Turner Hill Tea

In Short...

2012-02-15T20:34:00.001-08:00

Here's a quick little video on some Green Tea history by tea master Bruce Richardson.

Young Hyson Tea

Gunpowder Tea

Black Tea

2012-01-18T16:37:00.000-08:00

I've written about Green, White, Oolong, and Pu'erh teas, I think it is high time I wrote about Black tea.

I am a Black tea drinker! In the morning I drink Assam. It is a smooth and hearty cup of tea. The rest of the day I generally drink English Breakfast. On occasion I will have something else, Rhubarb Oolong, White Peach, or Scarlet O'Peara. I'm not a huge fan of herbal or fruit infusions, though I did just try Orange Blossom Special, a fruity infusion of Orange Peel, Apple Pieces, Hibiscus and Rose Hip. It was nice. I think it would make a great iced tea. But I digress.

I love fullness and body of Black tea. And whereas I tend to drink straight forward Black teas, I have broadened my horizon with different blends, like Chocolate Cream, Roasted Chestnut and Green Mountain. Deep down inside I am a purist!

The leaves that are plucked for Black tea typically are the the bud and first and second leaf, just like Green and most Oolongs. The leaves are allowed to wither in the warm dry air till soft and pliable. At this stage the leaves are rolled, which releases the unwanted sap, or juice. The leaves are then left to fully oxidize, giving the leaf its brown/black appearance. It is then dried in 'ovens'.

Now it is time to grade the leaf. A series of graded sifters separate the leaves into Leaf, Broken Leaf, Fannings, or Dust. The Leaf is then categorized into several different identifications. Just a few are Flowery Orange Pekoe, Orange Pekoe, Pekoe and Souchong. They will be abbreviated like: FTGFOP, or TGFOP, or FTGFOP1 for the manufacturer and for the buyers. Knowing the abbreviation tells them immediately the quality of the teas.

So what is Orange Pekoe? It is has nothing to do with the flavor of orange, but with the leaf its self. Pekoe, pronounce peek-o, is the bud leaf plucked with the two youngest leaves. It is the top quality of the teas.

There are hundreds of Black tea blends, more than I will be able to drink in my life time, besides the fact that some can sell for hundreds of dollars a pound!

By the way, Black tea is just as healthy for you as Green tea. Hey, it comes from the same bush!

Tea and the New Year

2011-12-28T10:20:00.000-08:00

Its hard to believe 2011 is nearly over! This year really did fly by for me!

As like many of you, I will be celebrating the incoming of 2012 with family and friends. I will be heading to spend the weekend with one of my daughters and her family, as we go to her in-laws for the celebration.

I seldom drink alcohol, and as the folks I will be spending time with this weekend, aren't big alcohol drinkers either, I started thinking how I might turn tea into something festive. There are recipes out there for tea cocktails, but I want to exclude the alcohol, so here is something I came up with.

Peach Perfection Spritzer

Brew 1/4 cup (4 tablespoons) of Peach Perfection tea in 16 ounces of boiling water for 10 minutes. Strain and chill.

For every 8 ounces of sparkling apple cider add 2 tablespoons of tea infusion, or to taste. Add a fresh strawberry or a slice of a fresh peach. Yum!

Of course you could add the infusion to any alcohol if you would like. And you can make a concentration of any tea as well. I think I will try my Rhubard Oolong and White Peach, or Currant, or Mango, or Raspberry, or...

Tea isn't just for afternoon tea, dress it up for a night on the town!

May you have a blessed, safe and Happy New Year!!

Boston Tea Party

2011-12-17T08:27:00.000-08:00

Yesterday was the 238 year anniversary of the Boston Tea Party, when those rascally colonists dressed as Indians and pitched tea into the Boston Harbor. The thought of throwing tea into the brink may see like a waste of a good cup of tea, but it really was okay.

The tea that was thrown overboard was past its prime, it was years old. The the tea had been harvested in 1770 and 1771, put on ships bound for London warehouses, where it sat for a couple years before heading west to the colonies, in 1773.

It is noted that there were 340 chests of tea. 240 of Bohea, 15 of Congou, 10 of Souchong (all China black teas), 60 of Singlo, and 15 of Hyson (both China green teas).

John Adams wrote this in his diary on December 17, 1773:

"Last Night 3 Cargoes of Bohea Tea were emptied into the Sea. This is the most magnificent Movement of all. There is a Dignity, a Majesty, a Sublimity, in this last Effort of the Patriots, that I greatly admire."

Here's another fun fact, Thomas Mellville, grandfather of Herman Mellville (author of Moby Dick), helped toss tea overboard in Boston Harbor.

So, in honor of these men, today I will have a cup of Rose Congue (English Rose), and a cup of Hyson.

Pheww!

2011-12-06T21:48:00.000-08:00

What does one do, when owning a tea business, and has to work full time outside the house till the tea business is self supporting? One comes home after work to spend the evening filling tea orders! Makes for a long day, but I love doing it! Keep the orders coming!!!

Remember to check out my website for my special holiday box, with its special price! Still time to order before my December 19th shipping cut-off date. I want to ensure your order arrives before Christmas. So, order now to play it safe!

Remember too, that a FOLK magazine subscription would make a great stocking stuffer. It is a wonderful magazine and would be the perfect companion with a pot of tea...just saying!

MERRY CHRISTMAS!

Shop Small!

2011-11-26T12:47:00.000-08:00

I am encouraging all to support small, local businesses for all your Christmas needs. It makes a big difference to us little people when you shop small.

The Winner is....

2011-11-23T16:37:00.001-08:00

Emily!! Goodies will be on their way, after Thanksgiving.

May you all have a blessed Thanksgiving.

(Google Image)

Holiday Giveaway!

2011-11-18T09:50:00.001-08:00

Okay! A copy of FOLK magazine was given to me to use as a giveaway! This is the issue that has the article on THT! It really is a great issue, even if I weren't in it. I will of course be adding a sample or two of tea to the deal.

Here's what you do- post this link on you FB page, blog, Twitter... come back here and leave the links to where you posted.

I will be drawing the winner on Wednesday!

Ready! Set! Link!

The Picket Fence Part 2

2011-11-12T14:36:00.000-08:00

What a grand day! Mom and I headed north to Quilcene this morning, and such a beautiful drive! The trees were glorious, and we had a lovely time chatting and laughing all the way! I was so excited to meet Karalee and see The Picket Fence. I was not disappointed!

As soon as I saw her shop, I know it was my kind of place!

This is Karalee. (I stole your picture of us Karalee , it was better than mine). What a lovely, warm lady she is. She was so welcoming, and encouraging. I brought ones of my tea boxes, a Green Tea Bag, and some of the tea cozies Hannah has knitted for me. After showing her, telling about each thing...I asked what she would like to sell in her shop. She said, "can you leave all of them?" Though I remained calm on the outside, I was happy dancing on the inside!

Thanks to FOLK magazine, Karalee found me on Facebook! Thanks Ben and staff!! I love FOLK magazine, and am tickled pink that that is the connection for Karalee and I. However, as Karalee, put it, 'it was a God thing.' I have to wholeheartedly agree. Selling my things is a shop like The Picket Fence, is an answer to prayer!

Yesterday as I was getting things put together to take today, I was bummed as I didn't have any of the materials to make up a Green Tea Bag. Hannah had taken all my stuff so that she could make some up for me. So now what do I do? I had an epiphany! Knowing the style of shop The Picket Fence is, I went to my stash of old flour sack fabric and used it to make a bag. I loved how it turned out! I told Karalee, that if she wanted to sell these in the shop, that using the flour sack fabric would be exclusive to TPF. The ones I usually have are organic white cotton that I tea dye, but this just fit her shop. Later I asked how many she would like to have on hand, '10'. I am so stoked!!!
This is Karalee's picture, as I forgot to take one myself. Cute huh?

Here are a few shots of the fun things at The Picket Fence.

And no, mom and I did not make it out of the shop with purchasing some things.

I am so blessed and honored that Karalee wants to sell my products in her shop. I'm excited to see where this all goes!

(The link is for Karalee's Facebook page, as for some reason the link to her web page wasn't working.)

The Picket Fence

2011-11-06T00:03:00.000-07:00

I am so excited! I was asked today, if I would be interested in selling my tea in a shop, just about an hour north of me! Heck yeah!

Isn't this cute!!! Check out Karalee's website!

The Picket Fence

With the exciting things happening with FOLK magazine, and now this, my hopes of getting my tea business really off the ground... perhaps this is the beginning! I will keep you posted!!!!!

Private Selection

2011-11-01T18:46:00.001-07:00

I am doing the happy tea dance, as FOLK magazine has chosen my 'Green' Tea Bag', to carry their FOLK Label Private Selection American Artisan Goods! What an honor! They are partnering with different small businesses to help promote them. So every good turn...

Please go check FOLK out! It is a great magazine, and their blog is wonderful as well. You can also 'Like' them on Facebook. A subscription would be a great gift idea for Christmas!

PS I forgot to tell you that Turner Hill Tea will be featured in the Nov/Dec issue as gift ideas for Christmas!!! Whoo Hoo!!!! Double happy dance!!!!

Another Giveaway!

