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"content": "\u003cp>You'd be forgiven for not knowing this, but Wednesday is National Iced Tea Day. And while it's only an unofficial food holiday, it makes sense that Americans would set aside a day to celebrate this favorite summertime sip: We popularized it.\u003c/p>\n\u003cp>Tea itself, of course, has been consumed in America since Colonial times. (Remember the Boston Tea Party?) But before you could drink\u003cem> \u003c/em>\u003cem>iced\u003c/em> tea, you needed ice — and that was a rare summer luxury until the early 1800s. New Englanders could cut large chunks of ice from frozen ponds and lakes in winter, then insulate it with sawdust so that it could last into the warmer months. But in the hot South, snow and ice didn't exactly abound.\u003c/p>\n\u003cp>Then, around the turn of the 19th century, ice entrepreneurs from Northern U.S. states \u003ca href=\"http://www.ultimatehistoryproject.com/ice-house.html\">started shipping ice\u003c/a> down to Southern states and the Caribbean. Americans would come to \u003ca href=\"http://www.history.com/news/the-man-who-shipped-new-england-ice-around-the-world\">dominate \u003c/a>the 19th century global ice trade. And there's good reason to believe plenty of that ice was being used to serve tea on the rocks.\u003c/p>\n\u003cp>Early recipes had more in common with the booze-laden Long Island iced tea* than the stuff Lipton sells. Indeed, Americans were drinking iced tea in the form of alcohol-drenched punches at least as far back as the Colonial era.\u003c/p>\n\u003cp>The classic Philadelphia Fish House Punch, first imbibed in the early 1700s, was \u003ca href=\"http://www.wsj.com/articles/SB123758172905298941#articleTabs%3Darticle\">often diluted with tea\u003c/a>. In his book \u003cem>Punch,\u003c/em> liquor historian David Wondrich writes that the recipe for Regent's Punch, dating to 1815, also packed quite the potent wallop: Not only did it call for green tea and arrack, a rumlike liquor from South Asia, it also threw in citrus juice, sugar, champagne, brandy and rum. No wonder, then, that one early drinker described the Regent's as imparting a \"mad, delirious dizziness,\" as Wondrich writes. Overall, these strong, early punches had little in common with the light, fruity sippers served today.\u003c/p>\n\u003cfigure id=\"attachment_96814\" class=\"wp-caption aligncenter\" style=\"max-width: 1110px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/inside_of_ice_warehouse_1871-1-_custom-9f8db2329abca6cd0960fbd4ee903dff268eb70e.jpg\" alt=\"Ice being stacked at Barrytown, N.Y., 1871. You can't have iced tea without ice, and American entrepreneurs of the 19th century came to the rescue.\" width=\"1110\" height=\"838\" class=\"size-full wp-image-96814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/inside_of_ice_warehouse_1871-1-_custom-9f8db2329abca6cd0960fbd4ee903dff268eb70e.jpg 1110w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/inside_of_ice_warehouse_1871-1-_custom-9f8db2329abca6cd0960fbd4ee903dff268eb70e-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/inside_of_ice_warehouse_1871-1-_custom-9f8db2329abca6cd0960fbd4ee903dff268eb70e-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/inside_of_ice_warehouse_1871-1-_custom-9f8db2329abca6cd0960fbd4ee903dff268eb70e-960x725.jpg 960w\" sizes=\"(max-width: 1110px) 100vw, 1110px\">\u003cfigcaption class=\"wp-caption-text\">Ice being stacked at Barrytown, N.Y., 1871. You can't have iced tea without ice, and American entrepreneurs of the 19th century came to the rescue. \u003ccite>(Via \u003ca href=\"http://commons.wikimedia.org/wiki/File:Inside_of_ice_warehouse_1871.jpg\">Wikimedia\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recipes for nonalcoholic iced tea didn't appear in print until 1876 — when one was included in Estelle Woods Wilcox's \u003cem>Buckeye Cookbook.\u003c/em>\u003cem> \u003c/em>But iced tea drinking habits really started to shift around the turn of the 20th century, when the nonalcoholic version was popularized at the 1904 World's Fair in St. Louis. Linda Stradley writes on \u003ca href=\"http://whatscookingamerica.net/\">What's Cooking America\u003c/a> that the hot summer weather caused fairgoers to ignore hot beverages in favor of cold ones — including iced tea. The fair's 20 million visitors cooled themselves with iced tea and brought the new style back to their homes throughout the United States and the world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While Prohibition sounded a death knell for tea punches, it was a boon for nonalcoholic iced teas. A \u003ca href=\"https://books.google.com/books?id=_Mk6AQAAMAAJ&pg=PA2249&dq=tea+prohibition&hl=en&sa=X&ei=N0daVamNNOSCsQTujoL4Cw&ved=0CDoQ6AEwBQ#v=onepage&q=tea%20prohibition&f=false\">1921 book\u003c/a> on the coffee and tea industry notes, \"Since Prohibition has gone into effect, tea has been drunk in places not heretofore thought of.\" Clubs and hotels looking for substitutes to hard liquor sales gravitated toward strong iced teas or virgin fruit punches — beverages with the bonus of being flavorful but legal. And when home refrigerators with freezers became available for the home market starting in the \u003ca href=\"http://www.aham.org/consumer/ht/action/GetDocumentAction/id/1409\">1920s and '30s\u003c/a>, people didn't even have to leave the house to grab a couple of ice cubes year-round.\u003c/p>\n\u003cp>Another advantage for iced tea? Tea leaves themselves had become more affordable.\u003c/p>\n\u003cp>As tea plantations took off in India and Ceylon, and countries in Africa started producing tea in the second half of the 19th century, the price of tea — once the product mainly of China — dropped considerably. The majority of the tea these countries produced was black, making it a more popular, economical choice.\u003c/p>\n\u003cp>Yet until World War II, American consumers were \u003ca href=\"http://www.nlm.nih.gov/hmd/teapot/medical.html\">split almost equally\u003c/a> between black and green tea consumption. As Marian Segal wrote in \"Tea: a story of serendipity\" for \u003cem>FDA Consumer\u003c/em> magazine, the war cut off trade with China and Japan — the major suppliers of green tea — leaving Americans with British-supplied black teas from India. According to Segal, \"Americans came out of the war drinking nearly 99 percent black tea.\" Seven decades later, black tea is still the preferred version here.\u003c/p>\n\u003cp>According to the Tea Association of the U.S.A., \u003ca href=\"http://www.teausa.com/14655/tea-fact-sheet\">85 percent\u003c/a> of all tea consumed in the United States today is sipped cold. Whether you like your tea with a splash of liquor, poured into punches, or served simply on the rocks, you're taking part in a 200-year-old tradition with every sip.\u003c/p>\n\u003cp>\u003cem>*Funny enough, despite its name, the Long Island iced tea contains no tea — though it does taste like it.\u003c/em>\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.npr.org/tags/388738261/tea-tuesdays\">Tea Tuesdays\u003c/a> \u003cem>is an occasional series exploring the science, history, culture and economics of this ancient brewed beverage.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Tove Danovich is a writer based in New York City.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You'd be forgiven for not knowing this, but Wednesday is National Iced Tea Day. And while it's only an unofficial food holiday, it makes sense that Americans would set aside a day to celebrate this favorite summertime sip: We popularized it.\u003c/p>\n\u003cp>Tea itself, of course, has been consumed in America since Colonial times. (Remember the Boston Tea Party?) But before you could drink\u003cem> \u003c/em>\u003cem>iced\u003c/em> tea, you needed ice — and that was a rare summer luxury until the early 1800s. New Englanders could cut large chunks of ice from frozen ponds and lakes in winter, then insulate it with sawdust so that it could last into the warmer months. But in the hot South, snow and ice didn't exactly abound.\u003c/p>\n\u003cp>Then, around the turn of the 19th century, ice entrepreneurs from Northern U.S. states \u003ca href=\"http://www.ultimatehistoryproject.com/ice-house.html\">started shipping ice\u003c/a> down to Southern states and the Caribbean. Americans would come to \u003ca href=\"http://www.history.com/news/the-man-who-shipped-new-england-ice-around-the-world\">dominate \u003c/a>the 19th century global ice trade. And there's good reason to believe plenty of that ice was being used to serve tea on the rocks.\u003c/p>\n\u003cp>Early recipes had more in common with the booze-laden Long Island iced tea* than the stuff Lipton sells. Indeed, Americans were drinking iced tea in the form of alcohol-drenched punches at least as far back as the Colonial era.\u003c/p>\n\u003cp>The classic Philadelphia Fish House Punch, first imbibed in the early 1700s, was \u003ca href=\"http://www.wsj.com/articles/SB123758172905298941#articleTabs%3Darticle\">often diluted with tea\u003c/a>. In his book \u003cem>Punch,\u003c/em> liquor historian David Wondrich writes that the recipe for Regent's Punch, dating to 1815, also packed quite the potent wallop: Not only did it call for green tea and arrack, a rumlike liquor from South Asia, it also threw in citrus juice, sugar, champagne, brandy and rum. No wonder, then, that one early drinker described the Regent's as imparting a \"mad, delirious dizziness,\" as Wondrich writes. Overall, these strong, early punches had little in common with the light, fruity sippers served today.\u003c/p>\n\u003cfigure id=\"attachment_96814\" class=\"wp-caption aligncenter\" style=\"max-width: 1110px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/inside_of_ice_warehouse_1871-1-_custom-9f8db2329abca6cd0960fbd4ee903dff268eb70e.jpg\" alt=\"Ice being stacked at Barrytown, N.Y., 1871. You can't have iced tea without ice, and American entrepreneurs of the 19th century came to the rescue.\" width=\"1110\" height=\"838\" class=\"size-full wp-image-96814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/inside_of_ice_warehouse_1871-1-_custom-9f8db2329abca6cd0960fbd4ee903dff268eb70e.jpg 1110w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/inside_of_ice_warehouse_1871-1-_custom-9f8db2329abca6cd0960fbd4ee903dff268eb70e-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/inside_of_ice_warehouse_1871-1-_custom-9f8db2329abca6cd0960fbd4ee903dff268eb70e-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/inside_of_ice_warehouse_1871-1-_custom-9f8db2329abca6cd0960fbd4ee903dff268eb70e-960x725.jpg 960w\" sizes=\"(max-width: 1110px) 100vw, 1110px\">\u003cfigcaption class=\"wp-caption-text\">Ice being stacked at Barrytown, N.Y., 1871. You can't have iced tea without ice, and American entrepreneurs of the 19th century came to the rescue. \u003ccite>(Via \u003ca href=\"http://commons.wikimedia.org/wiki/File:Inside_of_ice_warehouse_1871.jpg\">Wikimedia\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recipes for nonalcoholic iced tea didn't appear in print until 1876 — when one was included in Estelle Woods Wilcox's \u003cem>Buckeye Cookbook.\u003c/em>\u003cem> \u003c/em>But iced tea drinking habits really started to shift around the turn of the 20th century, when the nonalcoholic version was popularized at the 1904 World's Fair in St. Louis. Linda Stradley writes on \u003ca href=\"http://whatscookingamerica.net/\">What's Cooking America\u003c/a> that the hot summer weather caused fairgoers to ignore hot beverages in favor of cold ones — including iced tea. The fair's 20 million visitors cooled themselves with iced tea and brought the new style back to their homes throughout the United States and the world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Prohibition sounded a death knell for tea punches, it was a boon for nonalcoholic iced teas. A \u003ca href=\"https://books.google.com/books?id=_Mk6AQAAMAAJ&pg=PA2249&dq=tea+prohibition&hl=en&sa=X&ei=N0daVamNNOSCsQTujoL4Cw&ved=0CDoQ6AEwBQ#v=onepage&q=tea%20prohibition&f=false\">1921 book\u003c/a> on the coffee and tea industry notes, \"Since Prohibition has gone into effect, tea has been drunk in places not heretofore thought of.\" Clubs and hotels looking for substitutes to hard liquor sales gravitated toward strong iced teas or virgin fruit punches — beverages with the bonus of being flavorful but legal. And when home refrigerators with freezers became available for the home market starting in the \u003ca href=\"http://www.aham.org/consumer/ht/action/GetDocumentAction/id/1409\">1920s and '30s\u003c/a>, people didn't even have to leave the house to grab a couple of ice cubes year-round.\u003c/p>\n\u003cp>Another advantage for iced tea? Tea leaves themselves had become more affordable.\u003c/p>\n\u003cp>As tea plantations took off in India and Ceylon, and countries in Africa started producing tea in the second half of the 19th century, the price of tea — once the product mainly of China — dropped considerably. The majority of the tea these countries produced was black, making it a more popular, economical choice.\u003c/p>\n\u003cp>Yet until World War II, American consumers were \u003ca href=\"http://www.nlm.nih.gov/hmd/teapot/medical.html\">split almost equally\u003c/a> between black and green tea consumption. As Marian Segal wrote in \"Tea: a story of serendipity\" for \u003cem>FDA Consumer\u003c/em> magazine, the war cut off trade with China and Japan — the major suppliers of green tea — leaving Americans with British-supplied black teas from India. According to Segal, \"Americans came out of the war drinking nearly 99 percent black tea.\" Seven decades later, black tea is still the preferred version here.\u003c/p>\n\u003cp>According to the Tea Association of the U.S.A., \u003ca href=\"http://www.teausa.com/14655/tea-fact-sheet\">85 percent\u003c/a> of all tea consumed in the United States today is sipped cold. Whether you like your tea with a splash of liquor, poured into punches, or served simply on the rocks, you're taking part in a 200-year-old tradition with every sip.\u003c/p>\n\u003cp>\u003cem>*Funny enough, despite its name, the Long Island iced tea contains no tea — though it does taste like it.\u003c/em>\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.npr.org/tags/388738261/tea-tuesdays\">Tea Tuesdays\u003c/a> \u003cem>is an occasional series exploring the science, history, culture and economics of this ancient brewed beverage.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Tove Danovich is a writer based in New York City.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rooibos Tea: The Myth and the Magic",
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"content": "\u003cp>I’m not a coffee drinker, but I do love my tea. For years I greeted each day with a steaming mug of Earl Grey tea by my side. In the afternoon I would make another pot of black or green tea, sipping my way through the rest of the workday. But when I started having trouble sleeping a few years ago, I cut out almost all caffeine -- with the exception of small amounts of dark chocolate, crucial to my existence. Saying goodbye to tea was tough, but I found rooibos tea -- AKA “red tea” -- to be a satisfying, caffeine-free stand-in for my usual brew. I liked its earthy flavor, and it was full-bodied enough to support a splash of milk. Plus, I was still reaping the benefits of all those antioxidants and other magical chemical compounds found in tea -- or so I thought.\u003c/p>\n\u003cp>In truth, rooibos is not tea at all. It’s not even a distant relative to the tea plant (\u003cem>Camellia sinensis\u003c/em>). Rooibos is an herbal infusion made from a plant called \u003cem>Aspalathus linearis\u003c/em> that’s native to South Africa, where it thrives in the wild and as a cultivated crop. The word rooibos (pronounced roy-bus) translates as “red bush,” which refers to the way that the green, needle-shaped leaves turn red when they fall off the bush and oxidize in the sun. Most rooibos tea is made from these oxidized leaves, although a variety known as “green rooibos” is crafted from leaves that do not undergo oxidization.\u003c/p>\n\u003cp>Rooibos leaves are often blended with fragrant spices, dried fruits and other flavors the same way that black teas are. I’m partial to rooibos chai, like the one made by \u003ca href=\"http://shop.numitea.com/Rooibos-Chai/p/NUMIS-10200&c=NumiTeaStore@Teabag@Herbal\" target=\"_blank\" rel=\"noopener\">Numi\u003c/a> of Oakland and \u003ca href=\"http://www.teavana.com/the-teas/rooibos-teas\" target=\"_blank\" rel=\"noopener\">Teavana’s\u003c/a> Dosha Chai, a loose-leaf blend that contains cinnamon, coconut, ginger, cardamom, vanilla and rose blossoms.\u003c/p>\n\u003cfigure id=\"attachment_95801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/teavana-CU-opt.jpg\">\u003cimg class=\"size-full wp-image-95801\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/teavana-CU-opt.jpg\" alt=\"Teavana’s Dosha Chai blend.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Teavana’s Dosha Chai blend. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although long popular in South Africa, rooibos was virtually unheard of in the U.S. until 2001, when Marin County based \u003ca href=\"http://www.republicoftea.com/?gclid=CMCXtOWJncUCFYpgfgod2HoA-Q\" target=\"_blank\" rel=\"noopener\">The Republic of Tea\u003c/a> start selling it. Today, rooibos is sold by many other companies, but they all import it from South Africa, according to The Republic of Tea’s Minister of Commerce, Kristina Richens.\u003c/p>\n\u003cp>“There have been attempts to grow it in other places without any success. It only seems to thrive in South Africa’s unique subclimate,” Richens says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The company’s rooibos sales have climbed steadily over the past 14 years. Their current menu includes more than 30 blends. One of their biggest sellers is Double Red Rooibos, a concoction that contains rooibos powder (pulverized leaves) to enrich the taste and color of the brew.\u003c/p>\n\u003cfigure id=\"attachment_95799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rooibos-glassopt.jpg\">\u003cimg class=\"size-full wp-image-95799\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rooibos-glassopt.jpg\" alt=\"The Republic of Tea’s most popular rooibos teas.\" width=\"1920\" height=\"1420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-800x592.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-1440x1065.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-1180x873.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-960x710.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Republic of Tea’s most popular rooibos teas. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I probably assumed that rooibos was an actual tea because of blends like Double Red Rooibos, that do taste a little like black tea. The myth is also perpetrated by tea purveyors, some of whom market rooibos alongside oolongs, pu-erhs and other real teas without listing it as herbal or making a clear distinction to customers.\u003c/p>\n\u003cp>The good news is that despite not being an actual, antioxidant-packed tea, studies suggest that rooibos does have some magic of its own to offer.\u003c/p>\n\u003cp>\u003cstrong>Beyond the Hype, Potential Health Benefits\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_95800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Teavana-counter-opt.jpg\">\u003cimg class=\"size-full wp-image-95800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Teavana-counter-opt.jpg\" alt=\"Teavana offers multiple rooibos blends in their Corte Madera store.\" width=\"1920\" height=\"1439\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Teavana offers multiple rooibos blends in their Corte Madera store. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hype about rooibos’ potential health benefits may have peaked in the U.S. last week when Time Magazine listed it as one of the \u003ca href=\"http://time.com/3724505/50-healthiest-foods/\" target=\"_blank\" rel=\"noopener\">50 healthiest foods of all time\u003c/a>. Although it’s tempting to write it off as just another trend set in motion by our superfood-obsessed culture, South Africans have long touted rooibos as a wonder bush with medicinal properties. For hundreds of years it's been purported to help alleviate symptoms associated with asthma, eczema, heartburn, insomnia and nausea, among other problems.\u003c/p>\n\u003cp>Evidence to support these claims is largely anecdotal, but there is a growing body of science-based research that suggests rooibos may offer a number of impressive health benefits.\u003c/p>\n\u003cp>One thing we do know for sure is that rooibos is rich in beneficial polyphenols, including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16927447\" target=\"_blank\" rel=\"noopener\">two rare flavonoids known as aspalathin and nothofagin\u003c/a>. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11566638\" target=\"_blank\" rel=\"noopener\">Flavonoids\u003c/a> are generally known for their potent antioxidant, anti-inflammatory, anti-tumor and antiviral activities, many of which play a role in helping our bodies fend off chronic diseases. But studies of the specific flavonoids found in red tea have not been studied as extensively as others.\u003c/p>\n\u003cp>The South African Rooibos Council posted on its website a roundup of a \u003ca href=\"http://www.sarooibos.org.za/images/the-science-behind-rooibos-july2013.pdf\" target=\"_blank\" rel=\"noopener\">wide range of promising studies\u003c/a> conducted between 2009 and 2013, including research into rooibos’ ability to offer cardiovascular protection, help prevent diabetes, improve male fertility and \u003ca href=\"http://www.sarooibos.org.za/home-mainmenu-1/179-rooibos-helps-protect-against-skin-cancer\" target=\"_blank\" rel=\"noopener\">inhibit the development skin cancer when applied topically\u003c/a>.\u003c/p>\n\u003cp>The catch is that most of the studies to date have been conducted in test tubes or with rats, as opposed to actual human beings. That said, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20833235\" target=\"_blank\" rel=\"noopener\">one clinical study\u003c/a> out of South Africa did catch my eye. After 40 human volunteers drank six cups of fermented rooibos daily for six weeks, researchers found that the tea had significantly reduced “bad” cholesterol (LDL), and increased “good” cholesterol (HDL). The study also suggested “the antioxidant activity of the tea could be relevant in reducing the risk of developing cardiovascular disease.”\u003c/p>\n\u003cp>Regardless of what further research yields, it seems to me that there are already plenty of good reasons to swap your usual hot beverage for a mug of rooibos tea on occasion. It’s tasty, calorie- and caffeine-free, and perfect for washing down a piece of dark chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: Although adverse reactions to rooibos have not been reported, people that are ill, have pre-existing health conditions or are taking medications should consult a physician.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not a coffee drinker, but I do love my tea. For years I greeted each day with a steaming mug of Earl Grey tea by my side. In the afternoon I would make another pot of black or green tea, sipping my way through the rest of the workday. But when I started having trouble sleeping a few years ago, I cut out almost all caffeine -- with the exception of small amounts of dark chocolate, crucial to my existence. Saying goodbye to tea was tough, but I found rooibos tea -- AKA “red tea” -- to be a satisfying, caffeine-free stand-in for my usual brew. I liked its earthy flavor, and it was full-bodied enough to support a splash of milk. Plus, I was still reaping the benefits of all those antioxidants and other magical chemical compounds found in tea -- or so I thought.\u003c/p>\n\u003cp>In truth, rooibos is not tea at all. It’s not even a distant relative to the tea plant (\u003cem>Camellia sinensis\u003c/em>). Rooibos is an herbal infusion made from a plant called \u003cem>Aspalathus linearis\u003c/em> that’s native to South Africa, where it thrives in the wild and as a cultivated crop. The word rooibos (pronounced roy-bus) translates as “red bush,” which refers to the way that the green, needle-shaped leaves turn red when they fall off the bush and oxidize in the sun. Most rooibos tea is made from these oxidized leaves, although a variety known as “green rooibos” is crafted from leaves that do not undergo oxidization.\u003c/p>\n\u003cp>Rooibos leaves are often blended with fragrant spices, dried fruits and other flavors the same way that black teas are. I’m partial to rooibos chai, like the one made by \u003ca href=\"http://shop.numitea.com/Rooibos-Chai/p/NUMIS-10200&c=NumiTeaStore@Teabag@Herbal\" target=\"_blank\" rel=\"noopener\">Numi\u003c/a> of Oakland and \u003ca href=\"http://www.teavana.com/the-teas/rooibos-teas\" target=\"_blank\" rel=\"noopener\">Teavana’s\u003c/a> Dosha Chai, a loose-leaf blend that contains cinnamon, coconut, ginger, cardamom, vanilla and rose blossoms.\u003c/p>\n\u003cfigure id=\"attachment_95801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/teavana-CU-opt.jpg\">\u003cimg class=\"size-full wp-image-95801\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/teavana-CU-opt.jpg\" alt=\"Teavana’s Dosha Chai blend.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Teavana’s Dosha Chai blend. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although long popular in South Africa, rooibos was virtually unheard of in the U.S. until 2001, when Marin County based \u003ca href=\"http://www.republicoftea.com/?gclid=CMCXtOWJncUCFYpgfgod2HoA-Q\" target=\"_blank\" rel=\"noopener\">The Republic of Tea\u003c/a> start selling it. Today, rooibos is sold by many other companies, but they all import it from South Africa, according to The Republic of Tea’s Minister of Commerce, Kristina Richens.\u003c/p>\n\u003cp>“There have been attempts to grow it in other places without any success. It only seems to thrive in South Africa’s unique subclimate,” Richens says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The company’s rooibos sales have climbed steadily over the past 14 years. Their current menu includes more than 30 blends. One of their biggest sellers is Double Red Rooibos, a concoction that contains rooibos powder (pulverized leaves) to enrich the taste and color of the brew.\u003c/p>\n\u003cfigure id=\"attachment_95799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rooibos-glassopt.jpg\">\u003cimg class=\"size-full wp-image-95799\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rooibos-glassopt.jpg\" alt=\"The Republic of Tea’s most popular rooibos teas.\" width=\"1920\" height=\"1420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-800x592.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-1440x1065.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-1180x873.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-960x710.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Republic of Tea’s most popular rooibos teas. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I probably assumed that rooibos was an actual tea because of blends like Double Red Rooibos, that do taste a little like black tea. The myth is also perpetrated by tea purveyors, some of whom market rooibos alongside oolongs, pu-erhs and other real teas without listing it as herbal or making a clear distinction to customers.\u003c/p>\n\u003cp>The good news is that despite not being an actual, antioxidant-packed tea, studies suggest that rooibos does have some magic of its own to offer.\u003c/p>\n\u003cp>\u003cstrong>Beyond the Hype, Potential Health Benefits\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_95800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Teavana-counter-opt.jpg\">\u003cimg class=\"size-full wp-image-95800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Teavana-counter-opt.jpg\" alt=\"Teavana offers multiple rooibos blends in their Corte Madera store.\" width=\"1920\" height=\"1439\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Teavana offers multiple rooibos blends in their Corte Madera store. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hype about rooibos’ potential health benefits may have peaked in the U.S. last week when Time Magazine listed it as one of the \u003ca href=\"http://time.com/3724505/50-healthiest-foods/\" target=\"_blank\" rel=\"noopener\">50 healthiest foods of all time\u003c/a>. Although it’s tempting to write it off as just another trend set in motion by our superfood-obsessed culture, South Africans have long touted rooibos as a wonder bush with medicinal properties. For hundreds of years it's been purported to help alleviate symptoms associated with asthma, eczema, heartburn, insomnia and nausea, among other problems.\u003c/p>\n\u003cp>Evidence to support these claims is largely anecdotal, but there is a growing body of science-based research that suggests rooibos may offer a number of impressive health benefits.\u003c/p>\n\u003cp>One thing we do know for sure is that rooibos is rich in beneficial polyphenols, including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16927447\" target=\"_blank\" rel=\"noopener\">two rare flavonoids known as aspalathin and nothofagin\u003c/a>. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11566638\" target=\"_blank\" rel=\"noopener\">Flavonoids\u003c/a> are generally known for their potent antioxidant, anti-inflammatory, anti-tumor and antiviral activities, many of which play a role in helping our bodies fend off chronic diseases. But studies of the specific flavonoids found in red tea have not been studied as extensively as others.\u003c/p>\n\u003cp>The South African Rooibos Council posted on its website a roundup of a \u003ca href=\"http://www.sarooibos.org.za/images/the-science-behind-rooibos-july2013.pdf\" target=\"_blank\" rel=\"noopener\">wide range of promising studies\u003c/a> conducted between 2009 and 2013, including research into rooibos’ ability to offer cardiovascular protection, help prevent diabetes, improve male fertility and \u003ca href=\"http://www.sarooibos.org.za/home-mainmenu-1/179-rooibos-helps-protect-against-skin-cancer\" target=\"_blank\" rel=\"noopener\">inhibit the development skin cancer when applied topically\u003c/a>.\u003c/p>\n\u003cp>The catch is that most of the studies to date have been conducted in test tubes or with rats, as opposed to actual human beings. That said, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20833235\" target=\"_blank\" rel=\"noopener\">one clinical study\u003c/a> out of South Africa did catch my eye. After 40 human volunteers drank six cups of fermented rooibos daily for six weeks, researchers found that the tea had significantly reduced “bad” cholesterol (LDL), and increased “good” cholesterol (HDL). The study also suggested “the antioxidant activity of the tea could be relevant in reducing the risk of developing cardiovascular disease.”\u003c/p>\n\u003cp>Regardless of what further research yields, it seems to me that there are already plenty of good reasons to swap your usual hot beverage for a mug of rooibos tea on occasion. It’s tasty, calorie- and caffeine-free, and perfect for washing down a piece of dark chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: Although adverse reactions to rooibos have not been reported, people that are ill, have pre-existing health conditions or are taking medications should consult a physician.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "East-Coast Coffee Roaster Counter Culture is a Bay Area Game-Changer",
