Breakfast Picnics

 

During the pandemic, daily walks have been a means for me to find sanity, comfort and even joy. Sometimes all three in a day, sometimes just holding tightly to sanity. 

I occasionally add a breakfast picnic to the outing, and it's definitely a boost to my well-being. It typically works like this:  I pack up my backpack with a very simple breakfast (muffin, scone, etc.), a cup and saucer (maybe two), a thermos of tea and maybe a tablecloth.  Then off I go for my walk, ending where I can sit and have a quiet moment. 

Even if it's on your patio or front steps, consider giving this a try!  Now that many of us are moving into cool weather, don't give up.  A hot cup of tea warms my heart and soul. 

Distractions

 

Today, the latest season of The Crown was released (Netflix). To celebrate, I made homemade crumpets. They're not difficult, basically a yeasted pancake. But they do take an investment of time, and I make them infrequently.  

I made crumpets to celebrate, but also (mostly) to distract myself. As COVID cases rise, we do our part to protect one another. For me, that means the continuation of staying home and not traveling to see my family. This is very hard, but I believe it's necessary. So I distract myself as best I can.

I enjoyed tea and crumpets in the sunniest corner of our home, which I've nicknamed the "solarium." Now, to a little binge watching...

100 Years of (some) Women's Suffrage, Tea and More to Do

 

My copy of the tea set used by Alva Vanderbilt Belmont,
commissioned to raise funds for the suffrage movement.  More info

This month in the US, we mark the 100th anniversary of the 19th Amendment, which granted some women (mostly white women) the right to vote. The hard truth is that it took another 45 years for women of color to be guaranteed voting rights with the passage of the Voting Rights Act. 

Tea was a fueling beverage for the women a century-plus ago, laboring for suffrage. As we note the hard-fought victory of the 19th Amendment, let us also drink in the bitterness of this tea -- that many sisters of color were unable to vote until 1965. And another 10 years for Americans whose primary language was not English. 1975 -- that's in my lifetime. A moment of silence to acknowledge these transgressions. And a commitment to work for social justice.  

Following the model set by women in the UK, US women met over cups of tea to strategize and proselytize.  One infamous moment: In July 1848, Jane Hunt invited Elisabeth Cady Stanton to her home for tea, along with Lucretia Mott, Martha Wright and Mary Ann McClintock. These women were impassioned, and the gathering led to the Seneca Falls Convention just 10 days later. 

Let us now name some of the Black Suffragists who worked hard for voting rights: Sojourner Truth, Daisy Elizabeth Adams Lampkin, Frances Ellen Watkins Harper,  Mary Ann Shadd Cary, Mary Church Terrell, Nannie Helen Burroughs, Ida B. Wells.  Latinx suffragists include: María Amparo Ruiz de Burton and Adelina Otero-Warren.  Thanking Indigenous/Native American suffragist Zitkala-Sa and the Iriquois model of inclusion. Gratitude to Chinese-American Mabel Ping-Hua Lee and Japanese supporter Komako Kimura, who came from Japan to march with women in New York.  These are just a few of the many women of color who were committed to the cause. 

The ingenuity of the suffragists impresses, still today. They used tea parties to educate others, enlist support and raise money. 

There were at lest two special brands of tea sold for the cause, Equality Tea being one. Given that tea packaging is fragile, little physical evidence of this remains. 

In addition to the tea set shown above, the National American Woman Suffrage Association sold a demitasse cup and saucer embellished with "Votes for Women" on a gold rim. 

Image left: courtesy the California Secretary of State

Image below: courtesy liveauctioneers.com 

By the way, I've just learned that in the US, the preferred term was suffragist (not suffragette).  Read more. 

I'm indebted to and inspired by these suffragist women. I continue to think about how tea can play a role in the work of social justice.

