Richard Kilgore
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The new edition of The Great Tea Rooms of America by Bruce Richardson came out this summer. In this edition, he also included for the first time a section on The Great Tea Shops of America. (For a discussion of the Great Tea Rooms of America go here.)
All lists are fodder for discussion, so what do you think of Bruce Richardson's list of the Great Tea Shops of America? Which ones have you been to or ordered from and what did you like or dislike about them. Any you think should have been included that he left off? Any on it that you think should have been left off?
Great Tea Shops of America
The Cultured Cup - Dallas, Texas
The Perennial Tea Room - Seattle, Washington
The Tea Cup - Seattle, Washington
Tea Embassy - Austin, Texas
Teance - Berkely, California
Teaism - Washington, D.C.
Tea Source - St. Paul, Minnesota
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The new edition of The Great Tea Rooms of America by Bruce Richardson came out this summer. In this edition, he also included for the first time a section on The Great Tea Shops of America. (For a discussion of the Great Tea Shops of America go here.)
All lists are fodder for discussion, so what do you think of Bruce Richardson's list of Great Tea Rooms of America? Which ones have you been to and what did you like or dislike about them. Any you think should have been included that he left off? Any on it that you think should have been left off?
The Great Tea Rooms of America
Alice's Tea Cup - New York, New York
www.alicesteacup.com
Butchart Gardens - Victoria, British Columbia
www.buchartgardens.com
Cliffside Inn -Newport, Rhode Island
www.cliffsideinn.com
Disney's Grand Floridian Resort - Lake Buena Vista, Florida
www.disneyworld.com
The Drake Hotel - Chicago, Illinois
www.thedrakehotel.com
Dunbar Tea Room - Sandwich, Massacheusetts
www.dunbarteashop.com
Dushhandbe Teahouse - Boulder, Colorado
www.boulderteahouse.com
The Fairmont Chateu Lake Louise - Lake Louise, Alberta
The Fairmont.com/lakelouise
The Fairmont Empress Hotel - Victoria, British Columbia
www.fairmont.com/empress
Grand American Hotel - Salt Lake City, Utah
www.gradamerica.com
Lady Mendell's
The Inn at Irving Place - New York, New York
www.innatIrving.com
Miss Mabele's - Dickson, Tennessee
www.missmable.com
Queen Mary Tea Room - Seattle, Washington
www.queenmarytea.com
Rose Tree Cottage - Pasedena, California
www.roseteacottage.com
Samovar Tea Lounge - San Francisco, California
www.samovartealounge.com
St.James Tearoom - Albuquerque, New Mexico
www.stjamestearoom.com
The St. Regis Hotel - New York, New York
www.stregis.com
Tea Leaves & Thyme - Woodstock, Georgia
www.tealeavesandthyme.com
The Tea Room - Savannah, Georgia
www.savannahtearoom.com
Windsor Court Hotel - New Orleans, Lousiana
www.windsorcourthotel.com
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I recently ordered two Indian black teas from TeaSource: http://teasource.com and they were excellent.
One was a 2008 Casteton Estate 2nd Flush Wiry Darjeeling and the other was my first Nilgiri, a Handmade Glendale Estate. The packaging was in gold opaque zip lock standup bags. Fast, inexpensive shipping to me since it is located in the US.
Tea Source has a large number of Darjeelings and Nilgiris. They have helpful, brief, but detailed descriptions of each tea on their site that provide a good picture of how one differs from others due to harvesting season, elevation, soil, etc.
I think I'll enjoy exploring these teas further if these two examples say anything about the quality of TeaSource's offerings.
Has anyone else tried TeaSource?
Any other vendors of black teas you recommend?
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I understand that if a tea has begun to lose it's aroma and flavor that you can perk it up by a quick re-roast in the oven or in a small dedicated roaster available through a few sources like Hou De.
Has anyone tried this? How well does it work?
