CUISINE ⁞ CULTURE ⁞ CONNOISSEUR ⁞ CONNECTIONS Theteahousetimes.Com

CUISINE ⁞ CULTURE ⁞ CONNOISSEUR ⁞ CONNECTIONS

TheTeaHouseTimes.com | September/October 2016 ADVERTISING Connecting Businesses & Consumers Since 2003

MISCELLANEOUS TEA www.TeaFoodHistory.com www.BigelowTea.com Tea & Food Programs and Workshops Family Tea Blenders Since 1945

www.VictorianEtc.com www.BundtsandCrumpetsTea.com Victorian Era reads, Tea parties, DIY crafts! Mobile loose leaf tea boutique.

www.VictorianHeartShoppe.com www.DoehiTea.com Our Victorian gift center for the gilded age! Delivering the finest teas from around the world. Image: Madlen/Shutterstock.com

READING www.GoldenTLeaf.com Award Winning Tea Estate and Company ASSOCIATIONS www.EarleneGrey.com Tea Poetry and presentations. Unexpected fun! www.Tea.ca www.GreenhalghTea.com Select single estate tea & blends, accessories. Tea Association of Canada www.JamesNorwoodPratt.com James Norwood Pratt - tea expertise and books. www.TeaUSA.org www.SerendipiTea.com Tea Association of the USA www.TheLeaseCoach.com Highest quality loose leaf teas & tisanes Help for Signing a Commercial Lease/Renewal. www.SolleInfusions.com CONNECTIONS SHOWS/EVENTS Healthy, tasty fruit, tea & herbal infusions. www.TeaBureau.com Tea Business Directory, News, Speakers Bureau www.CoffeeFest.com www.SVTea.com Quality Teas and Tisanes Since 1929 Trade show: find coffee, tea, and education

www.TeaSpeakersBureau.com Find Speakers and Tea Specialists or Get Listed www.CoffeeAndTeaFestival.com www.Tea-For-All.com Open to the public! Shop, taste, learn. Explore Tea-For-All™ & discover your “TEA” EDUCATION www.WorldTeaExpo.com www.TeaNTeas.com Trade show: tea, accessories, and education Teas-Tisanes-Herbs-Spices-direct from source www.CharlestonSchoolofProtocol.com Seminars, consulting services, etiquette, protocol Find a calendar of events and programs via www.TheTasteofTea.com TheTeaHouseTimes.com website B2B bulk with gorgeous retail packaging www.CulinaryTeaCourse.com Tea Education with a Culinary Focus. TEA ROOMS www.TheTeaSpot.com Hawaii Philanthropic whole leaf Tea Company www.CustomTrainingSite.com Tea at 1024, Honolulu, HI Tea Education for Your Workforce, Your Way 808-521-9596 ~ www.teaat1024.net www.ZhenTea.ca Tea and tea culture with honesty & integrity www.STITea.org Specialty Tea Institute - Education/Certification Massachusetts The Tea Leaf, Waltham, MA TEA NECESSITIES 781-891-1900 ~ www.thetealeaf.us www.TeaCourse.com www.RosesandTeacups.com 24/7 Online Continuing Education in Tea Teaware, Tea Gifts & Favors, Tea Necessities New Jersey www.TeaCourseFastTrack.com High SocieTea House, Wayne, NJ www.VictorianHouseScones.com Tea education & tasting/cupping - 4 hours 973-696-8327~www.HighSocieTeaNJ.com Scone Mixes - Mix, Freeze, Bake with Ease

www.TeaEtiquetteCertified.com Pennsylvania www.SetToATea.com Tea Etiquette Certification - online program Orchard Tea Room at the Rose Hip Barn, Great Food Deserves Great Tea & Accessories Thornton, PA ~ 610-800-9597 Find more education via www.enchantmentforyourtable.com www.TheTeaHouseTimes.com Associations and Shows/Events. Connecting Businesses and Consumers to

Everything T E A Since 2003 ADVERTISE ON THIS PAGE $29.99/MO Washington Self Register for entry level ad plan via The Blend Cafe, Olympia, WA TheTeaHouseTimes.com 360-754-2184

TheTeaHouseTimes.com | 2 | September/October 2016 CONTENTS

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 [email protected] @Play - Tea Enjoyment p. 5 ISSN 1547-4453 Since 2003 Cuisine - Recipes for Tea or with Tea p. 6 Occasion - Gatherings, tea events, parties p. 7 Copyright 2003-2016 Culture - Tea around the world p. 8 The Tea House Times™ Etiquette - Manners & International p. 9 All Rights Reserved. Reproduction is prohibited in whole or part. The Tea Red Hat Society - p. 10-11 House Times is published bi-monthly. Travel p. 12-13 Feature Story p. 14 ADVERTISE: Please self-register to advertise at TheTeaHouseTimes.com Poetry p. 15 SUBSCRIBE: Please visit our website Connoisseur p. 16-17 for digital and print options. Advertising p. 2, 18-20 IN PRINT: Please order online at magcloud.com/user/theteahousetimes Image: onatallia/Shutterstock.com | Cover: Chursina Viktoriia/Shutterstock.com Gail Gastelu, Owner & Publisher Contributors: Proper thanks and credit is given to all contributors within.

