Souvia
Order by Phone 602.938.1216

Categories

 

Archives:

 

Meta:

 

April 22, 2016

The Art of Cupping

Filed under: Tea and Health,Tea Classes,Tea Culture,Tea Enjoyment — wbwingert @ 10:05 am

Just like wine connoisseurs, tea aficionados appreciate the differences in flavor and aroma of the over 3000 different tea varieties.

While some tea-drinkers prefer the consistency of a blend, such as English Breakfast, others enjoy the fluctuations in character of a single origin tea, which is influenced by seasonal changes, early or late harvest, elevation and soil quality.

Regardless of our preference, the tea quality is very important and experienced tea tasters spent countless hours evaluating the leave style, aroma and taste of teas. What the “nose” is to the perfume industry, the “tea taster” is to the tea industry.

Tea tasting, or cupping, is a very structured process during which the quality of the dry and infused leaf is examined, as well as the color and aroma of the liquor and finally the taste of the infusion.

 

  1. For the cupping process, the leaves are placed in a container and lined up in a long row on the tasting bench. The taster weighs a specific amount of each tea and puts 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.
  2. 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.
  3. After the steeping, the infusion is poured into tasting bowls and the infused leave is collected on the lid of the brewing mug.
  4. 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.

 

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 and honing their skills.

 

 

March 7, 2016

Tea Profile: Gyokuro

Filed under: Green Tea,Newsletter,Tea Culture,Tea in Arizona — Kwingert @ 10:00 am

 

March is all about the color green! Nature is dressing up in its bright spring green and St Patrick’s Day is also just around the corner!

So it makes only sense to focus our attention on everything green in the tea world.

One of the prized green teas is Gyokuro,  produced near Kyoto, Japan, around the famous tea-growing town of Uji. Literally translated, gyokuro means “pearl (or jade) dew and it is considered of  Japan’s highly revered teas.

 

Production

Gyokuro is a very high-quality tea that is processed in an unusual way. In early spring, as the first growth ofthe season is about to begin, Gyokuro is shaded under marsh-reed screens or cloth covers for three weeks.

The deprivation of sunlight increases the tea’s chlorophyll content while mellowing and sweetening the flavor of this steamed green tea. Only the precious top leaves are ultimately used in the making of Gyokuro.  Due to the special handling, Gyokuro tea is quite expensive but well worth the extra cost.

Taste

The dark green leaves of a Gyokuro brew up pale green with a surprisingly vibrant aroma anda smooth, sweetly vegetal note. This tea is less bitter than many of its green tea cousins.

Preparation

In order to obtain the best quality, it is recommended to use a water temperature of only 165 degrees and steep the leaves for a minute or less.  To get to the 165 degrees, simply allow the boiling water to cool for about 1-2 minutes before pouring it over the leaves.

A one-of-a-kind taste experience you should not miss!

January 22, 2016

National Hot Tea Month Part 2

Filed under: Black Tea,Newsletter,Phoenix,Tea and Health,Tea Culture,Tea Enjoyment — wbwingert @ 10:50 am

woman drinking teaTea deserves to be celebrated; after all it is the second most consumed beverage in the world next to water. Over the past decade tea has experienced a renaissance here in the U.S. largely due to the multitude of its health benefits. Research supports what the ancients in China have known all along – that drinking tea regularly may promote overall health and well being and potentially reduce the risk of chronic diseases.

Tea may be medicine in a cup, but is also a wonderful drink, complex in taste and aroma and with a selection of over 3000 different varieties, there is much to be explored.

 

Whether you drink tea for health, to sooth you mind, or simply for pleasure, celebrate Hot Tea Month with these ideas:

  1. Try a winter flavor –

Ginger, Cinnamon and Cardamom are delicious and warming, or add orange and lemon peel to a black or green tea for a zesty note.

   2. Use good quality tea- Ask a Souvia Tea Consultant and find out why loose leave tea trumps tea bags! Learn    how to make the  “perfect cup of tea”  – water quality, temperature and steeping time are important factors      in preparing tea the right way.

