The Chief Leaf Gets Another Title (or vice versa)

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Our Ad in the July Issue of Yoga Magazine

First of all, I have to find more time to blog. This is crazy.

Between writing articles, (Fresh Cup), writing press releases, writing ads (see above), writing the blurbs on our website, updating Facebook, Tweeting… I can barely write my own name anymore. Which by the way, seems to compel people to ask the question,“Is that really your title? Chief Leaf?”

Yep. It is. And I had no idea so many people would respond to it the way they have:  a great big smile and, “I LOVE THAT!” BTW… guess who asked me that question? Go on.. Guess?!!! Carla Hall Lyons! The fabulous TOP CHEF, who we ALL know should have won! (I’m getting ahead of myself.)

So… when I was making up my business cards I went through the typical list of titles: President, Owner, CEO, Tea Specialist etc etc etc. Nothing seemed to fit. I kinda liked the “Chief” in Chief Executive Officer but it just sounded way too serious, and ominous. Not me. So I kept Chief (which I am since I own the company) and Leaf just made sense. I’m the Chief of all Leafs for Pearl Fine Teas.

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Ariane Duarte, Carla Hall Lyons, David and me

2 weekends ago at the Food & Wine Festival at National Harbor (which I hope many of you visited – the food was out of control delish, and the Beer Garden was even better. AND, Carla and Adriane were there). Tangent. Sorry. Anyway, I’m at the FWFest and Jon Arundel, editor from Local Kicks stops by my booth along with  Kirsten Marie Obadal, a wine writer. (Who wouldn’t want that job?)

They seemed to like what they saw and hopefully tasted (free tea to the press) and decided we were worthy of a write up, especially since I’ve been awarded the title of Certified Tea Specialist — The 1st in DC and 1 of 23 Nationally.

Local Kicks ran a story, and then NBC Washington and Washington Home and Garden picked it up. Yippee!

So now I hold 2 interesting titles: Chief Leaf and Certified Tea Specialist (isn’t that more fun than CEO?) and hope to one day call myself a “Tea Master” – maybe even “Tea Sommelier” as  they referenced in the article, but honestly, there are others who deserve that title more than I do.  I’m fine with the 2 I have now. For now. I hope in this lifetime I will have the honor of being called “Master.”  And I don’t mean by my staff or loved ones. 🙂

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Jade Oolong

My quest for the “Tea Master” title begins on Friday, June 19th as I take an extraordinary long flight to Taiwan to spend a week processing, cupping, discussing and learning about Oolong Teas. from a 3rd Generation Tea Master! You know I’m crazy for Oolongs so this is like… a dream come true!

I’ll be bringing back some limited-edition oolongs processed by yours truly. I may even be persuaded to sell some.

I wonder how much weight I’ll from sheer dehydration? It is Taiwan in June. They better make me an iced tea.

Happy Sipping!

The Chief Leaf Gets Another Title (or vice versa)

Local Tea Company Owner Becomes Washington, D.C’s 1st Certified Tea Professional

NEWS RELEASE


New STI LogoWASHINGTON, DC,  May 27, 2009 – Elise E. Scott, Chief Leaf of online tea merchant, Pearl Fine Teas, has completed the Specialty Tea Institute’s (STI) 2 year program and is now the first Certified Tea Professional (CTP) in Washington, D.C. Ms. Scott was one of 8 people who completed the certification during the 2009 World Tea Expo, which was held in Las Vegas in May. To date, STI has certified only 23 Tea Professionals worldwide.

The three level, eight-course certification process, included classes that covered sensory evaluation, white, green, oolong and pu’erh teas and culminated with the black teas of China, India and Sri Lanka.

Upon completing the certification, Ms. Scott said, “It was a long 2 year journey filled with a lot of travel; sipping and study time–basically a total immersion into the world of tea. I loved every minute. More importantly, this training adds to my credibility as a tea professional and I take that very seriously.”

Ms. Scott has studied under many notable tea industry professionals, including Bill Waddington, Owner, Tea Source; Donna Fellman, Tea Education Alliance; Phil Parda, Owner­, Zhong Guo Cha; and Richard Guzauskas of Tea Forte, QTrade, Shangri La and STI Advisory Board Chairman. She also studied under Cynthia Gold, Tea Sommelier at the Boston Park Plaza Hotel and will spend 9 days in Taiwan this June studying oolong teas with Thomas Shu, 3rd Generation Tea Master and Vice President of ABC Tea House.

