Tea Quiz Answers

So, how did you do on the little tea quiz I posted last week? Was it easy? Difficult? Here are the answers.

1. Black tea is called red tea in China.
TRUE http://steepedexplorations.blogspot.com/2016/05/black-green-white-red.html

2. Black, green, and white teas are all created from the Camellia Sinensis plant.
TRUE. The differences come in the processing of the leaves, and in the case of matcha the growing as well. 

3. White teas have no oxidation.
FALSE White teas do have minimal oxidation while green teas generally have none.

4. Lapsang Souchong was first created in India.
FALSE Lapsang Souchong was created accidentally in China. http://steepedexplorations.blogspot.com/2016/04/the-story-of-lapsang-souchong.html

5. Laura Childs writes the Tea Shop Mystery series.
TRUE. Death by Darjeeling, the first book in the Tea Shop Mystery series was published in 2001. Devonshire Scream, the 17th book was released earlier this year. http://steepedexplorations.blogspot.com/2016/03/tea-talk-interview-giveaway-with-laura.html

6. In matcha the tea leaves are ground into a fine powder so you actually ingest the whole leaf.
TRUE You actually consume the whole leaf as opposed to steeping it and drinking the resulting liquid. http://steepedexplorations.blogspot.com/2016/08/whats-matcha.html

7. Gong Fu Cha means preparing tea with great effort and skill.
TRUE It's a wonderful meditative process. http://steepedexplorations.blogspot.com/2016/07/gong-fu-cha.html

8. Orange Pekoe is flavored with oranges.
FALSE No oranges are involved with producing Orange Pekoe. The name comes from the Dutch royals from the House of Orange who received the Bai Hao type of tea when it was first brought to Europe.

9. All teas should be steeped in boiling water.
FALSE The temperature of the water depends on the type of tea being steeped. Black teas use boiling water. http://steepedexplorations.blogspot.com/2016/06/dancing-water.html

10. Tea contains antioxidants.
TRUE. Unadulterated teas are a most healthy drink!

Tea Quiz

Just for grins, I thought I'd post a little tea test to see if you've been reading our posts as well as checking some tea knowledge.

True or False

1. Black tea is called red tea in China.

2. Black, green, and white teas are all created from the Camellia Sinensis plant.

3. White teas have no oxidation.

4. Lapsang Souchong was first created in India.

5. Laura Childs writes the Tea Shop Mystery series.

6. In matcha the tea leaves are ground into a fine powder so you actually ingest the whole leaf.

7. Gong Fu Cha means preparing tea with great effort and skill.

8. Orange Pekoe is flavored with oranges.

9. All teas should be steeped in boiling water.

10. Tea contains antioxidants.

How did you do? I hope you had fun with this little tea test. I'll post the answers in an upcoming post.

Crazy Rumors

I don't know about you, but I love lip balm. I wear lipstick and lip gloss, but I always keep a lip balm in my pocket and refresh my lips with it through out my work day. I don't know how or why, but these balms always seem to disappear, so I'm always on the lookout for more.

I saw a Facebook advertisement for Crazy Rumors, a company that makes 100% natural lip balms that are also cruelty free as well as vegan. They have all sorts of flavors from seasonal candy corn to ginger ale, in all sorts of categories such as ice cream flavors and bubble gum flavors. They also have tea flavors! That's what got me to try them.

In their tea category they offer:

Spiced Chai - "an exotic blend of savory cardamom, cinnamon, vanilla & ginger"
P-Mint Lemongrass - "refreshing citrus and cooling peppermint"
Apple Spice - "sweet apple and savory cinnamon"
Orange Bergamot - "just like a cuppa Earl Grey tea!"

These lip balms are wonderful! Reasonably priced, they go on smoothly, are not sticky, make my lips soft, and taste delicious! Of the tea flavors, I'm currently using the Orange Bergamot and I love it! Portable tea in a balm! If you use lip balms you owe it to yourself to try Crazy Rumors. Check out their website and you can order right online! Be sure to let me know which flavors you try (I know you won't be able to choose just one flavor!).

Tea Cup Creations

I recently saw this picture on Pinterest and repinned it. Sadly, it was just a picture, no link with credit or how to instructions. But isn't this a great idea? Wouldn't this light fixture be so cute? I know I'd live to have it!

