I drink tea.

And I don’t like drinking tea out of the clunky mugs or heavy cups designed for coffee. No, I much prefer delicate teacups — with handles, without handles, and preferably made of glass. Because a large part of the enjoyment of tea is the visuals — the unfurling of the leaves, the play of light on tea liquor, and the multitude of colours that made tea encompasses.

Whenever I go into a tea shop, an antiques shop, a tableware shop, or any shop that has cups on offer, I’m immediately drawn to the one/s made of glass. Which is how, a good fifteen or so years ago, I came upon my first teacup that was really a coffee cup. I’ve since learned that its proper designation is cappuccino cup, with cappuccino being some sort of coffee affair topped with whipped cream. Inasmuch as I wouldn’t know a cappuccino from a concertino, I bought the tea cup and added it to my collection.

Perhaps you’ve noticed that teacups are generally tapered, with a smaller bottom opening to a wider rim. This is true of both Asian and Western style teacups. Unlike coffee cups, which normally have straight sides so the bottom of the cup is about the same as the top. I’ve been told that teacups have wider tops so the tea cools more quickly at the top; I’ve also been told that it’s so you can enjoy the aroma while you’re sipping.  The cappuccino teacup is similarly small at the bottom and wider at the top, which is pretty much why I presumed it was a teacup.

It was immediately put into service to showcase the many shades of black teas, from ebony to chestnut to auburn to burnt sienna to topaz to gold. While I could have used it for any kind of tea, I tend to drink my black teas from a larger cup than other types of teas — greens, oolongs, white teas.

A few years ago I was shopping at a beautiful homewares shop in Bucuresti, Romania that specialized in Spanish and Italian imports. And there was a cup of the same funnel-like shape as my cappuccino teacup but about one-fourth the size. Yes! Now I had the perfect cup for my green, oolong, and white teas. Even if I have since learned that its proper designation is espresso cup — espresso, again, being some sort of coffee preparation.

The two cups are now amongst the most often used of my good-sized collection of glass teacups. I like everything about them: the size(s), the shape, the handle that lets me hold it when a glass handle, or a handle-less cup, would be too hot.

In my not-so-humble opinion, these cups were mis-named to start with, and I have in fact elevated their status by using them for tea rather than for coffee!

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All content Copyright 2013 JP Badarau; all rights reserved.

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If the word can be expanded to define a specific place, well … it’s where I am right now.

I like to sample new teas, and I like to review them, and I think I do a reasonably good job reviewing teas as a consumer — a tea drinker, not a tea taster. Apparently a few tea vendors think so too, and have offered me samples in exchange for reviews. Seems like a fair enough bargain when the teas are good and the reviews are honest.

But what about when the teas aren’t so good?

Well, that’s what’s happened: A new — or at least new to me — tea vendor offered me a few teas to sample and review. While I love the familiar folks I do most of my tea business with, it’s very exciting to find a new source. So I said “Sure,” described my picky preferences, and happily waited for the tea to be delivered.

Unfortunately, once the tea arrived things went downhill rather quickly. The individual packages of tea were not airtight — they were barely sealed. Glassine envelopes with the top folded over twice and then stapled shut does not cut it when it comes to tea. Not only does it not keep the tea fresh nor protect it from damage (what if the shipping package were caught in the rain or dropped in a puddle?), this type of semi-permeable paper does nothing to prevent cross-contamination between the different types of teas. This is a particular problem when at least one of the teas is strongly flavoured — scented with flowers, smoked, or with added flavouring — as was one of the teas in the sampler pack. Even tho’ I had made it very clear that I neither drink nor review these types of teas.

As you might imagine, there were no discrete aromas discernible when I opened the individual envelopes of dry leaf. In fact, there was precious little aroma at all. And needless to say — tho’ I’ll say it anyway — this lack of distinction carried into the cups. Yes, against my better judgment at this point, I steeped up each sample tea (except the flavoured). With all the crazy nasty stuff finding its way into edibles these days it took some effort to ignore the poor packaging and forge ahead with tasting the teas.