"title": "East-Coast Coffee Roaster Counter Culture is a Bay Area Game-Changer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In their 20\u003csup>th\u003c/sup> year of operation, \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture Coffee\u003c/a>, a North Carolina-based coffee roaster and educational training company, opens its first west-coast facility in a gorgeously spare 12,000-square-foot Emeryville warehouse. Counter Culture stands poised to take our local obsession with coffee perfection to the next level (who knew there \u003cem>was\u003c/em> a next level?), both aesthetically and in terms of sustainability.\u003c/p>\n\u003cfigure id=\"attachment_95454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_23241920.jpg\" alt=\"Welcoming visitors with a just-brewed cup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95454\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Welcoming visitors with a just-brewed cup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is not a place designed for the casual café-goer; in fact, it’s not a consumer space at all, save for the Tasting@Ten sessions every Friday morning that are open to all and designed to educate by way of sensory exploration of three distinct, ever-changing seasonal coffees. (Of the 15-30 types of beans on the menu, all but six are seasonal; year-round blends are also made with rotating seasonal selections).\u003c/p>\n\u003cfigure id=\"attachment_95451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_Production1920.jpg\" alt=\"Production: Beans ready to be shipped. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Production: Beans ready to be shipped. \u003ccite>(Christy Baugh/Courtesy Counter Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Counter Culture—perhaps the wittiest pun in recent marketing history—aims for perfection in terms of sourcing, selecting, processing, and brewing, it isn’t concerned, interestingly, with which beans you choose for what brewing method. So, while the menu offers suggestions on what beans are designed for espresso, coffee-lovers are encouraged to experiment with all brewing methods across all their coffees. It’s a kind of freedom within structure that is quite appealing.\u003c/p>\n\u003cfigure id=\"attachment_95450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_Pourover1920.jpg\" alt=\"A pourover demonstration. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pourover demonstration. \u003ccite>(Christy Baugh/Courtesy Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The company’s aesthetic is what I would call modern-geek warehouse, with a precisely equal balance of seriousness (evidenced by their invention of a coffee flavor wheel and their investment in a Loring convection roaster) and levity (which is represented by labels like “Hologram” and “Big Trouble”). It’s a refreshing twist on local artisanal coffee culture, which can be somewhat precious, to find a brand that seems to say, “Hey, we’re serious about making the best coffee you’ll ever taste, but we know that’s a moving target, and we’re learning new stuff every day.”\u003c/p>\n\u003cfigure id=\"attachment_95453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_2328-1920.jpg\" alt=\"The taster’s flavor wheel, developed by Tim Hill, buyer and quality manager.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The taster’s flavor wheel, developed by Tim Hill, buyer and quality manager. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I hung out in their cupping laboratory and tasted through their current coffees. My two favorites were Duarte Alto, a single-origin bean from Nariño, Colombia that has a light chocolate nose and citrus and caramel on the palate, and Buziraguhindwa (which is easier to pronounce once you learn it’s phonetic), a naturally sun-dried bean from a tiny village in Kayanza, Burundi with bright, tart fruit flavors.\u003c/p>\n\u003cfigure id=\"attachment_95445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920.jpg\" alt=\"The cupping lab. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cupping lab. \u003ccite>(Christy Baugh/Courtesy Counter Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Counter Culture’s interest in sustainability starts with their relationships with growers. In some cases, they guarantee farmers premium prices based on quality, not quantity. In others, they agree to buy all the coffee produced during a given season in exchange for the producers’ willingness to experiment with new methods; the Burundi bean mentioned above was the first-ever processed this way in the region, and it has helped local farmers throughout the area create a good product using very little of their limited water resources. (Because the climate is dry, excess fermentation during air-drying is not a concern.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And the packaging, except for the tie and the air vent, is compostable.\u003c/p>\n\u003cfigure id=\"attachment_95455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_2331-1920.jpg\" alt=\"Eddie Green and the Loring roaster.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eddie Green and the Loring roaster. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aforementioned \u003ca href=\"http://loring.com\" target=\"_blank\">Loring\u003c/a> roaster, made in Santa Rosa, is a sustainable work of art. One flame runs the whole shebang, explains roaster Eddie Green, and the beans never touch the burner. Every batch of coffee is made to order, so now that there’s a local outpost, west-coast orders will no longer need to be shipped from Durham, which will save recipients a minimum of two to three days. But that raises the question of the distinction between the coffee from the new roaster and that from the old, traditional European machines they have at the North Carolina facility: Will the same beans roasted in different locations taste the same? “Absolutely not,” says Green, and I’m sure there will be a lot of conversation and side-by-side tastings to see what shakes out.”\u003c/p>\n\u003cfigure id=\"attachment_95449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920.jpg\" alt=\"Beans inside the Loring Roaster.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beans inside the Loring Roaster. \u003ccite>(Christy Baugh/Courtesy Counter Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Currently, Counter Culture beans are available locally form \u003ca href=\"http://moderncoffeeoakland.com\">Modern Coffee\u003c/a> in Oakland, and \u003ca href=\"http://www.bluefogmarket.com\" target=\"_blank\">Blue Fog Market\u003c/a>, \u003ca href=\"http://coffee-cultures.com\" target=\"_blank\">Coffee Cultures\u003c/a>, and \u003ca href=\"http://www.yelp.com/biz/stanza-coffee-san-francisco\" target=\"_blank\">Stanza Coffee and Tea\u003c/a> in San Francisco, but expect that list to grow exponentially as Counter Culture makes its (environmentally light) imprint on local coffee mores.\u003c/p>\n\u003cfigure id=\"attachment_95446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920.jpg\" alt=\"Entrance to the new roaster and training facility. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to the new roaster and training facility.\u003cbr> \u003ccite>(Christy Baugh/Courtesy Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Emeryville facility is open to the public tomorrow, April 25, from 10am to 2pm for brewing workshops and giveaways.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">\u003cstrong>Counter Culture Coffee\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Counter Culture Coffee Bay Area Training Center\u003c/strong>\u003cbr>\nAddress: 1329 64\u003csup>th\u003c/sup> St., Emeryville [\u003ca href=\"http://goo.gl/06OuZR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/counterculturecoffee\" target=\"_blank\">Counter Culture Coffee\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/counter_culture\" target=\"_blank\">@counter_culture\u003c/a>\u003c/p>\n\n",
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"excerpt": "The new coffee kids on the block are upping the ante for local connoisseurs.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In their 20\u003csup>th\u003c/sup> year of operation, \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture Coffee\u003c/a>, a North Carolina-based coffee roaster and educational training company, opens its first west-coast facility in a gorgeously spare 12,000-square-foot Emeryville warehouse. Counter Culture stands poised to take our local obsession with coffee perfection to the next level (who knew there \u003cem>was\u003c/em> a next level?), both aesthetically and in terms of sustainability.\u003c/p>\n\u003cfigure id=\"attachment_95454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_23241920.jpg\" alt=\"Welcoming visitors with a just-brewed cup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95454\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Welcoming visitors with a just-brewed cup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is not a place designed for the casual café-goer; in fact, it’s not a consumer space at all, save for the Tasting@Ten sessions every Friday morning that are open to all and designed to educate by way of sensory exploration of three distinct, ever-changing seasonal coffees. (Of the 15-30 types of beans on the menu, all but six are seasonal; year-round blends are also made with rotating seasonal selections).\u003c/p>\n\u003cfigure id=\"attachment_95451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_Production1920.jpg\" alt=\"Production: Beans ready to be shipped. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Production: Beans ready to be shipped. \u003ccite>(Christy Baugh/Courtesy Counter Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Counter Culture—perhaps the wittiest pun in recent marketing history—aims for perfection in terms of sourcing, selecting, processing, and brewing, it isn’t concerned, interestingly, with which beans you choose for what brewing method. So, while the menu offers suggestions on what beans are designed for espresso, coffee-lovers are encouraged to experiment with all brewing methods across all their coffees. It’s a kind of freedom within structure that is quite appealing.\u003c/p>\n\u003cfigure id=\"attachment_95450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_Pourover1920.jpg\" alt=\"A pourover demonstration. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pourover demonstration. \u003ccite>(Christy Baugh/Courtesy Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The company’s aesthetic is what I would call modern-geek warehouse, with a precisely equal balance of seriousness (evidenced by their invention of a coffee flavor wheel and their investment in a Loring convection roaster) and levity (which is represented by labels like “Hologram” and “Big Trouble”). It’s a refreshing twist on local artisanal coffee culture, which can be somewhat precious, to find a brand that seems to say, “Hey, we’re serious about making the best coffee you’ll ever taste, but we know that’s a moving target, and we’re learning new stuff every day.”\u003c/p>\n\u003cfigure id=\"attachment_95453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_2328-1920.jpg\" alt=\"The taster’s flavor wheel, developed by Tim Hill, buyer and quality manager.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The taster’s flavor wheel, developed by Tim Hill, buyer and quality manager. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I hung out in their cupping laboratory and tasted through their current coffees. My two favorites were Duarte Alto, a single-origin bean from Nariño, Colombia that has a light chocolate nose and citrus and caramel on the palate, and Buziraguhindwa (which is easier to pronounce once you learn it’s phonetic), a naturally sun-dried bean from a tiny village in Kayanza, Burundi with bright, tart fruit flavors.\u003c/p>\n\u003cfigure id=\"attachment_95445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920.jpg\" alt=\"The cupping lab. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cupping lab. \u003ccite>(Christy Baugh/Courtesy Counter Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Counter Culture’s interest in sustainability starts with their relationships with growers. In some cases, they guarantee farmers premium prices based on quality, not quantity. In others, they agree to buy all the coffee produced during a given season in exchange for the producers’ willingness to experiment with new methods; the Burundi bean mentioned above was the first-ever processed this way in the region, and it has helped local farmers throughout the area create a good product using very little of their limited water resources. (Because the climate is dry, excess fermentation during air-drying is not a concern.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And the packaging, except for the tie and the air vent, is compostable.\u003c/p>\n\u003cfigure id=\"attachment_95455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_2331-1920.jpg\" alt=\"Eddie Green and the Loring roaster.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eddie Green and the Loring roaster. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aforementioned \u003ca href=\"http://loring.com\" target=\"_blank\">Loring\u003c/a> roaster, made in Santa Rosa, is a sustainable work of art. One flame runs the whole shebang, explains roaster Eddie Green, and the beans never touch the burner. Every batch of coffee is made to order, so now that there’s a local outpost, west-coast orders will no longer need to be shipped from Durham, which will save recipients a minimum of two to three days. But that raises the question of the distinction between the coffee from the new roaster and that from the old, traditional European machines they have at the North Carolina facility: Will the same beans roasted in different locations taste the same? “Absolutely not,” says Green, and I’m sure there will be a lot of conversation and side-by-side tastings to see what shakes out.”\u003c/p>\n\u003cfigure id=\"attachment_95449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920.jpg\" alt=\"Beans inside the Loring Roaster.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beans inside the Loring Roaster. \u003ccite>(Christy Baugh/Courtesy Counter Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Currently, Counter Culture beans are available locally form \u003ca href=\"http://moderncoffeeoakland.com\">Modern Coffee\u003c/a> in Oakland, and \u003ca href=\"http://www.bluefogmarket.com\" target=\"_blank\">Blue Fog Market\u003c/a>, \u003ca href=\"http://coffee-cultures.com\" target=\"_blank\">Coffee Cultures\u003c/a>, and \u003ca href=\"http://www.yelp.com/biz/stanza-coffee-san-francisco\" target=\"_blank\">Stanza Coffee and Tea\u003c/a> in San Francisco, but expect that list to grow exponentially as Counter Culture makes its (environmentally light) imprint on local coffee mores.\u003c/p>\n\u003cfigure id=\"attachment_95446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920.jpg\" alt=\"Entrance to the new roaster and training facility. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to the new roaster and training facility.\u003cbr> \u003ccite>(Christy Baugh/Courtesy Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Emeryville facility is open to the public tomorrow, April 25, from 10am to 2pm for brewing workshops and giveaways.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">\u003cstrong>Counter Culture Coffee\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Counter Culture Coffee Bay Area Training Center\u003c/strong>\u003cbr>\nAddress: 1329 64\u003csup>th\u003c/sup> St., Emeryville [\u003ca href=\"http://goo.gl/06OuZR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/counterculturecoffee\" target=\"_blank\">Counter Culture Coffee\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/counter_culture\" target=\"_blank\">@counter_culture\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tea, Tao and Tourists: China's Mount Hua Is Three-Part Harmony",
"title": "Tea, Tao and Tourists: China's Mount Hua Is Three-Part Harmony",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_95260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse9-6_custom-860212609323ad927f63c1820c6328517dff0dfd-e1429642692591.jpg\" alt=\"Mount Hua, one of China's five sacred mountains, is a hub of Taoism.\" width=\"1920\" height=\"1439\">\u003cfigcaption class=\"wp-caption-text\">Mount Hua, one of China's five sacred mountains, is a hub of Taoism. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Imagine yourself clinging to a cliff face with nothing but uneven, worn wooden planks and chains to keep you from plummeting 7,000 feet to your untimely demise. Don't worry: You can rent a little red safety harness for $5. No one will make you wear it, though.\u003c/p>\n\u003cp>Oh, and you will probably encounter someone coming the other way, in which case you will have to maneuver around your neighbor as if playing a deadly game of Twister. Someone has to go on the outside, so I hope you're good at not blinking first.\u003c/p>\n\u003cp>You wouldn't do this for all the tea in China, you say?\u003c/p>\n\u003cp>Some people do it for just one cup.\u003c/p>\n\u003cp>Mount Hua (also known as Huashan) is in central China's Shaanxi Province, not far from the famed terracotta soldiers. Though a popular destination for thrill-seeking tourists, the mountain has been steeped in religious history since a Taoist temple was first built at its base in the 2nd century B.C.\u003c/p>\n\u003cfigure id=\"attachment_95261\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-95261\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a.jpg\" alt=\"A foot-wide path made of wooden planks winds around the surface of a cliff. Climbers harness themselves to a wire and grab the chain to keep from falling.\" width=\"768\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a-320x427.jpg 320w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">A foot-wide path made of wooden planks winds around the surface of a cliff. Climbers harness themselves to a wire and grab the chain to keep from falling. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The plank-walk, sometimes called \"the most dangerous trail in the world,\" is along the path to a pot of tea at a Taoist temple called \u003ca href=\"http://www.travelchinaguide.com/attraction/shaanxi/xian/mt_huashan.htm\">Cuiyun Palace\u003c/a>. Which is fitting, because the \"Tao,\" which translates as \"the path\" or \"the way,\" will always lead you to tea.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Taoism is China's indigenous spirituality, dating back to the 4th century B.C., when Laozi, the reputed author of the \u003cem>Tao Te Ching\u003c/em>, was said to have been served the first cup of ceremonial tea.\u003c/p>\n\u003cfigure id=\"attachment_95262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95262\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse6-11_custom-bad3319db5f04e9adb86c49b6138387c18044036-e1429642816205.jpg\" alt=\"For a better view, a hiker takes a detour to the end of a tree jutting out of the cliff.\" width=\"1920\" height=\"1439\">\u003cfigcaption class=\"wp-caption-text\">For a better view, a hiker takes a detour to the end of a tree jutting out of the cliff. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taoists seek harmonization with nature — not only outer nature, but also inner.\u003c/p>\n\u003cp>\"Tea is part of that integrated path of well-being,\" says Ken Cohen, 62, a Taoist scholar and tea master. \"It is deeply linked with the Taoist search for health, for longevity, spiritual wisdom, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">health benefits\u003c/a> now validated by Western medical science.\"\u003c/p>\n\u003cp>Taoism seeks to organize the body and mind to \"nurture life,\" an art called \"Yang Sheng.\" It means to \"adjust your lifestyle habits, such as meditation, physical environment, the food you eat, exercise habits — how you can create a holistic system for well-being,\" Cohen says. \"Through these habits, one becomes aligned with nature, and those who are deeply in touch with themselves will naturally express ethics and morality.\"\u003c/p>\n\u003cfigure id=\"attachment_95263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95263\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse8-5_vert-a47544e23b098d7b390534f1257b42b4b4998179-e1429642888134.jpg\" alt=\"There are many footholds and steep staircases carved into the mountain itself.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">There are many footholds and steep staircases carved into the mountain itself. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meditation is vital to reach this state, and tea is at the center of it. Drinking it with a quiet mind and awareness allows the senses to open — to stop, look and listen. In his book \u003cem>The Art and Alchemy of Chinese Tea\u003c/em>, Daniel Reid writes that the true taste of tea reveals itself only to those who learn how to relax their bodies and still their minds.\u003c/p>\n\u003cp>The Chinese don't use the term \"tea ceremony\" in a way that involves religious symbolism and an exact choreography. Rather, they use the phrase \"Cha Yi,\" or \"the art of tea.\" The practice is more flexible, with general rules aimed at creating an aesthetic experience in which the mind, body and spirit are all involved and focused.\u003c/p>\n\u003cp>\"The purpose of the ceremony is to find how you can maximize your experience, from what kind of utensils you use, to how you prepare the water, to the amount of tea you put in the cup,\" says Cohen. \"The only rules are those that are necessary to bring out the flavor of the tea.\"\u003c/p>\n\u003cp>On Mount Hua, the water is pristine. It comes from snowmelt, rain and mountain springs. Sometimes porters carry bottled water to the summit. A porter, whose average age ranges from 30 to 60, navigates the treacherous trails while carrying up to 175 pounds of construction materials, food, water and rubbish on his back, says James Guo, who has lived in the area for nearly 40 years and who leads tours through the mountains. But better-maintained trails, wider paths, railings and a cable car that goes halfway up the mountain have made the climb more accessible to tourists — and has taken some of the strain off porters, he says.\u003c/p>\n\u003cfigure id=\"attachment_95259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95259\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/altteahouse-2_enl-5f9032f170d014c53d107cf63de9cce0b2bba7c6-e1429642930608.jpg\" alt=\"You can get a cup of tea at Cuiyun Palace on the west peak of Mount Hua.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">You can get a cup of tea at Cuiyun Palace on the west peak of Mount Hua. \u003ccite>(Courtesy of James Guo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most tourists come to scale the precipitous peaks and take in the views. But that hasn't abated Mt. Hua's religious significance. Its five peaks create the shape of a lotus flower, revered by Taoists for its wisdom and openness. The mountains, which were a place for pilgrimage for emperors of past dynasties, are still dotted with several influential temples. Mt. Hua is one of the five sacred mountains in China, and is the site of many legends involving deities and immortality.\u003c/p>\n\u003cp>The influx of tourism also hasn't diminished tea's importance and life-giving properties, Cohen contends.