Weekly events, flash sale, and blends back in stock!

Things are rolling along nicely here at the tea shop. We've settled into our new retail space and already have made so many new friends! Regular events have been scheduled and we are in the process of adding more all the time. Check out our event calendar or drop by the shop to find out what's happening!

In celebration of our escape from 2017, we're throwing a flash sale! Friday, December 29th through Sunday, January 1st, help yourself to 25% off all loose tea in store or online (with coupon code "Tea2018" and stock up on green teas, medicinal blends, and anything else you might need to keep healthy and stick with those resolutions!

Speaking of medicinals, we just got echinacea and orange peel back in stock! This means that our Lemon Ginger Echinacea and Audrey's Cozy Blend are back, just in time to fight off those yucky cold and flu bugs that are circulating work, school and public transportation.

Stay warm and healthy this winter, folks! Let's get 2018 off to a great start!

Loves,

Friday

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Indigenous Sips: Pacific Madrone

Pacific Northwest local red-barked beauty Pacific Madrone, aka Arbutus Menziesii , is a sight to behold for sure. The rich hue and dramatically peeling bark, the curve of its sturdy branches and sheen of its verdant waxy leaves are all peak hiking aesthetic, but did you know this tree has long been a multipurpose source of healing tincture and tea? Various tribes of the west coast, ranging from California up through British Columbia, make use of Madrone bark and berries. Extracted as a tincture or bundled and bruised for a poultice, this plant can be used topically to treat minor wounds and sores. Brewed as a tea, the light-bodied brew has notes of cinnamon, foresty fungus and wood smoke and is used to help a stomachache or as a cold medicine. This tree serves as a very renewable source of bark, leaf and berry and can be harvested without damaging the tree. Madrones will naturally shed their leaf every two years and their bark each summer. When you approach a Madrone in midsumme...

Synesthesia And Blending As Sensory Art

I am frequently asked how I get ideas for my blends. Where does my inspiration come from? Which comes first, the blend or its name? I'm proud of how original my blends are, and how different from blends you'll find by any other company. This is largely due to the fact that I have synesthesia (meaning my senses are cross-wired and abstract concepts, personalities, colors, weather, etc. all translate to me as flavor). My dominant forms are referred to as "lexical-gustatory," "auditory-tactile," and "mirror touch." It's fascinating stuff for sure, and has made my life and relationships more complicated. On the flip side, I have discovered a practical use for my brain-strangeness! Like many synesthetes before me (Jimi Hendrix, Tori Amos, Richard Feynman, Vladimir Nabokov, etc.), I've translated my particular brand of strange into a career. Synesthesia salad. credit: jessicahagy.info/ My personal experience with synesthesia leads me...

Six True Types of Tea

We get asked a LOT what the difference is between white tea and black tea, herbal tea and green tea, and so on. The world of tea is mysterious and a lot of you want to learn more, so let's start with the basics! True tea comes from the Camellia Sinensis plant. Always. Any infusion made from the leaf, stem, root or whatever other part of any other plant falls into the "tisane" category, also known as "herbal tea." Those are a whole tasty world absolutely worth your time and attention, but today we're focusing on true teas. There are six basic types of true tea, delineated by the level of oxidation allowed to occur in the leaf during processing. After picking, tea leaves frequently go through a process of bruising, withering, heating, and drying. (I say frequently because the world of tea is so vast and varied, every facet of the end product is up for flux. How much caffeine? What does it taste like? Is it smooth or brash? The answer is always "it ...

Friday Knows Tea

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