Sakura Sencha - It's Cherry Blossom Time

http://perennialtearoom.com/sakurasencha.aspx

Sakura Sencha is now available at the Perennial Tea Room.  This lovely 1st flush Shizuoka Japan Sencha  is only available to us  in early spring when the cherry blossoms flower in Japan.

The tea is carefully scented with natural cherry flavors and the Sakura leaf.  The leaf is used in Japan to enhance the taste of a number of traditional dishes.

It is possible to re-steep your leaves.

We only bring in a very small amount of this limited quantity tea.

Create your own tea sampler pack

New this year in shop is our section of the store where you can create your own tea sampler from a selection of pre-packed sample size loose leaf teas. 

We'll pack your selections into a cute cello bag with a colorful twist and give you a discount for 4 or more of the samples.

Perfect for a sweet gift of tea, or just a good way for you to try some new teas for yourself.

We'll also be doing this at the Northwest Tea Festival the first weekend of October at the Seattle Center.

Tea infusers offer a handy convenient way to steep your tea.

Some are very functional - like this For Life infuser which fits in your mug or teapot and has a very fine mesh to make sure none of the leaves get into your brew.  It also has lots of room so that your tea leaves have room to steep and aren't squished fighting for space to infuse.

There are also tea infusers that work, but are mainly just for fun - collectible infusers for lovers of the shapes they come in - novelty infusers.

The ducks and our newest novelty infuser, the tugboat, float in your cup while the tea in the attached infuser brews you a fun cup of tea.

So whatever you use, practical or fun - enjoy your cup of tea!

Put the kettle on for Robert Burns Birthday

January 25th is the birthday of Scotland's celebrated poet Robert Burns, 1759-1796.  You don't have to dish up haggis, neeps, or tatties to celebrate.  Just put the kettle on and brew up a pot of tea - grab a book of poetry (preferably Mr. Burns himself), pull up a chair and enjoy. 

Supplier Profile: Harney & Sons Fine Teas

Established in 1983 by John Harney and later joined by son's Mike and Paul, Harney & Sons is known for their fine teas and exclusive tea blends.  They pride themselves on accepting only "exceptional teas from the world of fine teas".  They travel to buy teas, and then blend and package them in the Northeast U.S.

We stock a number of Harney & Sons teas here at the Perennial Tea Room because we appreciate the quality and careful flavoring this company offers.  And items like their Tower of London tea sachets are presented in a "must have" purple tin.

With Valentines fast approaching we seasonally carry the Harney Valentine's  tea:  a black tea scented with chocolate and roses. 

During the winter holidays the Harney Holiday blend - black tea with vanilla and lightly spiced as well as the White Christmas tea -a not to be missed white tea with vanilla and cardamom are here.

All year round we stock Bangkok  (green tea with coconut, ginger, and lemongrass, Paris (black tea with vanilla, bergamot, and citrus), Florence (a delightful chocolate hazelnut scented black tea) and Soho (we serve this on the Savor Seattle Chocolate Tours that visit us - a  China Yunnan black scented with chocolate and coconut).

We're pleased to stock such quality teas and to work with this friendly, family owned company.

Baking with Bergamots

Bergamot season has come and gone at the Perennial Tea Room, and again, thanks to our friends at Ripe to You in California who now grow these.

Having Bergamots in our shop every January is a good way for customers to see and smell what is used to flavor a naturally scented Earl Grey, like our Earl Grey Extra. Of course we sell some to customers who would like to try using this unique fruit - but staff like Sue and Annie go bergamot berserk.  Of course I (Sue) only bought 3 this year, but Annie now has 15 to enjoy.

Two of my three bergamots yielded a lovely pound cake with the zest of 1 1/2 bergamots and 2 Tbs. of the juice in the batter.  The pound cake was topped with the juice of two bergamots and a cup of sugar for a citrusy sweet finish..  The remaining zest was sprinkled atop melted chocolate to make an Earl Grey Chocolate Bark.  One bergamot left to use for something tasty and delicious.

My house smelled like Earl Grey Heaven yesterday.

As for Annie's 15, she is going to zest one in her Shortbread batter, and make Bergamot Marmalade, and from there - who knows. 

A good reason to look forward to the dark rainy chill Seattle January days.

I think I'll go make myself a cup of Earl Grey. 

Shakespeare's Birthday - celebrate with PG Tips

Come and celebrate Shakespeare's Birthday and St. George's Day with us on April 23rd (a Monday this year).

