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Ritual of Tea


The Lost Garden of Pedong

Pinterest A Tea Lover’s Virtual Pinboard First Harvest 2012

Display until May 15, 2012

Tea Syrups

Sweet Simplicity

Keep it Cool Tips for Steeping Green Tea


Organic | Fair Trade | Garden Direct Winner of 14 Awards at the Fall 2011 North American Tea Championship 1st Place: Jasmine Yin Hao | Jasmine Pearl | Dong Pian Oolong | Eastern Beauty (Bai Hao Premium) | Sakura Black | Ancient Golden Buds 2nd Place: Earl Green (Bergamot Oolong) | Keemun Royal Reserve 3rd Place: Wuyi Qirun | Darjeeling Estate Select | Yunnan Breakfast | Earl Grey | Vanilla Black | Masala Chai

Includes recipes and tea time tips

Laura Childs


time tips inclu


r of Scones & Bon

stselling Autho

New York Times Be

Recipes and tea

On Sale March 6 Now in Paperback!

y Agon s e Leave of

es n o & B s e Scon


Indigo Tea Shop owner Theodosia Browning finds herself in hot water yet again when the opening of a Charleston aquarium takes a deadly turn.

ul series.” “A delightf ystery Magazine sures M —Deadly Plea

Theodosia Browning is lured into attending the Heritage Society’s Pirates and Plunder show by her master tea blender when a priceless cup and a historian go missing; tea time is over and the investigation begins!

“Tea lovers, mystery lovers, this is for you. Just the right blend of cozy fun and clever plotting.”—Susan Wittig Albert “Delectable and delicious.” —Midwest Book Review *Times Record News

Recipes and tea time tips included! A Penguin Group (USA) Company

FROM THE 5TH TO THE 7TH OF MAY 2012 "The internaonal tea show in Brussels, heart of Europe"

MArCH/APriL 2012

inside 24 5

Pinterest Pin your tea favorites on our online bulletin board

13 20

the Lost Garden of Pedong Swiss garden in Darjeeling predates British

really High tea A spectacular view from these Canadian tea rooms

the ritual of tea

The ritual of tea dates to antiquity

editor’s note . . . . . 6 Tea evolves

topical tea . . . . . . 7 Lady Kate Samples Fortnum’s Tea Japanese Tea Merchants Honored Top Ten Phone Applications for Tea

tastings . . . . . . . .37 Spring fling with five teas


rhythm of a ritual


sweet simplicity


sommelier secrets


Kiss the Mist

Rediscover afternoon tea

Rich flavors make simple syrups sing

Chris Cason shares tea syrup magic


Keep it Cool Tips for steeping green tea

Marketplace . . . . .42 essay . . . . . . . . 48 Hands, by James Norwood Pratt

event Calendar . . . . 8 tea world rendez-Vous, Brussels, Belgium, May 5-7 Tea World is a new European fair for tea lovers world tea expo, Las Vegas, nev., June 1-3 Join Tea Magazine at the 10th Annual World Tea Expo.

The tea gardens of Nepal

Cover: A Burmese monk, cigarette in hand and a cup of tea by his side, keeps to his daily ritual of taking hot milk tea, while sitting outside a sidewalk shop where he has just had his glasses repaired. Photographer Joel Carillet shot the cover image in Yangon, Myanmar. Contents page photos by Dan Robertson (Pedong) and (ritual) Jennifer Quail, High Tea Cottage, Woodland Hills, Calif. Photo of Lady Kate the Duchess of Cambridge pg. 7, Copyright Alpha; pg. 8 photos of Coffee & Tea Festival New York by Linnea Covington and Katrina Avila Munichiello; pg. 19 Grace Image; pgs. 13-14 Bruce Richardson; pg. 15 Hillary Proctor (garden), Pearl Dexter cupping, pg. 16 Nicole Noel (plucking) and pgs. 16-17 Pearl Dexter (factory); pg. 22-23 courtesy the Palm Court at the Plaza Hotel. pgs. 24-27 Dan Robertson; Horse trail map by Bryan Clapper; pg. 30 Steve Legato; pgs. 32-33 Julian Landa and Cynthia Gold; pg. 37 Tastings by Linnea Covington; pg. 48 Dan Bolton. Images pg, 18, 19, 20, 34, 36 Copyright Fotolia.

March/April 2012

Tea Magazine



By Jobina Miller

Facebook posts Here are just a few of the most liked posts on our Facebook page last month. If you can’t wait for the next issue of TEA, there is a lot more going on in our Facebook tea community.

As Community Page Editor Jobina Miller is the hub of Tea Magazine’s social media presence. She has been with Tea Magazine since 1997 and enjoys working relationshiips with many tea companies, tea publications, and tea rooms. Write her at and join us on Facebook, Twitter and Pinterest.

#5: Have you tried Blue Lady Black? Here’s a hint…Black tea… (It’s a black tea with lemon and orange peel, round with a citrus-floral note, not unlike orange blossoms and their lemon equivalent. Available from Maya Tea) #4: Announcing (drum roll...) - TEA magazine will relaunch next month, in late March in fact… #3: Who’s Who at Tea Magazine? *You can find the answers on our About US page on #2: Chris (Cason from Tavalon) making

Top 10 Tea tweets Tweet us something original or interesting at @TeaMagTweets and you might just be in our Top 10 next month. “One study suggests a cup of tea, comfortable pajamas and going to bed at exactly 10pm is the key to a perfect night’s sleep.” @UberFacts “Currently searching for dried cornflowers in Philly. Any thoughts?” @teaandpetals “My new favorite show is Tea Time with Sophia Grace & Rosie.” @lilseebs “What tea was thrown overboard into Boston Harbor? I often see statements that the tea thrown overboard in Boston Harbor was from India.” @tChing “Just showed the prototype for @ TeaMagTweets to my grandpa. He is very excited. #tea #teamagazine” @linneacovington “Japanese #tea master to be named uNESCO Goodwill Ambassador.” @worldoftea

teA A Magazine® (ISSN 1079-4611) is published six times annually in January, March, May, July, September and November by ITEM-Media, 1000 Germantown Pike, F-2, Plymouth Meeting, PA 19462-2486. Copyright © ITEM-Media, 2012. Contents may not be reproduced without written permission from the publisher. The publisher accepts no responsibility for statements or claims made by advertisers. Periodicals Postage (uSPS No. 014693) Paid at Plymouth Meeting, PA, and additional offices. Editorial offices: 1000 Germantown Pike, F-2, Plymouth Meeting, PA 19462-2486 (headquarters) and 3 Devotion Road, Scotland, CT 06264. Phone: (484) 688-0300 Fax: (484) 688-0303.


Tea Magazine

sweet tea vodka at the NYC Tea Festival. Check out the article in (the March/April) TEA magazine. #1: What’s your favorite tea? (Answers ranged from green to black, Assam to Oolong, and included a few rarer teas like Floral Taiwan oolongs, Ceylon Silver Tips (white), and autumnal Darjeelings…

“Random celebrity spot of the day: Slash taking tea in the Sydney Four Seasons hotel!” @acton “Is celebrity favorite kombucha tea really a drinkable fountain of youth?” @thedailybeast “@JSterlingS Not entirely, but it’s a close match. You might also like Jade Oolong Chai. Not overly cinnamon in flavour :)” @dAVidsteA “Fact: You can save enough water to make 1000 cups of tea by taking a 5 minute shower instead of taking a bath! #eco #green” @easygreenstore

Cover price: uS $35.94 CAN $47.94. subscriptions: uS $24.95 for one year, (6) issues (includes Alaska, Hawaii & Puerto Rico). Canada: $33.55 for one year, (6) issues. International: $68.35 per year, (6) issues. subscribe online at PostMAster: Send change of address notices to TEA A Magazine® ITEMMedia, 1000 Germantown Pike, F-2, Plymouth Meeting, PA 19462-2486. PRINTED IN THE uSA.

March/April 2012


tea Lover’s Scrapbook Pinterest is a Great Way to Share the Love By Ed Avis Contributor

digital corkboard

How do i get started with Pinterest? Pinterest works by invitation, so your first step is to visit www.pinterest. com and click the “Request an Invite” button at the top of the home page. You start by creating a “board,” which is a place to collect pins. Now the fun begins! Search for Tea Magazine. Community Editor Jobina Miller and blogger Katrina Munichiello have created virtual pinboards organized by topics. You will see a number of lovely teapots, the quirky Sharky infuser, a virtual pinboard devoted to books on tea, our favorite bloggers and much more. Click on the items you find of interest and they will appear on your personal pinboard. A board could be any topic you like, say Tea Cozies. Then you find images of tea cozies you like, either on your computer or somewhere GET MORE ONLINE online, and pin Pinterest.CoM them to your board using the “bookmarklet.” Now it is your turn to add your favorites to the pinboard. It’s fun to cruise Pinterest for other boards or images you admire and comment on them or “repin” them, which means you put the same image on your board. Repins link back to the original board, so repinning is one key way Pinterest can lead to viral marketing.

If you like drinking tea, thinking about tea, and reading about tea... then you’ll definitely like pinning tea. That’s right, Pinterest, the hottest new social media network, is loaded with temptations for tea lovers. What is Pinterest? It’s a giant online bulletin board where users can “pin” photos of things they like and share them with others. The pins can be arranged in collections with images that link back to their original source, such as a website or blog. Other users comment on the images, link to them, or share them. The images ultimately link back to their original source, such as a web site or blog. “Pinning things about tea is, like a good cup of tea, both soothing and quietly inspiring,” says Julia Notar, who has been a Pinterest user for the past 18 months. “I really enjoy finding pictures of and information about my favorite teas and pinning them, and this process inspires me to read and explore more about tea. I also look at other peoples’ boards and pins about tea on Pinterest — it’s great to see the interesting things other people have discovered that I haven’t.” Pinterest was founded by Iowa native Ben Silberman two years ago. It is fitting that a Midwesterner launched the site, because Pinterest has seen phenomenal growth in the heartland. While Facebook, Twitter, and many other social media platforms first took off among young men on the coasts, Pinterest owes its success to Midwestern women. Naturally, many among that group are also tea lovers, and tea-related boards abound on Pinterest. Type “tea” into the March/April 2012

search field and you’ll be overwhelmed with images of tea cups, tea pots, tea infusers, tea leaves, tea parties, and anything else a tea lover would love to see. “My Tea Time board on Pinterest allows me to collect and share all the teas and tea accessories that enhance the whole experience of tea,” says Trisha Heddlesten, who has been using Pinterest since May 2011. “A pin may express what tea means to me, serve as a wish list for my own tea pantry, or just foster the sense of community that is a

big part of enjoying tea together.” Many of the images link back to tea blogs and web sites she reads, and the comments from other tea lovers reveal the depth of their affection. One form of a compliment, and one that serves the viral aspect of Pinterest well, is the practice of re-pinning an image. A re-pinned image can quickly spread throughout a community of similarly minded Pinterest fans. The community feeling of Pinterest is fostered by the comments and “likes” that users give one another. The language, as expected, is almost entirely effusive and affirming. Tea Magazine


Tea A Magazine®

editor’s note

Tea Evolves


First Harvest Issue No. 69 $5.99


hirty years ago, long before others even imagined it, TEA A Magazine’s founder Pearl Dexter predicted the emergence of specialty tea lovers. She has spent decades since then working tirelessly to document the public’s fascination with quality tea and to forecast the future. I am one of many who have benefited from her vision. As the first successor to the founding editor and publisher of Tea A Magazine® I’ve examined Pearl’s handiwork up close. I’ve read every issue and can attest to its firm foundation with a legacy dating to Pearl’s childhood love of tea, her training in the Specialty Tea Institute and her retail success operating the Olde English Tea Room in the quaint village of Scotland, Conn. Her dedication to tea has been present in every facet of her life. Pearl opened for business in 1986 when specialty tea sales in America were pocket change compared to the $6.5 billion worth of tea sold today. Enthusiasts were few in number; today they number in the millions. Thirty years ago quality loose leaf tea was difficult to find and the pyramid bags and FUSO® tetrahedral that enables great-tasting blends had yet to be invented. Obscure medical texts in Mandarin held research findings that eventually would lead Dr. Oz to praise the green teas that Oprah features on her show. Celebrities embrace tea and television ads and billboards extol its benefits. Greens are now 19.5 percent of all tea consumed and bottled teas grew 11.5 percent last year – faster than any other beverage. America is now the second largest tea importing country in the world. Like the culture of tea it reflects, TEA A Magazine®, the nation’s first magazine devoted to the tea enthusiast, has evolved. It is my task to retain the DNA that makes this magazine great, while advancing its mission to introduce consumers to fine tea. Tea A Magazine® is undergoing a transformation in content and design. It will continue to showcase tea rooms and bring you science-based health advances and it will introduce tea drinkers to those who grow and craft tea in exotic places. It will also energize an online tea community and convey the unique North American lifestyle that celebrates tea as food and drink. What the future holds, I am uncertain. What I do know is that the magazine you hold will continue to document the tea story and prove in the years ahead to be the nation’s indispensable guide to the culture of tea.


