up, standing well away from the door, recognized me, and yelled at the door attendant to ask what the cell phone looked like. The front door was then opened up a crack, and I was able to converse without yelling. I talked as calmly and concisely as I could regarding the color, type of hard case, and make of my phone. I saw the cashier walk to the front door. He was smiling as he approached and was holding something. It was my phone!
I stood there incredulously staring down at my phone for what seemed like an hour. I am sure it was only a few seconds but it sure seemed like a long time. Then I looked up at the cashier and mumbled something like “How did you find the phone?” I listened with rapt attention as the cashier proceeded to tell me that someone turned my phone in to him right before closing the store for the evening. They explained that they found it in the parking lot and brought it in with them as they were headed for the grocery aisles. Bless them!
The cashier stated that they keep all lost and found items locked up and my phone was secured in the store. I have always enjoyed shopping at Aldi’s but now they are held in the highest regard possible. Honest shoppers and honest, fast thinking cashiers; I’m sold on Aldi’s.
My pulse was probably still a little increased as I looked over the phone. The phone had scratches on the front edge, probably from our car, or someone else’s car running over the edge of the phone. The camera, and the rest of the screen seemed to be intact. In fact, it looked like the screen protector and the edge of the protective case where the only things that were wrong with the phone. It was a miracle, luck, or good fortune that my phone was in such great shape after the edge appeared to be grazed by a car tire.
There was a lot of worrying, anxiety, and “what-ifs” over the loss of that ridiculous phone. My nerves were gone. I was emotionally exhausted. After the adrenaline rush of losing and then finding the phone, I needed to relax. Luckily I keep a supply of Rooibos on hand for times I want a cup of soothing tea but not the caffeine per se.
The water was boiling and ready for me to pour into the teacup. What a long night it had been. Losing my phone was extremely stressful. I was ready for that cup of Marzipan Rooibos. I poured the water and let the steam surround my face. I breathed in the soothing aroma of almond, honey, and sweet grain notes of the Rooibos. I could feel the tension dissipate. I took a sip and found serenity, and a feeling of everything is right again.
May you find some serenity in your cup of tea,
Leslie
Leslie Sundberg is a World Tea Academy Certified Tea Specialist, a World Tea Academy Apprentice Tea Sommelier, a Specialty Tea Institute Level IV trained Tea Specialist, and a Tea and Business Etiquette Specialist. On any given day, Leslie can be found teaching, speaking or sharing in the joys of a cup of tea. No matter what Leslie is doing or where she is, one thing remains constant: 4:00 in the afternoon is tea time!
]]>I was thrilled to visit the cheese maker. Their cheese with Lapsang Souchong tea blended in the cheese was phenomenal when I last tasted it. Cheese and tea can be a gratifying pairing.
I had the pleasure of visiting a cheese maker in the countryside of New York State. I had tasted several of their cheese varieties years ago. If memory serves me, I am in for a treat visiting and sampling their cheese. Harpersfield Farmstead Cheese is located in the Catskills of New York State. They are adept at blending tea right into the cheese to impart unique and tea-filled flavors into the cheese.
Harpersfield Farmstead has been raising Holstein-Jersey dairy cows for forty five years. The three generation farmstead family has been making cheese for approximately twenty years. They process their cheese on the premises. Everything from pasteurizing the milk, creating the curds, packing the curds into metal wheels, placing the cheese wheels in salt baths, to aging the cheese in a cheese cave is all done in-house. The day I went to purchase cheese, they were not making the cheese. However, I was able to take a quick tour of the exceptionally clean cheese making rooms and the cheese cave. To me, the cheese cave was the most interesting part of the tour. Alas, I was not able to take photos though.
I know I wanted to purchase the Lapsang Souchong flavored cheese, but what else? I was given samples of delectable cheese varieties and the choices were limitless. The only self-imposed limits were space for traveling back with the cheese and keeping the cheese cold. I ended up purchasing seven different cheeses of which five varieties had tea blended right into the cheese.
Cheese can be categorized by milk types; sheep, goat, or cow milk. They can also be categorized by how they were aged differently, treated with molds or different bacteria. Cheese categories include fresh and soft, semi-hard, hard, blue and smoked cheese. I purchased semi-hard cheese that was made from cow’s milk and aged in a cheese cave, producing semi-hard cheese in the style of a Tilsit cheese.
Tilsit cheese has its origins in Germany, has a tangy flavor, and is made in a wheel or block shape. The cheese blended with tea that I purchased included: Raspberry Herbal cheese, Marry Me Again cheese, Lapsang Souchong cheese, Hot Cinnamon Spice cheese, and Chocolate Mint cheese. The two other cheeses I purchased were Basil And Tomato cheese and Lavender cheese.
Conducting a cheese tasting is parallel or on par to conducting a tea tasting. There are similar helpful suggestions along with a cheese specific rule that maximize the tastings. In a cheese tasting, the cheese should be left out to warm up before tasting. Cheese flavor profiles can change with the cheese temperature. To detect subtle tastes in the cheese, it is optimal to serve it at or near room temperature. Similar to a tea tasting, be sure to consume bland food for a meal or snack an hour or two prior to the cheese tasting. What you eat can coat your tongue and skew the true flavor profile of the cheese. Much the same as sampling tea, the cheese should be tasted from mildest cheese profile to the strongest cheese profile, tasting from left to right in a horizontal pattern. For example, a white cheddar cheese would be tasted prior to a Rouqufort cheese so that the cheddar flavor would be unadulterated by the Roquefort cheese.
I would suggest keeping snacks as bland as possible during cheese tasting. Saltine crackers may be the ideal snack and palate cleanser in between each tasting. Water is a good neutral palate cleanser, and it is a good idea to have a glassful available during a cheese tasting. Charcuterie boards are easy to pull together and can include easy-to-find snacks. However, each snack has the potential to amend the flavor of the cheese. Please keep in mind that spicy cheeses, deli meats, and spiced nuts may be too conflicting in taste to lend an appreciation for flavors of the cheese. In my personal opinion, if the focus is going to be on cheese tasting and not necessarily a charcuterie board, then sticking with crackers or a baguette would serve one well.
Several questions to think about while tasting cheese are what flavors are you tasting, is the creaminess of the cheese balanced with astringency in the tea, and does the mouth feel of the tea complement or contrast with the cheese? It is helpful to have paper and pen, or a technical device close at hand to jot down initial thoughts, comments and reactions to the cheese and tea pairings. Lastly, be sure to smell the tea and the cheese before consuming each one because our sense of taste is closely associated with our sense of smell.
A cheese and tea pairing can either complement, contrast or balance each item being served. Pairing can include matching or contrasting texture, mouth feel, aromas, and of course flavor profiles. Oftentimes it is recommended to keep the pairings to three cheeses. The less cheese, the easier it is to focus on what one is tasting without overwhelming the taste buds. However I wanted to conduct a tasting with all five cheese blends that were available to me for purchase. Due to the cheese flavors varying drastically from smokey to fruity, I decided to keep the tea consistent throughout the tasting.
I chose to steep a New Vithanakande Ceylon tea that is mild in astringency, and is lightly sweet, honey and lemon in taste. I thought it would be a well rounded base flavor that could complement and hopefully also contrast with the cheese flavor profiles. Yet, numerous other pairings would be just as appropriate. For example, a Yunnan black tea from China could be a tea paired with these cheeses. The Yunnan tea’s smooth mouthfeel and earthy profile would balance nicely with the cheese. India’s Nilgiri tea's grainy and fruity aroma and slight citrus notes would nicely complement the cheese as well.
To be prepared for the pairings, it is suggested to have everything ready and accessible prior to the tasting. I would start by smelling and tasting the cheese and then writing down your comments regarding the cheese. Then I would smell and taste the tea and write down comments regarding the tea. Finish up with another taste of the cheese. Had anything changed in the flavor profile of the tea or the cheese?
My cheese and tea tasting notes are simple; a jotting down of first reactions and impressions of the cheese and then how the tea and cheese pair together. Each person will taste and experience the cheese and teas given their own taste perceptions. I have included a basic cheese profile and then a tea and cheese pairing profile to hopefully demonstrate how easy it is to pair cheese and tea.
Raspberry Herbal cheese - The aroma of the cheese was fruity and slightly floral. The flavor profile of the cheese to me was floral, fruity, crisp, and slightly sweet. The mouthfeel of the cheese was smooth, creamy and buttery. The tea with the cheese brought out the raspberry taste and also made the cheese more tangy.
Marry Me Again cheese- The aroma of the cheese was slightly nutty, grassy, floral and fruity. The flavor of the cheese included a lemony and citrusy flavor along with a slight astringency in the cheese. The texture of the cheese was very creamy. The tea brought out a more pronounced lemon flavor in the cheese.
Lapsang Souchong cheese- This cheese has a wonderful smoky aroma because of the tea blended into the cheese. The cheese also smelled earthy, and mushroomy. The flavor profile of this cheese was that of mild smokiness, and it had a dry finish. Combined with the tea, the cheese had a hint of brown sugar and a mushroom flavor.
