“In traditional Japanese aesthetics, wabi–sabi (侘寂) is a world view centered on the acceptance of transience and imperfection. The aesthetic is sometimes described as one of beauty that is “imperfect, impermanent, and incomplete.”
For April, let’s settle into the notion that there is beauty in imperfection – even tea. This brings us to this months choice for our fourth Book and Tea pairing which will explore these ideas and help us all understand that it’s perfectly ok not to be perfect.
April 2019
• Book 4: Wabi Sabi
• Tea 4: Matcha
Beth Kempton has a Masters Degree in Japanese and has spent many years living and working in Japan. Over the years she has studied papermaking, flower arranging, pottery, calligraphy, the tea ceremony and weaving in Japan. Collectively these experiences have led to a deep love the country and a rare understanding of cultural and linguistic nuances. As founder and CEO of Do What You Love, Beth has produced and delivered online course and workshops that have helped thousands of people all over the world. Her blog was recently named Best Happiness Blogs on the Planet.
Wabi Sabi
“Wabi Sabi is a whole new way of looking at the world – and your life – inspired by centuries-old Japanese wisdom. Wabi sabi (“wah-bi sah-bi”) is a captivating concept from Japanese aesthetics, which helps us to see beauty in imperfection, appreciate simplicity and accept the transient nature of all things. With roots in Zen and the Way of Tea, the timeless wisdom of wabi sabi is more relevant than ever for modern life, as we search for new ways to approach life’s challenges and seek meaning beyond materialism. From honouring the rhythm of the seasons to creating a welcoming home, from reframing failure to ageing with grace, Wabi Sabi will teach you find more joy and inspiration throughout your perfectly imperfect life.”
Matcha “The origins of matcha can be traced all the way back to the Tang Dynasty in China. … Eisai, a Japanese Buddhist Monk, spent the better part of his life studying Buddhism in China. In 1191, Eisai returned permanently to Japan, bringing with him tea seeds along with the Zen Buddhist methods of preparing powdered green tea.”
Have you tried Matcha? Experienced its duality of both stimulating and relaxing the body, mind and spirit?
Made from tencha leaves that are shaded for at least one month before harvest. The best leaves are plucked carefully from organic tea fields during harvest season, from May – July. Tea leaves are then ground into a powder, but not before the plucked tea leaves are de-stemmed and de-veined, to reduce bitter flavors. The super fine powder is the result of using traditional granite stone grinders to ensure and achieve a high quality finished matcha product that has little to no bitterness.
I hope you decided to join in, find a new book and tea to make you feel joyful and connected. If you don’t already follow us on Instagram, Facebookand Twitter, we hope you will and share your thoughts about the book and the tea.
Tag us if you decide to post any photos of you reading the suggested book, drinking the suggested tea and be sure to use the hashtags:
#12Books12Teas #PearlFineTeas
Lastly, please consider purchasing your book(s) from a small local independent bookshops. We have a few of these still left in DC.
Are you losing steam? Too much to do in the next 2 days to prepare for Santa’s visit down the chimney, gaggles of holiday visitors, cooking, cleaning, shopping, work projects, dog walking, cookie baking, present wrapping, sipping tea, reading blogs… your list is long.
I’m never more productive, focused and oddly calm then after a bowl of this green wonder. Matcha is gaining in popularity in the West for a heap of reasons with the obvious being its superior health benefits:
High antioxidants and EGCg (Epigallocatechin)
High in chlorophyll to aid wound healing
Anti-inflammatory, anti-aging properties
Lowers blood pressure, cholesterol and blood sugar
Vitamin C, selenium, chromium, zinc and magnesium
May boosts metabolism to burns calories
Protection against HIV
Gastrointestinal health
Cancer prevention from polyphenols
Helps Type-2 diabetes
Detoxification from high levels of chlorophyll
100% of the leaf is ingested and has 137 times more antioxidants than regularly brewed green tea.
