[-]

As you may have noticed, The Voice of Tea was mute for a few days.  We have been performing some serious site maintenance to prepare for the holiday rush.

Fear not, though, my dear reader and tea lover:  we are back and stronger (filled with tea) than ever!

Stay tuned for the same great news and smart ideas about tea that you expect from your favorite Tea Sommelier!

Back in Action! - http://tavalon.com/blog/?p=175

[-]

Observing nature as the seasons change in our neighborhood is always interesting and informative. I enjoy learning new things related to the flow of life, and seeing them in action is even better. Throughout the summer months, crops have grown in fields along the highway. Animal life has been limited to an occasional coyote, wild turkeys and geese, or deer feeding in fields. But after harvest the wild animals have had a little competition for space and attention.

On a Sunday drive this week we passed a cornfield newly cut. Where stubby corn stalks replaced the tall corn plants, a single-strand electric fence had been installed and cattle now dotted the field, greatly enjoying a feeding fest. They were easy to see because of their large size and dark color. Down the road a few more miles, sheep were more camouflaged, looking like fuffy little lumps of sagebrush dotting a grassy field. A second glance revealed hundreds and hundreds of sheep! They were tended to a little more carefully than the cattle, having a three-strand impromptu fence and guards to protect them from harm. A sheep-herders trailer was set to the back at the top of the hill, but looked empty as the task of protecting and caring for all these sheep was assigned to two friendly Great Pyrenees dogs. This large breed of dog is known as the livestock guardian dog and was initially bred to assist shepherds in the Pyrenees region of southern France and northern Spain. These dogs are fearless, protecting their charges from coyotes, wolves, and bears. Our cousin, Della, who has a flock of goats at her ranch in Arizona finds that her Great Pyernees also protect her flock from the cougars who live in nearby hillsides. She trusts them implicitly.

Although these dogs prefer to live outside, they crave human attention and are devoted pets. They are companionable and delight in human company. This was illustrated to us when we stopped by the side of the road to take a few pictures of their charges. Both dogs were at the far end of the field, atop a small hill. Instead of watching us from afar, they came as close as they could and then looked at us with tails wagging and friendly expressions on their faces. Even with the company of all those sheep, they seemed to crave our attention. When it came time to leave, they 'chased' our car down the road, as far as they could go, staying within the confines of their fenced space. It would take nothing for them to pass under that simple three-strand fence, but they remained devoted to their task, and even unaided by human contact, they stuck with their job of being keepers of the sheep, extraordinaire. Don't you just want to hug them?

Faithful Friends - http://www.gracioushospitality.com/feeds/4236683748748244764/comments/default

[-]



Holiday Bazaar, Friendship Tea & Peanut Butter Candy - http://friendshiptea.blogspot.com/feeds/7025708249993786306/comments/default

[-] Hello everyone,

I'm back from the land of battling a preschooler's croup and 3-week cough. It's good we always teach kids to share. He was nice enough to share the cough and cold with me. What a kid!

Last week I was at a social event here in town. I was chatting with someone that I'd met only a couple of times. She was trying to remember what we had discussed the last time we'd talked and I recalled that it was this blog. She responded, "Right! You're the tea eccentric!" I can definitely say that this is the first time I've had someone describe me this way. I must admit that it made me laugh.

She told me that she'd been stunned by the amount of information in the blog/website and asked why I was so interested in tea. I gave her the elevator ride-length response. (I generally suspect that that question comes more from a place of "what planet are you from?" versus genuine interest.) We had a nice conversation and went our separate ways. (The real irony of the evening is that I won the evening's raffle - a pound of Starbucks coffee.)

The conversation made me think a great deal about how people respond to tea lovers. If I disclosed that I was very interested in wine I suspect there would be a different response than when I talk about tea. Wine appreciation is a well known hobby with numerous publications and articles in food magazines devoted to the topic. Articles routinely delve into the nuances of a particular vintage and source. With tea, articles are still generally at the level of describing the difference between black tea and green tea. Look at the movie "Sideways." An entire movie centered on the pursuit of good wine. Can you imagine substituting tea into this movie? It would be seen as a little niche film with no potential for widespread appeal.