Greetings from The TEA House Times! SALUTATIONS

I’m raising my cuppa to all moms and dads who made No sooner will hubby and I return to an empty nest and it through a busy summer of activities with little ones... I will be off again to speak and exhibit at Coffee Fest in or as in my case, adult age children, “visiting” from col- Anaheim, Sept 30-Oct 2. My team will work hard and lege. It’s been a great, very busy summer full of family make time to visit Mickey Mouse the day after. I do activities, summertime enjoyment and lots of refresh- hope to see you there! Find details on the back cover. ing, tall glasses of iced tea. This issue delivers some wonderful, fresh food ideas Right now, we are working on some new projects while and more ways to socialize over tea. Enjoy the cooler keeping our regularly scheduled publication of The Tea days to come. Back to (tea) school! House Times and weekly news on track as well. All the best, This September I will celebrate one of those huge mile- stone birthdays (Let’s not talk about it, OK?) Suffice to say, I’ll be reduating and if you don’t know what that means, then it’s time to find out what the Red Hat Gail Society is all about!

I’m certainly not quite ready to retire but definitely be- Gastelu ginning to better appreciate life, living, love, laughter.

TheTeaHouseTimes.com | 3 | September/October 2016 @WORK A message from . . . A message from . . .

Marketing and innovation in the industry continue to Nielson recently conducted studies on tea drinkers, mil- drive U.S. tea consumption. lennials, and the Canadian tea market. The research came up with some interesting data. Now, more than ever be- Continued from July/August issue. fore, consumers prefer to sample their tea before buying it. Also, while other generation cohorts still prefer their • Millennials, more so than older generations, are seek- black tea, millennials’ preferences are shifting towards ing innovation and variety when it comes to current tea specialty tea! Not only are millennials changing the offerings. Start-up companies addressing this desire are preferences of the market, their buying power is grow- pouring into the marketplace. ing, so they’re also changing the distribution of retail • The emergence of new categories of tea products, in- spending in the market as well. Millennials make up a cluding tea-infused waters, tea energy drinks, tea-based quarter of Canadians, (or roughly nine million people,) ice cream and other foods fortified with tea, continue to so in five years, millennials will account for a third of all drive interest in tea. retail spending in North America. It doesn’t look like the • Single Serve Cups are now estimated to be ~ 13% of the specialty tea market is slowing down any time soon, so Traditional Tea Category. companies are really trying to jump on the trend. • Consumers want to know more about origin, types of tea, tea garden names, flavor description, etc., and tea With so many tea companies introducing new flavours shops and online vendors provide this to their customers. and teas, and with the tea market expanding exponential- • Tea continues to move beyond the traditional coffee & ly, retailers must refresh their tea section yearly to keep tea aisle. Standalone specialty tea and coffee shops, along up with what’s working and what’s new. Studies show with increased shelf space in supermarkets being dedicat- that consumers are less worried about the price of tea ed to tea, has driven consumer accessibility. and more about the type of tea! The most important attri- • New versions of tea-infused alcoholic beverage spe- bute that consumers look for when picking tea is the type cialties, such as microbrews and cocktails that incor- of tea, and then after that the most important attributes, porate tea, have opened an entirely new, young market. in order, are flavour, brand and finally, price. Despite the fact that price is the least important attribute, consumers Innovation in packaging, form and product continue to still want to get the best value for their tea. excite the customer. These new offerings, underpinned by - - - a great tasting, healthful product, means that tea will con- The Tea Association of Canada is happy to announce tinue to grow in the U.S. Exciting times, indeed, for those that TAC Tea Sommelier® courses will now be available of us in tea! at Niagara College! The first round of courses will be TEA101 (Sept 12-Oct 3,) and TEA 102 (Sept 12-Oct 24.) Learn more at TeaUSA.org To register, go to www.Tea.ca

Louise Roberge, MBA, CAE Peter F. Goggi, President Certified TAC TEA Tea Association of SOMMELIER® Professional the U.S.A., Inc. President, Tea Association of TeaUSA.org Canada - Tea.ca

TheTeaHouseTimes.com | 4 | September/October 2016 Afternoon Tea at @PLAY The Lowell, NY See page 14.

