Today is my 28th birthday. Age 27 was an eventful year! Here are a few highlights:
* Got to work with some great tea companies! From staff training to events to copy (mostly copy), I loved learning about what makes each tea business successful in its own, unique way... and helping them do better within their niche. It's incredible to see such a diversity within the growing world of tea in North America. I'm thrilled o be a part of it.
* Continued to work with World Tea News. No one else is taking a look at the tea industry the way they are, and it has been a joy to be a part of the team.
* Started writing for About.com as their Coffee.Tea guide. Figured devoting time to coffee is worth it if I can spread the love of tea. (I'm kidding! Kind of...) Continued to work toward my goal of exposing more people to great tea.
* Left NYC. Temporarily relocated to Charlotte, NC to help my mom open her second location of Urbana Cityspa & Teabar. When my work was done there, my husband and I traveled across the country to Portland, OR, a city much more suited to our lifestyles. (You can read about my journey, mostly my many stops for tea, on World Tea News.)
* Tasted some amazing teas. Got deeper into oolongs. Had a month of focused tastings. Sipped entire collections of tea from multiple vendors. Subscribed to Teance's teas of the month. Realized that, even if I tried, I could never get tired of tea.
* Worked hard. Lived well. Late last year, I realized that I was verging on burnout. After re-evaluating some priorities, making a commitment to only taking on clients I really want to work with and getting back into a regular exercise routine, I'm happy to say that burnout is no longer on my horizon. Might sound like a small task, but those who have been there will likely agree with me that it is not.
I hope that this year will be as much of an adventure as the last one (though I wouldn't mind moving less!). There are a few exciting projects in the works, including writing a book (the topic of which is currently secret), writing copy for several promising new clients and maybe even taking a trip to Japan and/or Sri Lanka. One of my goals for the year is to blog more, so I'll do my best to share news of these projects (and whatever else may come along this year!) here as it comes up. Until then! ~Lindsey Goodwin, Age 28
Showing posts with label tea tasting. Show all posts
Showing posts with label tea tasting. Show all posts
Thursday, February 4, 2010
Sunday, January 31, 2010
A Month of Tea
January is almost over and my adventure of drinking a different tea every day for the whole month is also ending. It has been quite the journey! Here are a few discoveries from along the way...
* Tea has so many amazing aromas and flavor profiles to offer... it dizzies the mind. I knew this already, of course, but there's nothing like a month-long reminder of the fact. :)
* Changing caffeine levels in my diet was harder than I thought it would be! I went from drinking four cups of white tea, to one to two cups of green tea and oolong (depending on the type), to one to two cups black tea (depending on how overloaded my work schedule was at the time -- one was more my tolerance level by the end), to two to three cups of pu-erh (depending on how aged it was). Despite the changes in quantity, it was still a challenge finding that caffeine sweet spot between not enough and too much.
* Sometimes, you're simply in the mood for a certain type of tea. I thought I could overcome my tendency to be inordinately particular about my tea selections by the end of the month, but no... I still found myself craving teas that were not in my tasting routine.
* For me, different tea types are conducive to different activities. White tea is great for chilling out. Chinese green teas are good for before or after yoga and stretching. Japanese green teas are better for mental and physical tasks that need to be completed quickly. Oolongs are perfect for writing (which is part of why I drink them so often). Black teas are better for physical activity and gut decisions. Puers are more introspective and reflective. This exercise was a firm reminder of which teas help me the most in my daily life.
* This kind of exercise really does improve your palate. I was a doubter in the beginning. I thought, "I could just taste everything in a day..." but tasting one each day is like that "eat a single Oreo and truly enjoy it" thing they do for food addicts. It forces you to concentrate, to savor, to exist in the moment. Tea becomes far more profound when viewed in these discrete moments over time. It's a singular and a cumulative effect that's completely different from the many cuppings (and casual cuppas) I've enjoyed over the years.
* Planning a trip during my oolong tasting week was not the best decision I've ever made. (Still, the Fancy Food Show and time with friends and tea people in SF was worth it!)
* Sometimes, one tea a day is just not enough! I'm not talking about caffeine, here -- I'm talking about the need for different teas for specific reasons. I didn't make any rules about sticking to the one each day, but if I had, I would have broken them for three reasons: 1. Oolong really does help me write (and I swear it's not just a mental thing). 2. Sometimes, the cravings for specific teas can get out of hand. There is nothing quite like pu-erh by a roaring fire or watching the sun rise over a cup of Genmaicha. 3. I write about tea for a living. I can't exactly tell clients, "I'll get to cupping all these teas next month." (Well, I suppose I could, but it would be a really bad business decision.)
Writing this over my second cup of Imperial Tea Court's Imperial Pu-erh for the day, I am thoroughly satisfied with this "month of tea" experiment. Of course, for me, every month is a month of tea (this is just a different KIND of month of tea)... and I'm looking forward to drinking a wild-crafted white sage and mint tisane for focus after I finish the pu-erh (After all, I have serious deadlines and can't exist in a pu-erh-induced introspective state all day!)... but I'm really glad I did this and would definitely consider repeating it next year. Maybe by then, I'll have a few more people to actively share the adventure with! (Marilyn? Steph? Jan? Am I sensing potential for a Portland group here?)
* Tea has so many amazing aromas and flavor profiles to offer... it dizzies the mind. I knew this already, of course, but there's nothing like a month-long reminder of the fact. :)
* Changing caffeine levels in my diet was harder than I thought it would be! I went from drinking four cups of white tea, to one to two cups of green tea and oolong (depending on the type), to one to two cups black tea (depending on how overloaded my work schedule was at the time -- one was more my tolerance level by the end), to two to three cups of pu-erh (depending on how aged it was). Despite the changes in quantity, it was still a challenge finding that caffeine sweet spot between not enough and too much.
* Sometimes, you're simply in the mood for a certain type of tea. I thought I could overcome my tendency to be inordinately particular about my tea selections by the end of the month, but no... I still found myself craving teas that were not in my tasting routine.
* For me, different tea types are conducive to different activities. White tea is great for chilling out. Chinese green teas are good for before or after yoga and stretching. Japanese green teas are better for mental and physical tasks that need to be completed quickly. Oolongs are perfect for writing (which is part of why I drink them so often). Black teas are better for physical activity and gut decisions. Puers are more introspective and reflective. This exercise was a firm reminder of which teas help me the most in my daily life.
