Bon Teavant

tea and ecology in taiwan

2010-05-25T00:23:30Z

Naturally grown tea in central Taiwan

A trend noticed in Taiwan is the attention being directed toward wild, organic and "naturally grown" teas. Farmers experiment by searching for truly wild teas to process, as well as using organic or no fertilizers when growing teas.

Organic certification is said to be reasonably inexpensive, so the excuse that certification is too expensive is invalid in Taiwan. One farmer even said if anything, it costs too little to certify teas as organic, and people get away with looser standards for certification than is optimal.

"Naturally grown" teas comprise teas that are not only grown without pesticides, but those grown without fertilizers, and left to grow with and among whatever other plants that might crop up in the tea garden. I saw this happening in Mao Kong, Dong Ding, Da Yu Ling, Fu Shou Shan, and lower areas of Lishan--areas where one finds Ti Kuan Yin, Dong Ding, high mountain, and black teas from Taiwan.

This is an interesting and heartening trend that deserves attention. When teas are left to grow "naturally", crop yields decline, but the quality of the teas, and more importantly, the quality of the soil, increases. This also makes healthier tea for the consumer. Without chemical pesticides or fertilizers, you get the full benefits of the leaf, and the soil from which it is grown is allowed to regenerate.

There is growing concern in Taiwan that many high mountain teas are harming the environment because the large quantity of chemical herbicides and pesticides used on many of these teas runs down the mountain and into the public drinking water supply. Some Taiwanese people even boycott such teas (primarily the high mountain teas) in opposition to the environmental hazards posed by the production of these teas.

As consumers, we can make a difference by asking questions of our tea shop and tea house owners as to the production methods used on the teas they sell. Many merchants carry teas that have been processed chemically, and while no one intends to throw stones-- particularly at those who are providing quality teas-- it is time for all of us to consider the impact of our buying habits and choices, and to make our best effort to support sustainable growing and processing methods.

The "one planet" mindset helps us to consider how our choices effect people across the world who pay the consequences of consumer choices elsewhere and who gain or lose their land and their health because of our choices.

Video on naturally grown teas coming very soon!

fu shou shan

2010-05-21T12:14:00Z

Fu Shou Shan Farm

The tea harvest came about two weeks early in Taiwan this year, which meant that in Dong Ding and other parts of Taiwan, the harvest we viewed was the summer harvest, which constitutes anything that comes after the first plucking of leaves in spring. In Fu Shou Shan and Da Yu Ling, which are at higher altitudes and therefore the last places to be harvested in this season, the spring harvest was just about to arrive....

What is so special about Fu Shou Shan? While it is right near Lishan, Fu Shou Shan tea is grown naturally, which means the tea has few (if any) chemicals, and no pesticides. We can see this through the lovely weeds, grasses, flowers and other plants that grow around the tea bushes in Fu Shou Shan, as compared to tea bushes in Lishan where the grass and other plants are literally scorched away by pesticides and herbicides. We saw these chemicals being transported by pully up and down the Lishan range.

You can taste this for yourself when you sample teas from different farms. Teas grown without chemicals tend to be less bold in flavor but possessing rounder more balanced tones and incredible mouth feel. Chemicals show up in the back and back sides of the mouth and linger long past the floral notes, leaving one wondering about the real health benefits of tea.

The rub? Fu Shou Shan tea is difficult to obtain. A small number of wholesalers have these teas, which are in very high demand in China and not very available elsewhere.

Fu Shou Shan farm continues on for miles and is part of a protected mountain area in Taiwan. The land is captivating, with a softness that is in contrast to the rugged mountain landscape in much of the surrounding range.

After planting my feet on this farm, I knew why I always preferred the taste of Fu Shou Shan tea to that of Lishan or even the coveted Da Yu Ling....the land of Fu Shou Shan is spectacularly beautiful. Look for vidoes coming soon!

tea houses in mao kong

2010-05-12T23:12:06Z

After taking a day to acclimate, I headed up to Mao Kong in Southeastern Taipei. The number S10 bus took me up the winding mountain to some of the most beautiful tea houses I've seen. Stunning temples dot hillsides with several arteries of hiking trails for those who want to earn their tea and dim sum.

A couple of favorites for different reasons include Shang Yang Tea house, which served one of the best Jin Xuan's I've ever seen or tried. Dark emerald green tea glistened in the yixing pot. After a 13-hour flight and the rigors of engaging in a new culture, this was a most welcomed tidbit from the heavens.

