Tea Tour NY

Franchia - Traditional Korean Tea Room

noreply@blogger.com (Kristen "Kiki" Nweeia) — Sun, 11 Feb 2007 02:50:00 +0000

On Saturday, february 17th Tea Tour NY will pay a visit to Franchia in the Murray Hill district of Manhattan. Franchia is a beautiful space with contemporary and traditional Korean elements intertwined. You can visit the website at www.franchia.com to get an idea. The Tea Tour NY group has reserved the private, traditional Korean tea room on the top floor. It is designed with waxed floors, low tea tables and intricately carved wooden sliding doors. We will be enjoying a special menu which includes sampling two teas and light tea fare.

For information about attending this event please visit the listing and rsvp page. I will be posting additional information about the Korean Tea Ceremony shortly.

Tea Tour Member Blogs about Cha An Event

noreply@blogger.com (Kristen "Kiki" Nweeia) — Mon, 05 Feb 2007 23:01:00 +0000

It is always a pleasure meeting like minded friends. In this instance I am specifically thinking about Tea Tour NY member Eric. he is a wonderful guy who enjoys eating out all over New York City and other parts of the world for that matter. He records his gastronomic delights within his blog Pigging Out in NYC with entertaining commentaries and photographs.

He joined us at the Cha An tasting and did a wonderful job summing up his experience of the event. He is an avid coffee drinker, but decided to take a chance on tasting some Japanese teas. While they didn't satisfy his palate to the greatest extreme (we haven't converted him... yet!) he did nonetheless enjoy himself and the food that accompanied the tasting.

Please take a moment to read Eric's blog. I am glad he took a chance on Tea Tour NY and that he spent his valuable time recording the event with photographs and his blog entry.

Japanese Tea Tasting at Cha An

noreply@blogger.com (Kristen "Kiki" Nweeia) — Mon, 22 Jan 2007 16:52:00 +0000

We held an exceptional Japanese Tea Tasting at Cha An last night. It was a lovely evening and I thank all of the Tea Tour NY members who attended for making it a great success! The food, teas and conversation were all wonderful. I will post more of a summary soon. Below is a list of the teas we sampled in the order of tasting. Remember all teas with the exception of the Match and Tencha were steeped twice, offered two slightly different flavors. All of the teas sampled were from Japan with the exception of the final two which were from China.

1. Sencha - Uji region
2. Sencha - Fuji region
3. Genmaicha
4. Hojicha
5. Matcha. Japanese Tea Ceremony tea, fellow Tea Tour NY member Yuko showed the traditional Japanese way of bowing, handling the bowl and drinking the tea in three sips. Thank you again Yuko, it was lovely of you to share your traditions with us!
6. Tencha The tea used to make matcha. I brought this along and a small tasting of this was offered at the same time as the Matcha tasting.
7. Flower Craft Tea. The display tea with the chrysanthemum flower.
8. Jasmine Pearl Jasmine

I will be organizing small groups to return for the Japanese tea Ceremony. If you are interested please let me know!

Japanese Green Teas

noreply@blogger.com (Kristen "Kiki" Nweeia) — Fri, 19 Jan 2007 13:38:00 +0000

Green tea has become very popular due to the many health benefits associated with it. The range of green teas is vast, offering varying levels of quality and taste. Several countries other than Japan produce green teas, such as China, Korea and Tawain; but, Japan has elevated green tea appreciation to something of a meditative art form through their Tea Ceremony. My personal favorite green tea is Gyokuro, one of Japan's finest. Other Japanese greens found readily in the US marketplace include: Sencha, Matcha, Bancha, Genmaicha and Hojicha. Below is an overview of these teas:

