Amy’s Blog

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Hi all!  Have you created your “Celebratory List of 2008?” This year I read a unique idea from Masha Malka for looking back on the previous year.  Instead of 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 did achieve in 2008.  Make a list of at least 20 happy memories and achievements of 2008. Here is my partial list for 2008. They are not in any particular order.

• spending more time with my family by not working on Sundays
• spending time with my sister in Monterey
• celebrating my 10th year anniversary with my husband, Pat
• celebrating our 5th year of An Afternoon to Remember
• winning Best of Sacramento this year
• completing my 5th cookbook
• being accepted as a speaker for the World Tea Expo next May
• becoming secretary for the Western Tea Business Association
• getting James Norwood Pratt to my tea room this year
• producing my scone video
• creating the Tea of the Month Program
• becoming a finalist and speaking in front of 600 people at the Make Mine a Million event
• meeting Wayne Dyer
• seeing Oprah in person
• meeting Martha Beck, one of my favorite authors

I have so many more. These are just a few.  It’s amazing how good you feel when you look back at all you’ve done over the year. I can’t wait to see what next year brings!

If you do this on-line, link to this post so I can read about it!

Don’t forget to enjoy your family in all of the rush to get ready for the holidays. Sometimes it’s easy to get caught up in the preparations for the “big day” that we forget to enjoy what it’s really all about-spending time with each other in the present moment. I know I catch myself thinking about the future-can’t wait until this, need to get ready for that etc. Then it comes and I find myself thinking, why didn’t I enjoy it more?  So this year I’m going to really try to be in the moment.

My mom, dad, sister and niece all arrived from Kansas City last night. I’m so happy to see them! It’s been a long time since we’ve all been together for Christmas.

I wish everyone a very Merry Christmas, Happy Holidays and a wonderful New Year! Enjoy your family-and of course, share a great pot of tea with them!

Sitting here tonight, I realized I haven’t blogged at all in the last two weeks.  We have been so busy with everything lately.  I stopped for a moment today and took it all in-the amazement of what we have created in the last 5 years.  Everyone was bustling around getting things ready for the Sugar Plum Fairy Tea today and I watched.  Everyone knew what to do and did it with pride with no help from me.  It’s amazing that a dream I had, could turn into something like this.

I feel very grateful for my wonderful staff.  We have gone through a few ups and downs and they have handled everything beautifully. They work so hard to make everything special.   I love them dearly!

I would also like to thank all of my loyal customers for supporting me this year.  Because of you, we are still here.  A big thanks to all of my regulars-my weekly, semi weekly, and monthly customers-you know who you are!  And thanks to all of my once a year and special occasion customers and also to my new customers.  All of you have made the tea room what it is today.  You are the reason we are Sacramento’s Best Tea Room this year. I wish everyone a very Merry Christmas, Happy Holidays and a Happy New Year!

Hi all,

I’m very excited about the Best of Sacramento Party tonight.  My staff has been working hard to get everything baked for today. Yesterday they made over 1300 scones and 1400 desserts. Wow! Now Patti and I have to put all of that in the car and set it up today for tonight. (I’ll be glad when that part is over and we’re on to the party part.)  I feel so honored to be a part of this.  A huge thank you to all of you who voted for us and made us the number one tea room in Sacramento!

I’m trying to figure out Twitter and how to follow tea people such as Jane Pettigrew. This morning I finally figured out how to search for people without their e-mails and I found an interesting article written by Jane about the tea estates.  When we were in England last year I spoke to her about visiting India and Sri Lanka. Her descriptions of the tea estates were breathtaking.  I really do want to visit both of those places as well as China one day.  Read her article and you will too!

Hi all,

Last week when I was preparing for my Sacramento and Co. interview I read a little blurb about how green tea may help slow down and possibly prevent diabetes.  I couldn’t find too much information on it so I didn’t say anything about it during the interview. Today I read a small article about it again. Wouldn’t this be great? Those antioxidants in tea are really powerful, aren’t they?  In the medical world, we are just beginning to discover how healthy tea really is for you when the Chinese have known it for centuries.  Read the article here.

