The World Tea Expo has come and gone, but I am still reveling in my memories of all of the wonderful people I met and the tea I slurped.  I had a Japanese puerh for the first time, met with fellow bloggers who I have "known" for years and finally met in person, and was able to sit in on what I consider to be an epic and groundbreaking gathering - the first meeting of The United States League of Tea Growers.  Fifty-eight people were in attendance, ranging from growers to retailers to consultants.  Led by Nigel Melican (Teacraft) and Jason MacDonald (FiLoLi Farms), the gathering was to gauge interest in U.S.-grown tea and begin the conversation that will organize the growers.  

Here's a little background on the U.S. tea-growing scene:

* Tea is currently grown in the following states: California, Hawaii, Alabama, Mississippi, Washington, Michigan, Oregon, Louisiana, North Carolina, and South Carolina * There are 30+ tea gardens in Hawaii alone * Tea was first grown commercially in the U.S. in 1890 in South Carolina There are more and more small tea farms growing in non-traditional regions.  The United Kingdom, New Zealand, and Australia are a few that have recently entered the niche tea market.  A trend to localism (buying from local farmers), a booming tea market here in the U.S., and a distrust of foreign markets have created the "perfect storm" for U.S. farmers.  Projected tea sales in the U.S. alone are expected to reach $15 billion by 2014 and our tea growers have the opportunity to make a splash with high-end teas, diverse tea offerings (geography alone being a major player), and exclusivity due to smaller batches being created.  All in all, tea growers have an excellent chance to be competitive with world markets in the category of artisan teas.  

The meeting felt pretty epic to this tea nerd!  The excitement of being a fly on the wall for that first meeting still has not worn off.  It will be interesting to re-examine how the US tea-growing industry will have morphed and changed over the next 5-10 years.  I will be examining ways I, as a retailer, can support the industry and I encourage tea drinkers to do the same! 

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When buying tea, you are faced with a choice: tea packed in tea bags or loose-leaf tea? Let's start with tea bags. The little paper sachets of tea are undeniably convenient. Storage is very easy. Making a cuppa is very easy - just drop the bag into your cup, add some boiling water, give it a quick stir, take the bag out, add your milk if that is your preference, and away you go! Or if you are the outdoorsy type, they are perfect for camping or a picnic. Flat, light, and easy to pack in a poly bag - what could be better. But in terms of getting any health benefits and flavor, they are not a patch on loose-leaf tea.

We Brits are renowned for enjoying a cuppa, but the bulk of tea consumed in the UK is black tea, produced in India and presented in tea bags. This sort of tea is inevitably taken with milk added and often sugar. Fifty years ago as a lad I remember that it was a different story. Virtually every house had a tea caddy with loose-leaf tea. It was still the same old black tea, but not so crushed up and placed into bags.

Serving it was a bit of a ritual. The pot was warmed with a little boiling water. This was poured away and one teaspoon of tea added per person with "one for the pot." Boiling water was then added and the leaves were given a quick stir before being left for 3-5 minutes to "mash." A final stir and the tea was poured into the cup, usually with the milk already there. Allegedly, this practice arose when cups were of such poor quality that they would crack if the hot tea was poured in.

So why do teabags mash so much faster? Simple - the leaves are crushed up very finely so the water can penetrate them to extract the flavor and goodness much quicker. Good idea I hear you say. Not really, as it means that the air can also get to the interior of the leaves much more easily. This oxidizes the components of the tea, reducing the flavor and destroying the antioxidants (once they are oxidized they no longer function as such).

I first started drinking green tea because the girl behind the counter had been talking to another customer about how good the stuff was for you. So I went away, read up a bit more, and decided to give it a go. Armed with a box of clipper green tea bags, I made my first few cups. They were so disappointing. The tea had little flavor and tasted just like English Breakfast Tea, even when left for several minutes longer than recommended. So I got hold of some loose-leaf green tea. I can't remember the brand, but it was from my local health shop. It was slightly better, but nothing much to write home about.

So that was that, at least for a few years until I came across some green tea from a company called Adagio. What a huge difference! Their loose-leaf green tea had an incredible flavor, very different from the everyday black tea bag tea and certainly much better than the green tea bag tea. Gourmet-quality tea was the way forward for me. After trying out several brands, I eventually settled on In Nature teas. For me, the flavor is the nicest and I really like their other teas, particularly their oolong teas, which have a sweet and faintly nutty flavor.

Although I am no tea connoisseur or tea snob (I still like the traditional British cuppa made with a tea bag and find it refreshing), for anything other than the everyday cup of tea, I prefer loose-leaf tea. Based on my experience of the health food shop loose-leaf green tea, I spend a bit more and go for gourmet quality, as I believe it is worth it.

How about you?

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Recently, I had the pleasure of conducting a short interview with Master Herbalist and Nutritional Consultant Adela Hasas, who has an inspiring and insightful way of describing the benefits of drinking tea. I am also a fan of her blog and appreciate her candid writing style.

While Adela values a holistic approach to wellness and appreciates tea’s role as a healing agent, she is very level-headed and sensible about the advantages of herbal medicine. It may not be a cure-all, but there’s just something to say for a hot cuppa of verdant leaves. As Adela so aptly explained, it’s a lot better than a “‘one pill for one ill’ mentality … [its] fast and easy medicine right from your pantry!”

You know, you’ve tried it?  Right?

ALEXANDRA:

When did you become interested in tea and how does it work into your overall concerns with holistic health?

ADELA:

I grew up with herbal tea being ubiquitous, but green tea specifically didn’t figure much into my life until a few years ago. Holistic health is all about the mind-body-spirit connection, about how everything affects everything else. It’s the opposite of the "one pill for one ill" mentality. What I love about green tea is that it brings balance to so many of the body’s systems, including emotions, and it’s not so much a functional thirst-quencher as it is a multifaceted healing modality. It’s this all-in-one power drink from such a delicate little leaf. I have such respect for it.

ALEXANDRA:

When you lived in Romania, did you drink tea there?

ADELA:

Romanians love their herbal teas (my mom has an overflowing cupboard of boxes and boxes of bagged and loose-leaf teas), but I didn’t really drink green or black tea until I came to the States. I don’t even know if we had it in Romania! As a kid, I don’t remember having iced tea, ever. I grew up during the Communist regime, so our imports were pretty limited.

ALEXANDRA:

What inspired you to attend a natural medicine school?  What have you learned from the experience?

ADELA:

For years I’d studied nutrition and natural health on my own, so I figured it might be a good idea to have some credentials to back up my knowledge. Honestly, I don’t even remember exactly how I found the school! I’d been researching natural medicine colleges for a couple years, but in general they were too pricey or unaccredited. Somehow I eventually stumbled upon the Global College of Natural Medicine (GCNM), and the curriculum (and price!) were right up my alley, so I enrolled that very same day.

As far as what I learned—that’s probably the most interesting part. I went in believing just about everything, but I came out a skeptic. I definitely still believe in herbs and nutrition and a holistic approach to healing, but I am against anything that’s been proven time and again to be nothing beyond a placebo effect. Let’s call it what it is, shall we?

