Have you ever gotten that look? You know, the look by a group of people that says you are doing something wrong, but they are not going to tell you what it is? Man, I hate that look.

Well, when it comes to tea, I can help prevent this from happening to you. Having a proper tea with a group of people has rules and etiquette that can frankly be intimidating. This graphic will help you avoid the 5 biggest no-no’s that you can do with a group of proper tea drinkers. As long as you avoid these 5 things, you will avoid that look.

Every now and then I come across a piece of information regarding tea that blows my mind – this is one of those times. It was just recently discovered that teabags contain a dangerous chemical. This is shocking on so many different levels, but mostly because companies have been using this chemical for years and no one has really noticed.

The paper used to make teabags contains Epichlorohydrin

If you have ever gotten a piece of paper wet, you know that it tends to fall apart easily. The solution that companies created was to treat the paper with something to make it stronger. The chemical of choice for this treatment was Epichlorohydrin. Epichlorohydrin is a dangerous little bugger. According to Dow Chemical (who is the largest producer of this substance):

Epichlorohydrin has been shown to cause cancer in laboratory animals. In the U.S.A. it is considered to be a potential carcinogen for purposes of the Occupational Safety and Health Administration’s (OSHA) hazard communication standard, 29 CFR 1910.1200.

If you look at the European Statement from Dow Chemical:

“The substance should be regarded as if it is carcinogenic to man. There is sufficient evidence to provide a strong presumption that human exposure to the substance may result in the development of cancer.”

Epichlorohydrin is not only used in teabags

Other uses for this chemical include epoxy resins, textiles, inks, dyes and rubber. These aren’t exactly the ideal things you would want to eat or drink.

This isn’t just limited to generic teabags

A lot of major tea companies use this chemical in their teabags. It probably has to do with the fact that a lot for these companies source their paper for teabags from the same vendors. While I can’t say specifically which teas companies use Epichlorohydrin, I can tell you for certain that very few companies (if any) have come out and stated they do not use it in an official statement.

This is another reason to drink loose tea

I’ll be honest with you – I’m in the tea business and I find this disturbing. Why won’t companies tackle this issue with official statements? Why all the secrecy? The one thing I can guarantee you is that no loose tea contains Epichlorohydrin because all you are buying is pure tea. So if not only for the flavor, aroma, antioxidants and beauty, avoiding cancer causing chemicals is another reason why to buy only loose tea.

P.S. – The T-Sac’s that we sell are made from natural fibers, so they do not contain Epichlorohydrin. The manufacturer has also confirmed this information.

Sources:

http://msdssearch.dow.com/PublishedLiteratureDOWCOM/dh_0100/0901b80380100836.pdf?filepath=/296-01301.pdf

http://www.google.com/patents/EP0632163A1?cl=en

Photo: www.flickr.com/photos/loopzilla/177678756

My British Cousin once told me that I looked like I was getting a bit heavy and looked like I put on about “half a stone.” That’s not too bad I thought to myself. Little did I know that half a stone equals 7 lbs! It is amusing how that endearing British accent loses its charm when someone calls you fat!

It’s funny how language works in that way. With Darjeeling Tea, I often tell people which flush the tea is. For some reason the term “flush” freaks people out, as in “This is a Second Flush Darjeeling.” Now when I say “seasons” instead people tend to get it right away. So if I say that “This Darjeeling is plucked during the summer season” people tend to get more excited about the tea even though both terms mean the exact same thing. So, to help bridge the language gap, here is a quick guide on the different Darjeeling flushes and which season they correspond to.

First Flush: March – April

First Flush Darjeeling’s are one of the most sought after and expensive teas in the world. Since they are plucked in early Spring, the leaves contain all the nutrients that the plants store up over Winter while they are dormant. They tend to have a delicate flavor and must be drank within a few months of plucking. Therefore, you should only drink First Flush Darjeeling’s before July at the latest. This “freshness factor” is why we only offer this in our Insider Tea Club.

Second Flush: May – June

In my opinion, Second Flush Darjeeling’s have the best flavor. Because they are plucked during Summer, the leaves are a bit more mature at that point so the flavors are more pronounced. A good Second Flush will have strong notes of citrus fruit, which is often referred to as “Muscatel.”

