I’m not leaving today, but I am heading for New York New York next month! I’m looking forward to drinking tea, telling tea stories, and signing tea books at a café in NYC called The Monkey Cup, where my friend and fellow tea blogger Linda Gaylard did a book signing last year.
The trip is actually a book tour for my latest children’s book, Who Pooped in Central Park?, but I’m taking a couple of hours off on Sunday June 26 to relax with some friends and some tea and tell some of the stories from Myths & Legends of Tea, including one from the upcoming volume 2. If you’re on Facebook, please join the event page for the signing. If you have questions, I can answer them there.
I love drinking tea. I love telling stories. I love hanging out with other tea lovers. Drinking tea while telling tea stories to tea lovers is my idea of heaven! I hope to see you there.
Thanks to Jo Johnson of Scandalous Tea for setting up the visit!
Tea Stories with Gary Robson
Sunday, June 26, 4:30 pm to 6:30 pm
The Monkey Cup
1730 Amsterdam Ave, NY, NY
As I write this, I’m savoring a cup of Jinxuan Jade Oolong. This mild oolong has a smooth, buttery taste that I just can’t get enough of. If you don’t want to drink it, make a cup anyway, just to watch the “agony of the leaf,” as the tightly-rolled balls of tea open up in the hot water into full pairs and trios of leaves still attached to a bit of stem. I made mine with water just under the boiling point and steeped it for three minutes. Yum!
Last week, we took a look at the International Organization for Standards (ISO) and their standard for the perfect cup of tea (ISO 3103:1980). They are by no means the only organization out there that believes it knows what constitutes “perfect” when tea is concerned!
Today, we’ll look at Britain’s Royal Society of Chemistry, and a 2003 press release they issued called How to make a Perfect Cup of Tea (their capitalization, not mine!). You can download this document in PDF format from their website if you’d like.
I’m sure the RSoC is a wonderful organization. Their self-description on the press release sounds downright wonderful.
“The Royal Society of Chemistry is the leading organisation in Europe for advancing the chemical sciences. Supported by a network of 45,000 members worldwide and an internationally acclaimed publishing business, our activities span education and training, conferences and science policy, and the promotion of the chemical sciences to the public.”
Were I a chemist in Great Britain (or possibly even here in the U.S.), I would definitely want to join this society. But a quick perusal of that paragraph above fails to reveal anything about their expertise in tea. Perhaps it’s just that they are British. That must be it.
The document begins, logically enough, with a list of ingredients and a list of implements. This raised my eyebrows immediately.
“Ingredients: Loose-leaf Assam tea; soft water; fresh, chilled milk; white sugar.”
I love Assam tea as much as the next guy, but is using Assam really a prerequisite for preparing the perfect cup of tea? Can a white-tip Bai Hao oolong not be perfect?
And I’m going to let a bit of my prejudice show here: I’m no tea Nazi, and I’m happy to let you prepare your tea your own way. I do, however, think that if a cup of tea is perfect there is no need to adulterate it with milk and sugar.
“Implements: Kettle; ceramic tea-pot; large ceramic mug; fine mesh tea strainer; tea spoon, microwave oven.”
Oh, my! One of the implements required for preparing the perfect cup of tea is a microwave oven? Please tell me that my friend Angela from London isn’t reading this. It would set her poor heart aflutter. They’re only using the microwave to warm up the cup, but still!
The instructions follow all of the standard British rules for making a cup of black tea (I’m sure George Orwell would approve): pre-warm the cup, take the pot to the kettle, pour the milk in the cup before the tea, and so forth. I will give them kudos for this little gem:
“Drink at between 60-65 degrees Centigrade to avoid vulgar slurping which results from trying to drink tea at too high a temperature.”
It’s the next paragraph, though, that stopped me in my tracks.
“Personal chemistry: to gain optimum ambience for enjoyment of tea aim to achieve a seated drinking position in a favoured home spot where quietness and calm will elevate the moment to a special dimension. For best results carry a heavy bag of shopping – or walk the dog – in cold, driving rain for at least half an hour beforehand. This will make the tea taste out of this world.”
I simply don’t know what else to say. I’m going to go prepare myself an imperfect cup of tea and ponder this for a while.
Over the next couple of months, Red Lodge Books & Tea will be taking you on a world tour of tea with a series of tastings and classes focused on teas from all around the world. The events will be at our tea bar on Fridays from 5:00 to 6:30. At each session, we’ll taste five to seven teas from a different country as we explore a bit of the country’s geography and tea culture. I will put a quick summary of each stop on the tour up here on the blog for those who can’t attend or who don’t remember which teas we covered.
