“The sequestered situation of this church seems always to have made it a favorite haunt of troubled spirits. It stands on a knoll, surrounded by locust, trees and lofty elms, from among which its decent, whitewashed walls shine modestly forth, like Christian purity beaming through the shades of retirement.” - "The Legend of Sleepy Hollow", Washington Irving
I finally got back to the Hollow this week during daylight to walk the historic grounds of the Sleepy Hollow Cemetery and the The Old Dutch Church, the oldest in the country (estimated at 1685).
A beautiful site with gently rolling hills, loads of foliage, and varying styles of stone work, this place is both a living work of art and of history. Washington Irving, the author of “The Legend of Sleepy Hollow” is buried here. I thought he’d have one of the house-like mausoleums in the cemetery considering how well he was known even in his own time. He was a lawyer, historian and diplomat on top of being a creative writer. Not bad for never going to college and being the 11th child of a sizable family. Not resting in a mausoleum, Irving’s modest tombstone is in his family plot at the cemetery.
“The immediate cause, however, of the prevalence of supernatural stories in these parts, was doubtless owing to the vicinity of Sleepy Hollow. There was a contagion in the very air that blew from that haunted region; it breathed forth an atmosphere of dreams and fancies infecting all the land.”
This is the 200th anniversary of the publication of the tale of the creepy headless ghost that would haunt the dirt roadways of the town at night. The story was published as part of a compilation called The Sketch Book of Geoffrey Crayon, Gent. in March 1820.
This is such a classic spooky tale that has not only survived as a Halloween staple it has inspired TV shows and multiple movies like Tim Burton’s version in 1999. The town is definitely developed, but historic sites like the Sleepy Hollow Cemetery and the Old Dutch Church seem frozen in time. I went on a beautifully overcast day that was not too hot nor too cold, just Goldilocks perfect, and quiet for Halloween season. I even found the Van Tassel plot by pure chance - the family whose daughter Katrina plays such a part in the story.
“It was, as I have said, a fine autumnal day; the sky was clear and serene, and nature wore that rich and golden livery which we always associate with the idea of abundance.”
Tea in America in the Early 19th Century
Grandpa Style - Laid back style
My understanding is that this style came from China and is how their older generations take their tea. Put leaves in a tall mug/cup and pour water over them. The idea is to add water when the cup falls below ⅔ full or so and keep adding like that with the leaves remaining in the cup. Maybe grandpa has learned something about the beauty of simplicity, and that’s why this method is named after him (grandma may be too refined for this method).
Lighter teas are suggested for this method like white, green and yellow (if you can find it). I think that any tea which can stand multiple steepings would work though, including oolong and puerh, if the water temperature is kept lower.
In my experience it’s best to use a tall mug or cup and full leaf tea. With more broken teas and shorter vessels the leaves don’t always fall to the bottom. If you like a mouthful of leaves with your tea then have at it!
So what is the style best for your vibe? Let us know on Facebook and Twitter. Maybe you switch between them. That’s my style: all of the above - no limits style.
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, 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.
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.
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.
This tea subscription service would be good for the tea drinker who is:
- Open to a wide variety of tea experience including herbal and flavored
- New to tea and want to expand their knowledge of regions
- Looking for a low or moderate cost option (This service is 10 pounds/month sterling, as I write this the exchange rate means that equates to $12.42 USD)
- Appreciates responsible packaging
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