The results were predictible: Little aroma, little taste. That’s how it works.

I sent an email note to the vendor, describing effective tea packaging, explaining that under the circumstances I would not review the teas, and offering to review more carefully-packed samples. That was last week, and I still haven’t heard back.

I like to sample new teas, but …

Some of you probably want to know who the vendor is so you can avoid doing business with them. I’m not going to tell you because I don’t think it’s fair to the vendor not to give them a heads-up and a second chance. Some of you will argue that before opening a tea business the vendor should have researched proper packaging methods and materials. And you’re right: it’s not like this information is a big ol’ secret. You’ll further argue that I’m not being fair to consumers — you tea drinkers — if I don’t identify the “culprit.”

Maybe that’s true. And that’s my quandary. And I hope you’ll forgive me but I’m still not going to reveal their identity.

I’d like to say this to all tea vendors and potential tea vendors: We who love tea very much want to sample your products, like them, and write glowing reviews so you can grow your business and keep producing wonderful teas.

And this to both tea vendors and tea consumers: If you notice that I haven’t reviewed a particular tea, it could be for many reasons. Perhaps I haven’t sampled it or haven’t gotten around to reviewing it. Maybe the tea didn’t suit my taste. Maybe I have no reason. Or perhaps the tea, or the packaging, or the service, or all of these were simply bad, and I just don’t want to write a negative review because it may affect somebody’s business.

I think I’ve solved my quandary by leaning towards discretion, and hope you agree with that decision. For me, at least, it was the right one.

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All content Copyright 2013 JP Badarau; all rights reserved.

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Black India or Ceylon tea complements this dish nicely.

With the change of weather we’re starting to crave lighter foods rather than the heavier dishes of winter. This salad is something of a transitional dish: hearty enough for late winter, but also bright and fresh with a promise of spring.

For this dish I recommend you use an India black tea — Darjeeling, Assam, Nilgiri — or a lively Ceylon. Steeped the tea to regular strength. As always in these recipes, one cup of tea refers to an eight-ounce measuring cup. Basmati is a naturally white rice with a light nutty flavour and aroma; you can substitute jasmine — another naturally white rice with a lightly floral aroma — or if you can’t find either one just use plain white rice.

Serve this as an accompaniment to your favourite main dish in place of rice pilaf. Or for a light lunch toss in a protein source when you add the vegetables. For me that’s tofu sautéed in olive oil with a sprinkle of tamari soy sauce. And if you can find fresh spring vegetables like sweet peas or asparagus, toss them in as a substitute for, or in addition to, the celery or the bell pepper according to your taste.

This recipe is easy to double or triple for a crowd and keeps well on a buffet table.

Curried rice salad
About 6 servings as a side dish

2 teaspoons extra virgin olive oil, divided
1/4 cup chopped onion
1 cup white Basmati rice
2 teaspoons curry powder (or more to taste)
1 cup steeped black tea
1 cup water
2 Tablespoons tamari (or Kikkoman) soy sauce
1 vegetable bouillon cube or 1 teaspoon dry vegetable bouillon or broth
2 Tablespoons white wine vinegar
1 teaspoon sugar
1 Tablespoon chopped unsalted cashews, preferably raw
1 cup celery, diced
1 cup bell pepper, diced (preferably use two or more colours)
1 scallion, white and green parts, thinly sliced
salt and pepper to taste, optional

Curry powder gives this dish a flavourful “kick.”

In a heavy skillet heat the olive oil over medium heat. Add the onion and sauté for two or three minutes, then add the rice and curry powder and continue to sauté until the onions are tender but not browned. Stir in the tea, water, tamari, and bouillon. Raise heat and bring to a boil (if using a bouillon cube, break it up with a spatula until completely dissolved). Reduce heat to low and simmer, covered, until all liquid is absorbed, about fifteen or twenty minutes. Meanwhile, in a small bowl, mix together the vinegar and sugar until the sugar is dissolved. When the rice is fully cooked, remove the skillet from the heat and stir in the vinegar mixture along with the cashews and vegetables. Toss with a fork and spoon until all ingredients are well mixed. Adjust seasonings if necessary. Transfer to a serving dish or storage container and cool to room temperature or chill in the refrigerator. Serve cool or chilled.

