Tea and Caffeine

Morning Peeps...

Its been a month since I blogged. Bad me. I’ve been focusing on new ventures that are coming up this fall. Like teaching a tea class at Open Kitchen and attending expos and events (more on that later). I have been loyal to my morning cup of Jade Oolong and Im about to cup a few more this afternoon. Yeah me!

I was sifting through some old emails and came across this interesting bit from my Peep over in England, Nigel Melican. He is an expert on many many tea related issues especially caffeine. So Id like to share with you what he said recently. A question was asked:

Q. “First, I was wondering which tea had the greatest caffeine content White,Green,or Black?…“

A. “A 2007 study in Germany (Hilal & Engelhardt) looked at 30 Black teas, 2 sets of 30 Green teas & 30 White teas. This is the most comprehensive study I know. They found a range of caffeine:

Black tea 2.0 to 5.4% – average 3.5%

Green tea (1) 1.5 to 5.2% – average 3.4%

Green tea (2) 1.7 to 3.9% – average 2.9%

White tea 3.4 to 5.7% – average 4.9%

My conclusion from this is that to drink any particular color of tea for its low or high level is to fool yourself. Despite what many misguided (or unscrupulous) vendors may tell you, your black could be as low as 2.0% and your green as high as 5.2% – and even on average (if you could ever find an average tea) a black will be the same caffeine level as a green – from sample set 1 at least.

White tea scores higher on average than black or green, though a ‘high’ black or green could still beat a ‘low’ white.

Steeping practice will modify caffeine intake more than your choice of tea type. Halve the tea you use = 50% less caffeine in your cup. Treble steep your green or white teas and you will have significantly less caffeine per oz of water consumed than in a single steep of black.

Finally, don’t worry so much about caffeine in tea. Nature provided tea polyphenols to complex it – so you do not get the coffee jitters from tea – and the unique relaxing L-theanine to balance caffeine’s energizing effects. New research (in mice only, so far) points to caffeine having a protecting and reversing affect on Alzheimer dementia at a dose of 500mg per day – around 14 cups! That has to be an argument for increased tea drinking.

Analysis shows that the African cultivars are consistently high for caffeine content. Some can be up to 6% in parts of the year and the CTC manufactured types are the highest. Teas from Kenya and Rwanda are particularly good for combination of taste, high caffeine and high L-theanine (the stress busting amino acid unique to tea). In USA though it’s difficult to find these teas as straight origins. I suggest you seek out a supplier of Taylors Yorkshire Gold – their blend incorporates a lot of the best African teas – good and strong and my favorite for the morning wake up cuppa.

Q. “I know this has been addressed in the past, but once again….Which if any tea has the most caffine? I am a loose tea drinker, but also love my coffee. Coffee isnt agreeing with me anymore, but Ive gotta have that “buzz” in the morning to get me going. I have a job where I sit all day and look at a computer, and need to stay awake!…[I’d] appreciate anything you can advise me on.”

A.  “Analysis shows that the African cultivars are consistently high for caffeine content. Some can be up to 6% in parts of the year and the CTC manufactured types are the highest. Teas from Kenya and Rwanda are particularly good for combination of taste, high caffeine and high L-theanine (the stress busting amino acid unique to tea). In USA though it’s difficult to find these teas as straight origins. I suggest you seek out a supplier of Taylors Yorkshire Gold – their blend incorporates a lot of the best African teas – good and strong and my favorite for the morning wake up cuppa.”

There you have it. Thanks Nigel!

Happy Sipping!

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Local Tea Company Owner Becomes Washington, D.C’s 1st Certified Tea Professional

NEWS RELEASE

WASHINGTON, DC,  May 27, 2009 – Elise E. Scott, Chief Leaf of online tea merchant, Pearl Fine Teas, has completed the Specialty Tea Institute’s (STI) 2 year program and is now the first Certified Tea Professional (CTP) in Washington, D.C. Ms. Scott was one of 8 people who completed the certification during the 2009 World Tea Expo, which was held in Las Vegas in May. To date, STI has certified only 23 Tea Professionals worldwide.

