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Friday, June 21, 2013

TEA...To Help Your Garden Grow

- By India Kushner 

As you know, we're all about being earth-friendly here at Sip, from our ceiling made from barn wood, the VOC-free paint we used to paint our walls, or using only organic products in our food. Did you know that, as a tea drinker, you can be earth-friendly too? When you're finished using your tea leaves, instead of just throwing them in the trash, compost them!
For those who don't know, composting is a completely natural process in which brown and green vegetable matter is kept moist and turned regularly until it starts to "rot" into a dark material full of bacteria, microbes, and fungi, which is loaded with nutrients for your plants!

Not only will composting help your plants grow but it's beneficial to you too. Most of the things in your trash can actually be composted, thus greatly reducing the amount of trash you throw out. You'll also save money on fertilizer.
To get started, you need a container for your scraps. You can make your own or buy one. There are many ways to make your own.  One way that Mother Earth News suggests is to use a 3-to-4 foot wide "cage" of chicken wire, welded wire or plastic garden fencing. Put the cage in a corner of your garden, where the rainwater will carry the compost nutrients to feed your plants. If you have a small garden, put it as close as possible to the garden.  

For more ideas on building your own compost bin, you can also check out Stopwaste.

If you don't want to make your own container, contact your local garden store or search for "compost bins" online to find one that you can order. 

What exactly goes in your compost? In order to fully "rot", compost should contain a good mixture of nitrogen, carbon, moisture and oxygen. This means a combination of green materials (nitrogen) and brown materials (hydrogen). Eartheasy has a good list of things that can go in the compost.
Examples of green materials include:
-vegetable scraps
-grass clippings
-lawn and garden weeds 
-green comfrey leaves
-flowers, cuttings
-coffee grounds
-tea leaves (and certain kinds of tea bags)

Examples of brown materials include:
-shrub prunings
-straw or hay
-pine needles (but not evergreen tree needles)
-wood ash
-shredded up newspaper/paper
-corn cobs/stalks
-cut up cardboard
-dryer lint
-sawdust pellets
-wood chips/pellets
Other ingredients include: 
-garden plants

Never add meat, oily or greasy food/paper (such as cheese), manure from meat-eating animals like dogs and cats, or herbicide-treated grass/clippings.

Some people like to use a ratio of 2 or 3 times as much browns as greens, while others prefer equal amounts of both. Whatever your formula, make sure your compost isn't too wet or too dry. If it's too wet, add more dry material like leaves. If it's too wet, water it a little with a watering can.

Put a lid on the mixture of materials and take time to turn the compost pile with a gardening fork regularly. To turn the compost, just stick the fork in and mix up the contents. It will take a couple of months to have mature compost, but turning more often will help to speed up the cycle.

It's that simple! 

To make it even easier, keep a small container in your kitchen for food scraps. Gardeners Edge has a ceramic pail with charcoal filters.  It looks nice and the filters help prevent odors in the kitchen. It also comes in stainless steel or bamboo.

To learn more about composting, also visit:
Mother Earth News (see the video for "The Perfect Compost Recipe.") 

What's that?  No room for a compost bin? Grab a friend who already has one and make a compost tea bag! No, this is not a tea that you drink.  This is a drink for your garden!  Compost tea is a liquid fertilizer made by soaking compost in water.  

This recipe for the perfect compost "brew" comes from "The Essential Gardening Encyclopedia" written by Bonnie Lee Appleton:

1) Put a shovelful of compost into a bag made of cheesecloth or burlap.

2)Tie the bag closed and suspend it into a garbage can, bucket, or watering can filled with water.

3) Keep it covered for a few days.

4) Once it has steeped, use the liquid to drench the soil at the base of plants you want to fertilize. It's a particularly good way to fertilize container-grown plants. Or, dilute the liquid with water until it is the color of weak tea, then spray it on plant leaves. Because the nutrients are dissolved in water, the plants can take them up immediately for a quick burst of energy.

5) Reuse the "tea bag" several times, then add the soaked compost to the garden.
Now that you have your very own compost, sit back, drink a big cup of REAL tea, and watch your garden flourish.


Saturday, June 15, 2013

Great Father's Day Gift Ideas!

