Tea with Ainee…a look at traditions; Boston Tea Party, Bastille Day in France and Russian Tea Traditions

Tea with AINEE

Steepster Tea Reviewer:  http://steepster.com/seule771

The storm has lowered dark upon us, but I really think the prospect rather brightens, and that there is reason to hope (our) united efforts…will extricate (us) from the hand of the oppressor.—Mercy

Otis Warren, December 29, 1773

From: Boycotting the Accursed Leaf


Sharing a bit of tea’s history:

In 1773, The Boston Tea Party, protesting high taxes that England levied on tea, began of the American colonies’ fight for independence. Under cover of night, colonists dressed as Native Americans boarded East India Company ships in Boston Harbor. They opened chests of tea and dumped their contents into the water. This was repeated in other less known instances up and down the coast.

History coming to life in that a tea chest was found:



 Two major American contributions to tea drinking were:

  1. In 1904, Richard Blechynden created iced tea for the St. Louis world fair.
  2. In 1908, Thomas Sullivan invented tea bags in New York, sending tea to clients in silk bags, which they began to mistakenly steep without opening. _________________________________

History is an important factor in all things. It satisfies the curiosity and quenches our thirst for knowledge; At times providing the means for new discoveries and producing some well-sought challenges for those with the means for fixing them by implementing new and better ways.


I have spent this past year getting to know the terminologies derived from drinking tea responsibly. This New Year 2012 is to continue with my tea  education of sort; in that I had hope to realize a book by way of printed material depicting my learned knowledge of the elixir known to many as tea, thé or tay; yet I am finding that the wealth of knowledge is not to be dispensed to this person.  Tea merchants, tea tenders are not quick to part with industry know how.

I just mean that one must spend, and spend some more as merchants are in the business of making a living.


Tea came to the North American colony through the Dutch merchants to New Amsterdam (now New York) and in the 1600s Green tea was the only tea available for drinking.

Tea reached England around the 1650s and was referred to as the China drink, and regarded for medicinal aid than a fashionable drink and when first introduced it was expensive and was then a drink for royalty.

In Europe, information about this beverage made it way to the earliest caravan leaders who at first were unclear as to its service or appearance.

In Russia, a Mongolian ambassador delivered a gift of tea from his prince to Czar Michael of Russia, who quickly became a devoted tea drinker. Camel caravan brought tea from China to Russia but the route was too arduous and this made the availability of tea only in large cities until the nineteenth century.  With Russia spanning two continents—Europe an Asia—and borders China, the source of the tea…these caravans reached them easily on the “Great Tea Road” (Part of the famous “Silk Road”), carrying that special cargo.

Russian tea drinking habits was greatly influenced with the usage of camel caravans; since the camel’s load; tea leaves were stuffed into bags rather than heavy wooden chests, during the journey, the cloth sacks took on the smoky scent of the evening camp fires, and this smokiness is what were are met with when identifying a Russian’s tea characteristics…that robust smokiness became an identifying trait for their tea. Today, Russian tea blends are likely to be made from China and Formosa Oolongs, unspecified black teas, and Lapsang Souchong and this blend is then cured with smoke to give it its characteristic aroma and flavor.

Traditionally, Russian tea is made strong and then dilutes it with hot water from a samovar. It’s served with lemon and often sipped through sugar cubes clenched between the teeth. (http://blog.englishteastore.com/blog/tea-info/tea-traditions)


Tea accessories

Tea at one time was a fashionable, luxury beverage and all tea wares were crafted in silver, beginning with the teapot. Since tea was so expensive, early teapots were quite small and many early teapots had wooden handles to save hands from being burned. Tea services included an odd bowl, around six inches in diameter (not used today) is used for waste; a receptacle meant to hold used tea leaves and exhausted lemons. And rectangular flask-like containers with small round covers were used for storing tea-leaves, and were not part of the tea service but separate ornamental objects. Hot water urns, large and fashionable spigot containers for water, (kept piping hot by the heated iron rod inside) were popular around the early 1800 and did not necessarily match the tea set.

A major difference between early American and English tea services was that Americans had a waste bowl.

Similarly the Russian court was enthrall to Western wares, specifically French design, with its aristocracy ordering many silver services from Western silversmiths.  Although, much of Russia’s native silver was more folk-like, with a distinctively Slavic character. The forms were Russian, the Kovsh, is an example, an elliptical bowl with a long handle, resembling a long-necked bird; it is a typical Russian form and like the porringer in America. Kovshi, and Russian silver of the nineteenth century in general, are often overlaid with cloisonné enamels in primary colors.  Russian wares are generally 825 parts silver in 1,000, and have been reliably marked since the eighteenth century.

***An example of this depicted beauty is the heavily patinated silver samovar, Orest Kurlikov, Moscow, 1896-1908.

Samovar at From Russia with Art Gallery

In the days of the Russian Caravan…ceramics were too fragile and could not be safely transported from China, the Russian had to devise what came to be known as the Samovar: An all in one urn, made of silver or bronze with a pot on top for brewing the tea, a large urn below for holding water, and a fire ring in the base.


Tea pots:

One fine potter, who is well versed in using woodfiring of kiln, is Petr Novák. Woodfiring is a technique steep in the tradition of his ancestors, while artist like Petr tries to produce works that carry within themselves something deeper than techniques: a poetry that speaks the language of our souls, a pottery that reflects our way of living. Woodfiring demands discovery and consonancy with nature. For Petr and his colleagues, making pots is more about process than product. Each work begins life on the potter’s wheel. It is altered or assembled off the wheel, fired, glazed with a mixture of natural materials and fired a second time in a wood-burning kiln of their own construction at 1260C-1350C. For further viewing of presentation visit: http://artkeramika.cz/keramikstudio/?lang=en&page=home

Petr Novák’s tea pottery is so finely delicate that one simply cannot immediately put to use such lovely minutest piece of a pot. I view them and I am amaze and think to simply admire them for surely I cannot use such finely made instrument as a daily pot and yet that is what they are made for; to be used for tea making and taking.


Flavoring and scenting of teas:

Black Tea is withered, fully oxidized and dried. Yielding a hearty, amber-colored brew.

Earl Grey is said to be the first scented tea to be drunk in the West. It is made of China black, Ceylon, or India tea scented with oil of Bergamot, which is extracted from a small citrus fruit grown in the Mediterranean.

Oolong Tea is produced mainly in China and Taiwan and only partially oxidized. At times this tea taste like that of green tea, and other times to having a robust body that is more in character of a black tea.

Green Tea’s challenge is to avoid oxidization of the tealeaves and in order to retain this natural green color; in Japan the leaves are steamed; while in other countries they are pan-fire or dry it through other methods. Tea has a more delicate flavoring than black tea and is often pale green or golden in color.

Fruit-blended tea; fruit trees are planted in tea gardens to shade the growing bushes. When breezes blew, the fragrant flowers drifted over the tealeaves and dusted them with pollen and petals. This tradition of combining fruit, flowers and tea continues today still.

With fruit teas; cherry, apple and orange are a few of the fruit flavors that can be successfully blended with green tea. And for better flavoring and appearance hibiscus and rose is sometime added.

Natural Sweeteners for Tea:

Tea as we have come to know when drunk possesses many nuances and intricacies in the flavoring and the variety is unbelievable. For my journey in the exploration of tea from different regions and with different processing techniques is a fun way to get to know more about tea and the cultures behind it.

At times while drinking tea one may want to give their tea a sweetened flavor; to satisfy a sweet tooth perhaps or to simply liven the cup of tea.

Compiled is a list of natural sweeteners to help satisfy one’s sweet tooth…if that be the case.

1.      Honey: this is a great natural sweetener as it has lots of great properties, in that it gives a boost to one’s energy.

  1. Xylitol: is a naturally occurring sugar alcohol found in various fruits and vegetables. It is absorbed very slowly in the digestive track to give sustained energy for a few hours.
  2. Stevia: is a genus of around 240 species of shrubs and herbs in the sunflower family. The leaves are naturally sweet and most studies show they are upwards of 100 to 200x sweeter than sugar without the blood glucose increase and side effects of sugar.
  3. Sweet Leaf Tea: this comes from the Chinese Blackberry plant. The leaves are naturally sweet like Stevia, but without any of the medicinal aftertaste that Stevia has. For a full listing, visit http://shangtea.wordpress.com/2012/23/natural-sweetners-for-tea


Tea Review

As a tea reviewer I am to talk about ‘drinking’ tea but I have read that this is a mistake since once having taken a sip and felt a little of the pure liquid spread over my tongue, there is scarcely any need to swallow it. Instead, I should let the fragrance penetrate from my throat right down to my stomach. Another complaint that I make from having drunken so many tea, is the amount of caffeine that I am consuming and causing at times for sleep to evade this person. So, I am to remember that it is better to go with out sleep than to go without tea. Kudos! (Paraphrasing from author Natsume Soseki, from his novel The Three Cornered Room (1906).

Reviewing of Oolongs

Oolong tea is between black and green tea in color and taste. China and Taiwan are the main producers of oolong tea.

Oolong tea should be brewed with water between 160-180 degrees for 1-3 minutes. Some oolongs can be infused multiple times.

Tea samples received from Fong Mong Tea Corp. of Taiwan

A review Floral (Blue Jade) Oolong Tea by Fong Mong Tea

This sampler, which is in a sealed foil bag and once opened I see very tiny pellets, some of which I place in the palm of my hand. They are tiny indeed and do smell of soft fruit, or I should say it is a mildly sweet smell as opposed to having a grassy smell.

I place half of the bags content into a cup and poured hot water in the cup and left to steep for five minutes.

I have not had oolong tea in a long while so this is indeed a treat. I have several oolongs to review during the next month or so.

In removing the cover from tea cup I note that tea’s color is very light; a golden pale dew and again I am smelling what seems to be like a broth…it is very light and sweet smelling; so I am thinking summer squash.

When first tasting this tea I think immediately of those teas given at restaurants after consuming a meal or prior while waiting for your order.

I like this tea. I remove the leaves, which are now uncurl and full. The leaves are green and smell wonderful, floral like.

I can see I will be enjoying this tea all day. I had divide the portions equally and I can get several steep from this cup and the remaining tea not cook I will render to making iced tea with but I will not add ice to it. Just to have it room temperature or cooler yet.

With the 2nd and 3rd steeping time is less than five minutes. This time the tea does appear darker and with slight astringency in the taste.

I seem to prefer the tea with the first steeping I had of it as it did make me think of light broth…or remnants of squash, which is both, floral is smell and sweet. The shorter steeps brings about astringency and for some reason I do not like this preferring the dews of squash found in the taste when steeped for five minutes or longer.

This is very good oolong. I am always amaze with how the leaves are so tiny, crunched pellets and they come to full bloom; unfurling to fullness with the added water.

It is an interesting aspect for someone use to drinking tea in bags. Overall, this oolong is quite nice with a floral and mild side to it.


 A review Fruity (Sijichun) Oolong Tea by Fong Mong Tea

I am enjoying another oolong sampler from Fong Mong Tea Company in Taiwan. This oolong was processed with the fragrance of fresh flowers making for the fruitiness that is to be found in this cup of tea.

I am using half of the leaves for this brew. I place freshly drawn water into a small pan on the stove and left to boil. Having placed the leaves into the cup, I then pour the boiled water over the leaves (which are tightly rolled/pressed) and left to steep for several minutes with covering on the cup.

After the set time I remove the lid to find that the tea leaves did indeed unfurl to fuller leaves and there is not a particular smell to the tea at first. Tea’s color is light yellow almost, especially once the leaves are removed from the cup. Tea leaves are light green in color, they are partial cut leaves and smells mildly vegetal…broccoli like.

Anyhow, I take my first sip of the tea and it is fine. No drying effect, and very light in the body and I take more sips of this tea I am thinking of broccoli and rice.  Steam rice when cooking, at times so very faint and yet one can know of such a smell. It is warm moisture, steaming from the heat as it moistens the face of the cook.

In all, this tea has no astringency. It is very light in body and tea color is light yellow when the leaves have been removed from the cup. From the first steep and sipping this tea tastes of steaming broccoli and rice. It is very faint.

It is tea and it’s drinkable. I am looking forward to trying the remainder of the unused portion as iced tea, at a much later time.

Thank you Fong Mong for making me aware of this tea and for sending the samples.



I had been reading reviewers of Dong Ding Tea described as soft and full-bodied, lush even. And after having read one of the blog that I enjoy reading of news from: Floating Leaves Tea, whose post includes visit to the fame mountain Dong Ding where this tea is grown.

It is explained that Dong Ding Traditional has a solid mouth feel to it; as opposed to Dong Ding Select, which is very soft and gentle withstanding many, many infusions.

The post for Dong Ding May 7th blog from Floating Leaves Tea mentions the tea base as being very good and smooth with their particular Dong Ding fruity note. It asks to note that high mountain teas are softer and have more flavor; this year more so than last year. And the final note is that Dong Ding tea is very soft and yet a very full tea.

