Tuesday, August 5, 2014

A Dare to Dream Moment

Rajiv Lochan is a man with a vision. And as that vision is realized today in India's Bihar state, that region is growing in new and exciting ways because of his family's new and exciting teas.

Although I had seen and heard his name for years in tea industry publications and on tea conference agendas, I finally met Rajiv Lochan for the first time at the World Tea Expo in Long Beach in May 2014. I saw him taking a rare moment of rest, sitting at the Tealet booth, and I made my move to very quickly say hello. I was delighted at his gracious invitation to sit down and talk tea. As he described the teas and people of the Darjeeling region, his passion to preserve the history and traditions, I understood instantly his clout and ability to bring people and ideas together in a productive way. One of those ways is through his own tea estate, Doke Tea Garden.

Doke Tea Garden. Photo courtesy of Vivek Lochan
Not long after meeting him, I received a beautiful gift of teas from Lochan Tea Ltd.. And now, as life has calmed a bit, I've taken the luxury of brewing and exploring one tea each day. Each companion has revealed a unique character, some very bold, some surprisingly sunny. Hints of fruit in one, honey in another, some with a refreshing green back drop. All beautiful. All intriguing...

Photo courtesy of Vivek Lochan
...Just like the Lochan family. Doke Tea Garden is made possible by the work of many of the Lochan family members, each with their own role. Rajiv, visionary and CEO, providing direction to the operation; Neha, his daughter, managing the garden from plucking to finishing, tasting and continuously improving the process and product; Manisha, his wife, tasting and providing feedback on product quality; and Vivek, his son, taking care of design, packaging, sales, logistics and customer relationships. In addition to running the day-to-day business, the Lochan family also participates in the good of the community, sponsoring Don Bosco Catholic High School in Mirik, and hosting French business students who are studying the tea business sector.

As I've discovered more and more about Lochan Tea and Doke Tea Garden, I came across this glimpse of their journey:
The lush garden rests in an area called Pothia, Kishanganj. The area is very poor, with high unemployment and a lot of civil unrest. In 1998 Mr. Rajiv Lochan, a lifelong tea garden manager and now tea business expert, decided to plant new tea bushes on small plot of land. Many said that the land was 'useless', but Rajiv persisted, with the help of the garden workers and local farmers the garden began to surprise everyone, including Rajiv. 

Photo courtesy of Vivek Lochan

Oh.  Did I mention? They produce beautiful teas.

Of the eight I was given (all of which I am now in love with), there are three that I seem to have consumed more quickly than the others.

Doke Black Fusion - Described as bitter-sweet, I found this to be a solid, robust companion through my day. The aroma and flavor are malty with a hint of roasted nuttiness. This could easily become a daily habit. 

Doke Diamond Green - The dry, fluffy green leaves have a sweet, almost vanilla scent, and the brew is a robust summer of scents that sometimes even hinted at genmaicha. I found myself sipping and sipping, again and again, trying to identify the perfectly balanced layers. It's a bewitching mystery that I'm happy to continue to investigate. 

Doke Silver Needle in the Crisp California Air

Doke Silver Needle - For me, this was a tea that stopped me in my tracks. Actually, it made me want to take a moment, and so I allowed it to escort me outside to enjoy the slightly crisp morning air after a week of waking to hot, muggy, grey clouds.  This brew is velvety smooth and hits every point on the palette, making it incredibly satisfying. It has somehow achieved both complete lightness and fullness at the same time. There is the tiniest hint of peach on a backdrop of hay. It is the essence of early summer. It is enchanting.

It is experiences like these that I love so much. Yes, there are the teas themselves, but it is often the people, the families, the passion that I find behind the teas that compel me to keep exploring and tasting and writing. 

Some day, I hope to have the opportunity to see for myself the land and people who make these teas possible. Doke Tea Garden will be at the top of my list.

Me, Rajiv Lochan, Elyse Petersen of Tealet Tea

Thursday, July 24, 2014

A Dog Days of Summer Moment

It's hot out there. Really hot. It has made me a bit more of a morning person lately because it feels so refreshing to throw open the windows and the back door and let the cool morning air drift in.

As the sun rises into the clear, blue sky, the temperature rises with it. It makes it more challenging to figure out what to cook for dinner or even what to have for lunch, because it's just too hot to cook.