Tea Magazine

March/April 2012

EDITOR & PUBLISHER Dan Bolton EDITORIAL Pearl Dexter, Founding Editor Bryan Clapper, Art Director ADVERTISING Jobina Miller, Sales & Marketing


CONTRIBUTING EDITORS Linnea Covington Kathleen Finn Cynthia Gold Eve Hill Katrina Avila Munichiello Jennifer Quail Michelle Rabin Bruce Richardson Dan Robertson Anna Soref Jane Pettigrew



CONTRIBUTORS Ed Avis Libby Basile Chris Cason Terry Merz James Norwood Pratt Jacqueline Seewald

Graham Kilshaw, President Eileen Ambler Administrative Manager Irene Nugent Circulation Specialist Karen Holder Administrative Assistant Susan Kavetski Accounting Assistant

TEA A MAGAZINE ® is published by ITEM Media ITEM Media 1000 Germantown Pike 1000 Germantown Pike, F-2 Plymouth Meeting, PA 19462 ~ USA Plymouth Meeting, PA 19462 ~ USA Phone 484.688.0300 Fax 484.688.0303 Phone (484) 688-0300 Fax (484) 688-0303

Tea Magazine is published six times a year by ITEM Media, Inc. Opinions expressed by contributing writers and editors are not necessarily those of the publisher, editor or Tea Magazine. Reproduction of the whole or any part of content herein is prohibited without prior written consent from the publisher. The publisher will not accept responsibility for submitted materials that are lost or stolen. Copyright 2012 by ITEM Media, 1000 Germantown Pike, F-2, Plymouth Meeting, PA 19462 Phone (484) 688-0300. Dan Bolton, publisher, Tea A Magazine® is not responsible for manuscripts submitted. Submissions will be returned only if accompanied by a large, self-address stamped envelope. The publisher will not accept responsibility for submitted materials that are lost or stolen.

tea news

Queen’s Tea Outing LONDON, U.K.


he Queen’s Diamond Jubilee was the perfect excuse for Elizabeth II and both the Duchess of Cambridge and the Duchess of Cornwall to go on a shopping spree at Fortnum & Mason before taking tea. It is rare that the former Kate Middleton and Camilla, 65, the wife of Prince Charles, appear jointly with Her Majesty and this occasion naturally drew the attention of Royal watchers worldwide. The Fortnum food hall, long favored for its teas, wine and delicacies was the perfect backdrop for a meeting with top military personnel and the Lord Mayor of London who greeted the trio before they dined at The Diamond Jubilee Tea Station restaurant. The London Telegraph reported that on arrival, the Queen inspected the honey and preserves, Camilla was taken to view the bakery section and Kate learned more about Fortnum’s famous teas before she and Camilla sampled the confectionery. All three came back together on the store’s fourth floor for a tea party with 150 guests. The Queen met members of the Weston family, owners of the 300-year-old London retailer, before conversing with

Lady Kate, Duchess of Cambridge stops at the tea counter at Fortnum & Mason, a 300-year-old department store, before joining Queen Elizabeth II and the Duchess of Cornwall for tea in celebration of the Queen’s Diamond Jubilee.

employees past and present. One of whom, Joan Goff, 86, has worked at Fortnum’s since she was 14 years of age earning 10 shillings a week during World War II. The Duchess,who carried daffodils for St David’s day, said she took comfort

Remembering Tohoku By Dan Bolton Editor


arch marks the one year anniversary of the great Tohoku Earthquake and tsunami. The magnitude 9 undersea megathrust was the most powerful to ever hit Japan and the most expensive natural disaster in modern history. The March 11 tsunami that followed reached wave heights of 133 feet and traveled as far as six miles inland claiming 92 percent of the 15,850 who lost their lives. There are 3,287 people still missing, most swept to sea. Another 4.4 million households in northeastern Japan were left without electricity and 1.5 million without water. The quake and tsunami left 25

million tons of rubble in its wake, destroyed 45,700 buildings, damaged another 144,300 and caused $34.6 billion in immediate losses. The partial meltdown of three nuclear reactors and violent hydrogen explosions in the power plant at Fukushima forced the evacuation of 200,000 people and spread a radioactive cloud that has done irreparable harm to the tea growers in the northern region. Shizuoka Province, where nearly half Japan’s tea is grown and processed, was largely spared and gardens in the southern islands remain unharmed. The quantity of tea Japan is expected to harvest will return to normal this year. It will be many years however before tea from the gardens of Tohoku, some as old as 500 years, return. March/April 2012

in the gathering while husband William is away on six-week RAF duty flying helicopters in the Falkland Islands off the coast of Argentina. Source: London Telegraph

Elegy for Our Japanese Teas By Terri Merz

Fukushima: there it was, right on the box, from our vendor’s fall shipment; a postmark now chilling, no longer innocuous. Where our vendor lived, we never did know, though we ordered his teas for sixteen years; the Gen Mai, Sencha, and rich Gyokuro. We knew that his shop was also their home; We’d wire him yen for the emerald greens, We only connected through fax and phone. His handwritten invoices, always so neat, and the teas, such color and deep, briny smell, all freshly packed in silver foil, airtight. Most Japanese teas are grown in the south, but his sources were older, more careful: the small, family farms found up north. Will we ever see these same exquisite teas? Though by some grace, the Morishitas live, so too does the taint, for decades, in leaves. Ed Note: An elegy is mournful lament for the dead.

Tea Magazine


tea news






01. Former olympian Craig Buntin, founder of teabean, mugs for the camera with his tea-infused white coffee beans. 02. Michael Cain participates in a tea tasting led by theresa wong of Fang Gourmet tea. 03. the Harney & sons booth drew big crowds both days of the festival. 04. Miriam novalle of t salon tells Jobina Miller of TEA about her new line of sobrie-tea teas for the Alcoholism Council of nY. 05. Yoon Hee Kim of tea Classics/Hancha tea offered small group classes throughout the show.

tea enthusiasts Flock to NYC


hen the 7th Annual Coffee and Tea Festival: NYC opened its doors on Saturday, February 25 all tickets for the weekend had already been sold. This meant big enthusiastic crowds making the rounds of the 11th floor of 7WEST New York (7 W 34th Street in Manhattan) for the two day show. Long established and successful companies like Harney & Sons were joined by newer favorites like Tavalon, Tea Classics/Hancha Tea, and Capital Teas. Tea Tangent was on site with their award-winning tea accessories made from


Tea Magazine

sustainably harvested cherry wood. Fang Gourmet Tea of Taiwan offered private tea tastings featuring hand-made oolongs from the villages on Dong Ding Mountain in the central highlands. Teabean White Coffee presented their innovative infusion of baked coffee beans and tea with spices. Tea enthusiasts were treated to classes by Yoon Hee Kim, a certified Tea Master and the Founding Director of the Korean Tea Culture Foundation. She demonstrated the tea ceremony main stage and later taught smaller groups of tea lovers in her Tea Classics teaching area. March/April 2012

Ellen Easton, an afternoon tea authority, author and columnist returned again this year with her popular presentation on etiquette and afternoon tea. On Sunday Chef Melody talked about tea-infused desserts while Chris Cason of Tavalon drew the usual raves about his tea cocktails class. TEA A Magazine was thrilled to be part of this year’s show and it was further proof of a growing excitement about tea. The next Coffee and Tea Festival: NYC will be held in February 2013.

tea news

First sF tea Festival Fills Ferry Building By Katrina Munichiello “There are some great examples out there of tea festivals like Los Angeles, Seattle, Vancouver, New York, and Boulder. We wanted to offer something new and different, to help add to the template of what a festival can be,” said Babette Donaldson, one of the organizers of the Feb. 25 San Francisco International Tea Festival. The fact that the event not only sold out in its first year, but also had to turn away 500 visitors, makes it apparent that audiences were excited by what the show had to offer. Held in San Francisco’s Ferry Building the gathering was inspired by Roy Fong, founder and owner of Imperial Tea Court. “Roy had the vision and asked me to help him. We wanted people to walk away saying, ‘I had no idea tea was so interesting and that there was so much

roy Fong, owner of the imperial tea Court, and organizer of the first san Francisco tea Festival is joined by James norwoord Pratt, tea authority, author and lecturer in opening ceremonies at the Ferry Building.

to know,’” Donaldson told TEA Magazine. “You could see how excited people got about learning more.”

Fong demonstrated a good luck ceremony from China’s Yunnan Province while Japan’s Masahiro Takada performed Chakabuki Japanese tea ceremonies. Workshops were offered throughout the day by presenters such as tea expert James Norwood Pratt, International Tea Importers’ Devan Shah, Ito En’s Rona Tison, and Scott Chamberlin Hoyt, Director of The Meaning of Tea documentary while tea vendors from across the country displayed their offerings. The show will certainly be back next year and the organizers are already talking about making it a two day festival. “It’s a fantastic story that both New York and San Francisco sold out on the same weekend,” says Donaldson. “It’s a message going out across the country that our tea consumers want this.”

Q&A: Bruce Richardson Bruce Richardson was named Tea Master of the Boston Tea Party Museum last December. He shares with Tea Magazine some background on the reconstruction. The grand opening is June 25. the museum has been closed for nearly ten years. what was the biggest hurdle in getting the museum reopened? Richardson: The museum re-build was about to fold until the City of Boston decided to come onboard with nearly $20 million in construction funds. The mayor realized what an iconic venue this would be for the city. That support allowed for a new state-of-theart museum, three replicated ships, and a 100-seat tearoom. I suspect the museum’s prominent placement in Boston Harbor will make it one of the most photographed buildings in New England for years to come. why do you feel like this museum is important for us as a tea community? Richardson: I have heard from tea friends all over the world who can’t wait to visit the museum. The Boston Tea Party was one of the pivotal events in American history. Every guest at the museum will be led through an hourlong guided experience which sets the stage for the rebellious actions on December 16, 1773. Each visitor will even have opportunity to toss a replica tea chest off ship!


Tea Magazine

Bruce richardson, tea Master at the newly rebuilt Boston tea Party ships & Museum with wife shelley and shawn Ford, vice-president of Historic tours of America in charge of the restoration project. what challenges are unique to this tearoom project? Richardson: This tearoom experience will be an optional add-on at the end of the museum tour. In that setting, we are attempting to do something never before accomplished on a grand scale in North America. We have the potential of serving freshly-brewed hot tea to 800 guests per day, seven days a week. That’s one thousand gallons each week! The prix-fixe menu will be an informal light tea meal offered throughout the March/April 2012

day. In keeping with the time period, it won’t be frilly with silver service but it will feature a colorful combination of freshly-made savories and sweets for both adults and children. when will the museum open? Richardson: The grand opening celebration will take place June 25 with a spectacular harbor side celebration. You can keep up with the progress and see my tea blogs and videos at

tOPICal tea

Top 10 Tea Apps On-the-go or at home, download anything you need to know about tea with these mobile apps By Libby Basile


ave you ever ruined a perfectly good cup of tea because you let it steep too long? Or maybe found a really great blend, only to forget its name a week later? Storing tea notes and calculating brew times is easy with the help of a mobile tea app. And with so many options available for iPhones, iPads and Androids, it’s easy to track your tea habits—and more. Here’s a look at Tea Magazine’s favorite mobile apps for tea drinkers. tea by Samuel Iglesias Available for: iPhone and iPad $1.99 By far the most comprehensive tea app, this tool features a tea timer and default brew suggestions. It also allows you to store tasting notes and preferred brew times for your favorite blends. More advanced features include an inventory tracker that calculates how many brews you can make with a particular tea and recalculates remaining brews after each use, and an automatic unit converter. Your tea history is easy to search and tasting notes can be shared on Facebook and Twitter.

three popular tea apps. From top: tea, teaMap and teatime.

tea remedy by Fingoware, LLC Available for: iPhone and iPad $.99 How are you feeling today? Tea Remedy helps you select the right tea for your mood. Scroll through the directory to find herbal remedies for weight loss, improving memory and battling a cold—the ideal cup for each problem will appear with just one touch. teavana Perfect tea touch by Teavana Available for: iPhone, iPad and Android Free Teavana tea drinkers can download this tea timer that features specific brew times for all Teavana teas, a blender tool that suggests popular tea blends and a store locator. The app also shares details on all of Teavana’s teas—including health benefits. For added fun, the timer plays music based on what type of tea you’re steeping. tea Forte tea timer Available for: iPhone and iPad Free In addition to functioning as a tea timer for all of your favorite Tea Forte teas, this app offers cocktail recipes that feature the brand’s Cocktail Infusions.

teaMap by Adagio Teas Available for: iPhone, iPad and Android Free For on-the-go tea drinking check the TeaMap’s tearoom directory. Search by style, rating or location for easy-to-read shop reviews and images. Like a location? Listings can be bookmarked for a return visit. Aromatic by Konstantin Gonikman Available for: iPhone and iPad $2.99 Refine your tea knowledge with Aromatic. This app contains detailed descriptions of over 50 types of tea, a tea glossary and brewing notes. You can also browse through photos and study maps to learn more about the origins of your favorites tealeaves.

March/April 2012

Tea Magazine


tea timer by Ralph Gootee Available for: Androids Free This simple tea timer will tick away even when your phone goes to sleep. The timer offers accurate count for the perfect cup of green tea.

Cuppa Available for: Mac OS X (Also try iCuppa for iPhone and iPad and aCuppa Android 2.3+) Free Add Cuppa to the Dock menu of your Mac to time your cup of tea. A brewing icon on your desktop will darken as the tea steeps and will alert you when it’s done.

tea time by Snappy Touch Available for: iPhone and iPad $.99 Select your tea and preferred strength and this app will calculate the desired steeping time and water temperature to brew it at. Choose from black, green, white, oolong and herbal. Tea Time will also store your settings from the previous cup for better brewing results. tea round by We Collaborate Available for: iPhone and iPad (Android users try “Who’s Making The Brew?” Free End arguments over who will brew the next pot of tea with Tea Round. This app lets you spin a wheel to decide who will take on tea making responsibilities next. You can easily add and edit people’s names and save as many rounds as you like. tea remedy lists the best tea for your mood.


