Mention Earl Grey and most people (even non-tea loving people) will know about this – its one of the most recognizable blends in the world. I’ve noticed there are 2 very distinct camps when it comes to this flavored tea and not much middle ground: people either love it or don’t. I’ve not yet met a person was was ambivalent about Earl Grey. I’m often asked questions about where this tea comes from, what makes it “Earl Grey” and who is Mr. Earl Grey. Good questions. What I found particularly interesting and learned something new when reading up about Earl Grey. The timeliness of it seemed so odd, that I had to include it and post it specifically today: Dec 19, 2016 – when the United States Electors have to cast their final votes for President. Read below to see why this is so interesting.
WHERE: Earl Grey tea doesn’t come from a particular country or region. The black tea that makes up the base for this flavored tea can be made with black tea from India, Sri Lanka, China etc… Often it is a blend of a few black teas to create a specific flavor profile. Earl Grey can also be made with Green tea and Rooibos.
WHAT: It is a tea flavored with oil of bergamot, a type of orange primarily grown in Italy, that makes Earl Grey… Earl Grey.
WHO: Charles Grey, an English aristocrat and 2nd Prime Minister of the UK in the 1800’s inherited the title “Earl” after his father passed away in 1807. He was known for 4 important achievements in his life:
• The Reform Act of 1832 which set in train a gradual process of electoral change, sowing the seeds of the system we recognise today.
• Reform of restrictions on children employment
• The abolition of slavery in the British Empire in 1833
• The inspiration for Earl Grey Tea
It’s bound to happen. Somewhere along the way most people will be faced with chocolate on Valentines Day. Whether it’s a giant box of candies, a rich chocolate dessert or a plain ole candy bar. It’s the first “chocolate holiday” of the year. (Next comes Easter and then Halloween).
As you know, a few posts ago I talked about a new blend we sampled which is a combination of tea and chocolate. When I mention this to people they squirmed with delight or said “ick”. I have to admit, I too had some reservations about this combination… until I sampled it.
TeaChocolatte (like 3pm Tea and Faux Mint Cookie) is a gift from TeaHeaven. On those occasions when you are running through the house looking for a sweet treat (specifically chocolate) and there is none to be found… sip TeaChocolatte. Barely any calories to care about and more satisfying than you can imagine. Think: midnight craving. No calories. Perfection? Oui.
TeaChocolatte is a lovely rich blend of Black tea, cocoa and chocolate bits with a smidge of flavoring add up to an intense chocolatea explosion in your mouth. Take a sip and fall into a blissful state of TeaLove. Don’t knock it till you try it. Perfect at midnight, sitting by the fire, or soaking in the tub. Skip the hot cocoa. This one’s a keeper. (*Contains milk products.)
Why not spend an hour or so on Saturday, February 14th with a cup of tea and some lovely Glazed Raspberry Scones. The combination of chocolate and raspberry is delightful.
Sit, sip and savour™!
Glazed Raspberry Heart Scones
Rose water lends a subtle floral flavor to the scones; it can be found at some supermarkets, specialty foods stores, and Middle Eastern markets.
Ingredients · 2 cups all purpose flour · 1/3 cup sugar · 2 teaspoons baking powder · 1/2 teaspoon salt · 5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces · 1 cup plus 3 tablespoons whipping cream · 1/3 cup (about) raspberry jam (do not use seedless)
· 1/2 cup powdered sugar · 1/4 teaspoon rose water (optional)
Preparation Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to rack; cool scones until slightly warm.
Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.
Yield: Makes about 12 (recipe courtesy of Bon Appetit, Feb 2005)
Every year it’s the same. I send out an email in August to my “TeaPeeps” suggesting a Sunday in December for us to meet for Christmas Tea. A bit early for an RSVP, but this way we are all on the same page and can actually make it happen. It seems to work because this is our 5th year!Amy, Mysoon, Nicole and Tiffany were all past students of mine (when I was teaching design and creative thinking) who obviously transitioned into being dear friends. Rochel was a past vendor of mine, who is now a dear friend. Nicole has recently followed her heart and has started a yoga studio here in DC calledQuiet Mind. Rochel has done the same with following her heart and has started her second business called Joyful Bath Co.Amy and Mysoon have followed their hearts and passion and are both working as designers and Tiffany followed her heart into a wonderful job that has her traveling to exotic locations like Vietnam!
A fabulous group of woman, we met today at 315p at the Mayflower Hotel, in downtown DC. I’m sure many of you have heard of hotel – think Eliot Spitzer.
The Mayflower Hotel is elegant and their afternoon tea is well done. I have often met many a client for tea here, but was impressed with their version of Christmas Tea. Decorated with poinsettias on each table and a harpist in the corner of the room, each of us was offered our own 2-tier of savory and sweets.We decided that we likes this rather than a large 3-tier in the center of the table.
