April 25, 2013
In the foothills of the Himalayas is the tiny tea producing region known as Darjeeling. Darjeeling is a town, born from an old army fort in West Bengal, renowned for producing some of the most captivating teas in the world. Their teas are often regarded as the “Champagne of teas”and are protected with the same “designation of origin” as many wines and cheeses found in Europe. The characteristic taste for Darjeeling tea is bright and floral with a medium body and a clean finish. First flush teas from this region have a refreshing, almost green note to them and produce a light coppery liquor. In contrast, the second flush will have more nutty and floral notes with a more pronounced buttery finish.
March marks the beginning of the first harvest season, known as the flush, in Darjeeling. The “first flush” of the season takes place over a period of 30 to 45 days, during which each plant is harvested every 7 days or so. All the leaves are hand plucked, with the skilled “pluckers” only taking the first two leaves and leaf bud. This labor-intensive process helps ensure only the most palatable portions of the plant are used. The tea leaves are then carried in large baskets across the garden to be processed into a finished product.
The traditional “cup and bowl” is the core tool for every tea taster. The size, shape, and materials are highly specific to ensure a consistent taste no matter where one is sampling. In fact, the United Kingdom actually has documented regulations on the dimensions and materials for cup and bowl sets. Traditionally, 2.5 grams (or about one heaping teaspoon) are added to the cup, along with filtered hot water. The tea is left to brew for its customary brew time. Lastly, the cup, with lid still on, is tilted into the tasting bowl. The lid stays snug against the cup and helps to strain the liquor from the leaves. Once the tea is drained, the cup is inverted and given a good shake. The lid is removed and turned upside down, revealing a neat pile of brewed leaves for presenting with the tea. The beverage is traditionally sipped with a deep bellied silver spoon, one gustatory slurp at a time.
Our “deconstruction” of our Bungalow blend includes 2oz of our first flush Darjeeling, 2oz of our 2nd flush Darjeeling, 2oz of our loose leaf Bungalow Blend, and a professional tea tasting cup and bowl. Check out the details here.
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April 2, 2013
Our Friends at Umpqua bank featured Smith Teamaker in their latest promotional video. The beautifully done segment features Steve doing what he does best – playing with tea.
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March 21, 2013
Photo@TiffanyTalbott
It’s about time we introduce the other half our friendly tasting room staff – Meet Aaron: Jazz enthusiast, writer and maker of the best Chai Latte in town.
Q: What was your happiest time drinking tea.
A: All the cups I share with my girlfriend. Also, the mugs I had with my Mom at the Plain of Six Glaciers Teahouse, high up in the mountains of Canada’s Banff National Park. No roads lead there. It’s only accessible by foot.
Q: Which famous figure in history would you most like to have tea with?
A: John Coltrane – I don’t know if he even drank tea, but he was so exploratory musically and intellectually, that I’m sure he’d go for at least one cup. Also, tea with True Grit author Charles Portis would be a thrill, even though he’s not historical or famous. He still lives in Arkansas, and he likes drinking beer in his local watering hole. With his wit and sly sense of humor, I bet he could generate endless plays-on-words with the names ‘oolong’ and ‘Bai Mu Dan.’ (more…)
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February 28, 2013
Photo @TiffanyTalbott
We first met Lauren as a customer in our tasting room. Traveling around the globe and back, she now brings her eye for beauty, lilting South African voice and appreciation for tea to our customer service and sales team here at Smith.
Q: What was your happiest time drinking tea?
A: As a little tot, everyone gathering for early morning tea in my parents’ room. I’m sure I had way more sugar and milk in my cup than actual tea… perfect family ritual all the same.
Q: Which famous figure in history would you most like to have tea with?
A: Last week I might have said Miyamoto Musashi… famous Japanese Samurai and Zen master… This week I’ll add Madiba Mandela (call me patriotic) and Cesaria Evora… something about the combination of her bare feet and unreal exotic voice makes her the perfect tea companion to this eclectic tea party.
Q: What would you most like to read in the tea leaves? (more…)
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February 12, 2013
Photo@TiffanyTalbott
We’d like to welcome Kathy to our line-up of Teamakers : Gardener, gamer, enthusiastic organizer and keeper of the accounts at Smith.