Tea Magazine

March/April 2012

tea aBOUt tOwn

Really High Tea

Story and photographs by Bruce Richardson


hen it comes to the subject of great settings for afternoon tea, it doesn’t get much more spectacular than the snow capped vistas of Canada’s pristine Banff National Park. Two of the crown jewels of the park are Fairmont Chateau Lake Louise and Fairmont Banff Springs. Both were constructed over a century ago as part of the Canadian Pacific Railway’s “ribbon of steel”, built to link Canada’s populated centers with the vast potential of its relatively unpopulated West. William Cornelius Van Horne, general manager of Canadian Pacific Railway was

often quoted as saying “Since we can’t export the scenery, we’ll have to import the tourists.” For decades, his sixteen European- inspired palaces attracted countless well-to-do tourists who traveled in plush railway coaches from one beautiful chateau to another until they finally reached the grand Empress Hotel in Victoria, British Columbia.

Chateau Banff springs

The Fairmont Banff Springs sits like a Bavarian castle above the town of Banff. It has hosted such legendary dignitaries as Helen Keller, Queen Elizabeth and Benny Goodman. Afternoon tea has long been a tradition in this European-inspired chateau. Tea is served today in the Arundel Lounge with its full window views of the golf course and Arundel Mountain range. Tea here can be as simple or sophisticated as you wish. You may want to enjoy a selection of scones with jam and a pot of Fairmont Banff Springs tea while watching the clouds roll across the mountain peaks, or spend the afternoon working your way through the complete afternoon tea that includes all the usual sandwiches and sweets. If you linger long enough, you might be lucky enough to spy the herd of elk that make their way across the golf course every afternoon as the sun begins to sink behind the snow-capped mountains.

March/April 2012

Tea Magazine


Chateau Lake Louise

Chateau Lake Louise sits on the shore of the azure blue Lake Louise, only 50 minutes from Banff. The postcard setting is perfected framed with emerald green forests and snowcapped mountains that glisten under a dramatic Canadian sky. This was once a hideaway for Fairbanks and Barrymore, Monroe and Hitchcock. The highlight of the day for tea lovers is afternoon tea in the Lakeview Lounge. The preferred tables for two are each framed by a Palladian window allowing an uninterrupted alpine-like view of the lake and mountains. Afternoon tea begins with a colorful compote of fresh fruit. The tiered server soon appears bearing a creative array of tea sandwiches such as cucumber, smoked salmon, egg on wheat and chicken with mango pinwheels. Perfect English scones are served with a bountiful supply of clotted cream and preserves. The tantalizing sweets include miniature éclairs, custard tarts, handmade chocolates and shortbreads crowned with whole strawberries. An optional flute of champagne tops the afternoon off with one more bit of sparkle. The only problem here is that you don’t want to leave this sunny setting where staring out the window is relaxing and, thankfully, encouraged.

Lake Agnes Teahouse

The mountains framing Lake Louise are crisscrossed with hiking trails. One of the favorite routes is the Lake Agnes Trail that begins at the rear of the Chateau Lake Louise and climbs a thousand feet to the glacier fed Lake Agnes. A 90-minute walk will bring you to a glorious tea respite, unlike any you have seen. Built around 1900, the log chalet Lake Agnes teahouse hugs the shore of this emerald lake. Be warned! This is not a tea room for red hats and lace gloves. The chalet is warmed by a wood stove and lit by kerosene lamps. In fact, this is the only tea room I have visited that has an outhouse. It is so remote that supplies are brought in by helicopters or horseback and her hardworking staff lives onsite in another small cabin. The simple menu includes soup, sandwiches, tea biscuits, and homemade pastries. What’s most amazing about this sanctuary is an amazing assortment of 50 loose teas from all over the world. Tea water is heated in six huge kettles that continually simmer on a mammoth gas stove in the kitchen. It takes a lot of heat to boil water at an elevation of 8000 feet. The trek to Lake Agnes can be exhausting and more than a few out-of-breath adventurers turn back to the comfort of their hotel room. How sad to think that they missed the reward that lies at the end of their journey. Good things — and lasting tea memories come to those who persevere!


Tea Magazine

March/April 2012

Kiss the Mist The tea gardens of Nepal By Pearl Dexter Founding Editor


epal tea is grown in the majestic hills and misty valleys of the Himalayas up to 7500 feet above sea level. Over three-fourths of Nepal’s landscape is mountainous. At the high altitudes the tea grows slower and the fields are protected by the towering peaks. Great care is taken to produce premium orthodox tea. The cool and humid climate with plenty of rainfall and long duration of sunlight in the Eastern and middle part of Nepal is well suited for growing tea. Tea was first planted over a century ago in the Ilam district and the first factory opened in 1873. In the past 20 years four more districts in eastern Nepal have emerged as major tea producers: Dhankuta, Jhapa, Panchthar, and Terhathum. In the center of the country, referred to as the Western part of Nepal, tea is being cultivated in the Kaski District at the foothills of the tenth tallest mountain range in the world – Annapurna. In Hinduism, Annapurna is the goddess of fertility and agriculture. Planting tea in this area and 15 other districts where there are just a few gardens now, should prove successful for the future of Nepal tea. There are spices (cardamom, ginger, and pepper) grown in some of the tea gardens and one garden is famous for their orange groves. They manufacture dried orange peel for export. Every season has an array of colorful flowers. Red

photo by Pearl Dexter

photo by Hillary Proctor


At top, The Ilam Tea Estate’s oldest field was first planted a hundred years ago. Above, tea tasting at Nepal Green & Specialty Tea Factory in Ilam.

Rhododendrons (national flower of Nepal) make a lush contrast to the green tea fields in the winter months. The music of twittering birds is inviting for eco-tourists as one strolls through the verdant tea fields.

March/April 2012

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photo by Pearl Dexter

At right, workers climb the steep slopes of the Kanyam Tea Estate in Ilam. Photo by Nicole Noel.

photo by Nicole Noel

Above, Dilip Rai, Chairman of Nepal Green & Specialty Tea Factory prepares a cupping of the garden’s tea.

Orthodox tea makes up only 13% of all tea produced in Nepal. Ilam produces 85% of orthodox tea from the different districts. A sufficient quantity of quality orthodox tea often fails to meet the demand in the international arena due to shortage of workers. India imports the largest amount of tea from Nepal, followed by Germany. Orthodox tea is grown in the hills and CTC tea grows in the plains in Jhapa. USAID’s NEAT (Nepal Economic, Agriculture, and Trade) project, has been working with the tea sector since 2011. The project is assisting tea farmers and factory owners with training programs in horticulture, and post-harvest handling. NEAT has awarded grants on a cost-sharing basis for new equipment to the factories for modern production. New equipment, up to date manufacturing methods, and continued guidance and training will prepare Nepalese to be self-sustaining. NEAT has hired international and local consultants to advise on improving quality of yield and processing along with marketing orthodox tea. The Nepal tea industry expects higher yields due in part to the assistance from NEAT. A key constraint to the tea industry in Nepal is adequate access to finance. Michelle Oliva, a NEAT consultant, recently concluded an assessment, “Orthodox Tea Value Chain Finance Supply-Demand Analysis.” The results have been shared with the tea and banking industry. Ms. Oliva was hopeful that the current 15% growth of orthodox tea in Nepal will increase with continued support of domestic financing. Nepal is a new democracy that is eager to obtain global status in recognition of its contribution to quality teas. Most of the tea is cultivated by over 8000 small farmers who sell


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Tea-Growing Regions of Ch Nepal ina

Potential tea-growing regions Current tea-growing regions



their green leaf to larger tea gardens that have their own manufacturing and processing factories. Tea is harvested weekly during four seasons from late March through mid-November: • First Flush (late March - mid-May) is known for its aromatic and refined taste. • Second Flush (mid-May-June) has a well-rounded and mellow flavor. • Monsoon Season (July-September) has a full-bodied, strong flavor. • Autumnal Season (October-November) is recognized for their smooth, sweet flavor. The smaller tea companies are now producing a diverse

March/April 2012

range of tea: white, green, oolong, hand-rolled, and black. There are a few companies producing sencha, and other Japanese style green teas, as well. Associations and cooperatives have been formed to link producers of high quality orthodox teas to buyers in the international arena. The tea industry is converting fields toward organic farming methods to better conserve nature as well as reduce high input costs. A variety of organic fertilizer techniques are being used. Two such techniques provide additional benefits to the farmers. The first, vermiculture, not only produces compost for the tea farmers, but also produces a surplus compost supply that can be sold to other farmers. Another technique is innovative biogas systems which turn manure into methane gas for cooking and heating. Once the methane is harvested from the manure, the manure is released from the gas chamber to a pit for composting. This compost is then used on the tea fields. We in the West immediately think of the Himalayas and trekking when we think of Nepal. Soon, quality tea, nurtured in the high altitudes of the Himalayan moist breeze, may be the image that comes to mind. The commitment from both the farmers and the manufacturing companies to maintain high standards from bush to cup will place tea from Nepal in the

workers begin early in the day hauling materials for construction of a new addition to the nepal Green & specialty tea Factory in ilam, nepal.

category of specialty tea. Tourists may seek the tranquility in the serene lush fields protected by the mighty Himalayas not only to trek, but to enjoy nature at its finest. From the top of the world Nepalese tea is a gift from the clouds with respectful hands-on concern to produce the best tea in the world.

March/April 2012

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Ritual of Tea


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March/April 2012

By Michelle Rabin, Ph.D. Contributing Editor

Walk into a friend’s home and you will likely be offered a beverage. T

he ritual seems universal. If you confess that you’re not feeling well, chances are that beverage will be a cup of tea. We all find tea physically soothing and emotionally comforting; perhaps that’s where the association of health and ritual began. Our mothers and grandmothers certainly weren’t privy to scientific research confirming the health benefits of tea, but through folklore had discovered its healing qualities. Science has not fully explained why the ancient ritual of tea is a calming influence. Public concerns about health, obesity and stress do not fully account for tea’s new-found popularity. I believe tea has a broader and deeper meaning to many of us. In a world that appears to be spinning out of control, most of us are searching for ways to reduce stress and bring peace and comfort back into our lives. We might not be able to improve the fiscal problems that are wreaking havoc around the world, or reduce the rate of global warming, but we can embrace a practice that holds a promise of comfort, health and inspiration. Jesse Jacobs, the founder of Samovar Tea Lounge in San Francisco and a prolific writer on the benefits of ritual says “The simple act of brewing, sipping, and savoring tea leaves in a cup elevates you above the chaos in life today. Filling you with flavor, calm, and vitality, the tea ritual is a vehicle for both inner peace and health, and interpersonal connection and happiness.” “This basic infusion of water and leaves connect the drinker from the moment to the artisan farmer thousands of miles away. And to the sun, soil, rain and wind that helped grow those very leaves. This simple experience allows the drinker to pause for just a moment, and to listen to their heartbeat. To perceive their surroundings and their life and to savor it all,” says Jacobs.

Is tea really healing? Civilizations over millennia have used tea to treat illness in the body, mind and spirit. Science is slowly catching up to the intuitive wisdom of healers around the world and actively investigating the profound health benefits of medicinal plants and herbs.

It’s not uncommon to pick up a magazine weekly and read about a recent scientific finding confirming the remarkable properties of a given botanical. The beloved Camellia sinensis is the current media darling, demonstrating great promise in protecting us from disease and improving our health. This September the Fifth International Scientific Symposium on Tea & Human Health will bring researchers from all corners of the globe to Washington, D.C. to share insights into their latest research. They will present compelling evidence that tea nourishes and protects our bodies, aids digestion, reduces cholesterol, even fights cavities.

