Steph's Cup of Tea

Camellia, Meet Camellia

2012-02-02T19:27:00.000-08:00

Camellia Sinensis

Both of these lovelies are in my home today. The tea plant, above, was a gift from Marmalady and her green-thumbed hubbie. Earlier today, DH snuck in the bud below and placed it on my desk for me to discover.

Notice the similarities between the two - both have a similar leaf shape with serrated edges. I've never heard of anyone making tea with Camellia Japonica, until I found this blog posting! You can also eat the flowers! (I haven't tried either.)

Camellia Japonica

The DH and I mark the beginning of spring on Feb 1st. On this day, we always have fresh flowers in the house. Around here, nature does too! Snowdrops are blooming and daffodils poke far out of the ground. Pansies are doing well and people are putting out the primrose. Spring comes early and stays a looooong time.

My joy is like Spring, so warm

it makes flowers bloom all over the Earth.

~Thich Nhat Hanh

There may be fewer signs of spring where you live, but they exist if you look closely! How do you honor the anticipation of spring?

Note: I'll get back to my Darjeeling stories soon, I just needed a little break. Happy almost weekend!

Ethereal Tea Fields

2012-01-30T16:43:00.000-08:00

Mist in the Darjeeling hills

"Ethereal" is the best word I could find to describe the experience of the tea fields at Glenburn Tea Estate. The day was damp but pleasant. The low clouds flirted with the landscapes; there for one moment then gone, to return just as soon.

Each of the ~60 fields here has its own character. Each field produces a unique cup of tea, based on its elevation, age, the plant varietal, when the tea is harvested, amount of sun and rain, nutrients in the soil, etc. Even within one field there are micro climates. All of these factors must be accounted for when making the tea in the factory.

Tea plants grow on steep slopes

Glenburn produces tea from four harvesting seasons:

First flush: March/April
Second flush: May/June
Monsoon flush: Mid July - Mid October; this is what we were drinking
Autumnal - November

There is a rest period between each flush, to allow the plant to restore the starch content in the roots.

Tea stumps and roots from bushes that have been removed

Glenburn removes a small percentage of its tea plants each year. These fields are left fallow for few years, planted with legumes to restore nitrogen. To balance the monoculture of tea growing, other compatible plants (marigolds, citronella, etc.) and insects (lady bugs, preying mantis) are introduced to the fields. Tea plants need slightly acidic soil, between 4.5 and 5.5 pH in this area.

Baby tea plants, grown from the Glenburn nursery

Traditionally, tea plants were germinated from seed in a moist sand/soil mixture. In fact, the infamous Robert Fortune perfected the use of the Wardian Case, like a terrarium, to smuggle tea plants out of China. Today, however, most tea plants are made from slips, or cuttings, like you might do with a philodendron at home. The slips ensure an identical genetic match to the parent, whereas tea seeds may be a hybrid - and that could be good or bad!

Next up, a look at the tea factory and then a picnic lunch by the river.

Flowers of the Tea Fields

2012-01-26T21:31:00.000-08:00

The flowers of the tea field

About 350 women pick the 60 tea fields (nearly 300 hectares) at Glenburn Tea Estate. Their children attend school on the plantation, and babes in arms are brought to the tea fields. A nurse maid keeps watch, or the mothers take turns, while the others pick and sometimes sing. Five generations of families have worked these fields.

It's the women who do the picking, a long tradition and belief that the delicate hands of a woman are required to give the tea the most gentle treatment. The tea pickers we met were a little camera shy, but they smiled a lot. They were curious about us, too.

Preparing for work in the wet bushes

Darjeeling has five seasons: spring, summer, autumn, winter and monsoon. In mid September, we experienced the long-tailed end of the monsoon season. It rained quite a bit, but the tea picking continued. The monsoon flush was underway, and during this season the tea bush "grows like crazy" to quote estate manager Sanjay Sharma. Darjeeling monsoon teas are known for their rich amber color and full-bodied yet smooth taste. Once the monsoon picking is over, the tea bushes take a brief rest and then autumnal picking commences.

Such beautiful women

Picking tea in the rain, very common in the monsoon season

The tea bushes in Darjeeling are trained into tables, flat surfaces that make for efficient tea picking. In China, by contrast, the bushes are rounder which maximizes surface area. It takes more than 1,000 shoots to make a pound of tea. Pickers are paid by weight, and on average can pick about 8.5 kilograms (~18.7 pounds) per work day. During the monsoon season, the numbers may be much higher due to the enthusiastic growth of the bushes. Salaries are government regulated.

The sky is grey, the rain is heavy but her smile is bright

Though the setting is almost too beautiful to be true in the tea fields of Darjeeling, the picking is real-life hard work. The tea fields are sloped, requiring balance and leg strength. The baskets get heavy and the weather conditions can vary from cool and rainy to humid and warm. Few of us in the US would have the stamina or skill to make it even one day with these women. Each time I drink a cup, I send out my thanks to these women with the pretty smiles, deft hands and strong muscles.

Another flower in the tea field - camellia sinensis

Bed Tea at Glenburn

2012-01-24T20:58:00.000-08:00

The view from my bed at Glenburn Tea Estate

I woke my first morning at Glenburn to a light tap at the door. Bed tea had arrived! A wonderful Glenburn Autumnal Darjeeling tea, a few delectable cookies, delicate china, and a view like none other. Oh, it was heaven!

Bed tea!

Just a few nibbles to start the day (breakfast is coming soon)

The view out my window

The sun porch adjoining our room, a peaceful place to take in the morning

The long veranda

After leisurely taking my tea in bed, I rousted myself to meet my traveling companions for breakfast on the veranda.

Flowers grown on the estate

Meals at Glenburn are extended affairs. I love that people take the time to have polite conversation and meaningful discussion without rushing to the next thing. In addition to the delicious conversation, we breakfasted first on fresh fruit, oatmeal and granola. Then we had scones with cream and two types of marmalade: pomelo (my favorite, grown onsite) and orange. Next came the savories, with made-to-request eggs, broiled tomatoes, and avocados (also grown onsite). In addition to more Darjeeling tea, we drank fresh squeezed orange juice.

The bed tea and breakfasts at Glenburn are among my favorite (of many favorite) memories.

Gong Xi Fa Cai and Being Spoiled at Glenburn Tea Estate

2012-01-22T23:23:00.000-08:00

Gong Xi Fa Cai - Happy Chinese New Year! And though I'm currently focusing on Darjeeling, India, its tea history is closely connected to China...do you know the story of Robert Fortune? Part botanist, part spy, full-fledged thief (for the East India Company), he is the man responsible for bringing Chinese tea plants to Darjeeling and that, my friends, has made all the difference. For more information, I recommend the book For All the Tea in China. (The book on tape version is good.)

Our accomodations in Darjeeling were provided by the Glenburn Tea Estate, founded in 1859. (See the current edition of TEA, A Magazine, for a profile of Glenburn.) The late 1850's saw the beginning of the British Raj period, when Britain ruled over India (stretching through 1947). The architecture of the buildings reflected this British Colonial style.

We arrived in the evening, prior to dinner. My room friend and I were shown to the Rose Suite. We giggled like school girls with our good fortune and the serendipity, as roses are especially significant to my friend. Throughout China, we were by no means roughing it, yet we were often staying in remote locales where even the best accommodations had limited amenities. What a contrast to be here in luxury. There could have been no better place to close out this adventure.

Vanity in the Rose Suite

The suite was spacious with a sun porch, vanity, writing desk, two sleeping areas, a large bath, and spectacular views that revealed themselves the next morning.

Fruit grown on the estate; other items grown onsite included avocados, oranges, pomellos and many herbs.

Poster bed, soft and fluffy, a welcome change from the hard mattresses in China.

The dining room, complete with candlelight, place cards, and flowers. Each evening we dined on a different pattern of china.

Dinners were several-course affairs, with appetizers and drinks in the sitting room, followed by a gourmet meal in the dining room. We enjoyed sharing dinner with Husna-Tara Prakash, the visionary behind this quaint inn and member of the family that owns the plantation, Sanjay Sharma, the plantation manager, and his wife Neilu, Najma Ahmed, our onsite hostess, and the other guests.

This scene inspired me to light candles more often at home.

Our suite was just off the dining room, in the Burra Bungalow, the original. The facility was restored in 2002. In 2008, the Prakash family added a second bungalow. It is hard to fathom how the building materials were transported here, even with modern-day equipment. I cannot begin to envision how it was done in the 1800s!

The classy bath, with claw-footed tub and walk-in slate shower.

After dinner, many of my traveling companions enjoyed a good soak in claw-footed tubs. When I indulged, I soaked until the water turned cold!

Glenburn has its own line of bath products that include green tea extracts from tea picked on the plantation.

I resolved many things on this trip, but two things stand out for me related to Glenburn 1 - I want to come back here someday and 2 - I want to bring this kind of luxury into my everyday life. It don't require spending money, just creativity and a bit of effort. I can take a bath and add a scented oil. I can add candles to the table at dinner and have a long conversation with the DH. I can use the china and linens that I love, and so forth. Glenburn has been an inspiration.

But wait, there's more! Next I will talk about Bed Tea and breakfast, and then we'll go into the tea fields, see the pickers, learn about the processing, have a picnic and more.

Getting to Darjeeling

2012-01-20T20:26:00.000-08:00

Gorgeous views on the way to Darjeeling

After our brief time in Delhi, we headed out the next morning to Siliguri (by plane). A delegation from the Glenburn Tea Estate met us at the airport. We felt like VIPs, being greeted with ice cold cloths and glasses of lemonade.

Ganesha on the dashboard

We assembled in two 4x4s, necessary for the mountain roads we'd be traversing. As we exited the airport, I spied my first Indian tea field. It's adjacent to the airport. Note: You'll see raindrops in many of these photos. We were in Darjeeling in mid September, the end of the monsoon season.

Tea field next to Siliguri airport

Where's my lane? Typical street scene

I snapped photos left and right, in between holding my breath as cars came at us head-on. Much like an elaborate game of chicken, the smaller vehicle has to maneuver out of the way. This task can involve much inching forward, back, and a little to the side of many cars until a only-big-enough hole is created to let someone through. The mirrors on all of our 4x4s pulled in, for close quarters.

Another street scene

Roadside Tea House

We passed colorful tea houses in small towns. This one seems to specialize in Coke, but look very carefully and you'll see boxes labeled "TEA" in the background. I bet I could buy some loose tea here and maybe get a cup of chai.

After a delicious lunch with local tea representatives, we headed onward for the adventurous ride up to Darjeeling. These mountainous, curvy, narrow roads require one's full attention, and I was so grateful for Sujit, our competent and courteous driver. On a good day, it takes about 3 hours. It took us longer because the night, fog and heavy rain traveled with us.

Monkeys along the road to Darjeeling

Photo by Dan Robertson, World Tea Tours

En route, we spied monkeys along the side of the road. As exciting as this was, and as cute as they are, I learned that their normal habitat is deep in the forest. They are lured out by people who feed them, and it's bad news for the monkeys. Shoo, shoo little ones - back into the forest!

My first cup of Glenburn Tea

About two hours into the ride, we stopped at an overlook. Though it was pitch black, my colleagues enjoyed stretching their legs and being revived with a cup of tea and amazing chocolate brownies. My legs were too shaky to leave the car (motion sickness), but that did not prevent me from the exquisite pleasure of inhaling the aroma and taking my first sip of Glenburn tea. What hospitality to offer us tea at a lovely natural area, and on gorgeous cobalt blue china!

We've arrived! In khaki, Sanjay greets us. He is the tea estate manager.

We're being offered sweet iced tea.

It took Dramamine, a front seat, deep breathing, and a skilled driver, but I made it up the windy mountainside to Darjeeling without requiring an emergency stop. :-) All of this was nothing compared to the amazing views along the way and the prize at the end, the Glenburn Tea Estate. Stay tuned - you'll want to see the Glenburn pictures! If you read TEA, A Magazine, check out the current issue which features the Glenburn Estate.

First Impressions of India

2012-01-17T21:04:00.000-08:00

I took a break from blogging about the Asia Tea Tour over the holidays. I have a lot more to say about China (including Tibet), but I'm going to be daring and go out of order. I want to talk about India!

We flew from Tibet (which I will blog about, Yak butter tea and all) through Kathmandu to Delhi. The flight itself was spectacular, flying alongside Mt. Everest! (I've shown this before, but it's worth a second look.)

Mt. Everest

Photo by Dan Robertson, World Tea Tours

The moment I stepped foot in India, my senses were dazed. We had just come from the high grasslands of Tibet with its wide vistas and fresh, cool air. Here in Delhi the air was warm, close and smoggy, like breathing porridge. Contrast that grey canvas with vivid color everywhere...magenta, coral, chartreuse, azure, scarlet, indigo and gold. The aromas of hot asphalt and car exhaust mixed with the scent of marigold from the lei we received in welcome.

Typical street scene in Delhi: Mom with tot, riding side-saddle on the back of a scooter.

I loved her colorful clothing.

We headed out for a highlights tour of important governmental buildings in Delhi. As we zoomed along on the "wrong" side of the road, I was astounded by the traffic. Lanes didn't seem to matter. I read a bumper sticker, "Hurry, hurry spoils the curry." A cacophony of honking cars accompanied our guide as my ears adjusted to his Indian lilt. His melodic English soothed me.

Delhi is a city of cities (New and Old), the second largest city in India (Mumbai is first). Though the air is thick with smog, the city is trying hard to clean up. Most taxis and buses use CNG for fuel, compressed natural gas. The city targets 30% of its land to be preserved as green space.

Then we stopped at an important monument park, and into the throng. Here, the sense of touch became alive as people brushed against me - hawkers persistently selling wares, others out for an evening. We met only a few folks in China who either asked for money or tried to sell us things on the street. Here, though, the selling is hard core.

