It’s a fun word: Biodynamic. Break it down and it seems to mean life force or life energy, and in a way it definitely does. Biodynamic is a word that’s been popping up a lot lately around those in the know (people who recognize the importance of eating organically), and some are calling biodynamic “beyond organic” when it comes to how our food, or in this case tea, is grown.

It all goes back to this fellow named Rudolf Steiner, who in 1924, gave a series of lectures to local farmers in Poland who were frustrated that their soil quality was declining along with the health of their crops and livestock. Steiner recognized the interrelated nature of a farm. There is a fundamental link between soil, plants and livestock and when in balance, this closed circuit does not need the aid of fertilizers and chemicals. Sounds like organic right? No pesticides, no chemical fertilizers, none of that bad stuff that’s been proven to harm us at the end of the food chain.

This is where Steiner took the ideas a step further. His practice of biodynamic agriculture includes a certain degree of spirituality and mysticism. Seeds are planted at certain lunar phases, for example, because not only is the cycle between soil, plant and animal important, so too is the link between growth and the life force of the moon and sun. Biodynamic is a sort of stepping back to see the whole forest, rather than felling the whole forest to save a tree (which is kind of what contemporary standard agricultural practices look like from that distance).

On a biodynamic farm or estate, all of the fertilizer is made organically on the farm itself. Old bullhorns and vermiculite are added to the compost in a series of recipes cooked up by Steiner. One way to describe it is as a closed circuit of input and output. Sustainable, is another, perhaps more trendy, way to put it. Either way, it’s good for the land and good for the crops.

Biodynamic agriculture is about healing the earth. And healing is the one thing this planet and its inhabitants are in desperate need of. We at Art of Tea like to think that we’re saving the planet, one cup of Biodynamic Bai Mu Dan, First Flush Darjeeling and Biodynamic Breakfast Tea at a time.

Iron Goddess of Mercy is grown on China’s high hilltops amongst fresh streams and cool, crisp air. ITt is an Oolong, yet Green tea. Tender leaves are gently basket tossed immediately after harvesting to rupture the cells for semi-fermentation. Increased steeping time and temperature will draw distinctive flavor with each brewing.

Select Organic White tea is hand blended with raw goji berries, lemon myrtle, and flower blossoms, to create White Gogi Blossoms. Brews a refreshing taste reminiscent of baked pear and orange blossoms with a crisp clean finish.

A breath of fresh air! French Lemon Ginger, an organic ambrosia is the answer to a clean fresh cup. Combining lemon verbena, lemongrass, botanicals, and ginger complimented with the sweetness of South African honeybush.

It is hard to believe that such small disks can pack so many flowers, roots, berries and botanicals. TNT Teas and Tisanes are truly unique. With 20 disks per dynamite shaped stick each disk in TNT is pre-cut, which makes it separate easily and brew the perfect 10-16 oz pot. I have even experimented with an 8 oz cup and had very promising results. So, how do they stick together?  Each stick has the 20 disks pressure compressed. The natural sugars from the botanicals, red dates and goji berries help keep them intact. With such names as Chill Out Tea and Happy Tea they seem to set a certain ambiance. Dropping a disk in your favorite teapot and pouring fresh spring water at about 208F will allow the TNT disk to fully unfold and break apart evenly in about one minute. Each flavor delivers a fresh and fragrent display at various temperatures. I encourage you to try all six flavors. At a dollar a disk, which can be resteeped multiple times, it is well worth the unique experience. 

Organic rooibos & honeybush are carefully blended with lemongrass, lemon myrtle, rosehips, hibiscus, marigolds, citrus peel, apple and essence of apricot & pear. Brews a rich burgundy color with a clean finish reminiscent of Asian pear. Apricot Escape may be enjoyed hot or over ice.

Creating ceremony or a bond between those engaged in tea ceremony does not need to be complex in its process. It can be simple and intimate. According to Sen Soshitsu, Ura Senke Grand Tea Master XV in his booklet on The Urasenke Tradition of Tea he describes, “Chado, the Way Of Tea, as based upon the simple act of boiling water, making tea, offering it to others, and drinking of it ourselves. Served with a respectful heart and received with gratitude, a bowl of tea satisfies both physical and spiritual thirst.”  Sharing a bowl of freshly whisked matcha can add a deep sense of renewal with one’s nature and strengthen their commitment to greater satisfaction of union with oneself, universe, and ceremonial host. Through mutual respect, purity and a deep sense of peace we can personalize ceremony with raw elements of artistic beauty that can only be obtained from careful attention over time.  The first step is to find the occasion that resonates with you. The reason could be the change of seasons, sealing a momentous decision, or simply as an art of completely engaging the senses. The lineage and tradition passed on with tea from various regions all specify these simple acts as an art of self mastery, although it is important to note that even Tea Masters started somewhere so don’t let the goal or status that one would achieve be the determining factor over creating Chado. Explore varying ways of producing Chado with an open mind. Through trial and error you may begin to break free of mundane techniques and design your level of enjoyment in the way of tea.   

