Dunking your tea bag (if you do such a thing!): Does it matter?

To dunk or not to dunk - that's not really the question. Whether the dunking does anything at all is more the heart of the inquiry and, I've discovered recently, the subject of a number of articles ranging from hard science to enhanced fluff.  Perhaps even more surprising, all come to the same conclusion.

Last week, my husband forwarded me an article titled  "Dunking tea bags: Nervous habit or infusing technique?" from myrecipes.com.  The writer was curious as to whether the act of lifting your tea bag up and down in a cup of hot water was an effective infusing technique or just a tea drinker's tic.

While some of the writer's facts were a little off (e.g. black tea is not created from fermentation, it's the product of oxidation) and opinions a bit inflammatory (an assertion that, with regards to tea quality in tea bags, "tea snobs are sort of full of it"), her findings on the act of dunking are supported by some rather weighty research.

Does bouncing your tea bag actually do anything substantial? asks Matt Harbowy, a research developer with a masters in chemistry from Cornell,  in a 2012 Forbes article, complete with equations and controlled experiments. He, too, lashes out on the tea snob's disregard for the tea bag, but only supported by anecdotal evidence (his aunt keeps her tea bags stored for years and complains of the taste, but, Harbowy acknowledges, outdated shelf life, doesn't bode well for most tea).

Harbowy continues on the same topic in a 2014 article for the Independent, "Let me ask you this. . . ",
where he touts the same results, but now under the title of "tea chemist".  So, clearly, this guy is the tea dunking guru.




So, for a bit of my own fluff-plus-science original research, I prepared two cups of  black tea in tea bags today. I dunked one tea bag rapidly for three minutes, observed its color and took a sip. I repeated the same process for my next cup of tea, but this time, no dunking.  I, too, came to the same conclusion as the myrecipes.com writer and tea chemist,  Harbowy.

If you rushed to the end of this blog story to find out what the results are (from three sources cited here!), I will hold back no longer:  dunking does nothing to enhance or detract from the taste of your tea.  It passes time if we're anxious, but other than that, the steep is the same whether you bob your tea bag several times, or let it rest comfortably for it's three to five minutes in your tea cup.

In the end, do what makes you most happy - if rapid dunking gives you purpose, go for it. If you want to just hang, let the tea bag chillax in your cup while you start reading your tea magazine.

Or, with my tea snob comrades, we'll probably bypass the tea bag altogether, and go right for the loose leaf.  

Barb Gulley, tea snob, fluff and original research reporter.

Victorian Rose Shoppe: A northern Michigan specialty store filled with wonderful treasures!

Victorian Rose Shoppe sign accompanied by "Open" flag, told us it was time to visit.

Everything's coming up roses in northern Michigan and we discovered a wonderful gift shop that's worth singing about!

Victorian Rose Shoppe is located just outside Rose City's downtown on M-33 (aka Mio Road) and it's literally housed in a can't-miss-it-yellow colonial home that welcomes visitors with its distinctive store signage and - if you are lucky like we were - an accompanying "OPEN" flag that lets guests know, its open for business.

Inviting side porch and entry to Victorian Rose Shoppe.

We've been passing that charming abode/shop for over ten years on our way up to our northern Michigan cottage, but since we're usually coming up late on the weekend and leaving after hours, we never had the opportunity to stop in. That is, until last week, when we took time to "smell the roses" and explore this interesting gift shop.

Lots of treasures to be found at the Victorian Rose Shoppe in Rose City, BTS' Barb G. with store owner, Lin K.

Victorian Rose Shoppe is the home to Lin K. and her retail business. Entering the door on the side porch, guests are immediately taken in by the variety of unique merchandise that includes jewelry, china, mirrors and glassware. The display rooms are lighted with chandeliers and strands of mini lights which adds to the enchanted ambiance. Throw in a vintage fireplace with a framed mirror, a wrought iron bistro set and a room filled with fairy cottages and one feels they are truly transported to another place and time.

