CUISINE ⁞ CULTURE ⁞ CONNOISSEUR ⁞ CONNECTIONS
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The Tea House Times, LLC 2 Main Street #1049 Sparta, NJ 07871 (973) 551-9161 T E A Inside: www.TheTeaHouseTimes.com @Work - Tea Business p. 4-5 [email protected] ISSN 1547-4453 Cuisine - Recipes for Tea or with Tea p. 6 Since 2003 Occasion - Gatherings, tea events, parties p. 7 Culture - Tea around the world p. 8 Copyright 2003-2019 The Tea House Times™ Etiquette - Manners & International p. 9 All Rights Reserved. Reproduction is Red Hat Society p. 10-11 prohibited in whole or part. The Tea Travel p. 12-13 House Times is published bi-monthly. Poetry p. 14 ADVERTISE: Please self-register to Tea Lifestyle p. 15 advertise via TheTeaHouseTimes.com Connoisseur p. 16-17 SUBSCRIBE: Please visit our website for digital and print options. Advertising p. 2, 18-20
IN PRINT: Please order online at Image: onatallia/Shutterstock.com | Cover: shutterstock.com magcloud.com/user/theteahousetimes SOCIAL: @teahousetimes
Gail Gastelu, Owner & Publisher Contributors: Proper thanks and credit is given to all contributors within. Greetings from The TEA House Times! SALUTATIONS It’s not quite spring yet, so embrace that warm cuppa Please enroll / join me March 23 or 24 for Tea Course tea in your hands and hang on a little longer if you are Fast Track. See CoffeeAndTeaFestival.com for details. in a snowy region like I am! Our cover image certain- ly makes us wish for spring and planting and picking If you are attending SIAL Canada, find me there in the some colorful flowers to place upon the tea table. Expert Hub and Inspire Drink programs as Tea and In- fused Beverage Expert and as a part of five different Within this issue, enjoy recipes for planning an Irish panels and six workshops that relate to tea. Farmhouse Tea or a unique quilt themed tea party while reading up on proper etiquette for eye contact! How If you cannot get away, pop on over to our virtual trade savvy are you in knowing when to break the gaze? show at TeaTradeShow.com Connecting buyers and Learn about Japanese tea and the ever interesting and suppliers all day, every day, year round! latest craze of Chaga (mushroom). Additionally, we have included some useful information about connect- All the best, ing with the Global Tea Intiative which will become the Global Tea Institute for Study of Tea Culture and Science at University of California, Davis. Interesting! Gail Upcoming events include the Coffee & Tea Festival in Brooklyn March 23-24; SIAL Canada in Toronto, Apr. Gastelu 30-May 2; and World Tea Expo in June. Please see ads on pages 18, 19, and 20 for discount codes. TheTeaHouseTimes.com | 3 | March/April 2019 @WORK A message from . . . Use the #DrinkTea Campaign
Founded in 1899, the Tea Association of the USA, Inc. was formed to pro- mote and protect the interests of the tea trade in the United States and is the recognized independent authority on Tea.
Who drinks tea and why?
This is an age old question, one that marketers constantly ask. This issue has always been how to get the answers!
In one sampling, a respondent stated, “I was born in Ire- land, so I drink tea all the time and I have drunk it all my life.” Another stated, “I drink mainly tea, not only be- cause I like it better but also because it is so much easier to prepare and because coffee has certain effects upon me which I don’t want….some families were coffee drinkers and others were tea drinkers. Well, our house was a tea house.” the view of tea as a sustainable crop, good for the en- vironment, social and economic health of all those in- Some other categories of responses were: volved with this great product. Those who have been fortunate enough to visit tea growing regions have seen •Concern with the effects of coffee the positive benefits of tea. •Tea is less harmful than coffee (caffeine concerns) and tea has medicinal value So the fundamental principles of how to get people to •Tea is a great social drink drink more tea really haven’t changed. The language we •Rediscovery – “I never knew tea could taste this good!” use, the imagery we provide, the knowledge we share •Tea is hot – meaning that tea warms you and the appearance, aroma and taste of our product has •Tea is not coffee’s step-sister; it’s different! changed for the better! •Re-assurance – I’ve become curious about tea since I’ve visited a tea shop in the Village and have begun to learn Those of us who love tea and the tea business need to con- about different teas and grades of tea. tinue this conversation with our customers, our suppliers •Iced Tea is a great summer drink – “Iced Tea always and fight to bring more and more people to this fabulous seems appropriate…” beverage.
These findings seem fairly straightforward and reason- able. There’s only one slight piece of additional informa- tion: These comments and findings were from a research report done by the Tea Council and Tea Association of the U.S.A., Inc. in 1952!!!