2011-10-10T21:18:00.000-07:00

Autumn is here! And here in the Pacific NW, so is the rain! So, its time for lots of hot tea, and enjoying the changing season! So here's the gig....

Part One-Those of you who have already liked my Turner Hill Tea Facebook page, encourage your friends to 'like' my THT page, tell them leave a comment that you sent them. They will be added to the general pool of names, as will yours.

Part Two- Whoever has the most friends 'like' me, will also win!

What's the prize? Samples of Roasted Chestnut, Sweet Ginger Green, and Pomegranate Black Tea!

You have till this Friday. Winner will be announced on Saturday the 15th! Ready, set, go!!!

THT Facebook page

Oh, here I am!

2011-10-07T07:57:00.000-07:00

No, I haven't fallen of the face of the earth, though pretty close! I have been adjusting to working full time for the first time ever in my life. I am grateful for a job in this economy!

But that is not why I am posting. I wanted to just give you a heads up on a give away that is just around the corner, and some exciting news here on Turner Hill. But, I need to go to work, so you will just have to wait. Hee Hee!

Remembering...

2011-09-11T08:33:00.000-07:00

Praying...

Tea and Cancer

2011-09-08T11:30:00.000-07:00

Having lost my husband to cancer, that word, cancer, always makes my stomach go cold when I hear of a friend, or love one who has to deal with it. It's ugly and hateful. When I hear the word tea, it brings a sense of comfort, coziness, and knowing in that small cup is a moment or two of quiet and solitude, refreshment of spirit.

Tea has long been touted as having cancer fighting agents, not just Green, but Black and Oolong as well. I just read an article from the UK Tea Counsel, that is continuing conformation of teas benefits against cancer. I have included the link. It is a short read, and well worth it.

Tea and Cancer (when you click on the link, a window will come up to ask if you are a journalist or in the health field. Just click on the journalist box and you will get in.)

FOLK Magazine

2011-09-06T17:28:00.000-07:00

I am so excited about this new magazine. No, its not a tea magazine, but they are from Kentucky and drink good old sweet tea! That gets my vote!!!

FOLK Magazine

The Language of Tea

2011-09-05T17:03:00.000-07:00

I just was reading an article about a new shipment of tea that arrived for a tea company. It was a Second Flush Darjeeling SFTGOP1 Tippy. Yep! That's its name! Sometimes retail tea purveyors will change the name to make it simpler of their customers, but staunch dyed in the wool tea

connoisseurs will call it as it is. Each letter stands for something, which when you see, makes it a lot easier to understand why the letters are used.

BOP- Broken Orange Pekoe (pronounced peck-o) Broken refers to the fact that the leaf is broken, not whole. The Orange Pekoe, not a flavor, refers to the second and larger of the two leaves and bud that are plucked. Pekoe refers to the size of the leaf, not a type of tea. Pekoe is Chinese referring to the color white, as the new tea leaf has fine white down on it.

FOP- Flowery Orange Pekoe refers to the first two leaves and bud that are harvested.

FTGFOP-Finest Tippy Golden Flowery Orange Pekoe Tippy indicates that the whole leaf bud is present in substantial quantity. Golden indicates there are pieces of the bud present along with the leaf. The bud is actually a leaf, but is still closed tight, are are yellow in appearance.

SFTGFOP-Special Finest Tippy Golden Flowery Orange Pekoe Special Finest, indicates the top quality of the tea. Tea with these letters are typically expensive. For instance, one Darjeeling with these letters costs $115.oo a pound. Another is $100.00 for less than a pound. I have seen others for even more.

This grading system is only for black tea.

Most teas you will buy don't have the letters listed. None of the ones sold at THT has the letters, though that doesn't mean when the tea was shipped from their place of origin, they didn't start with the letters as their name. As I stated earlier, wholesalers, and, or, retailers will change the names to make it easier for their customers. Regardless of the labeling, cupping is the best way to know your preferences. A good quality tea doesn't need a fancy name to taste good.

Sampling Results

2011-08-30T21:16:00.000-07:00

So, here are the results of my green tea cupping.

Sweet Ginger- Oh my, very nice! It was my favorite! It has a very nice ginger flavor, and has a bit of a bite, which I liked. Large broken leaf, with ginger pieces. A nice pale yellow color. No astringency.

Green with Pomegranate- It was #2, It was okay. It had a sweet aroma, and had a hint of Cherry aftertaste. I think it would be a nice iced tea. It also was a large broken leaf, with rose petals.

Cherry Blossom- It is great, if you like drinking cough syrup. The liquor was a pretty color, but that's the nicest complement I can give for this one.

Kenya Green Pekoe, (pronounced peck-o), tasted like green tea. It has small twisted leaves, a pale amber color, with a bit of astringency.

There ya have it! I really did like the ginger tea, and have a feeling, it will soon be listed with the other Turner Hill Teas.

Have you seen the updated website yet? Please go take a peek, and oo and ah over it. My nephew did a lot of work.

Put the kettle on!

2011-08-29T08:12:00.001-07:00

I'll be doing some sampling today on the hill; Green Tea with Pomagranate, Sweet Ginger Green, Cherry Blossom Green, Kenya Green Pekoe. Green tea isn't my most favorite, I am definitly a Black tea gal. My favorite it English Breakfast. I do love my Rhubarb Oolong too!

So, what's your favorite tea?

A New Look!

2011-08-25T20:24:00.001-07:00

Whoo Hoo! My wonderful webmaster, and nephew, just updated my website! I have added new teas, and each type, Black, Oolong, Green, White and Herbal, all have their own page.

Go take a peek! Don't forget about my Eco-friendly gift boxes too!

I'd also love it if you would 'Like' my page on Facebook.

Please note, new customers are always welcome. :)

Let it Loose!

2011-08-22T20:19:00.000-07:00

In recent days, I have made noises that because of the economy, I may need to close up shop. Yep, the economy has hit home here. The past several months, I have just been getting by, no profit, just making budget. It's tough out there. But the response to the afore mentioned noises has been something like this 'But you can't do that! You have spoiled us on real tea! We can't go back to tea bags!' Well, I certainly don't want to cause hardship for anyone, my hope is that I

can weather the storm and will come out okay, business intact.

But this post isn't about my business as much as it is the tea bag. Did you know that 95% of tea consumption is by tea bag? Did you know that the tea in tea bags is called 'dust' or 'fannings' in the tea industry? Did you know that the first tea bag wasn't intended to replace loose tea? So here's the skinny...

Most of the tea consumed is made from tea bags. Yes, it is convenient, takes less time, but it doesn't taste better, and really, it doesn't take much more time if you use loose tea to brew yourself a great cup of tea. Back in the day, before health regulations, the 'dust' that accumulated on the floor of the tea room,after the tea had been sifted and sorted, was swept up and used to fill teabags. Resourceful? Maybe. Today, the 'dust' isn't swept up, but it is collected for the same purpose.

(here's a good use for a tea bag!)

Because there is so much surface area with the dust, your cup of tea brews quickly, usually 30 seconds to 1 minute. If you brew the teabag for the 3-5 minutes the box tells you, you will end up with a very strong, often times bitter cup. With the whole leaf, you need more time to let it brew, because there is less surface area. Letting the whole leaf float around in an infuser makes for a happy cup of tea.

Patent for the tea bag. (image via Google)

Back in 1904, Thomas Sullivan, a tea and coffee merchant, wanted a more economical way to get his tea to the merchants to sample. So, he sewed silk muslin bags, put the tea in them, and sent them off. The merchants thought this was innovative and brewed the tea in the bags. The problem was there was not enough room in the little bags for the loose tea to expand, which meant less flavor. In time the loose tea was substituted for the dust because it fit better in the small bags. Today, we have the same problem, as well as the fact that the paper used for tea bags, unless organic, has been processed with Formaldehyde and bleached. Mmm, happy thought?

Using loose tea and a infuser, of which there are many different types help to create a wonderful, satisfying cup of tea. There really is a huge difference in taste. So let those tea leaves loose!

Chai

2011-08-18T08:41:00.000-07:00

I have to admit, Chai has never been a favorite of mine, but then, I had only tried it in tea bag form, and Oregon Chai mix. The teabags to me were not well balanced, and the Oregon Chai was thick and, well, just yucky.

In building my tea supply, someone asked me if I sold Chai. Long story short, I do now. When I got the tea in, I asked some friends who liked Chai to sample it for me to see if they liked it. Consensus, yes. So, being the good business woman I am, I figured I should sample the Chai, as I had all my other teas. Guess what? It's much better than the other types I mentioned. When I opened the big bag of tea, the aroma was incredible. You could see the individual spices. I prepared it and found that I could get use to it, it was good. Once fall and winter come, I think I will be sampling a lot more.

Chai means tea in Hindi. So if you say Chai tea, you are really saying tea tea. Every family in India has its own blend of spices for the Chai. It depends on if you like more cinnamon, or cloves or cardamon, etc. Marsala is the blend of spices, so you would actually call the tea, Marsala Chai, spiced tea. Most often the base of the Chai is Assam tea, which is grown in India. Assam is a hearty tea so it is able to hold its own along with the powerful mix of spices. Honey or sugar are used to sweeten the Chai, and milk is added for creaminess.

