Category Archives: Tea

Saturday Morning Tea

While the woods outside my window are swelling with green, the weather remains cool and cloudy, much like April days instead of May days. As I listen to the sweet song of a robin in the early morning quiet, I am sipping a cup of a China green tea called Xia Zhou Bi Feng. Produced high in the mountains of Hubei province, the full leaves have been rolled into thin strands. Hubei province’s rich, fertile hills and mountains are ideal for growing tea.

I steeped the leaves in 180 degree F water for 3 minutes. While some of the leaves uncurled a little, most remained curled in their originally processed state. Their color reflects the beautiful spring green of our trees. The liquor is a very pale brownish olive green with a distinct vegetal aroma.

The liquor has a pronounced tangy astringency to it reminiscent of a Japanese green. However, that is where the similarity ends because it is also sweet with that sweetness lingering in the aftertaste.

Mmmmm, time for another cup!

Saturday Morning Tea

I’m gazing out my window on another cloudy damp day. We’ve had quite a few of those this past week. The tops of the trees are swaying in a gentle breeze. It is so quiet here save for the occasional bird call and the hum of my computer. This is the type of quiet that allows me to access my inner space, a nice balance to the busyness of my life lately.

This morning’s tea is a China black tea called Pu-ehr Tuo Cha. The leaves are compressed into small bowls or what I like to think of as tiny birds’ nests. Pu-ehr tea is divided into 2 classifications, raw and cooked, depending upon the processing method. This particular tea falls into the cooked category. It undergoes a double fermentation not unlike what happens in a compost pile. The leaves actually begin to decompose, giving them a strong earthy taste when steeped.

There have been numerous studies done on Pu-ehr tea with results that it appears to lower cholesterol. The Chinese have long enjoyed its medicinal benefits for aiding digestion, especially with fatty foods.

The leaf is so dark after steeping. I usually break up the tuo cha a little bit to help the leaves unfurl from their compressed state. I steeped them for 7 minutes in boiling water. The strong earthy fragrance was mirrored in the taste. I find that I enjoy its rich, dark flavor much more with milk and a little honey added.

This afternoon I am going out to purchase some tables for my studio. A big thank you to all who offered suggestions on tables and lighting and set up!

Saturday Morning Tea on Sunday

I’m all moved into my new home here on Ramble Road. It’s a wonderfully quiet place, surrounded by woods in the back. The physical move was so amazingly easy, taking only about 3 hours. I’m very blessed to have 2 big strong sons who helped their old Ma out on moving day. What a wonder to watch them take over and methodically dismantle my apartment and put it back together at another place. We are definitely even now for all of those early morning hockey practices!

This morning I am sipping a flavored Sweet Almond green tea. The dry leaf is a blend of green tea, slivered almonds, cinnamon bark and lime leaf.

The liquor has a very sweet “almondy” aroma and the taste is the same only not as sweet. Usually, flavored and scented teas smell stronger than they actually taste which is fine by me because I don’t enjoy a strong sweetness. I like to be able to taste the tea notes underneath the added flavor.

This tea would go well with an almond flavored cookie or, my absolute favorite candy, chocolate covered marzipan. Marzipan is a delicious confection of ground almonds and sugar. When my brother lived in Germany about 10 years ago, I visited and found it right in the candy aisle at their local grocers. I was in heaven and brought home a whole stash of it.

Now that I am all moved in, it’s time to start putting together my studio. Right now the floor is covered with all of my art supplies. Stay tuned for the birth of my studio!

Saturday Morning Tea

As I gaze out my window on this cool rainy spring day, I see a mist has settled gently along the treetops. This morning I am getting ready to go visit Greyhound Rescue in Mendon, MA. They’re having their annual Spring Yard Sale soon and I have plenty to donate from my cleaning and purging. As I get ready, I’m sipping a cup of Formosa Fancy Oolong Imperial. It is an Oolong with a higher level of oxidation which means the leaves were allowed to turn darker. The photo above is a beautiful example of a “fine plucking” (new leaves). Its shape reminds me of a Bird of Paradise flower.

I steeped the leaves for 5 minutes in water between 180-190 degrees F. The liquor is a deep amber color with a sweet aroma. The flavor is nutty and peachy and lingers in my mouth.

Time to move more stuff!

Saturday Morning Tea

I’ve always loved citrus scents and flavors for their clean refreshing quality. In my efforts to use natural cleaning products, I have acquired many with  lemon or orange oil. So, in all of my cleaning and purging for the move into my new home at the end of this month, I’ve been surrounded with a lot of citrus scents lately. This has inspired me to try an herbal called Australian Lemon Myrtle (Backhousia Citrodora). Grown in  the Queensland rainforests, it is a wonderful source of citral essential oil, known for its anti-microbial action. I could probably use a solution of lemon myrtle for cleaning but right now I would much rather drink it!

The leaf is a leathery yellow green, chopped up into smaller pieces. Lemon Myrtle is a tree that grows to about  1 1/2-2 feet in a home garden but a lot larger in the wild. The aroma is fresh and lemony. I was expecting a tart taste but the liquor is smooth and sweet with just the right amount of lemon flavor. I bet this would make a great iced tea for the warmer months, either by itself or mixed with South African Rooibos.

I have been very busy with the cleaning and purging process so there hasn’t been much time for me to write lately. The wonderful news is that I will be living in a house once again which means my own studio space and a garden. I look forward to writing about their process and birth into my life again!