It began with a selection of savory tea sandwiches including: smoked salmon, grilled vegetarian sandwich on focaccia bread, smoked duck and a mozerella on pita. Delicious! Rochel enjoyed it so much, she requested a refill! The sweets section was abundant and I don’t think any of us were able to finish what was offered. There was a raspberry fruit tartlet, chocolate eclair, black currant scone, clotted cream and lemon curd, raisin brioche, coconut rocher and hazelnut macaroon and their signature banana bread. We often add on a glass of champagne, but this year we skipped the bubbly and just enjoyed the tea. I enjoyed a pot of Wild Blueberry. And I believe there were some oohs and ahs over their Mountain Spring Jasmine tea. I had a sip – quite good. The tea menu included the following: Breakfast Americana, Darjeeling Choice Estate, Earl Grey, Wild Blackberries, Orchid Oolong, Mountain Spring Jasmine, Sencha, Chamomile Citrus, Ginger Twist and Organic Mint Melange. All I believe from Mighty Leaf. I thought the service was good and the overall experience was pleasant.
The room was filled with many young woman who were obviously there with family and friends to celebrate season and enjoy each others company. I can say that our Christmas Tea event has become something I look forward to each year. Though we many not see each other for 364 days, we can always count on coming together in early December over tea and treats to catch-up on whats happened over the last year. I truly treasure the time we spend together and look forward to next year!
Here is a little bit of history on the Historic Mayflower Hotel:
The Mayflower Hotel was known as the “Grande Dame of Washington, D.C.,” boasting more gold than any other building in the country except for the Library of Congress. Just four blocks from the White House, this grand, historic hotel remains not only a place to make history but to absorb it; throughout the last 80 years the hotel has hosted events that have changed the course of human affairs. Its opening function, the annual banquet of the Washington Chamber of Commerce, was totally eclipsed by Calvin Coolidge’s Inaugural Charity Ball held two weeks later in the Grand Ballroom. The ball began a long tradition of presidential use of the Mayflower. FBI Director J. Edgar Hoover ate lunch at the hotel every day for 20 years, and President Harry Truman lived at the Mayflower during the first 90 days of his presidential term. Franklin Roosevelt lived in Suite 776 during his pre-inaugural period and dictated his famous, “We have nothing to fear but fear itself” speech there. In 1942, the hotel staged Washington’s first blackout drill, installed air raid sirens and first aid stations on every floor, turned the roof into an observation post and made plans to convert the barbershop into an emergency hospital. Harry S. Truman announced his intention to run for the presidency in 1948 at a Jackson Day dinner at the Mayflower (“I want to say that during the next four years there will be a Democrat in the White House and you are looking at him.”)
1127 Connecticut Avenue NW
Washington, District Of Columbia 20036 USA
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
In order to produce 1 pound of honey, 2 million flowers must be visited.
A hive of bees must fly 55,000 miles to produce a pound of honey.
An average worker bee (female) makes only about 1/12 teaspoon of honey in its lifetime.
It would take approximately 1 ounce of honey to fuel a bee’s flight around the world.
Honey contains vitamins and antioxidants, but is fat free, cholesterol free and sodium free!
Honey is less than 20% water.
Honey speeds the healing of open wounds and also combats infection.
Beeswax is edible. If you’ve eaten a Gummy Bear, you’ve eaten beeswax.
Honey is the only produce with NO EXPIRATION DATE.
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)
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.
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.
AVOCADO – tastes nothing like the fruit, avocado. Dark, fairly rich and buttery in flavor.
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.
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.
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.
CLOVER – a classic honey with a mild sweet taste. One of the most available and popular varieties.
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.
FIREWEED – One of the most popular honeys. Very smooth, delicate, and buttery in taste.
HEATHER – thick, amber in color. Strong, fragrant and floral with a very lingering aftertaste that is almost bitter. High in protein content.
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.
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.
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.
ORANGE BLOSSOM – light in color, mild in flavor with a fresh fruity scent with a fragrant citrus taste.
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.
RED GUM – found in Australia. A darker honey with a thicker consistency, bold taste and higher level of antioxidants compared to others.
REWAREWA – found in New Zealand. Full bodied and malty. A classic dark red premium honey with a caramel, slightly burnt flavor. Quite unusual.
PINE TREE – from Greece. Less sweet, a little bitter, with a strong aroma. Rich in minerals and proteins. Resistent to crystallization.
SOURWOOD – light-colored, delicate, with a caramel or buttery flavor, and a pleasant, lingering aftertaste.
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.
TAWARI – from New Zealand’s Tawari trees. Golden in color with a creamy butterscotch flavor.
TUPELO – a premium honey produced in northwest Florida. Heavy bodied but with a mild, distinctive taste. One of the sweetest honey varieties.
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.
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.
* If you liked what you read, please recycle. Send to someone who might be interested!
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!
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!
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?
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 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.
I visit Denver often. At least 3-4 times a year because most of my family lives out there. Each time I go, I try to have tea with my sister-in-law Roseanne and my nieces, Christy and Lauren. It’s always a good time. On this particular trip, I ended up having tea with my dear friend Pam who actually now lives in Boulder with her husband Tim. She made the trip to Denver to meet me at Seven Cups Tea House so that I could sample their stash. Pam and I have known each other for almost 10 years now having met randomly on Waikiki Beach during a surf lesson. In all the years I lived in Hawaii, I had never tried to surf, so when I went back for a months vacation, just a year after moving to Washington DC, I thought I should give it a try. Having failed miserably, I swam back to shore only to see Pam actually riding a wave. We’ve been friends ever since. Anyway…
Seven Cups Tea Houseresides in a quiet part of Denver on South Pearl Street. Coincidence? I think not. Asian culture values the word “pearl” as something elegant, of value, perfect and pure. Hence the name of our very own tea company: Pearl Fine Teas.