Pearl_LogoAbout Pearl Fine Teas
Since 2006, Pearl Fine Teas has been providing premium, limited edition and rare loose-leaf teas along with custom creative blends and tea ware to tea lovers worldwide. The company focuses on top notch customer service, education and information about the world of tea. The company’s blog, TeaLove®, was launched on August 2008 and has received national attention for its posts on tea and politics.

For more information, visit www.pearlteas.com, www.tealove.wordpress.com or follow Pearl on Twitter at www.twiter.com/pearlfineteas.

TAlogo_NewAbout STI and The Tea Association of the USA
The Specialty Tea Institute is a division of the Tea Association of the U.S.A and is dedicated to serving the needs of purveyors in the specialty tea industry. The primary objective is to provide a credible source of information which will allow merchants to decide if entry into the world of specialty teas is the correct choice along with protecting their best interests, creating an environment conducive to growth, and developing positive marketing and media impressions about the world of tea. The tea industry looks to the Tea Association of the USA, Inc, The Tea Council of the USA and the Specialty Tea Institute (STI) for its wholesale and retail needs.
Website: http://www.teausa.org

 

Local Tea Company Owner Becomes Washington, D.C’s 1st Certified Tea Professional

Yoga Teapots and Cherry Blossoms

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I love teapots. I have a giant collection of them and can’t stop buying new ones. I probably need to open a store just to showcase them all.

I ventured into teaware last fall. I’m picky about my pots so I made sure to test them over and over again. Sometimes you see a cute design, take it home and it drips when you pour. Me no likee. Or, the mesh infuser is too thin and bends making it impossible to use again. Me really no likee.

Then there are the ones that just dont hold enough water for teatime. You know, the ones that give you just one cup of tea. I need at least two per sitting.

I’ve been happy with the choice I made with regard to iPot Teapot and have decided to keep them around for a while. There are some others I’m testing out in the TeaLab, but I’m not ready to release just yet.

Recently I ordered some new designs. How cool are the ones with the yoga positions etched into the side? Love it. Will definitely keep a few for me. 🙂 I am offering them in 3 colors: Bamboo and Grape (tree pose) and Carribbean Blue (lotus pose). There are matching cups as well that make such a nice gift. Either for yourself or someone who loves tea and yoga.

I also just had to have the Cherry Blossom design which is simply gorgeous and perfect for this time of year. We are in Cherry Blossom Season here in DC so it just makes it all the more fitting.  It a also has a matching teapot.The duo is so feminine.

If you are subscribed to this blog or follow me on twitter, Im going to offer you tealove peeps 10% off both the Yoga design and the Cherry Blossoms if you order by April 5, 2009. Just use code: CB10 at checkout.

Happy Sipping! Happy Spring!

** If you live in the DC Metro Area, please come to the Woman’s Show of Northern Virginia April 3-5 at the Dulles Expo Center. Stop by and say hello. We’re in Booth 1019.

Yoga Teapots and Cherry Blossoms

A Ramble on Tea Reviews (and Wine): Part 1

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It’s just after midnight here in our Nation’s Capital. And I’m wondering why President Obama hasn’t ordered any of our “Drink for Change” blend? Which then led me to Twitter. Random? Of course.

While on Twitter I noticed a significant jump in people following Pearl Fine Teas. Interesting. I hadn’t been paying attention the last few weeks. I clicked to see who was interested in us. Even more interesting. As I browsed the list, checking out fellow TeaPeeps and clicking on their sites or being led to other sites related to tea, I noticed something even more interesting than the last interesting thing…

puter1There are a TON of Tea Review websites out there. When did this happen? So I sat with this thought for a bit… Why are there so many sites that review tea? Why do so many people want to review tea? Why are people building websites and social networks around reviewing tea? Is anyone really interested in someone else’s review of tea? Remember, I was in advertising for many years and my default is extreme curiosity and intense questioning about things like this.

