Tea with Ainee’s Stash Tea Fall Catalog, a viewing

Tea with Ainee

ainee's row of teapots

Teatime with ainee is sharing Stash Tea’s latest catalog and this House Beautiful Magazine article.

 “Tea, like Zen, allows “no dependence on the written word.” It is grasped by mind-to-mind transmission and must be attained through patient patience.”—hamamoto soshun

I received Stash Tea’s fall catalog and while viewing it, I have selected some lovely items to share with readers. Enjoy!


Stash Fall Tea Catalog

Warming up to Fall with this Lotus Glass Teapot and the Sea Green Tea set with teapot display; adding to my wish list since I cannot afford of them at this time.

Warming up to Fall Stash Tea Catalog

Polish Pottery: I also like these Hand-Crafted Polish teaware that is both functional and a work of art. Featuring master and artisan-work.

Polish Pottery display from Stash Tea Catalog

Japanese Teaware with Gold and Black Clouds Canister set is very good for loose teas.

Japanese Teaware from Stash Tea Catalog

Single Estate & Artisan Blends featuring some fine Darjeeling Green teas, Brandy Oolong, and Ginseng Oolong just to name but a few.

Single Estate and Artisan's Blend from Stash Tea Catalog

Specialty Lines Organic Teas like Chai Black and Green; Chocolate Orange Herbal; Lavender Tulsi Herbal and much more.

Specialty Line Tea from Stash Tea Catalog

I adore sunflowers and these French Sunflowers set are absolutely divine.

French Sunflowers Cream and Sugar set from Stash Tea Catalog

Stash Tea also offers some of the finest Top Kettles from European Farmhouse Kettle to this Whistling Mirror Kettle; all so very useful to have on our wish listing of finer things.

Top Kettles from Stash Tea Catalog

The last page of this catalog offers some Sweet Tooth treats from Chocolate Cookie Thins to the Tearoom Almond Caramel Chocolate Bar; and we must not forget some of their Artisan Honey from Portland Farmland.

Sweet Tooth from Stash Tea Catalog


House Beautiful Magazine has this article on: 13 Things Every Tea Drinkers Needs to Know:

For instance, adding milk to tea can help keep your teeth white.

adding milk to tea helps keep your teeth white House Beautiful magazine article

The perfect water temperature varies by teas

the perfect water temperature for tea water image house beautiful magazine article

Green and white teas require water of at least 150 degrees Fahrenheit, while the strongest variety, black, needs boiling water of 212 degrees Fahrenheit.  Read more of this article by visiting of their website here:



Teawithainee is keeping it simple and taking it easy. Life is always difficult, yet at times shunning the frailties can be done, other times not. Only water again today, I have yet to have a hot cup of tea as I like it, hopefully soonest or another time perhaps. No matter, enjoy that cup of tea as you like it and shut out the unpleasantness hurled unto thee.


Happy teas to all and thank you for reading!

Posted in Uncategorized | Tagged , , , , , , , , , , | Leave a comment

Tea with Ainee An indigo teashop at the epicenter of many crises

Tea with Ainee

ainee's row of teapots

Teatime with ainee is sharing some tea read from the book by Jeff Koeler—Darjeeling, colorful history and precarious fate of the world’s greatest tea.

Said “is that tea has a strange influence over mood, the power to change the way things are perceived, for the better, so that we can believe and hope while under tea’s influence do otherwise what would be given up in discouragement and despair.”—

Darjeeling: Exquisite small-leafed varietal grown in the foothills of the Hymalayas (“Darjeeling” means “Land of thunderbolt”), it’s known for its clarity, light but flavorful cup and complex characteristics—including a distinctive “Muscat” aroma. Darjeeling’s are sometime identified and sold by estate (the plantation where the leaves were grown, such as Glenburn, Bloomfield, Namring, or Castleton).

Darjeeling known for its flush:

“First flush (April/May): plucked from the first growth: light and flowery

“Second flush (May/June): harvested from the second growth; fruitier and smoother

“Autumnal flush (timing depends on when monsoon rainfall occurs): Larger-leafed, harvested after the rainy season; “rounder” in taste.