Gyokuro:
Gyokuro is a shade grown tea. Once the small buds begin to appear the plants are shaded with bamboo and other natural coverings. By growing the plants under 90% shade conditions, the chlorophyll of the leaves naturally increases bringing out a rich green color and reducing the prevalence of tannin. Gyokuro is harvested only once a year as the shading process slows the plants' growth to such a degree that it requires a longer recovery period. Only the smallest most tender leaves are harvested to make Gyokuro tea. Upon being picked, they are immediately taken in for processing, the first step of which is a very brief steaming to inhibit the oxidation process. The leaves are then fluffed with hot air, pressed, dried, rolled, sorted to remove any excess stalks and dried again

Sencha:
Sencha is grown in full sun and harvested multiple times during the year. The first harvest takes place between late April and the middle of May and then it is harvested again every six weeks with the quality and grades diminishing with each picking. The first two pickings are referred to as 1st Flush and 2nd flush and are considered the finest grades offering the mildest and most refined flavor. The remaining harvests contain more tannins and caffeine given their longer growth process and exposure to the sun and heat. The processing of all sencha harvests is the same. They are first steamed, next fluffed with hot air, then dried and rolled into fine needles.

Matcha:
Matcha is a powdered green tea that is used in the performance of the Japanese Tea Ceremony. It is derived from Tencha, a green tea that is gown very similarly to Gyokuro. It is grown under 90% shade conditions and harvested carefully. The leaves of Tencha are larger than Gyokuro. They are dried without being rolled and are cut into small pieces as opposed to being left in their natural form. Tencha is stored this way until matcha is needed as it is more stable in this form; once Tencha has been ground into a powder to become Matcha it has a shelf life of just 2-4 weeks. Matcha is prepared in a Japanese Tea Bowl, with a bamboo whisk giving it an airy and frothy finish. Matcha is considered very nourishing, though it is also high in caffeine.

Bancha:
Bancha is the lowest grade of tea related to Japanese Sencha. It is harvested during the summer months. Larger, coarser leaves are selected to make Bancha than for Sencha. The taste is less refined and more woody in its flavor.

Hojicha:
Hojicha is Bancha but in a roasted form. Following the steaming, fluffing, drying and rolling the tea leaves are roasted. The color of hojicha changes from green to an earthy brown in this process. Hojicha offers a certain woody or nutty flavor. It is low in caffeine.

Genmaicha:
Genmaicha is a bancha based tea that has been boiled with roasted and popped rice and then dried. It has a slight broth-like flavor.

Yixing - Function, Artistry and Tradition

noreply@blogger.com (Kristen "Kiki" Nweeia) — Tue, 16 Jan 2007 15:31:00 +0000

Part of the pleasure of tea comes not only from the brew of the leaves, but from the vessels used to steep and serve the tea. I have a collection of tea pots that often raises the question "how many tea pots does one need?" To me, the answer is a simple thought... "perhaps as many as there are teas". My collection has an open end, I expand it when I am inspired by the shape or feel of a particular item. The yixing you see at left is among my favorites. Most of the time it sits wrapped in its protective silk cozy in its box. If I had an appropriate spot to keep it on display, safe and within reach of my 'tea shrine' I would. But for the moment it comes out when I am entertaining friends or feel like spoiling myself.

Yixings are made of a special kind of clay which is enhanced by natural minerals and pigments, it is only found in China. The clay is generally high in iron and mineral content which gives it strength; it is ideal for steeping tea as it heats evenly and retains the heat for longer durations than other ceramics. The traditional clay of yixings is zisha, which is purple or brown-ish in appearance. My bamboo yixing shown above is an example of zisha clay. There are two other clays which are regularly interchanged with Zisha to make yixings. The first and most common is Zhuni (yixing shown left) which is reddish in color. This clay has been so popular that the available resources are slowly dwindling. The third type of clay is duanni which can be found in a color spectrum of beige, blue, green and even black. I have never been a huge fan of the duanni yixing, likely because I tend to favor traditional shapes and designs. Often the duanni clay yixing I come across are extravagant and contemporary in design (as shown below right).