Monsoon Flush: July – September

This is the rainy season in the Darjeeling region. Many believe this flush is the “worst” of all the flushes due to the fact the tea leaves absorb a lot of water, which often gives them a bit of a muted flavor.

Autumnal Flush:  October – November

Autumnal Darjeeling’s have the heaviest body of all the flushes because the weather is cool and dry. These also have a touch of that Muscatel flavor that is prized in the Second Flush, but Autumnal are usually quite a bit less expensive.

Summary

Don’t let the term “flush” confuse you, like “stone” did with me. All it does is let you know what season the tea was plucked in. Once you know that, it is a good idea to try a tea from each season to see which ones you like best, since each flush has its own unique characteristics.

Photo: http://www.flickr.com/photos/austinevan/3316803792

One of the most popular ways to drink Black Tea is with milk. The British have been doing this for years and it is one of my favorite ways to have my morning tea. But, what if we skipped using water and just brewed the tea directly in milk? Would that even work?

 Tea can brew in milk (or pretty much any other liquid)

Remember osmosis? That is, you thought by placing a textbook on your head while you slept, you would magically absorb the knowledge?  Well, osmosis plays a large role in steeping tea. All steeping really does is transfer the goodness from the tea leaf to the water (or other liquid).  Water just happens to be the preferred liquid due to its neutral taste and abundance in modern society. However, if you wanted to switch it up, other liquids work as well, like milk.

Brewing tea in milk gives a different flavor and experience

The one thing you need to be conscious of if you do brew your tea in milk is the flavor. Milk has a much stronger taste than water and its viscosity is also thicker making it harder for you to taste the actual tea. Therefore, you need to use a strong tasting tea.

Chai works well when brewed directly in milk

Chai has the necessary spice and punch to hold up to the flavor of milk. The spices also accent the beverage in a nice way, which is why Chai Lattes are so popular. The one nice thing about brewing tea in milk is that your tea will most likely never taste too bitter because the milk helps mask the tannins. What you end up with is a rich, silky Chai Tea with a fluffy thickness and sweet flavor.

Here is a quick method of milk brewed Chai:

• Pour 1 cup of milk into a small pot
• Add 1 heaping teaspoon of Chai directly to the milk
• Simmer (do not let boil) on a stovetop on low heat for 10 minutes
• Strain and enjoy!

Photo: www.flickr.com/photos/cpchen/3192808386

I don’t know about you, but I am really reducing the amount of medicine and pills I take.  When I was younger, I would pop Advil and Sudafed every time I felt sick. However, now I am “older and wiser,” even though my wife may not agree and I just keep thinking that all those synthetic chemicals floating around my system cannot be good. I am not saying I am refusing medicine when I really need it, but for things where I am merely uncomfortable I am trying to find relief naturally.

This belief of mine has been reinforced this flu season. It seems that I have this on again off again flu that never really crushes me, yet it never goes away either. If I were to pop some pills to help with the symptoms then I would have been on medication for about 2 months now. Instead, I am turning to my cabinet full of tea and oh what a delicious relief it is!

Chinese Medicine uses Star Anise

The Chinese have used Star Anise, the spicy and sweet fruit from the “Indian Almond” tree, for centuries to cure flu-like symptoms. They believe that Star Anise helps to cure the Middle Jiao, the midsection of the body. If there is something wrong with the Middle Jiao, your body will have a fever, chills and nausea. Anise helps to balance out the Middle Jiao, relieving these symptoms and restoring your body to a healthy state.

Western Medicine uses Star Anise too

Even though I try not to take Western Medicine (i.e. over-the-counter and prescribed drugs), sometimes you just need it. Tamifu is a pharmaceutical that became popular when the Bird Flu epidemic hit. And do you want to know the active ingredient in Tamiflu? As I am sure you have already guessed, it is Anise.

