souvia.com Blog » Tea Classes http://souviatea.com/blog Everything you need to know about Tea Fri, 23 Jul 2010 17:55:55 +0000 http://wordpress.org/?v=2.8.4 en hourly 1 Trees, Caffeine, and iced Tea http://souviatea.com/blog/2010/07/16/trees-caffeine-and-iced-tea/ http://souviatea.com/blog/2010/07/16/trees-caffeine-and-iced-tea/#comments Fri, 16 Jul 2010 16:04:53 +0000 wbwingert http://souviatea.com/blog/?p=508  

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Teas and Trees

 

Caffeine

 

News

 

 

 

Featured Products

 

2 Liter Iced Tea Maker

makes brewing iced

tea a snap

 

 

Sencha Pina Colada

a summer favorite as

temps rise!

 

 

 

Cordless SmartKettle

heats water fast to

just the right tea

temperature

 

 

Urban Beans in Phoenix

now offer Souvia Teas

brewed in the shop

 

 Got a college bound

student – Set up them

up with the “Dorm Pack“

 

 

Latest Tea Menu

 

 

 

 

 

Teas and Trees

 

Kerstin hugs a tree in YosemiteKerstin and I took a nice trip to Yosemite and enjoyed to cool air and huge trees!  We brought along some new teas to try and tested out a new product a “SmartKettle” in our lodge.  The Smart Kettle made tea brewing fast and easy since it heat the water to right temperature.  We liked it som much it is in the store now…

 

As for teas,

  • Hawaiian Breeze will be back soon.
  • Organic Tulsi will join our lineup – we tasted two kinds at the Tea Expo and fell in love with the spicy taste  – We will have both a Purple and Green Tulsi
  • We’ll have a Green Nilgiri on the menu – this is from the famous blue mountian in India but is a green tea, it has a unique flavor just as good as the black teas from that region

Caffeine: Friend or Foe?

White TeaIt seems there is no real consensus among experts on the answer to this question. While some consider it harmful, recent studies praise its potential health benefits. 

 

Fact is that caffeine is a bitter substance, naturally occurring in some plants as their protective measure against insects and microbes – a natural pesticide! In the human body, caffeine increases metabolism and stimulates the nervous system, which leaves us more alert, feeling less tired and a little more cheerful. Negative effects such as heart palpitations, headaches and sleeplessness are typically the result of too much caffeine or sensitivity to it. For most people, though, the moderate consumption of caffeine is not harmful.

Truth is also, that the level of caffeine in your favorite drinks varies greatly and that not all caffeine is created equal.  Let’s take a closer look at the makeup and effects of caffeine in your cup of tea:

 

How much is in my cup? 

This is one of the most asked questions we get. The answer is: “It depends”. A variety of factors determine the caffeine content in the dry tea leaf and in the steeped leaf.

Since caffeine is a pesticide, the younger shoots and leaves have more caffeine than the more mature tea leaves. The type of tea plant, soil texture, climate, and elevation all play a role in how much caffeine the tea leaf produces.

Processing methods also matter when it comes to the caffeine content in your cup. Green and black teas undergo different processing and the oxidation step of black tea production changes the cellular structure of the leaf in such a way that caffeine is more readily available to dissolve in water.

Steeping time and water temperature have a great impact on the caffeine level in your cup as well. Caffeine is water-soluble and the longer it is exposed to water, the more caffeine molecules are released – in short, the longer you steep your tea, the more caffeine you’ll end up with. This explains in part, why your green or white tea tends to have less caffeine than your black tea. The recommended steeping time for most green and white teas is 2-3 minutes, whereas black tea is typically steeped between 3-5 minutes.

 

How does tea compare with other sources of caffeine? 

Due to the many factors contributing to the caffeine content, it is difficult to provide exact measurements. On average, however, an 8 oz cup of black tea has 85 mg caffeine and an 8 oz cup of green tea has 40-60mg of caffeine. In comparison, an 8 oz cup of drip coffee contains 135 mg, a 12oz can of Coke 34mg.

 

 Why does tea give me a lift and not a jolt? 

The caffeine in tea is called theine (tay-eene) and metabolizes differently in the body than the caffeine in coffee. Researchers found, for example, that the high

continued on our blog…..