Yang Syu Yang tearoom is spectacular for it's decor and views. The tea is not superb, but the views, and even the gold-leaf wallpaper make up for whatever is lacking in the leaf. This tea house features an indoor koi pond, with stepping stones over a bridge to a number of private rooms with carved doors and windows that overlook Taipei, temples, and the lush tropical flora of Taiwan.

For those who don't mind heights, a gondola will take visitors up (or down) the mountain, offering panoramic views of Taipei and the tea houses and temples tossed across the landscape like so many jewels flung from the hands of ancient gods.

Tea Oil Noodles at Shang Yang Tea House in Mao Kong/Taipei

Food is served at the tea houses as well, and at a fraction of the cost of the tea. I enjoyed "Tea Oil Noodles" at Yang Shang Tea House and the dumplings at Yang Syu Yang. Just a couple of dollars will buy some amazing home made dim sum.

I couldn't manage to tear myself away, and as night descended, decided to brave the gondola the trip down the mountain rather than wait an hour for the bus (which had just come and gone). Bravery has its rewards: the views were stunning with Taipei 101, one of the tallest buildings in the world, glittering in the distance.

Coasting through the dark, starry sky, you can hear cicadas chirping along the side of the mountain and the dark sky means one isn't completely aware of the gondola's altitude. More coming soon, including a few videos.

tea chef cooks with puerh tea

2010-04-29T22:14:56Z

Asparagus with puerh mushroom sauce

Chef and tea book author Robert Wemischner was sent some Bon Teavant puerh teas, including the Bamboo Fragrance Puerh from The Phoenix Collection, which was Robert's favorite. Here is a wonderful seasonal recipe from Robert Wemischner made specially for the Bon Teavant audience for a spring morel mushroom sauce to grace a bed of roasted asparaus. I couldn't find morels, so I substituted shitake mushrooms (above) with good effect.

Enjoy this short podcast interview on cooking with puerh tea with Robert Wemischner:

Click here to listen:

Download

TEA POACHED MUSHROOMS:

4 ounces fresh morels or other wild mushrooms of your choice
Salt and freshly ground black pepper, to taste

For the poaching liquid:
1 t. puerh tea (Recommend Phoenix Collection Lot 17 or Bamboo Fragrance Puerh).
1 c. vegetable stock (homemade, or boxed, available in aseptic packages; look for lower sodium varieties, if available)

1 c. heavy cream

Wash the morels carefully in three changes of lukewarm water to remove sand and grit. Cut them in half lengthwise and rinse again to be sure that you have removed all sand and grit. Dry well on paper towels, salt and pepper lightly and set aside.

Make the poaching liquid as follows: In a small saucepan bring the broth and the tea to a boil. Immediately remove from the heat and allow the liquid to stand in the saucepan for about 3 minutes, or until the tea flavor and aroma are clearly evident. (Taste frequently to avoid over steeping the tea which will lead to a tannic, bitter broth-if you use the Bamboo Fragrance Puerh, you will want to remove the tea quickly -in about 30-45 seconds). Then pour the liquid through a fine sieve, pressing hard on the tea, reserving the liquid, and discarding the spent tea leaves. (The leaves may be used as fertilizer or compost for your vegetable garden).

In a heavy saute pan, melt the butter. Add the cleaned mushrooms, cut in half, and saute over high heat for about 1 minute to brown lightly , turning them carefully to brown the other side. Add the tea-broth liquid and cook until the liquid reduces by half. Then add the cream and continue cooking until the liquid coats a spoon lightly. Serve immediately, seasoning with a bit more salt and freshly ground black pepper, if needed. Serve over toasted brioche, roasted asparagus or steamed wild rice.

tea picnic season

2010-04-20T03:57:33Z

Rita & Arnas sipping a winter baozhong together by Cascade Falls

In Tang dynasty China as well as in Victorian England, taking tea outside was de rigeur, as well as a marvelous way to share some ebullient times and fine teas with great friends and colleagues. Japanese tea ceremony also celebrates the natural world, but even the most austere and engaging tea room is no match for Mother Nature.

We have all seen images of those romantic days when folks joined together to sing, laugh, recite poetry, make music, and share philosophies by soft flowing streams and blue mirror lakes, all the while sipping tea.