We have been very successful in re-positioning tea as Peter F. Goggi, President a healthy beverage and in recent years have expanded Tea Association of the U.S.A., Inc. TeaUSA.org TheTeaHouseTimes.com | 4 | March/April 2019 @WORK DrinkTeaCampaign.com A message from . . .
Most of you know that my life in tea before I took the position of President of the Tea and Herbal Association of Canada, was running my own business for 18 years. So I get it. Believe me…I get it. The stress of all the ques- tions before you even begin – where do I start and what do I need. And once you have launched your business, the stress of wondering – what can I do better, how do I handle day-to-day operations. I can’t tell you how many times I screamed HELP!
Starting any business is daunting. It takes a particular kind of person to choose this path. I learned a long time ago that finding resources to guide me and listening to other people’s experiences, go a long way.
With that in mind, we’ve built a three series webinar at THAC: How to Start a Tea Business. Each webinar will be one hour long. Part one is ‘Getting Started’, part two is ‘Day to Day’ and part three is ‘Regulations – What you need to know in Canada’. We’ve scheduled them so that they can be taken one after the other – Part one February 28th, Part two March 12th and Part three March 26th.
My objective with these webinars is to give you a strong foundation. I hope to help you think through the com- plexities involved in starting a tea business; ask yourself questions you may have not thought about and set you up on the path for success. Can I guarantee you success? I’m afraid I can’t do that. But I do know that knowledge is power – and the more you have, the more likely you are to achieve that success.
You can find more information on the webinars at: LEARN MORE ABOUT TEA http://www.tea.ca/learn/education/webinars/ @Work or @Play ~ For Business or Pleasure ~ Learn more about tea from The Tea House Times at TeaCourse.com & TeaTradeShow.com Learn more from tea associations of USA & Canada. CANADA www.Tea.ca Shabnam Weber www.TeaSommelier.com President USA Tea and Herbal www.TeaUSA.org Association of Canada www.STItea.org Tea.ca
TheTeaHouseTimes.com | 5 | March/April 2019 CUISINE Irish Farmhouse Tea by Karen Donnelly
The Irish love their tea and prefer strong black teas with milk and sugar. Pair this Irish Farmhouse afternoon tea with a rich, full-bodied Assam tea. The smooth, malty and layered honey flavors of Assam tea are a perfect pairing to the spices and fruits of this traditional afternoon tea. Consider serving Assam 2nd Flush, Banaspathy Estate, India from SerendipiTea (serendipitea.com). Prefer your own twist on tradition and still keeping it green? For a lovely finish to your afternoon tea, try Celtic Cream Green Tea from Simpson & Vail (svtea.com); green tea with Irish Cream flavor steeps to a delightful emerald green cup. Chutney Cheese Sandwiches Irish Raisin Scones 4 oz. softened cream cheese 1 cup unbleached flour 4 oz. grated aged Irish Cheddar, about 1 cup 1 cup whole wheat flour 3 Tbsp. Major Grey chutney 1-1/2 tsp. baking powder 1 tsp. prepared mustard 1/2 tsp. baking soda 2 Tbsp. fresh snipped chives 1/3 cup sugar ¼ cup finely chopped/ground pecans 6 Tbsp. unsalted butter Softened butter, unsalted. 1/3 cup raisins or sultanas 1 loaf dense multigrain bread, sliced thinly, about 26 slices 1/2 cup buttermilk 1 egg Blend together the first 5 ingredients to make the cheese spread. 1 tsp. vanilla Spread on bread to make about 12-13 sandwiches. Trim off crust and cut each sandwich diagonally each way to make 4 triangle tea sandwiches. Spread butter very thinly on the two top edges of Preheat oven to 400 degrees F. Pour boiling water over rai- each sandwich and dip edges in chopped pecans. Cover with damp sins placed in a small bowl to soak and plump up while pre- towel until ready to serve. (makes 28-52 tea sandwiches) paring remaining ingredients. Blend flours, sugar, baking powder & soda in large bowl. Cut the butter in well, with Raspberry Oatmeal Bars pieces no larger than pea-sized. Drain water from raisins 1/2 cup packed light brown sugar and press lightly to remove excess. Fold raisins into dry 1 cup unbleached flour mix. Whisk together buttermilk, egg, and vanilla in separate 1/4 tsp. baking soda bowl and fold into dry mix, careful not to over mix or knead Pinch of salt dough. 1 cup rolled oats 1/2 cup butter, softened. On a floured surface, gather up dough and fold and press 3/4 cup raspberry jam a few times until it’s ready to roll out. Roll dough about 1/2” thick and cut into desired size and shape. You may also Preheat oven to 350 degrees F. Grease one 8” square pan. Line form dough into 7” circle and cut into 8 wedges. Separate with greased foil, allowing an overlap of foil on each side to lift wedges on baking sheet. Brush tops of scones with a little cooled pastry out of pan for easy cutting. Combine all the ingre- buttermilk. Bake for 15 minutes, checking at 12 minutes and dients except jam in a bowl and blend well with hands or pas- watch until scones are ready. try blender until crumbly. Press 2 cups of mix at bottom of pan. Spread jam over top, not quite touching edges. Sprinkle the re- Enjoy with lots of Kerrygold butter and Strawberry Jam. maining mix over the jam and gently press down. Bake 35-40 min- (makes 12– 8 scones, depending on size of cutter) utes or until lightly browned. Cool thoroughly. Lift cookie out of pan by the foil. Cut into 18 bars.
