The Tea Life Style March April 2020

The Tea Life Style™

Inside This Issue Tales from the Tea Fields - Part 3 – Charity Chalmers The Tea Exchange – Coffee vs. Tea – Making the Switch – Jennifer Stowe Allow Me to Introduce – Richard Sakuma – Sakuma Brothers, Inc. – Jennifer Petersen Allow Me to Introduce – Angela Renals – Destination Tea – Jennifer Stowe Excuse me. You did WHAT to my tea? Jennifer Sullivan The China Cabinet – Melanie Holsti Spring Showers Bring Spring Flowers – The Wild Violet – Julia Stowe The Novel Tea's Bookshelf – Ellen Arden-Ogle The Tea Ball Teapot – Melanie Holsti Tea Events - You're Invited!

Issue 3 – 2020 March-April

The Tea Life Style™

The Tea Life Style Contributors

Charity Chalmers Chariteas Oregon/Multi-national

Ellen Arden-Ogle The Novel Tea Shop Sacramento, CA

Kelly Hackman The White Heron Tea & Gifts Driftwood Tea Port Richey, FL

Jennifer C. Petersen Tea Trade Mart Tea Mastermind Coach Vancouver, WA

Jennifer Stowe Three Sisters Tearoom Mid-TN Tea Association Campbellsville, TN

Jennifer Sullivan Southern Royal Tea NC Wake Forest, NC

Melanie Holsti The Ironstone Cottage Tearoom Mountain Grove, MO

Julia Stowe Blossom Arts & Innovations Fine Arts Education Franklin, TN

The Tea Life Style: Call for Writers, Stories & News Items ABOUT THE TEA LIFE STYLE News features stories on tea education, tea research, business, and culture written for and by specialty tea professionals. THE TEA LIFE STYLE's bimonthly publication, - gives voice to the specialty tea community around the globe. Each issue opens with The Road Less Traveled, a roundup of news from the tea world, collected with assistance from staff, volunteers, and our community. TLS regularly features origin stories, tea in history, newly released research, insights from related industries, explorations of the intersections of tea and design, viewpoints, and interesting destinations. CALL FOR RECOMMENDATIONS We invite you to request a TLS writer's guideline agreement or to submit any recent and topical news items for The Tea Life Style; recommend your favorite authors; or suggest interesting stories that you would like us to consider for inclusion in the news.

Alternatively, you are very welcome to email us your leads to Editor@TheTeaLifeStyle.com Thank you!

Julia Stowe designed our fantabulous logo. Blossom Arts founder, Julia Stowe is a graphic designer specializing in logos for small businesses and republishing out-of-print classic works of literature. Additionally, she’s earned several herbalist certifications and teaches herbal workshops and lectures. Ms. Stowe is currently pursuing a bachelor's degree in English through the University of London.

The Tea Life Style™ is published bi-monthly by Tea Trade Mart, 800 NE Tenney Rd, 110-429, Vancouver, WA 98685. Digital download subscriptions are free. Printed subscriptions USA: 6 issues $19.95. To SUBSCRIBE: To receive our free newsletter and online exclusives, log on to www.TeaTradeMart.com. CUSTOMER SERVICE: For service to your subscription including renewal, change of address or other Customer service matters, send an email to CustomerService@thetealifestyle.com. ARTICLE REPRINTS: Call 360-433-9454. ARTICLE PROPOSALS and unsolicited articles can be emailed to Editor@TheTeaLifeStyle.com or mailed to Editor at 800 NE Tenney Rd, 110-429, Vancouver, WA 98685. The Tea Life Style cannot process manuscripts or art material and we assume no responsibility for their return. ©2019 The Tea Life Style Partners. All rights reserved. Material may not be reproduced in whole or in part in any form without prior written permission. Printed in the U.S.A.

The Tea Life Style™

Tales from the Tea Fields – The Terroir of Tea Tea stories from the roads less traveled ™ be brewed in a clear glass so that one can watch the tea leaves dance in the Every year in late

cup.

March or early April,

Circling back to the trip to China, I tasted about ten different kinds of

tea farmers anxiously

Dragonwell tea, and they all had a different taste and flavor. One might ask,

wait

for

the

first

harvest. In China, the few days before the Qing Ming Festival signal the start of the tea season. This year the Qing Ming festival falls around April 4-5.