Current Events

it's hot hydrate with tea 

 

 

 

 

 Here’s what’s current –

  • We know, we know, we have taken forever to get our Fall Class Schedule online  – it’s there now!
  • Thanks to everyone who took the pledge to support local businesses during Independent’s Week  
  • In addition to the SmartKettle and Iced Tea maker we also carry a simple electric kettle now. The feedback has been very positive on these time savers
  • More good news for tea drinkers and their hearts
  • Got a college-bound student – How about the our “Dorm Pack?” – a Zojirushi water boiler , Tea Magic, and Mug with your choice of any 3 flavored teas – $189.99 (saves $15 off of regular price AND the Zoji’s work well with college staples like Ramen and Oatmeal

Thanks for Reading…

Everyone did pretty well on the geography question last month.  This month we are offering an 50g of Tulsi, Hawaiian Breeze or Green Niligiri for three people who answer the following question.  What is another name for Tulsi?  Send your answers to info@souvia.com .  We had 3 winners last month for the Yoga Pura Certificates.  I will draw 3 winners this month…

 

We hope you’ll visit us in the store, at one of our partners or online soon.  If you can’t get in, remember… we ship same day and your tea will arrive quickly!

 

 
   


]]> http://souviatea.com/blog/2010/07/16/trees-caffeine-and-iced-tea/feed/ 0 http://souviatea.com/blog/2008/09/08/new-class-%e2%80%9chealing-menopausal-symptoms-naturally%e2%80%9d/ http://souviatea.com/blog/2008/09/08/new-class-%e2%80%9chealing-menopausal-symptoms-naturally%e2%80%9d/#comments Mon, 08 Sep 2008 17:31:41 +0000 Administrator http://souviatea.com/blog/2008/09/08/new-class-%e2%80%9chealing-menopausal-symptoms-naturally%e2%80%9d/ Healing Menopausal Symptoms Naturally?

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Dr. James Moore, DOM, L.A.C. is nationally board-certified in herbology and acupuncture, specializing in Traditional Chinese Medicine.?

He will discuss natural, safe and effective methods to heal menopausal symptoms including night sweats, hot flashes, emotional changes, dryness and lowered libido. His techniques involve the use of nutrition, herbal formulas and supplements?

For more information on Dr. James Moore, visit his website at www.herbalconsults.com?

]]> http://souviatea.com/blog/2008/09/08/new-class-%e2%80%9chealing-menopausal-symptoms-naturally%e2%80%9d/feed/ 0 Level III Certification – Passed! http://souviatea.com/blog/2007/06/20/level-iii-certification-passed/ http://souviatea.com/blog/2007/06/20/level-iii-certification-passed/#comments Thu, 21 Jun 2007 00:13:27 +0000 Administrator http://souviatea.com/blog/2007/06/20/level-iii-certification-passed/ Gail, Bret and Kerstin successfully completed the Black Tea portion of the Specialty Tea Institute’s Certification Program.? This intensive series of courses seek to allow Tea Purveyors to expand their tea knowledge and demonstrate that knowledge via an examination at the end.

To our customers it means that you can rely on Souvia to always have up-to-date information on tea sources, processing, health benefits, and to put it to use to help you choose the right tea!

]]> http://souviatea.com/blog/2007/06/20/level-iii-certification-passed/feed/ 0 World Tea Expo Level III Certification Day 1 http://souviatea.com/blog/2007/06/12/world-tea-expo-level-iii-certification-day-1/ http://souviatea.com/blog/2007/06/12/world-tea-expo-level-iii-certification-day-1/#comments Wed, 13 Jun 2007 01:32:27 +0000 Administrator http://souviatea.com/blog/2007/06/12/world-tea-expo-level-iii-certification-day-1/ mens room.bmpWe tasted a *lot* of teas today focusing on the Sri Lankan (Ceylon) and Indian teas.? ? The Level III certification includes history, geography and chemistry.? In fact, the Sri Lanakn presentor is a chemist who drew wonderful diagram of not only the processing equipment but alsom explained the chemistry behind teas taste!? We tasted Assams, Darjeelings, Nilgiris and even a White Tea comparable to silver needle.? Amazing

gail takes notes.bmpWe all took lots of notes on the material presented

? kerstin analyzes the tea.bmpEvery cup is meticuously analyzed as we expand our palates!

? Will try to post more tomorrow!