I also saw this cute idea for a candle holder. Nice for pillar candles. This picture is from http://ideasforbeautypic.com.

Architecture Art Designs gives 40 ways to reuse tea cups artistically. http://www.architectureartdesigns.com/40-ideas-of-how-to-reuse-tea-cup-artistically/
Above is one of my favorites!

Have you ever tried getting crafty with teacups?

New Tea Exploration with Davids Teas

Now that I'm more "into" teas, I love looking at new tea types and eagerly buy more and different varieties. While I buy a lot of fine tea, pure camellia sinensis from tea estates, I also enjoy fun flavoured teas and tisanes. I truly believe you can love it all!

While looking through my timeline on Facebook I saw an ad for Davids Teas. Yes, Big Brother knows I'm a tea lover. If you read this blog, you know that Karen is a huge fan of Davids Teas, which is local to her, and has written several reviews. So I clicked on the link and was brought to their Honeycrisp Apple tea. The temperatures here are just starting to cool and I'm so looking forward to autumn, my favorite time of year.

From their website:

"Is there any activity more whole heartedly autumnal than apple picking? Not that we can think of. And when it comes to apples, the Honeycrisp is king. Juicy, sweet and full of flavour, it’s a fall treat we look forward to every year. And this refreshing, fruit-packed tea is just like biting into a fresh Honeycrisp straight off the tree. Whether you drink it straight up or spike it with a splash of bourbon, it’s the perfect way to bring the orchard home. Oh honey!"

OK, they had me at "spike it with a splash of bourbon"!

While Davids is a Canadian tea company, they do ship to all of North America, so I'm in luck. And, to get free shipping I plan on ordering more than just the Honeycrisp Apple. Perhaps some Pom Cider, keeping with that fall apple theme. I love grapes...and it is harvest time, so maybe some Grape Freeze. Or perhaps English Toffee...made with Pu'eh? That will probably make it in the basket. A more traditional tea, for me at any rate is the Wild Black Yunnan, no funky flavours here. And how could I possibly not try their Lapsang Souchong Star?

Do you order teas online? Have you tried Davids Teas? Are you adventurous when it comes to teas, or are you a purist?

Tea Ramblings

While it's rainy on the west coast for Karen, it's still scorching hot on the east coast for me. I'm beyond ready for autumn and the cooler temperatures that it brings.

I have been drinking a variety of tea. Yesterday I enjoyed some hot tea at the soft opening of my friend Niraj's new Tea Bar, Leaf: Himalayan Imperial Second Flush. When I returned home I had some of the iced tea I had made the other day: Raspberry Rendezvous by London Fruit & Herb Company. It's actually a tisane of hibiscus, apple pomace, blackberry leaves, raspberry juice, raspberries, rosehips and more. Today I went for dinner with a friend and had the house made iced tea. I'm not sure what it was other than unsweetened black tea, but it was cold and tasty. And now I think I'm going to have a tea popsicle. I got another variety of the Brewla tea popsicles. This time I found The Hero: cherry pomegranate and red tea. This is another tisane and tastes more of cherry than anything else, but tasty and only 45 calories, so a nice snack, especially on a hot day.

What about you? Do you mix up your teas, or tend to stick with one type for a period of time? What have you been drinking lately?

Tea Quote - C.E. Murphy, Urban Shaman

“In Ireland, you go to someone's house, and she asks you if you want a cup of tea. You say no, thank you, you're really just fine. She asks if you're sure. You say of course you're sure, really, you don't need a thing. Except they pronounce it ting. You don't need a ting. Well, she says then, I was going to get myself some anyway, so it would be no trouble. Ah, you say, well, if you were going to get yourself some, I wouldn't mind a spot of tea, at that, so long as it's no trouble and I can give you a hand in the kitchen. Then you go through the whole thing all over again until you both end up in the kitchen drinking tea and chatting.

In America, someone asks you if you want a cup of tea, you say no, and then you don't get any damned tea.

I liked the Irish way better.”

 C.E. Murphy, Urban Shaman 

Cooking with Tea

I first heard about cooking with tea from Chef Ming Tsai. I remember being intrigued by the recipes, although I never made them. Now cooking with tea is all the rage from using matcha in smoothies and ice cream to tea brining your fried chicken!