This tea harvest is one of the most sought after

and

highly

prized tea. Often one can taste and feel the new beginnings of spring when sipping and enjoying. A few years ago, I had the opportunity to visit China during the spring harvest. The small group of us traveled to Hangzhou, China, to be the home of Dragonwell in the spring. The farms were alive with people, pluckers,

and

those

processing the fresh leaf as fast as they could. The whole village smelled amazing like

“How could this be? After all, isn’t it all the same green tea? Many factors go into the production of these loose leaves, including skill and the terroir. Skilled producers and farmers meticulously carry out each stage. Each person in the chain of production knows how to adjust based on the time, weather, customer needs, and other conditions on the day.

that of spring flowers

Although the skill of the farmer affects the final product, so does the

and fresh-cut grass all

terroir of an area. Terroir is a French term used commonly in the winery

wrapped in one.

business, meaning source and growing region. Similar to wine, a grape grown

While I could talk

in France and that of California will have markedly different tastes, thereby

about scents and spring all day, some of you are probably

wondering

what Dragonwell tea is all about. Dragonwell (Lung

Ching

or

Longjing in Chinese) is a famous green tea with a distinctive flat shape. Green teas are plucked, withered, pan-fired or steamed, and dried. This tea is a full-bodied green tea with a buttery taste and nutty aroma. Dragonwell is best when brewed with just under boiling water for 2-3 minutes. I like to do a quick 1 min steep for the first round, and then subsequent brews are 2-3 minutes long. One of the best parts of this is it can

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The Tea Life Style™

changing the profile of the wine. In tea, Camellia Sinensis produced by the sea in Japan will have a different flavor than Camellia Sinensis grown in the mountains of Sri Lanka.

As I finish off this article, I want to leave you with the challenge of trying some new green teas. Like traveling to some far-out place, it is in trying something new that we learn, grow, and discover beautiful memories.

Author bio: Avid traveler and podcaster, Charity Chalmers, owns Chariteas LLC, a thriving tea company that focuses on sourcing tea from tea gardens on the road less travelled. Charity, a Certified Tea Specialist by the Specialty Tea Institute USA, has been in the field since 2006.

E-mail: Charity.Chalmers@TheTeaLifeStyle.com

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The Tea Exchange A place where ideas are shared and our beloved brew is ardently celebrated!

Morning Cuppa Coffee vs. Tea

There are times when, for one reason or another, coffee drinkers dabble with the notion of giving up their cherished mug o’ thunder for a gentler

Tips for Making

brew. Naturally, many people look to tea as a replacement and yet are disappointed with this choice. Can you blame them? When a random tea bag

a Successful Sw itch

is plunked into microwaved water, could one really expect to find the same pleasures found in a cup of coffee? Since many people do not know much about tea it can be challenging for them to make a wise selection for their coffee substitution. Should you find yourself in this situation, here are some general guidelines for making a well-informed, successful switch.

First, evaluate the reason for this change. Is it for reasons of health?

Have you developed a sensitivity to caffeine - does the acidity in coffee bother your stomach? Or perhaps you are just game for a change!

If the switch is for reasons of health, try the healthiest of all teas, Matcha, a powdered Japanese green tea. With this tea, the drinker actually consumes the entire pulverized tea leaf and since matcha is packed with the highest level of antioxidants found in any tea, it is sure to give your general health a boost. Of course, this tea will be vastly different from coffee in appearance and mouth feel with vegetal flavors of sweet grass, however sometimes a dramatic change can make the switch easier. But if Matcha is too much too soon, consider Genmaicha. Still an exceptionally healthy Japanese green tea made with full leaf Sencha blended with toasted rice.

Once steeped it has a very smooth taste and the roasted flavor of the rice has been said to remind one of the roasted notes in coffee. Both these green teas

For the truly adventurous individual seeking to leave coffee behind, one last recommendation is Pu’erh, a fascinating dark tea that is fermented and aged, much like wine or whiskey. It is excellent to drink in the morning due to its digestive and cleansing properties and is quite gentle to the stomach.

It can tolerate milk and sugar and has a lingering, full flavor which coats the mouth in a way reminiscent of coffee. The flavor profile includes notes of mulch, moss and decaying earth. It is well worth giving Pu’erh a try for its excellent probiotic properties as well as its unique flavor. Just remember it

are most commonly consumed without milk or sugar.

can be an acquired taste, but after all so is coffee!

But perhaps you are looking for something closer to the real McCoy with just a bit less caffeine. Traditional black tea is an excellent choice because it is similar in color to coffee, feels heavy in the mouth, can stand up to milk and sugar yet has only a moderate amount of caffeine, approximately 1/3 of coffee, ounce for ounce. Try a black tea from India, such as Assam, which

Should you be ready to make the switch, consider trying one of these teas. They’ve been pleasing palates and promoting health worldwide for hundreds of years and you just might find a new favorite morning beverage.

Love,

brews quickly and has a robust, malty flavor, or a traditional blend like Irish or English Breakfast tea. Another black tea option might be a curiously smokey Chinese tea called, Lapsang Souchong which has so much flavor in each sip, it just might make you a tea convert! This tea is unique because of its bold, wood smoke flavor profile and coffee drinkers often find pleasure in the brew. Milk and sugar can be added, if desired, and due to the moderate caffeine levels, a cupful will give a gentle energy boost without the nervous jitters.

Author Info: Tea and etiquette consultant, Jennifer Stowe, speaks nationally on tea, owns and operates Three Sisters Tearoom in Campbellsville, TN, founded the Mid-TN Tea Association and has authored several tea-related books. Be Jennifer's tea friend by following her on Facebook!

Email: Jennifer.Stowe@TheTeaLifeStyle.com

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Allow Me to Introduce Richard Sakuma – Sakuma Brothers, Inc.

