There's a lot going on at TeaLula this month! Our focused tasting classes return the first and third Thursdays of the month. Masala Chai is our focus on Thursday, March 6 at 7:15 pm. (The 6:15 session is sold out). And, on Thursday, March 20, join us for Flower Power as we explore the classic flowers used to scent teas. The fee for the classes is $10; but, if you make a purchase the night of the class, we'll apply the fee to your purchase.
We're having a limerick contest on Facebook Monday, March 17 to celebrate St. Patrick's Day. Submit a clean Irish limerick with TeaLula in the verse for a chance to win a 50g bag of our Irish Wisdom blend.
We're celebrating six years on March 18th. How time flies. The traditional gift for six years is iron; so, this month save 6% on our tetsubin cast iron teapots as our anniversary gift to you.
Planning a spring break staycation? Include us in your ‘travel plans’ and pick up some South Beach Peach, Pina Colada Rooibos, or Samba do Rio. In three to five minutes you'll be transported to a warm, sunny beach in the tropics. Need a night out even if you're staying in (town), join us for Crafterhours with Julie Tiu, Thursday, March 27 at 7 pm.Relax with a friend, partake in some TeaLula hospitality, and learn to make extraordinarily beautiful paper flowers by our resident master crafter, Julie Tiu. We'll publish details on ourFacebook page and in an upcoming email.
Enjoying a Samba do Rio and wishing Chicago was warm like Rio,
“You can never get a cup of tea large enough or a book long enough to suit me.” ~C.S. Lewis
"Irish Wisdom" is our take on the classic Irish Breakfast tea we blended for St. Patrick's Day. A bold, malty Assam, brisk Ceylon and earthy Keemun create an all together grand cuppa. Put the kettle on!
Put the Kettle On
The Irish drink more tea, per capita, than any other nation in the world, and you’ll be offered a cup as soon as you cross the threshold of any Irish home. Taken with milk (and sugar, if you want) rather than lemon, preferred blends are very strong, and nothing like the namby-pamby versions that pass for Irish breakfast tea elsewhere. ~From LonelyPlanet.com
Iron is the traditional gift for a six-year anniversary. The Japanese cast iron teapot is known as a tetsubin. These delightful brewing vessels range from the simple to the ornate in design, often decorated with Japanese symbols. Our iron cherrybark teapot is sure to keep your tea warm for a long time.
Masala Chai is the perfect tea to see you through these last few weeks of winter! Come learn how to make it from scratch. Our resident spice expert, Alex Wilkens, will discuss the spices used in traditional chai and how to select good spices. We'll share a little history of chai and end the session with a tasting. The fee is $10 and will be applied toward any purchase made the night of the class. Seating is limited, so register online at TeaLula.com.
Drink Green Tea
I’m not one who touts every study on the health benefits of tea, but a recent Japanese study is especially encouraging.
Lead researcher Yoshihiro Kokubo of the cohort study for the Japan Public Health Center followed 82,369 Japanese adults without cardiovascular disease or cancer for 13 years. Subjects who drank two to three six-ounce cups of green tea had a decreased stroke risk of 14 percent compared to those who did not drink tea. Four cups increased the risk prevention to 20 percent. These findings, like many studies on green tea, point to epigallocatechin gallate (EGCG) known for its vascular-protective effects. The study concluded “those who drank increasing daily amounts [of tea] had an increasingly lowered risk of stroke.” Now that's all together grand. Slainte!
Brew the Perfect Pot of Tea Every Time
Weigh out 2 to 3 grams of tea for every 1 cup of water.
(Tea leaves vary in size and weight. For a consistent cup, weigh, rather than measure, the leaves.)
Select an infuser or teapot that will allow the leaves to fully expand. (Avoid infusers that compress the leaves.)
Bring water to the right temperature based on tea type. Pour water over the leaves.
Set a timer for the appropriate steep time. (Small or broken leaves will infuser faster than large whole leaves.)
Decant. Remove the infuser or pour the tea into a serving teapot, otherwise the tea will become horribly bitter.