Teapreneur

Find Me Quickly

noreply@blogger.com (Patti Friday Kennedy) — Wed, 01 Sep 2010 10:12:00 +0000

pssst!

You. Yes you!

You can find me quickly over at my main blog......

Just click here:

http://www.pattifridayphotography.blogspot.com

Hugs
Patti
xo

Fundraising with Steeped Tea

noreply@blogger.com (Patti Friday Kennedy) — Thu, 26 Aug 2010 14:38:00 +0000

Did you know that tea was the second most consumed beverage in the world? (2nd only to water) Did you know that tea is all the rage! Everyone is drinking tea!

Take advantage of this massive trend?

Saving for a hockey team? School trip? Charity?

Click HERE to learn how your school, group or organization can fund raise with this amazing Canadian company.

Benefits of Selling For Steeped Tea

noreply@blogger.com (Patti Friday Kennedy) — Thu, 26 Aug 2010 14:02:00 +0000

Steeped Tea supports JDRF

Trips! You could earn this!
YOU CAN DO IT
Read all about it HERE

Extra bonus product - just for starting in September 2010
Click HERE to learn about the new Fast Track Reward Program

FREE tea sent to you as 'Thank You'
Click HERE to learn about Tea of The Month

FREE Training by experts in the business.

(Left is my Upline, Caitlin Prior - Right is Steeped Tea Trainer, Joann Prior)

CLICK HERE TO LEARN MORE ABOUT JO

Contact me if you love tea, getting together with friends

Need and want to make extra money

steepedteapatti@gmail.com

VIEW SEPT SPECIALS HERE

COME ON OVER!!!

noreply@blogger.com (Patti Friday Kennedy) — Mon, 09 Aug 2010 23:24:00 +0000

Hello!

Thank you for stopping by 'Teapreneur'

Trying to find me?

Please visit me HERE:

http://www.pattifriday.com

Happy Canada Day + Welcome Queen Elizabeth II

noreply@blogger.com (Patti Friday Kennedy) — Tue, 29 Jun 2010 20:26:00 +0000

400 Year Old Tea Grinder

noreply@blogger.com (Patti Friday Kennedy) — Mon, 28 Jun 2010 20:43:00 +0000

Cream Tea: Do You Know What It Is?

noreply@blogger.com (Patti Friday Kennedy) — Mon, 28 Jun 2010 17:49:00 +0000

A cream tea, Devonshire tea or Cornish cream tea is tea taken with a combination of scones, clotted cream (or in some instances whipped cream), and jam. Cream teas are offered for sale in tea rooms throughout Great Britain (especially the South West of England) and rest of the Commonwealth, or wherever someone wants to give an impression of British influence. In North America it is promoted as a typically British afternoon snack.

Matcha Ice Cream

noreply@blogger.com (Patti Friday Kennedy) — Thu, 24 Jun 2010 01:22:00 +0000

You can easily make your own delicious green tea matcha ice cream at home, just follow this super simple recipe, and you’ll be enjoying this green frozen treat in no time!
1/2 cup whole milk

1/3 cup raw evaporated cane sugar

Pinch sea salt

3 egg yolks

3 tablespoons sifted Matcha powder blended with 1/8 cup water to form a smooth paste

1 cup heavy cream

1 teaspoon vanilla

Scald milk mixture over low heat, stirring constantly to dissolve the sugar, then remove from the heat. In a small mixing bowl whisk the three egg yolks lightly.
Slowly pour 1/4 of hot milk into egg yolks, whisking as you go, then add the yolk mixture back into the remaining hot milk. Heat and stir constantly, over low heat until the mixture thickens a little. Remove from heat and pour back into mixing bowl.
Combine the matcha paste, cream and vanilla and add to the milk mixture. Whisk to blend and cool, then cover tightly and chill thoroughly. Follow the directions on own ice cream maker.

I'm A Little Teapot

noreply@blogger.com (Patti Friday Kennedy) — Mon, 07 Jun 2010 21:27:00 +0000

How many teapots do you really need? Don't ask people who love to collect them! Teapots have been loved for centuries. Big, little, petite or jumbo - all different styles and colours. Steeped Tea carries the best of the best! Contact me today!

steepedteapatti@gmailcom

Come Learn More About Steeped Tea

noreply@blogger.com (Patti Friday Kennedy) — Thu, 03 Jun 2010 20:42:00 +0000

Prim Pickins Valley Market - Come See Me!

noreply@blogger.com (Patti Friday Kennedy) — Tue, 25 May 2010 15:31:00 +0000

I'll be part of this incredible event! I'll have my Steeped Tea there and little artworks by me!