March/April 2012

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But in every instance these benefits depend on consuming three, four or even five cups of tea a day. This is where the ritual of tea plays such an important role in promoting good health. The importance of ritual Tea’s rich history, inspiring countless legends and rituals reinforce the idea it must be taken frequently, socially or alone. Without realizing it, we participate in rituals every day. Some are related to our faith. Christian rituals at Easter, Christmas and Ash Wednesday are good examples while Jewish traditions are observed on the Sabbath, Passover and the ceremonial Bris. Muslims prostrate themselves in daily prayer and gather for Ramadan and Hajj, further demonstrating the varied faiths and how they incorporate meaningful rituals and spirituality in their religious observations. Other rituals we celebrate are cultural. American families traditionally gather around the Thanksgiving table. In July lawn chairs are the norm as we enjoy a BBQ with family and friends before watching the fireworks display. The Mexican’s Dia de los Muertos (Day of the Dead) pays tribute to those who have passed by welcoming the spirits of their loved ones, encouraging them to return for a brief visit. Canadians observe Remembrance Day, or Poppy Day to honor those in the armed forces who died in service to their country. Many nationalities participate in celebrations welcoming the New Year. These rituals, many of which involve food and drink, are essentially habits. We don’t always stop to ponder what they mean or how to do them, they are simply part of our consciousness. Scientists are fascinated by the study of habits because of the power they have to influence and control behavior. On the one hand, we are conscious of our purposeful actions, like making a cup of tea, while at the same time, we unconsciously engage in other activities. Through repetition we allow our mind to be involved in other activities while the body is on auto-pilot, effortlessly engaged in the habitual behavior.   Personal ritual There are many ways to establish a personal tea ritual. An important consideration is establishing a specific routine that you can easily follow. There are no right or wrong tea rituals as long as it’s something that speaks to you, enveloping you in a state of relaxation and balance. I’ve come to look forward to the tranquility as well as the creativity it sparks in me. By establishing a daily tea ritual, we can enlist the meditative properties that have the potential to produce powerful effects on our mind, body and spirit.   How does a tea ritual accomplish this? We are all familiar with stress and how it impacts us emotionally, causing us to feel anxious, overwhelmed and exhausted. Even more damaging is how it affects us physically, as it wreaks havoc on our health. Our bodies release small amounts of cortisol into our blood stream in response to a crisis, which enables us to take whatever extraordinary actions are required to keep us alive and away from harm. This fight or flight response is innate and serves us well until the crisis becomes chronic instead of acute. Today, our excessively stressful lives cause most of us to secrete far too much cortisol into our blood streams, leaving us open to serious chronic illnesses such as auto-immune diseases, high blood pressure, obesity, and heart disease to name a few.1 Research confirms that even brief periods of relaxation can reduce cortisol levels, lower heart rates and make us feel less anxious and stressed. The results of a double blind study2 in which half of the subjects incorporated tea into their lives for


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“Scientists are fascinated by the study of habits because of the power they have to influence and control behavior.” six weeks, found that those drinking tea had significantly lower cortisol levels and a greater sense of relaxation. A personal tea ritual encourages these beneficial periods of calm in your day. A family ritual Barbara H. Fiese, Ph.D. Professor, Human Development and Family Studies at the University of Illinois, Urbana, reviewed 50 years of research on family rituals3 to identify the important dynamics of family rituals and why they have a positive impact on the family system as well as its members. A family ritual can provide an important sense of

March/April 2012

Michelle Rabin is a psychologist and founder of T Ching, a popular tea blog that often praises the health benefits of drinking tea. She lives in Hood River, Ore. Her email address is

togetherness which strengthens family bonds, enhances our sense of belonging, and when our opinions and feelings are validated through the open exchange of our ideas, it enhances our self esteem. For adolescents, this is especially important as those years can be a time of social upheaval and insecurity, says Fiese. Growing up, we develop our sense of self, in part, by the way we are seen by others. For children, our families contribute strongly to this powerful influence. If our parents and siblings value us and believe that we’re smart, funny, creative, lovable or talented, then we begin to see ourselves through that lens. There’s also evidence to suggest that there is an increase in marital satisfaction when family rituals are observed. This makes intuitive sense to me because when a family functions well together, there is less stress within the household and marital harmony is easier to achieve. A family tea ritual provides the opportunity to connect and share our thoughts and feelings. When a family dinner is no longer possible, as careers extend into the dinner hour and extra-curricular activities absorb our children’s time, imagine an evening ritual of 20-30 minutes where everyone in the family gathers to share a pot of tea and reconnect. Establishing a tea ritual for our children provides tools they’ll need to help manage stress more effectively throughout their lives. Perhaps a special family tea pot, handed down

from grandma, could be the star of the tea ritual. I’d love to see kids prepare whole leaf tea in a whimsical Yixing tea pot and serve every family member in tiny Asian tea cups, creating a new tradition to be treasured. Topics for conversation can be varied, providing a stimulating exchange for the group; sharing the highlights of the day, a funny story about friends, family history, exchanging feelings about something that’s going on in the news, or planning a family vacation are all potential topics of discussion. Through these rituals a generation of tea lovers will be raised who associate this healthy beverage with intimate family experiences. By encouraging tea drinking we would also be cutting down on consumption of the high sugar content beverages that have led to the alarming incidence of obesity and Type 2 diabetes and threaten youth in unprecedented numbers. I welcome you to create and share with us your tea rituals; as an individual, for you and your partner and for your family. Share with us at Tea Magazine ( your tea rituals, when they take place and what is involved. It just might help to inspire others as they seek to create something meaningful for themselves and their families. References 1) Pawlow & Jones (Biol Psychol.2002; 60(1):1-16) 2) Psychopharmacology (Berl).Jan;190(1):81-9. Epub 2006 Sep 30 3) Fiese, Tomcho, Douglas, Josephs, Poltrock and Baker Journal of Family Psychology 2002,vol.16, No.4, 381-390

March/April 2012

Tea Magazine


Afternoon Tea: The Rhythm of a Ritual the Palm Court at the Plaza Hotel, new York.

Make time for the tradition of afternoon tea By Jennifer Quail Contributing Editor


e view rituals in a variety of ways: traditional and time-honored, obligatory and enchanting. The very idea of a ritual brings to mind an established list of rules but the beauty of a ritual is that it must begin somewhere. We are free to create our own traditions and afternoon tea is an ideal place to start. This is a ritual of time, togetherness and relaxation. It’s a moment of pause and living, breathing connectivity in a world that increasingly requires less and less actual human interaction. The idea is to embrace that pause; to not fear the ritual, but rather to enjoy the time it takes to partake in it. Keeping traditions Teas can be made special in many ways; by a delicate tea set and recipes for the perfect cucumber sandwiches passed down through generations or a special location shared by loved ones. They’re also a lovely way to make events like birthdays, bridal and baby showers and Mother’s Day even more special. In fact, afternoon tea has long stood as the place for Southern women to announce such life-changing events as engagements and babies and the South loves to keep a good tradition alive. At the Cherry Hill Historic House & Farm, in Falls Church, Va., for example, children are taught the etiquette of a proper Victorian tea and private teas for adults include a tour of the historic farmhouse.


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recommended schedule your tea at these locations: Alice’s tea Cup New York, N.Y. • West 73rd St.: (212) 799-3006 • East 64th St.: (212) 486-9200 • East 81st St.: (212) 734-4TEA

High tea Cottage Woodland Hills, Calif. (818) 887-2117

Cherry Hill Historic House & Farm Falls Church, va. (703) 248-5171

shutters on the Beach Santa Monica, Calif. (310) 458-0030

the Palm Court at the Plaza New York, N.Y. (212) 546-5300

Modern Adaptations While there is indeed steadfast etiquette for a proper tea, there are endless ways to morph the tradition to reflect your likes, your location and your audience. For example, modern tea houses have added menu items like salads to accommodate vegan and vegetarian guests and special menus

March/April 2012

Etiquette for a Proper Afternoon Tea

» tea is served with either milk or lemon, never cream. never combine the milk and lemon as the milk will curdle on contact with the lemon’s juice. » If your tea cup does not have a handle, place your thumb at 6 o’clock and index and middle fingers at 12 o’clock. If your tea cup has a handle, place your fingers in front of and behind the handle itself. In both instances, your pinkie should be raised to aid in balance.

Pastry and baked delicacies add to the pleasure.

are often provided to welcome young ones to the tradition of tea cakes and sandwiches. Themed teas have provided inspiration for many as well. Alice in Wonderland is a quite popular subject due to her attendance at the most renowned tea party in literature and holidays and the changing seasons spark special menus that honor the event itself, cyclical growing seasons or both. regional rituals Taking tea while traveling can be a very rich experience as the tradition melds with regional cuisine and lifestyles. In Southern California, the tea program at Shutters on the Beach in Santa Monica reflects the casual attitude of its surroundings in that it knows no boundaries of time or place. Whether you’re taking a break in the lobby, one of their restaurants or your room, your tea will come to you with a traditional service and no-rush air. Head inland to the San Fernando Valley, however, and you’ll come upon a more structured event at High Tea Cottage. Here you have a choice of Royal High Tea, Traditional Tea or English Afternoon Tea, as well as specially themed teas throughout the year. And the tea cart here is abundant with 175 teas you’re encouraged to smell before selecting. In New York City, Alice’s adventures take the lead daily at Alice’s Tea Cup. These three uptown locations in no way abandon the ritual, but expand on it with both their menu offerings and light-hearted, Mad Hatter environment.

» when not actively drinking, your cup should remain in its saucer. » Raise your saucer only when standing; if seated, the saucer should remain either on the table or resting in your lap. » stirring your tea should not be a noisy endeavor. Gently move your tea spoon between the 6 o’clock and 12 o’clock positions several times. » Place your tea spoon to the rear of the saucer when you’ve finished mixing. » sip your tea gently and quietly.

And if you would like to add New York tradition to your tea ritual, The Palm Court at The Plaza Hotel has been pleasing locals and tourists, celebrities and diplomats for ages. The hotel itself is a nod to a more gilded age and the tea service lives up to its surroundings, allowing you to feel a bit like royalty, if just for the afternoon.

March/April 2012

Tea Magazine



The Lost Tea Garden


he storied Tea Horse Road that traversed China’s Yunnan Province to India ends at the little town of Kalimpong in the Eastern foothills of the Himalayas. Conflict and time have ravaged the beautiful tea gardens surrounding this high-mountain pass leaving only remnants of the Damsang Tea Estate in Pedong but the 1000-year story of this garden forever changes the history of the British and tea in India. KALIMPONG, West Bengal, India

Many believe that it was the British who first brought tea to India. In fact, India had been consuming tea produced in China since the 7th century — more than a thousand years before the British established their first gardens in Assam. Long before loose tea as we know it was created, compressed cakes and bricks of tea from Southern Yunnan and Sichuan Provinces in China traveled by caravan to Tibet and then onward to far-off lands. In the monasteries and nomad tents in Tibet, one can still find this kind of tea in use. Tea was an expensive luxury for some, and an essential staple for others. The cost to bring it all the way from China, both in currency and in effort, was often beyond the point of profit. Losses in cargo, human and animal resources and onerous taxes and tolls among other things, had to be recouped in the selling price. For the tea merchant, these challenges posed formidable obstacles in running a successful business. Their journey ended in Kalimpong. Little known to people outside of North Eastern India, let alone the rest of the world, the town served for hundreds of years as a junction point and conduit for trade between China, Tibet, Nepal, Bhutan, Burma and India. It was the nearly impossible destination of the brave caravans that brought tea and other goods from remote Southern China along the ancient Tea Horse Road. The arduous journey took months to complete and passed through hundreds of miles of inhospitable and often precarious terrain. Many a pack-mule and handler met their ultimate fate on the trek. The bulk of the tea consignments from China were intended for Tibet’s capital city of Lhasa. Even so, it was a longer


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distance from Yunnan’s tea producing districts of Xi Shuang Ban Na (shee shwang ban nah) and Dali (dah lee) than from Lhasa to the Indian border. Eventually, some enterprising Chinese realized that if the tea was made in Kalimpong and shipped to Lhasa, months of time and cost could be saved. And so it was that tea planting and production began in India, hundreds of years before the British East India Company began planting. The Chinese set up tea production in the lower reaches of the Himalayas, taking advantage of the ideal weather and environment for growing tea. Actually part of Bhutan at that time, gardens were set up in Algarah, Pedong and Lava along the Jalep La – the road to Lhasa. Most of the details of when and how these teas were produced have been carried away by the misty clouds that haunt the hills. There remain only a few “old timers” who carry the oral tradition and heritage of the area. In the early 1800’s, during a time of openness in India, Tibet and China, foreign influence, though by no means rampant, became more tolerated. As a bustling land port, Kalimpong experienced a thin stream of outsiders, arriving for trade, adventure or to evangelize their faith. Roads were improved. Infrastructure was enhanced. A Scottish Presbyterian Church was built, which still stands. Originally coming as missionaries to promote Christianity, a group of Swiss Priests who also recognized the value of tea, established a tea garden named Damsang in Pedong, on the outskirts of Kalimpong. Migrating from their original base in Hele, Nepal, these “Swiss Fathers” as they are still referred to, propagated their faith, converting many of the local people to Christianity. They also added to the number of faithful by eventually marrying local women and remained in the area for the rest of their lives.

March/April 2012



By Dan Robertson Contributing Editor

Dan Robertson is the founder and owner of The Tea House and World Tea Tours in Naperville, Ill. A documentary film maker and martial arts expert, Robertson has traveled the globe pursuing his passion for tea. Robertson first traveled in China in 1994 and again in 1995 documenting the tea industry. In 1995 he began his own tea business, drawing upon the resources and knowledge he had developed during his travels.

the tea gardens in Pedong, located high in the foothills of the Himalaya Mountains, were planted in the early 1800s by swiss missionaries who traveled there from nepal. their last descendant is James “Jimmy” ranger.

March/April 2012

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In the years that followed the Swiss (and the British) expanded and mechanized the tea growing centers. Estates were set up, producing “tea that was formed in compressed ball shapes,” recalls a local elder named Chottu Fulla. This compact form was more efficient for transporting the cargo to Lhasa. The Damsang tea estate was eventually reorganized into the Doars Tea Company which owned the Kumai tea estate, also on the trade route. In fact, there was once a road stretching 677 miles through Kumai estate and connecting the port of Chittagong in Bangladesh with Lhasa, Tibet.

A dirt trail was cut through the overgrown garden.

