Favorite Things (Holiday Tea Gifts)

 

If you're looking for gifts for the tea lovers in your life, here are a few that I recommend. These support small businesses, people whom I know personally and respect deeply.

TEA

Young Mountain Tea - Try the tea bundles! 15% off sale through Dec 12. Support sustainable futures for Himalayan tea farmers and families.

Jasmine Pearl Tea Company - Among many great choices, they have just released a Sampler Set, blended in partnership with Young Mountain Tea. Jasmine Pearl has a wide range of herbal options for those in your life who prefer caffeine-free deliciousness. 

Floating Leaves Tea - Carrying some of the best Taiwanese oolong teas available in the US! I recommend Oriental Beauty (sweet), Dong Ding Traditional A (roasty), and 2021 Winter Smooth Water Baozhong (light, excellent broth).  Sale Fri 11/26 - Mon 11/29.

OTHER 

Papaya Bento - Art prints inspired by Camellia Sinensis, along with notecards of the same prints (I LOVE these!).  Artist Mitra Nite

Vintage Christmas Cookbook - Cookbook by tea lover and author Angela McRae.

Padded Tote for Gaiwan/Small Teapot - If you sew, you need this pattern! Snuggle in that precious tea ware.

Note: I received no products or compensation for this post.

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. 

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.

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.

Travel/Office Set from American Gongfu

It's one of those small world things... a good friend of mine has another friend who happens to be starting a tea biz.  Old friend introduced us, and now I have the start of a new tea friendship.  I am happy to announce that American Gongfu (beta site) is launching with my new tea friend James at the helm. 

James sent me this "Joy of Tea" porcelain set for review. He framed it as great for travel or office use, and so I decided to field test it.  I've been using it in the office for a few weeks now. I like it's compact 3-part setup.  The bottom cup is thin and nice for drinking, while the inner brewing vessel is thick and sturdy.  The lid fits both - a plus to keep my tea warm once I'm done brewing.  Lid could also be used as a coaster. 

With built-in teeth in the brewing vessel, loose leaf is strained as I pour. (Some leaf will escape and I wouldn't use this with a fine herbal like rooibos - but that's not what it's designed for). It's like a hybrid between a gaiwan and a tasting set. 

A nice little side connection is that the set is by Taiwanese porcelain company Eilong. I have a few other pieces from this company, and it brings me happy memories of shopping the Yingge District of Taiwan.

My summary of this brewing set: I like the compactness and how it lets me brew loose leaf tea in conditions that may be less-than-ideal for that style. I like that the lid fits both vessels. I like the color options. It's not quite as smooth as pouring a traditional gaiwan (at least not for me), but I'm happy with the product's convenience and look.  You can find the product here.

Raising a cup to the small world of tea connections!

Cooling the Water

It's HOT here in the Pacific Northwest.  We've had temps hovering around 100 degrees for three days. That's intense - especially for June and for a region where a fair number of folks don't have air conditioning. 

In these hot temps, I still drink hot tea. I choose teas that do best with cooler waters, often greens and especially Japanese greens, like sencha (ironically, in the photo above, I'm not drinking a Japanese green).

There are several ways to cool the water: Take it off the heat before it reaches a boil, let it sit off the boil before using, or - as shown above - use a cooling pitcher. The cooling pitcher (yuzamashi) is a common feature in sencha sets (also in Korean tea sets).

I'm not using a thermometer, so I'm guessing at the temperature.  I sense that it's cooled to around 160 degrees.  After pouring the cooled water into the pitcher, I generally pour off at about 30 seconds, adjusting on the second brewing, as appropriate (usually a wee bit longer).

I confess: I've brewed some senchas really poorly, and more times than I care to admit.  It's always because I've been distracted. This is a tea that requires your full attention.

Below: I'm decanting straight into my teacup, but it's also possible to use the water cooling pitcher as a serving vessel.  Note that the tea will continue to cool in the wide-mouthed vessel, so at this point (the tea is done brewing), you want to serve quickly.

You don't need anything fancy to cool the water.  You can even use a Pyrex measuring cup.

Experiment and find the right process for making yourself a great cup of green tea with cooler water.

Tovolo TeaGo and Hotel Room Tea

I haven't written about tea technology in some time. I thought I had all the gadgetry I needed, until a friend gave me this Tovolo TeaGo as a holiday gift.  It's great for travel. You can pack loose leaf tea in the stick and when you are ready, make tea. When done brewing, press the plunger to extract liquid and cap it to keep it dry.  It's a useful and clever implement!  It can be a little difficult to get those pressed leaves out, but as I discovered, a chopstick works very well.  

