Time for Tea

Cup of TeaJanuary is National Tea Month. What better time to introduce more tea, new tea, and better tea into your life? A steamy, delicious cup can ease winter blues and lift your spirits. It’s the perfect way to begin your morning, relieve some afternoon work stress, or wind down from an exhausting day. Plus, quality tea is delicious and nuanced enough to demand the full attention and fascination of gastronomes. There’s a whole wide world of exquisite tea to explore — history, flavors, textures, subtleties galore!

Fairway Market is home to an impressive array of outstanding teas, both loose and bagged. From boisterous black teas to soothing herbals, we’ve got your tea needs more than covered. We hope you’ll branch out and try some of these truly stunning additions to our tea selection.

DōMATCHA MATCHA: Matcha has been part of Zen Buddhist culture for over 800 years. It’s the shining glory of the Japanese tea ceremony. There’s nothing in the world like earthy, complex Matcha. Great Matcha can be as refined and multi-faceted as the finest wine; and has enough body and oomph to stand in for a cappuccino. If Matcha is new to you, get ready for a flavor epiphany. Unlike regular teas, Matcha is mixed with water and consumed entirely. Because Matcha drinkers “eat” the tea leaves rather than just drink its residual water, they consume more antioxidants they would by drinking other green tea.

The folks at DōMatcha have been crafting tea in Kyoto for 300 years. They still use ancient, strict methods, hand-picking only the top finest, youngest, shade-grown leaves for their Matcha. It’s then slowly ground with granite to ensure the nutrients and subtle flavors remain intact all the way to your lucky cup.

TEANCE CHARCOAL FIRE ROASTED OOLONG TEA: Oolong Teas, also called Wu Long, or Black Dragon, hale from China or Taiwan’s Fujian province. They get tea connoisseurs all excited. Oolongs are full-bodied, richly fragrant teas made from semi-oxidized and roasted leaves.

This tea has won our heart with its layered, rich, balanced complexity. The leaves are handpicked by the women of Taiwan’s gorgeous Tung Ting Village, then slowly roasted over a bamboo charcoal fire to coax out deep, toasty flavors. The result is a full-bodied and dreamily fragrant cup.

TEANCE OOLONG ROASTED TWIG: Teance’s Roasted Twig Oolong is extremely low in caffeine, which makes it an ideal pre-bed treat. This bright, punchy, medium-roast tea comes from the stems of the tea plants on Tung Ting Mountain. Delicate nutty, citrusy, and floral.

TEANCE CHILLED LICHEE RED: Sometimes I want an icy drink, even in icy weather. Lichee Red is amber-colored, pretty, and delivers a dose of caffeine to keep you going. From Guangdong, China. So sweet, fruity, tangy, and yummy.

HONEY: Don’t forget to pick up the ultimate tea companion. Fine, illustrious teas demand seriously great honey.

BIHOPHAR luscious honey is organically and sustainably harvested from colorful flowers that dot the gently rolling hills of the German countryside. We’re enamored with the beautiful, rustic clip jar, and the nuanced, rich flavor. We also love the thick, caramel-like goodness from Miel de Garrigue in Provence. The folks at the Chailan family-run farm have been crafting excellent honeys for three generations, and they do it incredibly well.

TELL US: What’s your favorite tea?

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One Response to Time for Tea

  1. Bob says:

    My favorite black teas would be Yunnan, from China — a brisk, full-bodied tea; Keemun, also from China; and from India, the bold Assam and flavorful Darjeeling, though skimping on Darjeeling is not worth it, as the cheapest have none of the qualities that make this tea distinctive. For oolong, it would be either a fine fancy one from Taiwan or Goddess of Mercy from mainland China — either one being a good tea as a stand alone beverage or for complementing a Chinese meal. As for green, Gyokuro from Japan is superb though quite expensive. More affordable quality greens would be Chunmee and Dragon Well, both from China.

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