A Wonderful, Peaceful Tea Documentary

noreply@blogger.com (Patti Friday Kennedy) — Tue, 27 Apr 2010 13:17:00 +0000

GREEN TEA LEAVES from Jussi Rautaniemi on Vimeo.

Tea Time iPhone App

noreply@blogger.com (Patti Friday Kennedy) — Tue, 27 Apr 2010 12:55:00 +0000

Tea Time! helps you make the perfect cup of tea, every time.
Pick your tea type, whether it’s loose leaves or a tea bag, and your preferred strength, and Tea Time! will start a timer for the perfect steeping time. It will even recommend the ideal water temperature to brew the tea. The tea types available are: black, green, white, oolong, and herbal.
To make things easier, Tea Time! will remember the settings from your last cup, so your favorite tea is just one touch away.

More Tea Apps:

Tea Timer

Source here.

Green Tea Pound Cake

noreply@blogger.com (Patti Friday Kennedy) — Sun, 25 Apr 2010 17:05:00 +0000

Green Tea Pound Cake
makes one 9x5 loaf or two mini loaves

ingredients
2 cups bleached all-purpose flour

2 tablespoons Matcha green tea

2 teaspoons baking powder

2 sticks soft unsalted butter

2 cups confectioners' sugar

5 large eggs, separated

Pinch of salt
directions
1. Butter a 9 x 5 x 3-inch loaf pan and line with buttered parchment or wax paper—cut to fit.

Set a rack in the middle level of the oven and preheat to 325F.

Combine the flour, green tea and baking powder and stir well to mix.

2. Cream butter and confectioners sugar in bowl of mixer with paddle attachment and beat for about 3 minutes or until light. Beat in the egg yolks one at a time, beating well after each addition and scraping bowl and beater occasionally with a rubber spatula. Remove the bowl from the mixer and fold in the flour mixture by hand, with a rubber spatula.

3. Pour the egg whites and salt into a clean, dry mixer bowl. Place on mixer with whisk attachment and whip whites on medium speed until white and opaque and just beginning to hold their shape. Increase speed slightly and continue whipping egg whites until they hold a soft peak.

4. Remove bowl from mixer and quickly scrape whites from bowl onto batter in other bowl. Use a large rubber spatula to fold the egg whites into the batter, folding just until no streaks of white remain.

5. Scrape the batter into prepared pans and smooth the top. Bake the cakes for about 45 minutes (35-40 minutes for mini loaf pans) or until it is well risen and a toothpick inserted in the center emerges dry. Cool the cakes in the pans on a rack for 10 minutes, then un-mold and cool it completely.

Green teas contain a high amount of antioxidants, chemical compounds known to forestall aging. Antioxidants are found in many fruits and vegetables – even chocolate. A testing method known as ORAC – short for oxygen radical absorbance capacity, evaluates the antioxidant levels found in food. Matcha green tea is exponentially higher than other foods known for their high antioxidants levels such as blueberries and spinach.

I am booking tea parties now for May-Sept. I'll also create refreshing 'iced-tea parties' too!

steepedteapatti (at) gmail.com

Corporate Tea Parties too!

Photos and Recipe Credit: Milk and Honey

BBQ Tea Spice Rub

noreply@blogger.com (Patti Friday Kennedy) — Fri, 23 Apr 2010 17:38:00 +0000

The BBQ season is here and we have been grilling with our yummy Lapsang Souchong tea rub! Simply grind up the
2tbs Lagsang Souchong ( our very popular smokey tea)
add 4tsps of black pepper,
4tsps of chilli pepper,
4 tsp brown sugar,
2tsp of kosher salt
and 1tsp paprika.
Shake it all up in a container and rub onto your favourite meat!
Serve it with your favourite jug of Steeped Iced Tea! (I love Bella Coola)

Buy your tea online in my secure and lovely tea shop:

http://www.mysteepedtea.com/teapreneur

Tea Sandwiches

noreply@blogger.com (Patti Friday Kennedy) — Wed, 21 Apr 2010 20:04:00 +0000

Tea Sandwiches
Bite-sized sandwiches are a distinctive English teatime treat. To make them just right, the bread must be sliced very thin, and the crust removed. Many bakeries can slice bread extra thin on request. If you are slicing the bread yourself, freeze it partially in advance and use a sharp, serrated knife for slicing. To serve, arrange the sandwiches on a bed of crisp iceberg lettuce. The lettuce makes an attractive background and keeps the sandwiches moist. Wrap the serving tray tightly with plastic wrap and refridgerate until ready to serve.