John Vendeland had a vision to create a Napa Valley wine industry inspired tea vision in the Pacific Northwest.

In 1997, Vendeland met Richard Sukuma, a Washington State farmer with a strong background in the tea and coffee business.

Vendeland and Sakuma envisioned a series or chain of tea farms with tasting rooms, ala Napa Valley wineries.

These tea farms and tasting rooms would attract tea-lovers throughout the Pacific Northest. Imagine! from British Columbia, to Seattle, WA, Portland, OR and Northern California.

Vendeland had been cultivating tea in Oregon’s Willamette Valley also well-known for its vineyards. Yet, after a few cold winters there, he relocated to the milder climate in the Skagit Valley of Washington.

(John Vendeland, Minto Island Tea) Sakuma Brothers, Inc. 1 “He was looking for farmers”, Sakuma recalled, “who wanted to do a joint venture. So, we met with him and joined up and he brought up tea selections that he thought would make it. We planted five acres with twenty-some different varieties.

Richard Sakuma is a third-generation Japanese farmer, whose family has been raising strawberries in the region since 1915, and on their current land since 1935. Sakuma’s father and uncles are the brothers in the farm’s name. It’s a family operation, but it’s Richard’s commitment that drives the tea business”.

Richard Sakuma 1

Read more about the Sakuma family history.

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The Tea Life Style™ In June of 2009, after years of experimenting, Sakuma attended the week-long Taiwan Oolongs Study Tour with Thomas Shu and Josephine Pan, traveling to learn about the origin, history, and cultivation of oolong tea. In addition to studying tea’s cultural heritage, preparation, and flavor profiles, Sakuma explored processing methods, tasting techniques, and equipment used to heat, roll, and dry tea leaves. Growing tea is a labor-intensive job. It takes years for plants to mature, and, when harvest finally arrives, only two leaves and a bud are picked from each branch.

Like wine, tea exhibits terroir, in that its flavor, color, and aroma are distinctive according to where it was grown and processed.

Terroir includes terrain, soil chemistry, precipitation, and lengths of seasons. Terroir expresses itself in a cup of tea, allowing you to appreciate the subtle flavors and sensory reflections of the growing area.

The history and mystery of tea, from discovery many millennia ago in China and India, transports the humble tea plant to romanticized tea rituals.

Could tea plants thrive in the Pacific Northwest, as vineyards have thrived? Could tea tasting rooms tempt the most passionate tea-lover as wine-lovers who visit vineyards and wine tasting rooms?

On a bright day, and invited by Yoon Hee Kim 2, we made a road trip to Sakuma Brothers to meet with Richard and to pick tea. What a great experience! You can see from the photo that I took of a closeup of camellia sinensis leaves how grand the tea farm setting is with blue skies and beautiful mountain range in the distance.

Ever prepared for a tea party, we plucked tea and took time out for a tea party. Richard is most hospitable however if you plan to visit, it's a wise idea to call in advance and assure that he's available. Otherwise, the Sakuma Brothers Farm store (think farmer's market) is open to the public.

Jennifer C. Petersen is a Specialty Tea Institute Tea Mentor and Certified Tea Specialist, international speaker, author of 22 books including the Tea Sommelier's Journal and six cookbooks, former successful tea shop owner, master blender of over 200 organic tea blends, creator and producer of the Amazing Scone Baking Race sponsored by King Arthur Flour, as well as a tea business coach and founder of Tea Trade Mart.

In other words, Jennifer loves tea, she loves to bake, and she loves to entertain! And she's ready to share the delights of the tea and hospitality business with you! Email: Jennifer.Petersen@TheTeaLifeStyle.com

2

Yoon Hee Kim – Tea Classics

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Allow Me to Introduce Angela Renals – Destination Tea

Tea Life Style was delighted to chat with Angela Renals founder of Destination Tea and learn a bit more about her incredibly valuable contribution to the tea community in the United States.

TLS: Hi Angela, before there was Destination Tea, what was filling your days?

AR: Young family life! Before staying home to start a family, I was in public relations and marketing for various tech companies. By the time the youngest of our four went to Kindergarten in 2015, I was uber-volunteering at the kids' elementary school. It began with introducing Farm to School programs, then starting an after-school Ecology Club, next writing grants to expand our Outdoor Classroom and Organic Vegetable Garden, then launching the school's Wellness Team, writing Farm to School nutrition lesson plans and teaching them during P.E. classes. Next I would co-chair our school's Parent Teacher Council, Curriculum & Instruction Action Team and Charter Rewrite Committee. In other words, I was treating my involvement in the school like a part-time job. Personally, I was enjoying playing on a rec women's soccer team, reading inspirational books for my "Deep Peeps" book club, singing in my church choir, meeting friends for trivia, cross-stitching, scrapbooking and relaxing with girlfriends at afternoon tea or open-late tea shops. And, wondering how to give my children a non-toxic, healthy life, I started a blog.

From 2007 to 2014, I researched my questions and shared my findings on, "Retracing My Steps" (retracingmysteps.blogspot.com/).