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Tonight I am drinking a Mariage Freres Metis, an herbal, flavored South African tisane from The Cultured Cup. I have not had this tea in a couple of years and like it better now. Perhaps Mariage Freres has changed the blend subtly. Or maybe it's me. Don't know, but it is pleasant and relaxing.
So what's in your tea cup today?
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I have tried one of the two teas I picked up and think it goes to show that the exception (Greg's find) proves the rule.
This is a Tikuan Yin in a gold-colored hexagon shape tin container with double lids. It is labeled -
Fujian Oolong Tea
Tikuan
Yin
Fujian Tea Import & Export Corporation
125 grams
After trying it - flat, what flavor there was crashing after a few seconds - I decided to dump the tea.
The great thing about these Asian market teas is that they often come in attractive tins that make for inexpensive containers for other tea. A tin double lidded 1/4 pound tea container from any other source would likely cost at least $6 plus shipping vs $3.99 for this tin full of tea.
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That's great, naftal. I think it is unusual to find bulk teas in an Asian market...or most grocery stores of any type.
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I got in a 2008 Darjeeling Castleton Estate 2nd Flush (wiry) from TeaSource last week, so it's in my cup today. I really like Darjeelings and this one is terrific. The dry aroma of the leaves alone is worth the price of admission. Gorgeous wet leaves. A little astringency, medium-light bodied, fruity (but not a fruit bomb).
The wiry nature of the leaves makes it difficut to eye-ball amount, so I measured out 2.5 g per 120 ml (4 ounces) of water. Brewed western style at about 208 F for 2 minutes on the first infusion. I'll increase that to 3 minutes on the second.
This 2008 is a little different than the one from 2007 I had a few days ago. I'll have to do a side-by-side comparison with the two of them.
Any other Darjeeling lovers here?
So, what's in your teacup today?
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Regarding DIYS herbal blends ---
I have picked up a few things at a Whole Foods (which carries much less in the way of bulk teas and herbs than they used to) and a couple of Asian markets, plus very good Chamomille from TCC, but am having a difficult time finding many of the ingredients teagal and Gre Glancy have mentioned.
Does anyone have web sources you like for these ingredients?
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I am not familiar with the Berkey line and would like to try one sometime, even though the water here is pretty good most of the year - and even with just the Britta does a decent job for my tea. When the lakes (resevoirs) turn over, some area water supplies can take on an off-taste for a few weeks, but the Britta deals with that fairly well.
I do use the Britta filtered tap water for coffee, too, and can tell a difference. Not as much as I can with tea, but the difference is there.
There are competitors to the Britta filter pitchers. Has anyone used both the Britta and any of the others?
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Today my first try of a 2008 Yi Wu Mountain Bamboo Raw Pu-Erh. This is from Norbu, the new tea import enterprise of eG Society member Greg Glancy. (In the interests of full disclosure, I have known Greg for two or three years, having first met him at a Cultured Cup T-Bar meeting in Dallas where he gave a presentation on his travels in the tea growing regions of China and Tibet. No financial interest in Norbu on my part.) Greg threw in this free 10 g sample of the Bamboo Pu with my order.
This is a very easy to drink young sheng (raw) pu-ehr. I brewed it gongfu style, with a 10 second rinse and so far two infusions: 1- 10 sec, 2- 20 sec. The first was more astringent than the second. Sweet, with a pleasantly sweet and astringent after-taste. This may be a drink now or in the next few years sheng. It doesn't have the oomph that would suggest great aging potential.
So what's in your tea cup today?
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Thanks for the pics, Andie. And that's just the first batch!
I especially like the Gorham copper pot with rosewood handle.
I'll look forward to seeing the rest when you can get to them.
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A couple of posts in the Coffee and Tea forum have raised the issue of the importance of water quality to getting the best cup. One by naftal and this by andiesenji.