These are just the kind of days that make Iced Tea a must. In the early afternoon, I'll take a  bit of a break and sit in the shade with good, old Eddie dog - me sipping on some iced tea, him soaking in the sun.

Edward Dog Days of Summer

I had always thought the Dog Days of Summer were an observation of how dogs will just lounge around in the hottest days of the summer with no intention of doing anything else as the mercury rises (I can relate to that!). Apparently, what it's actually referring to is the time of year when Sirius, the Dog Star, rises at the same time as the sun. In this part of the world, this happens around July 3 - August 11. Either way, it's the time of year when we're looking for ways to cool down.

Growing up, my mom always had this enormous glass, screw top jar that she'd fill with water and a million tea bags and set out on the back patio to steep in the sun. "Sun tea" is what we called it. We'd drink it all day. These days, I tend to do something similar, though I'll use whatever loose leaf tea I'm craving that day. It's a waiting game. These teas need plenty of time to steep in that sun-warmed water. Today, however, I'm enjoying The des Sources from Palais des Thes, which doesn't require the hours of patience that I've honed in past summers. Chinese green tea, mint, and a hint of bergamot, I am refreshed by this Moroccan inspired blend. 30 minutes in room temperature water is all that is required by these Iced Tea Bags. Brilliant.

So here Ed and I sit, he in the sun, I in the shade with iced tea in hand. No matter how you slice it, these are indeed the Dog Days of Summer, and today I wouldn't want to share them with any other dog (or any other tea, for that matter).

Monday, July 14, 2014

A Monday Mystery Moment with Flavia de Luce

There is a special place in my heart for all things British. Part of it is that a good chunk of my heritage is British. Among my ancestors are Featherstones and Paxtons with some Scottish Cunninghams for additional flair. I love the droll humor of British romantic comedies (Love Actually or Bridget Jones' Diary are some faves), as well as their productions of all things Jane Austen (Pride and Prejudice , anyone?) There's a dry humor and willingness to be downright silly that I enjoy, because so often one is not quite sure if they intended to be silly or clever or if they're just being ironic.
Family motto: "Over, fork over!"
Yes, really.
And so it should be no surprise to anyone that while the English take their tea very seriously, there are those who have to infuse their humor into that arena as well, with delightful results. TeaPigs is a British company who love their tea and loves their fun and have made it their mission to combine the two. Even their name, "Teapigs" came about from a brainstorming session where someone made the remark that they're pigs about their tea (meaning they can't get enough and just want more and more). The name stuck. And their love of fun certainly makes an impression. Teapigs Darjeeling Earl Grey   has an image of a little grey dachsund on the package, but don't let their love of fun be mistaken for lack of standards. In this case, they've taken something that is a common and well-loved classic (Earl Grey) and elevated it. Using Darjeeling as the base tea, there's something special and surprising that takes place in your cup. It's the flavor of the Earl Grey that we know and love, but it's a little bit more. Each element of the tea is raised to a new level. Tea with a twist.



Which is what I like about British mystery novels as well. They are often good, old fashioned, comfortable mysteries with a twist.

July happens to be one of those months during the year where every second feels like it is scheduled. There is no down time. There is no stopping. It is go-go-go. And so, in those moments when I finally force myself to go and eat some lunch I tend to reach for something comfortable and familiar, where I can allow someone else to have to do all the thinking and surmising. One of my go-to's is the  Flavia de Luce Novel Mystery series by Alan Bradley. It's your typical mystery series set in a quaint English village, with the usual police inspector playing his part, but the amateur sleuth here is not the usual fare. It's 11-year-old Flavia de Luce. Youngest of 3 sisters, her mother is believed to have died in a mountaineering accident when Flavia was still a baby. The girls live with their ever-grieving and stamp-collecting father in their mother's slowly deteriorating mansion, Buckshaw. Not only is Flavia 11-years old, she is also a chemistry genius who spends hours on end experimenting in her late uncle Tar's private chemistry lab where no one bothers her. Her scarily brilliant mind is evened out by her precocious antics, which are often carried out astride Gladys, her faithful bicycle. Book 1, in the series,The Sweetness at the Bottom of the Pie, has been read so many times, its spine is showing its popularity.