Susan B. Anthony and Frederick Douglas statue in Rochester, NY
"Let's Have Tea" by Pepsy Kettavong
Image from commons.wikimedia.org

Memories in a Tea Cozy/Cosy

How do you spell it?  Tea Cozy (common in the US) or Tea Cosy (common in the UK).  I appreciate both styles.  :-)  Anyway you spell it, they're handy. I dislike cold tea, and a cozy/cosy helps!  Especially this one, which has a thermal lining in the middle.  I used these instructions to make one sized for my smaller teapots. I wanted to feature the Darjeeling text, and on the other side, Ceylon, so I fussy cut the fabric.

This fabric was a gift from my "room friend," affectionately called Rose MacGyver due to her cleverness in devising solutions to all kinds of needs when we were traveling in China, Tibet and India. We also traveled together to London, and so it's my attempt to connect these adventures (a British-inspired cosy with the Indian tea-growing region prominently displayed). 

That's the DH, dear hubby, gardening in the background at a community garden plot 

This cozy/cosy also connects me with my trip back to Darjeeling this past October, and another dear friend who was my traveling companion, AM. I dream of the day when I can host a tea where these two women can meet and share talk of travel.  

I've been using this cozy/cosy nearly every day, and thinking of my friends and our adventures! Comfort and warmth in tough times.

Tea School, of Tea Fest PDX

The Portland Tea Festival is launching an online Tea School!  The classes are really awesome and really affordable! I hope you'll take a look. I'm teaching a class on Bowl-Style Brewing this Wednesday, 4/29 at 1 pm PDT.  It's a brew-along, and will be lots of fun! 

Tea and Books Sustain Me > Helping the Sellers

Tea and books help sustain me in these unprecedented times.  (OK, Star Trek too.) 

I buy my teas from small specialty shops, and they need our help right now.  So do the independent bookstores.  Below are some of my favorites. If you are in the fortunate position of financial security, perhaps you can send some love to yourself, your mom, your neighbor, your favorite nurse, in the form of tea and books...

Jasmine Pearl Tea Company: A wide range of quality teas, including herbals.  I'm a fan of Bombay Breakfast, African Grey and Yoga blend.

Floating Leaves Tea: A shop that specializes in exquisite Taiwanese oolongs. If you like light teas, try a high mountain oolong. If you like dark, roasted flavors, try Charcoal Dong Ding. 

Young Mountain Tea: Working in India and Nepal to make not only amazing teas, but also to build vibrant local communities. Try the Black Orchid and the Ruby Oolong.

Powell's Books: A Portland icon! Or support your local bookstore.

Back to Glenburn Tea Estate

Woman plucking tea in Darjeeling

Thank you AM for snapping this photo!

A workmate pointed out that I used the word heaven three times in one sentence, as I was describing my trip to Darjeeling, India and particularly Glenburn Tea Estate. Beautiful tea fields, majestic mountains, ethereal mists, scrumptious meals, plenty of exercise and time for day dreaming, good friends (old and new), and of course -- Darjeeling tea! 

On the way to Glenburn, we stopped for a picnic next to a tea field.
The fogged-in field was other-worldly! 

The path to Glenburn is, quite literally, over the river and through the woods and up a mountain and through the tea fields. It's a winding, and towards the end, very bumpy journey. Along the way, you'll stop for a picnic in a beautiful scenic area. (If you're prone to motion sickness, as I am, take meds AND sit in the front seat!) The 3-4 hour journey is worth every minute. When you arrive, you'll be treated to a welcoming glass of lemonade and the kindness of the hosts and staff. 

Our first day there, we decided to relax and do a little exploring.  I requested a cup of tea and what arrived was Afternoon Tea with fried tea leaves, cake and cookies!

One of the best things about Glenburn is bed tea! 

Your wake-up call is a tray of tea, cookies and splendid views.

I had been to Glenburn once before and long wanted to return. This trip in early October was one of the most lovely experiences of 2019. Special thanks to my traveling companion AM, and the the staff of Glenburn!  Bertie, Audrey, Rudolph and team - you made us feel so welcome!

Me, taking a walk in the tea fields

Imagine plucking for hours on slopes like this! 

I have so much gratitude to the people who make our cups of Darjeeling tea possible.