The three level, eight-course certification process, included classes that covered sensory evaluation, white, green, oolong and pu’erh teas and culminated with the black teas of China, India and Sri Lanka.

Upon completing the certification, Ms. Scott said, “It was a long 2 year journey filled with a lot of travel; sipping and study time–basically a total immersion into the world of tea. I loved every minute. More importantly, this training adds to my credibility as a tea professional and I take that very seriously.”

Ms. Scott has studied under many notable tea industry professionals, including Bill Waddington, Owner, Tea Source; Donna Fellman, Tea Education Alliance; Phil Parda, Owner­, Zhong Guo Cha; and Richard Guzauskas of Tea Forte, QTrade, Shangri La and STI Advisory Board Chairman. She also studied under Cynthia Gold, Tea Sommelier at the Boston Park Plaza Hotel and will spend 9 days in Taiwan this June studying oolong teas with Thomas Shu, 3^rd Generation Tea Master and Vice President of ABC Tea House.

About Pearl Fine Teas
Since 2006, Pearl Fine Teas has been providing premium, limited edition and rare loose-leaf teas along with custom creative blends and tea ware to tea lovers worldwide. The company focuses on top notch customer service, education and information about the world of tea. The company’s blog, TeaLove®, was launched on August 2008 and has received national attention for its posts on tea and politics.

For more information, visit www.pearlteas.com, www.tealove.wordpress.com or follow Pearl on Twitter at www.twiter.com/pearlfineteas.

About STI and The Tea Association of the USA
The Specialty Tea Institute is a division of the Tea Association of the U.S.A and is dedicated to serving the needs of purveyors in the specialty tea industry. The primary objective is to provide a credible source of information which will allow merchants to decide if entry into the world of specialty teas is the correct choice along with protecting their best interests, creating an environment conducive to growth, and developing positive marketing and media impressions about the world of tea. The tea industry looks to the Tea Association of the USA, Inc, The Tea Council of the USA and the Specialty Tea Institute (STI) for its wholesale and retail needs.
Website: http://www.teausa.org

 

Yoga Teapots and Cherry Blossoms

I love teapots. I have a giant collection of them and can’t stop buying new ones. I probably need to open a store just to showcase them all.

I ventured into teaware last fall. I’m picky about my pots so I made sure to test them over and over again. Sometimes you see a cute design, take it home and it drips when you pour. Me no likee. Or, the mesh infuser is too thin and bends making it impossible to use again. Me really no likee.

Then there are the ones that just dont hold enough water for teatime. You know, the ones that give you just one cup of tea. I need at least two per sitting.

I’ve been happy with the choice I made with regard to iPot Teapot and have decided to keep them around for a while. There are some others I’m testing out in the TeaLab, but I’m not ready to release just yet.

Recently I ordered some new designs. How cool are the ones with the yoga positions etched into the side? Love it. Will definitely keep a few for me. 🙂 I am offering them in 3 colors: Bamboo and Grape (tree pose) and Carribbean Blue (lotus pose). There are matching cups as well that make such a nice gift. Either for yourself or someone who loves tea and yoga.

I also just had to have the Cherry Blossom design which is simply gorgeous and perfect for this time of year. We are in Cherry Blossom Season here in DC so it just makes it all the more fitting.  It a also has a matching teapot.The duo is so feminine.

If you are subscribed to this blog or follow me on twitter, Im going to offer you tealove peeps 10% off both the Yoga design and the Cherry Blossoms if you order by April 5, 2009. Just use code: CB10 at checkout.

Happy Sipping! Happy Spring!

** If you live in the DC Metro Area, please come to the Woman’s Show of Northern Virginia April 3-5 at the Dulles Expo Center. Stop by and say hello. We’re in Booth 1019.