For more reading of this blog, visit:


I did not have to view another blog or to read on up on this high mountain tea to be able to brew it and taste it for a review. I generally do not look at a tea’s history and yet at times like this, it seems worth the extra effort to be willing to learn a bit more.

I did post a comment on Shiuwen’s blog page; as it is awaiting approval:   Hi Shiuwen,

 I enjoy reading and re-reading your blog like of this instance. As a reviewer of teas on Steepster.com I was sent some tea from Taipei, Taiwan to sample; one of them is the Charcoal-baked Dong Ding Tea by Fong Mong Tea.

I am not sure if you are aware of them in Taiwan. You are in Seattle.

Anyhow, I made mention of your blog while trying to review/assess this tea. Many reviewers find that it is good tea. I have enjoyed many of the oolongs from Fong Mong Tea, so hopefully this Dong Ding will be as good as others have indicated.

Thank you for sharing your wealth of information with us always.  Happy teas!


A review Charcoal-baked Dong Ding Tea by Fong Mong Tea

I am finally having a cup of this Dong Ding Tea. In opening this last sealed packet, I am noticing the charcoal scent that is coming from the small pouch. As I pour out the contents into the palm of my hands I smell the charcoal. It is very nice, it makes me think of folks who are able to barbecue on an open pit or a charcoal broiler. I do not own these things but I have been around them.

I had my small pan filled with pure freshly cold water and I left it to boil slightly for a few minutes. I take my trusty mug that was freshly washed and put some of the Dong Ding tea rolls in the cup and I pour some of the water into the cup and left to steep for a few minutes.

I continue to smell the charcoal scent from my fingers, which seems to be coated with it. After about two minutes I remove the cover from the tea and yes the leaves are fuller in size, but still curled not full leaves as the previous oolong sampled.

This tea has that lovely golden orb color; liken to an egg yolk or cantaloupe melon. And the smell is definitely of charcoal and in taste it is the same as well.

1st infusion tea smells and taste strongly of charcoal and it is smooth. It is a pleasant cup.

2nd and 3rd infusion brings about more of the mellow-honey in that it is softer with not the harshness of the charcoal roasted flavoring. So heartiness and robust is more so with first infusion and with later infusion what is left is a soft-yellow dew of an oolong tea; that being Dong Ding tea.

The color of this tea was by far the most exciting to see. Visualizing the yolk of an egg, freshly cut Cantaloupe melon or the golden glow of the sun is what is captured and projected into this cup, my cup of tea for the morning.

I must thank once again the folks at Fong Mong Tea for allowing me to experience their teas from these samples sent to me. These oolongs have all been memorable and enjoyed by this reviewer. They are good teas.



A review Alishan Jin Xuan Oolong Tea by Fong Mong Tea

I am having another oolong tea from sampler received from over seas (Taipei, Taiwan). This tea came in a sealed bag (gold in color) and I have to scissor off the top of the bag to get at the rolled up tea: I shook some out into my palm to see that they are indeed finely curled (rolled up) into tiny pellets.

I take half of the bag’s content and place in my cup and pour water that had been boiling on the stove into my cup and cover leaving the tea to steep for five minutes.

I remove the saucer from the cup I am pleasantly surprised to see how fully the leaves have unfold into my cup of tea. They are a luscious green and fuller than the previous oolongs I have tried from this vendor. They smell very steamed; a warming effect to the face. And something of the smell as I scoop out the leaves from the cup makes me think of my veggies; green broccoli or spinach more-so.

I have strained the tea-leaves from the tea cup and I am left with a tea that is light green in color; slight yellow undertone and still smelling of veggies. I take my first sip and it is a lovely in that it the fragrant of the tea is very light making the tea creamy and not astringent at all. And no, I must say this tea is not a broth either. I continue to sip this tea while quietly enjoying fragrant green to be found within the cup.

I am fortunate to try this tea with yet another steep and another; each time tea’s color is lighter more to yellow or light yellow. It is not brown. The leaves remain the same color throughout each steep.

There is less of the veggie taste in the cup with 2nd steep and with 3rd steep it is slightly astringent, but very mild and not at all bitter.

Overall, this tea has many folds….that veggie green intake of one’s broccoli or spinach flavoring is very pronounced with the first steep and one can indeed observe this upon examining and even to tasting the tea leaves which are creamy in texture and not at all bitter. No sprinkling of salt etc on leaves like when having some vegetables.

For tea itself; I enjoyed the first steep immensely as it is light and warm with a good heft to it and the aroma is a fragrant of green. Another reviewer had mentioned lilac scenting to this tea. So possible it is there and I cannot discern this.

This is very good tea. This Alishan Jin Xuan is best of the oolongs to date. Thank you to Fong Mong Tea Co. for sending me the samplers.


Another reviewer from Teaviews for Canton Tea Co. Ali Shan Oolong Tea:

Said the following:

The leaves are exactly what I want from an Ali Shan: Big, beautiful rolled balls. I steep as per the website’s suggestion, using one teaspoon per cup at 195° for two minutes. The nose has notes of lilacs and muscatel grapes. The flavour is delicate yet vibrant, coating the mouth while maintaining a smooth texture. It has notes of cooked spinach, lemon, grass, lilacs, cream, and a touch of fruit.

Steep two, for two minutes, has less creaminess and more fruitiness than the first steep. It is spritely, reminding me of a bright and beautiful fresh spring morning. Steep three, unsurprisingly, lacks the depth of the first steeps, though a layer of mineral flavour has crept in. I get two more steeps from this, each of them similar to the third.


My posted comment of Katie’s review:

I obtained this tea as a sample from Fong Mong Tea Co. (Taipei, Taiwan)and it is a lovely oolong. I have been fortunate to taste several of their oolongs and they are all likeable.

I liked what you said about this oolong having a smooth texture and that it has notes of cooked spinach and a touch of fruit.

I also experienced as you did with 2nd and 3rd steep the mineral aspects of tea and not much of spinach taste or cream.

Overall, we all like ‘cooked spinach’ steaming from the pot. At least I do, with a touch of salt or lemon squeeze.

My Rating: 8/10


Green tea has a delicate yet distinctive taste, and can be almost colorless in the cup to pale green or golden. Some green teas have a vegetal taste that is highly desired by green tea lovers.

Green tea should be made with slightly cooler water, between 170-190 degrees. Typically, green teas should be steeped for only 1-3 minutes.

A review Lemon ginger green tea (organic) by Stash Tea

100% natural ingredients of organic ginger, organic green tea and organic lemongrass.

I brewed this tea for a few minutes and left to infused for a few minutes as well.

Tea’s color is a pale light brown color; almost the color of ginger. The lemon is most prevalent with first sip. I note that the ginger is in the background adding a feisty kick to this soothing cup of tea.

Overall, this tea is a lemony blend of green and black tea. Offering that wide-awake flavor without caffeine. It is smooth lemon with lingering bite of ginger.

Thank you Stash for adding this sample with my order.

A review Lemon Ginger (Herbal Tea) by Hemani

Ingredients: 2gm of Mixture of Lemon & Ginger of highly selected quality


Put one bag in a cup of boiling water and leave for 3-5 minutes. Add sugar as desired.

Tea’s color is lightly golden brown…the color of ginger.

Tea odor is absolutely of the lemon with the ginger hovering around the lemon. It is on the acid side since it has not been sweeten with honey, as this would make it nicer. For now I am happy with just a cup of hot lemon-ginger tea.

Overall, it is a refreshing mixture of lemon and ginger to coat and sooth the throat and stomach.

A review Organic Iced Green by Tazo Tea

This is green tea with spearmint & lemongrass. It is an infusion of water, green tea, lemongrass, spearmint, lemon verbena and natural flavors, Cane, sugar and Citric Acid.

This tea is lovely as I had I poured it in a glass filled with iced to enjoy. This truly is a union of the spearmint and the lemony herbs. The spearmint gives it more zest and makes it more enjoyable.

I purchased this tea from a Wal-Mart store; they were selling them 2 for $1.00; now I wish I had purchased the two for one; instead of just one. Oh well.

Overall, Tazo is good tea brand. I enjoyed them last year while attending an Alzheimer lecture in Lexington, MA and I was happy to have spotted this brand as Iced tea. What I had then was a hot cup of tea.


A review of 100% Natural Green Tea by Market Basket

Using 1 teabag, I put it into my cup and pour boiling water into the cup and cover for two minutes. I remove the cover and take out the tea bag and add a squeeze of lime juice into the cup and drink it one gulp at a time until finished.

I wanted nothing fancy, I just needed a cup of hot tea to quench my stomach aches. At times seeming to stem from having had one fine cup of tea too many. I think those cloves from my last tea tasting did not agree with me.

I am happy to always have inexpensive green tea around since I can fix a quick cup, very hot and adding some lime to it helps to alleviate undesirables that I have encountered while tasting teas for reviews.


A review of 100% Natural Green Tea by Market Basket

I always run to this tea when needing to get away from having drunk so many fine teas in their original forms; loose-leaf teas or tea flavored with spices and herbs.

I am reminded in drinking this tea that it is an ancient beverage that is steeped in history and romance and many loves tea. Tea is the most commonly consumed beverage after water. Tea did have a modest beginning from its onset; being that it was discovered by accident, but teas popularity spread from its origins in China to Western Europe and the Americas. Throughout its history, tea has been believed to be a very healthy beverage. So drink on and drink deeply as often as is possible.

I always have my green tea steeped for two minutes with very hot water (boiling) and I take it plainly with nothing in it. This tea is very grassy in taste, it is liken to herb and has that medicinal quality to it that I so desire when wanting to escape those expensive teas.

Tea brews a light golden color and smells of grass just nipped or pinched. It is a nice cup of tea when looking for something to cure one ails. I firmly believe this was tea’s original purpose.


A review Ruby Red Chai (Spiced Rooibos) by Trader Joe’s

I wanted to try and have this tea as iced tea and so I have placed four tea bags into a pan and filled with water and put to boil for five minutes.

I like how the Rooibos mixture of the cloves, ginger, cardamom and cinnamon lingers after rising in the air and making the room come alive. It is a wonderful medley. The aroma is lovely.

Tea brews a very dark red, very intense. I am thinking it would make for a good dye, well (mildly). I left it to cool and retrieve the sugar and put in several spoonful of sugar as it is still boiling and stirring the sugar into the tea makes it heady all the more. I put in more of the sugar and continue to stir it until it dissolves into the tea.

I want this tea to be very sweet since I will be adding plenty of ice when having it. I am leaving it to cool completely for an hour or so; then I can pour it in the jug for future use.

I know it will make for a nice cup of iced tea with lots of antioxidants, which will warm the body, soothing the mind, and heals the soul. I am placing great emphasis on all the aspect of this tea and remembering that it is a full-bodied tea with nothing hidden, it remains a steady character in the cup.


A review of Premium Blend of Orange Pekoe & Pekoe Cut Black Tea by Market Basket

This is a great tea for having as iced tea. I always use about four tea bags placed in a pan and I add water to it and bring this to boil for about 5-6 minutes. Tea brews a very rich dark reddish color and smells very strong and malty.

I leave it to cool for at least half-hour or longer then I pour the tea in a gallon for later usage. When there is need for iced tea, it is served in a tall glass with iced put in it first, then some sugar and than the tea is poured into the tall glass.  A long spoon is used to stir the sugar until it vanishes. At times a small sliver of lime is added for an intensity of the flavors.

This is a very simple tea to make and price wise it is very inexpensive. In all, there are one hundred tea bags in a box costing less than $5.00.

The price becomes irrelevant if the tea is enjoyable. And it most certainly is.

A review of Orange Pekoe and Pekoe Cut Black Tea by Family Pantry

Orange Pekoe blends tend to include Ceylon, which are known for their “brightness,” “liveliness,” and blend ability.

One of two teas that I like to prepare as iced tea.

I took poured freshly cold water into a pan on the stove and wait for it to come to full boil, I place several tea bags into the pan and left to steep for a few minutes more.

This tea’s color is golden amber and scenting of citrus. I wanted to try the first cup with no sweetener or milk, to enjoy it plain. It has a very mildly malty taste to it. It is not heavy on the palette, and no after taste. It has a drying effect once swallowed.

Having purchased this tea at a Family dollar store for daily consumption, I think that it is well worth the cup. This is an exceptionally mildly malty cup of tea that of Orange Pekoe.

I let tea cool for about an hour and then pour content from the pan into my tea jug for later consumption of iced tea. I like this tea for its simple use in making tea: tea bags, cold (freshly drawn water) and something to cook it in and yes a stove. I guess for me three things are needed for a good cup of tea: fire, water, teabags or leaves, but then one needs a cup; so it is four things and I am not good at mathematics. Sorry!