Meanwhile, while you are enjoying your PG tips, read on...

In the 1930's Arthur Brooke created Pre-Gest Tee - meaning one could drink this before digesting food. Grocers then shortened this to PG and the tips of course came from the top two leaves and a bud used to make the tea.

PG tips went into tea bags and the 1960's and took off! It is now the best selling tea in England.

You'll be pleased to know that PG Tips is now a fully certified Rainforest Alliance partner - meaning the tea is grown using sustainable farming methods and insuring that the people who pick the tea can earn a better living and have access to education and medical care.

So brew up a cuppa for yourself or to share with a friend.

Sakura Sencha is on its way!

Great news! Our seasonal Sakura Sencha, cherry scented Japan Green tea, will be arriving earlier than usual this year. The tea will be in the U.S. the 1st of February and we should have it shortly thereafter. Looking forward as we do every year for this delightful and beautiful tea.

Happy Birthday Robert Burns!

Celebrate the birthday of Scotland's most famous poet - put your kettle on and have a cuppa. In shop - take a 15% discount on Taylor's of Harrogate Scottish Breakfast tea and Glenfiddich Mince tarts! On-line and on the phone mention the Robert Burns offer for your discount. Offer good today through Friday January 27th.

Meet a Bergamot - Earl Grey week

If you are in the Pike Place Market stop in this week through Saturday January 14 to meet a real live Bergamot, the heart of Earl Grey! And, enjoy a 10% discount on all of our Earl Grey blends - online or by phone, mention the Earl Grey offer, in store- your discount is automatic. From Harney and Sons Paris to Lavender Earl Grey, from Irish Earl Grey to our Earl Grey Extra, this is the week to stock up on one of the best known and best loved of all the flavored teas. All of our loose bergamot teas are naturally scented with the oil from this fragrant fruit.

Bergamots are traditionally grown in sunny Italy, but we have found a wonderful grower in California, Rising C Ranches, ripetoyou.com, and we are able to actually order bergamots to show off in the store.

If you do stop in, we have only a few bergamots left to sell - use the zest to add to chocolate truffles, the juice and zest in pound cakes, no end to what a bergamot lover can do!

Ruby 18 at the Perennial Tea Room

You may have heard Bill Waddington talk about Ruby 18 on NPR's Splendid Table last weekend.

Ruby 18 is a tea we have enjoyed here in the shop for several years - it's a black tea, unusual for Formosa, known for it's oolongs. It's actually a hybrid that apparently took 40 years to develop and comes from the Sun Moon Lake region of Taiwan.

Definitely worth tasting so be sure to stop in, order some from us online, or call toll free - 888-448-4054.

Seasonal Musings

Hello again, I am sipping a cup of Meizong China Black and musing about this season in retail.
This is one of my favorite times of the year. The shop is filled to capacity with pots, mugs, books, cozies and much more tea than most of the rest of the year. I love the decoration in the windows and the tree in the tea department. Then, there are the customers, some with lists, some with questions, all of them looking for the perfect gift. How fun!

I like to recommend the hand carved Japanese mugs to brighten up a winter morning table. Then there are the "Fiesta" style tea sets for children 5 and up! Great for girls and boys who enjoy tea parties. For the office tea lover there are infuser mugs in multiple colors to add cheer without taking up desk space. For stocking stuffers I recommend "ten packs" of tea bags Earl Grey, Green Tea, Chamomile, there are lots to pick from. This year We also have a China tea Immortal's Oolong. A 10gm "bud" of tea which will make a 4 cup pot and can be re-steeped several times.

For the really "steeped" tea lover we have bird house teapots and other whimsical dragonfly pots had made by local artist Marissa Motto. Drip-less, stainless steel teapots are terrific.
As you can see, I am overflowing with tea-ish ideas for this holiday season. I invite you all to come in to see our "teapot fountain", another amazing event.

I'm going to finish my cuppa and get some work done here before the fun begins.
Talk to you later,

Julee

Julee

Re-entry Thoughts and musings

Hello Again: Welcome to Tea Talk Tuesday! Sorry for the missed episodes, last week was a bit overwhelming after being away for a week! Anyway, I think I am on top of it all now and have time to sit, stare at the screen and sip my Buddhist Tea. I wish you could all join me, this is one of the nicest green teas I have tried. The leaves are delicate and aromatic with just a bit of dustiness in the jar. It brews up light, with a touch of spiciness (enough to taste, not enough to identify) and leaves my mouth wanting another cup. It's a good thing I can get 2-3 cups from one measure of dry leaves! If you are a fan of green teas, I invite you to stop by an get some for your holidays!