Conversations like this remind me of why I put the time in to write this blog. I don't do it for the already converted. (Although I do adore you as readers and appreciate your insightful comments and questions.) I do it to show people WHY we love tea so much. I want people to understand that there are THOUSANDS of teas to choose from. I want them to understand more than the differences between black tea and green tea. I want them to know that you can learn to recognize the differences between China blacks and Indian blacks, China oolongs and Taiwanese oolongs. Tea isn't a pretentious hobby or too difficult or expensive for people to explore. It doesn't have to be about finding the tea that will help you lose weight, lower your blood pressure, or reduce your cancer risk. It can be simply about loving tea because it gives you a moment to slow down during the day and take a minute for yourself.

Eccentric? Perhaps I am, but to be honest, I'm perfectly okay with that.

Eccentric - http://teapages.blogspot.com/feeds/4166736726493589613/comments/default

[-]

The history of herbs and spices is far more ancient than that of tea. Herbal teas should not be called “teas” at all, as they are not made from the leaves of the Camellia sinensis plant. They are, strictly speaking, herbal infusions, and naturally 100% caffeine-free. Many host a variety of health benefits, and some will offer a sensational gourmet experience in aromatherapy and taste. But, so many people refer to them as “herbal teas” in the states that we have jumped on that bandwagon and now do the same…

Which brings me to my all-time favorite herbal tea – RED tea, aka South African Rooibos, Bush tea (no relation to our 40th or 42nd President), and Redbush tea. Rooibos (pronounced roy-boss), is grown only in the Cedarburg mountain area outside Capetown in South Africa. Its needle-like leaves are well suited to its arid home. It is harvested manually during the summer, at which point it is still green. Oxidation is essential in order to enhance the flavor of the tea and this turns the tea leaves bright red.

Rooibos is one of today’s hottest trends in the tea industry. This faintly sweet red tea is unique because it contains health benefits while being naturally caffeine free and low in tannin, thus allowing iron absorption. Rooibos contains almost no tannins, but has many replenishing minerals including iron, potassium, copper, alpha-hydroxy and zinc. It is rich in antioxidants, the substances that combat free radicals in the body. It works as an anti-spasmodic, anti-inflammatory and anti-allergen. Rooibos tea has also been shown to soothe the body's reaction to allergies and rashes. At an herbal store, you'll probably find Rooibos under the name "Herbal Allergy tea" due to this natural allergy-fighting quality. Its anti-spasmodic agents can relieve stomach pains and cramps.

Rooibos tea not only acts as your personal helping hand in fighting allergies and ailments, it is also perfectly suited for growing babies, young children, active teenagers, parents and grandparents alike... My recommendation for children is to brew it hot, ice it, and blend with a bit of cranberry juice. You don't need much cran. Being a good source of vitamins and minerals, it can be used as a natural supplement. It also makes a great thirst quencher iced.

And lastly, Rooibos is a most versatile and remarkable tea for pairing with meals. In particular for strong cuisines, such as Italian and Mexican, that don’t come from a traditional tea region, Rooibos pairs smoothly and deliciously, hot or iced. Personally, I enjoy this healthful infusion with a splash of foamed milk or cream – and it’s the first drink I go for anytime I need a calming brew. Images of The Ladies’ No. 1 Detective Agency (by Zimbabwean-born author Alexander McCall Smith) protagonist Precious Ramotswe, the only female P.I. in Botswana, sharing a cup of bush tea with a friend or client while working a case, shine through and linger with me long after I’ve finished my cup of RED ROCKS tea…

Rooibos – supercharged but caffeine-free! - http://the-teaspot.blogspot.com/feeds/5919921143609295935/comments/default

[-]



Teas QVC Debut - http://www.blogger.com/feeds/15987553/4261119915015848524/comments/default

[-] Description (from culinaryteas.com): A very unique looking green tea that is actually stems separated from leaves. Kukicha has an extraordinarily fresh and robust green tea flavor.

Review: I have really had terrible luck with kukicha lately. I'm not going to lie: I am really not a fan of the green kukicha. This is not the same thing as the twig tea I like, which is also referred to as kukicha. I like the twigs, not these nasty stems.

That said, this is the least offensive ones I have had, but even still, if you like drinking something that tastes like grass and curdled milk, that's all you. This still tastes like something I'd never drink again, but I think it is my frequent disdain for green tea. I am really not sure.