Hot Cinnamon Spice cheese- The aroma in the cheese was floral, sweet, milky, with a cinnamon undertone. The flavor profile of the cheese was citrusy, and grainy with a buttered noodle flavor. The cheese had a smooth umami mouth feel. When sampled along with the tea, the cheese had even more of an umami mouth feel and the cheese also had more of the cinnamon tea flavor.
Chocolate Mint cheese- This cheese had a minty, chocolate and a butter aroma to it. The flavor profile reminded me of minty mushrooms, with a hint of blue cheese and a dry finish. Combined with the tea, this cheese had a more mellow mushroom flavor and the mint became more apparent. The cheese also had an herbaceous taste after sipping the tea.
In between each taste pairing I would take a sip of water and consume a saltine cracker to help cleanse my palate. I would take a moment to write down my initial notes on the pairing and then move to the next pairing. A different tea could be paired with each cheese and tasting notes written down. Or, a tasting could be composed of one cheese paired with two or three teas at one time.
There are many options in how to pair cheese and tea. It is easy to create a cheese and tea pairing for yourself, friends and family. All you need is good cheese and good tea! Have fun and don’t forget the tea!
Leslie
www.harpersfieldcheese.com
Leslie Sundberg is a World Tea Academy Certified Tea Specialist, a World Tea Academy Apprentice Tea Sommelier, a Specialty Tea Institute Level IV trained Tea Specialist, and a Tea and Business Etiquette Specialist. On any given day, Leslie can be found teaching, speaking or sharing in the joys of a cup of tea. No matter what Leslie is doing or where she is, one thing remains constant: 4:00 in the afternoon is tea time!
]]>During a visit to the pastoral countryside of New York State, I had the opportunity to learn about the fascinating world of honey bees.
The bees were loudly buzzing and swarming around the beekeeper. As I watched from afar, I was amazed the bees were calm and not stinging me or David, the beekeeper. The bees swarming around David, with their wings furiously fluttering and the undulating waves of movement they created were mesmerizing and hypnotizing.
David is coming up on his sixth year as a beekeeper, formerly called an Apiarist. He got into beekeeping for the challenges of maintaining a healthy hive, producing honey, and keeping the hives alive during cold New York winters. David has learned about beekeeping, or Apiology, through books, videos, and primarily his mentor-friend who has hives in Brooklyn. Incidentally, Brooklyn hives produce more honey per hive than anywhere else in the United States. He started his journey into beekeeping with one hive and now has three hives and admitted that beekeeping is “much more work than what I thought it would be.”
Equipment needed to keep bees is of course honey bees, then bee friendly flowers nearby, a beekeeping suit, a smoker, a J hook frame lifter for removing frames from the hive, and wooden frames. There is no acreage minimum needed for maintaining a beehive. The last tool needed is an ample amount of courage to don the beekeeping suit and enter into a thick swarm of bees. The frames that I saw David scraping are cleverly designed to hold brood comb or honeycomb.
In the mid nineteenth century, Lorenzo L. Langstroth designed a hive utilizing the frames with equally patterned hexagonal indentations in the flat tray area. Many consider Langstroth to be the father of beekeeping in the United States. Ideally a healthy queen bee would fill each tiny hexagon on the frame with a larva. Or, the worker bees would fill in each hexagon with honey.
The bees will seal the frames differently depending upon what is placed in the frame’s hexagonal shapes. If a bee places larvae in the frame, then there is a dark capping of each hexagon and a food source of honey is usually stored in the corner of the frame for an energy source for the worker and nursery bees. If honey is placed in the frame’s hexagonal shapes, then the capping or “lids” to each shape would be of a different substance. A beekeeper can look at the capping on the frame and know what is in each minuscule hexagon.
A beekeeper's life is one of tending to and inspecting the hive. Inspecting a hive is critical to maintaining the health of the hive. Upon inspection, the beekeeper can detect if the queen bee is laying eggs on the wooden frames. David informed me of a motto in the bee keeping culture is to have a “Queen Right” hive. Simply put, if the queen is alive and laying eggs, and maintaining an industrious hive, then the hive is healthy. The queen sets the attitude for the hive and fosters docile bees. If the inspection finds that the queen bee is dead, the hive is in peril of dying. Queen bees can be ordered online and sent immediately to the beekeeper. Additionally, if the worker bees detect the queen bee is dead, they can make a new queen by increasing their production of royal jelly and 21 days later the larva turns into a queen bee.
David’s key to inspecting the hive is to calm the bees by blowing smoke into the hive prior to inspection. He explained that the type of wood used in the smoker is irrelevant. In fact, he has been known to use pine cones in the smoker. He starts the inspection with several puffs of smoke directly into the hive. He waits a minute or two before lifting the lid on the box frame bee hive. Then he inspects the hive, pulling out a frame at a time.
The bees were loudly buzzing and swarming around the beekeeper. As I watched from afar, I was amazed the bees were calm and not stinging David or me as he continued to blow smoke in the air and directly into the hive. David explained that a Nor’Easter storm was brewing, causing the bees to be slightly more agitated than normal.
Honey bees, bumble bees, wasps and hornets are Hymenopterids, insects that have a membrane, see through wing, and are in the species of invertebrate due to their lack of internal backbone. In fact Hymenopterids usually have two sets of these see through wings. Honey bees are exceedingly organized and live in a well scripted colony, where each bee has a unique assigned job.
A queen bee lives in a hive along with approximately fifty thousand bees. Her primary job is to lay roughly one thousand eggs daily. Throughout her three year life she needs to live in a temperature controlled environment. Worker bees help maintain the 90 F temperature needed to ensure the queen stays alive and continues to lay eggs. Worker bees also gather nectar, guard the hive from invaders, clean the hive, keep larvae alive and of course, produce honey.
In the hive along with the queen and worker bees are nursery bees who feed the larvae, drone bees for mating with queens, and mortuary bees who are the undertakers of the hive. Their job is to remove dead bees from the hive by picking them up and dropping them well away from the hive in order to keep the dead bees from accumulating in the hive, or attracting bears or other pests. Lastly, the forager bee collects water, pollen, and nectar and brings them back to the hive. Most importantly, bees help pollinate plants, flowers, and fruit trees. Without the pollination bees provide, a majority of our food sources which are derived from pollination would suffer.
Honey has been a dietary staple for centuries. Stone Age paintings of beehives and the collection of honey have been dated back thousands of years. History notes the earliest cultivated hives were kept by the Egyptians. Honey was a valuable commodity and was consumed as well as given value in bartering systems and used in ceremonies, burials, and rituals.
Today honey is a globally consumed food item used in baking, sauces and syrups, and beverages. It can range from a clear light golden color to a clear dark amber color. The lighter the color of honey, usually the lighter tasting the honey. Honey can be purchased as extracted liquid honey, comb honey, or chunked honey, with a chunk of honeycomb in the jar along with the extracted honey. Creamed honey is opaque extracted honey that is thicker in consistency than clear honey. English creamed honey is considered a perfectly acceptable sweetener for the afternoon tea table. The opaqueness is formed by crystallization and creates a thick spreadable honey that is perfect for scones!
Honey is exceedingly sweet in flavor and used as a natural sweetener. Honey can be naturally flavored by the type of nectar the bees collect. The nectar of wildflowers, clover, orange blossoms or even camellia sinensis tea plant blooms infuse the honey with delicate floral notes. Manuka honey is produced from nectar collected from the blossoms of tea trees located in New Zealand and leads to a darker honey with a rich taste. This specific New Zealand tea tree is a different species from the Camellia sinensis tea tree, and has short almost needle like leaves, that when crushed, are intensely aromatic. Spices, for example vanilla, or cinnamon, can be added into honey, often creamed honey, for a unique flavor profile.
It is believed that in ancient times, honey was used to make a fermented drink called mead. When honey was first used to sweeten tea is unclear. Suffice it to say honey was an ancient sweetener for tea, long before sugar became accessible. Honey can be added to hot or iced tea. It is extremely sweet; a little goes a long way. A general guideline is to add one teaspoon of honey per cup, or glass of tea. There are conflicting reports regarding adding honey to boiling water or tea. It is believed that adding honey to near boiling tea temperatures can degrade the beneficial properties of honey. To be on the safe side, the tea can be allowed to cool during steep time, then honey may be interjected into the tea. This can aide in keeping the integrity of the honey.
In pairing honey with tea a simple matching of color may be helpful. For example, I would suggest adding a dark colored and rich tasting buckwheat honey to a fuller bodied, malty, earthy, and grainy flavored black tea. Adding an orange blossom honey to a green, or white tea could give a pleasing subtle floral note to the tea. I like to occasionally add honey to a cup of Earl Grey tea. To me, the spicy bergamot flavor is tempered with the addition of honey. David puts honey in his cup of Irish Breakfast tea, as well as chamomile and green tea.
General tea etiquette suggests when done using a teaspoon or a honey dripper to deposit honey into tea cups, stir quietly and not hit the sides of the cup when stirring. In taking the spoon or a honey dripper out of the tea, do not tap the rim of the cup with the spoon to attempt to release all the honey. Finally, place the used spoon on a separate dish or plate instead of on the tea saucer or table linens.