I must admit here on my very own TeaLove Blog, which is mostly about tea and my thoughts on things related to tea (hence totally teacentric) that even I am only mildly interested in another persons review. There I said it. From a business perspective I love the idea of people trying our teas, having an opinion about it (hopefully positive) and then telling others. I like the idea of community. I don’t know how I feel or what I think just yet on the whole “review” thing.  Not knocking the reviewers, just so curious on this new trend. And forming an opinion. (Because I always have an opinion on something.)

I mean… I’ve seen movies where critics have given 2 thumbs down for a movie that I loved. Dare I admit to loving Anchorman? Shallow Hal? Dodgeball? Did I fall asleep watching Ghandi? I really did. But I did love Slumdog Millionaire!

When people ask me what tea they should drink, I always pause for a moment, and then suggest teas that I believe are of high quality and value, and why I think they may like it. However, even though I may like that tea, it doesn’t mean someone else will. High quality aside.

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i love this wine

A few years ago I had a client who was (I think still is) the CEO of a bank. He and his wife were lovers of California wines. I remember talking to him about my growing interest in wines and reading Wine Spectator. He looked at me and said, “Elise, drink what you like and forget the rest. Who cares if something got a low rating. If you like it, drink it.”

I had no reply to that. He was right. Plus he was my client. And a lot taller then me. I feel that way about tea as well. If you like it, drink it.

I LOVE good tea. I also LOVE good wine. But what does good really mean? I’ve had the pleasure of sampling collectible wines: 1989 Beaucastel Chateauneuf du Pape (Yes! It’s true!); 1996 Latour Corton Charlemagne; 1989 Paul Jaboulet Aine, Hermitage La Chapelle; and a fabulous 1990 Caymus Cabernet Special Selection. I’ve also had Yellow Tail and an unbelievable Pinot Noir from Sonoma-Cutrer for $45 a bottle that left such an impression, I’m ordering a case. Seriously.

lipton4I’ve also sampled many spectacular teas. Some considered so good they are collected and sold for a small fortunes in Asia (ie: puerh). Some I liked and some I didn’t. I’ve also had Lipton. Who hasn’t. There is a time and place for all things, including Lipton Tea. Think iced on a hot summer day.  I refuse to bash Lipton, though I know some people who do. Sir Thomas Johnson Lipton began in 1870 and is currently one of the biggest tea distributors in the world. Its been around for 139 years! People like it.

“Whats her point you may be saying…My point is that, some of us are tea snobs. Some of us are wine snobs. Some of us are both. Is being a snob really such a good thing? I dunno. In the end what matters is what tastes good to YOU. Enjoy the pleasure and the journey of sampling teas and form your own opinion on the leaf (or grape). For good or for bad, its the pleasure of discovering what you like that’s fantastic. And, if you find a tea you absolutely love ENJOY IT. If it happens to be a tea in a bag from a roadside diner paired with the meatloaf special… Who cares. If YOU like it, sip it. (I can feel the tea community twitching as I type this.)

pearl_logo-smallAll that said… I do prefer a whole leaf tea to fannings and anyone out there who would like to review some of our teas (Teaviews & Steepster) and shout out good things to the world about us … you know where to find me.

Ok it’s now 2:23am. I’m done rambling for now and will formulate more thoughts soon on this fantastic growing phenomenon. Part 2 to come…

Happy Sipping! (both tea and wine)

A Ramble on Tea Reviews (and Wine): Part 1

“Hope” Tea and Aloha United Way

auw-logoTeaGreetings, TeaPeeps! I am thrilled to report that Aloha United Way has decided to give Pearl Fine Teas at their 2009 Annual Recognition Luncheon held on April 17, 2009 at the Hilton Hawaiian Village. 450 people will be attending!

Jody Shiroma-Perreira, VP, Marketing & Communications thought it would be a wonderful idea to offer loose leaf tea as a favor for those attending the event! They are calling the tea “HOPE” – a Temple of Heaven/Gunpowder based green tea. As some of you may know, I spent 5 glorious years living and working in Honolulu and one of my very first accounts when I arrived was AUW! It holds a special place in my heart and I am sincerely honored to help support Aloha United Way!

“Hope” Tea and Aloha United Way

10 Valentine’s Traditions

Did you know that…

1. Hundreds of years ago in England, many children dressed up as adults on Valentine’s Day. They went singing from home to home. One verse they sang was:

Good morning to you, valentine;
Curl your locks as I do mine —
Two before and three behind.
Good morning to you, valentine.