* This kind of exercise really does improve your palate. I was a doubter in the beginning. I thought, "I could just taste everything in a day..." but tasting one each day is like that "eat a single Oreo and truly enjoy it" thing they do for food addicts. It forces you to concentrate, to savor, to exist in the moment. Tea becomes far more profound when viewed in these discrete moments over time. It's a singular and a cumulative effect that's completely different from the many cuppings (and casual cuppas) I've enjoyed over the years.
* Planning a trip during my oolong tasting week was not the best decision I've ever made. (Still, the Fancy Food Show and time with friends and tea people in SF was worth it!)
* Sometimes, one tea a day is just not enough! I'm not talking about caffeine, here -- I'm talking about the need for different teas for specific reasons. I didn't make any rules about sticking to the one each day, but if I had, I would have broken them for three reasons: 1. Oolong really does help me write (and I swear it's not just a mental thing). 2. Sometimes, the cravings for specific teas can get out of hand. There is nothing quite like pu-erh by a roaring fire or watching the sun rise over a cup of Genmaicha. 3. I write about tea for a living. I can't exactly tell clients, "I'll get to cupping all these teas next month." (Well, I suppose I could, but it would be a really bad business decision.)
Writing this over my second cup of Imperial Tea Court's Imperial Pu-erh for the day, I am thoroughly satisfied with this "month of tea" experiment. Of course, for me, every month is a month of tea (this is just a different KIND of month of tea)... and I'm looking forward to drinking a wild-crafted white sage and mint tisane for focus after I finish the pu-erh (After all, I have serious deadlines and can't exist in a pu-erh-induced introspective state all day!)... but I'm really glad I did this and would definitely consider repeating it next year. Maybe by then, I'll have a few more people to actively share the adventure with! (Marilyn? Steph? Jan? Am I sensing potential for a Portland group here?)
Sunday, January 3, 2010
Celebrating Tea in 2010
Happy New Year! I hope that your new year, like mine, has gotten off to a great start!
One of the things I look forward to each year is the idea of getting back to basics in January. I like to take the opportunity to simplify and clarify things in my life at the beginning of each year. I step back and look at my life and my business. I make goals and strategize on how to reach them. While looking at the big picture, I try to appreciate the little things.
This year, part of my simplification for January involves celebrating Hot Tea Month. Each day in January, I'm focusing on a different tea. For example, on New Year's Day, I drank a silver needle from Teance. The next day, I drank a silver needle from American Tea Room. Today, I drank a Bai Mu Dan. During the next week, I'll drink a different green tea each day... and so on it goes. Each day, I'll take on the simple act appreciating a different tea, but there's an overall goal to the exercise -- to re-educate my tea palate in a very straightforward way by reacquainting myself with a range of teas.
Of course, there are plenty of other ways to celebrate hot tea month. (In fact, I came up with a list of 31 ways to celebrate hot tea month for About.com.) How are you celebrating Hot Tea Month or using January as a time to rekindle your love of tea?
One of the things I look forward to each year is the idea of getting back to basics in January. I like to take the opportunity to simplify and clarify things in my life at the beginning of each year. I step back and look at my life and my business. I make goals and strategize on how to reach them. While looking at the big picture, I try to appreciate the little things.
This year, part of my simplification for January involves celebrating Hot Tea Month. Each day in January, I'm focusing on a different tea. For example, on New Year's Day, I drank a silver needle from Teance. The next day, I drank a silver needle from American Tea Room. Today, I drank a Bai Mu Dan. During the next week, I'll drink a different green tea each day... and so on it goes. Each day, I'll take on the simple act appreciating a different tea, but there's an overall goal to the exercise -- to re-educate my tea palate in a very straightforward way by reacquainting myself with a range of teas.
Of course, there are plenty of other ways to celebrate hot tea month. (In fact, I came up with a list of 31 ways to celebrate hot tea month for About.com.) How are you celebrating Hot Tea Month or using January as a time to rekindle your love of tea?
Friday, July 24, 2009
Review: ITI's Assam Cabernet
During a recent visit to LA, I checked out Chado Tea Room in Pasadena. It was cute and fun, but what I'm here to talk about today is the TEA (more specifically, the "wine inspired" Assam Cabernet).
International Tea Importers (ITI) carry six new "wine inspired" teas. I avoid many "trend teas," but I bought Assam Cabernet and Golden Monkey Marsala on the recommendation of a staff person, and I'm glad that I did.
The Leaves
The leaves of Assam Cabernet are small and mostly black, with dark, cinnamon-colored pellets (which I can only assume are the wine flavor EDIT -- THESE ARE CINNAMON BITS.). They have an intense bouquet with notes of dark cherry compote, a big, round California Cabernet, tannins and lots of vanilla.
The Brew
The brew is a bright, coppery color. Its aroma is very full, with notes of stewed cherries, orange rind, malt and ground mace.
The Flavor
Given the bold aroma of this tea, the flavor is very mellow. It's less fruity and sweet than the smell, and is dominated by flavors characteristic of a malty, somewhat tannic second-flush Assam.
The Aftertaste
If the flavor description leaves you saying, "Meh," read on my friend. The lingering aftertaste gets exciting again with floral, fruity, vanilla and tannin flavors.
Had the aftertaste been mediocre, I would not have recommended this tea, but it pulled through and left me a fan. It's not my new favorite, but it's definitely worth checking out if you're interested in both tea and wine. Have you tried it? What do you think?
International Tea Importers (ITI) carry six new "wine inspired" teas. I avoid many "trend teas," but I bought Assam Cabernet and Golden Monkey Marsala on the recommendation of a staff person, and I'm glad that I did.
The Leaves
The leaves of Assam Cabernet are small and mostly black, with dark, cinnamon-colored pellets (which I can only assume are the wine flavor EDIT -- THESE ARE CINNAMON BITS.). They have an intense bouquet with notes of dark cherry compote, a big, round California Cabernet, tannins and lots of vanilla.
The Brew
The brew is a bright, coppery color. Its aroma is very full, with notes of stewed cherries, orange rind, malt and ground mace.
The Flavor
Given the bold aroma of this tea, the flavor is very mellow. It's less fruity and sweet than the smell, and is dominated by flavors characteristic of a malty, somewhat tannic second-flush Assam.
The Aftertaste
If the flavor description leaves you saying, "Meh," read on my friend. The lingering aftertaste gets exciting again with floral, fruity, vanilla and tannin flavors.
Had the aftertaste been mediocre, I would not have recommended this tea, but it pulled through and left me a fan. It's not my new favorite, but it's definitely worth checking out if you're interested in both tea and wine. Have you tried it? What do you think?
