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Our Gratitude
In a month known for giving thanks, we dedicate this edition of Elements in deep gratitude to everyone involved in making L’Amyx the special place it is. So many people contribute to our success; and we are grateful to each one. L’Amyx has truly turned into the sanctuary that Marcia Lam and her family set out to create: a place that offers refuge and relaxation from this tumultuous life.
And in appreciation, we bring you a whole new set of products, classes, invites and more this month. It’s a feast’s-worth of goodies—Saturday tea tasting classes, new tea canisters, a fabulous art opening, and even advance notice on a big party. You’ll have to read on for all the details. But know this—we couldn’t do it without you.
Thank you.
It's Our Birthday
5th ANNIVERSARY PARTY and OPEN HOUSE!!
Saturday, December 3, 7:00PM to Midnight
Mark your calendars now!
Come one, come all! We’re five years old this month, and to celebrate, we’re throwing the doors wide open the night of December 3 with food, music and, we hope, YOU—our beloved customers. The place will be humming with live music featuring the flamenco guitar of Stratos and the bopping trio Jazz du Jour. There’ll be tables bursting with a catered feast of tea-infused holiday goodies, and much, much more. It’s our way of saying “Thank you!” for helping bring L’Amyx into bloom.
Bring family and friends to this special night—it’s going to be a full brew of festive music, food and fun. And it won’t be the same without you!
Yes—We ‘Can’!
Take a look at L’Amyx’s newest lineup—our top quality teas now come in sleek canisters! Airtight lids keep tea fresh after opening, and the compact design, with eye-catching, easy-to-read labels, makes for attractive, tidy storage on counters or shelves. It all adds up to great taste—inside and out!
Introducing Tea Class at L’Amyx
Join us the first Saturday of every month from 10:00 to 11:00 AM to learn more about the wonderful world of tea. Each month we’ll cover a different topic and provide teas for you to sample and compare. Open to all free of charge!
Saturday, November 5
Oolong Tasting
Saturday, December 3
Jasmine Teas
Tea Education: Yellow Tea
-Sue Worthman
One of the rarest types of teas, Yellow teas are produced from carefully picked buds and leaves that are minimally processed. The leaves are stacked into piles where the internal heat generated from their decomposition, slowly stops the oxidation process. Virtually self-processed, the leaves also skip the pan-firing step. Tea brewed from these buds have a pale yellow hue with a light honey-sweet scent. Its taste is delicate with a clean mellow sweetness. The aftertaste is lightly sweet and refreshing. During the imperial period in China, Yellow tea was highly prized for this slight yellow tea leaf color, the color of royalty.
To make yellow tea, which has slightly more caffeine than green tea, use water that’s slightly cooler than boiling, about 160-180°F. Use about 2 tablespoons of tea leaves for about every 5 ounces of water. Steep between 3-5 minutes, depending on desired concentration. As a rough guide, the higher the temperature of the water OR the greater the amount of leaves used, the quicker the steeping time should be. Serve yellow tea in glass cups to fully appreciate the beauty of its color and leaves.
Tea Recipe: Tea-Wilted Greens with Pears and Golden Raisins
4 tablespoons black tea leaves (try Keemun or Yunnan)
1 cup boiling water
1 tablespoon finely chopped fresh ginger root (or 2 teaspoons chopped, candied ginger)
1-1/2 lbs fresh chard and/or spinach, tough stems & ribs removed
1/2 cup golden raisins
2 ripe pears (especially Asian or Bosc), cored and sliced in eighths
Handful of toasted walnuts or pecans
Fruity olive oil
Roast dry tea leaves over low medium heat in a heavy, dry skillet until slightly smoky, about 2 minutes. Place in small bowl, and add boiling water. Steep for 1 minute, then strain, reserving the liquid.
Heat oil over medium heat in a large skillet. Add ginger and stir until aromatic. Do not burn. Add greens and reserved tea liquid, and cook until slightly wilted. Season with salt and pepper to taste. (There should be some liquid remaining.)
Divide greens among four plates. Arrange pears over the greens, sprinkle with nuts and drizzle with olive oil. Serve immediately.
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Musical Wednesdays
Banish the mid-week blues with music and tea…Wednesday nights at L’Amyx. It’s your kind of place.
11/2 Starr Saunders, vocals and guitar
11/9 Jared Karol, vocals and guitar
11/16 Diana Rowan, harp
11/23 Stratos, Flamenco guitar
11/30 Tru, vocals and guitar
Featured Artist—Grace Harwood
“The Mark on the Wall”: New Work by Grace Harwood
Opening reception: Saturday, November 12, 2005, from 2-5
Oakland artist Grace Harwood is fascinated by the ways in which our attention is stitched to the material world, how “continually changing collages of molecules and energy”—what Harwood calls the ‘real world’—bring us ‘down to earth’.
Her paintings crackle with energy and reflect this fascination, none more so than those in this show. “The Mark on the Wall” deals with perceptions of, and the templates imposed on, the passing stream of sensory input that forms the basic structure of individual human experience.
Join Grace and her paintings on Saturday, November 12, 2pm-5pm, and see what the “molecular collages and collisions” have in store.
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Who’s ‘mad’ about tea?
These two!
That’s Tim Haggerty and Marcia Lam, L’Amyx co-owners, decked out as the Mad Hatter and Alice this past weekend for the Piedmont Avenue Halloween Parade.
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