CUCUMBER & MINT*

To make the cucumber slices really thin, try using a vegetable peeler

Ingredients

Serves 4 to 8

2 tablespoons butter, softened

2 tablespoons finely chopped fresh mint

8 thin slices white bread, crust removed

2 small cucumbers, peeled and sliced into very thin rounds

Preparation

In a small bowl, mix together butter and mint until well combined.

Spread a thin layer of butter mixture onto each slice of bread

Arrange cucumber slices on four of the buttered bread slices and top with the other four to make sandwiches

Cut sandwiches into triangles or squares, or try using the teapot cookie and canape cutters for a unique treat

SMOKED SALMON WITH GINGER BUTTER

Ingredients

Makes 12 open-faced sandwiches

1/2 cup unsalted butter, softened

4 ounces cream cheese, room temp

1 teaspoon grated fresh ginger

1 tablespoon freshly squeezed lime juice, plus more for garnish

3 tablespoons chopped fresh cilantro12 thin slices pumpernickel bread

12 thin slices smoked salmon

Preparation

In food processor, mix together butter, cream cheese, ginger, lime juice and cilantro just until combined.

Transfer to airtight container and refridgerate at least 1 hour to let flavours blend.

Use a large round cookie cutter to cut perfect circles out of each slice of bread

Spread a generous layer of butter mixture on each circle, lay a slice a salmon on top, sprinkle with scallion slices and drizzle with a little lime juice.

White Tea Martini or Gin Tea & Lemon Fizz?

noreply@blogger.com (Patti Friday Kennedy) — Tue, 20 Apr 2010 12:16:00 +0000

TEA RECIPES FOR MY WONDERFUL FRIENDS
Patti Friday Kennedy
steepedteapatti@gmail.com
I’d love to bring my ‘Teahouse’ to your house!
Let’s book a ‘Steeped Tea Party’ or ‘Steeped Iced-Tea Party’ today! OR
Please SHOP 24/7 online in my secure and lovely Tea Shop
(shop in your p.j.’s - delivery right to your door)
SHOP HERE: http://www.mysteepedtea.com/teapreneur

Great Steeped Iced Tea Flavour Combinations
Jasmine Oolong - combine a few tbsp Iron Goddess Oolong with a tsp of Jasmine Dragon Pearls
White Blueberry - combine a few tbsp Pai Mu Tan and Bluest Blueberry
Strawberry Vanilla - combine Strawberry Shortcake with Vanilla Dream
Orange Chai - combine Masala Chai and Orange Burst
Berry Mint - combine Berry Mania and Peppy Peppermint
Lemon Ginger - combine Lemon Drop and Spicy Ginger
Chamomile Citrus - combine Egyptian chamomile with Lemon Drop and Orange Burst
Blueberry Lemon - combine Bluest Blueberry with Lemon Drop
Lavender Mint - combine small amounts of French Lavender and Peppy Peppermint with Black tea
Licorice Mint - combine Amsterdam Licorice with small amount of Peppy Peppermint
Cranberry Orange - combine Cranagranate with Orange Burst
Lemon Almond - combine Lemon Drop with Amaretto rooibos (try adding a little sprite or soda to give it some sparkle; add black tea if you like a little more body)

Sweet Tea
Ingredients
1-ounce loose black tea
1 quart hot water
1 quart room temperature water
Simple Syrup:
5 cups sugar
3 cups cold water
Directions
Infuse loose tea into hot water for 4 to 5 minutes. Strain tea into room temperature water. Sweeten with simple syrup if desired.
For simple syrup, in a small non-reactive pot combine 5 cups of sugar and 3 cups of cold water. Slowly bring to a boil and add 6 sliced lemons and a few sprigs of fresh mint. Remove from heat. Allow to cool 10 minutes and strain.
TIP: if you make the simple syrup, keep it in a separate carafe, rather than adding it to the hot tea, and allow your guests to add as much or as little sweetener to their iced tea as they desire!

Matcha Smoothie
I tossed this into the blender the other day and it was scrumptious!
1 ripe banana sliced in 3 pieces
1 1/4c chocolate flavoured almond milk
1 tsp matcha
couple of ice cubes
Blend thoroughly, pour into a glass and enjoy!