Southern Seasons by Linda J. Hawkins Heart to Heart Publishing

Jane Austen’s Black Tea Blend

The delicate prose of Jane Austen’s novels is evoked in this Simp- son & Vail blend that combines black tea, spearmint, lavender flowers and vanilla flavor. SVTea.com

BACK TO -TEA- SCHOOL PAGE 16 Reading the Tea Leaves* What’s Trending in Tea Business? #DrinkTea Keep on top of tea industry news to stay in the know! Latest news via TheTeaHouseTimes.com DrinkTeaCampaign.com

OUR NEWS: Socialize with us! ~ Featured Interview with Gail Gastelu by Specialty Tea Look for The Tea House Times on Institute Facebook, Instagram, & Pinterest. TEA SCOOP: On Twitter, find us @TeaCourse ~Find monthly news summaries at http://teascoop.theteahousetimes.com Reading the Tea Leaves - TEA BLOGS: For Fun! ~ Find guest blog posts at Learn to read the tea leaves! Part 6 http://teablogs.theteahousetimes.com To learn tea leaf reading methods, find INDUSTRY HEADLINES: videos on YouTube or read more at Tea- ~ Coffee Fest Introduces New Food Integration Lab Workshops Course.com Here are a few fun inter- ~ UK Celebrated Sixth Afternoon Tea Week in August 2016 pretations of symbols to add to your list:

*If you are reading this issue digitally, mouse over Apples - Commercial success, long life. the news and click to be directed to further reading. Elephant - Health and happiness. Visit http://teanews.theteahousetimes.com to find all recent news Harp - Happy marriage. and sign up for our weekly eNews. Scissors - Disputes. Separation.

TheTeaHouseTimes.com | 5 | September/October 2016 CUISINE Berry Luscious Cake* A colorful dish for Labor Day. Garnish with mint leaves.

1 pound cake: bake, cool, cut into small one to two inch cubes (may substitute angel food cake). Fresh fruit Cream Cheese Mix: 1 box vanilla instant pudding (sugar free for a lighter serving) 3 c. cold milk 8 oz. cream cheese (soften to room temperature) 1 tsp. vanilla flavoring Blueberry Spinach Salad* ½ c. powdered sugar or ¼ c. Stevia Cream Cheese Mix: Mix first two ingredients, add last 1 lb. spinach torn in pieces (washed thoroughly) three, and blend until creamy and smooth. TIP: For a richer 1 c. fresh blueberries taste, when adding cold milk, use 1 ½ cups evaporated milk 4 oz. blue cheese (crumbled) and 1 ½ cups of 2% milk. ½ c. toasted pecans ASSEMBLY: Layer the fresh fruit and cream cheese mix- Dressing: ture. Top with Cool Whip. 3 Tbsp. blueberry vinegar (see recipe below) ¼ c. olive oil Simple and Berry Luscious indeed! 1 tsp. Dijon mustard 1 tsp. honey Southern Iced Tea* Layer salad ingredients on each serving plate. Using a whisk beat all dressing ingredients together. Drizzle over each salad just before serving. Blueberry Vinegar 1 c. fresh blueberries 2 c. white vinegar 2 Tbsp. sugar Place one cup fresh blueberries in a sterilized 1-quart glass jar. Combine 2 cups white vinegar and 2 Tbsp. sugar in a non-aluminum saucepan over high heat. Cover and bring to a boil. Remove from heat, and pour vinegar mixture over blueberries. Cover and let stand at room temperature for 2 qt. pitcher three days. Strain blueberry mixture through several layers 1 family size tea bag (if you like extra strong, 2 bags) of damp cheesecloth into decorative jars. Discard the blue- 1 cup sugar berries. Seal the jars with a cork or other airtight lid. or (1/2 c. Stevia or 5 packs Sweet & Low, for diabetics) Yields 2 cups. Place tea bags into pot. Add 2 cups water, bring to boil, turn off and allow to steep 3 minutes. Discard bags, pour sugar in with hot tea, and stir until dissolved. Place 2 cups cold water into pitcher, add hot tea mixture. After pouring hot tea into glass pitcher (observe note below), then finish filling pitcher with cold water.

NOTE: When pouring any hot food or drink into a pitcher or bowl, stand a metal spoon into container first to absorb heat, this helps to prevent breakage.

*Used by Permission of Heart to Heart Publishing Taken from: Southern Seasons by Linda J. Hawkins ©2014 See book cover image on page 5. TheTeaHouseTimes.com | 6 | September/October 2016 Shop Local, Eat Local, Entertain OCCASION by Kim Hendrickson

Summer is the cornucopia of produce, wherever you live.