Marsala Chai is worth the try. Its one of those cozy comfort teas that warms you from the inside out.

I don't have the Marsala Chai on my website yet, its coming, so if you would like to order some, email me and we will work it out.

Pictures from Google Images

Giveaway!

2011-08-17T11:33:00.000-07:00

Time for a giveaway! Go to the link below for the details. Come on and play!!!!

Giveaway! Spread the word!

Tea and Food

2011-07-25T14:40:00.000-07:00

You have probably heard about pairing wine with food, but what about tea and food? Here is a cool article about it.

Tea and Food

Tea Brack

2011-07-13T11:41:00.001-07:00

Tea time isn't any good if there is no yummy snack to munch upon. One of my favorites is Tea Brack. Since the weather was cooler today, with a much needed rain for the garden, I decided to heat up the stove and make some Tea Brack.

So what is Tea Brack? It is a dense, but not heavy, fruit filled, spice infused bread. It is a versatile recipe, which is rather nice because you can add whatever fruit and spice you prefer!

You start by steeping 2 tea bags in 1 cup of water for 5 minutes. I have used a variety of tea flavors; English Breakfast, Earl Grey, Mango, Irish Breakfast...whatever I grab, that suits my fancy at the time. Today I use English Breakfast, from a commemorative tin from Prince William and Princess Kate's wedding.

Next, you add 3 cups of chopped, dried fruit to 1 cup of brown sugar. Again, I use whatever dried fruit I have on hand. I have also added chopped candied ginger, and a couple of tablespoons of Flax seed at this point. Mix it all well, cover and allow to stand overnight.( I have started it in the morning and allowed it to stand till afternoon and then made it. Works just fine, if you can't wait.)

Next day, (or sooner), add 1 egg, and 1 grated apple and mix into the fruit. Add 2 cups of flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of any combo of spice. I use 1/2 teaspoon of ground ginger and 1/2 of ground cardamon. You can use cinnamon, cloves, whatever. Mix well and put batter into greased pan, I like to use a bundt pan. Bake at 305* for 1 hour.

Make a pot of tea and enjoy!

Today

2011-06-30T08:57:00.000-07:00

"It smells amazing in here!", so said, Nathan, my master tea taster. I had just filled an order and the air in the office was grand. It truly was like aroma therapy. Then he saw the big, infamous, stainless steel bowl full of tea. "What's this?", he queried. 'I'm trying a new blend. I'll let you know when its ready to taste." says I.

I love having my tea business. I really does make me happy. I love doing presentations and watching peoples faces when I give them facts and information about tea. I love making tea converts out of coffee lovers. I enjoy filling the brown paper bags with tea to send off to my wonderful clients. I love going to the bank to make a deposit. I love it all!

But I am in a quandary. We are in a slumped economy, and tea is not a vital, necessary item, well at least to most people. I have had good months of sales, and of late, not so good. Some months I break even, some months I am in the hole. My hope in starting my business was that it would be at least a part time income for me. Well, I am not there yet. I have return clients, but not enough. I have advertised, made cold calls to boost sales, but I just can't seem to get it to get off the ground. It makes me sad, because, in a few months, I may need to close it down. I am praying not. I have even been threatened by family members concerning shutting down, as now that I have them 'hooked on the real stuff, what will we do?' This business has been really good for my soul if nothing else. It has given me a purpose, a new found confidence, and I have made some good friends.

So, for today, I will continue to make my new tea blend, I will place an order from a home presentation I just did, I will go to the bank and make a deposit. Perhaps the Lord only intended it to be for a time, I don't know. I just hope that that 'time' will be for a long time yet to come. Today... and trusting the Lord with the future.

In the meantime, time for tea. Go have a cup and share with a friend!

Tea with Sir McCartney

2011-06-27T07:54:00.000-07:00

I have never heard this song before, made me smile! I have added the words after the video so you can sing along! Cheers!

Would you care to sit with me
For a cup of English tea
Very twee, very me
Any sunny morning

What a pleasure it would be
Chatting so delightfully
Nanny bakes fairy cakes
Every Sunday morning

Miles and miles of English garden, stretching past the willow tree
Lines of hollyhocks and roses, listen most attentively

Do you know the game croquet
Peradventure we might play
Very gay, hip hooray
Any sunny morning

Miles and miles of English garden, stretching past the willow tree
Lines of hollyhocks and roses, listen most attentively

As a rule the church bells chime
When it's almost supper time
Nanny bakes fairy cakes
On a Sunday morning

The Back Garden

2011-06-25T17:28:00.000-07:00

It has been a lazy day here on Turner Hill Tea. Most of the day was sitting at my sister's while she had a yard sale. I kept saying, ' I should go home...' Well, that didn't happen till it was time to pack up what was left over. It was lovely just to sit and visit.

I came home, made a pot of English Breakfast tea, put a slice of a Rhubarb bar on a plate, took a book and went out to the back garden to, well, sit some more. It was wonderful. Warm breeze, song of the birds, the spicy scent of my pink Carnations on the a fore mentioned breeze, and the distant sound of children playing. My soul needed that.

Summertime and tea in the garden. Does it get much better than that?

By the way, the Rhubarb Bar is sooo good! I got the recipe from Stone Stacked Farm. You really need to make you some, as well as spending some time checking out her blog. Thanks Liz!

Big Ole Sweet Ice Tea!

2011-06-17T09:19:00.000-07:00

Having married a southern boy, I had to learn the fine art of making sweet tea, pronounced, 'swait tay'. When I saw this clip I couldn't help but giggle. Here's to all you ice tea lovers!

Big Ole Sweet Ice Tea!

Summertime

2011-06-13T11:33:00.000-07:00

My! Where has the time gone? Caitlin's surgery, with extra visits to help my daughter: a road trip with my youngest daughter to get her back home in time for her Navy husbands return from deployment; preparing and speaking at a Ladies Tea; subbing at a local school; company; and my dad's recent surgery...Oh, now I know where the time went!

I don't know if my life will slow down any, as I am in the process of looking for employment, in hopes it will be temporary, till my tea business gains more speed. Oh to just sit in the garden and drink tea!

Speaking of which, Summertime is upon us. Some parts of the country are already nice and toasty, while here in the NW, we are still waiting for consistent warmth. My garden looks great, and I have had some tea times surrounded by its beauty, but daily would be nice.

When I had a family at home, we went through a lot of iced tea. Being that my husband was from the south, we had a lot of 'sweet tea'. It was so sweet, I had a hard time drinking it! Over time, I tried to cut back on the sugar I added, I was only able to get so far till he noticed. Now, when I make iced tea it is with very little, or no sugar, and it is usually made with Rhubarb Oolong.

Here is a list of the teas I think make great iced tea: White Peach, Mango, (both black and green), Raspberry, Creekside, (THT specialty), Tropical Green (a custom blend I made for a friend), Peach Paradise (herbal), Scarlett O'Peara (herbal), Moroccan Mint (herbal), Jasmine, and even Marsala Chai, without the milk.

Here are 3 methods for making iced tea:

Instant Iced Tea:

Follow the instructions for brewing regular hot tea on the label, except increase the amount of tea by 50%. When the tea has brewed the suggested amount of time remove the leaves and pour tea directly into a container (plastic or glass) filled with ice. As the ice melts, add more ice to suit your taste.

Cold Brew Iced Tea: Place 8-10 rounded teaspoons of tea in a gallon jug, in infuser. Fill the jug with cold water. Let steep overnight (at least 8 hours). Remove infuser. Serve over ice. This method requires less tea and produces a smooth, light, and refreshing iced tea.

Ice Tea Concentrate: Measure 1 ¼ cup of dry tea (adjust amount of tea to suit your taste) Brew with 8 cups of water.. Follow regular hot tea instructions for correct brewing temperature and time. Strain into another container and refrigerate. Dilute 1 part concentrate to 2 parts water as needed. Serve over ice.

I hope you have a wonderful summer, sipping lots of great, cold iced tea!

The Ritual of Tea

2011-04-28T16:48:00.000-07:00

The other day a lady said to me, " I was told that once I try your tea, I won't want to go back to tea bags." Made me smile.

I think a lot of people shy away from loose leaf tea, simply because of the convenience of the tea bag. Yet, for me the few extra minutes it takes to make a cup of tea with the loose tea, is part of the years of history that makes tea what it is today. I make tea just like Queen Victoria did. Okay, so she probably had someone make it for her, but you get my point.

Waiting for the tea to brew, to magically change plain old water into a steaming, amber colored, flavorful drink makes me happy. It gives me time to take a breathe, and pause briefly to regain a bit of peace and calm from a crazy, fast paced, sometimes frightening world. There is pleasure in the feel of a china mug, warming my hands as the contents warm my soul.

In the opening page from 'Gossip of Green Thrush', written by Miss Read, she writes the following about taking tea.

"In far too many places in England today, the agreeable habit of taking afternoon tea has vanished. 'Such a shocking waste of time,' says one. 'Much too fattening a meal with all that dreadful starch,' says another...All very true, no doubt, but what a lot of innocent pleasure these strong-minded people are missing!

