Steep Stories

of the Lazy Literatus

Author: lazyliteratus Page 13 of 43

Tea blogger, professional cleaner of toilets, amateur people watcher.

Tea Tales and Mocktails

By

On November 23, 2016

In Tea Features, Tea Musings

Two weeks back, I received an invite to go here:

smith-tea-hq-storefront

Okay, I go to both Smith Tea locations quite a bit on my own, but this was a special occasion. Like last year, this was their media-only holiday pre-release party. They were going to be showcasing their upcoming blends, partnerships, and limited edition holiday offerings.  And I was convinced I couldn’t go. Work and all that.

I was so convinced about my lack of attendance, I even shot off an e-mail to lead blender dude, Tony Tellin, to see if I could mooch some of pre-release batches for an article. Y’know . . . to pretend I was there. I’m good at pretending. None of that was necessary because I was magically able to convince my work to let me off early that day.

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Hugs, High-Fives, and Farmer Style Sencha

By

On November 15, 2016

In Uncategorized

A couple of years ago—on a visit to the Jasmine Pearl Tea Merchants shop— I tried a Japanese tea (that wasn’t sencha) that just . . . blew me away.

yuzu

It was a black tea blended with yuzu rind. Yes, the Japanese orange.

When I described it to people, all I could muster was, “It’s like an Earl Grey that followed the Bushido code.” The astringency was balanced, there was a malty kick, and of course there was that effervescent blast of citrus at the top note. Never tried anything like it.

The Jasmine Pearl folks told me that it came from one particular farmer in Kawanehon-town in Shizuoka prefecture.

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A Transparent Tea Liquor

By

On November 8, 2016

In Tea Musings

This is a white tea called Doke Silver Needle.

doke-silver-needle-tea

I . . . may have written about it several times.

I know exactly where it comes from. (The Doke tea estate in Bihar, India.) I know who owns the estate. (Rajiv Lochan.) I know who makes it. (Rajiv’s daughter, Neha “Dolly” Lochan.) And I know who sells it directly to me. (Rajiv’s son, Vivek Lochan.) When brewed, the liquor is as transparent as the entire experience. I know just about everything I need to about this tea, and—each year—it continues to surprise me.

Lately, however, I realized I’ve taken this experience for granted. Knowing that much about a tea is an exception, not the norm. Compounded with that, I’m a tea blogger that specializes in telling stories about teas. So, painting a transparent picture of the tea experience is something I’m focused on. That is also far removed from the average tea drinker. It made me wonder . . . how important is transparency to the everyday cupper?

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Puerh . . . After a Fashion

By

On November 3, 2016

In Tea Features

Shou (or cooked/ripe) puerh is difficult to market. Hell, puerh in general is difficult to spin. How do you convince people that something that’s fermented is something they want? Fermented leaves, no less; in cake form.

puerh-cake-chunk

The conundrum gets even hairier once you try to explain to people what the “cooking” process even is. Example: “Oh yeah, and over here we have some shou puerh—sometimes called cooked puerh. Not to be confused with raw puerh, which ages naturally. Unlike that stuff, wet leaves are composted by piling them together in a hot roo— . . . hey, where are you going?”

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Cooked “Puerh” from Laos

By

On November 1, 2016

In Tea Features

LaosTea—a wholesaler of heicha from Laos—had a booth at World Tea Expo again this last summer.

laos-tea-at-world-tea-expo

Image mooched from LaosTea’s Instagram.

And I didn’t visit it once.

In my mind, I kept saying, Eh, I’ve already tried everything they have to offer.

What I should’ve been thinking was, I really need to solidify some of my vendor networking contacts!

Hindsight and all that.

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Dark Tea from Burma/Myanmar

By

On October 27, 2016

In Tea Features

No one likes to talking about Burma . . . or Myanmar . . . or whatever it’s calling itself, now.

Photo by David Blackwell.

Photo by David Blackwell.

Even the name of the country is a hotly contested issue. At college parties, whenever some Eastern Philosophy major brought up Buddhism as an example of a nonviolent religion, all someone had to do was say, “Myanmar.” Or Burma. Or whatever!

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My Detox Horror Story

By

On October 25, 2016

In Tea Musings

Over the last year or so, I’ve expressed my . . . displeasure with detox culture. I particularly took issue with the belief that someone could eliminate “toxins” from their body by ingesting weird herbs and other unlikely ingredients (like literal silver and gold). When talk of these practices spilled over into my tea life (in the form of “teatoxing”), I grew more vocal in my vehemence.

I made the same counter claims as many other tea friends did. Examples: (1) Unless you had overdosed on a drug or were exposed to an actual poison, detoxing wasn’t necessary. (2) Anything in trace amounts wasn’t overly harmful. (3) “Toxins”—as a malicious, invisible entity—were as mythical as fairy dust. And finally, (4) if someone had a workable liver and kidney(s), their body had all it needed to do the natural detoxing for them. If they didn’t have those . . . they were probably dead already.

Of course, my online ravings fell squarely on deaf ears. My corner of the tea Internet was way below the radar of the twentysomethings, fashionistas, health food folks, and . . . well . . . pretty much everyone, really. I even had to distance myself from a tea shop I loved because they started hocking detox drinks.

The only way I could get through to people was to finally come clean. For you see? When I was in my twenties, I was one of them. This is . . .

detox-title-card

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Dong Ding Near-Death Experiences

By

On October 20, 2016

In Tea Features

In 2009, Shiuwen Tai—the plucky owner of Floating Leaves Tea in Seattle—made her first trip to Dong Ding Mountain in Taiwan . . .

Shiuwen Tai on Dong Ding Mountain in 2016. Photo by Jake Knapp.

Shiuwen Tai on Dong Ding Mountain in 2016. Photo by Jake Knapp.

. . . And almost died.

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Mengku Puerh Plastered

By

On October 18, 2016

In Tea Features

A couple of weeks ago, while attending the Northwest Tea Festival in Seattle, a few tea connoisseurs hosted . . . after tea parties.

two-mengku-puerh

Basically tea parties removed from the regular events of the festival. One such small partyholder-to-be was my ol’ Agarwood puerh dealer, Jeffrey McIntosh. He planned to host two puerh tastings—one that Saturday night and one that Sunday.

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Tea and Bullshit with Rajah Banerjee

By

On October 14, 2016

In Tea Musings

Two weeks ago, I attended the Northwest Tea Festival.

northwest-tea-festival

For both days, even!

It was an epic time of tea drunkenness and cuppa camaraderie. But when the time came to actually write about the two-day tea-stravaganza . . . I had nothing to say. Sure, I drank a lot of tea, met new people, reunited with old friends and contacts, but there was no story there. I drank, I saw, and then I trained home. That was pretty much it. If you want full(er) accounts on the tea fest, I suggest visiting The Oolong Owl and Delights of the Heart. Their coverage was pretty comprehensive, and I probably couldn’t have said it better. (Or more concisely.)

The festive weekend, however, did serve one weird purpose. It was a springboard for a few stories that I need to tell. This is one of them:

The first day of the tea fest, I stopped by the Young Mountain Tea booth a couple of times. One, to talk to the owner, Raj Vable, again—since I hadn’t seen him in (what felt like) years; two, I wanted to meet his guest of honor. Rajah Banerjee, owner and manager of the Makaibari tea estate in Darjeeling.

Rajah Banerjee and Raj Vable

Rajah Banerjee and Raj Vable

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