One cup of matcha = 10 cups of regularly brewed green tea in terms of nutritional content
and last but certainly not least, my favorite: It enhances mood level, mental alertness AND is calming.
How does it do that? One of the chemical components of this treasure is L-theanine, a heavy-hitting amino acid that has anti-anxiolytic properties which boost alpha brain waves which encourages relaxation, seriously profound mental clarity and an alert state of mind – all while making you feel calm and in control. What else offers that without the need for a doctors prescription? Studies suggest that theanine acts as a neurotransmitter on the brain which is where that sense of calm comes from. It is said to help aid in deep concentration during meditation which Buddhist monks have known about for thousands of years. The anti-stress properties of theanine inhibits neuron excitation which helps lower physiological and psychological stress.
A nice frothy bowl of Matcha
So what exactly is the wonder brew? Matcha is made from the raw material (leaves) called Tencha. Tencha is grown in the shade for about a month or so before actual harvest. The shading of the tea plant forces a reduction in photosynthesis which creates a higher lever of chlorophyll (resulting in a deep green color), and theanine which is what gives it a very robust yet slightly sweet flavor. Any gardener knows that shade grown plants usually have darker, greener leaves. Same is true for the tea plant camellia sinensis. As is the case with most fine teas, to produce Matchaonly the youngest leaves (two leaves in a bud) are used. After picking (which in Japan is often by machine), the leaves are steamed to stop the oxidation process, dried and cut. There is no need for Tencha leaves to be rolled or kneaded like Sencha or Gyokuro because the leaves (no stems or veins) will be ground into a powder using a granite wheel. A lot of work goes into producing Matchaand it is totally worth it once you see the rich, emerald green color and taste its distinct magical flavor.
There is a lot of history around Matcha, and many books and documents have been written on the subjest. A blog post could go on for days just discussing Matcha. Here is the super short version:
Matcha tea labels
Tea was thought to have been introduced to Japan in the 9th Century CE by a Buddhist monk from China, where the custom of drinking tea for medicinal (and later pleasurable) reasons was already common. It didn’t take long for the Japanese to become smitten with tea. By the 12th century, Matcha, was introduced and used in religious rituals in Buddhist monasteries. By the 13th century, Samurai warriors got in on the action and started drinking Matchawhich laid the foundation for the Japanese Tea Ceremony. It was during this period in Japanese history (Muromachi) that art and architecture when through a transformation to an extreme simplified style used by the Samurai. By the 16th century, tea drinking was widespread throughout all levels of society in Japan.
The Japanese tea ceremony (Chado), which means: the Way of Tea, is the ceremonial preparation and presentation of Matcha, a powdered green tea. It is practice meant to transform with order (rules) and refinement, humility, restraint, simplicity, naturalism, asymmetry, simplicity, and respect for the time and care it takes to engage in the practice of being present and sharing that time and a bowl of tea. Sen no Rikyu, one of the most well know historical figures in tea “introduced the concept of ichi-go ichi-e, (一期一会, literally: one time, one meeting), a belief that each meeting should be treasured, for it can never be reproduced.” These principles still in practice in Japanese tea ceremonies today.
The tea ceremony (and just making an ordinary cup of tea) is a strong reminder to live in the moment, be present, and connect with others and with the earth. I can’t think of anything that tops that, especially this time of year.
Matcha tools: scoop, whisk, bowl
So how do you make Matcha? Its actually quite easy and no need for an elaborate ceremony to enjoy. The classic way is to use a bowl and whisk, but as its gained in popularity many people are just putting the powder into smoothies. I’ve done that on occasion but still prefer to whisk up a bowl in the morning. A Japanese Tea Ceremony goes on for hours and no one has time for that in everyday life, so here is a shorted way to make Matchawith 3 tools: spoon, whisk, and bowl:
Step 1: Take a bamboo scoop (or measuring teaspoon) and scoop the powder into a bowl. A scoop or two is about right. Step 2: Heat water to about 175˚ – not boiling – and pour 2-4 oz of water into the bowl. Step 3: Take whisk, called a chasen, (which ideally has been soaked in warm water to soften the bamboo) and using a back-and-forth motion whisk the tea until it is frothy. Ideally you want to keep the whisk straight and make like you are whisking the letter “W”. There should be no lumps in your final product. Step 4: Sip your Matcha and enjoy the energy and serenity it will gift you. (If you are feeling cheeky, enjoy 1 simple butter cookie with your bowl of tea. The sweetness enhances the experience.)