Rooms are lighted by chandeliers and strands of mini lights, which adds to the enchanted ambiance

Lin has resided in this home for over forty years and has been crafting and selling her art for over two decades.  Ready for a change from transporting her creations to various craft shows, she added on a room to to the back of her home,  converted another space for retail and set up shop "in house" eight years ago.

Vintage fireplace with mirror that captures afternoon shoppers with proper mask protocol.

Aside from Lin's own creations (she makes all the fairy garden homes), she also sells merchandise from other local artisans. And, when you're done touring the inside, there's more waiting out in back.





The Victorian Rose Shoppe's footprint continues outdoors where guests will find a beautiful garden with paths that take one along the gazebo and koi pond (what a charming place to enjoy a cup of tea!).

Owner Lin K. creates all the fairy garden homes for sale in her store. 

On our visit, we purchased a set of embellished wine flutes that work as decorative candle holders (to be part of an upcoming wedding tablescape).  We can't wait to come back to explore more.

The store's footprint continues outdoors where a garden path takes guest to the gazebo and the koi pond.

We heartily recommend taking time to stop at the Victorian Rose Shoppe.

A tea (event) grows in Brooklyn: On-line tea tasting with Brooklyn Tea

Tea tasting on-line event hosted by Brooklyn Tea featured four black teas from various regions.

Last month, a few members of the Gulley family took part in a fun and flavorful tea tasting hosted by Brooklyn Tea and without any of us leaving home - whether that saved us a long drive or a short walk.

Brooklyn Tea is a compact, contemporary tea room in the Bedford-Stuyvesant neighborhood (aka "Bed-Stuy") of the New York borough. It's also home to my son, Matt, who joined me in the virtual tea tasting the last weekend of July.

The tea tasting was co-sponsored by The Coffee and Tea Festival and to participate in the virtual event, you needed to buy your tickets ten days in advance to assure your package of tea samples arrived on time. And, how exciting it was when the package was delivered!

The box from Brooklyn Tea came with four different  teas in sleek black pouches wrapped in tissue paper featuring a map of Brooklyn. Instructions on the box, in bold block letters, succinctly let you know what to do:  steep it, pour it and sip it. 

On-line with  Matt and other participants for tea tasting event

That's exactly what we did, along with several other on-line attendees, under the direction of Brooklyn tea owners, Ali Wright and Jamila McGill.  The couple are both business and life partners and their knowledge and passion for tea came through loud and clear in the slightly-more-than-an-hour tea tasting event. 

Brooklyn Tea owners Ali Wright and Jamilla McGill guide participants through four black tea tastings.

Wright is a certified tea sommelier who grew up in Jamaica and remembers tea being a part of his life as early as age three. McGill is from the south where sweet tea was her main tea connection. When the two began dating they would go "tea shop hopping" in their travels which lead to a tea business that expanded from catering pop-up events to finding a brick-and-mortar tea shop in Bed-Stuy, which they bought last year.

The virtual classroom!

The July tea tasting featured four black teas:  Assam, Nilgiri, Kambaa Kenyan Black, and Lapsang Souchon. Spoiler alert:  they were all fabulous! 

Wright and McGill would describe each tea, - it's origin, optimal brewing time - while participants would open their tea packets and steep, pour and sip, just as our box advised.

While I was familiar with the Assam's full bodied, earthy flavor (featured in many English Breakfast blends),  and Lapsong Souchon's smoky taste, Brooklyn Teas versions were really amazing. 

Kambaa Kenyan is a "knock your socks off" tea

The Kambaa Kenyan Black tea was from, no surprise, Kenya, and it was strong and hearty. Wright fittingly described it as a "knock your socks off tea" - it has a high percentage of caffeine and takes the addition of milk exceedingly well.