ALEXANDRA:

Why should a non-tea drinker consider drinking tea?

ADELA:

It’s interesting; I think from the outside, non-tea drinkers may view green tea as a hippie drink, as something too "soft" and bland. But there’s just something about it that completely changes the pace of your day. If you start your day with green tea rather than coffee, you’re off to a mellow, slow, indulgent start. Or if you’re having a hectic day at work, instead of reaching for a cuppa Joe at 3:00 PM to continue the mad rush and sustain your hectic heartbeat, why not slow down for a bit? Your body wants something comforting, and a nice mug of hot tea is just the thing.

ALEXANDRA:

What are the most important concepts, ideas, or skills you have learned as a master herbalist?

ADELA:

Resourcefulness! I am so in awe of the wide range of healing properties of the most basic little plants found all around us. If I have a stomach ache, I don’t need to rush to the store for some Tums; I can just pour some hot water over mint leaves from my mom’s backyard. If I’m anxious and can’t fall asleep, I steep some chamomile flowers that my good friend brought me from the Netherlands. Or if I have a sore throat, I just grab some garlic, vinegar, and honey, and simmer together a quick syrup to soothe the cough. Fast and easy medicine right from your pantry!

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It’s that time of year when tea meets ice in a glass (although hot tea is certainly not wholly abandoned in favor of the chilled versions of the beverage). Taking my cues both from this seasonal transitioning to drinking iced tea and the appearance of a wide variety of stone fruit at my local farmers’ markets, I am inspired to create a simple and healthful warm weather dessert. Here’s the gist of it. 

Pick any stone fruit. From deep red sweet cherries, the earliest in season and the smallest of stone fruits, to apricots, which arrive and end in the blink of an eye (look for the Blenheim variety if you can find them), to a dizzying array of plums, peaches, and hybrids, there is a plethora of seasonal fruit to try.

Simply source the most aromatic and ripe fruits, and wash, pit, and puree them until smooth. For some fruits, the skin is best removed before pureeing; press these through a fine sieve and then use, discarding any tough bits of skin or fiber that remain in the sieve. Combine the puree with brewed tea and sugar syrup to taste and you have the makings of a fruity Tea Popsicle (_Tea-sicle_, anyone?). I like to use two contrasting teas paired with contrasting fruits for a striped popsicle, but you may opt to use only one fruit/one tea if ambition or time runs out. In that case, simply double the quantity of either flavor to create the 8 servings, as shown below. 

As a starting point and matter of personal preference, I like to pair fragrant peaches with equally fragrant Darjeeling tea, plums with Assam, and cherries with green tea, but the possibilities are endless and endlessly delicious. Start with a tea you love and brew it a bit stronger than you might when drinking it as a beverage. Make up a batch of simple syrup (boil equal parts by weight of granulated sugar and water until the sugar dissolves) and let it cool. Store the syrup all summer in the refrigerator for those times when you wish to sweeten a tea for a tall iced drink (you may complex the syrup by adding herbs, such as basil, rosemary, or mint, or strips of lemon peel for a special treat). 

Freeze in popsicle molds or in plastic containers into which you have placed wooden popsicle sticks, held in place by a circle of foil with a slit cut into its center to hold the stick upright until the mixture freezes. When it is frozen, remove the foil, pull the popsicle out of its container, and wrap tightly or bag in a recloseable plastic bag and store frozen until you are ready to enjoy. Note that these are best eaten with a few days of freezing. 

TEA-SICLES

Yield: approximately 8 servings

PLUOT-ASSAM LAYER

3 pluots, washed, pitted, and then pureed (yielding approximately 7 ounces of fruit puree, sieved)

3 ounces (scant ½ cup) granulated sugar 

3 ounces brewed tea (3 t. tea leaves in approximately 3 ounces of water; brew 3-5 minutes and then decant the liquid, pressing hard on the tea leaves to extract as much of the brewed tea as possible)

APRICOT OR APRIUM-DARJEELING LAYER

3 apricots or apriums, washed, pitted, and then pureed (yielding approximately 7 ounces apricot puree, sieved)

3 ounces (scant ½ cup) granulated sugar

3 ounces brewed tea (3 t. tea leaves in approximately 3 ounces of water; brew 3-5 minutes and then decant the liquid, pressing hard on the tea leaves to extract as much of the brewed tea as possible)

For both of the flavors, simply combine the pureed fruit, add the sugar to the tea liquid, and mix until blended; you may wish to process the mixture in a small blender to remove any lumps. Chill the resulting mixtures separately and then freeze as desired in popsicle molds or as directed above. 

_Thanks to Lauren Wemischner for the photo._

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As the founder of a matcha tea company, Zen Green Tea, I am often asked about the weight loss properties of matcha. Before starting my business, I was a huge green tea fan. I used three teabags per cup to maximize the antioxidants and the weight loss I felt I achieved from the tea.

Since I have always had an interest in science, I spent a lot of time researching matcha to find out if it was really as healthy as its reputation suggested and what exactly the clinical studies were showing when it came to its benefits, such as weight loss. What I found in my research was strong scientific support for the health benefits of matcha. But what about the science behind matcha and weight loss?

Traveling through Asian countries, you immediately notice that the population as a whole is slender. In researching matcha, I discovered how the amino acids unique only to green tea profoundly assist in weight loss and management by influencing how fat is processed in the body and how energy is utilized by the cells.

Clinical trials on rats have highlighted that those consuming green tea did not gain weight when fed a high-fat diet in comparison to those not given green tea. This was theorized to be due to the tea catechins inhibiting the breakdown and absorption of fat in the large intestine. A study by Kao et al (2000), published by the American Society of Clinical Nutrition, reported the following:

"… long-term consumption of green tea may decrease the incidence of obesity and, perhaps, green tea components such as EGCG may be useful for treating obesity."

This highlights how matcha tea works to suppress your appetite through regulating hormones, such as leptin, which tell your brain that you are satisfied and full.

Furthermore, in another study published by the American Society of Clinical Nutrition, it was reported that frequent consumption of quality green tea enhances the efficiency of the human body in utilizing energy. The research showed that the daily energy expenditure rate of adults increases 35-45% with regular consumption of green tea. So matcha green tea actually can increase your body's ability to burn energy by up to 45%!

There is a huge number of studies outlining similar findings that green tea - especially matcha - assists with weight loss and the prevention of weight gain. I have received many emails from my customers telling me they have lost weight. When my mother was trying to lose weight, I encouraged her to drink a strong cup of matcha before her morning walk and she noticed her weight loss doubled, which is pretty incredible!

What I do suggest is that you buy matcha from a good source that is both fresh and vibrant green. This ensures you are getting the maximum nutritional and antioxidant profile. You wouldn't eat month-old broccoli and expect it to be full of nutrients - matcha is the same!

