New Vee Tea Look

Vee Tea got a makeover! There's a new background, favicon and banner. There have been a few changes in the text (my outdated tours are now replaced with info about tea writing), too. Soon, there will also be new thumbnails alongside each article and the newest blog post will appear on the main page. Exciting!

The photography is by my friend (and one of my favorite photographers!) Sam Bennett and the web design is by my friend (and trusty web designer!) Pat Boyd. Thanks, guys!!!

More FAQs

I get a lot of questions through VeeTea. Every now and then, I compile them for my blog.


What kind of acid does tea have?

The types of acids in tea are naturally-occurring in plants. They include phenols (which tend to be aromatic and flavorful) and tannins (which give black teas a more "tart" taste). Tannins include catechins, which have a variety of health benefits. EGCG (epigallocatechin gallate, reputed to aid in weight loss and prevent cancer) is the most common catechin in tea. Though tea does not contain hydrochloric acid, the caffeine in it increases hydrochloric acid production in the stomach of people with caffeine sensitivity. Contrary to popular belief, tea does NOT contain tannic acid.


I'm having an allergic reaction to a tisane I drank. What should I do?

Consult a doctor or an herbalist immediately if your symptoms are strong, get worse, or do not go away. Please note that I am NOT a doctor or an herbalist. Herbs are very potent things, so try to be careful with which ones you make into tisanes. (For example, if you have hayfever, you should stay away from chamomile.) Do a little research on what you're drinking. If it's commonly used, read up on it a bit. If not, consult an herbalist before making into a tisane. That way, you can be sure to have the right variety, right part of the plant, right dosage, and right herb for you. Also remember that your reaction may not be to the herb itself. It could be to pesticides or fertilizers applied to the plant, or to an added flavoring. It could also be the dosage (too high), the pot you made it in (aluminum*), or a reaction with another herb or medication you are taking. Don't let this scare you off tisanes any more than the nutrition label scares you off your favorite junk food--just be aware of what you're taking in.

*Please NEVER prepare your tisanes in an aluminum pot, as aluminum is highly reactive and can make your perfectly good tisane turn toxic.


If you're a tea consultant, then why do you have free information on VeeTea and your blog?

Because I'm a generous and caring person. And because it's very, very good for web optimization. (Also, I'm not just a consultant--I write copy for other sites for the same reason. Strong content pulls in way more traffic than a simple sales site ever could.)


Left wanting more? Read a previous list of VeeTea FAQs.

New Article: Masala Chai Recipes

There's a new article up on VeeTea! It's a continuation of last week's article on masala chai. There are 17 masala chai recipes, from "Basic Masala Chai" to "Floral Green Chai" to "Hot and Spicy Chai" to "Yummy Chai Milkshake." Check out "Fusion Tearoom Chai 2" below, and then read more masala chai recipes on my site.

Fusion Tearoom Chai 2

This recipe is sweet, savory, and spicy, with the richness of tamarind and the freshness of mint. It’s my Brooklynite-hipster friend Evan’s favorite.

2 cardamom pods, crushed and lightly roasted
1 tablespoon seedless ripe tamarind pulp
1 tablespoon chopped mint leaves
1/4 teaspoon cumin, roasted and ground
1/4 teaspoon green peppercorn, ground
dash sea salt

1 cup milk
3 cups water

4 teaspoons turbinado sugar
2 tablespoons Assam black tea

Boil the spices with water for about 5-10 minutes, add the sugar and milk, remove the mixture from heat, and then add the tealeaves to steep for 3-10 minutes. Strain and serve in prewarmed teacups.

New Article: Masala Chai

Today's new article is part one of a two parter on everyone's favorite Indian sweet drink, masala chai. Excerpt:

MASALA CHAI HISTORY

Masala chai dates back to over 5000 years ago (some say 9000), when a king created an herbal version in an Indian or Siamese court (or so the legend goes… I’m fairly sure that this is a myth, much like the Chinese tale of Emperor Shen Nong’s discovery of tea). It was an Ayurvedic concoction from the start and was considered to be a cleansing and vivifying remedy for minor ailments. Early on, masala chai was prepared in a variety of ways, served both hot and cold, and comprised of a wide range of spices. Recipes varied from town to town, neighborhood to neighborhood, and even home to home.* Many years later (in 1835), the British set up tea plantations in Assam. The black teas produced there seeped into masala chai recipes, and masala chai as we know it today (tea, sweetener, milk, and spices) was born. It didn’t approach its current popularity level until the advent of CTC (Cut, Tear, Curl) mechanized tea production in Assam the 1960. CTC produces very inexpensive tea that infuses quickly and produces a strong flavor, making it perfect for masala chai in the Indian market. Chai’s popularity spread ‘round the globe, but it remains a cornerstone of Indian culture today.