David and I finished inspecting the hive right before the storm sent the bees back into the hive and both of us sprinting for shelter. He exclaimed that bees, like us, prefer great weather and benefit from warm, dry, and sunshine filled days. As the storm blew rain horizontally, I was thankful we were inside, and the bees were safe in their hive. I was thankful that they were busy bees, making honey for me to add to my tea. As David stated while inspecting the hive, “honey makes a great gift, and I enjoy giving the honey to others.”
Thankful for honeybees and tea,
Leslie
Disclaimer: Please do not give honey to children under the age of one. Occasionally honey may have bacteria that can lead to botulism in infants.
Bailey, Adrian. RD Home Handbooks Cook’s Ingredients. The Reader’s Digest Association, Inc., 1990.
Gold, Cynthia and Lise Stern. Culinary Tea. Running press, 2010.
Women’s Day. Encyclopedia Of Cookery, Vol.6. Fawcett Publications, 1966.
Leslie Sundberg is a World Tea Academy Certified Tea Specialist, a World Tea Academy Apprentice Tea Sommelier, a Specialty Tea Institute Level IV trained Tea Specialist, and a Tea and Business Etiquette Specialist. On any given day, Leslie can be found teaching, speaking or sharing in the joys of a cup of tea. No matter what Leslie is doing or where she is, one thing remains constant: 4:00 in the afternoon is tea time!
]]>There are several types of memory, and memorizing a new way to do something can take time.
I went to the dentist today to have partial braces reinstalled on my teeth. I had a wonderful few months eating garden fresh sweet corn on the cob, apples, popcorn and caramel with abandon when my braces were off. It is back to eating “braces friendly” food again. I am blessed to be able to have braces and that this is just a minor technicality, a slight disappointment and nothing more serious.
The reason I am back in partial braces is due to memory. Not mine but my teeth’s memory is the issue at hand. To be more specific, the periodontal ligament (PDL) that is around teeth can sometimes forget the new placement, the new status quo. Evidently, in some people, teeth can go back to a pre-braces location in a few weeks after braces are removed from the teeth. I was told that I am one of those people who have tooth ligament memory issues. So, back to braces. Oh well, I am grateful that is all it is.
There are old memories that our brain catalogs as a long term memory, there are new memories that are cataloged as short term memory. Our muscles can be comparable in so much as muscles remember muscle movements. The muscles can remember what they had previously done and revert back to the old ways of stretching and moving. This is often referred to as muscle memory. It takes training and time to condition muscles into a new way of moving. I am back into braces to train and condition the periodontal ligaments to stretch in new ways so that the ligaments cease to pull my teeth into old placements.
Similarly to our other muscles remembering specific forms of movement, our brain (which is a muscle) can catalog different smells and tastes into our memory. When we experience a smell, or taste a specific flavor, our brain knows what that is and reminds us that we have had that specific taste or have smelled that exact smell previously.
There are actually five different types of sensory memory; iconic memory (visual), echoing memory (auditory), haptic memory (touch), gustatory memory (taste), and olfactory memory (smell). Sensory memory is extremely short; only lasting a fleeting few seconds, approximately anywhere from a half a second to possibly seconds. This type of memory is linked to perception and the five senses. These sensory memories are eventually cast aside or integrated into short term memory if the sensory input is essential, or important to remember.
In reference to tea and memories, the two are conjoined. Tea masters, tea blenders, tea growers, tea auctioneers, tea tasters or anyone else who tastes tea on a regular basis has muscle (the brain) and sensory (the five senses) memory regarding specific tastes of teas. Basically, when smelling and tasting tea, the brain registers in a split second the sensory stimuli, having associated the stimuli as familiar, the brain retrieves the long term memory associated with that particular tea. Incidentally, the sense of smell can be more strongly associated with a specific memory and more readily conjure up emotions than with any of the other four senses. This is why smelling something can immediately remind one of a specific memory, which can linger longer than other memories associated with other senses. Memories can be associated with the taste of a specific tea. I, for one, think of sailing, the ocean, and the beach when I taste a Gyokuro green tea. The briney and brothy taste, and the slight seaweed aroma of the green tea immediately reminds me of a day of sailing.
Industry tea tasters most often taste tea daily. For example, a tea taster alone can taste hundreds of teas in one day. Rigorous tea tasting daily helps the taster know what a specific tea tastes like by training the brain to register and remember the tea flavor profile, and aroma. Another reason a tea taster tastes copious amounts of tea daily is to train the brain to register slight deviations in taste and aroma. A taster can detect defects in teas, subtle nuances in flavor or aroma. In selling teas at auction, to wholesalers or small batch teas to customers directly, a knowledgeable tea taster can help to ensure quality integrity and consistency of the tea profile in the batch of processed tea.
As another example, say a tea blender wants to create a specific blend of tea. They contact their tea wholesaler, a tea auctioneer, or the tea garden staff directly, and order kilos of Keemun black tea. The tea has already been tasted and sampled by tea tasters and deemed acceptable for sale. Ideally, when the tea is shipped to the blender, they would in turn taste the tea to ensure it measures up to their memories of what a Keemun tastes like; a mellow and smooth mouth feel, with a slight hint of chocolate and or wine.
Sensory memories can aid in the tea industry’s processing of tea. During the processing of tea, the senses are utilized to check the aroma of tea leaves (are the leaves giving off a floral note, an earthy note, a hay like note) that should be there according to the memory profile for the type of tea processed. Feeling the leaves allows the tea processor to detect if they feel dry enough, using previous memories of correct leaf feel, for the next stage of processing. Memory is used throughout the entire process of growing, processing, and blending tea, even tea consumption. A tea drinker uses memory to help anticipate the wonderful taste and smell of the tea they just purchased. Opening up a package of tea that the tea drinker is familiar with, the senses instantaneously register the sensory stimuli. Next, the memory of how the tea is supposed to taste and smell is recalled, alerting the tea drinker that they have had this tea before and know what the taste and smell ought to be. The expectation of a familiar and wonderful tasting cup of tea awaits the tea drinker. The senses and memory recall work in simpatico to bring about an enjoyable experience while drinking tea!
I am glad to report that I can still enjoy a cup of tea regardless of my partial braces, thanks to my sensory memory and other memories. Whether my teeth move in position for chewing correctly or not, I am still going to enjoy garden fresh sweet corn on the cob, apples, popcorn and caramel!
Going through life enjoying tea,
Leslie
Clause,Chris and Shannon Gossett-Webb. Sensory Memory. www.study.com.
Nall, Rachel. Everything You Want To Know About Sensory Memory. February, 2020.www.healthline.com
Leslie Sundberg is a World Tea Academy Certified Tea Specialist, a World Tea Academy Apprentice Tea Sommelier, a Specialty Tea Institute Level IV trained Tea Specialist, and a Tea and Business Etiquette Specialist. On any given day, Leslie can be found teaching, speaking or sharing in the joys of a cup of tea. No matter what Leslie is doing or where she is, one thing remains constant: 4:00 in the afternoon is tea time!
]]>Glaciers, icicles, hail, ice-cubes, veraglas, black-ice, icebergs, and Arctic ice all have something in common. They are varying forms of ice, and when touched, the sensation of cold is immediate.
I have been extremely hot lately. My car had been extremely hot until I was able to have the air conditioning repaired. My dogs have only been out in few minute intervals during the hottest part of the day. And my gardens have suffered due to the heat; the plants have wilted by the end of the hot day. On these summer days when the temperature climbs upwards and the heat index rises as well, my mind gravitates to staying cool. I find I have filled up my glass of water with ice and prepared iced tea in these last few weeks, more than I had all year thus far. This is out of character for me, for I generally do not use ice in my beverages. No personally divisive point, I just get chillled easily. These last few weeks have been the exception!
At the World Tea Expo this past Spring while walking down an expo aisle, I noticed an ice machine vendor booth. The vendor had a display of different shapes of ice. I had never really thought about different shapes of ice before looking at their display. What ensued was an interesting and esoteric discussion regarding the varying ice shapes and melting points of ice cubes.
Well, let me clarify a previous statement. The only “ice” shapes I had pondered were the shape of diamonds, frequently referred to as ice. Diamonds have been referred to as ice for numerous reasons including their glass-like, and clear appearance. More interestingly and something I did not know about diamonds, is that they can pull heat away from items they are scored against. Their threshold of heat is extremely high, around 1400 F, before they begin to burn and breakdown. Diamonds can pull heat away from contact items during friction, in essence, they “ice” down that object. An example can be found in the diamond drill bit. While drilling with a diamond drill bit, the diamond can extract heat away from the item being drilled into. In turn, absorbing the temperature of the drilled item due to the friction between the item and the diamond.
Just like a diamond cut can affect the amount of sparkle emanating from within the diamond, the shape of the ice can affect the dilution rate of the iced beverage. The larger and chunkier the ice is, the slower the ice melts, sustaining the integrity of the beverage. The dilution rate of ice in a beverage can also be dependent upon ambient air temperature, the temperature of the drink prior to being iced, and the temperature of the glass, or mug prior to use. Shapes of ice can include oblonged ice, crushed ice, or squared ice. There are novelty shaped ice cube trays; freezing water into the shapes of cacti, guitars, roses, fish, or spheres to name a few.
