All tagged tea

My tasting notes: Machiko VS Fukumidori

Machiko is known to have the distinctive aroma of sakura, cherry blossoms, and fukumidori was described to me as bitter but in a good way, which is not a priority for me when choosing green tea from Japan (umami is at the top of the list usually). Apparently, Japanese tea drinkers seem to enjoy bitterness in their green tea and I was curious to see what that was like. Read on to discover my tasting notes and thoughts.

Tea and Murals. The Love Wall

If you’re new here (welcome!), tea and murals might sound like a far-fetched duo to you. Well, let me explain. Pairing tea and murals is my quirky way of combining two passions in a mindful way and a good “excuse” (as if you needed one!) to explore neighborhoods through tea and art. I’ve been asked what the tea scene in LA is like. Right this way, ladies and gentlemen! I enjoyed the mural, I drank the tea and I’m showing you where to go in one of my favorite LA neighborhoods (oh, hello Culver City) if you want to do the same.

Tea service in restaurants is appalling and it keeps me up at night

It was a damp, chilly, foggy summer night in San Francisco and I was having dinner with my husband at a fine dining restaurant, a newly opened neighborhood gem. Things were going pretty well, beautiful space, amazing food, thoughtful and friendly service. It couldn’t have been any more perfect until the dessert menu arrived. On a whim, I decided to order tea with my dessert, because the selection seemed promising. Big, big mistake, Anna, big mistake, sweetheart.

Japan. Tea in Kyoto

Kyoto is one of those places where I get what I can only describe as a fizzy feeling of excitement, sheer happiness bubbling up for no apparent reason. It’s the texture of the linen door curtains I gently move to the side with my hand, the brightest pop of yellow of the beautifully fan-shaped gingko leaves, all the shades of fire coloring the Japanese maples, the sound of water trickling into a stone basin, the soft rustling of a paper-paneled sliding door, the perfume-y smell of the cedar wood soaking tub, tatami mats under my feet. Four years had gone by since last time. This time, tea was at the top of my list. Here’s what happened.

November tea and mindfulness

This time of year, we might get caught up in a great deal of stress and anxiety instead of enjoying ourselves and our loved ones and we might need a grounding inspirational moment to find balance again. I hope this collection of quotes and some of my most recent tea photography can help you ground yourself in your most stressful moments and inspire you to make a cup of tea for yourself or to share with someone else, because after all a mindful tea moment can be one of the most effective self-care strategies.

A Japanese dessert and snack tasting with tea pairing in San Francisco

Have you ever heard the quote “where there’s tea, there’s hope”? I took the liberty of rewriting that into “where there’s excellent tea, there’s the tea squirrel” because wherever you can find top notch tea, you can be sure that place is on my radar and you might find me there to enjoy it. So naturally I had to visit Oyatsuya, a pop-up Japanese dessert and snack tasting with tea pairings in the Mission neighborhood of San Francisco.

Pairing Swedish cinnamon knots with tea

I don’t know very much about Sweden, the only thing I know is that their pastries are my new obsession. One kind in particular, Swedish cinnamon knots, also known as kanelbullar. In Sweden sweet treats are a very important part of fika, the Swedish coffee break, which is more of a lifestyle, actually and alternatively can include tea too! Join me on the blog as I pair these delicious pastries with 4 different teas!

Tartine with oolong poached quince and pecorino

I love the fall for two reasons. The light, which is a photographer’s dream, and the produce. Dates, passion fruit, chestnuts and quince … I mean, have you ever tried fresh Californian dates? I’m obsessed. My recent trip to Madrid, Spain inspired this combination of quince and cheese on sourdough (which is all the rage there thanks to great artisan bakeries, I felt very at home). In Spain membrillo (quince paste) is a popular accompaniment for Manchego sheep milk cheese. I didn’t have Manchego on hand but Pecorino, Italian sheep milk cheese. The sharpness of the cheese goes really well with the sweetness and tartness of quince. I added a strip-style oolong from Korea to the mix (because... I’m the Tea Squirrel, remember?). Its pronounced roasted, slightly smoky but still buttery notes are a great addition to this savory tartine. Fall cravings? Satisfied! Oh, I almost forgot! Scroll down to catch a glimpse of my new tea pet.

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.

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.