Angela Renals, Founder,

TLS: There were a few online sites which listed afternoon tea venues but where did you get the idea to start Destination Tea? AR: I was a young mom when I first discovered afternoon tea in 2006, but as I conspired to go whenever possible with girlfriends or visiting family and on our travels, I realized it was difficult to find afternoon tea venues using existing online resources like TeaMap (outdated) or Yelp (no specific afternoon tea category). Destination Tea during this time was a running act whenever my friend Jeanette and I went to tea. We'd pretend we were afternoon tea reviewers and rate each tea service with one to five "sugar cubes," rolling laughing at our commentary by the end of the meal.

In 2010, when my eldest went to kindergarten, I began really getting ahead of myself, because I still had three little ones at home, but I felt a pressure to figure out what I would do with my time once all my children were in school. Would I get a full-time job? How could I work and still be there for my kids, who are my primary focus? First I called Adagio and offered to work for them to keep TeaMap's database up-to-date, but they kindly told me it wasn't their primary focus and encouraged me to create my own online resource. I did want to create a website to help people learn about afternoon tea, find it when they travel and get inspiration for hosting it at home, but self-doubt kept stalling

Destination Tea me (I am not a graphic designer, website developer, database manager - how would I do this?). Finally, my grandmother gave me the push I needed, telling me that anything I focused on would grow, and I committed to muddle through.

I began checking out any afternoon tea-related books I could find from the library and taking copious notes. Jeanette and I held planning meetings with our friend Michael, a photographer/graphic-website designer, and our friend Jason, a website developer, to design Destination Tea's functionality and branding. But of course, I was way ahead of myself, baby #4 arrived, and I had little to no time or energy to continue the project, so it stalled.

TLS: An undertaking like this surely required a great deal of support. Who was your biggest cheerleader as you began your journey?

AR: I have been touched by the number of people in my life who have encouraged me to overcome my self-doubt and who have taken Destination Tea seriously. From day one, my friends Jeanette Pasuizaca and Michael Bradley have rooted for me, planned with me, been a sounding board and lent me their expertise (MBA and graphic/web design respectively) along the way.

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The Tea Life Style™ My friends Nicol and Gil Wood have been so supportive, taking business lunches with me to strategize and give me their honest feedback about various business models. Charlie Riehm of volunteer business mentor association SCORE hashed out monetization strategies with me and followed up with me to learn by doing. And in the tea industry, countless individuals and new friends have sent compliments and feedback. Destination Tea's first tea business cheerleaders were Kim Jordy of Tea Leaves & Thyme (Woodstock, GA), Brandi Shelton of Just Add Honey (Atlanta, GA), Jennifer Stowe of Three Sisters Tearoom (Campbellsville, GA) and Annelise Pitt of Thistledown Cozies (Nottingham, NH).

AR: My newest favorite tea sandwich is a cucumber sandwich with a mascarpone-tarragon spread. After writing 82 afternoon tea reviews, you can be sure I've had too many fabulous preparations to name all the best ones, but generally my favorites recipes are the ones I could not make myself, that have the touch of a great baker or pastry chef. At my last afternoon tea at Peachy Corners Cafe in Peachtree Corners, GA, they served an avocado toast on whole grain bread, drizzled with balsamic and topped with sliced strawberries. Yum! I love the culinary skills and creativity one gets to experience at afternoon tea.

It truly feels like your host is treating you.

TLS: When not touring the US sampling tearooms, what sorts of things might we find you doing?

AR: My newest pursuit is learning how to make less amateur-looking videos for Destination Tea. I make myself laugh, trying to assemble the "set" and doing take after take to correct my wandering monologues. The other work of Destination Tea is a monthly update of all afternoon tea directories, daily research to learn of new afternoon tea venues, regular social media posts, weekly blog posts, designing ads and working with our advertisers, and responding to requests for tearoom recommendations.

TLS: Where do you see Destination Tea in five years? Do you have any plans for the future you are able to share with the tea community?

Angela discusses Destination Tea with Jennifer Stowe TLS: What has been the most unexpected blessing connected to founding Destination Tea? AR: That Destination Tea is bringing more business to hard-working tearoom owners. Anytime an owner emails or calls me to say that new customers found them on Destination Tea, or an advertiser of ours meets their goals, I feel overjoyed. Also, I know I am fortunate that advancements in technology -WYSIWYG (What you see is what you get) website editing and Wordpress plugins, iPhone camera quality, photo and video editing tools and a plethora of online tutorials - have made it possible for me to launch and maintain Destination Tea without a technical education. And one of my greatest joys is checking Destination Tea's traffic analytics. Each year as I see the audience double in size, my heart soars, because the more people discover and share Destination Tea as a resource, the better we accomplish what we set out to do: spread the word about the wonderful tradition of afternoon tea.

TLS: What is your dream afternoon tea location world wide?

AR: Generally, my dream afternoon tea location is in a castle or palatial estate, no matter which country. I love visiting historical homes and imagining living in those times, or walking the grounds of an estate, pretending I am the lady of the manor. I admit I am quite romantic and fantastical in my thinking.

