Anyway, this past weekend she came to visit and talk tea.  She arrived on Friday.  After a great lunch we headed over to the Antique Trove where I showed her my tea booth.  On Saturday went to San Francisco.  I took her to Samovar Tea Lounge at Yerba Buena for lunch where I had a Wuyi Dark Roast and she the Yunnan along with a delicious turkey sandwich. Then we headed to China Town for an afternoon of tea tasting.  We started with Vital Tea Leaf which is one of their tea shops on Grant St. (they actually have 3 shops on Grant St.)! As we walked in, Uncle Gee (as they call him), invited us to sit down and join a tasting.  He entertained us for well over an hour and we tasted about 4 teas. I wanted to show Julie the shop, not for the tea, but for the experience.  It’s so fun to listen to him talk and entice others to join the tasting. You can’t believe exactly what he says,  it’s definitely a tourist attraction, but fun nevertheless.

After our tourist experience, we headed over to Red Blossom.  This is the Crème de la Crème of tea shops.  They sell limited premium and rare teas from Asia and around the world. I was after an oolong called Ancient Tree Shui Xian. I had bought an ounce of it back last fall when my son Jacob and I had visited.  When we walked in we had asked if we could do a tasting of the Scarlet Robe teas they had.  The owner Alice, whom I had met once before, said, “Why don’t you join us over here? We’re just getting ready to do a tasting on those teas”.  I was thrilled to death to join the others- as usually you are not invited to join a group already in process.

The Heritage Grand Scarlet Robe was delicious. There is a famous story which has many versions but the one I like best tells of a scholar who made tea from this tea plant before taking his examinations.  He was the only scholar to pass the exams.  In gratitude, he wrapped the tea plant with his scarlet robes.  The tea is also called Da Hong Pao.  This plant is the “holy grail” of Wuyi Oolongs.  This tea is charcoal roasted which causes the intense toffee and caramel notes.  It’s rich, fruity, floral and sweet all at the same time. I had bought a Wuyi Grand Scarlet Robe from them a few months earlier but I was anxious to see how this one differed.  As it turned out, they are completely different. I liked them both but nothing could compare to the one I had come for-my Ancient Tree.

When I couldn’t find it,   I asked Alice.  She said she only had a very small amount of it left but that I would be able to buy it.  She explained that the famous restaurant owner, Charlie Trotter, purchased the bulk of it for his restaurants.  He had high end customers who requested superb tea after dinner and this was the one he wanted.  Later when I returned home, I looked up this tea and found out that they only make about 30 pounds of it per year.  I felt so honored to have purchase her last little bit! The tea leaves are hand-bruised and roasted over fruitwood charcoal.  It’s absolutely divine! It’s $450 per pound which is high compared to the other teas I purchase, but so worth it.  Because you can get multiple infusions, it actually isn’t as expensive as it sounds.

Now back to the tasting-After the Heritage Grand Scarlet Robe, we tasted a Song Zhong which is a varietal of the Phoenix Oolong.  I can’t even give words to describe the tea.  It’s best described from their website:  “The dry leaves carry a hint of cantaloupe and honeydew, lychee and brown sugar. Initial mouth feel is smooth and elegant, with a clarity that sets the stage for a heady mid-palate release of flowers, lychee fruit , honey and Eiswein. A remarkably long finish soon follows, anchoring these flavors long after the tea is gone.” Wonderful!

The next tea we tried as called Aged Phoenix.  It was crafted in 1996 and then stored until 2001 where it was roasted again and allowed to further age.  It’s sweet, smooth and roasty and tastes like black walnuts.  I have never tasted a tea quite like this.

Last but not least came the crowning experience of our day. The people with whom we had joined the tasting were friends of Alice’s.  One in particular, Shea, was a wine connoisseur and had worked out a trade for his wine with Alice for one of her own personal Pu-Erhs.  This tea was in brick form and was brought back from China by her family in the 1980’s.  It was carefully wrapped in paper. You could see how the oil of the tea had over the years seeped through to the outside of the paper. By the way she handled the tea, I knew this was something special.  She carefully unwrapped the paper and laid the tea in a special silk-lined cardboard box.  Then she took her pick and delicately cut off a tiny portion of the tea.  She then placed it in her Yixing pot and rinsed it with hot water quickly.  After making the tea she carefully poured out a tiny cup to each person. The timing was a bit unfortunate because right at the point where she began serving the tea, the conversation became a bit lively over another subject. By this time you see,  we had gotten to know each other a bit and right at this moment a few people were engrossed in conversation. For me though,  I felt very fortunate I was able to share this experience with her alone.  I knew what it meant to share this tea and I felt extremely honored. Eventually the others focused on the tea, but I was happy to have had my special moment with Alice.

