Back from the San Francisco International Tea Festival!

Ferry Building Marketplace, San Francisco.
Photo: Elizabeth Urbach.

 Today was the 4th annual San Francisco International Tea Festival, at the Ferry Building in San Francisco, and it was a fun day, although I did wish there was more to the festival than 15 to 20 vendors and 5 lectures.  I did get to taste some really interesting teas, and purchased one of them, a Taiwanese black tea with a really interesting cinnamon-spice aroma and flavor -- and no actual cinnamon or flavoring had been added!  I'll write a follow-up post about my impressions of some of the teas I tasted, later.

Playing catch-up with the Historical Food Fortnightly: Challenge #17 -- Tea caudle.

Chinese teapot.
Photo: Elizabeth Urbach

 The Challenge: #17 -- Revolutionary Food. The theme is revolution, and it’s all about ch-ch-ch-changes. Food can be inspired by revolution, can showcase a revolutionary technique, or come from a revolutionary time. Give us your best documented interpretation of revolution.

Of course, being a tea drinker and tea blogger, I am interested in the history of tea, and I'm very aware of the part tea played in English and American history.  Although tea was advertised as early as 1658, it was officially introduced to England in 1662, as part of the dowry of the new Queen of England, Catherine of Braganza, who married King Charles II.  A Portuguese princess, Catherine also brought to England trading rights at all of Portugal's trading posts around the world, including the ones where tea could be purchased.  Tea became extremely popular at court almost immediately, and spread to the aristocracy within the first few years.  Within twenty years, the upper middle classes were also familiar with it, and drinking it enough to provoke articles and dire warnings against it in newspapers and the increasingly popular domestic manuals and recipe books, aimed at the aristocracy and the upper-middle classes, as well as their servants.  By 1750 tea was being called "unwholesome" or even "of a poisonous nature", and said to cause "distempers, tremors, palseys, vapours, fits" and other nerve damage, when "drank to excess;" people were encouraged to put "cream, &c." in their tea to counteract the "corroding" nature of the lime and alum used to make loaf sugar (when people sweetened their tea), or to use lavender oil, nettle flowers, or quicksilver-water, in making their tea, to "prevent the rise of vapours"!  But how was the tea made?  

There is some suggestion in the earliest books, that people were drinking tea, or perhaps ordering it ready-made, along with the other fashionably new drinks, coffee and chocolate, in tea and coffee houses, more often than making it at home, since the recipe books from those first 20 years don't contain any recipes for making tea.  The diarist Samuel Pepys wrote in 1660 that he sent for a cup of "tee, a China drink" one day when at home, but it's not clear where he got the tea, whether it was made in his own kitchen, or brought from a tea house.  These tea and coffee houses became wildly popular, rivaling taverns in their customer numbers, but more fashionable than taverns because they sold the exotic, expensive, imports, so they were patronized by the aristocracy and upper middle classes, as well as anyone else who could afford the price of a cup of tea or coffee, including women, in many cases. 

Irish tea and treats for St. Patrick's Day

Image: AntiqueClipArt.com

Well, even though I'm not Irish, how can I pass up celebrating a holiday that honors a nation of tea-drinkers?  My mom always makes a corned beef, cabbage and potato dinner, and has lately started buying Irish beer for my dad and brother.  I, on the other hand, am more a fan of cider and wine rather than beer, and much more a fan of tea and treats.
I've made seed cake, shortbread and soda bread before, but not barmbrack, which according to modern recipes, is a fruitcake where you first plump the dried fruit in hot tea and then add it to the cake.  I may have to try that today for elevenses (morning tea and treat at 11 a.m.), which according to some Irish cultural websites, is as much an Irish tradition as an English one!

Upcoming interview and the Cat Rescue Tea approaching!