Tea Smoothies
This tea smoothie recipe requires rooibos, a caffeine-free herbal, so you can let the kids have the last bit left in the blender, if there is any extra.
1/2 c Pina Colada rooibos, cooled
1/4 c coconut milk
1 c diced mango
1 1/2 c cubed pineapple
2 tsp agave syrup (or other sweetener if required)
1 tsp orange zest
Place all ingredients in the blender and blend until smooth

Watermelon Strawberry Slush
Prepare the iced tea iced cubes in advance and then
1 cup hulled fresh strawberries
1 1/2 cups cubed, seeded watermelon
3 tablespoons granulated sugar
3 tablespoons fresh lemon juice
1 cup ice cubes made from strong black tea – Strawberry Shortcake

Carolina Iced Tea (if this one seems too boozey for you, adjust the amounts to your taste)
1 1/2 oz peach liqueur1 oz spiced rum1 oz peach schnapps1/2 oz vodka5 oz sweet iced tea
Add alcohol to glass and stir lightly. Pour in iced tea. Stir a few more times and serve. Note: Add a splash of lemon and garnish with a twist for a classy drink or serve in a mason jar for a real down-home feel.

Gin Tea & Lemon Fizz
1 cup water
4 teaspoons black tea leaves or 4 tea bags (such as Darjeeling)
1 cup frozen lemonade concentrate, thawed
1 cup gin
2 cups sparkling water
Ice cubes
In small saucepan, bring 1 cup water to boil. Add tea leaves. Remove from heat. Cover and let steep 15 minutes. Chill overnight.
Strain tea mixture into pitcher; discard tea leaves. Add lemonade concentrate and gin, then sparkling water to pitcher; stir to blend. Serve over ice.

White Tea Martini
Brew and chill the tea in advance and then make these one at a time for your guests (or yourself!)
1 oz vodka
2 oz Pai Mu Tan white tea (chilled)
ice
dried shredded coconut
sugar
Shake the vodka and tea together in a cocktail shaker with ice. On a shallow plate, mix together enough coconut and sugar for the rim of a martini glass. Moisten the rim of a chilled martini glass with water and then dip it into the coconut and sugar. Strain the martini mixture into the prepared glass.

Berry Iced Tea
For the tea:
Berry Mania Herbal tea
4 cups water
1/2 cup simple syrup, or to taste
1/2 orange, cut into wedges
1/2 lime, cut into wedges
8 frozen raspberries

For the simple syrup:
1/4 cups sugar
1/2 cup water
1/4 teaspoon vanilla extract

Directions
Add 6 table spoons of Berry Mania tea into Ice Tea Pitcher fill pitcher half way with hot water. Let steep for 15 minutes. Add simple syrup. Then fill pitcher up with ice. Add frozen berries.
Tasty with Vodka on hot summer days.
Iced Strawberry Tea Recipe
Ingredients:1 pint fresh strawberries4 cups cold tea1/3 cup sugar1/4 cup lemon juiceice cubes
Directions:
Set aside five whole strawberries. Puree the rest in a blender; strain into a pitcher. Stir in tea, sugar and lemon juice until sugar dissolves. Chill. Serve over ice; garnish with the whole berries.
GINGER BERRY SPRITZER ICED TEA
Ingredients:
Berry Mania herbal tea
4 cups Ginger Ale
2 cups Boiling water
2 cups ice
1/4 cup granulated sugar
1/2 cup raspberries
lemon slices cut in half
Mixing instructions:
Add Berry Mania Tea and boiling water into ice tea pitcher (half way) and let steep 15 minutes. Remove tea leaves; add sugar, stirring to dissolve. Cool. Add ice cubes into ice tea pitcher. Add ginger ale and stir gently. Add raspberries and lemon slices. Serve immediately. If desired, garnish each serving with mint leaves.
Apple-Honey Iced Tea
2 cups boiling water
6 tsp of English breakfast
honey to taste
2 cups apple juice
Using Steeped Tea Ice Tea pitcher steep tea in hot water for 10 minutes.
remove tea leaves, and stir in honey and juice.
Mix until honey is dissolved. Chill and serve over ice. Serves 6-8

Refreshing Chamomile Iced Tea
6 Tbsp. dried chamomile leaves
2 sprigs fresh Mexican mint marigold,
Or: 2 sprigs of mint and 2 stalks of lemongrass pieces.
2 cups boiling water
1/2 cup orange juice
1 cup pineapple juice
1/4 cup lime juice
1 cup white grape juice
2-1/2 cups chilled sparkling water
1 lime, sliced
~In a bowl, pour boiling water over tea and mint marigold (or mint and lemongrass).
~Cover and steep for at least 10 minutes. Strain liquid into a glass pitcher.
~Stir in orange, pineapple, lime, and grape juices. Chill.
~To serve, fill chilled glasses 2/3 full with juice mixture, fill with sparkling water. Add lime slices for garnish.
Makes 6 servings.