Tuesday, May 26, 2009
Teance Spring Harvest Parties
Teance is quickly selling out of seats for their Spring Harvest Parties. I went to a Fall Harvest Party there last year and HIGHLY recommend it. Details from Teance:
ASIA ADVENTURES
May 29th 7pm
Spring Harvest Tea Party I
Celebrate the Spring Harvest with us at Teance. Our tea buyer will share stories from this year's tea trip during a slide show and a tasting of rare teas. She will speak extensively about farm conditions, the tea market in China, and of course entertaining anecdotes of the lives of the tea producers she meets along the way will be included. Each trip is full of surprises!
Rare Phoenix Oolongs
Maojian Green
Taiwan Oolongs
Space is limited. PLEASE RSVP. $18 per person
RARE TEAS FROM THE HARVEST
The Art of Tea reaches its zenith in the form of these rare teas, produced each year in extremely small quantities by only a few remaining qualified artisans. They are usually commissioned by the Central Government of China for gift-giving, and never available for sale. Even the most die-hard tea aficionados may never get a chance to taste such rarities.
Anxi White Tea
Keemun Spring Bud
Nanjing Yu Hua Rain Flower
Space is limited. PLEASE RSVP. $25 per person.
Make a reservation here.
ASIA ADVENTURES
May 29th 7pm
Spring Harvest Tea Party I
Celebrate the Spring Harvest with us at Teance. Our tea buyer will share stories from this year's tea trip during a slide show and a tasting of rare teas. She will speak extensively about farm conditions, the tea market in China, and of course entertaining anecdotes of the lives of the tea producers she meets along the way will be included. Each trip is full of surprises!
Rare Phoenix Oolongs
Maojian Green
Taiwan Oolongs
Space is limited. PLEASE RSVP. $18 per person
RARE TEAS FROM THE HARVEST
The Art of Tea reaches its zenith in the form of these rare teas, produced each year in extremely small quantities by only a few remaining qualified artisans. They are usually commissioned by the Central Government of China for gift-giving, and never available for sale. Even the most die-hard tea aficionados may never get a chance to taste such rarities.
Anxi White Tea
Keemun Spring Bud
Nanjing Yu Hua Rain Flower
Space is limited. PLEASE RSVP. $25 per person.
Make a reservation here.
Thursday, April 9, 2009
World Tea Expo
After attending an awesome webinar today (Charles Cain talking about how to purchase tea), I'm am getting really excited about the upcoming World Tea Expo. I'll be attending classes, interviewing some top tea experts, watching demos, writing for the show dailies, leading a tearoom owners' roundtable and orchestrating a TweetUp (follow me on Twitter to attend). My classes are:
Hire & Keep Great Employees (A challenge for most businesses, tea or otherwise...)
Focused Tasting: Oolong (I went to last year's oolong tasting an wanted to go again. Oolong is such an amazing tea!)
Focused Tasting: Puer (Attended Guang Lee's (non-tasting) session on puer last year and wanted to learn more, especially after writing about puer for World Tea News.)
Sell Your Tea Online Successfully (One of their most popular classes. I can see why!)
Skill Building: Japanese Green Tea Cupping (With the fabulous Ms. Rona Tison of ITO EN -- I'm sure it will be amazing!)
Model a Successful Teashop (With Charles Cain. Once again, I'm sure it will be great.)
Price It Right and Sell it Smart (I think this is an important topic, especially now. Can't wait to learn more!)
When we're closer to the event itself, I'll tell you more about who all I'm interviewing. Hint: It's going to be awesome!
Are you attending? What are you taking? What are you looking forward to the most?
Hire & Keep Great Employees (A challenge for most businesses, tea or otherwise...)
Focused Tasting: Oolong (I went to last year's oolong tasting an wanted to go again. Oolong is such an amazing tea!)
Focused Tasting: Puer (Attended Guang Lee's (non-tasting) session on puer last year and wanted to learn more, especially after writing about puer for World Tea News.)
Sell Your Tea Online Successfully (One of their most popular classes. I can see why!)
Skill Building: Japanese Green Tea Cupping (With the fabulous Ms. Rona Tison of ITO EN -- I'm sure it will be amazing!)
Model a Successful Teashop (With Charles Cain. Once again, I'm sure it will be great.)
Price It Right and Sell it Smart (I think this is an important topic, especially now. Can't wait to learn more!)
When we're closer to the event itself, I'll tell you more about who all I'm interviewing. Hint: It's going to be awesome!
Are you attending? What are you taking? What are you looking forward to the most?
Monday, February 9, 2009
New Article: Tea in Austin
Some of you may remember my tea and food (and SXSW) trek to Austin last year (scroll down a bit to get to it). Well, my tea research from then (and from the last few weeks... and the last few years...) is now in print in The Austin Chronicle. Here are a few excerpts from my piece on tea in Austin:
(on popular tea types in Austin)
Iced (and often sweetened) tea
Trend starters: Southerners looking for respite from the summer heat
Who's catching on: Northerners and other non-native Austinites who love the icy, refreshing brew's sugar/caffeine boost
Where to buy it: Most restaurants and grocery stores carry bottled iced teas, such as local brand Sweet Leaf Tea. Spots such as the Steeping Room, Halcyon, Galaxy Cafe, and Chado Tea Market offer fresh-brewed, specialty versions of the drink.
Rooibos
(aka red tea or red bush tea) and honeybush (a close relative of rooibos), an antioxidant-rich, caffeine-free tisane from South Africa that's often used in fruity, floral, chocolaty, or otherwise sweet blends
Trend starters: South African expatriates and a new generation of tea blenders
Who's catching on: African-Americans who are interested in their heritage, people seeking an antioxidant boost or who love sweet, flavored blends
Where to buy it: Whole Foods' tea bar, Tea Embassy, Chado Tea Market, the Steeping Room
(on switching from coffee to tea)
The trick, said Amy March, tea sommelier and co-owner of the Steeping Room, is to wean yourself off coffee slowly as you replace it with the right teas for your tastes. She added that the mouthfeel, aromas, and flavors of coffee can be paralleled in tea, but "tea has a mellowing effect from L-theanine. It's never quite the same as coffee, even with the same caffeine level. You're clear and relaxed instead of hyper and jittery." Here are her recommendations for making a successful transition to tea based on your current coffee preferences:
Your coffee craving: Pungency, strong flavor, and full body, but not a lot of complexity
Teas to try: Kenyan black teas or Irish breakfast tea, with or without milk
Your coffee craving: Roasty, mellow flavors, as in South American coffees
Teas to try: Houjicha roasted green tea
Your coffee craving: Extra flavors (vanilla, chocolate, caramel, hazelnut, fruit, mint, etc.)