Is that really what I'm seeing? That thought was with me in each direction I turned.

India Gate, national monument and tribute to fallen soldiers

After our sight seeing, we headed to a restaurant. I found it funny that at 8 pm, we were the first people to arrive. Others didn't trickle in for dinner until nearly 8:30. In India, if you're on time, then you must have nothing important to do!

Dinner was pure delight! The food in China was healthy, tasty and interesting, but Indian food - for me - was supremely indulgent. It is my favorite. We enjoyed succulent spiced chicken, cheese with roasted tomatoes, fenugreek with peas, and garlic naan. We drank mango lassi and masala chai. A welcome feast to this complex country of many colors, textures, spices, challenges and potentials.

Three New "Tea" Shirts

2012-01-14T18:30:00.000-08:00

"Blending with a Purpose"

From the Enchanted Tea and Gift Shop

"English Breakfast Tea"
Gift from a friend - thank you!

"Pot Head"

From the Jasmine Pearl Tea Merchants

Don't worry - that's camellia sinensis depicted!

Some Local (and Regional) Tea News

2012-01-12T20:29:00.000-08:00

I'm excited to share this info on local and regional tea happenings:

Japanese Tea and Culture classes (in Portland) starting soon! (See below)
Stay on top of Portland tea events at this calendar.
Saturday, Jan 28th - A Fresh Start - Creating a Daily Tea Ritual for Wellness. Jasmine Pearl Tea Merchants.
The San Francisco International Tea Festival is Feb 25th. I can't go this year, but maybe next! Tickets go on sale next week.

Margie, of the Sweet Persimmon blog, is starting two new Japanese Tea classes in the next few weeks.

Introduction to Japanese Culture through the Tea Ceremony
Harmony, purity, respect and tranquility. These are the four principles of tea ceremony distilled from Japanese culture. In this ten week class, students will be introduced to Chado, the way of tea. The arts of Japan will be examined through the ritual preparation and drinking of matcha, Japanese ceremonial tea. Students will participate in at least six tea ceremonies, an incense ceremony, and kimono dressing. Japanese architecture, gardening, flower arranging and calligraphy will also be covered. Classes will take place in a Japanese tea room located 4 blocks south of PCC Rock Creek campus: 17761 NW Marylhurst Ct., Portland, OR 97229

Fee: $250, materials will be available for purchase at class.
Meets Saturdays for 10 weeks, starting January 21st, 1:30-3:00 pm at Issoan Tea Room.

Beginning Chanoyu
Learn the procedures for Ryakubon, tray style, the most simple of Japanese Tea Ceremonies. This procedure can be done almost anywhere with a minimum of utensils. Learn the correct handling of utensils and further your knowledge of Japanese culture. Learn how to make different kinds of tea sweets, proper etiquette for both host and guests at a tea ceremony. Introduction to Japanese Culture through the Tea Ceremony recommended but not required. Classes will take place at Ryokusuido Japanese Antiques Shop: 3826 NE Glisan St., Portland, OR 97232

Fee: $250, materials available for purchase at class
Meets Wednesdays for 10 weeks, starting February 15th, 7:00-8:30

Call Margie Yap, 503.645.7058 to register. Limited availability. Email: sweetpersimmon@msn.com

*Image from Microsoft Images

The Year of the Picnic

2012-01-11T13:15:00.000-08:00

I've decided that 2012 is going to be the year of the picnic! I had such a fun time with a few picnics last year, that I want to bring this way of re-creating into my life on a regular interval.  I got an awesome "Tea Time" picnic blanket from my mom for Christmas, and I can hardly wait to put it to use.

I hope to have at least one picnic each month, and share the details with you.  Here's my first picnic report...

Where was that promised sun?! The sky was one big duvet of grey as I headed out on my bike. The robins puffed their chests but did not chatter as I made my way past them. Folks around here may have called it cold, with the slight wind and threat of a drizzle, but I couldn't. Forty degrees is a fine temperature for a bike ride. Within a few minutes of pedaling, I was unzipping my coat. The colors popped against the grey palette. I smiled wide at the countryside, having forgotten that I wanted sun.  I always smile with this feeling of freedom.

I was riding alone today, which meant I could go as slowly as I wanted, and so I did. At the turning point of my ride, I hadn't gone far but I had braved a new route, and I was ready to pick up the pace. Food will do that. :-) I was en route to a beautiful little picnic spot I spied on my way out.

My picnic spot

Today's picnic basket, a waterproof bike pannier

In my bike bag, I carried a thermos of vegetarian posole, a seeded whole wheat roll and aged goat cheese, and chocolate-covered hazelnuts. Having worked up an appetite, I think my taste buds were heightened because this simple meal was extremely satisfying.

This picnic was particularly notable to me, because it was:

Thrown together (I spent very little time planning)
Not a "picnic weather" day, but out I went anyway
Via my bike, always a plus
The start of something grand

Do you dream of picnics this year? What are your tips for making the most of them?

Tea-themed Gifts

2012-01-09T08:21:00.000-08:00

I thought I'd share a few of the tea-themed gifts I received over the holidays.

Reversible necklace, made from a scrabble piece. "Keep calm and drink tea." That's a motto to live by!

Sunshiny pot holders (with matching tea towel not shown). These make my kitchen glow!

Vintage labels teapot

Jigsaw puzzle, which I began yesterday. I'll show you the finished product (eventually!).

And this lovely tea scarf, which I am wearing to work today.

Thank you to my friends and family who are so thoughtful, generous and giving. I am very grateful.

In Celebration of National Hot Tea Month...

2012-01-07T17:00:00.000-08:00

I gave a talk today at my library about tea. Specifically, I spoke (and sampled) three Chinese teas I brought back from the Asia Tea Tour. A fitting time, I think, since Chinese New Year is around the corner. I had a great time! About 20 people joined me, and we had a lively conversation.

Tea is a fascinating subject, easy to discuss. It has an intriguing history, a continually evolving present, a bright future, a wonderful diversity of flavor and aroma, and it's good for us too!

By the way, the lovely vest I'm wearing below was sewn by CO Tea Lover (thank you!). It was a Christmas gift, along with the brooch.

Happy Hot Tea Month! How are you celebrating? (Update: The St. Charles, IL library just published this list of reading for National Hot Tea Month! Thx, Katrina.)

Some Recommended Listening

2012-01-06T14:51:00.000-08:00

A few things I've enjoyed on the radio lately, the first one about tea!

Lynne Rosetto Kasper of Splendid Table interviews Bill Waddington (Tea Source) about Ruby 18, a new strain of the tea plant. Listen.
Terry Gross interviews Carrie Brownstein and Fred Armisen of the sketch comedy show Portlandia. Listen.

My Word for 2012: Breathe

2012-01-05T06:47:00.000-08:00

"Breathing in, I calm my body.

Breathing out, I smile..."

- Thich Nhat Hanh

Last year, I chose the word JOY as a focus. I learned so much, particularly how easy it is for me to find joy, but also how hard it can be to maintain that joy. I want to deepen this effort, and I've learned that BREATHING helps me maintain my joyful state. When I'm faced with a challenge, something not going my way, a fear, I want to take a moment - pause and breathe. Breathe!

And this is my new calendar for the year! :-)

* Thanks to my superwoman friend in AZ for the calendar photo!

Tea and Truth: Light in Dark, Dark in Light

2012-01-02T16:27:00.000-08:00

Light in Dark

I notice how the light shines in the amber liquid

Many of us are thinking about light this time of year. We look forward to the longer days, the brighter days, the warmer days. I've been working at embracing the dark. I like this dark season because I have a reason to light candles and start a fire. The dark helps me see the beauty of the light, the dark makes the light precious. I know from living in New Mexico that a constantly sunny environment can grow tiresome.

On the afternoon of Dec 31, I made a cup of pu-erh (above), a very dark tea, to acknowledge the dark time of year. I wanted something grounding as I reflected upon my experiences in 2011, what I valued and what I wanted to let go. Then on Jan 1, I made a cup of white silver needles (below). This white tea takes my energy up and out, perfect for dreaming of plans for the new year.

Dark in Light

I notice how the liquid appears clear, but when I look closely, I see the dark shadows and the color

Writing Prompt

Preparing: I invite you to find a few moments this week to think about the dark and light in your life.

Sipping: Over a couple of days (or a few hours), prepare a light tea and a dark tea.
Writing:

Make notes about how the teas look, taste, smell and feel in your mouth. How are the light and dark similar? How are they different? What qualities of each do you appreciate?
Now make notes about light and dark aspects of life.

How is darkness sometimes a good thing? For me, it's the candles, the fireplace, the time to snuggle in, watch movies and read. Time to test myself by going outside to play on cool and moist days. Time for celebrations of small things. Time to reflect and renew.
How is lightness sometimes a challenge? There's a song done by Sweet Honey in the Rock called, The Sun Will Never Go Down. It says, "...the flowers are blooming forever, the sun will never go down. Don't you feel like cryin' sometimes...." This song speaks to me. There are times when the bright things in life are too much, and I need darkness to calm my soul.
How can you embrace both light and dark?

May 2012 be for you like this tangerine, full of good, healthy things! Full of the goodness in both dark and light. (In this case, pu-erh tea.)

A New Year's Eve Garden Dinner

2012-01-01T11:53:00.000-08:00

The DH (dear hubby) made a fantastic dinner for us last night, using as much from the garden - fresh and preserved - as possible. It was SO GOOD!

Salad:

Fresh greens from the garden: Chard, baby broccoli shoots, purple mustard, bok choy
Fresh greens from the balcony pots: Red leaf lettuce and thyme
Fresh root vegetables from the garden: watermelon radish, black spanish radish, carrots, golden beets
Dehydrated tomatoes from the summer
Olive oil and rice wine vinegar dressing

Main course:

Salmon cooked over fresh rosemary sprigs from the garden, garnished with parsley from the garden
Garlic mashed potatoes with herbed goat cheese (herbs from garden)
Mushrooms cooked in port wine

Dessert: Strawberry shortcake with berries frozen from the summer's harvest

I'm so fortunate!

Tea Review: Yunnan Golden Buds (Californa Tea House)

2011-12-30T09:22:00.000-08:00

California Tea House Yunnan Golden Buds

Isn't this a gorgeous tea? I love the contrast of the dark leaf with the golden leaf. Just gorgeous!

This is my second tea review for California Tea House, and I have really enjoyed this tea! I'm not the best to judge the Yunnan Gold, because I've only drank them seriously for a couple of years. There are folks who have been devoted to Yunnan Gold teas for a very long time. Those folks will tell you that the Yunnan Golds we have today simply don't measure up to the teas of old. (Share your opinion on this topic if you have one, please!) The dilemma is that when the tea market went crazy over pu-erhs, a lot of the good Yunnan Gold plants were removed to make way for more pu-erh tea trees and processing, and it has never been the same. :-(

Nonetheless, I've really enjoyed this tea. I've found it's what I want when I plan to be out for the day and I want a thermos of tea with me. It holds up well over time. I steeped it with water just off the boil (rest if for 30 sec), for 3 minutes and found that to be just right for my taste preferences. I drink it plain. I've really enjoyed this one, and I plan to share it with a friend who knows her "old-style" Yunnan's to see what her take is.

A Surprise Visit and Teacup Aprons

2011-12-28T10:09:00.000-08:00

Happy "in between"! That's what I call this time between Christmas and New Year's. I hope you have time for slowness, reflection and rest.

I spent a very nice Christmas with family. A special highlight was the surprise visit from dear friends who live a good drive away! Timing played out so that I wasn't going to be able to visit them this year. Unknown to me, they had planned with my sister to come and see me instead! Oh, what a wonderful gift! They even brought lunch with them. Thank you from the depths of my heart!

These friends are very creative people. We celebrated with Esme the publication of her prize-winning fiction story. And Sweetcakes, crafter extraordinaire, gave us these lovely, whimsical aprons. Mine is a fashion statement to be worn with a skirt! I can promise it will never see the likes of a kitchen mess.

My Teacup Apron

And matching ones for my sister and her little one, too

I'm very, very grateful to all of my friends and family who remain constant in my life, despite the miles and distance between us. Much love!

Tidings of Comfort and Joy

2011-12-24T19:19:00.000-08:00

Wishing you a joyful holiday, a peaceful close to 2011 and a new year of health and prosperity!

"Joy" was my theme word for 2011. I've learned a lot from the focus and study on this word, how it's always available to me and yet sometimes so hard to hold. I have a lot more to learn from this word, and I'll expand upon it in 2012 (more coming soon on that!). For now, I'm enjoying a joyful time with my family, in old traditions and new ones. My best to you.

Tea Review: California TeaHouse Jasmine Pearl

2011-12-21T17:00:00.000-08:00

The folks at California TeaHouse have been extra patient with me. They sent me samples to review some time ago, and I'm just now getting around to it! But here we are....the first review is Jasmine Pearl tea.

Leaf: The dry pearls are pretty, a mix of dark and light, with dried jasmine flowers added into the mix. I'm fond of these little hand-rolled gems, and this one is particularly fetching.

Brewing: I brewed this tea harshly, I wanted to push it to find anything I didn't like. I brewed it with too-hot water for a too-long time. (By the way, this is what professional tea tasters do, all teas brewed at the boil for longer than you'd think reasonable. A poor tea can't be hidden in this manner.)

Result: The leaf unfolded well (see below). The tea liquor was light and aromatic, not cloying or synthetic smelling, two peeves I have with jasmine teas. The flavor was nice, even after my harsh treatment. The only fault I could find was that the aftertaste seemed a bit metallic, but again - I pushed the tea hard. Upon another brewing in gentler manner, the aftertaste concern disappeared.

I've got two more California TeaHouse teas to review, which I'll do soon, I promise!!

Have you tried Jasmine Pearl tea? What do you expect from it or like about it?

Anticipation...