The form of ice that I have primarily focused on in this blog has been comprised of water. There are, however, unique and even colorful ice substitutes that can be used in beverages. Ice cubes can take the shape of food grade safe lemon wedges, or fun palm trees for those summer time iced tea drinks. There are food safe stainless steel freezing cubes, and drink stones that can be used as well to ice a beverage.
I did my own at home experiment using what I had on hand, to determine which ice substitutes stayed the coolest given its weight and material discrepancies. I placed manufactured palm trees and a lemon slice shaped ice cube in a room temperature glass along with metal cubes and ice in two other glasses. The glasses where kept at room temperature, immulating how iced tea is practically served in a room temperature glass. The cute palm trees and lemon slice manufactured ice cubes lost their coolness rapidly, within approximatly 15 minutes. The stainless steel cubes remained cold for roughly 30 minutes. The oblong ice remained the chilliest option for maintaining the tea’s cold temperature, lasting roughly 45 minutes. The tea was diluted somewhat, but not drastically, with melting ice. I feel confident in recommending old fashioned ice, made with water, to cool drinks and maintain a cold temperature throughout sipping the beverage. While the substitute ice forms did cool the drinks and add visual interest to my glass of tea, in my opinion, they did not keep my tea as cold for any length of time, as ice cubes.
Iced tea folklore credits a happenstance for the invention of the chilled beverage. St. Louis, Missouri was the site for the 1904 World’s Fair. It was summertime during the Fair and St. Louis was hot, humid, and muggy. A tea merchant was unsuccessful in capturing people's attention and desire for a cup of hot tea. Richard Blechynden decided to pour the steeped tea over ice, offering a cooled down beverage for heat weary Exposition visitors. Iced tea was a success at the World’s Fair and continues to be a refreshing way to enjoy tea on a blistering hot day.
The ice maker, or ice machine has been, relatively speaking, a recent modern invention. Years before the modern ice maker, or ice machine, ice was often cut from frozen lakes, or pre-made in winter by freezing water in pans, pots, or other receptacles. The immense ice blocks that were sold via an ice wagon, were chipped into chunks, and used in cellars and wooden refrigerator/cooler boxes, to keep perishables cold.
The year was 1805, and an American inventor by the name of Oliver Evans, designed the first machine using refrigeration. Following closely behind was Jacob Perkins, an American mechanical engineer, inventor, and physicist, who won numerous patents for his design of a refrigeration machine. The user friendly refrigeration machine was built in 1834, and it cooled items down by ether in a compression chamber. Jacob Perkins is still considered the father of refrigeration. In the early 1850’s an American inventor and physician, John Gorrie, was awarded a patent for his design of an ice maker. He also constructed plans for a rudimentary refrigerator in 1840’s. The prototype of his ice maker and the detailed plans for manufacturing the machine can be viewed at the National Museum of American History, at the Smithsonian Institution in Washington, D.C. The 1800’s and early 1900’s saw numerous developments and improvements regarding ice making machines. Alexander Twining, James Harrison, Carl von Linde, Thomas Elkins, John Standard, Juergen Hans, and even General Motors were in on developing new and improved ice makers, refrigerators, or various forms of refrigeration. In fact, in 1930 General Motors and DuPont chemical company established Kinetic Chemicals, to mass produce Freon which is used in refrigeration and ice machines.
I found, through talking to Chelsea, a bartender, that several factors contribute to the various rates that ice can melt in a beverage. Several ideas Chelsea suggested seemed obvious, but there were a few that were less straightforward to me. First, a chilled cup, mug, or glass will slow the melting point of the ice in a beverage. It stands to reason that the slower the melting rate of the ice will aid in keeping the strength of the beverage intact. Secondly, a preemptively chilled beverage maintains the integrity of the ice for more extended periods of time.
In addition, when making an iced beverage, location matters. Just like real estate’s axiom of “location, location, location”, location matters to a beverage. If an iced tea is taken out of doors, and placed into the sun, the ice will melt faster than if the iced tea was out of doors in the shade. When dealing with a delicately flavored or blended white tea profile, dilution matters. If the ice melts quickly in a white tea blend, the flavor profiles could be drastically watered down, resulting in an almost imperceptible “flavored water.”
I have found that when making iced tea, I feel it is better to steep a strong cup of tea concentrate. Thus, when ice is added and melting starts to occur, the drink will still have a flavorful taste and will not become diluted in the process.
Serving an iced tea punch in a punch bowl outside during summer wedding receptions, garden tea parties, or weekend brunches, using cubed ice could cause the ice to melt rapidly. A frozen ring of ice instead of cubed ice will extend the integrity of the iced tea punch flavor. Ice rings are simple and decorative to make. Place water in a jello mold, adding berries or edible flowers for decorations, place the mold in the freezer overnight, and unmold when ready to place the ice ring in the punch bowl.
Lastly, something I frequently fail to follow is to keep a chilled ice scoop in the ice container. Using hands, or a room temperature utensil to place ice in a beverage glass could warm up the ice considerably, even before it reaches the beverage.
Staying cooler with the help of ice and tea,
Leslie
www.britannica.com, Refrigeration.
The Cultural Library. Understanding The Universe Vol. 1. Parent’s Magazine Enterprises, 1966.
www.wikipedia.com, Icemaker.
Leslie Sundberg is a World Tea Academy Certified Tea Specialist, a World Tea Academy Apprentice Tea Sommelier, a Specialty Tea Institute Level IV trained Tea Specialist, and a Tea and Business Etiquette Specialist. On any given day, Leslie can be found teaching, speaking or sharing in the joys of a cup of tea. No matter what Leslie is doing or where she is, one thing remains constant: 4:00 in the afternoon is tea time!
]]>It was serendipitous making a new friend. Several people, myself included, were walking out of the building together chatting. I brought up that I am passionate about tea, actually all things tea, and that is when it happened. I was introduced to someone as “my friend who loves anything related to tea and is a specialist and tea guru.” I really don’t claim to be a “specialist” of tea. I believe there is always something to learn regarding tea. But back to the magic of friends. The minute I was introduced the other person exclaimed how they love tea and grew up with a family that had tea everyday. There was an instant connection, a synergy, a rapport between us. It was as if long lost friends had finally connected; there was so much to talk about in the brief time it took to walk to our prospective cars.
Tea is the second most consumed beverage in the world. Almost every society has some form of tea incorporated into their culture. Tea has been a consumable drink since 2727 BC, when China laid claim to first discovering tea. To me, part of the beauty of tea is its timeliness and sociable aspects. For approximately 5,000 years, tea has been enjoyed singularly, yet has been a beverage that has been shared among family, friends, coworkers, and alike. Tea has been a connection point, a common denominator, for people to gather around.
Meeting a new friend is a great example of how I feel tea can be a timeless beverage and actually a timeless bridge to communication. I think talking about tea, or sharing a passion for tea, can bring people's past together, solidify the present in a friendship, and also carry the friendship along into the future. To me, tea is a neutral conversational topic that I have found spurs pleasant memories and aides in conversation points. One can always talk about their past experiences with drinking tea, or a special time tea was offered to them. The question “What is that iced tea you are drinking?” or “That hot tea smells delicious, what is it?” is always a favorable conversation starter for the day at hand. Tea can be an agent to propel friends into the future. “Let’s meet for a cup of tea” lends a launching point for future meetings, discussions, and connection points. All of which are centered around a cup of tea.
My new tea friend agreed to meet to discuss their family's collection of tea cups and tea pots. I look forward to having the honor of looking at the expansive collection of teacups and teapots. The past collection of teapots and teacups has centered our new connection on a discussion on all things tea. The viewing of the collection of tea equipage truly does propel our new acquaintance into the future. The beverage called tea, literally can be a timeless drink and a catalyst in forming a new friendship.
The relatedness for friendship can be as simple as a cup of tea,
Leslie
Leslie Sundberg is a World Tea Academy Certified Tea Specialist, a World Tea Academy Apprentice Tea Sommelier, a Specialty Tea Institute Level IV trained Tea Specialist, and a Tea and Business Etiquette Specialist. On any given day, Leslie can be found teaching, speaking or sharing in the joys of a cup of tea. No matter what Leslie is doing or where she is, one thing remains constant: 4:00 in the afternoon is tea time!
]]>The weather apps, news stations, and news feeds have been warning people regarding the intolerable weather lingering the next few days. I prepared by accomplishing all of my errands while it was only in the 90’s. I was not prepared for the intense heat the day it reached 112, when I opened the door to the back yard to let the dogs out for a quick potty break. (Dogs can not regulate heat, pant to attempt to cool down and ideally need to be sheltered from heat as much as possible). My dogs were only let out for roughly 5 minutes per outing. The air that hit my face and body when I opened up the back door to let the dogs outside was akin to a blast from an opened oven. Seriously? To me, summertime is outdoors time. Camping, sailing, swimming, bike riding, walking the dogs, and gardening. Not this day though! It was so hot outside, one could fry an egg on the sidewalk!
A scientific question formulated in my mind. If it was hot enough to fry an egg on a sidewalk (which I believe it was), would it be hot enough to boil some water for tea? Alright, maybe not actually boil the water, instead would it be hot enough to come close to 160 degrees for steeping green tea? There was only one way to find the answer to this perplexing question. I would do an experiment and report the results. I am not a scientist by vocation, yet I have an inquisitive mind and ask a lot of questions. This study was conducted out of doors with numerous uncontrolled variables. One of which was the dogs running into and nearly knocking over the mug of water!