These beautiful little teapots are works of art, steeped long in tradition. They have been utilized since the 1st century, though they didn't really gain wide popularity until the Ming Dynasty during the 17th century; at that time they were produced and sold more regularly. As with most things, there are different levels of craftsmanship within the world of yixing. There are the commercialized pots which are molded and then finished by hand, and there are pots created by various levels of masters and apprentices. All pots that are finished by a person usually bear the stamp of the artist on the bottom of the pot.

The finest yixing pots are created by Grand Masters and are issued in very limited collections of just a few pots of each design. A Grand Master will often create just three of a single design to allow for changes and breakage that may occur in firing. Ideally all three will come out of the firing process intact and primed for sale, but should one break or change beyond the Grand Master's standards he is still left with the remaining one or two. Grand Masters are superior craftsmen that are particular about their own quality. If a pot does not meet his standards, he will often break it. The designs of yixing pots are inspired by elements in nature and Chinese tradition. There are pots representing the various symbols of the Chinese zodiac (I am still searching for rat tea pot that meets my personality), others that tell stories, incorporate flowers and plants (such as the bamboo) and still others that display words of prayer and good fortune.

Yixing tea pots are glazed and decorated on the exterior, but always left uncoated on the inside. The porous nature of the zisha clay enables the absorption of the flavor, odor and color of the tea which is steeped in it. For this reason only a single type of tea, black, oolong or pu erh, is steeped within a pot. The yixing becomes 'seasoned' over time, with its interior garnering a deeper color, scent and almost shiny or oily complexion. A yixing that has been put to extensive use is easily identified by these attributes. The end result of steeping tea in a well seasoned pot is generally a true and full flavor, since the tea is insulated by its own flavor remnants while steeping. `My Bamboo yixing has only just been introduced to the seasoning process, I've used it perhaps 12-15 times. When my bamboo pot is handled dry you can pick up the scent of oolong, see a deepening of the interior color and a gentle sheen developing, but there is still a dryness to the interior that indicates it is relatively young in terms of use.

The yixings pictured above, including my favorite Bamboo pot can be purchased at a little website known as Sensational Teas. Mary, the owner is a lovely woman who established her business based on her own passion for drinking high grade loose leaf teas. She treats her customers as friends and offers up beautiful yixing designs.

Cha An -- Japanese Tea House

noreply@blogger.com (Kristen "Kiki" Nweeia) — Tue, 16 Jan 2007 01:13:00 +0000

Cha An is such a lovely spot to have tea and a light meal whether on your own or within a small group. The ambiance is perfect for socializing or just relaxing. I am happy to say Cha An is the location of our next Tea Tour NY event. We will be meeting there this Sunday, January 21st. For more details and to RSVP please visit the events detail page.

I was just at Cha An on Sunday and am looking forward to visiting again with our tea group. This past weekend I enjoyed a light meal of the six small appetizers and sweet potato samosas. The six small appetizers were an enticing ensemble of little bites including tea smoked salmon, scallion quiche, vegetables, pork and squid. It was amazing. Not only was it delicious, it was beautifully presented. Actually, in my book the serving and presentation was artistic and perfect! The plate itself seemed as if it was designed just for the appetizer, it was divided into several small sections and its weight, color and shape enhanced the appearance of the food. When the plate was served, the waitress rested a set of chopsticks atop a little black stone. The chopsticks were tied with a pink string making the experience seem like an exquisite little gift... just for me.

While the sweet potato samosas were presented in a relatively simple, yet still beautiful Japanese bowl, they were no less special than the six small appetizers. Being a lover of sweet potatoes I just couldn't resist having this appetizer and it was divine! As a dish it was more than I could handle on my own, quite large, but incredible. It consisted of a steamy paste of sweet potato which filled a flaky filo pastry. As I pierced and broke the samosas with the chopsticks, the scent of the delicate, sweet flavors to come was released. It was an intoxicating and unforgettable moment.

