Lynn and Phillip and I went to Masalisa tea house, in Ballard. Along the way, Lynn suggested that I could amend my resolution to: 25 different types of tea houses. It's a little late for that, but after today's wonderful experience, that's not a bad idea for the future. We were served by half of the husband and wife team who own Masalisa - an informative fellow obviously more fluent in Japanese than in English. When I was obviously having trouble making up my mind, he told me, "First, ask your body what it wants." I love Seattle.
In addition to the menu, samples of each tea were lined up for us to smell. I finally settled on The Fire, described as: "A sweet, spicy and energizing herbal infusion imparting a warming energy known as Yang. Vietnamese cassia bark, ginger root, chicory root, sarsparilla root, Panax red ginseng root, orange peel, Chinese licorice root, star anise, black peppercorn, Szechuan peppercorn and natural flavoring." (Very spicy!) Lynn and Phillip both had lichee red: "A sweet and fruity black tea from Guangdong, China. Rich and robust black tea leaves are cured with the essence of Lichee fruit. Great hot or iced. A strong infusion can be blended with different tropical juices ."
My 2004 Tea/Tisane Log
1. yerba maté, 1 January
2. genmaicha, 9 January
3. South African Rooibos (with honey crystals), 10 January
4. chamomile lemon herb, 15 January
5. Northwest blackberry, 17-19 January
6. lime herbal teasan, 6 February
7. aged Earl Grey, 17 February
8. black cherry tea (organic Ceylon tea with black cherry flavor), 5 March
9. black tea blend (organic), iced, 17 March
10. oolong, 19 March
11. iced green tea with apple, peach, ginger, and elderberry juices, 21 March
12. artificially flavored "raspberry tea", iced, packed with dyes, preservatives, and possibly tea, 24 March
13. True Blueberry herb tea, 19 April
14. raspberry yerba maté (iced), 6 May
15. white (with orange blosson and ginger), iced, 14 May
16. Morning Dew (organic Chinese green), 19 May
17. chai tea latte (iced), 20 May
18. black with apricot, 9 June
19. "The Fire" herbal blend, 12 June
In addition to the menu, samples of each tea were lined up for us to smell. I finally settled on The Fire, described as: "A sweet, spicy and energizing herbal infusion imparting a warming energy known as Yang. Vietnamese cassia bark, ginger root, chicory root, sarsparilla root, Panax red ginseng root, orange peel, Chinese licorice root, star anise, black peppercorn, Szechuan peppercorn and natural flavoring." (Very spicy!) Lynn and Phillip both had lichee red: "A sweet and fruity black tea from Guangdong, China. Rich and robust black tea leaves are cured with the essence of Lichee fruit. Great hot or iced. A strong infusion can be blended with different tropical juices ."
My 2004 Tea/Tisane Log
1. yerba maté, 1 January
2. genmaicha, 9 January
3. South African Rooibos (with honey crystals), 10 January
4. chamomile lemon herb, 15 January
5. Northwest blackberry, 17-19 January
6. lime herbal teasan, 6 February
7. aged Earl Grey, 17 February
8. black cherry tea (organic Ceylon tea with black cherry flavor), 5 March
9. black tea blend (organic), iced, 17 March
10. oolong, 19 March
11. iced green tea with apple, peach, ginger, and elderberry juices, 21 March
12. artificially flavored "raspberry tea", iced, packed with dyes, preservatives, and possibly tea, 24 March
13. True Blueberry herb tea, 19 April
14. raspberry yerba maté (iced), 6 May
15. white (with orange blosson and ginger), iced, 14 May
16. Morning Dew (organic Chinese green), 19 May
17. chai tea latte (iced), 20 May
18. black with apricot, 9 June
19. "The Fire" herbal blend, 12 June