Darjeeling teas are a scarcity and very expensive and they are rarely sold unblended.  When the leaves come from a single harvest and are unblended they are called ‘vintage’.


This much I knew to be true of Darjeeling and so in reading Koehler’s book, I wanted to find out what is new or the same; so far the estates growing of Darjeeling are the same and no reason for otherwise; and the seasonal harvesting is same as well.

Darjeeling by Jeff Koeler

The story of Darjeeling is rich in history, intrigue and empire but no doubt is due to suffering losses in time for a change in the way the tea is cultivated and selected and this is because of the rise in technology.  An example given is the staggering twenty-two thousand selectively hand-picked shoots—just the tender first two leaves and a still-curled bud-to produce a single kilo of Darjeeling tea. There is also the separatist un-rest which is pushing for independent statehood.

This book is beautifully divided into the Autumnal gathering of the leaves; with the journey into the hills and from the east to the formation of company and that of the Indian tea industry with its product (Darjeeling Tea) of the China leaf which became the crux/loci of the company’s success. Koehler selected Darjeeling as the topic of choice and rightly so since it is ‘the choice of the global connoisseur.’

There is an explanation given earlier in the book about tea leaves having tannin and being unhealthy. “The leaves contain tannin which is harmful to the body,” Mahatma Gandhi had written of this in his book Key to Health. “Tannin is generally used in the tanneries to harden leather. When taken internally it produces a similar effect upon the mucous lining of the stomach and the intestine. This impairs digestion and causes dyspepsia.”  A method known as CTC (cut, torn, curl) thus making the tea suited for boiling with milk and plenty of sugar and adding spices resulted with a vast number of roadside tea stalls to appear and the drink became popular within the country.  Today, about 800 million kilograms (1.75 billion pounds)—80   percent of its total production is for the local market. These numbers do not apply to Darjeeling because around three-fourths of this tea is exported to some forty-three countries.

Tea we’re told is the most labor intensive of all crops to cultivate and Darjeeling’s pioneering planters had to settle to obtaining laborers to work on their estates…as these estates became self-contained communities housing thousands of people to live and work there.

Darjeeling’s early estate owners were not always from well-to-do or from affluent English blood; rather in the early days, only those Englishmen who failed to make it as soldiers, sailors, clerks, and by default, with nothing else to lose and nowhere else to go, took up life as a “tea planter.” They knew nothing at all about tea. Scoundrels, rascals, and scallywags enlisted to become lord and master of a little fiefdom called a tea garden in the exotic misty hills of Darjeeling.

Darjeeling practices and tea gardens cultivated much success and triumphed over the farming industry; be it organically like that of makaibari estate that was certified as an organic tea estate vs. Glenburn tea estates; so it became a question of Green tea vs. Black tea; well not a question really but another way of producing finest teas. Thus Darjeeling Green teas joined the family of teas already known as Darjeeling and now were selling as a health benefit to boot. Drinking Darjeeling green tea re-introduces the medicinal benefit which goes back to teas’ earliest days in China and Japan and even in Europe.

What’s to be noted here is that Tea Estates were becoming specialized as well as being successful croppers with these ‘specialty teas’ offering white teas, high-end green teas, and oolongs. Glenburn tea estates offered an Autumnal Oolong and another specialty tea called Silver Needle, the finest and most delicate white tea.

A flavorful cup of tea begins in the earth and one of the most encouraging signs of change in Darjeeling is the improving health of the soil. Gardens have taken and initiated measures to reverse decades of harmful agricultural techniques and have restored more traditional, natural tea-farming methods lost during independence surge in chemical inputs; resulting with Makaibari Biodynamic Tea Garden, the first of its kind.

The romance that started with Darjeeling continues to this very day; it is uncertain where Darjeeling will be some two decades from now? Yet, the soft-spoken Darjeeling tea will flourish today and always seemingly for its simplicity and contemplative of the cup being made—brewed. There is not flamboyance; one puts the kettle to boil while springing the lid open on a tin of Darjeeling tea with its aroma: grassy floralness of a spring tea, and spooning some dry leaves into the pot, or placing a tea bag from a tin and watching the bubbles form on the hot water over the leaves…waiting and watching as the leaves come alive in the cup. The leaves breathe and stretch in the pot…time passes slowly by marking the minutes, the muscatel flavors bloom, and the color of the tea’s liquor turns to shimmering brass or copper. And then, finally, pouring the strainer into a favorite teacup to sip.