The entire Eat Local movement has made it possible to find almost anything at a local farmer’s market or a short distance from your home.

Let’s use color and what is available to you locally as the impetus for your next party. Maybe some of these ideas will help you put your next gathering together in a colorful-local fashion!

• Make a bean or hummus dip using veggies instead • Let what fruit and veggies are on sale determine your of crackers. Spread the dip in a rectangular baking pan main side dish and dessert. and insert alternating rows of carrots, celery, and rad- • Make a cold soup; serve in hollowed out cantaloupe ish halves, etc., to evoke the appearance of rows of halves. vegetables in a garden. Keep some of the tops on the • Buy your grass-fed burger meat from a local source. veggies for authenticity. The same source will provide you with the best heavy • Serve your iced tea in hollowed-out green/red/orange cream ever to whip for a berry dessert! or yellow pepper cups and make sure you serve US • Local breweries are popping up all over; bring some grown tea. special brew to the party. • Buy an assortment of beautiful veggies and fruit to • Fresh herbs -- mint, dill, rosemary, thyme, lavender pile into a wicker cornucopia to keep with the theme -- randomly stuffed into a small glass make beautiful as a centerpiece. personal place setting decorations and place cards. Stick name labels on each one to organize your crowd at mealtime. • There are going to be some items that cannot be sourced locally and that is fine. Turn that information into a game for the crowd to guess which foods came from your “backyard” or within the US. • Aluminum pie tins make unusual and sturdy dispos- able (and recyclable) plates; rolls of brown paper tow- els randomly placed come in handy as napkins, and the white butcher paper used in restaurants makes an easy tablecloth, especially at clean-up time.

And don’t forget to be grateful for our Earth’s bounty.

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 sandwiches, 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.com See also: http://kim.theteahousetimes.com TheTeaHouseTimes.com | 7 | September/October 2016 CULTURE United or Divided? by Gail Henderson We live in a divided world. We are facing the clash of global ideologies, the Brexit fallout, even warring campaign signs on our lawns urging us to Dump Hill- ary or Dump Trump. Perhaps it is time to parody an old Coke jingle: “I’d like to buy the world a cup… and keep it company.” Better yet, we could actually promote unity in our own little corner of the world with tea. Much is known about the production, preparation, and marketing of tea, but perhaps its relational value will be the aspect that will ultimately change the world.

Something relational happens when two people share a cup (or a glass) of tea. There’s a built-in civility and respect, a bonding, a shared experience that can help us discover commonalities and ultimately friendship. Any world traveler has experienced this bonding over sharing another countryman’s tea. But for years I have not- ed this cultural phenomenon at home as well as abroad.

I have knocked on doors of multi-national neighbors who do not know me but immediately fling wide their tea) or befriend new neighbors by inviting them over front doors as well as their kitchen cabinets to share tea for a casual cuppa or by delivering a welcome basket. from their home countries. They have given “hospitali- tea” a whole new meaning for me. And tea has become During this US election season and season of world the doorway to friendship allowing dialogues about change, let us not simply drink tea. Let us use it to bring family, politics and religion. change.

Tea cannot be underestimated as a friendship tool and is In the words of a famous Beatles song. . . a universal language we can all speak. We can use hospitality to meet and introduce international neighbors Let’s “Come together…over tea.” (host an international tea tasting party), or foster unity between Dems, Republicans, and Independents (share neighborhood concerns/solutions/disaster plans over Photo credit: Southern Seasons. See book on pages 5 & 6.

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 credits: Martha DeWeese

TheTeaHouseTimes.com | 8 | September/October 2016 ETIQUETTE Your Manners Matter® Minute with Cynthia Grosso Etiquette Tip: International Protocol: Sportsmanship: U.S. and International Anthems The Meaning of the Word You are hosting an international event and the an- On the heels of the 2016 Olympics and as we head thems of the United States as well as other countries into fall for a new sports season, a few thoughts as we will be played. Do you know how to do this to show enter into our own sports arena…. respect to all present?

Most of us like to watch or play at least one sport. If you are at an international corporate event and the This is evident as sports in America have become big anthem of another country is to be played, allow it to business. A lot of us even equate athletes to heroes… be played first and the national anthem of the United But have we really thought about what sportsman- States to be played after that. ship really means? If there are several countries at an international cor- The term sportsmanship is another term for good porate event, play the anthems in alphabetical order manners in the arena. with the United States played last. Ex. In order: Chi- na, Spain, Venezuela then the United States. In any sport, the most appreciated players are the ones who play by the rules, are gracious winners or Whether you recite the Pledge and the Anthem or just losers, use their voice to speak positively and have a the Anthem, do the same for all countries involved. humility about themselves. In showing respect for your guests in this manner, For it is not just the physical ability that separates the you are showing respect for them and their countries. attractive athletes from other athletes, it is a respect for themselves and others that sets them apart from the crowd.

