Great TeaDay everyone! Please stop by and share what is in your cup today!
Yesterday green reigned supreme as the fave tea for the month of March. You can still vote and discuss yesterday's topic!
Today's TeaPoll and discussion topic. I have been informed by our host Adagio that they have bought out Teavana, lock, stock, and barrel! Official announcement will likely be today! Adagio is promising to offer better customer service and low pressure sales in their stores as well as better tea at lower prices!
So, will you shop the all new Adagio's Teavana?
I am looking forward to sharing TeaDay with everyone, Bottoms up!
Remember to sign up for the Signature Blend Box Pass!
Apr 1st, '09, 00:28
Posts: 20891
Joined: Apr 22nd, '06, 20:52
Scrolling: scrolling
Location: Back in the TeaCave atop Mt. Fuji
Apr 1st, '09, 01:34
Posts: 5151
Joined: Dec 20th, '06, 23:33
Scrolling: scrolling
Location: Gainesville, Florida
Great news. I have always hoped that Adagio would adopt some of Teavana marketing expertise.
I read the story first in my tea leaves:
Of course, these Silver Needles were fat little SILVER buds before I infused
them many times and they gave up their trichomes (hairs) and became green.
(Click on the photo for a closer look at the spent fat little buds, some of which have opened to show a nascent leaf.)
I read the story first in my tea leaves:
Of course, these Silver Needles were fat little SILVER buds before I infused
them many times and they gave up their trichomes (hairs) and became green.
(Click on the photo for a closer look at the spent fat little buds, some of which have opened to show a nascent leaf.)
Apr 1st, '09, 02:48
Posts: 90
Joined: Nov 2nd, '08, 09:21
Location: Halifax, Nova Scotia
In my cup today:
What's that? Gongfu coffee?
Yes. it's a little known fact that coffee was introduced to China in the Tang dynasty, after the Battle of Talas. Although the Chinese suffered a humiliating defeat, they managed to capture a number of Arab caravans and brought them, along with their cargo, to the capital at Chang'an (modern day Xi'an). The contents of the caravan were examined and among them were the curious seeds of an unknown plant—the prisoners called the beans "yirgacheffe", which is a common varietal of Ethiopian coffee. The Chinese however were unsure what to do with the beans and put them aside.
The traders soon began to suffer of inexplicable headaches and became irritable, speaking only in grunts about "yirgacheffe", "venti" and "caramel nonfat macchiato"; the Huangdi Emperor's best physicians tried everything to save them but they died shortly afterward. Eventually, however, the Chinese figured out what the strange little beans were for and the gongfu coffee ceremony (Chinese: 愚人节，"yu ren jie", transliteration of "yirgacheffe") was born.
Gongfu coffee is similar to its camellia counterpart in that it demands excellence out of the practitioner, his tools, and his coffee beans. Careful attention must be paid to variables such as water temperature, steep time, roast and grind level. Beans should be freshly ground before brewing: traditionalists do this with their bare hands, or with the aid of a large stone (yixing stones are said to produce a more even grind and a tastier, more nuanced coffee). Gongfu coffee should always be accompanied with a bakery-fresh slice of spongey marble coffee cake; but a bag of Mr. Christie's Rainbow Chips Ahoy Cookies will do in a pinch.
Sadly, in the Cultural Revolution gongfu coffee was outlawed (it gave Mao the jitters) and today it survives only in the West. I like to think that every time I brew coffee in a gaiwan or a yixing pot, I'm doing my part, however small, to keep this beautiful and ancient tradition alive.
Happy TeaDay everyone!
Disclaimer: I will not be held responsible for anyone who ruins their early-ROC hand-made qing zhuni yixing zisha by trying to brew coffee in it. But do let us know how it goes!
What's that? Gongfu coffee?
Yes. it's a little known fact that coffee was introduced to China in the Tang dynasty, after the Battle of Talas. Although the Chinese suffered a humiliating defeat, they managed to capture a number of Arab caravans and brought them, along with their cargo, to the capital at Chang'an (modern day Xi'an). The contents of the caravan were examined and among them were the curious seeds of an unknown plant—the prisoners called the beans "yirgacheffe", which is a common varietal of Ethiopian coffee. The Chinese however were unsure what to do with the beans and put them aside.
The traders soon began to suffer of inexplicable headaches and became irritable, speaking only in grunts about "yirgacheffe", "venti" and "caramel nonfat macchiato"; the Huangdi Emperor's best physicians tried everything to save them but they died shortly afterward. Eventually, however, the Chinese figured out what the strange little beans were for and the gongfu coffee ceremony (Chinese: 愚人节，"yu ren jie", transliteration of "yirgacheffe") was born.