In answer to moving ahead, where to go from here, we  have: The crafting of tea (using centuries old machines and honed skills—new varieties and styles, and using ancestral methods passed down from tea planter, crafting teas that reflects both a specific place and specific season) of tea, one cup at a time. Darjeeling tea is not an industry; rather it’s a handicraft, a very specialized art.—Rajah Banerjee, tea planter—garden manager

What began as romance ends as such and with recipes to boot.

Some suggested recipes:

Perfect cup of tea:

Darjeeling Tea

Masala Chai

Fresh Passion Fruit Chai

To accompany Afternoon Tea

Afternoon Tea Pound Cake

Onion Pakoras (Spicy Onion Fritters)

Timeless Cucumber Sandwiches

Glenburn’s Chicken-and-fresh-mint hamper sandwiches

Delhi Sandwiches

Tea Specials

Darjeeling Tea Sorbet

Recipes are to be found at end of the book along with notes, bibliography and index. Mr. Koehler’s book is very informative and plainly written, in that most persons of tea can appreciates his tea journey that of being a Darjeeling one.


This next book is a tea mystery read title: Death by Darjeeling by Laura Childs

Death by Darjeeling by Laura Childs

Tea is to be served for some two hundred annual historic homes garden party, with hostess and event caterer Theodosia serving of her delicious teas and blackberry scones while everyone seems please and jubilant. This successful event is short lived when an esteemed guest is found dead—his hand clutching an empty teacup. With her reputation at stake, Theodosia must track down the real killer before they strike again.

Tea mentions (s): as well as figuring how and why the esteemed guest had been poisoned…

“Here we are.” Samantha bustled in with a silver tea service. “Perhaps not as perfect as you at the Indigo Tea Shop, but hopefully just as elegant.”

“Theodosia knew Samantha was making reference to her silver tea set. Not just silver-plated, the teapot and accompanying pieces were pure English sterling, antiques that had been in Samantha’s family for over a century.   ”

“Theodosia accepted the steaming cup of tea, inhaling the delicate aroma. Ceylon silver tips? Kenilworth Garden? She couldn’t quite place it.”

As understanding dawn on Theodosia, the chastising voice of Samantha Rabathan echoed dreamlike in Theodosia’s ears; “you’re not drinking your tea,” Samantha accused in a peevish, singsong voice as she slipped quickly to Theodosia’s side.

“Theodosia, stunned, gazed down at the teacup filled with deadly liquor, blinked, lifted her head again, and stared at the steel-jawed pruning shears with their curved Bowie knife blade and sharp tip poised just inches from  her. In a single, staggering heartbeat she saw anger and triumph etched on Samantha’s face.”

Samantha who was in love with a married man, Hughes Barron, wanted him to leave his wife but he would not; so she began to poison him to simply make him sick so that he would need her… “Oh, please, At first I only tried to make him sick. So he would need me. Then I…” Samantha’s eye rolled crazily in her head as the she jabbed with the pruning shears, the sharp tip pressing in, dimpling the skin of Theodosia’s neck again and again.”

Theodosia wanted to keep Samantha talking; keep her communicating and engaged, seeing her still as a person. Theodosia shuddered, trying to keep at bay the thought of those nasty carbon steel pruning shears slicing into her neck. Samantha admitted to using ‘monkshood’ to poison Hughes Barron. “She’d learned something about this plant in the botany class she’d taken back when she first became serious about the tea business.

Don’t be impolite,” taunted Samantha. “Drink your tea.”

“The tea,” spat Samantha. “You are fast becoming a rude, unwelcome guest who has severely stretched my patience!”