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 offer seminars and consulting services in Contact: (843) 207-1025 professionalism excellence and medical/dental charlestonschoolofprotocol.com office protocol.

TheTeaHouseTimes.com | 9 | September/October 2016 The Elements of a Perfect Hat Society Red Summer Tea Party

Food Company The most important element of a Red Hat Society Summer Tea party Tea is: several amazing friends Fruit infused iced teas like to share the afternoon Martha Stewart’s Strawberry3 First things first… let’s talk with. We believe whole- 1about the food! The Red Basil Iced Tea, or the vibrant heartedly in the power of Hat Society’s motto is “Eat hibiscus tea, are cool and surrounding yourself with Dessert First,” and the refreshing on a hot summer amazing women who will perfect RHS inspired tea day. However, if you would support you in all of your party, should have plenty 2 like to stick with more endeavors. No tea party of sweet treats to enjoy. traditional blends, a rooibos would be complete without Red velvet cupcakes, red tea (also known as the red several friends to share currant scones, strawberry tea), is a wonderful option, some great memories and cream cheese sandwiches, and it offers a wide range of laughter with. fresh strawberries, health benefits. The rooibos cherries and raspberries, tea is a caffeine-free blend. and lavender macarons It’s an anti-inflammatory, and perfectly fit our regalia it can help with hypertension, colors. stress, cardiovascular health and much more. This reminds us of another great RHS saying: A healthy Hatter is a happy Hatter.

If you are looking for some friends to share a cup of tea with, we invite you to become a Member of the Red Hat Society. We are can’t wait to meet you. Learn more about the Red Hat Society at: RedHatSociety.com 1-866-FUN-AT-50 1-714-738-0001 TOLL-FREE IN THE U.S. INTERNATIONAL

TheTeaHouseTimes.com | 10 | September/October 2016 Meet Us in The Big Apple! The location of our 2017 International Convention has been announced, and it’s New York City, New York! This coming February, more than 1,000 Hatters will paint the town red (and purple) as we celebrate Fun and Friendship in the largest gathering of Hatters of the year. We have coordinated some spectacular tours, shows and events that pay homage to the “City That Never Sleeps.” This week in New York is also special because we’ll be sharing it with the world’s most impressive designers as they all converge in New York for Fashion Week! Trust us, you’ve never experienced New York like this! If you are interested in learning more about the Red Hat Society’s “Hats in the City” 2017 International Convention, visit RedHatSociety.com.

Official Red Hat Society International Conventions are open exclusively to Members of the Red Hat Society. For each convention, Hatquarters coordinates a plethora of activities at exceptionally low rates. And there’s no safer way to travel than with a group of women who care about each other.

TheTeaHouseTimes.com | 11 | September/October 2016 TRAVEL Tea and Scones in Astoria by Barb Tuson What to See & Do in Astoria: Astoria Ale Trail Behind the Scenes at Fort Stevens Tillamook Cheese Factory tour and tasting Tillamook Air Museum Lewis & Clark National Historic Park The 164 step cast iron staircase of Astoria Column Columbia River Maritime Museum panoramic views of Astoria and the Columbia River where he could keep an eye on the local ship traffic.

The property encompasses a full city block. The 11,600 square foot mansion features elegant woodwork, stained glass windows and an in-laid hardwood floor. In 1934 Fla- vel’s great granddaughter gave the property to the city in memory of her family and it was deeded to Clatsop Coun- ty with the understanding that it would be kept in good re- pair and used for public purposes. Eventually, in 1951, the County transferred full ownership to the Historical Society.

The members of the Clatsop County Historical Society hosted our tour and tea. There is a special blend of tea created especially for the Flavel House Museum by Rick Murray of the Astoria Coffee Company. He would only tell me that it is a blend of three teas—a Ceylon, an orange On a recent trip to Alaska our ship docked in Astoria, pekoe, and a long leaf Yunnan. It was a delightful blend Oregon. One of the excursions offered by NCL was and we enjoyed it with many home made sweets and sa- tea and scones at The Flavel House Museum. We ven- vories along with scones. All were made and served by tured back into a bygone era with a visit to the stately the ladies of the Historical Society. The historical soci- Flavel House Museum. This lovely Queen Ann home ety opens the mansion to the public for tea and scones was built in 1885 for Captain George Flavel, Astoria’s the Saturday before Mother’s Day and A Tea and Plum first millionaire as well as being pilot on the Columbia Pudding event for two weeks at Christmas. Other than River. It is one of the best-preserved examples of Queen that you can tour the mansion daily but you can only Anne architecture in the Northwest and is listed on the have tea and scones with a ship sponsored excursion. National Register of Historic Places. The mansion boasts a decorative, three story octagon tower, balconies and ve- We thoroughly enjoyed our tea and scone adventure and randas. The three story tower provided the Captain with would highly recommend it.

