07 October 2008
Tea of the morning: Melange de Chamonix
A cold, damp, foggy Bay Area morning. In addition to wearing woolen slipper socks, I brewed a cup of tea whose taste reminds me of a fresh slice of Jamaican rum cake. Melange de Chamonix, ordered from Upton Tea Imports, is composed of India black tea, cocoa, cardamom pods, and cinnamon.
24 September 2008
Harney & Sons Pomegranate Oolong
A forgotten tea time. No notes to be found. Only photographs, pardon. From the Harney & Sons website:
The extra large leaves of Ti Quan Yin Oolong are deliciously infused with tangy pomegranate to create this inspiring blend.Aside: The Chocolate Flavored Black Tea is delicious; it's my current morning tea.
16 September 2008
Numi Tea Garden: Red Mellow Bush Rooibos and a light feast
The weather and the economic crisis has managed to chill me. Needing warmth I brewed a cup of bagged Numi Temple of Heaven Gunpowder Green Tea. Today's Science Times reported on the role of "cold" social perceptions and "sensations of warmth or coldness." I picked up the Gunpowder Green and a bag of Monkey King Jasmine Green from the Numi Tea Garden in Oakland California. The Gunpowder is vibrantly grassy!
With two friends, I enjoyed a "light feast" and tea after a morning and afternoon of touring marshes and creeks in Oakland and Alameda, California. I ordered Red Mellow Bush Rooibos. Rooibos was recommended for the Muhammara, a red pepper and walnut nut dip with pomegranate molasses. The rooibos complemented the other food as well: sheep's and goat's milk cheeses and Monkey Matcha Tea, Ruby Chai Chocolate Tea, and Meyer Lemon Lavender tea cookies.
One of us ordered an iced tea and the other, Fields of Gold Lemongrass.
Always a fan of tea services, I could not resist taping the preparation of the Rooibos. The Numi Tea Garden is most easily accessed by car but you can bike there via Jack London Square/5th Avenue/Embarcadero. *** The video is too large to post here.
Previous visit to Numi Tea Garden: Dong Ding at Numi Tea Garden Open House
05 September 2008
I heart the glass tea thermos
Photo: Amazon
Read Cinnabar's review of the tea thermos on Gongfu Girl.
17 August 2008
Herbal infusions at Café Leila
After a 45-minute walk, at a mostly brisk pace, I wanted refreshment instead of stimulation, so I ordered an infusion at Café Leila on San Pablo Avenue in Berkeley. I met two friends for a lunch tea. WLA also ordered an infusion, the Fire Ginseng made with Korean red ginseng roots. My infusion sounded more promising that it tasted. I ordered the Jamaican Red Bush. I did not detect the roiboos, the second listed ingredient. WLA thought ginseng would be close in flavor to ginger; it is not. She described her infusion as “more herbal in flavor” and felt it would be a “good flushing tea.” W. thinks the infusion could be improved by boosting the cinnamon, black pepper, and orange zest flavors. (CC ordered a coffee.)
Fire Ginseng
Unlike my experience with the infusion, I was very satisfied with my lunch. The salad was generous and fresh tasting. The lemon-vanilla cake was moist with well balanced flavors. I heartily recommend the cake.
06 August 2008
Teapot framed in studio window
On the way to complete several errands, I noticed this teapot in the picture window of a photography studio on Durant Street in Berkeley, Calif.
27 July 2008
Tea service at the Boston Harbor Hotel
Thinking about my friend L.'s move to Singapore for a two-year post-doc calls to mind two tea services at Intrigue Cafe at the Boston Harbor Hotel. The most recent tea was shared with family; my mother, husband, and a brother-in-law and L.'s parents. Like the first time we had tea at the hotel, our table was covered with rose petals, pictured below. L. and I shook with giggles the first time we saw the petal-covered table. We knew we had to return.
Of the tea services at Boston hotels - the Ritz on the Public Garden, the Four Seasons also on the Public Garden, and the Boston Harbor Hotel - our favorite is the Boston Harbor Hotel. The cafe is relaxed yet elegant and the view is wonderful: the water, people walking along the pier, and various watercraft coming and going from the dock.
The tea is well-prepared; hot and with beautiful accouterments. Most recently I ordered an oolong. The first time at the hotel, I think I ordered an assam. The hotel's tea tray is spectacular, generous, and delicious; three tiers of breads, savories, and sweets. Our group of seven ordered two tea trays, one of which is pictured full (above) and almost empty (below).
The savories were the most popular items followed by the sweets and then the breads. I was seated in the center of the table and was able to eat from both trays. My sweet tooth was satisfied. I will miss L., especially our tea adventures, but look forward to new ones in Singapore!