A few minutes of tea and sanity, and it's back to work. Something for me to look forward to: the next novel in the series has just come out, and I can't wait to learn more secrets about Harriet, Flavia's long-lost mother.


Wednesday, July 9, 2014

A Reflective Moment on Puerh

The first time I was introduced to Puerh Tea was in Minneapolis, at the Hotel Ivy. I had just barely started blogging and so I was feeling a little adventurous in wanting to explore new teas. I had never even heard of Puerh, but whatever it was they served me that day, I found it dark and rich and mysterious. Looking back at my blog post, I see that it was Harney and Sons Puerh. Thank you, dear, departed John Harney, for the introduction.
My first taste of Puerh at the Hotel Ivy
May 2009
Despite the unsuccessful savories I had that day (one of the very few poor reviews I've ever given, and perhaps I was trying too hard to be a "foodie" (*sigh*)), this tea captured my attention. And yet, while I've had a cup here and there, I haven't spent much focused attention. Until now.

But let's take a step back. Puerh. An intimidating (and frankly unsavory) name as pronounced in the English language. "Pooh-air." Some people prefer to pronounce it "Pooh-urr," as though the absence of "air" from the "pooh" makes it more elegant. It's simply an unfortunate name. Once we get past that, however, we can begin to enjoy the unique and addictive nature of this beautiful beast. Interesting side note: Puerh is not actually grown or produced in the Yunnan town of Puerh. Though, this town was the official beginning of the Tea Horse Route, which was the starting point of the long journey Puerh tea made on the way to Tibet in the days of yore. Also of note, Puerh comes exclusively from the Yunnan province of China.

According to The Story of Tea: A Cultural History and Drinking Guide, by Mary Lou Heiss and Robert J. Heiss, there are 2 types of Puerh: raw and cooked. Cooked Puerh is a relatively recent invention from the 1970's where demand necessity was the mother of invention. In order to get the tea to market more quickly, a new method was invented. Raw Puerh, however, is a longer process, which involves levels of controlled moisture to trigger a bacterial fermentation process, which gives it the unique flavor profile. Puerh was and is most often compressed into molded cakes of various shapes and sizes. Like some fine wines, Puerhs (if properly stored) improve with age. If aged over 10 years, the price tends to get serious. 30+ year-old Puerhs can fetch hundreds of dollars per cake or brick.

Another interesting side note. Much of Puerh tea comes from tea trees (not bushes) that are 20-30 feet tall and over 100 years old. In fact, there are trees that locals claim to be between 500 and 1000 years old! Villagers must climb these tall mammoths to carefully harvest the broad leaves.

This year, I snapped a photo of this over-sized mushroom-shaped Puerh (which apparently is sometimes called "Camel's Breath") at one of the TeaSource locations (also in the Minneapolis region, believe it or not). I've never known where to post this photo until now. You're welcome.


Here's the thing. Despite what any experts say, Puerhs are a little bit complicated and intimidating. Loose leaf Puerh is designated into 11 quality grades, and that's before even factoring in age, which adds additional complexity as well.  Where does one begin?

Where indeed? Among my current collection of teas I have 5 different Puerhs. So I decided to set up a little tea tasting for myself to see what I'd recommend on how to get a decent introduction to this type of tea.


Starting with the upper right, lightest to darkest -

Tea Setter Wild Grown Puerh - While incredibly earthy, this Puerh is pleasantly lighter than many Puerhs, even after being steeped for more than a minute. In both color and flavor, this one is a very good introduction to the genre that will not intimidate you. (I classify this: Step 2)

California Tea and Coffee Brewery Vanilla Mint Puerh - The ultimate gateway tea to true Puerh addiction. Purists might disagree with my inclusion of a Puerh blend, but when one comes across such an inviting blend that is so harmoniously balanced, AND it can introduce an entirely new genre to a palate, I say "bring it!" I've said it before and I'll say it again, I'm not a fan of vanilla in tea, and yet, the subtle vanilla and mint mellows the unfamiliar fermented tea flavor that is an acquired taste for many. If you're intimidated by Puerh, begin your journey here. (I classify this: Step 1)

TeaVivre Fengqing Raw Puerh Tuocha 2006 - This Puerh packs a punch and is the most robust of this tasting. I don't know how else to say it, but you can "taste the raw!" It's edgy, it's not shy, it's powerful. And then there is this sweet finish that makes me think of honey. This 8-year-old is a force to be reckoned with and is worth the reckoning. (I classify this: Step 5)

