 Tea companies send me tea and tea accessories for review, but for the first time I was invited to an online tea ‘experience’. Arigato Japan is a company that does food and culture tours in Japan. Considering the limitations that the COVID-19 pandemic has placed on live events and travel, Arigato has pivoted to create online experiences that bridge the gap for those looking for insight into Japanese culture. They contacted me about their green tea experience. So I joined them via the ubiquitous Zoom, which has been so helpful in connecting us during these crazy times (I’m not sponsored by Zoom, by the way, but I’d welcome it).  At 8pm Japan time (which got this musician out of bed waaay too early my time, lol) I joined an international group of tea enthusiasts for a little over an hour of tea immersion. The event was hosted by Lauren Shannon, an American who has been living in Japan for over 20 years. The usual group is roughly 6-8 but we had about a dozen on the call from all over including Australia, Britain, Japan, Singapore, Columbia and the US. Lauren had one screen showing her as she spoke and another screen of her tea table. Part way through her presentation she invites attendees to make tea along with her.  If you are a tea fan you might know some of what is shared in the experience. With all of the classes and self study I’ve done I still walked away with new bits of info. However, I’m not going to detail what is covered in this event, so that when you take it you can more fully enjoy it. No spoilers. Spoilers are rude. Aside from the information there are other benefits of this kind of online experience. There are opportunities to contribute to the conversation during the event and there is a Q and A. Also the energy of sharing an experience with fellow tea lovers from across the globe is a unique energy boost during this time of limited contact. You can find out about the Arigato Japan Green Tea experience and other online offerings at arigatojapan.co.jp. Tell them Tea Deviant sent you. Disclosure: Though Arigato invited me to their experience I am not an affiliate for them. Not that I am against being an affiliate. I am for other companies. And not that you would be against me being an affiliate. I don't think you have anything against me actually making money and there being financial value to what I do. I think you would support me in that or you wouldn't be here. I'm just trying to make sure you know what's up.  The unboxing video above shows you an overview of what was in the BRUU tea subscription box. Now let’s talk a bit about the teas. It is my understanding that the types of tea change each month. When you join the service you indicate your tea preferences and they create boxes for you around them. BRUU sent me a box to review, so I did not indicate my preference. This time there were 2 CTC (crush tear curl) black teas, a flavored green tea and one herbal tisane. Let's get our tea on!  Somerset Pekoe Tea from BRUU Somerset Pekoe The first black tea in the BRUU box was an orange pekoe named Somerset Pekoe. This was a very broken leaf tea that gives flavor over very quickly. It has a fruity nose, floral notes and a briskness taking milk and sweetener well. This orange pekoe tea is from Sri Lanka (aka Ceylon). The card that came with this tea indicates it was grown in a cooler region on the Talawakelle tea estate. That information is interesting because temperature is one of the factors that affects the antioxidants (and flavor) in tea. (Note that polyphenols are a type of antioxidant and catechins are a type of polyphenol. Ugh. That’s it for the science lesson for now. We’ll come back to that in another post.) For those who aren’t aware, orange pekoe (abbreviated OP) is the name of a grade of tea and has nothing to do with the flavor. There is no orange in it. This one is a broken leaf orange pekoe which is usually without golden tips.  Surianalle Black Tea Surianalle black tea, from Munnar This was the "discover' tea in the box and came with a special large information card. From the town of Munnar in the state of Kerala, India this is a high elevation tea - listed as 1532m above sea level. Both from what I've experienced and what I've been taught tea grown at higher elevations tends to have a more complex flavor profile. One reason is there is greater carbohydrate content in the leaf which lends a sweeter flavor. This happens because the conditions are so difficult that to grow a plant needs to put more carbohydrates in the leaves. Other details listed include the soil: sandy loam; season: December-February; and average temperature: 19℃. This is another very broken CTC tea. I found it to be softer, rounder than the OP, and less brisk but fuller bodied. It would also take milk and sweetener well and be a good morning cuppa in the British fashion.  Turkish Apple Tea from BRUU Turkish Apple A simple, but pleasing mix of 3 ingredients: apple, pineapple and lemongrass. The fruit and herbaceous notes work well together. They have a pleasant party (without any actual turkey, though it's a funny little image on the package there.) The card on this herbal tisane said it is a famous tea. If Turkish apple is a famous tea, I must live under a rock. Not surprising as I'm more of an underground, cult favorite kind of person anyway. I am more familiar with the traditional black tea in Turkish culture, made in a samovar as a concentrate with hot water added to obtain the desired strength. Per my research Turkish apple tea was introduced as a tea for tourists a while back because traditional Turkish tea, just like their coffee, is very strong and most western tourists weren't into it. So a no tea, caffeine free, herbal version was created of which there are many variations. Some use flavorings as opposed to actual pieces of fruit. It looks like this is a variation on that tourist aimed tea. Very Berry This is a flavored sencha tea, a Japanese green from Shizuoka. It has everything in it: flavoring, mallow blossoms, rose petals, freeze-dried strawberries, blackberries and raspberries and freeze-dried yogurt granules (that’s a new one for me). It is very berry indeed, and the sugar in it means no sweetener is required. The tea took a back seat in my opinion, but I think that was the point. If you like the benefits of green tea but prefer fruity tasting tea this would be a good blend for you. There are different types of tea subscription services for different types of tea drinkers. BRUU’s subscription box is a low cost introduction to a variety of teas for a tea lover looking to expand their knowledge and experience the fun of getting tea delivered to their door every month. The information cards are a fun addition, though a bit hard to read (but that’s why cell phones have magnifiers). They use responsible packaging from recycled sources too with the Forest Stewardship Council (FSC) symbol on their box. Yes, they deliver to the US. This tea subscription service would be good for the tea drinker who is:
Thanks to BRUU for supplying the box for this tea adventure.