Karen Donnelly is a certified Tea Association greenhalgh tea of Canada Tea Sommelier Professional and has For yourself & fellow explorers been an afternoon tea event planner, speaker Traveling kettles, tea sets, cups & the very best tea and teacher for over 20 years. She is the owner
of Greenhalgh Tea and manager of the Orchard Tea Room at Rose Hip Barn, Thornton, PA. See GreenhalghTea.com www.greenhalghtea.com 610-800-9597
TheTeaHouseTimes.com | 6 | March/April 2019
Quilt a Party? OCCASION by Kim Hendrickson
“Dream. Cut. Piece. Baste. Quilt. Bind. Crinkle. LOVE.” Anonymous
Crafts: quilting, paper crafts, embroidery, knitting, crocheting are all ways of expressing one’s creative side AND they have all come back into vogue with a vengeance. Crafts bring people together: sharing one’s skill and experi- ence when tutoring another or lending the skill and artistry of your craft may be just the key to having a creative party.
Did you know that quilting’s beginnings stretch far back to early Egypt? Crusaders were introduced to quilted material which padded their bodies from the heavy armor. By the 14th century, the first quilted bed covering was discovered in Italy, but it is not known when quilts were brought to this country by early colonists. The art of quilt- ing certainly was part of the skills early settlers brought with them to the colonies and quilts they made were passed down from family to family. It took the Victorians to elevate the skill of quilting by using old velvet and silk from out of date dresses to create the elaborate “crazy quilts” we find in antique stores today. Let the personal creativity of quilting be reflected in your next themed gathering.
•Send out snail mail invitations made from pieces of •Using different bread: white, egg, rye, pumpernick- random/torn quilt square pieces on plain note cards. el, make a variety of finger sandwiches all cut into •Use a quilt as your tablecloth. triangles and place them in a “patchwork pattern” on •Have quilt squares in quantity; ask guests to sign or a serving plate. write a message to quilt together later. •Simple fondant buttons or candy “laces” as thread •Use as many multi colored glasses, plates and cups can decorate your desserts OR use a small tipped pip- you can find or borrow. ing bag and mimic simple embroidering stitches on •Ripped strips of quilt squares make colorful utensil your cake or petit fours. holders. •Offer a tea based mixed drink or cocktail as your sig- •Using “quilt” as a metaphor, ask guests to verbalize nature drink and call it “Crazy Quilt” to set the mood. the “pieces that make up their lives or their best life •Any pretty collection of flowers or greens can be experiences or relationships. made appropriate for a quilting party by gluing sim- ple traditional square patterns to wooden skewers and insert them randomly among the bouquet.
Kim Hendrickson, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a fre- quent speaker at culinary events throughout the U.S. She has catered for The Travel Chan- nel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory The- ater and TV’s “Slangman”, David Burke. Kim’s book, “Finger Sandwiches”, is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sand- wiches, and her “Savory Bites” and “Dessert Canapes” books help round out the Tasteful- ly Small series to make any gathering both fun and delicious. Please visit SalviaPress.net See also: http://kim.theteahousetimes.com TheTeaHouseTimes.com | 7 | March/April 2019 CULTURE Spring is Sprung by Gail Henderson
Have your teas started blooming yet? Perhaps it’s time to drink a tea flower. If you introduce a tea bud into your spring celebrations, guests of all ages will surely delight in its dramatic transformation as it becomes a drinkable centerpiece in a glass teapot.
I recall ten years ago seeing and drinking my first tea bloom and thrilling to the slow unfurling as the tea bud morphed into a short colorful bouquet or climbed to the top of the teapot with a spike of color. At that time the glass teapot was as delicate as the tea flavor.