Spring called up these images, and conspired with memories of last October's Wuwo tea ceremony to get excited about creating an outdoor tea. So on a sunny Saturday afternoon, friends Rita Stanikunaite and Arnas Palaima joined me for the first tea picnic of the season in my hometown in N. California, where streams, waterfalls and redwoods converge to create the ideal tea picnic site. The natural tapestry of wild flowers, towering trees, flashing streams, and rich flowing waterfalls spurred by spring rains made the perfect backdrop to an amazing tea gathering.

Here are some tips for you to consider in creating your own tea picnic or outdoor tea gathering:

Bring a thermos of filtered, water which is boiled just before leaving for your hike or picnic. Use a large thermos--you'll need it to rinse cups & heat teaware besides just brewing tea.. (Sometimes more IS more.)
Bring a tea that requires cooler brewing temperatures--often green, white and delicate oolongs work best. For our picnic, we chose a winter baozhong from Teance, and it was spectacular! Now that spring teas are newly arrived, you may want to celebrate the event by choosing new spring teas.
Bring teaware: gaiwan or yixing teapot, cups for each person, serving vessel, and cup coasters. It is fun to bring special tea ware reserved for special occasions. Pack it carefully or use a tea travel set.
Bring a nice mat, blanket, or pretty piece of fabric to sit on and create the space.
Find a place that inspires you with its beauty, and light, and which is not heavily visited. It is especially inspiring to have tea by a body of water--stream, waterfall, pond, lake, etc.
Bring some delicately flavored snacks. ( I brought a lightly sweetened polenta honey cake and fresh organic anjou pears for color and delicate taste.
Bring friends, a date, a colleague, or your family. Or just head out on the trail on your own. It's all good!

We can slow down and enjoy the seasons and its teas.

tea brewing for the connoisseur

2010-04-14T18:06:47Z

A number of tea masters and merchants recommend brewing techniques as guidelines, and in the same breath say, "But these are just signposts. You have to know the tea."

By learning the nuances of one tea, you pick up the secrets of others. This is the art of the tea connoisseur.

For example, J-Tea's Mi Xiang oolong, smells a little bitter after the rinse, and when brewed for 60 seconds, the tea exhibits a harsh edge and an almost dry mouth feel. When brewed for 20 seconds, however, it's a really fine, smooth tea with complexity, character, and even a wry sweetness. Where did the bitterness go? It seems to have been swallowed by the black hole created by the absent 40 seconds.

The same goes for the Bamboo Fragrance Puerh from The Phoenix Collection and a number of other teas that I now recognize as a category when I smell them....the sharp, bitter smell, mingled with other notes like sweetness and smokiness signal a tea that requires a short brewing time. Brew it for only 10-20 seconds and you might not taste any bitterness at all.

This works for Phoenix oolongs, green puerhs, and other teas like J-Tea's Mi Xiang. So in getting to know the Mi Xiang by spending real time with it, I learned something about a certain quality in tea and what it's telling me about its brewing requirements.

From there, brewing variables increase: you can experiment with different tea ware or water, leaf quantity, and higher or lower water temperature. Each tea will sing more sweetly or wail a little louder with each slight change.

What are you learning from tea? Let me hear about your tea adventures....

yixing tea thermos

2010-04-05T23:51:02Z

I never in a million years thought I'd be writing about a Starbucks product on Bon Teavant. But you know the old adage, "Never say never." I will decline from divulging the means through which I discovered the new Starbucks yixing clay-lined tea thermos, but I will tell you it is a bit of fun to watch the thermos change color as the hot tea fills this newest and most unexpected of tea vessels from a most unlikely source.

Here's the long and short of it: This is a small-ish (12 oz.) thermos, lined with yixing clay. The screw cap cup is lined with plastic, and so does not make the ideal tea cup. The lip of the thermos is lined with metal, and you do taste the metal when you try to sip tea from the thermos. As the taste of metal can ruin the tea, you might be inclined to use this only to transport tea if you are a huge yixing fan. Then again, such a person might just bring his own teapot with him.

The color and design of the thermos transform when the thermos is filled with hot liquid, and likewise, changes back when the thermos is cooled. Perhaps this might alert you that the tea has cooled.

I thought this was unique and ingenious and it made me laugh to think that some people will be dedicating particular thermoses to particular teas. "This is my Wuyi Starbucks tea thermos, and this is my Puerh Starbucks thermos over here...."