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All content Copyright 2013 JP Badarau; all rights reserved.

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The finished model, folded with stained-glass origami paper:

Looking for a little creativi-tea? Feeling craf-tea? Here’s a fun project! Fold with foil or other light paper — six-inch square seems to work best, but use whatever size is easiest for you. (You can always fold more!)

Makes a charming bookmark, greeting card decoration, or doll’s teapot.

Or fold several in different colours, then glue a string on the back of each one, loop through a hook, and hang as a decoration on your Christmas tree or anywhere.

Some experience with folding will be helpful. This model starts with a bird base and requires knowlege of the technique of sinking. Once you’ve got those techniques down, the rest of it is easy … follow the images below the instructions. Be sure to have a good cuppa nearby to sustain you while you’re folding.

Model: Teapot
Created by: N. Montero, Spain
Variation by: Janis Badarau (a.k.a. TeaGuide)

Begin with the bird base. (Click here for instructional video of folding a bird base.)

1. Sink the blunt end. (Click here for instructional video of performing a sink fold.)

2. Valley fold the front flap downwards. (Click here for instructional video of valley fold and mountain fold.)

3. Reverse fold the two points as shown. (Click here for instructional video of reverse folding.)

4. Valley fold the top flap of the spout on the left. Mountain fold the handle on the right inwards.

5. Open out the top of the teapot and tuck the point into itself.

6. Valley fold the edges of the spout inwards, then valley fold the bottomflap upwards. At the top you see the point tucked in. Reverse fold the handle again. Spout and handle are finished. Valley fold the bottom flap and tuck the arrowed point into the pocket, following the arrow, to complete the teapot.

You now have a teapot with a flat top. I don’t really care for that, so I created a variation that looked more like a real teapot with a “knob” on the lid.

My variation:

Before tucking the top point into itself (Step 5), valley fold the point about one-third of the way up so the tip stands above the top of the teapot. Flatten the point, refold the original fold that was opened out, and tuck as above to complete the model.

From bird base to the almost-finished teapot.

Here’s how a friend designed a charming greeting card with a teapot folded from a textured silver metallic paper :

Happy folding!

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All content Copyright 2013 JP Badarau; all rights reserved.

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Because of my own interest in crafting with tea — tea-dyed textiles and tea-bead jewelry via CrafTea Designs — I’m always delighted to find fellow tea lovers and crafters whose products feature genuine tea.

Ocean Surf and Chocolate Masala Chai soaps.

One such person is Kim Williamon, proprietor of The Gilded Lily Soaps & Scents, who handcrafts luscious soaps that incorporate tea in their chemistry and their design. I recently had the opportunity to ask Kim a few questions about her business, her craft, and her teas.

How did you get started making soap?

I’m very lucky to have my 92-years young grandmother still with me today. She was a big part of my life growing up. Raised on a large sugar cane farm in South Georgia with her mother and grandmother, she learned to make soap at an early age, along with many other farm crafts. I had the great pleasure of watching her make soap in my youth, and my love for the craft grew.

When did you start adding tea to your soaps?

I started adding teas and tisanes to my soaps in the early 1990s, inspired by my husband: He has very dry, sensitive skin, and is prone to seasonal breakouts. After many trips to our family doctor for creams and shots, which provided no help, I began to research the health benefits of tea and herbs.

What are some of the benefits of adding tea to soap?

The benefits are numerous! Skin is the largest organ in the body, and absorbs everything we put into it or onto it. Tea — especially green tea — is rich in antioxidants and various minerals which help rejuvenate skin cells and heal wounds, and in the treatment of skin conditions such as psoriasis and rosacea.  Caffeine helps tighten the skin. Polyphenols aid in increasing skin’s elasticity, reducing the appearance of fine lines and wrinkles, and also act as an anti-inflammatory for sensitive skin. (This is not intended as medical advice; for specific maladies please consult a medical practitioner.)

Do you make any products other than soap? Do they also incorporate tea?