  1. Expand your horizon

Always stuck with your good old favorite blend? This month, try something new- a silver needle white tea or a Darjeeling oolong. If you usually drink flavored teas, try something non-flavored and if you prefer iced tea, give hot a chance.

4. Create your own blends – be creative and try blend your favorite flavors for a new taste experience

  1. Cook with tea

Tea is not just for drinking. There are many ways you can incorporate tea in cooking or baking. Add a nice jasmine flavor to rice by boiling it in jasmine tea instead of water.

  1. Hold a tea tasting

Invite some friends and have them bring their favorite tea, then sample each other’s selections and maybe you’ll find a new favorite!

  1. .Nurture yourself

Take some time for yourself with a nice cup of herbal tea. Rejuvenate with peppermint or relax with a blend of chamomile and lavender

  1.  Read a tea book

With a cup of tea by your side, lose yourself in a good book

  1. Tea with a twist

Need something a little stronger, take your afternoon tea in a “Mar-tea-ni”.

  1. Take a tea class

Sign up for a class at Souvia and explore the world of tea during a fun and hands-on “infotainment” session.

No matter when and how you drink your tea, celebrate National Hot Tea Month with us at Souvia and be sure to make tea a constant companion during 2016!

November 8, 2015

Matcha – The Imperial Beverage

Filed under: Green Tea,Tea and Health,Tea Culture — wbwingert @ 1:59 pm

Matcha, the finely milled, emerald green tea powder is gaining in popularity among tea drinkers and shows up not only in tea stores, but also in restaurant and bars. In its home country of Japan, Matcha has played an integral part in the traditional tea ceremony for centuries and in modern times it has been used to flavor and color foods such as soba noodles, green tea ice cream and a variety of Japanese sweets. In the west, matcha found its way into smoothies and lattes and is popular because of its rich taste and multitude of health benefits.

How is it made?

While tea is produced in different countries throughout the world, matcha is unique to Japan. It is grown by local farmers using traditional methods from growing to milling.

The tea leaves used for matcha are shade grown and the preparation of this tea starts several weeks before the actual harvest, when the tea plants are covered with bamboo mats or tarp in order to reduce the exposure to sunlight and thereby increasing the chlorophyll content in the plant. It is the high chlorophyll content that gives matcha its distinctly green color. After plucking, the leaves are laid out flat to dry – the crumbled dried leaves make up the base product for matcha and are called tencha. Tencha is then de-veined, de-stemmed and stone milled into a fine, bright green powder, known as matcha. Only ground tencha can be called matcha, powered green teas made from other varietals, like sencha, are known as konacha –literally meaning “powder tea”.

The most famous matcha producing tea regions in Japan are Uji in Kyoto, Nishio in Aichi, Shizuoka and northern Kyushu.

What is so good about matcha?

Matcha is renowned for its many health benefits. It is rich in nutrients, anti-oxidants, fiber, amino acids and chlorophyll.  Drinking matcha exceeds the nutritional value of a regular cup of green tea since the whole leaf is consumed, and not just the tea-infused water. In 2003, researchers from the University of Colorado found that the concentration of the antioxidant EGCG (Epigallocatechin Gallate) to 137 times greater than the amount of EGCG in other commercially available green teas.

On the other hand, it is not only the nutritional value that is increased, the caffeine content is also higher than in a regular cup of green tea, making matcha a stimulating beverage that will get you going in the morning.

October 30, 2015

Chai –Spiced Tea of India

Filed under: Phoenix,Tea Culture,Tea Enjoyment,Tea in Arizona — wbwingert @ 10:10 am

holidaydelighth

While not quite noticeable here in Phoenix, fall has officially arrived. It has always been my favorite time of year with the brisk morning air, the changing colors of leaves and the overall slowing pace of life. Fall also brings the taste of warming spices such as cinnamon, clove and ginger which find their way into many foods and drinks. It is the time for apple pie, ginger snap cookies and a cup of Chai.

