I recently had the opportunity to explore Seattle's tea scene with a fellow Portland tea person who has been kind enough to show me around. It was a day trip, but we managed to check out quite a few spots:
Jade Garden - A dim sum place in Chinatown/"The International District" known for its delectable shrimp dishes. The jasmine pearls wasn't bad for a restaurant.
New Century - A charming tea shop, also in The International District. They have a gorgeous tasting area, complete with a carved old-growth tree tea table. I was impressed with their selection of teaware and picked up a basic gong fu boat while I was there.
The Teacup - A cafe-style tea shop with lots of regulars hanging out and plenty of people stopping in for a quick cup of tea. Good blended tisane selection. I've heard The Teacup's owner speak at The World Tea Expo, so it was fascinating to see in person what she had spoken about. Bonus - Brett (who is, I believe, the manager there) just got back from Taiwan and brought some of his finds with him. Awesome!
Floating Leaves - Not much to write home about in terms of ambiance, but my favorite in terms of tea selection. Very impressive Chinese and Taiwanese teas ranging from flowering teas to artisan oolongs. Bonus - The owner, Shiuwen, is extremely knowledgeable and has a great sense of humor. She also offers tours to Taiwan... and I have to say that I am seriously considering going on one soon!
Miro Tea - A cute, trendy tea cafe that, at first glance, reminded me a bit of Soy in NYC (across from Tea & Sympathy). I can't say much about it, as I was famished when I stopped in and ended up heading over to Root Table for dinner instead of teasing my appetite with Miro's crepes, etc., but I hope to visit again next time I'm in Seattle.
Speaking of next time... I hope to have time to sit down with Elin Head (who also writes for World Tea News) and Michael Coffey (of Tea Geek) and to stop by a few more tea places (Recommendations welcome!). I'll probably be in town for the Northwest Tea Festival, but perhaps sooner. We shall see!
Showing posts with label tea tour. Show all posts
Showing posts with label tea tour. Show all posts
Monday, February 22, 2010
Friday, November 20, 2009
East/West Tea Tour Ends: Tao of Tea
My last stop on my East/West tea tour/move was my new home, Portland, Oregon. I visited Tao of Tea's gorgeous location in the Portland Classical Chinese Gardens. Here's an excerpt from my review on World Tea News:
The buildings, plants and pond interacted in a distinctive way, completely unlike Western gardens (which often come across as more rigid and controlled) and classical Japanese tea gardens (in which tenuous structures play up a Wabi-Sabi sense of impermanence, while ponds and plants may appear more manicured).
The garden was bustling with visitors, yet a sense of tranquility permeated the space. Peeking into one pavilion, I saw Verinder Chawla, Tao of Tea’s owner, instructing two-dozen people how to grow, process and brew tea. Outside, people gazed at the lake, crossed covered bridges and observed the plants. On our way to the tea house, Marko and I stopped to shake Chinese fortune sticks with other visitors. Mine said something about being tempted; it must have foreseen where I was headed!
It was a lovely end to my journey, and a great beginning to my new journey of tea in Portland. You can read more about Tao of Tea and my visit there on World Tea News.
The buildings, plants and pond interacted in a distinctive way, completely unlike Western gardens (which often come across as more rigid and controlled) and classical Japanese tea gardens (in which tenuous structures play up a Wabi-Sabi sense of impermanence, while ponds and plants may appear more manicured).
The garden was bustling with visitors, yet a sense of tranquility permeated the space. Peeking into one pavilion, I saw Verinder Chawla, Tao of Tea’s owner, instructing two-dozen people how to grow, process and brew tea. Outside, people gazed at the lake, crossed covered bridges and observed the plants. On our way to the tea house, Marko and I stopped to shake Chinese fortune sticks with other visitors. Mine said something about being tempted; it must have foreseen where I was headed!
It was a lovely end to my journey, and a great beginning to my new journey of tea in Portland. You can read more about Tao of Tea and my visit there on World Tea News.
Wednesday, November 18, 2009
East/West Tea Tour: The Tea Grotto
My next-to-last stop on mt tea tour/cross-country move was in Salt Lake City at a charming place called The Tea Grotto. Here's an excerpt from my review:
The Tea Grotto is located in Sugar House, a suburb dating back to the 1850s. From inside and outside The Tea Grotto, it was evident that small business culture was an integral part of the neighborhood. The large space was shared with a small gelateria, which increased the patronage and indie business cred. Tisanes included Ayurvedic and medicinal blends formulated by a local naturopathic doctor. Local regulars streamed in for tea to go, lively discussion with the staff and food that ranged from vegan sweets to a Brie plate paired with Dragonwell.