I guess 7 is a lucky number. The Bon Appetit Test Kitchen offers an article on how to cook with tea in its article 7 Unexpected Ways to Cook With Tea from Pasta to Pudding. Meanwhile Serious Eats offers 7 Ways to Cook With Tea Leaves. Doing some searching I may have found that long ago tea recipe from Ming Tsai: Tea Braised Hanger Steak with Root Vegetables.

Personally I'd like to try the Smoked Tea Duck recipe from Sunset Magazine.

What about you? Have you ever cooked with tea? Feel free to share your recipes.

What's Matcha?

When I began my recent exploration into the world of tea I attended a class on the Japanese Tea Ceremony. I had no idea at the time that my tea would be a bright shade of green! Or that it would be frothy! The tea in question was matcha, and up until that point I had no idea what it was.

Matcha is a form of green tea, real tea, meaning it comes from the Camellia Sinensis plant. There are some growing differences, however. The tea plants intended for matcha are covered for a portion of their growth cycle so that the leaves grow in shade. While you just drink the liquid that has been infused by the leaves with most tea, in matcha the tea leaves are ground into a fine powder so you actually ingest the whole leaf.

You also don't make a cup of matcha in the same manner you would make a regular cup of tea. There is special equipment involved. At the minimum you need a tea bowl (chawan) and bamboo whisk (chasen). You may also want a wooden scoop (chasaku) and a sifter.

If you decide you'd like to try to make your own bowl of matcha, be certain you buy ceremonial grade. The culinary grade, while fine for cooking or using in smoothies, is quite bitter and unpalatable if drunk as a tea. Also realize that the whisking of the powder is a skill which requires some practice. It's not as easy as it looks!

Matcha is a unique tea with many health benefits. It calms the body while sharpening the mind. No wonder it is a staple of Zen monks.

Meet the Chai Guy

I was enjoying a cupcake at a recent meeting and thought, "an iced chai would be perfect right now". That thought is thanks, in part, to the Chai Guy, a local merchant I was lucky enough to meet.

If you are unfamiliar, chai is a wonderful drink that combines black tea, milk, and spices. Like regular tea, chai may be drunk hot or cold. WIth the scorching temperatures we've been having here in Western New York, I've been drinking my chai iced...like the majority of my tea.

In Rochester, NY if you love chai you know the Chai Guy and undoubtably visit him at the Public Market to get your chai fix. The Chai Guy is also known as Pat Tharp and he was kind enough to talk to me about chai and how he became the Chai Guy.

Pat stumbled upon chai as he was preparing for a missionary trip to India. Chai was served during the planning meetings leading up to the trip and he found that he really liked the beverage. He began experimenting at home, checking brewing times and ingredient ratios in the search for teh perfect cup of chai. Whenever there was a party or a pass the dish event, Pat would bring his homemade chai. One day a friend referred to him as "the Chai Guy" and the name stuck!

About three years ago Pat found "the sweet spot" and has not changed his formula. It was at that point that he decided to share his brew with the public. The Chai Guy's chai is similar to that of a craft beer. It's homemade and slow brewed, taking 24 hours to make. "There are no powders, no syrups, no concentrates, no fakery. Just a quality drink with a lot of love."

The Chai Guy offers 12 different types of chai, including vegan options, and allows you to experiment as well. I've enjoyed the Classic, but may venture into ginger my next time, and yes, he will be using pieces of fresh ginger. Or I may create my own blend combining ginger and cinnamon perhaps. Whatever flavor you choose, the chai base remains the same. Changes occur with a change of milk (including non dairy options) and the addition of fresh ingredients, even espresso!

But to Pat Tharp, it's more than just the flavor. It's the experience that comes with it. It's what the tea gives you the opportunity to do. "It's good to stop, pause, and reflect on the day." It's also a chance to meet and talk with others.

While chai is quite popular and easy to find in India and England, it's a bit trickier here in the United States. The Chai Guy is Rochester, New York's first chai crafter and he's working on bringing chai to you. You can find the Chai Guy at Rochester's Public Market as well as a farmer's market in Irondequoit. You can also purchase either his Tea Kit or his Quick Sips to make your own chai at home. The Tea Kit contains the tea and spices which you steep and then add milk and other flavors. The Quick Sips are already brewed tea and spices, you just add the milk! These kits can also be purchased at Lori's Whole Foods and the Pittsford Dairy Farm. In order to go whereever there' a need for chai, Pat is also working on a mobile chai cart!