I enjoyed two teas at Cha An this time around. One was the Osmanthus Oolong which is an oolong from China which has been scented with one of my favorite flowers -- Osmanthus. For those that don't know Osmanthus -- they are small star shaped flowers that grow on shrubs/trees native to Asia. Their beautiful fragrance is sweet and floral and reminds me of a cutting garden after a fresh rain. On very special occasions I have worn these in my hair! They hold a rigid shape once picked and hold up to long periods without water or moisture.

Matcha was my second tea. I always enjoy matcha, while it can be a bit intense both in taste and caffeine, the experience itself always feels special. To enjoy a tea that has been artfully prepared and presented is always a nice thing. As I handled the bowl with both hands, breathed in the scent and appreciated the color and texture I thought of the elegance that accompanies the Japanese tea tradition. It is a sublime experience that spiritually intertwines art, nature and taste. I brought the bowl to my lips and took a sip, savoring the slight bitterness and strength of the tea just prior to sampling the Japanese dessert that was served alongside it. The dessert was a sweet rice cake dusted with soy bean powder. It was delicious, sweet and mild, the perfect accompaniment to balance out the strength of the matcha.

Cha An is located on East 9th which is such a fun block, filled with beautiful ethnic establishments. This area has always been among my favorites, since my days of attending NYU. In addition to Cha An there is a neat little Tibetan restaurant called Tsampa which features an incredible atmosphere and foods with lingering spicy flavors. This street also contains one of my favorite hiding spots in all of New York... an incredible little bar called the Angel's Share which sits atop a Japanese restaurant. I discovered it 12 years ago and it's still there! A rarity in NYC. After I left Cha An I spent a good hour there, getting a fun 'cocktail education' from one of the sweet Japanese bartenders.

T Ching -- A Wonderful Site to Consider

noreply@blogger.com (Kristen "Kiki" Nweeia) — Sun, 14 Jan 2007 03:15:00 +0000

While touring tea spots in NYC is the focus of this group, touring informative spots online and around the world is always a fun and smart thing. T Ching is an incredible site for tea aficionados. it is something of an online magazine cum blog which has top tea writers and authorities contributing to it. Topics vary from the simple to complex. I have found myself thoroughly entertained. It is a well design site with lovely images and a serene feeling overall. When I think of tea, I think of peace. Sure many people may utilize tea as a source of caffeine, though not me. I utilize tea as a source of inspiration and balance. T Ching fits into this philosophy perfectly. I hope you will take a few moments to peruse the site and expect you will fall in love with all that it has to offer just has I have found myself doing... Any interest in a tea trip to India? T Ching makes it sound like a divine idea! Check out.... Lotus Tea Tours. I wish I could jump a plane tomorrow!

Launch of Tea Tour NY - Tea Gatherings Around Manhattan

noreply@blogger.com (Kristen "Kiki" Nweeia) — Fri, 12 Jan 2007 22:53:00 +0000

It's official... I've started a tea group to tour all of the fun and interesting tea spots in and around New York City. What was once reserved as a personal experience has now been opened up to friends both new and old. It's a funny thing when you have a passion that people catch on to... you become a source of information for all sorts of things. In this case, friends were always asking me where I enjoy taking tea when in NYC. Often times they would join me, almost always picking my brain on what's good and asking questions that evolved into my giving them something of a "tea lesson" each time.

It is always fun to take tea in groups. It's a great way to meet people and learn about their experiences with tea, food, culture and other adventures. Never boring, I find there are always ties to bind within these small conversations whether it is a common interest in a variety of tea or a notion to travel to some exotic land. To me, people who like real tea are most of the time interesting. The people that I have met vary to great extremes, but I've had the good fortune of meeting people from all walks of life... from various countries, cultures, religions, lifestyles and economic backgrounds. Every person has had a nice story to share, some of these people have developed into friends and others left me with a lingering impression.