2013 Downton Tabby Tea place setting.
Photo: Miranda Von Stockhausen.

There are two little tidbits of information to share today:

Tidbit #1: tickets to the Downton Tabby Tea benefit for 13th Street Cats are selling like hotcakes!  Or would that be tea cakes? Or catnip mousies?  Anyway, I understand that Sunday, March 30th is sold out, and that there are only 3 or 4 seats left for Saturday, March 29th, so buy yours TODAY before they're all gone!  It will be a really fun event with delicious food and tea (if I do say so myself ...).

Tidbit #2: I was contacted a few months ago by Stephen Nelson, who produces and hosts the podcasts at Tea Rage.  He wanted to interview me for a podcast, and I thought that would be a great idea.  It's always fun to meet other tea people, and the idea of sitting down and geeking out about tea is just so much fun!  We finally met and recorded the podcast this afternoon at Satori Tea Bar in San Jose, and after some editing (lots of background noise and, I suspect, rambling on my part) the recording will be up on Tea Rage in the next few months!  I'll post the link when it's up, but I encourage you all to pop over and listen.  Despite the "rage" in the title, and the fact that Stephen proudly categorizes himself as a "tea snob" he's not snobby or full of rage in real life, and we had a really interesting "chin-wag" over pots of tea.  We talked, not only about our mutual love of tea, and the South Bay Ladies' Tea Guild, but also about ideas for future tea research and projects.  He might be buying a tea plant in the future and experimenting with growing and processing his own tea, so keep your eyes on this blog and I'll let you know when he does!  He also told me about another tea podcast series, called Leaf and Let Die, which I had never heard about; that's more of a Mystery Science Theater 3000 approach to not-so-good teas ... I'll have to give the podcasts a listen and see what it's all about.  

Clockwork Alchemy comes to San Jose this weekend!

Image: MorgueFile.com

Clockwork Alchemy, the Steampunk convention associated with FanimeCon, has returned to San Jose’s DoubleTree Hotel for the second year.  Featuring dance, art, crafts, writing, music, fashion and food within the Steampunk aesthetic, because the genre is tied to Victoriana, tea will always be available whenever convention attendees want a cuppa.  Not only will the DoubleTree Hotel’s restaurant offer its usual hot tea on the menu, but the convention is setting up its own tea room, called The Alchemist’s Tea Parlour, where guests can get not only a nice hot cup of tea and a biscuit, but even have their fortunes read in their tea leaves.  The Tea Parlour will be open from Friday through Sunday from 11 a.m. to 6 p.m. in the Riesling Room. 

Other occasions for tea include a writers’ gathering and reading, called “Tea and Trumpets”, on Friday from 1 to 2 p.m. in the Monterey room.  On Monday at 11 a.m., there will be an interesting class called “Stocking the Steampunk Pantry, Equipping a Steampunk Kitchen, & Setting a Steampunk Table” in the San Carlos Room.  The class will explore the relationship between the Industrial Revolution and agriculture in changing how people got the food they ate and what was available to various locations.  Class attendees will use this information to imagine the tools, gadgets, and ingredients appropriate to a Steampunk kitchen.   

Admission, or Membership, to Clockwork Alchemy costs $65 for the weekend (and includes free admission to FanimeCon, also in San Jose this weekend), but you can also buy a Membership for each day on its own.  Just go to the At-Con Registration line in the Bayshore room at the DoubleTree Hotel; Friday, the opening day, costs $35 to attend, Saturday and Sunday each cost $40, and Monday is $30 for a general admission Membership.  Children are welcome to attend with an adult, and have a discounted rate.

Steampunk costume is not required to attend, but if you've got a cool piece, why not wear it?  I think I can pull together something from my costume closet, although I will probably have to make a hat or headdress of some kind ... 

Copyright 2013, Elizabeth Urbach.

For more information:

Clockwork Alchemy 2013 webpage

“Bring a ‘steampunk’ tea to Santa Clara’s SteampunkExhibition”

"What you need to make a good pot of hot tea"

"Tea 101: How to brew a pot of hot tea using loosetea"

“Making the most of a cup of restaurant tea” 

“Crash course in Steampunk” 

“Make your tea the steampunk way” 

The St. Clair Aeronauts 

Steampunk Cookery blog

“Time Travel Kitchen: Worm Castles” 

Chrononaut Cookery (sans gluten) 

“Steampunk” Wikipedia article

Steampunk tea dueling YouTube video

What's your favorite tea?