Currently I’m working on liquid soap and body “butter” formulated with tea. These will be added in time for the summer season.

The soaps are beautiful (be sure to visit their Pinterest page) and smell even better!

What kinds of teas do you use in your products?

I use only organically-grown whole-leaf loose-leaf teas: whites, greens, oolongs, and blacks. For soaping I grind the dry leaves myself; I’m not a fan of teabags or pre-packaged teas.

How do you decide which teas to use for specific soaps?

I choose teas for their particular benefits to a skin type: dry, oily, sensitive, etc.  And I also create seasonal and holiday soaps with the scents I add.

How can customers find and buy your products?

At the moment I’m still working on a website and hope to have it up and running soon. Meanwhile, anyone interested in beautiful soaps made with tea can find The Gilded Lily: Soaps & Scents on Facebook; if you “Like” us and add us to your newsfeed you’ll be notified of new products and when our website goes online. Send me a Direct Message (DM) to order. For product photos and pricing, visit our Pinterest page.

What are your favourite teas to drink?

In my cup I like oolongs (Formosa Spring Dragon, Ti Guan Yin, and Se Chung), Japan green teas (Gyokuro kenjyo, Ho-ji Chi Kamakura, and Gen-mai Cha), and white teas (Moonlight and Yin Zhen Bai Hao Downy White).

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All content Copyright 2013 JP Badarau; all rights reserved.

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As I do with Taiwan oolongs, I used a small two-cup pot for this Taiwan black tea.

There once was a time when black tea came from India, green tea came from China or Japan, and oolong tea came from Taiwan. It was very simple. But then the different regions — terroirs — began to experiment with processing different types of teas.

The first time I sampled green, oolong, and white teas from Darjeeling it was a revelation … who knew that at the source for arguably the best black tea on Earth they were busy processing their teas other ways besides fully fermented/oxidized? Well, they were, and it was a great success. So great a success that other growing regions in India, as well as in neighbouring Nepal, followed suit. Now “alternative process” teas from these regions are readily available.

More recently, the source for arguably the best oolongs on Earth — Taiwan — began processing black teas. And the results are amazing.

I rarely say “always” when it comes to tea, but every Taiwan black tea I’ve sampled has been ethereal, elegant, exquisite … always.

Case in point: This Yuchi Wild Mountain Black Tea. While everyone knows about Camellia sinensis’ wild Indian cousin Assamicus, and many of us were aware of wild tea plants — actually trees — growing in China, I just recently learned about Shancha, the wild tea plant of Taiwan.

Processed as a black tea, the Yuchi is nutty. Flowery. Smooth. A very easy drinker. The subtle qualities of the leaf will appeal to sophisticated palates, and it’s also a light and lovely cup by which to introduce a newbie to high-quality teas.

The dry leaf is quite large and dark, and I obtained the best results in a small two-cup teapot using water brought to a boil and then cooled down to oolong (“fish eyes”) temperature, then steeped for no more than four minutes. A truly delightful black tea from Taiwan.

~ ~ Special Offer for TeaGuide readers! ~ ~
~ ~ Only 24 hours left to take advantage! ~ ~

Taiwan Tea Crafts very kindly invites you to try their teas by offering a 10% discount. This offer is good until March 18, 2013 and includes their already-discounted teas. Enter the discount code TEAGUIDE at checkout — and you can even use the code multiple times until the expiration date.

So if you’re a lover (or aspiring lover!) of beautiful oolongs — whether green, roasted, oxidized, aged, or scented — the elegant black teas of Taiwan, and lovely tea ware, do stop by before the offer expires!

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All content Copyright 2013 JP Badarau; all rights reserved.

