Welcome to my blog. I hope you will join me for a cup of tea!
All tagged tea blog
No matter how much I try to convince myself otherwise, we’re still in the dead of winter. January has brought a lot of rain and grey, overcast skies to San Francisco and I cannot deny the intoxicating allure of bold, charcoal roasted teas. I let my imagination run wild and I picture myself in a forest of tall, majestic redwoods (that’s what we have around here), sitting by the fire and clutching a warm tea cup filled with fragrant Da Hong Pao.
Remember the mochi muffins? I while ago I had shared the recipe for matcha mochi muffins and - to date - it is still one of my most popular posts here on the blog. If you are not familiar with the mochi muffins (which I refuse to believe if you live in the Bay Area), let me tell you what the hype is about. This time around, I’m flavoring the mochi muffins with hojicha, roasted Japanese green tea, which I think pairs really well with the other ingredients.
It's no secret that I’m an epicurean tea drinker. I find pleasure and excitement in the taste of tea and in pairing it with fine foods. Indulgence, beauty and deliciousness are the principles I live by. I’ve paired tea and cheese many times before and it never ceases to amaze me how two things that are so different can go so well together. You guys love it when I put together a cheese board to pair with tea, so I’ve decided it was high time to do it again.
2017 is almost over and I’m looking back and taking stock. It’s been a great year for The Tea Squirrel and I am truly honored to be part of such a lively, inclusive and positive community of tea bloggers and tea professionals. We inspire, support and motivate each other and I’d like to thank each and every one of you personally. Here's a roundup of the tea blog posts of 2017 that I found most inspiring.
‘Tis the Season for holiday cookies! Did you know that historically cookies were meant to be displayed as decoration on the Christmas tree? How fascinating! Unfortunately, you won’t be able to decorate your tree with these cookies, they’re too delicious, they’re gonna be gone in no time!
Last week my friend and fellow tea blogger Mike (The Tea Letter) and I met for a gongfu tea session. Mike brought the tea, I brought the teaware and my camera. We had had tea together before at a tea house in San Francisco but this was the first time we got together with the intention to work on a “tandem” blog post. I’m glad to report that the input and inspiration I got from our tea session stretches far beyond that. This post has been particularly challenging to write, maybe because that input stirred inward reflection and assessment of my tea journey so far.
Last October, during my European trip, I got to visit Trieste, an Italian town that holds a special place in my heart. I had not been there in 5 years and I didn’t know what to expect. I had certainly not anticipated that I would find great tea.
With the holiday season officially in full swing, I look forward to holiday parties! I will attend an Alice in Wonderland themed party in December and I hope there will be plenty of tea. I will very likely host some holiday dinner parties too and I’m making a point of introducing everybody to the magic of tea and food pairings. If you, like me, want tea to be the star of your holiday celebrations, I have tried and tested some combinations that will sweep everyone off their feet, from appetizer to dessert.
It's 9:30 on a Sunday morning. On a regular Sunday, I would still be in bed, snoozing. But it’s not a regular Sunday. A line is forming in front of the San Francisco Ferry Building. I join it with a sigh of relief, virtually patting myself on the back for getting there early. Passers-by approach the volunteers who are managing the line, they want to know what event people are standing in line for (and what they are missing out on). They are stunned that tea is the reason drawing such crowds.
Fall is an enchanted season and I was lucky enough to be in Europe for two weeks and got to experience it again after a long time. I was way less thrilled when I got home after my trip and had to edit the 877 pictures I took! As always, I was looking for tea, sometimes actively, sometimes less so and I did find it, in Germany and in Italy. Along the way, I found something I didn’t expect. Enchanted places, straight out of fairytales, so beautiful they were almost surreal.
San Francisco might be known for its vibrant craft coffee scene, but did you know that a tea renaissance is underway in the Bay Area?Forget unexciting, mass-produced tea bags. Tea is worth geeking out over - as a tea blogger, I’m guilty of that. Think high-quality loose-leaf tea, so good it doesn’t need milk, sugar or flavorings. That’s the beverage with a growing following, people who care about origin, tea leaves to water ratio, temperature and quality of water, steep time and traditional preparation methods, like gong fu cha, the Chinese way of brewing tea with skill. It’s a niche, but it has seen some exciting developments lately. What makes San Francisco and the Bay Area the place to be for tea lovers? Why is the tea scene here so unique? I gathered the thoughts and perspective of some local tea professionals to help me answer these questions.
How do you taste tea? I’ve realized that I need my “tasting environment” to be conducive and, most importantly, I need to be concentrated, especially when taking tasting notes. I’m very sensitive to sound and a quiet environment is essential for me. Also, a minimalistic and de-cluttered environment can help me focus on the task at hand. You want all your senses to be alert and not distracted by what’s around you. What do you think? What’s your experience?
Last weekend I was in Seattle for one of the most anticipated events of the year, the Northwest Tea Festival. I will tell you more about my experience at the festival in a separate post, but now I want to focus on the Tea Bloggers Roundtable panel discussion I was invited to participate in. It was such an honor and a great experience to sit on the panel. Read on to discover more.
I have a confession to make, something keeps me up at night... I have yet to find the ideal storage solution for my loose leaf teas. Deterioration looms large. Right now my cabinet is in complete disarray (I keep my loose leaf teas in the resealable bags they came in, which is not bad but not ideal). You wouldn’t want to stick your hand in there (and neither do I - sigh). I know exactly what’s in there by keeping detailed records in an excel spreadsheet, but it doesn’t look good and it’s hard to find what I’m looking for. I’m confident the ideal storage solution for my loose leaf teas is out there. Here is what I am looking for.
Despite being located in California, San Francisco has little in common with the rest of the Golden State when it comes to its climate. Summers in San Francisco should not be called summers. Can we all agree on a different name, please? What do you call a foggy, overcast and cool season? Fall? Oddly enough, fall in San Francisco is the best time of year. We’re experiencing a heat wave right now and warm and sunny weather is expected to last until early November. No pumpkin-spiced anything for us, at least until then. To beat the San Francisco heat, I’m making plenty of ice cream. The best way to pair any ice cream with tea? Read on to find out!
Oriental Beauty is a “bug-bitten” oolong tea from Taiwan. Let's take a moment to appreciate a tiny insect, the tea green leaf hopper. The plant defense mechanism against the attack of leaf hoppers makes the tea delicious by releasing chemicals which contribute to its flavor. Read on to find out more.
Last week, fellow tea blogger Nicole Martin shared 5 things her readers might not know about her on her blog Tea For Me Please. I really enjoyed getting to know her a bit better through that post! She challenged fellow tea bloggers to write their own versions of this post, so here I am with mine! Thank you, Nicole, for sharing such a fun challenge!
When I was little, before even learning to read, one of my favorite pastimes was to take books from my parents’ bookshelves and look at the photos or illustrations. Some of those books were beautifully illustrated cookbooks, some were travel photography books, some were gardening books. Those books and their photos and illustrations had me under a spell. I would spend hours lost in those books, fantasizing about those photos and illustrations. I own a tea book that holds that same fascination for me. It’s ...
The weather in San Francisco is weird, there’s no other way to put it. We have a unique micro climate. So while the rest of the Northern Hemisphere is trying to survive the scorching heat of summer, we have to put up with the fog and lower-than-usual temperatures. August has even been renamed Fogust (= fog + August). It’s dreary and grey. For a tea drinker, it’s actually rather ideal. Did you know that the fog has a name?
