Published by Penguin and available October 2nd 2008, Harney and Sons Guide to Tea was a two year effort. I researched the various tastes of pure teas, teas that have no added flavor or ingredients. These range from the white teas which are light and sweet like maple sap through the vegetal aromas of greens, the fruit flavors of oolongs and darker tastes of black teas to the earthy notes of Puerh. Then I considered how those delightful flavors got into your tea cup. What quirk of history allowed these teas to be developed? Why are all those fragrant chemicals in tea leaves? How does the tea maker conjure up the lovely tastes found in oolongs and black teas? I tie it all together. You will understand that what is good for the tea plant also tastes great and it turns out is very beneficial for your health.
Thursday, December 31, 2009
Harney & Sons Guide to Tea
Published by Penguin and available October 2nd 2008, Harney and Sons Guide to Tea was a two year effort. I researched the various tastes of pure teas, teas that have no added flavor or ingredients. These range from the white teas which are light and sweet like maple sap through the vegetal aromas of greens, the fruit flavors of oolongs and darker tastes of black teas to the earthy notes of Puerh. Then I considered how those delightful flavors got into your tea cup. What quirk of history allowed these teas to be developed? Why are all those fragrant chemicals in tea leaves? How does the tea maker conjure up the lovely tastes found in oolongs and black teas? I tie it all together. You will understand that what is good for the tea plant also tastes great and it turns out is very beneficial for your health.
Wednesday, October 7, 2009
Northwest Tea Festival
Last weekend I spoke at the Northwest Tea Festival. They did a great job with lots of good teas tasted and interesting seminars about caffeine, and Chinese tea ceremonies, and Korean teas.
The best part was spending time with my friend: Norwod Pratt. We read Rudyard Kipling "White Man's Burden" and such.
Here is a rare photo of him actually workinga sweat up.
Wednesday, September 30, 2009
Northwest Tea Festival
I will be speaking there. I am the first speaker, so lets hope for the nest.
October 3rd in Seatttle
http://www.nwteafestival.com/program09.html
October 3rd in Seatttle
http://www.nwteafestival.com/program09.html
Cornell
My youngest son, Bertram, is old enough to look at colleges. So we went up to my alma mater.
While there, we visited with the esteemed professor Peter Davies. Peter helped me with my book. Plants are magical creatures. They make life out air, sun and water. Peter is the expert about plants, he is releasing an update to his clasiic testbook: "Life of a Green Plant". I have taken a copy and will plow throug it when I finish up an all consuming project this fall.
Allso I went up the Cornell University Ag Station in Geneva , NY. There I met with Terry Acree. Terry is famous in the smell business (tea is a part of this business). He takes wine and breaks it apart into all the smells. I was up talking with him about a project. I hope to have more in a bit.
Speaking of smart people, I have been hanging around two different sets of them. These two groups have been studying tea and health. Of course, this has been done before. However, these two groups have a different dramatic spin. I wll be getting more info in a about a week and will keep you updated.
While there, we visited with the esteemed professor Peter Davies. Peter helped me with my book. Plants are magical creatures. They make life out air, sun and water. Peter is the expert about plants, he is releasing an update to his clasiic testbook: "Life of a Green Plant". I have taken a copy and will plow throug it when I finish up an all consuming project this fall.
Allso I went up the Cornell University Ag Station in Geneva , NY. There I met with Terry Acree. Terry is famous in the smell business (tea is a part of this business). He takes wine and breaks it apart into all the smells. I was up talking with him about a project. I hope to have more in a bit.
Speaking of smart people, I have been hanging around two different sets of them. These two groups have been studying tea and health. Of course, this has been done before. However, these two groups have a different dramatic spin. I wll be getting more info in a about a week and will keep you updated.
So the season is ending
We are getting the the last few teas from this season. It does take a while at the end of the season. No one is is in a hurry ( but us and you). Last weekend, we tasted the Namring Second Flush Darjeeling. It was a good seocnd flush.We did an experiment with waters. Someone had dropped off a water filtering machine t ha "concentrates" the water through ions. Not sure what that means, however the tea came out much darker than our spring water. My friend Marcus liked the ion water better. I liked the light more aromatic brew from the spring water. We will keep experimenting with the waters and see what we can recommend.
We will get in the Assams and the more muscatel ( fruity) Risheehat Darjeeling. early next week.
I will write about it than.
We will get in the Assams and the more muscatel ( fruity) Risheehat Darjeeling. early next week.
I will write about it than.
Friday, July 17, 2009
Live - at the International Culinary Center
So we are getting ready for the big event. I believe this is the first time tea is being taken seriously by a Cooking school. They have some of the best "foodies" teach hers, so I m honored.
This is what we are doing:
We are deconstructing Earl Grey
This sounds so foodie to me. Take something familiar and break it apart
Then we are "looking at tea from a plant's eye"
This is a celebration of tea barely messed with- so this is the plant as the tea plant makes it: White and Green teas
Then it is " A death of a leaf"
So when a tea leaf is under stress and dying, all sorts of wonderful things occur and they create lovely aromas and tastes: this is Oolong & Black Teas
Finally, the resident mad scientist at the Center: Dave Arnold, will distill up some tea alcohol and make a few fun drinks
We are up to about 20 people, so it is coming along
This is what we are doing:
We are deconstructing Earl Grey
This sounds so foodie to me. Take something familiar and break it apart
Then we are "looking at tea from a plant's eye"
This is a celebration of tea barely messed with- so this is the plant as the tea plant makes it: White and Green teas
Then it is " A death of a leaf"
So when a tea leaf is under stress and dying, all sorts of wonderful things occur and they create lovely aromas and tastes: this is Oolong & Black Teas
Finally, the resident mad scientist at the Center: Dave Arnold, will distill up some tea alcohol and make a few fun drinks
We are up to about 20 people, so it is coming along
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