2011-12-19T12:47:00.000-08:00

Anticipation...does your mouth water as you see this photo? Mine does!

What do you anticipate this time of year? Special treats like above, or perhaps your favorite treat made only once each year?

Do you look forward to giving that heart-felt gift?

We celebrate this "season of light," as I like to call it, in so many unique ways. Do you anticipate...

A landscape covered in snow?

A walk along the beach?

Time with family?

Quiet, alone time?

Songs and merriment?

Contemplation and remembrance?

Whatever you anticipate this year, I hope that it comes to you with love and warmth.

The photos above come from a day trip to Pomeroy Farm. I'm sending a very special thank you to my friend who treated me to this wonderful afternoon!

New Tea Thermos, New Scarf

2011-12-16T06:52:00.000-08:00

I got a new tea thermos, one made by Thermos, ha ha. It's the 12-oz Nissan with two lids, one for brewing tea and one for drinking. I like it! (Let me also say that I love this Livestrong thermos, too.)

The way the tea brewing works in the Nissan is like this:
1 - Preheat thermos.
2 - Add fresh hot water to the fill line.
3 - Add desired amount of tea to the infuser basket and screw in.
4 - Screw on the top lid.
5 - Turn upside down and brew. (Yep, upside down!)
6 - When done, turn right side up, remove infuser basket and screw in drinking lid. Add top lid, and off you go.

Here's a close-up of the infuser basket with a couple of tea leaves stuck inside. ;-) I'm quite pleased with the thermos. I like that it's only 12 ounces - it fits well inside my backpack. The top lid also keeps things dry, so I don't have to worry about liquid leaks.

Unrelated, other than it's new...my new scarf. I made it from this tutorial, and I really love it!

Wear it doubled up like this...

Or long like this.

I also made a purple/grey one out of lighter-weight knit fabric. It's amazing how the weight of the fabric makes such a difference! It's a very different scarf, but I love it too.

The first one takes a few minutes to figure out, the braiding and the tubular sewing of the seams. The tutorial writer does a great job of walking you through the steps, even including a video. After the first one, these become super-easy to make! I can think of many variations and fun ways to try it out.

Happy weekend!

World's Messiest Tea

2011-12-14T10:28:00.000-08:00

It was late, pushing 9 pm, and we were shopping at the Kind Wholesale Tea Market in Kunming. We had been traveling a long time to get here, and we were tired. This fantastic tea market was our reward! We saw and sampled wonderful teas and tea wares. I could have spent an entire day (maybe week), going methodically through each shop.

Just before time to board the bus, I wandered into a small store that had boxes of various teas. The white paper-wrapped tuochas (little bowls) caught my attention. I asked to sample one (this took a bit of pantomime). I was surprised when it wasn't a pu-erh, but rather a pressed jasmine variety. The flavor was mild and I thought it would make a nice gift tea. The owner seemed hesitant to sell it (as best we could tell through the language barriers), but my traveling mates and I pushed on.

And now I know why...the tea tastes OK (not bad, not great), but it is the messiest tea I've ever dealt with! It literally falls apart in the cup, leaving dregs all around. It must have been made from small tea leaf particles, held together by the steaming and compressing process.

Ah, but it's a good memory and a good lesson: Don't buy tea after a long day of travel in a foreign country, especially when the tea seller doesn't recommend it!

Super Moist and Yummy Earl Grey Cupcakes

2011-12-11T05:00:00.000-08:00

Patrina and her Earl Grey mini-cupcake with mascarpone frosting

I recently celebrated with Jasmine Pearl Tea Merchants as they acknowledged an important business milestone. Their tea shop was brimming with happiness and amazingly delicious and creative foods! Patrina brews up a fine cup of tea, and in her spare team, dreams up delicious recipes using tea as an ingredient. These Earl Grey cupcakes are worthy of celebration on their own. Patrina has graciously allowed me to share the recipe. Enjoy!

Patrina's Earl Grey Cupcakes with Mascarpone Frosting

3/4 cup butter (softened)

2 cups sugar

3 eggs

1 tsp vanilla

2 1/4 cups flour

1 1/2 tsp baking powder

1/4 tsp salt

1 cup whole milk

3 Tbsp whole Earl Grey tea leaves (loose)

1 tsp finely ground Earl Grey tea leaves

To make the tea infused cupcakes...

Preheat oven to 350 F. Prep a cupcake pan with liners.
In a small saucepan, stir tea leaves into the milk. Warm the milk until hot and steaming, making sure to stir so it doesn't scald.
Remove from heat and let steep. You want the milk to have a strong tea flavor, so let it sit at least 10 min.
Strain the tea leaves out of the milk.
In a mixing bowl, mix together the dry ingredients (flour, baking powder, ground tea and salt).
With a mixer, cream together the butter and sugar until combined. Then add eggs, one at a time, and finally the vanilla.
Into the butter/sugar mixture, alternate adding some dry ingredients and some of the tea-infused milk, and mix it into the butter/sugar mixture until everything is well combined.
Pour the batter into liners, and bake for 14-16 minutes (full sized cupcakes). Check with a toothpick, and when it comes out clean or very slightly moist, remove from oven.
Cool on a wire rack.

To make the mascarpone frosting....

8 oz mascarpone cheese

1 cup powdered sugar

1 pinch of salt

1 tsp vanilla extract (or tea-infused vanilla extract - see below)

1 1/2 cups heavy cream

In a medium bowl, combine mascarpone, sugar, salt and extract. Stir until well-combined.
Whip the cream to stiff peaks.
Fold the whipped cream into the mascarpone mixture gently until it is combined. The texture should end up light and fluffy.
Spread frosting generously on cooled cupcakes.

Tea-Infused Vanilla Extract

In a jar, add 8 oz vodka and 3 medium vanilla beans.
Let steep in vodka for 8 - 10 weeks. Shake the bottle occasionally.
When that part is done, add in 1 Tbsp of loose tea (Earl Grey for purposes above).
Let sit for 3 hours and then strain, enjoy!

Weird Foods from China

2011-12-09T16:02:00.001-08:00

The gift basket of weird foods: Pork-filled moon cakes, deep-fried silkworm cocoons, vacuum-sealed eggs, seasoned tofu slices, and chicken's foot

Steph to DH (dear hubby): What would you like me to bring you from China?
DH: Just that you have a good time and come home safely.
Steph: I want to bring you something - you know, like a present.
DH: (Pause) Well, you can bring me some weird foods.

Oh, how I delivered! Shortly into the trip, my traveling companions got in on the great search for weird foods, too. "Hey Steph, did you see the blueberry Pringles? How about the green tea Oreos?" By the way, the blueberry Pringles were great! Our best shopping venue for weird foods was the Chinese truck stop! A must-see if you ever make it to the Middle Kingdom.

Pork-filled moon cake and deep-fried silk worm cocoons

The silk worm cocoons are typically eaten as a beer snack. Interestingly, I found them at an upscale tea shop! I worked up my courage and ate one. It's a crunchy nothingness, with a bit of a fishy flavor.

The crowning jewel - a chicken's foot

The DH: "My lovely wife, the generous and delightful person that she is, went to China and ~~all she~~ brought me a packaged, pre-cooked delicacy called a chicken's foot. I looked at it for a number of weeks, building up the courage to try it. Finally ~~I could put it off no longer~~ the day came. I decided the best way to eat this delicacy was to cook it in a can of Campbell's chicken noodle soup. Notice the picture. I found one little piece of meat, approximately the size of a pencil eraser. The rest of it, in my opinion, was not edible. The remainder of the soup was as delicious as I remember from childhood."

Hot Pot

2011-12-08T11:52:00.001-08:00

Hot water goes into the pot

Ever had an Asian Hot Pot meal? My first was in China, back in September. Fun! The general idea is to cook food at the table, in a pot of boiling broth. In China, this method of cooking has a history of over 1,000 years.

There are variations in how this works, but here's the method I experienced:

Chimney of coals with copper pan brought to table.
Pour in hot water (above), bring to a boil.
With your chopsticks, add the food to be cooked. I think we did it wrong...we dumped in both meat and veggies together. Apparently, when you start with a water base (rather than broth), you are supposed to cook the meat first. The broth forms naturally, and then you cook the veggies.
Wait until it's ready, grab out with the chopsticks and enjoy! It was fun!

Adding thinly sliced meats to cook and make the broth

Have you had hot pot? How did it work?

A Very Decadent Tea

2011-12-06T17:59:00.001-08:00

Champagne with hibiscus flower

I've been waiting to write about this incredible tea party. I wanted to use it as an inspiration for any holiday entertaining you might be doing. Just look at these gorgeous foods and dream! My special thanks to the hostess of this fine multi-course event, along with the engaging company. I felt very special!

Let's start with the cocktail, above. I think this is beautiful! A lovely hibiscus flower (preserved in a sweet syrup) adorns the champagne flute. The flower is edible, and as it turns out, delicious. If you're in CA, find these flowers at BevMo. This drink is guaranteed to impress your guests! You could easily serve it in sparkling juice if you wanted a non-alcoholic version.

Miniature rose cupcake

Next up, a moist and scrumptious rose cupcake. We did "dessert first!" Let me assure you, I ate several more than one.

Peach soup with frozen raspberries, drizzled with a liqueur

This next course is one that I can see using often. We had peach soup, a mix of fresh peaches, cream and delicate spices. Over that was the cleverest of treats - frozen raspberries on a skewer, drizzled with a liqueur to give them a bit of a punch. The raspberries were a great contrast to the peach soup in both texture and flavor, and added a nice color burst, too. I can think of many uses for these frozen raspberries (or blackberries, or blueberries, or strawberry chunks...)

We followed the peach soup with delightful Kensington Palace Scones. I must have been too busy trying to look refined as I stuffed myself, because I forgot to take a photo.

Three tiers of savories

Then came the savories:

Top row: Our hostess's signature sandwich: Napoleon of Jamon de Paris, Boursin Cheese, Violet Mustard and Cornichon, and a tart with honeyed goat cheese, topped with fig
Middle row: Savory Madeleines made of polenta and fresh corn kernels with a dollop of jalapeno jelly, and a Swedish pancake stuffed with salmon and an herbed goat cheese
Bottom row: Profiterole with chicken salad in an oil-based dressing, and ladybug tea sandwiches made with freshly cut basil and burrata, a fresh cheese made from mozzarella and cream
Not shown: Pork loin sandwich and sausage roll with caramel and sugared sage on top

Key lime mousse with cape gooseberry

The first time I tasted a cape gooseberry was at tea at the Empress Hotel in Victoria, BC. I was there with a dear friend. Seeing the gooseberry in this dessert awakened a very special memory for me.

Three tiers of desserts

But we're not done yet! Next we had a selection of desserts: rose ice cream tarts topped with red currants, lemon bars with gold leaf and homemade French macaroons. I love macaroons, and I know they can be quite fussy to make. Look at the perfect "feet" on these (below).

May this blog posting inspire your holiday (or other future) entertaining! I hope this has been a visual delight for you. It certainly has been a delight for me, to relive it and think of the wonderful day spent in the company of old and new friends.

Steamed Bao

2011-12-05T16:48:00.000-08:00

My first attempt at steamed bao

During the China tour, we ate a lot of interesting foods including steamed bao (buns). These were often served for breakfast. They're white, chewey bread balls, both plain and stuffed. Common fillings included pork, veggies, tofu, or fruit and nuts. I came home and decided to try my hand at making steamed bao. It was fun and also more work than I expected!

I used a recipe in the book Dim Sum: The Art of Chinese Tea Lunch, by Ellen Leong Blonder. (Here's a similar recipe.) This is a great little book, and it has a solid introduction on Chinese teas. I made two varieities of steamed bao, onion/tofu with a sweet soy sauce and another with nuts and apples.

The basic outline is to make a special yeast dough, let it rise, knead it down, divide into pieces and fill/shape, rise again, then steam. It took the bulk of a day. The good news is that these freeze very well, so you can make them ahead and resteam for serving.

Rolling out the dough, ready to fill with the tofu/onion mix

Ready to steam

These steam for about 10 minutes. The steamer basket should be lined with moist cheese cloth, and the bao should sit on parchment paper.

WARNING! Don't let the cheese cloth hang over the edge of the steamer basket on a gas stove. Oops! It catches on fire, I know first hand. No permanent damage.

My steamed bao turned out well. Good flavor, nice texture. I would like to make them again, but next time I'll know what I'm getting into! :-)

Food and Beverage Week

2011-12-04T16:32:00.001-08:00

Hello, All! I've decided to blog this week about tea-related food and beverages. (Food with tea in it, some of our meals in China, beverages that use tea, etc.) I hope to post every day this week (if work stays in its box), so check back often. I'd also love to hear from you. Comments are always welcome here, whether you're a life-long tea lover, a new convert, or just tea-curious. You can even comment if you drink the "other" stuff or have no interest in tea at all. ;-)

As an aside, I've been spending time this weekend thinking about hope and how without it, it's hard for me to maintain joy (my word for the year). Friend Esme had a very timely blog posting about hope. It's a gift I'd like to share. Hope sometims comes in the littlest of things.

In joy,
Stephanie

My Chai
Chai is one of my favorite things about winter. I don't drink chai any other time of the year; it's a winter comfort beverage. It gives me something to anticipate with joy in a season that can be dark and dank, both externally and internally.

Cloves, cinnamon, coriander, cardamom, peppercorns, star anise

I've been toasting my own chai spices. Aside from drinking the chai, the best part is smelling the toasted spices as I grind them. Here's my latest favorite recipe. This will make enough for ~4 batches, or a small jar to give as a gift. (The inspiration for this version came from Food for Friends, by Sally Pasley Vargas.)