Theodosia did not want to drink this laced tea but had no choice; feigning to want to add some sugar to her tea; Theodosia reached for two cubes, clutched them gently between her thumb and forefinger. Feeling the fine granulation of the sugar cubes between her fingers and as she drew her hand back, Theodosia suddenly dropped the sugar cubes as if they were a pair of hot dice. Her right hand wrapped around the handle of Samantha’s handsome silver teapot, clutching it for dear life. With every bit of strength she could muster, Theodosia swung the heavy teapot, filled to the brim with hot, scalding tea, toward Samantha. The silver lid flew forward, cutting Samantha in the cheek. Then hot tea surged out and met its intended target, splashing directly into Samantha’s face.

Having scalded her assailant, Theodosia was able to snatch the pruning shears and taking hold of the steel trowel from Samantha’s belt to disarm her from doing further harm.  And after all of this,  Theodosia was able to phone for help using her cell phone and they arrived immediately to handcuff Samantha and take her away.


A recipe worthy of mention from The Indigo Tea Shop

Theodosia’s Tea-Marbled Eggs


3 cups water

8 small eggs

2 tbs loose-leaf black tea

Or 4 tea bags black tea

1 tbs. kosher salt


Place eggs in pot with cold water, cover, and bring to a boil. Reduce heat and simmer 10-12 minutes. Carefully remove eggs and reserve water. Place eggs in cold water, and when they’re cool enough to handle, gently tap eggs all around with the back of a spoon to make cracks. Add tea leaves to the reserved water and place eggs back in. Add the salt and simmer, covered, for one hour. Remove pot from stove and allow eggs to soak in tea water an additional 30 minutes. Then remove eggs and cool. Eggs will now have a brown marbleized design. To serve, slice eggs in half and sprinkle with paprika and minced parsley.


Teawithainee is not for telling of tales lace with mystery, love and deceit. Generally, it is tea hapse-stance that is made a mention of.  Similar, is the history of Darjeeling as told by Koehler reminding us that a finer thing happens on hapse-stance; it was something of an afterthought, something almost accidental, because the area where Darjeeling is grown was never considered as a place for planting seeds.” The finest things happens when it is least expected. We are also to remember that tea began as a medicine and grew into a beverage. And of late my beverage of choice is water which keeps me company; but, I do implore others to continue with the enjoyment of that good cup of tea, as you like it.


Happy teas to all and thank you for reading!

Posted in Uncategorized | Tagged , , , , , | Leave a comment

Tea with Ainee A tea garden as seen when reading and haps’ chance on tea mention

Tea with Ainee

ainee's row of teapots

Teatime with ainee is sharing some tea read from a magazine, and a book on how to be Parisienne wherever you are.

 Wherever you are drinking your tea, whether at work, in a café, or at home, it is wonderful to allow enough time to appreciate it.”—thich nhat hanh

I may have mentioned my habit for perusing magazines and stumbling on a recipe that involves tea. Well, it happened again; it is Crêpe Cake from Martha as found from her magazine’s September issue.

Green Tea Crepe Cake Matcha dessert recipe

Matcha—powdered Japanese green tea- gives this pastry cream its pretty color and slightly grassy flavor. In Japan, matcha is prepared and serves as part of a traditional tea ceremony. Look for it at Asian markets and tea shops, or online at itoen.com

crepe cake pointers Green Tea pastry cream with Matcha
Green-tea crêpe cake

Preparation time is 1 hr. 10 min. plus chilling for ½ hour (serves 10)


1½ cups all-purpose flour

1 cup granulated sugar

½ teaspoon coarse salt

2 ¼ cups whole milk, room temperature

6 large eggs, room temperature

1 tablespoon pure vanilla extract

¼ cup (12 tablespoons) unsalted butter, melted


Green-tea pastry cream (see recipe on opposite page of this month’s issue)

1 tablespoon confectioner’s sugar

1 tablespoon Matcha

—see article for full recipe instruction as I am only providing a sampling here. I hope it can be enjoyed by all.

Crêpes are served in many different ways, both savory and sweet on many French street corners and in restaurants. Traditionally, they’re like very thin pancakes and they’re called crêpe sucrée. Crêpes can be folded, rolled, or even laid flat on a large plate, and they can be filled or topped with innumerable flavorings and ingredients. The most special use of this delicate and tender crêpe sucrée is in a decadent, delightful, and irresistible dessert known as mille-crêpe cake.