A Ramble on Tea Reviews (and Wine): Part 1

It’s just after midnight here in our Nation’s Capital. And I’m wondering why President Obama hasn’t ordered any of our “Drink for Change” blend? Which then led me to Twitter. Random? Of course.

While on Twitter I noticed a significant jump in people following Pearl Fine Teas. Interesting. I hadn’t been paying attention the last few weeks. I clicked to see who was interested in us. Even more interesting. As I browsed the list, checking out fellow TeaPeeps and clicking on their sites or being led to other sites related to tea, I noticed something even more interesting than the last interesting thing…

There are a TON of Tea Review websites out there. When did this happen? So I sat with this thought for a bit… Why are there so many sites that review tea? Why do so many people want to review tea? Why are people building websites and social networks around reviewing tea? Is anyone really interested in someone else’s review of tea? Remember, I was in advertising for many years and my default is extreme curiosity and intense questioning about things like this.

I must admit here on my very own TeaLove Blog, which is mostly about tea and my thoughts on things related to tea (hence totally teacentric) that even I am only mildly interested in another persons review. There I said it. From a business perspective I love the idea of people trying our teas, having an opinion about it (hopefully positive) and then telling others. I like the idea of community. I don’t know how I feel or what I think just yet on the whole “review” thing.  Not knocking the reviewers, just so curious on this new trend. And forming an opinion. (Because I always have an opinion on something.)

I mean… I’ve seen movies where critics have given 2 thumbs down for a movie that I loved. Dare I admit to loving Anchorman? Shallow Hal? Dodgeball? Did I fall asleep watching Ghandi? I really did. But I did love Slumdog Millionaire!

When people ask me what tea they should drink, I always pause for a moment, and then suggest teas that I believe are of high quality and value, and why I think they may like it. However, even though I may like that tea, it doesn’t mean someone else will. High quality aside.

i love this wine

A few years ago I had a client who was (I think still is) the CEO of a bank. He and his wife were lovers of California wines. I remember talking to him about my growing interest in wines and reading Wine Spectator. He looked at me and said, “Elise, drink what you like and forget the rest. Who cares if something got a low rating. If you like it, drink it.”

I had no reply to that. He was right. Plus he was my client. And a lot taller then me. I feel that way about tea as well. If you like it, drink it.

I LOVE good tea. I also LOVE good wine. But what does good really mean? I’ve had the pleasure of sampling collectible wines: 1989 Beaucastel Chateauneuf du Pape (Yes! It’s true!); 1996 Latour Corton Charlemagne; 1989 Paul Jaboulet Aine, Hermitage La Chapelle; and a fabulous 1990 Caymus Cabernet Special Selection. I’ve also had Yellow Tail and an unbelievable Pinot Noir from Sonoma-Cutrer for $45 a bottle that left such an impression, I’m ordering a case. Seriously.

I’ve also sampled many spectacular teas. Some considered so good they are collected and sold for a small fortunes in Asia (ie: puerh). Some I liked and some I didn’t. I’ve also had Lipton. Who hasn’t. There is a time and place for all things, including Lipton Tea. Think iced on a hot summer day.  I refuse to bash Lipton, though I know some people who do. Sir Thomas Johnson Lipton began in 1870 and is currently one of the biggest tea distributors in the world. Its been around for 139 years! People like it.

“Whats her point“ you may be saying…My point is that, some of us are tea snobs. Some of us are wine snobs. Some of us are both. Is being a snob really such a good thing? I dunno. In the end what matters is what tastes good to YOU. Enjoy the pleasure and the journey of sampling teas and form your own opinion on the leaf (or grape). For good or for bad, its the pleasure of discovering what you like that’s fantastic. And, if you find a tea you absolutely love ENJOY IT. If it happens to be a tea in a bag from a roadside diner paired with the meatloaf special… Who cares. If YOU like it, sip it. (I can feel the tea community twitching as I type this.)

All that said… I do prefer a whole leaf tea to fannings and anyone out there who would like to review some of our teas (Teaviews & Steepster) and shout out good things to the world about us … you know where to find me.