MASALA CHAI IN INDIAN CULTURE

Masala chai is a major component of Indian culture today, but it is ingrained in everyday life much like coffee in the US. The result is that outsiders see it as a big deal, while locals think of it as ordinary. (This reminds me of the time I made hummus for a friend from Tokyo and changed her whole worldview. To me, hummus is a common food, but to her, trying it the first time was a revelation.) Most people in India drink about four cups of masala chai a day. Many many take a break around 4PM for chai and snacks, usually fried samosas and/or pakoras, “farsan” (savory snacks from West India’s Gujarat region), and “nashta” (savory breakfast foods). There is a “family tradition” element to masala chai in India and neighboring chai-drinking countries. Much like that incredible recipe for… whatever… that your grandmother gave you and that you KNOW tops any other variation out there, people in and around India take great pride in their own recipes and feel that theirs is the only REAL way to prepare masala chai...

Read more about masala chai culture and ingredients on Vee Tea! Next week, I'll give you over a dozen of my own masala chai recipes. In the meantime, feel free to post YOUR favorite masala chain recipe here.

FAQs and Not-So-FAQs

Lately, I've been getting a lot of questions through my ask page. I've decided to post a few in my blog. If you have a basic tea question or a question about Vee Tea, feel free to ask me! For more complex questions, contact me to arrange an hour-long tea class or consultation (in person or via telephone).

"Where can I get your teas?"

I get this question a lot! The answer is, "in my kitchen." I don't sell tea. I am a tea educator. I offer tea tours as well as tea classes, consultation, and training, and I write copy for tea sites.


"Are you doing tea tours in India?"

At this moment, I only offer tea tours in NYC. However, I am interested in putting a group together for a trip to India in the near future. If you're interested, let me know early in the planning stages so I can be sure to include you and your interests. Otherwise, I am available for classes and events outside NYC. (Contact me for more info.)


"I'm a coffee drinker and want to drink tea instead. What do you recommend?"

Congrats on your decision to make the transition! I think you'll find that it is very beneficial to you. On to the answer! If you like the roasty flavor of coffee, try the Japanese roasted twig tea "houji-cha." If you like a robust flavor and more caffeine, try Indian Assam black teas. Is earthy and rich more your bag? Try a pu-erh (also spelled "pu'er") tea (unless you're on a tight budget!). If you want something really smoky and strong, opt for Chinese Lapsang Souchong, its more mellow sister Tarry Souchong, or its cousin Russian Caravan (also from China). If like spices and you drink your coffee with a lot of milk and sugar, try an Indian Masala Chai (commonly called "chai" in the US). If you want milk and sugar sans spices, try an Assam black, a "breakfast blend" (China Breakfast, English Breakfast, Irish Breakfast...), or one of the Ceylon (Sri Lankan) teas that says something like "takes milk and sugar well" on the packaging. If you don't want any caffeine, like the woody notes in coffee and don't mind a little sweetness, go with the African red "tea" (tisane) rooibos. If you usually drink flavored coffee, pick up a similarly flavored tea. Welcome to the world of tea!


"What is a low quality Chinese tea from the last of the crop called? B---A (five letters)"

Hmm... was this a crossword puzzle question?! I'll put the fact that I consider this to be cheating aside for a moment and answer your question. "Bohea." When Chinese tea first became immensely popular in England, a lot of it was mixed with other vegetable matter to increase profit. Excellent teas from the Wuyi region suffered badly from this kind of pollution and their name ("bohea") became synonymous with cheap, degraded tea. Sad, but true.


"I am so envious of your travels...how do you make your living? Are you an heiress? (I am smiling)"

Like a lot of other New Yorkers, I work two jobs. I'm not an heiress, but some guy called me "Paris Hilton" at the park last week. (I think it was my sunglasses. I just hope it wasn't all the weight I lost in India!)


"Does herbal tea have any caffeine in it?"