Upon entrance into the tea house, you are faced with jars of loose leaf tea to the right of the shop. The back area has tables for sitting, tasting and sharing an traditional Asian treat.
We met on a quiet Saturday morning and lined up the different teas that we (or rather I) wanted to sample. After reviewing the tea filled jars, I decide to try two teas I’ve never had, along with two that I am familiar with – treasures blend and an oolong. An Alishan to be exact. I had asked them if they had anything close to a “Milk Taste” oolong and they said the Alishan was the closest. To me it tasted nothing like a “Milk Taste” Oolong.
Pam had never really been to an Asian tea house, so she allowed me to lead the tasting. She was open to suggestion and it was so fun to pick and choose teas for us both to try.
We were the only two in there that morning so we had the full attention of the shop manager. We began the tasting with a Meng Ding Huang Ya (Yellow Buds) Yellow Tea 2007 which I found a bit too light for my liking, although I think Pam was partial to that one. After, we sipped a Mo Gan Huang Ya (Yellow tea) Yellow Tea (Organic) 2008 which again, a bit too light for my liking but the flavor was interesting. After, I moved to a Seven Treasure tea blend and the Alishan Tong Fang Mei Ren (Oriental Beauty) Taiwan Oolong 2007. You can see from the photo to the left that the liquor color of the Alishan (4th from the left) is quite light. We had multiple infusions of each tea and I remember thinking that I liked the 2nd infusions of almost all of them. I was also very interested in their 7 Treasures Blend. I’ve had something similar here in Washington at Ching Ching Cha, but their version is called 8 Treasures and quite frankly, its a fantastic. It’s one of the tastiest tea blends they offer. Each infusion gets sweeter and sweeter. I was expecting the same from the 7 Treasures, but alas, it was not.
In addition to the teas, we tried a few treats – most made with some sort of bean paste. They were “ok” but I thought that the flavor was lacking probably because they had just come out of the fridge. My expectation was that they would have been prepared that day and not quite so… cold.
Would I venture back to Seven Cups Tea House in Denver? Probably. Mostly because I feel strongly about supporting others in tea (that alone would be a reason to visit again) but also because I think there is an interesting selection. I would however eat before going. Admittedly, my favorite spot so far in Denver is the Brown Palace. They do afternoon tea better than most!
So what does Seven Cups of Tea mean? Somehow I vaguely remember reading that seven cups of tea were important to ones over all health. I have no idea where I read this and when I did a google search, it was no where to be found. On the Seven Cups web site, it refers to a poem called: ‘The Seven Cups of Tea’…
‘Seven Cups’ is named after a very famous ancient poem about tea. Poetry, history and legend all have an important role to play in Chinese tea culture, and the Seven Cups poem is one of the traditional verses that is still recited today. It was written by Lu Tong (798-835AD) during the years of the Tang dynasty, and the theory of seven cups of tea still bears Lu Tong’s name. It was written as a response to his friend Mong, a Tang court adviser, who had sent him a parcel of tea.
The first cup caresses my dry lips and throat.
The second shatters the walls of my lonely sadness.
The third searches the dry rivulets of my soul to find the stories of five thousand scrolls.
With the fourth the pain of life’s grievances evaporates through my pores.
The fifth relaxes my muscles and bones become light.
With the sixth I find the path that leads to the immortal ancestors.
Oh the seventh cup! Better not take it! If I had it the only feeling
Is the fresh wind blowing through my wings,
As I make my way to Penglai.
-Lu Tong, Tang Dynasty (A.D. 618-907)
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.
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.
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.
As a self proclaimed “tea snob” sometimes its hard to wrap my hands around a trendy blend. Especially some that are just… the oddest of concoctions. I’ll refrain from mentioning anything specific, but one that comes to mind is a tea with so much strawberry in it I dumped it out immediately. It wasnt tea, it was Strawberry Quick!
We don’t sell “crazy blends.” I like a blended tea that keeps with the integrity and mission of the company which is to: source and sell the best leaf with the best flavor. Quite simply: I like quality. Recently, a fellow TeaPeep & tea merchant strongly recommended I give chocolate tea a try. Here is what happened:
I loved it.
With just a touch of local honey (buy local!) to boost the chocolate flavor – you’ve got yourself one of the best secrets out there! Rich, smooth and creamy it reminded me of sitting fireside in Vail … watching everyone ski and snowboard into each other.
Do you have a chocolate addiction? Consider yourself a choco-holic? Like a chocolate-y snack around midnight? Try chocolate tea to satisfy the craving. I highly recommend this wonderful, surpising tea as a way of enjoying chocolate and tea without… consequence. (ie: calories).
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