Nilgiri is my new favorite tea - floral and light, great for afternoon tea

But, my absolute new favorite is Nilgiri, a tea grown in the mountains of eastern India.  It has floral notes, almost perfume-y as a few participants observed, but a bit lighter in taste and body than the others. I think it would make a wonderful afternoon tea selection!

Brooklyn Tea in Bed-Stuy area of Brooklyn, short walk for son, Matt

Matt and I really enjoyed this tea tasting experience and I'm planning on visiting  Brooklyn Tea in my son's neighborhood when things get back to "normal".  The tea store is currently opened and Matt took a visit there shortly after the tea tasting and supplied me with some pictures (and maybe some tea?). 

Inside the compact and contemporary tea room

You're encourage to "stop and smell the tea"

In the meantime, Brooklyn Tea has another tea tasting scheduled for August 23rd. This will be on green teas and although the deadline to order the tea has passed, you may still be able to participate. Click this evenbright link to the Coffee and Tea Festival sponsored event for more information.

Thanks to Brooklyn Tea for this great event and thanks to Matt for the location photos!

Brewing tea in the microwave controversy comes to a full boil: Science now proves the tea snob in your life has a point!

Science back tea snobs claims - tea brewed in the kettle tastes better than the microwave

There are two broad categories of tea drinkers:  those who brew their tea in the microwave and those  who hear about it and try to hold in an audible gasp.  Now, science comes to the aid of the latter  - the taste of tea does suffer if prepared in the microwave!

Last week, Mashable posted an article (The science that proves making your tea in the microwave is truly an appalling act) that cites a recent study from the University of Electronic Science and Technology of China which uncovered the microwave does not uniformly heat the water in the cup. The water may be very hot at the top of cup, but only warm at the bottom. Is that such a big deal? Well, actually - yes, it is!

Traditional tea brewing with the use of a kettle on the stove allows for all the water to reach a consistent temperature (the convection process).  There's a "sweet spot" for steeping tea - for  time and water temperature to work together -  to allow the tea leaves to unfurl and draw out their peak flavor.  That minute and a half the cup of water heats up in the microwave doesn't get one to that perfect balance.

So, tea enthusiasts, wave that tea snob flag on this one:  brewing tea in a kettle is superior to that of the microwave. However, we are empathetic to the pragmatists and those who need to take a few short cuts in their days. We're well acquainted with those who "cheat" and, perhaps, while incognito, find joys in the convenience of the single-serve keurig to brew up a speedy earl grey.

Keep that one under wraps and I'll take a break from waving my flag. . .  for as long as it takes to microwave a cup of tea.  :) :)

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Tuesday Tea and Tomes: The Emperors of Chocolate, Inside the Secret World of Hershey and Mars

Here at BTS, we hold this truth to be self-evident:  the only thing better than reading about chocolate, is eating it. 

"The Emperors of Chocolate, Inside the Secret World of Hershey and Mars" by Joel Glenn Brenner, serves up a delightfully tasty and fascinating book that details the true stories behind two of America's best known makers of  chocolate bars and the facts aren't always as sweet as the candy they produce.

I was motivated to buy this book after recently watching the History Channel's series, "The Food that Built America" (released in 2019).  Each episode tells the tale of "new" food products created over a century ago with such familiar brand names that, today, it's often lost on us consumers that those eponymous products derived from real people:  Kellogg, Post, Heinz, MacDonald's and, our chocolate makers, Milton Hershey and Frank Mars.

Much like the History Channel's "Men who Built America" from 2012,  which told of groundbreakers of industry including Cornelius Vanderbilt and John D. Rockefeller, "The Food That Built America" reveals their  stories with a combination of dramatization of real events and interviews with authors and other subject matter experts.  Here's where I "met" Joel Glenn Brenner and her accounts were  so riveting, that I found I was not only craving chocolate, but her book on the subject as well. 