What's in your teapot?
Image: FreeFoto.com

I just heard about a new "competition" called the Tea Bloggers' Choice Awards, and thought it would be fun to participate.  At first I thought I would need to choose my favorite tea blogs (but there are so many!) and nominate them for an award, but the "competition" is actually between tea blends, not companies or blogs.  Here is the explanation from the Association of Tea Bloggers website: 

"What are the TBC Awards?

The TBC Awards are independent awards of the Association of Tea Bloggers (ATB) determined by members of the Association of Tea Bloggers and their readers to celebrate favorite teas of the online tea marketplace.

- The awards showcase favorite teas of the online tea community

- The awards reveal useful info on tea consumer preferences

- It is NOT a list of “best” teas. Awards do not necessarily reflect a tea’s quality

- The awards encourage interaction between bloggers and their readers, strengthening their voice in the tea community

- The awards point new tea drinkers to teas they may also enjoy

Winners are announced once per year. Winning companies receive a formal statement of their tea having won a particular category and an official winner’s seal/logo that can be used in association with that product."

A Victorian enigma.

Image: Freefoto.com

Can you discover the answer to this riddle?  It is an "enigma" from Godey's Lady's Book from July 1855.

Enigma 25. 
TAKE a cross letter, and two-thirds of the sea,
Unite them together; the product will be
What some people say gives to scandal a zest,
And oft is found worst where they say it is best;
A traitor’s its doom—for ‘tis quartered away,
And for such execution too dearly we pay;
Yet ‘tis treated still worse, for, by royal desire,
In the palace ‘tis “drawn” through hot water and fire. 

The clue to the answer is in the photo above!

Picnic recipes from Godey's of July 1855.

Lemon balm at History Park,
San Jose, Ca.
Photo: Elizabeth Urbach.

Wow, the weather is really starting to heat up around here!  June is usually not a really warm month in this area, but I think we'll be breaking some heat records in the next few days or so ... This is when we should air out the house and get outside in the cool mornings and evenings, and then shut ourselves away from the heat in the afternoon with something cold and refreshing to drink.  To get a break from sodas, make some iced tea or tisane (you can make it by the pitcher and just keep it in the fridge all the time) or some lemonade, which are not only good for hot weather, but for the sick and invalids, as recommended by Godey's Lady's Book in 1855:

San Francisco International Tea Festival!

Ferry Building in San Francisco.
Wikimedia Commons.

I just heard about the San Francisco International Tea Festival from a tea friend.  I had no idea that this event even existed, and now I totally want to go!  It will be held at the Ferry Building on Saturday, February 25 and admission is $25 per person.

Is anyone else going to this event?  I've never been to this kind of event before, but it sounds like such an interesting and fun experience. 

Join the South Bay Ladies' Tea Guild for the Pre-Raphaelite Picnic!

"Bower Meadow" by Dante Gabriel Rossetti.

Pre-Raphaelite Tea Picnic: join us at the Japanese Friendship Garden in San Jose for an Artistic Salon, Victorian style!  Please come prepared to participate by reading a favorite Victorian poem or an excerpt from a period novel, showing a piece of Victorian artwork, singing or playing a Victorian song, or some other historical entertainment (family-friendly, please!).  Gentlemen and older children welcome!  Bring your camera so you can take atmospheric and artistic photos in the garden.

    Date: Saturday, August 20, 2011. Time TBA.
    Location: Japanese Friendship Garden picnic area, Kelley Park, Senter Rd. and Alma St., San Jose.
    Cost: $20 (Tea Guild members) /$25 (non-members)
    Suggested costume: Victorian or Edwardian day dress, Artistic, Reform or Aesthetic costume.