Afternoon tea at Dromoland Castle in County Clare, Ireland was like stepping onto a movie set. What's on my bucket list for empty nest days is an overseas tea tour where every day is another afternoon tea, absolutely in England, and would also love tea tours in France, India and Australia.

AR: In five years, I would love for Destination Tea to be as well-known to tea lovers as Yelp! is to foodies. I would also like the major travel and lifestyle media outlets to have covered Destination Tea by then, most definitely TeaTime Magazine.

Given 50% of our visitors are using mobile devices, I continue to debate whether it's a good idea to launch an app. Ultimately, I would like Destination Tea's sponsorship and advertising to grow to a place where I am truly making a living with this website, so that I can dedicate my full time to it once my children have grown. Content I am working to introduce this year, and then continually grow, focuses on helping folks host afternoon tea at home. I plan to introduce tea party themes that include everything from recipes to activity suggestions, and would love to work with multiple tea purveyors, who would make tea pairing suggestions for the courses.

TLS: Where can we find you on the internet, social media links?

Social media links are available on your website, Destination Tea? AR: Thank you Jennifer and The Tea Life Style, for spreading the word about Destination Tea! TSL: It is our pleasure, Angela! We encourage our readers to follow you on Facebook and to visit your website, Destination Tea. Happy Tea Times to you and your endeavors!

TLS: What is your favorite tea?

AR: One tea I only discovered a couple years ago that I enjoy is Milky Oolong, because I like the delicate flavor of an oolong coupled with the creaminess of this dairy-free tea.

TLS: Do you have a favorite tea food? Recipe?

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Excuse Me, You Did What to My Tea? When the marvels of Mother Nature meet the ingenuity of humans

Tea is a mysterious, magical plant with healing properties. Legend has it that,

– Oolong out of bug bites! Of course, there couldn’t be a more fitting name

in 2732 B.C. Emperor Shen Nung discovered tea when leaves from a wild

for bug-bitten tea than Beauty! Oriental Beauty or Formosa Oolong to be

tree blew into his pot of boiling water. He was immediately interested in the

exact.

pleasant scent of the resulting brew and drank some.

That is when my mind was blown! BUGS!? Excuse me, you did WHAT to my

But it’s human nature to be curious and so the experiments began! Human

tea? I’m not a fan of bugs, I have a fear of bugs! And I have bugs to thank for

brilliance found processes to take that one leaf and make it taste a thousand

the taste of my Oolong tea? I cannot imagine saying to someone, “Would you

different ways! As you may know, depending on the type of tea (green, black,

like to try my special tea? What makes it so special you ask? Oh! Before it is

oolong, etc.) the one special leaf is put through different methods which can

harvested and processed, the farmers encourage leafhoppers to feast on the

include withering, rolling/breaking, oxidation, and firing or roasting. All

plants!” “Oh yes! Please, I’d love to try some!” But that is absolutely the

these

reaction I recommend you have.

different

processes

result

Oriental Beauty Oolong is commonly described as having natural fruity and

in a different taste from

the

honey-like

very

and

same plant!

aromas

producing

a

sweet-tasting

For most farmers,

beverage,

bright

insect damage is a

reddish-orange

big

color,

problem.

without

bitterness.

in any

It

is

amazing to study the

Tea, camellia sinensis Farmers fight infestations that can lead to damaged crops being unusable or

leaves after they’ve

even inhibiting the growth of the crop. Of course, human ingenuity has led to some not-so-favorable methods of using chemicals.

Oriental Beauty, Oolong steeped and opened. You can see all the little holes and bites from the

Tea farmers were dealing

with

infestations bugs

leafhopper.

of called

Be brave! Drink the bug leftovers, it’s pretty great!

“leafhoppers”.

They thought their crops were being Leaf Hoppers ruined. One brave, and perhaps desperate, farmer harvested his damaged leaves and processed them. What was discovered was the bites from the bugs caused the plant to release a chemical to try to fight off the bugs.

The resulting taste was described as sweet with a fruity aroma. This farmer decided to sell it as a rare and valuable tea, fetching the highest dollar at

Author Bio: Standing in the corporate world, Jennifer Sullivan decided to take a step into the hospitality industry. A local tearoom was up for sale and, with her husband’s support and encouragement, that decision grew into Southern Royal Tea, a place where sweet southern charm meets traditional British tea time.

Email: Jennifer.Sullivan@TheTeaLifeStyle.com

market! All it took was that one bold farmer making lemonade out of lemons

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The China Cabinet Where we discuss the vessels that hold, serve and prepare our tea.

Confused About Infusers?

And they’re not so great for people who are half-awake and grumpy, trying to make a morning cup of tea either. Who wants to risk spilling their precious tea leaves? It’s no wonder so many people choose tea bags.

Be easy to empty and clean. The same things that make it difficult to fill the infuser will make it difficult to empty and clean too.