Generally speaking, no, herbal teas (a.k.a. "tisanes" or "infusions") do not contain any caffeine. However, yerba mate is VERY high in caffeine and any herbal teas with chocolate or kola but will have a little bit of caffeine. Blends with any "true tea" (white, green, Oolong, black, pu-erh, or (rarely) yellow tea) will also have caffeine, even if they're labeled "herbal." For more info, read my article on Caffeine and Tea.


I hope this clears a few things up! Contact me if you have any tea questions!

Another Shout Out

I'd like to give another thank you to my readers. I've enjoyed hearing from some of you, and I'm glad to see how quickly your numbers are growing. Here's a bit about who you are now and who you were a few months ago:

Top Countries By Total Visits

Now:
1. US
2. UK
3. Canada
4. Australia (New to the list)
5. Finland (though India is close behind)

Then:
1. US
2. Finland
3. UK
4. Canada
5. Sweden


Top States By Total Visits

Now:
1. New York (Of course)
2. California (Still in the "two slot")
3. North Carolina (Still at number three)
4. Florida (A newbie on the list)
5. Illinois (Hello, Chicago!)

Then:
1. New York
2. California
3. North Carolina
4. Texas (Austin represent!)
5. Massachusetts (though Jersey is close behind)

Top Countries By Average Time on the Site

Now:
1. Saint Vincent and the Grenadines
2. Portugal
3. Singapore
4. United Arab Emirates
5. Denmark

Then:
1. Israel
2. Bhutan
3. Trinidad/Tobago
4. Singapore
5. Thailand (though New Zealand is close behind)

Top States By Average Time on the Site

Now:
1. Hawaii
2. Louisiana
3. Arkansas
4. Oregon (Still at number four)
5. Maine

Then:
1. Utah
2. Kentucky
3. Missouri
4. Oregon
5. A tie! Massachusetts and New Jersey

Thanks for reading! Have a great weekend, and drink lots of tea for me!

Back in NYC!

I've been getting some "Are you alive?" emails lately, so I decided to get into gear and start posting again. I'm back in NYC. India was absolutely phenomenal and I have a lot so say about that very soon. Between getting readjusted to the city, plannning a move for later this month (still in NYC, just in a different borough), and catching up on all my business stuff (I'm holding classes, tea tastings, and a video lecture for various people in the very near future, and writing copy for a client's website), things have been a little crazy. However, I will be filling in the missing posts from my trip over the next few weeks and I should be adding articles within the month. So check back soon!

A Shout Out

I want to give a thank you to all my readers. It's great getting email from you about what you're learning and about the information you have to share with me. Though I won't be able to respond as frequently while I'm traveling, I'll catch up when I get back. In the meantime, here's a shout out to my top five countries and states (in terms of visits and time on the site):

Total Visits:
Countries:
1. US
2. Finland
3. UK
4. Canada
5. Sweden (though New Zealand could easily overtake Sweden if it wanted)


States:
1. New York
2. California
3. North Carolina
4. Texas (Austin represent!)
5. Massachusetts (though Jersey is close behind)

Average Time on the Site:
Countries:
1. Israel
2. Bhutan
3. Trinidad/Tobago
4. Singapore
5. Thailand (though New Zealand is close behind)

States:
1. Utah
2. Kentucky
3. Missouri
4. Oregon
5. A tie! Massachusetts and New Jersey


So, thank you, readers. If you want to see your country or state represented next time I check out my Google Analytics, send a link to your local friends! (Or, if you want to promote the goodness that is Vee Tea, send it to all of your friends.) In the meantime, enjoy your tea. :)

Another Reason to Buy Organic/VeeTea Updates

Apparently, organic foods have a higher nutrient content than conventional foods. (The New York Times decided to place an ad before this page. Just click "skip in the top right corner to get past it.") I would imagine this extends to tea, too. Cool.

Normally, I'd announce a discount for tours and classes today. (They have previously been for educators and food service workers.) This month is a little (read: very) different. I'm leaving for India on the 6th (to see the tea fields and drink lots of masala chai and Darjeeling!) and I won't be back until September 1st. So, no discount this month, as I won't be here to give classes and tours.

Also, you've probably noticed that I usually post an article each Monday. Not this month. I'll resume in September. You can wait in breathless anticipation until then.

However, I will be posting a travel blog whenever possible. For those of you reading through Vee Tea, you may want to check the travel blog through Blogger instead. I'm writing blogs as I go, then entering them when I can, which causes problems with the way RSS posts them to subscriber sites (like Vee Tea). The blog orders and dates will make more sense if you read the blogs on Blogger. If you don't know what I'm talking about, just trust me and read it on Blogger.