Teas to try: Similarly flavored teas
Your coffee craving: The richness of lattes
Teas to try: Malty Assam black teas or tea lattes
(on tea tasting for wine lovers)
Jeffrey Lorien, tea sommelier and co-owner of East Austin's Zhi Tea Gallery, said developing a tea palate can be easier than developing a wine palate because, "wine still hasn't been totally democratized here, but there's accessibility with tea. It's the people's drink." Here are some tasty suggestions for wine lovers from Lorien.
Your favorite wines: Spritzers or other wine-based drinks
Teas you'll love: Tea-infused cocktails or flavored teas
Your favorite wines: Assertive, full-bodied reds
Teas you'll love: Lightly oxidized oolongs for mouthfeel or Assam/Sri Lankan (aka Ceylon) teas for flavor
Your favorite wines: Mellow, balanced reds
Teas you'll love: More oxidized oolongs and high-quality, well-aged pu-erhs
You can read the rest of the article in The Austin Chronicle.
(on popular tea types in Austin)
Iced (and often sweetened) tea
Trend starters: Southerners looking for respite from the summer heat
Who's catching on: Northerners and other non-native Austinites who love the icy, refreshing brew's sugar/caffeine boost
Where to buy it: Most restaurants and grocery stores carry bottled iced teas, such as local brand Sweet Leaf Tea. Spots such as the Steeping Room, Halcyon, Galaxy Cafe, and Chado Tea Market offer fresh-brewed, specialty versions of the drink.
Rooibos
(aka red tea or red bush tea) and honeybush (a close relative of rooibos), an antioxidant-rich, caffeine-free tisane from South Africa that's often used in fruity, floral, chocolaty, or otherwise sweet blends
Trend starters: South African expatriates and a new generation of tea blenders
Who's catching on: African-Americans who are interested in their heritage, people seeking an antioxidant boost or who love sweet, flavored blends
Where to buy it: Whole Foods' tea bar, Tea Embassy, Chado Tea Market, the Steeping Room
(on switching from coffee to tea)
The trick, said Amy March, tea sommelier and co-owner of the Steeping Room, is to wean yourself off coffee slowly as you replace it with the right teas for your tastes. She added that the mouthfeel, aromas, and flavors of coffee can be paralleled in tea, but "tea has a mellowing effect from L-theanine. It's never quite the same as coffee, even with the same caffeine level. You're clear and relaxed instead of hyper and jittery." Here are her recommendations for making a successful transition to tea based on your current coffee preferences:
Your coffee craving: Pungency, strong flavor, and full body, but not a lot of complexity
Teas to try: Kenyan black teas or Irish breakfast tea, with or without milk
Your coffee craving: Roasty, mellow flavors, as in South American coffees
Teas to try: Houjicha roasted green tea
Your coffee craving: Extra flavors (vanilla, chocolate, caramel, hazelnut, fruit, mint, etc.)
Teas to try: Similarly flavored teas
Your coffee craving: The richness of lattes
Teas to try: Malty Assam black teas or tea lattes
(on tea tasting for wine lovers)
Jeffrey Lorien, tea sommelier and co-owner of East Austin's Zhi Tea Gallery, said developing a tea palate can be easier than developing a wine palate because, "wine still hasn't been totally democratized here, but there's accessibility with tea. It's the people's drink." Here are some tasty suggestions for wine lovers from Lorien.
Your favorite wines: Spritzers or other wine-based drinks
Teas you'll love: Tea-infused cocktails or flavored teas
Your favorite wines: Assertive, full-bodied reds
Teas you'll love: Lightly oxidized oolongs for mouthfeel or Assam/Sri Lankan (aka Ceylon) teas for flavor
Your favorite wines: Mellow, balanced reds
Teas you'll love: More oxidized oolongs and high-quality, well-aged pu-erhs
You can read the rest of the article in The Austin Chronicle.
Friday, January 16, 2009
New Article in The New York Observer
I have a new article out in The New York Observer about NYC's top ten spots for tea. Excerpt:
Credit globalization, Baby Boomer aging fears, or the rise of foodie culture, but after years under the radar tea is making a commanding comeback. It’s been heralded as a palate-spanning wine alternative. It’s a hot ingredient in both cooking and cocktail worlds. Although tea can symbolize class and wealth, it’s also a cheap way of socializing, making it simultaneously a healthy indulgence and inexpensive luxury. Tea’s recession-era success in N.Y.C. is only natural, then. The city now abounds in tea destinations, each offering its own flair and focus. At Passage, you’ll find an intensive tasting series, without the hangovers of the boozy alternative. (Although lively tea-based cocktails can be found at both Sanctuary T and T Salon.) Amai Tea & Bake House specializes in low-guilt “tea sweets,” while Lady Mendl’s offers five full courses for its reasonably priced afternoon tea. From everyday English Breakfast to incredibly rare yellow teas and aged oolongs, N.Y.C. is certain to offer something that’s exactly your cup of tea.
You can read the rest of the article on The New York Observer's webpage, or in an abbreviated version in print next week. It was tough to pick the "top ten," as the hierarchy depends so much on what types of tea you're looking for! I tried to keep this list in the lower end of the price range (given the current economy) and include a variety of styles of spots for tea. Still, I wish it could have been the top ten spots for ____ (style of tea) or NYC's top 50 spots for tea. There are so many great places to choose from! You can read more of my tea recommendations in my blog, or learn which tea spots are best suited to your tastes by arranging a tea class with me.
Credit globalization, Baby Boomer aging fears, or the rise of foodie culture, but after years under the radar tea is making a commanding comeback. It’s been heralded as a palate-spanning wine alternative. It’s a hot ingredient in both cooking and cocktail worlds. Although tea can symbolize class and wealth, it’s also a cheap way of socializing, making it simultaneously a healthy indulgence and inexpensive luxury. Tea’s recession-era success in N.Y.C. is only natural, then. The city now abounds in tea destinations, each offering its own flair and focus. At Passage, you’ll find an intensive tasting series, without the hangovers of the boozy alternative. (Although lively tea-based cocktails can be found at both Sanctuary T and T Salon.) Amai Tea & Bake House specializes in low-guilt “tea sweets,” while Lady Mendl’s offers five full courses for its reasonably priced afternoon tea. From everyday English Breakfast to incredibly rare yellow teas and aged oolongs, N.Y.C. is certain to offer something that’s exactly your cup of tea.