Hi all,

I definitely had a great time yesterday doing the Sacramento and Co. show. It went so fast, I didn’t get to say everything I wanted. Because I was asked on as a “Tea Expert,” I wasn’t allowed to say the name of my business or promote it in anyway.  That felt a little strange as I realized that’s who I am. If you take it away, then I feel like I’ve lost my identity. Interesting feeling.

For those of you following my adventures, I’ll be at the Mandarin Festival this weekend in Auburn as a guest chef.  I’ll be making “Mandarin Orange Scones.”  That should also be fun! I love doing classes.

Hope to see you there!

Amy

Hi all!

I’ll be on Sacramento and Company tomorrow. I don’t have a time but somewhere between 8:30-10:00 I think.  I’ll be talking about tea, the types, the health benefits and how to make it.  Check me out if you have time!

Amy

Hi all,

Since I’ll be on Sacramento and Company next week, I’ve been doing more research about the health benefits of tea -especially Pu-erh teas. After hearing Norwood Pratt speak about a research study in France during his visit to our tea room, I decided to pursue Pu-erh tea a bit further. I discovered more specifics. In France a blind study was conducted with 500 patients with advanced cholesterol conditions, usually controlled with medication. Half of the controlled group consumed 3-4 cups of Pu-erh tea daily, while the rest of the participants were given something else. After a 30-day period the results showed that drinking Pu-erh on a regular basis could significantly lower cholesterol and further research confirmed that Pu-erh was as effective as the most advanced cholesterol lowering medications available. I think this is exciting news! More research definitely needs to be done in this area, I can’t wait to find out more!

Pu-erh tea is definitely something to experience. It is processed in a similar way as black tea but it does belong in a category of its own. Here is a bit of information for you:

The tea leaves are picked, processed and partially fired (in contrast to black tea which is completely fired to stop oxidation). This partial firing allows the leaves to retain moisture. The slightly moist tea is then piled. The natural bacterium on the leaves creates a reaction similar to that of a compost pile.

Next the tea is aged in special underground rooms or caves, which adds to its unique character. One unique distinction is that pu-erh tea tends to get better over time. Aged Pu-erh teas are prized and can be found in vintages like wine with some dating back 40-100 years.

Pu-erh tea can be found in several forms: loose or in cake form. The one we have at the moment is Golden Bud Pu-erh which is in loose form. It has beautiful golden tips and has a honey-like taste. For those who haven’t yet experienced a pu-erh tea, be forewarned. It may take a bit of getting used to. Most often times it tastes much better than it smells. It definitely has an “earthy aroma.” For those who love earthy foods such as mushrooms, this will be the tea for you! It is also great with a bit of Chrysanthemum flowers mixed in. Just ask and we can blend it for you.

Hi all,

I have to admit, I’m very disappointed in a new research study about decaffeinating tea. For years I’ve been telling my customers that you can decaffeinate tea by steeping it first for 30 seconds and then resteeping it for the correct amount of time (black 4 minutes, greens/oolongs 3 minutes). Now after reading a recent article from a well respected colleague Bruce Richardson, it was found that it takes 6 minutes to remove 80% of the caffeine -which will take out most of the flavor of the tea. The study didn’t give an exact percentage for the 30 second method but two other studies cited said the 30 second method only decaffed the tea 9-20% which is much less than previously thought.

So I guess the 30 second method does take out a bit of the caffeine and it’s better than nothing. But for those very sensitive to caffeine I’ll definitely have to recommend an herbal tisane such as Rooibos. Luckily at least tea contains much less caffeine than coffee, so for those trying to cut down on their caffeine intake, tea is a great way to go.

To read more about the decaf research read the article.

Have a wonderful day!

Amy