Ok it’s now 2:23am. I’m done rambling for now and will formulate more thoughts soon on this fantastic growing phenomenon. Part 2 to come…

Happy Sipping! (both tea and wine)

A Tea Journey to Sri Lanka and South India

I’ve traveled a good bit over the years touching down in places like Southern Africa, Malaysia, Thailand, Hong Kong, China, Japan, Europe, Mexico and the Caribbean and now it appears that I will have the pleasure of visiting India and Sri Lanka. I am thrilled!

Having been invited by Pearl Dexter, Editor of Tea. A Magazine to join her and 6 others for a private tour of the tea estates and gardens in both countries, I must say the excitement is hard to contain. Those participating in this wonderful tour include: Pearl Dexter; Cynthia Gold, Tea Sommelier, Boston Park Plaza Hotel; her husband Julian; Danielle Beaudette, Owner/The Cozy Tea Cart; Judy Larkin, The Larkin Tea Company; Carol Sims, Tea Embassy; her husband Bob; and myself.

I am so looking forward to exploring the estates in Sri Lanka and the  Nilgiri region of Southern India.Though the idea of a 24 hour flight out of JFK less then thrills me, I’ve no doubt what awaits will be magical. I can’t wait to sip of cup of freshly produced tea!

Our group will leave the US on April 16th and return on the 25th. My hope is to blog, twitter and facebook while I am there, but that will require the leap over to AT&T and the wonderful iPhone. I cant wait!

I hope to bring back a ton of stories along with a fresh crop of teas from both countries! Below is a bit of info on both regions:

Nilgiri: South India’s Nilgiri means “blue mountain.” Started in the 19th century. 2nd largest tea producing area after Assam. Especially teas produced in altitude regions of over 1,600m surrounded by plants like eucalyptus or cypress trees, are known internationally as “fragrant teas” and highly recognized by their special flavors.

Sri Lanka: Ceylon tea from Sri Lanka, is considered the best tea in the world. The influence of climatic conditions of its plantation imparts to the product a variety of flavors and aromas, synonymous with quality. Why is Ceylon Tea considered unique? The diversity in flavor – something that other tea producing countries do not have. Teais = grown in six agro climatic regions, each region giving its own flavor profile to the tea grown in it. There are six regions for tea in Sri Lanka: Uva, Nuwara eliya, Udapussellawa, Kandy, Dimbulla and Ruhuna. The tea sectosr in Sri Lanka have always been a vital component of her economy. It is also the country’s largest employer providing employment both directly and indirectly to over one million people. It also contributes a significant amount to Government revenue and to the gross domestic product.

Happy Sipping!

“Hope” Tea and Aloha United Way

TeaGreetings, TeaPeeps! I am thrilled to report that Aloha United Way has decided to give Pearl Fine Teas at their 2009 Annual Recognition Luncheon held on April 17, 2009 at the Hilton Hawaiian Village. 450 people will be attending!

Jody Shiroma-Perreira, VP, Marketing & Communications thought it would be a wonderful idea to offer loose leaf tea as a favor for those attending the event! They are calling the tea “HOPE” – a Temple of Heaven/Gunpowder based green tea. As some of you may know, I spent 5 glorious years living and working in Honolulu and one of my very first accounts when I arrived was AUW! It holds a special place in my heart and I am sincerely honored to help support Aloha United Way!

10 Valentine’s Traditions

Did you know that…

1. Hundreds of years ago in England, many children dressed up as adults on Valentine’s Day. They went singing from home to home. One verse they sang was:

Good morning to you, valentine;
Curl your locks as I do mine —
Two before and three behind.
Good morning to you, valentine.

2. In Wales wooden love spoons were carved and given as gifts on February 14th. Hearts, keys and keyholes were favourite decorations on the spoons. The decoration meant, “You unlock my heart!”

3. In the Middle Ages, young men and women drew names from a bowl to see who their valentines would be. They would wear these names on their sleeves for one week. To wear your heart on your sleeve now means that it is easy for other people to know how you are feeling.