There have been some changes since then. You may now buy a stronger clear teapot to create your bloom. It is recommended to pour four inches of hot water over the tea bud placed in the bottom. (Never boil your flower). The new glass teapots may have an infuser, a To add some romance to tea time or for a bridal shower, tea warmer, a steel lid, an intricate top with porcelain a new shape is now available, heart-shaped buds if you handles such as the Buckingham Palace Teapot, or col- prefer that over traditional balls, but both unfurl simi- ored glass spouts or colored handles. One innovation larly. is a clear glass tea kettle and yes! You may boil the water directly on the stove top. It’s easy to steep tea Once tea is brewed, the bloom may be re-used two to bags or loose tea in it, but for tea buds, remove from three (some say ten) times by preserving the bloom in heat and wait a moment to accommodate proper brew- cold water in the refrigerator between uses. ing temperature for green tea before dropping in a tea bud, which makes kettle-to-cup a beautifully visible Flavor and beauty can be found in these teas that one-step process. “spring to life” before our very eyes and add so much to any celebrations. Tea buds are still hand-sewn. Green or jasmine green tea is now interlaced with edible flowers such as roses Wishing a very Happy Spring to you! and elderberry. Fruit flavors like peach, strawberry, acai berry and pomegranate create new aromas and tastes. Photo credit: SVTea.com The intricate process of hand-tying can take up to one and one-half months from sewing to completely drying.
Gail Henderson connects people through her business - Love Your Neighborhood. She lives in Palmetto, Florida. Gail makes memories with her grandchildren and helps others make memories by giving away tea resources and information. Visit her website to learn more: LoveYourNeighborhood.com Or call 813-928-1166 for information and help. Photo credit: Martha DeWeese
TheTeaHouseTimes.com | 8 | March/April 2019 ETIQUETTE Your Manners Matter® Minute with Cynthia Grosso
Is eye contact around the world the same as in the United States?
Etiquette Tip: International Protocol: Eye Contact Importance of Eye Contact
In the United States, good eye contact is important to We said in the United States eye contact is 80% in busi- show trust. It is widely suggested that in business, eye ness. However, eye contact around the world will vary contact should be about 80 percent…but what happens depending on where you are. when people go above that? In some countries too much eye contact can be consid- When people go above 80%, it will most likely make ered disrespectful between genders, ages and subordi- people feel uncomfortable and possibly intimidated. nates. In other parts of the world they may believe that This is why it is considered to be impolite to stare. the eyes are the window to the soul and do business within very close range of each other, what we would Why is it that staring intimidates most people? When consider personal space and stare intently. someone stares at you as you are interacting with them, you will not be able to think if you try to hold their When traveling, be sure to understand that not every gaze. This is because your eyes are part of your brain country conducts business in the same manner as in the and have to move in order to be able to have a thought United States and learn some of the cultural differenc- process. es to show respect for yourself and your international counterpart. As a result, you could be asked a question, that you may know the answer to but because you cannot think you Eye movement is still part of the brain’s thinking pro- would still get it wrong. cess wherever you may live in the world. Holding the respectful amount of eye contact, however, will influ- This is where your savvy comes into play in knowing to ence what they think of you. break the gaze, allowing you to use your greatest asset, your mind.
Editor’s note: Alongside the multi-cultural experience of tea, many tea lovers travel the world - to tea growing countries and to those places where tea is experienced in special ways. Updates to this wonderful feature page for manners, etiquette, and international protocol will help you in every situation around the world. Enjoy!
Cynthia Grosso is Founder of The Charleston School of Protocol and Etiquette. The Charleston School of Protocol and Etiquette specializes in helping people handle life’s events and changes with style, polish and confidence. They assist individuals and organizations to realize their full Contact: (843) 207-1025 potential. charlestonschoolofprotocol.com
TheTeaHouseTimes.com | 9 | March/April 2019 A Tea Fit for Wonderland! Red Hat Society Queens and Members in British Columbia, Canada fell down the rabbit hole and ventured into Wonderland during a Mad Hatter Tea Party hosted by The Darling Dahlias. Queen Brenda Lowe tried her hand at planning her first Red Hat event, along with the help of her fellow Hatters, and it turned out to be a grand success!
In true Red Hat style, the party started with eating dessert first, followed by tea and crumpets. Alice and the White Rabbit made special appearances during the event, and the ladies attending the tea showed off their Mad Hatter fashions. A wonderful time was had by all – with beautiful decorations and a flowery photo booth, how could it not be fun?
RHS Members are great at thinking outside of the tea cup and coming up with unique, fun ways to have a tea party. If you’d like to participate in the fun, join The Red Hat Society today! There are Members all over the world who would love to have tea with you. RedHatSociety.com 1-866-FUN-AT-50 1-714-738-0001 TOLL-FREE IN THE U.S. INTERNATIONAL
TheTeaHouseTimes.com | 10 | March/April 2019 TheTeaHouseTimes.com | 11 | March/April 2019 TRAVEL Japanese Terroirs Used by permission from Tea: History Terroirs Varieties, 3rd Edition by Kevin Gascoyne, François Marchand, Jasmin Desharnais & Hugo Américi Published by Firefly Books Ltd., 2018 - See fireflybooks.com
This prefecture has a long history in the production of tea, and most of the harvests from other parts of the country are brought here for final processing. Several hundred tea producers are based here, ensuring a very high output and extensive distribution.