Not impart any unwanted flavors to the tea. I know many people who can tell when their tea came from a tea bag, and it isn’t because of the quality of the tea leaf.

I’m not here to sell you a tea infuser, but I do want to share my favorite: The I spent a fair bit of time when I first began selling loose-leaf tea, trying to figure out what types of infusers I should offer for sale with it. There are tons of different infusers on the market. Some are quite utilitarian in shape and function, while others are humorous, whimsical or works of art—you

Finum

infuser baskets

have

been

serving me daily, with countless trips through the dishwasher, for over 10 years.

might even have a vintage infuser handed down from a tea-drinking relative.

The one thing that many tea infusers have in common is that they don’t work terribly well.

A good infuser should: Contain tea leaves, spices, herbs, dried fruit etc., while still allowing water to reach them. Most tea balls and novelty infusers fall short here,

There are alternatives to infusers: Some people prefer to steep the tea leaves loose in the teapot, and then pour the tea through a tea strainer into the teacup. That works just fine if the tea will be poured as soon as it’s done steeping. Any tea left in the teapot with the tea leaves will continue to steep and can become bitter.

especially with Rooibos and some small-cut teas. Some have holes too large

Some teapots have built-in holes between the bowl and spout, which are

to contain the tea leaves. Others don’t have enough holes to allow water to

intended to hold back the tea leaves when pouring. I don’t find those holes

circulate freely between the infuser and the teapot.

to be very effective, and depending on the teapot, it can be a bit of a nuisance

Be large enough to allow the tea leaves to expand as they absorb the water. Just as an over-loaded washing machine doesn’t do a very good job

to remove all the tea leaves when cleaning. I have purchased many a used teapot that still had dried tea leaves stuck in the spout!

of washing clothes, an over-filled infuser doesn’t allow water to extract all the flavor from the tea leaves. Dry tea should not fill the infuser more than 1/3 full (and more space is even better), to allow for expansion as water is absorbed into the tea leaves.

Be a good fit for the steeping vessel. A tiny tea ball won’t hold enough tea leaves for a large pot of tea, and an infuser that is so large that it can’t fully submerge the loose tea is no good either.

Be easy to handle. Fine threads, tiny clasps, parts that don’t fit together well, and pincers that require strong hands to open and close-- all are frustrating for people with limited mobility, failing eyesight or painful joints.

Email: Melanie.Holsti@TheTeaLifeStyle.com Author bio: Melanie Holsti believes in the power of good food and hospitality. A tea entrepreneur, farmer, and vintage dealer in the Missouri Ozarks, Melanie sells loose teas at craft shows and farmers’ markets. The Ironstone Cottage Tearoom, a 1917 craftsman house, is a tea room and garden showcasing Melanie's teas, baking skills and the beef, chicken and eggs from her farm.

The Tea Life Style™

The Tea Ball Tea Pot Where we discuss the vessels that hold, serve and prepare our tea.

A friend recently showed off her gorgeous flow blue teapot during an online meeting, and it caught my attention immediately. She mentioned that the manufacturer was Buffalo Pottery, and that the teapot had an infuser built in to the lid. I was intrigued, because I use Buffalo China plates, saucers and bowls in my tea room. We wondered if Buffalo Pottery and Buffalo China were the same company, but the meeting moved on to other topics and I

My friend was kind enough to share some photos of her teapot with me.

A quick perusal of eBay will show that while many of the surviving specimens lack their tea ball (and are thus considerably less expensive than

forgot all about it until I began writing about infusers for this issue.

A quick online search turned up the information that John D. Larkin established the Buffalo Pottery, in Buffalo, NY, in 1901, to supply highquality pottery and china for his mail-order company. That online search also led me to discover that there has been a book written on the subject: “The Book of Buffalo Pottery” by Seymour and Violet Altman. The Tea Ball Tea Pot is discussed on page 166, and a photo is shown on page 167 of that book.

The Tea Ball Tea Pot was made from vitreous china and was manufactured as a premium (gift with purchase) for the Larkin mail-order company. It was listed in their fall/winter catalog for 1915-1916 and sold for two dollars.

The bottom of the teapot is marked “CHINA, BUFFALO POTTERY, ARGYLE, 1914”

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The Tea Life Style™ those with their tea ball intact), nearly all still have their lid. This might be because the two pieces were designed in such a way that it is virtually impossible for the lid to fall off while pouring the tea.

Buffalo Pottery became Buffalo China in 1956 as part of a restructuring of the company. Throughout its long history, Buffalo Pottery/China produced several wildly different lines of pottery, including Blue Willow, Deldale, Commemorative, historical, holiday and advertising wares. They also produced vitreous china for everything from hotels, restaurants, railroads, steamship lines, schools, hospitals, country clubs, to U.S. government agencies and branches of the U.S. military.

The company was sold to Oneida in 1983. In 2004, Oneida sold the Buffalo factory, but still manufactures restaurant wares under the Buffalo China name.