Sporadic clashes along the border following the political upheaval in Tibet culminated in the 1962 Indian/Chinese war that left 3,500 dead and 2,500 wounded. The passes into Tibet were closed. Domestic civil unrest in the 1980’s further jeopardized commerce and the tea garden was gradually abandoned, its bushes left unattended or cut down. Records of the early years and figures on tea processing and the volume of tea produced went up in flames during the conflict. One still sees the ruins of old buildings, decimated by time and civil war. The grave of Leslie Ranger remains on the site with a telltale inscription in stone revealing the family’s connection with tea. It identifies Ranger as the Superintendant of the “Doars Tea Company.” His resting place is just a few steps from where the old Damsang tea factory used to stand. The exact boundaries of the once prolific estate are known only to a few locals who tell stories about the “days of tea in Pedong.”


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In December, I traveled to the site where we met the last descendant of the Swiss missionaries. He lives on the grounds of the former tea garden. James (Jimmy) Ranger is weathered by years. He and his wife walk the narrow paths once lined with flushing tea bushes. According to Ranger, tea has not been made here for nearly ten years. Before then only a small amount of leaves were plucked, primarily for personal use by the local people. Every so often, some tea would be sold from hand to hand. Some of the tea bushes still exist as of this writing. A few appeared recently pruned. Others are rooted precariously in the path of a new stone road and will surely be pulled out. I was accompanied on my trip by tea businessman and historian Rajiv Lochan. Together we ventured into this nearly forgotten place to discover if there was any truth to the legends that tea was once grown in the hills. We set off on our quest from Darjeeling, under the watchful gaze of Mt. Kanchenjunga. The four hour odyssey took us through rolling hills covered in green tea bushes, across the majestic Coronation bridge and along the powerful Teesta river. We wound around precarious hair-pin turns, through bustling Kalimpong town, plied our way up through alpine forests and stopped at the aptly named Silk Route Inn to refresh and meet up with a man named Pedan. It was Pedan who took us to meet “Jimmy Uncle” as he is known. We set out on foot up a wide path. The gravel paving gave way to dirt and narrowed to almost shoulder’s width. Pausing at a clearing to catch our breath we turned around to see the mountain range behind us. “Over that ridge is China” our guide informed us. Only those with special permits dare approach the border which is still manned by soldiers. Indeed, the Mountain Division of the Indian Army has a base nearby. In the clearing also stood the ruins of the old family house. We continued up the trail spurred on by a sixth sense that there were tea bushes nearby. Our hopes were rewarded when a six foot “wild” growing tea bush was spotted about 10 feet off the path. A few more steps and the answer to our quest was fully revealed. Abandoned tea bushes dotted the hillock that led to the SEE MORE OF THE cottage where James Ranger and his LOST GARDEN AT wife live. teAMAG.CoM Sitting on the front porch, which was decorated for Christmas, Ranger shared the story of his family history. He proudly pointed out the portraits of his grandfather Fr. Leslie Ranger and other fore bearers. After spending nearly an hour answering our numerous questions, he strolled with us back down the path, tenderly touching some of the leaves of the tea plants that remained. The sun was low in the afternoon sky as we said our goodbyes. During the four hour night-drive from the hills down to Siliguri, we were tired but excited. The thrill of the day’s adventure echoed through our minds. Pleased with our discovery, we felt grateful for our good fortune and honored to have touched a piece of tea history that was nearly forgotten. In 2006 the Nathu La (pass) was formally reopened, once again allowing trade and traffic to flow between India and Tibet. Kalimpong has since become a tourist destination, known for beautiful scenery, abundant plant life (especially orchids and rhododendrons) and religious studies. It is hoped that the old Jalep La pass will also be reopened which will further revive the local economy. Will there be a resurrection of the old tea gardens of Pedong? Who can say, but telling the story will keep the tea alive for those who enjoy the adventure that swirls in their tea cup.

March/April 2012




































Impossible Journey to India T

he Tibetan high plains held a treasure so essential that Imperial China annually shipped their prized tea 1,460 miles from Ya’an in Sichuan Province to Lhasa, crossing 78 mountains of 9,800 feet or greater height and requiring 15 rope suspension bridges and 10 iron-chain suspension bridges. The trail traversed 51 rivers often swollen from sudden rains that spawned mudslides in the steep sided mountains which swallowed entire caravans. In winter there was blinding snow, hailstorms in spring and summer monsoons. Sunny days in the desert regions topped 140 degrees. Poisonous snakes, leeches, biting insects and bandits compounded the perils on this first leg of the journey which ended at the junction of the southern trail near Mangkam, Tibet. The southern route begins in the tea city of Pu’er in Southern China’s Yunnan Province. The route crosses the Hengduan Mountain Range and deep canyons formed by the Jinsha, which becomes the Yangtze River and the Lancang which becomes the Mekong River with stops in Dali, Lijiang and zhongdian (known in movies as Shangri La) before departing China at Deqen. Once the two legs are joined the Tea and Horse Caravan Road continued

Gravestone of Leslie ranger (18591933) inscribed: superintendent of the doars tea Company, damsang tea estate. across Qinghai, the highest plateau in the world, ending in northern India. The prize was horses. Twenty thousand of the sturdy Tibetan war horses a year traveled from the capital Lhasa to China. In March/April 2012

the 11th Century Jürchens (later known as Manchus) conquered most of China and set up the Jin (CE 1115-1234) Dynasty as the Northern Song Dynasty fled south to re-establish itself as the Southern Song Dynasty (CE 1127-1279). Defense depended on the ability to muster cavalry in a failed attempt to resist the Mongols, themselves superior horsemen. Trade in horses peaked during the Ming Dynasty (CE 1368-1644) and continued through the modern Qing Dynasty ending in 1911. The horses didn’t come cheap. One half of the entire production of 30,000,000 jin (roughly 15 million kilograms) of Sichuan tea originating in Ya’an (modern Yazhou) was exported annually to Tibet during the Northern Song (CE 960-1127) Dynasty. This was strong, powdered tea compressed into bricks that were scored. The uniformity of the yellow tea bricks permitted it to be traded as a form of currency along the route. Tea originating in Pu’er was also compressed, but unlike the northern tea Pu-erh was composted in a bacteriological fermentation that enhanced its potency while reducing its bulk. The teas from Yunnan were made into discs and wrapped in paper with a center hole in which ropes were passed so the bundles can be slung over a horse much like saddle bags. Tea Magazine



Health Notes By Jacqueline Seewald Contributor

Definitive research studies are providing us with good news about the healthful properties of various teas. Tea Enhances Agility in Aging Adults A study of 14,000 aging adults concludes that tea drinkers retain greater independence and agility than non tea drinkers. The Japanese research paper concludes that “green tea consumption is significantly associated with a lower risk of incident functional disability.” A team led by researcher Yasutake Tomata of the Tohoku University Graduate School of Medicine in Sendai tracked the activities of 13,998 adults aged 65 or older for three years. Researchers speculate antioxidants in green tea contribute to a lower incidence of frailty and disability as adults grow older. Those who drank the most tea received the greatest benefit and those who drank at least three cups a day were much less likely to become functionally disabled. Tomata and his colleagues were not able to determine the direct link to the chemicals in tea and noted that many tea drinkers consume more fish, vegetables and fruit and they had lower rates of smoking, fewer heart attacks and strokes as well as a more well-rounded social life. Discounting these factors the tea drinkers still did better than their non tea-drinking peers. Source: The American Journal of Clinical Nutrition

Green Tea Effective Treating Genetic Disorder A compound found in green tea shows great promise for the development of drugs to treat two types of tumors and a deadly congenital disease. The discovery is the result of research led by principal investigator, Dr. Thomas Smith at The Donald Danforth Plant Science Center and his colleagues at The Children’s Hospital of Philadelphia. Two other research groups have validated and extended these findings to demonstrate that blocking GDH with green tea is very effective at killing two different kinds of tumors; glioblastomas, an aggressive type of brain tumor, and tuberous sclerosis complex disorder, a genetic disease that causes non-malignant tumors to grow on a number of organs. Source: The Journal of Biological Chemistry


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Natural Remedies Natural remedy enthusiasts consistently scour the Internet and editorial pages to find natural, do-it-yourself solutions to replace the never-ending accumulation of bottles and products in their cabinets. With companies constantly developing new and unconventional ways to make products multi-use or all-in-one, it can be tough to weed through the mess and get to the real! Although entertaining, most products end up being fundamentally ridiculous like a lipstick that can be used as a pen with a foldout comb or a hair band/belt that can also transform into a hamper. Teatulia single garden organic teas collaborated with nutritionists and medical specialists to peg some savvy ways to get the most out of your tea—no cup or sugar necessary!

Condition dry hair

To give a natural shine to dry hair, use a quart (liter) of warm, unsweetened tea (freshly brewed or instant) as a final rinse after your regular shampoo.

Cool sunburned skin

A few wet tea bags applied to the affected skin will take out the sting of sunburn.

Peppermint Tea Benefits

• Promote digestion • Help prevent gallstones • Soothes stomach lining to relieve cramps

Reduce razor burn

To soothe razor burn and relieve painful nicks and cuts, apply a wet tea bag to the affected area.

Green Tea Helps Maintain Oral Health Israeli researchers investigating green tea’s polyphenol antioxidants report green tea could have the ability to protect against bacterial-induced dental cavities. According to the Doctors Health Press e-Bulletin (Jan. 26), the polyphenols in green tea also possess antiviral properties, which March/April 2012

could help protect against the influenza virus that often enters through the mouth or nasal cavities. Additionally, green tea polyphenols can be used as a natural remedy to treat bad breath. The sulfur compounds in green tea are thought to be responsible for its breathfreshening effect. Smokers could also benefit from drinking green tea. The article also

Give roses a boost

Sprinkle new or used tea leaves (loose or in tea bags) around your rosebushes and cover with mulch. When you water the plants, the nutrients from the tea will be released into the soil, spurring growth. Roses love the tannic acid that occurs naturally in tea.

Black Tea Helps Lower Blood Pressure Drinking a cup of black tea as few as three times a day lowers blood pressure a significant 2 to 3 points, according to researchers. These research findings were published in the Archives of Internal Medicine, and conducted by the University of Western Australia with funding from Unilever. “There is already mounting evidence that tea is good for your heart health, but this is an important discovery because it demonstrates a link between tea and a major risk factor for heart disease,” writes Dr. Jonathan M. Hodgson, a professor at UWA’s School of Medicine and Pharmacology. The results bear further study, according to the authors, but if they are sound when spread over the entire population drinking tea could lead to a 10% drop in the prevalence of high blood pressure and a 7% to 10% decrease in the risk of cardiovascular disease Source: University of Western Australia

Feed your ferns

Substitute brewed tea when watering the plants or work wet tea leaves into the soil around the plants to give them a lush, luxuriant look.

Prepare planter for potting

For healthier potted plants, place a few used tea bags on top of the drainage layer at the bottom of the planter before potting. The tea bags will retain water and leach nutrients to the soil.

Colon Cancer Cells Die in Yerba Mate Could preventing colon cancer be as simple as developing a taste for yerba mate tea? In a recent University of Illinois study, scientists showed that human colon cancer cells die when they are exposed to the approximate number of bioactive compounds present in one cup of this brew, which has long been consumed in South America for its medicinal properties. “The caffeine derivatives in mate tea not only induced death in human colon cancer cells, they also reduced important markers of inflammation,” said Elvira de Mejia, a U of I associate professor of food chemistry and food toxicology. “Put simply, the cancer cell selfdestructs because its DNA has been damaged,” she said. The ability to induce apoptosis, or cell death, is a promising tactic for therapeutic interventions in all types of cancer, she said. The results of the study strongly suggest that the caffeine derivatives in mate tea have potential as anti-cancer agents and could also be helpful in other diseases associated with inflammation, she said. Source: University of Illinois

reports that green tea has an ability to defend healthy cells from being transformed into malignant cells. The research team in the original study suggests that green tea could help induce death in oral cancer cells. Source: Narotzki, B., et al., “Green tea: A promising natural product in oral health,” Arch. Oral. Biol., Jan. 5, 2012.