If you're ever in the Rochester, NY area I hope you're able to visit the Chai Guy and enjoy a cup of chai. You can also check out his Website,  Facebook Page, Instagram, or Snapchat Account, "the chai guys".

As Pat would say, have a Chaitastic Day and thanks for reading!

Alice in Wonderland's Tea

I've always been a fan of Alice in Wonderland and have a fascination for Lewis Carroll, although admittedly I don't know much about him. I have have a small collection of Alice and Wonderland themed goodies, from t-shirts to jewelry and more, and of course I own a Cheshire Cat plushie. One of my favorite bits of the story has to be the tea party!

While a majority of people are probably more familiar with the Disney version, I quite enjoy the original illustrations by John Tenniel.

Are you a fan of Alice? Would you sit down to tea with this group?

For further Alice in Wonderland reading check out this wonderful website:
http://www.alice-in-wonderland.net/

Gong Fu Cha - The How

So far I've shared a little about gong fu cha, describing some skills involved and the tea set itself, but I haven't explained how to practice. Everything I've tried to write seems so complex and convoluted. So I called upon my friend Niraj for help. He's the man who introduced me to gong fu cha, so who better to help explain the process. What's better, he has a video so that you can watch making it easier to understand than reading my description.




Instead of using a gaiwan, Niraj steeps his tea using a Yixing tea pot in this video. Perhaps one day we'll work on a video showing a gaiwan!

Niraj usually posts here on the fourth Tuesday of the month so be sure to read his posts. He's moving his tea studio, so was unable to post this month, but happily helped me out today.

The Gong Fu Cha Set

The other week I started telling you about gong fu cha; what the term means and some of the skills involved. Today I thought I'd tell you about the different parts of the tea set.

First you start out with your tea tray. Notice the slats. This is important! The tea you spill runs off into the slats and is collected below! I love how they know I'm going to spill and be messy!

The top comes off and you can easily pour out the spilled tea and clean the tray.

This next piece is the gaiwan. The gaiwan is used to steep your tea. You would use it instead of a teapot.

You put your tea leaves in the bottom of the gaiwan, pour in your hot water, cover and let steep.

When the tea is ready, you move the lid of the gaiwan to the side and pour. This step requires skill and lots of practice.

When you pour your tea, you don't pour directly into individual cups. Instead, pour into a justice cup. This ensures a uniformity to the tea, so that each person will enjoy the same tea.

From the justice cup you pour the tea into your aroma cup. You don't drink out of this cup either. The design focuses the scent. You simply smell and appreciate the aroma of the tea. You pour the tea from this cup into your drinking cup.

Here's your drinking cup. Notice how small it is. You are meant to savor each sip.

Finally, we have a tea pet. Tea pets are made from the little bits of clay left over from making traditional tea pots. They are happy little creatures. You share your tea with them by pouring it over the pet.

Infusing Tea, Color, and Mood into Food

I read an interesting article in the Tea Journey magazine entitled "Palette for Your Palate" by Si Chen. In an interesting concept devised by Tealeaves, a luxury tea blending company, and the Pantone Color Institute, chefs and mixologists were tasked with creating tea cocktails, tea entrees, and tea desserts, inspired by a selection of Tealeaves teas and certain Pantone colors. "Creations expressed a mood such as bold, peaceful or enchanted" says Chen.

What an idea; not only to bring tea into the world of fine dining, but matching specific teas with specific colors and specific moods to achieve an artistic, and hopefully delectable, creation! The photographs are glorious, but I'm afraid to share because of copyrights!

You can check out the exhibit here. 

I'd love to try The Bold and the Blue-Teaful, The Purple Haze, and The Dreamland. What about you?

Would you ever challenge yourself to create a dish inspired by a tea, color and mood? Of course, you'd have to actually use the tea in the cooking of the dish, or the mixing of the cocktail. I'd love to have you create something and report back!

Gong Fu Cha

If you've been reading this blog for a while you may have heard me say that I practice gong fu cha. What exactly is it? Gong fu is also known as kung fu, they are the same term, the first being Cantonese and the second Mandarin. No, I am not practicing martial arts with my tea, the term means to do something with great skill and patience. It is an art form. Cha is Chinese for tea. Therefore when I saw I practice gung fu cha I mean that I am making tea with mindfulness and skill.