Email: Melanie.Holsti@TheTeaLifeStyle.com

Issue 3 – 2020 March-April Page | 13 All rights reserved. © Jennifer C. Petersen

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The Novel Tea's Bookshelf A book for cooks and tea fans that can be found discounted ˂$10 A review of “Culinary Tea: more than 150 recipes steeped in tradition from around the world ” by Cynthia Gold and Lise Stern Following up on last issue’s Jane Austen themed teas, I ran across this rather denser tome, Culinary Tea. I had acquired this book some time ago but just recently “found” it again (ok, I need to dust the bookshelves more often, it’s true). And in picking it up, I remembered what I liked about this book, it treats tea as a cooking ingredient as well as a beverage which I find fun. One reader asked for an actual recipe so here is one of the fun and useful recipes I’ve made.

Balsamic and Tea Caramelized Onions: Ellen Arden-Ogle is a certified tea sommelier and custom tea blender with The Novel Tea in Sacramento, California. She also teaches classes and hosts specialty tea events in addition to having an online store.

Email: Ellen.Ogle@TheTeaLifeStyle.com

Steep 1 Tbsp. of loose leaf full bodied black tea (Ceylon, Nilgiri or Assam is suggested, and I used Assam) in 1 cup of boiling water for five minutes. Strain out tea leaves (and if using premium tea leaves save for another steeping.)

Cook 3 halved and thinly sliced yellow onions in 2 Tbsp olive oil and one Tbsp butter over medium heat for 1520 minutes until onions start to soften and brown. Then add ¼ cup brown sugar lightly packed, the steeped tea and 1 Tbsp. Balsamic vinegar. Continue cooking and stirring until the excess liquid is absorbed. This is not a good time to wander away from the stove as caramelized onions can quickly become charred and blackened onions. (Experience is a harsh task mistress.) Remove from heat, season with kosher salt and store in the fridge until ready to use.

I have served these on roasted chicken as well as grilled eggplant and steak and they are truly delicious if you like caramelized onions. For celebration foods fit for a shower or tea, I have used these onions on tea sandwiches. (Now my tea buddies, Kelly and Mel, are firmly on Team No Onions on Tea Sandwiches, but if you’re not on that team, give these a try, they’re so good and the addition of the fresh pear is a nice switch up from the expected dried cranberry.)

The Novel Tea’s Turkey, Pear and Caramelized Onion Sandwich.

Spread softened cream cheese on brown bread and sprinkle with fresh thyme. Use plenty of thyme. Layer thinly sliced turkey on top of the cream cheese and top with the caramelized tea onions. Trim the crusts and cut into three long sandwiches, top each with a few arugula leaves and a slice of fresh pear. Serve open faced.

As Spring approaches, we turn our thoughts to celebrations and events—showers, parties, and fun times.

"Alone in the Wild" by Kelley Armstrong And now a quick review of a new book by one of my favorite authors, Kelley Armstrong. Armstrong has several different series of books probably the most well-known is the Bitten Otherworld Series. But a few years ago, she started a new series, Rockton, which is absolutely fascinating (once you get past the weird used of present tense narration). In the most recent release Alone in the Wild, two different primitive teas play crucial roles in plot, and I was reminded of just how integrated tea has always been in human development and culture. Enjoy.

Issue 3 – 2020 March-April Page | 14 All rights reserved. © Jennifer C. Petersen

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Spring Showers Bring Spring Flowers infusion, normally a deep indigo color, turns brilliant pink when something acidic is added.

Wild Violets In late winter each year, the grey days are brightened by a tiny, purple promise of spring. The moment when the year’s first wild violet is spotted, the curling stem just barely raising that hint of vibrant color from beneath the heart shaped leaves, is always a magical moment as that little flower is full of hope, joy, and a host of medicinal benefits.

Unlike most flowering plants, the violet flower that is such a familiar sight in springtime does not produce a seed.

Instead, a green, unassuming, seedproducing flower forms beneath the violet leaves in late summer.

Thus, it is often said that the violet blooms in springtime for pure exuberance and joy that spring is near.

And we get to share in that joy, as the early blooms bring healing benefits and the hope of warmer, sunnier days ahead.

Violets have a long history of being used for sore throats and dry coughs. They are very high in vitamin C and an infusion of the flowers is considered very beneficial for easing congestion and lingering colds, making it a perfect herb to be blooming during cold and flu season.

Heart’s ease, a common name for the violet, and the shape of its bright green leaves give us a clue into another of its medicinal properties.

For an extra-special, immune boosting, and a simply beautiful springtime treat, cover one cup of freshly picked violet flowers with 1/2 cup boiling water and allow to steep for half an hour, then strain and add the dark blue infusion to a pitcher of freshly made lemonade.

Traditionally violet flowers have been used for heart health, and studies show that it strengthens capillaries and is anti-inflammatory.

The name, Heart’s ease, has also been attributed to this bright little flower’s ability to gladden the heart and bring a sparkle of joy to dreary March days.

Beyond their health benefits and springtime beauty, violets possess another, magically exciting property.

Like the popular blue pea flower, violet is a pH indicator, and a violet blossom

The resulting magenta beverage will bring a smile to your face, health to your body, and joy to your heart as you remember the humble violet, and its promise of spring.