Please R.S.V.P and send payment by Thursday, August 18!  E-mail the Guild at southbayladiesteaguild (at) yahoo (dot) com for more information and to R.S.V.P.  Payment can be made by PayPal, or you can send a check (e-mail for the address).  To qualify for the Member price you must be a paid member of the South Bay Ladies' Tea Guild; membership information is available in the links at the top left of this page.  We look forward to seeing you!

March Tea and Craft Workshop in San Jose!

AntiqueClipArt.com

Join the South Bay Ladies' Tea Guild for our March meeting.  We'll be making a Victorian tussie-mussie of cute paper flowers! 

Crepe Paper Flower Workshop: we’ll prepare for spring by making a bouquet of paper flowers.  Older children welcome!

Date: March 12, 2011. 2 p.m.
Location: a private home in San Jose.  E-mail the South Bay Ladies' Tea Guild for the address. 
Tickets: $20 (Ladies' Tea Guild members)/$25 (non-members)
Suggested Costume: modern dress. 

Please R.S.V.P. and send your food and supply fees by Thursday, March 10, 2011.  We need to know how many people will attend so that we can make the food and purchase the workshop supplies!  We can accept checks as well as payment through PayPal.  Contact the South Bay Ladies' Tea Guild for more information. 

12 San Jose area holiday events for 2010!

Christmas bells.  Image from AntiqueClipArt.com

Well, now that Thanksgiving has come and gone, and the turkey leftovers are getting eaten up, it's time to start thinking about Christmas and other winter holiday celebrations.  Here are some interesting things happening in the San Jose area in the next few weeks:

1. The Great Dickens Christmas Fair: November 26 to December 19, 11 a.m. to 7 p.m. at the Cow Palace, 2600 Geneva Avenue, Daly City, CA.  General admission: $25 (discounts for advance purchase online).

Enter the Tea Council of the USA 2010 “Sip of Success” internship contest!

Tea estate.  Image from FreePhotosBank.com

Do you love tea and need a job?  Current U.S. college students and recent college graduates are eligible to apply for a Sip of Success internship in the tea business, with the Tea Council of the USA!  Contest entry regulations are on the Tea Council’s website, but entrants have less than two days to put together and submit a 2-minute YouTube video entry which explains your passion for tea, your knowledge of its health benefits, and your interest in the tea business world. 

The winning entrant will receive a tea education through travel to tea-growing regions of Sri Lanka, Kenya, India and the United States.  You will live on tea plantations and learn about tea growing, processing and tasting, first-hand, from tea experts.  All entrants must be at least 18 years of age, and all entries must be received by 11:59 p.m. on Friday, November 19, 2010.  **UPDATE: the deadline for submissions has just been extended to NOVEMBER 30, 2010!** Good luck to all applicants!

Sip of Success entry form
Contest Rules and Regulations

Italian Picnic in San Jose!

While Italy is better known for its love of coffee, the country has a long history with tea, too.  Many Italian foods, especially pastries and sweets, go really well with tea.  Since October has been declared National Italian American Heritage Month, the South Bay Ladies' Tea Guild will be celebrating Italian contributions to the culture and life of the Santa Clara Valley with a picnic and a game or two of bocce.  

Vin santo with biscotti in Milan.  Wikimedia Commons

Italian Bocce Picnic: let’s celebrate Italian ingenuity and culture with an Italian picnic and game or two of bocce.  Italian picnic food and iced tea will be provided, as will a set of bocce balls for all of us to share. Gentlemen and children welcome!
    Date: Saturday, October 16, 2010, 1 p.m.
    Location: Backesto Park, N. 13th St., San Jose.
    Food Fee: $20 (Ladies' Tea Guild members)/ $25 (non-members)
    Suggested costume: summer/autumn day dress from 1870 to 1950, or modern dress.

R.S.V.P.s and food fees are required at least 48 hours in advance of the event, with the deadline being Thursday, October 14, 2010.  Reservations and cancellations cannot be accepted after that date.  Payments by PayPal and personal check can be accepted.  For more information or to reserve a spot, e-mail the South Bay Ladies' Tea Guild. 