Chai Spice Mix

3-4 cinnamon sticks, (about 2 inches)
2 Tablespoons cardamom pods
1 Tablespoon cloves (whole)
1/2 Tablespoon coriander seeds
1/8 to 1/4 tsp peppercorns (I use a lot more; I like the spicy bite)
1 whole star anise
1/2 teaspoon ground ginger (or fresh, my preference)

Have you ever eaten a coriander seed, all by itself? Oh, wow! Try it simply dried, and then try it toasted. French guy behind me in line at the grocery store saw that I was buying coriander, and spent several minutes singing the praises of this spice.
Toast everything except ginger in a cast iron (or heavy-bottomed) dry skillet, about 3 minutes, until is starts to get fragrant. Place into mortar and pestle and crush coarsely (keep the pieces relatively large). Be sure to break the cinnamon sticks into halves or thirds. (If you don't have a mortar and pestle, try your cutting board and a rolling pin.) Add ginger (if using the powdered kind) and allow to cool. Store in an airtight container. (Vargas says this mix should keep for up to 6 months. I can't comment; mine is short-lived.)

Making Chai - 2 -3 servings

In a small saucepan, combine 1 cup milk with 2 rounded teaspoons of the Chai Mix. If using fresh ginger, add several slices now.
Warm the milk over medium-low heat until bubbles just begin to boil. (Do not boil!)
Turn off heat and cover. Allow to steep for at least 10 minutes.
In the mean time, make 2 cups of a strong black tea. I recommend Assam.
After the milk has steeped, mix the tea with the milk, strain and serve.

I usually share this round with the DH, then put another cup of milk in with the spices (second steeping). I'll pour this off into a glass container and keep it in the fridge for later use. I'll simply rewarm and make a pot of tea. Also, I seldom mix the tea and the milk in the pan. Instead, I use a ratio of 2 parts tea with 1 part milk direct into the mug.

Note: You'll not see any sweetener in this recipe. Surprised? I prefer my chai without sweetener. When we were in India, each place we had chai served it with the sweetener on the side. Yay! (However, I understand that street vendors always have the sweetener included. This 'on the side' stuff is just for the fussy ones among us, at places like restaurants and hotels.) If you prefer your chai sweetened, do so in the mug. I recommend honey or agave. I think they bring out a caramel-like note that is missing in sugar.

Do you enjoy chai? Ever tried it with coriander? Have a favorite chai recipe? What's your secret ingredient? Any other tips or suggestions?

Introducing: Dainty Dining

2011-12-02T06:34:00.001-08:00

Dainty Dining: Vintage recipes, memories and memorabilia from America's department store tea rooms

I am incredibly excited to share with you a new book, released by a long-time blogging friend, Angela McRae of Tea with Friends! I'm so pleased to be a part of the book release blog tour.

Angela sweetly sent me a copy of the book, and I devoured it in one sitting! It's a fun way to learn about our country's history in the late 19th and early 20th centuries. You'll read inspiring life stories and hear echoes from a time when ladies put on gloves to go shopping, and then to tea! You'll see historical photos of what the stores and tea rooms looked like in their day. You'll be tempted by delicious recipes from the luncheon and tea menus. For example, find instructions to make Seafood Newburg, Chicken a la King, and many types of pie (chicken, rum, strawberry, and on!).

Dainty Dining chronicles the stories of these beloved department store tea rooms, how they came to be, their owners, unique atmospheres, and specialty recipes.

Sadly, by the time I was born, the glory days were gone for department store tea rooms. I have been lucky enough to take tea at the Rotunda at Neiman Marcus in San Francisco. (This is a salvaged portion of the original beaux-arts building, The City of Paris Dry Goods.) I also visited the reproduction L.S. Ayres Tea Room at the Indiana State Museum. Now, with Dainty Dining in my hands and a cup of tea at my side, I fill my head with visions of a time gone by.

Do you have stories about department store tea rooms? I'd love to hear them!

More info:

The Dainty Dining blog, with purchase information
Find recipes from the book at this newspaper article

Tea and Truth: A Place to Go Slowly (and Giveaway!)

2011-11-30T05:00:00.000-08:00

Japanese Garden in November
Two cups of Gyokuro Tea

This is my last Tea and TruthTM writing prompt for the month of November. I've been so buoyed by your response, feedback and participation. Thank you!

The DH and I recently spent a beautiful November afternoon in the Portland Japanese Garden. I think this time of year may be my favorite (among favorites) there. The garden is full of golden colors, and the crowds are thinned. We found our own little secluded bench for a cup of gyokuro tea. Each time I come to this garden, I am reminded - no, compelled - to go slowly. What reminds you to go slowly?

Preparing: I invite you to carve out time over the next week to go slowly. This can be incredibly difficult for me. I'm the gal who gets frustrated when people walk too slowly in the hallway at work. Tea is one of the ways I'm reminded that going slowly is as important as going quickly. As you make some tea, do it slowly. Don't multitask, enjoy the process of making the tea.

Sipping: Now sip the tea slowly. What does it taste like, what does it feel like in your mouth? When we go slowly, our attention to detail improves.

Writing: Write about going slowly, and take your slow sweet time. Unlike most writing prompts, in this one I ask you to dawdle and let the pen stop. Write a few phrases, then reflect. Doodle. Digress. What were you writing? Oh yes, how to go slowly.

What invites you to go slowly? Is it the making of tea? A garden walk? Playing with a child? What else?
What do you find difficult about going slowly?
What gifts does going slowly bring to you?

Prizes: I'm excited to announce that La Tea Dah, of Gracious Hospitality, is the winner of last week's giveaway!

We've got one more week to write together with these tea-themed prompts. To be entered for the prize drawing, please leave a comment in this post, telling me something that calls you to go slowly, or provide feedback on this writing prompt. Good luck!

Meeting Pearl

2011-11-26T19:37:00.001-08:00

Steph and Pearl Dexter, Editor and Publisher of TEA A Magazine

Photo by Lauren Hall-Stigerts

I remember my first year of subscribing to TEA A Magazine. When the current edition would arrive in the mail, I would read just the cover and inside page, then put the magazine away. I would do the same for each article, reading one at a time and saving the others for later. In this fashion, I could extend my reading pleasure for as long as possible. That was over 10 years ago, and I must confess, my practice today is much the same. I enjoy this magazine and I don't want to be rushed when I read it.

I had the opportunity to meet the editor and publisher, Pearl Dexter, at the NW Tea Festival in October. What a special thing for me! Pearl and I had a long conversation about the pros and cons of publishing magazines online.

I've recently become an online subscriber to TEA A Magazine (and given up several other magazine subscriptions), an effort to align my values of living gently on the earth with my consumption habits. Please don't misunderstand. I miss the glossy pages and colorful images. I miss receiving the magazine in the mail. Yet the bigger picture swayed me, and I have been quite pleased with the online version. The images are equally as colorful and I can review the magazine on my laptop even when I'm not connected to the Internet. My archives become electronic, saving precious shelf space since we've downsized. It's a winning proposition for me.

As for meeting Pearl, I was impressed at how she took the time to converse with me, at length, about my experiences with the online version and agreed enthusiastically to be in the photo (and on the blog). I'd also like to give special thanks to Lauren Hall-Stigerts, who happened to wander near and snapped the photo for us.

Do you subscribe to any online magazines? I'd like to hear about your experiences. Alternately, if you subscribe to TEA A Magazine, tell us what you love about it.

A New Way to Serve Your Thanksgiving Dinner...

2011-11-24T08:25:00.001-08:00

Happy Thanksgiving! I thought you might want to consider this way of serving your Thanksgiving meal. This was taken at a luncheon in Yunnan, China. The servers are dressed in ethnic Yi clothing.

At this special lunch, we tasted several interesting foods including black-skinned chicken, a delicious pumpkin in sweet sauce, and white walnut juice (milk). Donkey meat was also featured, as it is a traditional dish of this area, but I passed on that. A few intrepid souls tried it, finding it gamey.

Here we are so that you can study the clothing in detail.

I'm so grateful I had the chance to take this awesome trip to China, Tibet and India!

(To read all of my posts on this topic so far, click the "Asia Tea Tour" label on the right.)

Tea and Truth: A Teacup Overflowing (and Giveaway!)

2011-11-23T04:00:00.000-08:00

Like many of you, I'm anticipating a Thanksgiving Day that will provide me a full belly and a full heart. Though far from my family, we are grateful to be sharing this special day with good friends who welcome us into their home as they do their own family. My teacup overflows with good things, and I am thankful.

Is your teacup overflowing, and if so, with what? This writing prompt is an especially meaningful one for me, as I've been working to incorporate a practice of gratitude into my life.

Preparing: I invite you to carve out time over the next week, before or after the busyness of the holiday, to sit, sip and write. Gather your materials and make a cup or mug of fragrant tea. If you've got some pu-erh on hand, now is a great time to sip it as pu-erh has long been used as a digestive aid, but please drink whatever you find pleasing.

Sipping: Feel the warmth of the cup in your hand. Close your eyes and inhale the aroma.

Writing: Take a few moments to let images come to you...what in your life is overflowing?

Is it joyful? Is it sadness?
Is it full of longing or is it full of release?
Is it a material thing? Is it a hope or a memory?
Don't worry about writing sentences. Write down the images as they come to you.
Or maybe it's a sound, a fragment of a sentence, an aroma - whatever it is, jot it down.
Don't limit yourself to one item. If you're a list maker, this is a great time to use that technique.
Let the hand and body be connected, and write what presents itself.
Date this and tuck it away. You may enjoy reviewing this piece throughout the year, or even next Thanksgiving.

All my best wishes to you on this Thanksgiving holiday. Thank you for participating in this blogging series! And check back tomorrow - we'll have a light-hearted look at a way to serve your Thanksgiving meal!

Prizes: Leave a comment in this post, telling me something that is overflowing in your life or tell me what you think about this writing prompt. I'll draw a winner next Wednesday. On that note, congratulations to Snap who won last week's drawing! Give me a few days and I'll have your prize in the mail!

The Wiggler Ranch

2011-11-21T11:17:00.001-08:00

Welcome to the Wiggler Ranch! The DH recently began four vermiculture worm bins in our garage.

We feed the worms about once a week (or less, depending on how active they are). These are some well-fed worms! In this meal: Spanish radish, chard stalks, squash peel and spent tea leaves. Food artistry by the DH. ;-)

Plus a healthy dose of radish tops and other greens.

Feeding is simple...open the worm bin and nudge down any worm trying to escape. Dig a hole, and dump in the food. Cover with soil. Done!

There is no negative smell associated with the worm bins, just the nice smell of fresh earth. The worms aren't quite yet consuming all of our compostables, so the rest go to the garden in a direct-compost method. The DH digs deep holes into garden pathways, and adds the compost there. The worms gobble it up quickly.

Do you compost? If so, tell me your tips!

Wuyi Tea Documentary

2011-11-20T10:29:00.001-08:00

Stephane at Tea Masters blog has made me aware of an online documentary of the Wuyi Tea Region. I've watched all episodes and enjoyed them. The documentary is produced by China's state television, and as such, has a bit of a marketing feel at times. Still, I find them well worth the viewing.

Find links to the documentary segments here. Thank you Stephane!

Songluo Mountain Tea Factory

2011-11-18T18:00:00.000-08:00

Tea Basket for Songluo Mountain teas, at Ling Di's garden

Some facts about tea from Huang Shan:

Vladimir Putin received a gift of Monkey King tea from this region in 2008, during his visit to China.
Robert Fortune (the Brit who stole tea from China, on behalf of the British Empire, for propagation in India) came through the Anhui region during his epic tea adventure.

Our tour group also had an epic adventure, tracing the path of tea from field to factory in Huang Shan. Ling Di's fields are a lovely drive outside of town. Back in the community, we visited the tea factory, a shared one to which several area farmers contribute.

The factory proudly display its award-winning teas.

Tea Rolling Machine; Look closely to see the tea on the bottom metal basin.

Preparing tea to go into an oven. You can't quite tell, but he shaped it into a beautiful swirl.

We saw many pieces of equipment in operation. Here, finished tea flows out of a machine into storage bags.

Bags and bags of tea waiting to be packaged.

Some fun names of the various tea warehouses. :-)

Packaging

Chests of tea waiting to be filled

Inking the chests - this was just way cool to watch!

The finished stamp

And ready to roll!

Tea and Truth: Falling in Love with Tea (and Giveaway)

2011-11-16T13:16:00.001-08:00

Congratulations to Angela winner of the giveaway from last week's writing prompt! And thank you to everyone who left comments, I read each and every word.

Writing Theme for Week #3: Falling in Love with Tea

This week, let's reflect upon our relationship with tea. Did you fall in love over time, slowly with each sip, or was it love at first site?

Preparing: Gather a pen and paper, or your computer. Put on some music that fits your mood. Make a cup of your favorite tea...you know, the one that captured your attention or sent you over the moon (for me, it was Bai Hao Oolong).

Sipping: Slowly sip the tea. Inhale its aroma. Let the memories swirl up and into your mind and heart.

Writing: Try out these writing prompts, or go with what moves you...

Think about a moment in time in which you had a deep and abiding appreciation of tea. Describe the setting with details...

How old were you? What was happening in your life at the time?
What were you wearing, do you recall? If not, take a guess and embellish with details.
Where were you sipping? Describe the setting - color of walls (if inside), the chair, the temperature, the quality of light, the sounds.
Who was with you? Were you sipping alone or with company?
What tea were you drinking? Do you recall its flavor or scent?
What did the china look like? A favorite mug, a delicate cup and saucer, a celadon gaiwan? Describe the pattern, the feel of the vessel.

Now let's write about why we fell in love with tea.

For many of us, it was the experience of afternoon tea with its beautiful china, delicate foods, delicious tea, and companionship. Was this "it" for you? Tell me this story.
Was it tea alone, in a quiet moment of contemplation?
Was it the caffeine combined with the calming?
Was it the exploration of tea's diversity, flavor, character, aroma, etc.?
Write about WHAT it is with tea that captures your heart.