\u003c/p>\n\u003cp>\"When you have a Taoist monastery, or a place of meditation like Mt. Hua, or a place where they're simply serving tea in an area that is appreciative of Taoism and Chinese art, the very fact that they're serving it in healing and meditative intent changes the effect on the people who drink it,\" he says, citing a 2013 \u003ca href=\"http://deanradin.com/evidence/Shiah2013.pdf%20CHECK\">study\u003c/a> in the journal \u003cem>Explore\u003c/em>.\u003c/p>\n\u003cp>That in itself may well be worth the climb.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Laurel Dalrymple is a writer based in Virginia.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "One of China's five sacred mountains, Mount Hua is a lotus-shaped range of peaks and hub of Taoism. It has many harrowing paths to well-being — and to tea.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_95260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse9-6_custom-860212609323ad927f63c1820c6328517dff0dfd-e1429642692591.jpg\" alt=\"Mount Hua, one of China's five sacred mountains, is a hub of Taoism.\" width=\"1920\" height=\"1439\">\u003cfigcaption class=\"wp-caption-text\">Mount Hua, one of China's five sacred mountains, is a hub of Taoism. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Imagine yourself clinging to a cliff face with nothing but uneven, worn wooden planks and chains to keep you from plummeting 7,000 feet to your untimely demise. Don't worry: You can rent a little red safety harness for $5. No one will make you wear it, though.\u003c/p>\n\u003cp>Oh, and you will probably encounter someone coming the other way, in which case you will have to maneuver around your neighbor as if playing a deadly game of Twister. Someone has to go on the outside, so I hope you're good at not blinking first.\u003c/p>\n\u003cp>You wouldn't do this for all the tea in China, you say?\u003c/p>\n\u003cp>Some people do it for just one cup.\u003c/p>\n\u003cp>Mount Hua (also known as Huashan) is in central China's Shaanxi Province, not far from the famed terracotta soldiers. Though a popular destination for thrill-seeking tourists, the mountain has been steeped in religious history since a Taoist temple was first built at its base in the 2nd century B.C.\u003c/p>\n\u003cfigure id=\"attachment_95261\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-95261\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a.jpg\" alt=\"A foot-wide path made of wooden planks winds around the surface of a cliff. Climbers harness themselves to a wire and grab the chain to keep from falling.\" width=\"768\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a-320x427.jpg 320w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">A foot-wide path made of wooden planks winds around the surface of a cliff. Climbers harness themselves to a wire and grab the chain to keep from falling. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The plank-walk, sometimes called \"the most dangerous trail in the world,\" is along the path to a pot of tea at a Taoist temple called \u003ca href=\"http://www.travelchinaguide.com/attraction/shaanxi/xian/mt_huashan.htm\">Cuiyun Palace\u003c/a>. Which is fitting, because the \"Tao,\" which translates as \"the path\" or \"the way,\" will always lead you to tea.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Taoism is China's indigenous spirituality, dating back to the 4th century B.C., when Laozi, the reputed author of the \u003cem>Tao Te Ching\u003c/em>, was said to have been served the first cup of ceremonial tea.\u003c/p>\n\u003cfigure id=\"attachment_95262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95262\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse6-11_custom-bad3319db5f04e9adb86c49b6138387c18044036-e1429642816205.jpg\" alt=\"For a better view, a hiker takes a detour to the end of a tree jutting out of the cliff.\" width=\"1920\" height=\"1439\">\u003cfigcaption class=\"wp-caption-text\">For a better view, a hiker takes a detour to the end of a tree jutting out of the cliff. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taoists seek harmonization with nature — not only outer nature, but also inner.\u003c/p>\n\u003cp>\"Tea is part of that integrated path of well-being,\" says Ken Cohen, 62, a Taoist scholar and tea master. \"It is deeply linked with the Taoist search for health, for longevity, spiritual wisdom, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">health benefits\u003c/a> now validated by Western medical science.\"\u003c/p>\n\u003cp>Taoism seeks to organize the body and mind to \"nurture life,\" an art called \"Yang Sheng.\" It means to \"adjust your lifestyle habits, such as meditation, physical environment, the food you eat, exercise habits — how you can create a holistic system for well-being,\" Cohen says. \"Through these habits, one becomes aligned with nature, and those who are deeply in touch with themselves will naturally express ethics and morality.\"\u003c/p>\n\u003cfigure id=\"attachment_95263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95263\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse8-5_vert-a47544e23b098d7b390534f1257b42b4b4998179-e1429642888134.jpg\" alt=\"There are many footholds and steep staircases carved into the mountain itself.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">There are many footholds and steep staircases carved into the mountain itself. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meditation is vital to reach this state, and tea is at the center of it. Drinking it with a quiet mind and awareness allows the senses to open — to stop, look and listen. In his book \u003cem>The Art and Alchemy of Chinese Tea\u003c/em>, Daniel Reid writes that the true taste of tea reveals itself only to those who learn how to relax their bodies and still their minds.\u003c/p>\n\u003cp>The Chinese don't use the term \"tea ceremony\" in a way that involves religious symbolism and an exact choreography. Rather, they use the phrase \"Cha Yi,\" or \"the art of tea.\" The practice is more flexible, with general rules aimed at creating an aesthetic experience in which the mind, body and spirit are all involved and focused.\u003c/p>\n\u003cp>\"The purpose of the ceremony is to find how you can maximize your experience, from what kind of utensils you use, to how you prepare the water, to the amount of tea you put in the cup,\" says Cohen. \"The only rules are those that are necessary to bring out the flavor of the tea.\"\u003c/p>\n\u003cp>On Mount Hua, the water is pristine. It comes from snowmelt, rain and mountain springs. Sometimes porters carry bottled water to the summit. A porter, whose average age ranges from 30 to 60, navigates the treacherous trails while carrying up to 175 pounds of construction materials, food, water and rubbish on his back, says James Guo, who has lived in the area for nearly 40 years and who leads tours through the mountains. But better-maintained trails, wider paths, railings and a cable car that goes halfway up the mountain have made the climb more accessible to tourists — and has taken some of the strain off porters, he says.\u003c/p>\n\u003cfigure id=\"attachment_95259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95259\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/altteahouse-2_enl-5f9032f170d014c53d107cf63de9cce0b2bba7c6-e1429642930608.jpg\" alt=\"You can get a cup of tea at Cuiyun Palace on the west peak of Mount Hua.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">You can get a cup of tea at Cuiyun Palace on the west peak of Mount Hua. \u003ccite>(Courtesy of James Guo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most tourists come to scale the precipitous peaks and take in the views. But that hasn't abated Mt. Hua's religious significance. Its five peaks create the shape of a lotus flower, revered by Taoists for its wisdom and openness. The mountains, which were a place for pilgrimage for emperors of past dynasties, are still dotted with several influential temples. Mt. Hua is one of the five sacred mountains in China, and is the site of many legends involving deities and immortality.\u003c/p>\n\u003cp>The influx of tourism also hasn't diminished tea's importance and life-giving properties, Cohen contends.\u003c/p>\n\u003cp>\"When you have a Taoist monastery, or a place of meditation like Mt. Hua, or a place where they're simply serving tea in an area that is appreciative of Taoism and Chinese art, the very fact that they're serving it in healing and meditative intent changes the effect on the people who drink it,\" he says, citing a 2013 \u003ca href=\"http://deanradin.com/evidence/Shiah2013.pdf%20CHECK\">study\u003c/a> in the journal \u003cem>Explore\u003c/em>.\u003c/p>\n\u003cp>That in itself may well be worth the climb.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Laurel Dalrymple is a writer based in Virginia.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tea Tuesdays: How Tea + Sugar Reshaped The British Empire",
"title": "Tea Tuesdays: How Tea + Sugar Reshaped The British Empire",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Coffee and tea both landed in the British isles in the 1600s. In fact, java even got a head start of about a decade. And yet, a century later, tea was well on its way to becoming a daily habit for millions of Britons — which it remains to this day.\u003c/p>\n\u003cp>So how did tea emerge as Britain's hot beverage of choice?\u003c/p>\n\u003cp>The short answer: Tea met sugar, forming a power couple that altered the course of history. It was a marriage shaped by fashion, health fads and global economics. And the growing taste for sweetened tea also helped fuel one of the worst blights on human history: the slave trade.\u003c/p>\n\u003cp>\u003cstrong>The Princess And The Tea\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94785\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tea-catherine-braganza.jpg\" alt=\"Catherine of Braganza was an early celebrity endorser of tea. After she wed Charles II, the fad for tea took off among the British nobility.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-400x589.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-800x1178.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-1180x1737.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-768x1131.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-320x471.jpg 320w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Catherine of Braganza was an early celebrity endorser of tea. After she wed Charles II, the fad for tea took off among the British nobility. \u003ccite>(Corbis/Lebrecht Music & Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tea was practically unknown in Europe until the mid-1600s. But in England, it got an early PR boost from Catherine of Braganza, a celebrity who became its ambassador: The Portuguese royal favored the infusion, and when she married England's Charles II in 1662, tea became the \"it\" drink among the British upper classes. But it might have faded as a passing fad if not for another favorite nibble of the nobility: sugar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the 1500s and 1600s, sugar was the \"object of a sustained vogue in northern Europe,\" historian Woodruff Smith \u003ca href=\"http://www.jstor.org/discover/10.2307/205276?uid=3739256&uid=3&uid=60&uid=390977301&uid=2134&uid=2&uid=3739584&uid=70&uid=390977311&purchase-type=both&accessType=none&sid=21105915672651&showMyJstorPss=false&seq=1&showAccess=false\">wrote\u003c/a> in a 1992 paper.\u003c/p>\n\u003cp>Sugar was expensive and relatively rare, making it a perfect object of conspicuous consumption for status-chasing elites. Shaped into elaborate sculptures, mixed into wines, sprinkled on tarts and on glazed roasted meats — sugar was a much noted feature of upper-class life, says Smith, a professor emeritus at the University of Massachusetts, Boston who has studied the \u003ca href=\"http://www.amazon.com/Consumption-Making-Respectability-1600-1800-Woodruff/dp/0415933293\">history of consumption\u003c/a>. Cookbooks of the late 16th and early 17th century even treated sugar as a sort of drug to help balance the \"humors\" — energies that were believed to affect health and mood.\u003c/p>\n\u003cp>Then came the backlash: In the late 1600s, doctors started warning about the perils of sugar — it was blamed (correctly) for rotting teeth and (incorrectly) causing gout, among other ills — and it began to fall out of style among the rich and fabulous, Smith tells The Salt. Suddenly, sugar was the demon du jour. By around 1700, the word on sugar was no longer ostentation but moderation.\u003c/p>\n\u003cp>\u003cstrong>Clean Eating, Circa Late-1600s\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/the_anatomy_lesson_custom-7d24440fd034d252ba2b1af69a6dcfb3dbc0800b-e1428464129663.jpg\" alt=\"The Anatomy Lesson of Dr. Nicolaes Tulp by Rembrandt, 1632. Here, Tulp explains musculature matters. Elsewhere, the good doctor was promoting the health virtues of tea.\" width=\"1920\" height=\"1438\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>The Anatomy Lesson of Dr. Nicolaes Tulp\u003c/em> by Rembrandt, 1632. Here, Tulp explains musculature matters. Elsewhere, the good doctor was promoting the health virtues of tea. \u003ccite>(Wikimedia Commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, lots of people were writing about the health benefits of tea, Smith says — including Nicholaes Tulp, a famed, well-connected Dutch physician immortalized in Rembrandt's painting \u003cem>The Anatomy Lesson.\u003c/em> (Perhaps not coincidentally, Smith notes, Tulp \"probably served on the board of directors of the Dutch East India Company\" — which was, of course, importing tea.) Some enthusiasts suggested tea could induce the \"constant sluicing of the body by drinking tens or hundreds of cups daily,\" Woodruff writes. Tea detox, anyone?\u003c/p>\n\u003cp>It turns out that self-help books were popular back then, too, and one of the most influential practitioners of the form was an English writer named Thomas Tryon, who had lots of theories on nutrition. (His followers included a \u003ca href=\"http://pediatrics.aappublications.org/content/52/2/271.abstract\">young Benjamin Franklin\u003c/a>.)\u003c/p>\n\u003cp>Tryon had a love-hate relationship with sugar. He'd been to plantations in the West Indies and was horrified by the system of slavery under which sugar cane was grown. But he also believed that anything that made people feel as good as sugar does must have some intrinsic health value. A dollop of sugar in a nonalcoholic, herbal infusion was a good way to get a hit of sweetness without going overboard, he thought. While Tryon didn't specify which infusion to use for this healthful concoction, \"tea was the most obvious one,\" Smith says.\u003c/p>\n\u003cp>Such health notions, Smith says, help explain why, by the 1720s and 1730s, the custom of taking tea with sugar had taken hold among the British upper and middle classes.\u003c/p>\n\u003cp>\u003cstrong>The Birth Of A Global Economy\u003c/strong>\u003c/p>\n\u003cp>Interestingly, Smith notes, there's evidence that much of the same health claims were being made about coffee around the turn of the 18th century. But coffee came from countries like Yemen and Eritrea — \"places beyond European control and with little capacity to expand production,\" Smith writes. So when demand for coffee rose, prices did, too.\u003c/p>\n\u003cp>Tea, on the other hand, came from China — which had in place a sophisticated commerce system that could respond quickly to rising demand, Smith says. That demand was coming from the British and Dutch East India companies, which were already in China buying spices, silks and other goods for trade. As interest in tea grew back home, Smith says, the companies were in good position to ship large, reliable quantities at affordable prices \"and therefore make tea a popular fad — and beyond a fad.\"\u003c/p>\n\u003cp>\"What you're seeing is the global economy being constructed,\" Smith says. \"It's these two companies as the vanguard of modern capitalism.\"\u003c/p>\n\u003cp>As \u003ca href=\"http://simplify-your-vibrations.tumblr.com/post/49217897598\" target=\"_blank\" rel=\"noopener\">Lord Beckett\u003c/a>, the villainous, tea-and-sugar-sipping agent of the British East India Company in the \u003cem>Pirates of Caribbean\u003c/em> movies might have put it, \"it's just good business.\" (Such good business, of course, that, in the 19th century, the company went on to \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/10/392116370/tea-tuesdays-the-scottish-spy-who-stole-chinas-tea-empire\">steal the secrets\u003c/a> of tea production from China to establish a tea empire in India.)\u003c/p>\n\u003cp>\u003cstrong>Fuel For The Industrial Revolution\u003c/strong>\u003c/p>\n\u003cp>Tea and sugar proved good for business in another sense: as a cheap source of calories for the working classes.\u003c/p>\n\u003cp>Beer and cider had long been the drink of choice for the working poor, notes food historian \u003ca href=\"http://www.rachellaudan.com/\">Rachel Laudan\u003c/a>. With good reason: The drinks were calorific, and the alcohol was mildly analgesic — both necessary when your days were filled with grinding labor. \"Of course, that came at the cost of alertness,\" Laudan says.\u003c/p>\n\u003cp>But as the Industrial Revolution got underway beginning in the mid-1700s, the working classes gave up the plow and headed to the factory, where showing up tipsy wasn't exactly a way to get ahead.\u003c/p>\n\u003cp>Tea sweetened with a strong dose of sugar was an affordable luxury: It gave workers a hit of caffeine to get through a long slog of a day, it provided cheap calories, and it offered the comfort of warmth during a meal that otherwise often consisted only of bread.\u003c/p>\n\u003cp>\u003cstrong>Paying For Empire In Tea And Sugar\u003c/strong>\u003c/p>\n\u003cp>The rise of tea and sugar as a power duo was a boon for British government coffers. By the mid-1700s, tea imports accounted for one-tenth of overall tax income, says Laudan, a visiting professor at the University of Texas, Austin.\u003c/p>\n\u003cfigure id=\"attachment_94765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/east_indiaman_warley_custom-d678c1595671139b762d9751ea0e036cab58156c-e1428464451824.jpg\" alt=\"The Warley, a ship belonging to the British East India Company at the turn of the 19th century\" width=\"1920\" height=\"1205\">\u003cfigcaption class=\"wp-caption-text\">The Warley, a ship belonging to the British East India Company at the turn of the 19th century \u003ccite>(Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for sugar? According to one analysis, Laudan notes, in the 1760s, the annual duties on sugar imports were \"enough to pay to maintain all ships in the navy.\" A great deal of that sugar, historians say, was being stirred into tea.\u003c/p>\n\u003cp>Those tea-and-sugar monies helped supply the British navy with better foodstuffs, Laudan says, including vegetables when available. And that navy was key to spreading British might across the globe.\u003c/p>\n\u003cp>\"It's this dominance of the British navy that allows Britain to become the major colonial power in 19th century,\" Laudan tells The Salt.\u003c/p>\n\u003cp>But all this growth came at a terrible human price.\u003c/p>\n\u003cp>As Smith notes, the fad for tea came in just as sugar was under attack and had started to fall out of favor. By creating a new and lasting use for this sweetener, tea helped buoy demand for sugar from the West Indies. \"And indeed, it continued to support the expansion of slavery there,\" Smith says.\u003c/p>\n\u003cp>So the next time you finding yourself sipping a nice warm cup, consider how something as simple as a drink can shape events half a world away. Even today, our edibles aren't just about appetite — the palatable is political.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "When tea met sugar, they formed a power couple that altered the course of history. It was a marriage shaped by fashion, health fads and global economics. And it doomed millions of Africans to slavery.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Coffee and tea both landed in the British isles in the 1600s. In fact, java even got a head start of about a decade. And yet, a century later, tea was well on its way to becoming a daily habit for millions of Britons — which it remains to this day.\u003c/p>\n\u003cp>So how did tea emerge as Britain's hot beverage of choice?\u003c/p>\n\u003cp>The short answer: Tea met sugar, forming a power couple that altered the course of history. It was a marriage shaped by fashion, health fads and global economics. And the growing taste for sweetened tea also helped fuel one of the worst blights on human history: the slave trade.\u003c/p>\n\u003cp>\u003cstrong>The Princess And The Tea\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94785\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tea-catherine-braganza.jpg\" alt=\"Catherine of Braganza was an early celebrity endorser of tea. After she wed Charles II, the fad for tea took off among the British nobility.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-400x589.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-800x1178.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-1180x1737.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-768x1131.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tea-catherine-braganza-320x471.jpg 320w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Catherine of Braganza was an early celebrity endorser of tea. After she wed Charles II, the fad for tea took off among the British nobility. \u003ccite>(Corbis/Lebrecht Music & Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tea was practically unknown in Europe until the mid-1600s. But in England, it got an early PR boost from Catherine of Braganza, a celebrity who became its ambassador: The Portuguese royal favored the infusion, and when she married England's Charles II in 1662, tea became the \"it\" drink among the British upper classes. But it might have faded as a passing fad if not for another favorite nibble of the nobility: sugar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the 1500s and 1600s, sugar was the \"object of a sustained vogue in northern Europe,\" historian Woodruff Smith \u003ca href=\"http://www.jstor.org/discover/10.2307/205276?uid=3739256&uid=3&uid=60&uid=390977301&uid=2134&uid=2&uid=3739584&uid=70&uid=390977311&purchase-type=both&accessType=none&sid=21105915672651&showMyJstorPss=false&seq=1&showAccess=false\">wrote\u003c/a> in a 1992 paper.\u003c/p>\n\u003cp>Sugar was expensive and relatively rare, making it a perfect object of conspicuous consumption for status-chasing elites. Shaped into elaborate sculptures, mixed into wines, sprinkled on tarts and on glazed roasted meats — sugar was a much noted feature of upper-class life, says Smith, a professor emeritus at the University of Massachusetts, Boston who has studied the \u003ca href=\"http://www.amazon.com/Consumption-Making-Respectability-1600-1800-Woodruff/dp/0415933293\">history of consumption\u003c/a>. Cookbooks of the late 16th and early 17th century even treated sugar as a sort of drug to help balance the \"humors\" — energies that were believed to affect health and mood.\u003c/p>\n\u003cp>Then came the backlash: In the late 1600s, doctors started warning about the perils of sugar — it was blamed (correctly) for rotting teeth and (incorrectly) causing gout, among other ills — and it began to fall out of style among the rich and fabulous, Smith tells The Salt. Suddenly, sugar was the demon du jour. By around 1700, the word on sugar was no longer ostentation but moderation.\u003c/p>\n\u003cp>\u003cstrong>Clean Eating, Circa Late-1600s\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/the_anatomy_lesson_custom-7d24440fd034d252ba2b1af69a6dcfb3dbc0800b-e1428464129663.jpg\" alt=\"The Anatomy Lesson of Dr. Nicolaes Tulp by Rembrandt, 1632. Here, Tulp explains musculature matters. Elsewhere, the good doctor was promoting the health virtues of tea.\" width=\"1920\" height=\"1438\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>The Anatomy Lesson of Dr. Nicolaes Tulp\u003c/em> by Rembrandt, 1632. Here, Tulp explains musculature matters. Elsewhere, the good doctor was promoting the health virtues of tea. \u003ccite>(Wikimedia Commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, lots of people were writing about the health benefits of tea, Smith says — including Nicholaes Tulp, a famed, well-connected Dutch physician immortalized in Rembrandt's painting \u003cem>The Anatomy Lesson.\u003c/em> (Perhaps not coincidentally, Smith notes, Tulp \"probably served on the board of directors of the Dutch East India Company\" — which was, of course, importing tea.) Some enthusiasts suggested tea could induce the \"constant sluicing of the body by drinking tens or hundreds of cups daily,\" Woodruff writes. Tea detox, anyone?\u003c/p>\n\u003cp>It turns out that self-help books were popular back then, too, and one of the most influential practitioners of the form was an English writer named Thomas Tryon, who had lots of theories on nutrition. (His followers included a \u003ca href=\"http://pediatrics.aappublications.org/content/52/2/271.abstract\">young Benjamin Franklin\u003c/a>.)\u003c/p>\n\u003cp>Tryon had a love-hate relationship with sugar. He'd been to plantations in the West Indies and was horrified by the system of slavery under which sugar cane was grown. But he also believed that anything that made people feel as good as sugar does must have some intrinsic health value. A dollop of sugar in a nonalcoholic, herbal infusion was a good way to get a hit of sweetness without going overboard, he thought. While Tryon didn't specify which infusion to use for this healthful concoction, \"tea was the most obvious one,\" Smith says.\u003c/p>\n\u003cp>Such health notions, Smith says, help explain why, by the 1720s and 1730s, the custom of taking tea with sugar had taken hold among the British upper and middle classes.\u003c/p>\n\u003cp>\u003cstrong>The Birth Of A Global Economy\u003c/strong>\u003c/p>\n\u003cp>Interestingly, Smith notes, there's evidence that much of the same health claims were being made about coffee around the turn of the 18th century. But coffee came from countries like Yemen and Eritrea — \"places beyond European control and with little capacity to expand production,\" Smith writes. So when demand for coffee rose, prices did, too.\u003c/p>\n\u003cp>Tea, on the other hand, came from China — which had in place a sophisticated commerce system that could respond quickly to rising demand, Smith says. That demand was coming from the British and Dutch East India companies, which were already in China buying spices, silks and other goods for trade. As interest in tea grew back home, Smith says, the companies were in good position to ship large, reliable quantities at affordable prices \"and therefore make tea a popular fad — and beyond a fad.\"\u003c/p>\n\u003cp>\"What you're seeing is the global economy being constructed,\" Smith says. \"It's these two companies as the vanguard of modern capitalism.\"\u003c/p>\n\u003cp>As \u003ca href=\"http://simplify-your-vibrations.tumblr.com/post/49217897598\" target=\"_blank\" rel=\"noopener\">Lord Beckett\u003c/a>, the villainous, tea-and-sugar-sipping agent of the British East India Company in the \u003cem>Pirates of Caribbean\u003c/em> movies might have put it, \"it's just good business.\" (Such good business, of course, that, in the 19th century, the company went on to \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/10/392116370/tea-tuesdays-the-scottish-spy-who-stole-chinas-tea-empire\">steal the secrets\u003c/a> of tea production from China to establish a tea empire in India.)\u003c/p>\n\u003cp>\u003cstrong>Fuel For The Industrial Revolution\u003c/strong>\u003c/p>\n\u003cp>Tea and sugar proved good for business in another sense: as a cheap source of calories for the working classes.\u003c/p>\n\u003cp>Beer and cider had long been the drink of choice for the working poor, notes food historian \u003ca href=\"http://www.rachellaudan.com/\">Rachel Laudan\u003c/a>. With good reason: The drinks were calorific, and the alcohol was mildly analgesic — both necessary when your days were filled with grinding labor. \"Of course, that came at the cost of alertness,\" Laudan says.\u003c/p>\n\u003cp>But as the Industrial Revolution got underway beginning in the mid-1700s, the working classes gave up the plow and headed to the factory, where showing up tipsy wasn't exactly a way to get ahead.\u003c/p>\n\u003cp>Tea sweetened with a strong dose of sugar was an affordable luxury: It gave workers a hit of caffeine to get through a long slog of a day, it provided cheap calories, and it offered the comfort of warmth during a meal that otherwise often consisted only of bread.\u003c/p>\n\u003cp>\u003cstrong>Paying For Empire In Tea And Sugar\u003c/strong>\u003c/p>\n\u003cp>The rise of tea and sugar as a power duo was a boon for British government coffers. By the mid-1700s, tea imports accounted for one-tenth of overall tax income, says Laudan, a visiting professor at the University of Texas, Austin.\u003c/p>\n\u003cfigure id=\"attachment_94765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/east_indiaman_warley_custom-d678c1595671139b762d9751ea0e036cab58156c-e1428464451824.jpg\" alt=\"The Warley, a ship belonging to the British East India Company at the turn of the 19th century\" width=\"1920\" height=\"1205\">\u003cfigcaption class=\"wp-caption-text\">The Warley, a ship belonging to the British East India Company at the turn of the 19th century \u003ccite>(Wikimedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for sugar? According to one analysis, Laudan notes, in the 1760s, the annual duties on sugar imports were \"enough to pay to maintain all ships in the navy.\" A great deal of that sugar, historians say, was being stirred into tea.\u003c/p>\n\u003cp>Those tea-and-sugar monies helped supply the British navy with better foodstuffs, Laudan says, including vegetables when available. And that navy was key to spreading British might across the globe.\u003c/p>\n\u003cp>\"It's this dominance of the British navy that allows Britain to become the major colonial power in 19th century,\" Laudan tells The Salt.\u003c/p>\n\u003cp>But all this growth came at a terrible human price.\u003c/p>\n\u003cp>As Smith notes, the fad for tea came in just as sugar was under attack and had started to fall out of favor. By creating a new and lasting use for this sweetener, tea helped buoy demand for sugar from the West Indies. \"And indeed, it continued to support the expansion of slavery there,\" Smith says.\u003c/p>\n\u003cp>So the next time you finding yourself sipping a nice warm cup, consider how something as simple as a drink can shape events half a world away. Even today, our edibles aren't just about appetite — the palatable is political.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Two New Berkeley Cafes Offer Butter In Your Coffee And Kava In Your Tea",