Gongfu coffee is similar to its camellia counterpart in that it demands excellence out of the practitioner, his tools, and his coffee beans. Careful attention must be paid to variables such as water temperature, steep time, roast and grind level. Beans should be freshly ground before brewing: traditionalists do this with their bare hands, or with the aid of a large stone (yixing stones are said to produce a more even grind and a tastier, more nuanced coffee). Gongfu coffee should always be accompanied with a bakery-fresh slice of spongey marble coffee cake; but a bag of Mr. Christie's Rainbow Chips Ahoy Cookies will do in a pinch.
Sadly, in the Cultural Revolution gongfu coffee was outlawed (it gave Mao the jitters) and today it survives only in the West. I like to think that every time I brew coffee in a gaiwan or a yixing pot, I'm doing my part, however small, to keep this beautiful and ancient tradition alive.
Happy TeaDay everyone!
Disclaimer: I will not be held responsible for anyone who ruins their early-ROC hand-made qing zhuni yixing zisha by trying to brew coffee in it. But do let us know how it goes!
Apr 1st, '09, 03:25
Posts: 2625
Joined: May 31st, '08, 02:44
Scrolling: scrolling
Location: Portland, OR
Contact:
Geekgirl
LMAO @ stan. Gongfu Coffee. On a serious note, I sometimes make "espresso" with my zoji, a filter and a teacup. It's really more like Turkish coffee than espresso, but it's d@mn good.
Regarding the advanced announcement: I sincerely hope that Adagio can turn around Teavana. There are some great things there, excessively priced though it is. Teavana has great potential, and truthfully, it was my gateway into truly good tea. Unfortunately, it has been my experience that Teavana is not where one goes once they learn a bit about quality tea.
IMO, Adagio will have to do more with Teavana than simply revise the pushy and condescending sales tactics. They need to continue to appeal to the novelty tea drinker, the people that will try snow geisha and "monkey picked" on a whim or as a gift, as well as developing a presence for people who are more devoted tea drinkers.
I don't believe that Teavana will ever be a major destination shop for really serious "connoisseurs" of tea, but I believe it should be more than a glorified gift shop with used car salesmen for customer service. If Adagio can do that, I'd probably shop there again on occasion just due to the convenience of the location. (The local Teavana is a 10 minute bus ride from my office.)
Now if Adagio is planning on changing the sourcing of teas, that would be a real boon. At Adagio prices (or close,) and for their product, absolutely I'd go there for tea staples. You bet.
Regarding the advanced announcement: I sincerely hope that Adagio can turn around Teavana. There are some great things there, excessively priced though it is. Teavana has great potential, and truthfully, it was my gateway into truly good tea. Unfortunately, it has been my experience that Teavana is not where one goes once they learn a bit about quality tea.
IMO, Adagio will have to do more with Teavana than simply revise the pushy and condescending sales tactics. They need to continue to appeal to the novelty tea drinker, the people that will try snow geisha and "monkey picked" on a whim or as a gift, as well as developing a presence for people who are more devoted tea drinkers.
I don't believe that Teavana will ever be a major destination shop for really serious "connoisseurs" of tea, but I believe it should be more than a glorified gift shop with used car salesmen for customer service. If Adagio can do that, I'd probably shop there again on occasion just due to the convenience of the location. (The local Teavana is a 10 minute bus ride from my office.)
Now if Adagio is planning on changing the sourcing of teas, that would be a real boon. At Adagio prices (or close,) and for their product, absolutely I'd go there for tea staples. You bet.
Apr 1st, '09, 04:04
Posts: 1777
Joined: Jun 4th, '08, 19:41
Scrolling: scrolling
Location: Stockport, England
Contact:
Herb_Master
Apr 1st, '09, 05:45
Posts: 2794
Joined: Oct 16th, '08, 21:01
Scrolling: scrolling
Location: Arlington, VA
Contact:
Drax
Hehehe, I always thought brewed silver needle looks like slugs, so pretty similar! I have to admit, however, that Salsero's picture makes them look much more attractive!bcos wrote:Sal - why did you take a picture of a plate full of leeches?
After all the stories, probably the only way I'd shop at Teavana is if Starbucks bought them out.
Moving along... I kept around the yunnan noir that I started yesterday morning, so I thought... why not have another go? So I am.
Apr 1st, '09, 07:24
Posts: 1777
Joined: Jun 4th, '08, 19:41
Scrolling: scrolling
Location: Stockport, England
Contact:
Herb_Master
Today
In my cup this morning
Bai Sui Xiang
..
Bai Sui Xiang - Wuyi Oolong from Golden Teahouse
Teapot from Necessiteas
Riceware cup from Wisdom Arts Kuala Lumpur
Glass teapot used as pitcher from DragonHouse
In my Garden this morning
Pulsatilla - Red Cloak
and
Pushkinia
Bai Sui Xiang
..Bai Sui Xiang - Wuyi Oolong from Golden Teahouse
Teapot from Necessiteas
Riceware cup from Wisdom Arts Kuala Lumpur
Glass teapot used as pitcher from DragonHouse
In my Garden this morning
Pulsatilla - Red Cloak
and
Pushkinia
