Steep Stories

of the Lazy Literatus

Month: July 2015

My Tea Snobbery and the Source of Steampunk Whimsy

Almost three years ago, I wrote a rant about steampunk – a sci-fi sub-genre focusing on a fanciful Victorian aesthetic. It wasn’t very kind to the various gear-laden facets of the retro offshoot. I argued that the sub-genre lacked a key component that was the beating heart of any alt-history endeavor – a sense of whimsy. To be fair, I did point out its positive aspects, but I largely dismissed the sub-genre as a whole. Like some sort of tea snob hipster douchebag.

Well . . . then I went to a steampunk-themed concert featuring these guys/gals:

abney park

And I was forced to rethink my stance. I always enjoyed [most of] Abney Park’s work, but I was curious what sort of show they would put on live. That and what sort of people would attend such a thing. The answer was simple: Geeks. Lots of them. In every shape and size. Sure, there were some posturing goths amidst the rabble, but for the most part – retro-cosplaying geeks. The whole shebang was downright . . . whimsical.

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Having Oolong Ice Cream Every Which Way

Several weeks ago, I made a trip to Smith Teamaker’s to try out some new tea concoctions they were working on. Tony Tellin, the lead blender was already doing a pouring of their new Masala Chai ON NITRO! . . . and I stuck around to try something else that was not yet on the market. He and a few other staff members had informed me that they partnered with Tyler Malek – owner of Salt & Straw, a local ice creamery – to create a new oolong blend.

This was fascinating to me on two levels. One, when I thought of Salt & Straw, I didn’t think of “tea”. All I thought of were long lines.

Note: Not the actual line (but close).

Note: Not the actual line (but close).

Really long lines. The place was almost too popular a spot in Portland.

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Old and Clean – A Pu-Erh Perplexion

Okay, learning time.

Everyone knows about black tea, green tea, oolong, and so on . . . but I’m sure there are some newbies passing by this article that don’t know what pu-erh is. Well, I’ll tell you, but I’ll keep it brief. In short, it’s heicha (dark tea). Or rather, tea that’s meant to be aged. The leaves are processed in such a way that they’re only “mostly dead”.

miraclemax

Meaning, they still go through an enzymatic change (i.e. fermentation) well after processing and pressing. Pu-erh, specifically refers to aged teas from Yunnan province, China. Like champagne, pu-erh is not pu-erh if it doesn’t hail from this province. All pu-erhs are dark teas, but not all dark teas are pu-erh. Got that? No?

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The Road to Eugene Is Paved in Tea

The Road to Eugene Is Paved in Tea – Teashop Adventure Week

June was a shitty month.

Between two deaths in the family, a work-related back injury, and a two-week bout of influenza to cap things off, I think it’s safe to say it was the shittiest month I’ve had in nearly a decade. There were small bouts of cheer, however. And one of them came in the form of a text message.

Josh Chamberlain of J-TEA International sent me the following, “When can you come down to Eugene to try all of our iced teas?”

Eugene was about two hours away from Portland, but . . . Fuck it, I thought. I needed a distraction. What better diversion than a day trip. For tea. There were worse reasons. I made it there in record time, got to the store in roughly an hour and a half. Unheard of.

The storefront was just as I remembered it.

JTEA storefront

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Smith Tea . . . ON NITRO!

Smith Tea . . . ON NITRO! – Teashop Adventure Week

On nitro!

Two words that I greatly missed from my beer-drinking days. From what I heard from a master brewer once, the process of pumping a beer keg full of nitrous oxide was to mimic the character of cask conditioning. The result was a normal-textured, full-bodied beverage with a full, thick head of foam – differing from the fizzy head of modern conditioning techniques. Sure, a regular Irish stout was good, but an Irish stout on nitro was really where it was at.

It was one of those sacrifices I was going to have to live with . . . or so I thought.

Roughly a month ago, Tony Tellin, head tea blender at Smith Teamaker noticed me nursing a pot of Darjeeling in their shop. He came out to give greetings, and also to invite me back to their “lab”. Yes, they have a lab.

Smith Lab

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