March 16, 2017

Favorite Tea Ware - Gabie of Tea End Blog

As a tea drinker, and I am sure this is true for you, I adore teaware, from the chasen to the yixing teapot. Everyone has their favorites! This series showcases the favorite teaware of folks in the tea blogging community. I am kicking off this FTW 2017 with tea objects from Gabie of Tea End Blog. Gabie is a self described tea sipping bookworm who enjoys tea in her cup and the written word. She is the blogger behind Tea End Blog, a blog of tea and book reviews, alluring imagery and informative articles about the tea plant and literature. Sipping happily ever after is her forté and she asks any and all who have a love for tea and books to join in!

Rose Confetti Vintage Royal Albert Tea Cup

When I decided to start sipping tea and reading books again, it was a decision made to regain a part of myself that I had lost. I am sure all giving and loving women can relate! I wanted to give myself a special gift for having decided to be true to myself and I thought an authentic bone tea cup like the ones I owned before, when I had the habit of showing my love for tea, would do the trick. I searched high and low until I found an adorable bone tea cup in the most quintessential feminine color and laden with roses. The history and charm of the company drew me in and I had to have a cup of tea in Rose Confetti Vintage Royal Albert Tea Cup. I purchased my cup from Amazon and I have been sipping happily from it ever since.

Robin-egg Blue Teakettle

This exquisitely blue teakettle also found its way to be in the early stages of It had been years since I had owned a teakettle and I wanted one that was functional but also pleasant to look at. While browsing on my favorite online store (Amazon) I found the Robin-egg Blue Teakettle that you see above. Isn’t it so rustic and lovely? Although the whistling of a teakettle can be enchanting, I enjoy that this particular teakettle does not sound the alarm considering that I am an early riser and my husband is not. I use this teakettle every morning and don’t see myself ever being able to live without it.

Hario Chacha Kyusu Maru Tea Pot and Infuser

Tea cups and teakettles are fine and dandy but without a proper infuser I wouldn’t get past the tea bags. Delving into tea again required that I open myself up to all that tea had to offer, including and definitely not limited to loose-leaf. I vacillated between a simple ball to the most intricately designed infusers and decided upon the Hario Chachu Kyusu Maru Tea Pot and Infuser purchased from I love this infuser and use it every single day to prepare loose-leaf. It serves as, not just an infuser, but also a personal tea pot. I also use it as my staple image for “The Sip” when performing Tea Reviews. It’s been with me from the beginning of Tea End Blog and I don’t see it going anywhere else besides my tea tray anytime soon.

Traditional Bone Inlay Serving Tray

I don’t think tea and reading time would be truly complete without a tray. How else would you get your teacup, tea pot, tea snacks and books all in one comfy place at the same time? You see the dilemma…(smiling). I almost never shop in stores since online shopping is my thing, but there was one store in Dallas, TX that drew me into its charm named Wisteria. I walked in and delightfully browsed until my eyes stumbled on a tray fit for a tea sipping and book reading queen! I looked at the price: $700! Oh, no… I can’t afford this…I looked again: Sale: $250…still not something I am willing to pay and then I looked up to see another tag: 90% off! Yes! To the counter I went! I paid approximately $25 for a perfectly pink Bone Inlay Serving Tray that I use often in my photos for Tea End Blog but also in my daily tea and reading time.

Inspirational Elephant Tea Mug

Last but not least: My Favorite Tea Mug. I certainly saved the best for last because the story behind this mug may leave you wondering if the tea fairies wish us happy tea sipping (lol). One day while shopping for various tea wares in an eclectic market in Dallas, TX I started to feel a little down. I am a perfectionist and if things aren’t going perfect (which they never do because nothing is perfect) then I feel as if all my hard work is for nothing and all the hard work in the future will be for nothing. Dramatic I know…I’m working on it. Well, I kept looking and found an elephant shaped mug that portrayed the elephant’s trunk as the handle. No…not for me…I respect the elephant too much to hold his trunk as I sip (like I said, I’m dramatic, lol). Then I found the mug you see above; simple, elegant and the elephant portrayed is in all of her elephant-y glory. I turned the mug around to see what was on the other side and it read: “One Step At A Time”. Perhaps the tea fairies really do watch over us…

Thank you participating in the series, Gabie. Your enthusiasm for tea and her tea objects is infectious.I have been steeping my teas western style lately and like how low the infuser sits in the Hario glass teapot. 