Note: For me, this is an evolving story. I can't pick just one instance, and so I tell the story in different ways each time it's asked. Pick one story and go long, or write snippets of several - whatever works for you!

Prizes: Leave a comment in this post, telling me what you you think about this writing prompt OR share a snippet of writing. We're all winners by reading your comments. I'll announce the winner, chosen randomly, next week. Happy writing!
*Image in this post is from Microsoft Online Images.

Denver

2011-11-15T15:02:00.001-08:00

I just spent a wonderful weekend visiting friends in Denver. Here are a few of the cool tea spots...

Chaibecca, a new company on the tea scene, gave out samples at the Denver Botanical Garden.

Urbanistic Tea and Bike Shop. A perfect pairing! Sip and wrench.

Nanna's tea, a wonderful breakfast, lunch and Sunday brunch spot, recently opened in its new location on 26th Ave. We had a very nice golden bud tea and a breakfast of quiche, bran muffin and potatoes.

Wystone's is one of the reasons I believe tea is connecting with the younger generations. This tea shop, located in the Belmar area, serves nice teas and tasty food. I had egg salad, tea-roasted potatoes, and a pu-erh. We both left with a green tea latte, too.

Denver has a lot going on in the world of teas, and I only scratched the surface. Any other places you would recommend?

On Taking a Leap

2011-11-11T06:14:00.001-08:00

I've been on a work trip, and I took a big leap of faith, at least what felt like one. I trusted that sharing a bit more about myself personally and my passion of tea would be a way for my team to get to know me better and me to know them.

I scheduled a morning meet-and-greet to share tea with my team and extended colleagues. I set up my Gong Fu equipment, and waited. This was a risk for me - What if people thought I was "the crazy tea lady?" Well, maybe I am, but I'm harmless. ;-) I know, of course, that tea is fascinating and tasty and fun, but I didn't know how it would play in the work context. I work in a high-tech, big company that is very task oriented. Add that I work mostly with men! Would anyone show up?

What's amazing is that people came! And they stayed, and they enjoyed themselves.

So here's to taking a leap and putting ourselves and passions out there to share our authentic selves.

*Microsoft Image

Tea and Truth: Tea Alone, Tea Together (and Giveaway)

2011-11-09T04:00:00.000-08:00

Kudos to all the people who participated in the writing experiment last week. I've been filled with joy reading your responses. THANK you! The winner of last week's prize is Rosemary! She will be receiving some special tea I brought back from Darjeeling, along with additional writing prompts!

Writing Theme for Week #2: Tea Alone and Tea Together

This week, I'm inviting you to think about tea on two levels... taking tea alone and with others. To start our exploration, here are two quotes from Sen Soshitsu - Grand Master XIV, Urasenke School of Tea.

On Drinking Tea Alone...
"In my own hands I hold a bowl of tea; I see all of nature represented in its green color. Closing my eyes I find green mountains and pure water within my own heart. Silently sitting alone and drinking tea, I feel these become part of me."

On Drinking Tea With Friends...
"What is the most wonderful thing for people like myself who follow the Way of Tea? My answer: The oneness of host and guest, created through 'meeting heart to heart', and sharing a bowl of tea."

Now let's write!

Preparing: Gather a pen and paper, or your computer. Find yourself a comfortable place to write. Once your implements are settled, make yourself a cup of good tea. (Go out and buy some loose tea if you need to.)

Sipping: Pour yourself a cup, and mull over these two quotes.

Writing: My idea this week is to adopt the forms form these two quotes, they're so beautifully written. I enjoy practicing the forms of the best writing I can find. Try out these forms or venture on your own. Enjoy!

Tea Alone: Start with this phrase and finish the lines, "In my own hands I hold a bowl of tea."

I see....
Closing my eyes, I find...
Silently siting alone and drinking tea, I feel...
What other details would you like to add?
What other experiences does this bring to mind?

Tea Together: "What is the most wonderful thing for people like myself who follow the Way of Tea?

My answer:...

Prizes: Leave a comment in this post, telling me what you you think about this writing prompt OR share one of your lines. We're all winners by reading your comments. I'll announce the winner, chosen randomly, next week. Happy writing!

*Images in this post are from Microsoft Online Images.

Huang Shan Chrysanthemum Fields

2011-11-05T18:33:00.000-07:00

Chrysanthemum Field in Huang Shan China

While driving through the Huang Shan, China area we saw fields of white flowers being harvested. These are the chrysanthemum fields, the flower picked for an herbal tea. Chrysanthemum tea is slightly sweet and the pretty blossoms make for a lovely and aromatic cup. I had chrysanthemum tea today at the Chinese Garden, a fitting place to reflect upon my travels.

Chrysanthemum Tea with Goji Berries

Through the end of the month, the Chinese Garden and Portland Chrysanthemum Society are hosting a display of prize-winning blossoms. They are lovely, which you can see for yourself below. I learned that along with the plum, orchid and bamboo, chrysanthemum is one of the "Four Honorable Plants" of China.

Chrysanthemum is also known as "Autumn Flower."

"In most ancient essays and poems, writers use the terms "jade bone, icy body, pearl petal and red heart" to describe the flower. For on cold autumn days, when all other flowers were fading away, only the chrysanthemum was able to flourish in the cold winds. The combination of beauty with strong character made an ideal personality in the eyes of romantic Chinese scholars." From FML tea trading company

Along Prefect Tao’s fence, As autumn comes, the chrysanthemums colour and bloom. From a forest of a thousand jade-green leaves, With golden scissors, cut a flowering stem. Chasing the buds makes the bee's beard messy; Bravely following, the butterfly's wings are aflutter. Carrying the fragrance, the breeze wafts through the greenness. Tranquil shadows play across the window. Resolutely wavering, the frosty hues, Fresh and graceful, flowers open to the sun. Such scent and beauty were seen at Pengze, What higher praise is there than this?

A song of chrysanthemums by Gong Chengyi of the Tang, written in the style of Mi Fu.

Before the white chrysanthemum

the scissors hesitate

a moment.

Yosa Buson, translated by Robert Hass

Chrysanthemum.

The rose is called the queen of flowers,
Surrounded by her sisters fair,
A lovely throng of beauties rare,
She holds her court 'mid summer bowers,
'Neath smiling skies of sunny blue,
Gayly they bloom the summer through
Brightening all the golden hours.
But when the autumn days have come
Then blooms our sweet Chrysanthemum.

As we watch the summer days depart
And the painted leaves in silence fall,
And the vines are dead upon the wall;
A dreamy sadness fills each heart,
Our garden seems a dreary place,
No brilliant flowers its borders grace,
Save in a sheltered nook apart,
Where gay beneath the autumn sun
Blooms our own Chrysanthemum.

Ah! she is not a "Summer Friend,"
She stays when all the rest have flown,
And left us flowerless and alone;
No singing birds, or blooms to lend
Their brightness to the autumn haze,
'Tis she who cheers the dreary days;
'Tis joy to know so sweet a friend;
No fairer flower blooms 'neath the sun
Than autumn's queen Chrysanthemum.

^__Hattie L. Knapp

Ling Di and Huang Shan Tea

2011-11-04T08:28:00.000-07:00

Huang Shan tea field, tea plants in foreground with chestnut and pine trees

I want to spend a few days talking about tea in the Huang Shan region (Anhui province). Of the 10 Great Chinese Teas, 3 of them come from the Anhui . (If you expand that list to the top 20, it's 4 from Anhui.) This is a very important tea region, and I'm grateful to have stepped foot in its soil. It's a lovely mountainous region, and will always hold a special place in my heart. It's the fist place I picked tea.

Ms. Ling Di

I cannot tell the story of this region without introducing you to Ling Di. She's a "got-it-together" kind of woman! Not only does she have about 500 acres of tea, but she also runs a large tea supermarket, smaller specialty retail stores, and is part of Songluo Mountain Tea Factory where her tea is manufactured. She's responsible for tea tourism in the region, and she's a partner in the building of a conference center ( focused on the tea trade and tourism). I enjoyed meeting her family, as well. She is knowledgeable, kind and hard-working. She's an inspiration to me!

Stay tuned - I'll be talking more about the teas produced in this region, Ling Di's enterprises and some amazing tea snacks!

Tea and Truth: A Month of Writing Prompts (and Giveaway)

2011-11-02T05:00:00.000-07:00

This new blog series is a promise I'm keeping to myself. A gift from my China trip was the connection of disparate ideas into a unified vision, related to tea and writing. It was an Ah-ha moment to say the least, a moment of epiphany to be more precise.  I realized that I could shape these two passions into a cohesive package, one of value to myself - and my hope is to others, as well.

And so, with this first step, I begin...

Please join me in Tea and TruthTM. This is your invitation to join me each Wednesday this month, to sip tea and write.  To reflect, review, rewrite, respond, rejoice and renew. Each Wednesday I will post a new writing prompt. I welcome your company in these journaling opportunities. (Plus Giveaways, Giveaways!) What you write can be for you only, or to share - it's up to you. (Prizes, prizes!) It can be a one-time quick writing session never to be returned to, a journal entry, a poem, a memory on paper, a letter, a piece you work on over time, a page or two, a paragraph, a sentence or a word. Just write, and allow tea to be the nectar of your muse.

And there will be prizes in the form of giveaways! I hope you play along!

Writing Theme for Week #1: Tea for Two

I'm inspired this week by Day of the Dead remembrances. I vividly recall, from my New Mexico days, the gifts and merriment in the graveyards. Initially, this was a foreign idea to me but as I learned more, I began to see the joy and respect involved.

Preparing: Gather a pen and paper, or your computer. Find yourself a comfortable place to write. Once your implements are settled, make yourself a cup of good tea. (Go out and buy some loose tea if you need to.)  Bring out your favorite pair of mugs or two cups and saucers, because you're going to have a guest today as you write.

Sipping: Pour yourself a cup, and pour one for your guest. Sip slowly and think about this: Who has gone before me that I want to invite to tea today? Hold this person in your mind as you begin to write.

Writing: Let this be a free-form writing activity. Don't stop to edit or review. Just let the pen flow and turn off the critical voice. This is about truth, and the best way to get there, in my opinion, is to get out of my own way. The following thought starters may be useful for you to get the pen moving, but go with whatever works! Stick with today's theme, or go off on your own. What matters is that you keep writing. Try it for 5 minutes at least, 10 if you can! Go...

Who have I invited to tea today?
Why did I choose this person?
Now go deeper - why else did I choose this person?
Have a conversation over tea...go ahead, respond for him or her. It's OK, it's YOUR writing! You are safe and in control.
Now the tea is growing cold (and you've finished yours)...how do you end this conversation in a way that leaves you feeling good?

Thank you.

Prizes, prizes! Leave a comment in this post, telling me what you like (or don't) about this writing prompt. I'll pick a winner each week for a to-be-determined fabulous prize involving tea and writing. If you mention this on Facebook or your blog, tell me about it in the comments, too, and you'll get a second entry. (If it doesn't auto-link to a blog with contact info, be sure to leave me a way to reach you.)

Notes:

These writing prompts are meant to be starting points for you to explore writing and tea. They are by no means a method of therapy, tho we all know that good tea and writing can be therapeutic.
A shout-out to my writing friends at Women Writing for (a) Change, Bloomington. I think of you regularly.

A Few Happy Things and an Invitation

2011-11-01T16:24:00.000-07:00

#1 - These Doc Martens are making me really happy. I've just ordered them from Endless.com and they'll arrive on Thurs. Do you know that website? A friend just shared it with me. It's connected to Amazon, and what's cool is that I could use my Amazon gift card. Free shipping and returns, so if I picked the wrong size, I can try again. I'll let you know how it goes. (The boots zip up the side, by the way.)

#2 - I earned $80 for United Way! My company does a goods and services auction, based on employee donations. I donated a Gong Fu tea tasting and it sold well. :-)

#3 - I'm kicking off a new series tomorrow called Tea and TruthTM. Through the end November, each Wednesday I will post a writing prompt, somehow related to tea. There will be prizes and fun, reflection and sharing, and an opportunity for me to test out this concept. Please join me tomorrow for the kick off!

New Tea Treasures

2011-10-31T09:50:00.000-07:00

Here are some of my newly collected tea treasures. The little brown (yixing) teapot came from China, along with the utensils. The tea boat (the tray) came from New Century Tea Gallery in Seattle. These implements are part of the Gong Fu (Chinese/Taiwanese) style of brewing tea. In this approach, you use a high ratio of tea leaf to water, you brew in a small pot, and you serve in tiny little cups. The idea is to do multiple infusions, adjusting each brewing to show the tea at its best. It's a wonderful way to brew and serve tea, and I hope you can experience it.

The utensils above include tweezers for handling the cups, a tea scoop, a flat-headed device for managing the wet leaves in the pot, a pick for getting leaves out of filers and spouts, and a funnel. The wood is called "chicken feather" wood in Chinese.

Here are the little cups used with this style of tea. They'll hold abuot 3 small sips of tea.

Have you enjoyed the Gong Fu style of tea? It's becoming more accessible in the US and if you're in Portland, you can partake at the Chinese Classical Garden.

Experience Tea (Issaquah, WA)

2011-10-28T08:24:00.000-07:00

Roberta and I are standing in her tea studio

Meet my friend Roberta. She and I became acquainted on the China Tea Tour, and I am delighted that she lives in the Pacific Northwest! She has just opened a tea shop in Issaquah, WA called Experience Tea. I had the opportunity to visit her this week, and I recommend this as a must-see for the next time you are near Seattle.

When you walk into the building, you'll be met with this vibrant green (one of my favorite colors!), announcing that you've made it to the right place.

Inside, you'll find shelves of high-quality tea (with jars for smelling) and a selection of beautiful tea wares. Roberta will brew up something for you to sample as you browse the selection. Some of the treasures - both tea and wares - are ones that she discovered in China.

