High time for tea

Simmer down with a hot brew

By Jomay Steen, Journal staff | Friday, January 09, 2009

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One of the owners of Bully Blends Tea and Coffee Shop recently quoted William E. Gladstone, a British statesman and former prime minister, who rather famously said, “If you are cold, tea will warm you; if you are too heated, it will cool you; if you are depressed, it will cheer you; if you are excited, it will calm you.”

Tea is the brew that ignited a revolution, polluted a harbor, shaped our nation’s obsession for coffee and hosts a wealth of antioxidants.

Since the opening of Bully’s, Aida Compton has offered 80 different varieties of teas that bring 5,000 years of agriculture and tradition to the table, as well as a rich heritage of sitting down to enjoy this delicious drink with family and friends.

“You smell it; you look at it. When people taste it, they will make that connection between its taste and how it affects them,” Compton said.

At a recent surprise birthday celebration of afternoon tea at Bully Blends, Jenny Randal admitted she was not a fan of a hot cup of tea, but she was game to try what Compton offered.

“I love ice tea,” she said.

At the party, her opinion changed somewhat once she sampled a tea called Crime of Passion, flavored with passion fruit and papaya. “It’s a green tea, and I liked it,” she said.

Michele Twomey, the one celebrating her birthday, enjoyed a Puerh tea called Ancient Bird’s Nest Tea, which is unique because it is compressed into the shape of a miniature bird’s nest. It was served with scones, tartlets, lemon curd and jam. It was Twomey’s  first time at a tea.

“It was lovely,” she said.

Penny Twomey found her perfect cup of tea in the Cranberry Apple Tisane, a blend of fruit, flowers, herbs and rose hip. While the tea and food were a special treat, she especially enjoyed the company. “The food was terrific, but the social environment was so wonderful,” she said.

It is an underlying message Compton presents at each of the teas she offers — the connection of a good tea, intriguing conversation and fine company.

“It makes moments in your day more special, more enjoyable. It helps you linger with that moment,” Compton said.

With her husband, Peter, Compton offers a high tea two or three times a week, serving nearly a dozen different blends of teas to taste. Groups gather in the tea room at the back of the shop to enjoy the food, but also to explore the differences found between the loose-leaf blends.

“There are five kinds of tea,” Compton said.

Tea comes from one plant, which is grown commercially in China, India and Japan. The flavors of the tea depend upon climate, soils and growing season for that particular year.

The leaves are harvested and, for black tea, will be allowed to oxidize — which will darken and shrivel the leaf. Heat stops the process.

The teas:

y Puerh tea of China is allowed to age. The aging of this tea creates a better taste, “like a good wine,” Compton said.

y Green tea is heated, preventing the oxidation process, creating a lighter taste, less caffeine and a lighter look when steeped. “They’re more fragile,” she said of the tea leaves. “You will have to use cooler water and steep for less time or it will taste bitter.”

y Oolong tea is darker than green teas, but lighter than black as it is partially oxidized.

y White tea is picked as an immature bud only two days out of harvest season. It has a very subtle taste and is more elegant, requiring cooler temperatures for brewing and less time to steep in the teapot. “Because it’s picked only two days out of the year, it is more expensive,” Compton said.

y Herbals and tisanes are blends of flowers, fruits and herbs and are not considered a true tea. However, they are brewed the same way as tea.

Earl Grey Special, Black Oolong, Red Silk Pajamas and Red Eye all manage to sooth, to lift spirits and comfort people. Those needing a jolt might try Yerba Green Mate.

But whether enjoyed in the morning, afternoon or at night, tea offers an opportunity for everyone to sit back, relax and savor a hot drink.

“Tea is an affordable luxury,” Compton said.

Tea best brewed in a pot

Leaf teas offer a variety of flavors but have a few requirements. While you can brew it in a cup, it is best to brew it in a teapot when serving friends.

You will need a tea kettle, teapot and cups for guests. Ancillary items include one of the following: an infuser, strainer basket, tea ball or a mesh cloth to construct a tea bag. If you’re serving a traditional tea, lemon, milk, sugar and something to munch on is a must.

Tea

     Serves 4

     3 cups (or 6 ounces water for every cup served) water

     4 teaspoons (1 teaspoon per cup) tea—herbal, oolong, Puerh or black teas

     1/2 cup water to warm teapot

     Place tea into straining basket, bag or infuser, allowing room to expand. Set aside. Measure 3-1/2 cups water into tea kettle and bring to boil over medium high heat.

     Pour a small amount (1/2 cup) of the boiling water into teapot and quickly swirl it around in the pot to warm the interior.  Check temperature by feeling bottom of teapot for warmth. If it’s warm, it’s ready for hot water.  Don’t put too much hot water into the teapot at first when warming it or it may crack the interior glaze.

     Dump out water from warmed teapot, then place basket over opening and pour hot water through tea until the teapot is full. Then place lid on pot. A small hole in the teapot lid will allow steam to escape. Depending upon type of tea, start timer to brew tea.  Steep an herbal tea for 5 minutes, Puerh and black teas for 4 minutes and an oolong tea for 3-1/2 minutes. Remove tea basket. Pour tea into 6-ounce tea cups immediately. Serve with lemon and milk.

Delicate teas

     Serves 4

     3-1/2 cups water

     4 teaspoons green or white tea

     Place green or white tea into strainer basket, bag or infuser, allowing room for tea to expand.  Set aside. Measure 3-1/2 cups water into tea kettle. Heat water to 160 to 170 degrees.

     Use extra water to warm teapot once tea kettle reaches desired temperature. Pour out warm water, place strainer in pot and pour water through teas.

     Seal pot with lid and begin timer to steep tea. Brew green tea for 3 minutes and a white tea for 2-1/2 minutes.  These are delicate flavored teas. If wanting a stronger flavor, add more tea to the strainer.

      Do not leave tea in water longer than recommended or tea will taste bitter. Remove tea basket. Serve with lemon and milk.

Tips on offering lemon, milk and sugar

     If offering milk, pour it in the cup first, then add tea. Add lemon to cup, pour tea into cup. Never add lemon to the milk in the cup, because it will curdle. Some herbals with high concentrations of citrus will curdle milk, too. Pay attention when serving.

     “I’ve heard if you heat up the milk, it will keep it from happening. But it doesn’t seem like a good combination to me,” Aida Compton said.

Contact Jomay Steen at 394-8418 or jomay.steen@rapidcityjournal.com.