"title": "Two New Berkeley Cafes Offer Butter In Your Coffee And Kava In Your Tea",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There is no shortage of non-alcoholic drinks in Berkeley. The \u003ca href=\"http://www.yelp.com/biz/brewed-awakening-berkeley\" target=\"_blank\">first\u003c/a>, \u003ca href=\"http://www.peets.com/\" target=\"_blank\">second \u003c/a>and \u003ca href=\"http://shop.artiscoffee.com/\" target=\"_blank\">third waves \u003c/a>of coffee are all sufficiently represented. There are many \u003ca href=\"http://www.dailycal.org/2013/10/02/best-among-4-tea-houses-berkeley/\" target=\"_blank\">spots for tea\u003c/a> of every variety, including \u003ca href=\"http://www.yelp.com/biz/asha-tea-house-berkeley\" target=\"_blank\">bubble.\u003c/a> There’s even \u003ca href=\"http://www.yelp.com/biz/sweetheart-cafe-berkeley?q=avocado\" target=\"_blank\">more than\u003c/a> one place to get an \u003ca href=\"http://www.yelp.com/biz/bobo-drinks-berkeley-4?q=avocado%20smoothie\" target=\"_blank\">avocado smoothie\u003c/a>.\u003c/p>\n\u003cp>But two new Berkeley cafes have found something new to offer. In the Gourmet Ghetto, the Bay Area’s first dedicated grain-free restaurant, \u003ca href=\"http://www.missionheirloom.com/\" target=\"_blank\">Mission Heirloom\u003c/a>, serves coffee with everything from camel’s milk to butter. Down on University, \u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a> is introducing customers to drinks made with kava.\u003c/p>\n\u003cp>The two cafes are very similar. Both are beautiful spaces, filled with little details like Mission Heirloom’s elegant Heath Ceramic dishes and MeloMelo’s lighting system, which changes colors if they’re mentioned on Twitter or Instagram. Both inspire evangelical devotion among their respective fans. And both are expensive, with drinks hovering around the six to seven dollar range. Your impression of them will likely depend on your tolerance for both acquired tastes and alternative health.\u003c/p>\n\u003cfigure id=\"attachment_94211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0209.jpg\">\u003cimg class=\"size-full wp-image-94211\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0209.jpg\" alt=\"Interior of Mission Heirloom. Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Mission Heirloom. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It was only a matter of time before the Bay Area got its first paleo eatery. Mission Heirloom, which opened last fall in a former vegetarian Chinese food restaurant, offers an impressive array of options for the modern caveman: not only do they offer breakfast, lunch and dinner, they host classes and events with such Paleo luminaries as Robb Wolf. It’s impressively inclusive and free of every aspect of modern life that could possibly harm you: not only is the food grain, gluten and legume free, they don’t use any plastic and only use steel cookware. Like their neighbors in the Gourmet Ghetto, they’re passionate about sourcing quality ingredients from local farms: their blog is filled with pictures of them visiting the farms where they get everything \u003ca href=\"https://missionheirloom.wordpress.com/category/farm-tours/\" target=\"_blank\">from eggs to raisins\u003c/a>.\u003c/p>\n\u003cp>The space is large, with a sunny patio in the back that's filled with plants and charmingly mismatched furniture, and they’ve obviously found their niche. During the sunny weekend late morning I’m there, there’s a steady stream of customers, and a line stretches to the door.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The coffee drinks at Mission Heirloom are a far cry from the ones at the original Peet’s up the street. They proudly serve a non-local coffee, Chicago’s Intelligentsia, a bold move in an area that that prides itself on its number of excellent coffee roasters. \u003ca href=\"https://missionheirloom.wordpress.com/2014/10/04/learning-more-about-coffee-and-tea/\" target=\"_blank\">On their website\u003c/a> they say that they were drawn to the roaster for its commitment to developing a Direct Trade relationship with their farmers and emphasizing seasonality. Don’t expect to see any familiar little pink or blue packets, either: the only sweeteners the cafe offers are honey and coconut sugar.\u003c/p>\n\u003cfigure id=\"attachment_94210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/interior.jpg\">\u003cimg class=\"size-full wp-image-94210\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/interior.jpg\" alt=\"The patio at Mission Heirloom. Photo: Shelby Pope\" width=\"1920\" height=\"1434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-320x239.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The patio at Mission Heirloom. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Mission Heirloom gives customers a chance to make any espresso drinks with raw milk, which they source from \u003ca href=\"http://www.organicpastures.com/\" target=\"_blank\">Organic Pastures\u003c/a> in Fresno. Why raw milk? Some believe that consuming milk in its original form, free from pasteurization and processing, is easier to digest. There are also claims that people who are otherwise lactose intolerant can drink raw milk, though \u003ca href=\"http://med.stanford.edu/news/all-news/2014/03/claim-that-raw-milk-reduces-lactose-intolerance-doesnt-pass-smell-test-study-finds.html\" target=\"_blank\">that’s been challenged\u003c/a>.\u003c/p>\n\u003cp>“Buying quality dairy products for cooking and drinking is an important part of our mission. While many of our customers cannot tolerate dairy, those that do deserve the best,” \u003ca href=\"https://missionheirloom.wordpress.com/2014/10/04/learning-more-about-coffee-and-tea/\" target=\"_blank\">explains\u003c/a> their website. “Organic raw milk provides beneficial bacteria for our guts in addition to CLA saturated fats and a beneficial ratio of omega-3 to omega-6 fatty acids.”\u003c/p>\n\u003cfigure id=\"attachment_94208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0180.jpg\">\u003cimg class=\"size-full wp-image-94208\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0180.jpg\" alt=\"Raw milk cappuccino. Photo: Shelby Pope\" width=\"1920\" height=\"1071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-800x446.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-1440x803.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-1180x658.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-320x179.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw milk cappuccino. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>A raw milk cappuccino tasted startlingly different from one made with traditional milk--even though you could argue that heating the milk for a cappuccino took the edge off its rawness. It’s thicker than the 2% Clover I grew up eating with my Cheerios, with a sweetness and roundness that complements the fruitiness of \u003ca href=\"http://www.intelligentsiacoffee.com/content/black-cat-project\" target=\"_blank\">Intelligentsia’s Black Cat \u003c/a>espresso blend.\u003c/p>\n\u003cp>The bulletproof coffee is weirder. A mix of special \u003ca href=\"https://www.upgradedself.com/products/bulletproof-upgraded-coffee-5lb\" target=\"_blank\">bulletproof beans\u003c/a>, Straus unsalted butter and “\u003ca href=\"https://www.upgradedself.com/products/bulletproof-upgraded-brain-octane-oil\" target=\"_blank\">brain octane\u003c/a>,” it’s supposed to boost your metabolism, giving you consistent energy throughout the day without any of the crashes typical of a traditional cup.\u003c/p>\n\u003cp>It’s satisfying, in the comforting way that all all warm-creamy drinks are. Thanks to a whiz in their high powered blender, it’s smooth and rich, with a sharp, somewhat aggressively nutty flavor that masks much of the coffee taste. It’s best drunk while warm. When it cools, it becomes increasingly bitter and the butterfat start to separate, pooling in unappetizing yellow dots on the drink’s surface.\u003c/p>\n\u003cp>I hadn’t eaten anything that morning, and the bulletproof coffee seemed to work, staving off my \u003ca href=\"http://www.theguardian.com/science/shortcuts/2014/apr/15/hangry-stupid-made-up-word-angry-hungry\" target=\"_blank\">hangriness\u003c/a>. While normally I would have usually been snapping at my loved ones and rushing to neighboring \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> for a desperate injection of carbs, my cup of fat left me feeling oddly satisfied, without the usual caffeine crash.\u003c/p>\n\u003cfigure id=\"attachment_94209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0197.jpg\">\u003cimg class=\"size-full wp-image-94209\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0197.jpg\" alt=\"Bulletproof coffee. Photo: Shelby Pope\" width=\"1920\" height=\"1159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-400x241.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-800x483.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-1440x869.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-1180x712.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-768x464.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-320x193.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulletproof coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a> on University also want to help people avoid that crash, albeit in a caffeine-free way. Their bar is the first in the Bay Area to offer a range of drinks made from root of \u003ca href=\"http://en.wikipedia.org/wiki/Kava\" target=\"_blank\">kava\u003c/a>, the South Pacific plant that’s been used for thousands of years for its calming and anxiety lessening effects. The owners source the kava from a few different sources around the South Pacific and grind it themselves in-house. Legally, it's classified as a supplement, and it's composed of 18 different active ingredients called kavalactones that produce sedative effects. It’s also pretty gross.\u003c/p>\n\u003cfigure id=\"attachment_94212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0258.jpg\">\u003cimg class=\"size-full wp-image-94212\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0258.jpg\" alt=\"Kava looks and tastes like dirt. Photo: Shelby Pope\" width=\"1920\" height=\"972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-400x203.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-800x405.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-1440x729.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-1180x597.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-768x389.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-320x162.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kava looks and tastes like dirt. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The cafe’s owners, Nico Rivard and Rami Kayali, encourage all first timers to try kava in its pure form. “The only drawback of kava is that it tastes like the earth it's harvested in,” Kayali warns, and accordingly, it looks like mud in my cup and tastes like it too (He euphemistically refers to it as it as having “pepper notes.”) After clinking coconut shells and toasting “\u003ca href=\"http://gohawaii.about.com/od/fijiculture/a/all-about-bula.htm\" target=\"_blank\">bula\u003c/a>,” (A Fijian toast meaning “life” or health”), I choke it down, the slices of pineapple they offer a welcome chaser. Almost immediately, my mouth started to tingle. I flash back to my first Sephora purchase, a \u003ca href=\"http://shop.duwop.com/lip-venom-lip-plumper-lip-gloss.aspx\" target=\"_blank\">lipgloss made with cinnamon oil\u003c/a>, designed to sting your lips, producing a painfully attractive swollen pout.\u003c/p>\n\u003cfigure id=\"attachment_94215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0269.jpg\">\u003cimg class=\"size-full wp-image-94215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0269.jpg\" alt=\"MeloMelo interior. Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MeloMelo interior. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the tingling disappeared and I started to feel relaxed, my internal CNN ticker tape of constant minor worries and anxieties fading away for a few hours. “It’s relaxing, calming,” Rivard said. “I have bartended with and without kava, and I can tell you that I’m certainly much more on my game after I’ve had a little kava. I usually have sleep problems and now that we’re at the point where we’re drinking it every day, I find that my sleep has improved threefold.”\u003c/p>\n\u003cp>In an effort to make kava more palatable, Rivard and Kayali offer a few more variations on their menu, including kava mixed with coconut water and tea infused kava (“It tastes like kava flavored Vitamin Water,” my friend observed.) They’re all enjoyable, especially the “kava koncoction” I tried, a velvety mix of cream of coconut and kava (the koncoction changes weekly, depending what look good at the farmers' market).\u003c/p>\n\u003cp>In the six weeks that the cafe has been open, the cafe has developed a loyal following of locals. On a recent weekday afternoon, a steady stream of customers came through the light-filled, high-ceilinged room. Many were new customers, receiving the bitter initiation, but several were regulars, greeting the owners by name. A Philz barista told me she liked to come there to relax and counteract the effects of chugging coffee all day. Since the cafe is open from 12-12 almost every day, it provides a unique bar-like but alcohol-free environment.\u003c/p>\n\u003cfigure id=\"attachment_94213\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0266.jpg\">\u003cimg class=\"size-full wp-image-94213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0266.jpg\" alt='Owner Rami Kayali gives a toast: \"Bula!\" Photo: Shelby Pope' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner Rami Kayali gives a toast: \"Bula!\" Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>“There isn’t any of the aggressiveness or stupor associated with alcohol bars where you’re like “Oh God, was I an idiot the night before, did I do something stupid? Did I say something stupid?’’ Kayali said (There is, however, the danger of becoming “shell-faced,” their term for anyone who imbibes one too many coconut shells of the bitter drink).\u003c/p>\n\u003cp>It’s easy to while away the hours at MeloMelo. There’s a couch, board games, and at night, they project movies on the walls. Rivard just bought seven sets of Jenga in preparation for a tournament they're hosting. Sitting at the bar after trying all the variations of kava, I was surprised to find myself craving the bracing original blend, but Kayali said it’s a common reaction.\u003c/p>\n\u003cp>“Time and again we’ve been noticing that people come back, and after a few drinks, they’ll gravitate back to the traditional serving, and it’s been our best seller,” he said, adding that while they’ll be experimenting with their menu (they currently offer kombucha and yerba mate as well), they’d like to keep it simple and centered around kava. “We like giving that modern twist to this ancient tradition, bringing it and giving it a Bay Area twist.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.missionheirloom.com/\" target=\"_blank\">Mission Heirloom Cafe\u003c/a>\u003cbr>\n2085 Vine St., Berkeley [\u003ca href=\"https://www.google.com/maps/place/Mission:+Heirloom/@37.880399,-122.26993,17z/data=!3m1!4b1!4m2!3m1!1s0x80857ea6b73ed55f:0x7ac84033de579a79\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 859-4501\u003cbr>\nHours: Tue-Fri 11am-9pm, Sat 10am-9pm, Sun 11am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/missionheirloom?ref=br_tf\" target=\"_blank\">Mission Heirloom Garden Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missionheirloom\" target=\"_blank\">@MissionHeirloom\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\n1701 University Ave, Berkeley [\u003ca href=\"https://www.google.com/maps/place/MeloMelo+Kava+Bar/@37.871194,-122.277398,17z/data=!3m1!4b1!4m2!3m1!1s0x80857e978fd2841f:0x4f821a4e9c7f62c9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 900-9316\u003cbr>\nHours: Mon-Sat 12pm-12am, Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/melomelokava\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/melokava\" target=\"_blank\">@MeloKava\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\n",
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"headline": "Two New Berkeley Cafes Offer Butter In Your Coffee And Kava In Your Tea",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There is no shortage of non-alcoholic drinks in Berkeley. The \u003ca href=\"http://www.yelp.com/biz/brewed-awakening-berkeley\" target=\"_blank\">first\u003c/a>, \u003ca href=\"http://www.peets.com/\" target=\"_blank\">second \u003c/a>and \u003ca href=\"http://shop.artiscoffee.com/\" target=\"_blank\">third waves \u003c/a>of coffee are all sufficiently represented. There are many \u003ca href=\"http://www.dailycal.org/2013/10/02/best-among-4-tea-houses-berkeley/\" target=\"_blank\">spots for tea\u003c/a> of every variety, including \u003ca href=\"http://www.yelp.com/biz/asha-tea-house-berkeley\" target=\"_blank\">bubble.\u003c/a> There’s even \u003ca href=\"http://www.yelp.com/biz/sweetheart-cafe-berkeley?q=avocado\" target=\"_blank\">more than\u003c/a> one place to get an \u003ca href=\"http://www.yelp.com/biz/bobo-drinks-berkeley-4?q=avocado%20smoothie\" target=\"_blank\">avocado smoothie\u003c/a>.\u003c/p>\n\u003cp>But two new Berkeley cafes have found something new to offer. In the Gourmet Ghetto, the Bay Area’s first dedicated grain-free restaurant, \u003ca href=\"http://www.missionheirloom.com/\" target=\"_blank\">Mission Heirloom\u003c/a>, serves coffee with everything from camel’s milk to butter. Down on University, \u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a> is introducing customers to drinks made with kava.\u003c/p>\n\u003cp>The two cafes are very similar. Both are beautiful spaces, filled with little details like Mission Heirloom’s elegant Heath Ceramic dishes and MeloMelo’s lighting system, which changes colors if they’re mentioned on Twitter or Instagram. Both inspire evangelical devotion among their respective fans. And both are expensive, with drinks hovering around the six to seven dollar range. Your impression of them will likely depend on your tolerance for both acquired tastes and alternative health.\u003c/p>\n\u003cfigure id=\"attachment_94211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0209.jpg\">\u003cimg class=\"size-full wp-image-94211\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0209.jpg\" alt=\"Interior of Mission Heirloom. Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Mission Heirloom. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It was only a matter of time before the Bay Area got its first paleo eatery. Mission Heirloom, which opened last fall in a former vegetarian Chinese food restaurant, offers an impressive array of options for the modern caveman: not only do they offer breakfast, lunch and dinner, they host classes and events with such Paleo luminaries as Robb Wolf. It’s impressively inclusive and free of every aspect of modern life that could possibly harm you: not only is the food grain, gluten and legume free, they don’t use any plastic and only use steel cookware. Like their neighbors in the Gourmet Ghetto, they’re passionate about sourcing quality ingredients from local farms: their blog is filled with pictures of them visiting the farms where they get everything \u003ca href=\"https://missionheirloom.wordpress.com/category/farm-tours/\" target=\"_blank\">from eggs to raisins\u003c/a>.\u003c/p>\n\u003cp>The space is large, with a sunny patio in the back that's filled with plants and charmingly mismatched furniture, and they’ve obviously found their niche. During the sunny weekend late morning I’m there, there’s a steady stream of customers, and a line stretches to the door.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The coffee drinks at Mission Heirloom are a far cry from the ones at the original Peet’s up the street. They proudly serve a non-local coffee, Chicago’s Intelligentsia, a bold move in an area that that prides itself on its number of excellent coffee roasters. \u003ca href=\"https://missionheirloom.wordpress.com/2014/10/04/learning-more-about-coffee-and-tea/\" target=\"_blank\">On their website\u003c/a> they say that they were drawn to the roaster for its commitment to developing a Direct Trade relationship with their farmers and emphasizing seasonality. Don’t expect to see any familiar little pink or blue packets, either: the only sweeteners the cafe offers are honey and coconut sugar.\u003c/p>\n\u003cfigure id=\"attachment_94210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/interior.jpg\">\u003cimg class=\"size-full wp-image-94210\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/interior.jpg\" alt=\"The patio at Mission Heirloom. Photo: Shelby Pope\" width=\"1920\" height=\"1434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-320x239.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The patio at Mission Heirloom. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Mission Heirloom gives customers a chance to make any espresso drinks with raw milk, which they source from \u003ca href=\"http://www.organicpastures.com/\" target=\"_blank\">Organic Pastures\u003c/a> in Fresno. Why raw milk? Some believe that consuming milk in its original form, free from pasteurization and processing, is easier to digest. There are also claims that people who are otherwise lactose intolerant can drink raw milk, though \u003ca href=\"http://med.stanford.edu/news/all-news/2014/03/claim-that-raw-milk-reduces-lactose-intolerance-doesnt-pass-smell-test-study-finds.html\" target=\"_blank\">that’s been challenged\u003c/a>.\u003c/p>\n\u003cp>“Buying quality dairy products for cooking and drinking is an important part of our mission. While many of our customers cannot tolerate dairy, those that do deserve the best,” \u003ca href=\"https://missionheirloom.wordpress.com/2014/10/04/learning-more-about-coffee-and-tea/\" target=\"_blank\">explains\u003c/a> their website. “Organic raw milk provides beneficial bacteria for our guts in addition to CLA saturated fats and a beneficial ratio of omega-3 to omega-6 fatty acids.”\u003c/p>\n\u003cfigure id=\"attachment_94208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0180.jpg\">\u003cimg class=\"size-full wp-image-94208\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0180.jpg\" alt=\"Raw milk cappuccino. Photo: Shelby Pope\" width=\"1920\" height=\"1071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-800x446.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-1440x803.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-1180x658.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-320x179.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw milk cappuccino. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>A raw milk cappuccino tasted startlingly different from one made with traditional milk--even though you could argue that heating the milk for a cappuccino took the edge off its rawness. It’s thicker than the 2% Clover I grew up eating with my Cheerios, with a sweetness and roundness that complements the fruitiness of \u003ca href=\"http://www.intelligentsiacoffee.com/content/black-cat-project\" target=\"_blank\">Intelligentsia’s Black Cat \u003c/a>espresso blend.\u003c/p>\n\u003cp>The bulletproof coffee is weirder. A mix of special \u003ca href=\"https://www.upgradedself.com/products/bulletproof-upgraded-coffee-5lb\" target=\"_blank\">bulletproof beans\u003c/a>, Straus unsalted butter and “\u003ca href=\"https://www.upgradedself.com/products/bulletproof-upgraded-brain-octane-oil\" target=\"_blank\">brain octane\u003c/a>,” it’s supposed to boost your metabolism, giving you consistent energy throughout the day without any of the crashes typical of a traditional cup.\u003c/p>\n\u003cp>It’s satisfying, in the comforting way that all all warm-creamy drinks are. Thanks to a whiz in their high powered blender, it’s smooth and rich, with a sharp, somewhat aggressively nutty flavor that masks much of the coffee taste. It’s best drunk while warm. When it cools, it becomes increasingly bitter and the butterfat start to separate, pooling in unappetizing yellow dots on the drink’s surface.