With that definition in mind, you realize I'm not simply sticking a bag of tea in a mug and pouring boiling water over it. At least not when I'm practicing gong fu cha. And I do mean practice. There is a definite skill involved.

So what are some of these skills?

Patience.You can't rush anything. Quiet your mind and preparing the tea actually becomes a meditation.

Timing. Along with patience you need to time your boil (to get the proper temperature) as well as your steep.

Manual Dexterity...at least if you're using a gaiwan! Know that you will burn yourself and you will get leaves in your cup as you attempt to master this tea brewing vessel.

Gong fu cha is an art and a mediation that culminates in a tasty beverage. I hope you'll consider trying gong fu cha and apprise me of your efforts!

THE BOOK OF TEA

While I write about tea here at Steeped in Tradition, I am more known for my mystery writing which appears on my cozy mystery blog, Cozy Up With Kathy. I was recently waiting for two books to arrive that I needed to review and I didn't want to start reading another full length mystery. I prefer to only read one book at a time, at least only one work of fiction at a time, and at least one of the books would arrive before I could finish a new one. However, I can't NOT be reading. I needed something, so I began to browse through my kindle checking out past purchases. I found THE BOOK OF TEA already downloaded and waiting. Surely that was a sign.

THE BOOK OF TEA by Okakura Kakuzo is delightful little book published in 1906 that talks about the history and philosophy of the beverage developing into Teaism. The book is divided into seven sections: The Cup of Humanity, The Schools of Tea, Taoism and Zennism, The Tea-Room, Art Appreciation, Flowers, and Tea-Masters. Okakura (his surname) imparts such vast knowledge, but does so in an utterly charming and witty way. He had me laughing out loud several times He also has me second guessing the choice to ever cut flowers again!

Okakura describes how tea use has developed, how it has changed in "modern" times; although his "modern" was well over 100 years ago. It's interesting to note how religion has altered tea and tea use as well. Well versed in art (Okakura was a primary founder of the Tokyo Fine Arts School and was later curator of the Oriental art division of the Boston Museum of Fine Art) he also addresses the art of Teaism and art appreciation in general. The addition of lore not only adds interest, the ancient stories highlight different aspects Okakura is teaching...and forces you to see connections and think, as any philosophy is wont to do.

Okakura discusses tea as an art form and a religion. What's interesting to note is that he wrote this book in English for a Western audience. While you can certainly purchase this book (I'd love a hard copy of my own) you can find several pdf and e-versions available for free. If you're at all interested in tea, culture, and philosophy this is a book that should not be missed!

Dancing Water

One mistake a lot of novice tea drinkers make is that they don't use the proper temperature water. Not all teas should be made with boiling water. While black teas enjoy that rolling boil, greens and whites certainly do not. The more delicate green and white teas prefer their water to be between 170-180 F.Oolongs are generally a bit higher at 180-190 F while black and most herbal teas can take the 208-212 of a full boil.

When I learned about these facts about water temperature my first though was, "Thank goodness I love black teas-no need to worry about temperature". My next thought was "How the heck do you figure out what the exact water temperature is?"

One way to make certain that you're heating your water to the correct temperature is to use a tea kettle with a digital temperature display. Set the machine for the temperature you want and it will click let you know when that temperature is reached.

However, you don't need a fancy machine-you can use a clear tea kettle and the water itself will tell you when it's ready. Watch the kettle. When little bubbles start to form you're ready for green teas. When the bubbles start bouncing a bit more, it's time for your oolongs. When the water hits that rolling boil the whistle will probably start to chirp announcing that it's time for black tea.

Honestly I use my inexpensive clear kettle more than my digital one. Waiting for the water to come to the proper temperature is a meditative process and it's fun to watch the water dance.

My New Tea Set

Last night I went to a card making class which was held at a nearby Goodwill store. I was early so I started to browse while waiting for the teacher to arrive. Imagine my surprise when I found this Chinese tea set!

The set came in a red box.

I wish I could read the writing on the inside of the lid!

This is the teapot.

And there are 6 cups and saucers. The saucers are completely plain.

There's a marking on the bottom. Hopefully it can tell me more about the set. But for now, I'm fairly clueless.

