Friday Knows Tea

Fall is here and we are ready ready READY for autumnal flavors. I'm personally using the season as an excuse to highlight one of my favorite fandom teas, inspired by an ill-tempered and irascible young girl from Omaha, Nebraska. September is the protagonist of Catherynne M. Valente's lush and heartbreaking Fairyland series. When the series begins (the first book is titled The Girl Who Circumnavigated Fairyland on a Ship of Her Own Making), September is a discontented girl of twelve who is bored to tears by her life of rural chores and a school life where her imagination is underappreciated. She is swept away by the Green Wind to Fairyland, where she meets magical creatures and stumbles upon a series of quests. We see September boldly dive into danger in pursuit of friendship and adventure time and time again, feeling everything more keenly as the book goes on and she grows her small child's heart to match her rapidly maturing life experience. September's Blend ...

When teaching classes, speaking on panels, or even just in casual conversation, two of the most common questions I've been asked are: What is oxidation?  What does fermentation mean in regards to tea?   Tea terminology can be confusing to those who work outside the industry or are just getting their start. We tea workers have our own language for sure! When it comes to oxidation vs. fermentation, things can get especially murky. We hit a translation barrier when working with Chinese tea especially, as it's pretty standard for the terms to be used interchangeably in that region. Generally speaking, however, oxidation and fermentation refer to two completely different processes. Let’s break it down (ha ha cellular biology joke). Oxidation is the process of oxygen getting into the cells and  primary factor that distinguishes between the six true types of tea: white, yellow, green, oolong, black and post-fermented. You know how an apple turns brown when you bite in...

  Calling all tea-obsessed carnivores! Fall is upon us and everyone seems eager to get back to the kitchen. If you're looking for a cozy, low-maintenance dinner option and have a soft spot for complex flavor and a lush, fatty mouthfeel, follow me to tastytown. I wrote and tested this succulent rib recipe for you, and my friends and family can testify to its deliciousness. Enjoy, and feel free let me know what creative tweaks you made in your own experiments! *     *     *     *     *  Tea-Glazed Juicy Ribs (makes 4 servings)              Active cooking time: 40 minutes, Passive cooking time: 2 hours 1 3/4 cups water 1 cup apple cider vinegar 1 cup packed dark brown sugar 1 tablespoon Dijon mustard 4 oz. tomato paste 1/2 cup loose smoked tea (we used our Clockmaker's Blend ) 1 teaspoon onion powder 1/2 teaspoon garlic ...