I used my TeaGo yesterday, for a few minutes of peace in my hotel room before packing to leave London.  I appreciate that this hotel has a window seat, where I enjoyed the tea with a leftover scone. Tea helps me savor the moments. 

If you have a Tovolo TeaGo, what do you think about it?

Vintage Linen Inspiration

A friend recently sent me this gift of vintage linens.  Pure delight! They inspire me to make everyday things beautiful. I want to know more of the woman behind these articles. Who is/was she that so artfully and skillfully embroidered this cloth? 

Did she enjoy tea? How old is/was she? What's her name and where did she live? 

These linens bring to mind my own grandmother's hands. I am fortunate to have some pieces made by her, including an embroidered bed quilt. I remember learning to embroider with Grandma as my guide. I am a little nostalgic and sad that I didn't keep up that skill. 

Look at the great detail and lovely color selection of this flower basket. Who taught this woman her handicraft? Did she teach others? 

Did she work alone or with sisters or friends? I may never know the answers, but I take a moment to send my gratitude and respect to the woman whose mind, heart and hands so carefully worked these into beauty.

Cranes: Long Life, Good Fortune and Peace

The crane symbolizes long life and good fortune in many Asian cultures.  My friend from Hawaii explains the crane motif is often seen at weddings, as cranes are known for monogamous matings and share the responsibilities of raising offspring.

Have you heard the touching story of Sadako Sasaki?  She was three when the atomic bomb was dropped on Hiroshima, where she lived. When she was 12 she developed leukemia (attributed to the radiation exposure from the bomb).  She took on the challenge of folding origami cranes, in the hopes of folding 1,000.  Stories differ regarding whether she met this goal before her death, but what is certain is that her story has become a mission of awareness and peace.

My lovely friend saw these beautiful crane "tennis plate" sets at an estate sale and gifted them to me. I love them!  From the soft blue to the hand painted birds to the gold rim, they are exquisite.

Wishing you long life, good fortune and peace!

A Hundred Indecisions and Revisions

Meet Ribbit, my newest tea pet

Ribbit was given to me by a sweet and generous tea friend.  He's a tiny little guy - the scale is misleading in this photo because the teacup is also tiny.  He's the size of a pebble and he's adorable!  Small but mighty, he is. Ribbit and I have been doing some thinking and talking together.  We've discussed this poem:

Time for you and time for me,
And time yet for a hundred indecisions,
And for a hundred visions and revisions,
Before the taking of toast and tea.
    ~ T.S. Eliot

It's amazing to me how the poems I need find their ways to me at the right time. I've needed this poem.  

Aforementioned friend and a few other precious ones are helping me with a special tea project which has been brewing in my head and heart for 9 months.  Interesting timing.  :-)  I've been making a hundred indecisions and a hundred visions and revisions.  

I've learned about giving space to those hundred indecisions and revisions.  I'm normally a tackle and resolve sort of person when it comes to getting a project done.  This project is demanding its own time table and my patience.  It's requiring me to soul search and that was unexpected, but in the end rewarding.   I'm learning a lot, yes I am.

Sending Off Summer

I drink tea by my mood and by the season, and I currently find myself sending off my"summer greens" in a farewell (above) and moving into oolongs that are a little darker.

And I'm appreciating this tea set with the little dudes on it drinking tea.  :-)

To Autumn

William Blake (from Poetical Sketches, 1783)

O Autumn, laden with fruit, and stain’d With the blood of the grape, pass not, but sit Beneath my shady roof; there thou may’st rest, And tune thy jolly voice to my fresh pipe, And all the daughters of the year shall dance! Sing now the lusty song of fruits and flowers. “The narrow bud opens her beauties to The sun, and love runs in her thrilling veins; Blossoms hang round the brows of Morning, and Flourish down the bright cheek of modest Eve, Till clust’ring Summer breaks forth into singing, And feather’d clouds strew flowers round her head. “The spirits of the air live in the smells Of fruit; and Joy, with pinions light, roves round The gardens, or sits singing in the trees.” Thus sang the jolly Autumn as he sat, Then rose, girded himself, and o’er the bleak Hills fled from our sight; but left his golden load.

My Brew This Morning

I have a mix of folks who read this blog...first, of course, there's Mom and other family and friends.  :-)  Then there are people who enjoy Afternoon Tea.  In addition,  some readers  are interested in Chinese or Japanese style tea.  And then there are the "all of the above" readers.  I try to write about a mix of topics, to hit on something interesting for everybody now and again.  