KYOTO PREFECTURE Located in the middle of the island of Honshu, Kyoto Pre- fecture is characterized by a damp, subtropical climate As is the case everywhere, the quality of the terroir is a with mild winters and humid summers. Since the city of determining factor in the flavor and character of a tea. Be- Kyoto was the capital of Japan for more than 1,000 years, cause the sea is never more than 75 miles (120 km) away tea was intensively cultivated in the area. Today the gar- from the Japanese islands, the sea air imparts iodized dens surrounding Kyoto are devoted to the production of notes to the leaves and a marine aroma suggesting sea- high-quality tea and supply roughly 3 percent of Japan’s weed and fresh grass. But, as we will see later, processing total output. One of the most prestigious tea-growing ar- methods also contribute to the teas’ distinctive flavor. eas of the archipelago is Uji, located southeast of Kyoto. The first plants brought back by Eisai at the end of the In Japan, tea plantations are found from the Akita Prefec- 12th century were transplanted to this region. As the gar- ture in the north to the Okinawa Prefecture in the south. dens are concentrated in the inland hills, they are natu- However, the southern islands of Kyushu and Shikoku, as rally protected from the bad weather of the coastal region. well as the southern part of the main island of Honshu, are Considered an original growing area and renowned for the major tea-growing areas. The climate is cooler there the rich quality of the teas it produces, the Uji region is than in the rest of the archipelago, 50°F to 65°F (10°C to famous for its Matcha and Gyokuro teas. 18°C), and annual precipitation can be up to 60 inches (1,500 mm). The notion of a terroir usually applies less to KAGOSHIMA PREFECTURE (ISLAND OF KYUSHU) Japanese teas, except for the grands crus. It is quite com- The island of Kyushu is in the very far south of the coun- mon to mix harvests from different gardens located in the try. The climate is subtropical, so the gardens of this re- same region, and sometimes even harvests from differ- gion produce all kinds of teas: Sencha, Bancha, Kabusecha ent prefectures, before processing them together. The map and Gyokuro, as well as an exclusive variety, Kamairicha, above provides an overview of Japan’s main tea-growing which is a green tea that is steamed in vats. areas. As Kagoshima Prefecture is the main growing region, SHIZUOKA PREFECTURE the teas produced there represent about 20 percent of the Located on the Pacific coast, Shizuoka Prefecture is a country’s total output. The other major growing regions highly regarded tea-growing region. Covering an area on this island are Saga, Miyazaki and Fukuoka. slightly larger than 49,400 acres (20,000 ha), it accounts for almost half the archipelago’s production, some 44,100 NARA AND MIE PREFECTURES tons (40,000 t) of tea per year. The region’s proximity The less famous teas of Nara Prefecture are grown on the to the ocean creates harsher weather conditions, a lower Yamato plateau, at an altitude between 650 and 1,650 feet mean temperature and variable weather patterns, making (200 to 500 m). They include the Sencha, Bancha and Ka- Shizuoka ideal for growing quality tea. Tea plants raised busecha varieties. The gardens of Mie Prefecture are at a in tough conditions often have more complex flavor pro- lower altitude and produce mainly Kabusecha and Sencha files. varieties. TheTeaHouseTimes.com | 12 | March/April 2019 Featured Inn TRAVEL The Red Hook Country Inn Maggie’s Royal Tea Room 7460 S Broadway, Red Hook Rhinebeck, NY 12571 845-758-8445 Website: TheRedHookInn.com
The Red Hook Country Inn is a lovely ten room B&B in an 1841 Federal Colonial located in the heart of the charming ‘British’ dishes such as pears with stilton cheese, cucum- village of Red Hook, NY. Just two miles to Bard College, ber and cream cheese, ladyfingers filled with goat cheese five miles north of Rhinebeck and minutes from the Hudson and fruit and more! River, close to beautiful hiking, great shopping, and win- eries; the Inn is also home to Maggie’s Royal Tea Room. The Royal Tea Room is named after the innkeeper’s mom, Maggie McDade, a ‘Scot” who loved COFFEE! So, why Maggie’s Royal Tea is located in the multi-window name a Tea Room after her? Well, Maggie and her sister/ Carriage House built behind the inn which is ful- Aunt Betty were known to ‘put up the kettle to “burl” wa- ly wheelchair accessible. Open Friday, Saturday and ter’ for anyone and everyone who arrived at their home Sunday from 11:30 am to the last seating at 3:30 pm. in NJ. Maggie was a feisty “Brooklynite” who married a The tea room seats 20-25. Reservations are encour- sweet Norwegian, aka Tom-Eddie-Pete, and they raised 5 aged. Many unique and flavorful herbal selections in Central Jersey in a house filled with friends and family are offered in additional to traditional tea choices. at all times. Dad was the ‘Good Samaritan” who drove a truck along the NJTP every night and brought home strag- Sandwich trays are glers, gave them hot tea, shared his dinner,set up a bed on complete with tradi- the well used sofa and $5 in the morning as he dropped tional egg salad, cur- them back in the direction they were heading. Those were ried chicken salad the days! It’s not so far fetched that there is a Bed & and Irish scones with Breakfast and now, Maggie’s RoyalTea! It is a great spot clotted cream are al- to bring your young daughters, girlfriends, boyfriends ways available. Chef and/or family members where you can chat away in com- Nabil also prepares fort with quiet central air and a sweet fireplace! very unique and very Maggie’s is also available for small catering, intimate weddings, showers and ‘Tea Parties’. Oh, Maggie’s will also have great COFFEE…maybe even Turkish!