I am sure someone in the tea industry will be able to come up with a thermos even more appealing to the tea fan than this one, perhaps with a bamboo or ceramic cup that figures into the design of the thermos. But we do have to send a nod to Starbucks for creating it. You will find it displayed near Tazo Teas, and priced at $16.95.

In the meantime, you didn't hear about it here.

rethinking the steep

2010-04-01T18:19:29Z

This morning I did a sampling of 2006 Rice Pollen Green Puerh from Pure Puer Tea. Using very hot water for the first couple of infusions for a minute or more produced a very bitter, almost undrinkable tea. But the lovely, smokey aroma wafting off the lid of the gaiwan suggested that I had erred, and there was something good to be found in this tea.

According to Roy Fong in his book, The Great Teas of China, "Younger, less fermented puerh can easily become bitter, so try about 2 tsp in medium-hot water with a 1-3 minute steep time." I've noticed that Roy likes his tea "thick" (heavily infused), so even the 1-3 minute steep time might still be too long for some teas for another palate.

So I started completely over with a new serving of leaves, and this time brewed only one teaspoon in 185-190ºF water for only 5-10 seconds (similar to brewing specs at Pure Puer Tea). Nice!

I had a very similar experience with David Hoffman's Bamboo Fragrance Puerh, which when steeped for 90 seconds was undrinkable. Taking it down several notches made the magic happen. Brewed in 195ºF water for about 15 seconds created a really fine and unique brew, offering a kind of smokey, exotic taste that made me feel as if I were sitting by an open fire with the tribe that had picked and processed the tea.

So, the next time you find an "undrinkable" tea, try steeping it very differently. Hotter or cooler water, more or less leaf, different tea ware, or a change in steeping duration (or a combination of some of these variables) can make all the difference.

Then again, some teas ARE undrinkable. In such a case, toss it in the garden, and find a new tea.

morning tea ritual

2010-03-26T18:05:49Z

You can create a morning tea ritual that will change the way you view your life, improve your attitude, and help you to manage your time and resources. The time for mental rest and contemplation and the relief of awareness, presence and focus is provided by the tea ritual. The 20th century nap is best had awake with a cup of tea in this 21st century. This "waking nap" affords the body and mind some rest and at the same time, an opportunity to be inspired.

Taking time out of your day, or even starting your day with a tea ritual helps you to relax, refresh, and also clarify where you are in your work and relationships, and to consider whether your thoughts and actions are likely to help you create a life that is fulfilling.

To get started, sit comfortably on the floor or at a table, preferably near a window where the light and the view are inspiring or relaxing. Select your tea and tea ware. (If you drink matcha, using a traditional Japanese tea bowl and whisk are great sources of ritual; if you like Chinese tea, go for the gaiwan or a yixing teapot; if you like British style tea, choose your favorite tea pot and tea cup). The comfort comes quickly as the tea and tea ware are laid out, the water is heated, and the tealeaves await their fate.

Regardless of the tea ware you use, the feeling of ritual is the vital element. It is a time to let go of the concerns of the day (or of the years), and focus your awareness on the water, the leaf, and the "choreography" of the practice of making good tea, including paying attention to the sound of the kettle to get the tea water to the right temperature, observing or smelling the leaves as they steep, and considering the optimal time for the pour.

Then steep yourself in the comfort of the tea, enjoying its fragrance and taste, as well as the beauty of the liquor. The immediacy of the steam as well as the fragrance of the tea and the ribbon of water saturating the unfurling tea leaves will comfort you to your roots, as the day gradually progresses into a little puzzle of perfection.

As you sip your tea, you will find your mind wandering in certain directions. You might remember some things you had wanted to accomplish that day or think about a loved one who might need extra attention (perhaps even yourself). Having note paper or a note book nearby can be a great help. You'll find that when you write something down, you are relieved of its burden. The item is acknowledged, and you can move on, let go, rest, and bring yourself back to the enjoyment of your solo tea party as well as to the stillness and quiet that help to balance the mind and emotions.

The best part of this process is that you don't actually have to think about anything. What you need to be aware of will naturally come to you when your relax your mind and body, and focus your awareness on nothing more than water, leaves, fragrance, taste, and timing.

If you do this everyday, you will notice a difference in the quality of your enjoyment of life and your awareness of what can change and what is there to appreciate. As well, you will have remembered the things you often forget about, those important details where both angels and devils lurk.

