But new beginnings aren’t always easy. Change or growth takes energy and courage. Replenishing the soul is vital. Like spring, tea has a way of easing its glory into all of our senses. Young teas full of life like Jasmine Spring Plums that blossom when brewed, or aged teas like Pu-ehr that produce an earthy liquor. Tea touches our senses in a way that is unique to each of us and provides the energy and courage to start anew.

So whether you’re starting a new job, off in a foreign land painting, mending a broken toe, or planting a tree, revel in this new beginning. Celebrate spring. Celebrate life. Celebrate tea.

Tea Education: Pu-Ehr
If you’ve seen tea leaves pressed into bricks or cakes, often decorative, you’ve seen pu-ehr. This unusual tea takes its name from the county in Yunnan Province in which it has been produced in this manner for more than 1,000 years. The finest tea leaves were selected by hand for the emperor. On the long journey from Pu-ehr, the tea was repeatedly baked by the sun then soaked by the rain. By the time it reached the capital city the leaves had transformed by weather-induced fermentation into what was called “a miracle” and “a gift of nature”.

Its medicinal value has been greatly admired for centuries and among the most recorded in ancient publications. Whether in the east or west, pu-ehr is often cited as one of the healthiest teas to drink. This is due in part to its unique post-fermentation process. After the leaves are dried, they are aged – often underground – generating alkaloids, polyphenols, vitamins and amino acids. For this reason many pu-ehrs are denoted by their age.

Pu-ehr brew ranges from dark amber to nearly black. It has an earthy, balanced flavor with a strong aroma. It should taste soft and mildly sweet, never bitter, astringent or sour.

Tea Recipe: Pu-Ehr Hard Boiled Eggs

• 6 eggs
• 1/2 cup dark soy sauce
• 1/4 cup rice wine
• 3 cups water
• 1 ounce Pu-ehr tea leaves
• Dark sesame oil

2. Meanwhile, combine the soy sauce, rice wine and 3 cups water in a second saucepan and bring to a simmer. Place tea leaves in an infuser or cheesecloth and add to simmering liquid.

3. When the eggs are cool, drain then gently tap them with the back of a spoon so the shells are evenly cracked. Do not peel. Using the spoon, carefully lower the eggs one at a time into the simmering liquid. If it does not cover the eggs entirely, add more water. Cover the pan and simmer for 1 hour.

4. Transfer the eggs to a bowl or small casserole with a lid. Cover with the hot liquid and cool to room temperature. Cover and refrigerate, preferably overnight.

5. To serve, drain then peel each egg. Pat dry then rub each with a little sesame oil for shine.

Customer Corner

		Name: Kate City: New York City, NY Occupation: Social Worker Favorite Tea: Jasmine Dragon Pearls “When I was in college I lived with a family and worked as their nanny. Every morning before we awoke
the mother made jasmine tea and the house filled with that delicate aroma. To this day, the smell of jasmine makes me feel warm and loved, and conjures the sense of ‘home.’ I’ve tried other teas and sometimes drink herbal infusions but nothing gives me the overall feeling of comfort like jasmine tea.”