Did you know all January long is hot tea month? A glorious celebration which should be celebrated with parades in the streets, municipal holidays, and streamers thrown from the tops of very tall buildings. Alas… I’ll probably have to settle for a month full of large batches of tea brewed by hand and kept in large quantities by the pitcherful near my laptop. Keeping me company this month has been this trio of fine blends from Smith Teamaker, a standout boutique tea shop from Portland, Oregon.
It’s mid-January. Every time I leave my apartment, I’m met with the cold kiss of death on my skin—the dry winter wind. As I head from my apartment to the bus station, walk to work downtown, and then commute back home, I’m fighting a constant scarf-to-face-ratio battle, as I try to both see where I’m
And now we come to the part of the year where we look back and review what we did. This year was big for me. It didn’t always seem big, especially over the last month as I’ve mostly been home, either nested up in my apartment with Rob or out doing work in the city.
One of the most common questions I get from people who drink a lot of loose leaf tea is, ‘What can I do with all my tea leaves after?’ This tea salad is a treat we made all the time at the tea farm I worked on in Japan. It only takes a couple minutes
A solitary cube of ice swirls in the middle of my blue-green matcha frothed to perfection. I’m sitting on a table facing a thatched window in the Kaboku Tearoom at Ippodo. A light breeze slips in with the afternoon sun. Sitting along the famous Teramachi shopping street, Ippodo has been serving tea in Japan for
Samovar tea lounge in San Francisco is exactly how you’d expect Silicon Valley would do tea. Not with fancy tech and gadgets. Oh no, that would be too on the nose. But, with precisely catalogued organic offerings, and almost scientifically perfected food pairings. My ‘green ecstasy’ matcha-sencha fusion arrived in a glass vessel reminiscent of
When it comes to making matcha tea, using a proper bamboo whisk is key. It’s the only way to get that frothy, smooth, clump-free, delicious matcha. These unique bamboo tools were created in a small Japanese mountain village almost 500 years ago, and today it’s still the best place in the world to get a