Tea Certification-Let the Learning Continue

Tea for me will be a lifelong study!  Although I always do self study, cuppings, gather information, and write about tea, it has been 2 years since I had done formal training.  I was part of the first graduating class from the Specialty Tea Institute Professional Level 3 in the summer of 2008.  The STI has just rolled out Level 4 this year which is why I went to Charleston. 

I have to say that Level 4 is not for tea wimps!  A lot of work has gone into putting this level together from professionals all over the world.  The first class I took was Advanced Cupping and Sensory Evaluation-Cupping for Defective Teas.  It was a day full of cupping really bad teas and I was actually excited about it! After reading through the manual prior to the class, I was hoping that we were going to be able to taste "what went wrong" and we did!  What amazed me during this class is how many things can go wrong in making tea.  It really takes skill to take leaves and turn them into such a great tasting beverage.  

Each step in the process of making tea is so important.  The skill of the tea workers, estate manager, and tea master is incredible.  From the time the leaf is plucked, the skill of the worker must be engaged to make tea.  From withering, to oxidation, to firing, and all the way to packing the teas, special attention must be taken to ensure the tea is properly taken care of.  I guess I am really a "tea geek" to be excited to taste defective teas but it is important to know what has gone wrong and to detect that with your palate.

  

The next Level 4 class I took in Charleston was The Technology of Tea.  It was time to get down and dirty in tea study with this class.  Basically it is the science of the tea leaf and what happens to it biologically and chemically while it is going through the process of becoming tea.  For me, this class put together all that I have learned about tea.  Although I found the class challenging to say the least, it was great to understand the process from that level.  I started studying the manual in early July and kept studying a little at a time all summer long. 

The class was jam-packed full of information.  I was a Business Administration/Marketing major in college, so all of this science was a big stretch for me.  I hadn't had a science class for over 25 years-yikes!  However because I LOVE tea, it made the information very fascinating. 

We learned the science of the stages of Processing:

• Withering-the chemical and physical process
• Cell disruption during leaf maceration
• All about Polyphenols
• Understanding different types of Browning
• Science of the Oxidation Process
• Applying Heat-Firing and Baking
• Sorting and Grading the Finished Leaf

The last part of the class was understanding the dynamic of Infusion and the Principals of Solution.  We finished up the class with understanding chemically the taste, feel, color, and aroma of what is in the cup!  We did cuppings. (a professional way of consistently tasting tea by same weight, same water temperature, and same steeping time, all in professional cupping sets-see picture above)

Then it was exam time, we all had to pass the test with an 80% or greater in order to get credit for the class.  I am very happy to report that I got a 100%!!!!  Passing the class was very exciting to me, but the most exciting part truly was learning the material.  This night ended with dinner out in Charleston with many of my tea friends.  I am honored to be a part of such a wonderful group of tea professionals and to serve on the Education Committee. 

What do you appreciate about tea?  After taking these classes, my respect for tea workers all over the world has increased tremendously.  I now have a new appreciation and love of the tea that I so enjoy everyday.

Happy Sipping and Learning, Lisa 

Bone China - Is it the Best?

Since tea is not only my business, but my passion, I can spend hours shopping for all things tea. Bone china teapots are on the top on my list because they are not only eye-catching, but they are functional as well. Bone china is the English version of Porcelain. To some, it is regarded as the highest quality and best china money can buy.

In 1799, Josiah Spode II invented bone china. He discovered that by mixing bone ashes with clay. It could be fired at a lower temperature than porcelain but, maintain its durability and delicate look. The end result is a brilliant white, highly translucent, delicate but extremely strong piece of ceramic. It has become the most well-liked type of porcelain in the United States and Britain. 

Bone china teapots should be considered an investment as some can be quite pricey. Keeping it all white might be a good idea. I love this Wedgwood Nantucket teapot and it is on my wish list-hint, hint. I love the nautical look to it, maybe because of growing up by the beach or maybe it is the texture and all the details on it. I like white teapots because it allows me to: 

• See the color and brilliance of the tea.  
• Mix and match with antique, whimsical, and/or classic cups and saucers as well as plates to create many different looks with just one teapot. 
• Flexibility to bring in other colors for the changing of seasons or my mood.  

  

My bone china pattern is no longer made, so I have to acquire new pieces from replacement centers such as Replacements.  On a trip to North Carolina a couple years ago, I stopped by Replacements.  What a complex!  The owners are huge pet lovers and allow you to bring your dog inside on a leash.  I was amazed at that notion because usually dogs and china don't mix well.  My pattern is made in Germany by Tirschenreuth.  It is in the Baronesse collection with the pattern name Fleur De Lis. I love that is is mostly white with just hints of blue fleur de lis accenting the china.  It is classic, versatile, and detailed.  It goes with many different colors schemes.  I was able to find the teapot and gravy boat in my pattern at Replacements so I bought them both!  It is such a treat to have a teapot now to go with all my teacups!