The full tour consists of:
Friday, Feb 15 — All the Tea in China
Friday, Mar 1 — Tea. Earl Grey. Hot. (England)
Friday, Mar 8 — It’s Always Tea Time in India
Friday, Mar 15 — Japan: Bancha to Matcha (notes Part 1 and Part 2)
Friday, Mar 22 — Deepest Africa: The Tea of Kenya
Friday, Mar 29 — The Oolongs of Taiwan
Friday, Apr 5 — Rooibos from South Africa
Friday, Apr 12 — Yerba Maté from Argentina
Friday, Apr 26 — China part II: Pu-Erh
Friday, May 3 — India part II: Masala Chai
Each class will cost $5.00, which includes the tea tasting itself and a $5.00 off coupon that can be used that night for any tea, teaware, or tea-related books that we sell.
There will be more information posted on the tea bar’s Facebook page before each event, including a list of the teas that we will taste in each event.
UPDATE MARCH 9: As I blog about each of these experiences, I’m going to create a link from this post to the post containing the outline and tasting notes. I’ve linked the first two.
UPDATE MARCH 23: I changed the dates of the last two events. There will not be a tasting on April 19.
If you’re looking for a whole afternoon of spirited discussion, ask an herbalist, a tea expert, and a doctor about the relaxing properties of tea. Any such discussion is immensely complicated by the dizzying variety of tea available, the thousands of herbal blends (“tisanes”) that herbalists call tea, and the dearth of comparative scientific studies.
My wife and I attended several sessions at World Tea Expo this month that discussed caffeine and health benefits of tea, and (since our tea bar is in our bookstore) I’ve read quite a bit on the subject. I think I know less now than I did when I started, but let me pass on a little of what I’ve learned.
All generalizations are wrong (including this one)
Virtually all of the comforting over-generalizations we pick up from Oprah or Dr. Oz are wrong. Green tea has no caffeine? Yes, it does. In fact, matcha (powdered Japanese green tea) had the highest caffeine content of any tea tested in the study presented at World Tea Expo 2012. White tea has the most antioxidants? Again, not necessarily. Oolong is just black tea that wasn’t allowed to ferment all the way? Wrong on two counts! Black tea isn’t fermented (it’s oxidized — pu-erh tea is fermented), and oolong uses a completely different process from black tea.
I have a different take on the subject, though. When I’m thoroughly stressed out and I fix a cup of tea, I don’t attribute the calming effects of the tea on chemical content, antioxidants, caffeine levels, or mystical magical herbal properties. I believe there are three factors at play: ritual, scent/taste memory, interruption, and expectation.
Even before I have my first sip of the completed beverage, I can feel the stress slipping away just by going through the ritual of getting out my favorite cup, heating the water, measuring the leaves, and steeping the tea. Ritual is comforting and familiar; it is the basis of techniques like yoga.
When I got sick as a little boy, the ritual was always the same: my mother would tuck me in to bed and make me a hot cup of tea and a couple of pieces of toast. Then, it was just cheap teabags and white toast. Today, it would be Huang Jin Gui oolong and rye toast. But either way, the ritual has a soothing effect all its own.
This is one of the advantages to brewing a fresh cup of tea instead of pouring some iced tea from a pitcher or popping the top off of a can or bottle.
Much has been written about the power of scent memory. A whiff of rose and I’m transported back 25 years, walking through a rose garden in San Jose, California with my wife. One sniff of skunk and I’m in junior high school with my best friend, Brian, rubbing tomato juice into his dog’s fur. A hint of rum and … well, let’s not go there.
If tea is a part of your relaxation ritual and you make a point of relaxing with a cup of tea, then the aroma and taste of tea will have a calming effect, whether your tea of choice is a strong malty Assam, a delicate silver needle, or a rich shu pu-erh. Slurping down a bottle of RTD (ready-to-drink) tea just isn’t the same as savoring the aroma of a fresh-brewed cup of tea and swirling that first taste around your mouth.
Never underestimate the power of interruption. My father always told me when I got frustrated or angry I should take a break and do something else. When I hit a roadblock in my writing, I can often get past it by stepping away from the keyboard for a little while. Again, this is why it works to prepare a cup of tea. The whole time you’re putting the water on to steep and browsing the cabinet for the right tea to drink, you are focused on something other than the problems of the day. Take a deep breath, take your time, and you’ll feel the soothing effects of the tea before you even drink the tea.
If you think something will calm you down, it will. Doctors call this the placebo effect, and it really does work — it’s the entire basis of homeopathy, for example, where they give you very expensive water and it actually has an effect on some people because they believe it will work. Since the word “placebo” carries negative connotations, I will just refer to the power of expectation.
This works with no appeal to authority at all, but it works better when someone you trust makes the suggestion. If a shady-looking huckster on a street corner sells you some tea that’s “guaranteed to mellow you out,” it probably won’t help you. If a doctor (or herbalist, or your mother) gives you the exact same tea and says it will calm and relax you, it probably will.
If you put all of these elements together, you realize that there’s no magic to the relaxing properties of tea. It works, and it works for a lot of reasons. In fact, it worked very well for me earlier today. So grab a spot of tea, keep calm, and stay relaxed!