Through our partnership with PAII - Professional Association of Innkeepers International, their member Bed & Breakfasts / Inns / Boutique Hotels are featured in every issue of The Tea House Times. All PAII member innkeepers receive a digital subscription and may share it as an amenity to guests. PAII’s non-innkeeper members include future innkeepers, retired innkeepers, vendor affiliates, and lodging associations - all receive The Tea House Times digital subscription to discover the inns that will welcome them with tea time and hospitality, and that also will enhance their personal knowledge and enjoyment of tea. Innkeepers who choose membership in PAII are committed to high standards of hospitality through continuing education on management, marketing, and exceeding guest expectations. PAII’s membership includes hundreds of innkeepers in the US, and is seasoned with innkeepers outside of the US borders. PAII is delighted to acquaint The Tea House Times readers with the historic mansions, rustic lodges, intimate cottages, contemporary inns, and more, with innkeepers that offer tea service. To discover more about PAII, visit http://www.paii.org TheTeaHouseTimes.com | 13 | March/April 2019 TEA IS POETRY POURED By Susan Patterson aka Earlene Grey
It’s the color. In spring, it’s the color. Not the baby chicks or bunnies, but the fresh verdant color that touches me. As the poetess, said, “Spring is green run amuck.” I live in Oregon, in a wooded area, surrounded by an 80-acre forest of mostly cedar and fir trees. We have a whole lot of brown and green…all year long. It’s good. Having said that, however, it is surely wonderful to have just a bit of pink and yellow and lavender to enjoy. That is when spring comes in. It is a glorious mix. We have the most fantastic variations of green in Oregon. I know, I know, Ireland is supposed to have the most gorgeous green. We were in Ireland a few years ago. Through the train windows we gazed at mile after mile after acre of green pastureland. Everyone ‘ooohed’ and ‘aaahed’. Those of us from Oregon quietly mentioned that the color was pretty much what we saw in our part of the world. For shame! Anyway, green is about renewal as much as anything, no matter where you find it. I travel down our country roads and swoon over the beauty and the myriad of varieties of green spotted with occasional pinks and lavenders and yellows. It does lift a person up. So, let’s have an al fresco spring tea! Brew a light white or green tea. Put it in a thermos or other tea travel container. Don’t forget china cups. Pack some sweets and savories. Grab some blankets and head out to find the first flowers of the season. Okay, maybe not the neighbor’s lawn, but somewhere interesting and safe and beautiful. It doesn’t get any better than having tea in a delightful setting out of doors. Join me in spirit with your spring tea. Email me your tea story or a picture. [email protected] Your poet in Oregon, skp Intelligent Conversation Birds, girls and monkeys chatter, The Hope of Spring But ladies choose to natter. Spring comes just when we need it to the most, Nattering is not for the When there is no more waiting within us. Stupid or benign. When one more dreary day cannot be tolerated, On the contrary, Brown and gray are charmingly replaced by For the able and enlightened Pink and yellow and green. It is a privileged pastime.
So natter unashamedly. There is hope in the air of spring. With whole heart and There is lightness and freedom, too. With abandon. Just don’t let the So join me on my porch with a cuppa. Uninformed and useless think that We will sit in freshness, smell new growth, You are chattering. And smile in anticipation of Even more that is yet to be. Earlene Grey Susan Patterson
Susan Patterson is an unexpected author. She did not put writing into her life’s plan. However, after a demanding and busy career in business, much to her surprise, poetry came to her. Ms. Patterson is an author of the heart and writer for the soul. Her work, it has been said, is so sharp, so intricate; it is like a Fabergé egg. Ms. Patter- son’s worldwide audience declares her writing to be in the top cali- ber of modern poets. Her work, which ranges from humorous to thoughtfully intelligent, is always quietly compelling. Please visit EarleneGrey.com See also: http://susan.theteahousetimes.com TheTeaHouseTimes.com | 14 | March/April 2019 TEA LIFESTYLE With Sarah, Duchess of York
ceasing, and even though the sky was still grey, and even though there was still a fine mist, I decided in the moment to go outside. That would get my ideas mov- ing. So I filled a thermos with delicious tea, put some boots and a jacket on, and marched outside.