You can read the rest of the article on The New York Observer's webpage, or in an abbreviated version in print next week. It was tough to pick the "top ten," as the hierarchy depends so much on what types of tea you're looking for! I tried to keep this list in the lower end of the price range (given the current economy) and include a variety of styles of spots for tea. Still, I wish it could have been the top ten spots for ____ (style of tea) or NYC's top 50 spots for tea. There are so many great places to choose from! You can read more of my tea recommendations in my blog, or learn which tea spots are best suited to your tastes by arranging a tea class with me.
Thursday, December 18, 2008
Lipton Event Photos
Some of you may remember that I did an event with Lipton a few months back. It was a media immersion event that provided tea education to the press with regard to tea and brain activity, tea and health and tea tasting/pairing. I lead a tea tasting and pairing that matched Lipton's newish pyramid bags (which are much more sophisticated blends than their flat bags) and PureLeaf RTDs with tea-based and regular foods. Editors and writers were lead by "Dr. Tea" through four different rooms, each with a different feel -- a Lipton "store" where they could fill bags with Lipton merchandise, a "classroom" where they learned about tea and the brain, a "gym" where they played on a Wii Fit and learned about tea and weight management and a "lounge" where they learned to develop their palates and taste different teas. It was put on with a lovely, creative group of people from Ogilvy, the international PR company. Needless to say, this was a fun event to be a part of. Here are a few photos from the day. I'll be posting more from the event next week.
The "Store" Window
Cool Fruit and Spice Display
The "Store" Interior
Peter Goggi, who is Lipton's buyer, a professionally-trained tea taster and a writer for Tea, A Magazine, at the tasting bar in the "Store"
The Lipton Tea Bar
More next week!
The "Store" Window
Cool Fruit and Spice Display
The "Store" Interior
Peter Goggi, who is Lipton's buyer, a professionally-trained tea taster and a writer for Tea, A Magazine, at the tasting bar in the "Store"
The Lipton Tea Bar
More next week!
Monday, November 17, 2008
In SF
I flew into SF after stopping off in Chicago on Friday night. It has been a busy trip so far: a tea tasting at Teance, interviews with tea professionals at Teance and Samovar, time with old friends and amazing food and tea. As always, I am very impressed with the approach to food here, and am glad to see many aspects of that approach (appreciative, contemplative, responsible) reflected in tea. Also, the weather has been fantastic. It was over 80 degrees this weekend! More soon...
Golden Gate Park
Winnie Yu at Teance in Berkeley
An amazing spread of sweets at Samovar (where I also had a phenomenal gyokuro and a great honey-aged phoenix oolong)
Golden Gate Park
Winnie Yu at Teance in Berkeley
An amazing spread of sweets at Samovar (where I also had a phenomenal gyokuro and a great honey-aged phoenix oolong)
Wednesday, September 3, 2008
Tomorrow at the Asian Art Museum (SF)
There's a cool tea event at the Asian Art Museum in San Francisco tomorrow. If you're in the area, check it out! Details below:
Thursday, September 4
5 to 9 pm
FREE with museum admission ($5 after 5 pm)
Still dusty from its annual trek to Burning Man, Tealchemy's Tea Temple will be erected inside the Asian Art Museum for MATCHA. Everyone can sip earthy tea inside this mammoth atmospheric, communal space, which celebrates the centuries-old nomadic trade and travel of the Silk Routes. Elsewhere in the museum, taste teas from India, Persia, and Tibet (courtesy Samovar) or those along China's Tea and Horse Roads (courtesy Teance).
Discover how these different blends are brewed and grind your own spicy chai (Indian tea), mortar and pestle style. Learn about tea and its cultural influences, see art of the spice routes on a guided tour, and view Power & Glory: Court Arts of China's Ming Dynasty before it closes (Sept. 21).
Thursday, September 4
5 to 9 pm
FREE with museum admission ($5 after 5 pm)
Still dusty from its annual trek to Burning Man, Tealchemy's Tea Temple will be erected inside the Asian Art Museum for MATCHA. Everyone can sip earthy tea inside this mammoth atmospheric, communal space, which celebrates the centuries-old nomadic trade and travel of the Silk Routes. Elsewhere in the museum, taste teas from India, Persia, and Tibet (courtesy Samovar) or those along China's Tea and Horse Roads (courtesy Teance).
Discover how these different blends are brewed and grind your own spicy chai (Indian tea), mortar and pestle style. Learn about tea and its cultural influences, see art of the spice routes on a guided tour, and view Power & Glory: Court Arts of China's Ming Dynasty before it closes (Sept. 21).
Wednesday, June 18, 2008
Tango @ the Teabar
What a fun event! Here are a few photos before I end my mate high and go to sleep. :)
Just as yerba mate is the national drink of Argentina, aflajores (pronounced alfa-CHOR-eys) are the national cookie. They are kind of like shortbread cookies with dulce de leche and coconut, though they are made differently in other parts of South America (no coconut, dipped in chocolate or white chocolate, etc.). Delicious! They went very well with the iced mate, which is how they are often consumed during a sort of Argentinian late-afternoon tea-meal.
Empanadas--an Argentine staple! I live near an empanada place in NYC and it is my favorite meal-in-a-hurry place in all of New York. These are baked rather than fried. Yum! You can see some of the crowd (there were 30-40 people total) in the background.
Here's a little more of the crowd. They loved the iced mint mate and the hot lemongrass mate. Yum! They didn't mind my speech or the wine tasting too much either. ;)
Tango @ the Teabar would not have been complete without the tango. These dancers were fantastic! They also did a rhumba. Cool!
Time for me to go to sleep. More tomorrow!
Just as yerba mate is the national drink of Argentina, aflajores (pronounced alfa-CHOR-eys) are the national cookie. They are kind of like shortbread cookies with dulce de leche and coconut, though they are made differently in other parts of South America (no coconut, dipped in chocolate or white chocolate, etc.). Delicious! They went very well with the iced mate, which is how they are often consumed during a sort of Argentinian late-afternoon tea-meal.
Empanadas--an Argentine staple! I live near an empanada place in NYC and it is my favorite meal-in-a-hurry place in all of New York. These are baked rather than fried. Yum! You can see some of the crowd (there were 30-40 people total) in the background.
Here's a little more of the crowd. They loved the iced mint mate and the hot lemongrass mate. Yum! They didn't mind my speech or the wine tasting too much either. ;)
Tango @ the Teabar would not have been complete without the tango. These dancers were fantastic! They also did a rhumba. Cool!
Time for me to go to sleep. More tomorrow!