A review 100% Natural Green Tea by Market Basket

I preheat my cup by rinsing it with boiling water. Using one tea bag that I have placed in my cup and then I add the boiling water into the cup and covering it, leaving it to steep for two minutes.

With Green tea I am learning to steep it shorter for more of the freshness of the tea.

Tea’s color is a golden brown and smells of grassiness and upon tasting it that is what I am met with that astringency that I have come to expect from this cup of green tea.

I return always to the boiling/steeping of green tea plainly and to drink it throughout the day when I have been sampling many teas and need a break.

This tea does have a mouth drying effect and it is very vegetal in the taste; grassiness to be specific. No complaint here since this is what my palette is calling for.


A review Premium Blend of Orange Pekoe & Pekoe Cut Black Tea by Market Basket

I have this tea from time to time as afternoon tea and not always in the morning. It is an observation and I am not sure why I prefer it mid-day. Perhaps I am thinking I need something stronger than green tea perhaps.

I always rinse my cup with warm water; I take one tea bag and place it in my cup and add boiling water into my cup and placing the covering on the cup and let the tea steep for five minutes.

I cut up several bits of the lime that I keep around to have with my tea. Adding this after it has steeped, I squeeze some of the lime juice into my cup of tea and stir it slowly while noticing the tea’s color a darken golden color…reddish orange glow. It is amber in the coloring and I smell the citrusy effect of the pekoe plant.

The tea’s characteristic is that of a sweet malt with a full body, having no astringency. I like how the lime mingles in the cup by which livening the cup all the more.

On days when not wanting anything fancy and to simply fix a cup of tea, these premium blends comes in handy and worth keeping in my cupboard or kitchen counter. I drink tea all day long and when not able to afford the fanciful fine teas, it is good knowing I can enjoy the simpleness that is to be found in a cup of tea like this one.

I am thankful for roof on my head and the ability to boil water and fix myself a cup of tea. At times, desperate times taken for granted this basic need…for fixing a cup of tea when one does not have a place or a place of one’s own.



reviews Cont’d

I obtained this tea from Heath’s Tea Room in Rockport, MA during a visit to their tearoom.

The teas carried by Heath’s Tea Room, are obtained from the Tea Guys, local blenders, from Hatfield, MA.

Their teas are nicely packaged; teas are fresh and stay fresh and their shipping rates are excellent. They offer sample packs for their customers to try.

Their website: www.teaguys.com

A review afternoon apricot (Loose Leaf Black Tea) by Tease

We blended fine Ceylon tea with Darjeeling and organic osmanthus flowers to create an aromatic, sweet and delicate cup with a wonderful fruity aroma. Excellent hot or cold and good enough to stand-alone or enjoy with milk.


1 1/2 tsp per 8 oz boiling 212 degree water steep for 3 minutes.

Iced tea (2 servings)

3 tsp tea, 2 cups cold water, steep for 1-3 hours in fridge, sweeten to taste keep refrigerated and consume within 3 days.

I decided to try this tea hot. I let the water boil for nearly five minutes and placed one teaspoon of leaves into a cup and poured the boiling water into the cup and left to steep for several minutes.

I should note that the tea in the bag is very sweet smelling. The leaves are black and are finely crunch with bits of the apricot. It is a lovely smell on its own.

I removed the cover from the cup of tea and take in the warm smell of the tea. The tea’s color is dark amber with a floral nose. This tea has fullness to it. A good heft in that the color, strength, substance and roundness. It is quality made tea of the finest Ceylon. I like the overall taste of this tea. It would do well with milk and sugar and served very hot.

With the 2nd steep I did add sugar to the tea, and this makes it so nice and creamy in the texture of the tea. Although with black tea there should only be 1 steep, discarding the tea leaves to avoid “stewing” or bitterness.

Overall, I like this tea from first whence I opened the aluminum sealed packaged, to inhaling the fragrant that is to be the bouquet of this tea. I smelled the apricot; it is sweet and sour in scent. Having a nice effect throughout the cup of tea.

A review of ginger Darjeeling peach by Tease

A fruity aromatic blend of brisk Ceylon and Darjeeling black tea paired with freshly hand-ground ginger, sweet dried peaches and a touch of cinnamon and clove to provide additional sweetness and body. Wonderful hot, makes a delicious iced tea.


1 1/2 tsp per 8oz boiling (212 degree) water steep for 3 minutes.

Iced Tea (2 servings)

3 tsp tea, 2 cups cold water, steep for 1-3 hours in fridge, sweeten to taste. Keep refrigerated and consume within 3 days.

A natural source of antioxidants & vitamins and high-grade whole leaf tea with organic ingredients.

This is another sample obtained from Heath’s Tea Room during my brief visit there. It is one of the two teas given to me by the proprietor Kimberlie. I wanted Oolong tea but somehow ended up with black teas.

I took about half of what is in the tea bag/pouch and put in my teacup and poured boiling water over it and left to steep for a few minutes.

I examined the remainder of tea in the bag and could smell the cloves and as I poured out the bags content into my palm I could see the clove and I was pleasantly reminded how they look like little nails and very piquant.  I am seeing the cut up ginger and very tiny bits of the peach.

With these spices present I am thinking this is a lovely tea to have on a cold day; an early morning brew or anytime of day needing a cup of spice tea (with not apple or pumpkin) but peach instead.

In removing the cover from tea I can discern tea’s color to be dark amber. It is not red, but very dark. I then pour the tea into another cup with a strainer to further examine tea. The tea’s liquor is a lovely mixture of the spices to be found in the cup; clove, ginger, peach and the fleeting cinnamon.

The taste of tea is smooth and very sweet and not at all astringent. Tea has a nice kick to it with the cloves layering evenly with the ginger.

Overall, this is a good cup of tea. It is a full bodied tea with a lovely spice fragrance and this tea would do well with a touch of milk and served very hot for sheerest of enjoyment to delight in the decadence that is to be found within this cup of Darjeeling tea.

Thank you for letting me experience this tea; the folks at Heath’s Tea Room of Rockport, ME.

A review Revolution Breakfast Tea (Boston Tea Party Blend) by Metropolitan Tea Company

Cup: Malty and full bodied with hints of floral flavor and a touch of oakiness. A bright golden cup. Superb tea to savor any time of the day.

Ingredients: Top seasonal quality tea from Tanzania, South India, Assam, Sri-Lanka and China.

How to make a quality cup of tea:

Use one tea bag or teaspoon of Metropolitan tea per cup.

Pour freshly boiling water into the teapot.

Brew to taste–maximum 5 minutes.

Remove tea after brewing. Add milk and sugar to taste.

Serve hot or chilled.

I used one tea bag placed in my cup and then poured freshly boiling water into the teapot. I left to steep for 5 minutes.

Tea’s color is reddish amber, and tea’s liquor is that of malt with hints of floral notes. When I take a sip of this tea it is not pleasant at first. It is definitely raw and malty but there seems to be an off taste to it somehow.

This tea is certainly full for having a good color, strength but there seem to be lack of substance. Nothing stands out with this tea, other than its color is lovely.

Right now this cup of tea is a plainly hot cup of tea.

***2nd Review Revolution Breakfast Tea (Boston Tea Party Blend) by Metropolitan Tea Company

When first trying this cup of tea I thought to try and have it like bubble tea; well to add milk to it. So, not giving up on this tea, I have decided to start again with a fresh cup of tea with milk and sugar added to it and cooked real hot (boiling).

I took one tea bag (has no strings on bag, instead they are grouped as two bags with tearing-folds); anyhow, having placed the tea bag in my cup I added one teaspoon of sugar and took a small thin of condensed milk and add some of the milk to my cup, I stirred this in while the wonder comes to a full boil. I then take some of the water in another cup and pour this into my cup (with the milk and sugar) and stir the mixture as I am pouring the water.

I like the color, which is a lovely golden color, and with the added milk it smells creamy and sweeter. So far so good I am thinking. I leave the tea alone with covering on for a bit longer.

When I finally decided to have this tea, I sipped it slowly at first to take in its strength (the mixture of sugar with the condensed milk) and how they pair together.  Now this tea tastes just rightly so and very hot. With the adding of milk to the tea there is not that after taste feeling that I got from the earlier cup I had prepared. Tea is not too sweet either, it all seems just right.

I can see boiling this tea on the stove with condensed or evaporated milk, sugar and several tea bags and leaving them all to mingle and come to full boil…making for my version of bubble milk tea.

I realized with this Revolutionary Breakfast Tea it is best for this reviewer to have it with milk (condensed-evaporated milk) and raw sugar.

I like the malt that is to be found in this cup of tea, and that it is full bodied. What perhaps I did not like is the floral aspect combined with the malt, which to me gives it an off taste. And I am not sure what ‘oakiness’ is, so I cannot account for this description.

Overall, this tea does brew a bright golden cup and is best served with milk/cream/evaporated milk and raw sugar (pure cane sugar).

This tea was purchased while visiting Heath’s Tea Room in Rockport, MA and I am happy to have tried this tea. Thank you to Kimberlie and Michael.


I posted this question in the General Discussion section of Steepster:

A question for Steepsters on the “oakiness”.  I sampled Revolution Breakfast Tea (Boston Tea Party Blend) by Metropolitan Tea Company for a review on Steepster.com and I found in the tea’s descriptor the wordings: Malty and full-bodied with hints of floral flavor and a touch of oakiness…

How to better understand oakiness?

In explaining “oakiness” let me count the many nuances to be found in the wording…

Oakiness to me is …

“a woodsy flavor, natural tasting, like whiskey casked in oak barrels that takes in the flavor of oak, woody.”

 To view posted response from Steepsters…


Several Steepsters posted comments in response to this question. Some of the responses  sounded like from a textbook or so. I simply did not like the taste of the Revolutionary Breakfast Blend Tea; something was off with the taste and it would seem to do with the term ‘oakiness’. I am sorry if not understood.


A review Flavoured Apple Tea by Princess Noori purchased from Bazaar International Grocers of Brookline, MA.

This is an excellent Apple Flavoured Ceylon Tea with Apple Pieces.

Place 1 tea bag in a cup and filled with boiling water and let steep from 3-5 minutes.

Having placed one tea bag into my cup and pouring the boiling hot water into the cup I noticed how as the water is touching the bag the color of tea is dispersing at once; very dark amber or more specifically the color of wooded mahogany. And the fragrant aroma of the apple is dispensed at once as well.

It is difficult for me to cover the cup and leave it to steep as it is unfolding too fast. But I place the covering on the cup and leave it alone for five minutes or so.

This is Ceylon black tea and I am reminded that Ceylon teas are from Sri Lanka; the pearl of the Indian Ocean and known for its diverse cultures and scenery.

A bit of Sri Lankan history:

One of the many names by which Sri Lanka was known in the past is “Serendib” from the word “Serendipity” is derived and was to have been coined by Horace Walpole to mean “The faculty of making happy discoveries by accident”. One of the happy discoveries the pioneer planters in the latter part of the 19th Century discovered is the effect of the diverse climates on the production of tea. And it is this serendipitous discovery that has resulted in an array of fine teas which are unique to each agro climatic district and not to be found anywhere else in the world, but also not to found in the other agro climatic districts of Sri Lanka.

What all this means to a tea drinker and semi tea reviewer like myself is that I am drinking very good tea and the climate from which teas are derived are static in that what is found in one location produces a very different cup than what is found in the same district but perhaps miles away and of another climate.

I am not sure if New England weather would equate with our concepts and saying: if you don’t like this weather right now as it might be pouring rain one minute and driest the next…some would say just drive down to the next town and see if you like it better over there.

I must remember to note that the history that I have shared on Sri Lankan tea comes from my little treasured book on Ceylon Tea that I had purchased from Upton Tea Imports earlier this year. The Sri Lankan Tea Board put this book together. Website: http://www.pureceylontea.com/

Anyhow; I must return to the business at hand, which is to review this Flavoured Apple Tea. Tea’s aroma is a lovely and smells of tart apple; that green and crunchy apple that one cannot wait to bite into. The tea’s coloring is like a dark-mahogany or rosewood.

In tasting the tea, I find it is a delight to have. One can tell right away from the nosing effect of the tea and its color if it will be liked or not. So when it comes time to taste it; the salivating effect is then quenched with the first sipping of the tea.

I am so happy to be having this tea since nothing more is needed. From viewing the tea bag one can discern the flavoring and scent of the tea. And when it is tasted there is no disappointment for this reviewer.

Tea has a good heft; it is a fully rounded-bodied tea, which is smooth and malty in taste. I have been able to enjoy several cups of this tea using same tea bag and it stands to be reckoned with each cup.

Overall, this tea is as written on the box cover: Excellent Apple Flavoured Ceylon Black Tea with apple pieces.

More Reviews of Flavoured Apple Tea by Princess Noori

There is simpleness in the making of this tea. It is so lovely and lively.