Pearl Fine Teasoffers 3 grades of Matcha, but below are some general notes on the tea overall: • Overview: An ancient tea made from Tencha leaves that are ground into a fine powder. • Dry Leaf: Ground, bright green powder • Liquor (liquid): Thick and frothy, also bright green • Aroma: Vegetal, melon fruit, very slight toast • Flavor notes: Intense, crisp, clean, tangy, vegetal, artichoke, strong and slightly astringent, sweet notes on the finish • Brewing recommendation: 160-70˚F for 1-2 minutes. • Caffeine: Yes
If you are interested in giving todays picka try, please visit the Pearl Fine Teas tea shop today and use code: 25TEAS22 at checkout to get 25% of Matcha– today only!
It’s not easy to step into trying a new tea – it does take a sense of adventure and a real love of trying something new. Often people will defer to mainstream blends and well known names (like chai) and hopefully work their way into what those of us in tea are deeply connected to: TeaLife.
For die-hard tea drinkers, tea isn’t just a beverage, it’s a really important part of daily life. More then just routine, its ritual. And there’s a big difference–most notably related to intention and often has more meaning. (More on that later.)
So as I sit in my sunroom on the last rainy day of November, surrounded by Buddhas disguised as cats, I decided that starting tomorrow (December 1) and for the next 25 days leading up to Christmas Day, I’ll blog a short bit on a different tea each day and offer a discount on that tea for purchase on our shiny new website to give as a gift to yourself or someone else. I hope it will inspire you to try a new tea or at the very least, learn something new.
So keep an eye out here, on Facebookand on the website for tomorrows First Gift of Tea and the discount code to buy for that day.
With only 3 days left until the new year, I have to admit, I can’t wait to say goodbye to 2008. Out with the old and in with the new. I have high hopes for 2009. So much tea to taste. Blends to create. Gardens to visit. People to spend time with over afternoon tea. And… more time to spend nurturing my little tea company, Pearl Fine Teas, that is slowly, but surely, making its way into the hearts of many.
So, rather than talk about how we should usher the New Year in with a nice traditional cuppa, I’ve decided to share with all of you one of the most fabulous cups of “tea” I’ve had in the last year. Namely the GREEN TEA MARTINI! Think about it… It’s the perfect combination of fun and antioxidant. What better way to say “Happy New Year” than with one of these in your hand. I can tell you from experience that this baby goes down smooth, so take it slow. And choose a designated driver.
• Steep loose leaf green tea, but not too long so it doesn’t become bitter. Cool off and add some honey to sweeten lightly.
• Combine tea, vodka and Grand Marnier in a martini shaker with ice and shake until chilled.
• Pour into a martini glass pre-rimmed with sugar crystals (makes the glass look cute and adds a bit of sweetness)
• Garnish with lime or orange slices.
Happy Sipping!
*If you liked this post, please share with a friend!
It’s cyber-monday and we are doing our part to stimulate the economy by offering a 20% Discount on tea and teaware from today through December 24th! Just enter Code TLB20 at checkout! And… If you order totals more than $100, shipping is FREE!
Need suggestions on what teas to give? How about…
Earl Grey de la Creme or Earl Grey Lavender
Perfect for the Earl Grey lover who might be interested in trying something different. de la Creme is smooth and creamy with notes of vanilla. Lavendar is light, refreshing and very aromatic. Both blend nicely with the oil of bergamot!
