Saturday Morning Tea

XiangPaoOolongDry070409

Happy Birthday America! I am so blessed to call you home.

I’m hoping that this weekend will bring a break out of this cool, rainy weather pattern we’ve been stuck in here in New England. The sun has peeked out here and there but hasn’t stayed for very long. My colleagues at work and I were celebrating yesterday when we saw some blue sky!

XiangPaoOolongSteep070409

My tea today, a hand-made Oolong called Xiang Pao, comes from a small family farm located in the Shan Ling Xi area in the mountains of Nantou County, Taiwan, approximately 1800 meters above sea level. As part of their business philosophy, this farm practices the LOHAS concept. LOHAS is an acronym for Lifestyles of Health and Sustainability and its companies promote “responsible capitalism” by providing goods and services using economic and environmentally sustainable business practices.

After graduating from college, the family’s daughter made the decision to stay and work in the family business. In an e-mail to my company, she writes:

“I told my father we need to insist on selling top quality and handmade when I graduated. Special Oolong tea is well received in Taiwan. We have paid more attention and have tried some ways to make sure our tea quality, and we got some awards from competitions in Taiwan.

We asserts LOHAS concept, to provide top teas to customers in order to make sure all customers get the nature health and nature beauty in the life. Therefore, we emphasize the quality and manufactureer processes so that our teas are high quality and good benefits.”

Just as I am happy to support small local businesses in my area, I am glad to support and share teas from an environmentally and socially conscious tea farm such as this.

XiangPaoOolongTeapot070409

I steeped the leaves for 4 minutes in 190 degree F water. The aroma and flavor are of earth, wood and chestnuts with a mild sweetness. A hint of flowers lingers in my mouth after each sip.

XiangPaoOolongTeacup070409

I am enjoying my cuppa with a bowl of lusciously ripe black plums. I love the velvety, dark sweetness of the fruit combined with the tang of its skin. Mmmm…

Today I am going to a dear friend’s home to sit out amongst the profusion of blooming flowers in her backyard garden. We’ll enjoy some tea and even read each other’s tea leaves using an interesting new teacup she just purchased at the bookstore recently. It’s called “The Cup of Destiny”. What fun! Stay tuned to see what the cup has to say…

“…do you think there is anywhere, in any language,

a word billowing enough

for the pleasure

that fills you,

as the sun

reaches out,

as it warms you

as you stand there…”

exerpt from the poem The Sun by Mary Oliver

Saturday Morning Tea

Jun27

Iced-TeaDry062709

Welcome back sun!

As George Harrison sang, “it feels like years since it’s been here”.

With a booming thunderstorm last Thursday night, our weather finally turned from cool and drizzly to hot and sunny. Summer’s finally here. And with the warmth, it’s time to make some iced tea!

IcedTeaPrep062709

I make iced tea with the “cold brew” method. It’s so easy to make iced tea this way. Gather up your supplies either in the morning before work or in the evening before bedtime. This will give the leaves sufficient time to steep either all day or all night.

You’ll need a container, a tablespoon and some tea leaves. For my iced tea, I use a glass pitcher I purchased at Target and some organic green South African Rooibos. I’ve written about this herbal before here and here.

IcedTeaPrep2062709

Spoon your tea leaves into your pitcher, using one tablespoon for every 6-8 ounces of water. Next, pour your water into your pitcher. I recommend either bottled spring water or filtered tap water. Hard water can definitely affect the taste of your tea.

IcedTeaSteep062709

Now all you have to do is place your container in the fridge. That night or the next day, strain the tea into another container to remove the leaves. I use a large Pyrex measuring cup to strain my tea into. Then I clean the leaves out of my pitcher and pour the tea back into it. You can also use an infuser or tea filter papers to put your loose leaves into, making cleanup easier.

IcedTeaGlass062709

There are so many variations with iced tea creation. You can put lemon or orange slices in either while the tea is steeping or after you strain it. Or, you can fill your glass halfway with iced tea and then pour some flavored seltzer water in for a fizzy iced tea. The possibilities are endless!

IcedTeablueberries062709

I’m enjoying my iced tea plain with ice and a bowl of fresh blueberries on plain yogurt. Mmmmm…. I’ve been exploring ways in which I can remove sugar from my diet because I believe there is just way too much of it in the food we buy. Even my Stonyfield Farm yogurt cup, while it’s very delicious and organic, has sugar added to it. So, I’m now buying plain yogurt and mixing it with fresh fruit, depending on what’s in season.

I’d love to hear your ideas on how to reduce sugar intake!

Little darling, it’s been a long cold lonely winter
Little darling, it feels like years since it’s been here
Here comes the sun, here comes the sun
and I say it’s all right

~George Harrison

Saturday Morning Tea

Jun20

Adawatte062009

It has definitely been a rainy spring here in New England. As I look at the 10-day weather forecast, there are more clouds than suns and some of those clouds have lightning bolts coming out of them. Being an admitted doppler radar geek, I do love a good thunderstorm. But I digress from my cup of tea…

This morning’s tea is a black Ceylon tea from the Adawatte estate. Located about 1/2 – 3/4 mile above sea level on the eastern slopes of the mountains in the Uva district of Sri Lanka, this estate is a tea, rubber and forestry estate.

