Pacific Bay Coffee Co.

No need to drink inferior tasting decaffeinated teas. All types of loose teas can be easily decaffeinated – simply steep for 30-45 seconds, pour off the liquid, add new hot water and re-steep as usual. Up to 90 percent of the caffeine will be gone. Little of the flavor or aroma will be sacrificed. Nice.

April signals celebration in tea-growing regions around the world. In the hotter growing climates, tea plants have several flushes and leaves can be plucked all year round, while at higher elevations there is a distinct plucking season. After a period of dormancy in winter months, the plants once again begin to bud. Harvesting typically takes place from April to October. “First flush” teas, are renowned for being amazingly fresh and brightly floral. When the summer rains come, the tea quality drops and is mostly used for blends and bags. As the season progresses the tea becomes more balanced. When the monsoon season is over, “autumnal flush”, a high quality tea is plucked before the shorter days of winter and the dormant season sets in.

Published in the Contra Costa Times, April 26, 2006

The three main chemical components of tea are caffeine, polyphenols, and essential oils. Caffeine, in moderate quantities stimulates the central nervous system, promotes blood circulation, and acts as a diuretic promoting better kidney function. Polyphenols may act as anti cancer agents. Essential oils (also known as aromatics because they can totally evaporate) are formed in tea leaves as they grow and account for the aroma of the beverage, help to aid digestion and emulsify fat. Green tea has more essential oils than highly processed black tea which is why black tea has less aroma.

Published in Contra Costa Times, March 1, 2006

In Chinese restaurants, the teapot always appears on the table before the meal so guests can refresh themselves while waiting for the food, and afterwards to aid digestion. Chinese style tea is never taken with milk or sugar is typically green or oolong. Often only one type of tea is served based on the region and customers. Pu-erh is popular in Cantonese restaurants, jasmine in Beijing and Shanghi cuisine. Restaurants serving Western food have black tea. Chinese teahouses, specializing in tea and serving lighter snack food tend to offer a wider selection. So Gung Hei Fat Choy! (Congratulations and be prosperous!)

Published in the Contra Costa Times, February 22, 2006

Historians trace the origins of this customary practice back to the inns and pubs of old England. Some believe that tipping originated in the manors of old England, where the lord would toss a few extra coins to their servants for work well done. Most tend to agree, however, that tipping originated in 16 century England in the London Coffee Houses, known as Penny Universities. The words “To Insure Promptitude” were inscribed on brass urns set on the counters. People would tip in advance in order to get the best service. Before long, boxes with the abbreviation T.I.P. were found not only in the local coffee houses, but in the local pubs as well.

Published in the Contra Costa Times, February 8, 2006

Much of central London’s early 18th business and social life revolved around the coffee house; with 2,500 squeezed into a two or three-mile radius. Three hundred years ago, in 1706, Thomas Twining bought Tom’s Coffee. To differentiate his business, he sold only the finest quality teas. Coffee houses were no place for women who valued their reputations so they had to send a footman to purchase dry tea for consumption at home. Inevitably, the women began to demand better service. In 1717, Twining converted his properties into a dry tea and coffee shops where ladies of all classes could frequent with confidence. Social life in the first half of the 18th century became more sophisticated as coffee houses gave way to tea gardens with tree-lined avenues, lantern-lit walks, music, dancing, fireworks, and good food accompanied by a fine cup of tea.

Published in the Contra Costa Times, January 25, 2006

Yunnan’s ancient inhabitants of Tibeto-Burman origin, known as the “Pu” ethnic group and the world’s first tea farmers, used a specific regional broad leaf tea tree species to make food, medicine and beverages. There are two main types of Pu-erh tea. “Green Pu-erh” is described as “Semi-green tea” and “Black Pu-erh” is described as “Dark Green Tea”, both with different drying and fermenting processes than other types of teas. Pu-erh can be served in a compressed cake form or loose, unflavored or in a blend such as ginger and orange peel. Rishi Tea Importers reports that Chinese doctors consider Pu-erh as a tea that dispels or cleanses the body of fat and toxins from meat and oily foods. Tests conducted in China conclude that Pu-erh can lower the alcohol level in the bloodstream. Pu-erh tea is regarded as the best amongst all teas for its body slimming function and as a natural and safe dieter’s tea. Recent research suggests that consuming 5-8 cups of Pu-erh Tea each day can reduce cholesterol and plaque of the arteries.

Published in the Contra Costa Times, December 21, 2005

Tea, the national drink of China, is used during many traditional Chinese wedding ceremonies. The tea is always served served kneeling with both hands on the tea cup, as it is considered to be very religious and precious. The ancient Chinese believed putting Lotus seeds and two red dates in the tea would help produce children. The words “lotus” and “year”, “seed” and “child” and “date” and “early” have the same sound with different meanings. The sweetness from the dates is a wish for sweet relations between the bride and her new family. Before the wedding ceremony, the bride serves tea to her parents to thank them for raising her. After the wedding ceremony, the newlyweds invite the groom’s elders to drink tea by addressing them by formal title (First Uncle, Third Aunt). The tea service starts with the groom’s parents and proceeds from the oldest to the youngest family members.

Published in the Contra Costa Times, December 7, 2005

Modern Japanese tea ceremonies are filled with symbolism and spirituality. Water represents yin, and the fire in the hearth yang.Guests purify their hands and mouths with water from a stone basin before and after the ceremony. The host enters the tea room with a special bowl containing a tea whisk, a bleached white linen cloth used to dry the bowl, and a slender bamboo scoop used to dispense Matcha, the powdered green tea which produces a frothy, smooth, thickly textured astringent tasting tea. These are arranged next to a stoneware water jar containing fresh water that is only touched by the host, symbolizing purity. The water represents the sun; the bowl the moon. Using a fine silk cloth, representing the spirit of the host, the host purifies the tea container and scoop. Deep significance is found in the host’s careful inspection, folding and handling of the cloth, for his level of concentration and state of meditation are being intensified. After the ceremony another thinner tea is made to rinse the palate and symbolically prepare the guests for leaving the spiritual world of tea and re-entering the physical world.

Published in the Contra Costa Times November 2, 2005

Bread and water can so easily be tea and toast. – Author Unknown

The tradition of British tea started in the 19th century when only two meals a day were served. A duchess invited friends over for an extra meal, as she was hungry in the late afternoons. The tradition caught on quickly, and two distinct forms of tea service evolved: high and low. Low tea was served in the late afternoon in the homes of wealthy aristocrats and featured gourmet tidbits rather than solid meals, with the emphasis on presentation and conversation. High tea, also know as meat tea was the main meal of the day of the lower and middle classes, consisting of full dinner items such as roast beef, potatoes, peas and tea.

Published in the Contra Costa Times, October 12, 2005