Counting Sheep
Know someone who needs to chill? Having trouble relaxing and falling asleep. We aren’t sleep doctors, but we have to admit… Counting Sheep seems to relax the TeaPeeps here at Pearl Fine Teas. The blend is light and fresh and has strong notes of citrus. The aromatherapy alone should have you sawing wood. Caffeine Free to promote total relaxation and a peaceful end to your day. Just don’t sip and drive with this blend… you could fall asleep behind the wheel!
Bora Bora
Did your plans for a tropical vacation fall by the wayside this year because of the economic climate? No worries. Sip Bora Bora and imagine yourself on a tropical island… sun warming your skin… We know its no substitute for a real vacation, but why not sip this healthy green tea blended with passionfruit to warm you from the inside out?
Ceylon
One of the most outstanding Ceylon teas you will ever drink. Our Ceylon is from Shawlands Estate in the Uva region of Ceylon (Sri Lanka). Takes well to milk although best drunk black. Full bodied, soothing and complex. Superb!
Maojian
Maojian is one of China’s most famous green teas, grown high in the mountains in misty tea gardens with brief sunlight and cold nights. The difficult conditions yield strong leaves that can withstand rolling and high roasting which creates its wonderful rich flavor and aroma. If you haven’t tried this green tea, you are missing something special.
Silver Needles Long, soft and downy, Silver Needles are the first spring buds of the Da-Bai tea plant.It comes from Fuding, a serene region with soothing waterfalls and crystal clear lakes. The peaceful setting is reflected in the flavour: soft, mellow, with the sweet freshness of honeydew melon. A classic not to be dismissed.
What a weekend. What a week leading up to the weekend of November 8/9. We are still officially… exhausted. Thank goodness for Elizabeth Arden’s Red Door Salon and hot stone massages which is where I was on Monday, after the show.
As many of you already know, we had a booth (#910) at the Washington DC Metro Food & Entertaining Show on November 8th and 9th. I was also a key speaker on tea. With less than two weeks to prepare, we scrambled to try to get our booth together. The average nights sleep? 3 hours. Was it worth it? Absolutely. We met some many great people!
me on the floor during setup
We arrived on Friday afternoon to begin set up. What we encountered was a fabulously placed booth (across from Beer, Wine & Spirits) with way too much pink decor. The entire show was outfitted in pink and white. Ordinarily I like pink, but for our booth it just didn’t work with our colors: orange, white and black. Something had to be done. Luckily, I had black fabric that we ended up draping over as much of the pink as we could. It took us about 4 hours to get everything set up and we still needed to return early in the morning to put the finishing touches on the booth.
timmy and david
We had 4 people in the booth: Tim, Timmy, David and myself. David represented Smith & Hawken, our sponsor for the show and for an upcoming Tea Tasting and Seminar called: “Tea in the Garden: Understanding Orchids and Orchid Oolong Tea.” We all were focused and completely TeaCentric. Timmy, who is 15, was our number one tea salesman. He was working that booth like a pro! Saturday began at 8am for us with the show opening at 10am. Crowds and crowds of people rushed through the convention center doors to sample gourmet foods, wine, spirits and of course, TEA. It was nonstop until the doors closed at 7pm. We had waves of people at our booth clamoring for our loose leaf tea. By 2pm we were sold out of our newest creativiTEA blend: Counting Sheep. We had people ordering off the website which was on back order as of Sunday. Luckily a new shipment arrived late today! Seemed that Chai Chai Christy (a rooibos based chai) was a big hit as well. Actually most of our rooibos based teas were moving along quite well.
17oz damask iPot
We almost completely sold out of our new tea pots! The 24 oz versions seem to be a favorite size. The hot colors for this fall seem to be: Eggplant, Damask, Scarlet, Ocean Blue, Pistachio and Ballet Pink! We came home with only a few colors: cocoa and gray! Our London Pottery Globe Tea pots were a big hit too and many Brits found there way to our booth and scoooped up all but 3 of these authentic English style pots. Our famous tea pillow cases caused quite a stir with people buying 2 and 3 packs at a time. I just knew this little japanese invention would be worthwhile. I dont leave home without my tea pillow cases!