The very ritual of tea making, warming the pot, making sure that the water is just boiling, inhaling the fragrant steam, arranging the tea-cosy to fit snugly around the precious container, all preliminaries lead up to the exquisite pleasure of sipping the brew from thin porcelain, and helping oneself to hot buttered scones and strawberry jam, a slice of feather-weight sponge cake or home-made shortbread. Taking tea is a highly civilised pastime, and fortunately is still in favour at Thrush Green."

Fortunately too, it is still in favor at Turner Hill.

YAY!!

2011-04-18T13:51:00.000-07:00

Caitlin is being released this afternoon! She is doing really well! We will most likely stay one more night and head home tomorrow. Thank you, thank you, thank you, for all the prayers you offered up on Caitlin's behalf. We so very much appreciate it!

Caitlin

2011-04-16T16:32:00.000-07:00

Caitlin update: Just got back from the hospital. All wires and tubes are out! She will be going to a regular room shortly. She looks really good. She woke up while Em and I were there. She had her serious face on, no smiles, but it was really good to see her deep blue eyes.

Caitlin

2011-04-14T14:46:00.000-07:00

Caitlin's surgery went well. She will be in NICU for a couple days. The biggest concern now is infection. Please pray none will set in, and that there will be no leakage at the site of the bi-pass. Thank you all for your prayers!!!!!!!!

Caitlin

2011-04-12T09:40:00.000-07:00

I will be away from home/office for the next few weeks as my granddaughter Caitlin will be having heart surgery, this Thursday. She is now 6 months old. I would very much covet your prayers for Caitlin, the family, and the Doctors, as we go through this. Thank you.

Kombucha

2011-04-09T17:50:00.000-07:00

What is it? Kombucha is a drink made by fermenting tea and sugar with a kombucha culture, or mother, or Scoby.

Ugly little thing isn't it? They are rather alienish in appearance.

It is considered a 'living' drink because it is of the culture used. It is like a mild sparkling apple cider. I find people either like it or not. It has become very popular recently because of the tauted health properties. It is said to have glucuronic acid, gluconic acid, lactic acid, acetic acid, butyric acid, malic acid and usnic acid; vitamins, particularly B vitamins and vitamin C; as well as amino acids, enzymes. There is also the benefits of the probiotic microorganisms, good enzymes for the digestive system.

Where does it come from? Much of the history of Kombucha has been lost, but it mostly believed to have originated in China. It is said that it is named after a Korean doctor named Kombu, who use the fermented tea in treating Emperor Inyko. The tea took his name, Kombu and 'cha' means tea.

I got my Scoby from a friend, and have use Rhubarb Oolong, my favorite, and Mango Green tea in my first two batches. You can use any tea flavor, which makes the process all the more fun. I was at a friends house last night, and noticed she had two different brews going, using just plain Black and Green tea. Kombucha is very easy to make, tastes good, I think, and is good for you.

If you want to learn more you can go here: Seeds of Health

If you want to try your hand at it, you can purchase your Scoby here: Cultures for Health

Pictures from Google Images

Pu erh Tea

2011-04-05T19:15:00.000-07:00

My first taste of Pu erh Tea was memorable, not because it was the most wonderful thing I had ever tasted, but because it tasted like mushroom compost. Old, dirty, musty tasting tea, whose liquor color was almost black. Eww! I recently received a sample of Pu erh from my wholesaler, which looked like the picture below. 2 of my daughters sampled it with me. We all came to the same conclusion. Eww! We did try it a few times, each with different brewing times. Still, we didn't like it. Then, a bit later, another sample from my wholesaler changed my mind. This time it was a loose tea Pu erh blended with peppermint, clove and licorice root. Guess what? I like it. The 2 herbs and spice give a very pleasant, yet subtle flavor, masking the composty edge. I even added it to a Keemun sample, and it made a very nice cup.

Pu erh tea is a processed or aged tea.The tea, Green, Oolong or Black, either loose leaf, are pressed into rounds, or bricks, and allowed to age for sometimes up to several years, which is what produces the dark liquor and earthy flavor.

Pu erh is tauted as being very beneficial:

Helps boost the flow of blood and help enhance circulation.

May inhibit the formation and growth of cancer cells.

Aids in the proper digestion of food.

Is known to help break down and thus reduce fat in the system.

Help remove toxins.

Pu erh is not my favorite tea, though I do like the Iron Silk Pu erh blend I stock. It may never be your cup of tea, but it is definitely noteworthy.

You can read more about Pu erh here.

Photos from Google Images

Steven Smith Teamaker

2011-03-29T20:48:00.000-07:00

He is one of my tea heros. I don't know if there is really such a thing, but when I grow up, I want to be like him.

(Mr. Smith is in the middle)

Steven Smith may not be a name familiar to you, but I bet you know Stash, and Tazo teas. He along with two partners found Stash tea, which was aquired by a Japanese tea company in 1993.Then, in 1994, along with 'two other Steves, founded Tazo teas, which was later bought by Starbucks. Mr. Smith stayed with Starbucks buying teas for seven years. He then with his wife, Kim and their son, moved to France where his next venture was born.

(Steven and Kim Smith)

Now in Portland Oregon, Steven Smith Teamaker, on N.W. Thurman Street, has set up shop, no outside investors, this one is all his. His tea salon, has been likened to a 'Willy Wonka like manufacturing facility', as it isn't just a place of retail, but it is where Mr. Smith creates his tea blends to share with the world.

I have only ever read about him. I have never been in his shop. I haven't even tasted any of his teas, but I love his story, his love and passion for tea, and his desire to create in others that same love and passion. Maybe someday, Turner Hill Tea will have just a taste of that kind of success.

http://www.smithtea.com/

All photos from Google Images

Spring Cleaning

2011-03-25T14:21:00.000-07:00

Spring is almost a week old, my fingers are itchy for consistent gardening, closets and cupboards await a thorough going through, but what about my tea stash? Yep, it is time to go through my tins and canisters to see what teas are past their prime.

At a recent cupping, one of the ladies asked, 'how long does tea last'. Here is the general rule:

For Black and Oolong teas, it is best to consume the tea within the year of purchase. These two teas can last a little over a year, if stored properly. I have some Bohea tea that my daughter brought home for me after a trip back east, last year. I just recently put it in the compost bin as it has lost its flavor.

For Green and White tea, consume within 6 months of purchase, as it is more delicate, therefore, will lose its flavor sooner.

Consider buying smaller quantities to ensure freshness. One pound of tea, depending on the leaf of the tea will give you 200 cups, give or take. That's a lot of tea! I'll let you do the math for ounces.

So, how should you store your tea? Whether you use loose leaf tea or tea bags, always use air tight containers, and store away from heat and light. Both these two things will cause the natural flavor and oils to dissipate. I like to use tight fitted tins. Glass and ceramic work well too.

So, brew yourself up a cup of tea, and clean out that tea cupboard. Need to order some new tea?

Check out my website, http://www.turnerhilltea.com/. This weekend there will be some new teas listed, with more to come. Got a favorite? Let me know, and don't forget to sign up for my new e-newsletter. Just send me an email with 'newsletter' in the subject line. turnerhillstudio@gmail.com

2011-03-24T16:15:00.000-07:00

So, would you like to be on my e-newsletter list? All you need to do is send me an email with 'newsletter' in the subject line. That's it! I promise not to bombard you with emails. I will be sending it out once, or twice a month, just to keep you updated on new teas, info and the like.

turnerhillstudio@gmail.com

Come on and join, you know you want to.

How fun is this?

2011-03-23T16:46:00.001-07:00

Today, my 3 girls, 3 grandbabies, and my mom were at my house for lunch, chatting and, yes, tea. Darjeeling to be exact, with homemade Boston Cream Pie. Thanks Hannah!

Anyway, my mom brought me a hostess gift, a Sir Thomas Lipton rose bush!!! I was so excited! How cool is that? I had the perfect spot in front of my house.

I had my nephew, master tea taster, came over, and with the chainsaw, whack down a Rhododendron.

Then, post haste, planted my new rose.

Big deal? For me, on two levels. One, its just cool to have a rose named after a tea legend, second this now makes 3 rugsa rose that will be wonderful for using in blending. To be able to make my own rose tea blend, from my own bushes? Yay, cool!

Happy St. Paddy Day!

2011-03-17T11:35:00.000-07:00

Did you know that per capita, Ireland consumes the most tea? Crazy huh? So, in honor of St. Paddy's Day, here is a yummy dessert to serve with a pot of Irish Breakfast tea. Erin go Bragh!

Irish Tea Cakes

Cupcake Ingredients

3 eggs, separated and at room temperature
½ cup sugar
2/3 cup sifted cake flour
Pinch of cream of tarter
1 teaspoon vanilla
4 tablespoons melted butter, cooled

Preheat oven to 350° F. Grease and flour 12 muffin cups. Beat egg yolks for 1 minute. Gradually add sugar and continue beating for 4 minutes. Beat egg whites until foamy. Add a pinch of cream of tartar. Beat until stiff peaks form. Lightly fold 1/3 of whites into the yolk mixture. Then fold in flour and egg whites by thirds. Add butter, mixing gently until blended.