Julia Stowe is the founder of Blossom Arts, an herbal education company offering classes and hands-on herbal instruction of all kinds.

Issue 3 – 2020 March-April Page | 15 All rights reserved. © Jennifer C. Petersen

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Spring Recipe from The Three Sisters Tearoom A Spring Recipe - Violet Jelly

4 cups fresh violet blossoms, organic

¼ cup lemon juice

1 oz pectin

2 cups sugar

Directions: 1 Pick 4 cups blossoms, cover with boiling water in a heat resistant glass bowl, let steep for 2 hours.

2 Strain violet liquid to equal 1 ¼ cups, add water if needed.

3 Stir in 1 oz pectin and ¼ cup lemon juice (liquid will turn a vibrant violet color).

minute, stirring constantly.

5 Remove from heat, skim off foam. Ladle hot liquid into sterilized hot jars.

Process in water bath 5 minutes.

Makes 3 half- pints. Serve with classic cream scones.

Servings: 24

4 Pour into a pot; bring to a rolling boil, stirring constantly; add 2 cups sugar and return to a rolling boil. Boil for 1

Yield: 3 half- pints

Nutrition Facts

% Daily Value

Serving size: 1/24 of a recipe (0.7 ounces).

Total Fat 0g 0%

Percent daily values based on the Reference Daily

Saturated Fat 0g 0%

Intake (RDI) for a 2000 calorie diet.

Cholesterol 0mg 0%

Nutrition information calculated from recipe ingredients.

Sodium 2.39mg <1%

One of the recipe's ingredients was not linked. This

Potassium 3.57mg <1%

ingredient is not included in the recipe nutrition data.

Total Carbohydrates 17.95g 6%

Amount Per Serving

Fiber 0.11g <1%

Calories 68.97

Sugar 16.71g

Calories From Fat (0%) 0.03

Protein 0.01g <1%

Issue 3 – 2020 March-April Page | 16 All rights reserved. © Jennifer C. Petersen

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You're Invited! Tea Event Calendar You're Invited!

Weekly on Tuesdays

Tea Mastermind™

Online Tea Business Classes

From your chair; home or office

March 3, 2020

Afternoon Tea: Secret Life of Colors

Three Sisters Tearoom

Campbellsville, TN

March 7-8, 2020

Vancouver Tea Festival

Nikkei National Museum and Cultural Center

Burnaby, BC, Canada

March 10, 2020

Afternoon Tea: Secret Life of Colors

Three Sisters Tearoom

Campbellsville, TN

March, 2020

Tea Class Lunch and Learn at Spring Hill Library, Tennessee

Three Sisters Tearoom

Campbellsville, TN

March 20, 2020

Literary Tea

Three Sisters Tearoom

Campbellsville, TN

March 21, 2020

Literary Tea

Three Sisters Tearoom

Campbellsville, TN

March 26, 2020

Green Tea Tasting

The Ironstone Cottage Tea Room

Mountain Grove, MO

March 27, 2020

Tea FETE – Instant Teas

Three Sisters Tearoom

Campbellsville, TN

April 18, 2020

Specialty Tea Institute Tea Education Classes, SCA

Oregon Convention Center

Portland, OR

April 17-18, 2020

Elm Tea Festival

Brazos Event Center

Waco, Texas

April 23, 2020

Chinese Tea Tasting

The Ironstone Cottage Tea Room

Mountain Grove, MO

April 23, 2020

Specialty Coffee Expo – STI Tea Education classes

Oregon Convention Center

Portland, OR

May 16, 2020

Bellingham Tea Festival

YMCA-YWCA

Bellingham, WA

June 8-12, 2020

World Tea Conference

Colorado Convention Center

Denver, CO

June 27, 2020

Sacramento's 1st Tea Festival

Scottish Rite Temple

Sacramento, CA

July 18, 2020

TeaFestPDX

World Forestry Center

Portland,OR

August 22-23, 2020

Los Angeles Tea Festival – 10th Annual

The Reef

Los Angeles, CA

September 7-8, 2020

Midwest Tea Festival

Ararat Shrine Temple Auditorium

Kansas City, MO

September 25-26, 2020

Pennsylvania Tea Festival

The Rosemary House and Sweet Remembrances

Mechanicsburg, PA

September 26-27, 2020

Northwest Tea Festival

Seattle Center

Seattle, WA

October 31-November 2, 2020

Chicago International Tea Festival

Holiday Inn Mart Plaza

Chicago, IL

Issue 3 – 2020 March-April Page | 17 All rights reserved. © Jennifer C. Petersen

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Are you Puzzled? Take a little time over a cup of tea, discover and circle the words below.

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Buffalo Pottery

Novel Tea

Bugs

Oolong

Camellia sinensis

Oriental Beauty

Chariteas

Probiotic

Destination Tea

Sakuma Bros

Genmaicha

Southern Royal

Infuser

Sri Lanka

Ironstone Cottage

Terroir

Japan

Three Sisters

Matcha

Violets

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