Q: What was your happiest time drinking tea?
A: My first date with my husband.
Q: Which famous figure figures in history would you most like to have tea with? (more…)
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January 31, 2013
Quote from one of our Winemaker customer Dave Paige of Adelsheim Vineyard
“Thank you very much for the opportunity to taste teas with you. I really appreciate the knowledge and care that goes into your work. Having the chance to come into your shop and experience this firsthand was eye opening! I am especially struck by the parallels between what you do to make exceptional teas and what I do to make wine. The obsession with sourcing the right raw materials and the thought behind each blend is very similar to making a fine Pinot noir. The results are similar also – each tea has its own personality, yet they all show a balance of tannins, textures, and flavors. And when I am to busy to notice all of those things, they are still delicious and satisfying. Please come by the winery some time and allow me to return the favor.”
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January 21, 2013
With the new year upon us, we are all looking for ways to help us stick to our resolution. For people looking to transition from Coffee or other highly caffeinated beverages, a chai latte is a great way to get a little kick without all the buzz. Matcha lattes also have a touch of caffeine, as well as a delicious way of getting antioxidants, EGCG, and flavinoids. Both recipes are a snap to make and are great hot or iced. Check out the video for a quick tutorial.
Chai Latte:
6oz freshly drawn and boiled water
1 Smith Masala Chai sachet
2-3 oz dairy or plant-based milk
1 tsp. cane sugar or other sweetener
Begin by brewing the tea for 5 minutes in a 10 to 12 ounce cup. While the tea is brewing, heat the milk to around 160 degrees. Using a steamer is a great way to add texture to the latte, but a microwave or stovetop work fine as well. Once the tea is brewed, add sweetener and stir in the heated milk. For a caffeine-free version, substitute the Masala Chai for Red Nectar.
Matcha Latte:
8 oz dairy or plant-based milk
1 tsp Smith Matcha Powder
2 tsp cane sugar or other sweetener
Combine the milk, Matcha, and sweetener in a steaming pitcher or microwave-safe container. Whisk rapidly with a spoon or an electric frother until everything is evenly combined. Heat the mixture to about 160 degrees; hot, but not scalding. Pour into your favorite cup or thermos and enjoy.
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January 17, 2013
The Oregon College of Arts and Crafts is celebrating 20 years of its advanced metals class this year with a display of some of their favorite teawares. The 40 teapots on display, created by 3rd year students over the past 20 years, are being shown at the Hoffman Gallery through January 30th. The class that creates them is one-of-a-kind in the country and a rite of passage for students in the metals department of the school. With shapes ranging from panda bears to tanks, the creativity and imagination of the student artists truly shines. Smith Teamaker is proud to support this school and their teapots class through the sale of their exclusive “OCAC Craft Tea”.
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January 17, 2013
Bergamot baths, chrysanthemum scrubs, lavender steams, it all sounds so luxurious. This month’s Organic Spa Magazine takes us on a tour of the Anatart Spa at the PuLi Hotel Shanghai. This mini-resort located in the heart of Jing’An Park offers a carefully curated selection of tea and herbal infusion based spa treatments meant to lift the spirit and brighten the complexion.
For those of us unable to pop over to Shanghai for a weekend of pampering, the article mentions the wonderful Dushanbe Teahouse in Boulder and the Wild Berry Tea Spa in Jacksonville as great places for tea and tranquility. Author Sandra Ramani also invites readers to come visit our “shop/studio”, though we like to call it the Teaworks. We may not have on-site masseuses, but a steaming cup of Lord Bergamot is enough to brighten anyone’s day (as well as their complexion).
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January 15, 2013
Photo@TiffanyTalbott
Say hello to Brandon: Generally quiet, wip-smart, soon to be counsel, and superior teamaker.
Q: What was your happiest time drinking tea?
A: Dawn on a salt marsh between Assateague Island and mainland Virginia, sipping Mate”.
Q: Which famous figure figures in history would you most like to have tea with?
A: Virginia Woolf.
Q: Which living person would you least like to have tea with?
A: Honestly, this question is setting me up for libel. (more…)
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