Barb Tuson is owner of Tea Time Travels. Previous owner of SBS Teas, after she sold that business, she and her husband decided it was time to travel the world so they became travel agents and named their travel agency Tea Time Travels because they wanted to travel and drink tea all around the world. See TeaTimeTravels.globaltravel.com if you need help with your travels and sampling tea all around the world.

TheTeaHouseTimes.com | 12 | September/October 2016 TRAVEL Featured Inn Brannan Cottage Inn 109 Wappo Avenue Calistoga, CA 94515 707-942-4200 Website: www.brannancottageinn.com Visitors flock to Napa Valley for world-class food & wine, stunning scenery and warm hospitality. Repeat guests know that this region’s greatest luxury is about making memories; celebrating unhurried moments with A longtime tea aficionado and Napa Valley resident, family and friends. With this generous spirit in mind, Bakula is a key member of Brannan Cottage Inn’s hos- Calistoga’s Brannan Cottage Inn offers Afternoon Tea pitality team. She chose to launch her by appointment, as a classic way to reconnect between wine tastings. mobile tea service in the Napa Valley with Brannan This special, added guest amenity by Kathleen Bakula Cottage Inn as it provided the ideal setting of days gone of Mobili-Tea is a charming mashup of Victorian tra- by when one could sit down to afternoon tea in a lei- dition meets relaxed Napa Valley style, served in this surely country atmosphere, as Calistoga’s founder and uniquely historic spot built in 1860. the Inn’s namesake Sam Brannan and his guests may have done on this very spot.

Using delectable local ingredients, vintage linens and china to create an intimate experience, Bakula’s After- noon Tea is served in the garden, under the canopy of the Inn’s 300 year old Siberian Elm tree, or in the cozy parlor of this recently restored architectural gem.

Pictured: Kathleen Bakula - Afternoon Tea at Brannan Cottage Inn: a civilized way to take an intimate break To inquire about Brannan Cottage Inn’s Afternoon Tea service for your upcoming stay, contact Kathleen Ba- kula, [email protected], or call 707- 942-4200.

Through our partnership with Select Registry, its member properties are featured in every issue of The Tea House Times. All member properties receive a digital subscription and may also offer it as an amenity to guests. Our mission is to help readers find more places to travel to and enjoy tea time. Select Registry is a portfolio of more than 320 premier inns, bed and breakfasts and boutique hotels throughout North America. Each property must pass an unannounced, rigorous, 200-point quality assur- ance inspection to earn and maintain its membership in Select Registry. No other organization goes to such lengths to ensure that travelers receive exceptional service, unique and authentic lodging, and an unforgettable experience. We are pleased to introduce you to many wonderful inns that offer tea service in their own special way. Learn more and visit all Select Registry properties at www.selectregistry.com. TheTeaHouseTimes.com | 13 | September/October 2016 FEATURE Afternoon Tea at The Lowell, NYC By Gail Gastelu, The Tea House Times

It was a beautiful summer day. . . ah yes . . . the day that With five opportunities to enjoy afternoon tea each I spent a leisurely afternoon with a wonderful friend week, Monday through Friday, who wouldn’t want to and business colleague enjoying afternoon tea at the indulge along with an overnight stay perhaps? Step in- very elegant and refined Pembroke Room inside The side The Lowell, take the old-fashioned elevator to the Lowell (a hotel) in New York City. second floor and enter the most elegant, peaceful room, The Pembroke Room, where you will most certainly To quote The Lowell website, “Nestled in a serene set- forget you are in the middle of New York City and all ting on the second floor, The Pembroke Room is one of its hustle and bustle. of New York City’s best kept secrets and is favored by those that meet for power breakfast, as well as weekend The Pembroke Room is very elegantly appointed with brunch, afternoon tea, pre theater dinner and cocktails.” cozy tables and chairs and some comfortable corner Perfectly stated! couches which add just the right ambiance to afternoon tea. The afternoon tea menu is available for viewing at the hotel website and includes a great variety of specialty teas, black teas, green teas, scented or flavored teas, along with herbal or fruit infusions too. I chose their signature tea, Blue Garden; a black tea blend including cornflower petals, rhubarb and wild strawberry, to lend a fruity note to the infusion.

