Chef Joseph Humphrey of Michelin-starred Murray Circle at Cavallo Point Lodge in Sausalito, CA was the honorary chef at the James Beard House in New York City on May 15^th, 2010. Mighty Leaf Tea specifically had a “Joe’s” Iced tea commission for him. It was a  2^nd Flush Darjeeling picked and processed recently from the OKAYTI Estates in Darjeeling India. Manufactured for the purpose of iced tea for Chef Joseph Humphrey, this tea yields a darker more muscatel finish with floral and fruity notes. 

Darjeeling Tea for Cavallo Point at Okayti Estate, Darjeeling, India

The evening finished with a Caramel Crème Brûlée with White Chocolate Semifreddo and Chicory Cream dessert.  Mighty Leaf paired it with a Coco Chai Rooibos which is handcrafted, caffeine-free chai tea made from South African Rooibos blended with shredded coconut, red peppercorns and aromatic spices including ginger, cinnamon and cardamom.  This twist on a classic chai tea surprises with its intoxicatingly aroma and spicy but sweet flavor.  

Take a peek below at the night’s menu: 

Hors d’Oeuvre 

Sweet Pea Gazpacho with Citrus Granité 

Smoked Mendocino Sea Urchin on Steamed Brioche 

Baby Artichoke Tempura with California Caviar 

Champagne Louis Roederer Brut Premier 

Dinner 

Creamy Dungeness Crab Bisque with Baked Crabcake, Sunflower Seeds, and Kaffir Lime
Vinya dels Taus Nun 2006 

Petrale Sole à la Plancha with Monterey Squid Ink Risotto and Toasted Garlic–Saffron Emulsion
Ossian Verdejo 2008 

Liberty Farms Pekin Duck Duo > Slow-Roasted Breast and Confit Leg with Roasted Foie Gras, Caramel-Braised Turnips, Fennel, and Licorice
Casa Castillo Valtosca 2007 

Marin Sun Farms Grass-Fed Beef with Sumac, Coriander, Avocado, Roasted Grapes, and Hazelnuts
Bodegas Mas Alta La Basseta 2004 

Andante Dairy Aria Cheese Baked in Rye Bread, Served with Apricot–Whiskey Coulis and Grapefruit
Equipo Navazos La Bota de Fino No. 15 

Dessert 

Caramel Crème Brûlée with White Chocolate Semifreddo and Chicory Cream
Château Tirecul La Gravière Cuvée Château Monbazillac 2003

Steeped in History: The Art of Tea, an exhibition running from August 16-November 29, 2009 at the Fowler Museum at UCLA, sheds light on the history of tea as it traveled through Asia, Europe and America.  Tea’s impact on the cultures of these three continents is reflected in visual arts that include ceramics, textiles, painting and drawings.  The Fowler exhibit presents a collection of art that includes rare Chinese ceramics and paintings, 18th- and 19th-centuery Japanese ceramics and prints, English and Colonial American paintings, vintage photos and documents and more.

The exhibit is guest currated by Beatrice Hohenegger author of Liquid Jade: The Story of Tea from East to West (St. Martin’s Press) . She has put together what looks like an impressive collection of artifacts and art documenting how tea gained popularity as it traveled from ancient China and to beyond.   Below is an example from the exhibit called Susanna Truax, an American Folk Art Painting Portrait by an unknown artist. 

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The internet has changed our world in such profound ways that we can’t remember or envision a world without it. Through the outgrowth of peoples’ desires to connect and build community, we have whittled down this globe of ours into microcosms of interest. As a professed foodie, the opportunities to connect are endless.

On Chowhound or other foodie-related websites like Tasty Kitchen, I learn about new recipe combinations, restaurants and menu items in my area that otherwise might escape my notice.

The tea-lover in me is drawn to participating in the conversation of who is drinking what and how they perceive a “good tea” that they might recommend from one that is not overtly enjoyed by their palate.

During my days of college journalism, we were taught the power of the voice to tell a story and nowhere is this more seen than on the internet. Blogs and websites dedicated to tea are the citizen journalism of this era and with that comes both responsibility and opportunity to spread the message beyond the confines of the traditional media.  Alltop Tea News is a great place to start if you are looking for new tea blogs. I really appreciate the time and care taken not only to tell the flavor story, but also the original photography that often accompanies the reviews or write-ups.

New social media platforms like Twitter allow you to follow tea companies, tea fans, your favorite bloggers and more.  More recently a tea specific site called Steepster launched that provides you with the ability to keep track of what teas you are drinking and what other tea lovers recommend as well.  It’s an interesting twist on the Twitter model.  The site connects you with feelow tea fans and nurtures an online community relevant to your particular tea interests.  You can also browse teas by company, tea type or flavor and then read what other Steepster members have to say.

Our world is big, but not so big we can’t meet up. This is most evident in the global gift that is a cup of tea. So what’s in your cup today?