 

Several years before that while shopping in an antique shop, I found quite the steal.  I spotted a large soup tureen with the lid and the large chop platter in my pattern all for $50.00.  It would have retailed for over $500.00.  I keep it on my dining room table and fill it with seasonal flowers and decorations.  I am always on the lookout for finding new pieces in my pattern that has expired.

 

My other favorite teapot is the one that has been passed down to me.  It was my mothers that went with her bone china place setting.  It is made my Royal Albert and the pattern is Lavender Rose.  My father found it while traveling in Canada for a great price and had it shipped to my mom as a surprise.  My mom got stricken with early onset Alzheimer's disease about 9 years ago.  My sister and I split up her china between us.  She graciously agreed to let me have the teapot because she knew how much that would mean to me.  I got the teapot, teacups and saucers, four place settings, and some other serving pieces.  The teapot holds a special place in my hutch along with my other teapot.  

Drinking tea out of bone china, in my opinion, should not just be on special occasions.  I drink out of bone china cups everyday.  I don't  just have fine bone china sets, but all of my everyday cups are bone china as well.  I find them at discount stores such as TJ Maxx, Marshalls, or Homegoods.  I don't pay too much for them so I am not disappointed if they break. It really is an affordable luxury to drink wonderful tea in a bone china cup!  I do that because I love the way bone china feels with its thin rim and translucent look. I also do that because drinking tea to me is a way to give myself a treat everyday.

Do you drink tea out of bone china every day?  I would love to hear about your favorite bone china teapots and why they are so special.  

Happy Sipping from bone china, Lisa

World Tea Expo 2010

Wow, what a tea-filled weekend at the World Tea Expo in Las Vegas this year.  I love going to the World Tea Expo to not only learn and see new things, but to see my tea friends that are spread all over the world.  It is the one time a year that we can connect up with our busy lives and hear about each other's businesses. 

It was a busy show filled with lots of education and tastings:. 

Friday:
I taught  a Tea and Chocolate Pairing class.  I love to share about tasting and pairing and watch people start to really let their palates be the judge.  We tasted ten teas from five different countries and paired them with seven different chocolates.  The class participants were fun and the comments they had were great.  I was honored to have Jonathon Jones from Tregothnan sit in on my class-will share more about Tregothnan later.  If you haven't tried pairing tea and chocolate together, you really should experiment! 

Friday evening I was invited to dinner by my publisher, Harvest House Publishers.  We have tried to get into Rosemary's for a couple years, but didn't get reservations in time.  This year we were able to get  reservations and what a wonderful culinary experience on so many levels.  Next time you are in Vegas, do try to get into Rosemary's-you won't be disappointed.  A big thank you to Harvest House Publishers for a wonderful dinner.

Saturday:
A big day that  was a full of events.  I attended the workshop on Hawaii Grown Teas presented by Eva Lee.  It was fascinating to learn about their process and evolution in tea.  As I sat with my friend Jane Pettigrew, we both thought how wonderful it was to watch the growers who were all sitting a row in front of us.  It was so emotional for them to watch their dream becoming a reality, it brought tears to their eyes as Eva presented. 

This year was the first year the World Tea Expo offered an Authors Circle event.  I was honored to be a part of it and share my inspiration behind writing both my books.  I love to meet the buyers for my books and talk with them.  Immediately following the Authors Circle, I signed books at the Harvest House Publishers booth and had fun meeting more buyers!

Later in the day, I had the opportunity to attend my friend, Cynthia Gold's Tea and Cheese Pairing.  She is very knowledgeable about tea and pairing and I enjoyed her class.  She will have a book coming out this fall called Culinary Tea which I can't wait to buy. 

Sunday:
I sat in on Jane Pettigrew's class on Unusual Blacks with Bill Waddington.  Jane did a wonderful presentation.  Some of the teas I had tasted before, but some were new to me such as the Hawaii grown teas and  teas grown in England at Tregothnan.  I did learn an interesting tea fact from Bill Waddington that Alabama now has a small tea farm. 

A peek into the tea garden

I was invited to a luncheon where Jonathon Jones did a presentation on Tregothnan.  It was fascinating to learn how England is now growing their own tea.  Jonathon and I spoke after the presentation and he has invited me to come over and speak sometime across the pond possibly with a tea and chocolate pairing.  He even shared some of his chocolates infused with his English tea-yummy!