Resources:

* Green tea as inhibitor of the intestinal absorption of lipids: potential mechanism for its lipid-lowering effect * Modulation of Endocrine Systems and Food Intake by Green Tea Epigallocatechin Gallate MAIN | IMAGE 1

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As the 11th World Tea Expo kicks off in Las Vegas, with long registration lines, smiles and hugs for old friends, people scurrying to classrooms, and huddled in-depth conversations, it is easy to see that tea is still hot and continuing to heat up! Vegas never fails to roll out its red carpet of triple-digit heat to welcome us. We know we are going to be meeting annually for many more years to come.

This year we are joined by the Healthy Beverage Expo and tea is definitely something hot over there, too. Some companies are even featuring booths in both expos because the cross-over is indeed perfect. You name it and it's being put in a bottle or a can these days - everything from all-natural, caffeine-free, and low-calorie beverages to coconut water, coffee, concentrates, energy drinks, enhanced and flavored waters, functional RTDs, gluten-free drinks, herbal beverages, juices, kombucha, sport drinks, vitamin waters, and of course, RTD teas! Oh, yes, it's a liquid buffet over here - good thing because it's easy for one to get dehydrated here in Nevada.

The World Tea Expo categories are expanding as well. This year we have accessories, analytical testing services, associations and tea boards, baked goods, beauty products, books, bulk herbs and spices, chai, commercial brewing equipment, concentrates, fair trade, flavorings and extracts, giftware, iced teas, importers and exporters, loose teas, organic, single-service packaging, private labeling, publications, ready-to-drink, rooibos, specialty items, tea bag supplies, tea filters, teaware, and water-filtration systems. Lots of new exhibitors and many that return year after year as loyal supporters and huge contributors to the ever-growing world of tea in this country and beyond.

The keynote speaker yesterday, Mr. Phil Lempert, known as the "Supermarket Guru," informed us that the baby boomers and the millennials own the market these days and that this is where to focus your business by targeting these markets. What was news to me was that he said grocery stores are getting smaller and smaller these days. This leads me to wonder just where folks are eating and where they are shopping, and if the big grocery stores will become a thing of the past? Another shocking tidbit of information to me was that 40% of the food from all sources is being wasted. Makes me shake my head knowing full well what ends up in the trash can right from the refrigerator in most homes.

The best news came late on Day 2 of the event with a gathering of over 60 people for the launch of The United States League of Tea Growers. With tea now grown in 14 states across the mainland and Hawaii, Nigel Melican and Jason McDonald are up to some really great things in Mississippi and see that history is in the making right now. With the true pioneer spirit that founded this country, along with collaboration instead of competition, perhaps this country can grow some fine specialty teas, and we can add a whole new verse to a well-known song because this McDonald has a whole new farm - a TEA farm.

Yes, tea news is HOT in Vegas right now and is going to get hotter!

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A few posts ago, I talked about a tea venture I was involved with in Kenya. Things have been moving along with the project quite well, so I thought I would give you an update on current happenings.

The tea venture about which I am speaking is JusTea, a non-profit partnership with small-scale Kenyan tea farmers to produce premium whole-leaf tea and bring social justice to their industry. More than simply emerging as another social business, JusTea aims to start a social justice movement. The project encourages tea lovers to rethink tea, and to connect with its culture and the people growing it. JusTea’s goal in the fall of 2013 is to introduce orthodox handcrafting techniques to Kenyan tea farmers so they can process their own tea.

Kenya is the world’s largest producer and exporter of black tea; production is around 300 million kilograms each year. The lion’s share of tea is grown by over 500,000 small-scale tea farms in the country, and then processed in large industrial factories. Consequently, the farmers only receive about 1% of what the consumer pays. This leaves the farmers in poverty and without a voice to change their circumstances. We are partnering with them to remove the middleman and give them the power to make beautifully handcrafted tea.

Grayson Bain, the founder of Rocky Mountain Bikes, started JusTea in 2012, after forming friendships with Kenyan tea farmers. The team is volunteer-based, and currently consists of nine members based in Vancouver, with international collaboration from key people in Kenya. Grayson explains, "My vision for starting JusTea was to practically connect the rich 5% of the world with the 95% that love, build, and hope - but have so little real connection to us in the 5%. Furthermore, it was to enrich millions of tea drinkers by bettering the lives of thousands of African tea farmers."

On May 15, JusTea launched its Indiegogo Campaign and aims to raise $35,000 by June 15, 2013. This will enable the project to move forward with sending a tea-processing expert to Kenya in the fall and setting up the first handcrafting tea “kitchen” on a small-scale farm. JusTea is all about relationships - with the land, with the tea, and with the farmers.

The first shipment of tea has arrived, and we cupped it in my office last week. It is exceptional indeed. A high-quality mixed broken leaf with a full-bodied bouquet, and bread dough freshness, which transfers to the cup. It’s malty and smooth with a clean tannin finish.  We were all quite astounded at the quality of tea we were drinking. The good news is you can get some of this high-quality Kenyan black tea by selecting one of the many rewards JusTea offers in its Indiegogo campaign. Visit www.justea.com to watch the campaign video, share the stories, and contribute!

Here is an opportunity for us tea lovers to make a significant impact on the lives of small-scale African farmers, and wash our thirsty palates in amazing handcrafted tea.

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A common lament from foodies, farmers, and culinary writers is that many of us have become too far removed from the origins of our foods. We have no tangible connection to the land, the farms, and all of the uncertainties and nuances of agriculture.

Certainly the same could be said about tea in the United States, which, until recently, was only grown and processed in distant countries. To connect to the terroir of the soil, the scent of tea bushes on a misty morning, and ancient or modern tea-growing methods required overcoming barriers of distance, language, and culture.

Even "book smarts" don't adequately convey the challenges of growing tea. One can read about rock cliff oolongs, high-elevation Darjeelings, and perfectly manicured tea farms in Japan and gain a sense of the craft of tea, but it is a sterile overview at best.

Although it doesn't exactly mirror the specifics of tea cultivation, wine cultivation is similar. A few minutes of conversation with a viticulturist (specialist in wine cultivation) quickly hit many of the same touch points as tea: terroir, plant cultivars best suited for the region, short harvest, processing periods, and the best vintages from year to year.

Grafting varietals to produce the best flavor profile and balancing the quality of taste with the hardiness of the plant are true for both teas and wine. Just as a late spring frost can prove detrimental to the harvest of early teas and buds like those for a Silver Needle white tea, the same holds true for grape varietals. Often, helicopters will be brought in to help circulate warmer air over acres of vineyards to keep the temperature above freezing.

From the vagaries of each growing season to get the tea leaves or grapes to harvest to the intensity of effort of initial production, there are tremendous risks and rewards in both tea and wine cultivation. When, at last, the final product is ready, evaluated at tasting events, and judged in competitions, these labors of the land can transport us after a single sip. It is a labor best understood if we take the opportunity to walk through the fields, touch the leaves, and experience the sense of place from where it all begins. With tea estates being relatively inaccessible, surely it's not a bad thing to suggest visiting a vineyard? Remember, you're doing it for the tea.

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Jasmine tea is the most popular scented tea in the world. People love the sweet floral jasmine aroma and flavor. A cup is soothing and de-stressing. Premium organic jasmine tea is traditionally scented, giving the tea the perfect amount of jasmine flavor.