Brenner was a reporter for the Washington Post in 1989 and was assigned to do a story about Mars, Inc. and their reaction to Hershey emerging as the number one candy maker.  What she discovered through two years of research, was the world of chocolate is more secretive than many government agencies. After Brennan's repeated efforts to get inside Mars, Inc., the executives finally gave in. This resulted in a warts-and-all article of the still family-owned candy company along with  the wrath of the Mars, Inc. who shut their doors permanently to the author in response to such airing of their business.

While researching Mars for the article,  Brennan also hit on a long-ago tie between that company and Hershey and it was clear, the story of chocolate's success in America was due to an early partnership between the two companies.  Although their management style was vastly different, both men took big risks, believed in their products and, through trial and error, launched an industry we take for granted today.

It's also a tale of marketing mishaps and genius.  One of my favorite chapters tells the story of  Reeses Pieces (which I am very fond of, by the way).  After years in development (just to get that peanut butter center inside a candy-coated shell took an incredible amount of time), and favorable results in focus groups, the mini-candies received a sluggish response once on the market. All that changed when a Hershey executive got a call from Universal Studios. They were making a picture about an alien who befriends a young boy. The script called for the boy to lure the alien to his house with M & M's. But, in a colossal error of judgement, Mars, Inc. passed on the opportunity. In exchange for one million dollars, Hershey got licensing rights for its Reeses Pieces. Within two weeks of the premier of "ET",  the sale of the peanut butter treats tripled. Distributors reordered as may as ten times in that same period.  ET phoned home and Hershey collected.

And, yes, the executives at Mars deeply regretted that decision.

Mars, Inc. is still run by descendants of Frank Mars and, through an aggressive play in the global market, eventually triumphed over Hershey as the biggest chocolate maker. But Hershey's legacy has  something Mars Inc, doesn't - a town and a museum, which my daughter, Rachel and I visited in 2014. Here we saw personal artifacts of the Hershey family, including a tea set that belonged to Milton Hershey's wife. Rachel and I also went to candy bar school at Hershey's chocolate lab. (I wish they had a graduate program).

The Emperors of Chocolate, Inside the Secret World of Hershey and Mars is a fantastic read. It's about the boldness of entrepreneurial skills and all that comes with selling innovation:  ambition, tenacity and ruthless belief in one's creations.  And, when the subject is chocolate, it's as hard to put down as Snickers bar.

Pretty in Pink: Raspberry Mousse Cakes from Trader Joe's

Raspberry Mousse Cakes from Trader Joe's are pretty and scrumptious

At BTS, we love  when "pretty" meets "scrumptious" and Trader Joe's Raspberry Mousse Cakes deliver that match-up splendidly! The pink-frosted mini pastries are a delightful blend of charming presentation and sweet tasty deliciousness.

We're big fans of Trader Joe's and we understand the loyalty of the specialty market's devotees. In times of social distancing, their dedication is witnessed by their willingness to wait in line, six feet apart, for their turn to get in, past the glass doors, to a world of familiar brands with reasonable prices as well as the exotic new finds that dot display stands through the aisles.

It was on such an excursion last week with my husband, Chris, where I spotted these mousse cakes on display in the dessert section of the store. As though finding the right accessory to go with a favorite outfit, I knew just the serving ware to use for these pretty pastries. I was just hoping they would also deliver on taste.

Like finding the right accessory for a fav outfit, I knew the tiny cakes would go well with my grandmother's rosebud dishes.

Assured by our check-out clerk's affirmation when she saw the mousse cakes in our basket - she told us they were "really good" - I couldn't wait to get home and serve them up properly.

The pink cakes are accented with a dark green frosting leaf and they paired so well with my grandmother's rosebud trimmed china plates. It called for the accompaniment of a variety of rosebud decorated tea cups from my eclectic collection. Ready for a pour of Earl Grey, I was ready to see how the cake's taste measured up to its looks.

The tiny pastry has the right ratio of spongy cake to fruity mousse.

Our check-out reviewer was right on! These are "really good".  There's an equal ratio of spongy yellow cake to fruity mousse all topped with sweet icing. This would be a great addition to any afternoon tea tray.  