So this is what Tea Tour NY is about... an opportunity to take tea in groups while exploring the tea spots in and around NYC. I'll organize events around a particular theme and from there we will meet, chat, learn and enjoy. Each experience will be its own adventure and good time! I look forward to the opportunity of sharing my passion for tea for new and interesting people.

To sign up for the tea events visit Tea Tour NY on Meetup.com

My Passion for Tea

noreply@blogger.com (Kristen "Kiki" Nweeia) — Thu, 11 Jan 2007 22:39:00 +0000

Tea has always been a passion of mine, even as a child I was intrigued by it. You see, I was one of the unusual kids that liked things most adults and other kids didn't notice or care about. I have a vivid recollection of developing a curiosity for tea when I was six and it wasn't because of a Lewis Carroll story or an imaginary tea party. It started with another thing I was intrigued by... fine art. As a child I sat in the library of my Montessori school and browsed through one art book after another. While my favorites usually involved contemporary artists like Renoir, Matisse, Cassatt and Picasso, I also spent plenty of hours enjoying classical artists. A theme that caught my eye -- tea. At times it was the subject, as in still lifes when a tea pot would be seen along side the fruit, others times it was an event, such as in the leisurely images of Cassatt's women (shown right). These images made an impression on me and the idea of enjoying tea seemed such a wonderful thing.

Not long after I'd memorized nearly all the images in the art books, I moved on to the history section and discovered a fancy for c li pper ships and worldly adventures. Tea was a factor in these stories as well... while I hadn't a clue at that age what the Boston Tea Party was, the name implied that tea made for a good party! Around this same time I declared to my parents that I would be the one to discover the Titanic... interestingly enough, the company that became Tetley (originally Wright & Graham) was transporting more than 400 crates of tea on Titanic's maiden voyage! Though don't give me credit for making this connection as a small child, I didn't learn this fact until I was a bit older and exploring my interest in the (then undiscovered) Titanic.

I had my first taste of tea at the proper age of 13, while on a trip to England. It struck me as the appropriate thing to do and my parents didn't seem to mind that I ordered it daily (and cut the taste with a lot of sugar!). I felt so sophisticated and enjoyed the experience, though I hadn't the ability to take the tea pure... without lemon or sugar. It would take me many more years until I was able to do that with any sort of ease and even then I still preferred a spoonful of sugar most of the time. It wasn't until my late 20's that I became something of a purist. At that point I began discovering higher grades of tea and explored the tastes between them. Now, I have such an expansive palate that I can notice the subtle differences between various lots of tea. The ability to do so is an experience I enjoy privately. It is sort of a personal reward for the time I have spent educating myself about this beautiful wonder known as tea.

As an adult I've always taken tea as sort of a meditative catalyst. The action of taking tea provides me with valuable moments of rest and contemplation. It is during tea time that I allow myself to pause, breath and focus on finding my center amidst the fast pace of my day. In my office and home I keep a collection of tea accouterments that bring me joy, either because of their shape, color or memories of previous experience. In each of these places I look forward to preparing my tea not just for the ritual itself, but for the pleasure I experience grasping the handle of a favorite pot or holding a beautiful Asian cup in the palm of my hand. Following the soothing ritual of preparing my tea, I smell the bouquet, taste the brew and think "everything is good". As an incredibly busy person, tea in a way provides me with a reason to slow down and feel good, even if just for a moment. It makes the worst of days seem tolerable.

On the surface tea seems to be a simple thing, though really it is its own beautiful world that encompasses many complexities. It offers up a lush history with extremely different experiences from the Eastern to Western countries. Beauty, art, science, philosophy, adventure, tradition and intrigue can all be experienced within the world of tea. As a Renaissance woman who is captivated by the complex... it is no wonder I have a passion for tea.

I can already tell that my passion for tea has been absorbed by my small daughter (she's two) ... she calls any drink that I hand to her 'tea' and enjoys stealing my yixing cups and sipping water from them. So it seems my passion is 'worn on my sleeve' and that the next generation has already started.