Let’s not forget the best thing about Star Anise – the taste

Anise has that wonderful black licorice flavor that some people love (me) while others hate (my wife). The flavor is a sweet, yet slightly spicy taste that is widely used in regional cuisines around the world. If you have ever had a bowl of Vietnamese Pho – one of the main ingredients is Star Anise. The same with Chinese Five Spice Powder, many Indian Curries and the tangy Italian liquor, Sambuca. The secret to using Star Anise is moderation.

Our White Licorice has a mild, calming flavor

When we created our White Licorice tea, I wanted the licorice flavor to be smooth, subtle, relaxing and sweet. To achieve this flavor, we combined the Star Anise with an almost sugary tasting White Tea base that has a light body. When combined there is a sweet, smooth and rich flavor that only Star Anise can provide.

If you want something that tastes great and helps with the flu, make an anise tea

Having a tea that makes you feel better is great, but being able to drink a delicious one is even better! So, flu or no flu, try out our White Licorice Tea and you will not be disappointed.

Photo: www.flickr.com/photos/susivinh/6921883942

There are some people that say they hate Green Tea – a friend of mine, Sean, used to tell me this all the time. Every time I would offer him a cup of Green Tea, he would just wave his hand and tell me not to bother because the tea flavor was too light, but then a funny thing happened. Sean went to Japan for a few weeks and came back a Green Tea fanatic. So what happened?

Sean likes savory Green Tea

As far as flavor goes, Green Teas can be broken down into two basic groups – sweet and savory. As it turns out, Sean likes savory Green Teas, which have a heavier body with a much more pronounced flavor. They tend to come from Japan where they are steamed after being lightly oxidized and are savory because they have a lot of amino acids in the tea liquor, which gives the tea a sense of “umami” that the Japanese crave. Some examples of savory Green Teas include Sencha, Gyokuro and Genmaicha Matcha.

Then there are sweet Green Teas

Most Green Teas on the market are roasted, making them what I consider sweet. Sweet Green Teas tend to be from China and they have a light body with a lingering sweetness in the finish. Because of the light body, some people think they are lacking in flavor.  For a person like Sean who grew up in India drinking Chai, sweet Green Teas have a delicacy in flavor that is hard to appreciate if you like bold flavors.

But then something interesting happened

Sean messaged me a few days ago telling me that he really likes our Snow Dragon (from the Insider Tea Club). Snow Dragon is about as sweet and subtle as you can get. It appears that after drinking savory Green Teas every day for a few months, Sean’s palate has adjusted to the point where he can appreciate a sweet Green Tea as opposed to just savory. Thinking back on Sean’s tea drinking over the past few years, it seems that jumping from Black Tea to a sweet Green Tea was too large of a leap. However, going from Black Tea to savory Green Tea first helped Sean understand the subtle nuances that exist in lighter bodied teas.

What you can take from this

If you think you do not like Green Teas, perhaps you are just drinking the wrong ones. Try a Japanese Green Tea (such as Sencha or Gyokuro) and see how you like it. There is a good chance that trying a savory Green Tea will surprise you and your taste buds. Best of all, it may open up an entire new world of delicious teas that you never knew existed!

photo:www.flickr.com/photos/90664717@N00/6046876903

I thought I would start off 2013 by giving thanks to all the readers of Tea Time and customers of Golden Moon Tea. Without all of you, Golden Moon would not be where it is today. It is your loyal support, passion and love of tea that really makes every day special for me.

To help show a little bit of thanks, I have sent out this little cheat sheet on tea brewing temperatures

I originally designed it to be a kitchen magnet, but I thought I would send it out for free as a simple PDF that you can download, print and stick on your fridge. You can download the high resolution version of this by clicking on the link below.

link

Here is a question

Would you pay a few dollars to buy this as a true kitchen magnet? One with a magnetic back that you can just stick on your refrigerator? Just reply to this email with your answer!

To a Wonderful 2013!

Keep your eye out for an exciting year at Golden Moon Tea. The first thing we have coming up in the next couple of months is a new line of herbals. I have been creating these for about a year now and I think you are really going to enjoy them!