TeaVivre Fengqing Zhuan Cha Raw Puerh 2006 - I found this one very interesting. It had a "green" quality to it, though it retained its fermented strains, and then there was this licorice finish. I would place it 3rd in line on a beginner's journey through Puerh. (I classify this: Step 3)

TeaVivre Fengqing Wild Tree Yesheng Raw Puerh 2013 - While this one also had a green, almost broccoli quality to its taste, it was the second most robust. Take no prisoners, pay attention to me, yes sir, may I have another sir, kind of charisma about it. (I classify this: Step 4)

I found it interesting that although the brewing of each tea created a rainbow of shades, the color of the liquid didn't necessarily correspond to the robustness of the flavor.

Is this the end-all, be-all of Puerh designations or journeys? Absolutely not! I explored this genre based on what I had on hand. There is an entire universe of options out there. But I will say, without hesitation, that if you don't know where to begin, any one of these will provide a positive introduction to the true, wild, beautiful nature of Puerh.

Monday, June 30, 2014

A Moment to Rise and Shine

When talking to my friends who are moms, I have come to the realization that I’m pretty lucky that my girls are pretty good sleepers. My oldest almost always falls asleep within 5-10 minutes of laying down and then sleeps soundly through the night. My youngest takes a little longer, but once asleep, she does pretty well. 




The tradeoff, however, is that they both wake up at the crack of dawn. At the latest. For the past 6 years, I have been awakened between 5:30 and 6 a.m. every morning. (And no, it doesn't matter what time they go to bed at night. They could go to bed at 7 p.m. or midnight and they'll still be up with the farm hands.)

Now, for many of you, you see this as a benefit. The early bird gets the worm, and all that. Here’s the thing. I’ve spent nearly 40 years on this earth waking up between 7 and 8 a.m. Usually later. When we first moved to California nearly 15 years ago, my boss finally gave up trying to enforce an 8 a.m. start time. Try as I might, I couldn’t get in before 8:20. And it’s not because I’m a night owl. I’ve always gone to bed between 10 and 11 p.m. at the latest. My peak hours are between 10 am. and 1 p.m. What kind of bird does that make me? 

In any case, the bottom line is that it has been a rough adjustment. Every morning is a rude awakening. And this is perhaps why I like my morning cup of tea bold and brash. Take no prisoners. A brew that kicks you in the teeth. Rise. And. Shine.

It is for this reason that I love what 3 Teas has delivered into my cup this morning. Organic Assam, pure and simple. Dark and malty. Mornin’ Sunshine!


And while I am dragged into each day, mentally kicking and screaming, the truth is that I am more productive, I get to start my work day earlier, which means I get to end my work day earlier, which means I get to spend more daylight hours with my girls.


I get it now. They’ve been conspiring all along. 

Friday, June 27, 2014

A Queen Mary Moment

It was last minute. It was hastily planned. But in the middle of a jam-packed schedule, three fellow tea enthusiasts hopped in my car with me and indulged in an afternoon tea service aboard the Queen Mary. This particular group of gal pals chats in some form or other nearly every day. Our day jobs are as varied as our home towns.  I’ve known these ladies for 3, 4, 5 years or so. And yet, I can count on one hand the number of times I’ve seen any of them in person.

Nicole Martin, Tegan Woo, Me and Nicole Schwartz
Super Secret Underground Tea Syndicate Conclave
Nicole Martin, of Tea For Me Please and I started blogging around the same time in 2008. She was one of my first introductions on Twitter. Nicole Schwartz of The Devotea USA fame, my Persian Princess supplier. And Tegan Woo, Amoda Tea founder, a tea entrepreneur from Canada who we basically kidnapped for an afternoon tea last year in Las Vegas at our last World Tea Expo and have not let go.

This is the beautiful thing about what I call the Underground Tea Syndicate.  Whether on Twitter, Facebook, blog posts or Google+, there are ongoing conversations, discussions, trading of information or recommendations about a subject we all find interesting. Tea.

