Category Archives: Tea

Saturday Morning Tea

With summer officially arriving on Tuesday at 5:16pm, I’m hoping that it heralds warmer, sunny days. Aside from a brief hot spell in May, it’s been mostly cool and rainy this spring in MA. I find it interesting that the start of the warmest season also brings the start of the sun’s descent southward, shortening our days until winter solstice in December when they start lengthening once again.

Last week I reviewed a white tea scented with jasmine flowers. This week I’ve decided to brew up another jasmine tea, this time a green tea called Jasmine Pi Lo Chun.

You probably recognize the second part of the tea’s name as it’s a very famous green tea from China. You may read more about Pi Lo Chun tea here.

While many of the green leaves unfurled from their distinctive curled shape, I found this little guy in my pile of wet leaves.

I didn’t find one single blossom in either one of these teas. That’s because they remove all of the spent blossoms after each scenting cycle. Wow, if you think about it, that’s amazingly tedious work to pick the flowers blossoms out only to do it all over again the next day. For a week!

Sometimes I will talk to someone who is only interested in a jasmine tea that still has the dried flowers mixed in with the tea leaves. I think that there are some available like that. Perhaps they feel it lends the tea a more attractive appearance, looking more like the tea has been actually scented with flowers because they’re visible. Perhaps they feel it lends a more “jasmine-y” flavor to the tea. I’m not sure but I think that both of these teas, the Silver Needles and the Pi Lo Chun, have quite a pronounced jasmine flavor without any dried blossoms at all.

That being said, I find the green tea to be stronger in flavor overall than the white which gives the feeling of a stronger jasmine flavor. Candy sweet and quite floral. Very, very nice…

Next week I have an art guild meeting on Saturday so I’m going to try something that I’ve never tried before. In my 4 years of reviewing teas, I’ve never repeated a post before! Well, I’m going to give it a go next Saturday. I certainly have a library of tea reviews to choose from!

Have a great week, dear tea friends. I hope that you are able to carve out a moment to sit down and relax with a wonderful cup of tea.

“Within your heart, keep one still, secret spot where dreams may go.”   ~Louise Driscoll


Saturday Morning Tea

This is a perfect tea for a gray, drizzly day like today. Or, for that matter, an icy winter day. In my cup this morning is a garden bouquet – a white tea that has been delicately scented with jasmine blossoms. It is called Jasmine Silver Needles.

I have read that it is customary to serve jasmine tea to guests to welcome them to your home. What a lovely way to welcome someone.

The tea buds are plucked in early spring and processed as white tea. The buds remind me of little pea pods. Once the jasmine plants get ready to bloom, the flower buds are plucked in the early morning and kept cool all day. As early evening approaches, the flower buds are mixed with the tea buds. As the night blooming jasmine flowers open, the tea buds absorb their scent. This process is repeated every day over the course of a week. So, a lot of work goes into creating this beautiful, unique tea.

I steeped the tea for 3 minutes in 180 degree F water. Another name for this tea could be Jasmine Silver Swords. What do you think?

A candy sweet, floral aroma greeted me the moment I lifted the lid of my glass teapot. The pale, straw-colored liquor is quite sweet and softly floral, allowing the mellow whisper of white tea to come forward as well.

As I sat quietly and sipped my tea, I thought about how many times we can get lost in our thoughts and, at those times, we aren’t really fully inhabiting our bodies. You know that spacey, kind of out of it feeling you can get? Yup, you’re not fully in your body. You’re off somewhere else, in the inner space of thought energy.

There are many ways, exercise being one of them, that can bring us back into our bodies and away from the hamster wheel of thoughts running through our minds. Sipping and appreciating a delicious cup of tea is another way. What do you do to bring yourself back into your body? I meditate and do yoga and have even been learning T’ai Chi again. And, of course, I drink tea!

Have a great week, dear tea friends!

“And the day came when the risk [it took] to remain tight in the bud was more painful than the risk it took to blossom.” 

~Anais Nin

Saturday Morning Tea

In one week, we’ve made what feels like a light speed jump from cool and rainy to hot and hazy. From one season to the next just in time for the outdoor holiday activities planned for this weekend.

Today we travel to the Wah tea garden which is located in the Kangra Valley near Dharamshala in northern India. I am enjoying their first flush tea in my cup this morning.

Similar to a first flush Darjeeling tea, this tea’s leaf is quite green, the first plucking of the spring.

The Wah tea estate was established in the late 1850s, where some of the first China tea bushes were planted in India. To this day, this tea growing region grows only China cultivars. You can read more about the history of Wah and that region here.

I steeped the leaf for 3 minutes in boiling point (212F) water. The wet leaf has a distinct aroma of fresh greens.

The luminescent amber liquor gives off a hint of lemon along with an inviting toasty note. The toastiness follows into the flavor along with a refreshing pungency which cleanses my palate with every sip. For those of you enjoying a sweeter tea, the addition of a sweetener would soften the astringency.

While I did not find the depth of flavor notes that most first flush Darjeelings have, this tea has a very pleasant flavor that makes me want to go brew up a second pot and explore it further.

