The Chief Leaf Gets Another Title (or vice versa)

Our Ad in the July Issue of Yoga Magazine

First of all, I have to find more time to blog. This is crazy.

Between writing articles, (Fresh Cup), writing press releases, writing ads (see above), writing the blurbs on our website, updating Facebook, Tweeting… I can barely write my own name anymore. Which by the way, seems to compel people to ask the question,“Is that really your title? Chief Leaf?”

Yep. It is. And I had no idea so many people would respond to it the way they have:  a great big smile and, “I LOVE THAT!” BTW… guess who asked me that question? Go on.. Guess?!!! Carla Hall Lyons! The fabulous TOP CHEF, who we ALL know should have won! (I’m getting ahead of myself.)

So… when I was making up my business cards I went through the typical list of titles: President, Owner, CEO, Tea Specialist etc etc etc. Nothing seemed to fit. I kinda liked the “Chief” in Chief Executive Officer but it just sounded way too serious, and ominous. Not me. So I kept Chief (which I am since I own the company) and Leaf just made sense. I’m the Chief of all Leafs for Pearl Fine Teas.

Ariane Duarte, Carla Hall Lyons, David and me

2 weekends ago at the Food & Wine Festival at National Harbor (which I hope many of you visited – the food was out of control delish, and the Beer Garden was even better. AND, Carla and Adriane were there). Tangent. Sorry. Anyway, I’m at the FWFest and Jon Arundel, editor from Local Kicks stops by my booth along with  Kirsten Marie Obadal, a wine writer. (Who wouldn’t want that job?)

They seemed to like what they saw and hopefully tasted (free tea to the press) and decided we were worthy of a write up, especially since I’ve been awarded the title of Certified Tea Specialist — The 1st in DC and 1 of 23 Nationally.

Local Kicks ran a story, and then NBC Washington and Washington Home and Garden picked it up. Yippee!

So now I hold 2 interesting titles: Chief Leaf and Certified Tea Specialist (isn’t that more fun than CEO?) and hope to one day call myself a “Tea Master” – maybe even “Tea Sommelier” as  they referenced in the article, but honestly, there are others who deserve that title more than I do.  I’m fine with the 2 I have now. For now. I hope in this lifetime I will have the honor of being called “Master.”  And I don’t mean by my staff or loved ones. 🙂

Jade Oolong

My quest for the “Tea Master” title begins on Friday, June 19th as I take an extraordinary long flight to Taiwan to spend a week processing, cupping, discussing and learning about Oolong Teas. from a 3rd Generation Tea Master! You know I’m crazy for Oolongs so this is like… a dream come true!

I’ll be bringing back some limited-edition oolongs processed by yours truly. I may even be persuaded to sell some.

I wonder how much weight I’ll from sheer dehydration? It is Taiwan in June. They better make me an iced tea.

Happy Sipping!

Advertisement

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)

“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!

The Green Tea Martini for New Years Eve

me, and a cuppa green tea spiked with vodka

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.

GREEN TEA MARTINI COCKTAIL

1 Serving (Scale ingredients to servings)

2 oz lemon vodka (Absolut Citron)
1/2 oz Grand Marnier® orange liqueur
1 oz chilled green tea (we used Dragonwell)
honey to taste

• 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!

Obama v. McCain Tea Tweets on Twitter

Chocolate Tea?

chocolate in my tea?

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).

*** If you contact me directly (info@pearlteas.com),  I’ll send the first 10 TeaPeeps a sample of our newest member to the tea family: “TeaChocolatte”.

In the subject line put: “TeaChocolatte, please!”  and let me know if you found us via Twitter or the TeaLove Blog! and don’t forget your mailing address!

Happy (TeaChocolatte) sipping!

Ceylon Tea News

Ceylon tea - Shawlands Tea Estate

Any news about ceylon tea is going to catch my attention. So when an article by Steve A. Morrell  popped up in my email box this morning about ceylon tea sales it caught my attention.

According to Russel Tennekoone, Director of the Ceylon Tea Brokers, Ltd., “there is serious concerns that the market has dropped.” Mostly because of what is happening in the Dubai port of Jebel Ali. Apparently, there is congestion with cargo movement which is restricting the flow of goods and services. Tea being one of the major categories affected. The other issue was that Dubai has introduced a “Quality Certification” not just for tea coming out of Columbo but for other seller origins. From what I can gather from the article, the bottom line is that growers were going to have to work harder to produce teas of high quality. In an auction last week by Quantum, 6.2 million kilos of tea was sold. “Good teas were sold, bad teas were discounted.”