The porch, where I spent many happy moments writing in my journal (and drinking tea)

We spent a morning in the factory, learning how the tea is processed and sampling the
Glenburn lineup

Dinner is a leisurely, multi-course event but always finished with chocolate and tea.

Somehow, I still slept soundly!

Bertie and Audrey (along with Rudolph, not shown) -- hosts extraordinaire!

It's heaven for me!

Chanoyu: What Have You Been Studying for So Long?

I have been studying Chanoyu, commonly referred to in English as the Japanese Tea Ceremony, for 7.5 years as of this writing. While my sensei considers me an intermediate student, in many ways I feel like a beginner. 

I'm almost universally met with a "Wow!" when I share that I've been studying for this long. And what most folks are too polite to ask is, "What's taking so long?" :-)  It's a fair question!

First, there isn't one "tea ceremony." There are many variations, based on numerous factors such as season, guests, occasion, utensils, location and much more. Also, the further into my studies I go, the more complicated and lengthy the procedures become.

Second, it's physically demanding! It's hard (at least for me) to sit on my knees for long periods. Add to that the need to walk in a specific manner, make each movement with deliberation, and rise gracefully from the kneeling position (with precious tea utensils in my hands). It takes practice, conditioning, and skill to make this all look effortless. There is much to be learned! 

Third, we learn about many Japanese art forms and much history as we go. This includes the art and craft of pottery, ceramics, iron, bamboo, calligraphy, lacquer, wood, incense, flowers and more. We learn and tell stories about the tea utensils and the people who have made them.

And finally, I've referred so far to Chanoyu, which means hot water for tea. The term Chado, or the way of tea, is another expression, one of great depth, used for tea ceremony. There are four grounding principles in the tea ceremony: Harmony, Respect, Purity and Tranquility. To me, Chado expresses the spirit one has when approaching tea ceremony with discipline, mindfulness and care, and when attempting to apply the four principles to life.

Like ballet or painting or writing, there are elements of both discipline and art that can be studied, practiced and honed over a lifetime. One of my favorite experiences of tea ceremony was when I was invited to a tea gathering in Nara, Japan a few years ago (as a guest of my sensei). We watched as women well into their 70s and 80s practiced tea, with their sensei being nearly 90. They moved fluidly through the steps of the ceremony and appeared to radiate with their love of tea. May I be so fortunate!

Lovejoy's Tea Room, Portland

Me, in a fabulous chair at Lovejoy's in Portland
Thank you @mitranite for the photo!

Portland has a new tea room, and I think (hope!) it’s here to stay!  Lovejoy's Tea Room on Killingsworth is a blend of traditional and cheeky, serious about the food and tea with the right blend of quirks and welcome to keep it interesting. 

The Queen's Tea ($29.95) comes with a scone and a crumpet

I've been here twice, and both times I enjoyed myself. The tea room attracts the traditional ladies who do tea, but also a young, diverse crowd. I think this could be the key to the tea room's sustained success. When I visited recently, a table entirely of young men sat just behind me. Owner Brendon Constans sets the tone for the environment, where one can be welcomed for who they are. All best wishes!

Brendon Constans, Owner

Tempting petit fours

Captain Picard watches over the tea room

Whisking Matcha for Enjoyment at Home

Hello and happy Spring!  I'm going to be writing a series on the "Japanese Tea Ceremony" experience, known as Chanoyu or Chadō (the Way of Tea). But before we dive into that, I want to share how you can easily make and enjoy a bowl of matcha at home. 

And when I say bowl, I mean just that! In this style of drinking matcha, each person gets their own bowl of tea. I'll be making thin tea, called usucha. It's the frothy kind and it's amazing!

It's important to understand that there are many different schools of Chadō, and each has its own way of making tea. There are differences in how to whisk, the desired frothiness, etc. And yet each produces a beautiful and delicious bowl of tea. The school from Japan that I am associated with is Urasenke.  My local school is Issoan. Even though the instructions below are not for a tea ceremony, the style I've learned will show through.

In the picture above, you see a shaped "mountain" of matcha in a traditional tea caddy. Below are the typical implements: a bowl, whisk, scoop, tea caddy and a water ladle. You will not need all of these things.