4. In some countries, a young woman may receive a gift of clothing from a young man. If she keeps the gift, it means she will marry him.

5. Some people used to believe that if a woman saw a robin flying overhead on Valentine’s Day, it meant she would marry a sailor. If she saw a sparrow, she would marry a poor man and be very happy. If she saw a goldfinch, she would marry a millionaire.

6. A love seat is a wide chair. It was first made to seat one woman and her wide dress. Later, the love seat or courting seat had two sections, often in an S-shape. In this way, a couple could sit together — but not too closely!

7. Think of five or six names of boys or girls you might marry, As you twist the stem of an apple, recite the names until the stem comes off. You will marry the person whose name you were saying when the stem fell off.

8. Pick a dandelion that has gone to seed. Take a deep breath and blow the seeds into the wind. Count the seeds that remain on the stem. That is the number of children you will have.

9. If you cut an apple in half and count how many seeds are inside, you will also know how many children you will have.

10. On St. Valentine’s Day in the year 2009, a new tradition of sipping either “Green with Passion” or one of Pearl Fine Teas: TeaHeaven Trio™ (TeaChocolatte, Faux Mint Cookie or 3pm Tea)  is said to bring happiness, joy and a state of overwhelming TeaLove.

(I just made that up to start a new Valentine’s Day Tea Tradition.)

Happy Sipping!

The Wonderful World of Tea and Honey

All of a sudden, I’m fascinated with honey. Honey producing, honey bees, honeycombs, worker bees, honey facts. All of it. I had no idea honey was so complex and magical. I’m in awe of those  little honey bees that work so hard for us to enjoy some sweetness in a simple cup of tea. We must thank the honey bee – especially the worker bees (who are female, only live 6-8 weeks and do all of the work) for gifting us with such sweetness. Read on if you want to learn more…

10 Fun Facts about Honey

1. In order to produce 1 pound of honey, 2 million flowers must be visited.
2. A hive of bees must fly 55,000 miles to produce a pound of honey.
3. An average worker bee (female) makes only about 1/12 teaspoon of honey in its lifetime.
4. It would take approximately 1 ounce of honey to fuel a bee’s flight around the world.
5. Honey contains vitamins and antioxidants, but is fat free, cholesterol free and sodium free!
6. Honey is less than 20% water.
7. Honey speeds the healing of open wounds and also combats infection.
8. Beeswax is edible. If you’ve eaten a Gummy Bear, you’ve eaten beeswax.
9. Honey is the only produce with NO EXPIRATION DATE.
10. Tea and Honey are a perfect match! Both are known to contain antioxidants which help prevent damage to cells and tissues

