From the Editor's Desk
- Sue Worthman
The Season of Light
“...at the still point of the turning world”
T.S. Eliot
Solstice. My favorite day in December. The shortest, darkest day of the year, Solstice derives from an ancient Latin word meaning “stop,” or “to stand still”. Maybe that’s why I like it so much. Stillness is an increasingly rare commodity for most of us, especially during the hustle and bustle of the holiday season. But the solstice gives an opportunity to do just that. As inhabitants of the Northern Hemisphere, the winter solstice marks for us the turn out of dark, and back towards the sun, to greater light and the warmth that accompanies it. Sure, the anticipated return to spring can seem long in coming when its gray and chilly, but the implicit promise is that spring will, indeed, return. And along with that, the deeper understanding that for something new to begin, something else must come to an end.
Thus there’s the impulse to gather together, warming ourselves, spreading cheer and good wishes, to light the dark; to give gifts, sing songs, ring out the old and ring in the new. I suppose it’s why I make more pots of tea than usual this month, and take time to sip—not gulp—sometimes alone, more often with friends. Generally with sweets, and almost always with candles. I want to stop, if only for a moment, and drink in the stillness. The peace of it. The hope of it. The joy of it. All.
And so to you, dear L’Amyx friends, we raise a cup, to sip and stop still to wish you goodness and light, all things merry and bright. May you celebrate the season and the cycle—and the circle you find yourself in—in good health and happiness. And as always, may you find yourself in good company.
Happy Holidays!
Tea Education: Formosa Oolongs
Oolong tea is a semi-oxidized tea produced in China and Taiwan. The best oolong tea is hand-picked during the spring and winter seasons and processed entirely by hand using traditional techniques. The leaves are gently rolled after picking, allowing the essential oils to react with the air and slowly oxidize. This process turns the leaf darker with time and produces distinctive fragrances. The tea-maker must carefully balance many elements in the critical few hours after the leaf is picked including weather conditions, quality of the leaf, and the length of time the leaf oxidizes. When the leaf has reached the desired oxidation it is heated, in a process called “panning,” to stop the process. Oolong tea exhibits aspects of both green and black teas and offers a great range of flavors, from the light floral green style to the sweet richness of the dark style. They are full-bodied, smooth tasting and benefit from multiple infusions. Particularly good oolongs are noted for their delicate peachy flavor and aroma.
And chief among the “particularly good” oolongs are Formosa Oolongs. Produced on the island of Taiwan, they have a long-standing—and well-deserved reputation as the finest oolongs available. The word Formosa comes from the name given to Taiwan by 16th-century Portuguese explorers – Ilha Formosa (Beautiful Island). From this beautiful island come these oolongs that are often called the “Champagne of Teas”. They are generally 70 percent oxidized, which gives them their characteristic amber tones, and exquisite floral and fruit notes. Formosa Oolongs come in several varieties, including Frozen Summit (Dong Ding), Formosa Dark, and Jade Spring.
Tea Recipe: Masala Chai
–makes 4 small cups
- 3 cups water
- 4 inch stick of cinnamon
- 16 cardamom pods
- 16 whole cloves
- 1 1/3 cup milk
- ¼ cup sugar or honey (or to taste)
- 2+ tablespoons unscented loose black tea (try Darjeeling, Assam or Nilgiri)
Put water in saucepan. Add the cinnamon, cardamom, and cloves and bring to a boil. Cover, turn heat to low and simmer for 10 minutes. Add the milk and sugar and bring to a simmer again. Throw in the tea leaves, cover, and turn off the heat. After 2 minutes, strain the tea into cups and serve immediately.
Adapted from Madhur Jaffrey’s Indian Cooking, Barron’s, New York, p. 196 (1983).
Customer Corner
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Name: Wilson
City: Oakland, CA
Occupation: Retired Aircraft Mechanic
Favorite Tea: Monkey Picked |
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“I just stopped in L’Amyx one day to drink coffee, and never had a clue I would be saying goodbye to coffee and “Hello, tea!” Spoken like the recent convert that he is, Ben Wilson is an almost daily presence at L’Amyx. As a diabetic, Mr. Wilson has come to relish tea as a healthy—and tasty—alternative to coffee. Even his favorite tea choice—Monkey Picked—shows that he has quickly moved from novice to tea aficinado. After all, as he could (and would) tell you, oolongs are special. Which is how he feels about the cafe. “I could not have found a better place. There’s nothing like having good tea and food served to you in a most pleasant surrounding, a place you can relax in. The owners and staff make it even more especially pleasant to enjoy their very healthful teas and food.”
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