March 10, 2017

Nepal Tea - Nepalese Organic Tea, Part 1

I considered titling this post: Jersey City represent! Nepal Tea LLC is based in Jersey City, NJ. While I've never lived in JC, I am a Jersey girl. The company brings to the market, Nepal's "first certified organic orthodox tea". The teas are from Kanchanjangha Tea Estate and Research Center in eastern Nepal bordering Darjeeling. Teas are grown in the foothills of Mt. Kanchenjunga. Kanchanjangha Tea Estate was founded by Mr. Deepak Banskota in 1984 but his son Nishchal Banskota transformed it into the social venture, Nepal Tea LLC, in 2016. You can read more about the company's evolution here. Also, the Nepal Tea Kickstarter campaign, to expand their social projects and to build a tea warehouse in Jersey City, surpassed its original goal.

The teas provided to me by Nepal Tea will be reviewed in two parts. Today's teas are Prakash White, Kumari Gold, Kanchanjangha Verde, and Kanchanjangha Noir.

Prakash White

This white tea is described as light bodied with "strong vanilla top-notes, bring blossoms and melted butter flavors". I read the official tasting notes after drinking the teas. Prakash White reminds me of a Bai Mu Dan. It is lush with notes of honey, summer meadow, and hay. I infused 2 grams in 8 ounces of 185F water for 4 minutes. The temperature I used was hotter than the recommended 175-180F with a 1-1.5 minute cool down period.

Kumari Gold

The first thing I noticed about this tea was the abundance of buds -- look at all those golden tips!. The liquor of Kumari Gold was a deep gold and smelled of baking. The liquor did not have a thick mouthfeel but it was flavorful with sweet, fruity (like warm grape skins), and baked notes. As the tea cooled, a pleasant astringency emerged. Separate from this drying effect, the cooled liquor reminded me of Oriental Beauty. I infused 2 grams in 8 ounces of less than 212F for 4 minutes. The temperature recommendation is 206 but I think this tea would do well steeped in 195F water.

Kanchanjangha Verde

I was excited to try both this and the Kanchanjangha Noir as they are named for the mountain where the tea farm is located. The dry leaves of Kanchanjangha Verde smell like nuts and savory vegetables. The leaves are colored shades of green with some stems present. Infusing 2 grams in 8 ounces of 160F water for 2 minutes yield a pale green yellow liquor that smelled of honey. The tea's taste was consistent with the smell of the dry leaves - vegetal, nutty with a honey finish, and a noticeable mouthfeel.

Kanchanjangha Noir

The liquor of the Kanchanjangha Noir was shiny amber and smelled like chocolate ganache. It tasted like chocolate, brioche, and dark fruit which was the fragrances of the dry leaves. I infused 2 grams in 8 ounces of 200F water for 4 minutes. I would suggest a slightly longer steep time and less water for this tea. These two changes would improve the mouthfeel but would leave intact its smoothness. For all the teas, I would suggest that the steeping directions be printed on the pouches, even the sample packs.

I fancy the Kanchanjangha Noir. I have enough left of it and the other teas for an additional session. I will definitely finish the samples. I have four more teas to try to stay tuned for part two.

All teas reviewed in this post were provided by Nepal Tea LLC.

March 08, 2017

United States of Tea - Mauna Kea Tea, Hawaii

This post grew out of a couple of impulses. One was to explore tea grown in the U.S. I was gifted teas grown and processed in Oregon by a friend, enjoyed them, and wondered if there were other tea farms making similarly enjoyable tea. I came across Elyse Petersen's article for the Daily Tea titled "Grown in the USA" and more recently found Tony Gebely's round up of "Where tea is grown in the United States". The second impulse was an interest in business partners who are also life partners after reading Inc.'s 6 Inspiring Couples Proving You Can Mix Work and Love. I reached out to several tea companies and Kimberly Ino of Mauna Kea Tea was the first person I spoke with. Read our interview below.