Spoon into prepared muffin cups, filling half full. Bake for 15 minutes. Cool in pan for 10 minutes and turn out onto a rack.

Filling
1 cup heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla
¼ cup orange marmalade

Whip cream and sugar until stiff. Add vanilla and marmalade. Fold in.

To assemble the tea cakes, cut a small circle about an inch deep into the top of each cake. Fill hole with 1 tablespoon of whipped cream mixture.Dust with powdered sugar.

And it shall be named...

2011-03-06T14:52:00.000-08:00

Thanks to all of you who voted to the naming of the tea blend, I really do appreciate it. It helped me a lot. So, what shall this lovely tea be called?

Introducing the new Turner Hill Tea blend....

Creekside Blend

Now to make a big batch for sale. I hope to have it listed on the website. I am in the process of making some changes on the site soon, adding more teas, and making the shipping prices more user friendly. Stay tuned.

2011-02-28T15:15:00.000-08:00

So, the consensus for 'Nathan's Blend'...it was a hit! Everyone liked it. Nathan, Emily and I just sampled it again, as I made a second batch, but added some Peach Paradise Herbal blend. Perfect! The final combination is Rhubarb Oolong, Cranberry Black, Mango Black, Peach Paradise, and Orange Peel.

So, now we need to come up with the right name. Please take the survey to help us. The survey is to the right.

The choices are: Nathan's Blend, Nate's Blend, Mr. Tea's Blend, Creekside Blend (Creekside is what the family refers to their home). What do you think?

He's done it again!

2011-02-25T14:44:00.000-08:00

My ever clever, 'master tea taster', nephew came up with another blend idea. He stopped by yesterday for tea and a chat. We sipped on Organic Clouds and Mist, a very nice sweet, but toasty green tea, and some Rhubarb Oolong. After tasting the Oolong, he said, 'how about about a blend of.........'. I thought about it and made a test blend today. It includes the Rhubarb Oolong, a bit of Cranberry black tea, and a bit of Mango black tea and a splash of orange peel. We are working on the name, I'm leaning towards Nathan's Blend. We will sample it tomorrow at my sister's birthday party, (she will be 49. I say this only to help her work through her denial of it). I will let you know what the consensus is on the tea, (as well as how my sister does with the fact that she is going to 49).

By the way, you can now follow me on Twitter. Yep, I tweet now.

Nathan's Blend

Did you know?

2011-02-22T21:50:00.000-08:00

We have a tea plantation in the US?

Tea plants were first brought to the United States in the 1700's. Robert Fortune, who was know for his masquerading as a Chinese man in order to harvest the Camellia Sinensis, as China didn't like to share. However, propagation of the plant failed over 150 years.

In 1888,Charles Shepard built Pinehurst Tea Plantation in Summerville, South Carolina, and had success in growing the plants. The tea grown on his plantation was renowned, until his death in 1915.

Almost 50 years later, plants which were growing wild, were transplanted to a potato farm, where for 24 years, William Barkley researched the tea to make it productive again.

In 2003, Bigelow Tea Company bought the plantation, on Wadmalaw Island. Tea here is harvested by machine, not by hand. You can tour the plantation and take in take in the rich history of America's only tea plantation.

Here is their website for more information.

Tea as Money

2011-02-09T16:57:00.000-08:00

Yep! It really was. Brick Tea was produced in southern China as a source of currency. It circulated throughout China, Tibet, Mongolia, Russia, and Siberia. Though tea was of great value, the bricks were made of a lesser quality tea, often including, twigs, aromatic herbs, ox blood, and yak dung. No wonder they used the herbs! Though used as money, the native populace made tea from the bricks because of the medicinal properties, often mixing yak butter and meal into it, which produced more of a tea soup. Mmm.

He is kinda cute!

The bricks that travelled by camel caravan over the Silk Route into Russia were made of higher quality tea, minus the blood and dung, as the tea was drunk by the nobility of Russia. Sportsman and the Russian army used the Brick Tea for its convenience when in the field.

The tea bricks were made by drying the leaves, beating them, then sifting. The tea was then steamed, fermented, and pressed into molds. The molds left imprints of designs and script, which varied from each producer.

The most common size of the bricks were about 8x10 inches, weighing up to 5lbs. Small pieces were broken off at times as 'coins' for things of lesser value. There is record that 20 bricks would purchase a horse, or several sheep. Weapons and tools were also purchased this way.

The heart shaped pressed tea below is infused with rose, and makes a lovely cup.

Used now more as a decorative item, bricks can still be purchased, minus the contributions from the ox and yak.

This is fun!

2011-02-08T15:03:00.001-08:00

A friend just blogged about me on her site. Deborah is a blog world friend, we have never met in person. I can't remember if she found me, or I found her. Regardless, I have enjoyed her blog. Always fun things, and great photos. Click here to view her blog, which, by the way, is well worth going to over and over again! Thanks Deborah!!!

New face...

2011-02-07T19:49:00.001-08:00

...to the office, that is. The new, old hutch is in place, storage jars have been sprayed silver, labeled, and jars filled with tea. Here's what we have now in my 9x12 ft room.

This is the boring corner, where I have to do the not so fun part of the business.

New, old hutch. I like the look of the tins and jars all lined up.

View #2

Tea cups awaiting a new home.

I like my little space, with 3 orders to get out, and 2 cuppings this week to prepare for, it won't look as tidy as it does now.

Thank you to all who were so kind and posted links to my website on their Facebook status. I know a few sent out emails as well. Thank you, so very much!

I have a favor...

2011-02-05T14:35:00.000-08:00

A busy day here at THT. I have been updating the catalogue I use for my in-home cuppings. Because I make the catalogues myself, to keep them simple, eco-friendly, I had to first sit at the computer, my least favorite thing, remove the old pages from the binders, add the new pages to the binders, thanks for helping Em, and then shred the old pages to reuse as packaging for my gift boxes. It took longer to do than write about it.

Though the shredding can be a bit tedious at times, it does make me happy to see all the fun colors in my old tea crate. It is a favorite place for my grandson to play with his cars.

I also did a bit of cleaning up in the office to get it ready for a old, new hutch to use for storage, and as work space for packing the tea. The hutch was my grandmother's and has lived at my sister's home for years. She just re-did her dining room, and well...as I write, the hutch is on its way. Once it is in place, and the office put back together, I will post some pictures.

So, you ask, what is the favor? It is this. I am blessed to have 20 followers, thank you. As I am just starting my business, I would like to ask that each of you, whether on Facebook, or email, or your blog, would introduce Turner Hill Tea to our friends. They say word of mouth is the best advertising. Since I only have one, I would love for you to help me. What do you get out of it? Not much other than a huge thank you from me, and the satisfaction of helping me out. I do thank you very, very much!

www.turnerhilltea.com Just to make it a bit easier for you. Thanks!

Sir Thomas Lipton

2011-02-03T19:43:00.000-08:00

Lipton Tea is a household name. I wonder how many cups of tea I had growing up in both of my grandmother's homes, drinking Lipton Tea?

Thomas Lipton was born in May of 1850, to Scottish parents (Yay, Scots!). His father had a small grocery store that one day Thomas would take over. Thomas' first job was working at a stationers. His second job was cutting out shirt patterns. The job bored him, but he made 3 times more than he had been. He was given the boot for cuffing another boy. His love of water, and ships found him then working as a cabin boy, till he was fired for letting an oil lamp smoke in a cabin. He pooled all his resources and bought steerage to New York. He was not yet 15.

Not finding work in New York, he found his way to Virginia and worked in the tobacco fields. After a serious wound to his foot, he went to South Carolina to work as a bookkeeper on a rice plantation. Restless, he returned to New York and found a job as an assistant in a grocery store. In the spring of 1869, he made the decision to go back to Scotland, and soon took over for his father at his grocery store. His talent for advertising and marketing brought success after two years and he opened a second store. By 1882 he had 4 shops and was a very rich and successful man.

By the 1880's, tea was becoming more and more popular, so Thomas tried his hand at tea. He soon was selling large quantities of tea, creating specific blends that worked with the water in the area.

The summer of 1878, there was a coffee crop failure in Ceylon, present day Sri Lanka. Lipton booked passage to Ceylon and ended up buying 5 plantations, and began growing tea. Known for cutting out the middleman, for his gain and his customers benefit, he could grow, ship, and sell the tea, making more of a profit, coining the slogan, 'Direct from the tea garden to the tea pot".

Tea made him a multi-millionaire. By the late 1890's, he broke into the American tea trade.

Lipton was known as a great philanthropist, and well known for his charitable works. In 1897 he provided meals for the poor during Queen Victoria's Diamond Jubilee. During WWII, he rigged out his steam yacht for use as a hospital ship.

Thomas Lipton passed away in his sleep in October of 1931, he was 81 years old. Having never married, he left his wealth to the city of his birth. A trust fund was set up to help poor mothers and their children. At the last pay out in 1946, Lipton had donated 821,000 pounds.

So, I raise my cup of tea to Sir Thomas Lipton. A man of humble beginnings, enterprise, and generosity.

'A Full Cup', by Michael D'Antonio, is a good book, and full of much more of Sir Thomas' life. I highly recommend it.

It's the month of...