Minty Green Tea Iced Tea
Fill a pitcher half full with just-boiled water and add 6 tsp of Japanese green tea and a handful of mint leaves.
Stir in 1 tbsp. honey.
Let brew about 10 minutes.
Remove the tea bags and fill the pitcher with cold water.
Serve over ice.

Frozen Summer Slush
2 cups white sugar
Brew 7 cups of English breakfast tea to desired strength
2 cups boiling water
1 (12 fluid ounce) can frozen lemonade concentrate
1 (12 fluid ounce) can frozen orange juice concentrate
2 cups gin
Directions
Put 7 cups of tea in large saucepan and heat on high until boiling. Add sugar and stir until dissolved; set aside to cool. In a large bowl, mix together sugar water, tea, lemonade concentrate and orange juice concentrate. Stir in gin. Place in freezer container and freeze overnight.
To serve, Place several scoops into a tall glass, and fill with any clear carbonated beverage.

Being a Hostess Is As Easy As 1, 2, 3!

noreply@blogger.com (Patti Friday Kennedy) — Tue, 20 Apr 2010 11:50:00 +0000

Share your excitement!
Invite everyone you know! Over-invite – only 1/3 of those you invite will attend.
Encourage everyone to bring a friend! The more, the merrier; plus, higher attendance often leads to higher rewards
Call and personally invite each guest. A personal invitation is the best way to convey your enthusiasm for the products, and your sincere desire for everyone to join you.
Make your wish list - I want to help you get your favorites for free or at a discount.
1 to 2 days before the show, place a quick friendly reminder call to your guests. Your friends will appreciate that you took the time to help them remember.

Outside Orders and Bookings
Keep one catalogue at home, and carry another with you at all times.
If someone is unable to come, show them the catalogue and offer the opportunity to place an order. If I need to mail a catalogue to an out-of-town guest, please let me know.
If someone is disappointed that they’re unable to attend, encourage them to have a show of their own. That will help you earn addition free products.

Refreshments
Keep it simple – simple snacks are great!
You want your friends and family to know how EASY hosting a Steeped Tea Party is.

I'd love to bring my tea house to your house!

Let's plan today!

(I'm booking 'Iced Tea Parties' for Summer 2010!)

http://www.mysteepedtea.com/teapreneur

Starter Kit Is FREE !!!

noreply@blogger.com (Patti Friday Kennedy) — Wed, 07 Apr 2010 12:28:00 +0000

Tea is the hottest beverage on the market today.

Its almost a guaranteed sale...The hot season is coming and what better time to start selling the hottest drink on the market. Not only is our kit FREE when you have a qualified starter party, but its fully loaded with everything you need to guarantee sales. We will even pitch in five 100g bags of our top selling tea for FREE in the month of April and May (on top of the tea thats already included).

Steeped Tea can help you start your own business. Become a Steeped Tea Consultant and pay off your holiday bills, save for a vacation, or just get out and meet new people. We can provide you with all the tools you need to succeed. A newsletter, website, online shopping, and don't forget the wonderful array of teas and accessories that are at your fingertips. Whatever your goals are, we can help. Join one of the fastest growing direct selling companies in Canada and see what all the buzz is about! The FREE Starter Kit Bonus includes: 100g Blueberry Buckle White Tea 100g Strawberry Shortcake Black Tea 100g Chocolate Mint Rooibos Tea 100g Mango Delight Green Tea 100g Ginger Peach Black Tea 1 Package of Tea Sacs 50 Savoury line inserts.

Check us out by clicking here http://www.mysteepedtea.com/teapreneur

Creme Carmello Oatmeal

noreply@blogger.com (Patti Friday Kennedy) — Sun, 04 Apr 2010 12:25:00 +0000

Oatmeal using brewed Creme Carmello rooibos tea instead of water! Delicious! Add raisins and walnuts and 1/2 cup of skim milk. Oatmeal is an excellent source of fiber and adding the rooibos tea makes it all the more healthier by adding extra antioxidants! Try it this morning for breakfast! Don't have creme carmello? Try another rooibos flavour. Select your favorite here.

