Welcome back!
Having almost half of my genetics from the Celtic peoples of Scotland and Ireland does end up having its benefits. One such: the Scottish Breakfast blend of black tea. The particular blend I will be letting you in on is from Peet's. (Of course, if anyone knows how I might garner a Scottish Breakfast blend from somewhere else here in the States, please do let me know!)
Peet's 'Scottish Breakfast' (loose, 2007):
You can find this style particularly in actual Peet's locations - I have yet to find it anywhere else. I've included a link to it for purchasing/research, as I hope to do with any tea that I review: click on the title of the article here, and you'll be taken to the description of this particular brand.
The tin states that this blend is one of 'hearty Indian teas with smoky Lapsang Souchong.' The taste states that they are correct. The tea refreshes immediately; there is no difference between hints in smell and taste, though the inhalation is stronger of pine smoke and maple bark. In fact, smelling it feels like breathing in a healthy kind of campfire. The palate is rewarded with a hint of oranges, the above listed smells, and cooked applewood bacon. It even reminds of Scottish Highlands fudge, which I find to be my favourite fudge not made by family members. Rugged and brisk, the tea definitely makes the mind feel as if it could be walking through the Highland mountains.
All in all, clearly one of my favourites: 5 very smoky leaves (out of 5).
Joe says: 'Mmm.' This could also function for us today as the 'Quote for Pondering,' but Joe also proposed the one at the end for the day, which is a bit more specific to the taste of tea. Pleasantly, it also comes from one of my favorite historical persons.
Thanks for reading!
Cheers,
Michael
***
Quote for Pondering:
'To a philosopher all news, as it is called, is gossip, and they who edit and read it are old women over their tea.' - Henry David Thoreau
20 December 2007
18 December 2007
Newest Contributing Editor
Always Tea Time wishes to extend a joyous welcome to our newest contributing editor, Joseph Bergesen.
A long-time friend of mine from college, Joe has extensive knowledge of both coffee and tea, having worked for quite some time with both directly at Peet's. Proof of his expertise comes in the form of his trained palate and background knowledge of all sorts of varietals. More proof: his first contribution was the link to PG Tips, one of the highest quality international companies, based primarily in the U.K. And I have to say the current website's opening is hilarious.
Thanks, Joe; it's certainly a pleasure!
Second Steps: Brewing & Drinking
Today is a day of mild cloud and rain here, which is perfect for a warm cup of tea.
For now, I thought I'd go over the next logical steps in tea basics: brewing and drinking.
Naturally, after processing the tea itself one would buy it in a market. Of course, everyone should take that for granted. But let's say you've bought it because you randomly hopped on this website, have never tried tea before, and want to enjoy it. Probably garnering a small box of whatever was on the shelf at your height-level, the box or tin that you have purchased now looks rather lonely and unused. Rejoice; guidance is now here.
Most people buy their tea in bags (a nifty little invention, might I add, made not by an Englishman but an American). Some buy it loose, in a tin - usually 3-4 ounces of dry weight. In the case of the latter, you'll need an "infuser", where you'll put at least a hefty spoonful into the metal contraption and close it off. After this, you're set. All you really have to do is put the infuser in the cup or take the bag out of the individual wrapper (if it has one), and stick it in your favorite mug. Personally I buy both bags and tins, but prefer loose tea since it is more likely to be of a higher quality. (The exception to this, thankfully, is Yorkshire tea made by Taylors of Harrogate - a brand you can only buy in bags here in the States but has much more in the bag itself than usual.)
When you prepare the water, however you do it, make sure the water is boiling and not just warm. Pour the water over the bag/infuser, and dip the tea in and out of the water a few times before leaving it for 3-5 minutes. I usually dip the tea about three times, and then leave it for a set time - 3:35. Granted, this is because my son was born at that time, but it is also very important to leave your tea in for over 3 minutes. Sometimes manufacturers will suggest a steeping time, but all of them will ask for three minutes somehow, unless the tea is rare and one I have not heard of yet. Leaving the tea in for a shorter time period will get the caffeine in the cup, sure, but it will also make the tea incredibly weak, perhaps even tasteless. So, over three minutes guarantees full flavor and a balanced beverage. And besides, if you just wanted the caffeine, you should be drinking coffee anyway. ;)
Cheers,
For now, I thought I'd go over the next logical steps in tea basics: brewing and drinking.
Naturally, after processing the tea itself one would buy it in a market. Of course, everyone should take that for granted. But let's say you've bought it because you randomly hopped on this website, have never tried tea before, and want to enjoy it. Probably garnering a small box of whatever was on the shelf at your height-level, the box or tin that you have purchased now looks rather lonely and unused. Rejoice; guidance is now here.