The food and tea were good, but what really set The Tea Grotto apart was its vibrant warmth. The space – large with high ceilings, whimsical aesthetic touches (including an enormous, colorful tea menu and a lighting fixture made of stemware), free WiFi, local art and plenty of nooks for customers to burrow into – was certainly a factor in the sense of community.
It's rare that I see a tea business that has cultivated such a sense of community. Congrats, Tea Grotto! You can read more about them (and my visit) on World Tea News.
The Tea Grotto is located in Sugar House, a suburb dating back to the 1850s. From inside and outside The Tea Grotto, it was evident that small business culture was an integral part of the neighborhood. The large space was shared with a small gelateria, which increased the patronage and indie business cred. Tisanes included Ayurvedic and medicinal blends formulated by a local naturopathic doctor. Local regulars streamed in for tea to go, lively discussion with the staff and food that ranged from vegan sweets to a Brie plate paired with Dragonwell.
The food and tea were good, but what really set The Tea Grotto apart was its vibrant warmth. The space – large with high ceilings, whimsical aesthetic touches (including an enormous, colorful tea menu and a lighting fixture made of stemware), free WiFi, local art and plenty of nooks for customers to burrow into – was certainly a factor in the sense of community.
It's rare that I see a tea business that has cultivated such a sense of community. Congrats, Tea Grotto! You can read more about them (and my visit) on World Tea News.
Tuesday, November 10, 2009
East/West Tea Tour: Boulder Dushanbe Teahouse
On my trip across the country, I stopped mostly at smaller tea businesses filled with charm and community. My visit to Boulder included a larger, glossier tea house with the potential unrealized for greatness on an international scale. Excerpt from the review:
After visiting Seven Cups in Denver, my husband Marko and I drove to the famed Boulder Dushanbe Teahouse in Boulder, Colo. I had read rave reviews of it, and I do not disagree with them. However, Dushanbe wasn’t what I expected. While I would recommend it to others, I doubt I will return.
I can sum it up this way: People are sometimes surprised that the World Tea Expo is in Las Vegas. They say, “Vegas isn’t a tea town,” but they mean, “Vegas seems too glitzy and hollow to capture how I feel tea should be.” Boulder feels more like a tea town, but if there is ever a tea house on the Vegas Strip, it will be something like the Boulder Dushanbe Teahouse.
This was a rather controversial review. Personally, I think it was balanced and that the tea industry is grown enough to handle reviews that do more than pat backs, but, hey, to each his own! Read more on World Tea News.
After visiting Seven Cups in Denver, my husband Marko and I drove to the famed Boulder Dushanbe Teahouse in Boulder, Colo. I had read rave reviews of it, and I do not disagree with them. However, Dushanbe wasn’t what I expected. While I would recommend it to others, I doubt I will return.
I can sum it up this way: People are sometimes surprised that the World Tea Expo is in Las Vegas. They say, “Vegas isn’t a tea town,” but they mean, “Vegas seems too glitzy and hollow to capture how I feel tea should be.” Boulder feels more like a tea town, but if there is ever a tea house on the Vegas Strip, it will be something like the Boulder Dushanbe Teahouse.
This was a rather controversial review. Personally, I think it was balanced and that the tea industry is grown enough to handle reviews that do more than pat backs, but, hey, to each his own! Read more on World Tea News.
Sunday, November 8, 2009
East/West Tea Tour: Seven Cups
My cross-country tea tour continues with a trip to Seven Cups Denver! Excerpt:
Walking toward Seven Cups, my husband Marko and I noticed that the Platte Park district where it is located had some of the traits that had attracted us to Portland and started our cross-country move and tea tour in the first place: smiling pedestrians, cute shops and restaurants, a moderately high population density, alternative medicine practitioners’ offices and the like. Tea house owners often say neighborhood characteristics like these contribute to their success, and Seven Cups indeed appeared to be the kind of business that thrives on the foot traffic these neighborhoods encourage.
This was a lovely stop on our way to Portland. If you're in the area, I recommend checking it out! If not, you can still read more on World Tea News. Up next: Boulder, CO.
Walking toward Seven Cups, my husband Marko and I noticed that the Platte Park district where it is located had some of the traits that had attracted us to Portland and started our cross-country move and tea tour in the first place: smiling pedestrians, cute shops and restaurants, a moderately high population density, alternative medicine practitioners’ offices and the like. Tea house owners often say neighborhood characteristics like these contribute to their success, and Seven Cups indeed appeared to be the kind of business that thrives on the foot traffic these neighborhoods encourage.