Mad Hatters In Meaford Ontario

noreply@blogger.com (Patti Friday Kennedy) — Wed, 31 Mar 2010 13:59:00 +0000

I.n.c.r.e.d.i.b.l.e. !!! What fun last night; ending our Steeped Tea Mad Hatter Month with Hostess, Camille Barr and her merry/funlovin' band of 'wonderland' Guests! We even had a Mini-Mexican wrestler and and white-gloved Dame! Oooh...and the Cheshire cat (or two or three perhaps scurried under feet) These die-hard coffee and grocery tea bag drinkers fell hard - hard for the love of Steeped Tea! They loved the information, the tea-tasting and the best part: They all discovered a Steeped Tea they adored! Consultant: Patti Friday Kennedy

http://www.mysteepedtea.com/teapreneur

Teacup & Saucer Inspired Wreaths

noreply@blogger.com (Patti Friday Kennedy) — Wed, 17 Mar 2010 20:14:00 +0000

steepedteapatti@gmail.com

Tea Inspiration

noreply@blogger.com (Patti Friday Kennedy) — Wed, 17 Mar 2010 19:42:00 +0000

I would love to plan a Tea Party for you!

steepedteapatti@gmail.com

You many also shop online in my Steeped Tea Shop:

http://www.mysteepedtea.com/teapreneur

The Wonder of Tea

noreply@blogger.com (Patti Friday Kennedy) — Wed, 17 Mar 2010 15:24:00 +0000

Introduction

True teas—white, green, oolong, black—come from dried and processed buds, leaves, and occasionally twigs of the evergreen Camellia sinensis bush. The best specimens grow in regions of high moisture, a temperate climate, and at altitudes of 3,000 to 6,000 feet. India, Sri Lanka, Japan, China, Taiwan, Indonesia, and Kenya are the largest producers of high quality teas.The most distinguished teas tend to come from the year’s first buds (first flush), while the twigs and older leaves further down the stem tend to yield the poorest product. The best teas are hand-harvested—some from plants harvested one day a year, others from plants plucked up to three or even more times a year. Up to 80,000 hand-plucked shoots are needed to produce one pound of top-grade tea.The differences between the well-over two thousand types of tea result from soil and climate conditions, the age of the tea bush, and variations in the processing of the leaves. Green teas are briefly steamed or heated in red-hot metal pans shortly after the leaves are harvested. The leaves are then subjected to cycles of rolling and drying. The spectacular and rare white teas are produced mainly in China’s Fukian province from unopened, white, fuzzy buds that are simply steamed and dried. To produce oolong and black teas, the leaves are crushed and/or withered and allowed to oxidize (or ferment) to varying degrees, less for oolong, longer for black. The leaves are heated to arrest the oxidation process, then rolled and dried.

Tea Types

White Teas—During the plucking great care is given to the selection of the leaves. Usually only the youngest leaves, still covered with short white hair or down are used. The absence of withering, rolling and oxidation results in the white down of the unprocessed leaves being clearly visible and gives the final tea leaves their silver-white appearance. When infused, white tea has a pale yellow cup color and a delicate, fresh flavor.

The two most popular white teas are the White Peony (also called Pai Mu Tan) and the treasured Silver Needle.

China & Japan

Green Teas—Hundreds of years ago, all tea was green. Recent research seems to validate long-standing claims about the health values of green teas. Green tea offers a wide range of taste sensations, from the legendary Dragon Well with its wonderful leafy aroma and roasted nutty taste, to the sweet, slightly astringent but smooth on the tongue Gyokuro. Because green tea leaves are barely oxidized they have less caffeine than most other types of tea.

Oolong Teas—These partially oxidized black teas from China and Formosa produce some of the world’s most sought after cups of tea. Yunnans and Ti Quan Yins are the most famous of the Chinese oolongs. Grown in central Fujian’s Shaxian (sand) country, Ti Quan Yin provides a richly flavored tea with the slight suggestion of orchids. With beautifully shaped iron colored leaves that offer multiple infusions, Ti Quan Yin is also known as “Iron Goddess of Mercy”.