I took several tea bags of this tea and placed in a pan filled with cold water and left to boil for a good five minutes. I then let the tea cool for nearly an hour, removing the bags while it cooled.

The Flavoured apple scent is heady to say the least. I then take a tall glass and fill it with crushed ice and pour some of the tea into my cup and I add a sliver of lime just to spice it up a bit. Not that is needed.

The tea’s color is a dark, golden liquor with the heaviness of the apple flavor and with the scent of the lime this makes it more fruity.

This tea is already a full body with a good and strong character. It has no off taste. The creaminess of the Ceylon mixed with the apple makes for a smooth cup of tea. A lively bouquet is the final tasting note.


A review Senna with Green Tea by Lux

Senna with Green Tea is an Herbal Infusion
Ingredients: Senna leaves, green tea, orange peels, chicory, lemon grass, apple flavours.

place 1 tea bag in cup of boiling water at least 100 Celsius and leave to steep for about 8-10 minutes.

I am trying this Senna tea as part of my on going weight maintenance trials. The tea was steeped for a good five minutes and the color is dark amber. The aroma is that of lemon grass and I can smell a bit of the apples. On first taste is it is tart and smooth. Tea is not grassy in fact it taste more like a black tea since it has a drying effect when swallowed and almost malt like.

I made the mistake of letting this sit a bit too long; it is cool when I should be drinking it quite hot. There is quite a mixture of infused herbs in this cup of tea and it presents quite a challenge to other Senna teas that I have been enjoying, specifically the Hemani brand Senna tea.

I am liking the mixture of herbs as the notes play in the air and in the cup: the lemon grass with the apple flavours along with the orange peels are so lovely dancing together making for quite a melodious cup of herbs.

I purchased this tea during a visit to Bazaar International Grocers in Brookline, MA. Thank you for carrying such great teas.

A review Earl Grey with Bergamot by AKBAR

I used freshly boiled water in a pan and left it to boil for a good five minutes. I placed one tea bag in my cup and pour the boiling water into the cup and left to steep with cover on for several minutes.

I like that this is tea bags and from a quick sniff it is lovely with slight smell of the orange peels that being the bergamot (citrus fruit).

Tea’s color after steeping time is over is a lovely dark red with a very good heft in that the nose of tea aroma is smooth and clean with first tasting of the tea. It is creamy and malt-like with a drying effect when swallowing to the back of throat.

This is a very clean tea with a very good finish, as it stands on its own from first taste to last. It is a fulfilling tea, with each taste it does quench hunger; during the meal or as an after meal drink.

Overall note for this cup of tea: Tea’s liquor is that of malt with a reddish color. Tea has no off taste, it is a clean style that refreshes the palate. This is fine Assam tea mixed with Earl Grey.  Tea is both smooth and creamy with thick liquor; it has substance.

I had this tea plain and I enjoyed it immensely with several infusions from the one tea bag I started with. I went so far to add a second bag to my cup and the taste was still an enjoyably smooth and creamy malt cup of tea.

This is another great tea purchased from Bazaar International Gourmet of Brookline, MA. Thank you for caring such fine teas!


Another review Earl Grey Tea by Akbar

I am happy to say that I continue to enjoy this Sri Lankan tea and I can drink this for most of the day and not tire of it.

I use freshly boiled water and one tea bag. After the water has boiled, I pour some water into my cup with the tea bag and leave to stand for several minutes. I like to keep my tea covered until I am ready to drink it.

It is always a lovely surprise when removing the cover to view the tea’s color; in this instance it is that darken rosewood or mahogany that I continue to equate the color with. I stir into the tea a small teaspoon of raw sugar. I am looking to bring about more of the creaminess, if at all possible since this tea is already very smooth.

The added sugar does enhance the flavoring and to having the tea very hotly brewed. It is quite an effect.

It is truly a lovely tea, a very good Earl Grey tea. Excellent!



Another Steepster reviewer (http://steepster.com/LiberTEAS) for Earl Grey said the following:

Premium Earl Grey by Fusion Teas

Trying this again today, using a lower temperature and a shorter brew time (200°F / 2 minutes), and it made all the difference in the world with this Earl Grey tea. This tastes so much better!

The black tea base is rich and strong … the blend of Yunnan and Ceylon teas gives this a robust, full-bodied flavor with hints of spice in the background and I really like how that pairs with the bergamot tones. The bergamot is not quite as strong as in some Earl Grey blends, but, I wouldn’t call it light. Interestingly enough, with the lower temp and shorter steep time the bergamot is more pronounced than it was yesterday with the higher temperature and longer steep time.

This is an excellent Earl Grey.

Review Earl Grey Tea by Akbar & Flavoured Apple Tea by Princess Noori

I have admitted to liking this Earl Grey by Akbar as well as the Flavoured Apple Tea. I had been enjoying my first cup of this Earl Grey earlier in the day. I took one tea bag and having let the water come to full boil I poured the water into my cup and let it simmer. I drank the first cup hotly and the tea’s aroma smells wonderfully raw and robust. For some reason I thought to add a bag of the Flavoured Apple to this tea just to find out if I would continue enjoying this tea. I added the boiling water to the tea and left it to steep for several minutes.

Now, I smell more of the apple scented tea and some of the bergamot citrus oil is coming through as well. Tea is darker in color; darken amber and is piping hot. I take a sip and let it roll around and swallowed abruptly since very hot.

I waited a few minutes before taking another sip and this time I am able to enjoy the flavors of apple and bergamot; this tea is smoother and smell wonderful. I would say I am enjoying what is in my cup more because the apple flavoured is so noticeable with a mixture in the tea’s layering.

These two tea bags are malty, creamy and smooth with good heft all around. And there is a muscatel effect to it with the adding of the apple-flavoured tea.

I like this combination as it works for my taste buds.



Review of: Flavoured Apple Tea by Princess Noori & Earl Grey Tea by Akbar

I have admitted to liking this Earl Grey by Akbar as well as the Flavoured Apple Tea. I had been enjoying my first cup of this Earl Grey earlier in the day. I took one tea bag and having let the water come to full boil I poured the water into my cup and let it simmer. I drank the first cup hotly and the tea’s aroma smells wonderfully raw and robust. For some reason I thought to add a bag of the Flavoured Apple to this tea just to find out if I would continue enjoying this tea. I added the boiling water to the tea and left it to steep for several minutes.

Now, I smell more of the apple scented tea and some of the bergamot citrus oil is coming through as well. Tea is darker in color; darken amber and is piping hot. I take a sip and let it roll around and swallowed abruptly since very hot.

I waited a few minutes before taking another sip and this time I am able to enjoy the flavors of apple and bergamot; this tea is smoother and smell wonderful. I would say I am enjoying what is in my cup more because the apple flavoured is so noticeable with this mixture in the tea’s layering.

These two tea bags are malty, creamy and smooth with good heft all around. And there is a muscatel effect to it with the adding of the apple-flavoured tea.

I like this combination as it works for my taste buds.


A Review of Earl Grey by Akbar

I am using freshly boiled water with one tea bag added in my cup and I leave this to steep for several minutes.

I remove the tea bag after the set time and stir it gently. Tea is dark in coloring and I can smell hints of the bergamot citrus.

This Ceylon tea is as smooth as it is creamy with a fine citrus aroma. The Earl Grey is just rightly so. It is not at all over powering as I had experienced with some other teas.

Overall taste for this simple cup of tea is its smoothness in character withstanding first to last sipping. It has exactness to the cup.


A review of Pure Spring Green Tea (Bilo Chun) by In Nature

I received this tea last month from In Nature Tea in the United Kingdom and enjoyed it and I’m happy that I have some of it left still to enjoy yet again.

I use freshly drawn cold water for all of my teas. While the water is heating, I take my cup and the box of tea and a spoon. Just as the water is coming to a boil I place two spoons full of the leaves into my cup and then I add the water, leaving it for only a few minutes.

I then pour the contents from one cup into another cup using a strainer so that I will only have tea in the other cup and not the leaves.

I like how the leaves have unfolded and are greenish in color. The tea itself is a very light color, could be green and it smells very faintly of grassy moistened dew. When I taste the tea I am met with a sweet mild palate. Overall this tea is very soothing and enjoyed by this reviewer.

I must say thank you once again to In Nature for sending this tea to me.


A review Golden Peach Tea (Organic) by St. Dalfour

This is Certified, pure organic Ceylon tea. Selected and blended under the direction of the tea experts of St. Dalfour France. Enhanced by the all-natural flavor of golden peach.

A bit of information on St. Dalfour Organic Tea

The St. Dalfour tea experts have searched the best tea producing areas in the world, which are located in the Himalayas of India and the high ground of Ceylon. After careful screening, they have selected special pristine tea gardens where no preservatives or chemicals are used. In these gardens, master planters nurture tea bushes with natural organic biomass and loving care. Only these tea gardens are used for St. Dalfour tea.

Brewing instruction:

Pour boiling water (as pure as possible, preferably bottled water) over one tea bag in a cup.

Immerse tea bag for 1 minute (standard), 2 minutes (strong), 3 minutes (with milk). Remove tea bag after making tea.

I have tried this tea as instructed, to steep for 1 minute. Tea is very light in color and smells of peach. Upon tasting there is a faint hint of the peach. I would have to say that there is nothing particularly exceptional about this tea. It is peach flavored Ceylon tea.

The tag on the tea has a different drawstring it seems. One is to gently pull the tag on the bag to extend the string. (This format eliminates the need for a staple.)  I did not do this right at all since the string would not pull up; instead the tag floated in the teacup. When having another cup of tea I tugged a little harder on the string and the tag tore from the bag. Perhaps it will work tomorrow or later on; I mean another time.

Tea is so very light that I will need to use two tea bags to truly enjoy the peach flavoring. I know that organic tends to be sterile and very blah. I will have to continue with this review another time._______________________________________

Another review: Golden Peach Tea (Organic) by St. Dalfour

Brewing instruction:

Pour boiling water (as pure as possible, preferably bottled water) over one tea bag in a cup.

Immerse tea bag for 1 minute (standard), 2 minutes (strong), 3 minutes (with milk). Remove tea bag after making tea.

I decided to give this tea another try. I placed two teabags into a cup and poured hot water into the cup and left to steep for a few minutes. After which time I removed the cover and the tea bags.

Tea is a lovely dark orange color and smells very strong. It is peach smelling but there seems to be something else. Upon tasting this tea I realized making tea with two bags for greatest strength might not have been a good idea. Milk is needed, it would seem but I don’t take milk with my tea.

I use two tea bags to get a sense for the peach flavoring since when last I had this tea the peach was lightly in fragrant; or the peach flavoring was fleetingly in the cup. A faint wisp of it and with two tea bags there is nothing to wonder about.

I am yet undecided as to whether or not I like this tea. I like peach and tea and were it not for the organic (sterile) in having this cup of tea it might be nice.

Overall, I have no decision to render as yet. Sorry!


A review Ginger & Honey Green Tea (Organic) by St. Dalfour

Certified, pure organic Green Tea. Selected and blended under the direction of the tea experts of St. Dalfour France. Enhanced by the all-natural flavor of ginger & honey.

Brewing instruction:

Pour boiling water (as pure as possible) over one tea bag in a cup.

Immerse tea bag for 1 minute (standard), 2 minutes (strong), 3 minutes (with milk). Remove tea bag after making tea.

This is a sampler that I received with my purchase of the Organic Golden Peach Tea by St. Dalfour.

I placed the tea bag in my cup and pour the boiling water into the cup and left to steep for 2 minutes. When time has passed, I removed the covering and noticed that the tea’s color is a light brown; very pale and I can smell the ginger and it is not overly strong.

I take a sip of the tea and there is nothing particularly exciting about it. The taste of the ginger is very present and the honey does seem to mingle with it. There is always something (another flavoring that lingers in the teas background that I cannot figure out what it is?) and it somehow make me think of a sterile taste and by this I mean ‘blend’.

It is interesting to note that this tea is a Ceylon tea and that it is packed in Sri Lanka under the direction of: St. Dalfour, Fréres & Cie.


 Yet another review: Golden Peach Tea (Organic) by St. Dalfour

Brewing instruction:

Pour boiling water (as pure as possible, preferably bottled water) over one tea bag in a cup.

Immerse tea bag for 1 minute (standard), 2 minutes (strong), 3 minutes (with milk). Remove tea bag after making tea.

I take one tea bag and put it in my cup and pour several dashes of milk into my cup and let this mingle with the tea bag in the cup while the water on the stove boil a bit longer. I take some of the water and pour this from another cup into my cup of tea with milk already in it. As the tea’s coloring was spurting forth from the tea bag and mincing with the milk it now mixes completely with the hot water and this makes for a lovely golden color; looking smooth even.

After stirring the tea for several minutes I remove the tea bag. The splash of milk does soften the tea’s aroma: it is creamy in texture, making for a more pleasant smell of the tea. When I take a sip of the tea I am met with the peach flavoring, its fruitiness that seems to take well with the splash of milk that I added.