\u003c/p>\n\u003cp>I hadn’t eaten anything that morning, and the bulletproof coffee seemed to work, staving off my \u003ca href=\"http://www.theguardian.com/science/shortcuts/2014/apr/15/hangry-stupid-made-up-word-angry-hungry\" target=\"_blank\">hangriness\u003c/a>. While normally I would have usually been snapping at my loved ones and rushing to neighboring \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> for a desperate injection of carbs, my cup of fat left me feeling oddly satisfied, without the usual caffeine crash.\u003c/p>\n\u003cfigure id=\"attachment_94209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0197.jpg\">\u003cimg class=\"size-full wp-image-94209\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0197.jpg\" alt=\"Bulletproof coffee. Photo: Shelby Pope\" width=\"1920\" height=\"1159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-400x241.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-800x483.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-1440x869.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-1180x712.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-768x464.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-320x193.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulletproof coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a> on University also want to help people avoid that crash, albeit in a caffeine-free way. Their bar is the first in the Bay Area to offer a range of drinks made from root of \u003ca href=\"http://en.wikipedia.org/wiki/Kava\" target=\"_blank\">kava\u003c/a>, the South Pacific plant that’s been used for thousands of years for its calming and anxiety lessening effects. The owners source the kava from a few different sources around the South Pacific and grind it themselves in-house. Legally, it's classified as a supplement, and it's composed of 18 different active ingredients called kavalactones that produce sedative effects. It’s also pretty gross.\u003c/p>\n\u003cfigure id=\"attachment_94212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0258.jpg\">\u003cimg class=\"size-full wp-image-94212\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0258.jpg\" alt=\"Kava looks and tastes like dirt. Photo: Shelby Pope\" width=\"1920\" height=\"972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-400x203.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-800x405.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-1440x729.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-1180x597.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-768x389.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-320x162.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kava looks and tastes like dirt. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The cafe’s owners, Nico Rivard and Rami Kayali, encourage all first timers to try kava in its pure form. “The only drawback of kava is that it tastes like the earth it's harvested in,” Kayali warns, and accordingly, it looks like mud in my cup and tastes like it too (He euphemistically refers to it as it as having “pepper notes.”) After clinking coconut shells and toasting “\u003ca href=\"http://gohawaii.about.com/od/fijiculture/a/all-about-bula.htm\" target=\"_blank\">bula\u003c/a>,” (A Fijian toast meaning “life” or health”), I choke it down, the slices of pineapple they offer a welcome chaser. Almost immediately, my mouth started to tingle. I flash back to my first Sephora purchase, a \u003ca href=\"http://shop.duwop.com/lip-venom-lip-plumper-lip-gloss.aspx\" target=\"_blank\">lipgloss made with cinnamon oil\u003c/a>, designed to sting your lips, producing a painfully attractive swollen pout.\u003c/p>\n\u003cfigure id=\"attachment_94215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0269.jpg\">\u003cimg class=\"size-full wp-image-94215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0269.jpg\" alt=\"MeloMelo interior. Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MeloMelo interior. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the tingling disappeared and I started to feel relaxed, my internal CNN ticker tape of constant minor worries and anxieties fading away for a few hours. “It’s relaxing, calming,” Rivard said. “I have bartended with and without kava, and I can tell you that I’m certainly much more on my game after I’ve had a little kava. I usually have sleep problems and now that we’re at the point where we’re drinking it every day, I find that my sleep has improved threefold.”\u003c/p>\n\u003cp>In an effort to make kava more palatable, Rivard and Kayali offer a few more variations on their menu, including kava mixed with coconut water and tea infused kava (“It tastes like kava flavored Vitamin Water,” my friend observed.) They’re all enjoyable, especially the “kava koncoction” I tried, a velvety mix of cream of coconut and kava (the koncoction changes weekly, depending what look good at the farmers' market).\u003c/p>\n\u003cp>In the six weeks that the cafe has been open, the cafe has developed a loyal following of locals. On a recent weekday afternoon, a steady stream of customers came through the light-filled, high-ceilinged room. Many were new customers, receiving the bitter initiation, but several were regulars, greeting the owners by name. A Philz barista told me she liked to come there to relax and counteract the effects of chugging coffee all day. Since the cafe is open from 12-12 almost every day, it provides a unique bar-like but alcohol-free environment.\u003c/p>\n\u003cfigure id=\"attachment_94213\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0266.jpg\">\u003cimg class=\"size-full wp-image-94213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0266.jpg\" alt='Owner Rami Kayali gives a toast: \"Bula!\" Photo: Shelby Pope' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner Rami Kayali gives a toast: \"Bula!\" Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>“There isn’t any of the aggressiveness or stupor associated with alcohol bars where you’re like “Oh God, was I an idiot the night before, did I do something stupid? Did I say something stupid?’’ Kayali said (There is, however, the danger of becoming “shell-faced,” their term for anyone who imbibes one too many coconut shells of the bitter drink).\u003c/p>\n\u003cp>It’s easy to while away the hours at MeloMelo. There’s a couch, board games, and at night, they project movies on the walls. Rivard just bought seven sets of Jenga in preparation for a tournament they're hosting. Sitting at the bar after trying all the variations of kava, I was surprised to find myself craving the bracing original blend, but Kayali said it’s a common reaction.\u003c/p>\n\u003cp>“Time and again we’ve been noticing that people come back, and after a few drinks, they’ll gravitate back to the traditional serving, and it’s been our best seller,” he said, adding that while they’ll be experimenting with their menu (they currently offer kombucha and yerba mate as well), they’d like to keep it simple and centered around kava. “We like giving that modern twist to this ancient tradition, bringing it and giving it a Bay Area twist.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.missionheirloom.com/\" target=\"_blank\">Mission Heirloom Cafe\u003c/a>\u003cbr>\n2085 Vine St., Berkeley [\u003ca href=\"https://www.google.com/maps/place/Mission:+Heirloom/@37.880399,-122.26993,17z/data=!3m1!4b1!4m2!3m1!1s0x80857ea6b73ed55f:0x7ac84033de579a79\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 859-4501\u003cbr>\nHours: Tue-Fri 11am-9pm, Sat 10am-9pm, Sun 11am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/missionheirloom?ref=br_tf\" target=\"_blank\">Mission Heirloom Garden Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missionheirloom\" target=\"_blank\">@MissionHeirloom\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\n1701 University Ave, Berkeley [\u003ca href=\"https://www.google.com/maps/place/MeloMelo+Kava+Bar/@37.871194,-122.277398,17z/data=!3m1!4b1!4m2!3m1!1s0x80857e978fd2841f:0x4f821a4e9c7f62c9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 900-9316\u003cbr>\nHours: Mon-Sat 12pm-12am, Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/melomelokava\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/melokava\" target=\"_blank\">@MeloKava\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Starbucks Will Stop Putting The Words 'Race Together' On Cups",
"title": "Starbucks Will Stop Putting The Words 'Race Together' On Cups",
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"content": "\u003cfigure id=\"attachment_94222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259.jpg\" alt=\"Larenda Myres holds an iced coffee drink with a "Race Together" sticker on it at a Starbucks store in Seattle. Starbucks baristas will no longer write "Race Together" on customers' cups starting Sunday. Photo: Ted S. Warren/AP\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-94222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larenda Myres holds an iced coffee drink with a \"Race Together\" sticker on it at a Starbucks store in Seattle. Starbucks baristas will no longer write \"Race Together\" on customers' cups starting Sunday. Photo: Ted S. Warren/AP\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/349243304/sam-sanders\" target=\"_blank\">Sam Sanders\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/03/22/394710277/starbucks-will-stop-writing-race-together-on-coffee-cups\" target=\"_blank\">The Two-Way at NPR\u003c/a> (3/22/15) \u003c/p>\n\u003cp>The most visible part of Starbucks' campaign to get customers talking about race — putting the slogan \"Race Together\" on coffee cups — has come to an end.\u003c/p>\n\u003cp>In a \u003ca href=\"http://news.starbucks.com/news/a-letter-from-howard-schultz-to-starbucks-partners-regarding-race-together\">memo sent to all Starbucks employees\u003c/a> Sunday, CEO Howard Schultz wrote: \"This phase of the effort — writing 'Race Together' (or placing stickers) on cups, which was always just the catalyst for a much broader and longer term conversation — will be completed as originally planned today, March 22.\"\u003c/p>\n\u003cp>The company received widespread criticism of its Race Together Initiative, which was announced last week. But Starbucks spokeswoman Laurel Harper told NPR that the move occurred right on schedule and was unrelated to the fallout. \"This is not a change at all,\" Harper said. \"We are not straying from what we set out to do, in fact, we are doing more.\"\u003c/p>\n\u003cp>The company says a number of Race Together activities will still take place over the next few months, including open forums and special sections in \u003cem>USA Today. \u003c/em>Starbucks is also committing to hire 10,000 disadvantaged youth over the next three years and open new stores in communities with large minority populations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Reporting on the large amount of criticism the Race Together Initiative received since it was launched last week, \u003ca href=\"http://www.npr.org/2015/03/21/394517431/starbucks-race-together-campaign-begins\">NPR's Karen Grigsby Bates said\u003c/a>, \"Some people think it's just a naked marketing ploy, kind of a catalyst for free advertising ... Other people think it was well-intentioned but really poorly executed.\" And our \u003ca href=\"http://www.npr.org/blogs/codeswitch/2015/03/17/393562838/heres-what-people-are-saying-about-starbucks-race-together-campaign\">Code Switch blog noted\u003c/a> that some people thought the campaign was unfair to Starbucks employees, who could face possibly awkward or offensive reactions.\u003c/p>\n\u003cp>But in that memo Schultz sent to Starbucks employees, he seemed to double down on the campaign. \"While there has been criticism of the initiative — and I know this hasn't been easy for any of you — let me assure you that we didn't expect universal praise,\" he wrote. \"We leaned in because we believed that starting this dialogue is what matters most. We are learning a lot.\"\u003c/p>\n\u003cp>He continued, \"An issue as tough as racial and ethnic inequality requires risk-taking and tough-minded action. And let me reassure you that our conviction and commitment to the notion of equality and opportunity for all has never been stronger.\"\u003c/p>\n\u003cp>Whether reaction to Starbucks' continued focus on race will become more positive remains to be seen, but so far, the new push hasn't hurt the company financially. \u003ca href=\"http://finance.yahoo.com/echarts?s=SBUX+Interactive#%7B%22range%22%3A%225d%22%2C%22scale%22%3A%22linear%22%7D\">Starbucks stock actually went up\u003c/a> in spite of last week's backlash to the Race Together Initiative — it started last week at 94.03, and closed Friday at 97.45. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Some see the move as a reaction to widespread criticism of the company's push to start candid conversations about race in its stores. But Starbucks says the move had nothing to do with the backlash.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259.jpg\" alt=\"Larenda Myres holds an iced coffee drink with a "Race Together" sticker on it at a Starbucks store in Seattle. Starbucks baristas will no longer write "Race Together" on customers' cups starting Sunday. Photo: Ted S. Warren/AP\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-94222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/ap844793428781-3aed1185d54f68e76d30f47c232b234b4c41a234-e1427126177259-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larenda Myres holds an iced coffee drink with a \"Race Together\" sticker on it at a Starbucks store in Seattle. Starbucks baristas will no longer write \"Race Together\" on customers' cups starting Sunday. Photo: Ted S. Warren/AP\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/349243304/sam-sanders\" target=\"_blank\">Sam Sanders\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2015/03/22/394710277/starbucks-will-stop-writing-race-together-on-coffee-cups\" target=\"_blank\">The Two-Way at NPR\u003c/a> (3/22/15) \u003c/p>\n\u003cp>The most visible part of Starbucks' campaign to get customers talking about race — putting the slogan \"Race Together\" on coffee cups — has come to an end.\u003c/p>\n\u003cp>In a \u003ca href=\"http://news.starbucks.com/news/a-letter-from-howard-schultz-to-starbucks-partners-regarding-race-together\">memo sent to all Starbucks employees\u003c/a> Sunday, CEO Howard Schultz wrote: \"This phase of the effort — writing 'Race Together' (or placing stickers) on cups, which was always just the catalyst for a much broader and longer term conversation — will be completed as originally planned today, March 22.\"\u003c/p>\n\u003cp>The company received widespread criticism of its Race Together Initiative, which was announced last week. But Starbucks spokeswoman Laurel Harper told NPR that the move occurred right on schedule and was unrelated to the fallout. \"This is not a change at all,\" Harper said. \"We are not straying from what we set out to do, in fact, we are doing more.\"\u003c/p>\n\u003cp>The company says a number of Race Together activities will still take place over the next few months, including open forums and special sections in \u003cem>USA Today. \u003c/em>Starbucks is also committing to hire 10,000 disadvantaged youth over the next three years and open new stores in communities with large minority populations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Reporting on the large amount of criticism the Race Together Initiative received since it was launched last week, \u003ca href=\"http://www.npr.org/2015/03/21/394517431/starbucks-race-together-campaign-begins\">NPR's Karen Grigsby Bates said\u003c/a>, \"Some people think it's just a naked marketing ploy, kind of a catalyst for free advertising ... Other people think it was well-intentioned but really poorly executed.\" And our \u003ca href=\"http://www.npr.org/blogs/codeswitch/2015/03/17/393562838/heres-what-people-are-saying-about-starbucks-race-together-campaign\">Code Switch blog noted\u003c/a> that some people thought the campaign was unfair to Starbucks employees, who could face possibly awkward or offensive reactions.\u003c/p>\n\u003cp>But in that memo Schultz sent to Starbucks employees, he seemed to double down on the campaign. \"While there has been criticism of the initiative — and I know this hasn't been easy for any of you — let me assure you that we didn't expect universal praise,\" he wrote. \"We leaned in because we believed that starting this dialogue is what matters most. We are learning a lot.\"\u003c/p>\n\u003cp>He continued, \"An issue as tough as racial and ethnic inequality requires risk-taking and tough-minded action. And let me reassure you that our conviction and commitment to the notion of equality and opportunity for all has never been stronger.\"\u003c/p>\n\u003cp>Whether reaction to Starbucks' continued focus on race will become more positive remains to be seen, but so far, the new push hasn't hurt the company financially. \u003ca href=\"http://finance.yahoo.com/echarts?s=SBUX+Interactive#%7B%22range%22%3A%225d%22%2C%22scale%22%3A%22linear%22%7D\">Starbucks stock actually went up\u003c/a> in spite of last week's backlash to the Race Together Initiative — it started last week at 94.03, and closed Friday at 97.45. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tea Tuesdays: Gift Of The Moon, Bane Of The Spanish — The Story Of Yerba Mate",
"title": "Tea Tuesdays: Gift Of The Moon, Bane Of The Spanish — The Story Of Yerba Mate",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_94085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/istock_000012771284large_custom-8227e1cfab3b8cbb49389558951aef42b20e65e3-e1426706571692.jpg\">\u003cimg class=\"size-full wp-image-94085\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/istock_000012771284large_custom-8227e1cfab3b8cbb49389558951aef42b20e65e3-e1426706571692.jpg\" alt=\"A gourd of yerba mate. Legend has it that the moon gifted this infusion to the Guaraní people of South America. Photo: iStockphoto\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000012771284large_custom-8227e1cfab3b8cbb49389558951aef42b20e65e3-e1426706571692.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000012771284large_custom-8227e1cfab3b8cbb49389558951aef42b20e65e3-e1426706571692-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000012771284large_custom-8227e1cfab3b8cbb49389558951aef42b20e65e3-e1426706571692-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000012771284large_custom-8227e1cfab3b8cbb49389558951aef42b20e65e3-e1426706571692-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000012771284large_custom-8227e1cfab3b8cbb49389558951aef42b20e65e3-e1426706571692-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000012771284large_custom-8227e1cfab3b8cbb49389558951aef42b20e65e3-e1426706571692-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000012771284large_custom-8227e1cfab3b8cbb49389558951aef42b20e65e3-e1426706571692-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A gourd of yerba mate. Legend has it that the moon gifted this infusion to the Guaraní people of South America. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/17/393355841/tea-tuesdays-south-america-runs-on-yerba-mate\" target=\"_blank\" rel=\"noopener\">By Jasmine Garsd, The Salt at NPR Food\u003c/a> (3/17/15)\u003c/p>\n\u003cp>In 1616, Hernando Arias de Saavedra, the governor of the Spanish province that included Buenos Aires, banned the population from drinking a green herbal drink called yerba mate.\u003c/p>\n\u003cp>The governor had seen the region's indigenous Guaraní people carrying this drink with them everywhere they went. It was a filthy vice, the Spanish had decided. And it was spreading like wildfire among the Spanish colonists — as far away as what is now Bolivia, Chile and Peru.\u003c/p>\n\u003cp>\"All Spaniards, men and women, and all Indians, drink these dusts in hot water,\" one dismayed Jesuit priest wrote, lamenting, \"And when they don't have with what to buy it, they give away their underpants and their blankets ... When they stop drinking it they fade away and say they cannot live.\"\u003c/p>\n\u003cp>That passion for mate (unlike the governor) is still very much alive and well today in Argentina, Uruguay, Paraguay, Chile and southern Brazil, where it is known as \u003cem>chimarrão\u003c/em> (pronounced she-ma-how).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Indeed, in 2013, mate was officially declared a \"national infusion\" \u003ca href=\"http://www.elsolquilmes.com.ar/notas/35466-el-gobierno-declaro-al-vino-y-al-mate-como-bebidas-nacionales\">of Argentina\u003c/a>, where an estimated \u003ca href=\"http://www.econ.uba.ar/planfenix/economias_regionales/comision%20B/06-Gortari%202.pdf\">250,000 tons of herb\u003c/a> are consumed every year. Paraguay has a National \u003cem>Tereré Day\u003c/em> (\u003cem>tereré\u003c/em> is a drink made with yerba mate, but it's drunk cold). The brew is now a common sight in health stores and specialized coffee shops in the U.S.\u003c/p>\n\u003cp>Technically, mate is not a tea, but rather, an infusion. \"Tea\" refers to a drink made from the leaves of the evergreen Asian shrub \u003cem>camellia sinensis,\u003c/em> whereas the leaves in mate come from \u003cem>Ilex paraguariensis\u003c/em>\u003cem>, a shrub\u003c/em> with small greenish-white flowers that grew especially abundant in Paraguay.\u003c/p>\n\u003cfigure id=\"attachment_94086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/spoonandtea_custom-31bf8134b7f22d1cb3a4125e3a41565327b9e99d-e1426706646494.jpg\">\u003cimg class=\"size-full wp-image-94086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/spoonandtea_custom-31bf8134b7f22d1cb3a4125e3a41565327b9e99d-e1426706646494.jpg\" alt=\"(Left) A bombilla, the metal drinking straw with a strainer at one end that's used to sip yerba mate. (Right) Mate leaves. Photos: Ryan Kellman/Meredith Rizzo/NPR\" width=\"1920\" height=\"1228\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/spoonandtea_custom-31bf8134b7f22d1cb3a4125e3a41565327b9e99d-e1426706646494.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spoonandtea_custom-31bf8134b7f22d1cb3a4125e3a41565327b9e99d-e1426706646494-400x256.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spoonandtea_custom-31bf8134b7f22d1cb3a4125e3a41565327b9e99d-e1426706646494-800x512.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spoonandtea_custom-31bf8134b7f22d1cb3a4125e3a41565327b9e99d-e1426706646494-1440x921.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spoonandtea_custom-31bf8134b7f22d1cb3a4125e3a41565327b9e99d-e1426706646494-1180x755.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spoonandtea_custom-31bf8134b7f22d1cb3a4125e3a41565327b9e99d-e1426706646494-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spoonandtea_custom-31bf8134b7f22d1cb3a4125e3a41565327b9e99d-e1426706646494-320x205.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Left) A bombilla, the metal drinking straw with a strainer at one end that's used to sip yerba mate. (Right) Mate leaves. Photos: Ryan Kellman/Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Guaraní people put mate in small calabashes and drank it as a cold infusion, through hollow straws,\" historian Lucía Gálvez recounts in her book \u003ca href=\"http://books.google.com/books?id=N0IOAj0iA9cC\">De La Tierra Sin Mal Al Paraíso: Jesuitas Y Guaranies\u003c/a>. \"They also chewed on it to have more energy on their walks, a tradition which has disappeared.\"\u003c/p>\n\u003cp>I've heard variations on this Guaraní legend of how mate came to be: The moon had been told by the sun about all the joys of the jungle that she could not see in the darkness of the night — the birds, the leaves, the flowers. She got very curious, and one day came down to earth in the form of a young woman. She went exploring, and was almost attacked by a \u003cem>yaguareté\u003c/em> (a jaguar), but a Guarani hunter saved her. The moon was so grateful, she gave the Guarani people the gift of mate.\u003c/p>\n\u003cp>So how did this ancient drink go from prohibited brew to beloved South American pastime? Thank the Jesuits.\u003c/p>\n\u003cp>According to Gálvez, the missionaries may have been critical of \u003cem>Ilex paraguariensis, \u003c/em>but they also began cultivating it toward the end of the 17th century, believing it was perhaps not only good for health, but also a good substitute for alcoholic drinks.\u003c/p>\n\u003cp>Turns out, the Jesuits had a green thumb: Mate soon became the most profitable industry on the missions, and it was sold from Buenos Aires to Peru. It even came to be known in certain circles as \"the Jesuit tea.\" In 1747 one Jesuit priest wrote: \"it is the herb of Paraguay, which here and in Chile, and in much of Peru, is what chocolate is to Spain, and even more common, for it is used by the rich, the poor and the slaves.\"\u003c/p>\n\u003cp>Another Jesuit who loves drinking mate? Pope Francis. \"What's that bowl-pipe thing he carries around and frequently takes a hit off?\" \u003ca href=\"http://gawker.com/pople-drank-whats-up-with-pope-francis-and-his-pipe-t-1476488799\">Gawker wondered aloud\u003c/a> a few years ago. \"It's a mate cup with a silver straw. And it's how you drink the caffeine-loaded 'national infusion' of Francis' homeland, Argentina.\"\u003c/p>\n\u003cfigure id=\"attachment_94100\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pope-francis.jpg\">\u003cimg class=\"size-full wp-image-94100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pope-francis.jpg\" alt=\"Pope Francis sips his mate as he arrives for his general audience at St. Peter's Square in December. Photo: Alberto Pizzoli/AFP/Getty Images\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/pope-francis.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pope-francis-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pope-francis-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pope-francis-320x213.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pope Francis sips his mate as he arrives for his general audience at St. Peter's Square in December. Photo: Alberto Pizzoli/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Mate is woven into the very fabric of the region's culture. In \u003cem>The Voyage Of The Beagle\u003c/em>, Charles Darwin writes about the comfort of a warm sip: \"When it was dark, we made a fire beneath a little arbor of bamboos, fried our \u003cem>charqui\u003c/em> (or dried slips of beef), took our \u003cem>mate\u003c/em>, and were quite comfortable.\"\u003c/p>\n\u003cp>One of the first tango-like songs to be penned, in 1857, is called \u003cem>\"Tomá mate, che\"\u003c/em> (\"Drink mate che), by Spanish musician Santiago Ramos. He sings: \"A girl said, when she saw me, this \u003cem>porteño\u003c/em> kills me. Drink mate, che, drink mate. Here on the River Plate, we don't do chocolate.\" (A \u003cem>porteño\u003c/em> is a person from Buenos Aires.)\u003c/p>\n\u003cp>Brazilian poet and musician Jayme Caetano Braun used the drink to describe aging: \"\u003cem>Vá chupando despacito/Que é triste matear solito/Quando a velhice nos bate.\u003c/em>\" (Sucking slowly/ how sad to drink mate alone/ when old age hits us.)\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=ewfIVyRJDFk]\u003c/p>\n\u003cp>There's a whole art to preparing a hot mate. Here's how I was taught. First, you have to get a good container for the brew. Cups made of bone are particularly gorgeous. I love the traditional way of drinking it, in a dried calabash gourd. Otherwise, I go for wooden cups. Plastic or metal cups are no-nos for me — you lose that great aged-wood flavor.\u003c/p>\n\u003cp>A lot of gourds are passed from generation to generation and have a sentimental value (I have my grandfather's gourd at home). But if you buy a gourd made of wood, calabash or cow bone, you must prep it. I was taught to give it a wash and fill it with wet \u003cem>yerba\u003c/em>. Leave the leaves there for a day, then rinse and repeat a few times.