Kimberly and Taka did not initially set out to start a farm but they both loved tea. The two met in college as environmental science students. Taka is from Japan while Kimberly grew up in the San Francisco Bay area. After graduating from UC Berkeley, Kimberly and Taka travelled and during this time discovered their love for Hawaii. They acknowledged that the island offered a nice growing climate but neither was ready to settle down. They lived in Japan for a couple of years before marrying in 2004. Shortly before relocating to the land that is now Mauna Kea Tea farm, the couple backpacked, and discovered, China. Kimberly pointed out some of the contrasts between Japanese and Chinese tea, including Japan to have more streamlining with less variety than the great world of China, where they found their inspiration.

Kimberly and Taka bought land on the Big Island not knowing what they would grow. Taka enrolled in a tea growing class offered by the local agricultural research station. Within a few months, they planted their first cuttings. Kimberly noted that at first it was trial and error. They did not have access to any formulas for making tea in Hawaii. Taka chose to process their teas in a Chinese style but developed a recipe that suited teas grown in Hawaii that would appeal to the American palate. Mauna Kea Tea specializes in green teas. Their oolong is lightly oxidized, similar to a pouchong, but will be phased out this year in favor of producing blends using other Hawaii grown ingredients. Most of their sales are wholesale with accounts at restaurants, local natural food stores, and gifts shops. They sell retail at the farm, on their website, and at community events.

Mauna Kea Tea is a true partnership. Kimberly and Taka have assumed roles that best fit their skill sets. Kimberly is the operations manager. She manages finances, sales, marketing, order fulfillment, and packaging. She also leads the farm tours. Taka is the grower, tea maker and producer. Since the farm has hired staff, Taka spends less time on the ground, so to speak. He also leads the IT and graphic design components of the company. In addition, he is the farm's "philosophical advisor"; he has developed a business structure that reflects their core values of community, growth, excellence, giving, and innovation.

Although their focus has been on a more Chinese style of processing, Taka trained in a Japanese Tea Instructor program to understand how to evaluate teas objectively. Alumni of the program have helped Taka to refine his process and to "make tea better and better". Compared to when they started the farm 11 years ago, today there are more resources for tea growers, in this region, through the University of Hawaii College of Tropical Agriculture. The college has been involved with tea growing on the Big Island for 20 years and has conducted economic feasibility and best growing methods studies among others. Many growers rely on the college because there is not a lot of external information, in English, about how to grow tea and how to grow it in Hawaii. Even on the Big Island, there is a lot variability in elevation, soil types, and other environmental factors.

Before closing, I asked Kimberly for her predictions of tea. Although somewhat doubtful, she hopes to see tea drinkers seek out more information about the teas they are drinking, where and how they are produced, and choose authenticity in locally grown products with production methods you can trust.

We opened and ended the interview with talk about our children. Her sons like tea; they drink it as a family, it's always part of their routine.

My thanks to Kimberly Ino for the opportunity to learn about Mauna Kea Tea. All photos used with permission of Mauna Kea Tea.

February 24, 2017

Book Review - Matcha The Cookbook by Gretha Scholtz

© Matcha - The Cookbook by Gretha Scholtz, published by teNeues, Photo © Patrycia Lukas

I have been practicing my matcha whisking technique as part of my formal tea studies with ITEI. Even before I had the proper motions, I enjoyed preparing and drinking matcha at home. I like my matcha in between koicha (thick tea) and usucha (thin tea). I have also prepared beverages and baked with matcha. Many of the recipes have come from matcha cookbooks I reviewed on this blog. I was lucky in cases to have culinary grade matcha to prepare the recipes. Currently, I happily have a lot of ceremonial grade matcha. I prefer to use this type of matcha in simple beverages. I think the taste of a ceremonial matcha gets lost in a baked good. For this reason, I gravitated towards the beverages section of Matcha - The Cookbook by Gretha Scholtz. I did go outside the Drinks chapter to make the Superfood Matcha White Chocolate Bark for a school bake sale. I substituted cranberries for goji berries and eliminated the pumpkin seeds and pistachios (nut allergies). The bark was a big hit and sold out quickly. The matcha really stood out in terms of color and taste with the white chocolate base. I also made a semisweet chocolate version.