Raspberry mousse cakes are pretty, delicious, and, best of all, require no baking on my part!

This little treat packs a lot into a small package - it's pretty, delicious and, maybe best of all, it requires no baking on my part!

Do you refer to your house by name? The naming of property is trending, it's not just for English country estates or Gilded Age mansions anymore!

We've referred to our northern Michigan home as "Pemberly Pines" since 2007

Welcome to Pemberly Pines, our northern Michigan abode.

We've been calling the "estate" by name since we purchased twenty acres and set up a temporary pop-up camper on the  grounds thirteen years ago.  A year later, we had a house built in a natural clearing on the land, and ever since, we've been accessorizing it with  items of its own brand. Apparently, we were on the verge of a trend.

We've been accessorizing Pemberly Pines with its own brand since it was built twelve years ago.

According to a recent Wall Street Journal article, giving your home a name is becoming popular, mostly spurred on by increases in the vacation rental market (with the exception of current quarantine conditions). While there's no hard data  that  properties with titles sell better, there is anecdotal evidence that catchy names garner more attention.

The Biltmore Estate -  two visits from BTS, 2007 and 2019

The article quotes Bernard Herman, a professor at the University of North Carolina at Chapel Hill as to the reason for the house-naming trend. "Once strictly the habit of landed gentry and aristocrats, house names have proliferated to reflect the democratization of estate ownership."

Um, okay.

But, he goes on to say that it is also "connected to the emergence of modern sensibilities of property and land".

Yes, that's it!  - that's why we call our up-north home Pemberly Pines.  It's due to our "Sense and Sensibilities", if you will.

Having tea at Lyme Park in 2018, one of the Pemberly's

I'm a fan of touring English estates and Gilded Age homes in the U.S - all that have wonderful names. Visits to the latter category include, Biltmore in Asheville and two of the Newport "cottages", Marble House and The Breakers,  Across the pond, we've been to many aristocratic residences, including two of  Jane Austen's "Pemberley"'s (Mr. Darcy's residence in "Pride and Prejudice"), Lyme Park and Chatsworth.  (It's probably pretty clear where the inspiration for our northern home's name derived from.)

Would Chatsworth be less magnificent if referred to as "that Cavendish place down the road"?

The WSJ article also interviewed Story Litchfield, a broker for vacation properties in Maine. She says most of the houses she works with have names, but she advises against titles that are "too pretentious or tongue-in-cheek".

Hmmm, we're two for two there.

Litchfield also stated that homeowners should stay away from nonsense words that no one can pronounce.

We're doing better!

Marble House in Newport

The Breakers "cottage"

In a 2008 blog (An Austentacious Weekend at Pemberly Pines), I explained the story behind the naming of Pemberly Pines.  Being fans of Jane Austen, we took the name Pemberley and "Americanized" it by dropping the last "e" and "northernized" it by adding "Pines". I pondered that Jane would most likely be amused at the irony, since Mr. Darcy's estate was most formidable in size and, in most conservative measurement, Pemberly Pines is but barely 1,200 square feet.

Pemberly Pines:  easy to pronounce!

However, we believe we pay appropriate homage to the spirit of Darcy's Pemberely from Elizabeth Bennet's account of her first visit to the estate. She exclaims that "she had never seen a place for which nature had done more, or where natural beauty had been so little counteracted by an awkward taste." With respect to Mr. Darcy's expected condescension due his superior rank and pride, we believe we have achieved the same with Pemberly Pines.

What's in a name? Would Pemberly Pines be less sweet with another name or no name at all?  Would Chatsworth not be as magnificent if it was referred to as "that Cavindish place down the road"?  No great changes with or without titles, but names make it clear as to what you are referring to and gives a little insight into the property owners "sensibilities".

In 2021, we're adding a tiny home to the property. . .could Biltmore Bunkie be in our future?

Pemberly Pines ahead of the trend!