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!

Twinings of London's 90th Anniversary Blend

Karen here, as I write this post I am finishing the last of my second pot of Twinings 90th anniversary celebration loose leave black tea. This beautiful blend combines tea from three Commonwealth countries, Assam, India, Kenyan and Sri Lankan tea blend together for the most delightful velvety afternoon tea.

This is a rich, bold and yet delicate tasting tea that would pair so beautifully with savory tea time delights as much as it would sweet.

My sister in law found this royal purple collectible tea tin at her local grocery store, though I have not seen it at my own I know that I will try to locate it and stock up on this 100 gram blend.
You can find it on the Twinings of London Website by clicking here.
and on Amazon by clicking here.

I love following the Royal family and I have since I was a young girl, my maternal grandfather was from England and he taught me all about the Royal family. I recently framed a photo of the queen I love it is her laughing, as she passes a guard who happens to be her husband Prince Phillip, it is my most favorite photo of the two of them, I wish them both a happy 90th and 95th birthday !

Thank you for joining me for a cup of tea and a tea review today I would love to have you join me for tea daily at www.acupofteaandacozymystery.com

Cold Brewing Tea

You know about iced tea and must be pretty familiar with it. In fact as the mercury heads north, you must be guzzling gallons of it. But have you heard of cold brew tea, and have you tried to make some? Some kinds of tea will take you close to heaven on a cold brew.

The tradition of cold brewing tea is old. It is believed to have originated in Japan, where people poured cold water over tea in a pitcher that was left to sit for hours in the coolest part of the house. The resultant brew was cool, smooth, full of flavor with very little bitterness.

We have found out that Darjeeling first flush teas - the ones harvested during spring and which are slightly oxidized, with a crisp, grassy-floral character in the cup - make for some of the best cold brew teas. Because of its delicate character Darjeeling is hard to make iced tea out of - the ice greatly dilutes the tea, leaving very little flavor in the glass.

However, cold-brew Darjeeling is stunning. The taste and the aroma of the tea are exquisite, flowing over the palate with perfect clarity, every note clear and precise. The floral sweetness of a first flush perfectly complements the taste of a cold brew. The freshness of the tea also enhances the flavors.

The difference between a hot brew and cold brew tea can be pretty stark in case of say a Japanese green tea like Sencha. But what we like about cold brew Darjeeling is that the complexity of the flavor and aroma is retained. In that respect it is not a “lighter” brew than a hot cup of tea.

Instruction for cold brewing Darjeeling:

•         Use a level teaspoon of tea per cup.
•         Pour room temperature water over the tea.
•         Stir gently to make sure all the leaves are wet.
•         Leave it in the fridge for 6-8 hours.
•         Strain the leaves.
•         Your super delicious cold brew Darjeeling is now ready to be enjoyed!

Chatting About Tea...

This afternoon I had a dear friend and fellow knitter over for knitting time and tea - a Sunday afternoon practice we have enjoyed for several years.  Despite the extreme heat and humidity here in western New York State, we chose to have hot tea while savoring the joys of central air-conditioning.

I suggested Eastern Shore High Energy Tea, which she had never tried.  She liked it as much as I do, and we agreed to try it iced next time.  As we shared our knitting projects, discussed the latest issue of Vogue Knitting Magazine, and sipped tea, I asked her if she drank coffee.  "I always drink coffee in the morning because I love the smell of brewing coffee.  After breakfast I switch to tea for the rest of the day."  How many times have I heard people talk about the marvelous aroma of coffee in the air first thing in the morning?  And I have many friends who do not drink coffee but love to smell it brewing.

And then she shared how her love of tea developed.  Years ago she met a woman from England who had introduced her to tea.  The woman always brewed loose tea using her lovely tea pots and fine china.  We have been friends for years and shared many cups of tea on our Sunday afternoons, but I had never thought to ask this question.

Perhaps as we grow older, we think more about the simple pleasures of life.  We used to be a trio for tea and knitting on Sunday, but a few months ago our mutual friend died in a car accident.  No chance to say good bye.  I know that particular death has had a profound effect on both of us.  We discuss knitting, our lives, books we are reading, politics, but we remain positive.  Her friendship is one I treasure, and today she shared a loving friendship from her past.

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.

Mad Hatter Tea From The White Heather Tea Room In Victoria BC

Karen here and today I am sharing a tea review of a blend of black tea from The White Heather Tea room in Victoria BC. My friend Daniela brought this tea back for me from her trip to Victoria. Victoria is located on picturesque Vancouver Island and is a 90 min ferry ride from my home.

This blend is their Mad Hatter Tea. A black tea scented with vanilla, grenadine, passion fruit and papaya. This is one of their most popular blends and is a lovely smooth and even flavored black tea.
This was light and slightly fruity, good for a summer afternoon tea party for sure.

For a complete list of the teas offered by the White Heather Tea Room In Victoria BC please click here. 
If you happen to be traveling to Vancouver Island on the West Coast of Canada and would like to learn more about visiting the White Heather Tea Room Please click here. 

I would love to have you for tea daily over at www.acupofteaandacozymystery.com 

June Is National Iced Tea Month

June is National Iced Tea Month.
Legend has it that a tea vendor at the 1904 World's Fair in St. Louis popularized the drink.
When visitors to the sweltering event turned down free hot tea, he ran it through iced pipes to chill the beverage.
The resulting cool, refreshing beverage was a hit and the iced drink became popular throughout the United States.

Iced tea is traditionally served with lemon slice used as a garnish, which is often placed on the rim of the glass.
In the Southwest United States (or at least in restaurants with a Southwest theme), lime is also very popular (especially in Mexican restaurants).
It is proper to always call it iced tea rather than ice tea. Tea with ice in it is an iced beverage.I
In the South, the word iced is often eliminated, and is simply known as sweet tea.

Sweet tea dates back to the late 19th century when the following recipe was published in Housekeeping in Old Virginia.
 After scalding the teapot, put into it one quart of boiling water and two teaspoonfuls green tea. If wanted for supper, do this at breakfast. At dinner time, strain, without stirring, through a tea strainer into a pitcher. Let it stand till tea time and pour into decanters, leaving the sediment in the bottom of the pitcher. Fill the goblets with ice, put two teaspoonfuls granulated sugar in each, and pour the tea over the ice and sugar. A squeeze of lemon will make this delicious and healthful, as it will correct the astringent tendency.

A LITTLE HISTORY Because 19th-century general stores stocked mostly green tea from China or Japan, many early recipes called for green tea. But, after World War II, when green tea was scarce, black tea from India became the basis for this popular brew.

DID YOU KNOW...
It is not uncommon for a Southerner to drink  iced tea ( sweet tea) all throughout the day ...for breakfast , lunch , dinner and with a snack! 


PATRICIA NEELY-DORSEY
Reflections of a Mississippi Magnolia-A Life in Poems
" a celebration of the south and things southern
"Meet Mississippi Through Poetry, Prose and The Written Word"