Well, it was a whole two weeks. Too long to be without my faves!As I mentioned on another thread, I like my Senseo coffee first thing in the morning, however I then transition to tea and drink various types until late in the evening.
Thus the caffeine-free teas - although caffeine does not keep me awake, I had promised my doctor to avoid it in the evening so it wouldn't affect my blood pressure.
I do try to be good - as much as possible.
I also can't stand the way some "foreign" waters affect teas. Thus the purifier.
I have a purifying system for water at home, even though I am on a well and the water is excellent - there are some minerals that do make a difference.
I use a simple Britta filter jug and also have started experimenting with bottled mineral water for my best teas, but am not far enough along to report on that yet.
How important is the water you use to your coffee and tea brewing? What do you use to get the best out of your beans and leaves?
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This morning it's a Nilgiri Glendale Estate, Handmade from TeaSource. Wow! Even though I think my first and second infusions were a little short at 3 and 4 minutes.
So, what tea are you drinking today?
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Bill Addison reviewed Tei An recently.
Mr. Addison writes,
"Courage may be the most vital element in the advancement of any city's dining scene. A chef or restaurateur needs locomotive audacity to introduce a public to truer tastes, culture-specific cooking techniques and ways of thinking about food that breach comfort zones – particularly in a finer-dining environment.
Teiichi Sakurai earns my vote as Dallas' most courageous chef-owner. He opened his sushi bar, Teppo, when uncooked fish was still unthinkable to many Americans, and his next restaurant, Tei Tei Robata Bar, when the closest thing most local folks knew of Japanese-style grilling were chef-performers juggling sharp knives in front of counter-size griddles.
Having sold both Teppo and Tei Tei to former employees, Mr. Sakurai has spent almost two years mastering the craft of another Japanese culinary obsession, soba, for his new venture in One Arts Plaza, Tei An.
And unless you've spent time in Tokyo (or a few choice spots in Los Angeles and New York) slurping in soba houses, forget what you think you know about these thin buckwheat noodles."
I have heard very good things about it from others who have been to Tei An, and understand that Sharon Hage likes it a lot. Has any one here been?
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Here are some reviews from the Dallas Morning news that may be helpful in sorting out your options.
I could not find anything on Tuscany art in dining.
Maybe someone else has a suggestion.
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.....
I am presently traveling in New Mexico and have several teas with me. When traveling for more than a couple of days, I bring my own water purifier (a Travel Berkey), my hot-water boiler and my tea-brewing equipment. I'm not a fanatic, but I do like things my way...
Now that's what I call traveling with tea! In contrast to traveling with a few tea bags...or an infuser and a small container of a favorite tea.
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Here are a few tea cups.
The white one on the left is about 150 ml in white bone china from silkroad.com. Simple, elegant and pleasant to drink from. Teas usually look their best against a white cup.
The small (30 ml) one in front that the - erm, photographer - neglected to turn to the front - has a fish design on it. Used for gongfu.
More on the other three:
Chinese tea cup from an Asian grocery
Tea bowl, a gift from a friend many years ago, made by an Austin potter, name forgotten. A pleasnt vessel to drink from with its monks bowl shape. I use it for drinking Sencha.
30 ml Yixing tea cup for gongfu from Chinese Teapot Gallery on eBay
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Today I started off drinking a 2007 Darjeeling Castleton 2nd Flush from The Cultured Cup. Very smooth, no astringency on the first infusion, western style.
So, what's in your tea cup today?
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Today I decided to start with what I refer to as "Asian Grocery Store Gold." It is a decent Taiwanese Dong Ding Oolong that cost me a whopping $6.99 for 100 grams vacuum sealed in a metal tin. The company who packages the tea is "Good Young Co., Ltd." out of Taipei, and is marketed as the Tradition Oolong Tea Series. The English description on the can promised a "leisurely and carefree mood at any time." I couldn't resist such marketing, so I bought it and feel like I finally got my money's worth out of a grocery store bought tea. I'd post a picture, but I haven't figured that out on here yet...