Tuesday, June 17, 2008
Tea Menus
While I'm in Charlotte, I'm working on a tea menu. Planning a tea menu is a tricky and never-ending process. Teas' and importers' quality levels and availabilities change from year to year. What was right for your client base when you opended may not be right for your current client base. New products come out, trends change, specialty teas gain popularity... there are many reasons to update your tea menu and a lot of ways to go about it. Personally, I love working on tea menus. Finding just the right teas for a certain group, comparing suppliers' and estates' teas to see what is the best match, making sure the menu is well-rounded and still focused on the core interests of the clients--these are challenges I am up for any day. Lately, I've been ordering and tasting dozens of samples. What a joy! I'll try to snap some photos for you soon. In the meantime, enjoy your tea! And if you're interested in having me help you develop or update your tea menu, let me know! (vee at veetea dot com)
Monday, June 16, 2008
Chocolatea, Tea & Chocolate
One of the products I really enjoyed at the World Tea Expo was Chocolatea tea chocolates. It would seem that the chocolate and tea trend is growing quickly. At the Expo last year and this year, Pearl Dexter's tea and chocolate pairing course was a big hit. More and more tearooms are blending the two on menu items such as tarts, cookies, and chocolate-tea cocktails. Smile Chocolatiers brings the two into one line of products with Chocolatea, very dark, dark, milk, and white chocolate bars with powdered teas and tisanes as flavors.
At a choclate event at the International House in Charlotte, NC (my hometown, where I am currently visiting for tea lectures and tastings), I got to talk about the relationship between tea and chocolate, and to give out samples of Chocolatea bars. The Rosemary is a love it or hate it flavor (I love it). The Coconut Green Tea is also quite popular. Personally, I find that the White Tea (in very dark and dark) doesn't allow the flavor of the tea to shine through, but people liked the flavor and the antioxidants. As I've said before, good tea chocolates can be hard to find. I was thrilled to find these at the Expo, even if I don't lovelovelove every single flavor.
The areana of tea and chocolate pairings is fascinating to me and I'm glad to see it advancing. My lecture at the International House briefly covered the parallels in tea and chocolate's histories and production, and then addressed their similarities in health and mood benefits and in flavor profiles. Later, I discussed the major flavor profiles of tea and (using Pearl Dexter's "friends" and "lovers" paring philosophy*) discussed pairing tea and chocolate. The lecture also covered how tea blenders make chocolate teas, some of the major tea chocolates on the market, and how to make tea chocolates in your own kitchen (something many of the chocoliers at the event were interested in trying). It was a fun lecture to give and it seemed that the group of about 80 got a lot out of it, too. Here's a photo of the event as the room started to fill up:
If you're in Charlotte this Wednesday, come check out my yerba mate tasting (with an Argentine wine tasting and tango dancing demo) at Urbana. Call 704.543.1700 for more details. You can also arrange a personalized tasting (with a focus on tea history, processing, benefits, flavor profiles, pairings, or whatever other tea interests you may have) of six of Urbana's 100 teas with me through the 25th by calling Urbana.
*Of course, I credited Pearl during the lecture.
At a choclate event at the International House in Charlotte, NC (my hometown, where I am currently visiting for tea lectures and tastings), I got to talk about the relationship between tea and chocolate, and to give out samples of Chocolatea bars. The Rosemary is a love it or hate it flavor (I love it). The Coconut Green Tea is also quite popular. Personally, I find that the White Tea (in very dark and dark) doesn't allow the flavor of the tea to shine through, but people liked the flavor and the antioxidants. As I've said before, good tea chocolates can be hard to find. I was thrilled to find these at the Expo, even if I don't lovelovelove every single flavor.
The areana of tea and chocolate pairings is fascinating to me and I'm glad to see it advancing. My lecture at the International House briefly covered the parallels in tea and chocolate's histories and production, and then addressed their similarities in health and mood benefits and in flavor profiles. Later, I discussed the major flavor profiles of tea and (using Pearl Dexter's "friends" and "lovers" paring philosophy*) discussed pairing tea and chocolate. The lecture also covered how tea blenders make chocolate teas, some of the major tea chocolates on the market, and how to make tea chocolates in your own kitchen (something many of the chocoliers at the event were interested in trying). It was a fun lecture to give and it seemed that the group of about 80 got a lot out of it, too. Here's a photo of the event as the room started to fill up:
If you're in Charlotte this Wednesday, come check out my yerba mate tasting (with an Argentine wine tasting and tango dancing demo) at Urbana. Call 704.543.1700 for more details. You can also arrange a personalized tasting (with a focus on tea history, processing, benefits, flavor profiles, pairings, or whatever other tea interests you may have) of six of Urbana's 100 teas with me through the 25th by calling Urbana.
*Of course, I credited Pearl during the lecture.
Wednesday, June 11, 2008
Off to NC
I'm flying to Charlotte, North Carolina right now. I'll be gone for two weeks, but don't worry--I'll keep blogging while I'm away!
If you're in Charlotte this Friday the 13th, check out "The World of Chocolate" event and tasting (where I will be doing a segment on tea and chocolate) at The International House.
Next Wednesday, I'm doing a yerba mate tasting and talk during Urbana Cityspa & Teabar's "Tango @ the Teabar" Argentine mate and wine tasting and tango event.
I'll also be available to do private, custom tea tastings at Urbana through the 24th. Call 704.543.1700 to make an appointment with me.
If you're in Charlotte this Friday the 13th, check out "The World of Chocolate" event and tasting (where I will be doing a segment on tea and chocolate) at The International House.
Next Wednesday, I'm doing a yerba mate tasting and talk during Urbana Cityspa & Teabar's "Tango @ the Teabar" Argentine mate and wine tasting and tango event.
I'll also be available to do private, custom tea tastings at Urbana through the 24th. Call 704.543.1700 to make an appointment with me.