2011-02-01T13:01:00.000-08:00

Love! Remember Valentine's day when you were in grade school, spending the day before creating and decorating construction paper envelopes to hold all those wonderful valentines you would get the next day, hopeful that one special one from the boy or girl you had a crush on? Ah, the days of childhood.

This month at Turner Hill Tea, I am offering a special 'Green' Tea Valentine Box(R) for Two, at a special price. Remember me mentioning about the blend I was creating? Cupid's Blend will be one of the teas included in the box. A blend of black tea, dark chocolate and a hint of rose. It is lovely. Chocolate Cream is also included. A blend of black tea, cacoa bits, chocolate pieces, peppermint, and a hint of coconut. A wonderful tea, both in taste and aroma. The third tea offered is call Dark Rose. Black Rose Tea pressed into heart shapes, each containing 5 grams of tea, enough for 2 cups. This is a very smooth, medium bodied tea with a pleasant hint of rose.

And if two teas with chocolate isn't enough, a tin of Pirouline(R) crisp, dark chocolate cookies, and creamy, smooth, Dove(R) dark, and milk chocolates, scattered through out the box. There are the usual honeystixs, tea infuser, and caddy, though the infuser is heart shaped, and the caddy is white, and leaf shaped. The mugs are the European style pedestal mugs.

(leaf caddy not shown)

A romantic, and unique gift to share with the one you love. Enjoy, and Happy Valentine's Day!

Aromas

2011-01-23T18:19:00.000-08:00

Right now my house has lingering scents of chocolate and rose, as I just mixed a new batch of my Cupid's blend for my Valentine Box special, to be posted this week, I hope. I love it when I make tea blends, it is aroma therapy at its best. I also started a Jasmine blend. But this isn't with the usual green tea. A friend who isn't to have green tea as it interacts with some medication, (you will need to scroll to the bottom of the article for the interaction information), asked if I could come up with a black tea version. Why not? I will keep you posted on this one.

Yesterday, master tea taster Nephew and I had a cupping. We tasted 1 tea and 2 herbal infusions. The tea was Marsala Chai, what most Americans know as Chai. But let me clarify something. Chai means tea. So, when you say you would like some Chai tea, you are actually saying, tea tea. Marsala is the blend of spices (any combination of: cinnamon, cardomon, cloves, ginger, peppercorns, allspice, coriander, fennel, and others) with black tea, or Chai. In India, where Marsala Chai hails, every family has their own blend of spices to suit their personal tastes. The black tea and spices are brought to a boil, and simmered for several minutes, then milk and sugar or honey is added, and it is simmered again. It is then strained before serving.

Spices use for Marsala (image from Google)

Yesterday, when Nathan and I had ours, I used my new Moroccan tea glasses just for fun. Neither of us are huge fans of Marsala Chai, but this blend was so much better than a store bought version, or the pre-mixed Oregon Chai that comes in a cardboard container that I have had. I have asked a few friends to sample this blend as they all like Marsala Chai. I will let you know what they think.

The 2 herbal infusions we had, we liked. We really liked the one called Peach Paradise. The other, African Skies was okay, one I think I could grow to like more. These two were a test run for possibilities for adding to my new kids tea box, soon to be posted.

Not a bad occupation this, drinking tea and teaching others the joy and beauty of it. I think it is time to sample some Organic East India Blend, with shortbread on the side.

It's good for you!

2011-01-20T19:27:00.001-08:00

Liz of Stacked Stone Farm sent me this link today. Cheers to tea! Thanks Liz!

To Quench Your Thirst

Where is Tea?

2011-01-18T16:47:00.000-08:00

It's in South Dakota! Yep, there is a town in South Dakota named Tea! I love it! Just minutes from Sioux Falls, population, 4,200. It gets better. In June they have Teapot Days, with a Ma and Pa Teapot reigning over the whole shabang! I so want a t-shirt from Tea, South Dakota. If anyone ever passes through, keep me in mind for a souvenir!

And the winner is...

2011-01-16T13:36:00.000-08:00

Elizabeth Delaney! Congrats!

Last Day!

2011-01-15T09:40:00.000-08:00

This is the last day to sign up for the give away. Scroll down a few posts to find the rules. You could win this:

And I will be adding a little suprise or two. Come on, come play!

New Blend

2011-01-13T15:57:00.001-08:00

My hands smell like chocolate. I could wash them, but, mmm. I have been creating a new blend for a special offering for Valentine Day. Won't tell you all what's in it, but chocolate is one of the ingredients. I will have 3 teas offered for both the gift box for one and for two, of course.

When I was telling my nephew, my master taster, of the name I came up with, he thought a second, and came up with a better one. I always tell him when I make my first million I will be hiring him. He amazes me. He is going to school to be a welder, and we often joke about having a business together, 'Hot Tea Hot Welds', he came up with the name. He said, while the ladies have tea, the guys can go out back to the man cave and watch him weld. But I digress.

I love coming up with new blends, and fun specials to offer, as well as new products. I was given the idea of offering a kids box by my eldest daughter who wanted something fun for Christmas for her 2 year son's best friend, Evelyn (seen below), and from one of my customers. So, I have been letting the wheels spin as to what to offer. I think I just about have it.

Side note- I have been reading a biography on Sir Thomas Lipton. I am enjoying it. On my old blog, I did post about him before, but I will do so here too, later on. So stay tuned. I think it is time for tea.

Oops!

2011-01-11T17:34:00.000-08:00

It was brought to my attention that I got the dates wrong. I was looking at the calendar for February. So...the real dates are the drawing for this Saturday the 15th, with the posting of the winner on Sunday the 16th.

You have 4 days left to enter. Come on and play!!!

January Give-away

2011-01-09T12:07:00.000-08:00

So, I thought it would be fun to have a give away, kind of a fun way to promote my website. Any of you my kind readers, can play, not just those who leave comments. Here's what you do;

Go to my website http://www.turnerhilltea.com/ ; find the answers to these three questions:

What is the name of the sixth loose leaf tea listed ?
How many gift sets do I offer?
What is the name of my photographer, and her company name?

Now, send me an email, which is listed on the contact page, in the subject line write 'blog give-away' and send me your answers.

The winner will receive one of my, The 'Green' Tea Bag's.

I will have a random drawing on Saturday, the 12th, Happy Birthday Abe, and will post the winner on Sunday the 13th. On your mark, get set, go!

When in Turkey...

2010-12-29T10:11:00.000-08:00

I have been reading articles lately on the way other countries serve tea, especially the middle east. I admit it is mainly because they use glasses, beautiful, ornate, colorful glasses. As a result, I went on the hunt for some, boy can they be expensive! I finally found some at a store close to home, that fit my pocketbook, and I was thrilled!

These are my new Moroccan tea glasses.

In Turkey, tea is served as a sign of hospitality and friendship, before and after a meal. Turkish tea is very strong, brewed 10-15 minutes. The tuliped shaped glass is fill 1/3-1/4 of the way, and hot water is added to the desired strength. Sugar is added, but never milk. (In some countries like Russia, sugar cubes are placed between the teeth and the tea is sipped through the sugar). There are tea houses that serve this strong brew all day. Samovars are used so that the customer can fill their glass as often as they like.

The top pot is where the strong tea is brewed. The bottom half is hot water to add to produce the desired strength.

Turkey's production of tea began around 1919, during the time of the Republic. Rize, the smallest providence in Turkey, is located on the Black Sea where tea is grown. It is the center of the tea industry there. Rize is lush and fertile. It is mountainous, which is the perfect climate for tea to be grown in. The harvesting of the tea takes place between May and October, and is processed like tea in India, or China.

Tea plantation in Rize, Turkey.

Though I have no plans to travel to Turkey anytime soon, sit in a tea house, and visit with the locals; I will delight in my new tea glasses, dream of owning a samovar, and enjoy the camaraderie of tea lovers the world over.

Make mine black

2010-12-21T18:20:00.000-08:00

Phew! What a busy month this has been here at Turner Hill, a good busy, but busy nonetheless!

Orders from the website, phone orders, cuppings...fillings orders, delivering them, trips to the post office, charity shops in search of tea cups. Needless to say, I took the day off, and it felt good.

I had cup after cup of English Breakfast throughout the day. Its my favorite, and I take it black. Being that it is a blend, it does take milk well, but I love being able to taste all the different nuances it offers. English Breakfast is typically a blend of Assam and Ceylon teas. The Assam adds the smoothness while the Ceylon offers a bit of astringency. Of all the basic blends, English, Irish, India, and Scottish, English is the mildest, Irish being the heartiest.

Black Tea
After harvesting, the tea leaves are exposed to hot air for several hours to reduce the water content, which allows oxidizing. The tea is then rolled, by hand or machine. A calibrated screen is then use to sort the leaves. The smaller leaves go on to be oxidizing, while the bigger leaves go back for a second rolling. The final stage is oxidizing. The chemical reaction of the polyhenols in the leaf with air, humidity and heat bring about the much desired coppery red leaf, in which the aroma, bite and color of the tea is determined. If oxidization is stopped to soon the tea will have a metallic after taste. If it is allowed to oxidize to long it will be sweet, and loose its aroma and quality. Next is the drying which stops the leaf from oxidizing any further. The final step is sizing and grading. All this so I can have my morning cup of tea.