During our trip, I enjoyed hearing Roberta talk about her final preparations before the grand opening. Her vision is to create a community of tea lovers, and she offers classes to bring people closer to the leaf.

Roberta has completed many of the STI classes on tea, and as you take a sip, she'll guide you on a journey of discovery.

Experience Tea is located in charming Issaquah, a small town near Seattle. As I drove into town, the surrounding views were like a painter's palette of autumnal colors. Deep evergreen, copper, orange, red. A few of those trees were caught in the window reflection above.

Best wishes to my friend as she launches this new tea adventure!

Tea Seed

2011-10-25T14:36:00.000-07:00

Tea Seed

Look at this gorgeous tea seed! I love its soft triangle shape, its verdant color and its leathery texture. Camellia Sinensis grows from seed of course, but growing from seed is tricky. The seeds are germinated in sand, and the germination rates aren't stellar. In addition, the flowers are open pollinated which can lead to plant variations - sometimes good, sometimes not.

Most tea propagation done today is from what gardeners call "cuttings." A slip is taken and nurtured until it's ready to go into the soil. The strength of this method is that it has a higher likelihood of yielding a viable plant. In addition, you've got an exact copy of the parent plant and so expansion of the best species becomes easier.

The soil and temps of most regions in the US don't provide optimal conditions for growing tea. However, there is a plantation off the coast of the Carolinas, and there are test plots up and down the West coast. I once tried to germinate a seed in a pot at home, with no luck. Eternally hopeful, I shall try again (tho this time I might start with a baby from a cutting).

Have you grown your own tea?

The Squatty Potty

2011-10-21T16:36:00.000-07:00

Squatty Potty

Ladies and Gentlemen - You asked for it. Or at least some of you did. "What were the bathrooms like?" is one of the most common questions I've had about the China trip. ;-) So here it is, a squat pot of typical form. Actually, this one would score quite well on the rating scale that we developed on the trip. It gets high marks for cleanliness, has TP in the stall (tho you can't see it), and flushes. Plus there was a sink with soap for hand washing. All around a luxury bathroom experience, relatively speaking. We saw many that were not as nice, and some that were downright scary...but we persevered!

Here's the deal - these are not as hard to use as it might first seem. In fact, many would argue that the benefits of this type of toilet far outweigh our Western style. I remain unconvinced, but I'm a product of that West. My travel mates and I observed that when given a chance, the Asian women always chose the squat pot over the sit style. Read more about squatty potties here, including the benefits.

If you've never had the pleasure, here are some tips. I welcome yours, as well!

Roll up pants before entering stall. (The floors are often wet from flushing over-spray.)
Get used to an aroma and deal with it. Just deal with it.
Always have tissue on your person, in your pocket is best in case you leave your bag with a friend. Most Chinese public rest rooms do not have TP.
Hand sanitizer and/or wipes are invaluable. When packing, leave behind clothing to make room for these. They are not easily found in China, so bring plenty.
There are a few techniques that can be put to use to navigate the squat pot. Google it.
Privacy means something very different in China. When you've really got to go, and all that's available is a communal (no stall) situation, use it. Again, just deal with it. No one is watching you; they're all trying to be as discreet as possible.
Laugh.

Since I've already started down this path...here's another cultural bathroom experience exchange. First, imagine the setting: Korean airport after flying for 12 hours overnight and NOT SLEEPING. This is hanging on the wall in the bathroom stall. MJ and I both emerge from the stalls with the giggles. What exactly is this?

Feeling brave, I go back in and push the button. It makes a sound like a flushing toilet. I'll let you figure out the rest. Indeed!

OK, this may be my most off-topic post on this tea blog yet...but not to fear, I'll tie it together. When on a tea tour and drinking as much tea as possible, one must frequent the bathroom. There you have it. Happy weekend!

Do you have a squatty potty story to share?

Meadowlark Tea Room

2011-10-19T08:47:00.000-07:00

Delicious foods at the Meadowlark Tea Room

Here are the additional details I promised about the Meadowlark Tea Room. We'll start with the food, of course! I chose the Linnet tea and the DH selected the Robin Redbreast. Menu found here. Delicious all around! The scones were just as I remembered them from being in London: not overly sweet, perfect with a dab of jam and cream.

Sharon offers a nice menu of tea selections. Since she's from Britain, we got into the spirit of things. Tom had PG Tips and I had Yorkshire Gold. With milk, of course.

The tea room is well appointed and decorated in royal blue and white. Plenty of elbow room at each table gives space for the three-tiered serving tray along with your cups and saucers.

Antiques and more

When you've finished tea, you can browse through the antique mall.

The best part of this experience was meeting Sharon and learning her tea room story. I wish her and the staff the best of luck in this endeavor.

Vancouver, WA Tea Spots

2011-10-17T12:49:00.000-07:00

Scones and tea with the DH at Enchanted Tea Room

The DH (dear hubby) and I had a wonderful getaway to Vancouver, WA over the weekend. We had planned (OK OK, I had planned and he agreed to tag along...) scones and tea at the Enchanted Tea Room and Gift Shop. I enjoyed chatting again with the nice folks there, having just seen them at the NW Tea Fest. I picked up a fun T-shirt (I will show it soon) and I wished them good luck in the launch of their new adventure: Tea Bar Downtown, which will open this fall. I'll post more info once it's officially open for business. Best wishes!

The DH had thus fulfilled his tea and scone obligation. However...and it's his fault...

As we were walking through the community, he pointed out a sign that said "tea and antiques." I was not expecting the fully-functioning and proper English tea room that we found! The Meadowlark Tea Room

Sharon, Proprietor of Meadowlark Tea Room

Sharon is a native Brit and had opened the tea room two weeks ago. She offers several variations of afternoon tea. I'll show you what we had in my next post, because of course we had tea! How could I pass this up? The DH earned lots of points for ~~putting up with~~ enjoying another tea room and will be justly rewarded.

To finish the tour of Vancouver, WA...we happened to be in the Vancouver Mall and stumbled upon this bubble tea shop. I would not have noticed the connection with tea, except for "Braganza
in the name. I did not sample anything, but am intrigued. Best wishes to this company, as well! I am always heartened to see thriving tea businesses, whether they be bubble tea, traditional tea rooms, tea bars, or other formats.

Braganza Tea, a Bubble Tea spot in the Vancouver Mall

Ubiquitous Tea

2011-10-14T09:32:00.000-07:00

Ubiquitous Tea

No surprise here - tea is everywhere in China. I knew this, but it didn't lessen the spark of delight when I would see the evidence. This woman is a classic example with her jug of tea leaves (she'll refill with hot water throughout the day), her jade bracelet, her hat.

Thermos of hot water, ready to make tea

These giant thermoses caught my eye. The picture doesn't accurately give the sense of scale; these are big! Always at the ready to brew up some tea. Tea is everywhere! I think I fell in love with China.

Makes me wonder where our US culture would go if we drank more (unsweetened) tea than soda. What do you think?

Also, check out this lovely site, Life Tea. I can't read most of it, but I'm loving the photos! The header is really great.

Happy weekend, I hope it's lovely for you. I'm looking forward to some outdoor fun with the DH (and tea!).

Mid Autumn Moon Festival

2011-10-12T10:18:00.000-07:00

Mooncakes being served by our kind hostess

A month ago, on the even of a full moon, I was in Dali, China (Yunnan). It was such a fun time and honor to celebrate the Mid-Autumn Festival ("Moon Festival") with a local family. It's tradition during this festival to visit family, and we began in the brother's home of our host. This woman (I've named "Grandmother") served us this AMAZING mooncake, made in the bamboo basket and filled with walnuts and chestnuts. I ate my share and then some!

We tasted longan fruit. The longan is a relative of lychee. Sweet and juicy! Good Lapsang Soochong teas are said to have a hint of the flavor of a dried longan.

Longan fruit, called "Dragon's Eye"

Chinese Pomegranate

We also enjoyed fresh pomegranates, which are not like the ones sold in the states. The skin is soft yellow and pink, and the flesh of the fruit is light with a pink tint. We saw these growing along the roadside, each fruit on the tree covered in a protective plastic bag. Such time intensive work!

We strolled through the traditional village and down to the river, then to our host's home for the evening. (Our final stop was one of the homes across the way.)

Roof-top view of the village

Our delicious meal

Our host was the chef from the Linden Centre. I'll write more about the Centre in another post, but I highly recommend it! We ate al fresco in the center courtyard. We had an array of delicious foods, including melon shoots (on the far right). They were served like sauteed pea shoots.

When the evening was done, I had sampled four types of mooncake: 1 - The walnut-chestnut (my favorite!) 2 - A pastry-like crust with a sweet pork filling (the pastry in photo above) 3 - Packaged version with a meat filling (it came home for the DH) and 4 - Sesame with dried fruit, also very delicious.

There she is! This photo taken by one of my taller tour mates. :-)

The moment we first saw the moon peeking over the rooftop was special. Everyone's conversation stopped and collective enthusiasm welcomed her to the night sky.

Wu-Wo at Chinese Garden

2011-10-09T20:04:00.000-07:00

Yesterday I had the joyful opportunity to be in a demonstration of a Wu-Wo tea ceremony at the Chinese Classical Garden in Portland. I've been part of a group that practices Wu-Wo for a little over a year. I've waited to blog about it because I wanted to do a good job. As a novice I didn't feel ready, and I still have so much to learn, yet my desire to share this beautiful experience with you outweighs my hesitance. After all, Wu-Wo was designed to be a tea ceremony for us all.

Thanks to my friend Mitra for taking the photos.

The Portland Chinese Classical Garden, our splendid setting for Wu-Wo

Here is the introduction from the program materials: "Wu-Wo Tea Ceremony is based on traditional Chinese Gong-Fu small pot brewing dating back to the Ming dynasty more than 300 years ago. Traditional practice was modified in Taiwan in 1989 to create a ceremony that allows many participants to brew and serve tea together. Wu-Wo translates as 'selfless' or 'void of self.' There is no ranking of participants by level of knowledge, nationality, religion or social status and there is no expectation of reward. This ceremony helps participants develop a tolerant attitude and cultivate cooperation and thoughtfulness toward others while sharing a cup of heartwarming tea."

I distill the experience to that of enjoying tea in community, in nature, while quieting my mind and focusing on the moment. Please note that my description of the ceremony is based entirely on my experience, and is not meant to be presented as instructional. Cultural, regional, and personal variances play a role, and I am new to this. I learn something new each time I join the group to brew, serve and drink tea.

My Wu-Wo mat and equipment

The larger white tea cup was used for the demonstration, to show the color of the tea liquor

The basic equipment includes a brewing vessel, a serving vessel, four cups, a thermos of hot water and a tray for serving. Since Wu-Wo is typically done outside, you also need a blanket or mat to sit on (or a small stool). A timing device is helpful, and coasters keep the tea cups brought to you well-balanced in the grass. My entire kit above packs into my backpack. That's one of the best parts - you can take this on a hike! One can use humble tea brewing vessels. Any tea is welcome, and this spirit of diversity and appreciation is central to the ceremony.

Pouring the first steep into our serving pots

The general flow of a Wu-Wo event is to arrive and set up your mat/brewing space. We use a unifying process of unpacking that keeps the experience orderly and tidy. After everyone is settled, we have time to socialize and admire each person's arrangement and equipment.

Next, we enter a period of silence and brew the first round of tea. Here is where careful observation of your own tea and of your community is important. We move as a group to serve one another, though we are not speaking. Typically, we sit in a circle and serve tea to three people on our left and ourselves.

Serving the tea

Dewey explains Wu-Wo to the guests

We often brew, serve and drink three rounds of tea. When I drink the tea from others, I try to focus on the tea: its aroma, flavor, temperature, aftertaste, etc. I try to notice the subtle changes between each steeping. I also offer a silent thanks to each person who has brewed, to the tea plant, and to all that has gone into making the tea. For me, this becomes a meditative component, and I love it. Sometimes my chattery mind wanders off to other matters entirely, but I try to guide it back to the tea.

We drink the tea

Reading a poem

At the end of the ceremony, someone may offer a poem or reading to bring the event to a close. Since we are outdoors, the birds and breeze often join us in this moment of appreciation.

Range of oolong teas brewed at this Wu-Wo event

Many people in our group love oolong tea, and so we often find ourselves drinking a splendid range from light to dark. Remember, though, that any tea is welcome and honored.

If you ever have an opportunity to participate in a Wu-Wo gathering or demonstration, I hope you will. More information:

Wu-Wo Wikipedia page
American Tea Culture Association website; keep in mind that Wu-Wo was created in Taiwan, and the website has many Chinese characters
If you are in the Pacific Northwest, you may contact Dewy at deweymeyer@yahoo.com

Green Tea Dress/Scarf

2011-10-07T09:24:00.000-07:00

My "Green Tea" Minidress and Scarf

This is my "green tea" outfit! Brought to me by my fashion-forward friends! This outfit has a story...

Part One: While in India at the Glenburn Tea Estate, my room friend MJ comes to the room with this AMAZING scarf! It's a silk/cotton blend, it hangs so lovely, it's got a great hand feel, it's got the tea leaf/flower on it, it's perfect!

Camellia Sinensis leaf and flower

I didn't buy one. Why? I don't know. Sometimes I get that way. I was admiring MJ's scarf for the next few days, wishing I had indulged. You can imagine my delight when, a few days later, MJ handed me this scarf she had tucked away as a gift. SO thoughtful!

Part Two: I arrive home from China/India, weary and bleary. On the table to welcome me is a package from CO Tea Lover. Inside is this fantastic silk mini-dress. My friend found it in the Halloween section at a local thrift store! It's handmade, silk, lined with a lovely contrast fabric, and fits great! Of course, the best part is that it's a perfect match for the scarf. My green tea outfit, meant to be. Thank you to MJ and CO Tea Lover!