This was a lovely stop on our way to Portland. If you're in the area, I recommend checking it out! If not, you can still read more on World Tea News. Up next: Boulder, CO.
Tuesday, October 20, 2009
East/West Tea Tour: House of Cha
Part two of my East/West Tea Tour is up on World Tea News. The trip may have ended, but the reviews go on! Here's an excerpt of the article on House of Cha in Lawrence, Kansas:
...
Perhaps it is this combination of college-town surroundings and international influence that resulted in the tea room’s unusual dichotomy of tea: bing cha puer cakes line the walls, shelves are filled with large Chinese-style canisters of oolong from the owner’s in-laws’ tea farm in Taiwan and Yi Xing tea ware adorns the counters, yet bubble tea is heavily featured on the menu and the store signage.
It’s rare that a tea business crosses the line between “serious” and “fun” so boldly, so I inquired about it. Freeman informed me that the claim of “the best bubble tea guaranteed” on the banner outside isn’t just ad-speak. Forget artificially flavored syrups – at House of Cha, they brew fresh tea concentrate for their boba three times a day and cook imported, raw Taiwanese tapioca pearls daily.
Even I was temped to try it (despite having sworn off bubble tea forever after a particularly terrible experience), but I opted instead for some of their directly sourced Snowy Moon Oolong (from the last picking of winter in the Chinese calendar), a bowl of house-made soup and a side of matcha-dusted pumpkin seeds.
...
It was a lovely visit. If you're ever in the area, be sure to check them out! In the meantime, you can read the full article on World Tea News.
...
Perhaps it is this combination of college-town surroundings and international influence that resulted in the tea room’s unusual dichotomy of tea: bing cha puer cakes line the walls, shelves are filled with large Chinese-style canisters of oolong from the owner’s in-laws’ tea farm in Taiwan and Yi Xing tea ware adorns the counters, yet bubble tea is heavily featured on the menu and the store signage.
It’s rare that a tea business crosses the line between “serious” and “fun” so boldly, so I inquired about it. Freeman informed me that the claim of “the best bubble tea guaranteed” on the banner outside isn’t just ad-speak. Forget artificially flavored syrups – at House of Cha, they brew fresh tea concentrate for their boba three times a day and cook imported, raw Taiwanese tapioca pearls daily.
Even I was temped to try it (despite having sworn off bubble tea forever after a particularly terrible experience), but I opted instead for some of their directly sourced Snowy Moon Oolong (from the last picking of winter in the Chinese calendar), a bowl of house-made soup and a side of matcha-dusted pumpkin seeds.
...
It was a lovely visit. If you're ever in the area, be sure to check them out! In the meantime, you can read the full article on World Tea News.
Thursday, October 15, 2009
East/West Tea Tour: French Broad Chocolate Lounge
During my move across the country, I had the pleasure of visiting a number of tea businesses. I'll be chronicling my visits to six of them in World Tea News. The first visit was French Broad Chocolate Lounge in Asheville, NC. Here's an excerpt from my article:
French Broad Chocolate Lounge is on Asheville’s artsy Lexington Avenue, just south of the vintage clothing stores and eco-chic boutiques. It’s named for the local French Broad River, aptly, since the lounge focuses on the flow of liquid – “liquid truffles” (drinking chocolates), more than a dozen teas and tisanes, and various coffee drinks and local beers. Its specialty is chocolate, which it serves in liquid form and as solid truffles and other confections.
Walking into French Broad Chocolate Lounge from the street, I was struck by how fitting the title “lounge” is. Lush surfaces, low lighting and a laid-back vibe permeated the atmosphere. The shop was crowded even thought it was about 3 p.m. on a weekday; the day after I visited, the Lounge opened a second level to accommodate the burgeoning patronage.
Hand-written chalkboards listed the gourmand-centric food offerings, including local cheese plates and vegan options, but what had drawn me to there was the tea. Like other more adventuresome gourmet chocolatiers, the Lounge’s owners have opted to use “trufflefy” (as the menu put it) tea as a culinary ingredient for chocolate. Its tea truffles are White Jasmine (white chocolate and jasmine green tea ganache covered in dark chocolate), Earl Grey (Earl Grey-infused dark chocolate covered with milk chocolate and topped with Earl Grey tealeaves) and Masala Chai (milk chocolate ganache infused with traditional masala chai spies, vanilla bean and Darjeeling black tea).