Black Teas—Thorough oxidation produces the rich, crisp, black leaf and the deep colored, full-bodied brew characteristic of black teas. India, China and Sri Lanka are the largest producers, giving us the hearty, creamy Assams, grown in the foothills of Northeastern India, the dry, muscat-like Darjeelings, also known as the “Champagne of Teas”, the pure, flavourful reddish-brown Ceylons, the rich Keemuns (the “Burgundy of teas”) and smokey Lapsang Souchongs.

Flavored Teas—The best example is the ever popular Earl Grey, a black tea blend whose flavour is enhanced with oil of bergamot.

Many green, semi-black or white tea leaves are scented during processing by adding fruit peel or flower petals, such as jasmine, lavender and osmanthus.

Herbal/Tisanes—Herbal infusions or tisanes such as camomile, peppermint or nettle, do not contain any real tea leaf, but are prized both for their flavour and for their medicinal benefits.

What Type of Tea Should I Drink?

The beauty of tea lies in the vast range of tastes that are available. A bright, wintry morning may call for a cup of robust Assam. An afternoon hosting the local book club may suggest a crisp, winey Darjeeling or a heavenly oolong. Whether it be a cup of sencha at sunset, or an earthy pu’erh before the great debate, the point is to experiment with, to enjoy one of Mother Earth’s finest contributions to our quality of life—tea.

Compiled with contributions from: A Flavorful guide to GREEN TEAS (Herbs for Health); Introduction to Choice Rare Teas (Todd & Holland UniversiTea); All about Tea (Tea Council of Canada)

Making a Good Cup

There is both art and science in the making of a good cup of tea. The science is the alchemy that unfolds when leaf and water mingle. The art is the poetry of the soul that each of us brings to the taking of tea with good friends and family. Here are some guidelines to follow to ensure an exceptional tea experience.• Use freshly drawn cold water, preferably spring water, but filtered is also fine. Reboiling water removes the oxygen, resulting in a dull flavour. Avoid using distilled or hard, mineralized water. • Bring water to a medium boil for black teas (200-220 degrees F.), just under a boil (180-200 degrees F.) for oolong teas, and well under a boil (150-175 degrees F.) for most green and white teas.• Warm the teapot and cups with hot water. All teapots, whether metal, ceramic or glass are designed to make tea, however, the aesthetics of the experience may dictate which type of pot to use. Watch the Jasmine Silver Balls unfold like flower blossoms in a glass teapot or use a traditional iron tetsubin or ceramic kyusyu from Japan for green tea. Tea afficionados will often use different teapots depending upon the type of tea.• Add one rounded teaspoon per cup for black tea, one heaping teaspoon per cup for oolong, and two rounded teaspoons per cup for green tea. Adjust amounts to taste. Be careful not to use tea balls or strainers that are too small. Tea leaves often swell to twice their size while steeping, and need room to expand.• In general, the smaller the leaf the less the steeping time, so broken grades of tea leaves and many Darjeelings, for example, only need about 3 minutes to brew. Whole leaf teas may need 4-5 minutes. Green teas seldom need more than 1 ½ to 2 minutes of steeping, and the higher the grade the less time needed. A tightly formed tea pellet, such as Gunpowder tea, will infuse quite rapidly, whereas a tea formed into balls will take longer to unfold (“the agony of the leaves”). Teas become bitter if brewed beyond 5 or 6 minutes. It is important to experiment at first, to discover the best combination of leaf amount, water quantity, and brewing time.• Remove spent leaves from the pot to minimize the bitter taste that results from over-steeping. For oolong and green teas, one may enjoy several potfulls by resteeping the same leaves numerous times.• In general milk works well with black tea, but is not recommended with green or oolong.The important thing to remember is to savour the experience!