During the past decade, Chai drinks have taken the United States by storm, and there are many blends and recipes available on the market today.  Generally, if you order a Chai here, you will be indulged in a cup of spiced black tea, with or without milk – in India, however, you will simply get a cup of black tea.

The reason is that in India as well as many Eastern European countries, Chai is the word for tea. It is derived from the Mandarin word “Cha”, also describing tea, which is still used in Japan and China today. While in India, people refer to all tea as Chai, in the Southern part of the country, a cup of chai is prepared in the British style, with sugar and milk. In the Northern part, however, people like their tea flavored with spices and call it “Masala Chai”.

Legend tells us that it was the chef to the royal king of India who first created this tea by scenting it with exotic spices from his kitchen like nutmeg, cloves and cardamom. The king, entranced by the unique and wonderful taste announced that this drink would from now on only be served in his court and he forbade the chef to divulge the ingredients to anyone. Long after the king’s death, however, the recipe filtered down from the royal family to aristocracy and then to the masses, with each group adding and deleting spices to their taste, including cinnamon, pepper, fennel and more.

Today, the combination and amount of spices varies, but cardamom, cinnamon, cloves and black pepper are usually part of the traditional blend. Other recipes may include, ginger, cumin or coriander.

It is a little like a chili recipe – while there are certain main ingredients that are common to every good chili, recipes vary and each chef  may have a secret ingredient to create uniqueness. Masala Chai recipes also vary from region to region and the proportion of spices is typically the secret of the preparer. Nowadays there are even blends that deviate from the traditional black tea base  and use green tea, a blend of black or rooibos .

If you want to prepare Masala Chai from scratch, choose a good whole leaf black tea from India or Sri Lanka since these teas have the body to stand up to the spices you add.  Other ingredients include at least four spices (cinnamon, ginger, cardamom, clove, pepper, fennel, etc.), water and milk. Place the tea and spices into cold filtered water, bring everything to a boil and simmer for 3-7 minutes. Strain the tea and add warm milk and sweetener to taste. For a richer Masala Chai, boil and simmer the spices directly in milk.

To usher in the fall season (regardless of temperatures), visit us at Souvia and ask for a sample of our traditional masala, green or red chai!

Cheers!

Olivia- Chaiwallah at Souvia Tea

July 24, 2015

Yerba Mate

Yerba Mate is an evergreen shrub that grows in many parts of South America. As a beverage, it is a favorite in Argentina, Brazil, Uruguay and Paraguay.

Most Yerba Mate is green, although roasted Yerba Mate is also available and gaining in popularity. In South America, it is served in a hollow gourd with sweetener and milk. The brew is then sucked up through a filtered straw called bombilla.

With its slightly smokey, vegetal and bitter taste, this brew takes some getting used to as a self-drinker (without adding milk and sugar), but it combines well with other herbs and spices. It can be made hot or cold.

Yerba Mate special properties include many vitamins, amino acids and antioxidants. Unlike other herbals, it does contain caffeine. Aficionados swear by the energy boost it gives without the jitters and anxiety often caused by coffee.

To make an infusion, use 1 heaping tsp dried leaves in 1 cup (8oz) of freshly boiling water. Steep for 5 minutes or longer if you like it strong. (no worries about over steeping!)

October 28, 2013

Chado – The Way of Tea

Filed under: Green Tea,Tea Culture,Tea Enjoyment — wbwingert @ 8:52 am

The holidays are just around the corner and many of us are already planning meals and  family get-togethers. Holidays are filled with many wonderful ceremonies and rituals, some unique to an individual or a family, others unique to a particular culture.

What would Thanksgiving be without the turkey, Christmas without a tree, or Hanukkah without a menorah?

 

Just like these traditions are kept alive and passed on from generation to generation, tea has a long history as well; and in many countries it makes up an important part of the culture. Asian tea ceremonies, for example, emphasize the use of all five senses conveying the message that the experience of taking tea is meant to be a journey rather than a destination.