5/21/2020 Happy International Tea Day! Celebrate the Leaf, The Earth and the Human Hands that Craft our Tea Happy International Tea Day everyone! This is the first official observance of this international day. For those who don’t know, this isn’t just a day to celebrate your tea love. This day was created to put a focus on the needs of tea workers, the industry, the importance of sustainability, and the worldwide impact of tea economically as well as culturally. Brief Tea Day History An unofficial International Tea Day was celebrated in 2005 in New Delhi. It is now an official day of observance each May 21 as decreed by the United Nations General Assembly: “In 2015, during a meeting in Milan, Italy, the IGG on Tea discussed the idea of an International Tea Day. The proposal was then endorsed by the FAO Committee on Commodity Problems (CCP) and subsequently adopted by the United Nations General Assembly in December 2019” - Wikipedia Drought, Prices and Hard Times for Tea Workers The tea industry has been hard hit by recent droughts and fires that have actually destroyed some ancient tea trees particularly in the Yunnan province. (Check out my Tea from a Drought Year post.) When you see a higher price point for some of your favorite teas, especially the rare ones, understand that there are plantations and workers who have been dealing with reduced harvests and lack of employment prior to covid-19 because of drought and fire damage. The cost increases are justified considering the smaller yields. The taste of the tea when it has gone through a drought is really unique it is and worth the higher price point for that too. To learn even more about this official day check out the United Nations site. There was also a webcast today by the Food and Agriculture Organization of the UN (FAO) bringing together professionals from major tea producing countries around the world. They discuss tea varieties and how they are part of cultural events and pay homage to those who have passed on the love of tea from generation to generation. You can see the webcast here: http://www.fao.org/webcast/home/en/item/5271/icode/ There’s been a lot of talk about mindfulness in regard to health and how we view our world. International Tea Day is a great opportunity to appreciate the beverage you love, the earth that nurtured it, and all of the human hands that came together to bring it to you. In some ways tea really does bring the world together. Share a picture of your tea or tell us what you are drinking in social!  Yes, this is a tea blog. I don’t want anyone getting scared. But I’ve never been one for beverage bigotry. Being open minded about what can be done with tea opens up new realms of adventure. I was contacted by Howard Sobel (Ohio’s Bean Brain) of Crooked River Coffee out of Cleveland Ohio about pairing his coffee with tea. Tea and coffee together is an adventure I’ve been wanting to go on. Because I know the quality of his coffee is stellar, having had it before, I was even more jazzed by the idea. I’m going to share recipes I tried, benefits of drinking tea and coffee, and details from my chat with Howard on getting the best flavor out of your coffee. Tea and Coffee Together Tea and coffee blends aren’t new, they just aren’t super common. Now, tea is of course my best friend, but I‘ll hang with a good coffee sometimes. If you like both combining them is a new taste exploration. There are benefits to imbibing both tea and coffee. There’s a great (and funny) article by Dave Brummert over at Evolv about the positive impact of chlorogenic acid in coffee and how the benefits in green tea are given a bump with coffee intake. Another article by Heidi Hackler at the Chopra Center talks about the immunity and other boosts that come from both beverages.  Ethiopian coffee beans and cold brew The Coffees Pairing the right coffee with the right tea is key. Howard sent me three blind samples (I think he was testing me on what I remember about his coffee. It was fun, though I wasn't spot on.) Sample A Beans: small, dry, a medium cocoa brown Taste: winey with a sweet start and citrusy finish I thought it was: Tanzania Peaberry It was really: Ethiopian I had the right region but the wrong country. Howard said that my taste description was right on for coffees from that region of the world. I used this coffee in a coffee and green tea mix (see recipes below)  Sumatra coffee beans and cold brew Sample B Beans: larger beans, dry, medium brown Taste: fuller bodied, woody, smooth, more of a pleasantly bitter finish I thought it was: South American. I had a fleeting thought it might be Sumatra, but dismissed it. It was really: Sumatra! I should have stuck with that fleeting first impression. This is very versatile coffee. I used it for the Down and Dirty, Dirty Chai and Customized Chai (recipe below)  Mystery coffee blend and cold brew Sample C Beans: mixed sizes, dark, oily Taste: smooth, initial sweetness gives way to chicory, charred wood, leather, easy finish I thought it was: a blend, but that’s all I got It was really: ?? They forgot what they sent me, lol! So it’s the mystery coffee blend of a dark roast and an African coffee. The Recipes Here is what I played around with. With the Sumatra, I decided to try a variation on the famous ‘dirty chai’. Chai tea, with all of it’s warm spiciness and creamy deliciousness is a good fit for a coffee blend. A strong, full bodied black tea and spices stand up to the boldness of coffee without getting lost. I did two variations. Down and Dirty, Dirty Chai When all you have are basic chai tea bags and brewed coffee, you can still have a take on this more common tea and coffee blend. This is aimed at a 12-16 oz mug. (Does anyone actually drink a 6 oz. cup anymore?)