Today's article is for those of you who are interested in dipping your teapot in the water of "small pot" or "gong fu" style brewing.  I wanted to show how easy it is to get started. This is how I brewed this morning. (Here's another similar posting.)  I'm brewing an Alishan tea (a high mountain oolong, very aromatic).  I pre-warmed this small little porcelain pot in a bowl and poured out the liquid into the bowl so that the pot could sit in the bath and stay warm while it brewed.  The towel is used to blot the bottom of the teapot before I pour.  I'm not using a serving pot here (also called a "fairness pot") because I'm pouring straight into my cup.  That's it!

And then again, there's always more. A few tips:
* This style of brewing uses a lot more tea and less water (in proportion) than a typical large teapot.  That means the steeping happens fast and you'll want to pour off quickly.  I typically pour off the first brew between 30 seconds and 1 minute, depending on the tea.

* These little pots each have their own pouring quirks.  Play around until you know how to minimize drips.  And keep a towel handy.  Drips happen.

* For a starter pot, I suggest glass or porcelain.  That way, you can use it with a variety of teas.  

* In the brewing style above, I will generate a fair bit of water in my small bowl quickly and need to dump it into the sink or a larger container.

* Be sure to look at the leaf - both dry and wet.  And smell the tea.  These things will enhance your enjoyment.  

* Try to brew in this style when you can focus on the experience.

* Just Go For It!  The spirit of gong fu brewing is to practice,  learn and improve.

What other questions do you have or what other tips would you give?

Hello Kitty Chabako (Traveling Tea Box)

My friend is serving a bowl of matcha which she has made using her Hello Kitty chabako set

I recently spent a glorious Oregon summer afternoon in the company of a tea friend and fellow chanoyu student.  She is my senpai (senior student) and invited me for a hike and tea.  Well, that's perfection!  

Me, in the Tree House

We decided to wear yukata, casual summer kimono.  The sun was out, there was a light breeze, we were in nature and on our way to have tea.  I was definitely in my happy place!  We hiked in the Hoyt Arboretum to the Tree House.  It's a small grove of trees that form a canopy over a secret hideaway.  There we settled.  We began with a  picnic of tea eggs and onigiri (sticky rice balls) with roasted barley herbal tea.

Onigiri

Then it was time for the tea (matcha) and sweets! My friend brought her fun chabako set.  A chabako is a portable, lidded box that contains the necessary equipment for making tea - bowl, tea container, scoop, whisk, sweets container, etc.  All you need is a thermos and you can host a traveling tea ceremony!

This wasn't any ordinary chabako set (not that any are really ordinary).  This set was brought to life by my artistic friend who put her skills to good use! She used Hello Kitty as her theme then made and re-purposed items in creative ways to make a whimsical and yet functional chabako set!

My friend and the basket that held the thermos and chabako box

This natsume was originally a toy from a vending machine!

Setting things out to make tea

Whisking tea

The Hello Kitty chawan, tea bowl

There are so many details that I'm leaving out, yet I hope you can get the idea of how clever this chabako kit was and how lovely of an afternoon!  It is an experience that I am still savoring.

Little Things

"In the sweetness of friendship let there be laughter, and sharing of pleasures. For in the dew of little things the heart finds its morning and is refreshed."  ~Khalil Gibran

I really do have wonderful friends!  One of them once observed that I choose little things for my tea equipment.  I hadn't thought much about it and began to take an inventory.  She was right!  I'm drawn to the demi-sized stuff.  Partially because I like the look and partially for practical reasons.  I simply don't drink a lot. Left to my own style, I drink several tiny cups of small amounts of tea in one sitting.

I have a number of small pots useful for brewing in the Chinese style, and yet I didn't have one quite small enough for when I'm brewing solo.  Now I do, thanks to another friend who knows my tastes well.

This diminutive brown yixing teapot (zisha clay) is from the early 1980s.  It holds 70 ml of liquid (just short of 2.5 oz), as compared to the one behind it which holds ~150 ml (a more typical volume).  One little pot produces 3-4 of my thimble-sized cups in one steeping.  At this rate, I can do several rounds.  ;-)  Perfect for me!

Another little treasure: This rock, which I brought back recently from the Oregon coast, has a tiny hole just big enough for one blossom or a very small bouquet.  I'm borrowing from a lesson I learned in my chanoyu studies.  In the summer, suggest coolness...and thus, the dribble of water on the rock.  It reminds me of being at the ocean.