What countries are the largest buyers of Ceylon tea? According to the Tea Market Update, Volume 4 No. 2,  UAE (United Arab Emirates) beat out Russia by the end of the first half of 2008 with imports of 23.5 million kgs of Ceylon accounting for 16% of total tea exports from Sri Lanka. Russia showed a minor drop from 24.6 to 23.2 million kgs. Iraq, Jordan and UAE are among the top 10 destinations.

Top 10 main destinations of Ceylon Tea:

1. UAE
2. Russian
3. Iran
4. Syria
5. Turkey
6. Jordan
7. Iraq
8. Japan
9. Saudi Arabia
10. Chile

At the end of the article Mr. Morrell also reports on interesting news related to tea and health which I found most important:

“There was an interesting news piece in the tea market report of Ceylon Tea Brokers. ‘A single cuppa contains 200 milligrams of flavonoids. Drinking three cups a day, would increase flavonoids in the blood by approximately 25 %. Flavonoids help fight pre-mature aging,heart decease, and some types of cancer.”

I’ve heard that steeping tea between 3-5 minutes brings out the most flavonoids. Admittedly, I sometimes prefer my black teas around 2 minutes, but will go to 3 minutes with a fabulous ceylon. For me, ceylon tea is smooth, complex and lacks bitterness. I often say that ceylon tea is the Pinot Noir of the tea industry. At least according to my taste buds.

Our ceylon this year comes from the Shawlands tea estate which is located in an altitude of 1,173 mts. with a tea growing area of approx. 295 hectares. Tangy tea straight from the UVA district.

Map of Sri Lanka (Finlays)

Milk Taste Oolong

Have you ever tried “Milk Taste” Oolong? If not I think you are missing out on one of the most delightful, flavorful and special teas produced.

Anyone that knows me understands my passion for tea and my absolute crazy love for Oolongs, especially Formosa Oolong. But what they dont know is my growing obsession for Milk Taste Oolong. Here’s the story…

I first tried this lovely tea while cruising the Caribbean back in February 08. A group of us embarked on what I now call the “Tea Barge to Nowhere.” The premise was to gather tea peeps and teach them about blending techniques over 5 days while visiting Mexico and Belize.  The featured guest originally planned to appear was supposed to be none other than Bill Waddington of Tea Source. I promptly signed up. The cruise was positioned to us as “the only place to learn about tea blending” and as a marketer I take my hat off to the woman who organized the event for her “interesting” marketing technique to get people on board. (More on that later in another blog.)

Bill wasnt able to make it so he sent one of his top managers: Lisa. She was lovely and knowledgeable about tea and brought some interesting samples. One of which was called Milk Taste Oolong. As soon as I inspected and smelled the dry leaf I knew I had to sample. This tea did not disappoint. I was pleasantly surprised at how creamy and butter the flavor was and how it was silky on my tongue. I quickly approached Lisa and asked her for a few samples to take back with me. She was unable to provide any which had me chomping at the bit to locate a source. Which I did. Im happy to say we will be adding Milk Taste Oolong to our product line by Mid-October.

Milk Taste Oolong - Dry Leaf

Milk Oolong Tea or “Milk Taste” Oolong has tightly rolled leaves that range in color from a lovely bright light yellow-green to a somewhat darker green. After infusion the wet leaf was large and consisted of two leaves and a bud. The liquor yielded a light yellowish liquid with milky sweet aroma that is unrivaled. Its smooth, buttery taste with lingering sweetness is delightful. I wish there were a way to upload smell and flavor.

Infused leaf and liquor

While at the World Tea Expo in May, I asked many vendors about how this tea produces such a creamy taste. Many were hush-hush as if it was an ancient chinese secret. From what I have gathered, this tea is produced by a very special hand process from Taiwan. Tea leaves are plucked at a specific times of the year with specific temperature, altitude, and soil conditions to get the milky silky texture. Milk is used during the process.

I highly recommend Oolong teas and if you are a fan and haven’t tried this special tea, I encourage all of you to experience this truely wonderful tea.

Cynthia Gold, Blending and Tea Cocktails