Customized Dirty Chai make coffee by preferred method: espresso shot, french press, drip, cold brew….-( I like making a cold brew concentrate, then heating and adding to the chai. I enjoy cold brew coffee best. The lowered acidity means no stomach issues for me.)
Note: You can make the chai in one pot. Simmer spices in water. Then add milk and sweetener. Bring to simmer again, then turn off heat and steep tea in it. Strain into cup and add coffee. Spices to try for a customized chai:
*These spices don’t do as well with long steeping times. They can become overpowering or change in flavor Green Tea Coffee This combo was trending a few years ago. This was a combination I thought could go either way. I mixed Sample A, the Ethiopian coffee, with a Ceylon sencha tea that had matcha in it. I thought the winey and citrusy notes of that coffee would pair well with the green tea, or be the best bet of the three. It completely surprised me. I enjoyed the mix of the two. I brewed the coffee in a pour-over style and made the tea separately to honor the different water temperatures and brewing styles for each. After brewing, I mixed approximately three quarters green tea with one quarter coffee. The unique personalities of both the tea and the coffee came through the blend. Then I made a green tea coffee latte:
Puerh Coffee Similar to the green tea coffee, this is a simple blend. I used a loose black puerh, steeping one teaspoon for 3 minutes. I brewed coffee Sample C, the dark mystery blend, in a pour over style. Then mixed: ¾ Puerh ¼ Coffee I also liked this one mixed 50/50. This puerh has enough body and flavor to stand up to the bitterness of coffee without getting lost. I’d say the puerh even mellowed the coffee.  A Bit About Howard and Crooked River Coffee Fresh Beans Crooked River roasts their coffees in-house. You can’t ask for fresher unless you pick the beans yourself beforehand (but leave this to the professionals and you can just enjoy the pristine beans.) Old Fashioned B2C Personality CRC sells wholesale of course, but also has retail clients they sell to via a farmer’s market and directly. They vend at their local farmer’s market because that is the place they get to engage with the consumer. Howard tries to take new customers from a lackluster experience to a great coffee experience. “We try to get into people’s palates and encourage them to experiment a lot. I like to be a teacher. That’s part of the joy of being in the business for 28 years.” - Howard They have a website, but the way to order retail through Crooked River Coffee is to call the office at (440) 442-8330 and have a chat. They have a low retail minimum of 2 pounds of coffee per order. Howard's Tips for the Best Coffee Beans Starting with fresh beans and grinding before brewing yields the best cup. Make sure the fineness of the grind fits the brewing method. Store beans in an airtight container away from sunlight. Don’t put them in the freezer. Check out this coffee grind graphic from The National Coffee Association (Note: coarse is good for cold brew too):  Water
If you don’t have a quality water filtration system at home, buy spring water. It’s a quick fix. Though it costs more it ensures you don’t have chlorine, lots of bacteria, scale, or sediment (which will damage your coffee maker). Temperature Keep temperatures between 195 and 205 degrees to avoid scalding A Note on Blooming: When coffee is fresh it gives off quite a bit of carbon dioxide when brewing. The gas pushes the water away from the coffee as it releases. If you pour a small amount of hot water over the grounds and let them sit for 20-30 seconds before brewing more flavor is released in the brewing process. Give it a try! If you love quality coffee like you love quality tea check out Crooked River Coffee for some of the freshest, most delightful coffee you can get. Then go wild! Use herbs and other tisanes like chocolatey cacao husk and orange peel to enhance your creations. If you take a dive into this blending fun let us know on Facebook and Twitter what you create. Thanks to Howard for supplying the coffee for this adventure. There was no other sponsorship or affiliate links in this post. |
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