This is tea from Ceylon and they do take well to milk and brewing the tea for several minutes brings about its strength and character. This peach tea is smooth with a floral nose and is best enjoyed with a splash of milk and served very hot.


Mark T. Wendell Tea Company

14-A Craig Road

Acton, Massachusetts 01720

Phone: (978) 635-9200

Fax: (978) 635-9701


Mark T. Wendell Tea Company are importers of Fine Teas for over a Century. One hundred and eight years ago, Boston businessman Mark T. Wendell assumed ownership of his uncle’s business, a firm that imported luxury products from abroad. During the decades that follow, Mr. Wendell focused on importing tea into his Boston Waterfront offices. He wanted his smoky tea to stand out from other Chinese teas, so he changes its name to Hu-Kwa (who-kwaa), in honor of the Chinese merchant Houqua, with whom his uncle had traded. Houqua was known for his honesty when dealing with Western merchants, and eventually goods bearing his stamp commanded higher prices because their quality was guaranteed. By renaming his tea after Houqua, he was telling his customers that he too was willing to guarantee the integrity of his products, a philosophy that is still practiced today by selecting only the finest tea available.

Today the current owner of Mark T. Wendell Tea Company is Elliot H. Johnson, who purchased this prestigious Boston tea firm from Mr. Wendell’s successor in 1971. From an initial listing of only 5 teas, Elliot and Hartley E. Johnson have expanded to offer over 55 estate grown specialty teas. 10 signature tea blends, 6 herbal and fruit tisanes and 11 imported packaged brands. The company also carries a wide selection of tea pots and brewing accessories. Since 1971 the family’s goal has been to carry on Mr. Wendell’s tradition in the tea importing industry.

Mark T. Wendell Hu-Kwa tea line is named after Houqua, the famous Hong Merchant of Canton, China, who became a symbol of integrity and quality trade between America and the Orient in the 19th century. Mark T. Wendell’s uncle, Richard Devens, traded goods with Houqua during this era and, years later, named his signature tea after him out of respect for his cultural significance. For more information about the Hu-Kwa Tea’s tea offering, visit www.hukwa.com

I purchased several teas from the MTW brand through direct mail earlier or end of last year and I had yet to sample them until recently. I am happy to say this is an exceptional tea company with very good teas. I hope my tea reviews can do them justice.

A review Green Tea & Blackcurrant by London Fruit & Herb Company

Purchased from Mark T. Wendell Tea Company.

–A natural source of antioxidants


Hibiscus, Green Tea (32%), Blackberry Leaves, Flavourings, Blackcurrant Juice (3%), Liquorice Root, Blackcurrant (2%).

The London Fruit & Herb Company have adopted a philosophy of creating great tasting blends that are good for you. So dedicated are we to achieve this that we developed a unique process to provide you with a range of fruit flavours which really taste as good as they smell.  Try them and see!


Add 1 teabag in a cup and pour boiling water (100 Celsius) into the cup, cover and leave to steep for five minutes. Remove teabag after set time and enjoy.

The tea’s color is a lovely dark red; that blood-orange in color. The aroma is vibrant and very attractive to the nose. It is sweet conjuring of the blackcurrant berries.

I like this tea right away since it possessed great coloring, has no after-taste, lovely fragrance and tastes great. This is an exceptional cup of tea. I am looking forward to having more of this tea and might make it a regular tea in my cupboard.

Another review: Green Tea & Blackcurrant by London Fruit & Herb Company

Purchased from Mark T. Wendell Tea Company.

At times when wanting to fix a cup of tea what it is called for, is simplicity with ease in the making. This tea certainly is easy to use.

Take freshly boiled water and one tea bag of this tea and put the teabag into your cup and pour in the freshly boiled water and leave to steep for several minutes depending on desired strength.

I find the longer I steep this tea the color is darker. Tea’s color is like those plump darken juicy grapes that one obtains in a very well stocked grocer or at a farmers market. And the teas aroma, the nose of tea is certainly that of a bouquet; delightful fruity smell.

What is simple about this tea is that there is not a need to try to add anything else to it. You want a nice cup of hot tisane, finely blended fruit tea well this is it. Or if you prefer it cold simply make a bigger batch and leave it to cool and add ice in a tall glass and pour yourself a cup. This tea is naturally high in antioxidants and good for you.



More Reviews of Green Tea & Blackcurrant by London Fruit & Herb Company

This tea has been fun to play with and I am now using it solely as iced tea. Using four tea bags and one large pot, I add freshly drawn water after having placed the tea bags in the pot of water. I leave the tea to boil for five to eight minutes.

As it is cooking, one cannot help but notice the color of this tea as it boils. It is a darkly purplish/blue in color (like those large luscious grapes) and smelling wonderful.

Tea is left to cool for an hour or so, when cool I transfer it into my jug. It is served in a tall glass with crushed ice with sugar and lime as options. I like it with just the crushed iced. I am also thinking to make ice cubes out of this tea.

As said, it is a fun tea (fragrant, tea’s liquor and nose of a fine bouquet) is what makes it fun, so enjoy it fully!


Boston Harbour Tea by Davison Newman & COLTD of London


Boston Harbour Tea is a blend of superior teas from Darjeeling, India and Ceylon. Packed exclusively for Mark T. Wendell Tea Co.

Visit them at www.bostonharbortea.com

Tea enthusiasts applaud Boston Harbour Tea for many years. Boston Harbour Tea is an exceptional blend of the finest black teas from Sri Lanka and Darjeeling. When brewed, Boston Harbour Tea has a sweet aroma and a brisk flavor that is sure to please.

The Tea with a History—Centuries ago, the taxation of tea in the American Colonies was one of the Catalysts that helped spark the American War of Independence. On December 16, 1773 a group of Colonial patriots disguised as Mohawk Indians boarded three English ships in Boston Harbor and threw the tea onboard into the water, in protest against the duty imposed on tea by the British Government.

When the first Boston Tea Party was over, hundreds of tea chests were left floating in the frigid harbor waters. In the months that followed, many other seaports staged their own “Tea Parties”. On March 17, 1774, at a second Boston Tea Party, 16 chests of fine tea from tea merchants, Davison Newman & Co. Ltd. Of London, were also dumped in the harbor in defiance of British policies. Still in operation today, Britain’s oldest tea merchant has developed this famous tea blend and offer it exclusively through Mark T. Wendell Tea Company.

**A review Boston Harbour Tea by Davison Newman & COLTD of London

Using freshly boiled water and placing one tea bag in my cup, I poured the water into the cup allowing it to steep for five minutes.  I remove the covering from my cup and I had to scoop out the tea bag with a spoon since it has no string.

Tea’s color is lovely dark amber. The tea’s aroma is that of raw and something about is roasted even. There is a layering of textures: Darjeeling tea which is smooth and creamy and the Indian tea which can be very robust and all of this is mixed with the Ceylon for smoothness in the cup. It is an exceptionally complex tea. It feels and taste likes the finest caramel with slight cocoa notes.

I have not added anything to this tea and first infusion tea is very rich as the textures intermingle in the cup. I continue to enjoy this (same tea bag) with several more infusion with steeping time being 2-3 minutes and water very hot.

Overall tasting note: tea is very complex, it is smooth and creamy and taste of roasted caramel. There is rawness to the cup and yet it is sweetened/silken even with the mixture of Ceylon tea with Indian tea. Not one flavor overrides the other…all is evenly distributed/attributed to making this Harbour tea a most enjoyable drink.

This is another exceptional tea that I purchased from Mark T. Wendell Tea Company. Thank you for making such fine teas.



Heath & Heather was established in 1920 by British herbal specialist Samuel and James Ryder. Together they wrote books and lectured throughout the country on herbs and their benefits. Today, Heath & Heather still has a strong heritage as herbal experts, with each infusion selected by a team of experienced blenders to ensure that only the finest natural ingredients are used. All Heath & Heather infusions are blended using only carefully selected ingredients that do not contain any artificial flavors, preservatives or added coloring. All Heath & Heather Teas are caffeine-free and gluten-free. This tea is sold through Mark T. Wendell Tea Company.

Indar, imported from France, this special Boudoir blend was created in Odessa, Russia in 1887. A favorite for generations. Indar is an uplifting blend of select black teas from Ceylon, Assam and Darjeeling, delicately scented with oil of Bergamot to produce a superb cup of tea.

A review Indar by Heath & Heather and Indar

This tea is individually packed and one can still smell a hint of the citrus fruit of the Bergamot along with the concentration of the blended teas. It is a potent aroma; as yet to be immersed in water for infusion.

I take one teabag and remove the wrapping to find a string bag of this tea. I take my cup and put one teabag in the cup, I then take very hot (boiling) water and pour it into my cup placing the cover on the cup I leave it to steep for five minutes.

Once done I removed the cover from my cup and removed the teabag and take in the tea’s color which is dark amber, it is very dark tea but not red and the aroma is heady in that it is very robust in the scent. With tasting the liquor I am pleasantly met with the smoothness that this tea offers that of a fine drinking tea.

I would have to say this tea is evenly matched in distribution: Assam offers a sweet malt flavoring and matched with the creamy and rich texture of the Ceylon tea and finally that Muscat flavoring of the Darjeeling teas all infused with the Bergamot citrus presenting an overall well rounded tea with a full body and yet very smooth.

Overall, this tea is exceptional in how evenly distributed all the components that come into play within this cup of tea. Malt, a smoothness and robust character, rich and creaminess in texture mixed with the overall muscatel effect upon swallowing, presenting a dryness at the back of throat feeling. Lasting taste is that it is a very clean tea; from first sip to last sip it is the same through and through.

I am happy to have purchased this tea through the Mark T. Wendell Tea Company. I am finding their teas to be exceptionally made with lovely packaging.



2nd Review Indar by Heath & Heather and Indar

Today is my version of bubbles’ tea and I am trying this with this Indar tea. I took one of their tea pouches labeled Indar Boudoir (it is a lovely bag with golden border around the wordings and a ship in the middle of the bag).

I had some freshly boiling water on the stove and decided to add the tea bag and let it boil, when it started to boil/bubbling, I turned off the fire. I had rinsed out my cup with hot water and poured some evaporated milk and two teaspoons of raw sugar into the cup that I now poured the hot tea in and stirring it gently. I stirred it until all have mixed accordingly. I like the golden color that is in my cup and it is very hot. I can smell the milk, its creaminess warming my face as I try to take a sip of this tea.

It is so smooth and creamy and the liquor so inviting in that I had several sips, burning my throat as I do this. I insist on this tea being so very hot because of the milk I added to the tea. Since it is not something I normally have.

Overall, this tea is a lovely golden creamy latte and the aroma is very sweet and pleasing to the nose. It is liquid gold being that is being drunk by this reviewer. Having tea this way reminds one of when young and being fed warm milk in the bottle and that comfort that comes with it; knowing you are cherished and cared for.

This is lovely boudoir/parlor tea; I only wish that I had some crumpets to have it with. Truth is with the milk added in it is very full and filling and I don’t need anything else with it for now.

This tea was purchase through Mark T. Wendell Tea Company, I must thank them for carrying such fine teas. Those that I have tasted have all been exceptional teas. Thank you!



3rd Review Indar by Heath & Heather and Indar

I am enjoying another full cup of Indar tea; made very sweet and cooked longer while gently stirring in the raw sugar. The malty smell of the sugar mixed with the smoothness of the Ceylon teas and fruity Darjeeling makes the tea and color very vibrant.

As I pour the tea from the small pan into my cup, the color is a rich dark amber and very robust in smell and when tasting it finally it is so very sweet. I had read somewhere how Moroccans like their teas very strong and hot and sweet. Or I could be incorrect, I like that I am able to brew it longer for a more pleasant and stronger taste. Infused longer with several tea bags in a small pan with added water and the adding of raw sugar as tea is coming to boil makes for a tea like liquor.  Very sweet and dark is my final description for this cup of tea.

I like it. It is yummy!



Russian Teas:

Muppetlove, is a Steepster reviewer dranked Russian Samovar by ESP Emporium said the following:

I love the smokiness of a russian tea. I guess that is the main characteristic of a “russian” tea. I usually can’t keep my russian teas with my other teas — they smell that strong. This one is more of a mild scent and flavor. It isn’t too smoky, so it could be for someone who wants to try a smoky tea and then if you like it you could try a stronger one. (The Choice Russian Caravan is pretty strong for a tea bag — one of the couple I’ve tried.) But with this one, the flavor isn’t even that strong for a black tea. It’s still good though, just mild. Maybe I should have steeped it longer and at a higher temperature.

***Upton Tea Imports

100 Jeffrey Ave, Suite 1

Holliston, MA 01746



Upton Tea Imports is a traditional mail-order company (celebrating 22 years of doing business) with a focus on personal customer service. Their website is an extension of their service and provides information and convenient order entry 24 hours a day.