I did a second book signing at Harvest House Publisher's booth for those that wanted a book signed and missed me on Saturday.  I learned that tea is becoming quite the hot trend in Mexico as I chatted with a couple tea room owners from Mexico.  How fun that tea drinking is growing in areas that it was not popular before. 

I had the opportunity to walk the expo floor after lunch and see what all is new in tea.  I will blog about some of the latest products I found and teas I tasted in future blogs. 

Takeaways:
As always, I enjoyed chatting with all my friends in tea from all over the globe.  For those in the business, it is one of the highlights of the year.  I have made some new friends this year as well.  It is wonderful to taste tea fresh from the garden, learn about new tea growers all over the world, and see new products that make tea drinking a little more fun or easy. 

Happy Sipping, Lisa

Happy Birthday Queen Victoria

Having a love of all things tea includes a fondness of Queen Victoria. It was during her reign that afternoon tea became popular.  She was said to be a great tea drinker.  The queen gave many tea parties at Windsor Castle and also at Buckingham Palace. 

She became queen at 18 and was the longest reigning British monarch.  Not only was she a queen, but her name is synonymous with an era as well!  The love story between her and Albert is uniquely shown in the movie, The Young Victoria.  They were married for 20 years and had nine children.  Pictures of Queen Victoria in her later life are those of her dressed in black.  It is said that she really never got over the death of Albert and mourned him until she died. 

One of my fans on facebook pointed out this website that sells a teapot in honor of Queen Victoria, as well as, the print pictured above by The Maureen Berry Collection.  (As a disclaimer, I do not own the print or the teapot nor is this an endorsement.) 

I would highly encourage those that haven't seen the movie The Young Victoria to go rent it.  It shows a side of the young queen that is not depicted that much.  Her spirit is inspiring.  Be sure to make a pot of tea to go with the movie!

Happy Sipping on Queen Victoria's Birthday!

Tea Twist or Tea Travesty?

As an author and speaker, I realize that I am not going to please everyone.  That is why there is room for so many in this world because everyone has their own style and those that like that style.  My approach to tea is one of study and learn all I can about it in certification classes and on my own, but also to have fun with tea. 

I recently received an email from a disgruntled reader of Tea with a Twist.  Here is what she wrote:

"I was quite disappointed with your book, I'm sorry. I too love tea and was raised around Tea Parties, etiquette and traditional tea parties of which salads and salmon steaks were never on the menu. Why do you and so many other "Tea Experts" not stick to the right information about tea and turn it into such a travesty. No wonder "High Tea" is so misunderstood in the USA."

I thought the reader's comments would create a great blog and an opportunity for explanation, education, and hopefully great feedback and discussion!  Now, I don't think anyone loves a traditional English afternoon tea party like I do!  In addition, early on in my tea career, I was trained and certified by the Protocol School of Washington in Tea and Etiquette and teach classes still to this day on the subject matter. I do think proper protocol and etiquette is very important and varies on the level of formality!  For instance, there is a difference between a BBQ dinner at your local rib shack and a dinner at a five-star restaurant. 

Having fun with tea was my inspiration for writing Tea with a Twist-hence the word "Twist". I wanted to create tea parties that were a little outside-the-box as some might consider me to be-especially my kids!  My inspiration was "a tea party can be all sorts of things as long as you are sipping tea".  I also wanted those that didn't own china and silver to still feel like they could entertain with tea without the expense of having to buy those items!  My philosophy on teatime is that it is anytime so, creating parties for all different events and incorporating tea in them was exciting!  I realize this is might not be everyone's "cup of tea" though.

My love of learning about this beverage took me on a quest to discover traditions in other countries other than my own. That is why I wrote The World in Your Teacup.   Culturally speaking, I would be remiss if I stated that there was one "right way" to have tea as each country celebrates tea differently.  However, for most Americans, a tea party is fashioned after the English tradition of finger sandwiches, scones, and desserts which is properly called an "afternoon tea" not a "high tea". 

To help get the message out about the proper terminology on tea in the "English style", I purposely did a high tea menu for my second book in the England chapter.  A high tea is a "meat tea" or a "supper tea" served in the evening and it is much heartier than an afternoon tea.  I also featured many "high teas" in Tea with a Twist, just with a little "twist" of course.  If you want to learn more about a traditional English high tea or how tea is celebrated around the world, you can read more about it in The World in Your Teacup. 

Well, salads or scones, salmon or sencha, travesty or twist, I do hope we all just enjoy TEA!

Tea Travesty or Tea Twist?  I guess it is up to the reader to decide. What do you think?  I would love to hear!

Happy Sipping, Lisa