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]]> http://teaguide.wordpress.com/2013/03/17/review-an-ethereal-black-tea-from-taiwan/feed/ 0 TeaGuide Worldwide Tea Directory blog-tea-leaf http://teaguide.wordpress.com/2013/03/13/dont-leave-home-without-your-tea/ http://teaguide.wordpress.com/2013/03/13/dont-leave-home-without-your-tea/#comments Wed, 13 Mar 2013 16:46:40 +0000 teaguide http://teaguide.wordpress.com/?p=952 ]]> ~~ Don’t forget! Your 10% discount at Taiwan Tea Crafts ! ~ ~
~~ Exquisite teas and tea ware — Enter discount code TEAGUIDE ~~
~~ Good through March 18, 2013 ~ ~

If you travel much — whether it’s a weekend getaway or a lengthier trip — you know how difficult it can be in some places to get a good cup of tea. It’s when you’re visiting those kinds of places that a tea travel kit can be a life saver.

For many years I rigged up my own tea travel kit; maybe you do the same. A well-stocked kit comprises tea, something to steep it in, a cup to drink it from, and any other accessories you include in your own personal tea ritual (strainer, filter bags, sweetener …), and of course some kind of bag or box to carry it in. Then I discovered that there are much more elegant ways to go about it.

My compact Taiwan-made tea travel kit.

Some years ago I purchased a small tea travel kit made in Taiwan from a vendor who is no longer selling them, sorry to say. The kit comprises a gaiwan, a water/fairness pitcher, several tiny cups, and a tweezers, all packed into a well-padded round bag. Generally I pack an ounce or two of tea in a small plastic bag that tucks nicely into the gaiwan. I’ve used it several times, mostly when I’ve stayed at a hotel whose idea of tea is a basketful of assorted teabags, and mostly herbals at that.

The nice thing about this travel kit is that it’s very compact and can tuck into a large purse or a small carry-on type of suitcase. That same compactness also limits the amount of tea I can steep up, and sip, at any one time. It’s not a major limitation for tea varieties that lend themselves to multiple steepings, but it is a bit of a nuisance when I want a big cup of hearty black tea.

A few weeks ago I received a somewhat different type of tea travel kit. This one, from Thistledown Cozies, is dubbed The Brick for its, well, brick-like shape. Like all Thistledown products, this kit is made in the USA and is exceptionally well-made: not a stitch out of place, no loose threads, and will no doubt last for many years. The fabric is exceptional too: mine is in pretty pattern #11 (scroll down on their page to see fabric selections).

The Brick tea travel kit. The portable tea steeping cup is not included, but the tea tins are. You can also see the elastic straps and the pocket under one of the tea tins.

The kit is rather larger than my Taiwan-made kit, tho’ easier to transport on its own thanks to a built-in handle. Thistledown’s take on the necessities for tea is somewhat different: this one focuses on transporting tea and lets you choose the steeping and sipping vessels and other accoutrements.

Four tins are included in this travel kit — fill ‘em with teas, or put tea in three tins and your powder/granulated sweetener in the fourth. Elastic straps of varying size hold a travel steeping/drinking cup and other accoutrements that you supply yourself according to your preferences. There are also pockets under the tea tins that let you tuck in paper filters, packets of sweetener, or even teabags.

Two different concepts of a tea travel kit. Choose the one that’s right for your needs. I like the size of the Taiwan kit and that it contains both steeping and drinking vessels. I like the versatility of the Thistledown kit; I was thinking that I could fill the cup with water and cold-infuse my tea. (I never steep tea with hot water in any kind of plastic vessel.) The cold-infusion method works best with white and oolong teas, which are less prone to becoming bitter from lengthy steeps.

Although my Taiwan-made kit is no longer available from the retailer where I bought it, you can find similar kits at many other retailers, both online and walk-in shops. Perhaps your favourite tea vendor sells them. Thistledown distributes via wholesale only; visit their website to locate a retailer who carries them.

Now if only someone could figure out how to include a hot-water kettle!!

Relative size of the two tea travel kits.

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All content Copyright 2013 JP Badarau; all rights reserved.

# # # #

Their lovely Alishan High Mountain oolong lot #144 is a delightful example of what I refer to as “flowery” oolongs. Let me explain.

As noted in the previous review, floral teas envelope the drinker in the sweet scent of flower perfume from the first whiff to the last lingering finish on the palate. Flowery oolongs, on the other hand, are more like the flowers themselves rather than the perfume and aroma. Well yes, they do exhibit both perfume and aroma, but they go somewhat beyond that.