The experiment was conducted during the hottest part of the day, continuing until the sun sun lowered in the sky to the tree line.
My hypothesis: It is hot enough to cause room temperature water to reach 160 degrees F within three hours, thus enabling steeping of green tea.
Testing: Placing a cup of tepid, room temperature water out in the sun, reading water temperature every half-hour for three hours.
At 3:30 pm I started with a baseline water temperature reading of 70 degrees F. The mug was placed outside in the sun, and on the concrete, with the phone weather application reading 110 degrees ambient air, with a feels like temperature of 112 degrees F. Every half-hour I went outside to register the water temperature and check the phone weather app for ambient air temperature. Collected data is as follows:
Conclusion: The water temperature did not rise to an adequate minimum temperature of 160 degrees F for steeping green tea. In fact, as the ambient air temperature slowly descended, the water temperature appeared to plateau and remain constant at 106 degrees F.
While the water did not rise to the temperature needed to properly steep a cup of green tea, the experiment was fun to do. The experiment afforded me a quick respite from the reclusivity of staying indoors during a national heat advisory warning for our city. I used the warm water regardless, to steep a cup of green tea. It took me a little longer to steep the Sweet Strawberry green tea than if I had used the correct temperature to steep green tea. I found the steeped warm tea to be extremely creamy, non bitter, and full of summertime strawberry flavor. The tea reminded me of working in my garden in the summer on a cool day, picking ripe strawberries before my dogs can eat them.
Tea, whether from a Camellia sinensis plant or different plants, is made from a living organism. I grew up with my mom making a glass jug of sun tea several times a week. The practice of steeping sun tea is discouraged nowadays. Steeping any leaf in tepid water out in the sun, can incur possible inerrant risks. Leaves floating in sun warmed water are akin to cultured germs on a laboratory petri dish. Germs can potentially grow in what is referred to as sun tea. Better practices would be to heat the water prior to placing the leaves into water to steep. Additionally, to extract maximum flavor from tea leaves, it is best to use the correct temperature of hot water for steeping, or steep in the refrigerator overnight. Furthermore, using the cold brew method, or hot water method for steeping tea ensures germs do not cultivate and taint the tea.
However you enjoy your tea, hot or iced, may you stay cool during these scorching weeks of heat,
Leslie
Leslie Sundberg is a World Tea Academy Certified Tea Specialist, a World Tea Academy Apprentice Tea Sommelier, a Specialty Tea Institute Level IV trained Tea Specialist, and a Tea and Business Etiquette Specialist. On any given day, Leslie can be found teaching, speaking or sharing in the joys of a cup of tea. No matter what Leslie is doing or where she is, one thing remains constant: 4:00 in the afternoon is tea time!
]]>Road trips are a part of summertime. Route 66, families, luggage, often pets, and neon hotel signs are all included on the quintessential road trip. For me, air conditioning is a must, along with a mug of tea.
To me, summer time means road trips in a car to see extended family, and explore new cities. Driving gives me freedom to stop whenever and wherever I choose. Lately I have had to put my road trips on hold until I get the air conditioning repaired in my car. I timed my driving for early or late in the day to avoid the hottest part of the day. I also had a travel mug of water and one of iced tea in my car.
I prefer hot tea over drinking iced tea. There have been very few times that I have consumed iced tea and this past week, driving a car without air conditioning, has been one of those times. Iced tea helped me stay hydrated and cool.
During this air condition-less time in my car, I was afforded the opportunity to dwell upon how long ago car travel did not include air conditioning. Old time cars came to mind, and how people stayed cool (or warm) during the extremes in weather. I imagine they were selective in where they drove their cars but also the time of day that they would drive their car. At the turn of the century the cars that were built had short range fuel tanks, and no heater or air conditioning. I decided to research how drivers back then stayed cool and if tea was perhaps involved.
I interviewed Joe, a Model T owner while visiting him this past spring. He had painstakingly restored his car to showroom quality. Come to find out, the model T club he belongs to has an annual spring tea with the T’s before the weather gets hot. Indeed, tea and Model T’s can be an actual pairing!
The model T that Joe beautifully restored is a 1922 Ford Model T. The exterior and interior were spic and span, not a speck of dirt anywhere on the car. His car looked as if it drove straight off the pages of an early 1900’s novel. The only catch… it did not have air conditioning.
Joe informed me that he was around 10 years old and, while visiting his uncle’s farm, saw a Model T engine mounted to a pole and retrofitted with a saw blade to cut wood. Being a future chemical engineer, he thought that was an ingenious use of an old car engine. He took the interest in the old car motor as a sign and felt he would eventually, some day, own and restore an old car. Fast forward to 1995, when he retired from his 9-5 job, and focused his attention and time into restoring his newly owned Model T. Having a voracious appetite for reading and tinkering with his hands, Joe learned how to restore the car mainly through reading and trial and error. His chemical engineering degree had aided in the research and experimentation of car restoration. But Joe emphasized that while an engineering degree is a bonus it is not a requirement to owning and restoring a Model T.
The first Model T rolled out of the Michigan manufacturing plant in Fall of 1908. The production of the Model T was transferred to the Highland Park, Michigan plant several years later. Highland Park was groundbreaking with the moving assembly line. The assembly line allowed for fast mass production and kept the cost of the cars at a price ranging between $260 - $850 per car. The car color was a standard black. Henry Ford is quoted as stating “Any customer can have a car painted any color that he wants so long as it’s black.” The end of production occurred in the Spring of 1927. The Model T topped out at speeds of approximately 40 miles per hour, and had a four cylinder, 22 horsepower engine. The car was built without heat or air conditioning. Joe explained that if someone wanted more air, or to let trapped hot air escape, all a person would need to do is lift the windshield or roll down the windows using a hand crank on the inside door. The door configuration on the Model T is unusual. There are two doors on the car, one on each side and they are placed in the center of each side, making it easier for passengers and drivers to enter, exit and become situated in a seat.
Joe’s 1922 Model T has a center placed door and he installed a hydraulic lift step at the passenger side door for easier entrance in and out of the car. He informed me that it took over 10,000 hours to painstakingly restore the car. Joe took artistic license and added roller shades to the interior of the car for aesthetic and temperature control benefits. Everything on the car, from headlights, upholstery, to engine parts have been replaced, repaired, or refreshed.
One interesting point of difference between today’s manual, or stick shift car, versus the Model T’ manual transmission is the extra pedal. The 1922 Model T has three pedals on the floor board. Basically, the far right pedal is the brake pedal. The center pedal pushed down allows for the car to go in reverse. The left pedal, half way pressed in, is considered a neutral gear. The left pedal pressed down farther places the engine into a low gear, while pressing the pedal all the way to the floor engages the engine into a high gear. To complicate matters further, to actually reverse the car requires pressing down on the center pedal while simultaneously pressing half-way down on the left pedal. There was no gas pedal on the car. I was informed by Joe that the right throttle on the side of the rudimentary dashboard area was used to get the car up to speed. His car could be started with the left heel depressing a start button on the floor of the car. Prior to 1919, the car was started by turning a hand crank that extended out from under the front grill of the car.
The red, white, and blue tanks (originally painted black) on the front side of his car were used for oil, gas, and water supply tanks. Driving out on open roads back in the 1920’s gas and service stations were few and far between. Joe reminded me that a safe traveler was often a prepared traveler. Which brings me to a question I asked him… was the water tank ever used for tea to have on the road. He laughed and said “I don’t know about that, but there were stories of the water tank being used for alcohol, outlawed during the prohibition.” Well, who knew!
While I was fascinated to learn the procedures for starting, driving and stopping the car, I was glad I had my tea mug with me. My mind was a muddle of information and the caffeinated tea I was drinking helped me stay alert and focused. Perhaps next time I visit Joe, I may be courageous enough to attempt to drive what appears to me, a complicated machine.
Joe’s partner in his Model T excursions as well as in life, happens to be a consummate party and event planner. Bernice is an active member of their local Model T club. She recently coordinated an outdoor tea with Model T’s parked around the pack of the tea tables. I chatted with her regarding the outdoor tea. She felt that it was an event that the ladies of the club might enjoy, and the emphasis could be on socializing without necessarily discussing car refurbishment, repairs, or engine part replacements. Bernice informed me that there were over a dozen ladies who attended the tea. Hot tea was served in china tea cups and poured from china teapots. The greatest challenge for Bernice regarding the tea party was what type of tea to serve. She wanted a tea that would be enjoyable for all types of tea drinkers. English breakfast black tea, a classic blend of black tea, was a guaranteed hit with the ladies in attendance. The favorite tea time moment for Bernice was the social time the tea afforded. During club meetings, it is business and car talk which leaves little room for socializing and getting to know members. The tea party was the perfect vehicle (pun) and the perfect avenue (pun) for getting to know guests and members better. Bernice’s tea tips for planning any tea event is “to have fun, enjoy it, and don’t stress over the details.” I couldn’t have stated the advice any better! The whole point of tea is that it is a relaxing beverage, most frequently consumed in a relaxing and social manner.
