Like wine or chocolate tasting, tea tasting provides an opportunity to engage with the senses. Discovering your favorite tea is a personal journey that will constantly surprise, as you encounter endless complexities of flavor, aroma and color. The more tea you taste, the more you will learn to appreciate the nuances between tea varieties and tea types. And to get started, all you need are tea leaves and water. (more…)
Archive for the ‘Tea Culture’ Category
Fourteen years ago founders Gary Shinner and Jill Portman started a teahouse in the posh San Francisco area of Pacific Heights and named it “Tea and Company.” This name conjures up one of the best elements of the tea experience. Tea is synonymous in many cultures around the world with hospitality. If you are a guest at someone’s home, inevitably out come the teacups and teapot.
Steeping loose leaf tea in water has not always been the dominant method of tea preparation. Prior to the Ming Dynasty (1368-1644) in ancient China, the tea brick, compressed tea made of ground or whole tea leaves pressed into a block form using a mold, was one of the most popular forms of tea produced and consumed. People also commonly used tea bricks as currency. Today, the legacy of tea bricks lives on – you can find a variety of compressed black teas, green teas, pu-erh teas and more. (more…)
Since graduating from the Institute of Hotel Management, Culinary Arts & Applied Nutrition in Mumbai, India 27 years ago, I have nourished my life-long passion for food by serving as a culinary educator. I am currently a Chef Instructor of Principles of Contemporary Cuisine at California Culinary Academy in San Francisco where I have been a member of the faculty since 2005. While teaching hundreds of students how to develop healthy, delicious foods over the years, I have inevitably imparted upon them the tremendous cultural and culinary values of tea, which I hold so dear. (more…)