Most people buy their tea in bags (a nifty little invention, might I add, made not by an Englishman but an American). Some buy it loose, in a tin - usually 3-4 ounces of dry weight. In the case of the latter, you'll need an "infuser", where you'll put at least a hefty spoonful into the metal contraption and close it off. After this, you're set. All you really have to do is put the infuser in the cup or take the bag out of the individual wrapper (if it has one), and stick it in your favorite mug. Personally I buy both bags and tins, but prefer loose tea since it is more likely to be of a higher quality. (The exception to this, thankfully, is Yorkshire tea made by Taylors of Harrogate - a brand you can only buy in bags here in the States but has much more in the bag itself than usual.)
When you prepare the water, however you do it, make sure the water is boiling and not just warm. Pour the water over the bag/infuser, and dip the tea in and out of the water a few times before leaving it for 3-5 minutes. I usually dip the tea about three times, and then leave it for a set time - 3:35. Granted, this is because my son was born at that time, but it is also very important to leave your tea in for over 3 minutes. Sometimes manufacturers will suggest a steeping time, but all of them will ask for three minutes somehow, unless the tea is rare and one I have not heard of yet. Leaving the tea in for a shorter time period will get the caffeine in the cup, sure, but it will also make the tea incredibly weak, perhaps even tasteless. So, over three minutes guarantees full flavor and a balanced beverage. And besides, if you just wanted the caffeine, you should be drinking coffee anyway. ;) 
I should add that you can also steep tea in a greater amount using a teapot separate from the kettle you use for boiling. The rules for this are similar per the amount of time, just make sure you include one bag (or hefty teaspoon) per cup of tea being prepared in the pot.
Once you let the tea "steep" in this way, you are done.
Well, almost. If you are making black tea, you have quite a few options for yourself at this point. Sure, you can take it plain. Most Americans do, I take it. But then, most Americans don't drink tea anyway. Most people who drink it worldwide probably take it plain - this is true. However, a good amount of people take it with three possible ingredients: sugar (sometimes in the form of pure honey), milk or lemon.
Lest you think putting sugar in tea is a bad idea in the long run (in case you do in fact realize that tea is great for you and tastes wonderful - so much that you get hooked), be at ease. Buying your sugar in cubes yields a rational and measureable way to keep your sugar intake balanced, giving each cup roughly a mere 15 calories in sugar, per cube. (For honey, use a teaspoon for the same measurement.) Naturally, if you take milk, you only want a steady stream going into the cup for about 1-2 seconds. If you take lemon, just a meager slice - perhaps squeezed - will do.
Now, I do have to let you know: there are certain suggestions for these additives, depending on the type of tea you have. There are even downright arguments in England about how to administer them.
For example, usually lemon is only taken with light color teas like Assam or Earl Grey. Lemon is not usually mixed with milk, though it can be mixed with sugar. Milk is preferred with darker teas, though it can theoretically and tastefully be added to all black tea. Sugar can go with or without any tea at all. (Again, green teas take no additives most naturally.) Some people prefer to put the milk in the cup before the hot water goes on the tea, some people add the milk after the tea is fully steeped. Likewise for the sugar/honey. Personally, I put one sugar cube in the cup with the tea before it is steeped and let both meld together; then, I put the milk in after the tea is brewed. I never take lemon with tea when on my own - mostly because I buy darker teas as a rule and I think preparing lemon for every cup I will drink is far too much work.
However, while there are these few basic ideas, remember the saying, "It's not my cup of tea." There's a reason this phrase exists, became popular, and now gets used in almost every possible subjective disagreement between two people. No one can ever mandate to you how you must "take" your tea. To impose otherwise, though it may sound a bit silly, is and has been a cultural-historical breach of human taste and individuality.
So, now you know how many possibilities there are at your fingertips and taste buds. I say, go try them out as you see fit. Enjoy what is available to you as best as you are able. :) Thanks for reading! Next time, the start of discussion about particular teas.
Well, almost. If you are making black tea, you have quite a few options for yourself at this point. Sure, you can take it plain. Most Americans do, I take it. But then, most Americans don't drink tea anyway. Most people who drink it worldwide probably take it plain - this is true. However, a good amount of people take it with three possible ingredients: sugar (sometimes in the form of pure honey), milk or lemon.
Lest you think putting sugar in tea is a bad idea in the long run (in case you do in fact realize that tea is great for you and tastes wonderful - so much that you get hooked), be at ease. Buying your sugar in cubes yields a rational and measureable way to keep your sugar intake balanced, giving each cup roughly a mere 15 calories in sugar, per cube. (For honey, use a teaspoon for the same measurement.) Naturally, if you take milk, you only want a steady stream going into the cup for about 1-2 seconds. If you take lemon, just a meager slice - perhaps squeezed - will do.