Immediately, the rush of the wind and the chill of the air made me feel more alive, and my mind kick into gear. I poured myself a cup of tea as I walked, and everything seemed to focus. I began to think about the many things I needed to get done, but I suddenly felt as if I could approach everything from a slightly different perspec- tive. As I took another sip of my tea – thinking, as I did Happy Spring, dear readers! so, that this really was a delicious blend but not quite right for this walk – I began to formulate in my mind an I was thinking today about how lovely it is that things have idea for the perfect tea for walks. Was there one specific warmed up a bit, and as soon as the thought popped into my flavour which suited all walks? Or were there many dif- head, the skies turned dark and rain pummelled down upon ferent flavours, ripe for creation, each with their own us. personality? Was there one for woodland walks in cool- Now, of course I’m not averse to a little rain. Or even a lot er weather, and another one for beach walks in warmed of rain. This is England, after all. It was just that my mood climes? today would have been better suited to a bit of sunshine. I sat peering out through the window, willing the sun to come I still had these – and other musings – swirling around back and grace us with its presence, and bring a few degrees in my head as I turned back towards home. Some ques- with it! tions I asked myself I had begun to answer, other things were just beginning to percolate. Some things I put to I curled the teacup I was of course holding all the way into the back of my mind – the unimportant or the cluttering my right palm, bringing my left hand to rest underneath it. – while still others I brought to the forefront. I was getting cosier, sinking into the relaxing atmosphere of a rainy day in. The tea was warming me from the inside out. What more could I really need, apart from maybe a fire One thing I know is that today, with the help of nature in the hearth? This was going to be perfect, the best way to and tea, I had done some good old-fashioned thinking think and write. and creating. That is what I want to do more of going into spring: not just doing the things on my list on any But I found that I had the faintest bit of writer’s block, so I given day, but thinking more deeply about them and went to make myself some more tea. Waiting for the kettle creating more fruitfully. That’s my springtime resolu- to boil, I snuck another look outside. The rain seemed to be tion, and I hope you will all join with me!
Sarah Ferguson, The Duchess of York, is a businesswoman and bestselling author of over 40 books for adults and children. She produced the film ‘The Young Victoria’ alongside Martin Scorsese, has been a popular guest and presenter on shows such as The Today Show, and for ten years was the U.S. spokesperson for Weight Watchers International. She is a passionate promoter of wellness, healthy weight loss and weight management. She is a tireless advocate for children and children’s causes, founding Children in Crisis in 1993, a charity dedicated to providing forgotten children around the world with an education. ~ Find full bio linked through her blog here: http://duchess.theteahousetimes.com See also: FergiesFCC.com
TheTeaHouseTimes.com | 15 | March/April 2019 Global Tea Initiative Transitioning to Institute Global Tea Institute for the Study of Tea Culture and Science at University of California, Davis
Additionally, students have established the affiliated Global Tea Club, an official UC Davis club. This club is extremely active, meeting bi-weekly, and bringing in speakers and sampling teas. It has become a model for tea clubs at other universities across the United States.
As an Institute, they dream of a dedicated building with tearooms and gardens, meeting and teaching space, a sensory theater, exhibition space for narrating the sto- ries of tea culture and science around the world, and more. This site will function as a public destination for relaxing over a cup of tea, and for learning about tea. In building friendships over tea, the site and GTI can promote peace on the personal and global levels. According to Katharine Burnett, Founding Director of UC Davis’s Global Tea Initiative (GTI) for the Study of Just as UC Davis (UCD) was on the forefront of de- Tea Culture and Science at the University of California, veloping a world class wine program for the US, and Davis, (GTI) is transitioning to become the Global Tea has premier programs for the study of other beverages Institute for the Study of Tea Culture and Science, the and foods including beer, chocolate, coffee, olive oil, world’s first and only comprehensive research institute honey, and more, UCD has a role in spearheading the to study tea in all its dimensions, in any discipline, and same world class tea education program. using any approach. But also, UCD has been growing tea for over 50 years. GTI’s mission is to promote the understanding of tea UCD collaborated with Lipton on a project in the 1960s through evidence-based knowledge with a global per- at the UC’s Kearney Station, near Fresno CA. Four- spective. GTI promotes research on tea from anywhere teen tea plants still exist. They survived as a decorative in the world, and in any discipline, using any methodol- hedge, but now are part of large-scale research projects. ogy. GTI is developing collaborations and partnerships with GTI’s goals are many. They include fostering knowl- scholars and research institutes nationally and interna- edge about tea through colloquia and symposia, lec- tionally. With its broad mandate for research and teach- tures, and workshops that address the needs of the cam- ing across the disciplines and from a global perspective, pus, tea industry and the general public. GTI is working collegially and flexibly with others, and with an inclusionary attitude. Having completed the 4th Annual Colloquium on Body, Mind, Spirit: Issues Surrounding Tea and Health, Jan- For more information about the GTI, please visit uary 24, 2019 it is clear they are well on the way to https://globaltea.ucdavis.edu/ fulfilling this goal. Their goals also include teaching across the disciplines. They have begun to write a new If you would like to view presentations made at the 4th Global Tea Culture and Science curriculum for under- Annual Colloquium, please visit the virtual booth for graduates and graduate students. GTI at TeaTradeShow.com (registered tea buyers only).