National Italian American Heritage Month
An Italian American Dinner Party
Slitti Italian Chocolate with Earl Grey Tea
"Tea's popularity grows in Italy" by Jane Pettigrew
"Tramezzini: Italian tea sandwiches"
The Foods and Wines of Italy

It's time for some chai!

Masala chai in India.  Wikimedia Commons.

Chai has become a very popular beverage in the San Jose area.  Local Indian restaurants serve it, as do Starbuck's and Peet's Coffee & Tea and most other local coffee shops.  You can also buy an "instant" powdered chai, and liquid chai concentrate at some local grocery stores!  But, some may ask, what is chai?  Americans know it as a sweet, spicy, creamy hot drink, but in India, its place of origin, chai means something else.

While China is known as the “birthplace of tea,” today other nations are major producers and consumers of the beverage. India has been a major tea growing region since the mid-19th century when, as part of the British Empire, India's indigenous tea plants were cultivated to provide tea for English consumption. Tea drinking within India became widespread during the early 20th century, and the tea itself -- without spices or milk -- is still known as chai there.

Other Asian tea customs combined to influence the creation of what we know as chai. Tea was spread throughout Asia by the Mongols, unified under Genghis Khan in the 13th century. The Tibetans, unlike most other Asian people groups, preferred black tea  to green tea, and they also drank it with milk or yak butter. This almost certainly influenced the British and Indian preference for milk in their tea, and caused Indian tea to be processed and blended specifically to taste best with milk. The habit of drinking tea with sugar came from the customs of Russia and the Middle East, brought to India through trade.

In India, the British method of preparing tea was altered to suit local tastes. Instead of infusing tea in an earthenware teapot, the tea leaves were added to a metal pot or kettle containing boiling milk and water. The tea was boiled with the milk and water, and sweetened to taste. When all these ideas were combined with the traditional Indian custom of using spices for medicinal drinks, the 21st century chai -- or, more accurately, masala chai -- came into existence.

Masala chai is prepared when spices such as cardamom, ginger, and cloves are added to the mixture of tea, milk, and sweetener. The combination and amount of spices, and the kind of sweetener (honey or sugar) is up to the taste of the person preparing the chai; it is sometimes said that “there are as many recipes for chai as there are households in India.” It is an everyday drink in many local Indian homes, and is commonly served at Indian restaurants.  It is delicious, and warming on a cool day!

Tea: East and West
"The History of Chai"
"Masala Chai"
"Chai" from the Merriam-Webster dictionary online

'Teens costume for late-summer!

Getting ready for two local events coming up: a croquet picnic with the South Bay Ladies' Tea Guild, and the Antique Auto Show at History Park, both in September. A group that I volunteer with, Portraits of the Past, attends the Antique Auto Show in costume to provide ambiance, and coordinates a costume contest there each year. Usually I wear 1920s frocks to the Auto Show, because they're easy to wear and cute as all get out, but this year I think I'll do mid teens, say around 1916 or so. I have a dress, but I need a better hat, so here is an image from my antique print collection that I am thinking about using:
antique fashion print ca. 1913.
I think I have a modern sun hat in a similar shape that I can use, and I have a lovely vintage lace scarf that I will probably drape over the brim like some of the examples in the print. My dress is a sheer white with a woven windowpane design, and I wear it with a wide blue ribbon sash that I found in my grandmother's sewing box (which I inherited) after her death.

Here are some other Edwardian, 'teens and 20s costume images for my inspiration and your enjoyment. They include various members of Portraits of the Past at past Antique Auto Shows as well as the historic fashion shows that we perform in each month.

catalog image ca. 1915. From the Costumer's Manifesto.

Sears catalog image ca. 1917. From Costumer's Manifesto.



















At the Harris-Lass House, June 2009.

photo ca. 1918. From the Sense & Sensibility website.

at the Antique Auto Show, September 2006.