© Matcha - The Cookbook by Gretha Scholtz, published by teNeues, Superfood Matcha White Chocolate Bark, Photo © Patrycia Lukas

Matcha - The Cookbook is a sleeveless hardcover. The cover design is striking. White lettering and photos of vibrant matcha pop against the dark purple background. The ends papers are matcha green. The photographs, by Patrycia Lukas, are gorgeous, numerous, and well placed throughout the book. The book is organized in two main parts: history and guide & recipes. Within the former section, the chapters are History of Matcha, Green Tea Utensils and Tips, Japanese Tea Ceremony, How to Make a Cup of Matcha Tea, Why I Love Matcha, and Matcha - How to Recognize Quality. The Recipes section has chapters on Healthy Starts and Snacks, Drinks, Savory Matcha, Sweet Matcha, Baking, and Matcha Spa. All non-fiction/reference style books should have an index, and this cookbook does. This book's subject, matcha recipes, dominates the book. The history and guide section is only nine pages out of a 175 page book. This section presents a quick introduction to matcha rather than a deep dive into the tea. Volume and weight measurements are provided for each recipe. Many of the recipes are accompanied by a set of author's tips. For example, for the No-Bake Matcha Cream Cheese Tart, Gretha recommends using a tart pan with a removable bottom. For the Chocolate Fondants, you can use heatproof espresso or teacups if you don't have ramekins.

© Matcha - The Cookbook by Gretha Scholtz, published by teNeues, Four-Ingredient Japanese Cheesecake, Photo © Patrycia Lukas

The recipes have a logical order. Moving from snacks to baked goods, the recipes increase in complication. Within a subsection, an ingredient made for one recipe can be used in a later recipe. The matcha syrup prepared for Kiwi Caipirinha on page 55 is used in the Green Tea Gin and Tonic on page 57. Also, stand-alone recipes can be paired. One example is serving the Matcha White Hot Chocolate (p. 42) with the Matcha Marshmallows (p. 118).

You will find the usual suspects and some creative recipes. The matchaccino seems similar to the popular matcha latte but have you had a layered Salted Caramel Coconut Matcha Latte? You've heard of bullet coffee, right? Gretha Scholtz created the Bulletproof Green Tea. The book has a recipe for matcha dusted nuts in the Sweets but in the same chapter has a recipe for White Chocolate Matcha Panna Cotta.

Baking, the final chapter, has many sweet recipes but is distinguished from the prior chapter, Sweets, by the baking process. Most of the recipes in the last chapter are jaw dropping either because of novelty or beautiful presentation or both. Consider the Four-Ingredient Japanese Cheesecake, the Dark Chocolate Triple-Layer Matcha Cake, and the Fully Loaded Matcha Drip Cake. Each element of the latter recipe, which is also the last recipe in Baking, is made with matcha. The cake, chocolate bark, buttercream icing, ganache drizzle, and decorative pieces.

© Matcha - The Cookbook by Gretha Scholtz, published by teNeues, Green Hollandaise Sauce, Photo © Patrycia Lukas

I would only use poor quality or old matcha for the Spa recipes, and Gretha Scholtz admits to the same. Would you wear a matcha face mask while soaking in a matcha bath? If a matcha spa is not your thing, consider drinking your matcha in Bulletproof Green Tea or Matcha Lemonade. The bulletproof tea was very rich. Definitely add a sweetener; I used honey. The lemonade was refreshing and you can get away with using less sugar. Have more of a savory tooth? Want to stay truer to the umami nature of matcha? The Savory chapter might be your go-to. Much of what appealed to me about this chapter were the sauces and dips. A dip makes eating raw vegetables fun and a sauce can make an ordinary dish outstanding.

What are your favorite matcha recipes?

The cookbook reviewed in this post is courtesy of teNeues Media.

February 21, 2017

Arbor Teas

You can check off a lot of boxes with Arbor Teas. Organic (USDA and Global Organic Alliance) - check. Compostable packaging - check. Carbon Free (with carbon offsetting) - check. Arbor Tea is also is also Fair Trade Certified and Green America Approved. The Ann Arbor based company was founded by Aubrey and Jeremy Lopatin. For those of you who are more interested in how the teas taste, the teas I drank were very good. I received four samples and drank them in the following order: Korean Woojeon, Gyokuro (Japan), High Mountain Oolong (Vietnam), and Hawaii Premium Black.