Manufacturing jasmine tea is a complicated and delicate process. Since the Ming Dynasty (1368-1644), tea masters in the Fujian province specialized in jasmine flower cultivation and jasmine tea manufacture. Traditional jasmine tea is scented with fresh jasmine blooms. A special base tea called _zao bei,_ or "tea readied," is prepared and stored months before the scenting starts.

Harvesting the base tea, _zao bai_, starts before the spring rains. After plucking, leaves are pan fried, put in the rolling machine, and then passed through a drying machine. Hot air blows above the leaves, decreasing rolling and curling, which exposes more surface area to absorb the jasmine scent. This process creates a distinct flavor to counterpoint the sweet floral jasmine flavor. Jasmine flowers bloom in late summer in the Fujian province, so tea artisans store spring-picked _zao bei_ in cool storage until summer.

In July, the jasmine flowers are about to bloom. Flower pickers begin harvesting new jasmine buds at noon. Noon is an ideal time to pick new buds because the dew has evaporated. Perfect flower buds are snow white and a certain length. Picking ends around 4:00 PM, and the flower buds are brought to the factory. Ideally, the flower buds begin to open before the scenting begins. In the evening, room temperature _zao bei_ base tea is mixed with jasmine flower buds.

The _zao bei_ and jasmine buds co-mingle in a pile for six hours with in internal temperature of about 113 F. The increased heat encourages the flower buds to open, releasing perfume and promoting a moisture transfer between the flower and tea leaves. Workers adjust the tea piles to sync with the ambient temperature in the room. If the base tea overheats, a bitter flavor develops. After about six hours, the tea is flattened, allowing the leaves to breathe.

Each pile is then re-formed for four to six hours more of scenting. After ten to twelve hours, the flowers are sifted out. The tea rests for a day and then fresh flowers start the process again. High-grade jasmine teas are scented over five times. At the end of scenting, the tea is fired one last time to seal in the flavor.

Premium jasmine tea has a shelf life of about three years. Lower-quality jasmine teas stay fresh for about a year and a half.

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We're all familiar with the profound health benefits associated with green tea, ranging from a reduced risk of cancer to cardiovascular and cognitive benefits.  Did you ever wonder what the color green may be contributing to the mix?  I recently stumbled upon an article that focused on our responses to color and it turns out that green is one of the three magic colors that appear to have a surprising impact on our health and wellness.  According to research:

"Green is a color that inspires peace and tranquility.  A common color in nature – found in grass, trees and vegetation – green can make you feel grounded, creative, and calm … and can help to teach you how to calm your mind."

Isn't it interesting how nature has found a way to create a simple plant that seems to have so many wonderful attributes?  Although I hadn't given any thought to the impact of the color of the liquor, I am fascinated by the varied colors of green that each cup of tea produces.  Whether I'm enjoying my matcha, a specific Chinese green tea, or a Japanese sencha, each cup offers brilliant to subtle variations of the color green.  Do you think the early monks realized the impact that the color green had on their ritual of tea?

The color green reminds me very much of nature.  I have always known on a deep level how being in nature affects me.  It just never occurred to me that the actual color may be a contributing factor.  I know the same can be said about blue and its impact on my emotional state.  Being by the ocean where the water and sky seem to meet has always acted as a balm for my soul. The truth is, I'm torn between the forest and the sea.  Both affect me deeply and both draw me to their core.  I have chosen the forest at this point in my life.  Living in Hood River, Oregon, surrounded by forests and orchards, I see vibrant masses of green each time I look outside my window.  I also see green each time I look into my tea cup throughout each and every day.

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From May 25-26, Pu'er City played host to the 2013 International Tea Convention, organized by the Fifth Edition of the China Chamber of Commerce, welcoming, among others, a large delegation from America. Since 2005, when it was first held in Hangzhou, the Convention has been alternately held in Changsha, Chengdu, and again in Hangzhou in 2011, where it was combined with the Fujian Jasmine Tea Festival in Fuzhou. Later, the Convention, in conjunction with Wuyishan University, promoted global cooperation in the area of scientific research.

From May 27-30, Convention organizers also held a three-day Tea Sourcing Tour to the remote areas of the Simao, Lancang, and Xishuangbanna prefectures dominated by the Wa, Dai, and Lohu communities.

On May 2, the International Tea Committee had a change in its leadership. Convention organizers invited both past and present chairmen, Michael Bunston and Norman Kalley, respectively, to the event. It was nice to have them both since Mike has been a presence in the organization for almost 20 years.

Since this year’s Convention was held jointly with the Pu’er Tea Festival, I discovered many new facts and trends after attending the Pu’er Tea Forum and visiting their Pu’er Institute. In my opinion, Pu’er tea is the answer to the high sugar diets consumed by many Indians that lead to various ills.

Tea is a naturally growing plant in this region and these particular Pu'er varieties possess unique qualities when their leaves are preserved and mature with the passage of time, unlike other teas of the region, which have much shorter shelf lives. These teas have a medicinal quality and are highly prized among the local population who have enjoyed them for centuries.

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The International Tea Cuppers Club (ITCC) is pleased to announce the third annual Cup Warming social at the World Tea Expo in Las Vegas. Join fellow ITCC members, tea enthusiasts, producers, and dealers as we socialize and sip several special teas. Using professional tea-tasting methods, tea experts will introduce several exceptional teas from different parts of the world. This event is sponsored by the ITCC, is free of charge, and open to all. To ensure that there is enough tea for everyone, please RSVP to itcc@teacuppers.com or to members Rajiv Lochan at rajiv@lochantea.com or Babette Donaldson at babette@babettedonaldson.com.

When/Where: Friday, June 7, 6:30 – 7:30 PM, Room N256, Las Vegas Convention Center, immediately following the Wu Wo tea ceremony.

At last year's Cup Warming, over 50 people slurped and learned about teas from China, India, Kenya, and Japan. Members and fellow tea lovers from several countries enjoyed fellowship and experiencing teas that were some of the best from their origins. The ITCC is a world-wide community of tea lovers of all levels who enjoy learning more about tea through tasting and sharing knowledge. Registration for their current Cupping Event is open to members and will focus on the historic Dragon Well tea from China. All of the 8 samples in the Cupping Event Kits are from the early spring season. Compare teas from traditional gardens as well as newer (but nearby) areas. For more details, ask any member at the Cup Warming or visit the ITCC website.

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The tea industry, one of the oldest in the world, is long overdue for innovation. Activists discuss issues such as the balance of power in the supply chain, buyers' response to the scarity of tea, resource management, and sustainability. My attempt to resolve these issues, Tealet, is a transparent retail commerce platform for tea growers to build brands and sell their tea directly to their customers. Unfortunately, the mass market is not prepared to bring its tea consumption habits online as there is still a great deal of value that the neighborhood tea shop provides in the form of curation and community. The local tea shop or retailer has a responsibility to source new and unique products for its customers. Tealet's platform now empowers tea retailers to source tea from multiple producers through an auction for exclusive lots of tea. We looked at other commodities that have brought exclusive auctions online and found the most comparable is the Cup of Excellence, which has become the de facto purchase platform for boutique coffee roasters. There are many lessons the tea world can learn from the coffee world as the industry matures and distribution channels develop for ethically sourced, sustainable, and high-quality tea.