Now that Thanksgiving is past, the shop is looking like a winter wonderland! I love this time of year! Our supply of Yi-Xing pots has expanded to the most it will be all year and they are creating lots of interest. If there is one you or a loved one wants, now is the time. We also have Children's tea sets (functional one and all), Welsh Tea, Cozies, Mince Tarts, Eccles Cakes, Typhoo Tea and PG Tips 240's for a REAL tea lover!

Well, enough for now, enjoy your tea on this frosty afternoon, stay warm and dry and come by the shop soon and say "Hi".

See you Friday,

Julee

Tea Fact Friday - Revolutionary Tea Parties

Hello again! Happy Veteran's Day! In keeping with the celebration of veterans, I am going to talk about the Revolutionary Tea Parties that were over-shadowed by the one in Boston.
patriots disguised themselves as Indians on one occasion when tea meant for Philadelphia was secretly unloaded in Greenwich, New Jersey. The secret was discovered and the cargo burned.

Charleston consignors chose not to pay tax or accept delivery on a shipment which was stored in a damp cellar to rot. A year later when another ship arrived with seven tea chests, the chests were chopped open and the tea thrown overboard. On December 26, 1773 Captain Ayres of the "Polly" was taken to a protest meeting in Philadelphia where it was made clear to him that he would not be allowed to land his cargo and he sailed back to England the next day. Similar scenes were repeated in New York in April, 1774 followed by one in Annapolis, Maryland where the ship's owner, a Scottish merchant, was given the choice of burning the ship and cargo or being hanged.

Shortly thereafter in Edenton, North Carolina a group of society ladies, led by Penelope Barker, bound themselves not "to conform to the pernicious custom of drinking tea, until such time as all Acts which tend to enslave our Native Country shall be repealed."

It is amazing that we drink tea at all!
Thanks to Norwood Pratt's Ultimate Tea Lover's Treasury, his latest and greatest and available at the Perennial Tea Room! Published by Devan Shah and Ravi Sutodia for Tea Society, San Francisco and Calcutta.

I will be out of town next week so no Tea Talk Tuesday, or Tea Fact Friday. I will see you the week of Thanksgiving!!! With more trivial

Julee

Tea Talk Tuesday - Fair Trade

Good Morning: Welcome to Tea Talk Tuesday, on Tuesday this week.
Today I am going to talk about Fair Trade, a good idea with a controversial side to it.

Fair Trade is an international system intended to guarantee fair wages and decent working conditions for farm workers and promote the use of sustainable farming methods. So far so good. To be certified fair trade, tea estates first have to meet specific standards concerning wages, child labor, working conditions and labor organization. FAIR TRADE teas rebate a portion of the purchase price directly to the workers of that tea estate.

It sounds great, but it is a bit like using a sledge hammer to crack peanuts. Which is not to say I don't believe in fair trade. I certainly support the goals of fair trade. I also know that many small tea farmers cannot afford the certification process and are working already to support their employees in ways that meet the goal, if not the standard. These farmers need a place at the table too.

Thanks to James Norwood Pratt's Tea Dictionary for the basic information. Published by Tea Society Press, San Francisco, CA 2010, printed in India.

See you Friday!

Julee

Tea Fact Friday - Georgan Tea

Hello again welcome to Tea Fact Friday. Today I want to talk about tea from the Republic of Georgia in the Caucasus. These plantations are in a unique location between the Caucasus mountains and the sub tropical Black Sea creating a lovely spot to grow our favorite Camellia.
In one of the villages in this area lives a woman named Natela Guzabechi (spelling is my creation!) who as a young woman was sent by the Soviet Government to China to learn the art of making tea. She learned and returned and made a career out of making tea for the government and possibly others. When the Soviet Union imploded, she retired to her village but saw acres of tea falling into ruin. She began tending some tea plants, making tea in her kitchen and teaching other people in her village to do the same. Then, along came Nigel Melican of Tea Craft with his years of experience in tea and he helped make this "kitchen industry" available to a wider audience. Today there are five or six different teas manufactured in or around the village. We are delighted to tell you we have just received a shipment of the 2011 "GOLD STANDARD" by Natela. Look for a picture on our Face book page and website within the next few days!