Upton offers Upton Tea Quarterly, which is published four times per year. Subscription is free to customers of Upton Tea Imports.

A review of Monk’s Blend Tea (Scented Ceylon/China) by Upton Tea Imports

As this is green tea, I decide to brew the tea as instructed for 3 minutes at about 82 Celsius. So the water nearly comes to a boiling hot. Having steeped it for a few minutes, I remove the cover and remove the tealeaves from the cup.

Tea brews a darken color and smells of vanilla; it is very mild at first but when tasting it one can note the vanilla and the creamy ness that is blended with this green tea.

This is a lovely tea that can be enjoyed hot or cold. I prefer always for tea to be hot and at times sweetly if not a green tea.

I am happy to find this Scented Ceylon to be a pleasant brew. Since the last Upton Tea that I tried was a disaster. I am thinking they dislike me for that.



This Russian invention is a large vessel, usually copper, in which water is heated to boiling by means of charcoal in a pipe that extends through the center. A small teapot sits atop the urn, so that brewed tea can be kept hot.

A review of Samovar OP-A Blend (Ceylon Tea) by Upton Tea Imports

This blended tea was created for using a Samovar. But this tea can be made using traditional teapots. A good thing to know since I am archaic in the tea wares that I own; mainly a small pan use solely for the boiling of tea water…etc.

I cut open the tea packet and scooped out 1½  teaspoons of leaves and place this in my warm and freshly washed teacup. I wait for the water to come to full boil and then I poured the fresh water into my cup and left it to steep for five minutes with cover atop.

I noticed how the leaves are finely curled; crinkly like and very dark. When I remove the cover after five minutes or so, the leaves are much fuller and very black in color. The tea’s color is a reddish brown infusion and lighter in character than an Assam. This tea is very bright in color, as Ceylon teas tend to be, and known and for their liveliness and can be blended with most green/black teas.

I take several sip of this tea and notice that it is smooth when swallowing and is cleanly for not having after taste like bitterness to it.

Overall taste for this tea is cleanly and smooth with a very bright coloring when infused. This is a good tea made by the folks at Upton Tea Imports.

I wish they could honor my mailed order requests.


2nd Review of Samovar OP-A Blend (Ceylon Tea) by Upton Tea Imports

As I continue to sample teas by adding milk and sugar to them. I wanted to try this as well with this Samovar OP-A Blend.

I cooked the remainder of the leaves in my small tea pan and left to boil/cook for a good five minutes. And yes the lovely reddish brown is bubbling over and smells wonderfully raw of leaves…wet leaves

I scoop out the leaves and let the tea sit for few minutes while I prepare my teacup. I poured some of the evaporated/condensed milk into my teacup and add one teaspoon of sugar and mixed the contents. I then poured some of the tea into my cup and gently stirring it so the mixture is even with cream and sugar.

I take my fist sip and tea is very warm and creamy; sweet like liquor so I add a bit more of the tea from the pan and stir this also. Now I can enjoy the tea as I am meant to.

What I have done is to take this classic Samovar OP-A Blend and cook it; then adding condensed milk with raw cane sugar to the cup of tea making for a golden creamy texture of a Ceylon cup of tea. It is hot and sweet and the golden glow in the cup makes it all the more worthwhile.

I am happy that I am able to enjoy another great tea bought from Upton Tea Imports. Thank you for making such fine teas.


A review of Turkish Style Blend (Ceylon Tea) by Upton Tea Imports

This is a proprietary blend of Ceylon tea created to mimic the style of tea produced in Turkey, which is rarely, if ever, exported.

I took one spoonful of the tea leaves, which are finely crunched/curled and place in my cup and poured hot boiling water into the cup and covered it for five minutes.

After the set time had elapsed I remove the cover from the cup and begin to take in the tea’s appearance. The leaves have unfolded and are dark in color, darken green. Tea’s color is dark as well. I remove the leaves and poured the tea into another cup to try and take in its color. It is darkish in color and smells faintly of caramel. Well, it is smooth in taste upon first sip of the tea. I am happy it is not bitter. Teas’ texture is creamy and a hint of vanilla is in the background. There is a smokiness to the tea and this makes the caramel more pronounced…I mean there is a bite to it when swallowing. It is a creamy liquor with lasting taste of caramel with hint of vanilla lingering in the background.

I am very surprised to find that I like another tea produced by Upton Tea Imports.  This Ceylon tea is exceptionally made and I think adding a touch of milk to it would soften it even more. I, however, prefer it plain and very hot.



Recipes with teas:

Cream Earl Grey Cocktail


2 parts brewed Iced Capital Teas Cream Earl Grey Black Tea

2 parts Gin

Squeeze of lemon juice

Spoonful of sugar

Lime wheels for garnish


Brew Iced Capital Teas Cream Earl Grey Black Tea

In an old-fashioned glass filled with ice, combine the ingredients

Garnish with lime wheels.


Earl Grey Sandwich Cookies

by Whimsy & Spice

Rich Chocolate, exquisitely fragrant with bergamot and the sweet creaminess of a white chocolate filling combine to make a delicately scrumptious sandwich cookie. Savor a dozen of these bite-sized treats with a spot of tea.

Ingredients: Sugar, unbleached flour, butter, white chocolate, eggs, cocoa powder, earl grey tea, salt, vanilla, baking powder.

Brand: Whimsy & Spice

Origin: United States

Website: http://fab.com/sale/6402/product/142364/

Mint Tea Martini


2 ½ cups boiling water

2 mint tea bags

8 mint leaves, plus 16 mint leaves

¼ cup water

½ cup sugar

1 cup vodka, very cold


Brew a pot of mint tea, with 2 ½ cups of hot water, 2 mint tea bags, and 8 fresh mint leaves. Allow to steep for 5 minutes, then pull out the tea bags (leave the mint leaves), and refrigerate until very cold.

Make the mint syrup by putting 16 mint leaves, lightly chopped, into a sauce pot with ¼ cup water and ½ cup sugar. Heat on medium-high until the sugar has dissolved and the mixture is translucent. Set aside to cool, and then drain.

In a large pitcher, strain the mint tea. Add the cool, strained mint syrup, and the vodka. Serve, garnished with fresh mint leaves.

Recipe is by French Revolution; http://www.frenchrevolutionfood.com/2009/05/my-first-cooking-show-a-french-morocan.

Kerry Saretsky, blog owner for French Revolution Food; offers us many true fusion cooking; the inter-blending/mixing of traditional English and French dishes. She is featured in the issue of MarieClaire magazine: http://marieclairvoyant.com/hot-topics/bloggers/a-french-revolution

Ms. Saretsky discusses how she came to be interested in food and cooking to having a blog on cooking.  Her foods are inspired by the places she visits. Like her recipe for Creamy Broiled Scallops Mornay (serves 2). She found this while on visit to Ireland, she dined at a little pub called The Blue Bull in the blink-and-you-missed-it town of Sneem, and she ordered what she thought was very usual: scallops mornay; and now has provided us her version their scallops mornay.

Here is my version: sweet, tender bay scallops and puny Paris mushrooms, broiled under a bubbling blanket of béchamel laced with nutty Gruyère.  Serve it right from the oven with a handful of parsley and a steaming baguette, and you have this incredibly rustic, simple, unusual, and delicious dinner that’s, as usual on French in a Flash, really easy, but worthy of company. View recipe on www.seriouseats.com under French in a Flash.

Creamy Broiled Scallops Mornay

(serving 2)


1 teaspoon olive oil

6 ounces baby button, or Paris, mushrooms

1 tablespoon unsalted butter

1 tablespoon unbleached all purpose flour

1 cup whole milk

1 knifepoint of piment d’Espelette or cayenne

1 knifepoint freshly grated nutmeg

3 tablespoons grated Gruyère, plus extra for topping the gratins

12 ounces bay scallops

Sea salt

Freshly cracked black pepper


Arrange the oven rack in the second position from the top.  Preheat the broiler.  In a small nonstick sautépan over medium-high heat, add the olive oil and mushrooms.  Toast, stirring often, until the mushrooms are golden brown.  They don’t need to be cooked through.  Set aside.

To make the mornay sauce, melt the butter in a small saucepan.  Whisk in the flour, and cook over low heat for 1 minute.  Add the milk, and whisk.  Continue whisking with the pan over medium heat until the mixture is thick enough to coat the back of a spoon, and when you run your finger down the back of that spoon, the mixture stays separated—about 5 minutes.  Then add the piment, nutmeg, and 3 tablespoons Gruyère and whisk to combine.  Set aside.

Lightly oil two wide ovensafe dishes.  Mix the scallops and the mushrooms together, half of each in each dish, and season with salt and pepper.  Spread in an even layer across each dish.  Pour half of the mornay sauce over each dish, and top with a tablespoon or so of extra grated Gruyère.  Broil for 10 minutes.


Some suggested tea recipes:

Sweet Vanilla Iced Tea


6 ½ cups of water, divided

½ cup granulated sugar

½ vanilla bean

3 good quality black tea bags


In a small saucepot, heat ½ cup water and sugar over medium heat. Slit vanilla bean down the center lengthwise with a paring knife, and use the tip of the knife to scrape the seeds from the inside of the vanilla beans. Add seeds and whole bean to sugar mixture. Continue to cook until the sugar has dissolved and the mixture is clear. Set aside to cool completely.

Meanwhile, heat remaining 6 cups water in a large saucepot until just before boiling. Shut off heat, and add tea bags. Allow to steep until completely cool.

Remove tea bags and vanilla beans, and discard. Mix vanilla syrup into tea, stir with large whisk or wooden spoon. Decant into a pitcher filled with ice. Serve immediately.

Recipe is by French Revolution


Marriage Frères founded in 1854; offers some of the best teas to be sold in Paris and the world beyond. They offer tea clubs, as well as a tea salon to continue with its founder; Henri Marriage’s belief that tea is a drink for nobility and tea’s preparation is an art that is steep in tradition.

Sweet Tea, offered by Marriage Frères is the new antioxidant fruit tisanes, and when drinking this fine tea one cannot help but to feel French, to be just as beautiful, and more Zen-like.


try in the morning, the Marriage Frères’ Paris Breakfast Tea—Earl Grey Provence.

Similarly the teahouse of Le Palais des Thés offers an English Earl Grey Tea.

Tea Description: Thé des Lords is a wonderful Earl Grey with a pronounced bergamot scent, enhanced with safflower petals. Of all the Earl Grey teas, this one has the strongest bergamot flavor. Earl Grey is one of the best-loved English teas. It was first created when Charles Grey, 2nd Earl of Falloden and Foreign Secretary of Britain, revived an old recipe from a mandarin Chinese That called for flavoring the tea with Bergamot.

A Steepster Reviewer gave the tea a good mentioning. Her final note: “A delicious Earl Grey tea, one I’d recommend to those fond of Earl Grey as teas. This is Excellent!”

Title for this review: Thé des Lords from Le Palais des Thés by Sorority Teas




Darjeeling Darling: This is Darjeeling simple syrup cocktail.


½ cup steeped Dali Darjeeling tea

½ cup organic sugar

2 organic blood oranges

3 large organic strawberries

1/3 cup black cherry concentrate

2 ounces vodka

***Enough syrup and fruit purée will remain for several cocktails. This recipe will make enough to fill a small standard martini glass. For a larger glass simply double the recipe.


To make the simple syrup, combine the brewed tea with sugar in a small saucepan. Place over medium-high heat and cook until the sugar is completely dissolved, stirring occasionally, about 3-4 minutes. Set aside to cool.

In a blender, add the juice of the blood oranges, strawberries and black cherry concentrate. Blend until well-combined. Strain purée through a fine mesh sieve, discarding any seeds.

Add a handful of ice to a cocktail shaker. To that, add 1-ounce Darjeeling simple syrup, 3 ounces of fruit purée and 2 ounces vodka. Shake vigorously until very cold.

Pour into your desired glass and serve immediately.

To view more from Saffron Lane: Seasonal Food visit: http://www.saffronlane.com/blog?p=45

Some Russian traditional dishes:


This creamy traditional Russian Easter dish is like cheesecake without the crust, and may be enjoyed anytime. 

2 (8 oz.) pkgs. cream cheese

1/2 c. butter

1-1/2 c. confectioner’s sugar

2 egg yolks*(see note below)

2 tsp. vanilla

1/2 c. chopped citron

1/2 c. slivered almonds

raisins and strawberries for garnish

Blend all of the above ingredients (except raisins and strawberries) in a food processor or mixer. Line a new five-inch clay flower pot with cheese cloth.  Pack the Pashka mix into the pot.  Chill overnight.  Invert onto serving plate, remove cheesecloth. Mark with a cross of raisins on the front.  Garnish with freshly washed strawberries.  Serve for an extra special breakfast morning.