The Cup of Excellence is an international competition for coffee growers to submit their most prized beans for evaluation and auction. The Alliance for Coffee Excellence has developed a protocol for judging, but they adopted the cupping standards of the Specialty Coffee Association of America. The tea world does not have internationally recognized standards for cupping and grading tea. For this reason, Tony Gebely of World of Tea has proposed cupping standards that can be used in evaluating lots of tea that will go on auction. Recently, during a live cupping session, we applied Tony's proposed cupping standards:

The judging protocol for the Cup of Excellence consists of both local and international judges. Tealet has recruited a panel of industry experts and celebrity judges to evaluate each lot of tea, including Tony Gebely, Jason Walker, and Kevin Rose. In addition, an international panel of consumer judges has been recruited to include their evaluation. Although these evaluations are highly qualitative, Tealet will begin to work with coffee chemistry specialist Joseph Rivera to provide quantitative evaluations of quality. There is desire in the market for transparency in regard to pesticide use, so lots will be tested for pesticides, so tea retailers can assure their customers that the tea is free of pesticide residues.

For single-origin, single-lot teas, the authentic story of the tea can only be properly told by the grower. For this reason, the growers are actively involved in the promotion of each lot in the auction. Rather than Tealet telling a romanticized marketing story of the tea, the grower, panel of judges, and potential buyers can discuss the unique qualities of the tea. Transparency inhibits the growers from telling false stories, while Google Hangouts allow for meaningful conversations between the grower and buyer.

This is only the beginning for a revolution in the tea world, but with technology and community, there is hope for the future. Transparency and sustainability are inspirations for my work with Tealet and I look toward connecting with a community of like-minded tea people. If you have any feedback or would like to discuss ideas you have for the future of the industry, please feel free to connect with me at elyse@tealet.com. If you would like to stay up to date with our wholesale activities, visit us and create an account. Once logged into your account, you can view upcoming auctions and order samples to taste during live tea tastings hosted on Google Hangouts.

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Tea can be as complicated as you want it to be - what with its rituals and myriad details to handle. At the same time, it can be a simple delight. Being of Chaozhou (home of gongfu tea) descent, I fuss over the little details and continually experiment with getting the most out of each pot. At other times, though, I yearn for simplicity, but not in the form of a tea bag or the monstrosity known as the tea ball. Rather I am referring to glass-brewing loose-leaf tea, specifically green tea.

This is not to say this works exclusively for green tea; but for oolong tea, the full spectrum can only be unleashed by gongfu brewing. In contrast, green tea is favored for its brisk, refreshing quality, something that is, in fact, better served with a "lighter taste." This works quite well for yellow and, to a lesser extent, for white tea as well, but my consumption of those two is less than that of green tea.

THE HOW OF IT

It is really simple.

Step 1: Add tea leaves Step 2: Add water Step 3: Drink to about 1/3 and refill Step 4: Repeat Step 3 until there is no more taste

It may be simplistic, but the results are pretty good. In fact, it tastes better than brewing out of a big pot because the heat may over-steep the tea leaves, leaving a lifeless and insipid liquid. It may not yield as flavorful a brew as using a gaiwan, but that’s the trade-off for the convenience factor.

THE WHY OF IT

To me, there is a simplistic charm about it. While the ceremonial ritual of gongfu brewing provides us a respite from the microwave culture we live in, it’s not practical to do all the time.

In the workplace, we can always provide ourselves with a timeout. Sip on a glass of Huangshan Maofeng and imagine breathing in the rejuvenating cool air of that gorgeous UNESCO heritage site. Savor the fruity nuances of Dongting Biluochun and fantasize about relaxing on the shores of Lake Tai.

Joy doesn’t always need to be complicated. It can be come in a simple, unassuming glass of tea.

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Recently, I've found myself in a tea rut.  Every morning before work, I make myself a pot of the Georgian Village black tea I love from Tea Embassy, pour most of it into my travel mug, and drink the rest while I finish getting ready.  At work, I drink various Harney & Sons tea sachets by the cup because I find making pots of loose tea challenging at work.  And on weekends, I make a pot of some kind of flavored black tea and drink it through the morning, finishing it as iced tea if I don't get through it all right away.

While this is not a bad routine, and I enjoy every cup of tea, I realized recently that I was completely stuck in a rut.  I hadn't touched any of my oolong or green teas in ages, and hadn't even sampled some Darjeeling tea a friend brought me from a trip to India.  I have a big cabinet full of teas, and yet I was reaching for the same ones over and over again.  Tea is such a comforting beverage, I think sometimes I get stuck on the soothing qualities of one particular tea, and then I forget to switch gears every once in a while.

Maybe it happens when there is a lot going on in my life, and tea becomes a safe harbor - the one thing that doesn't change.  I think back to times of great upheaval in my life, and I know I've always had my tea to get me through.  It's interesting to me, though, that in those times, I tend to drink exactly the same types of teas every day.  I know when I have a lot of change going on, I like to have at least one small thing that's under my control, and I guess by keeping my tea routine "routine," I can exert a modicum of control.

Having realized this, however, I've vowed to keep my tea routine more fluid, changing among my favorites more often.  I made myself a pot of a wonderful charcoal-roasted Tung Ting oolong from Red Blossom Tea that felt an old friend.  I missed the complex flavor and roasted notes of this gorgeous oolong.  I even bought a lovely lemon-vanilla white tea from The Steeping Room the other day, and interrupted my weekend flavored black tea routine to fit it in.  It was a fresh, clean taste to welcome the warmer weather.

I'm going to try the Darjeeling tea my friend brought me, and incorporate it into my roster of teas.  And since it's spring, I may even order some first flush Darjeelings for myself, because they are a treat I haven't had in a long while.  So it's like the old song says: "Make new friends, but keep the old … one is silver, but the other's gold."  I'll make some new tea friends, but keep my old standbys on tap to keep myself grounded.

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Soon after completing my post, Depictions of Tea in Art, last November, in which I mentioned my favorite painter, Johannes Vermeer, I resumed my journey examining this Dutch master’s work up close and in person.  From February 16 to March 31, 2013, the Getty Center exhibited Vermeer's _Woman in Blue Reading a Letter_.  I then visited San Francisco to see _Girl with a Pearl Earring_, perhaps Vermeer’s most famous painting.  Neighboring the de Young Museum inside Golden Gate Park is the five-acre Japanese Tea Garden - the State's oldest public Japanese Garden constructed originally for the 1894 California Midwinter International Exposition!