As I lazily sit and sip my tea, I start a wonderfully relaxing 3-day weekend filled with family, friends and, of course, my garden.

Happy Memorial Day, dear friends!

“Oh, the fun of arriving at a house and feeling the spark that tells you that you are going to have a good time.”  ~Mark Hampton

Saturday Morning Tea

It’s been raining here all week in New England, in fact, the whole northeastern part of the country has been wet. We seem to be stuck in one of those circular weather patterns that just keeps spinning round and round. Much like life when we can get stuck in a certain belief or thought pattern and it keeps going round and round in our mind.

Ah, you wonder….now what the heck does that have to do with a cup of tea? Well, as with anything else in life, we can also develop certain opinions about different types of tea even if we haven’t fully tried them. I’m guilty of this myself.

When I started working for my company back in the mid 90s, I didn’t like green tea at all. Yup, that’s right. I didn’t like green tea. I thought it had a “funny” taste, one I wasn’t used to, one that didn’t match with what I thought of as the beverage “tea”. As with a lot of Americans, I had grown up with just black tea and then pretty much only had a cup when I wasn’t feeling good. And yes, there was a string and a tag sticking out of my cup.

All that changed when I started working at a tea company that has the philosophy of providing the finest loose leaf teas to its customers. I slowly learned to appreciate all of the different types of tea for what they were and yes, I finally opened my mind and my heart to green tea. I learned to stop comparing its flavor to black tea and love it all on its own. I invite you to do the same.

This morning I introduce you to a green tea from China called Green Mao Feng Imperial. “Mao Feng” translates to “Fur Peak” or “Hairy Mountain”, referring to the downy white hairs on the leaf when it is plucked and also to the location where it is grown and harvested. During its processing, the full leaf is rolled into long, thin strands, characteristic of this style of tea.

And just look at the gorgeous intact plucking of this tea. Wow! I find it amazing how the leaves can stay together like that despite all of the rolling around during their processing. I would guess that this leaf has been entirely hand processed.

The tea liquor is a pale straw color with a slight tinge of green. The aroma is sweet and floral which carries on into its flavor.

More sweetness bloomed as the tea cooled, making this an excellent choice to explore as an iced tea. This tea is only slightly vegetal.

As you can see from the reflection in my teabowl, the clouds are finally parting to reveal patches of blue sky. That makes this gardener very happy.

Have a wonderful weekend, dear tea friends!

“Today a new sun rises for me; everything lives, everything is animated, everything seems to speak to me of  my passion, everything invites me to cherish it.”  ~Anne De Lenclos

Unless otherwise noted, all text and photos are the property of Karen Park Art and Tea, copyright 2007-2011. Please do not “lift” any of my photographs or blog posts for use on your blog or website. Thank you so much for your respect and kind attention.

Saturday Morning Tea

The skies may be gray outside my window but I am inside enjoying sunshine in my teacup – a first flush Darjeeling from the Tumsong estate.

I have read that the Tumsong tea garden was first planted in 1867 around a temple devoted to the Hindu goddess Tamsa Devi. Devi is the Sanskrit word for goddess.

When I opened the tea packet, an aroma of fresh flowers and sugar cookies greeted my senses.

I steeped the bright olive tea leaves for 3 minutes in boiling point (212F) water.

From the Tumsong tea estate:

“Tumsong’s teas are known to be among the best in the Darjeeling area and command high prices at auctions. Perhaps the first credit for this should go to the goddess, on whose land the garden grows. The goddess Tamsa presides over this serene and surreal landscape and fills the atmosphere with harmony. In the area, Tumsong is often referred to as the garden of happy hearts.”

The leaves may be intensely green but the liquor they produce is a golden yellow, creating pearl bubbles of light in my glass teapot.

I have also read that the entire tea garden faces some of the highest ranges in the Himalayan mountains and receives a constant, cool breeze sweeping across the tea bushes. This breeze causes the plants to grow gradually, allowing them to slowly develop their flavor.

And this tea is positively bursting with flavor! Notes of nut (almond), tropical fruit and citrus pungency sweep across my palate as I slowly savor each sip from my teacup.

All I can say is – yum, and let me go make another pot right now!

I’m headed out to my garden this afternoon to do some more planting – 2 peonies with flowers of raspberry sorbet, tipped in yellow, a lavender for my herb garden, some olive/eggplant-colored coleus for a shady spot under a tree, and some cheerful daisies for the morning sun side of the house.

Have a wonderful weekend, dear friends!

“How to be happy when you are miserable. Plant Japanese poppies with cornflowers and mignonette, and bed out the petunias among the sweet-peas so they shall scent each other.  See the sweet-peas coming up.

Drink very good tea out of a thin Worcester cup of a colour between apricot and pink…”   ~ Rumer Godden

Unless otherwise noted, all text and photos are the property of Karen Park Art and Tea, copyright 2007-2011. Please do not “lift” any of my photographs or blog posts for use on your blog or website. Thank you so much for your respect and kind attention.