We are proud partners with Bitaco Tea, the Colombian tea farm north of Cali, Colombia! A visit to Missoula, Montana from Andres Velasco, Bitaco Tea CEO, and Santiago Gonzalez, Bitaco Tea International Sales, solidified this relationship. Lake Missoula Tea Company has sold four varieties of their tea for the last few years. In addition to retailing Colombian tea and selling regionally, we now sell an expanded line of Colombian teas and distribute their tea to small to mid sized tea companies, coffee shops, restaurants and grocery stores.
Missoula is falling in love with tea, what do we mean by that? Well, after five years, we’ve noticed a remarkable increase of cups of tea served at the tea bar. This includes glasses of chilled tea, top shelf teas, matcha, tea and scones, teas at the market at our booth, and our House Chai. And of course a cup of tea!
Not only are Missoulians drinking more tea, but they have a lot of patience, too. As many of you know, a cup of tea usually takes about 3 minutes to brew, and sometimes it can take as long as 7 or 10 minutes.
This graph only shows the cups at our tea bar. It doesn’t account for the many cups of Lake Missoula Tea Co tea consumed all over town!
Some of you were already in love, and some have taken it slowly, while others have been swept off their feet. However you arrived, we are committed to a long term relationship and love you all back!
Hey… Hey man. Look, I jusgottasay… I love youguys. Yer really great, you know? Yer, like, SO great, I love you, man. Hey! You know whaweshoudo? Dude! We should… we should getsome TEA! Lesgetsome TEA!
Ok, so maybe this isn’t exactly what “tea drunk” looks like, but there is some truth to the term! Under the right conditions (including a good meal beforehand), drinking enough tea can give the sensation of having a couple glasses of wine.
The inebriated reality of “tea drunk” lies at the root of what separates tea from, say, coffee, or any other caffeinated drink. Caffeine by itself produces a sharp rise and then precipitous drop in energy, which is why many coffee drinkers become accustomed to drinking regularly throughout a work day, and others can become addicted. It can sometimes feel like the jittery, bubbly feeling associated with being tipsy.
But this isn’t what we’re talking about.
What makes tea different from other beverages is L-Theanine, a compound first found in green tea that gives it that savory quality and tempers the effects of caffeine. It is also at the root of “tea drunk.” Theanine is known to reduce mental and physical stress, promote “wakeful relaxation” and, in conjunction with caffeine, boost your mood.
So whether you stop by the tea bar to sip a smooth Earl Grey or slam some shots of Puerh, we just want you to know… we love you guys. Like, SOOO much.
by Peter McDonough
We recently added Cacao Kisses, a new Colombian blend, to our tea list. Cacao Kisses is a blend of Colombian black tea with cacao nibs and cacao husks.
This new blend took me on a little chocolate lesson. I didn’t know if cacao and cocoa were the same thing. It turns out they are and they aren’t. Cocoa comes from the cacao tree. Cocoa is made by heating the cacao bean at a very high temperature. The heat creates a sweet version of cacao. On the other hand, cacao has a slightly bitter edge.
You may have heard that cacao is very healthy for you – that’s tue – it’s another plant that provides tons of antioxidants and is referred to as a Superfood. However, cocoa, or the heated version of cacao, doesn’t carry as much of an antioxidant punch because some of its nutrients are lost in the heating process.
All of the Colombian tea blends integrate ingredients from Colombia. Cacao Kisses uses cacao from Tumaco, a port city in northern Colombia. Tumaco is world reknown for it’s cacao and cocoa products.
Keep this in mind as you sip Cacao Kisses, notice the play of sweet black tea with the whisper of bittersweet cacao.
Learn more about our Colombian teas.
Learn about our 5 Year Anniversary and Colombians visit Missoula – tea tasting.
The following was copied from http://orwell.ru/library/articles/tea/english/e_tea.
George Orwell, A Nice Cup of Tea
Orwell talking in his flat in Islington, winter 1945 (Vernon Richards)
If you look up ‘tea’ in the first cookery book that comes to hand you will probably find that it is unmentioned; or at most you will find a few lines of sketchy instructions which give no ruling on several ofthe most important points.