*The use of raw eggs is not advised. Substitute 1/4 c. sour cream if you prefer to avoid the use of raw eggs.  It won’t be quite the same, but still very tasty!


Are marshmallows shaped like baby chicks, bunnies, etc. In yellow, pink, and purple. They are sweet, chewy, and meltable with a cup full of hot tea. Sam Born, a candy maker born in Russia who immigrated to the U.S. in 1910, started them.

Rose Turkish Delight

In the Middle East, these sweets are served with tiny cups of very strong coffee (we are for tea here). Anyhow, recipe makes for 450g/1lb


60 ml/4tbsp triple-distilled

rose water

30 ml/2tbs powdered gelatine

450 gl/1lb 1 ¾ cups of sugar

150 ml ¼ pint 2/3 cup of water

Cochineal colouring

9 drops rose essential oil

25 g/ 1 oz ¼ coarsely chopped blanched almonds

20 g ¾ oz/ scant ¼ cup of cornflour


65g/ 1 ½ oz 1/3 cup icing

(confectioners’) sugar


1 lightly brush a 15-18cm 6-7 in square baking tin (pan) with flavourless oil

2 pour the rose water into a bowl and sprinkle the gelatin over the surface. Set aside to soften and become spongy.

3 Meanwhile put the sugar and measured water into a pan and bring to the boil over a low heat, stirring until the sugar has dissolved. When syrup is clear; boil until the mixture registers 116 Celsius on a sugar thermometer.

4 Remove the pan from the heat and add the gelatine and rose water. Return the pan to low heat and cook, stirring constantly, until the gelatine had dissolved.

5 Remove the pan from the heat and stir in a few drops of cochineal to colour the mixture pale pink, then stir in the rose oil and almonds.

6 pour the mixture into the prepared tin and leave to set. Using a sharp knife cut the Turkish delight into pieces. Sift the cornflour and icing sugar together; then sprinkle it over the pieces.

**Cochineal might be expensive but it does produce the purest red colouring. Enjoy!

Recipe is from the Big Book of Little Cakes by Catherine Atkinson.

Russian Tea Cakes, are tiny little treat hand rolled in confectioner’s sugar catches a name from all parts of the world. Starting out as Russian Tea Cake, this personalized recipe stems back generations in many families. Tradition places these cookies as a Christmas specialty, reserved only for high holidays and later incorporated into wedding fare.

Each confection contains a blend of spices, pecans and walnuts. Cookies are approximately 1inch in diameter, may vary slightly. They are packages in a baker’s box after being wrapped in food grade cellophane treat bags. There are 16 cookies per box and can be ordered on-line through Comfy Island (www.Etsy.com).


Another favorite by Comfy Island is their Cinnamon Pizza Maripan Cookies; shop owner is Sarah Slovik of Monroe, Michigan.


When ordering tea while waiting for your train to depart be sure to not stray into this teashop as Miss Greta in the story The Teashop by Zoran Żivkoviċ. Reading as follow:

“While waiting for a train, a woman enters a teashop and decides to act with uncharacteristically reckless abandon. She orders the most unusual tea on the menu: tea with stories. In this story, which represents Serbian writer Zoran Żivkoviċ’s use of the fantastic, both the woman and the reader receive more than they expected.”

“Miss Greta was delighted to see a teashop across the street form the entrance to the railway station. The train she’d arrived on had been a quarter of an hour late, but the train she was meant to take for the rest of her trip had left on time. The possible train wouldn’t leave for around two and half hours. She did not want to spend the time waiting and reading the waiting room. She decided to cross the small square to reach the teashop. Upon entering Miss Greta noted there were not many customers. She saw an empty table and made her way there, as this was located away from the window. After removing her coat and making herself comfortable, she also knew straight away what tea she would have: her usual afternoon Chamomile tea. But in deciding to make an exception and order the tea that seemed the most unusual.”

When given the menu she noted it had four densely filled pages and had not heard of most of the teas, having only tried a few. Along with the names of the teas was a description of their beneficial effects. Some astonished her, others brought a smile to her lips, and yet others made her blush slightly. She did not know that there were tea made of cabbage (a digestive tea) and spinach tea, which relieves the pain of spondylosis; and carrots help fights anemia. As nettle tea was thought to improve one’s memory and moss tea purportedly calm tense nerves, while papyrus tea rekindled the flames of desire.

As Miss Greta read on she found the tea’s descriptor to be preposterous. And to learn that tea made of wind chased away apathy; tea made of clouds brought a yearning to fly; moonshine tea inspired lightheartedness, spring tea made you feel young again and tea made of night led to sinful thoughts. What Miss Greta realized what that she was deficient in everything they promised. However, in the end she did not order any of them. Ending she chose the last tea on the menu—tea made of stories and deciding how she adored stories and so decided on tea with stories, and thus closing the menu.

The waiter came asking : had madame decided; replying she said “Tea with stories, please.” He retrieved to get her tea and upon returning brought a chair closer to her side and sat down while relaying a story to her. At first perplexed by what was happening but as she sipped her tea it all became clear that they had indeed done this many time.

When she finished her tea and asked for more tea with stories, this time the waitress joined them; she sat down after retrieving a chair and sat down to begin her tale telling. There are tea with stories, with two stories, three stories and etc.

It was quite an unexpected experience.

To read more of this tale by Zoran Żivkoviċ visit: http://www.ou.edu/wlt/11_2011/fiction-zivkovic.html

Tea with Stories

This story was translated from the Serbian by Alice Copple-Tošić’ a professional literary translator from French, Bosnian, Croatian, and Serbian into English. She has translated nearly hundred books, including seventeen by Zoran Żivkoviċ.


An earlier visit to Dobrá Tea

A Bohemian tearoom serving and selling over 100 varieties of quality loose-leaf teas & herbals, desserts and light fare. This particular shop is located at 151 Middle Street; Portland, Maine

Theirs is a story beginning in Prague during the last few years remaining of communism when a group of young tea lovers began meeting to sample rare Indian, Chinese and Japanese tea smuggled into Czechoslovakia. Because of a shortage of foreign currency, high quality teas were then available exclusively to the Party, State and Military elite.

These tea enthusiast formed “The Society of Tea Devotees”and following that year the first Dobrá Čajovna, opened in Prague. The Čajovana (tearoom) became a shelter, a place for safety, where like minded individuals could gather and taste the world of tea.

Tearooms gives us an opportunity to share our passion for tea and culture with surrounding communities. They are like a the combining of church and pub, and those in attendance very engaged to the cause at large: The drinking of fine teas while seeking a focal point in their hurried lifestyle and wanting a sense of balance.

Thus is their offering at Dobrá; to be the central focal point, the center where balance can be had. Wanting to be a place that can even out the impacts of external influences, cultural, social, communal, religious, international etc.

This mosaic tearoom is truly a gem. One I had walked pass in Cambridge, MA on Church Street of late and have yet to stop by; yet I paid visit to this shop in Portland, Maine end of last year.

I am happy to mention Dobrá in this blog. I was happily reminded of them late one night when I came across a contest mention: Bubble Tea Poster Contest…challenge was to create a tea poster on Bubble tea. Not offering much of a guideline except to include the two tea flavors; Rooibos and Matcha green tea.

I stayed up and created one to enter in the contest and emailed it to the folks at Dobrá.  Last month I read listing mentioning Congrats to Bubble Tea Poster winner–John Hammond! His work was a true original design and they were happy to use his work.





Tea News:

A Conversation with Steve Smith.

What do Stash and Tazo Teas have in common besides being reliably delicious? They are both the brainchildren of Steve Smith. Here’s the story of how he said sayonara to Starbucks and hello to custom-blended concoctions in his latest venture, Steven Smith Teamaker.



Books Review:

This book contains 15 short stories of horror and humor; one of which mentions “fixing a pot of English tea.” The serving of tea at an old bookstore is normalcy and the book’s title is appropriate for this month’s blog since it is to do with tradition and history.

Book’s title is Yankee Witches, (Waugh, Greenberg & McSherry, Editors) and the short story in review is: Canavan’s Backyard by Joseph Payne Brennan.

Canavan emigrated from London some twenty years earlier and moved to New Haven where he set up shop as a second-hand book dealer. He was a lover of old books back in England; an antiquarian at heart; so it is seems natural that he opened this old book shop; combining business and living quarters in this isolated old house near the outskirts of town.

The narrator, a writer who frequents his shop would spend many afternoon browsing amongst the old bookshelves and never feeling pressured to have to buy anything. As both bookshop owner and writer knew of each other’s financial situation and commonly understood their financial hardship.

“In fact he seemed to welcome me for my company alone. Only a few book buyers called at his place with regularity, and I think he was often lonely. Sometimes when business was slow, he would brew a pot of English tea and the two of us would sit for hours, drinking tea and talking about books.”

Canavan, book dealer, managed to get by with a menial yearly income and was content with his living. As time elapsed in the bookstore, Canavan did begin to notice his back yard. “Behind the ramshackle old house in which he lived and ran his book shop, stretched a long desolate yard overgrown with brambles and high brindle-colored grass. Several decayed apple trees, jagged and black with rot, added to the scene’s dismal aspect.”

More and more Canavan began to wonder about this back yard of his. It became a sort of obsession for him; at times finding him fixed on the spot gazing out the window into the yard with such intense expression; seeming both fascinated and fearful, attracted and repelled… “That back yard of mine sure looks funny sometimes. You look at it long enough, you think it runs for miles.”

Canavan’s fascination with his back yard grew more and more intense and he would be found again and again gazing out into the yard; at times not even noticing his customers when they came calling which was hardly ever. His business never flourishes but instead began to diminish and over time his health began to fail. “He grew more stooped and gaunt…appearing at times to be feverish in the mind and health.”

On one occasion, during another visit to Canavan’s shop, as the narrator entered the shop, Canavan was nowhere to be found. While looking around the back room to see if Canavan was there amidst the papers in his office; he was not there. Instead, while peering out the window into the back yard; the narrator for the first time came to notice or seemingly to get a feel of what could possibly be outside in the back yard: “As I gazed out over the yard, I was swept with a sudden inexplicable sense of desolation which seemed to roll over me like the wave of an icy sea. My initial impulse was to pull away from the window, but something held me…experiencing what, for want of a better word, I can only call curiosity.”

Frank, as he was called, wanted to know what had caused his sudden sense of acute depression. Something about the yard, the length of it…having stood there staring and gazing transfixed on the spot for several minutes; Frank experienced an odd sensation in that the yards perspective was subtly altering. The grass nor the trees changed, yet the yard was actually much longer than he had previously believed, and that perhaps it stretched for several acres.

He was so tempted to go outside into the yard to find out just how far…when he noticed Canavan, who appeared all of a sudden out of the tangle of tall grass at the near end of the yard.  Frank, tapped on the window pane to get Canavan’s attention and gradually, his expression soften upon realizing it was Frank and noticed him as he approached the house. Hurrying to the door, Frank let Canavan in. He went straight to the front display room and sank down in a chair. He looked up when Frank followed him into the room and said, in a half whisper, “would you make me some tea?”

Frank brew the tea and gave a cup to Canavan, who took and drank it scalding hot without saying a word. He was exhausted; so Frank did not question him but said as he left the shop… “You had better stay indoors for a few days,” and he left him.

Canavan’s manner did change for a few days after the incident. But it began again with him being found gazing out the back yard…it was becoming an obsession of sorts.  Canavan was determined to find out what secret that was in his back yard. “I don’t know what it is exactly—something about distance and dimensions and perspectives, I think.” What ever it was, in fact, Canavan saw it as a challenge and one he wanted to get to the root of it. He did not care if Frank thought him crazy since he was determined to solve this riddle of that piece of ground. He had a plan for getting around the yard and to finding out what is out there.

The next time Frank paid his him a visit, Canavan was nowhere to be found; he did find a thick twine stretching from inside the door, across the scant cleared spaced adjacent to the house and into the wavering wall of grass. Canavan’s plan was to enter the yard trailing a stout cord behind him; and if he got lost, he could find his way by following back along the cord.

He waited for Canavan to return but he did not. In time, Frank was forced to venture out into the yard to follow the length of the cord that Canavan had been using which at some point came to an end since it was cut loose or broken. There was no way for him to know which way Canavan had headed or if indeed still in the yard. It appeared there was something following him around the yard and this caused him panic and in having decided to face this thing, he turned abruptly and to his shock amazement, it was Canavan, who was now a ghastly creature wanting nothing but to tear him apart. He tried to talk to the creature but could not.

He bolted just in time, as Canavan was about to leap at him. He ran and ran, at times wondering where the clearing was and did find his way back to the end of the yard leading to Canavan’s house. He knew as he reached the door of the house that the beast would not follow him out into the cleared area.

Frank phoned for the police after some time, once composed somewhat. He explained as best he could and they trudged out into the yard but found nothing. No sign of Canavan. The police decided that Canavan was to be reported as missing person, afflicted with acute amnesia.  Frank was now under scrutiny and was to stay closely by if they needed him for questioning.