It is a typical Taiwanese ball-shaped oolong with little to no roasting. I steeped it gongfu style in a Gaiwan, and got three decent steepings out of it. Moderately sweet, tastes a little flat or not super fresh, but it does have that Taiwanese Oolong flavor that I love. Not bad for $6.99.
Has anyone else found good values like this in their local markets?
Greg emailed me the name of the market where he found this Ding Dong Oolong. It took me a while to find it -- three aisles of various teas and herbal/medicinal teas and it was tucked back in a hard to reach corner -- but persistance paid off. Now marked $7.99, and still a bargain. I also found one lonely tin of another tea that looked promising, but have not brewed it yet.
Greg is right. This tea is worth looking for.
Greg Glancy recently posted ( see above) in the What tea are you drinking today? topic about finding a drinkable Dong Ding Oolong in an Asian market.
I tried his recommendation and agree it is okay - not a high quality Dong Ding, but okay and worth trying. Given a litle tea exploration courage by Greg's find, I have picked up three other teas that looked like they might have some potential and will report on them here as I can get to them.
Has anyone else found a tea in an Asian market that you can recommend?
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Since the steak houses are dependent to a goodly extent on expense account dining, I would think that many of them are hurting in the face of corporate belt tightening for some time now.
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Good advice above.
If you want to take it to the next level, the trick is to toss the leaves loose into the pot - no tea balls, mesh baskets, etc. You'll be surprised at what it does to the quality & complexity of your cup.
Of course you need to strain it off after brewing is done. I use 2 pots, one for brewing & one for pouring, since I always brew 2-3 cups at a time. Each pot gets warmed with near-boling, & then boiling, water before use.
Thanks ghostrider. I agree. Letting the leaves open up fully is the best. I also sometimes do this when brewing in a large cup: one to brew loose leaves, then pour through an infuser placed in the second cup.
Anyone have any tips for us today?
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If your tap water has an off-taste or is too hard, try filtering your water with an in-line filtering system or a simple and inexpensive Britta (or similar) filter jug. Works for me.
Avoid distilled water, which will make your tea taste flat.
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Today I decided to start with what I refer to as "Asian Grocery Store Gold." It is a decent Taiwanese Dong Ding Oolong that cost me a whopping $6.99 for 100 grams vacuum sealed in a metal tin. The company who packages the tea is "Good Young Co., Ltd." out of Taipei, and is marketed as the Tradition Oolong Tea Series. The English description on the can promised a "leisurely and carefree mood at any time." I couldn't resist such marketing, so I bought it and feel like I finally got my money's worth out of a grocery store bought tea. I'd post a picture, but I haven't figured that out on here yet...
It is a typical Taiwanese ball-shaped oolong with little to no roasting. I steeped it gongfu style in a Gaiwan, and got three decent steepings out of it. Moderately sweet, tastes a little flat or not super fresh, but it does have that Taiwanese Oolong flavor that I love. Not bad for $6.99.
Has anyone else found good values like this in their local markets?
Greg emailed me the name of the market where he found this Dong Ding Oolong. It took me a while to find it -- three aisles of various teas and herbal/medicinal teas and it was tucked back in a hard to reach corner -- but persistance paid off. Now marked $7.99, and still a bargain. I also found one lonely tin of another tea that looked promising, but have not brewed it yet.
Greg is right. This tea is worth looking for.
What Tea Are You Drinking Today? (Part 1)
in Coffee & Tea
Posted
Had a cup of Lapsong Souchong from TenRen Tea: http://tenrentea.com this morning. Yikes! Good tea, but a little too smokey for me this morning.
It would be great with a smoked brisquet or pulled pork or charcoal grilled burgers.
Now drinking a pleasant Shui Xian Oolong from TCC, but the smokiness lingers.
So, what are you drinking today? Tea, that is....