What you WILL need: 

• A bowl with a wide enough bottom for the whisk to move freely. Something like a rice or cereal bowl.
• A measuring cup
• A mesh strainer
• Teaspoon
• Bamboo whisk 
• Matcha 

I recommend two investments for home enjoyment of matcha: A bamboo whisk (chasen) and good matcha. A reputable source available in the US is Ippodo. Please be careful where you buy your matcha and do not use cooking grade. You are ingesting the ground-up leaf and the flavor is intensified. You want the good stuff for drinking. Expect to pay $25-30/canister for a decent matcha.  See this site for more options. Also, don't buy large quantities and store the canister of matcha in a plastic bag with the air pushed out, in the freezer. 

To make your bowl of matcha:

1. Rinse your bowl with hot water, then dry it out.  This pre-warms the bowl and removes liquid that might cause the matcha to clump.

2. Place the mesh strainer over the bowl. Measure in a scant (less than full) teaspoon of matcha. Tap the strainer or use the back of a spoon to push the tea through. Straining the tea helps reduce lumps.

3.Now add between 1/4 and 1/3 cup of hot water, ~170 degrees Fahrenheit. Please do not use boiling water. When I remove my kettle from the heat source and take the lid off, it takes ~3.5 minutes to cool to the right temp.

4. Take your whisk and lightly press down any floating tea. Then move the whisk briskly in a straight up-and-down motion. (Other tea schools do this differently.)  See the video below. You do not need to press down hard on the whisk (that can break the tines). Placing your hand over the top of the bowl helps to steady it.

                                                                            5. Keep whisking until you see a thick foam forming.
                                                                            Keep going a wee bit longer.  Then move the whisk
                                                                            across the top lightly to pop any big bubbles.

                                                                            6. Set the whisk down and enjoy the tea! 
                                                                            Matcha is commonly enjoyed with a small sweet.

Notice how the foam gets thicker over time.  Keep going!

If your matcha froth isn't thick, try using a little more matcha, a little less water, or whisking a little longer.

Mary Oliver

As you have likely heard, poet Mary Oliver recently died. I love her poetry, how it imbues the natural world with everyday magic, and inspires/invites/insists that we pay attention. I find that her poems pair exceedingly well with tea. They invite me to pause and to take notice of the place I inhabit.

Here is one of my favorite poems, from among many, many favorites:

It Was Early
~Mary Oliver, from Evidence, 2009 and published again in Devotions, 2017

It was early,
   which has always been my hour
        to begin looking
           at the world

and of course,
     even in the darkness,
        to begin
           listening into it,

especially
     under the pines
        where the owl lives
           and sometimes calls out

as I walk by,
    as he did
        on this morning.
           So many gifts!

What do they mean?     
     In the marshes
        where the pink light 

           was just arriving

the mink
     with his bristle tail
       was stalking
           the soft-eared mice,

and in the pines
     the cones were heavy,
        each one
           ordained to open.

Sometimes I need
     only to stand
        wherever I am
           to be blessed.

Little mink, let me watch you.   
     Little mice, run and run.

        Dear pine cone, let me hold you
           as you open.

Heathman Tea by Vitaly Paley

It's been open for awhile now, but I have not written about the re-envisioned afternoon tea at the Heathman Hotel in Portland, OR. Chef Vitaly Paley relied on his heritage (Belarusian) to inspire the experience. I had the opportunity to enjoy tea here recently, and am happy to share a few moments with you. 

The Tea: Paley collaborated with Steven Smith Teamaker to curate a small but mighty list. I chose the Georgian Caravan, served only at the Heathman. It's smoky but not overwhelming, bold but allows for the jam (do add!) to be distinct. Plus the tea is served in a pretty glass cup with fancy metal cutwork. 

The Setting: I was visiting alone, something I enjoy. I was given a lovely seat near the fire. The restaurant manager rearranged things to ensure my view was of the fire - I made note! It's a gift to have such care. 

The Food: Bolder than one normally finds at afternoon tea, but delicious and unique! Find the full menu here. 

