Steve Smith, Tazo’s “tea shaman” and Starbucks’ vice president of tea, said Thursday he would resign at year’s end and return to his entrepreneurial roots.

Read it in today’s NY Times

I’ve been out of town visiting family in Virginia, arriving back last night, and waking up to 9/11. My grandmother, who grew up in NYC (and then moved to rural Virginia when she married), said to me “all things were better before.” She could have meant her health, or the countryside that keeps being developed, or her life when she was completely independent. But I think she meant everything.

Waking up a newbie New Yorker on 9/11 (having moved here from rural Oregon 3 years ago), I can tell you it is just as sad as when it happened. Nothing has changed. My grandmother is right that “things were better before.” But that’s how it goes. That’s our fate. It’s up to us to make things better, through understanding, through diplomacy, through voting, through making our voices heard. It’s up to us.

Let’s make 9/11 not just about NYC, but about everyone suffering unjustly in the world.

Drinking tea, throughout the centuries, has been used as tool to find truth and offer comfort. I’m going to drink tea with my brother later today. It will help me remember and move forward with compassion.

“Tea is not dehydrating. It is a healthy drink.”
-Claire Williamson of the British Nutrition Foundation

BBC article from Jeremy. Nice piece on the hydrating properties of tea drinking.

Tried my first sip of Pastis. It can’t all be tea, you know? Intense fennel flavor. I am reminded of the difference between drinking and tasting. Gulping something down for thirst (or effect) verses slowly savoring taste and aroma.

I’ve been drinking a lot of Korean green teas this summer. You don’t usually hear too much about them, but the history is rich and the teas tasty. Here’s brief bit about Korean teas…
The first historical account of tea drinking in Korea dates back to 661 when it was used in a ceremony honoring the spirit of King Suro. It is thought the seeds made their way to Korea from China, in the hands of Buddhist scholars, in the sixth or seventh century. While tea first was introduced through Buddhist rituals and eventually enjoyed by all Koreans, it was the literati that elevated tea drinking to an art form. It is said there are more poems about tea written in Korean than in any other language.

Korean teas, from cultivation to style of teaware, naturally takes its greatest influence from China. However, over the centuries, the people and cultural traditions of Korea have made their own imprint and created their own style of tea drinking. Have you ever noticed a lidded cup with a strainer (all ceramic) that is short and round? Almost like a mushroom shape? That’s a Korean teacup. No teapot needed. The cup is made to be both. You’ll see the strainer is as large as the cup, letting the tea fully open to release its best flavor. It’s perfect for making multiples steepings of the same tealeaves.

Korean Tea Ceremony
Compared to Chinese and Japanese tea ceremonies, the Korean tea ceremony is much more casual, with fewer rules. To find out more about the ceremony, contact Franchia, where you can take a workshop.

Korean Green Teas
Different from other tea producing regions, Korean tea plants are only picked three times during a harvest. The first tea picked (before April 20) is called Ujon and is most valuable. From April 20 to May 5/6, the second picking is called Sejak. The last picking is called Chungjak and is the least valuable.

There are five distinct tastes in drinking Korean teas: bitterness, sweetness, astringency, saltiness and sourness. To Korean Buddhists, tea is thought to evoke peacefulness, respectfulness, purity and quietness.

Tea was so closely connected to Buddhism that in the fourteeth Century, when Confucism was introduced, the culture of tea drinking almost died out completely. The only tea plants left had grown into wild trees in the southern regions (picked by the few that still drank tea).

Green teas are still made from these wild trees in the South. They are called the Wild Green Teas of Korea; their taste full of complexity and flavor from the soil their deep roots reach. They are well worth tasting.

Finding Korean Green Teas
In New York City, HanGawi and Franchia. On the web, Brian Wright, of Shan Shui Teas, carries an excellent selection.

this just in.

At the The Teahouse, high up on Canyon Road, in Santa Fe. I’m having Assam. Jeff is drinking a roasted kukicha. The space is beautiful and captures what it feels like to drink tea.

They have an extensive tea list, although no Chinese blacks or oolongs, but there’s always hope that they will be added. I’ve never seen so many choices of chai, clearly what sells in America, I couldn’t resist ordering the Cowboy Chai to go.

Suzanne and Sebastian tasting samples of Darjeeling 2nd Flush from the Goomtee Tea Garden at In Pursuit of Tea.

I drink a lot of Assam black tea - you could say I’m obsessed with its malty sweetness. Sounds like a name change is in order. Cabinet members recently voted to return to the region’s original name, Asom, prior to the British. Read more.