Afternoon Tea menu selections include a Classic Tea with choice of three teas, finger sandwiches, scones, and sweets or a Royal Tea including all of the above plus one glass of Brut, Port, or Sherry for $10 more. At present, dining hours for The Pembroke Room are: The Classic Tea is priced at $65 per person plus tax and gratuity. Was it worth it? A resounding y-e-s! It is likely Monday through Friday the most delightful afternoon tea experience at a hotel Breakfast- 7:00AM to 10:30AM that I have had in quite some time and I cannot wait to Afternoon Tea- 2:00PM to 6:00PM go back. Pre-Theatre Dinner- 5:00PM to 7:00PM Visit The Lowell website for more details about after- Saturday and Sunday noon tea: lowellhotel.com/dining/the-pembroke-room/ Breakfast- 7:00AM to 11:30AM

TheTeaHouseTimes.com | 14 | September/October 2016 POETRY Musings and sentiments for Drawing the tea time... Qualities of a Woman

FRIENDSHIP, love and piety, ought to If you want to get the be handled with a sort of mysterious secrecy; they ought to be spoken of only in Best from a woman, the rare moments of perfect confidence. Treat her as you would ~Novalis. Treat fine tea. House her well. Appreciate her delicate properties. LET thy name Put her to your lips often and Dwell ever in my heart and on my lips, Savor her enhancing qualities. Theme of my lyre and burden of my song. ~Ovid. Earlene Grey ~ ©2005

AND the finest fellow of all would be the one who could be glad to have lived because the world was chiefly miserable, and IT is by loving, and not by being loved, his life had come to help some one who that one can come nearest to the soul of an- needed it. other. Where two love, it is the loving of ~Eliot. each other, and not the being loved by each other, that originates, perfects, and assures their blessedness. ~MacDonald. HAVE love; not love alone for one, But man as man thy brother call, And scatter like the circling sun Thy charities on all. I WEIGH my friend’s affection with mine ~Schiller. own. ~Shakespeare.

Susan Patterson who on occasion writes under the name of Earlene Grey, is the author of two books of tea poetry, Musings With a Cuppa-The Poetry of Tea and Heart to Heart-Considered Earlene Sentiments for Teatime. She has also published a book of mem- oirs, Tom and Irma-Chronicles of the 1950’s. Her latest book, Un- noticed Moments, is a collection of contemporary poetry. Ms. Pat- terson posts a weekly poetry blog, The Causerie, and is a weekly guest on an international podcast from England. Please visit www. Grey EarleneGrey.com to schedule appearances and to purchase books. See also: http://susan.theteahousetimes.com

TheTeaHouseTimes.com | 15 | September/October 2016 CONNOISSEUR

James Norwood Pratt Ask Back to Tea School Norwood Image: Tarzhanova/Shutterstock.com

What do you think of when contemplating tea and continuing your studies toward greater understanding and apprecia- tion of the leaf? It’s back-to-school time for the youngsters Sen no Rikyu was the primary creator and greatest exponent and back to tea school for the rest of us. of cha-no-yu, the Japanese Tea Ceremony. A Zen saint of sorts and a tea martyr, Sen no Rikyu (1522-1591) spread the Have you heard the term Tea Master? Historically, it is not doctrine of wabi or “simple and natural,” which spilled out inaccurate to call figures like Lu Yu and Sen no Rikyu “Tea of his teacup into every aspect of Japanese life. His chado Masters.” To speak of any contemporary as a “Tea Master” or “way of tea” has been preserved by his descendants for is rankest presumption, however, except for the 20 or so re- over 400 years and today’s Urasenke Foundation is headed vered professionals in charge of judging Fujian’s oolong tea by a 16th generation heir, whose father Sen Soshitsu XV, had quality. It is a term to use ironically or avoid altogether for spread Urasenke practice worldwide. See also Omote Senke fear of hubris. and wabi-sabi, defined below.

Lu Yu was a complex author and sage (715-803) who lived Omote Senke, Japan’s oldest tea school, reputedly with some in Tang Dynasty China and wrote the world’s first “Book three million Japanese students and practitioners, traces its of Tea,” the Cha Jing (circa 780 CE), which made Lu Yu a origins to cha-no-yu founder Sen no Rikyu. The Urasen- celebrity in his own lifetime as patron saint of tea or “Tea ke School is a collateral or cadet branch of Rikyu’s family Immortal,” as he is now considered. It is a comprehensive which has carried cha-no-yu outside Japan throughout the work on every aspect of tea growing, manufacturing, prepar- world. “Senke” seems to mean “courtyard,” with “Omote” ing, serving, drinking, and appreciating. “The effect of tea and “Ura” denoting the outer and inner courtyards of the is cooling and it is most suitable as a beverage. It is espe- Kyoto palace where the branches of the family have lived cially fitting for persons of self-restraint and inner worth.” over the generations since Rikyu’s death in 1591. Tea merchants had porcelain statues made of Lu Yu to which they prayed that the tea crops might be large and sell well. Wabi-sabi. Japanese. Literally, “cold and withered.” An es- When business was bad, they would sometimes pour a ket- thetic ideal involving deliberate simplicity in decoration, be- tleful of boiling water over the unoffending image. havior and daily life. Wabi is one of the principles on which Sen no Rikyu based cha-no-yu. Zen inspired, it became a Find more of JNP’s work at TeaCourse.com cultural ideal for Japanese architecture and everything else. Where learning never ends.