Anyhow, crêpes are to be enjoyed and savored like many other fine things that is as labor intensive.                                                                                                                                                   ——————

This next mention of tea is from the book titled How to be Parisienne Wherever you are; love, style, & bad habits by Anne Berest, Audrey Diwan, Caroline de Maigret and Sophie Mass

These four women takes the reader into their lives on what it really means to be a Parisienne: how they dress, entertain, have fun and attempt to behave themselves. Given are views on style, beauty, culture, attitude and men.

The authors–Anne Berest, Audrey Diwan, Caroline de Maigret, and Sophie Mas — unmarried but attached, with children — have been friends for years. Talented bohemian iconoclasts with careers in the worlds of music, film, fashion and publishing, they are untypically frank and outspoken as they debunk the myths about what it means to be a French woman today. Letting you in on their secrets and flaws, they also make fun of their complicated, often contradictory feelings and behavior. They admit to being snobs, a bit self-centered, unpredictable but not unreliable. Bossy and opinionated, they are also tender and romantic.

Four our purpose here, at Teawithainee are

Tea mentions (s):

A Garden in the City: “To have tea with your mother or your best friend. The garden is so lovely that you’re well within your rights to pretend you’re a heroine in a Jane Austen novel.”—Musée de la vie Romantique 16 rue Chaptal, 75009 Paris Museum Tea House

“She drinks vodka in the evening and green tea in the morning.”


Teawithainee has entered another mile stone, and that, age is factoring against me. Well, it is upon me and will remain with me for a decade more; whether I am around for all of it or not. A late friend would say ‘does not matter’ and yet what is living if not for recognition and fame? I tire in spirit easily and I am saddened all of the time; it is part of the aging process that no amount of tea can eradicate. I was again at the library, mind you, it was not planned. I was re-routed unexpectedly, due to a pipe bursting or such; the place I meant to go was closed and I ended up going furthers away and spent the latter part of the day at the library and found this article with the Matcha crêpe recipe. There is no tea enjoyment for me and of late it is water that keeps me company; but, I do implore others to continue with the enjoyment of that good cup of tea, as you like it.


Happy teas to all and thank you for reading!

Posted in Uncategorized | Tagged , , , , | 2 Comments

Tea with Ainee’s Matcha happenings with recipes from newsletters and a magazine

Tea with Ainee

ainee's row of teapots

Teatime with ainee is sharing recipes and news on Matcha Tea.

 In the Way of Tea, the greatest hindrances are ego and attachment to self. One must never begrudge a master or condescend to a beginner. A tea wayfarer must happily approach the master, beseeching their guidance, and whenever possible offer such to the inexperience.”—sen murata juko

Matcha is a powdered leaf traditionally used in the Japanese tea ceremony. It is whisked with boiling water in a bowl to create a frothy, bright-green, nourishing beverage. Matcha is high in vitamin C and the finest grades are sweet and smooth.


I may have mentioned this newsletter that I read from time: The Daily Tea (http://www.thedailytea.com/recipes/matcha-lemonade-cocktail-recipe/) and they have a recipe for Matcha Lemonade Cocktail made with Mizuchi Matcha worthy of mentioning:

Matcha Lemonade Cocktail (makes one drink)


1 tablespoon Mizuchi Matcha Lemonade blend

1.5 oz Premium Vodka

1/2 lemon, sliced

3 slices of cucumber

Soda Water

*Agave, optional

Muddle cucumbers and lemon slices in the bottom of a cocktail shaker with a wooden spoon. Sift the matcha lemonade blend into the cocktail shaker. Add the vodka (and agave if you prefer it sweetened), and shake vigorously to mix the matcha for a smooth sip. Strain out the contents into a glass filled with ice and then top off with soda water and enjoy!


This matcha recipe is from Health Magazine September issue.