\u003c/p>\n\u003cp>As for the mate itself\u003cem>, \u003c/em>I've seen it sold in small packages at trendy health-food chains, but it just won't give you that many servings. Go to a South American specialty store and buy a few pounds for a few bucks. You'll thank me for it.\u003c/p>\n\u003cfigure id=\"attachment_94088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/mg_6348_edit_custom-daefd5c11a7bca49d9d30ff1fa3107eb30ce5508-e1426706888561.jpg\">\u003cimg class=\"size-full wp-image-94088\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/mg_6348_edit_custom-daefd5c11a7bca49d9d30ff1fa3107eb30ce5508-e1426706888561.jpg\" alt=\"My yerba mate gourd. Photo: Ryan Kellman/Meredith Rizzo/NPR\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/mg_6348_edit_custom-daefd5c11a7bca49d9d30ff1fa3107eb30ce5508-e1426706888561.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mg_6348_edit_custom-daefd5c11a7bca49d9d30ff1fa3107eb30ce5508-e1426706888561-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mg_6348_edit_custom-daefd5c11a7bca49d9d30ff1fa3107eb30ce5508-e1426706888561-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mg_6348_edit_custom-daefd5c11a7bca49d9d30ff1fa3107eb30ce5508-e1426706888561-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mg_6348_edit_custom-daefd5c11a7bca49d9d30ff1fa3107eb30ce5508-e1426706888561-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mg_6348_edit_custom-daefd5c11a7bca49d9d30ff1fa3107eb30ce5508-e1426706888561-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mg_6348_edit_custom-daefd5c11a7bca49d9d30ff1fa3107eb30ce5508-e1426706888561-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My yerba mate gourd. Photo: Ryan Kellman/Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Now that you have your herb, and you've cured the gourd, you are ready to drink a nice hot mate. Fill the gourd about halfway with the dry tea leaves. Next, cover the gourd with your hand or a piece of paper and shake it just a little, so that the powdered leaves rise to the top and you don't end up drinking them.\u003c/p>\n\u003cp>There are a lot of different methods to prep mate, but here's what I was taught: Heat water until it is about to break into a boil. Tilt the gourd and pour in the water so that only half of your leaves get wet.\u003c/p>\n\u003cp>That wet section is where you are going to stick your \u003cem>bombilla,\u003c/em> a metal straw with a strainer at one end. Once the \u003cem>bombilla\u003c/em> is in, pour more water into that wet little pouch, then start sucking on the metal straw.\u003c/p>\n\u003cp>\u003cstrong>How To Make Yerba Mate\u003c/strong>\u003cbr>\nAfter adding the tea leaves, 1. Cover the gourd with your hand, tilt and lightly shake out the dust. 2. Pour the hot water so only half your mate leaves get wet. 3. Insert the bombilla into damp area. 4. Add water to the depression created by the spoon.\u003c/p>\n\u003cfigure id=\"attachment_94104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/tea_mate2_edit.jpg\">\u003cimg class=\"size-full wp-image-94104\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/tea_mate2_edit-e1426707029385.jpg\" alt=\"Credit: Ryan Kellman/Meredith Rizzo, NPR\" width=\"1920\" height=\"1288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/tea_mate2_edit-e1426707029385.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/tea_mate2_edit-e1426707029385-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/tea_mate2_edit-e1426707029385-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/tea_mate2_edit-e1426707029385-1440x966.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/tea_mate2_edit-e1426707029385-1180x792.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/tea_mate2_edit-e1426707029385-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/tea_mate2_edit-e1426707029385-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Credit: Ryan Kellman/Meredith Rizzo, NPR\u003c/figcaption>\u003c/figure>\n\u003cp>I know a lot of purists who look with disdain upon those who add sugar to the drink. But there are so many great ways to prep and flavor mate. I sometimes toast orange and lemon peels, then add them to the gourd. A friend of my father's used to pour hot milk instead of water. I've heard of people pouring alcohol or coffee into their mate. That's a little much, if you ask me, because mate already has plenty of caffeine.\u003c/p>\n\u003cp>A lot has been said about the health benefits of mate. My grandpa swore by it, and he lived until almost 100. But he also went dancing every weekend, which probably did more to keep him young.\u003c/p>\n\u003cp>The drink is popularly used to lose weight, a virtue which is debated. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11424516\">One study\u003c/a> found that a mix of mate and other herbs administered to overweight patients helped them feel full faster\u003cem>.\u003c/em> And while research suggests mate contains plenty of vitamins, antioxidants and minerals, don't go guzzling it by the gallon. Some studies have also found a link between heavy consumption and an increased risk in\u003ca href=\"http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-answers/yerba-mate/faq-20058343\"> oral, esophageal and lung cancer\u003c/a>s — especially in smokers.\u003c/p>\n\u003cp>\"When it comes to teas or herbals that might have medicinal properties, it's not a regulated thing,\" \u003ca href=\"http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-answers/yerba-mate/faq-20058343\">Katherine Zerasky\u003c/a>, a registered dietitian with the Mayo Clinic, tells The Salt. \"[Drink] it in moderation, and within the context of a healthy diet.\"\u003c/p>\n\u003cp>And don't forget to keep it social. The beauty of mate is that you share it with friends and family: Pour yourself some hot water, drink until the gourd is dry, then pass it along to the next person.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.npr.org/tags/388738261/tea-tuesdays\" target=\"_blank\" rel=\"noopener\">Tea Tuesdays\u003c/a> is an occasional series exploring the science, history, culture and economics of this ancient brewed beverage.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Legend has it the moon gifted this drink to the Guaraní people of South America. It was banned by the colonial government. The Jesuits made it their most profitable crop. Oh, and the pope drinks it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/istock_000012771284large_custom-8227e1cfab3b8cbb49389558951aef42b20e65e3-e1426706571692.jpg\">\u003cimg class=\"size-full wp-image-94085\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/istock_000012771284large_custom-8227e1cfab3b8cbb49389558951aef42b20e65e3-e1426706571692.jpg\" alt=\"A gourd of yerba mate. Legend has it that the moon gifted this infusion to the Guaraní people of South America. Photo: iStockphoto\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000012771284large_custom-8227e1cfab3b8cbb49389558951aef42b20e65e3-e1426706571692.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000012771284large_custom-8227e1cfab3b8cbb49389558951aef42b20e65e3-e1426706571692-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000012771284large_custom-8227e1cfab3b8cbb49389558951aef42b20e65e3-e1426706571692-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000012771284large_custom-8227e1cfab3b8cbb49389558951aef42b20e65e3-e1426706571692-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000012771284large_custom-8227e1cfab3b8cbb49389558951aef42b20e65e3-e1426706571692-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000012771284large_custom-8227e1cfab3b8cbb49389558951aef42b20e65e3-e1426706571692-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/istock_000012771284large_custom-8227e1cfab3b8cbb49389558951aef42b20e65e3-e1426706571692-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A gourd of yerba mate. Legend has it that the moon gifted this infusion to the Guaraní people of South America. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/17/393355841/tea-tuesdays-south-america-runs-on-yerba-mate\" target=\"_blank\" rel=\"noopener\">By Jasmine Garsd, The Salt at NPR Food\u003c/a> (3/17/15)\u003c/p>\n\u003cp>In 1616, Hernando Arias de Saavedra, the governor of the Spanish province that included Buenos Aires, banned the population from drinking a green herbal drink called yerba mate.\u003c/p>\n\u003cp>The governor had seen the region's indigenous Guaraní people carrying this drink with them everywhere they went. It was a filthy vice, the Spanish had decided. And it was spreading like wildfire among the Spanish colonists — as far away as what is now Bolivia, Chile and Peru.\u003c/p>\n\u003cp>\"All Spaniards, men and women, and all Indians, drink these dusts in hot water,\" one dismayed Jesuit priest wrote, lamenting, \"And when they don't have with what to buy it, they give away their underpants and their blankets ... When they stop drinking it they fade away and say they cannot live.\"\u003c/p>\n\u003cp>That passion for mate (unlike the governor) is still very much alive and well today in Argentina, Uruguay, Paraguay, Chile and southern Brazil, where it is known as \u003cem>chimarrão\u003c/em> (pronounced she-ma-how).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Indeed, in 2013, mate was officially declared a \"national infusion\" \u003ca href=\"http://www.elsolquilmes.com.ar/notas/35466-el-gobierno-declaro-al-vino-y-al-mate-como-bebidas-nacionales\">of Argentina\u003c/a>, where an estimated \u003ca href=\"http://www.econ.uba.ar/planfenix/economias_regionales/comision%20B/06-Gortari%202.pdf\">250,000 tons of herb\u003c/a> are consumed every year. Paraguay has a National \u003cem>Tereré Day\u003c/em> (\u003cem>tereré\u003c/em> is a drink made with yerba mate, but it's drunk cold). The brew is now a common sight in health stores and specialized coffee shops in the U.S.\u003c/p>\n\u003cp>Technically, mate is not a tea, but rather, an infusion. \"Tea\" refers to a drink made from the leaves of the evergreen Asian shrub \u003cem>camellia sinensis,\u003c/em> whereas the leaves in mate come from \u003cem>Ilex paraguariensis\u003c/em>\u003cem>, a shrub\u003c/em> with small greenish-white flowers that grew especially abundant in Paraguay.\u003c/p>\n\u003cfigure id=\"attachment_94086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/spoonandtea_custom-31bf8134b7f22d1cb3a4125e3a41565327b9e99d-e1426706646494.jpg\">\u003cimg class=\"size-full wp-image-94086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/spoonandtea_custom-31bf8134b7f22d1cb3a4125e3a41565327b9e99d-e1426706646494.jpg\" alt=\"(Left) A bombilla, the metal drinking straw with a strainer at one end that's used to sip yerba mate. (Right) Mate leaves. Photos: Ryan Kellman/Meredith Rizzo/NPR\" width=\"1920\" height=\"1228\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/spoonandtea_custom-31bf8134b7f22d1cb3a4125e3a41565327b9e99d-e1426706646494.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spoonandtea_custom-31bf8134b7f22d1cb3a4125e3a41565327b9e99d-e1426706646494-400x256.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spoonandtea_custom-31bf8134b7f22d1cb3a4125e3a41565327b9e99d-e1426706646494-800x512.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spoonandtea_custom-31bf8134b7f22d1cb3a4125e3a41565327b9e99d-e1426706646494-1440x921.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spoonandtea_custom-31bf8134b7f22d1cb3a4125e3a41565327b9e99d-e1426706646494-1180x755.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spoonandtea_custom-31bf8134b7f22d1cb3a4125e3a41565327b9e99d-e1426706646494-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spoonandtea_custom-31bf8134b7f22d1cb3a4125e3a41565327b9e99d-e1426706646494-320x205.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Left) A bombilla, the metal drinking straw with a strainer at one end that's used to sip yerba mate. (Right) Mate leaves. Photos: Ryan Kellman/Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Guaraní people put mate in small calabashes and drank it as a cold infusion, through hollow straws,\" historian Lucía Gálvez recounts in her book \u003ca href=\"http://books.google.com/books?id=N0IOAj0iA9cC\">De La Tierra Sin Mal Al Paraíso: Jesuitas Y Guaranies\u003c/a>. \"They also chewed on it to have more energy on their walks, a tradition which has disappeared.\"\u003c/p>\n\u003cp>I've heard variations on this Guaraní legend of how mate came to be: The moon had been told by the sun about all the joys of the jungle that she could not see in the darkness of the night — the birds, the leaves, the flowers. She got very curious, and one day came down to earth in the form of a young woman. She went exploring, and was almost attacked by a \u003cem>yaguareté\u003c/em> (a jaguar), but a Guarani hunter saved her. The moon was so grateful, she gave the Guarani people the gift of mate.\u003c/p>\n\u003cp>So how did this ancient drink go from prohibited brew to beloved South American pastime? Thank the Jesuits.\u003c/p>\n\u003cp>According to Gálvez, the missionaries may have been critical of \u003cem>Ilex paraguariensis, \u003c/em>but they also began cultivating it toward the end of the 17th century, believing it was perhaps not only good for health, but also a good substitute for alcoholic drinks.\u003c/p>\n\u003cp>Turns out, the Jesuits had a green thumb: Mate soon became the most profitable industry on the missions, and it was sold from Buenos Aires to Peru. It even came to be known in certain circles as \"the Jesuit tea.\" In 1747 one Jesuit priest wrote: \"it is the herb of Paraguay, which here and in Chile, and in much of Peru, is what chocolate is to Spain, and even more common, for it is used by the rich, the poor and the slaves.\"\u003c/p>\n\u003cp>Another Jesuit who loves drinking mate? Pope Francis. \"What's that bowl-pipe thing he carries around and frequently takes a hit off?\" \u003ca href=\"http://gawker.com/pople-drank-whats-up-with-pope-francis-and-his-pipe-t-1476488799\">Gawker wondered aloud\u003c/a> a few years ago. \"It's a mate cup with a silver straw. And it's how you drink the caffeine-loaded 'national infusion' of Francis' homeland, Argentina.\"\u003c/p>\n\u003cfigure id=\"attachment_94100\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pope-francis.jpg\">\u003cimg class=\"size-full wp-image-94100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pope-francis.jpg\" alt=\"Pope Francis sips his mate as he arrives for his general audience at St. Peter's Square in December. Photo: Alberto Pizzoli/AFP/Getty Images\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/pope-francis.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pope-francis-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pope-francis-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pope-francis-320x213.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pope Francis sips his mate as he arrives for his general audience at St. Peter's Square in December. Photo: Alberto Pizzoli/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Mate is woven into the very fabric of the region's culture. In \u003cem>The Voyage Of The Beagle\u003c/em>, Charles Darwin writes about the comfort of a warm sip: \"When it was dark, we made a fire beneath a little arbor of bamboos, fried our \u003cem>charqui\u003c/em> (or dried slips of beef), took our \u003cem>mate\u003c/em>, and were quite comfortable.\"\u003c/p>\n\u003cp>One of the first tango-like songs to be penned, in 1857, is called \u003cem>\"Tomá mate, che\"\u003c/em> (\"Drink mate che), by Spanish musician Santiago Ramos. He sings: \"A girl said, when she saw me, this \u003cem>porteño\u003c/em> kills me. Drink mate, che, drink mate. Here on the River Plate, we don't do chocolate.\" (A \u003cem>porteño\u003c/em> is a person from Buenos Aires.)\u003c/p>\n\u003cp>Brazilian poet and musician Jayme Caetano Braun used the drink to describe aging: \"\u003cem>Vá chupando despacito/Que é triste matear solito/Quando a velhice nos bate.\u003c/em>\" (Sucking slowly/ how sad to drink mate alone/ when old age hits us.)\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ewfIVyRJDFk'\n title='//www.youtube.com/embed/ewfIVyRJDFk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>There's a whole art to preparing a hot mate. Here's how I was taught. First, you have to get a good container for the brew. Cups made of bone are particularly gorgeous. I love the traditional way of drinking it, in a dried calabash gourd. Otherwise, I go for wooden cups. Plastic or metal cups are no-nos for me — you lose that great aged-wood flavor.\u003c/p>\n\u003cp>A lot of gourds are passed from generation to generation and have a sentimental value (I have my grandfather's gourd at home). But if you buy a gourd made of wood, calabash or cow bone, you must prep it. I was taught to give it a wash and fill it with wet \u003cem>yerba\u003c/em>. Leave the leaves there for a day, then rinse and repeat a few times.\u003c/p>\n\u003cp>As for the mate itself\u003cem>, \u003c/em>I've seen it sold in small packages at trendy health-food chains, but it just won't give you that many servings. Go to a South American specialty store and buy a few pounds for a few bucks. You'll thank me for it.\u003c/p>\n\u003cfigure id=\"attachment_94088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/mg_6348_edit_custom-daefd5c11a7bca49d9d30ff1fa3107eb30ce5508-e1426706888561.jpg\">\u003cimg class=\"size-full wp-image-94088\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/mg_6348_edit_custom-daefd5c11a7bca49d9d30ff1fa3107eb30ce5508-e1426706888561.jpg\" alt=\"My yerba mate gourd. Photo: Ryan Kellman/Meredith Rizzo/NPR\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/mg_6348_edit_custom-daefd5c11a7bca49d9d30ff1fa3107eb30ce5508-e1426706888561.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mg_6348_edit_custom-daefd5c11a7bca49d9d30ff1fa3107eb30ce5508-e1426706888561-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mg_6348_edit_custom-daefd5c11a7bca49d9d30ff1fa3107eb30ce5508-e1426706888561-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mg_6348_edit_custom-daefd5c11a7bca49d9d30ff1fa3107eb30ce5508-e1426706888561-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mg_6348_edit_custom-daefd5c11a7bca49d9d30ff1fa3107eb30ce5508-e1426706888561-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mg_6348_edit_custom-daefd5c11a7bca49d9d30ff1fa3107eb30ce5508-e1426706888561-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/mg_6348_edit_custom-daefd5c11a7bca49d9d30ff1fa3107eb30ce5508-e1426706888561-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My yerba mate gourd. Photo: Ryan Kellman/Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Now that you have your herb, and you've cured the gourd, you are ready to drink a nice hot mate. Fill the gourd about halfway with the dry tea leaves. Next, cover the gourd with your hand or a piece of paper and shake it just a little, so that the powdered leaves rise to the top and you don't end up drinking them.\u003c/p>\n\u003cp>There are a lot of different methods to prep mate, but here's what I was taught: Heat water until it is about to break into a boil. Tilt the gourd and pour in the water so that only half of your leaves get wet.\u003c/p>\n\u003cp>That wet section is where you are going to stick your \u003cem>bombilla,\u003c/em> a metal straw with a strainer at one end. Once the \u003cem>bombilla\u003c/em> is in, pour more water into that wet little pouch, then start sucking on the metal straw.\u003c/p>\n\u003cp>\u003cstrong>How To Make Yerba Mate\u003c/strong>\u003cbr>\nAfter adding the tea leaves, 1. Cover the gourd with your hand, tilt and lightly shake out the dust. 2. Pour the hot water so only half your mate leaves get wet. 3. Insert the bombilla into damp area. 4. Add water to the depression created by the spoon.\u003c/p>\n\u003cfigure id=\"attachment_94104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/tea_mate2_edit.jpg\">\u003cimg class=\"size-full wp-image-94104\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/tea_mate2_edit-e1426707029385.jpg\" alt=\"Credit: Ryan Kellman/Meredith Rizzo, NPR\" width=\"1920\" height=\"1288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/tea_mate2_edit-e1426707029385.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/tea_mate2_edit-e1426707029385-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/tea_mate2_edit-e1426707029385-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/tea_mate2_edit-e1426707029385-1440x966.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/tea_mate2_edit-e1426707029385-1180x792.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/tea_mate2_edit-e1426707029385-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/tea_mate2_edit-e1426707029385-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Credit: Ryan Kellman/Meredith Rizzo, NPR\u003c/figcaption>\u003c/figure>\n\u003cp>I know a lot of purists who look with disdain upon those who add sugar to the drink. But there are so many great ways to prep and flavor mate. I sometimes toast orange and lemon peels, then add them to the gourd. A friend of my father's used to pour hot milk instead of water. I've heard of people pouring alcohol or coffee into their mate. That's a little much, if you ask me, because mate already has plenty of caffeine.\u003c/p>\n\u003cp>A lot has been said about the health benefits of mate. My grandpa swore by it, and he lived until almost 100. But he also went dancing every weekend, which probably did more to keep him young.\u003c/p>\n\u003cp>The drink is popularly used to lose weight, a virtue which is debated. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11424516\">One study\u003c/a> found that a mix of mate and other herbs administered to overweight patients helped them feel full faster\u003cem>.\u003c/em> And while research suggests mate contains plenty of vitamins, antioxidants and minerals, don't go guzzling it by the gallon. Some studies have also found a link between heavy consumption and an increased risk in\u003ca href=\"http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-answers/yerba-mate/faq-20058343\"> oral, esophageal and lung cancer\u003c/a>s — especially in smokers.\u003c/p>\n\u003cp>\"When it comes to teas or herbals that might have medicinal properties, it's not a regulated thing,\" \u003ca href=\"http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-answers/yerba-mate/faq-20058343\">Katherine Zerasky\u003c/a>, a registered dietitian with the Mayo Clinic, tells The Salt. \"[Drink] it in moderation, and within the context of a healthy diet.\"\u003c/p>\n\u003cp>And don't forget to keep it social. The beauty of mate is that you share it with friends and family: Pour yourself some hot water, drink until the gourd is dry, then pass it along to the next person.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.npr.org/tags/388738261/tea-tuesdays\" target=\"_blank\" rel=\"noopener\">Tea Tuesdays\u003c/a> is an occasional series exploring the science, history, culture and economics of this ancient brewed beverage.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Tea Tuesdays: The Chemis-Tea Of Pouring The Perfect English-Style Cuppa",
"title": "Tea Tuesdays: The Chemis-Tea Of Pouring The Perfect English-Style Cuppa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93498\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/tea-add-milk.gif\">\u003cimg class=\"size-full wp-image-93498\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/tea-add-milk.gif\" alt=\"Black tea with milk. Animation: Meredith Rizzo/NPR\" width=\"720\" height=\"405\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black tea with milk. Animation: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>By Alison Bruzek, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/24/359888857/tea-tuesdays-the-chemis-tea-of-pouring-the-perfect-english-style-cuppa\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (2/24/15)\u003c/p>\n\u003cp>Tea is a daily ritual for millions of Britons. And the British are very specific about how they take their cuppa: black, traditionally with milk and sugar. In 1946, George Orwell wrote an essay in which he \u003ca href=\"http://www.booksatoz.com/witsend/tea/orwell.htm\">claimed\u003c/a> to have cracked the code to putting together the perfect cup of tea with milk. But taste preferences can be very individual, so his solution may not be your ideal brew.\u003c/p>\n\u003cp>\"Tea is not like something you can reliably make without really paying attention to detail,\" says \u003ca href=\"http://www.ucl.ac.uk/mecheng/people/academic-staff/mark-miodownik\">Mark Miodownik\u003c/a>, a materials engineer at University College London.\u003c/p>\n\u003cp>Indeed, the ritual is so ingrained in British culture that several scientists over in the U.K. (and elsewhere) have devoted some time to breaking down tea science — specifically, what's involved in brewing the perfect cuppa, British-style.\u003c/p>\n\u003cp>\"If you like tea a certain way, then you need to work out what the variables are,\" says Miodownik.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And there are many variables. Tea is made of many compounds, says chemist \u003ca href=\"http://www.jacobs-university.de/ses/nkuhnert\" target=\"_blank\" rel=\"noopener\">Nikolai Kuhnert\u003c/a> at Jacobs University Bremen, in Germany, who has studied tea. In fact, black tea contains over 30,000 \"rather complex molecules.\"\u003c/p>\n\u003cp>To help you out, The Salt has put together a list of important variables and their chemis-tea, if you will, to aid you in pouring your perfect cuppa every time. (Though we do note, the world of tea is vast, and the Chinese tradition is quite different. This guide focuses on the English style of tea-drinking.)\u003c/p>\n\u003cp>\u003cstrong>Choose Your Tea\u003c/strong>\u003c/p>\n\u003cp>Are you in the mood for something lighter or more bold? Green tea and black tea are made from the same plant leaves, but black tea is withered and oxidated, and this processing renders it chemically different from green tea. For one thing, black tea has way more caffeine than green tea, making it a great morning wake-up call. (So explains Sir Martyn Poliakoff, a chemist at the University of Nottingham, in this entertaining \u003ca href=\"https://www.youtube.com/watch?v=EFPosXIYGP0\">video\u003c/a> on tea chemistry.)\u003c/p>\n\u003cfigure id=\"attachment_93492\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/tea-1-2673cf82b95dbf45528288dc27a583330449de6b.jpg\">\u003cimg class=\"size-full wp-image-93492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/tea-1-2673cf82b95dbf45528288dc27a583330449de6b.jpg\" alt=\"Choose your tea. Photo: Meredith Rizzo/NPR\" width=\"1776\" height=\"1332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-1-2673cf82b95dbf45528288dc27a583330449de6b.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-1-2673cf82b95dbf45528288dc27a583330449de6b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-1-2673cf82b95dbf45528288dc27a583330449de6b-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-1-2673cf82b95dbf45528288dc27a583330449de6b-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-1-2673cf82b95dbf45528288dc27a583330449de6b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-1-2673cf82b95dbf45528288dc27a583330449de6b-320x240.jpg 320w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Choose your tea. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Then, choose whether you want loose leaf or bagged tea. If it's bagged, make sure it's big. According to research by physical chemist \u003ca href=\"http://chemistrypmb.ukzn.ac.za/StaffProfiles/ProfDeoJaganyi.aspx\">Deo Jaganyi\u003c/a> at the University of Kwazulu-Natal in South Africa, the shape of the bag doesn't matter, but larger bags will allow more flavor from the tea to infuse the water.\u003c/p>\n\u003cp>In particular, he says, those pyramid-shaped bags aren't any better than your average rectangle. \"The shape of the pyramidal tea bag alone cannot increase the rate of infusion,\" he and his coauthor wrote in a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308814601001868\">2001 study\u003c/a> in the journal \u003cem>Food Chemistry\u003c/em>.\u003c/p>\n\u003cp>Loose leaf tea, when it sits directly in the water without a bag, is the best choice for allowing full infusion. \"The volume of the pot in proportion to the tea and the water is different than [in] the cup,\" says Miodownik.\u003c/p>\n\u003cp>\u003cstrong>Choose Your Cup\u003c/strong>\u003c/p>\n\u003cp>\"If it's a very thick cup, a ceramic cup, you're going to cool down the tea very fast,\" says Miodownik.\u003c/p>\n\u003cfigure id=\"attachment_93500\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Tea-choose-cup.gif\">\u003cimg class=\"size-full wp-image-93500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Tea-choose-cup.gif\" alt=\"Animation: Meredith Rizzo/NPR\" width=\"720\" height=\"405\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Animation: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>When tea first made its way from China to England, it was accompanied by very fine porcelain, which didn't bleed the heat away so quickly, he says. A thick mug might feel nice in your hands, but the thinner the cup, the longer the tea will stay hot.\u003c/p>\n\u003cp>\u003cstrong>Brew Away\u003c/strong>\u003c/p>\n\u003cp>You should know the character of your favorite tea to determine how long to brew. Black tea is designed to be steeped at a very high temperature (near boiling, see below for more information) for three to five minutes, while green tea pairs with slightly cooler water for a minute or two.\u003c/p>\n\u003cfigure id=\"attachment_93499\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Tea-brew-2.gif\">\u003cimg class=\"size-full wp-image-93499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Tea-brew-2.gif\" alt=\"Animation: Meredith Rizzo/NPR\" width=\"720\" height=\"405\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Animation: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Brewing for too long will release the tea's tannins, a substance also found in wine, chocolate and berries that is bitter and astringent. However, too short a brew won't allow the caffeine and flavors to fully infuse the water.\u003c/p>\n\u003cp>When you steep tea, \"the caffeine comes out first\" from the leaves, says chemist Kuhnert. If you keep infusing, compounds called \u003ca href=\"http://epubs.surrey.ac.uk/773033/\">thearubigins\u003c/a> seep out of the plant, and some will actually bind to the caffeine, he says — meaning the caffeine can't then bind to your brain receptors and wake you up. The longer you infuse the tea, the less caffeine that's available to your body, so a shorter brew can also be more invigorating, says Kuhnert.\u003c/p>\n\u003cp>\u003cstrong>But Watch The Temperature\u003c/strong>\u003c/p>\n\u003cp>According to the Tea Association of the U.S.A., the larger and more delicate the leaf, the \u003ca href=\"http://www.teausa.com/14521/brewing-tea\">cooler\u003c/a> your water should be. Keeping the water close to boiling is ideal for black tea (between 200 and 212 degrees Fahrenheit). For green tea, the temperature can drop to 150 to 180 degrees Fahrenheit.\u003c/p>\n\u003cfigure id=\"attachment_93493\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/tea-temperature-2_enl-acfe8e87d521bbe43f94405f6327209d70d5b30a-e1424813541804.jpg\">\u003cimg class=\"size-full wp-image-93493\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/tea-temperature-2_enl-acfe8e87d521bbe43f94405f6327209d70d5b30a-e1424813541804.jpg\" alt=\"Taking the temperature of water for tea. Photo: Meredith Rizzo/NPR\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-temperature-2_enl-acfe8e87d521bbe43f94405f6327209d70d5b30a-e1424813541804.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-temperature-2_enl-acfe8e87d521bbe43f94405f6327209d70d5b30a-e1424813541804-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-temperature-2_enl-acfe8e87d521bbe43f94405f6327209d70d5b30a-e1424813541804-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-temperature-2_enl-acfe8e87d521bbe43f94405f6327209d70d5b30a-e1424813541804-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-temperature-2_enl-acfe8e87d521bbe43f94405f6327209d70d5b30a-e1424813541804-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-temperature-2_enl-acfe8e87d521bbe43f94405f6327209d70d5b30a-e1424813541804-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-temperature-2_enl-acfe8e87d521bbe43f94405f6327209d70d5b30a-e1424813541804-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taking the temperature of water for tea. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>You might even be able to tell the temperature of the water just by listening to how it pours. Humans are surprisingly good at this: Marketers at the company Condiment Junkie tested people to see whether they could tell the difference between the pour of a hot drink and a cold one. Amazingly, 96 percent of people could \u003ca href=\"http://www.npr.org/2014/07/05/328842704/what-does-cold-sound-like\">correctly discern\u003c/a> the difference.\u003c/p>\n\u003cp>\u003cstrong>Add Milk (Or Don't)\u003c/strong>\u003c/p>\n\u003cp>Adding milk to tea can lessen the effect of tannins. Milk's many proteins fold themselves around the tannins, sequestering them and destroying the bitter taste.\u003c/p>\n\u003cp>But there's a well-documented \u003ca href=\"http://www.theguardian.com/science/brain-flapping/2014/oct/03/how-to-make-tea-science-milk-first\">debate\u003c/a> about the benefits of adding milk to the cup before or after the tea has been poured. \u003ca href=\"http://www.lboro.ac.uk/departments/chemical/about/people/andrewstapley/\">Andrew Stapey\u003c/a>, a chemical engineer at Loughborough University in Leicestershire, England, argues that milk should always be added beforehand. That way, the milk heats evenly. He says pouring in the milk after the tea causes the proteins in the milk to unfold unevenly, contributing to the skin you get on the top of the brew.\u003c/p>\n\u003cp>However, Miodownik says he's tried to replicate this effect, but no informal taste tester has ever been able to perceive a difference.\u003c/p>\n\u003cp>\u003cstrong>Enjoy\u003c/strong>\u003c/p>\n\u003cp>So while the barista at your local shop may roll her eyes at the fussiness of your tea order, a perfect sip comes from careful chemistry. Just don't be surprised if you end up having to make it yourself.\u003c/p>\n\u003cfigure id=\"attachment_93494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/alison-tea_enl-87296c8ddf1fd855a6107d6d5ca4668bc7bc2acb-e1424813590620.jpg\">\u003cimg class=\"size-full wp-image-93494\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/alison-tea_enl-87296c8ddf1fd855a6107d6d5ca4668bc7bc2acb-e1424813590620.jpg\" alt=\"The perfect cup of tea, prepared by Alison Bruzek. Photo: Meredith Rizzo/NPR\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/alison-tea_enl-87296c8ddf1fd855a6107d6d5ca4668bc7bc2acb-e1424813590620.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/alison-tea_enl-87296c8ddf1fd855a6107d6d5ca4668bc7bc2acb-e1424813590620-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/alison-tea_enl-87296c8ddf1fd855a6107d6d5ca4668bc7bc2acb-e1424813590620-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/alison-tea_enl-87296c8ddf1fd855a6107d6d5ca4668bc7bc2acb-e1424813590620-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/alison-tea_enl-87296c8ddf1fd855a6107d6d5ca4668bc7bc2acb-e1424813590620-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/alison-tea_enl-87296c8ddf1fd855a6107d6d5ca4668bc7bc2acb-e1424813590620-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/alison-tea_enl-87296c8ddf1fd855a6107d6d5ca4668bc7bc2acb-e1424813590620-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The perfect cup of tea, prepared by Alison Bruzek. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cp>\u003cem>With this story, The Salt introduce Tea Tuesdays, an occasional series that will explore the science, history, culture and economics of this ancient brewed beverage. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The British are very specific about how they take their tea: black, with milk and sugar. But steeping the optimal cup requires a surprising amount of chemistry. Here's a guide to the science.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93498\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/tea-add-milk.gif\">\u003cimg class=\"size-full wp-image-93498\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/tea-add-milk.gif\" alt=\"Black tea with milk. Animation: Meredith Rizzo/NPR\" width=\"720\" height=\"405\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black tea with milk. Animation: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>By Alison Bruzek, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/24/359888857/tea-tuesdays-the-chemis-tea-of-pouring-the-perfect-english-style-cuppa\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (2/24/15)\u003c/p>\n\u003cp>Tea is a daily ritual for millions of Britons. And the British are very specific about how they take their cuppa: black, traditionally with milk and sugar. In 1946, George Orwell wrote an essay in which he \u003ca href=\"http://www.booksatoz.com/witsend/tea/orwell.htm\">claimed\u003c/a> to have cracked the code to putting together the perfect cup of tea with milk. But taste preferences can be very individual, so his solution may not be your ideal brew.\u003c/p>\n\u003cp>\"Tea is not like something you can reliably make without really paying attention to detail,\" says \u003ca href=\"http://www.ucl.ac.uk/mecheng/people/academic-staff/mark-miodownik\">Mark Miodownik\u003c/a>, a materials engineer at University College London.\u003c/p>\n\u003cp>Indeed, the ritual is so ingrained in British culture that several scientists over in the U.K. (and elsewhere) have devoted some time to breaking down tea science — specifically, what's involved in brewing the perfect cuppa, British-style.\u003c/p>\n\u003cp>\"If you like tea a certain way, then you need to work out what the variables are,\" says Miodownik.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And there are many variables. Tea is made of many compounds, says chemist \u003ca href=\"http://www.jacobs-university.de/ses/nkuhnert\" target=\"_blank\" rel=\"noopener\">Nikolai Kuhnert\u003c/a> at Jacobs University Bremen, in Germany, who has studied tea. In fact, black tea contains over 30,000 \"rather complex molecules.\"\u003c/p>\n\u003cp>To help you out, The Salt has put together a list of important variables and their chemis-tea, if you will, to aid you in pouring your perfect cuppa every time. (Though we do note, the world of tea is vast, and the Chinese tradition is quite different. This guide focuses on the English style of tea-drinking.)\u003c/p>\n\u003cp>\u003cstrong>Choose Your Tea\u003c/strong>\u003c/p>\n\u003cp>Are you in the mood for something lighter or more bold? Green tea and black tea are made from the same plant leaves, but black tea is withered and oxidated, and this processing renders it chemically different from green tea. For one thing, black tea has way more caffeine than green tea, making it a great morning wake-up call. (So explains Sir Martyn Poliakoff, a chemist at the University of Nottingham, in this entertaining \u003ca href=\"https://www.youtube.com/watch?v=EFPosXIYGP0\">video\u003c/a> on tea chemistry.)\u003c/p>\n\u003cfigure id=\"attachment_93492\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/tea-1-2673cf82b95dbf45528288dc27a583330449de6b.jpg\">\u003cimg class=\"size-full wp-image-93492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/tea-1-2673cf82b95dbf45528288dc27a583330449de6b.jpg\" alt=\"Choose your tea. Photo: Meredith Rizzo/NPR\" width=\"1776\" height=\"1332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-1-2673cf82b95dbf45528288dc27a583330449de6b.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-1-2673cf82b95dbf45528288dc27a583330449de6b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-1-2673cf82b95dbf45528288dc27a583330449de6b-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-1-2673cf82b95dbf45528288dc27a583330449de6b-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-1-2673cf82b95dbf45528288dc27a583330449de6b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-1-2673cf82b95dbf45528288dc27a583330449de6b-320x240.jpg 320w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Choose your tea. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Then, choose whether you want loose leaf or bagged tea. If it's bagged, make sure it's big. According to research by physical chemist \u003ca href=\"http://chemistrypmb.ukzn.ac.za/StaffProfiles/ProfDeoJaganyi.aspx\">Deo Jaganyi\u003c/a> at the University of Kwazulu-Natal in South Africa, the shape of the bag doesn't matter, but larger bags will allow more flavor from the tea to infuse the water.\u003c/p>\n\u003cp>In particular, he says, those pyramid-shaped bags aren't any better than your average rectangle. \"The shape of the pyramidal tea bag alone cannot increase the rate of infusion,\" he and his coauthor wrote in a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308814601001868\">2001 study\u003c/a> in the journal \u003cem>Food Chemistry\u003c/em>.\u003c/p>\n\u003cp>Loose leaf tea, when it sits directly in the water without a bag, is the best choice for allowing full infusion. \"The volume of the pot in proportion to the tea and the water is different than [in] the cup,\" says Miodownik.\u003c/p>\n\u003cp>\u003cstrong>Choose Your Cup\u003c/strong>\u003c/p>\n\u003cp>\"If it's a very thick cup, a ceramic cup, you're going to cool down the tea very fast,\" says Miodownik.\u003c/p>\n\u003cfigure id=\"attachment_93500\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Tea-choose-cup.gif\">\u003cimg class=\"size-full wp-image-93500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Tea-choose-cup.gif\" alt=\"Animation: Meredith Rizzo/NPR\" width=\"720\" height=\"405\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Animation: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>When tea first made its way from China to England, it was accompanied by very fine porcelain, which didn't bleed the heat away so quickly, he says. A thick mug might feel nice in your hands, but the thinner the cup, the longer the tea will stay hot.\u003c/p>\n\u003cp>\u003cstrong>Brew Away\u003c/strong>\u003c/p>\n\u003cp>You should know the character of your favorite tea to determine how long to brew. Black tea is designed to be steeped at a very high temperature (near boiling, see below for more information) for three to five minutes, while green tea pairs with slightly cooler water for a minute or two.\u003c/p>\n\u003cfigure id=\"attachment_93499\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Tea-brew-2.gif\">\u003cimg class=\"size-full wp-image-93499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Tea-brew-2.gif\" alt=\"Animation: Meredith Rizzo/NPR\" width=\"720\" height=\"405\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Animation: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Brewing for too long will release the tea's tannins, a substance also found in wine, chocolate and berries that is bitter and astringent. However, too short a brew won't allow the caffeine and flavors to fully infuse the water.\u003c/p>\n\u003cp>When you steep tea, \"the caffeine comes out first\" from the leaves, says chemist Kuhnert. If you keep infusing, compounds called \u003ca href=\"http://epubs.surrey.ac.uk/773033/\">thearubigins\u003c/a> seep out of the plant, and some will actually bind to the caffeine, he says — meaning the caffeine can't then bind to your brain receptors and wake you up. The longer you infuse the tea, the less caffeine that's available to your body, so a shorter brew can also be more invigorating, says Kuhnert.\u003c/p>\n\u003cp>\u003cstrong>But Watch The Temperature\u003c/strong>\u003c/p>\n\u003cp>According to the Tea Association of the U.S.A., the larger and more delicate the leaf, the \u003ca href=\"http://www.teausa.com/14521/brewing-tea\">cooler\u003c/a> your water should be. Keeping the water close to boiling is ideal for black tea (between 200 and 212 degrees Fahrenheit). For green tea, the temperature can drop to 150 to 180 degrees Fahrenheit.\u003c/p>\n\u003cfigure id=\"attachment_93493\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/tea-temperature-2_enl-acfe8e87d521bbe43f94405f6327209d70d5b30a-e1424813541804.jpg\">\u003cimg class=\"size-full wp-image-93493\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/tea-temperature-2_enl-acfe8e87d521bbe43f94405f6327209d70d5b30a-e1424813541804.jpg\" alt=\"Taking the temperature of water for tea. Photo: Meredith Rizzo/NPR\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-temperature-2_enl-acfe8e87d521bbe43f94405f6327209d70d5b30a-e1424813541804.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-temperature-2_enl-acfe8e87d521bbe43f94405f6327209d70d5b30a-e1424813541804-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-temperature-2_enl-acfe8e87d521bbe43f94405f6327209d70d5b30a-e1424813541804-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-temperature-2_enl-acfe8e87d521bbe43f94405f6327209d70d5b30a-e1424813541804-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-temperature-2_enl-acfe8e87d521bbe43f94405f6327209d70d5b30a-e1424813541804-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-temperature-2_enl-acfe8e87d521bbe43f94405f6327209d70d5b30a-e1424813541804-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/tea-temperature-2_enl-acfe8e87d521bbe43f94405f6327209d70d5b30a-e1424813541804-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taking the temperature of water for tea. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>You might even be able to tell the temperature of the water just by listening to how it pours. Humans are surprisingly good at this: Marketers at the company Condiment Junkie tested people to see whether they could tell the difference between the pour of a hot drink and a cold one. Amazingly, 96 percent of people could \u003ca href=\"http://www.npr.org/2014/07/05/328842704/what-does-cold-sound-like\">correctly discern\u003c/a> the difference.\u003c/p>\n\u003cp>\u003cstrong>Add Milk (Or Don't)\u003c/strong>\u003c/p>\n\u003cp>Adding milk to tea can lessen the effect of tannins. Milk's many proteins fold themselves around the tannins, sequestering them and destroying the bitter taste.\u003c/p>\n\u003cp>But there's a well-documented \u003ca href=\"http://www.theguardian.com/science/brain-flapping/2014/oct/03/how-to-make-tea-science-milk-first\">debate\u003c/a> about the benefits of adding milk to the cup before or after the tea has been poured. \u003ca href=\"http://www.lboro.ac.uk/departments/chemical/about/people/andrewstapley/\">Andrew Stapey\u003c/a>, a chemical engineer at Loughborough University in Leicestershire, England, argues that milk should always be added beforehand. That way, the milk heats evenly. He says pouring in the milk after the tea causes the proteins in the milk to unfold unevenly, contributing to the skin you get on the top of the brew.\u003c/p>\n\u003cp>However, Miodownik says he's tried to replicate this effect, but no informal taste tester has ever been able to perceive a difference.\u003c/p>\n\u003cp>\u003cstrong>Enjoy\u003c/strong>\u003c/p>\n\u003cp>So while the barista at your local shop may roll her eyes at the fussiness of your tea order, a perfect sip comes from careful chemistry. Just don't be surprised if you end up having to make it yourself.\u003c/p>\n\u003cfigure id=\"attachment_93494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/alison-tea_enl-87296c8ddf1fd855a6107d6d5ca4668bc7bc2acb-e1424813590620.jpg\">\u003cimg class=\"size-full wp-image-93494\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/alison-tea_enl-87296c8ddf1fd855a6107d6d5ca4668bc7bc2acb-e1424813590620.jpg\" alt=\"The perfect cup of tea, prepared by Alison Bruzek. Photo: Meredith Rizzo/NPR\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/alison-tea_enl-87296c8ddf1fd855a6107d6d5ca4668bc7bc2acb-e1424813590620.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/alison-tea_enl-87296c8ddf1fd855a6107d6d5ca4668bc7bc2acb-e1424813590620-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/alison-tea_enl-87296c8ddf1fd855a6107d6d5ca4668bc7bc2acb-e1424813590620-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/alison-tea_enl-87296c8ddf1fd855a6107d6d5ca4668bc7bc2acb-e1424813590620-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/alison-tea_enl-87296c8ddf1fd855a6107d6d5ca4668bc7bc2acb-e1424813590620-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/alison-tea_enl-87296c8ddf1fd855a6107d6d5ca4668bc7bc2acb-e1424813590620-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/alison-tea_enl-87296c8ddf1fd855a6107d6d5ca4668bc7bc2acb-e1424813590620-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The perfect cup of tea, prepared by Alison Bruzek. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cp>\u003cem>With this story, The Salt introduce Tea Tuesdays, an occasional series that will explore the science, history, culture and economics of this ancient brewed beverage. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Roast With The Most: Talking Shop With Coffee Review ",
"title": "The Roast With The Most: Talking Shop With Coffee Review ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>One of the most influential publications in the coffee industry is located not in a lab, not in a roastery, and not even in San Francisco, but on a quiet residential street in Rockridge, in a two room granny unit tucked behind a house shaded by trees. It’s here, surrounded by espresso machines, ornate brass coffee roasters and endless bags of coffee, that \u003ca href=\"http://www.coffeereview.com/ken-bio/\" target=\"_blank\">Ken Davids\u003c/a> produces the books and articles that have made him one of the most important figures in the coffee community, with a career that’s spanned more than four decades.\u003c/p>\n\u003cfigure id=\"attachment_92159\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0113.jpg\">\u003cimg class=\"size-full wp-image-92159\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0113.jpg\" alt=\"A sampling of the Coffee Review's equipment. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of Coffee Review's equipment. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>His books--about \u003ca href=\"http://www.amazon.com/Coffee-Guide-Buying-Brewing-Enjoying-ebook/dp/B00F8FXFFY/ref=la_B001IGUQXG_1_2?s=books&ie=UTF8&qid=1421464484&sr=1-2\" target=\"_blank\">coffee,\u003c/a> \u003ca href=\"http://www.amazon.com/Espresso-Ultimate-Coffee-Kenneth-Davids-ebook/dp/B00F8G6GJK/ref=la_B001IGUQXG_1_3?s=books&ie=UTF8&qid=1421464484&sr=1-3\" target=\"_blank\">espresso\u003c/a> and \u003ca href=\"http://www.amazon.com/Home-Coffee-Roasting-Revised-Updated-ebook/dp/B00GL3XI9A/ref=la_B001IGUQXG_1_1?s=books&ie=UTF8&qid=1421464484&sr=1-1\" target=\"_blank\">home roasting\u003c/a>--have sold thousands of copies, and are often given to baristas as part of their training. He consults for companies eager to have him improve their coffee, or to have him build a blend for them. But it’s his website \u003ca href=\"http://www.coffeereview.com/\" target=\"_blank\">Coffee Review\u003c/a> that he’s spending the most time on these days: a compendium of thousands of thoughtful reviews, geared toward the interested layperson. (See below for some of Ken's top coffee picks).\u003c/p>\n\u003cp>And though his reviews are aimed at the general public (about 80,000 of whom visit his website every month), they have a significant impact in the coffee industry. A good score is proudly proclaimed on a roaster’s website, and most coffees that are awarded a high score quickly sell out. Several small, high-end roasters survive off of online orders, so a good score from the Review isn’t just a good thing, but a survival requirement.\u003c/p>\n\u003cfigure id=\"attachment_92162\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0127.jpg\">\u003cimg class=\"size-full wp-image-92162\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0127.jpg\" alt=\"A sample of what the reviewers look for. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sample of what the reviewers look for. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Davids has always been passionate about coffee. As a student, he spent a significant amount of his time at cafes, drawn by their romanticism. In the 1970’s, he left the academic world and started a cafe (“I wanted the existential challenge of business,” he says with a laugh), one of the first dedicated coffee shops in the Bay Area. He sold it after a few years, but stuck with coffee, writing \u003cem>Coffee: A Guide to Buying, Brewing, and Enjoying\u003c/em>, which became a surprise bestseller and hugely influential, shaping both the second and third waves of coffee. In 1997, Davids started Coffee Review with a friend after the two noticed that no one was critically and thoughtfully reviewing and writing coffee, and after a brief flirtation as a paper newsletter, it’s remained online since.\u003c/p>\n\u003cp>In the last 18 years, Coffee Review has published thousands of reviews of coffees good, bad and resolutely mediocre. Davids has written most of them, with a few penned by his cofounder or other friends in the industry. A few years ago, Jason Sarley, who had previously worked in the tea industry, came aboard, and the two now do tastings (“cuppings”) together (Full disclosure: Sarley’s a friend of mine). Each month, they review a handful of coffees relevant to the month’s theme, like “\u003ca href=\"http://www.coffeereview.com/lighter-and-brighter-single-origin-espressos/\" target=\"_blank\">Lighter and Brighter: Single-Origin Espressos\u003c/a>” or “\u003ca href=\"http://www.coffeereview.com/not-your-same-old-panamas/\" target=\"_blank\">Not Your Same Old Panamas\u003c/a>.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When it’s time to cup--always before lunch, so nothing interferes with their palates-- Sarley sets up the coffees, identified only by a three digit number (Davids never knows which coffee is which). Each coffee is brewed five times, so a bad bean won’t throw off the tasting. After pouring hot water over the ground coffee, a wet crust starts to form. After four minutes, it’s time for the aroma portion of the tasting: Davids and Sarley stick their nose deep into the cup (“I burn my nose all the time,” Davids says) while using a spoon to break the crust and integrate it into the coffee, releasing its aroma.\u003c/p>\n\u003cfigure id=\"attachment_92161\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0134.jpg\">\u003cimg class=\"size-full wp-image-92161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0134.jpg\" alt=\"Kenneth Davids smells his coffee as part of the tasting. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kenneth Davids smells his coffee as part of the tasting. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>They each break two cups, make their notes and compare to make sure they’re each picking up the same things-- Davids calls it “calibrating.” Then they break the last coffee, smell once more, and move on to the other coffees. After the aroma portion, they skim the tops of the coffees, a delicate process that removes the last of the grounds.