He could not leave this disappearance alone. It was Frank’s turn to solve this mystery/puzzler of the back yard landing. He spent many days, turned to months with not a clue for his time spent at the libraries, producing nothing of significance. Until one day, the keeper of rare books at the university library triumphantly provided him with a pamphlet title: Deathe of Goodie Larkins, Witche. She was accused of turning a small child into a wild dog and so she was condemned to death and torn to pieces by dog herself…on the very land area where Canavan’s back yard extended. “A subsequent inspection of old maps and land deeds satisfied me that the marsh in which Goodie Larkins was torn to pieces by the dogs after uttering her awful curse originally occupied the same lot or square which now enclosed Canavan’s hellish backyard!”

Frank returned to the shop’s area only once more after that revelation. Not sure as to why: perhaps out of loyalty to Canavan or some shred of hope but in seeing his boarded up house, he realized it was a mistake. There was temptation in that monstrous landscape with its altering dimensions and perspectives. Something in the grass and rotted trees urging him to want to enter…and “to lose myself in the lovely grass, to roll and grovel at its roots, to rip off the foolish encumbrances of cloth which covered me and run howling and ravenous, on and on, on and on…”

No, this was not to be for him; instead he turned from it and rushed away. Frank, it seems wanted civility and all that it included.

What does man want: Bane existence or civility and materials?

This story encompass many tales from seeming authors’ themes: a bit of Whitman’s Leaves of Grass; a bit of Young Goodman Brown; and a bit of Conrad’s Heart of Darkness; and to stretch it even further as to say Blake’s Beast…beatific depiction of man changing into beast’s winged image. The tea aspect is the ultimate sophistication of mankind.


Book’s title is The Russian Tea Room by Faith Stewart-Gordon

This book is on the famed New York eatery and a memoir of a love story at times funny, yet always touching and sometime sad while revealing hardship in having to earn and pay one’s rent. It is the story of Faith Stewart-Gordon; describe as a brave, quirky young woman from South Carolina who came to New York to act on Broadway and upon meeting Sidney Kaye, The Russian Tea Room owner, they marry and after his death she struggles to keep the restaurant going while balancing a career and young motherhood. It is Faith’s quest for self–knowledge that keeps us interested and rearing to go and live our desired life…the life one is meant to have and to hold.

Book’s title is Foreign Tongue by Vanina Marsot

I selected this book not because of the mentioning of tea or having tea but because of the title Foreign Tongue and since this blog is to do with tea’s tradition and its historical aspect in society.  Some how the title of this book caught my attention; as well as having to do with Paris, France. One of the countries I am discussing within this blog; I mean Bastille Day…brief mentioning of its history (Independence Day for the French).

Anna is the main character of this story as well as narrator. She falls in love with Timothy, who leaves her for another; and the tabloids have him all written up on several reports…since Anna cannot face this, she decides to leave the United States and start anew in Paris of all places. Her mother phones to ask her what she is doing and exclaims that is she is running away instead of staying to deal with the situation and she agrees with her mother and hung up on her. Anna’s best advice with regards to running away…

“When running away, I recommend arriving with keys. Makes you feel like you’re actually in control of the situation instead of on the lamb from your life.”

This is good advice to adhere to, I suppose.  Anna is a book critic-translator from French to English and can work in States as well as anywhere; so going to Paris to begin again is not difficult. She has manuscripts to keep her employed and busy. And by stories end we find that she is an exceptional translator.

She left the States to get away from Timothy and ran to Paris to encounter a literary Frenchman by the name of Olivier. But in the end, the life in Paris is to find who Anna is and what she wants. She knows translation/translating and with this skill there is ample work demands of her time, and Paris can keep her there for the time being.

This book came to be of importance for its wording “Foreign Tongue” reminding me of how once a very long time ago we all spoke the same language.  I am reminded of this story as retold by author Mark Nepo… “It was thousands of years ago in the land of Uruk, which is now somewhere in Iran. And the early human family, still of one tribe, devoted themselves to the building of a single tower that would be taller than any structure ever built. Their hope was to create a visible landmark, so that anyone losing their way could simply turn to look to the tower and find their way home.

The entire tribe was united behind this purpose. But it took much longer than anyone imagined. By the time the third generation assumed the task, the tower, still incomplete, was so high that it took a worker almost a year to carry the next brick to its place. But the grandchildren of the original builders really didn’t carry the same devotion for the job. Since it felt more like a chore for them, having to build someone’elses dream. Without their own devotion, so that one-day, when a worker while carrying the next brick fell, and died and they mourned the brick over the worker.

This broken landmark is the Tower of Babel and shortly after the death of this brick carrier; the other heartless workers pressed on to finish someone elses’ dream, deciding to loot Heaven and for this God confounded or confused their tongues; instantly loosing the ability to understand each other. The tower was never finished, and the human family, no longer able to speak to one another, dispersed across the earth.

As this is not my story, but one to share and to perhaps learn while sharing. It is such: In the act of placing value more on the brick over the person, we then lose the ability t understand each other. Losing this privilege of a common language. And agreeing to build the dream of another; one we don’t believe in, for whatever reason, we become enslaved to the task of getting it done. Task=chores=daily living, not a full/filled life but one of chores and exactness.

There is much to be said here and of this story. It is mentioned in the dialogue of this blog because; the focal point is on tradition (the handing down orally of beliefs and customs, from generation to generations.)

This was what the book’s narrator Anna, translator (French to English) was now to be capitalizing in as a profession in the book title Foreign Tongue. To speak in a tongue other than our own…is considered at times highly and expressed as having higher power, in being able to speak to God even.

In all, what is meant or expressed here is the differences that exist where once, and a very long time ago there were but one language unifying all.

Other tea reviewers mentioned are from:

**Steepster—A twitter-like social networking website on tea and featuring exclusive deals from tea companies.

**Tea Review Blog—Reviews by a team of reviewers, information about tea, and discussion forums.


The focus of this blog was to have been on traditions; specifically (American, British, French and Russian tea drinking customs) that is to be found in these cultures, as diverse and apart as can be; yet coming together for the consumption of the elixir known as tea, cha, thé and so on.  Reminding us that tea is indeed steep in history, carrying us to many thresholds.

I want to leave you for now with some reasons to drink tea:

  1. Drink tea to stay cool for the summer. As you drink a hot cup of tea during the summer, all of your body will feel cool and your mouth will produce excess saliva as well.
  2. The caffeine in the tea helps you to stay cool be transforming the fat that is in the body into energy, which will cause you to sweat and not to feel hot.
  3. Overall, drinking tea can quench your thirst
  4. As well as to help you shed some calories that can be burnt away when tea is drank hot. Visit TeaVivre for more on the Physical Effects of Drinking Tea: http://www.teavivre.com/info/physical-effects-of-drinking-tea/

And to wish for your return visit; a gathering of odd souls at Tea with Ainee; where tea, fragrant leaves tender buds shared with companion of poets, tea merchants, tea tenders or simple tea drinkers who wish to visit with this hermit while preparing a cup of finest Ceylon tea brewed rich and sweetly like the dewiness found in melons. As we partake in sharing once more a cup of knowledge bridging perhaps the gap in thirsting quenching knowledge for all things to doing with tea, and expelling an intoxication for more Tea with Ainee. Please stop in and stay a whilst longer. I bid you all happy tea with extended return.


Books on Teas

Yankee Witches, (Waugh, Greenberg & McSherry, Editors)


The Russian Tea Room by Faith Stewart-Gordon

Tea Wisdom by Aaron Fisher

Tea Wisdom by Aaron Fisher is filled with inspirational quotes and quips about the world’s most celebrated beverage.

Tea Chings: The Tea and Herb Companion by Ron Rubin and Stuart Avery Gold


Keeping with traditions:

All Things American:

Popular television series on PBS, Antique Roadshow; teaching us to look for hidden treasures in our attics, and garages.

Book: Antiques Roadshow Primer by Carol Prisant



All Things French:

Bon Jour Gourmet; offers world class Tea & Gourmet Shopping. The offer the world’s finest loose-leaf teas in 8oz foil bags—super selections & values not found elsewhere. They buy in bulk from the best Tea Wholesalers in Toronto & Los Angeles & pass the savings on to you. Offering tea wares for tea lovers! Super deals on infusers, tea balls, measuring spoons & tea tins!

They carry the following teas: Twinning Fine Teas in teabags & loose leaf; St Dalfour Organic Teas; Stash Teas, Ahamad Tea of London “The world most exclusive tea” in teabags & loose leaf. So visit Bon Jour Gourmet—www.bonjourgourmet.com

Known as the reasonable gourmet outlet! 9249 S Broadway #200-224 Highland Ranch CO 80129; toll free 888-471-6540.

Savoy Teais a new bijou tea store located in the Upper Thames Foyer. Inspired by London’s Edwardian shopping arcades, the walls are covered in a fabric whose design hints at the Asian origins of tea. It offers a wide variety of beautifully packaged Savoy teas, bespoke tea accessories such at the hotel’s own china tea service, handmade jams, biscuits, and fresh patisserie.

Taking tea whilst in Paris…

Savoy Tea offers the following tea:

Black Savoy—afternoon blend, Black Savoy –Earl Grey, Black Savoy—Ceylon, Green Organic Dragon Well; White Silver Needle; White Peony and Rose; Herbal Infusion Peppermint Tea; and Herbal Infusion—Whole Chamomile Flowers


The French Needle; Luxury French Scarves & Needlework


The French Elements; Unique Home Treasures


Mélange Antiques: Manon R. Venden (owner)

Contact phone: (603) 772-4238

Art Nouveau as depicted by Pomegranate on http://www.pomegranate.com/artnouveau.html

The Bieres de la Meuse postcard $1.00 item #2406

The French Revolution Food Blog; offers us some French recipes for the Fourth of July (American Independence Day {1776}) and the Fourteenth of July,

Bastille day July 14!

Bastille Day in France (The destruction of the state prison in Paris, 1789, during the French Revolution; and all future entertaining for the Summer visit This blog for these recipe roundups:


The Tea Masters Blog (http://teamasters.blogspot.com/) can be read in French as well as in English. Offering news on Chinese Teas and Ware, Tea Master’s Classroom. Teablog belongs to Stephane, A Taiwan resident for 15 years, who want to share what was learned from many tea masters.

Obtained while volunteering at the poetry festival in Salem, MA.

I want to mentioning of a place in France for those wanting to be writer and all the while enjoying all of the teas they care to sample. The posting flyer is so lovely that I snag it upon site to use someday; and it is inclusive in this blog; a beautiful place to visit and be creative in the art of writing. Enjoy!



This Robinson Half Tea Chest is one of only two left from 1773. (DAVID L. RYAN/GLOBE )

Boston Tea Party artifact unveils at Old Boston South Museum


Full story link below:




exhibited at the gallery: From Russia with Art by Makoveeva, Irina

All Things Russian:

Links to do with Russian Tea Drinking Tradition :

Fresh Cup Magazine: article on Tracing Tea Russian and Eastern Europe by Sophie Ibbotson and Max Lovell-Hoare…


Tracing Teas History in Russia and Eastern Europe


Russia in color from The Boston Globe



Russian Bookstore

Petropol Books of Brookline, MA

Petropol Russian Bookstore


Tea in Luthiania

Tea blog in Lithuanian






Some favorite iced teas from American Tea Room (www.americantearoom.com):

Iced Romanoff Sunset

Organic Romanoff Tea: A regal blend of lightly smoked organic Chinese Black tea and blood orange. A true Russian delight!



Stonewall Kitchen: Creators of specialty foods


Shop their flour sack tea towels: $7.95 ea.


American Botanical Council: your source for reliable herbal medicine information.


About seule771

I have done and tried some things and now I simply want to enjoy and accept myself as I am; with all of my quirkiness of ways. Favorite quote: “Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind.” ― Bernard M. Baruch ------------------------- Self-published author with specialty in writing poetry and a book on fashion. Currently researching the social aspect of tea drinking in America; specifically New England. I am not employed, I enjoy drinking tea and I thought it would make for a good book project. I am finding it very difficult since so much is already written on this subject. I have enjoyed what I have learned and encountered during my tea hiatus of sort. At times, I am overtaken by this obsession: to consume tea like there is no tomorrow. I started blogging several years now on blogspot as (http://seule771.blogspot.com) and it is my randomizing thoughts, views of things dear or bothersome to me. I want to have income but nothing I do is noticed or of worth. I would like to change this aspect of my life by having and keeping the income; in coming or forth coming. My tea blog is several years old as well: https://seule771.wordpress.com I enjoy the teas I sample and look forward to discussing them on my blog. As well as the books I chose to review along side tea drinking. Thank you for reading, and for viewing of this blog! https://www.amazon.com/author/aineebeland on Pinterest: www.pinterest.com/seule771
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