While I'm gone, I will be able to respond to email occasionally. Don't hesitate to contact me, just know that it may take a week for me to respond.

New Article: Tea 101

It's that time again . . . The weekly Vee Tea article. This one is on the basics of tea. Here's an excerpt:

White tea is the most prized and least processed of all the tealeaves. It comes from the delicate, immature buds and/or leaves of the first flush. After harvesting, it is simply dried. Traditionally, it is left to dry in the sun. Today, some use ovens or fire, but many still follow the custom of sunning. This minimal processing retains the most antioxidants and results in the lowest caffeine level of the leaf (unpowdered) true teas. White tea has a very mild taste that can be somewhat floral. The leaves/buds are very pale/”silvery” in color and produce a pale infusion. A good white tea will have fine white “hairs” covering its surface.

Green tea can be produced from any flush; however, it is typically produced from the third flush in India and, in areas of China that produce a lot of white tea, from the second flush on. Unlike white tea, the leaves may be twisted, rolled, or otherwise shaped during processing. They are also either roasted (most common in China) or steamed (most common in Japan) to dry them and stop them from oxidizing. There is a wide range of flavors and appearances with green tea. Many people think that green tea is “the best for them” because they read about a study that said (insert claim here). This is, in part, because green tea had the most health claims made about it before Western medicine started investigating tea. Scientists set out to test the folk medicine that thousands of years of Chinese and Japanese tea drinking had accumulated, but rarely did they attempt to compare the different types of tea. Don’t worry, though—green tea is still good for you. Plus, it tastes great.


Read more about Oolong, black, pu-erh, tea flushes, and the classifications of tea in Vee Tea: Tea 101.

New Article: High Tea

OK, kids! Time for the Vee Tea weekly article! This one picks up where last week left off, with High Tea. Here's an excerpt about High Tea (a.k.a. "Meat Tea") fare:

As the name suggests, “meat tea” includes meat, and often an abundance of it. Below is a listing of common high tea dishes, sorted by type. Foods that are particular to a region or country have their origin listed in parentheses. The few foods that are usually vegetarian will have one asterisk (*) and the fewer foods that are usually vegan will have two (**).



Meat Dishes

Bacon and Egg Pie—a very meaty pie with a lard crust and (occasionally) with some vegetables (Irish)

Ham—large, baked, meaty

Other Meats—served hot or, more often, cold (particularly in England)

Poacher’s Pie—a pie made with beef, rabbit, chicken, and game (Wales)

Roast Beef—a large piece of beef, usually rump roast with fat marbling, that has been roasted with gravy

Sausages—various types

Sausages and Eggs—just like it sounds, sausages (be they beef, pork, or a blend) cooked and served with eggs (Scotland)

Steak and Kidney Pie—a pie dish, filled with diced steak, beef kidneys, and a thick beef sauce (England)

Steak Pie—another pie dish, filled with steak, onion, carrots, and gravy (Scotland)

Yorkshire Pie—Think “chicken pot pie with beef instead of chicken” and you’re getting close . . . except that these pies were often huge and made in fancy shapes with designs made from dough on the surface.



Fish Dishes

Haddock—lightly smoked and flavored (“Finnan Haddie”) or just heavily smoked, sometimes made into a stew (Scotland)

Kippers in Milk—herring poached in milk (Scotland)

Pickled Salmon— salmon preserved in vinegar

Soused Mackerel—mackerel baked with vinegar



Baked Goods

Barm Brak—fruitcake (Irish)*

Biscuits—You know this one already.*

Bread and Butter—sometimes in the form of a sandwich, or buttered toast*

Cakes—many kinds, many flavors, all types of sponge cakes with jam were very popular at the time*

Crumpets—small, round, pancake-like baked goods often eaten with butter*

Drop Scones—an easy-to-make variation on British scones (Scotland)*

Dundee Cake—a rich fruitcake (Scotland)*

Gingerbread—in this case, a moist cake flavored with ginger and molasses (Scotland)*

Muffins—various types*

Sally Lunns—a bread/cake that is often round, sometimes square, and always surrounded by legend and controversy*

Scones—served with cream and/or jam/preserves (usually strawberry)*

Various Other Pastries—Use your imagination.*



Vegetables

Onion Cake—a.k.a. “Teisen Nionod,” a slow-baked potato and onion casserole (Wales)*

Potatoes—mashed, stewed, boiled, baked with seasonings, and just about every other way you can think of preparing them

Various Other Vegetables—Other vegetables were served in dishes and on their own, but not much attention was paid to them, as meat was considered to be more important.