Whether on the a road trip or driving around town, remember to enjoy your tea, and may you have safe travels,
Leslie
Addendum: It was about 5 days of waiting for the mechanic to have an open spot on their schedule in order to fix the air conditioning. I am now able to drive around with the windows up, and the cool air blowing while sipping hot tea from my travel mug.
For Model T Club of America membership inquiries, please visit www.MTFCA.com.
Leslie Sundberg is a World Tea Academy Certified Tea Specialist, a World Tea Academy Apprentice Tea Sommelier, a Specialty Tea Institute Level IV trained Tea Specialist, and a Tea and Business Etiquette Specialist. On any given day, Leslie can be found teaching, speaking or sharing in the joys of a cup of tea. No matter what Leslie is doing or where she is, one thing remains constant: 4:00 in the afternoon is tea time!
]]>There are so many types of tea, yet only a few countries of origin for tea.
I was in a friendly discourse with someone regarding what and where is a country of origin for tea. Numerous countries have a form of tea that they consume. Tea happens to be the second most consumed beverage in the world, trailing behind water. The consumption of tea dates back to ancient times. While tea is a predominant global beverage, it is only a handful of countries that can be called a country of origin for tea.
The word “origin” is defined in the Oxford Dictionary as “the point or place where something begins, arises, or is derived.” Italy is the country of origin for the Lamborghini sports car. England is the birthplace of the Magna Carta. The United States is the originator of iced tea, and the first flight of an airplane (the Wright Flyer). Greece was the birthplace of the Olympics. Egypt lays claim to inventing hieroglyphics and eye make up. France is the birthplace of champagne. Yet only five countries have the distinction of being called a “Country of Origin”, for their cultivation of tea plants and processing of tea leaves. China, Japan, Taiwan, Sri Lanka (formerly called Ceylon), and India are the countries of origin of tea. The type of tea I am referring to is the tea that is made using Camellia sinensis leaves. Along with being a country of origin, each country has their own original development or creation as it relates to tea.
China has the distinction of discovering the first known tea plants. There is some debate as to which country actually discovered tea plants, and how the tea plant was discovered, but it is widely believed China has the honor of locating and identifying the revered plant. The legend dates well back to 2737 B.C, when evidently the Emperor Shen Nung was collecting botanical specimens. The Emperor noticed leaves from a nearby bush fell into his boiling pot of water. He tasted the water and the rest is tea history as they say.
Lu Yu, China's original tea specialist known as the “sage of tea”, wrote a book regarding tea in the 8th century. It was called the Classic Of Tea (Cha Chang). In the book he described the proper growing of the plant, processing practices for various tea types, possible medical benefits, and even culturally the benefits of tea. It is widely read and a wonderful reference book even today.
Japan is the second country of origin of the Camellia sinensis plant. It is believed that tea plant seeds were brought over to Japan from China by a Buddhist monk named Saisho. He carried tea plant seeds back to Japan in the 8th century. During this time, tea was consumed as a liquid and also as a powder in China and Japan followed suit. While the Chinese had ground tea leaves and consumed the powder in hot water prior to Japan, it is Japan that epitomized what we now know as Matcha. It was again a monk, named Eisai, in the late 1100’s, that introduced the Japanese to the unique grinding of tea leaves into a fine powder, then adding to hot water. It wasn’t until later in the 16th century, that Sen No Riku codified the tea ceremony using matcha as the ceremonial tea. Japan was, and still is, the forerunner for the elaborate Chanoyu ceremony.
Along with establishing ritualized tea drinking ceremonies, Japan modified the powdered tea leaf into several different grades of powder. Depending on how the powder will be used, that will dictate the grade (coarse grind to fine grind) of the powder to be used. Matcha can be found in ice cream, candy, smoothies, desserts, and even used as a rub on meat and fish prior to cooking.
The development of tea harvesting machinery is attributed to Japan. For centuries tea leaves have been plucked by hand. More recently leaf shears that look like giant hair combs, yet in scissor form, have been employed to collect leaves off the bush. In the late 20th century, Japan developed elaborate and patented machines that can drive through rows of tea plants and harvest the top outer tea leaves from the bush.
Taiwan has had numerous countries influence their tea industry through the centuries. Spanish, English, Portuguese and Dutch have all, at one time or another, occupied and influenced the island. The tea trade was brought to the island in the mid 1600’s by the Dutch. The mountainous island has also been dually influenced by its Chinese and Japanese neighbors. Migrant Chinese workers brought tea plants to Taiwan after the island was annexed to China in 1683. While oolong teas were made in China for centuries prior to Taiwan doing so, it was in the 1970’s Taiwan started developing and emphasizing the processing of Oolongs. Ali Shan oolong tea, and Oriental Beauty (Bai Hao) oolong tea, have their genesis in Taiwan. Taiwan is credited as taking the process of creating oolongs to new heights and have won numerous awards for their stellar efforts.
What was once a problem, turned into a product. The tear drop shaped island off the southeastern tip of India (previously called Ceylon) had a problem. Tea plants were established on the island, in part, due to work from a Scottish coffee worker named James Taylor. Taylor was instrumental in evolving a tea garden in the Kandy region prior to a devastating development. This island’s copious amounts of coffee plants developed a fungus in 1869 that eventually destroyed all the coffee plants on the island. Not to be defeated by a prodigious plant fungus, the experienced coffee growers decided to try their hand at growing tea plants. The transition from growing coffee to tea was a quick one. In fact, by 1890 Thomas Lipton purchased tea gardens and the world recognized tea brand ‘Lipton Tea” had its original start on Sri Lankan soil.
The Sri Lanka tea industry has some of the most refined, and articulate tea leaf grading categories in the global tea industry. For example, Orange Pekoe tea is not a blend or flavor profile of tea. Orange Pekoe is a description of a dried tea leaf that is long, wiry and twisted. Other examples of tea grades are FBOP (flowery broken orange pekoe) and FBOP1 (flowery broken orange pekoe 1). The subtle differences in the leaves for these grades of leaf include the length of leaf, twist of leaf and if there are leaf tips included in the grade of tea. These are just a few examples of the grading, or delegated levels of types of tea leaves. The Sri Lanka tea industry leaves nothing to chance for the tea buyers; they know exactly what type of tea they are purchasing.
The need for increasing the production of black tea was the impetus for new tea processing tools. The East India company was interested in expanding their tea cultivation areas into India. An employee of the company in 1823, Major Robert Bruce discovered wild tea trees already growing in Assam, the northern part of India. He was unable to discern the exact time the tea trees were established, in the Assam region. He deduced they were well established trees and therefore must be years old, and not young trees. The finding of the trees clarified to the East India Company that tea could indeed be grown in India. India is considered a tea country of origin, because of the discovery of the wild grown Assam tea trees.
The British company needed to not only expand their tea growing regions in Assam and elsewhere, but needed to increase production of black tea. The East India Company was finding it difficult to keep up with the increased demand for black tea. The amount of wild tea trees discovered growing in the Assam region in the 1820’s did not supply enough tea leaves for the growing demand for black tea. The British managed tea industry in India saw this as an opportunity to design and build tea processing machinery. The machinery, whose designs are even now utilized, was an important development in increasing the supply of black tea for export. Original machinery built in the late 1800’s can be seen in use today at various tea gardens.
While countries throughout the world most likely have their own unique tea or tea like beverages, with history and culture wrapped up in their beverage, it is the origins of the Camellia sinensis in a few specific countries that is the focus of this blog.
Whatever country you obtain your Camellia Sinensis tea from, enjoy the beverage of the ancient societies and people who had forged a way in establishing growing tea plants,
Leslie
Leslie Sundberg is a World Tea Academy Certified Tea Specialist, a World Tea Academy Apprentice Tea Sommelier, a Specialty Tea Institute Level IV trained Tea Specialist, and a Tea and Business Etiquette Specialist. On any given day, Leslie can be found teaching, speaking or sharing in the joys of a cup of tea. No matter what Leslie is doing or where she is, one thing remains constant: 4:00 in the afternoon is tea time!
]]>Last year I blogged about the snake in the bedroom. This year’s critter story is in reference to the skunk in the backyard.
I came home from hanging curtains at my elderly parent’s house to an overwhelming stench. I could not see the nefarious creature but the putrid and foul smell was inescapable. The nauseating and rank smell permeated everything. I could smell the foul and odorous skunk spray in the garage, in my car, in the yard and on the side of the house. As I turned the car off and braced myself for the stinky dash into the house, I had an incorrect sense of gratefulness that at least the smell was only outside. What an erroneous assumption! The minute I opened the door from the garage into the house, the caustic fumes knocked me over. The smell hit me similarly to burnt popcorn, with the stench hanging in the air, saturating exposed surfaces to the toxic smell.
There was a split second that I froze, wondering where to begin to attack and eliminate the odors. My mind was numb, or stunned by the intense smell. The dogs came up to greet me and I nearly dropped the items that I carried in from the garage. My own little grey and black “skunks'' smelled horrible! I was brought back to full consciousness with one whiff of my dog-skunks. Yes, they got sprayed! I knew what the first area of clean up was going to be; the dog skunks.
