Last week at World Tea Expo 2014, most of my time was focused on finding new things. I tasted new tea blends and fresh varietals, while browsing through billions of new gadgets, accessories, and tea-related products. I did try to make time to visit with our existing vendors and friends, and when we stopped at AOI, the company we buy our matcha from, I found something old rather than something new.
Have you ever looked at matcha powder and wondered how it’s made? Oh, it sounds very simple: take some high quality Japanese steamed green tea and powder it. But how do you powder it? Today, there are high-volume machines for absolutely everything, but matcha has been around for a very long time (see my posts about matcha and the Japanese tea ceremony for more information). How did they make matcha before the advent of machines?
AOI had the answer in their booth: a hand-carved millstone designed for tea leaves.
The upper stone has a hole in the top where dried tea leaves are inserted, and a vertical wooden shaft in the lower stone keeps it centered. There are grooves that move the ground-up leaves out to the lower stone’s dish. Of course, I had to try it, and then I made a short video of my son using the mill:
I saw a lot of cool gadgets, but this is the one I’d like to have sitting next to my desk at home. Unfortunately, it wasn’t for sale…
So here I am at World Tea Expo 2014. The day didn’t start all that well. I’ve been attending expos and trade shows for decades, and this has to be the hardest one to find ever. Very little signage, and the parking area had no directions to the expo area. We got there late, there was an issue with my badge, and we didn’t get breakfast.
The day got better quickly, though. One of the first booths we visited had BACON TEA! That’s right. Tea with maple and BACON! Yeah, it sounds weird, but it was quite tasty. Also, my magic press pass has a sticker on it that allows me to take pictures on the show floor. I know, I took pictures last year, too, but a large security guard offered to escort me out of the building and take my badge away if I didn’t stop it. This year, it’s kosher.
I won’t even try to cover everything in this one post. Steampunk and vacuum tea infusion systems are going to get their own article. I’ll be writing book reviews separately. There will be an upcoming post comparing yaupan with the other caffeinated holly infusions (guayusa and yerba mate). And smokable mate? That’s definitely another subject all on its own!
The bacon tea is from the Tovah Group. Its ingredients, among other things, are maple black tea, lapsang souchong (for a smoky flavor), maple hickory smoked bacon jerky, and various masala chai spices. I think this will go really well with breakfast!
The next person to improve my day was Lillie at the Modern Tea Girl. She was showing off a line of tea-based frosting mixes (“just add two sticks of butter…”). To demonstrate, she had tasting cups with little tasting spoons, but that’s not all! She went above and beyond the call of duty by making little cupcakes. After Doug and I sampled — just a few, of course — we decided that the Lady Grey and the Chocolate Chai were definitely standout flavors!
With some cupcakes in my belly and tea samples from a half-dozen booths, I finally felt that I could settle into my rhythm for the day.
With hundreds of booths showing off approximately 4.3 zillion products, you can’t get overly caught up in one booth unless it’s (a) a good fit for the tea bar or (b) a great subject for a blog post. Oh, since I’m with my 21-year-old (single) son, there’s also a (c) that has to do with pretty girls in the booth, but we won’t get into that one.
As I said, there will be more posts, so I won’t describe the plethora of tea storage containers, yixing teapots, infusers, travel mugs, food products, RTD (ready-to-drink) beverages, tea blends, raw spices, electric kettles, and other wondrous things we looked at. We’ll be buying a lot of this stuff and taking it back to the shop. Some of what we looked at had me itching for a bigger budget (would you buy a $400 teacup with real gold in the ceramic glaze?), and some had me scratching my head.
Two of the tea blends I encountered caught my eye, and the merchandizing part of my brain immediately jumped to the conclusion that they should be displayed side-by-side:
Elmwood Inn Fine Teas has a new small batch bourbon black tea. No, it doesn’t actually have bourbon in it, but they’ve put together a collection of teas and spices (including a smoky lapsang souchong) that really evoke the flavor of bourbon. It reminds me of what Vintage Tea Works did with their line of wine-inspired tea blends last year.
To go with it, we have Hancook Tea’s “Hang-Over (sic) No More” blend. This South Korean company has blended lotus leaf, persimmon leaf, hydrangea serrata leaf, and mulberry leaf to come up with a surprisingly sweet (but sugar-free) hangover remedy. It’s not something I’d drink just for the flavor, but it’s still rather pleasant — and who drinks hangover remedies for the flavor, anyway?
Have you ever seen a toy that you really wanted, but you just couldn’t have? AOI (our matcha supplier) had a matcha grinding stone device in their booth. It’s two pieces of hand-carved stone with some wooden parts. You place dried green tea leaves in the top, crank the handle, and it mills those leaves into matcha powder.
We tried it out, and it works wonderfully. The kind folks at AOI took it apart and showed us how it works. I’m not likely to ever start grinding my own matcha, and this device isn’t for sale anyway, but I’d sure love to have it in the tea bar, just to show off!
We finished out the day with the networking party, which featured the most 70s band ever, complete with bell-bottoms, afros, and Earth, Wind & Fire songs, and headed back to the hotel to wind down, blog a bit, and put together some orders for tomorrow.
And now, it is time to sleep. There will be more tomorrow. Lots more…
If you follow me on Twitter (@TeaWithGary), you can get updates all day long. Otherwise, check the blog at the end of the day.
And if you’re here in Long Beach, don’t miss the Tea Bloggers Roundtable, which will feature me along with a half-dozen or so of my fellow tea bloggers. They’re not all as strange as me (Robert Godden isn’t here, so I guess I have to be the weird one this year), but it should be a great panel discussion. It’s at 5:00 p.m. in room 104B.