Flavored Tea
Fruits, flowers, even chocolate are added to tea to give a vast variety of tea flavors. I have never been real keen on flavored teas. Before I started my business, flavored teas I had tried were tea bags, and too fruity and sweet, almost like drinking diluted Kool-aid. Sorry, but there it is. Once I started cupping samples from my wholesaler, I found that well blended, flavored, loose leaf teas are actually enjoyable. Cranberry, Mango, Raspberry, Currant, even a Strawberry-Kiwi, all rather nice. I still love my black tea, but I have been converted to include something fruity, or chocolaty on occasion. Yes, chocolate tea. When I received the sample I thought they were pushing the envelope on this one. After tasting it, well, my daughter, son-in-law and I finished the sample in no time. Check out my website for Chocolate Creme Tea. It is a blend of black tea, chocolate pieces, peppermint, and a hint of coconut. It is very nice.

Whether you like yours black, or with milk...Enjoy!

Photo Shoot

2010-12-11T18:11:00.000-08:00

Yesterday, I had a photo shoot for my website. It was a blast! I had fun helping stage photos, and being the assistant to the photographer. Granted, she is a friend, which is why I had such liberty. I mostly wanted pictures of my products, but my webmaster Nephew wanted a picture of me on the site to make it more personal. Ugh, I hate getting my picture taken. But Hollie did something fun, and I really like it. Take a peek.

(By the way these photos were taken by Hollie Garner ~ The Classic Image. Sorry, but you may not use these photos without permission. Thanks.)

My Favorite

Newest product- The 'Green' Tea Bag (R)

The 'Green' Tea Sampler Box(R)

The 'Green' Tea Box(R) for One

The 'Green' Tea Box(R) for 2

The new pictures will be added soon to the website.

Tropics in December

2010-12-06T16:42:00.001-08:00

I've been making a blend of green tea and tropical fruits, mango, papaya, pineapple, with a touch of coconut. I actually made a blend like this before, for a friend who has a summer ministry. I think I like how her blend turned out better. I used a different green tea base with hers than I did this time. I think it made the difference. I will keep plugging aways with it, to make it just right.

I love blending teas, it awakens the senses, and to me gives great satisfaction. I am a very tactical person. I love the feel of the tea and fruits as it funnels through my fingers as I mix it. I love seeing the different shapes, and construction of the tea leaves, and the fruit. As I mix, the fragrance of the blend seems to bring a calm. and soothing to my soul. I love to create, and this seems to fit the bill.

After the first of the year I will be coming up with some herbal blends to sell on my site, and for my in-home cuppings. I am looking forward to this. The creative aspect of what to put with what, the fragrances, variety of color and shape of the herbs already makes my heart happy.

Stay tuned as I keep you updated. Oh, and by the way, there is still time to order some tea, or a gift box for Christmas.

Herbs, let the voting begin!

2010-11-29T10:23:00.000-08:00

So, I just had an idea...what would you think about me offering packets of ready made herbal infusions, for things like, cold and coughs, and such?

Most of us, myself included, and I know better, refer to herbal infusions as 'teas'. Its just easier to say. Technically, herbs are infusions not tea, as there is no tea in them. Okay, so sometimes you will have a mix of tea and herbs, but lets not confuse the matter.

Herbs have been used longer, I believe, than tea itself, for all their medicinal and healing properties. I have often used them myself. Sometimes, I could get my hubby and girls to take a brew for what ailed them, but not often.

Herbs used as infusions, should be steeped for 5-10 minutes in boiling water. It takes longer for the herbs to release all their goodness into the water than tea. Make a big pot, keep it warm and drink it through out the day. Herbs should be stored away from heat and light. Exposure to both dissipates its natural oils, flavor, and shelf life.

(photo from Google images)

So, back to the question; do you think I should offer a few concoctions on my site? What say ye?

Tea and Family

2010-11-24T11:58:00.000-08:00

Here at Turner Hill Tea it is 23 degrees, the ground is covered in snow. A bit unusual for the Pacific Northwest in November, but our minds still go to time with family and friends tomorrow.

I will of course, be taking a variety of tea for sampling throughout the day. Hot pots of steaming tea and conversation, a meal blessed with the singing of the Doxology make the cold temperatures and inches of snow an added treat.

From Turner Hill Tea, may you and yours be blessed this day. May your hearts, minds and words be filled with thanksgiving for all the Lord has given to you. We wish you a Thanksgiving of grace and mercy.

Green Tea

2010-11-21T17:46:00.000-08:00

Green tea is often referred to as 'unfermented' tea, as it is not allowed to oxidize. The leaves are plucked and allowed to dry 1-2 hours in the sun, or exposed to warm air. The leaves are then fired to kill the enzyme to causes oxidation. Traditionally, the leaves are fired in small quantities in hot roasting pans. Some factories are using machines for this process. After the first firing, the leaves are rolled and twisted, traditionally by hand, then fired again to remove any remaining moisture.

Because Green tea, like White tea undergoes so little change, it is high in antioxidants. One of its components, EGCG, (epigallocatechins), is said to help with weight loss.

Green tea has a fresh, vegetal, and astringent taste, with a pale to yellow-green color. Because it is not oxidized, the leaves are tender, so never use boiling water for Green tea, as it will burn the leaves resulting in a harsh, bitter flavor. The water for Green tea should be between 160-180 degrees.

Jasmine is a very common and popular tea. In the morning, Jasmine flowers are picked before they open, they are place next to the tea leaves, and as they flowers open the scent is absorbed by the tea leaves. For superior grades, this is done up to seven or more times. The tea leaves are then fired to remove any moisture absorbed from the flowers. I offer a very nice Jasmine tea on my website. It has just the right balance so as to not be too perfumey as some Jasmine teas can be.

By the way, I will very soon have a White tea, White Peony, for sale on the website. It is a very nice, smooth and mild tea.

Brew a cup of tea, sit back, close your eyes, and think of far away places of lush green, misty mountains, and the tea leaves being plucked for your next cup of tea. Enjoy!

(picture from google images)

Caffeine

2010-11-16T15:35:00.000-08:00

Coffee vs. Tea, is there a difference? Yes, there is.

~Pound for pound? (roasted beans, and dried loose leaf tea) Surprisingly, there is more caffeine in a pound of tea, however, cup for cup, there is more caffeine in the coffee. Why? It takes more coffee beans to make a cup of coffee, less tea to make a cup of tea.

~When you drink a cup of regular coffee, the caffeine absorbs quickly into circulatory system, stimulating your heart, which is why you get a jolt, as well as a quick feeling of alertness. After the stimulation leaves your system, about 30-60 minutes, you are left with an exhausted feeling, and the need for more caffeine.

~When you drink a cup of tea, the caffeine is absorbed slowly into your system, creating a calming effect, stimulating the central nervous system. The alertness given by tea, lasts about 1.5-3 hours in your system, wears off more slowly, preventing the crash you feel with coffee.

There is more caffeine in Black tea than in Green, this is because the Black tea is fully oxidized.

Did you know you can decaffeinate your own tea? Caffeine is water soluble. To decaffeinate, brew you water to the temperate for the tea type to be brewed. Add a small amount of water over the tea leaves, allowing it to steep for 15-30 seconds. Discard the steeped tea, and add the regular amount of water to the tea leaves, and brew for the time required. This will remove a good portion of the caffeine, though not all of it.

So, you can drink twice the amount of tea over coffee, plus you get many health benefits with tea, that you don't with coffee. Here's to you health!

White Tea

2010-11-09T18:42:00.001-08:00

White tea is the most tender, unopened bud set of a certain variety of tea plants grown in the Fujian Province of China. The buds are small, with soft, downy white 'hairs', giving the name, White Tea. The leaves are harvested in early spring, in only the perfect weather conditions, before the leaf buds have a chance to develop into leaves. Very particular plucking is in sued, to harvest only the most perfect buds. As a result of such strict attention, White Tea usually carries a higher price tag.

Traditionally, the buds are dried in the shade to insure its fresh flavor. White Tea has a smooth, clean, fresh, sweet taste. The liquor of the tea has a very pale silver to warm straw color.

(photo is from Google images)

Tea has wonderful health benefits. Whether, Green, Black, Oolong, or White, the benefits are virtually the same. White does have the highest amount of antioxidants, as it is the least processed. Other benefits tea has been said to have are: helping to lower cholesterol, and blood pressure; inhibits the growth of some cancer cells; has fluoride, therefore is good for you oral health; is good for bone health; has antibacterial and antiviral properties. There are continual studies being made on tea, and more and more positive information and benefits are being discovered. So drink up!

Don't forget to visit my new website: http://www.turnerhilltea.com/

Busy Day

2010-11-08T10:16:00.000-08:00

The sun is shining through my office window, which needs to be cleaned, badly! I would love to say there is a chorus of birds singing, however, there are is only an annoying cacophony of dog barking. Regardless, I feel energized by the suns warmth, and the crackling fire in the stove, ready for a good days work.

I am still working on the holiday blend. I do hope to get it right so I can offer it this month. It is a bit of a process, and has been a real learning experience for me, but I enjoy it. My nephew has kindly offered his help in the cupping of the tea, he really does have an amazing palette. Thanks, Nathan.