The people have spoken. “Drink For Change” won by a landslide (90%) while “Extra-Mavericky” fell behind (10%). Were you one of the lucky ones to order a Presidential Tea Blend? Hope so.
The Big News for today, November 4th is… well, who will be our next President. It’s pretty hard to trump that, but given that we are totally TeaCentric (and have already voted) we have some Big News of our own to share with our fellow TeaPeeps and followers:
I have been invited to speak and show at the Metropolitan Cooking & Entertaining Show right here in Washington DC at the new Convention Center! We are selling our fabulous loose leaf tea along with some amazing tea ware. Our booth is #910 (right across from Beer, Wine and Spirits) so if you live close, stop by and introduce yourself. I am a featured speaker on Tea on Sunday, November 9th from 12:30-1:00pm. Very exciting.
The even BIGGER NEWS is that Smith & Hawken has signed on to support us! They have asked us to create a holiday event exclusively for their Chevy Chase, MD store. The seminar is called: “Tea in the Garden: Understanding Orchids and Orchid Oolong Tea.” Pretty fabulous! They will also be present at our booth and are outfitting our space with orchids galore and furniture from the store which should be just fantastic. I am thrilled to have the opportunity to not only speak at the Metro Cooking & Entertaining Show, but to help with this exclusive holiday event for Smith & Hawken. Anyone that knows me can tell you that it is truly one of my favorite stores. What an opportunity!
If you are not familiar with Orchid Oolong, you may be missing out on a spectacular experience. Here is a brief description of the one we carry at Pearl Fine Teas:
orchid oolong
High mountain green oolong from Taiwan which is shipped to Fujian Province China to be scented with fresh orchid flowers. Yulan, the type of orchid we use is a much larger flower and much more aromatic than a jasmine. The danger can be that the tea absorbs too much moisture or becomes over scented and the crucial balance between tea and orchid taste is lost. This year’s crop represents the zenith of the art of scenting.
How can you not be enticed?
Remember: Please Vote! (and sip tea, we did!). There’s still time!
I love oolong. I drink it morning, noon and night. I’m particularly fond of Oolongs from Taiwan. Could you call it an obsession? Hmm… probably. But there are worst thing, right? Today I’m blogging about a few people that I know who are just as mad about Oolong as I am.
Marilyn. My most beloved acupuncturist who has the warmest, most inviting treatment room in the city and is located in a favorite part of town: Cap Hill/Eastern Market. I’m always relaxed and in a good space after seeing her each week. She is a miracle worker and the results are profound. Those of us in advertising have the unfortunate dilemna of insomnia. Me included. Or rather it used to be me. Thanks to her tiny needles, I sleep just fine. One of the requests I get from her is: “Are you bringing Jade Oolong???” said in a very, well… “I need my oolong” kind of way. She goes through it fast. I’m happy to supply.
high mountain dong ding
Chandler. No, not the guy from Friends. The guy who comes down to talk to me at the Market on Wednesdays. Chandler walked up to me one day and said with excitement, “You have a 2nd flush Darjeeling???” My reply was, “Yeees. Do you know what a 2nd flush is?” He knew quite a bit about it. He bought Darjeeling and we got tea-chit-chatting and I mentioned Oolongs. His eyes sort of lit up when I shared with him that we had a Jade Oolong and a High Mountain Dong Ding. Immediately, he wanted the Dong Ding. I told him that I was taking it off the site for selfish reasons and that I wasn’t sure I wanted to sell anymore. I won’t say he begged, but I was convinced to part with 3 or 4 ounces. It’s now listed on the site as limited quantity. Which it is. This past week he came by to visit again and leaped at the Jade Oolong. I’ve no doubt he will love it. Chandler qualifies as a TeaPeep. We’re happy to have him as a customer. Thanks Chandler!