Heart Attack Risk Falls with Three Cups of Tea A study of 40 research papers linking black tea and disease prevention suggests taking three cups a day can slash the risk of a heart attack by 60 percent and dramatically reduce the threat of diabetes. March/April 2012

Researchers Dr. Carrie Ruxton and Pamela Mason published their work in the December issue of UK Nutrition Bulletin. They estimate people taking three to six cups of tea a day lower their risk of contracting heart disease by 30 to 57 percent compared to those who drink little or no tea. “Our review also found evidence of a link between black tea consumption and a reduced risk of Type 2 diabetes when one to five cups of tea were consumed daily, depending on the study under investigation,” says Ruxton BSc, PhD, Senior Lecturer at the University of Westminster. She says the amount required to produce such benefits should be the subject of further research, but “three to six cups of black tea daily appears to contribute to cardiovascular health.” Source: UK Nutrition Bulletin

Liver Transplant Patients Benefit from Green Tea Individuals receiving a liver transplant who are vulnerable to infection by Hepatitis C virus may find green tea inhibits HCV re-infection. In a paper published in the December 2011 issue of the journal Hepatology, researchers Sandra Ciesek and Eike Steinmann from the Hannover Medical School in Germany sought relief for the substantial number of patients who do not respond to a standard treatment of interferon with ribavirin and protease inhibitors that are administered to clear the body of HVC. “Our study further explores the potential effect these flavonoids have in preventing HCV reinfection following liver transplantation,” she said. “The green tea antioxidant EGCG inhibits HCV cell entry by blocking viral attachment and may offer a new approach to prevent HCV infection, particularly reinfection following liver transplantation,” according to Ciesek. Source: Hepatology; Hepatitis Central; Times of India

Green Tea May Slow Down Weight Gain Green tea may help in the fight against obesity, according to Penn State food scientists. Obese mice that were fed a compound found in green tea along with a high-fat diet gained weight significantly more slowly than a control group of mice that did not receive the green tea supplement. The National Institutes of Health supported the findings of this study. Source: The Journal Obesity Tea Magazine


CUlInaRY tea

Sweet Simplicity

photo by Steve Legato

A primer on tea simple syrups


By Cynthia Gold Contributing Editor

was first introduced to classic simple syrup in my entry level Patisserie class while in Culinary School. That truly simple mixture of equal parts sugar and water brought to a boil in the presence of an acid was pivotal in many recipes. Its hygroscopic (moisture retaining) properties made it ideal for moistening cake layers and glazing various sweets. It is pivotal for Italian and French butter creams or for making sorbets and granitas. As useful as simple syrups are in the pastry world, it is in the beverage world – where they may also be referred to as gomme − that they really sing! Syrups certainly add sweetness, but they can also add richness, silkiness and a myriad of subtle and complex flavor and aromatic enhancements. Tea multiplies those possibilities. As long as you are creating a simple syrup, why not use it as a vehicle for additional flavor? Classically, liquors are used, but more recently fruits, spices and botanicals of all sorts have been used and tea is ideal for creating unique and special simple syrups. I typically work with that 1 to 1 ratio still, probably a holdover from my old pastry days. To achieve this ratio however, that includes using a little more water to account for the water absorbed by the tea leaves, and that lost due to


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simmering. In the cocktail world, richer syrups of 2 to 1 (2 parts sugar to 1 part water) are also often used. Depending on the application, the ratios can vary further, but any technique you favor can be translated to the required ratio. There are a variety of schools of thought when it comes to creating simple syrups. Many people feel that minimal use of heat gives a fresher, cleaner flavor, while some approaches depend on heat to extract flavors from secondary ingredients and build depth. no heat and minimal heat syrups The easiest approach is simply to shake equal parts (or your preferred ratio) of sugar and water in a jar until the sugar is completely dissolved. What could be simpler? Now, extrapolate that to using your favorite tea or tea blend instead of water. If the tea is freshly steeped and still quite hot, you can simply stir in the sugar until it dissolves. If it is already cool or cold, use the shaker method or warm it just enough to aid you in dissolving the sugar. This can include shaking sugar into an extended cold water infusion such as an overnight green tea with fresh rose petals. This can give you a multitude of possibilities. A beautiful Tung Ting Oolong syrup to stir into seltzer or drizzle over roasted peaches, or an Earl Grey simple syrup to toss with fresh fruit. But what if you are feeling creative and want to pull more layers of flavor into your syrup than were already found in your

March/April 2012

How simple? Add equal weight of liquid and sugar.

what is heat doing to my syrup?

favorite teas? This is where you will probably need to turn to the simmered syrup approach. You can also vary the base sugar used from a white table sugar. Experimenting with various ratios of white sugar to raw, brown, honey or agave can again offer a wider range of sweetness, richness, depth, flavor and viscosity. simmered syrups When sugar syrups are heated, or simmered, it allows a more extended period for flavor extraction from the additional ingredients. Although you will probably not want to simmer your tea leaves in the syrup, you may desire to involve secondary ingredients that are heat stable. For instance, the ‘Spiced Keemun and Cranberry’ syrup shown being brushed onto a cake layer, involves extended simmering of the syrup with the dried cranberries and spices for a deep, full flavor. Wait until the hot syrup is removed from the heat before adding in the tea leaves. If you were looking to avoid excessively heating your sugar syrup, you could instead choose to simmer the dried cranberries and spices in water, then remove it from the heat, adding your tea leaves to steep into the spiced water to taste (typically the normal steeping time for that style of leaf), straining the full mixture, then stirring in your sugar. The result will be a different syrup, not better or worse, but it is up to you to decide the end result that you prefer. When strained well, tea syrups are shelf stable, so always make more than you expect to use. Once you have a variety of simple syrups stocked into your pantry, refrigerator or bar, you will be amazed at how useful they can be. Consider using them in seltzer to make your own sodas, add a splash to Champagne, with or without a coordinated fruit puree for your own signature Champagne cocktails. Toss with fresh fruit, drizzle over yogurt and granola, pancakes, oatmeal, waffles or ice cream. The possibilities are limitless.

Excess heat changes the character of the syrup, especially when there is an acid in the mix. This change is brought about because when Sucrose (table sugar) is heated with water and/ or an acid, hydrolysis occurs. The sucrose breaks down into glucose and fructose and is now a different syrup with a lower viscosity due to the fructose and a higher level of sweetness. It is up to you to decide what style of syrup you prefer.

deciding how much heat to use Heat stable ingredients can handle a great deal of heat, and in fact, heat is useful in extracting their flavors. You will want to simmer these ingredients until you have achieved the depth of flavor that you are looking for. Whether you choose to simmer in water before adding the sugar, or simmer with the sugar is up to you. examples: whole spices, dried fruits, fresh or dried ginger, lemongrass, some fresh fruits.

Moderately heat stable ingredients can handle heat, but you probably want to keep it fairly minimal. These would typically be added after the water or syrup comes off the heat or the temperature is reduced. examples: tea leaves, fresh herbs, dried flowers.

Low heat items are at their best with an extended cold water infusion, or perhaps even being pureed into the finished syrups. examples: fresh flower petals and very delicate herbs like fresh basil.


The acid used in the classic recipes can be of any sort appropriate. Typically a few drops of lemon or lime juice are used, but any acid, even vinegars will work equally well to help prevent the syrup from re-crystallizing. Some people prefer to add a tablespoon or more (about 10% of total volume), of corn syrup (glucose) creating a super saturated solution, and again helping to prevent re-crystallizing. A small quantity of vodka or other neutral spirit can be added to your simple syrup to prevent bacterial growth or mold. This is particularly useful if it is more convenient for you to store your syrups at room temperature, or for extended storage.

photo by Julian Landa

why tea leaves can stay in the syrup

Cynthia Gold picks tea on a culinary trip to China.

You are used to keeping a very careful eye on your steep time when steeping your favorite teas, so why is the timing so different for your Tea Syrups? What is happening is that the heavier viscosity of the sugar syrup is dramatically reducing the rate of the flavor transfer between leaf and liquid. When infusing tea into the syrup, you are dependent on the heat to excite the molecules and allow the infusion to occur. As the syrup cools, the rate of infusion decreases, and the syrup literally seals the tea leaves, virtually eliminating further steeping. Eventually they will over steep, but you have a window of hours instead of the minutes that you would have for a standard water/tea leaf infusion.

March/April 2012

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Spiced Keemun and Cranberry Simple Syrup Yield: roughly 4 cups Tea Syrup 5 cups water 4 cups sugar 1 lime wedge 2/3 cup coarsely chopped dried cranberries 4 each Star Anise or 2 teaspoons whole Anise Seed 1 teaspoon clove 1 teaspoon crushed black pepper 4 tablespoons full bodied black tea leaves, preferably Keemun

photos by Julian Landa

Stir water, cranberries, Star Anise, clove and black pepper in a saucepan and squeeze in lime. Bring to a boil and reduce to simmer for 10 minutes. Stir in sugar and simmer until light syrup forms. Remove from heat and stir in the tea leaves. Let cool, then strain well. Cake layers being brushed with Spiced Keemun and Cranberry Simple Syrup.

Darjeeling and Pear Sangria Yield: 10 cups 4 tablespoons loose-leaf Darjeeling tea leaves 6 cups boiling water 1 bottle Riesling wine, chilled 3 pear(s), thinly sliced 1 apple, thinly sliced 1 cup apple juice, chilled 2 tablespoon Simple Syrup, or to taste Place the tea leaves in a large glass measuring cup or pitcher. Pour over the boiling water and steep for 3 minutes. Strain, discarding the leaves and returning the tea liquid to the container, and let cool completely to room temperature. Add the chilled Riesling, pears, apple juice, and simple syrup to taste. The Green Tea and Lemongrass simple syrup shown in this article was used, but feel free to use your favorite tea syrup. Chill, and if possible give the flavors a day to meld before serving. Serve over ice. This Sangria will hold well for 3 or 4 days.


Tea Magazine

March/April 2012

Spiced Black Tea Syrup Yield: roughly 4 cups Tea Syrup 5 4 1 1

cups water cups sugar lime wedge tablespoon whole allspice, toasted and crushed 1 teaspoon clove 1/2 teaspoon crushed black pepper 1/2 vanilla bean, split and scraped 3 tablespoons full bodied black tea leaves Stir water and sugar in a saucepan. Squeeze in lime, add allspice, clove, pepper and vanilla bean. Bring to a boil and reduce to simmer until light syrup forms. Remove from heat and stir in the tea leaves. Let cool, then strain well.

The Statler Yield: 1 cocktail 2 oz good quality aged rum (I used Barbancourt Haitan Rum) 1/2 oz spiced Black tea syrup 1/2 oz Grand Marnier 1/2 oz lime juice Shake well with ice. Strain into rocks glass with fresh ice cubes. Garnish with orange zest or wedge

Lemongrass Green Tea and Ginger Simple Syrup This syrup is wonderful stirred into seltzer for your own fresh ‘ginger ale’. Consider using it to replace a traditional simple syrup when making a fresh fruit sorbet or granita, or for Tea Sangria’s. Yield: roughly 4 cups Tea Syrup 5 cups water 4 cups sugar 1 lime wedge 1/2 cup coarsely chopped fresh lemongrass

4 tablespoons coarsely chopped fresh gingerroot 4 tablespoons sencha or other green tea leaves Stir water and lemongrass into a saucepan and squeeze in lime. Bring to a boil and reduce to simmer for 10 minutes. Stir in ginger and simmer for another 5 minutes. Stir in sugar and simmer until light syrup forms. Remove from heat and stir in the tea leaves. Let cool, then strain well. March/April 2012

Tea Magazine


sommelier secrets: Tea Syrup Cocktails WOOD RIDGE, New Jersey


ea syrups are flavorful, versatile and very easy to make, says Tea Sommelier Chris Cason, co-founder of Tavalon Tea. “It is basically a simple syrup (which, as its name would suggest is pretty darn easy to make) with one extra step: add tea,” says Cason. There are myriad ways to make simple syrup, explains Cason, this is the easiest and actually works best: First, make your tea… let it steep a bit longer than usual, so it is stronger than you’d generally drink but not overly bitter, and strain into a jar (or anything with a top). Let it cool to just above room temp, then add the same amount of sugar BY WEIGHT (so if you have 1 lb lukewarm tea, you should add 1 lb sugar to that.

Put the top on the jar and shake for about 1 minute (this is why you want the tea to cool – in case you drop it, etc, you aren’t tossing around boiling liquids!). The little bit of heat left in your tea will help dissolve the sugar, and shaking it up will do the rest. The resulting syrup is more viscous (than most other recipes), and doesn’t require any cooking! Tea syrup is a very versatile product, explains tavalon sommelier Chris Cason Cason. “Dissolve the syrup in soda water (putting as much or as little as you like, depending on your sweet tooth) for an amazing tea soda,” he says. “It is also great enhancer to any cocktail. I personally use it when making my favorite cocktail, an Old Fashioned, instead of the traditional sugar cube (my tea syrup of choice in this instance is usually a nice, malty Assam, which perfectly enhances the same notes in the Bourbon),” advises Cason. “It is also a great enhancer in ‘soft’ drinks as well – for example, stir a little black tea-infused tea syrup into a lemonade for a super-flavorful version of a Half & Half. It also works well infused into tea itself – instead of masking that tea flavor in your iced tea with regular sugar, tea syrup keeps the tea flavor while sweetening the deal at the same time!” says Cason. “I have also found uses for tea syrup outside of the cup – here’s one: take some shaved ice and pour a bit of tea syrup of top and “voila!” … tea ice. It also works well as a topping for ice cream, giving it that extra burst of flavor,” he suggests. His favorite application of tea syrups, though, is in baking, not beverages: “instead of sugar, use tea syrup as the sweetener in cakes… Not only does it add an interesting flavor, but it makes cakes much moister than regular sugar would!”

Tip: Add equal weight of tea liquor and sugar

Cason replaces the traditional sugar cube in an old Fashioned (left) with Assam tea syrup. tea syrup can also be a great flavorenhancer for mojitos (far left).


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Keep It Cool Tips for brewing green tea By Dan Bolton Editor


reparing tea is not that complicated, but it requires attention to detail. In general blacks can take a bruising but preparing greens takes precision and control. When tea is picked, the leaves and buds are green, alive with goodness and full of oily juices that contain complex aromatic and water-soluable compounds such as catechins, which haved a bitter flavor, and theaflavins, which are sweet, add balance and decrease astringency. Done correctly, drying enhances and traps desirable flavors within the leaves which are rolled to protect their shape. Tea can be dried using steam (Japanese style), tossed by hand in hot iron pans (Chinese style), left to wither slowly in the sun, cooked in wood-fired, coal- or gasheated furnaces and even UV withered and micro-waved in industrial sized ovens. Greens should be steeped only a short time (under four minutes) in good quality water at low temperatures. Steep Japanese style (steamed) green teas in 160- to 180-degree water. Chinese style (baked) greens are best when steeped between 180- and 185-degrees. Decant immediately. Loose leaf tea can be infused multiple times by increasing the steep time by one minute for up to four infusions. Do not increase temperature. Scorching greens is so common many people think green tea is bitter by nature. It is sweet. That is why it is so important to extract only the flavorful components. When held against a light the green tea liquor should appear bright and clear and uniformly translucent, its character and bouquet evident. You’ll know you succeeded with that first sweet taste.


