know your tea leaves Lisa’s Tea 82 South Bay Accent From Left: courtesy of lupicia fresh tea; shuterstock All teas come from the same plant, the camelia senesis. That plant, however, has been bred and hybridized to evolve into as many as 3,000 varieties, probably more. Tea is grown all over the world, and just as wines have their own terrain and taste profiles, so do tea leaves. No two varieties will taste the same since plants are grown on different farms and in different soils, altitudes and climates. Overwhelming? Use this brief and basic glossary as a guide. Blended teas A mixture of tea leaves with other ingredients to produce popular classics. Earl Grey, for instance, is black tea flavored with oil of bergamot. Black A full-bodied tea considered a good transition drink for coffee zealots, often diluted with milk and sugar. Types include darjeeling, assam and ceylon. (Black, green, white and oolong are classified by their processing method.) Green Known for reputed health benefits and very popular in China and Japan; flavors include gunpower, dragonwell, hojicha, bancha, Japanese sencha, and silver dragon. White The least processed of all teas; the white buds and the most prime leaf tips are used. When brewed, it is light yellow. Oolong A brownish tea often paired with dim sum at restaurants. Some say it promotes weight loss and Chinese diners often believe it cuts the oil from greasy foods. Herba l or tisanes Not technically tea since they don’t contain the camelia senesis plant. Brews are made from roots, stems and flowers and are caffeine-free. Chamomile and mint are common flavors. Roibo s These leaves are from the rooibos bush traditionally grown in Africa and producing a slightly sweet taste. Treasures With its dainty bud vases perched on pristine white tablecloths and European parlor furnishings, Lisa’s Tea Treasures could be a cozy shop straight out of Victorian London. A fragrant, steaming pot of Earl Grey does wonders to complete the picture. Each of Lisa’s three formal, English-styled tearooms in the South Bay are individually owned but carry the same refined décor and similar afternoon tea menus. Some of the menus offer nibbles themed to different countries, such as the Duchess’ Delight, billed as afternoon tea in England. On this plate is a scone with Devonshire cream and preserves, egg salad and cucumber mint tea sandwiches, quiche of the day and dessert. At the year-old Los Altos tearoom, guests may sample a European Cheese Platter, and yes, you can even ask for crumpets. Owner Thao Nguyen says weekends are often abuzz with special occasions—typically children’s birthdays and baby and wedding showers—but patrons also view the shop as a place of serenity and calm. “There’s a different type of atmosphere here, depending on the customers,” she explains. “Some days it is hushed and quiet, and on other days when you have a lot of chatty women, the energy is quite high.” Lisa’s Tea Treasures shops all serve more than 20 blended varieties, such as Afternoon Darjeeling, Lemon Mint, Blackberry Jasmine and—one of the most popular—Royal Wedding, featuring a Champagne raspberry blend, custom-made for Lisa’s. Locations: 167 Main St., Los Altos; The Pruneyard, 1875 S. Bascom Av e., Campbel; Santana Row, 377 Santana Row, San Jose. www.lisasteatreasures.com Lupicia Fresh Tea
South Bay Accent - Oct/Nov 2014
To see the actual publication please follow the link above