Father's Day is Sunday, June 16th. Not sure what to get dad? Here are some suggestions from Sip Tea Lounge:

Assam. Dad likes to brew something, but it ain’t coffee?
Who Needs Coffee?
If dad is switching from coffee to tea, or if he’s been searching for a strong, smooth, full-bodied black tea with a rich flavor then Assam tea, from Northern India, is the the one.  Since this tea can really show its strength, it is a great choice for breakfast. A dash of honey or a splash of milk will make a nice complement.  But, since we’re purists, we suggest trying it black first.  Sip Tea Lounge has a few Assam Teas.  If you’re trying to do your best for dad, you’ll get an A+ for Assam.

If you’re bringing dad to Sip for this tea...
Assam pairs well with Sip Tea Lounge’s Cinnamon Buns and Maple Walnut Bars.

Darjeeling.  Is your dad a sharp cookie? 
So Distinguished.
The fine leaves of a top grade, smooth 1st Flush Darjeeling tea have hints of spice and fruit.  Sip Tea Lounge has several estate Darjeeling teas.  All are perfect for the dad who likes the best of everything.

If you bring dad to Sip for this tea:
Darjeeling pairs well with Sip Tea Lounge’s Crumpets, Scones and Ginger Bars.

Genmaicha. Give him breakfast in bed.
Get Comfortable.
A delicious Japanese tea made from a combination of steamed green Sencha, roasted brown Japanese rice and sorghum which, when popped, resembles popcorn.  This tea makes a wonderful breakfast beverage or the perfect addition to a savory rice dish.  Because this tea has a good amount of caffeine, it is also a great choice for a quick-pick-me-up.  When brewed, this tea has a comforting aroma with hints of spinach and popped corn.  It brews a bright green-yellow liquor.  Originally enjoyed by Japanese peasants because the addition of rice made the tea more affordable, Genmaicha is now a favorite of so many tea drinkers. Could it be dad's favorite?

If you bring dad to Sip for this tea...
Genmaicha is delicious with Sip Tea Lounge’s savory Musubi.  It also goes well with the sweet, powdered sugar Russian Tea Cookies. Bring dad in to try some.

Gunpowder. Think all men like guns? What they really like is Gunpowder Tea.
Pack a Punch.
First time green tea drinkers and those looking for a tea that packs a punch should give this a try.  A full-bodied green tea from China, Gunpowder has slight hints of smoke.  Because some Gunpowder green tea is visually similar to English gunpowder pellets, some say that is how the tea got named.  The small, tightly rolled, shiny pellets are evidence of this Gunpowder Green Tea’s high quality.  This tea brews a light green liquor. Guys like Gunpowder.

If you bring dad to Sip for this tea...
Gunpowder pairs well with Sip Tea Lounge’s sweet or savory Scones.

Houjicha. Ground your dad.
Be Grounded.
Made from the twigs, stems and veins of the Camellia sinensis plant (the tea plant), this low caffeine green tea has a deliciously sweet, nutty aroma and earthy, comforting taste.  Houjicha is a unique green tea because the brown color and twig and stem appearance may make it seem like a black tea.  This tea is perfect for any time of day, but since it’s lower in caffeine, it is a good late afternoon and evening choice.  Houjicha brews a brown liquor. You'll have dad thanking you for grounding him. Go figure!

If you bring dad to Sip for this tea...
Houjicha pairs well with Sip Tea Lounge’s Apple Galettes.

Pu Er Tea: Make history with dad.
Travel the Tea Horse Road.
Whether bing, cubes, bricks, tuocha, gourds or other shapes, Pu Er tea is made from the broad leaf tea plants from China’s Yunnan Provence.  Pu Er can be either “Sheng” (“Raw”) or “Shu” (“Cooked”.)  The flavor profile will differ depending upon which one you select.  

Sip Tea Lounge serves both Sheng and Shu Pu Er.  

If you bring dad to Sip for this tea...
Sheng pairs well with Sip Tea Lounge’s Ginger Bars.  Shu Pu Er pairs well with Sip Tea Lounge’s sweet or savory Scones.

Russian Caravan: Dad likes camping? 
Light My Fire.
This black tea blend from China has a distinct smoky aroma and flavor.  Rising in popularity in the 1700’s when black tea from Wuyi Mountain in Fujian Province was exported by caravan to the north, this tea became a popular item in Russia.  The tea, which picks up aromas very easily, was carried via caravan along the trading routes.  Repeatedly exposed to campfires in transit, the tea developed a smoky flavor.  Those who tasted it liked the smoky notes and started ordering “smoky tea” from the producers.  As a result, the tea was named “Russian Caravan.” Bring the campfire to dad.