After our ecstatic experience at Red Blossom, everything else paled in comparison.  We stopped at a linen shop where Julie purchased beautiful handkerchiefs and linen bags. Then we hurried over to the Ferry Building as we had planned on making the Imperial Tea Court our last stop of the day.  We arrived there at 6:00 thinking we would have 30 minutes before they closed, but as we walked in we discovered they were no longer serving tea for the day.  We could get something to go if we wanted.  I was very disappointed as I had wanted to end the day by having them do a Gongfu demonstration for Julie.  Sadly we settled for a Yunnan to go. It was then that Julie said, we should have ended with Red Blossom. I agreed.  The evening did revive however, as we happily talked tea all the way home while eating our left-over turkey sandwiches from Samovar and drinking our “to go” tea. Despite our experience (or lack thereof,) at Imperial Tea Court, it was the perfect tea day!

Last year I read a unique idea from Masha Malka for looking back on the previous year.  Instead of writing New Year’s resolutions and focusing on, “Did I reach my goals? What didn’t I do? What do I need to do, etc.,” focus on all that is wonderful in your life and all of the amazing things you achieved in 2009.  Make a list of at least 20 happy memories and achievements of 2009.

After you create your own list, you’ll be amazed at all the things you did in 2009. Because I am definitely a goal setter, after I created my list, I then wrote out a few goals for the coming year. I find that by doing my celebratory list first, it encourages me to set even bigger goals for the next year.

Here are a few from my Celebratory List:

-reconnected with my family by only working part-time

-published – Master Tea Room Recipes

-taught a class at the World Tea Expo

-was a judge for the World Tea Expo

-took a class with Roy Fong

-met Louise Hay, Cheryl Richardson

-ended the major stress in my life by taking a big step and closed the tea room

-put my life back in order, created balance for myself

-lost 19 pounds

Here are a few of my goals for this year:

-write and publish a new cookbook called, “Amy’s Favorite Recipes.” It will be a collection of my favorite recipes that I use at home.  Some are for more special occasions, some are for every day cooking and then there are a few from the tea room that were not in any previous cookbook-such as that wonderful pea salad recipe.

-write a book for tea room owners called, ” Fifty Special Event Ideas to Use In Your Tea Room.”

-lose 20 more pounds

I’m on my way to creating my new list for next year. Today was a great day I worked on all 3 goals and still had time to be home with my kids when they came home from school. Create your list and see how inspired you are!

I just wanted to remind you that free shipping (orders over $20.00) ends on Monday, December 21st.  Get your last minute orders in for tea to serve during your holiday festivities. Chocolate Caramel Turtle was so popular that I ran out last week!  But don’t worry, I have it back in again!

Here’s the holiday list of teas one more time:

• Caribbean Christmas (Cranberry/Papaya)
• Chocolate Mocha Spice
• Chocolate Peppermint
• Diablo (Cherry Cinnamon)
• Hawaiian Orchid (Mango/Passionfruit)
• Holiday Berry (Cranberry/Raspberry)
• Holiday Orange Fantasy (Orange/Tangerine)
• Nutty but Nice (Hazelnut/Vanilla)
• Pumpkin Creme
• Spiced Ginger Peach
• White Ginger Orange Peach
• Orange Cranberry Spice
• Chocolate Caramel Turtle (our newest addition!)

If you need it even sooner you can purchase our tea from our booth at the Antique Trove in Roseville.

Now that the holiday season is really upon us, I thought I would give you all a very delicious holiday recipe that you can make in a jiffy with few ingredients. I always have a few boxes of the cake mix on hand just in case I need to take something to the neighbors.  Enjoy!