Let me hear back from you. What is your tea ritual and how does it make you feel?

the great teas of china

2010-03-15T16:35:59Z

In Roy Fong's new book, The Great Teas of China, Roy shares his 30+ years of knowledge and experience with tea, and distills it into a slim volume that is direct, concise, and elegantly written. You would be hard pressed to find a better book with which to begin your tea adventures, and it will serve for years to come as a reference guide.

In broad, clean strokes, Roy shares information about each of the ten teas he features, including its history, lore, processing techniques, and region of origin (including a map). He also provides color-correct and proportional images of the teas before steeping and as a liquor in the cup, so readers have a good reference for selecting and brewing each tea.

All the elements of this book come together to teach tea. Roy takes this opportunity to reach out to anyone who cares to learn a lot about tea. With this book, you have a tea master's training in your hands, and someone to whom you can turn with questions.

Each time you scan this book, you will learn something new or be reminded of a different facet of the relationship between tea, its origins, and the tea drinker. You will feel as though you were being tutored by Roy directly, and hearing his tea stories first hand, as if walking through China together as he teaches you the most important things he has learned about each tea, and how he learned it.

Very simply, Roy is a great tea man. If you want to be trained by a master, this is your book.

puerh tea with roy fong

2010-03-04T19:06:00Z

Roy Fong sipping tea

Roy Fong, owner of Imperial Tea Court, has just come out with his long-awaited book, The Great Teas of China. We caught up with Roy to do a multi-part interview, with our first discussion focusing on puerh teas.

Click here to listen:

Download

It seems that many tea connoisseurs ultimately favor puerh teas. Why is this? Puerhs don't usually have the strong and intoxicating floral fragrances of Taiwanese oolongs, nor do they have the very light, crisp notes we find in some greens and whites.

Some people even refer to puerh teas as "dirt teas." I once saw someone pick up a puerh cake at a tea shop and mention quizzically, "Hmmmmmm....smells like feet!"

With all this in mind, what is it that tea lovers favor in puerhs? Click on the interview for a short and fascinating answer from Roy.

poll results: where do you buy tea?

2010-02-26T03:48:15Z

Bon Teavant has had a poll running since October 2009, asking "Where do you buy tea?

And the winner is........."My favorite tea shop": 46% of the votes. Next, 25% buy "online", 17% "other", and 0% "at a tea lounge or tea room".

Buying teas from local merchants is a good idea, because it means your local tea purveyor is more likely to stay afloat. As well, it's wonderful to sit with tea sellers to have them steep teas for you, and to help you select a tea that you can smell and see before you buy it.

Buying teas online also has its benefits. Since there are tens of thousands of teas in the world, if not more, one cannot find everything from one or even half a dozen tea merchants, and if you are sincerely curious about tea connoisseurship, you might sometimes want to try teas that you find online that aren't available in your local tea shop.

Curiosity pulls us towards the unusual and outstanding. But you want to be sure to be careful, particularly when buying teas from merchants overseas. The advantages and disadvantages of buying tea overseas? First, tea prices tend to be lower, offsetting the higher shipping costs, so you will usually pay about the same as you would in the U.S. when it's all said and done. Second, many overseas tea merchants are in Taiwan, China or Japan because they love the culture (or are native to the culture) and want to know everything about the teas at their place of origin. I consider this a bonus.

There are, of course, dangers. Having your credit card floating in the hands of someone you don't know may or may not be a risk, but can be mitigated with the use of Paypal, when offered. If the deal "goes wrong", it might be difficult to resolve a dispute in a foreign country from such a distance, and laws of the land in China are necessarily different than they are in Europe or the U.S.

Many sites, like Bon Teavant Market, have a professional and highly secure service that collects customer's payment information; and this information is never seen or saved by the site. This protects both the customer and the merchant. I assume this is the case with many other online sellers, but I don't know for sure.

It does seem that the "vibe" of the tea seller comes through the site, and if you feel comfortable with the character and nature of the site, you are probably in good hands. You want to buy from a merchant (whether local or online) who will allow you to return a product if it is unsatisfactory in some way and who will go to great lengths to assure your comfort and satisfaction with the entire process.