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]]> http://souviatea.com/blog/2007/06/12/world-tea-expo-level-iii-certification-day-1/feed/ 0 World Tea Expo 2007 – Day 2 http://souviatea.com/blog/2007/06/10/world-tea-expo-2007-day-2/ http://souviatea.com/blog/2007/06/10/world-tea-expo-2007-day-2/#comments Sun, 10 Jun 2007 21:04:58 +0000 Administrator http://souviatea.com/blog/2007/06/10/world-tea-expo-2007-day-2/ The Gates of the ExpoAnother great day.? Bret learned about Rooibos from a South African Grower.? A class is in the works.? Kerstin studied the top 10 teas of China as well as the fabulous stories that go with…..? Gail got some great info on how to hone our customer service.

? We tasted more teas!!? Lots of exciting ones will be hitting the stores in the next few months

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]]> http://souviatea.com/blog/2007/06/10/world-tea-expo-2007-day-2/feed/ 0 World Tea Expo 2007 – Day 1 http://souviatea.com/blog/2007/06/09/world-tea-expo-2007-day-1/ http://souviatea.com/blog/2007/06/09/world-tea-expo-2007-day-1/#comments Sat, 09 Jun 2007 23:29:32 +0000 Administrator http://souviatea.com/blog/2007/06/09/world-tea-expo-2007-day-1/ IMG_3219a.jpg.JPGThe 2007 World Tea Expo is off to a good start!? In this photo you can see the sprawling Georgia World Congress Building where thousands of tea enthusiasts, purveyors, and suppliers come together.? Kerstin reports that “it is a fantastic experience to be surrounded by tea lovers from around the world”. Bret sat next to the Sri Lankan Tea board President and tasted teas from all over? India.? (He was checking out the competition)
erstin learned of the changes in the Pu-Erh as prices rise driven by increased demand and that shady characters are turning up selling substandard products and cartels are forming to corner the markets.? It reads like a Sopranos episode!
Gail learned about selling to the younger set.? What they like and don’t about this “adult” beverage.? Watch for some innoative tea based drinks in Scottsdale.
We checked out some cool new products that will be making their way to a Souvia shelf near you soon.
Most of all our feet and backs and throats hurt…? we are resting up to reurn tomorrow for another full day.?
Stay tuned….

]]> http://souviatea.com/blog/2007/06/09/world-tea-expo-2007-day-1/feed/ 0 The Art of Cupping Tea http://souviatea.com/blog/2007/04/10/the-art-of-cupping-tea/ http://souviatea.com/blog/2007/04/10/the-art-of-cupping-tea/#comments Tue, 10 Apr 2007 15:09:59 +0000 Administrator http://souviatea.com/blog/2007/04/10/the-art-of-cupping-tea/ Cuping TeaJust like wine connoisseurs, tea aficionados appreciate the differences in flavor and quality which vary from season to season and from region to region.? Other tea-drinkers prefer the consistency of a blend, such as and English Breakfast or Ceylon Blend. However we like our tea, the quality has to be evaluated. This is done by professional tea tasters in a very structured way by examining the dry and infused leaf, the color and aroma of the liquor and finally the taste of the infusion.

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To prepare the teas, the dry leaves are laid in containers in rows on the tasting bench. The taster weighs a specific amount of each tea and places it in a special small brewing vessel. Sometimes this is a lidded mug (Gaiwan) or a small porcelain teapot. The brewing vessels are always white so that the color of the infusion is easier to assess. Boiling water for black teas, and slightly cooler water for green and white teas, ? is poured over the leaves which are than allowed to steep for 3-6 minutes depending on the varietal. After the steeping, the infusion is poured into tasting bowls and the infused leave is collected on the lid of the brewing mug.? Like a wine taster, the tea taster slurps the tea into his mouth which is quite a noisy affair, but necessary because the tea needs to hit all taste buds to unfold its character.

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Tea tasters taste hundreds of samples of different teas from different estates regions and seasons every day. In fact, it takes a long time to become a professional in this art. At least five years of training are needed before becoming a tea master, however even after many decades of tasting, these tea masters will tell you that they are still learning.

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While we don’t offer tea master training, if you are interested in learning about the many nuances in aroma and flavor of orthodox teas, sign up for one of our tea classes and learn the art of cupping tea.