Rum Cake (from Creating an Afternoon to Remember)

Cake:

• 1 Duncan Hines Moist Deluxe Butter Recipe
• 4 eggs
• 1/2 c. water
• 1/2 c. oil
• 1/2 c. rum

Glaze:

• 1/4 c. rum
• 1/4 c. butter
• Dash of water
• 1 c. sugar

Preheat oven to 350 degrees.

Prepare cake according to cake mix directions using the ingredients above.  Bake at 350 degrees in a bundt pan for 45-50 minutes or until done.

Glaze:

Combine 1/4 c. rum, 1/4 c. butter, dash of water and sugar in a small saucepan.  Bring to a boil.  Pour 1/2 mixture over cake while still hot.  Let sit for 10 minutes.  Invert cake on a serving plate.  Brush on remaining glaze and let cool.

Have a very Merry Christmas and Happy Holidays!

Amy

I’ve had a few questions about where to put in the free shipping code: MERRYCHRISTMAS.  The redemption code is entered in Step 2 of the payment process. It’s under the billing address information in the “Discount Coupon” section. It’s in the middle of the page. Hope this helps!

I can manually do it if you can’t find it for some reason.

Have a great Sunday!

Amy

I know so many of you are sad that the tea room closed and in some ways I am too.  But I just love being home again.  I have forgotten what joy cooking brings to me.  This movie reminded me of it again. It also reminded me that I haven’t blogged in ages!

Before I opened the tea room, I cooked for my family all of the time.  But as time went on, my poor husband had to learn to cook as I was too busy cooking for everyone else.  I thought that might change when I hired my first cook at the tea room, but it seemed the tea room became busier and busier and took up more of my time.  My cooking resorted to easy dishes I could prepare in 20 minutes or less. We became a big fan of grilled cheese and soup :)

Now that I’m home again, I have rekindled my passion for cooking.  Today I spent 2 hours making enchiladas and had a ball researching and combining recipes and adding my own touches.  That’s what I really love to do, be creative in the kitchen.

Tonight after watching the movie, I decided that I will write one more cookbook.  I really didn’t think I had enough tea room recipes to fill a book, but I decided that many of you might enjoy my own dishes that I prepare for my family.  So that’s my new goal for 2010, a cookbook full of family recipes plus a few from the last months of the tea room. Yeah, a new project!  Stay tuned for more!

Amy

Many of you have requested a list of teas that would be good to serve over the holiday season.

Holiday Teas:

• Caribbean Christmas (Cranberry/Papaya)
• Chocolate Mocha Spice
• Chocolate Peppermint
• Diablo (Cherry Cinnamon)
• Hawaiian Orchid (Mango/Passionfruit)
• Holiday Berry (Cranberry/Raspberry)
• Holiday Orange Fantasy (Orange/Tangerine)
• Nutty but Nice (Hazelnut/Vanilla)
• Pumpkin Creme
• Spiced Ginger Peach
• White Ginger Orange Peach
• Orange Cranberry Spice
• Chocolate Caramel Turtle (our newest addition!)

Holiday Decaf/Herbals:

• Golden Apricot Cinnamon (This is a flavored rooibos so it does not have any caffeine)
• Sugar Plum Fairy (decaf)

Shop Now and Receive Free Shipping:

Free shipping on orders over $20 through December 21st.  Just enter the coupon code MERRYCHRISTMAS at checkout.

Forever Ambers (from Creating an Afternoon to Remember)

This is something my grandmother made every year.  I always think of her when I make it for the holiday season.

• 1 large package of orange sliced candy
• 1 16 oz. package of coconut
• 2 cans sweetened condensed milk
• 1 c. chopped nuts
• 1 t. orange flavoring
• 1 t. vanilla
• 1 16 oz. package of powdered sugar

Cut orange slices in small pieces.  Mix candy, coconut, milk, nuts, orange flavoring and vanilla and spread into a greased 9″ x 13″ pan.  Bake at 275 degrees for 15 minutes.  Stir and bake an additional 15 minutes.  Remove from oven and sift the entire 16 oz. package of powdered sugar over mixture.  Stir and drop by tablespoons onto waxed paper.  Allow candy to dry and set.

Have a happy holiday!

