Our blog is not about promoting our loose leaf tea products. It’s meant to be a forum for anyone in our company to talk about anything tea – even if it’s just remotely tea-related. But after this morning’s cup of goodness I just soothed myself in, i feel compelled to share just how extraordinary our Genmaicha green tea is.

Genmaicha steeping in our Glass Infusions teapot

Perhaps this is just my own little lesson in loose leaf tea vs. tea bags. I almost never make Genmaicha myself. My daily tea ritual includes a steaming cup Bolder Breakfast or Organic Pu’erh tea in the morning, along with my daily dosage of matcha green tea powder. The matcha may be mixed into a breakfast smoothie or post-cycling recovery drink – or on colder days, I’ll just make the traditional green tea beverage. Beyond that, I’ll usually steep (and re-steep and re-steep…) a cup of green tea or oolong tea at my desk in the afternoon, or else indulge in whatever we’re serving up at a tea tasting during our daily afternoon team meeting. But for whatever reason, I’ve only been ordering Genmaicha when I go to a Japanese restaurant, which happens maybe once every two months. And it’s fine – I enjoy the hot beverage at the end of a big meal – as well as the ritual of holding a warm cup of tea in my hands.

But this morning, I knew we had a heavy black tea tasting day ahead of us at work, so I wanted something very low in caffeine, and Genmaicha fit the bill. This traditional Japanese tea blend stands out as a curious melange alongside all the purest of single origin teas you’ll see from Japan. It looks like a happy, almost comical, blend. Genmaicha has as its base a quality Japanese green tea “cha” – generally either Sencha or Bancha. The green tea leaves are blended with popcorn (!) and toasted brown rice kernels “genmai”, which to any American look strangely like Kellogg’s Rice Krispies.

Genmaicha green tea steeping

What I steeped up in my glass infusions teapot was wondrous – the green tea leaves unfurled beautifully, and a savory, toasty aroma filled my kitchen. It was clear right away that this tea was going to be very different that the Genmaicha I’d been in the habit of drinking at restaurants…
The flavor of the tea is spring grass vegetal, but at the same time soothingly robust and nourishing. The roasted brown rice and popcorn complete this loose leaf tea blend, making it a most pleasant and easy to drink green tea, even without food. And because it’s a blend with caffeine-free ingredients, I estimate that it would have about 10 mg of caffeine per 8 oz serving, or about one-fifth the caffeine you’d get in a cup of black tea. All in all, an exquisitely satisfying way to start the day!

Having lost my old yixing teapot to a roommate’s clumsy hands, I think I’m in the market for a new one. In case you’re unfamiliar with yixing clay teapots, here’s a particularly artful one donning a cicada (a Chinese symbol of life after death):

I’m more interested in traditional yixing shapes, but I had to respect the craftsmanship involved in this design. These pots are made from clay in Jiangsu, China, and the tradition dates back to the Ming dynasty by most accounts. They’re typically small, for personal use or gong fu ceremony, but can also be quite large.

There’s something bizarre about the connection one can establish with a teapot, especially when that teapot seems more unique and special than others. Because a yixing pot should be seasoned by use with only one particular kind of tea, it becomes especially valuable to its owner. The yixing pot becomes ceremonial, a meditative agent, itself a sort of antioxidant to inhibit stress on the body.

Yixing pots often remind me of bonsai trees (another past hobby I’d like to return to): they are revered for their age, they are trained carefully to respond and perform in a certain manner, they demand as much care and grace from their owner as their maker gave them, and though they may be small, they remind us of the beauty that is everywhere–sometimes far, far away.

Watch a master yixing artist at work: http://www.youtube.com/watch?v=dKqwuS-UHkk&feature=related

Today’s blog is an introduction to an incredible Platoon, currently serving in Afghanistan. These tough guys (pictured with their Tuffys) expressed interested in loose leaf tea and we jumped at the chance to make their mission feel a little more comfortable. Sergeant Castaldo specifically spoke of him and his men enjoying Rooibos, Oolong, Pu’erh, and Black, but they were enthused to try any flavor. We sent them a variety pack consisting of our most popular blends (as rated by you and your purchasing habits!) Mate Limon Chai, Red Rocks, Bolder Breakfast, Boulder Blues, and enough Tuffy Steepers to go around.

Upon arrival, Sergeant shared excitement and claimed, “The Tuffy Steepers are definitely a step up from the strainers I’ve used in the past.” The platoon’s favorites were Mate Limon Chai and Boulder Blues. I was delighted to correspond with Sergeant Castaldo and learn a little about the guys. Needless to say, besides being courageous, they’re incredibly cultured… and have good taste! ;)

Castaldo's Platoon

As I enter the world of tea and blogging, I feel as though the tea timing is impeccable. Always a fan but not an avid drinker, I most typically prepared tea during the cold seasons. Growing up in Arizona I enjoyed iced tea for the (eight month long) sweltering summers, but by no standards was I truly experiencing tea.

Then I found my spot.

Joining The Tea Spot has introduced me to the world of tea and loose leaf luxury. Simultaneously, I am exploring the beautiful territory that is Boulder, Colorado. With this being my first fall and winter in a state which experiences true seasons, tea discovery could not have come at a more perfect time.

I must say, during my first week of true tea consumption, I went into tea overload. Free radicals and excitement consumed me and I couldn’t expel them quickly enough! Once I managed my hydration to tea ratio, I felt brand new. The energy and rejuvenation completely sold me for regular tea drinking.

In addition to enjoying the effects, I also love the process of steeping loose leaves. Using Steepware allows for such a fresh and tangible steeping process. And I’ll be honest; the lid-saucer and infuser combo makes me feel fancy.

To my delight, everyday I mix and match the Steepware, rarely using a uniform color. Depending on the day, the pieces will match my mood, my scarf, or whatever colors seems essential to accompany my tea.

So with this new, exciting endeavor at The Tea Spot and in Colorado, daily cuppas are transitioning me into a true winter. With each cup, I welcome the winter, snow and holiday season. Similarly are the tea veterans at The Tea Spot with baked goods, sampling holiday blends and even participating in the Colorado Country Christmas Gift Show.

We’ll be setting up shop along with other local artisans at Denver’s Merchandise Mart November 5-7, 2010. Like I said before about feeling fancy, our loose leaf tea and Steepware make for excellent gifts. Practical and healthy masqueraded by luxury and refinement, a tin of tea and/or piece of Steepware will be well received. As the giver, one can feel great about purchases contributing to cancer wellness donations.

On of my favorite aspects of The Tea Spot is the 10% for Cancer Wellness Pledge. In pursuit of the original mission, The Tea Spot has promoted wellness through consumers as well as recipients of in-kind donations.

‘Tis the season to be generous; why not gift and give?

They’re also our new Tuffy colors! We’re excited to launch 2 new colors of Tuffy Tea Steepers – our silicone tea infuser – in Strawberry & Key Lime. I’m absolutely biased, but dare to say that it’s the best in its class – for portability, durability, foldability, and functionality. Tea steeping now comes in 6 fun colors. Take a peek!