If you bring dad to Sip for this tea...
Russian Caravan pairs well with Sip Tea Lounge’s Turtle Cheesecake Bars, Cinnamon Buns and Lemon Bars.

Hawaii White Tea. For a dad who likes to ride the waves.
Hang 10.
This very special white tea from The Big Island of Hawaii is perfect hot or iced.  Long leaves mixed with downy buds produce a yellow-green liquor with hints of flowers and fruit.  Meant to be savored, this made-in-the-USA tea is lovely, beautiful and delicate. No man can say no to that!  It brews a light green-yellow cup. Let dad relax.

If you bring dad to Sip for this tea:
Hawaii White Tea pairs well with Sip Tea Lounge’s Maple Walnut Bars.

If you're not sure what dad likes, you can always purchase a Sip Tea Lounge Gift Card! Or, contact us and we'll help you make a great gift bag to surprise dad on Father's Day.  Oh yeah, the tea is also available to buy by the ounce.  To see more teas, visit our retail website too,

Sip Tea Lounge
286C New york Avenue
Huntington NY  11743

Friday, June 14, 2013

Fathers of Tea

In celebration of Father's Day on Sunday, June 16th (this coming weekend), we want to share some highlights about a few of the important men who helped to shape the history of tea.  Tea has a very long history.  Thousands of years long.  Many individuals have helped to build that history.  This post is only meant to highlight a few.  If you're interested in learning more, you can always take the Sip Tea Lounge Tea 101 Class, "Enjoying Tea."  In the meantime, enjoy this post, which is written in the spirit of Father's Day.

Shen Nung:
Legend has it that the Chinese Emperor Shen Nung is responsible for taking the first sip of tea in 2737 B.C. During Shen Nung's time, it was common to have spring water boiling outdoors, in a vessel, over a fire.  The story goes that Shen Nung was outside taking a nap while some water was boiling nearby. A breeze blew a few leaves from a tree into the hot water.  The Emperor smelled the brew that was created and tasted the liquid. As he drank, he decided that he wanted to gather additional leaves so that he could brew more tea.  The tree from which the leaves came was what is now known as the Camellia sinensis (the tea plant).

The above story is thought to be a legend because the Camellia sinensis was discovered much later (206-220 A.D.).  It is possible, however, that Shen Nung experimented with tea leaves given that he worked with medicinal plants, was knowledgeable about agriculture and agricultural tools, and helped educate others on the subject.

Lu Yu:
Lu Yu lived from the mid 8th to the early 9th Century A.D.  It is said that this very influential Chinese figure in the history of tea was abandoned by his parents and raised by monks.   One of the monks taught Lu Yu how to grow, pick and prepare tea.  Lu Yu became a literary scholar and eventually wrote Cha Jing (The Classic of Tea), which became the first book about tea.

There are several versions of the story of Siddhartha and the cultivation of tea.  This one is among the most colorful.  In the 6th Century A.D., Siddhartha, a prince from India who became a monk, embarked upon a journey from India to China to spread Buddhism.   Meditation was an integral part of Siddhartha's journey. Although Siddhartha promised never to fall asleep during his years of self-imposed meditation, legend has it that he couldn't stay awake.  Upon falling asleep he is said to have dreamt about all the women he ever loved.  Furious at himself for sleeping, he tore his eyelids off and buried them deep into the ground, next to the tree where he was resting.  He left again to preach Buddhism.  Upon his return to the tree months later, Siddhartha found that his eyelids had rooted and generated a bush.  He discovered that the leaves of this bush kept him aware and awake.  He told his followers about the plant.  They gathered seeds and cultivated the tree in other locations nearby.  As it turned out, the tree was the tea plant.

Esai, a Japanese monk who went to China in 1187 to study Chan Buddhism (known as Zen Buddhism in Japan), is said to have returned to Japan with tea seeds to plant in Uji.  Esai is credited with writing the first book about tea in Japan.  A book about cultivating and using tea for medicinal purposes, Kitcha Yojoki  (also known as Maintaining Health by Drinking Tea and The Book of Tea Sanitation) was published in 1211.

Sen-no Rikyu:
Many important figures came before Sen-no Rikyu in Japan.  They paved the way for him to develop what is now called Chanoyu or The Way of Tea.  This tea master formalized the tea ceremony and created standards and traditions that are still followed today during the Japanese tea ceremony.

Sip Tea Lounge
286C New York Avenue
Huntington NY  11743


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