Maybe drinking tea brewed with twigs makes more sense to me than drinking tea brewed from stems. I am not really sure, but my friend sent me a bag of kukicha straight from Japan, and it was TERRIBLE. This, at least is tolerable. Very vegetal, very, very grassy and absolutely nauseating if oversteeped, but green tea fans (some of them, at least) will enjoy this. This one smells worse than it tastes, but it is still pretty gross.

The Good: blech!
The Bad: see above
More Information/Buy: Culinary Teas Kukicha

Culinary Teas Kukicha - http://authoritea.blogspot.com/feeds/1234033534007345568/comments/default

[-] The thankfulness month, congenial, favorable, good, gratifying, nice, pleasant, pleasing, pleasurable, satisfying, welcome, acceptable, agreeable, comforting, congenial, consoling, delectable, delicious, delightful, desirable, favorable, good, gratifying, pleasant, pleasurable, pleasureful, refreshing, rejuvenating, renewing, restful, restorative, restoring, satisfactory, satisfying, solacing, welcome, beholden, gratified, indebted, obliged, pleased, thankful, appreciative, thankful, congenial, favorable, good, gratifying, nice, pleasant, pleasing, pleasurable, satisfying, welcome

With a Grateful Heart - http://www.gracioushospitality.com/feeds/1562301309430512966/comments/default

[-]

Storage (2) - Odor (30 September 2008)

Cloud often receives e-mails and private messages with questions related to Puerh tea. Those questions are good questions. Beginners may also have similar doubts when they start their Puerh tea journeys. Thus, Cloud decides to gather these Q&As to the Cloud's Tea Diary so that the later comers may make reference to my answers.

－－－－－－－－－－－－－－－－－－－－－－－

A Puerh tea lover, AY, asked, "How do I store the 1990's Puerh tea cakes? How about the newly made young tea cakes? Can they be stored together?"

In fact, in relation to how to store Puerh tea at home, Cloud has already put down the details as an appendix in the First Step to Chinese Puerh Tea (hardback edition) titled "How to Store Puerh Tea at Home (Part I)" and "How to Store Puerh Tea at Home (Part II)" in the Art of Tea magazine issue No. 3. If you are interested in learning the details, please read these relevant articles. Cloud did not intend to replace these articles by this diary. This diary is an interactive way to further elaborate based upon the articles.

If the teas are not exactly the same kind, they should be stored separately

This is again one of the basic principles of the Five Principles mentioned in "2009-08-29 Storage (1) - Principles & Cardboard Box", the fifth point - No odor.



The aroma of the old or aged tea cake by dry storage is what we called the aged aroma. If it is a wet storage Puerh tea, the aroma may be referred as aged earthy aroma (Chinese: 陳倉味). If it is a drily stored young tea cake without many years of aging, the fragrance of such is what we called raw and green aroma.

Obviously, you may notice that there are huge differences between the aromas of these Puerh, no matter whether they are dry, wet, aged or young. Although all of them are named as Puerh tea generally, their natures of aroma are very different. If they are stored together, their aromas will be "mixed" (or, in fact, contaminated) together. Generally speaking, the astringent green aroma of young raw Puerh is stronger than the gentle and elegant aged aroma. Thus, in most of situations, the aged tea cakes will be affected by the young raw astringent smell rather than the young raw tea cakes aborbing the well aged elegant aroma from the old tea cakes.

What tea lovers have to pay attention is that: Tea will absorb odor easily. Odor means the pleasant/unpleasant smell not being the original fragrance of the tea itself. In this situation, it is not the case as mentioned in "2009-08-29 Storage (1) - Principles & Cardboard Box" that the odor referring to the aromas of the ripe Puerh and the raw Puerh. It refers to the different aromas of old tea cakes and young raw tea cakes. In relation to aged tea cakes, the raw, green and astringent smell released from the young tea cakes is a kind of odor to the old tea cakes.

It is not difficult to understand. As long as the types of aroma are differnt, these Puerh tea cakes should be stored separately. Photo A0051 clearly shows you how Cloud treated the aged tea cakes in my tea collections. In Photo A0051, one can notice that the Eighty-eight Raw Tea Cake and the 1980's Eighty-five Eight Two are separated by odor free plastic bags as they have totally different types of araom. These plastic bags prevent their aromas diffusing from each other.

