How sustainable is your tea time?

Picture me sitting with a cup of tea in my hand, inhaling the fragrant steam rising from my small tasting cup. It feels so good to pause and enjoy. Sometimes I let my mind wander and imagine the journey of those tea leaves and all the energy and resources that went into making it. It’s impossible not to feel grateful for it, don’t you think? One thought leads to another, some questions surface. Are we using those energy and resources wisely or are we wasting them? Are we being kind to our planet? Find out how you can make your tea time more sustainable!

Poached eggs with matcha salt

The original recipe for matcha poached eggs is attributed to the author of the cookbook The Breakaway Cook and founder of Breakaway Matcha, Eric Gower. I came across it after falling down an internet rabbit hole and being the curious squirrel that I am, I had to try it out and see what all the hype is about.

Korean steamed eggs with puerh tea and miso

I love infusing tea in savory dishes and the flavor combination of ripe puerh and mushrooms is a no-brainer. Earthy, woodsy and deep, bold, savory notes work perfectly together. Does this remind you of fall? While the rest of the northern hemisphere is enjoying the last weeks of summer, here in San Francisco we can’t wait for Fogust (fog+August) and its gray skies and chilly temperatures to be over. The good news is, from September on, we will have our fair share of summer too! Yay! So let me snuggle up with these delicious Korean steamed eggs while I bid adieu to Fogust and get ready for San Francisco summer!

Iced Cocoa Nib Chai Tea Latte

Have you ever noticed that it’s almost impossible to get an unsweetened (or even lightly sweetened) chai latte in coffee shops, tea shops, cafes or bakeries? Chai lattes are almost always made from a chai concentrate, a fancy name for chai flavored syrup, which means you can’t have an unsweetened chai latte. I don’t enjoy sweetened drinks and this is one of those things that I find extremely frustrating, second only to fine dining restaurants serving awful tea. I understand that most establishments have constraints in the preparation of drinks, but there must be a solution. I was craving a good unsweetened iced chai tea latte and my only option was to make it myself from scratch.

Iced matcha rose tea latte

Let’s face it, most of us are more or less openly obsessed with matcha. Personally, I’ve learned to embrace my matcha obsession and even though my go-to is traditionally whisked, I’m always on the lookout for good flavor combinations with matcha and especially for matcha-based beverages that are naturally sweet.

My New York City tea adventures

This year I celebrated my birthday in New York City. I had not been in NYC in 4 years and back then “tea tourism” was not as high on my list of priorities as it is now. After a long weekend of celebrations and sightseeing, I carved out some time for tea-related things. NYC has a high concentration of tea spots, so it was not easy to prioritize. Luckily, I had sent out a message to my NYC tea friends and fellow tea bloggers beforehand and I was looking forward to meeting them in person and to their tea recommendations.

Tea and chocolate: Something new on the palate

Tea is an incredibly versatile beverage. Have you ever tried sipping tea while savoring high-quality chocolate? If the answer is no, you’re missing out on a unique sensory experience. Tasting tea and chocolate together can help amp up both of their delightful nuances. And because we all secretly need an excuse to eat more chocolate, this looks like a perfectly acceptable one, and it’s virtually guilt-free, because, after all, it’s also a tea tasting.

A tea adventure along the California coast

If you - like me - are into hiking, the Bay Area and Northern California have a lot to offer. At least once a week, I crave spending time outdoors surrounded by nature (have you ever come across the Japanese tradition of "forest bathing"?). I find it uplifting and de-stressing. Nature is beautiful and inspiring and the perfect backdrop for a tea session, don’t you think? I’m incredibly lucky to live so close to scenic coastal trails, forests of towering redwoods, hills and farmland, waterfalls and mountains. This time I’m taking you hiking along the California coast, to Año Nuevo State Park, near Pescadero, about an hour drive from San Francisco.

My tasting notes: Nilgiri Blue Mountain Frost Tea

Darjeeling and Assam are the most renowned tea producing regions in India, but they are not the only ones. The tea I’m tasting today comes from the Nilgiris or Blue Mountains in the state of Tamil Nadu, in Southern India. According to the Indian tea association, Nilgiri tea accounts for about 10% of the total tea production of India.
 

Tea in San Francisco - by neighborhood. Hayes Valley

Hayes Valley is one of the most charming neighborhoods in San Francisco and a fine dining destination, full of independently owned shops and boutiques. I decided to explore it by taking a look at the tea it has to offer. Despite not having many tea houses or tea shops, there’s plenty of high quality, loose leaf tea in Hayes Valley! I have a few gems in store for you, are you excited?

Comparing 2 single-cultivar matcha

Why do we love matcha so much? Personally, I love its color, sweetness, cocoa butter notes, hints of freshly cut grass (even better if there’s some umami taste), rich persistent foam and creamy mouthfeel. Honestly, I’ve been wanting to take it to the next level of tea geekness for a while. Unexpectedly, I found an intriguing method for matcha evaluation on the Kettl Tea blog (*). When I managed to find and get my hands on 2 single-cultivar matcha, the stars aligned. I had to compare them in a systematic way. The idea of “decoding” matcha is pretty exciting and I ended up learning more than I had ever expected to.

Matcha madeleines


Some days, I find myself craving matcha. Does that ever happen to you? I crave the chawan in my hands, the powder on my fingers, the swoosh of the chasen, the pattern of the tiny bubbles on the surface and the aromas and texture and flavor. It’s irresistible. Some other days, I crave whatever edible and colorful pops up on my Instagram feed and that’s exactly what happened when my sister Chiara made her matcha madeleines dipped in white chocolate and those popped up on my feed… they’ve been on my mind ever since! 

My tasting notes: Gold tea from Nepal

This is a very experimental tea brewing and tasting session with a black tea from Nepal. Instead of Western style, I brewed it in a gaiwan (but I have to specify, not gongfu cha style) to push it to the edge of flavor and aroma, to get a more concentrated brew. It was a series of trial and error and adjustments to the brewing parameters, but I’m happy with the results.