It was a really fun visit! You can read the full article on World Tea News.
French Broad Chocolate Lounge is on Asheville’s artsy Lexington Avenue, just south of the vintage clothing stores and eco-chic boutiques. It’s named for the local French Broad River, aptly, since the lounge focuses on the flow of liquid – “liquid truffles” (drinking chocolates), more than a dozen teas and tisanes, and various coffee drinks and local beers. Its specialty is chocolate, which it serves in liquid form and as solid truffles and other confections.
Walking into French Broad Chocolate Lounge from the street, I was struck by how fitting the title “lounge” is. Lush surfaces, low lighting and a laid-back vibe permeated the atmosphere. The shop was crowded even thought it was about 3 p.m. on a weekday; the day after I visited, the Lounge opened a second level to accommodate the burgeoning patronage.
Hand-written chalkboards listed the gourmand-centric food offerings, including local cheese plates and vegan options, but what had drawn me to there was the tea. Like other more adventuresome gourmet chocolatiers, the Lounge’s owners have opted to use “trufflefy” (as the menu put it) tea as a culinary ingredient for chocolate. Its tea truffles are White Jasmine (white chocolate and jasmine green tea ganache covered in dark chocolate), Earl Grey (Earl Grey-infused dark chocolate covered with milk chocolate and topped with Earl Grey tealeaves) and Masala Chai (milk chocolate ganache infused with traditional masala chai spies, vanilla bean and Darjeeling black tea).
It was a really fun visit! You can read the full article on World Tea News.
Friday, October 2, 2009
East Meets West Tea Tour
I'm in the process of moving to Portland. My husband (Marko) and I are driving across the country in a moving truck. Along the way, we're making a few stops for tea. Right now, I'm discussing the particular s of tea and travel, as well as chronicling every cup of tea I drink during my trip, on Twitter (@LindseyAtVeeTea). Later, I'll write more detailed accounts of several cross-country tea spots for World Tea News.
So far, I've stopped for amazing masala chai drinking chocolate. Tonight, I hope to stop at two Kansas City tea shops. From there, it's on to Denver, (hopefully) Boulder and Salt Lake City. And, of course, after I've settled into Portland, I'll be visiting local tea businesses ASAP!
There's always something very exciting about making the journey as important as the destination. I doubt I can achieve that goal, given that I'm making a cross-country move, but I can always try. :)
What's your favorite tea travel memory? Have you ever happened upon a great tea spot by chance while traveling?
So far, I've stopped for amazing masala chai drinking chocolate. Tonight, I hope to stop at two Kansas City tea shops. From there, it's on to Denver, (hopefully) Boulder and Salt Lake City. And, of course, after I've settled into Portland, I'll be visiting local tea businesses ASAP!
There's always something very exciting about making the journey as important as the destination. I doubt I can achieve that goal, given that I'm making a cross-country move, but I can always try. :)
What's your favorite tea travel memory? Have you ever happened upon a great tea spot by chance while traveling?
Thursday, January 8, 2009
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!!!
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!!!
Tuesday, May 27, 2008
Tea Tourism in India
Tea tourism in India is getting more and more popular with tourists from around the world. All types of people from around the globe are beginning to think about and appreciate the beauty of what goes into the world's second-most popular drink (after water). Time Magazine is definitely a fan of the trend--they named Makaibari Tea Estate one of the best things about Asia for 2008. From the article:
"If Darjeeling is the champagne of teas, Makaibari is the Krug or Henri Giraud. At the 677-hectare Makaibari Tea Estate nestled in the eastern Himalayas, you not only taste the finest of its aromatic, amber brews, but experience tea as a way of life.... After a day's induction — with tea-tasting sessions and a guided tour of the factory to see how luscious, freshly plucked leaves are processed into green, white, oolong and black teas — visitors get some hands-on experience.... Not a tea lover? You will be at Makaibari."
Makaibari was listed under the category "Best for the Soul." Having been there, I have to agree. It is a deeply calming and centering place, and I am thrilled to be returning to Makaibari and several other Darjeeling tea estates as a tour guide this October. We're working out all the details now (Tearooms and tea estates and tea factories! Oh, my!) and I will have them posted here within the next two weeks. It should be a fantastic tour and I hope some of my readers, students, and clients out there can join me. For now, I'm off to work on the itinerary some more!