This is curious, not only because tea is one of the main stays ofcivilization in this country, as well as in Eire, Australia and New Zealand, but because the best manner of making it is the subject ofviolent disputes.
When I look through my own recipe for the perfect cup of tea, I findno fewer than eleven outstanding points. On perhaps two of them there would be pretty general agreement, but at least four others areacutely controversial. Here are my own eleven rules, every one ofwhich I regard as golden:
First of all, one should use Indian or Ceylonese tea. China teahas virtues which are not to be despised nowadays — it is economical, and one can drink it without milk — but there is not much stimulation in it. One does not feel wiser, braver or more optimistic after drinking it. Anyone who has used that comforting phrase ‘a nice cup oftea’ invariably means Indian tea. Secondly, tea should be made in small quantities — that is, in a teapot. Tea out of an urn is always tasteless, while army tea, made ina cauldron, tastes of grease and whitewash. The teapot should be madeof china or earthenware. Silver or Britanniaware teapots produceinferior tea and enamel pots are worse; though curiously enough apewter teapot (a rarity nowadays) is not so bad. Thirdly, the pot should be warmed beforehand. This is better done by placing it on the hob than by the usual method of swilling it outwith hot water. Fourthly, the tea should be strong. For a pot holding a quart, ifyou are going to fill it nearly to the brim, six heaped teaspoonswould be about right. In a time of rationing, this is not an idea thatcan be realized on every day of the week, but I maintain that onestrong cup of tea is better than twenty weak ones. All true tea loversnot only like their tea strong, but like it a little stronger witheach year that passes — a fact which is recognized in the extra rationissued to old-age pensioners. Fifthly, the tea should be put straight into the pot. No strainers, muslin bags or other devices to imprison the tea. In some countries teapots are fitted with little dangling baskets under the spout to catch the stray leaves, which are supposed to be harmful. Actually one can swallow tea-leaves in considerable quantities without ill effect, and if the tea is not loose in the potit never infuses properly. Sixthly, one should take the teapot to the kettle and not the other way about. The water should be actually boiling at the moment of impact, which means that one should keep it on the flame while one pours. Some people add that one should only use water that has been freshly brought to the boil, but I have never noticed that it makes any difference. Seventhly, after making the tea, one should stir it, or better, give the pot a good shake, afterwards allowing the leaves to settle. Eighthly, one should drink out of a good breakfast cup — that is,the cylindrical type of cup, not the flat, shallow type. The breakfastcup holds more, and with the other kind one’s tea is always half coldbefore one has well started on it. Ninthly, one should pour the cream off the milk before using itfor tea. Milk that is too creamy always gives tea a sickly taste. Tenthly, one should pour tea into the cup first. This is one ofthe most controversial points of all; indeed in every family inBritain there are probably two schools of thought on the subject. The milk-first school can bring forward some fairly strong arguments, butI maintain that my own argument is unanswerable. This is that, by putting the tea in first and stirring as one pours, one can exactlyregulate the amount of milk whereas one is liable to put in too muchmilk if one does it the other way round. Lastly, tea — unless one is drinking it in the Russian style — should be drunk without sugar. I know very well that I am in aminority here. But still, how can you call yourself a true tea-lover ifyou destroy the flavour of your tea by putting sugar in it? It wouldbe equally reasonable to put in pepper or salt. Tea is meant to bebitter, just as beer is meant to be bitter. If you sweeten it, you areno longer tasting the tea, you are merely tasting the sugar; you couldmake a very similar drink by dissolving sugar in plain hot water.
Some people would answer that they don’t like tea in itself, that they only drink it in order to be warmed and stimulated, and they need sugar to take the taste away. To those misguided people I would say: Try drinking tea without sugar for, say, a fortnight and it is very unlikely that you will ever want to ruin your tea by sweetening it again.
These are not the only controversial points to arise in connexion with tea drinking, but they are sufficient to show how subtilized the whole business has become. There is also the mysterious social etiquette surrounding the teapot (why is it considered vulgar to drink out of your saucer, for instance?) and much might be written about the subsidiary uses of tealeaves, such as telling fortunes, predicting the arrival of visitors, feeding rabbits, healing burns and sweeping thecarpet. It is worth paying attention to such details as warming the pot and using water that is really boiling, so as to make quite sureof wringing out of one’s ration the twenty good, strong cups of thattwo ounces, properly handled, ought to represent.