]]> http://souviatea.com/blog/2007/04/10/the-art-of-cupping-tea/feed/ 0 Tea and Food Pairings Menu http://souviatea.com/blog/2007/04/05/tea-and-food-pairings-menu/ http://souviatea.com/blog/2007/04/05/tea-and-food-pairings-menu/#comments Thu, 05 Apr 2007 17:06:37 +0000 Administrator http://souviatea.com/blog/2007/04/05/tea-and-food-pairings-menu/ The 2nd Tea and Food Pairings class is set for April 30th.? We’ll team up with Bruce Brown Catering again for some delicious food to go with our teas.

? Jerk Chicken

? Menu
Gunpowder
Organic mixed greens Tossed with a light vinaigrette

Yunnan Gold
Jamaican Jerked Chicken Flavorful, spicy chicken, served on a bamboo skewer

Lapsang Souchong
Smoked Salmon Served with crme frais, and water crackers

Ti Kuan Yin

Chefs choice of a banana-strawberry dessert

This class is limited to 10 participants and filled last time.

]]> http://souviatea.com/blog/2007/04/05/tea-and-food-pairings-menu/feed/ 0 March “Ask Souvia” http://souviatea.com/blog/2007/03/26/march-souvia-newsletter/ http://souviatea.com/blog/2007/03/26/march-souvia-newsletter/#comments Mon, 26 Mar 2007 15:39:32 +0000 Administrator http://souviatea.com/blog/2007/03/26/march-souvia-newsletter/ Dear Souvia:? How much loose tea do? I need for my teapot?

? We recommend starting with 1 measuring teaspoon for every 6 ounces of water.? Aren’t sure how much water your heirloom teapot holds?? Fill it with water and empty into a measuring cup.? ? Check the ounces and divide by 6!? Use heaping teaspoons for large leaf teas like White Silver Needle.

Dear Souvia:? Is High Tea the same as Afternoon Tea?

No!? The Afternoon Tea Tradition started in the 1800’s when Lady Bedford had an Afternoon snack prepared to tide her over until dinner.? High Tea was so-called due to the high tables it was often served on.? It was a full meal and not like anything served at a typical Tearoom.? Many people use these terms interchangeably but they are very different things.

Dear Souvia:? What is Chai??

Chai is actually a Southern Asian word for Tea not unlike the word Cha in China and Japan.? In practice, Chai is a blend of tea and spices as unique to a household as your Uncle’s secret Chili recipe.? In some cultures, Chai implies tea steeped in milk with added herbs and spices.? So, Chai defines a class of tea blends but each is unique!

Find more questions and answers on our FAQ.

]]> http://souviatea.com/blog/2007/03/26/march-souvia-newsletter/feed/ 0 Tea Store First of it’s kind in Arizona http://souviatea.com/blog/2006/03/09/tea-store-first-of-its-kind-in-arizona/ http://souviatea.com/blog/2006/03/09/tea-store-first-of-its-kind-in-arizona/#comments Thu, 09 Mar 2006 15:21:40 +0000 Administrator http://souviatea.com/blog/2006/03/09/tea-store-first-of-its-kind-in-arizona/ Tea Store first of its kind in Arizona
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Owners Kerstin and Bret Wingert missed the tea shops of Europe and has a vision to bring that experience to life in Arizona.? SouviaTM Tea located at 15414 N. 7th Street Suite #8 (Barros/Circle K center) provides a place to experience the perfect cup of tea.? Check out the website at www.souviatea.com? to learn more about SouviaTM ? and tea. The store is open Tuesday-Friday 10-7 and Saturday 10-5.

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SouviaTM Tea has Arizonas largest selection of over 100 loose leaf teas, fruit blends, and herbals from the planets finest tea estates to suit every palate.? From the sublime taste of a first flush Darjeeling to the curl up and enjoy tastes of flavored teas like Tiramisu Mascarpone.? Youll find old favorites like English Breakfast tea and Earl Grey.

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Let the SouviaTM Tea staff help you select the teas you love, sample something new, or enjoy a pot of tea and pastries in a comfortable and relaxing atmosphere inside the store.

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Of course, SouviaTM Tea also sells all the accessories you need from European and Asian style tea pots to Rock Sugar stir sticks.

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SouviaTM Tea holds regular tea-tastings, and workshops to provide customers with ongoing education about the health benefits, origin, quality and ceremonial use of tea.

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With a contemporary European design that reflects the natural basis of the product offered, SouviaTM ? strives to create an environment that appeals to tea drinkers of all levels.

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Stop in, slow down, and enjoy some fine tea!

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