"If Darjeeling is the champagne of teas, Makaibari is the Krug or Henri Giraud. At the 677-hectare Makaibari Tea Estate nestled in the eastern Himalayas, you not only taste the finest of its aromatic, amber brews, but experience tea as a way of life.... After a day's induction — with tea-tasting sessions and a guided tour of the factory to see how luscious, freshly plucked leaves are processed into green, white, oolong and black teas — visitors get some hands-on experience.... Not a tea lover? You will be at Makaibari."
Makaibari was listed under the category "Best for the Soul." Having been there, I have to agree. It is a deeply calming and centering place, and I am thrilled to be returning to Makaibari and several other Darjeeling tea estates as a tour guide this October. We're working out all the details now (Tearooms and tea estates and tea factories! Oh, my!) and I will have them posted here within the next two weeks. It should be a fantastic tour and I hope some of my readers, students, and clients out there can join me. For now, I'm off to work on the itinerary some more!
Wednesday, May 14, 2008
Brooklyn Chinatown Food Tour
This weekend, Liz Young Tours is doing a walking and eating tour of Brooklyn's Chinatown to benefit Slow Food NYC. It includes dim sum (China's traditional foods to accompany tea, "yum cha," literally "tea drinking," is the name of the light meal they comprise) and visits to tea vendors on the Lucky 8 Strip. Cool! Details (from Slow Food's email announcement) below.
Saturday, May 17
9am - 1:15pm
Meet outside the 8th Avenue (Brooklyn) N Train Stop, on 8th Ave at 61st St.
Slow Food Members - $35
Non-members - $45
You are invited to join a special walking (and eating!) tour of Brooklyn's exciting Chinatown, where you will enjoy a variety of delicacies at four tasting stops, tour open-air fish and produce markets, and visit tea and ginseng vendors lining Lucky 8 Strip. (Bring your re-usable shopping bags!).
This food and fun-filled tour, designed just for Slow Food members and friends, will be lead by Liz Young, of Liz Young Tours. Liz graciously is donating proceeds to support the activities of Slow Food.
For lovers of all things Chinese, you do not want to miss this guided tour of Chinatown Brooklyn, a neighborhood still unknown to many New Yorkers. Participants have the complete Chinatown experience on this excursion, with four tasting stops, including dim sum and other delights, a tour of the open-air fish and produce markets, along with the grocery, tea and ginseng shops that line the lucky 8 strip. This fun and food-filled experience in Brooklyn's secret neighborhood lasts 4 hours and starts early in the day, while the dim sum flows!
Tickets available here
Saturday, May 17
9am - 1:15pm
Meet outside the 8th Avenue (Brooklyn) N Train Stop, on 8th Ave at 61st St.
Slow Food Members - $35
Non-members - $45
You are invited to join a special walking (and eating!) tour of Brooklyn's exciting Chinatown, where you will enjoy a variety of delicacies at four tasting stops, tour open-air fish and produce markets, and visit tea and ginseng vendors lining Lucky 8 Strip. (Bring your re-usable shopping bags!).
This food and fun-filled tour, designed just for Slow Food members and friends, will be lead by Liz Young, of Liz Young Tours. Liz graciously is donating proceeds to support the activities of Slow Food.
For lovers of all things Chinese, you do not want to miss this guided tour of Chinatown Brooklyn, a neighborhood still unknown to many New Yorkers. Participants have the complete Chinatown experience on this excursion, with four tasting stops, including dim sum and other delights, a tour of the open-air fish and produce markets, along with the grocery, tea and ginseng shops that line the lucky 8 strip. This fun and food-filled experience in Brooklyn's secret neighborhood lasts 4 hours and starts early in the day, while the dim sum flows!
Tickets available here
Monday, February 4, 2008
India Tour
Today is my birthday. I decided to make a special announcement in honor of the occasion. For some time, people have been asking me when I'll start planning tea tours to India. Today, I can safely say "now." Plans are in the works for a trip to Darjeeling this fall. It will be an eco-tour, focusing on organic and fair-trade practices, and a culinary tour, with lots of extraordinary tea. Vee Tea and Silver Tips Tearoom will take a small group to the famed Makaibari Tea Estate and other tea highlights of India this fall. Exciting! More details soon to come.
Friday, January 4, 2008
Makaibari Eco-Tourism
Soon, Makaibari (a fantastic estate which I visited last summer) will have a luxury eco-tourism resort.
Harsh Neotia, chairman of India's famous Ambuja Realty said, “We have finally decided on our partner for tea tourism. We could not have found a better partner than Makaibari, which is globally renowned for its tea. Now we will decide on the scale of the project and the investments involved along with the nature of the partnership."
