Fine Words Butter No Parsnips – and I’m not talking about Tibetan Yak Butter Tea
I have some strange friends. One of them is a rather … unique … tea blogger from Australia named Robert Godden (his blog, for those who dare to look, is Lord Devotea’s Tea Spouts). One day last week, I signed on to Facebook, only to see that Robert had tagged me in a post. That’s never a good sign. I followed the link to find this: My first thought was, how do you punctuate that? I imagine a restaurant reviewer getting a call from her editor. “Yeah? What do you want?” The editor responds with, “Fine words. Butter. No parsnips.” Check. Got it. Like her other reviews, this one should be fine words. Maybe the next issue of the magazine has a Paula Deen theme: every article must include butter. And the editor probably hates parsnips. It makes sense — in the same kind of twisted way that any idea of Robert’s makes sense. But what does all of this have to do with tea bloggers? Should I write about Tibetan yak butter tea? There aren’t any parsnips in Tibetan yak butter tea. But then it hit me. He’s using “butter” as a verb. Buttering parsnips is a good thing. You want to butter your parsnips. But you can’t do it just with fine words. It requires action. Fine words alone ain’t going to butter any parsnips. That does mean something in the tea world. There are all kinds of ways to promote tea. You can describe a tea using fine words: “This astonishing infusion has sylvan aroma, full buttery mouthfeel with floral overtones, notes of antebellum parsnip and yak musk, and a mild nutty aftertaste.” You can pitch the benefits of a tea using fine words: “This health-laden tea is Ethical Tea Partnership certified, loaded with theanine and antioxidants, 100% organic, and picked only by virgins on the full moon. Oh, and the label was drawn by a Seattle artist who dresses only in all-natural fair-trade hemp.” You can market the tea shop that sells a tea using fine words: “Our tea house was founded in 1492 by two monks and a tea farmer. We have buyers in 17 countries who hand-select every single leaf that appears in our shop. Every one of our stock clerks has a PhD in botany and is an ITMA Certified Tea Sommelier™.” But none of those fine words are what really butters your parsnips. What’s important is whether you like the tea, not whether the barTEAsta is a stunningly-good-looking expert in selling tea. You don’t want to get sucked in by all of the fine words on the label, buy a $20 bag of fine tea, and then have it rot in the pantry because you don’t want to drink it. Instead, buy your tea from a shop that lets you taste it before you commit. Buy a cup, or avail yourself of a free sample if they offer one. If buying tea online is your thing, ask if you can get a sample with your next order. If you’re buying $50 worth of tea, I doubt they’ll begrudge you a tablespoon or two of some other blend — especially if you’re a regular. Don’t ask them to send you a sample for free if it’s not piggybacked on an order, though. That’s not nice. Even if it’s just ten grams of tea, they would still have to pay for the packaging and shipping. Taste it. Enjoy it. Make sure it’s a tea that you’ll actually drink a big bag of. Then make your purchasing decision. Read the fine words. Listen to the sales pitch. But remember, the proof is in the pudding — err — parsnips. (Just click on the picture above for a buttered parsnip recipe)
While writing this blog post, I was drinking tieguanyin (a.k.a. Iron Goddess of Mercy), a soft, flavorful oolong tea. I brewed this cup for 3:00 using boiling water. I often do it with cooler water, but I’m feeling saucy today. Not saucy enough to add yak butter, but saucy nonetheless. In my not-so-humble opinion, the second infusion is better than the first.
POSTSCRIPT: Posts from the other bloggers that have answered the challenge are starting to appear. I shall add each to this list as I discover it:
- Robert Godden: thedevotea.teatra.de/2015/02/27/fine-words-butter-no-parsnips/
- Jo Johnson: scandaloustea.teatra.de/2015/02/27/fine-words-butter-no-parsnips/
- A. C. Cargill: accargill.wordpress.com/2015/02/27/fine-words-butter-no-parsnips/
- Rachel Rachana Carter: iheartteas.teatra.de/2015/02/fine-words-butter-no-parsnips/
- Jen Piccotti: internationalteamoment.blogspot.com/2015/02/a-fine-words-butter-no-parsnips-moment.html
- Ken Knowles: lahikmajoe.me/2015/03/01/fine-words-butter-no-parsnips/
- Nicole Schwartz: amazonv.blogspot.com/2015/02/fine-words-butter-no-parsnips.html
- Naomi Rosen: www.joysteaspoon.com/blog/fine-words-butter-no-parsnips-ummm-what
- Jackie Davenport: cupsofteawithjackie.teatra.de/fine-words-butter-no-parsnips/
Posted on 27 February 2015, in Tea Thoughts and tagged butter, ITMA, parsnips, Robert Godden, tea samples, tea spouts, Tibetan tea, Tibetan yak butter tea, yak butter, yaks. Bookmark the permalink. 8 Comments.