James Norwood Pratt is acknowledged as America’s Tea Sage. He is an award winning author and authority on tea. Please visit JamesNorwoodPratt.com for Norwood’s schedule of appearances and to purchase his books. **Do you have input or a question for Norwood? Send your question to [email protected]

TheTeaHouseTimes.com | 16 | September/October 2016 CONNOISSEUR GABA Tea Linda Villano by Linda Villano, SerendipiTea

The most abundant amino acid in Bananas, broccoli, tomatoes, fava beans, our bodies, l-glutamine is regularly sunflower seeds, shrimp, certain mushrooms, converted to glutamic acid (not to sprouted quinoa and fermented foods such as be confused with monosodium glu- kimchi, kefir, yogurt and even some cheeses tamate) then to Gamma Amino Bu- are excellent choices which after consump- tyric Acid (GABA). One of the main tion lead to the natural production of GABA neurotransmitters for the Central in our brains. Nervous System, GABA is present in every individual’s brain. It assists in The good news is that GABA is naturally occurring in tea (Camellia sinensis) preventing anxiety and stress related and Japanese scientists discovered that when tea is processed in nitrogen rich messages from reaching the motor environments, GABA is significantly enhanced. centers of the brain, instilling the body with stability and calm, tran- Researchers in Japan searching for natural ways to preserve different types of quility rather than stress and anxiety. food, including tea, experimented with nitrogen which is often used to preserve consumables since bacteria and fungi can’t exist in a nitrogen atmosphere. A visit to the health food store or vi- tamin shop will present a myriad of Credit is given to Dr. Tsushida Tojiro for discovering, in 1987, that when freshly GABA supplements and popping picked tea leaves are exposed to anaerobic conditions (meaning without oxy- a supplement is convenient but the gen) the glutamic acid in the leaves is converted into GABA and processing the medical community is not in agree- leaves in a nitrogen-rich atmosphere results in significantly higher concentra- ment on efficacy. It’s advisable to get tions of GABA. Further study revealed increased levels of glutamic acid in tea your GABA the old-fashioned way, leaves that were shaded for 10-15 days before picking which, in turn, leads to by ingesting foods high in complex even higher concentrations of GABA. carbohydrates and glutamine, the ba- sic “ingredients” for GABA produc- Today, true GABA tea, green, oolong and even black, is made in Japan and tion. Taiwan.

Learn more about this topic, processing, standards, and health tips and/or warn- ings at http://www.teacourse.com

GABA Oolong Photo Credit: SerendipiTea.com

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

TheTeaHouseTimes.com | 17 | September/October 2016 Look for The Tea House Times at these upcoming shows: Coffee Fest, Anaheim, CA Coffee & Tea Festival/Philly

Subscribe - Advertise - Enroll in one of our education programs. Ask for show specials. [email protected]

TEA COURSE FAST TRACK Coffee Fest, Anaheim, CA, Oct. 1 Enroll at CoffeeFest.com - - - Coffee & Tea Festival/Philly, Nov. 5 Enroll at CoffeeAndTeaFestival.com TeaCourseFastTrack.com

TheTeaHouseTimes.com | 18 | September/October 2016 & Online Discounted Fragrances SimpsonQualityV teaas siinl,ce I19n2c9. up to Over 350 teas & tisanes 80% OFF Wholesale & retail sales Extra 20% OFF Our Already Low Prices Specialty foods & teaware

Free Shipping Available • Coupon Code: 20NOW www.svtea.com WWW.THEPERFUMESPOT.COM OVER 2 MILLION SATISFIED CUSTOMERS • 100% AUTHENTIC FRAGRANCES • MONEY BACK GUARANTEE 800-282-8327

TheTeaHouseTimes.com | 19 | September/October 2016 NEW AT Food Integration Lab Take your cafe to the next level with a successful culinary program. Menu Development • Equipment Considerations Merchandising • Promotion • Food Sourcing Storage • Food Preparation • Sampling Register Today at www.coffeefest.com