Now, I do have to let you know: there are certain suggestions for these additives, depending on the type of tea you have. There are even downright arguments in England about how to administer them.
For example, usually lemon is only taken with light color teas like Assam or Earl Grey. Lemon is not usually mixed with milk, though it can be mixed with sugar. Milk is preferred with darker teas, though it can theoretically and tastefully be added to all black tea. Sugar can go with or without any tea at all. (Again, green teas take no additives most naturally.) Some people prefer to put the milk in the cup before the hot water goes on the tea, some people add the milk after the tea is fully steeped. Likewise for the sugar/honey. Personally, I put one sugar cube in the cup with the tea before it is steeped and let both meld together; then, I put the milk in after the tea is brewed. I never take lemon with tea when on my own - mostly because I buy darker teas as a rule and I think preparing lemon for every cup I will drink is far too much work.
However, while there are these few basic ideas, remember the saying, "It's not my cup of tea." There's a reason this phrase exists, became popular, and now gets used in almost every possible subjective disagreement between two people. No one can ever mandate to you how you must "take" your tea. To impose otherwise, though it may sound a bit silly, is and has been a cultural-historical breach of human taste and individuality.
So, now you know how many possibilities there are at your fingertips and taste buds. I say, go try them out as you see fit. Enjoy what is available to you as best as you are able. :) Thanks for reading! Next time, the start of discussion about particular teas.
Cheers,
Michael
***
Quote for pondering:
"Where there's tea, there's hope." - Arthur W. Pinero
17 December 2007
First Step: Types and Processes
Because of a general lull in work after lunch, before the usual cup I thought it might be prudent to include a post about tea basics.
Doing research is fairly easy nowadays, and there is plenty of information on tea and its preparation. So, I will not bore you with unnecessary scientific details. All you really need to know is that tea is produced by first plucking, ideally, the top two or three leaves of a fully developed tea stalk. In other words: nipped at the bud. (Notice my profile picture, which is the same as the one to the left here.) This tactic not only produces great drinks, it also ensures the maximum amount of output per plant: constant grooming provides for continuous regrowth, if the atmospheric conditions are correct (mostly warm, humid climates). Plucking more than these few leaves can be done, but at a great cost to the quality.
Likewise, based on this and the fact that some companies will sacrifice quality for output, it is naturally recommended that if you plan on being, or already are, a regular tea-drinker, you should try a variety of brands. This not only keeps oneself from being robbed of great tea experiences because of mere convention, but also allows one to find that which suits palate and wallet equally, or in some other preferable balance.
All tea, properly named, is made from the same plant. Black tea is made by crushing the leaves and exposing it to air along with a certain level of heat (called "oxidation and fermentation"). The other kinds of tea are prepared for consumption without these things, with green tea being almost completely untouched. Naturally, this begs the question of how people make little pellets out of unfermented tea leaves (such as the "Gunpowder" tin at your local Peet's), since this treatment could potentially make the unfermented nature tinged. However, it does make for an interesting take on how to prepare the leaves, and merges well into the next point:
Tea can be grown with almost any natural product in the soil as a way to "flavor" it without losing any of the original integrity of the plant or its product. This is why one can have legitimate tea that tastes of, for example, "vanilla caramel" (a flavor put out by Bigelow). However, one should not confuse flavored teas with herbal teas, since herbal teas are not really from the tea plant and thus do not have the same benefits or taste. Herbal "teas" are therefore more often called "infusions" by major manufacturers - probably to keep from getting sued for false representation. :)
So, now you know more on the first step about tea prep. Next time: brewing and drinking!
Doing research is fairly easy nowadays, and there is plenty of information on tea and its preparation. So, I will not bore you with unnecessary scientific details. All you really need to know is that tea is produced by first plucking, ideally, the top two or three leaves of a fully developed tea stalk. In other words: nipped at the bud. (Notice my profile picture, which is the same as the one to the left here.) This tactic not only produces great drinks, it also ensures the maximum amount of output per plant: constant grooming provides for continuous regrowth, if the atmospheric conditions are correct (mostly warm, humid climates). Plucking more than these few leaves can be done, but at a great cost to the quality.
Likewise, based on this and the fact that some companies will sacrifice quality for output, it is naturally recommended that if you plan on being, or already are, a regular tea-drinker, you should try a variety of brands. This not only keeps oneself from being robbed of great tea experiences because of mere convention, but also allows one to find that which suits palate and wallet equally, or in some other preferable balance.