The opportunity to sit face to face and exchange these conversations is a rare treat, and strangely... natural. We’ve skipped the back story. We’re all vaguely aware of each others,’ but it has little bearing on the subject at hand. These relationships that have flourished online have allowed us to live truly in the moment and hear what’s happening right now. The "right now," happily, was aboard the Queen Mary, right next door to the Princess Di exhibit. #Winning


Conversation in this lovely venue that allowed us to gaze out over the harbor, drifted from workplace quirks - to convention kinks - to tea venues we wanted to visit - to other members of The Syndicate who could offer advice on certain conundrums - to brainstorming a tea business expansion. A lot of ground was covered in an hour and a half. Time very well spent.


I’m afraid I can’t tell you about the tea sandwiches they served, the scones or the sweets. I can’t even tell you what tea I drank, though I’ll bet it was the English Breakfast. They were a beautiful backdrop to the moment we were in. Because that’s really the thing.  The Moment. The best ones are those that are shared. 

Enjoying the Moment


Hours: open daily 11AM – 4PM
Parking: $7 with Tea Room validation (up to 3 hours)
Dress code: casual attire
Reservations: recommended (call 562-499-1682) 

Tuesday, June 24, 2014

A Tea Punk Moment

It struck me recently that in the specialty tea world, it's easy to focus solely on all the amazing boutique tea brands and retailers in the marketplace and turn up our noses at anything that could resemble the "commercial." It reminds me of the underground punk rock scene of the late 90's and early 2000's where music venues like 924 Gilman Street wouldn't allow bands who had a record label contract perform. Case in point, when their prize pupil, Green Day, "sold out" and could suddenly be heard on the radio, they were no longer allowed to darken the doorway of their home music venue.


The tea "scene" right now is a little bit like that. The purchase of Teavana by Starbucks has divided the nation. It's the equivalent of an indie band getting signed to a major record label. Now everyone knows and recognizes them, but their original fans feel a little bit betrayed. Kind of like having your secret fishing hole be discovered by the Travel network.

The thing is, however, that we can't have it both ways. As tea enthusiasts, the more people who discover and enjoy the wide variety of teas (which is what most of us strive for), the more tea behemoths will appear. And more unique, boutique ones as well. What we're having a hard time embracing is that big and well-known does not equate to "bad."

One of the questions that I am often asked is, "What kind of tea would you recommend? I really like (enter descriptive word here) kinds of tea."

And I'll offer my opinion and suggestions. And then they'll ask, "Where can I find that?" And most often, the answer is, "Well, if you go online to..."

Not long ago, I was reminded of one of those breakthrough, major record label tea companies that I, too, have easily dismissed as having "sold out." The Republic of Tea had sent me some of their new Hi-Caf teas, and it effectively snapped me out of my elitist state of mind that I had unwittingly acquired. The Republic of Tea displays are everywhere - from my local grocery store to my local donut shop. One of my mom's and my go-to teas forever was their Ginger Peach tea. For the simple reason that they are easy to find and (in my mind) are primarily a tea bag producer, I somehow conveniently forgot them. The teas they sent me were excellent, however, and I loved learning more about their vision. In my correspondence with them, the subject of loose leaf teas came up and I was informed that they have an extensive collection of them.

Shortly thereafter I received  a package that basically made it feel like Christmas.


Three tins of loose leaf Breakfast Blends from The Republic of Tea: Lucky Irish Breakfast, British Breakfast and Organic Assam Breakfast! Be still my beating heart!! I could hardly wait to dive in. And when I did, I was even happier than when I first opened the package. Full bodied, robust, wake-me-up-in-the-morning goodness. Irish has the deepest, strongest constitution, British coming in 2nd in full-bodied strength, and Assam as the smoothest that still packs the wallop I look for in a Breakfast blend. Bottom line is that nearly every morning for the past 8 weeks, my first cup of tea in the morning is one of these. It alternates. I love them all excessively.

So, more recently when I am asked that question, "What kind of tea would you recommend? I really like (enter descriptive word here) kinds of tea," I now provide two answers. The first begins with, "Well, if you're looking for something you can pick up at the grocery store, The Republic of Tea has a great ___ tea that I bet you'd enjoy. Or, you can find ____ online at this URL."

The thing is, there were reasons certain punk rock bands were signed to major record labels back in the day. They were just that good. And there's a reason The Republic of Tea is so easily and readily available. They've worked hard to build their Republic, Sip by Sip, as they say. They're just that good.