UVA LOCATOR

You can read about how tea cultivation came to the island of Sri lanka in one of my previous posts here. Originally, coffee was grown there.

AdawatteWet062009

The tea grown in the higher elevations of Sri Lanka tends to have a brighter, brisk quality to it. This tea is very characteristic of a high grown Uva.

AdawatteSteep062009

I steeped the dark, chunky leaves for 4 minutes in 212 degree F water. The dark amber liquor has a minty, citrus aroma that carries on into its flavor notes. This tea would make a very refreshing iced tea with slices of juicy lemon and crisp sprigs of mint for garnish. Mmmm…now if the weather would just cooperate with some hot, sunny, iced tea drinking days…

AdawatteTeacup062009

Today I am attending a Garden Tea Party at the home of a dear friend. She has asked each guest to bring a plant to swap and also something chocolate to share. I was going to stop at my favorite local candy shop to pick up some dark chocolate creams. I especially love the ones filled with orange and raspberry cream. But then I came across this recipe in my blog wanderings. Made with melted milk chocolate, cocoa powder and milk chocolate chunks, it is sheer decadence in cookie form. In a recent issue of Vegetarian Times, I was so happy to see that cocoa was listed number one on the anti-oxidant list.

Tea and chocolate – what more can anyone ask for?

Giving chocolate to others is an intimate form of communication, a sharing of deep, dark secrets. ~Milton Zelman, “Chocolate News”

Saturday Morning Tea

Jun13

JapaneseKuomiDry061309

Green, green, green. After a week of cool, rainy spring days, the world outside is resplendent in a cloak of velvety green shades.

Do you find that the weather influences your choice of tea? I do. Darker, more full-bodied teas when it’s chilly and lighter, more delicate teas for those warm, light filled days.

The green world is definitely affecting my choice of tea this morning, a Japanese Sencha called “Koumi”. Grown in the Uji region of Kyoto prefecture in Japan, its dark green, glossy leaves have been lightly steamed during processing to halt oxidation.

JapaneseKuomiSteep061309

In the mid 1300s, Shogun Ashikaga Yoshimitsu promoted the cultivation and production of high quality green tea in Uji. The Tsuen Tea Shop, located by the Uji bridge, is reputed to be the oldest tea shop in all of Japan, with the first “Tsuen” serving tea to weary travelers in 1160.

TsuenTeaShop

I steeped the tea leaves for 2 1/2 minutes in 160 degree F water. It’s amazing how green the leaves are, especially after steeping.

JapaneseKuomiWet061309

The steeped liquor is a beautiful spring green with an aroma of freshly steamed asparagus.

JapaneseKuomiTeabowl061309

The flavor is delicate and smooth with light corn notes. I’ve read that one of the health benefits of green tea is the ability of the polyphenols to inhibit plaque and bacterial growth in your mouth. With its clean, refreshing taste and mouth feel, I can certainly believe that.

In contrast to last weekend, this weekend will be a lazy, hazy one spent puttering around the abode. Its time to take stock of all of the art projects I’ve got started and set some priorities for finishing them!

I wonder what it would be like to live in a world

where it was always June.

~L.M. Montgomery

Nantucket Island

Jun11

Nantucket091

A trip to an island. There’s nothing like it for infusing a deep breath into your life.

Last weekend I traveled to the island of Nantucket. Located 30 miles off the coast of Cape Cod, Massachusetts, its name has been cited to originate from the Native American word “Natockete” which means “faraway land”.

Faraway is a very good place to go for getting away for a few days.

Nantucket092

From the moment I stepped onto the ferry boat, I felt my worries slip off as I left them there on the dock and looked forward to a relaxing weekend with my parents.

Nantucket093

In years past, we have biked around the island but now that my parents are older and so am I, it was much easier to be picked up by a tour van for a jaunt around the island. Our tour guide, a native of 42 years, picked us up at the front door of our bed and breakfast and we set off on an adventure to all sorts of interesting places, both historical and scenic.

Nantucket094

The island’s original inhabitants were the Wamponoag Indians who lived there undisturbed until 1641 when the first English settlers, Thomas Mayhew and his son, received a deed from English authorities in Massachusetts colony. He later “sold” his interest to 9 men “For the sum of thirty Pounds and also two beaver hats, one for myself, and one for my wife.”

As time went on, more settlers came to the island and their presence led to the unfortunate demise of the island’s Native population.

Nantucket095

From the mid 1700s to the late 1830s, the island became famous as the whaling capital of the world. During this period, one could find as many as 150 ships making port in Nantucket harbor.

In Herman Melville’s Moby Dick, Nantucket’s whaling dominance is mentioned:

“Two thirds of this terraqueous globe are the Nantucketer’s. For the sea is his; he owns it, as Emperors own empires.”

Nantucket096

A great fire in 1846, along with the California gold rush, led many off the island to seek other fortunes and the whaling industry promptly died.

Nantucket097

It wasn’t until the late 1800s that tourism became the principle source of income for many on the island. During the summer season, the population booms from around 9,000 to 50,000.

And so here we are, joining the rest of the tourists, moseying from shop to shop along the quaint, cobblestone streets.

Nantucket098