Hype and marketing savvy make me nervous, as it does most people, but the tea people I know and trust are pretty low key, humble, and more apt to be focused on the tea experience.

why tea is used in meditation and ceremony

2010-02-17T19:02:05Z

For nearly four thousand years, China kept tea to herself. During the latter part of the Tang Dynasty (618-907), some Buddhist monks from Japan visited their Chan Buddhist counterparts in China, and discovered that drinking ground, whisked green tea (now known as matcha) could be an asset to their concentration and meditation practices as it was for that of the Chinese monks.

Japanese tea ceremony is based on such a meditation with tea, and its practice is meant to support awareness, and harmony. Why, of all the plants in the world, is tea the one chosen by Chan, Taoist and Zen monks to assist in meditation? I went to the best source I know to find the answer.

"The medicinal properties of tea are extremely significant as to why tea is used as a beverage and for meditation," said Christy Bartlett, head of San Francisco's Urasenke Foundation.

"When tea was drunk in early Buddhist monasteries in China, they drank it for several purposes, and one was that it was considered to be a medicine that prolonged life and helped to keep people healthy. As well, caffeine stimulates and sharpens the senses during meditation or study", said Bartlett (below right, instructing a student in tea ceremony, also known as chado, chanoyu, or the way of tea).

"Then, by people gathering together and making tea for one another, it fostered a sense of community. So in early Buddhist temples those were the associations made to drinking tea," she said.

We know that many plants are stimulants, but tea offers more than just stimulation, which could, by itself, hinder the steadiness and concentration required for good meditation practice. Instead, tea offers a relaxed alertness which aids in contemplation and meditation. Perhaps we can attribute this to tea's high concentration of the amino acid L-theanine --known for its ability to relieve mental and physical stress and to enhance cognition and awareness. Most botanists will tell you that the thousands of combined chemicals found in a single plant cannot be duplicated by another plant (or distilled or fabricated into pill form as a medicine). So what tea offers is a unique concert of chemicals that delivers wakefulness, awareness, relaxation, and perhaps something extra that cannot be named.

Asked about tea ceremony as a ritual, Bartlett was careful to correct the association: "Tea ceremony is not a ritual but a practice, a form. It's like a score was written for the practice of making tea, and when we sit down, for example, and play a piece of music, which someone else might have written, we don't feel like we are doing a ritual. When you play music or when you go to a dance performance, there is very little sense in that case of viewing it as a ritual, even though there is a predetermined sequence of gesture and motion through time. So I view tea the same way as that, not as a ritual but as something very simple and something that has a clear form to it."

cooking with organic tea seed oil

2010-02-13T05:12:00Z

Although I do not consider myself to be a gourmet cook, I do keep the burners going in my kitchen, and I've found that tea seed oil is one of the finest ingredients that can be used in a dish to easily give it that je ne sais quoi magic. Tea oil also happens to be the healthiest choice of cooking oils, with 0 grams of trans fat, no cholesterol, and with a low smoke point to protect you from carcinogens. As tea oil does not have a strong taste, I can only suspect that it is the enchantment of Camellia sinensis itself that enlivens every dish with which it's made.

PLEASE NOTE THAT TEA OIL FOR COOKING IS NOT THE SAME AS TEA TREE OIL. Using tea tree oil in a dish could be very dangerous. Be sure you are using food grade edible tea oil and not a medicinal tea tree essential oil when you cook.

I like to use Arette Extra Virgin Organic Tea Seed Oil. It has a nutty natural flavor, has 0 grams of fat, no cholesterol, and contains the polyphenols that make tea so good for our health. You can find it at the Bon Teavant Market under the Tea Food Category.

I use tea oil to saute vegetables and meats, as well as in salad dressings, pasta sauces, marinades. In cooking, I often use it in addition to olive oil. Tea oil has a very low burn rate, so it's great for stir fry dishes. I even use it in homemade bath and cosmetic formulas.

I thought I might dare to share a personal recipe for Clam and Shrimp Linguine I recently made for my family. At first I was shocked by the uncommon silence at the dinner table. But upon closer examination, I realized gladly that talking and ravenous eating are not compatible. A couple of us even went to the kitchen to find anything at all left in the pan to sop up the remaining french bread. Yum.

Here is the recipe:

Bon Teavant Clam & Shrimp with Whole Wheat Linguine:

1/4 cup tea oil

2 tbs. unsalted butter

2-3 tbs olive oil

6 cloves crushed garlic

1/4 cup shallots

1 txp. red pepper flakes

3/4 cup white wine

1/2 c. chicken or vegetable broth

1-2 tbs. fresh lemon thyme

1 squeeze of lemon

1/2 cup chopped parsley

1tsp. Thai fish oil

1 lb. clams

1/2 lb. shrimp

whole wheat linguine

salt to taste

Let clams rinse/sit in salted water for an hour, then scrub to remove any remaining sand.