George Orwell: ‘A Nice Cup of Tea’
First published: Evening Standard. — GB, London. — January 12, 1946.
- — ‘The Collected Essays, Journalism and Letters of George Orwell’. — 1968.
Machine-readable version: O. Dag
Last modified on: 2015-09-24
© 1968 Harcourt Brace Jovanovich
We are thrilled Bodo Black Assam was selected in Tea Time Magazine. (featured in “our favorites” in Tea Time magazine Sept / Oct 2017 issue) From Bodoland in Assam, India, this black tea is hearty with a sweet edge. With no astringency, this black tea is molasses sweet with citrus and raisin undertones. We serve it hot and cold, by the cup and by the bag. Both of our Bodo Assam teas, a black and a green, have the first ever Elephant FriendlyTM certification. Both are excellent teas. Proceeds from this tea in part go to elephant conservation in Assam, India.
It’s worth mentioning that another tea we carry, the Colombian Andean Princess, was featured with Capital Teas. It’s reassuring to know our tea selection is exemplary.
Thank you to Tea Time magazine for recognizing these fabulous black teas coming from great farms.
Joyce is our tea source in Yunnan, China. All of our ancient tea tree tea comes from Joyce and her family. Joyce is Taiwanese and married into a tea family. She and her husband own tea farms in Taiwan, Thailand, and Yunnan. She graciously hosted us and took time out of her busy schedule when we visited the tea farm in China. The Chinese government asked Joyce and her husband to manage the ancient tea tree tea farm. They are widely respected for the quality of tea they produce and their stewardship to the farms they run. We are fortunate to carry such premium teas in Missoula, Montana.
Learn more about the teas we get from Joyce.
White tea has a subtle, sweet flavor profile with many health benefits. It is the least produced of all teas, basically it’s picked and whithered until it dries. Stories say white tea was reserved for emperors and high ranking officials because of its short harvest time and it often (not always) consisits purely of buds. Infuse white tea in small volumes to bring out its subtlety. It also counteracts excessive heat and menopause and provides a high level of antioxidants.
Yin Zen (Silver Needles) is one type of white tea and is made from the buds of the tea plant. The silver white “hairs” on the leaf give this tea its name. The buds of the tea plant are sweeter and have more caffeine than the rest of the plant.
Yin Zhen became famous during the Song Dynasty around 1000 years ago. A number of legends arose around it, including that it was only harvested on nights of a full moon, or only by naked young girls or virgins, or only harvested with scissors of gold.
Every culture likes their iced teas prepared a little differently. Iced tea popularity parallels with the arrival of the refrigerator in each country. For example in China it only became popular in the late 1980’s because of an introduction of a more open market. Cooled tea was already popular throughout ancient times but refrigerated tea was only available to those with political connections.
Tea prices actually dropped* due to iced tea’s popularity. Other countries started growing more tea. The demand created competition with China which was the main source of tea during that time.
Japan has one of the most important cold tea markets in the world (mostly unsweetened) and it’s readily available on street corners and vending machines.
Thailand has their own version of iced teas and it’s commonly known as Thai Tea. With a base of black tea, they add sugar and sweetened condensed milk.
South Korea uses green tea and mugicha, roasted barley, as their staple for chilled teas.
In the U.S., ice tea makes up about 85% of all tea consumed. 80% is black tea and 16% green tea.
Most countries and cultures use bagged tea like Lipton or Nestle for iced tea due to price and availability.
The cookbook with the first printed recipe for chilled tea dates back to the 1840’s from Kentucky. The trend exploded in 1904 when Richard Blechynden served Indian black iced tea due to hot temperatures at the World Fair in St. Louis.
In the south, everyone assumes tea is sweetened. As a joke, Georgia introduced a 2003 bill stating all Georgian restaurants that serve tea needed to serve sweet tea.
At Lake Missoula Tea Company, we make chilled tea. Chilled tea is made hot and then chilled in the refrigerator. The cold brings out the various flavors and is refreshing on a hot day.
*sourced from npr.com
written by Lauren Donat