Here is some detail from the lid of the teapot.

I believe this tea set is made of clay and may be a Yixing. I need to do some research! Whatever its story, it's a beautiful little set and I'm happy to add it to my collection!

Tea Talk: An Interview with Lynn Cahoon

I'm pleased to welcome author Lynn Cahoon to the blog today. Her latest Tourist Trap Mystery is entitled Tea Cups and Carnage.

Kathy: Tea Cups and Carnage was released June 7th. What made you decide on a tea focus for this book?

Karen Owen, blogger at A Cup of Tea and a Cozy Mystery, and I started chatting after she started reading my books. She told me I so needed a tea shop in South Cove. Now, Jill, my main character, didn't like the idea of competition, so we adjusted Kathi's plan for Tea Hee during the writing stages.


Kathy: I love the name of the new specialty shop in South Cove. Is Tea Hee based on a real shop, or is it purely fictional?

There is a Tea Hee shop in the UK, (I just googled it) but Kathi's shop in the book is totally fictional. I love the play on humor. I was leaning toward something around the Mad Hatter's tea party since with all the tables and different sets in the shop. I love referencing my favorite fairy tales in the series. You'll see Cinderella in a few too.


Kathy: How does tea play a part in your writing?

I have to admit, I'm a big iced tea drinker in the summer. Winter, I love having a cup of tea sitting by me at night while I'm crafting a story.


Kathy: I'm partial to unsweetened iced tea and lapsang souchong. What about you? How do you like your tea?

Me too. At least the first one. I ordered an iced tea in NC last summer and about spit it out all over my son's car when I took a big drink. It was sweet tea. I learned to be more specific that week. LOL


Kathy: Do you have a favorite type of tea? Any you don't particularly care for?

My favorite hot tea is either an apple cinnamon blend or oolong. I always order tea when we're eating Asian. It's just part of the experience. And I think that's the point, tea probably more than coffee is the experience. When it's raining and cold outside, a cup of tea will warm you and your soul. Enjoying a cup of tea is different than just drinking a soda or a glass of water. It feeds a different part of your being.


Kathy: In addition to drinking tea many people collect tea cups, tea pots, and other tea things. Do you collect any tea accouterments?

I don't. I'm trying really hard not to be a collector. I did find some miniature tea sets a few years ago during one of my trips. I wish I still had them.


Kathy: Do you consider yourself a tea connoisseur, a tea neophyte, or simply a person who enjoys tea?

I'm a simple girl. I just like tea. I drink beer when I'm out, I like cotton rather than satin and lace, and I like a good cup of tea.


Kathy: Do you have a favorite tearoom, or place to enjoy tea?

I never heard of tea rooms before I moved to the St. Louis area. I have one in my new home town that I've been looking for an excuse to spend some time at. Tea Cups release just may be that excuse. :)


Kathy: What does tea mean to you?

I think I hit on this earlier. It's a different expression of life. Food is a big theme in my books, some would say too big of theme, but they are usually men and don't get it. Tea is like a good soup. It doesn't just hydrate your body, it feeds your soul. In today's fast paced world, we don't have a lot of experiences that we take time to enjoy. I'm always rushing here or there. But give me a cup of tea and my body and mind relaxes, at least for that few minutes. It's the warmth, and the smell, and the taste, they all work together to focus you.

And we all need a little time for tea.

Here are links - Amazon - http://www.amazon.com/Cups-Carnage-Tourist-Trap-Mystery-ebook/dp/B015BCRWQG/

Nook - http://www.barnesandnoble.com/w/tea-cups-and-carnage-lynn-cahoon/1122650759?ean=9781601836311

Goodreads -http://www.goodreads.com/author/show/5857424.Lynn_Cahoon

Twitter - https://twitter.com/LynnCahoon

Facebook -https://www.facebook.com/LynnCahoonAuthor

website - http://lynncahoon.com/

Amazon author page - http://www.amazon.com/Lynn-Cahoon/e/B0082PWOAO/ref=ntt_athr_dp_pel_pop_1

Tea Talk : An interview and Giveaway with Krista Davis

I'm delighted to welcome author Krista Davis to the blog today. Krista's newest book in her Domestic Diva series in entitled The Diva Serves High Tea. How perfect that we talk tea today, the book will be released Tuesday, June 7th.