Beverages

Ale—a full-bodied, barley malt beer, sometimes with a fruity or buttery taste, and sometimes spiced**

Coffee—Yes, back in the day you could serve coffee at a tea meal without starting a row. In fact, tea was popularized by coffeehouses during this era, so fans of both beverages got along quite amicably.**

Tea—more on this later**



Other Foods

Baked Beans—seasoned with molasses and ham, and then served on toast (England)
Cheese—various kinds, served with bread*

Eggs—served in a variety of ways*

Glamorgan Sausage—a.k.a. “Selsig Morgannwg,” an odd dish that is made of cheese, bread, leeks, and eggs, but shaped like a sausage and fried (Wales)*

Irish Rarebit—a variation on Welsh Rarebit, topped with onions, herbs, gherkin pickles, and vinegar instead of tomatoes

Sandwiches—(see Low Tea for more information)

Shepherd’s Pie—a deep pie filled with chopped beef and onions and covered with mashed potatoes (England)

Various Fruits—these varied with the season**

Various Jams, Jellies, Preserves, and Marmalades—Strawberry was and still is the most popular.**

Welsh Rarebit—a.k.a. “Caws Pobi,” a cheese, bread, and tomato casserole (Wales, obviously)*


Here's more on High Tea foods, etiquette, history, and tea. Enjoy!

Vee Tea in the News

TeaMuse just published an article about Vee Tea! Cool. Check it out to learn more about my tea tours and classes, and about Vee Tea in general. Enjoy!

New Article: Tisane Listing, Part 3

There's a new article up on VeeTea! It's the third and final installation of the Tisane Listing Series (which started here). Here's an excerpt:


Sarsaparilla (Sasparilla) Root
Though you may not have heard of sarsaparilla root, if you’ve ever tried root beer, you know what it tastes like. Yes, the “root” in root beer is sarsaparilla root. It is traditionally taken for skin conditions, impotence, headaches, weakness, rheumatism, various STDs, and blood purification. It has been shown to be effective for some skin conditions, syphilis, and liver protection, but I strongly suggest talking with an herbalist before using it to treat any of these conditions.

Sassafras Root
Sassafras root has long been used to make candies and tisanes, and it is said to act as an antiseptic and painkiller. I vaguely remember from my college days that sassafras contains a rather large amount of a chemical that is used in the synthesis of many hallucinogenic drugs, including MDMA (“Ecstacy”). You can still buy artificially flavored sassafras tisanes, but these days the “real thing” is outlawed in the U.S.

Skullcap
Skullcap (“Scutellaria”) has around 300 varieties, some of which are used in herbalism and tisanes. One variety has been shown to cause programmed cell death in cancerous breast and ovary cells in vitro. Another acts as a sedative and prevents seizures. A third is used for menstrual cramps, insomnia, fevers, and other problems. Consult an herbalist for more information.

Slippery Elm Bark
The slippery elm’s inner bark has many traditional uses dating back to early Native American cultures. It is said to aid in bronchial/respiratory, menstrual, digestive, and heart problems, among other things. The FDA has approved its use for sore throats and respiratory problems. Slippery elm bark tisane is made from a powdered form of the bark. Technically, slippery elm is not a drug, but a nutrient-rich food.

Sobacha
Sobacha is Japanese buckwheat “tea.” (“Cha” translates to “tea,” though this is a tisane.) It is high in minerals and has a pleasant, mellow, malty taste. It is also high in rutin, an antioxidant which may reduce hemophilia and edema, and which is traditionally used as an emmenagogue/abortifacient.


Check out the rest of the tisane listing and enjoy your tisanes!

SF: Day Two

Today was, as my friends and I say, effing amazing.

My day began by not beginning--that is to say, I slept in. Sleeping in is something I very rarely get to do, so it was a real treat for me. I've been traveling quite a bit, but this was my first taste of a vacation. I got to wake up slowly (and how I savored being able to do that) and read the rest of "Dry" (which I recommend--it's smart, funny, and unabashed). Then, I took a nice, long, hot shower. (I used a shampoo by Aveda with, among other things, green tea extract. It smelled great.)