Some of my favorites: The middle tier shown below, including a deviled egg, walnut-stuffed eggplant, blini with caviar and mushroom piroshki (stuffed potato bread). The khachapouri (Georgian cheese bread - not shown) was amazing, and I was touched by the steopka (sour cream and walnut cake), based on his grandmother's recipe.

If you're in Portland and love afternoon tea, I recommend this experience. Be sure to take in the lovely surroundings, too - the tall bookshelves and the interesting large-scale art.

Tea Haiku#1

out my window
brown leaves, I long
for fresh plum blossoms

#teahaiku

Tea notes:

• Drinking Hanayaka Koshun, a Japanese green with a slight oolong-style wither from https://www.facebook.com/profile.php?id=100010755181210 and found in the US at Jasmine Pearl Tea Company. 
• Teacup from http://www.x10studios.com/
• I purchased the tea and the teacup was a gift from a friend. Neither product was received in exchange for being featured  on the blog.

Mrs. Su's Dong Ding Tea

Today I am drinking a beautiful Dong Ding tea made by Mrs. Su. You can see her making tea at 7:00 in this wonderful short documentary. My friend and tea guide Shiuwen of Floating Leaves Tea, with her talented partners, have made the video. Please watch!  

About the documentary: "This is a portrait of farmers Mr. and Mrs. Su, their dedication to their land on Dong Ding mountain and their family business of oolong tea making. The land on Dong Ding itself is incredible for tea production, which is the land that Mr Su's forefathers passed down to them. The Su family have preserved the art and land of their ancestors for many years.
This short film also features Mr Zhan, a tea roasting master that inspired our tea journey. His teas are like magic. He also works with Dong Ding oolong. We plan to produce a full length film to preserve his legacy and share his story with a wider audience."

If you love Taiwanese oolongs and want to help preserve the history and tradition of charcoal roasting, please consider donating to the making of the full-length documentary.

Otsukimi

Photo by Marjorie Yap, of Issoan Tea School

This photo captures the peacefulness of our recent tea gathering at the Portland Japanese Garden, for Otsukimi, or moon viewing, an event I look forward to every Autumn.  Read more here. (That's me in profile.)

Upcoming Tea Events in the Pacific Northwest

Bowl-style Brewing

Join my colleague and me for this free tasting/class at the NW Tea Fest!

A few upcoming events in the Pacific Northwest. Let me know if you'll be there!

Sept 29 - 30, 2018

Northwest Tea Festival

Seattle Center

As part of the Global Tea Tour Series, I'll be teaching a class on the
Art & Etiquette of the British Afternoon Tea at the Jasmine Pearl.

Sunday Oct  28, 2018

Global Tea Tour - England

1:00 - 3:00 pm

Jasmine Pearl Tea

Let me know if you'll have the opportunity to be at either of these events.  I'd love to see you! Also, I'm on Instagram @stephwtea. 

Tea Fest PDX 2018

The highly anticipated Year 2 for Tea Fest PDX was a success! The organizing team worked hard to bring not only the best from last year, but also improvements and new surprises.  An extra building allowed more space so that everyone could stretch out. Add to that mild summer weather, and amazing teas, and you've got a great day!

Photo by Mitra Farrokhzad Dunn

I taught the class, The Art and Etiquette of the British Afternoon Tea, and had the chance to partner with Marilyn who coordinated the British Tea Tent. Michelle, shown below, helped in the tent for much of the day and made many people jealous for her dress (which she sewed herself).

Many vendors offered tastings and sold tea and tea ware. This photo was from Minto Island Tea, a company growing and processing tea in Oregon. The photo highlights the steps of production and shows the leaf along the way.

Minto Island also had baby tea plants for sale.

I had the chance to attend three fabulous tastings, including this one with Tealet, sampling gyokuro tea. 

Pulling off an event of this size and scope takes a team of many. The dedicated volunteers work through the great ideas, the difference of opinions, the surprises and even when  cups don't clear customs!  Thank you to this team from the bottom of my teacup!