The $2 park guide includes a map and chronicles notable events, but mentions nothing about the landscaping approach and design concept.  I recalled my visit to Sakai’s Daisen Park, where a language barrier did not prevent me from learning how the garden was created in the traditional _tsukiyama rinsen kaiyuu_ style (築山林泉回遊式).  The Japanese Tea Garden’s dense plantations and stately structures were all very soothing to the eyes; I only wished there was more information on the architects’ design philosophies, endeavors, and goals, which might enable guests to appreciate the busy tourist attraction in a different light.

The Japanese Tea Garden is clearly a strolling, promenade garden, thus of _kaiyuu_ style.  Based on the little I know about tea gardens, it does not seem to have a prominent _roji_ (露地) element that is supposed to harmoniously encompass its _chashitsu_ (茶室), or tea room.  _Roji_, literally “dewy ground,” is the essential tea garden complementing and providing a pathway to the tea room.  Commercialization and the tea house’s sheer size suggest that _roji_ is never part of the design scheme.

The tea house serves various green teas.  I had hōjicha and chilled kinako kuzumochi.

A visit to San Mateo’s Japanese Garden followed RoboGames 2013 the next day.  Designed by Nagao Sakurai (1896 – 1973), Tokyo Imperial Palace’s landscape architect, this urban garden also has its own rustic tea house, which led me to wonder if there is any public Japanese garden in the States that does not have a tea house or tearoom.  What constitute a Japanese _tea _garden?  A tearoom?  _Japanese garden_ and _Japanese tea garden_ seem synonymous.  I was also curious about Mr. Sakurai's landscaped Kokyo Gaien National Gardens’ magnificent Japanese Black Pines Forest.  As it was approaching closing time, I did not get the chance to ask questions.

The exhibit posters always magnify Vermeer’s works multi-fold, which makes the viewing of the actual paintings even more delightful and indelible.  At the de Young Museum, I was especially impressed that the docent did not once call _Girl with a Pearl Earring_ the _Dutch Mona Lisa_, for Vermeer’s masterpiece is in a class all by itself.

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The popularity of drinking tea among Buddhist monks helped to spread the custom of tea drinking to the common people. During the Tang Dynasty, Buddhism became popular, in particular, the Chan School of Buddhism, which has prevailed since then. Most Chan masters had a high regard for tea drinking, which contributed to the custom of tea drinking spreading throughout China. In Volume Six of the _Record of What Feng Shi Has Seen and Heard_ (封氏见闻录), it says: “In the year of Kaiyuan, there was a Chan Master who exalted the Chan School of Buddhism in the Lingyuan Temple of Mount Tai. The Chan Master practiced meditation for many days without eating or sleeping at night, and allowed himself only to drink tea. He boiled tea wherever he was. Henceforth, many civilians learned from him and imitated each other, and so tea became a favorite beverage among the inhabitants of the society. Tea drinking spread with marvelous rapidity. Gradually, drinking tea became a custom.”   During the Song Dynasty, drinking three cups of tea after each meal became the tradition among monks. And during the Ming Dynasty, making tea was the second most important activity in the life of lay Buddhists, just after incense meditation (焚香). In short, tea first became popular in temples. Then it became part of the daily routine among monks and lay Buddhists. Finally, tea became an indispensable part of Chinese life, becoming one of the seven essential elements needed in daily life according to a Chinese proverb (开门七件事，柴米油盐酱醋茶).

Buddhism was also responsible for the development of the first tea-production techniques. Many famous varieties of tea were first invented by monks and temples could be relied on for producing good tea. The well-known Mending Gan Lu tea is said to have been planted by hand during the Han Dynasty by Zen Master Puhui of the Sweet Dew Temple (甘露寺) on Mount Mengshan. It has been a tribute tea since the Jin Dynasty. Wuyi Rock tea, which was first invented by monks in Wuyi Temple in Fujian, became a tribute tea during the Song Dynasty. And Biluochun, also known as Water and Moon tea, was produced by monks in the Water and Moon Temple of Dongding Mountain in Jiangsu Province.   Buddhist monks invented a method of shade cultivation in the garden. They planted tea together with bamboo, the latter providing shade for tea trees and enabling the tea trees to absorb the fragrance of the bamboo. They also invented the method of frying green tea. Monks liked to serve this fried green tea to guests because the aroma of frying green tea could fill the room.   In short, some of the teas we favor most today, such as Dahongpao and Biluochun, and some of the techniques for producing green tea started in the temples. Buddhism contributed greatly to Chinese tea’s invention and development.

However, perhaps the most significant contribution of Buddhism to tea culture has been the infusion of Buddhist philosophy into tea drinking, making the history of tea totally different from that of other beverages. Chinese Buddhism absorbed tea’s characteristics of bitter (苦), serene (静), and common (通), connecting them with the Buddhist ideals of suffering (苦), equipoise (定), and wisdom (智) to develop spiritual tea culture, namely “to see tea and Buddhism as being of one taste (茶佛一味)”.   The first meeting of Buddhist philosophy with tea drinking appeared in a poem written by the monk Jiaoran, a famous tea expert and poet during the Tang Dynasty. It is said that drinking the first cup of tea caused the author to awaken from worldly illusions; the second cleansed the spirit like the earth is cleansed by a spring rain; and the third cup led to enlightenment, obviating the need to consider freedom from pain and difficulties. Since then, drinking tea has been not only a pleasure of the senses, but a path to enlightenment, namely Chadao (茶道).

Buddhism brought Chinese tea culture to Japan and Korea. In 803 AD, during the reign of Emperor Dezong of the Tang Dynasty, a Japanese monk named Saichou came to China to study Buddhism. Two years later, he returned to Japan with tea seeds, and the history of Japanese tea began. During the Southern Song Dynasty, a Japanese monk named Eisai also came to China to study Buddhism. He lived in China for 24 years and returned to Japan with a new form of tea, Matcha. He also recorded the ways of making and drinking tea during the Southern Song Dynasty and is revered as the founder of tea in Japan.

Tea was introduced to Korea by monks who studied Buddhism in China during the period from 632 to 646 AD. After that point, the Chinese custom of tea drinking and tea art were introduced into Korea. In 828 AD, an envoy from Korea took tea seeds from China. Since then, Koreans have planted and produced tea.   In conclusion, the culture of tea is closely related to Buddhism in China. It is difficult to imagine how the history of tea might have progressed without the influence of Buddhism.

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With the holiday season beginning earlier every year, it's never too soon to start planning for ways to take full advantage of the growing popularity of tea as a must-have gift for holiday shoppers.  A beautiful tea gift set can change the gift exchange from a "Thanks" to a "Whoa!" with the memory of that experience tied to your brand.  Many of our fair trade gift boxes can be found around my home, far too beautiful to be recycled.

I have never been a fan of traditional gift wrapping, which can be very wasteful.  A sustainable tea box solves this problem while telling a story.  I enjoy sharing our story when I re-use one of our boxes for a gift to friends or family.  It brings a smile to my face to tell them about my experience visiting our amazing artisans in Southeast Asia, proud of the positive impact that I can stand behind.