TheTeaHouseTimes.com | 16 | March/April 2019 MAKE ROOM FOR the ‘SHROOM CONNOISSEUR (Part I): Introducing Chaga: Linda Villano The King of Mushrooms by Linda Villano, SerendipiTea
Savories are making small waves in the dead wood) of the tree, usually a Birch. It tea world which could soon become tid- then grows steadily from the inside out and als. So when seeking something a bit after a number of years it will burst forth left-of-center but purposeful you might through the bark growing like a cancer while make a little ‘shroom in your life for the tree, sadly, dies over time. To harness the some fungi. In addition to having tasty most potent qualities, it’s said that the Chaga reputations, Chaga (The King of Mush- should be removed from the tree while the rooms), Maitake (The Dancing Mush- tree is still alive. room) and Reishi (The Mushroom of Immortality) have long, multicultural Cutting the Chaga from the tree will not remove the infection, it will continue histories steeped in healthy practices to grow and the same area will produce another harvestable Chaga within 3-10 across the globe from the Greeks, Egyp- years. Once the tree dies the Chaga will lose its energy source and eventually tians, Romans and Chinese to the Meso- die as well. americans. Japan, Korea, China, and Northern European Countries all consume some form Chaga (Inonotus obliquus) is usually of Chaga. But the first verifiable mentions are from 16th century Russia where wild not cultivated. This odd looking it was and has since been used as part of a daily health regiment and sometimes specimen is manually harvested from in concert with other medicines believed to be cures for various diseases, in- live Birch trees grown in cold climates. cluding cancer. The dark exterior layer and the lighter colored inner core of The name originates from Western Si- this fungus are consumed. Polyphenols are mainly found in the black exterior, beria and some argue that is where the the sclerotium, which is so dark due to the very high melanin content, a natural best sources of Chaga are found. Thank- pigment. Loaded with antioxidants, anti-inflammatory properties and a host of fully you won’t have to trek the Siberian other health benefits, Chaga is reportedly quite pleasant, tasting like maple and highlands, axe in hand to score a bit. This vanilla, when prepared as “tea”. In chunk and course cut format Chaga must be fungus can be tracked down online or in simmered for 7–10 hours. The mushroom is strained and can be stored in the health food stores. But if you do feel ad- freezer and re-used many times. If purchased in powdered format then a long venturous, head to the northern states of steep in boiling water (like tea) New Hampshire and Maine or even Can- would be fine. It too can be re- ada; all are ripe with Chaga. Most sold steeped many times. commercially here in N. America is in Part II will introduce Maitake & Re- chunks, course cut or powder and hails ishi ~ two more likely contenders, from these local regions. waiting to make their appearance on The Chaga spore infects its host by mak- the western tea stage. Stay tuned for ing a home in the heartwood (the inner, the May/June issue. This topic is continued in greater detail including additional resources and information at TeaCourse.com
Linda Villano is Co-Founder/President of SerendipiTea. The NY-Based Importer/Manufacturer est. in 1995, specializes in Premium Tea & Tisane and Small Batch Blends. SerendipiTea.com See also http://linda.theteahousetimes.com Photo Credits: SerendipiTea
TheTeaHouseTimes.com | 17 | March/April 2019 EVENTS WITH GAIL GASTELU March 23 or 24 - Tea Course Fast Track 10 a.m. - 2 p.m. at Coffee & Tea Festival, NY Register early to save money. Free VIP admission to show is included with this session. CoffeeandTeaFestival.com/nyc/seminars.html
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TheTeaHouseTimes.com | 18 | March/April 2019 TheTeaHouseTimes.com | 19 | March/April 2019 Celebrating the traditions, serving the future and embracing the love of tea.
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TheTeaHouseTimes.com | 20 | March/April 2019