Have you ever eaten a flower? Edible flowers have a distinct taste of sweet spices that generally intensifies in the finish. So “flowery” means that the aroma and perfume of flowers are there, along with the sweet spiciness of the flowers themselves. Like eating a flower.

And that’s what I love about this very fresh and very enjoyable tea. It’s like having your flowers and drinking them too!

~ ~ Special Offer for TeaGuide readers! ~ ~

Taiwan Tea Crafts very kindly invites you to try their teas by offering a 10% discount. This offer is good until March 18, 2013 and includes their already-discounted teas. Enter the discount code TEAGUIDE at checkout — and you can even use the code multiple times until the expiration date.

So if you’re a lover (or aspiring lover!) of beautiful oolongs — whether green, roasted, oxidized, aged, or scented — the elegant black teas of Taiwan, and lovely tea ware, do stop by before the offer expires!

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All content Copyright 2013 JP Badarau; all rights reserved.

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]]> http://teaguide.wordpress.com/2013/03/01/review-taiwan-tea-crafts-flowers-or-florals/feed/ 0 TeaGuide Worldwide Tea Directory http://teaguide.wordpress.com/2013/02/25/review-taiwan-tea-crafts-florals-or-flowers/ http://teaguide.wordpress.com/2013/02/25/review-taiwan-tea-crafts-florals-or-flowers/#comments Mon, 25 Feb 2013 17:20:22 +0000 teaguide http://teaguide.wordpress.com/?p=936 ]]> I love Taiwan teas, especially the fragrant green oolongs (or pouchongs) and the relatively new rich black teas. So when TaiwanTeaCrafts.com — a tea exporter that, I am sorry to say, I had never before heard of — offered to send samples of some of their rather excellent teas, I wasn’t about to say no!

Some folks enjoy darker, more roast-y oolongs, while others adore their aged oolongs, and you can find several varieties of each at TTC. Me, I like my oolongs as close to green as possible, so that is what they sent to me.

Because they are so green, the teas have to be really fresh to show off their best qualities. As I opened the package of each sample from TTC I took a deep sniff … and let me tell you, these teas were so fresh they could have jumped up and kissed me on the cheek.

To enjoy any tea — but particularly oolongs — it’s important to engage the nose as well as the palate, and to inhale the fragrance at least at these five specific points:

1. When you first open the airtight package to enjoy the aroma of the dry leaves;
2. At the moment when the leaves first meet hot water for the “rinse” that opens up the leaves;
3. Just as you lift the lid of the steeping vessel (teapot, gaiwan) when the tea is ready to pour or sip;
4. In the cup as you sip, until you become one with the tea;
5. And finally as a fragrant residue on cup, teapot, aroma cup, or the back of a spoon after the tea has been poured from it.

The first tea I sampled was the Baguashan Jade Oolong (Ciu Yu), lot #150. This was everything I love in oolongs: an enchanting, enveloping floral aroma echoed in the cup, lasting through six infusions, and the leaves with a beautiful rolled appearance with just enough stem attached. Curiously, the slightly pricier organic Jade Oolong (lot #131) was a far paler version … at least to my taste. If you have to choose one, go for the #150.

Now let me explain what I mean by “floral” versus “flowery” teas. A floral tea exudes the sweet, intense perfume of flowers from the first moment your nose, and then your palate, meet them, and continue to do so. The best floral teas permeate the room/s where you’re preparing and sipping them. This jade oolong #150 did exactly that and then some with a beautiful melange of spring fragrances: lilacs, carnations, apple blossoms all rolled into one.

Just exquisite.

And flowery teas? Well, that will be in my next posting!

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Meanwhile, we’re offering the following domains for sale:

teafest.org
teafestival.org
teafestusa.com
teafestusa.org
tearoomproducts.com
tearoomresources.com
tearoomsupplies.com
teabusinessdirectory.com

Make an offer to TeaGuide.net @ gmail.com (without the spaces, natch!) or through auctions at GoDaddy.com.

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