Tea Magazine

March/April 2012


Tea of Many Colors for Spring winter white earl Gray MUTAN WHITE TEA WITH BERGAMOT

Harney & sons Fine teas aroma: Because it’s made with white tea, the aroma remains light and lets traces of to lemon come through. Yet, over all, it proved mild on the nose. Flavor: The flavor of bergamot dominates the soft notes of the white tea lends this brew more of a citrus mustiness then other versions. While the classic version remains a noble staple, this one tastes like a younger, sunny cousin who has just come in from playing in the garden. tips: unlike regular Earl Gray, which utilized black tea, this combination is more suited for afternoon tea or after you have had your fill of a dark, richer tea or even coffee.


Davidstea aroma: With rich coffee and chocolate notes, the smell resembles a mocha. Flavor: Rarely does the term velvety apply to a tea, but this one has a buttery smoothness to it with an abounding hint of dark chocolate and a slight coffee astringency. tips: Add a touch of cream to make it more like a fancy coffee drink. With a rich heartiness, it works in the morning to help get you going.


Pukka tea aroma: A soft sweetness permeates the nostrils with the warming scent of cardamom and cinnamon Flavor: The licorice gives the beverage

a smoothness that perks up with the use of ginger, star anise, and cardamom. It also has airiness that other chai blends lack. tips: Lighter than its black counterpart, this brew is perfect as charming refreshment on a cold afternoon.

By Linnea Covington


Maya tea Company aroma: Round with a citrus-floral note, not unlike orange blossoms and their lemon equivalent. Flavor: This tea is meant pay homage to a story about a lady disappearing in a haze of light, hence the lightblue cornflowers scattered about. Like the story, this tea exudes a feminine charm and proved almost ghost-like on the palate, which allows it to maintain a mellow sweetness that gets curved by hints of citrus. tips: Less dark than many black teas, it’s easy to drink and remains interesting without being overly complex—making it lovely accompaniment to high tea or a light, spring lunch.

Linnea Covington is a freelance writer in Brooklyn, N.Y. who has had the opportunity to experience food and drink from around the world on one little island. Of course, that didn’t stop her from exploring India, Argentina, parts of Europe, and the rest of the United States. With a focus on food journalism, she has written about her travels and her city through the gourmet lenses of an enthusiastic eater.


two leaves and a bud tea Company aroma: It has a sedate smell of citrus, dirt, and sunshine. Flavor: Not only do you taste the bit of orange, but it actually tastes orange. Bits of clean vegetal come through with a bright freshness that appears no matter how long it seeps. tips: While you can walk way from the tea and forget it’s brewing, finding it again provides happiness and with a buoyant refreshment.

March/April 2012

Tea Magazine


New Products Compiled by Jobina Miller,

wellness teas ORGANIC INDIA


A new line of Wellness Teas combines Tulsi (Holy Basil) with other herbs to address specific health concerns. Organic India’s new line four Wellness Teas contain Tulsi (Holy Basil) blended with other herbs that offer distinct benefits. Tulsi Cleanse blends Krishna Tulsi, Turmeric, Ginger, Bhumyamalaki, Katuki and Kalmegh in an effective daily liver and kidney cleanser. Tulsi Lax blends Rama Tulsi, Fennel, Coriander, Cardamom, Cinnamon and Senna to create an effective herbal laxative. Tulsi Sleep is a blend of Krishna and Vana Tulsi, Brahmi, Ashwagandha, Chamomile, Cardamom, Peppermint and Shankpushpi. By providing the deep, restorative energy needed for healthy sleep, Tulsi Sleep promotes a calm, restful slumber. Tulsi Tummy combines Vana, Krishna and Rama Tulsi as well as Ginger, Cinnamon and other calming herbs for effective digestive support. This delicious and effective blend of healing herbs supports soothes and settles the stomach and digestive system. $4.99/18 TEABAGS

Consumer tins of Japanese Loose Leaf tea AIYA AMERICA


Organic Matcha Infused Sencha is a blend of organic Japanese Sencha tea leaves and organic Matcha green tea, giving you the best of both worlds. The refreshing taste of Sencha is enhanced with the health-giving properties of organic Matcha green tea. Organic Matcha Infused Genmaicha includes sought after ingredients. Organically grown Sencha, toasted brown rice, and organic Matcha are blended to create this lightly refreshing and distinctly nutty Genmaicha flavor. The organic Matcha enhances the resilience in the green appearance. $21.80/80 GRAM TIN

white Coffee/dessert tea TEABEAN


Once baked and ground, the White Coffee beans are infused with a rich, aromatic blend of teas and spices, creating the perfect balance of sweet, caffeinated White Coffee and mouthwatering, healthy tea. To brew this unique blend, simply use a tea strainer. The White Coffee/Dessert Tea is white coffee beans infused with a warm, soothing blend of black tea, caramel, pear and chocolate bits. What are White Coffee beans? They are coffee beans which have been baked rather than roasted. $11.99/4 Oz

Fennel Pollen tea Cookies BOTANICAL BAKERY


Botanical Bakery tea cookies were named The 2010 World Tea Expo’s “Best New Product.” Garden-inspired flavors — Lavender, Cardamom, Lemon Thyme, Cinnamon Basil, Ginger Squared, Fennel Pollen, and Peppermint Cacao — celebrate the coming of spring. These artisanal cookies are hand-crafted in Napa and are produced with fresh herbs and spices, not just a tincture or artificial flavoring, as leaves, flowers, stems, seeds, roots or pollen are incorporated straight into the dough. Each flavor is expertly paired with tea, wine, and coffee to awaken the taste buds for a refreshing pairing experience. The cookies are made with unbleached flour made from a premium blend of organic hard red wheat, European style organic sweet cream butter from Straus Organic Creamery and organic pure cane sugar. Since Botanical Bakery believes that cookie lovers appreciate adventurous products and have an educated palate, they carefully select the most aromatic culinary herbs and spices to create unique flavors. $12.50/6.5 Oz

Marketers: Tea Magazine welcomes new product submissions in these categories: tea and tea blends; tisanes, tea-juice fusions, medicinal and botanical teas, yerba mate, guayusa, tulsi and kombucha. Also welcome are products served with tea such as baked goods like scones and tea crackers along with sweeteners and flavors. Brewing equipment and gadgets, such as scales and timers used in the preparation of tea are featured along with teapots, specialized utensils, glassware, cozies, cups, mugs, porcelain and china. Let us know as soon as your product is available in stores. Include the MSRP (suggested retail price) in your emailed release and attach a link or high-resolution color photo. Address to Jobina Miller, Deadline for print editions is one month prior to release date. All new products meeting the requirements above will be displayed on Due to limited space, only a few will appear in print.


Tea Magazine

March/April 2012

diet Half ‘n Half Lemonade iced tea SNAPPLE


Snapple recently introduced Diet Half ‘n Half Lemonade Iced Tea, which joins the ranks of such great combinations as the Spork, labradoodle and the keyboard guitar. This half lemonade, half iced tea blend is made from healthy green tea, tasty black tea and has only ten calories per 16 oz bottle. While some may argue that one half may be better than the other, Snapple has brought the two together to create a low calorie option of this perfect combination.



Biscottea is a gourmet shortbread baked with Real Tea. This healthy snack alternative has only 100 calories per serving. It is made with all-natural ingredients and uses organic world style teas. The company also offers a gluten free line! Biscottea has new gift box assortment that offers all six varieties, perfect for any tea party! $5.49/5.6 Oz

$1.39/16 Oz BOTTLE

replenish SOKENBICHA


Just in time for spring, Sokenbicha™ offers Americans an opportunity to “replenish” themselves from the inside out. The leading Japanese blended tea brand which launched in the U.S. in 2010 - will debuted a new flavor with aloe in March. Called Replenish , this blend features organic green tea and jasmine flower, rose hips, ginseng and ginger, flavored with mint and pear. Sokenbicha will now offers six authentically brewed, unsweetened, zero calorie teas that combine the refreshment of water with the flavor and goodness of natural botanicals.

$1.99/15.2 Oz BOTTLES

red stag Honey tea JIM BEAM


Jim Beam is expanding its bourbon portfolio with Red Stag Honey Tea the newest in its Red Stag expressions line. It can be found on shelves nationwide this month. Honey Tea follows the introduction of Red Stag Black Cherry. Like their predecessor, Red Stag Spiced and Honey Tea use signature Jim Beam four-year-old bourbon as a base. All three Red Stag offerings provide a mixable, approachable spin on America’s native spirit. Red Stag Honey Tea offers a warm, rich taste with a hint of honey and tea for just the right amount of sweetness. $17.99/750 ML

Half & Half iced tea & Lemonade BIGELOW TEA


There’s a bright and sunny new taste in the tea aisle, and it comes, of course, from family-owned Bigelow Tea – the experts in tea blending for over 65 years. Bigelow® Half & Half Iced Tea & Lemonade is a delicious new blend that delivers double the taste and refreshment for a whole new way to enjoy fresh brewed iced tea with its natural flavor complement: lemonade. The two flavor-rich products are Bigelow® Half & Half Iced Tea & Lemonade and Bigelow® Half & Half Iced Tea & Lemonade with Pomegranate. Naturally sweetened, these two new rich, black tea blends are a healthy, easy, economical way to always have a quart of fresh-brewed refreshment on hand. Each serving costs less than 16¢ and has just 10-15 calories. Both flavors will be available beginning March 2012 in store displays and online. $3.85/(6)1-QT BAGS

March/April 2012

Tea Magazine


Dong Ding Oolong Honey Aroma Fang Gourmet Tea

Hand-crafted Taiwanese oolongs are fabled for the beauty of the red-tinged leaf, aroma and flavor. Fang Gourmet’s Dong Ding Oolong (named for the famous tea mountain) originated in Lugu (Deer Valley) Nantou County. Three small villages account for the entire production of this tea which is 30 percent fermented and hand-picked from the Qingxing China bush. This tea is bright golden amber in the cup with a fruity, sweet, smooth flavor and strong honey floral aroma. The taste lingers. Fang Gourmet vice president Mancsi Huang says the company’s insistence on traditional ways include the proper time to pick and the patience to sun-dry and hand roll the tea. “We know from the first step exactly what to do in following the natural process,” she says. Only 1000 kilos of the JAL Certified Organic tea are produced each year. $108/150 grams vacuum pouch

Signature Blend Glenburn Tea Estate

The Signature Blend is a marriage of two individually wonderful teas from Glenburn Tea Estate in Darjeeling and Khongea Tea Estate in Assam. The subtle flavor and aroma of the Darjeeling leaf, compliments and mellows the rich malty pungent Assam tea. This tea is a joint celebration of the two great tea producing regions of India. The Khongea Assam Leaf Tea is an Assam Orthodox TGFOP1 leaf tea which has deep amber liquor and a strong, rich, malty flavor. A full-bodied hearty cup of tea from Khongea Tea Estate. $32/pound

Palo Root Tea Palo

Shapna Fine Black Tea Shapna Project

Shapna Fine Black Tea offers the highest quality tea from the Tetulia region of Bangladesh. These aromatic black teas are grown by independent farmers free from the indentured servitude of plantations. Shapna’s mission is to eradicate poverty and environmental injustice through the sale of sustainably and organically grown tea using practices without chemicals such as pesticides. Above and beyond paying fair-trade prices, 40 percent of Shapna’s net profits finance community development projects in their tea-growing communities in Bangladesh and in the United States. Shapna’s individuallywrapped tea bags are convenient for brewing tea on-the-go while supporting the well-being of the farmers who grew it. Also available in eco-friendly packaging to reduce paper waste. $14.99/48 teabags (individually wrapped)


Tea Magazine

March/April 2012

Consumers concerned with the effects of heavily caffeinated beverages will find PALO Root Tea™ offers an all-natural, healthful solution that utilizes roots and herbs to energize with absolutely NO caffeine. Brewed from 16 wild-crafted roots and herbs, PALO Root Tea gives that much-needed energy kick to naturally vitalize the day and more. A combination of adaptogenic herbs like Maca Root and Sarsaparilla join Cinnamon and Clove in stimulating blood circulation. PALO’s roots and herbs help to balance the body without the use of artificial stimulants, chemicals, and caffeine. The Maca root is packed with B-vitamins, minerals, enzymes and essential amino acids necessary to boost stamina and endurance. Sarsaparilla sustains natural energy by helping speed recovery time after strenuous activities and workouts helping remove uric acid from the blood. $2.75/14 oz bottle



A tea wallet is perfect for toting tea bags and loose leaf teas on-the-go, the tea wallet has been flying off the shelves since it was introduced late last year. “If tea connoisseurs want a good cup of tea, they typically have to take it with them,” says owner Annelise Pitt. A multitude of ingenious compartments are designed to fit your tea and sweeteners. Fill with teabags or T-sacs and your favorite loose tea, fold and snap together. No more plastic zip bags; no more spilled tea at the bottom of your handbag or pocket. $12/AvAILABLE AT FINE TEA RETAILERS

one-touch single serve teapot BED BATH & BEYOND


This contemporary styled teapot is constructed of borosilicate glass and includes a BPA free plastic infuser and stainless steel filters. The Bed Bath & Beyond “One Touch” holds either loose tea or bagged, and you can watch your tea brew in the upper chamber and release tea when desired strength is reached with the push of a button. Makes the perfect 8-ounce cup of tea each time. Dishwasher top shelf safe. $29.99

the original tea nest™ TEA TANGENT


Designed and handcrafted in Pennsylvania from renewably forested hardwood. Lay the wood Tea Nest™ over your favorite teacup. Place a teaspoon of loose tea into the basket. Pour hot water over the tea leaves until they float. Steep, to your desired strength. The stainless steel basket is easy to clean, enhancing the peaceful experience of tea. Wood stays cool when the tea is hot. The wood also insulates, allowing for the tea to stay hot longer. The wood has no glue, dye or resin. It is made of solid cherry wood from Pennsylvania, right here in America. $14

Breville one-touch tea Maker AMERICAN TEA ROOM


The new Breville One-Touch Tea Maker is a revolutionary tea experience. The fully automated tea basket moves down, then up, gently agitating the leaves to precisely infuse your tea. Push the basket button and watch the basket cycle in and out of immersion. Different tea varietals require exact water temperatures and controlled brew times to allow their unique flavors and aromas. The One-Touch Tea Maker eliminates the guesswork. Fully programmable for all types of tea, water temperatures, and steep times. The moving tea basket allows water to circulate freely around the individual tea leaves for maximum infusion. $250

tuffy tea steeper THE TEA SPOT


The collapsible, silicone tea steeper is made for on-thego use. It’s compatible with most mugs and teapots and comes in a variety of bright colors. The lid doubles as a 3.5 inch saucer. Ideal for travel from camping to fancy hotels. $8.95

March/April 2012

Tea Magazine


Products and services from vendors you can trust.