All tea, properly named, is made from the same plant. Black tea is made by crushing the leaves and exposing it to air along with a certain level of heat (called "oxidation and fermentation"). The other kinds of tea are prepared for consumption without these things, with green tea being almost completely untouched. Naturally, this begs the question of how people make little pellets out of unfermented tea leaves (such as the "Gunpowder" tin at your local Peet's), since this treatment could potentially make the unfermented nature tinged. However, it does make for an interesting take on how to prepare the leaves, and merges well into the next point:
Tea can be grown with almost any natural product in the soil as a way to "flavor" it without losing any of the original integrity of the plant or its product. This is why one can have legitimate tea that tastes of, for example, "vanilla caramel" (a flavor put out by Bigelow). However, one should not confuse flavored teas with herbal teas, since herbal teas are not really from the tea plant and thus do not have the same benefits or taste. Herbal "teas" are therefore more often called "infusions" by major manufacturers - probably to keep from getting sued for false representation. :)
So, now you know more on the first step about tea prep. Next time: brewing and drinking!
Cheers,
Michael
***
Quote for pondering:
"May you have walls for the winds,
a roof for the rain,
tea beside the fire,
laughter to cheer you,
those you love near you
and all your heart might desire." - Irish Blessing
Quote for pondering:
"May you have walls for the winds,
a roof for the rain,
tea beside the fire,
laughter to cheer you,
those you love near you
and all your heart might desire." - Irish Blessing
It's Always Tea Time
Welcome, thou great tea enjoyers. This is the first post to a blog that came about for a number of ever-accumulating reasons.
1) I quite enjoy tea, and have for nearly a decade. Throughout that time, I have found myself increasingly diversifying in both learning and taste regarding tea. Naturally then, when I discovered it was indeed the popular blogging subject and that I had some free time in the mornings before work, starting this blog seemed almost past-due.
2) Despite the number of tea blogging done out there, I have found that quite a few of them are for the aficionado. While these are in fact enjoyable, I thought my start would allow for the beginner to learn some as well. This instead of having to be "steeped" in the culture already.
3) While not entirely based in my genetic heritage (I have a good portion of Portugi in me, and a tad of Germanic), my roots somehow still call me to the traditional drink of my ancestors: English, Irish and Scot alike.
4) There are a number of health benefits to drinking the beverage, including a calmer state of mind; whatever I can find to do that may help the quality of life for another, I find that something worth doing.
5) Despite the worldwide popularity, or perhaps because of it, there seems to be an under-appreciation of tea here in the States. My hope is that by doing this blog, I might show that the love of tea and its benefits is something transcendent of nationality or locale. A natural tea habit is something that could greatly benefit a vast majority of my fellow countrymen and women. I am fairly certain there will be a post specifically about that at a later time.
I can think of no better way to close this than by quoting that most famous work of Lewis Carroll, since the blog's name itself derives from one of his lines:
"Take some more tea," the March Hare said to Alice, very earnestly.
"I've had nothing yet," Alice replied in an offended tone: "so I can't take more."
"You mean you can't take less," said the Hatter: "it's very easy to take more than nothing."
Please do take more than nothing from here. :)
1) I quite enjoy tea, and have for nearly a decade. Throughout that time, I have found myself increasingly diversifying in both learning and taste regarding tea. Naturally then, when I discovered it was indeed the popular blogging subject and that I had some free time in the mornings before work, starting this blog seemed almost past-due.
2) Despite the number of tea blogging done out there, I have found that quite a few of them are for the aficionado. While these are in fact enjoyable, I thought my start would allow for the beginner to learn some as well. This instead of having to be "steeped" in the culture already.
3) While not entirely based in my genetic heritage (I have a good portion of Portugi in me, and a tad of Germanic), my roots somehow still call me to the traditional drink of my ancestors: English, Irish and Scot alike.
4) There are a number of health benefits to drinking the beverage, including a calmer state of mind; whatever I can find to do that may help the quality of life for another, I find that something worth doing.
5) Despite the worldwide popularity, or perhaps because of it, there seems to be an under-appreciation of tea here in the States. My hope is that by doing this blog, I might show that the love of tea and its benefits is something transcendent of nationality or locale. A natural tea habit is something that could greatly benefit a vast majority of my fellow countrymen and women. I am fairly certain there will be a post specifically about that at a later time.
I can think of no better way to close this than by quoting that most famous work of Lewis Carroll, since the blog's name itself derives from one of his lines:
"Take some more tea," the March Hare said to Alice, very earnestly.
"I've had nothing yet," Alice replied in an offended tone: "so I can't take more."
"You mean you can't take less," said the Hatter: "it's very easy to take more than nothing."
Please do take more than nothing from here. :)
Cheers,
Michael
Michael
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