 

IMG_0618

This summer, my husband and went on a vacation to China and Japan where we not only explored the many historic places and sights and the great food,we also had the opportunity to spent time at the famous tea village Long Jing (Dragonwell) in Western China and learned all about the Matcha production in Nishio, Japan, where we were invited by one of our suppliers to tour their tea plantation and production facility. Aside from breathtakingly beautiful views, we were reminded of tea’s long history and its important role in celebrations and hospitality.

In China, where tea was first discovered about 5000 years ago, it became so popular that traditions surrounding the preparation developed and special teapots and cups were created to drink tea. The most well known ceremony is the “Gong Fu” ceremony. Gong Fu means skill derived through practice and experience. Using special tea pots and tiny cups, this ceremony focuses on the quality of the tea itself and only the best is offered to an honored guest. We were served Gong Fu tea on several occasions and enjoyed the attention to detail in both, preparation and serving of the tea.

Matcha is prepared using special stone mills under carefully controlled conditions

Matcha is prepared using special stone mills under carefully controlled conditions

In Japan, we learned the art of making Matcha, the finely ground tea powder that is used in the Japanese tea ceremony, chanoyu. This very artistic and detailed ceremony was developed under the influence of Zen Buddhism and has its focus on the appreciation of simplicity, beauty and harmony – to which tea is merely the vehicle.

Quality is of importance and shows in the intricate and meticulous harvest and production method of Matcha green tea. The tea plants are grown in gradually reduced sunlight over the period of one month. Only the new leaves are picked and depriving the tea plant of sunlight makes these leaves thinner, more tender and produces a fresher, deep green color cup.

 

While the preparation and serving of tea may vary by culture, the essence, or meaning behind each ceremony is the same. Chado, the way of tea, is about appreciating the simple things in life, about taking time to focus on present moment and about spending time with friends.

We hope you take time during this busy holiday season and create your own tea ceremony – enjoy a cup of Souvia tea alone in reflection, or in the company of friends and  loved ones.

May 19, 2013

The Secret of Earl Grey

Filed under: Black Tea,Tea Culture — Kwingert @ 11:19 am

Earl GreyWhat sounds like the title of a suspense novel, is the story about the beginnings of a tea which can be considered one of the most popular among traditional black teas.

While there are numerous opinions about when and how this tea blend was created, they all center on a political figure of the 18th century – Earl Grey.  Earl Grey, the person, was born Charles Grey II in England in 1764. He spent most of his life in politics and in 1830, became Prime Minister of Britain.

One of the versions of how Earl Grey tea got its name tells that during his political career, the Earl was very taken with a diplomatic gift he received – a chest of flavored black tea. He liked the tea so much that he asked British tea merchant Richard Twining to match the flavor of this mysterious tea. Twining created a blend of Indian and Ceylon black tea and added a bit of smoky Chinese Lapsang Souchong. He also used a special and rare ingredient which lent this tea its unique citrus fragrance and flavor. Since Twining blended the tea especially for the Earl, iEArl Grey Jean Luc Picardt was only fitting to name it after him – Earl Grey!

More recently, Earl Grey tea has made a number of appearances in movies: It is the favorite tea of Captain Picard of Star Trek, The Next Generation. If you are familiar with Dan Brown’s book “The Davinci Code”, you know that one of his characters, Sir Leigh Teabing, also liked his cup of Earl Grey!

The secret of Earl Grey – the tea that is, – lies in this special ingredient, the oil of bergamot fruit (Citrus bergamia risso). As secret as the ingredient, as secret is the place where we find bergamot. It is in San Gregorio, a tiny village in the province of Reggio Calabria, the southernmost part of the Italian boot where bergamot grows in luscious orchards that supply 95% of the world’s bergamot – this inedible fruit that gives Earl Grey its unique character and citrus flavor.