This week I returned from the World Tea Expo in Atlanta. It was a great trip and much fun was had by all. The Art of Tea booth was very busy all weekend. We won first and second place for two of our iced teas in the “Shake Off Competition” and our TNT was generating huge interest. This was great for us as Steve, Dave and I all stayed very busy talking to people at our booth about Art of Tea.

The problem was we never really had time to wander the expo floor. Part of the fun of being there is to check out what other people have. I got home and realized I spent a weekend with 400 tea vendors and only tried three teas! Not good. I needed a fix.

On Tuesday, I grabbed my friend Robb and took him to a local tea lounge. Robb is slowly becoming a tea drinker. I picked a place that offers “tea flights”. Similar to a wine flight, the idea is that you get to sample several teas that have a similar theme. Since my friend usually drinks black tea I decided that a Pu-erh flight might get his attention. It was great. We got four teas from different producers and different ages.

I decided doing a tasting like this was a great way to turn someone on to tea. If you are going to introduce a friend to tea at a tasting here are a few things to look for.

1) Try to find a lounge that has a bar to sit at. The whole process will go easier if you are near their work area. They are going to steep several small pots for you.

2) Go during a slow time. We went at 2:00 on a weekday. The person was able to really spend some time with us talking about the teas. They even tried some of them with us.

3) Take notes. I am always taking notes when I try new teas. Very few people have the kind of olfactory recall that allows them to remember everything they taste. I also find that taking notes helps me discover new taste sensations.

4) Have fun. Don’t take it too seriously. It should be a fun experience to try new teas. If you are introducing someone to tea, don’t over complicate it – they will be glued to their espresso machine for life! You could do this at home if you would like.

If I had my way I would offer an “Intro to Tea” Flight – white, green, oolong, black, pu-erh. Doing a set up like this you could taste your way through the different processing methods that determine the end result in the tea. I find that once people see the un-steeped leaves then try the teas they begin to really understand the process. Enjoying tea becomes less daunting. Tea is after all a delicious and healthy beverage that should be simple to enjoy and share.

Want “in” on one of the best new green tea blends in the nation?! Well, allow me to introduce you to one of Art of Tea’s latest creations: Green Pomegranate.

This delectable fusion took 2nd place in the Green Tea category at last week’s World Tea Expo in Atlanta, GA, and is blazing a trail of devotees across L.A.

Steve Schwartz, our inspired leader and master-blender, has combined fresh, fragrant green sencha tea with raspberries, rosehips and essence of pomegranate. The fact that pomegranate is America’s current culinary darling for its anti-oxidant benefits is just icing on the cake. Combined with the already lauded anti-oxidant properties of green tea, this blend provides a power-punch of both healthful benefits and amazing flavor.

Then there’s the aroma - just opening the container and taking in the bouquet will send you over the edge. And if you thought indulging in this prize-winner hot was as good as it could get, then you’re going to flip over what you and all your friends are going to say was the highlight of 2007’s summer: Green Pomegranate iced tea!

For a fabulous and fun way to enjoy Green Pomegranate iced, use our Iced Tea Shaker Set to make hand-shaken iced tea! This is a great way prepare iced tea in fresh, individual batches, as well as when entertaining guests. And if you’re feeling adventurous one of these hot summer nights, try mixing Green Pomegranate into an exotic, specialty cocktail! My favorite is mixing chilled Green Pomegranate with pomegranate liqueur – Pama makes a wonderful one.

Combine two parts Green Pomegranate tea with one part pomegranate liqueur and shake it up with ice in a shaker, or serve on the rocks, for a light and refreshing cocktail. If you prefer yours a little tarter, try using equal parts tea and liqueur. For added yumminess, throw in fresh, crushed strawberries.

With the limitless possibilities of tea, feel free to experiment. And if you come up with any winning combinations, please share the joy with us. But be sure, laced in liqueur or not, with Green Pomegranate in hand, you’ll be beckoning the burgeoning summer sun to “bring it on” with the coolest drink in town.

Art of Tea shakes it up at the World Tea Expo in Atlanta, GA. Amongst 60+ entries brewing their best, Art of Tea was awarded 1^st and 2^nd place for the best tea in America. The awards were honored by the World Tea Expo, Tea Association of America and the Specialty Tea Institute.

Prior to going, we signed up to participate in a shake off. If you recently read our article about how to make Shaken Iced Teas, you will appreciate this.

After hours of shaking ice in front of a crowd, and showing off our creative new packaging for Iced Teas, Art of Tea garnered two achievements:

First place was awarded in the Black Tea Commercial Iced Tea Competition with our Organic Classic Black and second place was given in the Green Tea Commercial Iced Tea Competition to our Green Pomegranate.

We are ecstatic over the opportunity to have two of our custom hand crafted organic teas compete in this competition and get great recognition for both taste and quality.  It is a strong statement for the organic sector to move forward with confidence knowing that quality and ethics can be a winning combo. 

Check out our new Iced Tea Kit if you are interested in shakin’ it up yourself!