Exciting!!! Read the full story here.
Harsh Neotia, chairman of India's famous Ambuja Realty said, “We have finally decided on our partner for tea tourism. We could not have found a better partner than Makaibari, which is globally renowned for its tea. Now we will decide on the scale of the project and the investments involved along with the nature of the partnership."
Exciting!!! Read the full story here.
Thursday, October 25, 2007
Tea Plantation Woes
Tea sales in the US are going upupup, India's tea exports are rising each year, and yet the Indian tea industry is still ailing. Why? Murders and kidnappings by Assamese rebel group ALOF, the increased production cost of ethical employment practices (the British used a system modeled after the cotton plantations in the US... in other words, a slavery system), and poorly managed resources. What's a planter to do? Make tea a tourist industry.
In somewhat related news, a lot of people have been emailing to ask if I'll be starting to tea tours to India in the future. I hope to arrange for a small group trip next year, followed by larger ones in the following years. If you're interested, drop me a line.
In somewhat related news, a lot of people have been emailing to ask if I'll be starting to tea tours to India in the future. I hope to arrange for a small group trip next year, followed by larger ones in the following years. If you're interested, drop me a line.
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!
Wednesday, October 10, 2007
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!
"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!
Monday, August 27, 2007
Darjeeling to Kurseong, Plus a Birthday
Today, Nalin joined me (or, rather, I joined him) on the ride from Darjeeling to Kurseong, which is a good thing, because many of the drivers were on strike. He took me to the Tea Research Association (TRA) Clonal Facility, which is really more of a grafting facility, but was fascinationg to see. They have a dozen or so different varieties of tea growing in small sections night next to eachother, which makes it very easy for city-folk like me to see their many differences (color, size, shape, leaf-style, and bud size/shape/downiness). They also have a small greenhouse, in which young grafts are growing, and a miniature tea factory with tiny rollers, dryers, and everything else. We rode by dozens of tea estates, including Singleton and Margaret's Hope. I got to see skiffing (a light, mid-season pruning) and more picking along the way.
Back in Kurseong, I got the priviledge of joining in two 60th birthday celebrations of Rajah Banerjee, the owner of Makaibari Estate. The smaller celebration was pretty much a family affair. It included a traditional Bengali birthday meal of a fried foods, including a fish head, greens, okra, root vegetables, and eggplant, a dessert of rice pudding (which was eerily like the kind my grandmother used to make), the blowing of a conch shell, the application of a red powder to Rajah's forehead, and the lighting of an oil lamp. After the meal, the leftovers from Rajah's plate were buried as an offering to the earth. In the evening, there was a big party, which was very much like an American birthday party in a restaurant. (Drinking, lots of food, boisterous conversation, and a big cake. Well, two big cakes, actually.) I met some great people and laughed a lot. Fun times.
Back in Kurseong, I got the priviledge of joining in two 60th birthday celebrations of Rajah Banerjee, the owner of Makaibari Estate. The smaller celebration was pretty much a family affair. It included a traditional Bengali birthday meal of a fried foods, including a fish head, greens, okra, root vegetables, and eggplant, a dessert of rice pudding (which was eerily like the kind my grandmother used to make), the blowing of a conch shell, the application of a red powder to Rajah's forehead, and the lighting of an oil lamp. After the meal, the leftovers from Rajah's plate were buried as an offering to the earth. In the evening, there was a big party, which was very much like an American birthday party in a restaurant. (Drinking, lots of food, boisterous conversation, and a big cake. Well, two big cakes, actually.) I met some great people and laughed a lot. Fun times.
Thursday, July 5, 2007
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!
Sunday, July 1, 2007
July Discount: Educators
Friday, June 1, 2007
National Iced Tea Month/Celebrate NYC
June is (you guessed it) National Iced Tea Month. Cool! (Hah . . . OK, that was a really bad pun.)
For all you New Yorkers looking to escape the city's stifling heat without actually leaving the city, join me for an iced tea tour. For the month of June, all NYC residents get 10% off all "iced" tours, whether they are custom tours or "ice-able" package tours (Tea and Sweets and The Vegan Tea Tour).
For all you New Yorkers looking to escape the city's stifling heat without actually leaving the city, join me for an iced tea tour. For the month of June, all NYC residents get 10% off all "iced" tours, whether they are custom tours or "ice-able" package tours (Tea and Sweets and The Vegan Tea Tour).
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