What would Jane Austen eat with her tea?

Tea with toast and jam. Image from FreeFoto.com
Tea-drinkers in Jane Austen’s time liked to have a bit of food with their beverages just like we do, but tea time was not the feast of pastries that it often is today. One or two kinds of tea, bread and butter, and one kind of cake were about all you could expect to have with tea, otherwise you were approaching a proper meal. Tea was enjoyed with breakfast, and served more formally after dinner, especially if there were guests, and it's a lovely custom to revive. If you want to enjoy tea the way Jane Austen might have done, here are some menu suggestions:

Rose congou (Chinese black tea scented with roses)
Bohea (Chinese large-leaf black tea) or Pekoe (known as “orange pekoe”)
Hyson (Chinese large-leaf green tea)

Toast (homemade or country-style bread) or Toasted English muffins
Butter

Pound cake or fruit cake

China was basically the only tea supplier to England during Jane Austen's lifetime, so choose a loose-leaf, unflavored Chinese black or green tea. Twinings is one well-known tea company that was in business from the late 1700s. Offer sugar cubes instead of granulated sugar with the tea, and whole or skim milk if your guests want it (Jane didn’t have 2% or lowfat!). Save the cream for your coffee; it will cover up the flavor of the tea. Have a CD of classical music, especially piano or harp, playing in the background, and you will be ready for a wonderful tea experience in the style of Jane Austen and her contemporaries! You can also check out _Tea with Jane Austen_ for more great ideas, including recipes.

If you want to go all out and have a Regency-style tea served to you, and you're in California, you can go to Capitola and attend the Jane Austen Tea at Bloomsbury Tea Room:

Jane Austen Tea
Friday, August 6, 6:30 p.m.
Bloomsbury Tea Room,
911-B Capitola Ave
Capitola, CA
831-477-1798
Cost: $34.95 per adult guest, $15.95 for children.
Limited Seating - Reservations Required
http://www.bloomsburytearoom.com/upcoming-events.html

“Tea history: what type of tea did American Founders drink?”
“Teas of Yore: Bohea, Hyson and Congou”
Tea with Jane Austen by Kim Wilson
“To Make Bread” Regency recipe from the Jane Austen Centre, Bath, England
“English Muffins” Regency recipe from the Jane Austen Centre, Bath, England
“To Make An Excellent Cake” Regency recipe from the Jane Austen Centre
“Jane Austen Historic Reciepts”

How to have a Jane Austen tea party.

Jane Austen sketch, ca. 1804, by Cassandra Austen. Wikipedia, public domain.
In honor of the author Jane Austen, who died in July of 1817, why not have a Regency tea party? While afternoon tea – as a codified ceremonial social event – hadn’t been invented yet during Jane Austen’s lifetime, tea was already an important part of life for many people in England. In the Austen household, Jane herself was in charge of the tea and tea equipment, as well as making breakfast for the family, as part of her daily household chores.

Specialized tea china and silverware had been manufactured in Holland, England and France for almost 100 years by 1800, and was widely purchased along with imported Chinese porcelain. The tea cups were usually handle-less, after the Chinese style, and were used with cup plates which were small, shallow bowls, rather than fitted, flat “saucers” as we do today. These were accompanied by teapots and slop bowls (for the used tea leaves), and occasonally matching sugar bowls and milk jugs; when made of pottery or porcelain, tea things were included with small plates and coffee or chocolate pots and cups in “breakfast sets” which were highly popular with the middle and upper classes. Silver and pewter tea and coffee pots, tea spoons, tea scoops, sugar nippers and sugar tongs were available to upper and middle class families like the Austens.