While it is unclear how the fruit ended up in Italy, San Gregorio is the only place where bergamot is successfully grown on a larger scale.Bergamot

The fruit weighs about 3.5 ounces and is harvested in early spring.  In the early days, the essence was extracted by squeezing the rind manually and collecting the liquid onto natural sea sponges that were wrung into bottles. This slow and messy work was later replaced by the macchina Calabrese, a wooden grinding wheel with a box to collect the essence. It takes 100 pounds of fruit to make one pound of essence, making bergamot an expensive flavoring agent.

While there are less expensive, synthetically created essences that resemble the flavor of bergamot, the purest and finest bergamot essence can only be found in Calabria and a powerful agricultural consortium, the Consortia Del Bergamotto is responsible for overseeing its production and for making decisions which affect the global tea industry.

The next time you purchase Earl Grey, let your tea purveyor lift the secret of its secret ingredient and make sure you get to enjoy a cup of true bergamot scented tea!

As for the equally well known “Lady Grey” black tea blend, which by the way is only blended and sold by Twining, it is named after Mary Elizabeth Grey, wife of Charles II.

People used to say that Earl Grey was too strong for the delicate female constitution and could cause rather strange impulses. Therefore, Lady Grey was blended to suit the female palette better and to ease women’s minds and hearts.

Our rendition on this lighter Earl Grey is called Grey Duchess, and blended with lavender and vanilla – truly a delight!

September 15, 2012

The Secret of Earl Grey

Filed under: Black Tea,Tea Culture,Tea Enjoyment — wbwingert @ 8:42 am
Bergamot is the essential oil found in Earl Grey and Lady Grey teas

Bergamot is the essential oil found in Earl Grey and Lady Grey teas

What sounds like the title of a suspense novel, is the story about the beginnings of a tea which can be considered one of the most popular among traditional black teas.

While there are numerous opinions about when and how this tea blend was created, they all center on a political figure of the 18th century – Earl Grey.  Earl Grey, the person, was born Charles Grey II in England in 1764. He spent most of his life in politics and in 1830, became Prime Minister of Britain. The Earl was very passionate about human rights and used his position to not only abolish slavery in the British Empire, but to also reform the child labor laws. These are the facts recorded in history books, however, what is a little bit more obscure and not so easily agreed upon, is how a very popular tea came to be named after this famous gentleman.

One of the versions I read tells that during his political career, the Earl was very taken with a diplomatic gift he received – a chest of flavored black tea. He liked the tea so much that he asked British tea merchant Richard Twining to match the flavor of this mysterious tea. Twining created a blend of Indian and Ceylon black tea and added a bit of smoky Chinese Lapsang Souchong. He also used a special and rare ingredient which lent this tea its unique citrus fragrance and flavor. Since Twining blended the tea especially for the Earl, it was only fitting to name it after him – Earl Grey!

The secret of Earl Grey – the tea that is, – lies in this special ingredient, the oil of bergamot fruit (Citrus bergamia risso). As secret as the ingredient, as secret is the place where we find bergamot. It is in San Gregorio, a tiny village in the province of Reggio Calabria, the southernmost part of the Italian boot where bergamot grows in luscious orchards that supply 95% of the world’s bergamot – this inedible fruit that gives Earl Grey its unique character and citrus flavor.

While it is unclear how the fruit ended up in Italy, San Gregorio is the only place where bergamot is successfully grown on a larger scale.

The fruit weighs about 3.5 ounces and is harvested in early spring.  In the early days, the essence was extracted by squeezing the rind manually and collecting the liquid onto natural sea sponges that were wrung into bottles. This slow and messy work was later replaced by the macchina Calabrese, a wooden grinding wheel with a box to collect the essence. It takes 100 pounds of fruit to make one pound of essence, making bergamot an expensive flavoring agent.

While there are less expensive, synthetically created essences that resemble the flavor of bergamot, the purest and finest bergamot essence can only be found in Calabria and a powerful agricultural consortium, the Consortia Del Bergamotto is responsible for overseeing its production and for making decisions which affect the global tea industry.

The next time you purchase Earl Grey, let your tea purveyor lift the secret of its secret ingredient and make sure you get to enjoy a cup of true bergamot scented tea!