News and Tea Events

2011-10-06T07:41:00.000-07:00

A few exciting things to share...

Some news
New tea book: My friend and fellow blogger Angela has a new book coming out! Read about it here. It's called "Dainty Dining: Vintage recipes, memories and memorabilia from America's department store tea rooms." Can't wait to read it!

My first review: From the Tea Reader, a review of my contribution.

Upcoming Events
Song of Tea, Art Institute of Portland
In Portland tonight...the opening for the Art Institute of Portland's Song of Tea. I can't make it tonight, but hope to see the exhibit before the end of the month. Sounds great!

October 6 – October 30, 2011
1st Thursday Reception; October 6, 2011 6 – 8pm
The Steven Goldman Gallery
1122 NW Davis St – Portland, OR

From the organizers: "The Steven Goldman Gallery at The Art Institute of Portland and The International Culinary School presents Song of Tea.

Everyday more than 3 billion cups of tea are prepared across the planet making tea the world’s single most widely consumed beverage (unadorned water aside). Song of Tea is a look at six of the most influential tea producing and consuming countries, and an examination of the cultural influence and history of tea in China, Japan, India, England, Morocco and South America through writings, objects and ceremony.

Please join us at the Opening Reception for a sampling of fine teas prepared by Steven Smith Teamaker, Tao of Tea and Marrakesh Restaurant, and a Gongfu tea ceremony also courtesy of Tao of Tea. To pair with the various brews the International Culinary School will be serving a selection of special tea snacks from around the globe.

On October 15th we invite you to join us again in the gallery at 1pm as Jan Waldmann performs a formal Japanese tea ceremony and leads us in a discussion in the Japanese way of tea."

Wu-Wo Demonstration at Chinese Garden
This Saturday, I'm honored to be part of a group demonstrating the Wu-Wo tea ceremony. Come see us (and right now, it looks to be dry!).

Saturday October 8th, 2011, 1 pm, Portland Chinese Garden (requires admission to Garden)

"Wu-Wo Tea Ceremony is based on traditional Chinese Gong-Fu small pot brewing dating back to the Ming Dynasty more than 300 years ago. This traditional practice was modified in Taiwan in 1989 to create a ceremony that allows many participants to brew and serve tea together. Wu-Wo translates as “selfless” or “void of self”. There is no ranking of participants by level of knowledge, nationality, religion, or social status and there is no expectation of reward. This ceremony helps participants develop a tolerant attitude and cultivate cooperation and thoughtfulness toward others while sharing a cup of heartwarming tea. Observers will have the opportunity to taste the teas and ask questions."

This event is part of the Garden and Tao of Tea's month-long celebration of tea. See all events here.

James Norwood Pratt: A Call to Action

2011-10-05T09:22:00.000-07:00

Steph and James Norwood Pratt

Norwood has a new book - the Ultimate Tea Lover's Treasury. We both have stories in the Tea Reader.

I had the chance to hear James Norwood Pratt speak twice in the past week, and I am the better for it. I heard him first at the Northwest Tea Fest in Seattle. Yesterday, he spoke at the Chinese Garden in Portland as part of the Tao of Tea's month-long Essence of Tea celebration.

Listening to Norwood speak was delicious. He regaled us with stories of tea's history, transitioning smoothly to the present by calling us to become tea ambassadors. "Each one of us needs to reach one of them [non-tea drinkers]." I agree with Norwood and found myself inspired! Tea offers so many cures for today's social ills of being over-sugared and over-busy. I find myself contemplating how I can further share this message with my community and be of service.

Veerinder Chawla, founder of the Tao of Tea, introduces Norwood

Norwood signed his book, "To my colleague Stephanie." It's a small thing, but hugely meaningful to me because of this man's large influence in the American tea industry. To be called a colleague is gracious, inviting, inclusive. It motivates me to do my part.

James Norwood Pratt inviting us to become tea ambassadors

Beijing Market in the Morning

2011-10-03T20:51:00.000-07:00

Now back to Beijing....Here's a morning market. I'll let the photos speak for themselves, with this one story. We learned that there are "two prices" for market shopping. In the morning, the older folks buy. The prices are better; they have time to haggle. In the afternoon, the folks coming home from work are tired and hungry. They're in a hurry, and they pay a higher price.

Exciting News: Tea Reader

2011-10-02T09:48:00.000-07:00

Two authors: Virginia "Cinnabar" Wright and me, holding the newly-released book

This just in from the NW Tea Fest! The book A Tea Reader: Living Life One Cup at a Time is out! The official release date is Oct 10, so I just about jumped to the roof when I saw a copy at the Phoenix Tea booth here at the NW Tea Fest! I am so honored to have a story in this collection. The compiler and editor is Katrina Avila Munichiello, and my heartfelt thanks to her for seeing this project through.

I cannot overlook the irony of the story I submitted. It was about leaving my beloved friends in New Mexico in 2004, and my struggles to find deep connections with other women in my new home town. And here I am, living that again today. And as before, it is tea and writing that have brought me to deep connections with amazing women in my new hometown.

If you are interested in the book, please purchase it at your local independent tea shop or book store. You'll also find it online at Amazon, Barnes & Nobles, etc.

Room Friend

2011-10-01T07:48:00.000-07:00

MJ and Steph at Lake Namtso, Tibet

In Chinese, the phrase for room mate means "room friend" and that phrase was perfect for mine. Let me introduce MJ, my room friend!

She and I met on another tea tour, the one to London in 2007. When this opportunity became a reality for me, her name drifted into my head as the person that I should invite. MJ is a tea business woman and in addition to her enthusiasm for tea, she has a deep passion for life.

I sent off an e-mail, quite out of the blue, to ask if she'd be interested in this journey. I was excpecting a polite, "That's cool - thanks for thinking of me - but I can't" e-mail. Imagine my delight when she started her note back to me with "Hello, room mate"... In fact, she had independently found the information about the tea tour shortly prior to my inquiry. It was meant to be!

MJ proved herself an extremely resourceful and creative room friend. We began calling her Rose MacGyver for her many inventions along the journey. Always ready to meet new people, try new foods, climb a mountain or tell a good story, MJ became even dearer to me on this journey. I'm a lucky woman to have had such a thoughtful, generous and smart traveling companion.

Beijing Tea Street

2011-09-29T11:00:00.000-07:00

"Tea Street" in Beijing

Imagine this - a bustling city street (quite long) filled with shop after shop of TEA! That's "Tea Street" in Beijing and I could have spent a week just browsing each and every shop in great detail.

When you enter a shop, you'll receive an initial welcome, complete with mild surprise that a Westerner has found her way there. Shops vary, some have an English-speaking staff member and others don't. It didn't matter much, as the gesture to sit and taste tea is universal.

This gracious tea shop owner served us a white tea. Look at her gorgeous tea table!

I don't think anyone came home empty handed from this excursion. In fact, most of us could have spent all of our discretionary funds in one place! Good thing we had limited time. I came home with some treasures to be unveiled later, along with some tea from this shop (below). I will confess, the name is what pulled me in!

Fujian PinPinXiang Tea industry Co., Ltd

According to Mr. Wu, our National Guide, this company is well-known across China, with a good reputation. I was after a dark Wuyi oolong-style tea, and getting that communicated was quite a fun experience. Many thanks to my fellow tea mate who had been studying Chinese. Between her language skills and lots of trial and error, we found a nice Da Hong Pao and I came home with a bag full.

Side note: One of the things I learned on this trip is that Da Hong Pao, "Big Red Robe," technically refers to tea trees that are very old and very protected. Even the lucky among us won't likely sample that nectar. What we drink today (hopefully) when we have Da Hong Pao is tea made from tea plants that are derivatives of the original, several generations down the line. It's more appropriately called "Small Red Robe." Thanks to Dan for the lesson. More info.

Da Hong Pao

A few more scenes from Tea Street...

New Layout

2011-09-29T10:52:00.000-07:00

Noon update: Oh, blogger - you are such a tease! I LOVED the new dynamic layouts, but I'm back to my old ways (with a wider template) because the COMMENTs didn't work. What blogger wants to live without comments? I hope I'm just missing something.

I'm trying Blogger's new "Dynamic" layout. It does several things for me, the most important: It allows me to use larger photos without much fuss. Yay! It also gives YOU more control. Play around with the options shown below to see which you like best (Classic, Flipcard, Magazine, etc.)

China Tea Tour Orientation

2011-09-28T14:59:00.000-07:00

Approximate locations of destinations in China

For today's post, I thought I'd provide a big-picture perspective of this tea tour. I liken this experience to a master's class in tea, a month-long intensive. The best part is that at the end I have memories and photos and treasures instead of an exam. ;-)

This China Tea Tour is organized by Dan Robertson of World Tea Tours. Mr. Wu, our Chinese National Guide, was also indispensable to our success.

Approximate locations of destinations in Tibet and India

I participated in all three components of the tour: Beijing Pre-tour, China Tour (including Tibet*) and Darjeeling, India Post-Tour. The tour offers both breadth and depth of tea and cultural experience. We saw (and drank and picked) many differing types of tea, and we learned in detail about several.

Some highlights of the trip include:

Beijing cultural sights (Temple of Heaven park, Forbidden City, Tiananmen Square, etc.)
Eastern Qing tombs and Great Wall
Beijing tea house and tea street
Pick tea with Ling Di in Huangshan
Tram up to and then climb Yellow Mountain
Pick/make yellow tea in Huo Shan
Xian - Terracotta Warriors
Kunming tea market, Pu-Erh lecture and tasting
Dali - Bai minority people, temples, Tea Horse Road beginning, ancient tea tree, Pu-Erh factory
Celebrating the Mid-Autumn Moon Festival in China
Lhasa, Tibet - Potala Palace, Drepung monastery, Namtso lake, tea with nomad family
India - Glenburn Tea Estate in Darjeeling, Lochan tea in Siliguri
And much more that I hope to share over the next weeks (months?)

* As it stands today, Tibet is part of the country of China. I don't pretend to grasp the subtleties in the conflict surrounding, as the Tibetans would say, the Chinese occupation. For the purpose of this blog, I will refer to Tibet as an independent entity. My experience is that the culture, terrain and people in Tibet are unique.

The Hand that Picks

2011-09-26T12:50:00.000-07:00

Woman's Hand, showing me the tea she's just picked

Huo Shan Village, Yellow Tea

Dear blog friends,

Wow - this re-entry thing is taking longer than I had anticipated. I'm finally rested and sorting through all kinds of things: laundry, treasures, gifts, memories, happiness to be home, sadness that the trip is over. And on top of that I'm integrating into my daily life, not-so-eagerly anticipating the return to work, sharing concerns of family and friends, etc.

I don't know where to start or how to piece this trip out, and I'm not one usually prone to writer's block. So I will begin with what is most vivid in my mind, and that is the lives of the people who work the tea fields. The photo above is among my favorites. Notice the dirt under her fingernail, the pretty silver band she wears, the lines in her hand, the vibrancy of the green leaf. It's all there - the hard work, the beauty in it, the struggle, the love, the tea that sustains this community. It was a privilege to be taken to these fields and see, for a brief moment, how these people connect with me. They pick the teas that I drink. That I will never, ever forget.

Home and Jet Lag

2011-09-24T15:47:00.000-07:00

Hello! Well, after a 24-hour delay and about 24 hours of jet lag fuzziness, I'm finally home and among the awake. I hope to reconvene the stories tomorrow, tho I'm not quite sure where to begin. Cheers!

Mt Everest

2011-09-16T04:59:00.000-07:00

Here's a photo taken from the plane today as we flew from Tibet to Katmandu, Nepal. Mt. Everest was on our right, and I thought the plane would tip because everyone wanted a look! The large peak on the left is Mt. Everest, tho there are lovely Himilayan Mountain chains all around. This is just one of hundreds of breath-taking views.

Here's a closer look, taken by our tour leader Dan Robertson.

We'll be landing in Delhi, India tonight and make our way to Darjeeling tomorrow.

I have so much to share with you about this trip (like climbing the steps to the Potala Palace and having yak butter tea in a Tibetan nomad's tent yesterday - real people in the remote Tibetan grasslands, anything but a tourist attraction)...but I will share much of that when I get home. I'm focused on absorbing all that I can and sleeping when we have a few hours. If the internet is decent in India (no idea what it will be like), I hope to get in at least one more post.

Namaste, Stephanie

Terracotta Warriors

2011-09-12T03:14:00.000-07:00

We visited the infamous Terracotta Warriors recently, a UNESCO World Heritage Site and dubbed the Eighth Wonder of the World. The scale is awe-inspiring. A farmer found them while digging for a well in his field one day in 1974. Wow.

The statues start out like this - in pieces and shards. Archeologists and restorers spend countless hours working what may be the world's largest jigsaw puzzle.

I found myself studying the details of their clothing, hair, and facial expressions. The variety seems limited and the rumor is that they're modeled after real people.

The Terracotta Warriors are funery art in the burial tomb for emperor Qin Shi Huang, the man that (forcefully) unified China and therefore the first emperor of a unified state. (I have to say it - what an ego!)

The life-sized warriors were orignally painted, as well, but over 2,000 years in "storage" and exposure to the air upon excavation deteriorated the color.

When in China, this is a must-do if you are anywhere near Xi'An. Note that it is extremely popular and therefore crowded, but worth it. Also visit the teahouse.

OMG: I picked tea!

2011-09-06T05:30:00.000-07:00

Oh my goodness! That's me, picking tea. Abundant JOY (and hard work)!

We were looking for "two leaves and a bud". This tea is used to make green tea.

We were in the HuangShane area, in the AnHui province. Both are very important areas for Chinese tea.