I am also doing some cupping of my own today. One of the teas I was offering in my tea boxes is no longer available. So the task falls to find another. I love cupping and certainly don't mind drinking tea all day. I am sampling, Assam Kopili Estate Green. Not a very romantic name for a tea, but it is good. It is mellow, and smooth. I like it.

I will continue to keep you posted on how the tea blending is going and my new pick for the boxes. I hope your day is as sunny as mine.

This is fun!

2010-11-05T19:22:00.000-07:00

Today I shipped out my first three orders! All three orders had some kind of connection; my brother and his wife, the cousin of an aunt, and a friend from high school and his wife. Made me smile.

I will have to say, I need to get a better system down, as it took a bit longer to get the orders put together and shipped, but I guess I will get it figured out as I go. Regardless, I was pleased to see all the months of planning and preparing paying off. At one moment, I thought of Dale knowing he would be proud of me, if he were here. It was a bittersweet moment.

End of a good day, a day of happy dancing, and praise. Time for a cup of tea.

Oolongs

2010-11-04T17:11:00.001-07:00

It was a beautiful day today, the best of an autumn day in the Northwest. The first part of the day was spent with my mom, oldest daughter and two of my grand kids. Always the best of time, always with tea. At lunch mom made a pot of Irish Breakfast, a good hearty tea. When I got home I made myself a cup of Blue Beauty Oolong. In a word, yum.

I have to admit, I have a love hate relationship with Oolongs. To me they are either good, or, well, not good. Blue Beauty is a winner. It came to me as a sample from my wholesaler. I put off trying it because of the afore mentioned reason. I was very pleased with the result.

Blue Beauty Oolong is a tightly rolled leaf, with ginseng and licorice, both very mild, making a smooth cup. One of the great things about Oolongs is that you can get many steepings from the same leaves. You can't do that with Black tea, though you can with some Green.

Oolongs are semi-oxidized. The outer part of the leaf is bruised and allowed to oxidize, leaving the center of the leaf green. It is then dried to stop further oxidizing. This process is what allows for the ability to steep the leaves over and over. Only please, steep them the same day, never use day old leaves, as it will give a bitter flavor. Hmm, my tea has cooled and now I can really taste the licorice. I think this would make a great iced tea. I think I will go make another cup!

On the left is the rolled leaves of the Blue Beauty Oolong. On the right are the leaves after two steeping. Some of the leaves have opened all the way, others are still a bit closed. May need to do one more steeping.

Bags and a Blend

2010-11-02T17:08:00.000-07:00

The UPS man just came and brought me a new tea shipment! I needed to lay in a good supply for making the sample packets for my tea boxes. Raspberry, Cranberry, Assam, English Breakfast, Jasmine, and many more. Plus, I ordered a few teas for me to try, as one of the teas, Water Sprite, that I had planned to offer in my tea boxes, is no longer available. So, now the task in front of me is to taste some yummy teas to find one I like. Could it be, Clouds and Mist, an organic green Assam, or Sweet Ginger Green? I will let you know.

I also am in the process of creating a holiday blend. I wanted to do something different from most holiday teas that have cinnamon and other spices in them. I will let you know how it turns out. In the mean time think, fruity.

Here's a picture of a tea flower. It is from my very own bush! They have a lovely fragrance, and are about the size of a 50 cent piece.

It's official~

2010-11-01T19:42:00.001-07:00

The new website is up and running! I am excited! I am looking forward to seeing it go like gang-busters, at least that is the hope.

Please spread the word! And being that the holidays are fast approaching, the tea boxes would be great gifts, and the single tea will fit nicely into any Christmas stocking, (wink, wink).

http://www.turnerhilltea.com

Turner Hill Tea Web Site

2010-10-28T15:27:00.001-07:00

Phew! Well, it looks like my website will be up and running, very possibly by this weekend. I am excited and a bit nervous all at the same time.

Thanks to all my family who have had a part in helping me put this together, for listening to all my ideas, helping me with the content, and especially, Michael the Magnificent!

The link is to the right, take a peek!

Boiling Water- 101- Chinese Style

2010-10-27T16:00:00.000-07:00

I have been busy putting together my website, which I hope to have up and running by the end of the month. How it has stretched my brain! I am grateful for a most patient, willing and talented nephew who has been a huge help to me. Thank you, Michael! As I thought of what should be on the site, I decided on a FAQ page. One of the things I added was about brewing tea. In looking over material for it, I came across the following from a wonderful book, a must have for the tea enthusiast; 'The Story of Tea', by Mary Lou and Robert Heiss, and thought it was to fun not to pass on.

"Chinese tea scholars delightfully visualize the four primary temperatures of water used for brewing tea as follows:

Column of steam steadily rising- this is the period during which a visible pillar of steam materializes, approximately 170-180 degrees (72-82c)

Fish Eyes- This is when large bubbles start to break the surface, approximately 180- 200 degrees (82-93c)

String of pearls- This is the moment almost at the boil, when tine bubbles appear to loop near the perimeter, approximately 190-200 degrees (190-200c)

Turbulent waters- This is a full rolling boil, when the water comes highly oxygenated, approximately 200-212 degrees (93-100c)"

Now, if you want to stand over your boiling kettle to master this technique, and get a great facial, good on you. I however, will stick to my trusty thermometer.

Cupping

2010-10-20T20:50:00.000-07:00

Last night I did a cupping of 3 teas, Empire Keemun, Nilgiri Glendale Estate Frost, and South Indian Iyerpadi Estate-organic. I will give you a run down of what I found and a bit about the location of each tea.

South Indian Iyerpadi Estate

The Iyerpadi Estate is located in southern India in a region called "The Hills of the Elephants. It was established in 1898, (which was the year my grandfather was born, but that has nothing to do with tea). Elevation is 1000-1800m. Production is 1.55 million kg per year. They produce orthodox-White, Oolong, and Black and CTC- White, Green, Oolong, and Black. They have been a Fair Trade garden since 2004.

I found this tea to be sweet, fresh and crisp, with a nice amber liquor. It makes a nice cup and will take milk nicely. It is good iced.

I know it is hard to see, but if you make a line up from the southern tip and go to Coimbatore, you will be in the general area of Iyerpadi, where this tea is grown.

Nilgiri Glendale Estate Frost

Produced in the Nilgiri hills, very close to the Iyerpadi Estate is, is where the Glendale Estate is located. Frost teas are teas that are harvested during December, January, and February. The nights are much cooler through spring, growth is slower, which changes the flavor of the tea notably. Teas harvested under these conditions have sweeter, muscatel notes to them, similar to a good First Flush Darjeeling.

My first cupping of this tea was less than favorable. The aroma of both leaf and liquor were sweet, fresh and earthy. Once tasted I found the initial sip sweet, but there was a definite astringent aftertaste. I decided to try a second cup, steeping it only 3 minutes, as opposed to the 4 suggested and found I liked it better. It was less astringent, with a sweet, crisp, with a hint of green tea notes. Not my favorite, but not bad.

Nilgiri Hills

Empire Keemun

This tea comes from Keemun, China. It is the tea that started the Opium War. You can read up on it here: http://people.ucsc.edu/~myrtreia/essays/opium.html

Keemun tea is grown in the mountainous region of Southeast China called Anhui Province. Keemun teas are full-bodied, earthy and smooth. They are good alone or with milk. A great breakfast tea.
I found Empire Keemun to be earthy, smooth, with a hint of muscatel notes. In the dry leaf I picked up the slight aroma of cherry. The liquor had a nice medium amber to it. I really like this tea.

I do love cuppings! This is the best part about having a tea business for me. I could taste tea all day long

Turner Hill Tea

In Short...

Black Tea

Tea and the New Year

Boston Tea Party

Pheww!

Shop Small!

The Winner is....

Holiday Giveaway!

The Picket Fence Part 2

The Picket Fence

Private Selection

Another Giveaway!

Oh, here I am!

Remembering...

Tea and Cancer

FOLK Magazine

The Language of Tea

Sampling Results

Put the kettle on!

A New Look!

Let it Loose!

Chai

Giveaway!

Tea and Food

Tea Brack

Today

Tea with Sir McCartney

The Back Garden

Big Ole Sweet Ice Tea!

Summertime

The Ritual of Tea

YAY!!

Caitlin

Caitlin

Caitlin

Kombucha

Pu erh Tea

Steven Smith Teamaker

Spring Cleaning

Newsletter

How fun is this?

Happy St. Paddy Day!

And it shall be named...

He's done it again!

Did you know?

Tea as Money

This is fun!

New face...

I have a favor...

Sir Thomas Lipton

It's the month of...

Aromas

It's good for you!

Where is Tea?

And the winner is...

Last Day!

New Blend

Oops!

January Give-away

When in Turkey...

Make mine black

Photo Shoot

Tropics in December

Herbs, let the voting begin!

Tea and Family

Green Tea

Caffeine

White Tea

Busy Day

This is fun!

Oolongs

Bags and a Blend

It's official~

Turner Hill Tea Web Site

Boiling Water- 101- Chinese Style

Cupping