Cook linguine per instructed on the package and drain

In a saucepan, melt together oils & butter

Add shallots and simmer about 1 minute

Add white wine, broth & lemon juice

Add parsley, thyme, garlic, red pepper flakes, and fish oil

Bring all to a boil, then reduce to a simmer

Taste and adjust seasoning, adding salt and pepper if needed (and maybe a little more red pepper)

Add clams and cook for about 5 minutes

Add shrimp and cook for another 3-5 minutes, until just pink

Put cooked and drained linguine in a large serving dish

Pour shrimp and clam sauce over linguine

Serve with french bread and salad, and some freshly grated parmesan on the side

ENJOY!

how to use different kinds of tea ware

2010-02-02T02:18:11Z

Some people want to explore the world of connoisseur tea, but are not comfortable with the idea of brewing teas that do not come in tea bags. Let's demystify the options here and save the planet, friends (for more, see my entry on "Tea's Carbon Footprint").

First, the only thing you really need in order to brew loose leaf tea is a device to strain the tea or rather separate the infused tea liquid from its leaves. There are several methods to choose from:

1. Porcelain cup with filter: For many people new to loose leaf tea, this is the most comfortable and familiar method of brewing tea. You simply put tea leaves in the filter, place the fitted filter in the cup, then pour in hot water. Steep for the allotted time, then remove filter (with leaves), and your tea cup will be filled with a lovely tea infusion. You can put the filter, with the used tealeaves, aside, and steep it again when you are ready. If your cup does not come with a filter, you can use a small strainer, found in almost any cooking store or even the supermarket. Easy peezey.

2. Tea pot (with its proprietary strainer or with a filter): The next most familiar method is the trusty tea pot. You will find many choices, but optimally, you would use a glass, porcelain or ceramic teapot to brew white and green teas and porcelain, ceramic or yixing for oolongs, blacks and puerhs. Many tea pots have a built-in filter or some type of internal system at the interior base of the spout that will prevent tea leaves from escaping the tea pot. If you have a tea pot that has no such filtering device, simply use a filter or strainer over your cup or serving vessel. You can find some very nice strainers made of bamboo and other non-metal materials (which is preferred).

3. Gaiwan: Ahhhh, the gaiwan.... For those who are new to tea, the gaiwan can be either enchanting or perplexing. Once you learn how to use a gaiwan, you might never want to use a filtered tea cup or tea pot again. The gaiwan comes from China, and comprises a saucer, a cup, and a lid. In fact, it means "covered bowl" in Chinese. Regardless, the lid of the gaiwan is used to cover the tea as it steeps, smell the tea, and also prevent the leaves from escaping the cup when the infusion is sipped or poured into a serving vessel. To use a gaiwan is simple: put tea in the gaiwan. Rinse the tea for 1 second with hot water, and pour off. Pour hot water on the leaves and cover with the gaiwan lid. You can also use the lid as a kind of paddle to nudge the tea leaves awake while the tea is brewing.

Then either pour the infusion into a serving vessel or drink the leaves directly from the cup of the gaiwan, using the lid to hold back the leaves. I brought a gaiwan with me on a family trip, and my father blanched and asked "WHAT is THAT??. Alas, the gaiwan is not for everyone.

4. Japanese tea bowl & whisk (for matcha): Tea has been prepared from ground green tea for more than a thousand years. In China, it was whisked in a bowl. In Japan, it became the primary object of contemplation and practice in the famed Japanese tea ceremony, but you can lose the kimono if you wish, and simply whisk up some tea to elevate your mood. The bright green froth of a matcha brings great solace and energy to those who love this kind of tea. To use this method: put a few small scoops (2-3 teasppons) of matcha powder in a ceramic tea bowl. Pour hot water into the powder and whisk briskly (while you say "whisk briskly" briskly three times :>D ) with a bamboo whisk. Stay tuned for more information on different kinds of matcha and different Japanese tea ceremonies (hint; there is a sencha ceremony as well).

In all, tea brewing can be taken very seriously and require a number of traditional tools, but it can also be extremely simple and require nothing more than a cup and a filter. This is the beauty of tea.