Postcards from China: Qing Tombs, Great Wall, Teahouse

2011-09-02T17:32:00.000-07:00

Photo 1: Qing Tombs

We're two days into this trip, and it's already been filled with wonder, adventure and "lost in translation" moments of cross-cultural oddities. The photo above is from the Eastern Qing Dynasty tombs. If you're ever heard of the "Dragon Lady" empress, she's buried here. (She wasn't much loved by the people.) So is the emperor who unified much of China (Qian Long), tho he was Manchurian (instead of the majority Han). Our tour leader took us to these tombs, as they are very seldom visited by Westerners. In fact, we were the only non-Chinese people I saw. The road to get to them was quite the adventure, too...detours, animated discussions with locals regarding directions, huge piles of rock in the middle of the road, and narrow gaps the bus barely squeezed through! This one required Dramamine.

Speaking of roads...below is a typical scene. I had to let go of the fear-for-my-life reaction. It's amazing how all the buses, cars, motorbikes, bicycles, people, and the occasional animal flow together smoothly.

Photo 2 Street: Notice in the picture above the driver's green bottle of tea. That is with him always, and he refills it throughout the day from a thermos of hot water.

Photo 4: Confucius Teahouse

Last evening after dinner, we strolled down a back alley to this lovely Confucius Teahouse. We were served tea Gong Fu style, with a beautiful and knowledgeable hostess guiding us through the process to see, smell, and taste the tea.

The tour has just begun...I hope to send more in a few days. Thank you for joining me!

Photo 3: Dragon's Head

Here's another destination that few Westerners see - it's where the Great Wall meets the sea. It's called the Dragon's Head.

Sunset, Sunrise and a Dream

2011-08-30T18:37:00.000-07:00

Just a few days ago, I was in CA, having a picnic supper and looking over the Pacific ocean to watch this beautiful sunset.

This morning I watched the sun rise, from the airport terminal in Korea.

I'm here to live out a dream, one that I've been thinking about for a very long time. I'm on a tea tour of China, Tibet and India. We'll see many, many places - both cultural and tea-focused. It brings me to tears just to type this, because I'm so fortunate!

Special thanks to my DH, who has been my cheerleader and encourager for this trip, and who remains at home tending the garden with his loving and magical touch. (I'm touring with a fellow tea fanatic.)

I hope you'll follow along with me. Kind friends have offered to post blogs while I'm gone (I can't access blogger in China but Yahoo should be OK to forward things along). Having said that, most of the posts will happen when I return. We're very busy on this trip, and I'm not sure how frequent I'll be able to produce them in real time...but I'll do my best!

I'm looking forward to sharing this adventure with you. It's a real life dream-come-true for me!

The Leaf Room

2011-08-25T10:51:00.000-07:00

Next to the Tao of Tea's teahouse is the Leaf Room, a place to taste and buy teas. It's a nice compliment to the restaurant/teahouse. It's a temptation, for sure - so come prepared to part with cash or keep a lock on the pocket book! :-)

Tao of Tea's Original Teahouse

2011-08-22T19:30:00.000-07:00

I recently checked off something on my "Want to Do" list...visiting the original Tao of Tea's teahouse. This place, while well-known for its tea, is equally well-known for its delicious meals. And not to forget, its lovely and reclaimed interior.

I had a pot of chai (made with honey - I had many sweeteners to choose from!) and a wonderful plate of dal (lentils) and rice. Very yummy!

I pulled out my journal and spent more than an hour nestled in here, jotting down my thoughts and enjoying my chai and meal. It was a weekday, so there was no weekend rush, and I felt at-ease to enjoy myself and the surroundings. I will definitely return! There were many foods and many teas that I want to try. Next up - a look at the Leaf Room next door.

The Lingering Days of Summer

2011-08-20T13:29:00.000-07:00

Toes - colors picked and painted by the niece

I love this photo!

The kids are already back in school in most places, yet it's still the heart of sweet summer here. Warm but not too hot, long days of light. Yet I see the signs of autumn, the changing shadow's angle, the sun sleeping in a little longer, the first leaves that brown and fall. I've given up on lamenting summer's departure. It's futile. Yet I do try to enjoy what I have, to get the most out of these lingering days. When I return from China and India in a little over a month, summer around here will have shaken hands with fall and gone off for a long vacation.

My efforts to preserve summer include freezing things from the garden (pesto, chard, squash), spending a few more hours at the pool, packing up another picnic, and sitting longer on the patio. How do you encourage summer to linger a little longer?

My Morning Cup of Unexpected Contrasts

2011-08-18T10:04:00.000-07:00

I'm taking an online photo class, and the instructor assigned us a scavenger hunt of shots...including our morning cup. One of the points she's making is for us to click away because often, the best photos are the unexpected ones.

I think the overall image above is so-so, but the contrasts are quite interesting. Looking through the viewfinder, I did not see the reflection of the slats in the tea or the table ironwork on the saucer. I only saw it upon reflection, after I downloaded the images. Unexpected contrasts. Kinda cool. Kinda like life.

Oregon Bike Ride

2011-08-16T11:48:00.000-07:00

My favorite photo (this is the DH)...

Riding into the rising sun on our first morning. Notice the streamers. ;-)

The DH and I just finished the Oregon Bike Ride. We rode ~400 miles in a week. Camped in a tent each night and I slept surprising well. By the end, I had also finally made peace with the porta potties. That takes a certain skill. ;-) Seriously, tho - it was an amazing week and a wonderful way to celebrate 15 years with the dear hubby. Here are just a few of my favorite scenes from the ride.

A historically-significant grist mill, sitting pretty for the photo

The organizers put on the most amazing rest stops I've ever seen, and many of them were in lovely locations like this one.

The foods included fruits, breads, crackers and cheese and peanut butter, and other fun treats to fuel hungry riders. Spam with mustard was a particular hit, but I passed on that. On many days, we rode over 70 miles and so the rest stops occurred about miles 25 and 50.

That's me helping set up the tent on a breezy afternoon. Sunnyside Park, near Sweet Home.

We climbed this ascent! We had cumulative elevation gains of about 4,000 feet this day.

The DH and me at Silver Falls State Park

Flower fields, grown for seed

In addition to the fields of flowers, we rode through Christmas tree farms, hazelnut groves, fruit orchards, lots of berries! (strawberries, blueberries, raspberries, blackberries), fields of kale, chard, beets, green beans, onions, garlic, leeks, spinach, lettuce, peppers, tomatoes, squash, corn...and on!

Here's how it works on a ride like this: About 5 am, you begin to hear "zip zip" from the other tents. At about 5:30, we would add to that - and begin packing up. Breakfast at 6:30, on the road shortly after 7. Most days we were back in camp by 2. Eat, shower, put up tent, eat, have some entertainment, in bed by 9. (Many days it was 8:30 for me!) The DH has enjoyed staying up really late since we've been home!

It was a great ride.

Forever Stamps (or, to tarry)

2011-08-12T15:00:00.000-07:00

Forever stamps plus postcard stamps

When was the last time you allowed yourself to tarry in the post office, to take in all the stamps that are available to you? It's a sign that I'm on sabbatical that I've recently taken the time for this pleasure. That's something I intend to change once my time off is over. I need to tarry more for myself, rather than running to the beat of another's drum.

When you next visit the post office next, make it an adventure. Check out the wide variety of forever stamps! Selections include the ones above (except the flowers on the bottom right - those are postcard stamps), plus many more! While the liberty bells are lovely, they are getting a bit old, you know? I'm so glad we now have many choices.

I'm super pleased with the "Go Green" series below. I bought two books of these. (Note: These are books of 16.)

For me, postal stamps are a fun way to send a happy thought out with bills, business correspondence, and especially letters. Before I open a letter, I enjoy taking in the stamp and the postmark. They invite me to tarry.

"Green" forever stamps - Use the green one in the middle, too!

Fifteen

2011-08-10T04:00:00.000-07:00

Wedding picture from fifteen years ago

With the addition of recent artwork by the DH

Thank goodness we still have a sense of humor!

Happy Anniversary to my DH!

Review: Brew Dr Kombuchas

2011-08-05T16:06:00.000-07:00

Brew Doctor's Superberry Kombucha

Portland is a hotbed for kombucha, and I've been sampling my way through local brews. My favorite is the Brew Dr line, by Townshend Tea. The tea above, Superberry, is a gorgeous rose color. This one, while very good, is on the sweet side. I tend to prefer a "dry" version, so to speak. I'm working my way through the entire line and enjoying it!

For your first time trying kombucha, go in with an open mind. The flavors and experiences vary greatly, but most are tart with a hint of vinegar and a very light fermentation (fizz).

Kombuchas are touted to have many medicinal values. I've not seen enough scientific evidence to make a claim, but I do try to ensure I'm getting a raw version.

The Brew Dr kombuchas are lightly bubbly and refreshing, a great summer drink.

Have you tried this brand? What did you think? What about other kombuchas?

Details: Ladybug Teaparty

2011-08-03T21:48:00.000-07:00

My mom, sister and niece visited for a week recently, and of course I held a tea party! I wanted to celebrate my mom's birthday and introduce my family to some of my friends. Plus, the niece is at an age where this kind of thing is really special. She picked the theme, by the way. ;-)

I had so much fun dreaming up and creating ladybug-themed items for this tea party! It's a perfect theme for the little entomologists in your life, with plenty of room for helping hands.

I knew I had to decorate the red teapot, above. This was a great activity for me to do with the niece. I used Crayola's window markers. (Key learning: Don't put dots where you or hot liquid will touch. I.E., The handle and down the spout.)

I wanted to use my grandmother's Haviland china (blue and white), but I also wanted to play with a strong red and black contrast. I think it worked out very well. The DH (dear hubby) grew the gladiola.

The food was also very fun to design. My niece loves, loves cucumbers and we'd already given my favorite cucumber sandwich recipe a test run earlier in the week (thumbs up), so that was a sure winner for the menu. The recipe is super-simple: Thinly slice and blot cucumbers (peel if you must, but I often don't). Chop fresh rosemary and blend into softened butter. Spread butter on two slices of bread. Add a layer of cucumbers. Make the sandwich, cut crusts and slice into shapes. Keeps well overnight if tightly bound in plastic wrap.

I wanted to use things from the garden when possible. The rosemary is ours, and we have plenty of basil. I also wanted at least one sandwich that would appeal to the grownups. I was pretty proud of myself for coming up with this one.

Toasted baguette, basil (for the leaf), fresh mozzarella (herbed) and half a grape tomato for the ladybug. The almost-four niece didn't eat these, but she sure did think they were cute. Here's another variation on this theme that my friend Marmalady sent to me.

Next up, one that was popular with all ages: strawberry cream cheese ladybugs.

I saw the idea for this one on the Internet, but I simplified it a bit. I used cinnamon-raisin bread, cut into rounds. Mom and I smeared the rounds with strawberry cream cheese and added the half slice of strawberry for the head. We scored the cream cheese to give the appearance of wings. These are quite tasty and super-easy to make. A fun one to do with little helpers.

The scones - well, I'll admit it: they were a flop! At least I thought so. The niece seemed to enjoy their taste (she asked for two after I had her taste one out of the oven). I think I overworked the dough. So no pictures...but here is the IDEA that I think will work in the future. Cut the scone dough into rounds, then make a little notch out of one end (to simulate wings). Also cut smaller rounds for the head (quite small), then cut that in half so there is a flat component. My idea was to attach the heads to the bodies, for a 3-D effect, but they didn't stay attached. I'll try attaching with butter or icing or something next time. Any ideas? When I get these to work out, I'll share pictures. ;-)

For dessert, I created these fun ladybug cookies. I used chocolate chip cookies, then iced them around the edges with red. The chips provide the ladybug dots, and the red pulls in the color theme. Fun!

For beverages, I served English Breakfast tea and this Ladybug Punch. It's my variation of a Barefoot Contessa recipe. Add 4 - 6 red zinger tea bags to 4 cups of boiling water. Remove from heat and let steep at least 10 minutes. Cool. Add to that 2 - 4 cups of white grape juice (to taste). Little helpers love to add chopped fruit to this mixture and to stir, stir, stir! Serve well-chilled.

If you have a children's tea in the future, keep this theme in mind! It's very flexible and lends itself to lots of creative and fun foods.

Ladybug Teaparty

2011-08-01T10:07:00.000-07:00

My niece, putting dots on a red teapot to make a "Ladybug Teapot"

More details soon!

Midnight Serenaders

2011-07-28T17:02:00.000-07:00

The DH and I recently attended a concert by the Midnight Serenaders at the Chinese Classical Garden. They sing vintage jazz and swing, and it was great fun! A mix of original songs and old favorites.

The garden roses and mock orange were in full bloom.

Our friend Marilyn and her husband were also at the concernt. Marilyn brought tea to share, how thoughtful and tasty! It was an aged Buddha Hand, very lovely!

What a wondeful way to spend a summer evening.
Here you can listen to Midnight Serenaders...enjoy!

Unfurl

2011-07-24T15:56:00.000-07:00

This tightly wound tea, when given the right conditions, unfurls. It stretches and dances. It becomes its best. Its essence is extraordinary.
That's how I want to be during my sabbatical.

I have many fun things planned for the next 10 weeks, including: family visit, bike camping with the DH, and a tea tour to Asia. Plus plenty of time for me to sip, savor, stretch and dance, and contemplate how I can tend to my own essence.

Captures the Moment

2011-07-19T10:09:00.000-07:00

Photo by Mitra

This photo holds special meaning for me. When I saw it I was immediately taken back to this moment (last night). Summertime. Dining outside. Great drinks, food AND dessert. Leisurely conversation with a girlfriend. Relaxation, sharing, celebration. This photo gets to the core of that experience for me. It reminds me that these moments in time are not indulgences; rather, they are necessities. Time out for grownups who are too busy. Time out for listening and being heard. Time out to slow down, savor. Time out to consider the menu. Time out to love life, precious in each moment. Thank you.