Teaescapade. Im proud to say we have a fan in teaescapade. Nikki is a tea enthusiast who blogs about tea, does reveiws and really stays connected with many people in the tea industry through her blog. We sent Nikki some samples of our teas to try and on October 5, 2008, she reviewed our Jade Oolong.Check it out and her blog too. She does very comprehensive reviews of teas. Thanks teaescapade!
Anyone that knows me knows… I have opinions. On everything from organic cat food to global warming. I also have an opinion on the what I call: the dreaded tea ball.
A couple of times a week, I stand outside in the cold to meet people and talk about tea. Yes, I am “doing” a farmers market in Northern Virginia. What can I say… my beloved bookkeeper Glenn (a TeaPeep) is sort of a mover and shaker at the market and thought I would be a good fit. So I said, “Ok.” If you happen to live there, come by and say hello. I’ll be in Del Rey on Saturdays wearing my sunglasses and a very large fluffy black down coat. I’ll be sipping hot tea. Tangent. Sorry…
Often times people will ask me this question: “What should I use to brew my tea in?” First of all, if you read my post on “To Steep or To Brew?” you would know that the word “brew” is like nails on a chalkboard to me. So I answer like this: “What I like to use to STEEP my tea is…” and I share my opinion.
So what do I like to use? Certainly NOT the dreaded tea ball. I’m sure it came in handy during Victorian times and like, the 80s, but it’s 2008, TeaPeeps, we need to retire the ball. It doesn’t do the leaf justice. Leaves need room to stretch out and “breath.” The ball is too restrictive. Plus, its messy.
Universal Infuser
What I love are tea pots with built-in infusers (I will be blogging about this in a few days). I also like our Universal Tea Infuser. Love it. Have more than one. I also like the glass tea pot called Bora Bora by Bodum. And not just because it just happens to match the name of our super fabulous Bora Bora Green tea with passion fruit. Pure coincidence. Lastly, I really like our HuesNBrews tea pots. These pots work. Are easy on the eyes. Easy clean up. I’m partial to sunflower this year.
tea pillowcase
I also really really love our tea pillow cases. That’s what I call them. I’m not a fan of the “tea sock”. Others love it. Not me. I don’t like that it hangs over the side of the cup. Don’t like that tea can sneak out. Yep.. the pillow case gets my vote. I also LOVE that I can make my own tea bags and bring them with me. I never leave home without tea. Seriously. I have special tea carry case. Does that make me a tea nerd? Absolutely. But at least I’m drinking some darn good tea and not something of lower quality.
What to do with your old tea ball? Honor it. Frame it. Hang it on your Christmas tree. Glue it to a pedestal, but please, retire the dreaded tea ball.
Do you have an opinion on the dreaded tea ball? I’d like to hear about it.
“Wabi Sabi is a whole new way of looking at the world – and your life – inspired by centuries-old Japanese wisdom. Wabi sabi (“wah-bi sah-bi”) is a captivating concept from Japanese aesthetics, which helps us to see beauty in imperfection, appreciate simplicity and accept the transient nature of all things. With roots in Zen and the Way of Tea, the timeless wisdom of wabi sabi is more relevant than ever for modern life, as we search for new ways to approach life’s challenges and seek meaning beyond materialism. From honouring the rhythm of the seasons to creating a welcoming home, from reframing failure to ageing with grace, Wabi Sabi will teach you find more joy and inspiration throughout your perfectly imperfect life.”
“The origins of matcha can be traced all the way back to the Tang Dynasty in China. … Eisai, a Japanese Buddhist Monk, spent the better part of his life studying Buddhism in China. In 1191, Eisai returned permanently to Japan, bringing with him tea seeds along with the Zen Buddhist methods of preparing powdered green tea.”
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