Kathy: As followers of this blog know, I generally drink unsweetened iced tea or hot tea made gong fu style. What about you? How do you like your tea?

KD: I like unsweetened iced tea on hot days. However, my go-to tea is hot black tea with sugar and two percent milk.


Kathy: Do you have a favorite type of tea? Any you don't particularly care for?

KD: I wish I could find a green tea that I like. The last one was so awful that I gave it away to someone who likes green tea. I just can’t make friends with it. My favorite tea is Newman’s Own Organic Black Tea.

If any readers have a green tea to recommend, please leave a comment with the name and brand!

Years and years ago, one of my dear friends vacationed in England and brought me a tea by Twinings that is called Cutty Sark in honor of the British clipper ship. It was fantastic. I loved that tea and told her so. Over the years, both of us had hunted for it, but it just wasn’t available anywhere. Last Christmas, she was brimming with happiness when she handed me my Christmas gift. She remembered how much I had loved the Cutty Sark tea, and she found it online, available at Twinings in England and ordered it! It’s as delicious as I remembered!

It says it’s “a unique blend of the finest Yunnan and smooth Keemun black teas from China.”
https://www.twinings.co.uk/gifts/tea-caddies/cutty-sark-black-tea-caddy


Kathy: In addition to drinking tea many people collect tea cups, tea pots, and other tea things. Do you collect any tea accouterments?

KD: I have a bit of a piggy issue with china and crystal in general. I could be easily be one of those people who has special china for every occasion, including Halloween. I don’t collect tea items per se, but I have managed to collect a few interesting infusers and pretty tea cups.

Kathy: Do you consider yourself a tea connoisseur, a tea neophyte, or simply a person who enjoys tea?

KD: I don’t think I’m a connoisseur, but I’m certainly not a neophyte. How’s that for an evasive answer? I am a big tea drinker. I love hot hibiscus tea on a cold winter night. My favorite iced tea is black currant. That subtle fruity taste in the cold tea is delicious. I’m enough of a tea nut to make myself a relaxing cup of black tea when I can’t sleep! Yes, it’s true!

Incidentally, I wondered why tea is relaxing even though it contains caffeine. Some clever researchers have determined that black tea reduces stress. So your problems won’t go away, but you may be able to handle them better.


Kathy: How does tea play a part in your writing?

KD: This is a little bit embarrassing, but I *must* have my mug of hot tea on my desk to write. It’s as important as the keyboard. Refilling it gives me an excuse to get up and stretch my legs.

Kathy: Your new book is The Diva Serves High Tea. Does she really serve high tea in the book?

KD: I have to admit to being embarrassed when I discovered that we Americans use high tea incorrectly. At least I did. The fancy tea that we think of as high tea with cucumber sandwiches and scones is actually called afternoon tea.

High tea is named after the height of the table! Who’d have thought that? Apparently, on the days when the servants were off, the wealthy called their dinner high tea because it wasn’t the usual evening meal with an elaborate roast and all the trimmings and side dishes. It was eaten at a dinner table, thus the name high tea in comparison to afternoon tea or low tea which was served on a coffee table.

Working folks picked up the term high tea to describe their dinner after they came home from a long day at work.

Naturally, when I learned this, I alerted my editor, who chose to continue with the title The Diva Serves High Tea. In the book, Sophie serves afternoon tea in honor of Francie’s birthday.

Interestingly, some tearooms in England now advertise their afternoon tea as high tea just for the foreigners who don’t know the proper terms!

Kathy: Do you have a favorite tearoom, or place to enjoy tea?

KD: Alas, there aren’t any tearooms where I live.


Kathy: What does tea mean to you?

KD: Lifeline. I pack it when I travel!


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You are cordially invited to a tea party!

When: June 7, 2016

Time: 4-6:30 pm EDT

Where: Online

https://www.facebook.com/events/1800068960212872/1802506153302486/?notif_t=plan_mall_activity&notif_id=1464384446031878#

Isn't that picture gorgeous?! It's the grand prize at the party! There will be other prizes as well, so do try to attend.  

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Would you like your own copy of The Diva Serves High Tea? Simply enter the rafflecoptor below. If the winner has a US mailing address, the prize will be an autographed paperback. a non-US winner will receive a paperback copy.

a Rafflecopter giveaway