“If you want hot water for coffee or tea, it promises to heat it instantly as you pour it out of the carafe instead of slowly heating the entire pitcher of water.” Still a prototype, target ship date: Summer. www.theverge.com/2019/1…
Shayla Love, The Washington Post:
Matcha is green tea leaves crushed into a fine, electric green powder. Whisk the powder into warm or hot water, and it dissolves into a frothy drink.
In a regular cup of tea, tea leaves are just steeped in water, but when you drink matcha, you actually consume the whole leaf and the nutrients it contains. Drinking the whole leaf provides the antioxidants and health benefits, Sheth says, at higher levels than other superfoods such as like acai berries or goji berries.
At the same time, another component of the leaf, the secret behind the mellow matcha buzz, helps prevent the shaky coffee feeling: L-theanine.
“L-theanine is an amino acid, and studies have shown it provides a stress relief; it produces a calm feeling in our body,” [dietician Vandana Sheth] said. “But it doesn’t make us sleepy. When you combine that with the caffeine that’s in the matcha, you’re feeling more focused, you’re feeling alertness but without that jittery feeling when you consume a lot of caffeine from coffee.”
Now I’m curious to try matcha. I’ll see if I can find a local source.
British tea consumption has been on a 40-year decline, losing favor to coffee, says Roberto A. Ferdman, The Washington Post. It’s “a tectonic cultural shift that now spans nearly half a century,” with no end in sight.
But tea is gaining popularity in America. Here, imported tea is seen as exotic and hip, whereas in the UK that same tea is viewed as old and boring.
I drink black tea at home, preferring British brand bags. I’m currently using up a stock accumulated when I was taste-testing various kinds of tea earlier this year. Once that stock is used up, I’ll probably stick with PG Tips, although Typhoo and Taylor’s Yorkshire Gold are extremely close contenders.
I started drinking tea years ago, influenced by a friend who is a tea connoisseur. My friend and his wife live far away and we hardly ever get to see them. I don’t think he’s ever prepared a cup of tea for me. But he wrote about tea so appealingly on his online journal that I had to try it out.
The first thing to know about tea is that American supermarket brands are crap. They’re made from the little particles that are not good enough for tea drinkers elsewhere in the world. You want to use loose tea to make your tea. You can buy it online; one good place is Adagio Teas, which is where I buy. I tried a couple of dozen different kinds of teas over the years, but never really felt like I developed any kind of palate for it, so I eventually just started buying Lipton Yellow Label loose tea. I was never able to find it in a standard supermarket, but I bought it regularly from a supermarket called Vineripe, which caters to the middle Eastern and Eastern Asian immigrant communities here in San Diego. The package I buy has a strange alphabet on it; I think it might be Farsi.
I tried different kinds of teapots, but they were hard to clean, so Julie got me a kind of teapot called YiXing, made from a special Chinese purple clay. It’s a nice-looking teapot. You don’t wash it; you just rinse it with hot water between uses. The tea steeps into the porous clay and supposedly adds to the flavor.
Eventually, I got tired of messing with the teapot. The spout clogs regularly, and has to be cleared with a very thin brush. So I switched to making tea one cup at a time using a mesh steel ball to contain the leaves.
I commented to a friend recently about how I drink Lipton Yellow Label, and he said he considers it barely one step above rubbish. He’s English, so he should know. He drinks Irish Breakfast tea. We didn’t have any of that around the house, but we did have English breakfast, and I liked that much better than the Yellow Label so I think I’ll be drinking that for a while. I found two or three containers we had lying around, and I ordered a small sampler of English Breakfast and Irish Breakfast from Adagio to see which I like better.
The English Breakfast we had around the house is in teabags. I know that all decent tea-drinking people hate teabags, but really this wasn’t bad. These were the oval pillow kind without strings, not the square ones with attached strings you get in the US. Manufacturers now make pyramid-shaped space-age teabags which are supposed to be just as good as loose tea. Maybe teabags have gotten better.
In the late afternoon and evening, when I need to avoid caffeine, if I want something hot to sip on I drink rooibos tea, which is an African herb tea. The plant doesn’t have any caffeine in it at all. The taste is similar to black tea, but different enough that it doesn’t seem like some kind of fake food that’s trying too hard (like some of those vegetarian fake meats you can buy). It’s a tougher brew than regular tea. Regular tea needs to be steeped for a precise amount of time or it’s underdone or overly bitter, but you can leave rooibos tea steeping as long as you want. Leave it in there for days if you want. The tea doesn’t care.
This handmade Doctor Who TARDIS teapot is available for sale on Etsy for $15. It holds more tea on the inside than it does on the outside.