As for the equally well known “Lady Grey” black tea blend, which by the way is only blended and sold by Twining, it is named after Mary Elizabeth Grey, wife of Charles II.

People used to say that Earl Grey was too strong for the delicate female constitution and could cause rather strange impulses. Therefore, Lady Grey was blended to suit the female palette better and to ease women’s minds and hearts. Next to the traditional bergamot essence, the flavor of Lady Grey is softened by the addition of flower and fruit essences.

Whether you prefer Earl or Lady Grey, make sure you are enjoying the true secret of the oil of bergamot in your cup.

Cheers!

November 22, 2011

Holidays, Gotcha, Matcha, In the Store

Filed under: Black Tea,Newsletter,Tea and Health,Tea Classes,Tea Culture — wbwingert @ 12:50 pm
Unable to view this newsletter?

 

Holidays


Gotcha Matcha

In the store

 

 

Featured Teas

 

Cranberry Peach is a crisp

refreshing cup of goodness

 

Holiday Delight is back –

last years’ best seller

What would Thanksgiving be

without Pumpkin Pie!

Overdo it?  Try our

Tulsi Detox or Balance

herbal blends to set

things right

Latest Tea Menu

 

Please visit our

Newest partner

in Tea

32nd Shea

32ndShea is

a new bistro

in Phoenix

 

 

 

 

Holidays

 

 

Happy Thanksgiving all…

  • New Hours – Effective 1 November 2011 we will open at 9am andstay open later until 7pm Monday-Friday,no change to our Saturday hours 9am-5pm
  • We will be open 9am-7pm this Friday with special sale prices.  After shopping all night stop in to relax
  • We will be open 12pm-5pm Sunday December 4th, 11th, and 18th
  • Free gift wrap or free shipping on all purchases over $50
  • New products – Tea Sac clips and Double Walled glass mugs keep your tea warm on cool fall mornings
  • Lots of new teas and great gift ideas

 

 

Gotcha Matcha

 

 

Making matcha is a complex processMatcha, the finely milled, emerald green tea powder, has been used in the traditional Japanese Tea Ceremony for centuries. In modern times, matcha has also been used to flavor and color foods such as soba noodles, green tea ice cream and a variety of Japanese sweets. In the west, matcha found its way into smoothies and lattes and is popular because of its rich taste and multitude of healthy nutrients.


How is it made?

While tea is produced in different countries throughout the world, matcha is unique to Japan. It is grown by local farmers using traditional methods from growing to milling. Matcha is made from shade-grown tea leaves used to make gyokuro. The preparation of matcha  starts several weeks before the harvest, when the tea plants are covered with bamboo mats or tarp in order to reduce the exposure to sunlight, and thereby increasing the chlorophyll  content in the plant. It is the high chlorophyll content  that gives matcha its distinctly green color. After plucking , the leaves are laid out flat to dry. During the drying process the leaves will crumble somewhat and are known as tencha. Tencha is then de-veined, de-stemmed and stone milled into a fine, bright green matcha powder.  Only ground tencha can be called matcha.  Powdered green teas made from other varietals, like sencha, are known as konacha –literally meaning “powder tea”. The most famous matcha producing tea regions in Japan are Uji in Kyoto, Nishio in Aichi, Shizuoka and northern Kyushu.

read more in the blog

What is so good about matcha?

How do I make it?

 

 

It’s the Season

 

 

Where else can you sit and relax with a cup of tea while caring staff prepare gifts for you?  Nowhere but Souvia of course.

We take the stress out of gift-buying by helping you create the personal, unique gifts.

We have tea samplers, starter sets, chocolates and more.

So, stop in or call – we will put together your gift and even ship it for you!

What could be easier!

 

 

Thanks for Reading…

 

 

Thanks for reading this month.  We are wishing everyone a happy, relaxing Thanksgiving. 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 orders over $50 for free the same day and your tea will arrive quickly!

 

Older Posts »