Once I was ready to face the day, I worked on my site for four or five hours. I use the word "worked," but I love working on Vee Tea so much that I should say "played." Actually, when I was a kid, I wanted to be a professional researcher. With my site, I get to devote a large amount of time to research and (another joy) writing. How can I possibly consider it to be work? It's just more vacation to me.

Late in the afternoon, I headed into town. I met up with Tajee at the Apple store for her presentation. It focused on video blogging (something she is well-known for and I am just starting on). I got to meet a number of other "vloggers" and learn a lot about this emerging form of expression. Very cool!

Afterward, there was a party. Like the event, there was a great turnout. They seemed to all be having a great time. Justin and I don't really drink, so we headed out to a restaurant (The Globe) to meet up with my old friends Kevin and Austin, who both work for Google. The food and atmosphere at The Globe were decent (I expect a lot from SF restaurants!), but the company and conversation were what it was all about. We laughed about all kinds of things, talked about NYC, SF, Google, the Tea Expo, food, life, travel, zoos, aesthetic, and all kinds of other things.

Soon enough, I headed "home," very pleased with my day. I adore SF. If/when I move away from NYC, I think that this is where I'll end up. I love the hills and the trees, the weather, the food, the tea, the geek factor, the architecture, the museums, the big city culture, the small town feel, and the overall vibe of the place. (I even love the fact that I feel comfortable using words like "vibe" here.)

Tomorrow is devoted to tea. SF has a LOT to offer in this arena, so it should be very exciting. I'll tell you all about it!

New Article: Tisane Listing, Part 2

The new article for the week is up! It's called Tisane Listing, Part 2 and it picks up where Tisane Listing, Part 1 left off. Here's an excerpt:

Ginger
Ginger root makes a delicious tisane that is useful for colds, flu, sore throats, and nausea. The "kick" in its flavor can increase heart rate and circulation, and aid in draining the sinuses. It’s most effective in fighting fever-related illnesses if drunk without sweeteners, but lemon juice makes a nice addition in terms of taste and nutrition.

Ginkgo Leaf
Ginkgo is best known for its memory-related functions, which have to do with an increased peripheral circulation in the brain. (These effects are best achieved in conjunction with the intake of ginseng.) It is also used as a strong antioxidant, a treatment for tinnitus (ringing in the ears), and a treatment for a range of other circulatory and nerve conditions.

Ginseng Root
Ah, the famed ginseng root. High-quality ginseng can fetch enormous prices in Korea and China. It is known to have adaptogens (which aid the body in dealing with emotional and physical stress), to regulate the immune system, and to prevent some types of disease. In Asia, it is also used as a treatment for heart conditions, fever, and other conditions. There is some evidence that it may benefit type 2 diabetes, high cholesterol, and asthma, but more research is necessary in these areas. Ginseng is marketed in men’s sports drinks and other energy-related products as a means of activating male hormones, but this is not supported by clinical evidence. Chrysanthemum blossoms or rock sugar may be mixed with the root to mask its bitter taste.

Goji Berry
Goji berries are one of the hot "new" herbs on the market. They have been used for thousands of years in China, Tibet, and India to improve circulation, improve eyesight, increase sexual function, protect the liver, and promote longevity. Many marketers claim it is effective in fighting cancer. Little research has been done on these claims and uses, but it has been shown to be high in antioxidants. The juice is marketed heavily in the U.S. health food "scene," but it is incredibly expensive and makes numerous unsubstantianted health claims. The dried berries are commonly brewed into a tisane in Eastern medicine. Before shelling out loads of cash on the juice, I’d suggest trying the infusion. If nothing else, it tastes good.

Greek Mountain Tea
Also known as "Tea of the Mountain" (pronounced TSAH-ee too voo-NOO), Shepherd’s Tea, and a handful of other names, Greek mountain tea is a very popular cold remedy and cure-all in the Mediterranean. It is cultivated in parts of Greece and proliferates in the wild. Outside of Greece and in tourist areas, it can be expensive, but it is very well-priced in Greek grocery stores, markets, pharmacies, and herb shops.


Check out the rest of the listing in the Vee Tea articles section!

World Tea Expo

The World Tea Expo starts this weekend. I can't wait!!!