23 Honey Varieties (Did you know there were so many? I didn’t)

1. ACACIA – made from nectar collected from Acacia tree blossoms which produce a honey that is remarkably clear and pure. Popular and sweet with a mild, delicate floral taste.
2. ALFALFA – light in color and mildly scented floral aroma. Its delicate nature doesn’t overpower other flavors making it a perfect with tea. Not as sweet as most honey.
3. AVOCADO – tastes nothing like the fruit, avocado. Dark, fairly rich and buttery in flavor.
4. BASSWOOD – one of the few varieties that that is light color but has a strong biting distinctive lingering flavor. Very good with teas like Earl Grey.
5. BLUEBERRY – made from the tiny white flowers of the blueberry bush. Light amber in color, has a pleasant flavor, a slight tang, and a blueberry aftertaste.
6. BUCKWHEAT – hard to find. The darkest of honeys with a full-bodied flavor. Rich in iron. Popular with honey lovers. Has been found to contain more antioxidant compounds than some lighter honeys.
7. CLOVER – a classic honey with a mild sweet taste. One of the most available and popular varieties.
8. EUCALYPTUS – a special herbal flavor which carries a hint of menthol. Traditionally used as a protection against colds and headaches. Try it in your morning or afternoon tea.
9. FIREWEED – One of the most popular honeys. Very smooth, delicate, and buttery in taste.
10. HEATHER – thick, amber in color. Strong, fragrant and floral with a very lingering aftertaste that is almost bitter. High in protein content.
11. LEATHERWOOD – a native eucalyptus found in the south-west of Tasmania, Australia and is the source for 70% of the country’s honey. Excellent on wheat toast. Adds a fantastic aroma to tea.
12. LINDEN – light yellow color and a delicate, fresh, woody scent. Known to have sedative and antiseptic qualities. Used in the treatment of colds, cough and bronchitis.
13. MANUKA – found only in New Zealand’s coastal areas, and comes from the flower of the Tea Tree bush. Said to be antibacterial and helpful for healing of sore throats, colds, indigestion, stomach ulcer, acne and pimples.
14. ORANGE BLOSSOM – light in color, mild in flavor with a fresh fruity scent with a fragrant citrus taste.
15. PUMPKIN BLOSSOM – harvested once a year in the early fall. Dark amber-colored liquid with a light floral fragrance. Tastes nothing like Pumpkin Pie. A seasonal honey –  limited as the bloom is short and does not produce much nectar.
16. RED GUM – found in Australia. A darker honey with a thicker consistency, bold taste and higher level of antioxidants compared to others.
17. REWAREWA – found in New Zealand. Full bodied and malty. A classic dark red premium honey with a caramel, slightly burnt flavor. Quite unusual.
18. PINE TREE – from Greece. Less sweet, a little bitter, with a strong aroma. Rich in minerals and proteins. Resistent to crystallization.
19. SOURWOOD – light-colored, delicate, with a caramel or buttery flavor, and a pleasant, lingering aftertaste.
20. SAGE – produced in California. Light in color, heavy bodied and has a mild but delightful flavor. Slow to granulate, making it a favorite variety among honey packers.
21. TAWARI – from New Zealand’s Tawari trees. Golden in color with a creamy butterscotch flavor.
22. TUPELO – a premium honey produced in northwest Florida. Heavy bodied but with a mild, distinctive taste. One of the sweetest honey varieties.
23. WILDFLOWER – also known as “multifloral” or “mixed floral” honey.  Its color can vary from very light to dark. Flavor range from light and fruity to tangy and rich.

5 Recommendation for Pairing Tea and Honey

1. English Breakfast or Earl Grey Tea: Blueberry honey
2. Lemon or Mint Tea: Clover honey
   
3. Jasmine Tea: Alfalfa or Sage honey
4. Irish Breakfast or Assam Tea: Eucalyptus honey
5. Ceylon or Darjeeling: Orange blossom honey

And that’s just the tip of the iceberg, or rather honeycomb. Honey seems to be an uber-super-duper food that just happens to have a natural affinity with tea. Lucky us!

Today, December 12, 2008, you can read a cool article at Mail Online UK by Jenny Hope on tea and womans  health: “Women who drink three cups of tea a day may be protecting themselves against heart attacks and strokes.”

Newsmax.coms article on June 20, 2008: “The clearest consistent evidence points to an association between tea consumption, in excess of three cups per day, and a reduced risk of myocardial infarction or a heart attack.Dr. Ruxton found that drinking up to eight cups a day would deliver optimum benefits from polyphenols without affecting sleep quality.”

I hover around 8 – 10 cups a day so I should have the heart of a infant. Or, I should be glowing…or levitating… or something like that. Here’s an 11th fun fact about honey:  When adding honey into tea, wait till it’s not too hot to avoid destroying its natural goodness.

Happy Sipping!

* If you liked what you read, please recycle. Send to someone who might be interested!

Presidential Tea Race Results: Obama Wins!

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.

Here is to a future full of antioxidants!

Smith and Hawken, Pearl Fine Teas & Orchid Oolong

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!

Orchid Oolong Tea. The Garden. What could be better? Check out the press release that went out today.

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!