I collect numerous tea stockpiles at home and at the office from our friends at Rishi Tea, Tealet, Tiesta Tea, and TeaGschwendner.  Another great use for tea gift boxes is as cool storage.  Whether you look at my coffee table, my kitchen island, or my work desk, you are bound to be drawn to the handmade boxes you see to explore what's inside (and drink all of my tea).  If we were able to lock our natural gift boxes, it might allow me to keep my favorite teas from magically disappearing.    

Whether your brand's mission is organic, handmade, or fair trade, custom, keepsake boxes bring excitement, while building on your "brand experience."  Distant Village is a leader in sustainable packaging.  Our cradle-to-cradle approach combines brand strategy design, natural plant-based materials, and the empowerment of fair trade artisans.  We are proud members of Green America, the Social Venture Network, and the Fair Trade Federation.

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I’m always on the lookout for new tea blends - encountering a new tea blend piques my curiosity.  A few months ago, when I was in San Francisco attending the Fancy Food Show, I visited a mall and noticed a small demo stand providing samples of David’s Tea.  From its bright turquoise logo to its young, chipper demo girls, I knew that this was going to be interesting.  Based on the long line of eager consumers waiting for a taste, it was clear others were just as interested.  Imagine my surprise when I discovered that they also had a retail store in the mall.  

I’m not the biggest fan of flavored tea, but when I looked through David’s Tea's extensive list of tea blends, I realized that was their specialty.  They have the typical classics, like Earl Grey and English Breakfast, but they also carry some concoctions that makes one wonder, “Where is the actual tea?”  One “blend” even included popcorn.  Then it became clear to me.  Looking around their clean, somewhat minimalist store design, their bright colors and cheerful and calming ambiance, and especially their way of presenting teas, it was obvious that this brand was trying to be the next Starbucks.  Oh, and did I mention that their teas are all loose leaf?  With beautiful, almost artistic images of their teas that have names like “Fantasy Island,” “Bamboozled,” and “Countess of Seville,” David’s Tea is marketing to a new niche market of tea drinkers.  Just as Starbucks changed how people view and are willing to pay for coffee, David’s Tea seems to be attempting the same model.  And it looks to be working.  

David’s Tea is barely five years old and it’s taking the U.S. by storm.  The company was founded in 2008 by a young, 30-something Canadian, David Segal, and his cousin, Herschel Segal.  They realized a new shift toward and “awakening” to tea.  According to David, “Tea had a stodgy reputation.  It was either very British or Asian. We made it North American and Modern.”  The result is very similar to Starbucks.  In New York City alone, there are four retail stores and I expect to see more by the end of the year.  It’s even becoming somewhat of a tourist attraction for bloggers like this Massachusetts student, who states, “If you are an extreme tea-lover who wants high-quality tea for a reasonable price, David’s is the place to be.”

While I am not a fan of their teas (maybe it’s my English side that prefers regular ol’ Earl Grey), I can appreciate what they are doing for the tea industry.  They are bringing a new energy to tea and most specifically to loose-leaf tea.   However, could they disrupt the industry to where the younger/next generation of tea drinkers prefers a “Copabanana” to a nice cuppa Darjeeling?  I’m very curious to see how the brand will expand and what its impact will be on next generation of tea drinkers.  Seeing as how T Ching is a community of tea lovers and experts, what are your thoughts on David’s Tea?

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“Won’t you please come in?”  The woman was impossibly frail, but refused a helping hand from her kneeling position in a bed of spent narcissus.  “If I start taking a hand, I won’t be able to get up by myself.”

“I don’t want to interrupt you,” I apologized, “I’ll just leave this flyer for the school board election coming up.  Please look it over.“

“Nope, come in.  I need the break.”  I followed the woman into her apartment.  She offered me the comfortable chair and sat down opposite me.  Immediately her lap was occupied by an enormous white cat.  As if on cue, a big yellow tabby hopped into mine.  “You’ll have a cup of tea.”  It was an order.  “Turn the flame on under that kettle and tell me what this is all about.”  The tabby was unperturbed when I stood up, flowing off my lap like a yellow waterfall.  With guidance, I found tea cups and tea bags.

I was canvassing.  Going door-to-door to ask voters to write in a candidate for school board.  Write-in victories are about as rare as a tea drinker in Sweden, but our cadre of canvassers had a positive outlook.  My partner and I were assigned to a neighborhood of apartment complexes representing the entire spectrum of Oregon citizenry: subsidized housing for low-income voters; condominiums for the wealthy; and assisted living for the elderly.  We were in a complex of voters between the ages of 70 and 90 years old.  All were single.  All were living alone.  All were hungry for conversation.  During the first 90 minutes of ringing doorbells, we spoke to or left flyers for 60 people.  During the last hour, we spent _time_ with six adults who had experienced the Great Depression, a world war followed by three decades of Vietnam, skirmishes large and small, two terrorist attacks, Homeland Security, Hurricane Katrina, Mitch McConnell, and the Tea Party.  

After a cup of Red Rose – I’ve consumed better tea, but none as gratefully shared – we looked at photos of the grandchildren and petted the cats.  Across the courtyard lived an 83-year-old man with a cubic zirconia earring the size of a blueberry in his left ear.  My knock was greeted with the shout that accompanies severe hearing loss, “THIS BETTER NOT BE JURY DUTY AGAIN.”  It turns out that the gentleman LOVES jury duty, but became annoyed when the lawyers became annoyed after being asked to repeat key testimony several times.  He also wanted us to stay.

Dear readers, go visiting.  Make and share tea.  Pet the cats and look at the grandchildren.  In not so many years, it will be you and me craving the sound of another’s voice and a shared laugh, and looking at another through steam rising from a cradled mug.  Humani-tea.

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Last year I was inspired to design a set of symbols to commemorate Japanese culture in New York and the 100th anniversary of Japan's donation of cherry trees to the United States. One of the symbols I designed was a teapot. My inspiration for the symbol, which was done in a minimalist style, came from the harmonious forms of Asian teaware as well as the artful craft of the Japanese tea ceremony.

My experience with tea actually embraces a couple of cultures: my Macedonian culture and my wife's Japanese culture. I have a distinct liking for Macedonian mountain tea, some of which my Uncle hand-picked himself. I have always drunk this tea, but I am just learning about its great benefits. I have also become very fond of Japanese green tea, which I very much enjoy with sweets. In fact, I enjoy the flavor of green tea in foods, such as mochi and ice cream.

When I drink tea, usually with some honey and lemon, it provides a calming and peaceful moment that helps to restore order. It is this feeling I have tried to evoke with my teapot design. Please enjoy my "Japanese Teapot" design, maybe with a cup of tea.

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Even though I have written about pesticides and tea before, I wanted to address the subject again because once again the issue is in the news with Celestial Seasonings getting busted by the same group that busted Teavana last year. The Glaucas Research Group seems to be making money by exposing publicly traded companies and selling things short. It is true that they have a not-so-hidden agenda in exposing these companies, but without having proof, they could not make much. If you read the reports, you can see that an independent testing agency in Europe did a very thorough job removing whatever doubt there might be about the motives of the Glaucas Research Group.