While I'm there, I will:

Attend four intensive tea tastings
Learn about tea & chocolate pairing
Learn more about tea folklore and culture
Visit some of Atlanta's top tearooms with some of my colleagues
Check out tons of companies booths and products
Talk with loads of tea professionals
Go out to dinner at my favorite tapas restaurant with the owners of Urbana Cityspa & Teabar
AND
Start a new, yet-to-be-announced dimension of Vee Tea

Exciting!!! More news later.

New Article--Tisane Listing 1

I posted a new article on Vee Tea today. It's part one of a series of Tisane Listings. Here's an excerpt:

Black Pepper
Black peppercorns (and their green and red relatives) are used on their own or in blends (especially in masala chai). For centuries, they have been used in Ayurvedic/alternative medicines for reducing free radicals, increasing circulation, reducing joint stiffness, easing sinus pressure, weight loss, and balancing the body’s water content.

Blackberry
Though blackberry can be used to treat diarrhea, I recommend it for the taste.

Blueberry
As you’ve probably heard, blueberries are very high in antioxidants. As an added bonus, they taste good! The leaves are said to decrease kidney inflammation and aid in increasing urine flow.

Burdock (Gobo)
Burdock (known in Japan as “gobo”) is a Japanese root that tastes like a blend of potatoes and celery. It is used as an anti-inflamatory, antioxidant, liver-cleansing/stimulating, blood-cleansing, and blood-sugar-regulating tisane. Results typically start within three weeks of use. (Consult an herbalist before use. DO NOT use if you have ulcers, IBS, or excess stomach acid.)

Cannabis
Cannabis is best known in its marijuana and hashish forms, but it is also used to make a drug called bhang, which is popular in India and is often consumed as a tisane or mixed with tea. (This herb is illegal in the U.S. and many other countries. Check local laws before use.)


Follow the link to read the rest of this tisane article. Enjoy, and check back next week for part 2!

New Article--Tisane Basics

There's a new article on Vee Tea today. It's an overview of tisanes, a.k.a. "herbal teas." Here's an excerpt:

"There are three main reasons why people drink tisanes, and they’re not all that different from why people drink teas. They are: taste, caffeine content, and health.

There is an enormous range of tastes found in tisanes, from the woody, astringent yerba mate to refreshing spearmint and peppermint leaves to floral chamomile to lemony French verveine. Everyone has their own distinct preferences. I love yerba mate and rooibos (which have woody flavors), as well as French verveine and Korean citrus peel (along with most other citrusy flavors), but I dislike chamomile and rosehips (as well as some other floral flavors). If you try one and you don’t like it, don’t write tisanes off altogether! There are thousands to choose from.

As with teas, preferred caffeine content is often a factor in why people drink tisanes. Many people cannot tolerate caffeine, so they choose to drink naturally caffeine-free tisanes. On the other end of the spectrum are those who love yerba mate for its caffeine, theophylline, and theobromine jolt. Unless a tisane has added caffeine or is blended with tea, coffee, chocolate, yerba mate, or one of the other 56 plants that naturally contain caffeine, it’s naturally caffeine-free. (Don’t worry—the plants I listed are the ones you’re most likely to run into. Caffeine is not lurking around every corner.)

Tea has great health benefits. However, depending on what you’re looking for, a tisane may be your best bet. Consult with an herbalist to see which ones are (as the commercials say) 'right for you.'"

Here's the rest of Tisane Basics. Enjoy!

Weekly Articles

From here on out, I'll be adding a new article to Vee Tea every week. Here are the tea articles I have so far. Most technical-- Caffeine and Tea. Most fun-- Iced Tea. Best intro-- How to Brew Tea. Most advanced-- Bamboo Charcoal. Enjoy!

London and VeeTea

On my way to India this August, I'm stopping off in London for 3 days for-- what else?!-- the tea. My friend Natalia and I planned it all out yesterday. Low tea (which, contrary to popular belief is more elegant than high tea, and is often mistakenly referred to as high tea in the U.S.) in two prestigious tearooms (yet to be disclosed). Cream tea (tea with scones, cream, and jam) and learning at the Bramah Tea and Coffee Museum. Tea shopping at several of the major markets. Three art/design museums. And a pub. After all that, it's a good thing we can sleep on the plane to Kolkata!



Other than that, I've been working on VeeTea pretty much constantly. My webdesigner, Pat, and I have big project in the works. In fact, it will be the biggest of its kind in the online tea world when it's done. I'm not telling what it is, though! You'll just have to wait and see. :)