Saturday, April 12, 2008
NYC Coffee and Tea Festival, Day 1, Post 1
The Coffee and Tea Festival is off to a great start! There's
a big crowd and there are plenty of vendors and events to keep them entertained. A few highlights from my visit so far:
Ito En's new teas, Mint Green and Oi Ocha (the latter was available in Japan and in Asian specialty stores in the US, and is now available in mainstream US stores)
Meeting the lovely owners of Harshita Designs, a tea-themed textile line (my background is in textile design) and members of the family who owns Chamong, a fair trade estate in Darjeeling
Coffee & Tea Infused Cocktails presentation (with fantastic creations from Sanctuary T) and Zen Green Tea Liqueur (made by the same company, more astringent and less sweet than their Japanese-market version)Catching up with Chris Cason of Tavalon (and formerly of Adagio) on Tavalon, tea liqueurs, and (random) hot peppers
Learning a few new things about afternoon tea from Ellen Easton
Chatting with Christine Rillo of Adagio
More soon!
a big crowd and there are plenty of vendors and events to keep them entertained. A few highlights from my visit so far:
Ito En's new teas, Mint Green and Oi Ocha (the latter was available in Japan and in Asian specialty stores in the US, and is now available in mainstream US stores)
Meeting the lovely owners of Harshita Designs, a tea-themed textile line (my background is in textile design) and members of the family who owns Chamong, a fair trade estate in Darjeeling
Coffee & Tea Infused Cocktails presentation (with fantastic creations from Sanctuary T) and Zen Green Tea Liqueur (made by the same company, more astringent and less sweet than their Japanese-market version)Catching up with Chris Cason of Tavalon (and formerly of Adagio) on Tavalon, tea liqueurs, and (random) hot peppers
Learning a few new things about afternoon tea from Ellen Easton
Chatting with Christine Rillo of Adagio
More soon!
Friday, April 11, 2008
Umami
Umami, the Japanese "fifth taste" (after salty, sweet, sour, and bitter), is a term often used in tea tasting. It is roughly translated as "astringency," and it creates a feeling of the tongue's surface shrinking when you experience it.
This week, there is an Umami Festival in NYC to celebrate food and art. Tonight there will be a salt tasting. Tomorrow's focus is on food and art. Next week, there will be several chef's panel discussions and a wine tasting. Perhaps next year, it will include tea.
Don't forget that the NYC Coffee and Tea Festival is this weekend! Congrats to those who won tickets through my blog! For everyone else, don't forget that you can get half-price tickets with the promo code "VEETEA." Perhaps I'll see you there!
This week, there is an Umami Festival in NYC to celebrate food and art. Tonight there will be a salt tasting. Tomorrow's focus is on food and art. Next week, there will be several chef's panel discussions and a wine tasting. Perhaps next year, it will include tea.
Don't forget that the NYC Coffee and Tea Festival is this weekend! Congrats to those who won tickets through my blog! For everyone else, don't forget that you can get half-price tickets with the promo code "VEETEA." Perhaps I'll see you there!
Tuesday, February 19, 2008
World Tea Expo Forecast
The World Tea Expo is approaching fast. They have new programs lined up, including a New Business Boot Camp and an Executive & Technical Series. They will also continue to have the Exhibit Hall and the Core Conference Program, which I covered on the Vee Tea Blog last year (scroll down). Very exciting. Below are some of the Core Conference Seminars which I think will be highlights of the 2008 World Tea Expo.
Skill Building Workshop: Cupping
I think that everyone in the tea industry should have at least a basic working knowledge of cupping. If nothing else, it cultivates a fuller appreciation for the product.
2008 Tea Report
Tea trends of the past few years and tea forecasts for the upcoming one, all summed up in a neat little hour-long presentation. If you don't stay on top of the trends for yourself (which you should!), this is the "Cliff's Notes" way to try to stay on top of the game.
The Profound World of Pu-Erh
Pu-Erh is a misunderstood and under-represented tea in the West. I hope this seminar will help more tea professionals (and, in turn, their clients) understand this complex and sophisticated tea.
Tea Purchasing
Tea purchasing can be overwhelming for new tearoom owners. In fact, many of my clients come to me for consultation on this very matter. While a seminar can't provide much in the way of one-on-one time and customization, it may be a quick fix for sourcing woes.
Marketing Organic
Organic products are making up an increasingly large segment of sales revenue in many areas of the food and drink markets. This seminar addresses how to market organic teas effectively. This course would pair well with this is "Social Responsibility Panel Discussion."
Focused Tasting: Taiwan
This tasting is led by the renowned Jane Pettigrew. Need I say more?
Super Workshop: Tea and Chocolate Pairing
I attended last year's version of this seminar and it was pure fun. If you, like me, have a fairly well-developed palate and understand the concepts of pairing, then you probably won't gain much in the way of profound knowledge from this seminar. However, it is highly entertaining and also quite delicious.
Skill Building Workshop: Blending
This session addresses the art of tea blending, which is cool. I hope that next year, they also address the legality of blending, which is not so much cool as it is absolutely necessary for you to not get in loads of trouble for blending tea in your tearoom's back room.
Whole Body Tea Retailing
A few years ago, tea spa treatments were the hot new thing. Now, this trend is filtering down to the mainstream in the form of tea soaps, lotions, etc. This workshop addresses expanding your tea line to include tea body products.
Package Design for the Green Generation
Green packaging is huge (or, rather, tiny) in Europe. It seems that many American companies and designers have forgotten that bigger is not always better, and flashy and fast is not always the best way to win the race. However, this trend is changing, and not just in the local health food stores. More people are using totes for their groceries and noticing just how much they have to throw away to reach the product inside the packaing. This workshop seems like a good intro to sustainable packaging and its potential benefits to your brand.
How to Conduct a Successful Tea Tasting
I attended this workshop last year. It was so good, had to restrain myself from signing up again. The entire audience was so thrilled with the depth and breadth of information presented, as well as the clarity of the presenter. The question on everyone's lips afterward was, "When can we expect your book?" Even if you have held tastings before, this is a fantastic workshop to attend.
Tea and Meditation
I have the feeling this will be a hit or miss workshop with attendees. Personally, I think it will be amazing, but it all depends if you're into that kind of thing. If you are, check it out!
Super Workshop: The Way of Tea
This workshop is led by the Ura Senke Foundation. That alone is enough for me to give it the thumbs up.
Victorian Matrons, Fearless Flappers, and Chai-Sipping Executives: The History of American Tearooms
Despite the typical association of tearooms with the UK, the US also has a fascinating history of tearooms. Personally, I can't wait to attend this workshop.
Social Responsibility Panel Discussion
I think this seminar will be the most important one in the whole Expo. It will address key issues in the future of tea production which directly impact tea quality, not to mention quality of life on this planet. That aside, if you are looking for the dollar signs in your workshops, using marketing to highlight a socially responsibile aspect of your brand can be great for sales.
Social Media Marketing Strategies
Those around my age probably know a thing or two about this. Learn more. For those above their late twenties, welcome to the future. If you are at all interested in having a strong web presence, you should really take this course.
So, that's my forecast for the 2008 World Tea Expo. If you have anything to add, please drop a note in my blog!