It is unnecessary to use expensive 200-year-old antiques in order to get the Jane Austen/Regency “look”. Use a small round table, if you have one, just big enough to hold your teapot, sugar bowl and milk jug, and maybe a plate of toast. Any small table or flat-topped piece of furniture will do. Cover the table with a plain white tablecloth, an embroidered one if you have it, or a pretty tray to protect the surface from any spills and the heat of the filled teapot. You can have the cups, saucers, plates and cloth napkins on another table, like your coffee table – even a folding TV tray covered with a small tablecloth -- and the guests will sit on chairs and sofas around the room, holding their cup and saucer in their hand, and their plate in their lap. This is why non-messy finger food – bread and butter, and small tea cakes -- became the standard for tea parties; nobody can handle food plus a knife and fork! Just a spoon for stirring the tea.

As for the china itself, Blue Wedgwood, Spode and “Blue Willow” are patterns that were available to Jane Austen and are available to us, and “Blue Willow” and Spode dishes can be found at Marshall’s in the Great Mall of Milpitas! Use real silver flatware if you have it, or nice stainless flatware in a vintage-style pattern – nothing obviously modern. Some nice things can be found at thrift stores, Marshall’s, and Target, as well as the specialty dish stores. Try to find a decorative tea scoop and a pair of sugar tongs, as well. Make sure you have a tea strainer and an extra bowl to hold the used tea leaves.

Choose Twinings loose tea, tea from an established English company, or an unflavored Chinese black or green tea. Jane Austen’s England was familiar with jasmine-scented green tea, as well, although Earl Grey tea was not available until after Jane’s death. Take your tea out of its store packaging and put it into a decorative tea caddy for your party; this is an ornamental wood or metal container which can hold about a cup of loose tea leaves, and has a tight-fitting lid to seal out air, light and moisture. Empty tea caddies can be purchased at Marshall’s, at Cost Plus World Markets, and occasionally at Target in the housewares section. Measure out the tea leaves from the tea caddy into the tea pot with a decorative tea scoop or tea spoon. Put together a Regency-style menu and you are set!

“The Georgian Breakfast” from the Jane Austen Centre, Bath, England
“Tea in the Regency Era”
“Jane Austen Lived Before the Inventor of the Tea Party” by Jenny Wells
Jane Austen Life and Works Timeline History
“Chinese black tea in San Jose”
“Favorite Chinese green teas in the San Jose area”
“Tea history: what type of tea did American Founders drink?”
Tea with Jane Austen by Kim Wilson

Disposable tea filter bags: lightweight, convenient, and so useful for tea-drinkers!

Japanese tea filter bags.
If you're going to get into drinking loose tea, or would like to carry tea with you when you go to restaurants (to avoid using the random stale tea they usually serve), it would be a good idea to have some disposable tea filter bags to prepare your tea. Several places in San Jose carry them. These filter bags are modeled on paper coffee filters, and on those cheesecloth sacks that we use to contain whole herbs and spices when infusing flavor into soups and other liquids. They are made in a few different designs, and are meant to be used and thrown away, although the sturdier kind can be hand-washed and re-used in a pinch.

One style is white, made of a kind of sheer fabric, and designed like those clear plastic sandwich bags with the fold-over tops. They hold enough loose tea for a 6-cup pot (about 1 to 2 tablespoons of tea leaves) and are sturdy enough to be hand-washed (or emptied, rinsed and soaked in boiling water) and re-used once. This style is an imported Japanese product. The other, more common, style is made of white or tan paper, like paper coffee filters, formed like a tube, closed at one end, with a long tab at the open end, which is meant to hang over the rim of your mug to keep the bag from turning upside down or sinking to the bottom of the cup. They hold about a tablespoon of loose tea, and are not strong enough to be re-used. This kind of filter bag is sold in San Jose under two primary brands: T-sacs, and Finum.

Finum brand tea filters.
Tea filter bags are sold at the many Asian markets in the San Jose area; the two grocery stores in Japantown (one on Empire between 5th and 6th Streets, and the other at 6th and Jackson) almost always have the Japanese mesh fabric kind, and often in more than one size. Certain San Jose shops sell tea accessories as well as tea and tea-based beverages; these include Lupicia and Teavana at Westfield Mall, and various Peet's Coffee & Tea locations. The tea and coffee shops tend to sell the T-sac style filter bags, along with the hinged metal tea balls and the washable fabric tea "socks". The Japanese fold-over tea filter bags are especially useful because they enclose the tea leaves and are less likely to let any of them escape if the bag turns upside down in your cup! You can also put them in your water bottle and turn your drinking water into cold-brew tea.