It shouldn't come as a surprise to anyone that there are pesticides used in commercial tea production, and that third-world countries are using some illegal ones, which are probably cheaper. The boney finger always gets pointed at China, the great polluter, with pollution in Beijing as bad as when I was a kid in Los Angeles. They give us a good run for our money when it comes to polluting the air, but let's not forget that Africa and South America are where most exported tea is produced, not India and China, where they predominantly drink their own tea. It can all be explained in three words: cheap prices, commodity, and quantity. For the most part, bugs come in the summer. In the tropics, however, bugs are omnipresent. It's always summer. It provides for a long growing season and an abundant yield. It is a broader truth that if you want cheap tea and cheap food, pesticides come along with the price.

How does that relate to the way we buy tea? Well, first of all, we don't buy summer tea. I know that is an obvious one. In addition, we buy tea that is grown at a high altitude, where there are not as many bugs, we don't buy from commercial growers, and, with a few exceptions, we buy certified organic. The truth is that the mountainous areas where we buy our tea don't lend themselves to commercial agriculture at all. Terroir is everything in tea as well as in wine, and don't let anyone tell you any different. The other magical thing about the tea plant in relation to terroir is that over time the plant itself develops defenses to predators as it becomes part of the local biodiversity. That is one of the functions of both caffeine and tea polyphenols.

In June, I am going to London for a meeting of the Ethical Tea Partnership (ETP) to discuss tea, pesticides, and the sustainable future. I have done some informal consulting with them about the Chinese tea industry. They have a program that teaches farm workers in China how to work safely with pesticides. I recognize the irony, but remember that the ETP is NGO funded by the major tea producers. While I think it is a great thing that they are keeping farm workers from poisoning themselves, they have ignored the possibility of reaching sustainability without chemical pesticides, something China has had in tea for 2000 years by focusing on quality, not quantity.

In recent years, the Chinese have had some shining examples of quality over quantity with their Anji Bai Cha. It is a major money-making crop that only has a spring season and pesticides are banned in its production throughout the country. Compare this to 1980 when there were only two Anji Bai Cha plants in existence. It is a good example of the dynamic nature of the Chinese tea industry. Another good example, maybe more familiar to Americans, is the case of white tea. There may not be higher standards, as in the Anji example, but Anji Bai Cha was a crop that barely existed twenty years ago and is now a very common tea. The crop was completely driven by the export market and has always fetched good prices.

Changing the agricultural model outside of China and supporting a return to it inside of China seems like a logical and tested way to sustainability in the tea industry, as is true in food production as well. It doesn't mean an end to the commodity model, but at least adjusting to a hybrid that considers incorporating the principles of the Ethical Tea Partnership seems like another logical step. Of course, prices will go up, but everybody, including the consumer, benefits, if not financially then with better health and quality of life.

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Drawing a simple stick figure is the extent of my artistic abilities.  Honestly, even that might be stretching it.  It's not really a problem as I am more than willing to accept my lack of artistic ability.  But every once in a while, I'll catch Bob Ross on PBS painting his happy little trees, making it look so easy, and I see a small glimmer of artistic salvation for me.  

A few years back, my sister and her husband attended one of those Wine and Canvas type of bars in Chicago.  You know … drink wine while an instructor walks you through a masterpiece creation.  She posted pictures on Facebook and the whole thing looked like a ton of fun.  Especially the wine part.  I immediately pulled up my "To Do" list (since I have lists for everything) and added a "Tea + Art" type of event to it.  

Why it took me a couple of years to put something like this together is beyond me, but fate led me to a gentleman by the name of Ed.  Ed teaches art classes - different media, different techniques, different hair, but in that same soothing voice as Bob Ross.  On April 17, we launched our very first "Blend and Brew" - an art + tea class at Selah {an art salon}.  The focus of our class was on creating a painting of a beautiful cherry blossom tree and sampling four green teas.  We talked about green tea-growing regions, flavor profiles, and a flurry of other tea facts - all while painting.  We even managed to chat about husbands, puppies, and past teas we've experienced.  The evening was so enjoyable that we have opted to host monthly "Blend and Brew" sessions.

While I still hold tight to the fact that I will never be a Monet, there is something very relaxing about having a cup of tea and painting.  I was amazed at how different all of the paintings were, even though everyone was working off the same model.  If given the chance to attend a similar event in your neck of the woods, I highly recommend it!  

Happy painting (and sipping)!

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There's something very special about being still and focused when preparing and drinking tea.  Lucidity is the word in this case.  In the moment, there's rich detail: cups/bowls, leaves, pots, water, temperature, colors, shape, form, differential.  I've been fascinated by drinking the same puerh and experiencing a slightly different tea every time.  It's a delicious 2009 Organic Ripe Puerh called Black River Mountain from the Yunnan border with Vietnan.  It has a wonderful flavor profile that encompasses slightly peaty, nutty, earthy, and fermented.  Enter nuance.  

Let's use a metaphor here.  If I say, "Think of Miles Davis," you may begin to associate his name with jazz, trumpet, solo, and revolutionary.  I'll throw in my favorite association with Miles - space.  The use of space (rests, in musical terms) made his solos stand the test of time.  It was never about how many notes you could play, but how you played them.  The rests are something that you never usually pick up on when you're listening to a solo, but it's what happens (to me) after you listen to the same piece of music year after year.  

My suggestion?  Try the same teas again and pick up on any and all nuances.  Even though you are drinking the same tea, you really are drinking something slightly different because there are so many variables - the water, the kettle heating the water, the amount being steeped, the temperature outside, the teapot, what you ate prior to drinking, how much sleep you got the previous night, your emotional state …

I'm not suggesting you think about all that while you're preparing the same tea on a different day, as that could take you far away from the experience of the moment.  Be aware of it, rather than think of it.

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Today hasn’t been the sunniest day in Los Angeles.  I’d like to say that I woke up at six in the morning, cheerfully placed some sun tea on my front porch, and rode my bike to the beach to take a dip in the ocean.  While I did take a little bike ride, I did not swim in the ocean or make sun tea.  Instead, I spent what felt like hours sipping a hot blend of yerba mate and contemplating how it can be possible that my cat - who is three years old - is still such a sweet, kneading kitten (it’s really difficult to get a head start when I don’t hear the birds chirping outside).

Be that as it may, the last few weekends have been extremely sunny and I have hope for the weeks to come.  I love putting a few bags in a skinny glass container and letting the water soak up the loving rays and the even more tender Camellia sinensis.  I became inspired last year to start making sun tea when I stumbled upon Yumi Sakugawa’s illustrated guide to making sun tea on Wonderhowto.com, _How to Make Sun Tea: Secret Tips from the Yumiverse_.

I decided to follow her directions because I love DIY tips, tea, and her meditative aesthetic.  I’m not going to go into the details of how to make the tea because you can follow the link above, but I’ve been using this recipe off and on for almost a year now.  Although I don’t have as much time to hang around on my front porch and cultivate a garden in my little yard, I’ve been trying to take care of plants in a little outside area at work.  Maybe if I start brewing sun tea at my job next to the sunny spot where the flowers are growing, I’ll become a more attentive gardener AND tea brewer.

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