Matcha-pistachio Chocalte truffles recipe health mag

Matcha-Pistachio Chocolate Truffles (prep: 45 minutes)

3 cups diary free premium dark chocolate chips at 65% cacao

½ cup heavy cream, at room temperature

1 tbsp. plus 1 tsp. matcha powder

1/3 cup pistachios, shelled and pulsed in a food processor to a fine meal

  1. Line a loaf pan or shallow bowl with parchment. In a large saucepan, bring 2 to 3 cups of water to a simmer. Place a heatproof glass or stainless steel bowl over saucepan. Add chocolate chops and heavy cream to bowl. Mix well with a spatula as chocolate melts.
  2. Remove bowl from heat and stir in 1 tbsp. matcha. Transfer chocolate mixture to a line pan or bowl. Let cool to room temperature. Refrigerate for at least 90 minutes to solidify.
  3. Using a small melon baller or ice cream scoop, portion truffle mixture and mold with your hands into 1-inc balls. (Lightly moisten your palms if mixture feels sticky.) Fill a small bowl with crushed pistachios, pressing nuts gently into surface. Using a fine mesh strainer or sifter, dust truffles with 1 tsp. matcha.
  4. Transfer truffles to paper cupcake liners or parchment lined tin and refrigerate until ready to serve.


Teawithainee is taking it easy with this new month because I am unsure of how to brace the changes that I seem to be in for. This path was not chosen by me and yet it is where I am; lots of uncertainties and anxiousness because I am alone in my experiences. I mean what happens is my fault somehow; I can’t make good things happen but only bad. Anyhow, I am sharing some matcha tea recipes; some viewed online, while another is taken from a magazine at the library when last I was there. Of late it is a cup of water that keeps me company; I do implore everyone to continue with the enjoyment of that good cup of tea, as you like it.


Happy teas to all and thank you for reading!


Posted in Uncategorized | Tagged , , , , , , , | Leave a comment

Tea with Ainee Urban Moonshine, mugs, and such at Plymouth Notch

Tea with Ainee

ainee's row of teapots

Teatime with ainee is finishing discussing her time spent in Vermont with Urban Moonshine.

 I can drink tea until the cows come home and I Love the atmosphere in tea shops.”

—zola budd

During our visit to Plymouth Notch, the home of Calvin Coolidge, we toured the Plymouth Cheese Factory where they had several items from Urban Moonshine; Bitters they were, but I did not purchase any, I simply viewed of them.

Urban Moonshine   https://www.urbanmoonshine.com/

Bitters: Organic Digestive Bitters

Urban Moonshine Bitters at Plymouth Notch Cheese Factory

Crafted from exceptional blends of certified organic Vermont herbs and roots, complimented by a few worldly exotics, our digestive bitters revive the tradition of dazzling the palate while priming digestion. At Urban Moonshine we believe the root of good health is great digestion. Bitter challenges the body, alerting it through taste that a complex food is being ingested, more complex than heavily processed food. It is very important for the body to have enough challenge— challenge keeps us strong, on our toes, ready for action! Bitters are like the gym for the digestive system, they help to keep it toned. Our brilliant tongue is like the doorbell to the digestive system and when we taste something bitter it rings that doorbell—all the digestive organs get “turned on”. They start to secrete digestive juices in preparation for the incoming food.  In this way bitter flavor is essential to good health.

I also saw these lovely mugs created for the shop in the Cheese Factory; they had quite a number of items made for their gift shop and this was nice to view as well.

mugs at the Plymouth Cheese Store at Plymouth Vermont mugs cups from Plymouth Cheese Artisan shop


Teawithainee remembered viewing of some bitters while at the Cheese Factory at Plymouth Notch in Vermont and sharing of this here.  I think it is enough to say that this vacation in Vermont was truly enjoyable and well worth the time spent.


Happy teas to all and thank you for reading!

Posted in Uncategorized | Tagged , , , , , , | Leave a comment

Tea with Ainee finding this book titled Darjeeling

Tea with Ainee

ainee's row of teapots

Teatime with ainee while at a book shop in Vermont found book on Darjeeling Tea.