Korean Woojeon

I would not be able to easily distinguish the taste of this tea from a Japanese sencha. However, the leaves are strikingly different. Sencha are flat needles while woojeon are twisted and curved. Cream and custard fruit came to mind whenever I smelled the dry leaves. What of the smell of the infused woojeon leaves? The toasted fragrance of genmaicha. One teaspoon in 6 ounces of 180-85F water for 2 minutes yielded a shiny, pale yellow green liquor. I prepared the woojeon (and the gyokuro) in a kyusu. The woojeon was smooth and creamy with no astringency. The toasted, nutty liquor left a slight silkiness on the lips. The second infusion of 3 minutes yielded a bolder liquor than the first infusion but it was still smooth. I prepared this tea with different parameters for a second session using 1 teaspoon in 3 ounces of 175F water for 40 and 50 seconds. The 40 second infusion was more flavorful than the tea made using 6 ounces of water and a longer steep time. The 50 second infusion was the best. The liquor was creamy, grassy, vegetal, with a hint of umami, nutty, smooth and had an endnote of fruity floral sweetness. The latter was a surprise. The mouthfeel was thick. I steeped the leaves once more for 60 seconds. The liquor was yellower and cloudier. It had a thinner mouthfeel, was still vegetal with a slight marine mid note, and a sweet, creamy tail note.


Of the four teas, this was the only one that specified the water volume. I infused 1 teaspoon in 8 ounces of 180-85F water for 2 minutes. The shiny, vibrant green liquor smelled like vegetables which was consistent with the smell of the infused leaves. This vegetal fragrance carried over to the taste which also exhibited some umami. I did not think the "some umami" corresponded to brothiness but according to TEA by Gascoyne et al., intense broth is associated with gyokuro. The tail note was smooth and creamy. The overall mouthfeel was enjoyable.

High Mountain Oolong

A few technical details about this oolong before I share my tasting notes. It was made from the Qing Xin cultivar grown in Lam Dong, Vietnam at 3,200 feet above sea level. The tea was oxidized to 20% making it a green oolong. I steeped 1 teaspoon in 6 ounces of 195F water for 4 minutes. The leaves were large and balled with visible stems. The infused leaves smelled soapy which in my mind is another word for floral. The leaves, very long (and with buds now visible), were not full unfurled after 4 minutes. (I resteeped these leaves several more times in a gaiwan.) The plan gold liquor was fully floral with a spice note. I did not identify the spice. What spice notes have you detected in a green oolong? There was a tart fruit tail note. The liquor coated the front of my mouth; there was almost a numbing effect. When I drank the tea after it had cooled down, I tasted a milker oolong with a citrus undertones.

Hawaii Premium Black

This whole leaf black tea was grown in Hawaii. It is a custom blend of "several different varietals and picking dates" from the Onomea Tea Company. The long twisted leaves are dark with copper flecks and silvery buds. The dry leaves smell of freshly broken stems, malt, and chocolate. This is consistent with the smell of the liquor. I infused approximately 1 teaspoon - it is hard to use teaspoon measures for long leaves - in 6 ounces of 212F water for 3 minutes. The liquor tasted more strongly of chocolate and malt but overall this was a light impact tea with the exception of the ripe banana tail note.

The Korean Woojeon and Gyokuro really shone among the four teas. The oolong performed really well in a gaiwan. Thirty second infusions offered up floral, fruity notes with a thick mouthfeel and silkiness on the lips. The black tea prepared in a gaiwan lingered longer on my palate. I used the remainder of the sample which was a bit over 5 grams in 100 mL of boiling water at 30 second infusions. The first infusion was enjoyably robust because of this gram:volume ratio. The subsequent infusions were semi-sweet chocolate with fruit. If you don't already, give your teas a second chance in a gaiwan.

All four tea samples were provided by Arbor Teas.

P.S. Check out Arbor Teas recipes page.
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