Steeped black tea has been used as a home remedy clarifying hair rinse for years. I have used a black tea rinse myself after spraying festive colors on my hair for special events. The final rinse with cooled black tea appeared to cleanse my hair, leaving it feeling clean. As I washed the dogs in tomato juice, then baby shampoo to get the skunk smell off of the dogs, I pondered if a cold tea rinse could be a remedy. I wondered if this rinse would eliminate the skunk smell on the dogs. The veterinarian’s office was closed for the evening. I wanted to check with my doggies’ veterinarian before I rinsed them off using steeped black tea. I decided to wash the dogs in the obligatory tomato juice bath, followed up with a sudsing of a baby shampoo wash.
The next day I called my veterinarian to discuss the possibility of using cooled black tea as a final rinse on the dogs to get the noxious smell out of their hair. The veterinary technician explained to use decaffeinated black tea in order that no caffeine would possibly be absorbed into their skin. The veterinary technician also informed me that next time the dogs get sprayed, to put tomato juice on the dogs prior to wetting their fur with water. Wetting the dogs with water prior to placing tomato juice on the dogs evidently traps in the oil of the skunk spray, rendering the tomato juice ineptly useless as a solvent. The order of washing the dogs included tomato juice smeared on a dry skunk sprayed dog, next the addition of water and baby shampoo, finally lathering well and rinsing off completely. The veterinary technician then stated the final rinse could be a cool decaffeinated black tea rinse on the dogs.
Image source: https://www.goodreads.com/book/show/23366624-me-a-skunk-and-tea
Let me be very clear on a couple of points. I would NEVER invite a skunk to tea, nor do I know if skunks enjoy drinking tea (my attempt at humor). What I do know is that the tannins in black tea, in particular, make natural grease cutting agents. A cooled black tea solution can be used to soak dirty pans in the sink to loosen debris and cut through grease. A cooled black tea and water spray can be used to make windows sparkle and shine; eliminating oily fingerprint residue. I applied some logic and thought that if the tannins in black tea could cut through grease on counters and windows, and a black tea rinse was used as a clarifying rinse on hair, then maybe it could cut through the grease on dogs hair. I did not try the cooled decaffeinated black tea rinse on the dogs however. The tomato rinse did the trick this time. I am ready for the next time a skunk decides to spray the dogs and will employ the tea rinse.
A skunk uses the foul smelling spray as a defense mechanism when it feels cornered, trapped, and threatened. Personally I have found it best not to anger, upset, or scare a skunk. The best method of defense for me is to walk away from a skunk. My dogs, however, do not subscribe to that rationale. They feel it is their duty to chase a skunk out of the yard, thus getting sprayed in the interim. A skunk can spray up to 10 feet away from its body. The skunk smell can linger and last up to 3 weeks. According to Tom Scalisi from This Old House, porous items need to be washed or wiped down immediately, to get rid of the oily and stinky spray residue.
Now that the dogs were smelling much more fresh and exponentially less like skunks, I was prepared to tackle the house smell. I placed the towels I used to dry the dogs off with into the washer, along with pillows from the couch they were resting on. I placed a pan of boiling water and black tea leaves on the stove to boil for an hour, to freshen up the kitchen area. Tea leaves are hygroscopic. The tea leaves act as sponges, soaking up, or absorbing odors along with moisture. I placed bowls of tea up high, out of my dogs reach, in several rooms, to hopefully absorb the disgusting smell. I even placed used tea bags, and used tea leaves in containers, then strategically placed them around the house to aid in absorbing the odor. I am happy to report that the inside of the house doesn’t smell like a skunk anymore. The outside area where the dogs cornered the skunk still has a slight residual smell. I have sprayed the trash cans with white vinegar to neutralize the odor, and a black tea spray to help break down the oily, greasy stench. In addition, I sprayed the trash cans, the brick on the side of the house, the garage floor, and the wood fence. It will take some time for the smell to dissipate from the exterior of the house. But at least now, the garage does not have the foul odor, and I do not have to run from the garage to the house, holding my nose and my breath, because of the noxious fumes.
I have found tea to be so much more than just a beverage quickly consumed during the morning rush out the door, the afternoon wind down, or the relaxing bedtime ritual. The liquid elixir has steeled my nerves, calmed my mind, and relaxed my soul. Tea has been a welcoming and comforting drink for friends and family alike. Now I can add tea as an emergency air freshener, eliminating untoward odors. I know my dogs will root out another skunk from behind the trash cans again; it is a matter of “when”, not “if”. When that day comes, I will steep 2 cups of tea. One cup for me and one decaffeinated black cup of tea, cooled, for the final rinse on my skunk smelling dogs! Please check with your own veterinary office before using a cooled decaffeinated black tea rinse on your skunk smelling pet. Please make sure that the tea is decaffeinated and cooled to room temperature before use on any pet.
Tea freshened up my life this week,
Leslie
Gibbs, Karen B. Tea Is Not Just For Sipping! 54 Surprising Ways To Use It At Home. June 16, 2016, Today. www.today.com
Scalisi, Tom. How To Get Rid Of Skunk Smell. April 16, 2021, This Old House. www.thisoldhouse.com
Leslie Sundberg is a World Tea Academy Certified Tea Specialist, a World Tea Academy Apprentice Tea Sommelier, a Specialty Tea Institute Level IV trained Tea Specialist, and a Tea and Business Etiquette Specialist. On any given day, Leslie can be found teaching, speaking or sharing in the joys of a cup of tea. No matter what Leslie is doing or where she is, one thing remains constant: 4:00 in the afternoon is tea time!
]]>During the heat of this week, I have decided to stay indoors as much as possible. Longing for cooler temperatures, I decided to look through old travel journals at tea houses that I visited a while ago in a cooler climate. Enjoy the journey without having to leave air conditioning.
It has been a few years since I had the privilege of visiting England. I knew I was in the correct country when I entered the hotel room the first day of arrival to find a tray of tea, teacups, and an electric kettle in the hotel room. From that day on, I would try to customarily stop what ever I was doing in the afternoon, and make time for tea. I figured the old adage “When in Rome” applied. Only I was in a country that stopped, dropped what they were doing, and had a cup of tea in the afternoon. Bless them, it was primarily hot tea as well! I was in tea heaven.
To me, it seemed our tea drinking friends across the seas appear to make drinking tea a lifestyle. Rarely did I visit a place where take away (carry out) tea was available. The modus operandi was to sit, sip, and savor the tea in a tea cup. Whether it be tea in a garden, in a tea parlor, or on a proper walk, imbibing in a cup of tea, and primarily hot tea, is the norm instead of the exception.
I would plan a travel destination that I would like to visit and then my next item of research was to locate a place that I could enjoy a cup of tea near the destination. Frequently, I found historical homes that had a tea service for tourists on the back patio, or in the garden. I loved touring English Heritage and National Trust homes, then capping off incredible tours with a cup of tea in an elegant setting.
There were many a time that I would go walking along the coastline, through quaint towns or villages, or through the countryside. I would prepare a thermos of tea to take along with me. One of my favorite things is to be out in nature; sailing, bike riding, or walking. I had found England to be a country with wonderful walking paths, and trails. I would meander through a hiking trail on the outskirts of a village and invariably find a tea house in town to rest, relax and refill my tea thermos with steaming hot tea. The ease and availability with which I could procure a cup of tea was amazing. It seemed that no matter where my hiking or walking carried me, there was tea!
The tea was often served with a delicious scone and clotted cream. Tea served along with a scone, jam, and clotted cream is referred to as a “cream tea”. Clotted cream is made of heavily fatted milk slowly cooked over a pan of steam until the milk turns into a thick cream. The cream is pale yellow and very thick, almost to the point of butter and the fat content is above 55%.
Evidently Devonshire cream is a clotted cream that is made strictly in Devon, England. Devon claims to be the origin of the cream tea, serving tea with jam, cream, and bread in the 1,000 AD at Tavistock Abbey. Cornwall debates this claim and believes they are the originators of clotted cream. I am grateful to whoever was the originator of clotted cream. I would miss the decadent cream on top of my scones.
Cream tea is predominantly served as an afternoon tea, but I have enjoyed a cream tea at various times throughout the day. I think tea and a scone is a perfect pairing for an afternoon, or mid morning tea break. The memories of many a tea break in England are plentiful and happy ones. My time in England was well spent exploring, walking, eating scones and drinking tea.
May you find happy places to enjoy your cup of tea and perhaps a scone,
Leslie
Pratt, James Norwood. Tea dictionary. Tea Society Press, 2010.
The Dairy Book Of British Foods. Ebury Press, 1988.
Leslie Sundberg is a World Tea Academy Certified Tea Specialist, a World Tea Academy Apprentice Tea Sommelier, a Specialty Tea Institute Level IV trained Tea Specialist, and a Tea and Business Etiquette Specialist. On any given day, Leslie can be found teaching, speaking or sharing in the joys of a cup of tea. No matter what Leslie is doing or where she is, one thing remains constant: 4:00 in the afternoon is tea time!
]]>I was in Florida during peach season and I picked up several peaches to eat. The aroma was intoxicating. The sweetness of the fruit was delectable.