Darjeeling Beautiful Darjeeling in West Bengal I heard you call my name.
Like a siren you have lured me to your slopes and sun filled glades.
How could I resist the urge to come and join you there.
To be assailed by your beauty, smell your perfumed air.
I sit here in your paradise, from my pen the words do flow.
I sit and write of what I see and hear and watch the poem grow.”—Joe Cole


When visiting Woodstock, we often stop in this bookshop, The Yankee Bookstore, and on this visit I viewed this book titled: Darjeeling and being that it was to do with the world’s famous tea, I thought to take some pics of the book while there. Since returning home I tried to retrieve this book from the library because it is a new book, the library is not able to obtain it for their circulation.

Darjeeling The worlds' greatest tea by Jeff Koehler


Darjeeling by Jeff Koeler it is the story of the colorful history and precarious fate of the world’s greatest tea.

Darjeeling by Jeff Koeler inside front flap A vibrant Chronicle Illuminating the  Silverneedle at Glenburn tea garden book inside flap of Darjeeling by Jeff Koeler

Darjeeling (India) Exquisite small leafed varietal grown in the foothills of the Himalayas (“Darjeeling” means “Land of the Thunderbolt”); it’s known for its clarity, light but flavorful cup, and complex characteristics-including a distinctive “Muscat” aroma. Darjeeling teas are always produced by the orthodox method, and leaves are internationally broken during manufacture. The closely planted Darjeeling gardens roll up the mountainsides from 3000 to 6000 feet; the higher the elevations yield lighter, more flowery teas. Similar to wine, Darjeeling’s are sometimes identified and sold by estate (the plantation where the leaves were grown, such as Glenburn, Bloomfield, Namring, or Castleton).

Darjeeling teas are expensive and scarce, and are rarely sold unblended. When leaves come from a single harvest and are unblended, it is called vintage.—Tea Chings


Teawithainee liked that while in a bookshop and not expecting to find books on tea, did find this one on the rarest and most expensive tea.


Happy teas to all and thank you for reading!

Posted in Uncategorized | Tagged , , , | Leave a comment

Tea with Ainee during a visit at Fossilglass, Woodstock VT

Tea with Ainee

ainee's row of teapots

Teatime with ainee visited this artist studio on a whim and found her to be most endearing.

Teapot Such a frail little thing
The edge of this teapot
One wrong touch and I could see it shatter the world
One wrong caress, a wrong word with a double edge
The wrong way, the wrong light, the wrong love
Such a frail little thing
So many ways to torture
But it can’t go through life untouched
They hit it hard and fast and take away its structure
They place it where it doesn’t go and expect it to stay
Such a frail little thing could break under the pressure of a life that takes too much before it gives
So let’s strap it with tape and love while it’s hit and protect it for as long as we can
And when the day comes that it finally starts to break we can only hope that it’s ready to stand.”—Anonymous

Fossilglass Woodstock, VT  www.cristinasalusti.com/


Artist Cristina Salusti is both sculptor, ceramic and glass artist. She has achieved recognition with distinction in both fields and chose to keep the works separate but in her shop, she borrows from her years as a stone sculptor to create highly personal ceramic (PiattiSalusti) and glass (Fossilglass) collections, which are still known from their stone and fossil textures.

She and her family moved from the bustling city of New York to the calm and quaint countryside of Woodstock, Vermont. It took time to learn to appreciate this new soundless surrounding and to experiment and find her way to being the artist that she is today. Her landscape and images resonate of things from history of long ago; thus the fossil, the backbone through which all things are made from or composed. Musing on the abandoned items and bringing to life their personal stories; this is her craft to the world as we know of her art today.

Window sill of teapots

20150821_155627 20150821_155617

20150821_155607       20150821_155555

Pillows with quotes

20150821_152652   20150821_152421

20150821_152508 20150821_152228


Teawithainee prompted a visit to the shop of this artist. We drove past her studio daily on the way out of town and always it was the teapots on the window sill in her shop that drew my attention so much that I said, we must pay a visit and we did. The shop was closed but we waited outside until she appeared and invited us in. She spoke with us for quite a bit of time. She spoke of New York and moving to Woodstock and finally settling in with her family and not ever wanting to leave the land that is Vermont. It seems she’s found home; her little bit of heaven. I have no idea if she prefers tea or coffee.


Happy teas to all and thank you for reading!

Posted in Uncategorized | Tagged , , , , | 1 Comment