2. In Wales wooden love spoons were carved and given as gifts on February 14th. Hearts, keys and keyholes were favourite decorations on the spoons. The decoration meant, “You unlock my heart!”

3. In the Middle Ages, young men and women drew names from a bowl to see who their valentines would be. They would wear these names on their sleeves for one week. To wear your heart on your sleeve now means that it is easy for other people to know how you are feeling.

4. In some countries, a young woman may receive a gift of clothing from a young man. If she keeps the gift, it means she will marry him.

5. Some people used to believe that if a woman saw a robin flying overhead on Valentine’s Day, it meant she would marry a sailor. If she saw a sparrow, she would marry a poor man and be very happy. If she saw a goldfinch, she would marry a millionaire.

6. A love seat is a wide chair. It was first made to seat one woman and her wide dress. Later, the love seat or courting seat had two sections, often in an S-shape. In this way, a couple could sit together — but not too closely!

7. Think of five or six names of boys or girls you might marry, As you twist the stem of an apple, recite the names until the stem comes off. You will marry the person whose name you were saying when the stem fell off.

8. Pick a dandelion that has gone to seed. Take a deep breath and blow the seeds into the wind. Count the seeds that remain on the stem. That is the number of children you will have.

9. If you cut an apple in half and count how many seeds are inside, you will also know how many children you will have.

img_intro_1110. On St. Valentine’s Day in the year 2009, a new tradition of sipping either “Green with Passion” or one of Pearl Fine Teas: TeaHeaven Trio™ (TeaChocolatte, Faux Mint Cookie or 3pm Tea)  is said to bring happiness, joy and a state of overwhelming TeaLove.

(I just made that up to start a new Valentine’s Day Tea Tradition.)

Happy Sipping!

10 Valentine’s Traditions

Tea Chocolatte & Glazed Raspberry Heart Scones

It’s bound to happen. Somewhere along the way most people will be faced with chocolate on Valentines Day. Whether it’s a giant box of candies, a rich chocolate dessert or a plain ole candy bar. It’s the first “chocolate holiday” of the year. (Next comes Easter and then Halloween).

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TeaChocolatte

As you know, a few posts ago I talked about a new blend we sampled which is a combination of tea and chocolate. When I mention this to people they squirmed with delight or said “ick”.  I have to admit, I too had some reservations about this combination… until I sampled it.

TeaChocolatte (like 3pm Tea and Faux Mint Cookie) is a gift from TeaHeaven. On those occasions when you are running through the house looking for a sweet treat (specifically chocolate) and there is none to be found… sip TeaChocolatte. Barely any calories to care about and more satisfying than you can imagine. Think: midnight craving. No calories. Perfection? Oui.

TeaChocolatte is a lovely rich blend of Black tea, cocoa and chocolate bits with a smidge of flavoring add up to an intense chocolatea explosion in your mouth. Take a sip and fall into a blissful state of TeaLove. Don’t knock it till you try it. Perfect at midnight, sitting by the fire, or soaking in the tub. Skip the hot cocoa. This one’s a keeper. (*Contains milk products.)

Why not spend an hour or so on Saturday, February 14th with a cup of tea and some lovely Glazed Raspberry Scones. The combination of chocolate and raspberry is delightful.

Sit, sip and savour™!

2315791Glazed Raspberry Heart Scones

Rose water lends a subtle floral flavor to the scones; it can be found at some supermarkets, specialty foods stores, and Middle Eastern markets.

Ingredients
· 2 cups all purpose flour
· 1/3 cup sugar
· 2 teaspoons baking powder
· 1/2 teaspoon salt
· 5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
· 1 cup plus 3 tablespoons whipping cream
· 1/3 cup (about) raspberry jam (do not use seedless)

· 1/2 cup powdered sugar
· 1/4 teaspoon rose water (optional)

Preparation
Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to rack; cool scones until slightly warm.

Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.

Yield: Makes about 12 (recipe courtesy of Bon Appetit, Feb 2005)

Try TeaChocolatte! $12.50/3z

Happy Sipping!

Tea Chocolatte & Glazed Raspberry Heart Scones