New Year’s is right around the corner and I kind of have a love/hate relationship with this Holiday. I like being able to see a lot of old friends and have a good time, but I hate how everything is busy, prices are marked up and it seems that everyone drinks way too much. For those of you who are looking to drink a bit less alcohol this New Year’s, here is a recipe for a great party punch!  It is easy to make, bubbly and quite tasty. The Black Tea gives this punch a little more body and it helps to cut the sweetness of all the juices. It is also kid friendly, which is great for giving the little ones an “adult drink” that is (obviously) alcohol free.

Ingredients

• 2 cup strong brewed Black Tea (I like French Breakfast for this recipe)
• 4 cups orange juice
• 3 cups pineapple juice
• 3 cups prepared lemonade
• 1 (2 liter) bottle Schweppes Ginger Ale, chilled

How to make it

1. Mix the tea, orange juice, pineapple juice and lemonade in a large punch bowl.
2. Chill for 4 hours or more
3. Right before serving, add the Ginger Ale.

P.S. - If you do want to make this with alcohol you can substitute 2 bottles of Champagne for the Ginger Ale. The punch will be a bit less sweet, but still have that wonderful mix of sweet and tangy – just like a Mimosa!

photo: http://www.flickr.com/photos/skyyspirits/6987702776

As I have mentioned before, my parents come from different cultures. My Mother is Chinese and was born in Hong Kong. My Father is Irish and was born in Upstate New York. So, when you combine the two, that leaves me – a mixture of Chinese and Irish ethnicities. Now that we have that out of the way, let me relate this to tea.

If I were a tea, I would be a tea blend

I take key features from both sides (the Irish and Chinese) and combine them to create a unique appearance. My skin is darker than the Irish and my eyes are a bit less round, but I am also on the tall side. Does that mean I am any “worse” than a 100% Irish or Chinese individual? Of course not. But, what it does mean is that I have different ethnicities that complement each other.

Good tea blends have complimentary flavors

Let’s say you have one tea that has notes of fresh berries in it and another that has notes of honey. If you combine the two you get cup of tea that has a natural sweetness of honey-covered berries. Now if you add in a third tea that has natural notes of hazelnut, you have three flavors that taste really great together. (This happens to be the flavor profile of our Irish Breakfast Tea.)

You also get consistency

Blends have one major advantage over single origin teas and that is consistency. Since there is a little bit of tweaking that occurs every year when the new crop comes out, you can always adjust the blend to hit the exact flavors you want. Therefore, if the honey notes are a bit light one year, you can add a bit more of that tea to the blend. Too much honey flavor, then take some out. Either way, blends are and will always be the most consistent teas out there.

Are tea blends better than single origin teas?

No, but single origin teas are not better than blends either, they are just different. It is like asking if a purebred Poodle is “better” than a friendly mutt. Sure, the purebred dog is held in higher esteem by the show dog crowd, but that doesn’t make him better. So, it really depends on what you prefer. If you like a consistent cup of tea, then blends may be the way to go. Take it from a “blended” Irish/Chinese person, having the best of many worlds isn’t so bad.

Oh boy, the big day is coming up. Football, food, family… did I say food? Thanksgiving is wonderful to just hang out, that is until after dessert when we are all so full we feel like we want to burst. Luckily, there is a cure for the post Thanksgiving feast – Pu-erh.

Pu-erh has been used by the Chinese for years to help overeating discomfort, which is why I am sharing one of my favorite homemade Chai recipes that will help relax your belly and make you feel like a normal person again. To top it off, it is delicious enough to drink as a 2^nd dessert!  However, if you would like to spend your time with family and loved ones, try our Pu-erh Chai.

What you need

-       2 scoops of Pu-erh (or 1 toucha cake)
-       5 cardamom pods
-       15 peppercorns
-       one stick cinnamon
-       5 cloves
-       2 cups filtered water
-       2% milk
-       sugar (optional)

What to do

1)       Pulse the spices in a spice grinder. Don’t go overboard and make a spice dust.
2)      Add the spices and tea to 2 cups boiling water
3)      Boil for 5 minutes
4)      Add milk and bring back to a simmer (do not let boil)
5)       Turn off the heat and let simmer for an additional 5 minutes
6)       Strain and add a teaspoon of sugar and serve!

photo:http://www.flickr.com/photos/uteart/3206781456