Observations of the Coffee and Tea Fest NYC in Brooklyn March 22, 2015

There was a very broad range of vendors from standard tea bag retailers to those who import tea from their family’s owned tea estates. The later appealed more to us. There was a vendor who imported Chinese teas from ancient trTea Festivalees. Most of the regions that she was sampling are those that I never heard of and although they were black tea they were so distinctively different. Her set up was beautiful with full gong fu cha service. Another Chinese vendor was sampling and selling ripe pu-erh that that was 40 years old. A pair of Japanese ladies donning traditional Japanese kimono were preparing green tea. They specifically varied the temperature of their water from different extremes depending on the green tea type.

There were two Formosa tea purveyors who source their tea directly from Taiwan. One has family roots their and the other creates his own connections by backpacking in the Taiwanese wilderness. The newest trends in Formosa and oolongs as a whole are lighter oxidation. One philanthropist all of 25 years old works with Kenyan Estates and all her profits go to education of orphans.

The highlight was meeting a world renowned author and taster. He said to us that 10 years ago there were only 5 tea vendors out of 60 total, now there are more tea vendors than coffee. After those parting words we then hit 4 or 5 tea cafes in the city. In the end, we were all happy to gain greater depth of something we are already very passionate about.

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Short and Stout Tea Celebrates Macron Day

Macron DayMacrons are delicious meringue and cream French pastries. The outsides are crunchy, the insides are chewy and the filling is a “not too sweet” cream. We carry pistachio, lychee rose, lemon, raspberry, almond, chocolate and coconut flavors. They are small but don’t underestimate them. If you haven’t tried them before, you must.

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The 3 Names for Tea

Silver Needle White Tea

Silver Needle White Tea

Tea, Tay and Cha’ – Worldwide Synonyms for the most popular flavored beverage.

So why does it seem that the whole world calls tea cha’ except for us and the Europeans? It seems like all of Asia calls tea “cha,” but that’s not necessarily true. The first major tea trades between Europeans and Asians took place in 1610 between the Dutch and the Chinese from the Fujian Provence. The Chinese dialect in that area descendant from Confucius pronounced the word tay. The cargo boxes were printed with t’e so the natural progression was to pronounce it as “tea”.

During the same time Portugal conducted their own trades close to Hong Kong. There they spoke in a Cantonese dialect where tea was cha’. The other way to get tea out of China was camel back through Russia so Russians call tea cha’. Finally, India calls tea cha’ but pronounces it as chai. Masala chai translates as spiced tea and is traditionally drunk as a sweetened milk tea. In this country chai is indicative of the sweet and creamy spicy tea.

Even though it might seem complicated to think that there are three names for the same beverage, it’s amazing that there are only three. After all, tea is the second most consumed beverage in the world only second to water.

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