Comments for

Comment on Happy Mother’s Day! by artandtea

artandtea — Tue, 13 May 2008 14:45:58 +0000

Thanks Lynn and I hope you had a very nice day, too!

Comment on Happy Mother’s Day! by Frivolitea

Frivolitea — Tue, 13 May 2008 14:39:14 +0000

I hope that you had a lovely mother’s day! Can’t wait to see more about your studio and the work you are producing! Best wishes.

Comment on Happy Mother’s Day! by artandtea

artandtea — Tue, 13 May 2008 10:38:37 +0000

You’re welcome, Steph! Isn’t it glorious?!

Comment on Happy Mother’s Day! by Steph W

Steph W — Mon, 12 May 2008 19:24:56 +0000

What a gorgeous, magnificent plant! And thank you for the Mother’s Day wishes to all women!

Comment on Happy Mother’s Day! by artandtea

artandtea — Sun, 11 May 2008 21:52:53 +0000

Thanks Dora!

Thanks Acey, I feel so blessed that it’s flowering. It was well worth the 3 year wait!

Comment on Happy Mother’s Day! by Acey

Acey — Sun, 11 May 2008 16:57:29 +0000

Happy Mother’s Day! I would DEFINITELY say the Clivia was welcoming you to your new space - they are amazing plants and so rewarding when they flower!

Comment on Happy Mother’s Day! by Dora

Dora — Sun, 11 May 2008 14:26:40 +0000

Happy Mother’s Day, Karen !!! It sounds like you will have a wonderful day celebrating !

Comment on Saturday Morning Tea by artandtea

artandtea — Sat, 10 May 2008 17:32:46 +0000

Hi Claire, Thanks for visiting and sharing your thoughts on green tea steeping! I think that when you employ the Gong Fu method of multiple steepings that it does work better to infuse the leaf for less time. However, since I’m steeping the leaves only once, I do it for 3 minutes for full extraction of flavor. I don’t experience any bitterness as long as I am careful with the water temperature. Japanese greens, especially the first flush senchas, are best when brewed with lower temperature water. The Chinese greens can take higher temps, I find.

Comment on Saturday Morning Tea by claire

claire — Sat, 10 May 2008 16:26:19 +0000

I’m always surprised to read the details on how you steep your teas, especially the greens. We took a number of classes from Roy Fong, at Imperial Tea Court, in SF, and learned to steep for very very short times at low temperatures (like 140) , adding a little time with subsequent brews. With anything longer than about 30 seconds, the astringency and bitterness kick in, and all the subtle florals and butteriness are lost.

Comment on The Birth of a Studio, Part 3 by artandtea

artandtea — Fri, 09 May 2008 15:33:38 +0000

Thanks Dora! I know, I’ll really enjoy this space. After going through the process of moving and being forced to purge a lot, I can feel how much energy it has freed up for me. I know that it’s challenging to get started with what feels like such an overwhelming task but once you get started, you feel it’s the best decision you made. Good luck with your cleaning and purging!