What do we mean when we talk about tea? The basics.

A "cream tea," not "high tea!"
Tea, as an event, rather than just a beverage, is becoming more and more popular in the United States, due to the fast-paced, ultra-practical nature of most 21st century life. Setting aside some time to socialize and relax over an elegant and beautiful assortment of snacks and sweets is an excellent way to stave off the adverse effects of stress, and good practice in “being civilized,” something that is noticeably missing from many aspects of modern society.

Having a cup, or pot, of tea as part of a daily break from the normal routine, has been a traditional part of life in many countries of the world. These "tea times", especially in England and the former British countries, have their own vocabulary that has become the standard when talking about Western-style tea culture. Unfortunately, many people don’t understand the different terms, and confusion results. Even tea business owners have been known to use the terminology incorrectly, treating the words as if they’re interchangeable. So we need a vocabulary: what is tea, anyway?

Tea: the beverage prepared with leaves from the tea plant. It can be served hot or iced, in innumerable varieties, flavors, or blends, and at any time of day. It is usually served black (without any additions), white (with milk, or milk and sugar), with sugar or honey, with lemon, or with both lemon and a sweetener. Tea contains caffeine, unless it has been decaffeinated.

If the beverage that you are drinking does not contain actual tea leaves, then it is not tea. It is something called a tisane, also known as an “herbal tea.”

Tisane: an herbal infusion made with culinary herbs, edible flowers, fruits, and/or spices, but no tea leaves. It can be served hot or iced, with or without sweetener, but usually not with milk. The most popular tisanes contain citrus, fruit, or another tangy ingredient that will actually curdle any milk it touches! Most tisanes are naturally decaffeinated. Certain tisanes can be taken as home remedies.

And now we come to the English-style “tea-time” vocabulary, indicating a break in the day in between the regular breakfast, lunch, and dinner hours. Anytime someone sits down with a cup of tea, it can be called "tea," but here are the time-specific terms to use when the time of day matters, like when inviting someone to join you:

Elevenses: a small mid-morning snack of a cup or mug of tea and a cookie or two, or some bread and butter, or toast and jam. A quick, casual event, like a coffee break, it does not require utensils like a fork and knife. Traditionally taken around 11 a.m.

Afternoon tea: a mid-afternoon snack, consisting of tea, served hot or iced, with bread and cake. “Bread and cake” is most often interpreted to mean scones with jam, sandwiches, and small cakes or bite-sized pastries, again, not requiring a knife and fork. If several sandwiches or “savories” are included on the menu, it can substitute for lunch, but everything must still be bite-sized and dainty. Cream teas are a variety of afternoon tea, prominently featuring whipped cream, clotted cream, and dairy-rich pastries. Afternoon teas can be simple or elaborate affairs. Traditionally served between 2 and 4 p.m., "afternoon tea" is what most people picture when they think about having a tea party.

High tea: often mistaken for afternoon tea, or a fancier version of it, high tea is actually a hearty evening supper. It is often served buffet-style, with meat pies, cheese, fruit, and other filling foods, requiring the use of a fork, knife, and spoon to eat. Traditionally served between 5 and 7 p.m., it began its existence as the early evening supper of the working classes after a long day in the fields, factories, mines or shops.

Many American tea parlors have created their own, non-traditional, take on afternoon tea by adding bowls of soup, plates of salad, quiche, raw fruits and vegetables, and heavier desserts like cheesecake, and giving it the name "high tea." While these meals are served between 2 and 4 p.m. like afternoon tea, and contain heartier foods like high tea, we can see that they are neither. They are, instead, a new kind of tea meal, and I think they should have their own term: how about American tea?