The Marketplace

Please call Jobina Miller in sales and marketing at (860) 456-1145 to advertise in The Marketplace or visit

Services start Your own tea Party Hostess Business! Training Manual & Seminar by Susan Asher 217-885-3049 A gift anytime - Tea Magazine is a beautiful, entertaining, educational gift that will delight a tea lover. Subscriptions are $24.95 for six issues. visit to subscribe. Get a Free TEA A Magazine™ address book with the purchase of Tea Poetry & Scones, Shortbread and More. Only $18 for both books, includes shipping & handling. Phone (860) 4561145 to order. if you would like to advertise contact Tea Magazine at the Japan red Cross society needs your help in continuing aid to the many thousands that were displaced by the Tohoku Quake last year. visit the donation page to learn how the Red Cross spends your donations. Give generously:


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March/April 2012

MarkTWendell_TeaMagazineAd2012_Mark T. Wendell Tea Mag Ad 3/2/20

We select and purchase only the finest teas from growing estates and importers located around the world and are pleased to offer you a full range of over 80 estate grown specialty teas, signature tea blends, herbal and fruit tisanes and an ever expanding selection of organic and fair trade teas. Our selections include several imported packaged tea products as well as a full line of teapots, sugars and brewing accessories. Please send for our catalog or visit our websites.

14-A Craig Road, Acton, Massachusetts 01720

Phone: (978) 635-9200 / Fax: (978) 635-9701 For wholesale inquiries, visit us at

March/April 2012

Tea Magazine


Pearl’s Tea Club erience a p x E N

ew T e

a Ever y Month

Free single pearl

to start a string of

Tea is selected by PEARL DEXTER

Founding Editor of TEA A MAGAZINE® I want not wealth, nor earthly treasures Nor fame, esteem as others crave Let my fate ordain for me My morning cup of tea Nicely made for me…

pearls and a

TEA TASTING SET with annual membership of $240. (Quarterly Membership $75.)

For membership to Pearl’s Tea Club or information on a personal Tea Tutorial please call 860.456.1145 or email:

-Dwijendralal Roy

Pearl is available for personal Tea Tutorials at The TEA School

Visits to tea gardens in the Azores, India, Guatemala, Japan, Malaysia, and Sri Lanka afforded Pearl the opportunity to learn about tea from bush to cup. She lectures and consults internationally on all things tea. Curriculum includes: History, Geography, Cultivation & Processing, Advertising & Marketing, Tea & Health, and Multiple Tea Tastings.

Museum Experience tours begin July 2012 617-338-1773 • The Congress Street Bridge btps-tea-magazine-ad.indd 1

March/April 2012

3/8/12 3:12 PM

Tea Magazine



Subscribe to Tea Magazine

dan robertson, “the Lost tea Garden of Pedong”


I live in… Naperville, IL with my wife and two daughters. When I am not writing for Tea… I’m running The Tea House, leading the World Tea Tours (Tea Tour of India and Ceylon this October), organizing the Cupping Events, writing for the International Tea Cuppers Club, teaching, lecturing and promoting tea around the world, working on my upcoming book Cultures of Tea, blogging and taking my daughter to swimming lessons. Find me at,, www., Email:

Jennifer Quail, “the rhythm of a ritual” I live in… New York and Venice, Calif. When I am not writing for Tea… I am visiting friends in new and old places and writing about design in its many forms from interiors and furnishings to fine jewelry. Tea makes me… slow down and take a deep breath. I drink tea (times) a day…three to five times a day. Follow me on Twitter @JQwanders

Linnea Covington, “tastings” I live in… Brooklyn, New York When I am not writing for Tea… I write about all sorts of fun food stuff and the best part, I get to taste it too! And when I am not eating, I usually can be found at the Museum of Modern Art or watching movies. Tea makes me… Relaxed at the end of the day, excited in the morning, and grateful in the middle of the afternoon. I drink tea (times) a day…Three to that a lot? Too little? It’s hard to say. Follow me on Twitter @linneacovington

Libby Basile, “top 10 tea Apps” I live in… New Haven, CT When I am not writing for Tea… I’m in the kitchen testing out a new recipe. I love to cook and bake. My kitchen counter is always loaded with homemade cookies or cupcakes. Tea is… part of my morning routine. I love the ritual of preparing it. Starting my work day with a cup of tea is just one of life’s little rewards. I drink tea (times) a day…Whenever the urge strikes! When I am working on an article for Tea Magazine I can’t stop myself from turning on the kettle and brewing a pot. Follow me on Twitter! @LibbyJaneB

Cynthia Gold, “sweet simplicity” I live in… Arlington, MA When I am not writing for Tea… I teach about the Culinary side of tea, and I am the Tea Sommelier at L’Espalier, a French Restaurant at the Mandarin Oriental, Boston Tea makes me… appreciate the simple things in life I can be reached at…, and I am always happy to chat about the culinary side of tea.


Tea Magazine

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Ritual of Tea


The Lost Garden of Pedong

TEA educates and excites the senses of tea enthusiasts.

Tea Syrups Sweet Simplicity

Pinterest A Tea Lover’s Virtual Pinboard

Keep it Cool Tips for Steeping Green Tea

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March/April 2012

Advertiser Index Avataa . . . . . . . . . . . . . . . . . . . 42 Berkley Publishing . . . . . . . . . . . . 1 Best International Tea . . . . . . . . . . 43 Boston Tea Party Ships . . . . . . . . . 45 Davidson’s . . . . . . . . . . . . . . . . . 42 Den’s Tea . . . . . . . . . . . . . . . . . . 43 Edgecraft . . . . . . . . . . . . . . . . . . 12 Fresh Cup . . . . . . . . . . . . . . . . . . 9 Grace Rare Tea . . . . . . . . . . . . . . 43 Harney & Sons . . . . . . . . . . . . . . . 17 Lipton . . . . . . . . . . . . . . . . . . . BC Mark T. Wendell Tea Company . . . . . 43 Pearl’s Tea Club . . . . . . . . . . . . . . 44 Rishi Tea . . . . . . . . . . . . . . . . . IFC Simpson & Vail . . . . . . . . . . . . . . 45 TeaSource . . . . . . . . . . . . . . . . . 45 Tea World Rendez-vous . . . . . . . . . . 2 World Tea Expo . . . . . . . . . . . . . IBC

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Look what TeaMag has planned for May/June

Family Tea Teaware Trends Modern Tea Kid-friendly Teas Gentle Tea Remedies Hosting a Child’s Tea Party Tea Tourism for the Family The Real Caffeine Story Tea Scene: Portland, Ore. Ginger: The Miracle Herb Ad Reservations Due: Friday, April 6 Artwork Due: Wednesday, April 11 Email to reserve.

Tea Magazine is available at these fine locations Featured locations Belamari Tea Room 198 Diamond Bridge Avenue Hawthorne, NJ 07506 Hours: Wed-Sat 11-4:30 Tel: 973-304-0188

The Tasting Room Main Street The Railroad Plaza Millerton, NY 12546 Hours: Mon-Sat 10-5 & Sun 11-4 Tel: 518-789-2121

Other locations Arizona New Frontier Natural Foods #4, Flagstaff California Clark’s Natural Foods Market, Riverside Issues, Oakland Ocean Beach People’s Org Co-Op, San Diego Pharmaca-Cole St., San Francisco, Pharmaca, La Jolla, Los Gatos, Mill Valley, Monterey, Napa, Novato, Pacific Palisades, Sonoma Samovar Tea Lounge (3 locations), San Francisco Whole Foods Market, Pasadena Colorado Boulder Bookstore, Boulder Nature’s Oasis Natural Foods, Durango Pharmaca-Table Mesa, Boulder Tattered Cover Bookstore (2 Locations), Denver Connecticut Walter Stewart’s Market, New Canaan Florida Ever’man Natural Foods Co-Op, Pensacola Whole Foods Market, Plantation Nutrition S’mart, Wesley Chapel Georgia Health Unlimited, Atlanta Illinois Strawberry Fields, Urbana Indiana New Age People, Indianapolis Maine Good Tern Co-Op, Rockland Maryland Mom’s Organic Market, Lutherville Roots Market, Clarksville Michigan Crazy Wisdom Bookstore, Ann Arbor Plum Market-West Bloomfield, West Bloomfield Minnesota TeaSource (3 locations), Minneapolis/St. Paul Whole Foods Co-Op, Duluth, MN Missouri River City Nutrition, Kirkwood, MO

March/April 2012

New Hampshire Philbrick’s Fresh Market, Portsmouth New Mexico Flying Star Cafe (7 Locations), Albuquerque Flying Star Café, Bernalillo Pharmaca, Albuquerque, Santa Fe New York Hawthorne Valley Farm Store, Ghent North Carolina Whole Foods Market, Winston Salem Ohio Cappabianca’s Natural Foods, Stow West Point Market, Akron Oregon New Renaissance Bookshop, Portland Pennsylvania Whole Foods Cooperative, Erie Tennessee Mac’s Medicine Mart, Kingsport Texas Central Market, Dallas, San Antonio, South Lamar (Austin) West Virginia Community Garden Market, Berkeley Springs Utah Whole Foods, Whole Foods Market, Salt Lake City Vermont Brattleboro Food Coop, Brattleboro Virginia Good Foods Grocery (2 Locations), Richmond Mom’s Organic Market, Alexandria, Herndon Washington Pharmaca-West Seattle, Seattle Mardix Pharmacy, Kent Metropolitan Market-Admiral, Seattle Metropolitan Market-Proctor, Tacoma Metropolitan Market-Queen Anne, Seattle Metropolitan Market-Sand Point, Seattle Whole Foods Market, Bellevue Wisconsin Outpost Natural Foods, Wauwatosa Willy Street Co-Op - West, Middleton

Tea Magazine



Our Hands Touch Tea By James Norwood Pratt

We wealthy First World Lords of the globe handle and touch with our very own fingers leaf which has been touched by some of the humblest workers on the planet.


Tea Magazine


ands touch. Hands handle. Hands change one thing into another. We hand a cup of tea to a stranger. Tea is hands. We wealthy First World Lords of the globe handle and touch with our very own fingers leaf which has been touched by some of the humblest workers on the planet. Touch your fingertips together and imagine them twisting shoots off tea bushes growing high on a mountainside. Let the tea tell your fingers how it feels. Tea is hands and fingertips touching across the seas and also across the centuries: Ask yourself how long has this been handed down? Picture hands held open, heaped with fresh plucked leaf-buds, vivid green and visibly trembling to open, like the hands holding them. The image of open hands is just as powerful as the gesture of the open hands, such as we use after pouring cups of gongfu oolong all round to invite all together to take up the cups and drink. There has always been the gesture of hands clasped together, as Christians do to pray, to signify something important. The mudra of tea is open hands, and it also signifies something important: Tea, humanity’s favorite habit, is always shared. Tea is hands. It enables us to touch one another, across seas and centuries and kitchen tables too. Hold out your cup and have some.

March/April 2012

There’s a fresh crop every year.

Sip and savor new teas from around the world. Explore new products that enhance the experience. Celebrating 10 years as the premier event for specialty tea, the 2012 World Tea Expo will be all new. Register to attend by April 12—last chance to save!


New Lipton速 Tea & Honey sweetened with honey

made from real tea leaves

Only 5 calories per serving. Find with Iced Tea Mixes.

real fruit flavors

TEA Magazine  

Celebrating tea culture

TEA Magazine  

Celebrating tea culture