Amy

This is just a reminder about the Holiday Open House at the Antique Trove in Roseville this weekend.  On Saturday I’ll be there from 10-3 and on Sunday from 1-4.  Stop by, visit, try some wonderful goodies made from our cookbooks and enjoy delicious tea. Plus pick up some holiday gifts as you sip your tea.

Here’s just a sampling of the treats I’ve been making this week.

• Peppermint Brittle – my absolute holiday favorite!
• Chocolate Oatmeal Delights
• Forever Ambers
• Espresso Tea Cookies
• Chocolate Snaps
• Hello Dollies
• and a few more!

Plus we’ll be sampling two very special balsamic vinegars that we order every year during the holiday season.  These also make unique hostess gifts to take to holiday parties.

Hope to see you there!

Amy

I hope you all had a wonderful Thanksgiving! I definitely did!  This was the first year in a long time that I had time for my family. It was absolutely wonderful!

Now that the holiday season is upon us, I wanted to invite you to my open house at the Antique Trove this Saturday and Sunday, December 5-6th. On Saturday I’ll be there from 10-3 and Sunday from 1-4.  I’ll be bringing a sampling of goodies from all 5 of the cookbooks. I’ll also be sampling tea and our new spiced tea made with Aspen Mulling Spices.

Check out our holiday infuser packs. Each bag comes with two teas, tied with holiday ribbon and embellished with a tea infuser ball. Only $15.95!  We also have packaged two 1 oz. bags of tea in a cute holiday cellophane bag.  These are only $6.95. (Unfortunately these are only available at the Antique Trove not on-line).

In addition, Babette Donaldson, author of the Emma Lea books will be there on Sunday from 1-3 to autograph her latest books.  Her children’s books make a great gift for that special little one in your life.  She’ll also be giving away a free copy of her new Emma Lea Holiday short story.

Stop by and see me!  I’ve enjoyed the little notes many of you have left on the mailing list sheet at the Antique Trove. Thanks so much!

As a special bonus on December 6th, just print out this e-mail and you’ll receive $5.00 off one item when your purchases total $50.00 (before tax) or more.  If you can’t make it but still want the offer, just send me an order on-line on December 5th or 6th and mention this e-mail in the comment section and I’ll give you the discount as well.

Have a wonderful holiday season!  I hope to see many of you on December 6th at the Antique Trove!

Amy

Recipe:

Chocolate Oatmeal Delights

I have to make this recipe every Thanksgiving for my husband’s family. They just can’t get enough of them.  It’s a great holiday treat, is easy to make and makes a lot!  Enjoy!

• 1 c. butter
• 2 c. brown sugar
• 2 eggs
• 2 1/2 c. flour
• 1 t. salt
• 1 t. baking soda
• 3 c. oatmeal
• 12 oz. semisweet chocolate chips
• 1 can sweetened condensed milk
• 2 T. butter

Cream together 1 c. butter, brown sugar and eggs.  Sift together flour, salt and baking soda.  Add to creamed mixture.  Stir in oatmeal.  Press 3/4 of mixture into a 9″ x 13″ pan.  (Reserve the remaining 1/4 mixture.)  Melt together chocolate chips, sweetened condensed milk and 2 T. butter.  Pour over oatmeal mixture.  Crumble/chunk the reserved oatmeal mixture on the top of the chocolate mixture.  Bake at 350 degrees for 20 minutes.  Do not over bake. Let set for a few hours before cutting.

This is just a reminder about the classes at the Antique Trove this Saturday, November 14th.  A few people were upset last time because they forgot to come.  So here’s your reminder. :-)

A few updates and reminders:

• Tart Servers and Sugar Tongs are in!
• Aspen Mulling Spices should be here today so I’ll have them for sampling and purchasing on Saturday.
• Free shipping on orders over $50.00
• A few more days left on the cookbook offer-Buy 3 cookbooks, get one free, just put down the name of the 4th cookbook you want in the comments section and I’ll send you a free one! (offer does not apply to Master Tea Room Recipes Cookbook)
• This Saturday, November 14th at the Antique Trove in Roseville:
  11:00 – How to Make Our Famous Black Forest Ham Quiche
  1:00 – How to Make Cranberry Orange Scones with Lemon Curd.

Have a great day! Hope to see you on Saturday!

Amy