Thanks to Norwood Pratt's Tea Dictionary, published by Tea Society Press, San Francisco, CA, printed in India 2010 for the general information about the Georgia Tea Region. The information about Natela and her village is my own version of what Nigel Melican told me.

See you Tuesday (finally) for Tea Talk Tuesday.

Julee

Tea Talk Tuesday - Ancient Tea and Horse Trail

Good Morning and welcome to another beautiful fall day in Seattle.
The ancient tea and horse caravan routes date to around 700 CE under the Tang Dynasty.
The trade consisted mainly of tea from Sichuan and Yunnan and horses from Central Asia. The Tibetan diet, mainly meat, needed tea as a source of C and other vitamins and as a digestive aid, while Imperial armies found Asian horses indispensable. Until trade in horses stopped in the mid 1700's, China's government intermittently regulated trans-border trade in tea and horses. At one point under the Ming Dynasty, a high-quality horse could bring 120 pounds of tea. The trail "starts" at the market town Pu-Erh and has two main branches, one to the Sichuan province and on to Mongolia and the other through Yunnan to Tibet. There are endless offshoots, some leading as far as Myanmar, Nepal and India.

Remind me to talk about Norwood Pratt some Friday! This is another of his selections from the Tea Dictionary, published by Tea Society Press in San Francisco, Calif. Printed in India 2010.
Thanks again Norwood! See you all Friday.

Julee

Tea Talk Friday - Pu-Er

Good Morning! Welcome to Tea Talk Friday. I need to start with a correction. I reversed the process on my arithmetic Wednesday and 11kilos would be closer to 22 pounds than 5. It is still a VERY pricey tea.

Anyway, on to Pu-Er (pu-erh) A category of it's own, like green, black or oolong. It has been produced in Yunnan from ancient times and shipped from the market town of Pu-Er until the tea acquired this name outside Yunnan. Pu-Er is a "made" tea, either green, black or white, which is sprayed with an unknown bacterium and allowed to undergo a sort of secondary fermentation. It may be compressed into many shapes or left loose and unique among teas, it improves with age.

In celebration of fall, and no other reason, we have a few (5) premium Pu-Er bricks. If you are interested in having one please let us know.

Thanks, as always, to the Tea Dictionary of James Norwood Pratt for the information on this unique tea. Published by Tea Society Press, San Francisco, 2010, printed in India.

See you Wednesday for Tea Talk Tuesday!

Julee

Tea Talk Tuesday - You won't believe this!

Hello - Tea Talk Tuesday is on Wednesday this week due to schedule changes at the tea shop.
This will happen again next week, then be back to regular blogging schedules. Thanks for your understanding.

So, I was speaking this morning with one of my tea vendors in England, ordering some of this year's Natela's Gold Standard, YUM!!! It will be here by next week! Watch for it!

Anyway, we were talking tea (of course) and he said that Harrods of London purchased the entire crop of Hawaiian tea for this year! It was not a large amount, only 11 kilos (which is about 5 pounds), but they did some fancy advertising and sold the entire amount in one day for $90,000.00 (approx). That comes out to $18,000.00 per pound, more or less! Pretty amazing!
It makes some of our more high priced teas seem pretty reasonable in contrast. I wonder what the difference is between this type of pricey tea and any other tea we could try?

See you Friday, for Tea Facts

Julee

Tea Fact Friday - Orthodox Manufacture

Good Morning - Happy Friday and welcome to Tea Fact Friday. Today I am going to discuss the facts of orthodox manufacture of tea. Orthodox Manufacture is the traditional method of tea manufacture by machines which mimic by-hand methods employed in old China. Each batch of leaf is withered and then put into rollers, which bruise and shape the tea prior to oxidation. Following oxidation "fermentation", the leaf is fired to arrest further chemical change and preserve it free of moisture. The tea is then graded by leaf size (op, bpoe,bopfp,etc). All of the world's great black teas are produced by orthodox manufacture, which preserves the integrity and full flavour of the leaf. It is expensive and time-consuming compared to CTC manufacture, but the taste and visual difference is apparent.

Remember our Da Hong Pao! Have a great weekend! See you on Tea Talk Tuesday!

Thanks to the Tea Dictionary by James Norwood Pratt for the information presented. Tea Society Press, San Francisco, Calif. 2010 Printed in India.