Skill Building Workshop: Cupping
I think that everyone in the tea industry should have at least a basic working knowledge of cupping. If nothing else, it cultivates a fuller appreciation for the product.
2008 Tea Report
Tea trends of the past few years and tea forecasts for the upcoming one, all summed up in a neat little hour-long presentation. If you don't stay on top of the trends for yourself (which you should!), this is the "Cliff's Notes" way to try to stay on top of the game.
The Profound World of Pu-Erh
Pu-Erh is a misunderstood and under-represented tea in the West. I hope this seminar will help more tea professionals (and, in turn, their clients) understand this complex and sophisticated tea.
Tea Purchasing
Tea purchasing can be overwhelming for new tearoom owners. In fact, many of my clients come to me for consultation on this very matter. While a seminar can't provide much in the way of one-on-one time and customization, it may be a quick fix for sourcing woes.
Marketing Organic
Organic products are making up an increasingly large segment of sales revenue in many areas of the food and drink markets. This seminar addresses how to market organic teas effectively. This course would pair well with this is "Social Responsibility Panel Discussion."
Focused Tasting: Taiwan
This tasting is led by the renowned Jane Pettigrew. Need I say more?
Super Workshop: Tea and Chocolate Pairing
I attended last year's version of this seminar and it was pure fun. If you, like me, have a fairly well-developed palate and understand the concepts of pairing, then you probably won't gain much in the way of profound knowledge from this seminar. However, it is highly entertaining and also quite delicious.
Skill Building Workshop: Blending
This session addresses the art of tea blending, which is cool. I hope that next year, they also address the legality of blending, which is not so much cool as it is absolutely necessary for you to not get in loads of trouble for blending tea in your tearoom's back room.
Whole Body Tea Retailing
A few years ago, tea spa treatments were the hot new thing. Now, this trend is filtering down to the mainstream in the form of tea soaps, lotions, etc. This workshop addresses expanding your tea line to include tea body products.
Package Design for the Green Generation
Green packaging is huge (or, rather, tiny) in Europe. It seems that many American companies and designers have forgotten that bigger is not always better, and flashy and fast is not always the best way to win the race. However, this trend is changing, and not just in the local health food stores. More people are using totes for their groceries and noticing just how much they have to throw away to reach the product inside the packaing. This workshop seems like a good intro to sustainable packaging and its potential benefits to your brand.
How to Conduct a Successful Tea Tasting
I attended this workshop last year. It was so good, had to restrain myself from signing up again. The entire audience was so thrilled with the depth and breadth of information presented, as well as the clarity of the presenter. The question on everyone's lips afterward was, "When can we expect your book?" Even if you have held tastings before, this is a fantastic workshop to attend.
Tea and Meditation
I have the feeling this will be a hit or miss workshop with attendees. Personally, I think it will be amazing, but it all depends if you're into that kind of thing. If you are, check it out!
Super Workshop: The Way of Tea
This workshop is led by the Ura Senke Foundation. That alone is enough for me to give it the thumbs up.
Victorian Matrons, Fearless Flappers, and Chai-Sipping Executives: The History of American Tearooms
Despite the typical association of tearooms with the UK, the US also has a fascinating history of tearooms. Personally, I can't wait to attend this workshop.
Social Responsibility Panel Discussion
I think this seminar will be the most important one in the whole Expo. It will address key issues in the future of tea production which directly impact tea quality, not to mention quality of life on this planet. That aside, if you are looking for the dollar signs in your workshops, using marketing to highlight a socially responsibile aspect of your brand can be great for sales.
Social Media Marketing Strategies
Those around my age probably know a thing or two about this. Learn more. For those above their late twenties, welcome to the future. If you are at all interested in having a strong web presence, you should really take this course.
So, that's my forecast for the 2008 World Tea Expo. If you have anything to add, please drop a note in my blog!
Friday, December 7, 2007
Tasting Club
There's a new book out called Tasting Club. It is all about how to hold tastings, whether they are for old favorites like wine and chocolate or for newcomers to the US tasting scene like honey, balsamic vinegar, and, of course, tea. A perfect gift for the foodie on your list, or as a little treat for yourself (and, if you hold the tastings, all your friends!).
Have a tasty weekend!
Have a tasty weekend!
Friday, October 12, 2007
NY Times Indian Tea Tourism Article
The NY TImes put out a fantastic article on tea tourism in India. Excerpt:
Flying to a remote corner of India and braving the long drive into the Himalayas may seem like an awful lot of effort for a good cup of tea, but Darjeeling tea isn't simply good. It's about the best in the world, fetching record prices at auctions in Calcutta and Shanghai, and kick-starting the salivary glands of tea lovers from London to Manhattan.
In fact, Darjeeling is so synonymous with high-quality black tea that few non-connoisseurs realize it's not one beverage but many: 87 tea estates operate in the Darjeeling district, a region that sprawls across several towns (including its namesake) in a mountainous corner of India that sticks up between Nepal and Bhutan, with Tibet not far to the north.
Each has its own approach to growing tea, and in a nod to increasingly savvy and adventurous consumers, a few have converted bungalows into tourist lodging, while others are accepting day visitors keen to learn the production process, compare styles and improve their palates — a teetotaler's version of a Napa Valley wine tour, but with no crowds.
The writer visited Makaibari and Goom (which I also visited) and Glenburn (which I only saw from across the mountain). He has some very interesting insights into the journey, and he talks about tea tasting for the tea newbie a bit. Read the rest here. Enjoy!
Flying to a remote corner of India and braving the long drive into the Himalayas may seem like an awful lot of effort for a good cup of tea, but Darjeeling tea isn't simply good. It's about the best in the world, fetching record prices at auctions in Calcutta and Shanghai, and kick-starting the salivary glands of tea lovers from London to Manhattan.
In fact, Darjeeling is so synonymous with high-quality black tea that few non-connoisseurs realize it's not one beverage but many: 87 tea estates operate in the Darjeeling district, a region that sprawls across several towns (including its namesake) in a mountainous corner of India that sticks up between Nepal and Bhutan, with Tibet not far to the north.
Each has its own approach to growing tea, and in a nod to increasingly savvy and adventurous consumers, a few have converted bungalows into tourist lodging, while others are accepting day visitors keen to learn the production process, compare styles and improve their palates — a teetotaler's version of a Napa Valley wine tour, but with no crowds.
The writer visited Makaibari and Goom (which I also visited) and Glenburn (which I only saw from across the mountain). He has some very interesting insights into the journey, and he talks about tea tasting for the tea newbie a bit. Read the rest here. Enjoy!
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