The History of Tea*The discovery of tea is lost among the folktales. Chinese storytellers recite the legend of Emperor Shen Nung, the father of agriculture and herbal medicine, who lived almost three thousand years before Christ and taught his people the value of cultivating land and the wisdom of boiling water to make it safe for drinking. One day, while working in his own garden, Shen Nung noticed the leaf of a camellia-like bush floating in his steaming bowl of water. Sipping the concoction, he discovered a drink that was refreshing and exhilarating.For the Japanese, tea had its origin in an act of atonement rather than discovery. Their central character is the missionary monk, Daruma (Prince Bodhidharma), who brought Buddhism from India to China and Japan. In A.D. 520, Daruma began a nine-year meditation in a cave-temple near Canton, but, growing weary after many months of staring at a stone wall, he fell asleep. Awakening, Daruma was so displeased with himself that he cut off his lazy eyelids and threw them to the ground. It was there, according to legend, that the first tea plant grew, providing Daruma with an elixir that kept him alert during the remaining years of his reverie. By the eighth century, tea was being eulogized in literature and legislation. The Chinese poet and scholar Lu Yu wrote the definitive commentary on tea. Ch’a Ching, known as The Classic of Tea, is still read today.With each succeeding dynasty, tea evolved to reflect society. During Lu Yu’s era, the T’ang dynasty (A.D. 618-906), tea enjoyed its golden age. The world’s largest empire was a mecca for traders, and tea was a flavourful commodity. During this period, tea often was brought to Japan by monks returning from pilgrimages to China. Pounded and shaped into molds, tea bricks were easy to transport, and the beverage was made simply by breaking off a chunk into boiling water.During the Sung dynasty (A.D. 960-1280), the refinements of tea culture blossomed in both China and Japan. Powdered tea and delicate porcelain came into vogue, and the first teahouses appeared. Many of the rituals used in the Japanese tea ceremony, Chanoyu, date to this elegant period.Prized as a tonic and panacea, tea’s shiny leaves were considered food by early Asian nomads. Some of the world’s first energy bars were concocted by mixing tea leaves with salt, garlic, and dried fish. The reeking but portable result made a handy form of exchange. After the social, political, and cultural upheaval of Kublai Khan and his Mongol relatives, the Ming dynasty (A.D. 1368-1644) attempted to revive many lost rituals. The black, green, and oolong teas we are familiar with today were developed during this dynasty, and the teapot became an indispensable vessel for brewing.As sixteenth-century Portuguese, Dutch, and other European traders and missionaries began to visit Asia, word of the beverage spread. The Dutch introduced tea to England in the early 1600s, but it remained the drink of aristocrats until the 1650s, when coffeehouses began serving tea as an alternative to coffee and hot chocolate. In 1657, Garway’s Coffee House in London advertised tea as a cure-all, and rumors attributing Chinese longevity to tea drinking helped spread the gospel. But tea was considered a man’s drink until King Charles II’s consort, Catherine of Braganza, introduced tea at court as the fashionable breakfast drink.Tea came to North America in the mid-seventeenth century, when the Dutch settled on the small island now known as Manhattan. The neighboring British colonies took longer to embrace the drink. In fact, they didn’t drink it at all. Instead, they boiled the leaves and ate the lifeless vegetation with a little salt and butter.Barely a hundred years after its introduction to Great Britain, tea had become an international commodity, but its popularity in America imploded due to an ill-conceived political maneuver. The British government levied a special tax on teas destined for the colonies, and the colonies protested with a boycott. As tea sales plummeted, the British tried to force the colonies to take the surplus, and, in a manner of speaking, they did. In December 1773, participants in the Boston Tea Party, one of the many held in different ports, dumped the tea in the harbour and set the stage for the American Revolution. It was decades before Americans began to drink tea again.The twentieth century proved to be a busy one for American tea enthusiasts and entrepreneurs. In the scorching summer of 1904, the United States was strutting her economic stuff at America’s first World’s Fair, held in Saint Louis. From around the world, countries came to exhibit their wares, and an Englishman by the name of Richard Blechynden set up a booth to promote Indian black tea. But no one was willing to drink his steaming brew in the sweltering heat. Out of desperation the frantic man poured the hot tea over ice and, to everyone’s delight, a quenching new beverage—iced tea—was invented.Four years later, Thomas Sullivan, a New York tea importer, initiated a second major innovation. Deciding to cut his overhead, he replaced the large sample tins of tea he sent to his retail customers with small, individual silk bags. Eventually, filter paper replaced the silk, and it’s safe to say that tea bags are here to stay.With the dawn of the new millennium, tea is more popular than ever. During the 1990s, tea sales more than doubled, reaching $4 billion a year in the United States, and iced tea continues to be second only to cola in popularity. One of the world’s most popular beverages, tea has shown a sophisticated ability to transform itself. Long praised for its beneficial health components, tea is showing up in everything from cosmetics to candies, ointments, and balms.

*Reprinted from “The New Tea Book, A guide to black, green, herbal and chai tea”, by Sara Perry, Chronicle Books, 2001.

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The History of Tea

noreply@blogger.com (Patti Friday Kennedy) — Wed, 17 Mar 2010 13:23:00 +0000

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