Old Tea Cakes, Aged Enough? Do They Still Need Aging?

Without doubt, newly made young raw tea cakes need aging. Beginners, tea lovers and tea connoisseurs working hard for hoarding their own tea cakes are to store their own well aged raw tea cakes.

However, what if the raw tea cakes have reached their maturity (e.g. the Masterpiece Puerh Vintages, Aged Seven-son Tea Cake Vintages, etc.)? For these Puerh teas, there is no need for further great improvement on aging. How should we keep them? Shall we put them under the further quick aging environments? Or, shall we slow their aging process down so as to preserve their peak tastes?

For aged tea, tea connisseurs will adopt the latter way treating their aged teas in order to prevent taste weakening. These well aged vintages should not further contact with air extensively.

Lastly, Cloud would like to reply the question. Before doing so, however, the question needs to be further sub-divided into, "(1) Do these 1990's tea cakes need further aging? (2) Are these 1990's tea cakes good enough to appreciate?"

• If these 1990's tea cakes need several to 10 more years for further aging, the storage conditions will be similar to that of storing young raw Puerh tea cakes according to the Five Principles;
  
• If these 1990's tea cakes have reached their good status for appreciation (due to the mild wet storage), there is no reason for further storage. What you need to do is to break the whole tea cake up and then put the chipping off pieces into a suitable container for accumulating their flavors. When you want to have a nice brew, brew them then. There is no need to save because the purpose of buying tea and hoarding tea for many years is to drink the tea at its climax stage. Since they have already reached their good tastes, sealing them for preserving the taste is the appropriate way to handle these well aged tea cakes.
  
  

30 September 2008 wrote in Chinese
18 November 2008 translated into English
Cloud (Hong Kong)

Cloud's Tea Diary
http://www.cloudsteacollection.com/html/weblog/weblog_e.html

Cloud's Tea Collection - Private Tea Album
http://www.cloudsteacollection.com

Storage (2) - Odor (30 September 2008) - http://community.livejournal.com/puerh_tea/226694.html

[-] I was raised in a house with very little discipline. My parents insisted they were not hippies, but considering one lived in a cabin at Lake Tahoe, the other on a houseboat in Hawaii, and that they spent a few years hitchhiking all over the Rocky Mountains and the Pacific Northwest, I have my doubts.


Not surprisingly, such free spirits weren't big on making anyone do anything.

It was great.

But occasionally, when I have something I feel like I have to do, I just won't be able to do it. And I give up trying almost instantly, which is what happened a few days after my traumatic Starbucks tasting. I had such big plans to taste tea in all the other big fast-food chains, but I found myself standing outside a McDonald's on Lexington Avenue and much to the annoyance of the crushing lunchtime mob on the sidewalk, I literally could not force my legs to step inside.

I had even fantasized about the ensuing purge after such a Spurlockian tasting, in which I'd treat myself to a real, pure cup of green tea. But why go through such torture before the reward?

I kept walking up to one of the best cafes in the city, and quite possibly, the entire country- where else can you get such a perfectly made bowl of matcha ($2.50) but Tafu (569 Lexington Ave., on 51st St.)?


I don't know how this little gem, hidden in a back lobby of a Doubletree Hotel, has managed to stay in business over a year, but I'm incredibly thankful it has. It only serves Japanese green teas and desserts, but it does so with impeccable precision.

The sweets offerings change with the seasons, and most have tea as a main ingredient, resulting in fabulous pairings with whatever you're drinking alongside.

After the matcha, I settled on a pumpkin wabi-sabi cupcake ($1.80) and a hot honey-matcha latte (or kuromitsu, $6), strictly for comparison. This is what a blended tea drink should be: sweet, milky and a pleasant hint of vegetal bitterness, all playing off each other with every sip. It somehow manages to feel like it's good for you, even as it tastes better a pillowcase full of Halloween candy to a 5-year-old.

A latte here is almost twice as much as what Starbucks charges, but it's worth it to get the taste of real matcha, not some ersatz tea concentrate, prepared by people who actually know how to handle the leaf.


If you've never had matcha- or if you have but think you don't like it- please, try it here. It may just change your mind.

Super Prize Me - http://teaspotnyc.blogspot.com/feeds/8066794686921576077/comments/default