Peaches, plums, nectarines, apricots, and cherries are all in the same category of fruits. They are considered stone fruits, or drupes, due to their stone like hard pits. These are fruits that have a seed encased inside a hard covering known as an endocarp. The fruity exterior, the flesh called a mesocarp, is covered with a skin that is called an exocarp. A peach, working our way from the inside out, has an endocarp, a mesocarp, and an exocarp. There are over 2,000 varieties of peach, thought to be of Chinese origin. Interestingly, peaches are in the Rosacea family, commonly known as the rose family.
Peaches can be separated into three distinct groups; freestone, clingstone, and semi-freestone. Freestone peach fruit is easily removed from around the hard pit. Conversely, clingstone peaches have a fruit that is difficult to separate from the pit. The semi-freestone peaches are a hybrid of clingstone and freestone peaches. The sweetness of a peach has several variables. A ripe peach will be sweeter than an unripe fruit, and a yellow peach is not as sweet as the white peach counterpart. The fruit can be used in pies, cobblers, bread, and ice cream recipes. Peaches can also be grilled, or sliced and incorporated into salads, or smoothies. Even peach flowers can be edible and incorporated into beverages, including tea.
In Korea, peach blossom tea is an herbal tea called Dohwa-cha. It is comprised of dried peach blossoms, with reportedly a lightly sweet taste profile. It is believed to help alleviate constipation and a common home remedy for that ailment. If caffeine is what you are looking for, peach blossoms can be included in green, white, or black tea.
There are a few teas that have a stone fruit flavor note to them without actually having peach blossoms, peach flavoring or dried peach bits in the tea. Keemun Mao Feng tea, a black tea from China, has a flavor profile of a stone fruit with a hint of apricots and rose. It is a tea that is plucked in early spring for a select and shortened period of time. The early spring plucking creates a lighter, and fruitier tea than the later season fuller bodied flavorful Keemun. Another tea from China that has a hint of stone fruit is the smokey Chinese tea known as Lapsang Souchong. This tea has a suggestion of a stone fruit aroma with a subtle flavor profile of dark stone fruits. The aroma and flavor profiles are slight indeed with the smokiness a predominant aroma and flavor in this richly flavored black tea.
Osmanthus tea and Oriental Beauty teas have naturally occurring notes of stone fruit in their profiles. Osmanthus tea is an Oolong tea. It has an aroma of peach and apricot stone fruits. The flavor profile is slightly more apricot than peach. This tea is a lightly balled Oolong and incorporates blossoms of the osmanthus plant. Evidently, teas that are oxidized 40% or more develop aromatic compounds called “ionones” and “damascones”. These chemical compounds give off an apricot and ripe peach aroma. The Taiwanese Oolong, Oriental Beauty, originally called Formosa Oolong, also has aroma and flavor notes of peaches. The leaves for this tea are picked one time only during a year, in summertime. This makes the beautiful Oolong a perfect summertime tea!
Lastly, one Darjeeling tea in particular often has a stone fruit aroma and flavor profile along with the muscatel flavor notes. Margaret’s Hope is a tea garden located in an elevation range of 3,000 to 6,000 Ft., in the Darjeeling region of India. The second flush tea (the second pluck of the season) can have a faint peach and apricot aroma and flavor to the infusion.
Fruit teas are a wonderful addition to any tea repertoire during the spring and summer months. The teas previously mentioned have more subtle aroma and flavors of stone fruits. There are teas that are blended with dried fruit pieces and often stone fruit flavoring, like peach, apricot, or plum that include more intense flavors to the tea blend. While I am writing this blog I am sipping on Country Afternoon tea. It is a green tea with a fragrant aroma of jasmine and peach. I will drink my tea hot at any time of the year and this tea is a wonderful mix of floral and stone fruit aroma and taste. It is as if I am walking in a flower garden while eating a juicy peach! This tea bodes well as an iced tea. To me, the peach notes are more abundant in the cold tea than the hot tea. Plus, this tea is sweet enough that sugar is not needed, maybe a touch of honey if more sweetness is desired.
One of my go-to summer time teas is a blend of apricot and peach infused in Peach Apricot black tea. Peach and apricot can be joined to create a mouth watering juicy, sweet and fruity tea. The peach and apricot tea is delicious hot or iced. However, the fruity and floral notes in the aroma are more detectable in the hot tea, rather than the cold tea. The tea served iced is a delight. The jammy peach and apricot flavors remind me of toast slathered with a big dollop of tangy and sweet peach and apricot jam. This is a flavor-packed tea that showcases exceedingly well as an iced tea. Perfect for the summertime!
Hopefully you can enjoy nature’s bounty this season by incorporating peaches on the table and in the cup. Stay cool during June, the Iced Tea Month, with a glass of iced peach tea, black or green.
Leslie
Better Homes and Gardens. “New Complete Guide to Gardening.” Meredith Books, 1997.
Chan, Trista, MHScRD. “What’s The Difference Between Peaches And Nectarines?”. Healthline, June 31, 2021. www.healthline.com
Pratt, James Norwood. “Tea Dictionary”. Tea Society, 2010.
Women’s Day Encyclopedia of Cookery, Volume 8. Fawcett Publications, 1966.
Leslie Sundberg is a World Tea Academy Certified Tea Specialist, a World Tea Academy Apprentice Tea Sommelier, a Specialty Tea Institute Level IV trained Tea Specialist, and a Tea and Business Etiquette Specialist. On any given day, Leslie can be found teaching, speaking or sharing in the joys of a cup of tea. No matter what Leslie is doing or where she is, one thing remains constant: 4:00 in the afternoon is tea time!
]]>I signed up to do a line dance type of routine with several other people for a dance showcase. What was I thinking? I happen to be very uncoordinated, and I am challenged rhythmically. I want to keep the dancing experience a fun, light hearted, and happy time. It would have been easier and less stressful to bypass this opportunity. But where is the joy and personal growth in skipping out on this chance to stretch, push, and challenge myself?
Eleanor Rosevelt was credited as explaining “Women are like teabags. You never know how strong they are until you put them in hot water.” While learning a dance routine, how to hang glide or scuba dive may not be a negative stress, chances are the activities are out of the ordinary for most people, myself included. I am full of grit and determination to learn the dance routine. I also need a clear and focused mind and a bit of energy. I have found that a cup of green tea is just what I need to learn a dance routine that is hard, and doesn’t come naturally to me.
Green tea, along with black, Oolong, white and Pu Erh tea, has a chemical in it that is called L-theanine. This chemical was quantified and named in 1949 by Japanese scientists. L-theanine is an amino acid that may promote a calm alertness by perhaps increasing the alpha brain waves while imbibing in a cup of tea.
Caffeine can be found in all teas made with Camellia Sinensis teas. It is a stimulant to the body. The amount of caffeine in tea can be one third to one half the amount found in a cup of coffee. A cup of tea does not give me jitters and the shakes like a mega dose of caffeine from other beverage choices. Maybe it is the combination of L- theanine and the caffeine that gives me a gentle nudge of alertness, energy and a centering calmness simultaneously. Just what I need to help me through a demanding dance routine.
Go ahead and do those challenging and complicated things. Learning a new task, or activity might be beneficial for the brain as well as fun for you. The brain has the ability to form additional neuron pathways when we are learning a new task, skill, or hobby. Electrical impulses travel faster across these new pathways, stimulating the brain. Neurons are stimulated when we learn something new. Our brain is a muscle and needs stimulation, and challenge. Mental exercising or mental gymnastics occurs in our brain when we change things up a bit with practicing and perfecting novel activities. Possible benefits to exercising the brain can include improved attention to detail and memory recall. There might even be improved problem solving, and possibly increased concentration. We only have one brain and the adage “use it or lose it” may be correct in this instance. Using our brain to master a new task, skill, or interest may just be one of the keys to keeping the brain performing as optimally as it can.
It seems to me that there could be a benefit to learning a new dance routine after all. Coupled with my love of green tea, maybe my brain, along with the rest of my body is reaping the benefits of attempting to be coordinated and rhythmic while learning to stay in line with the rest of the dance partners. I have to remind myself that there is much to gain by learning a new skill that frustrates me yet makes me laugh at myself, all at the same time.
“Life must be lived and curiosity kept alive. One must never, for whatever reason, turn his back on life.” - Eleanor Roosevelt
Attempt the hard stuff, you may be successful, and it could benefit you,
Leslie
Disclaimer: I am not a medical professional. I am not dispensing medical advice. I am reporting what works for me, given my passion for drinking tea. Please consult a physician for medical synopsis, diagnosis, and treatment of any ailments. Thanks.
Breus M.D., Michael, J. “What You Need to Know About L-theanine.” Psychology Today, 2017. www.psychologytoday.com
“Train Your Brain.” Harvard Health Publishing - Harvard MedicalSchool, February 15, 2021. www.health.Harvard.edu
“Learning New Things - The Benefits.” Health Navigator New Zealand. www.healthnavigator.org.nz
Leslie Sundberg is a World Tea Academy Certified Tea Specialist, a World Tea Academy Apprentice Tea Sommelier, a Specialty Tea Institute Level IV trained Tea Specialist, and a Tea and Business Etiquette Specialist. On any given day, Leslie can be found teaching, speaking or sharing in the joys of a cup of tea. No matter what Leslie is doing or where she is, one thing remains constant: 4:00 in the afternoon is tea time!
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