\u003c/p>\n\u003cfigure id=\"attachment_92164\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0143.jpg\">\u003cimg class=\"size-full wp-image-92164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0143.jpg\" alt=\"Removing the top grounds from the coffee. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Removing the top grounds from the coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, they taste, spit bucket at the ready. On a recent afternoon, they demonstrated the process. As is traditional, each aspirated their coffee to combine its aroma and taste.\u003c/p>\n\u003cp>“I’m a quiet slurper,” said Davids.\u003c/p>\n\u003cp>“I can be loud,” Sarley said, explaining that at professional cupping events, slurping “is always this kind of boisterous one-upping thing. It’s pretty annoying actually.”\u003c/p>\n\u003cp>“Brazilian [coffee tasters], they sound like a jet airplane,” Davids said.\u003c/p>\n\u003cp>Neither visibly reacted to the coffee--at cuppings, it's considered declasse to react, whether you’re tasting a \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&uact=8&ved=0CCYQFjAB&url=http%3A%2F%2Fwww.coffeereview.com%2Freview%2Fpanama-ironman-camilina-geisha%2F&ei=i9W5VJKxDMjroASx84AQ&usg=AFQjCNGR8m2mwpzDgiriT5cVj-4VGH0BCA&sig2=myPlUF64amd-w1eW2rkLnQ&bvm=bv.83829542,d.cGU\" target=\"_blank\">Panama Ironman Camilina Geisha\u003c/a> (“Beautifully structured and almost impossibly intricate in flavor and aroma”) or Starbucks' \u003ca href=\"http://www.coffeereview.com/review/italian-roast-via-instant-coffee/\" target=\"_blank\">instant Italian roast\u003c/a> (“Smoky, faintly rubbery aroma with hints of a sensation we are calling salt meat.”)\u003c/p>\n\u003cp>After tasting, the two silently record their scores, judging for aroma, acidity, body, flavor and aftertaste, and then discuss. Most of the time, they’re within a point of each other, and in the rare case they’re not, they’ll taste the rest of the cups, debating until they agree on a score.\u003c/p>\n\u003cp>Davids and Sarley are a tough crowd. On a 100 point scale, the highest they’ve ever given is a 97, with 94 considered an excellent score--”and we don’t give a lot of 94s,” said Davids. Yet the reviews have crept steadily upward over the years, and it’s not because they’re inflating the score. The coffees are simply getting better, he said.\u003c/p>\n\u003cfigure id=\"attachment_92166\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0153.jpg\">\u003cimg class=\"size-full wp-image-92166\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0153.jpg\" alt=\"Jason Sarley tastes his coffee. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Sarley tastes his coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It’s one of the many changes he has observed in his long career. Another trend? Less emphasis on the type of roast. Over the year the pendulum has swung from very dark roasts being the norm (or as Davids recalls it, a time when people “just burned the shit out of it.”) to the current light roast trend. Now, there’s much more emphasis on the the story behind the bean: where it’s grown, how it was processed, with an assumption of trust that the roaster knows what roast is best.\u003c/p>\n\u003cfigure id=\"attachment_92158\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0108.jpg\">\u003cimg class=\"size-full wp-image-92158\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0108.jpg\" alt=\"Examining a coffee's roast level. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Examining a coffee's roast level. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Another change he’s noticed is the increasing effort put into dealing with the effects of climate change, which is making coffee harder to grow and more susceptible to disease.\u003c/p>\n\u003cp>“It’s going to take a huge effort by the large companies that buy good coffee, and the industry as a whole to offset that trend,” Davids said. “There’s a real danger that there won’t be enough really top coffee to go around.”\u003c/p>\n\u003cp>When Davids talks about his writing, he mentions the ideal reader he keeps in mind: “a hypothetical individual who is a consumer but wants to spend half their life on coffee, somebody who is genuinely, passionately interested.”\u003c/p>\n\u003cp>In the future, to reach more of those readers, he plans to introduce a small subscription fee for the site. Eventually, he’d like to hire a new taster to help him and Sarley keep up with the glut of coffees they’d like to review. But for now, it’s just Sarley and Davids, tasting coffee after coffee in their small office, doing their best to help guide that passionate consumer through a crowded world.\u003c/p>\n\u003cp>\u003cstrong>Ken's Recommendations:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Best Value\u003c/strong>\u003cbr>\n\"Almost any Ethiopia Yirgacheffe from a good roaster is likely to be a superior value relative to its quality and distinctiveness. Coffees from southern Ethiopia (Yirgacheffe, Sidama/Sidamo regions) are among the world’s most distinguished, yet usually sell for standard specialty prices. For example, we reviewed a wet-processed or “washed” Ethiopia Yirgacheffe from a New York area roaster, HiLine, that we rated at 92 and which sells for $9.99/pound. But almost any wet-processed Yirgacheffe from a good roasting company is likely to be an excellent value.\"\u003c/p>\n\u003cp>\u003cstrong>Best Local Coffee\u003c/strong>\u003cbr>\n\"So many fine Bay Area roasters are producing such consistently superb coffees that for us to make a specific “best” call is rather presumptuous. We recently reviewed a Kenya Karagoto from Allegro Coffee’s new café roastery in Emeryville at 94. Kenya is one of the world’s great origins and the current Allegro version shows the floral sweetness, pungent berry and savory hints for which Kenya is celebrated. We gave a 95 to a Blue Bottle Ethiopia Homacho Waena, another washed or wet-processed coffee from southern Ethiopia, in this case from the Sidama region.\"\u003c/p>\n\u003cp>\u003cstrong>Best Splurge Coffee\u003c/strong>\u003cbr>\n\"Lots of possibilities here, but the leading candidate probably would be a good example of a coffee produced from trees of the rare and startling tasting Geisha (also Gesha) variety of Arabica. The best Geshas are produced in Panama and on one farm in Colombia (Granja La Esperanza’s Cerro Azul). As befitting a splurge, Geshas are dauntingly expensive and shockingly intense and intricate in aroma and flavor. Their intensity and complexity may be polarizing, but no one can accuse you of gifting an ordinary-tasting coffee! The best Geshas sell out very quickly after they arrive at the roaster. Currently, Klatch Coffee may still be roasting its extraordinary 97-rated Panama Ironman Camilina Geisha, $49.95/8 ounces.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Best Horizon-Broadening Coffee\u003c/strong>\u003cbr>\n\"See Splurge Coffee, above. Other possibilities at more reasonable prices:\u003c/p>\n\u003cul>\n\u003cli>A fine Ethiopian coffee that has been dried in the fruit (the so-called “natural” processing method), which turns the fruit notes lush and sweet. Old Soul Co. in Sacramento is currently selling a fine example, the Ethiopia Wenago Natural Process, Coffee-Review-rated at 95, $19.50/12 ounces.\u003c/li>\n\u003cli>A Sumatra of the newer, more refined style, in which the famous Sumatra earth notes acquire a pungent, butterscotch-and-grapefruit elegance. The 95-rated JBC Coffee Roasters Ulos Batak Sumatra Peaberry ($18.50/12 ounces) is currently available.\u003c/li>\n\u003cli>A coffee from trees of the Pacamara variety of Arabica, with its big beans and savory-sweet, complex depth. A fine dried-in-fruit, “natural” Pacamara is currently sold by Dragonfly Coffee Roasters: the Nicaragua Pacamara Reserve Los Congos, 94-rated, $18.00/12 ounces.\"\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of the most influential publications in the coffee industry is located not in a lab, not in a roastery, and not even in San Francisco, but on a quiet residential street in Rockridge, in a two room granny unit tucked behind a house shaded by trees. It’s here, surrounded by espresso machines, ornate brass coffee roasters and endless bags of coffee, that \u003ca href=\"http://www.coffeereview.com/ken-bio/\" target=\"_blank\">Ken Davids\u003c/a> produces the books and articles that have made him one of the most important figures in the coffee community, with a career that’s spanned more than four decades.\u003c/p>\n\u003cfigure id=\"attachment_92159\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0113.jpg\">\u003cimg class=\"size-full wp-image-92159\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0113.jpg\" alt=\"A sampling of the Coffee Review's equipment. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of Coffee Review's equipment. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>His books--about \u003ca href=\"http://www.amazon.com/Coffee-Guide-Buying-Brewing-Enjoying-ebook/dp/B00F8FXFFY/ref=la_B001IGUQXG_1_2?s=books&ie=UTF8&qid=1421464484&sr=1-2\" target=\"_blank\">coffee,\u003c/a> \u003ca href=\"http://www.amazon.com/Espresso-Ultimate-Coffee-Kenneth-Davids-ebook/dp/B00F8G6GJK/ref=la_B001IGUQXG_1_3?s=books&ie=UTF8&qid=1421464484&sr=1-3\" target=\"_blank\">espresso\u003c/a> and \u003ca href=\"http://www.amazon.com/Home-Coffee-Roasting-Revised-Updated-ebook/dp/B00GL3XI9A/ref=la_B001IGUQXG_1_1?s=books&ie=UTF8&qid=1421464484&sr=1-1\" target=\"_blank\">home roasting\u003c/a>--have sold thousands of copies, and are often given to baristas as part of their training. He consults for companies eager to have him improve their coffee, or to have him build a blend for them. But it’s his website \u003ca href=\"http://www.coffeereview.com/\" target=\"_blank\">Coffee Review\u003c/a> that he’s spending the most time on these days: a compendium of thousands of thoughtful reviews, geared toward the interested layperson. (See below for some of Ken's top coffee picks).\u003c/p>\n\u003cp>And though his reviews are aimed at the general public (about 80,000 of whom visit his website every month), they have a significant impact in the coffee industry. A good score is proudly proclaimed on a roaster’s website, and most coffees that are awarded a high score quickly sell out. Several small, high-end roasters survive off of online orders, so a good score from the Review isn’t just a good thing, but a survival requirement.\u003c/p>\n\u003cfigure id=\"attachment_92162\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0127.jpg\">\u003cimg class=\"size-full wp-image-92162\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0127.jpg\" alt=\"A sample of what the reviewers look for. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sample of what the reviewers look for. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Davids has always been passionate about coffee. As a student, he spent a significant amount of his time at cafes, drawn by their romanticism. In the 1970’s, he left the academic world and started a cafe (“I wanted the existential challenge of business,” he says with a laugh), one of the first dedicated coffee shops in the Bay Area. He sold it after a few years, but stuck with coffee, writing \u003cem>Coffee: A Guide to Buying, Brewing, and Enjoying\u003c/em>, which became a surprise bestseller and hugely influential, shaping both the second and third waves of coffee. In 1997, Davids started Coffee Review with a friend after the two noticed that no one was critically and thoughtfully reviewing and writing coffee, and after a brief flirtation as a paper newsletter, it’s remained online since.\u003c/p>\n\u003cp>In the last 18 years, Coffee Review has published thousands of reviews of coffees good, bad and resolutely mediocre. Davids has written most of them, with a few penned by his cofounder or other friends in the industry. A few years ago, Jason Sarley, who had previously worked in the tea industry, came aboard, and the two now do tastings (“cuppings”) together (Full disclosure: Sarley’s a friend of mine). Each month, they review a handful of coffees relevant to the month’s theme, like “\u003ca href=\"http://www.coffeereview.com/lighter-and-brighter-single-origin-espressos/\" target=\"_blank\">Lighter and Brighter: Single-Origin Espressos\u003c/a>” or “\u003ca href=\"http://www.coffeereview.com/not-your-same-old-panamas/\" target=\"_blank\">Not Your Same Old Panamas\u003c/a>.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When it’s time to cup--always before lunch, so nothing interferes with their palates-- Sarley sets up the coffees, identified only by a three digit number (Davids never knows which coffee is which). Each coffee is brewed five times, so a bad bean won’t throw off the tasting. After pouring hot water over the ground coffee, a wet crust starts to form. After four minutes, it’s time for the aroma portion of the tasting: Davids and Sarley stick their nose deep into the cup (“I burn my nose all the time,” Davids says) while using a spoon to break the crust and integrate it into the coffee, releasing its aroma.\u003c/p>\n\u003cfigure id=\"attachment_92161\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0134.jpg\">\u003cimg class=\"size-full wp-image-92161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0134.jpg\" alt=\"Kenneth Davids smells his coffee as part of the tasting. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kenneth Davids smells his coffee as part of the tasting. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>They each break two cups, make their notes and compare to make sure they’re each picking up the same things-- Davids calls it “calibrating.” Then they break the last coffee, smell once more, and move on to the other coffees. After the aroma portion, they skim the tops of the coffees, a delicate process that removes the last of the grounds.\u003c/p>\n\u003cfigure id=\"attachment_92164\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0143.jpg\">\u003cimg class=\"size-full wp-image-92164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0143.jpg\" alt=\"Removing the top grounds from the coffee. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Removing the top grounds from the coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, they taste, spit bucket at the ready. On a recent afternoon, they demonstrated the process. As is traditional, each aspirated their coffee to combine its aroma and taste.\u003c/p>\n\u003cp>“I’m a quiet slurper,” said Davids.\u003c/p>\n\u003cp>“I can be loud,” Sarley said, explaining that at professional cupping events, slurping “is always this kind of boisterous one-upping thing. It’s pretty annoying actually.”\u003c/p>\n\u003cp>“Brazilian [coffee tasters], they sound like a jet airplane,” Davids said.\u003c/p>\n\u003cp>Neither visibly reacted to the coffee--at cuppings, it's considered declasse to react, whether you’re tasting a \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&uact=8&ved=0CCYQFjAB&url=http%3A%2F%2Fwww.coffeereview.com%2Freview%2Fpanama-ironman-camilina-geisha%2F&ei=i9W5VJKxDMjroASx84AQ&usg=AFQjCNGR8m2mwpzDgiriT5cVj-4VGH0BCA&sig2=myPlUF64amd-w1eW2rkLnQ&bvm=bv.83829542,d.cGU\" target=\"_blank\">Panama Ironman Camilina Geisha\u003c/a> (“Beautifully structured and almost impossibly intricate in flavor and aroma”) or Starbucks' \u003ca href=\"http://www.coffeereview.com/review/italian-roast-via-instant-coffee/\" target=\"_blank\">instant Italian roast\u003c/a> (“Smoky, faintly rubbery aroma with hints of a sensation we are calling salt meat.”)\u003c/p>\n\u003cp>After tasting, the two silently record their scores, judging for aroma, acidity, body, flavor and aftertaste, and then discuss. Most of the time, they’re within a point of each other, and in the rare case they’re not, they’ll taste the rest of the cups, debating until they agree on a score.\u003c/p>\n\u003cp>Davids and Sarley are a tough crowd. On a 100 point scale, the highest they’ve ever given is a 97, with 94 considered an excellent score--”and we don’t give a lot of 94s,” said Davids. Yet the reviews have crept steadily upward over the years, and it’s not because they’re inflating the score. The coffees are simply getting better, he said.\u003c/p>\n\u003cfigure id=\"attachment_92166\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0153.jpg\">\u003cimg class=\"size-full wp-image-92166\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0153.jpg\" alt=\"Jason Sarley tastes his coffee. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Sarley tastes his coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It’s one of the many changes he has observed in his long career. Another trend? Less emphasis on the type of roast. Over the year the pendulum has swung from very dark roasts being the norm (or as Davids recalls it, a time when people “just burned the shit out of it.”) to the current light roast trend. Now, there’s much more emphasis on the the story behind the bean: where it’s grown, how it was processed, with an assumption of trust that the roaster knows what roast is best.\u003c/p>\n\u003cfigure id=\"attachment_92158\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0108.jpg\">\u003cimg class=\"size-full wp-image-92158\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/DSC_0108.jpg\" alt=\"Examining a coffee's roast level. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Examining a coffee's roast level. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Another change he’s noticed is the increasing effort put into dealing with the effects of climate change, which is making coffee harder to grow and more susceptible to disease.\u003c/p>\n\u003cp>“It’s going to take a huge effort by the large companies that buy good coffee, and the industry as a whole to offset that trend,” Davids said. “There’s a real danger that there won’t be enough really top coffee to go around.”\u003c/p>\n\u003cp>When Davids talks about his writing, he mentions the ideal reader he keeps in mind: “a hypothetical individual who is a consumer but wants to spend half their life on coffee, somebody who is genuinely, passionately interested.”\u003c/p>\n\u003cp>In the future, to reach more of those readers, he plans to introduce a small subscription fee for the site. Eventually, he’d like to hire a new taster to help him and Sarley keep up with the glut of coffees they’d like to review. But for now, it’s just Sarley and Davids, tasting coffee after coffee in their small office, doing their best to help guide that passionate consumer through a crowded world.\u003c/p>\n\u003cp>\u003cstrong>Ken's Recommendations:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Best Value\u003c/strong>\u003cbr>\n\"Almost any Ethiopia Yirgacheffe from a good roaster is likely to be a superior value relative to its quality and distinctiveness. Coffees from southern Ethiopia (Yirgacheffe, Sidama/Sidamo regions) are among the world’s most distinguished, yet usually sell for standard specialty prices. For example, we reviewed a wet-processed or “washed” Ethiopia Yirgacheffe from a New York area roaster, HiLine, that we rated at 92 and which sells for $9.99/pound. But almost any wet-processed Yirgacheffe from a good roasting company is likely to be an excellent value.\"\u003c/p>\n\u003cp>\u003cstrong>Best Local Coffee\u003c/strong>\u003cbr>\n\"So many fine Bay Area roasters are producing such consistently superb coffees that for us to make a specific “best” call is rather presumptuous. We recently reviewed a Kenya Karagoto from Allegro Coffee’s new café roastery in Emeryville at 94. Kenya is one of the world’s great origins and the current Allegro version shows the floral sweetness, pungent berry and savory hints for which Kenya is celebrated. We gave a 95 to a Blue Bottle Ethiopia Homacho Waena, another washed or wet-processed coffee from southern Ethiopia, in this case from the Sidama region.\"\u003c/p>\n\u003cp>\u003cstrong>Best Splurge Coffee\u003c/strong>\u003cbr>\n\"Lots of possibilities here, but the leading candidate probably would be a good example of a coffee produced from trees of the rare and startling tasting Geisha (also Gesha) variety of Arabica. The best Geshas are produced in Panama and on one farm in Colombia (Granja La Esperanza’s Cerro Azul). As befitting a splurge, Geshas are dauntingly expensive and shockingly intense and intricate in aroma and flavor. Their intensity and complexity may be polarizing, but no one can accuse you of gifting an ordinary-tasting coffee! The best Geshas sell out very quickly after they arrive at the roaster. Currently, Klatch Coffee may still be roasting its extraordinary 97-rated Panama Ironman Camilina Geisha, $49.95/8 ounces.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Best Horizon-Broadening Coffee\u003c/strong>\u003cbr>\n\"See Splurge Coffee, above. Other possibilities at more reasonable prices:\u003c/p>\n\u003cul>\n\u003cli>A fine Ethiopian coffee that has been dried in the fruit (the so-called “natural” processing method), which turns the fruit notes lush and sweet. Old Soul Co. in Sacramento is currently selling a fine example, the Ethiopia Wenago Natural Process, Coffee-Review-rated at 95, $19.50/12 ounces.\u003c/li>\n\u003cli>A Sumatra of the newer, more refined style, in which the famous Sumatra earth notes acquire a pungent, butterscotch-and-grapefruit elegance. The 95-rated JBC Coffee Roasters Ulos Batak Sumatra Peaberry ($18.50/12 ounces) is currently available.\u003c/li>\n\u003cli>A coffee from trees of the Pacamara variety of Arabica, with its big beans and savory-sweet, complex depth. A fine dried-in-fruit, “natural” Pacamara is currently sold by Dragonfly Coffee Roasters: the Nicaragua Pacamara Reserve Los Congos, 94-rated, $18.00/12 ounces.\"\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No More Gift Cards: 10 Local Food Gifts For Your Holiday Season",
"title": "No More Gift Cards: 10 Local Food Gifts For Your Holiday Season",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, you could give rely on the traditional holiday staples--gift cards for the kids, candles for the host, wine for the friends--this season. Or you could give them one of the delicious gifts on this list, which boast the dual benefits of being mostly consumable gifts (so your giftee isn’t stuck with something that will gather dust in the closet) and locally made (so you can feel good about avoiding the dual behemoths of Target and Amazon).\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90649,90650\"]\u003c/p>\n\u003ch3>Bread Baking Books by Local Bay Area Bakers\u003c/h3>\n\u003cp>The only thing better than giving someone a loaf of crusty, chewy San Francisco sourdough? Giving them the tools to make it in their kitchen at home. You’ve got options--take your pick from Tartine’s \u003ca href=\"http://www.tartinebread.com/\" target=\"_blank\">definitive first book \u003c/a>(or recent book about \u003ca href=\"http://www.chroniclebooks.com/titles/tartine-book-no-3.html\" target=\"_blank\">whole grain baking\u003c/a>); Josey Baker’s cheery, \u003ca href=\"http://joseybakerbread.wordpress.com/book/\" target=\"_blank\">beginner-friendly guide\u003c/a>; or the recently released, Thomas Keller-blessed, \u003cstrong>bread baking book\u003c/strong> from Petaluma’s \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a> (Which yes, does include the recipe for their sublime Meyer lemon and rosemary bread). Paired with a loaf from the respective bakery, it's an ideal nudge for anyone looking to break into bread making.\u003c/p>\n\u003cfigure id=\"attachment_90662\" class=\"wp-caption aligncenter\" style=\"max-width: 675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\">\u003cimg class=\"size-full wp-image-90662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\" alt=\"An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\" width=\"675\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom Cookies\u003c/h3>\n\u003cp>A Choose Your Own Holiday Adventure: you stand in front of your giftee, with a plate stacked high of cookies. They beam at you, look closer at the cookies and discover that the cookies look like them, from their round glasses to the shape of their nose to their penchant for Hawaiian shirts. Do they run away, unsettled by the prospect of eating a cartoon cookie version of themselves? Go on to the next gift.\u003c/p>\n\u003cp>If they're flattered by seeing their face commemorated in cookie form, \u003ca href=\"http://www.parkerscrazycookies.com/customcookies.html\" target=\"_blank\">Parker’s Crazy Cookies in Hayward \u003c/a>will make \u003cstrong>custom cookies\u003c/strong> from any photo of a person/pet/logo. You send in photos of your beloved and select from their 21 different body types (Is your giftee a “Wine Lover” or more of a “Gone Fishin’”?) and then their artists do a preliminary sketch. Each order includes three revision of their sketch, allowing you to subtract some wrinkles or add their signature dimple before they're immortalized in animal cracker form.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For something a little farther from the uncanny valley, head to Oakland’s Chinatown, where you can get \u003cstrong>custom fortune cookie\u003c/strong> from \u003ca href=\"https://www.personalized-fortune-cookies.com/\" target=\"_blank\">Tom’s Bakery Fortune Cookies\u003c/a>. They offer a variety of flavors, including chocolate, sesame and coconut, with the option to create up to three custom fortunes per order.\u003c/p>\n\u003cfigure id=\"attachment_90648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\">\u003cimg class=\"size-full wp-image-90648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\" alt=\"Brewing kettles at Diving Dog. Photo: Collin West\" width=\"1000\" height=\"538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewing kettles at Diving Dog. Photo: Collin West\u003c/figcaption>\u003c/figure>\n\u003ch3>Beer Making\u003c/h3>\n\u003cp>For the friend who’s interested in beer making, but who isn’t sure about investing in homebrew equipment just yet, take them to Oakland’s \u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\">Diving Dog Brewhouse\u003c/a>. The new beer pub offers a \u003cstrong>Brew On Premises service\u003c/strong>, where they provide everything you need to brew your own beer. Just pick what style you’d like to make from the over 20 styles they offer, and make your beer at one of their kettles (all named for owner’s dogs). Come in a few weeks later for bottling (they even include custom labels) and leave with about six cases of beer. Diving Dog encourages people to bring friends, making it an ideal gift for a family outing or group of friends.\u003c/p>\n\u003cfigure id=\"attachment_90654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\">\u003cimg class=\"size-full wp-image-90654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\" alt=\"A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\u003c/figcaption>\u003c/figure>\n\u003ch3>Butchery Classes\u003c/h3>\n\u003cp>No one wants to see how the sausage gets made--except in the Bay Area, where there are \u003cstrong>butchery classes\u003c/strong> that teach about deconstructing various types of animals as well as catering to various skill levels. Choose from deer butchery at Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">Local Butcher Shop\u003c/a>, the women’s only classes at the \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a> in Napa or yes, sausage making at \u003ca href=\"http://www.avedanos.com/classes.html\" target=\"_blank\">Avedano’s\u003c/a> in San Francisco. The lucky person you gift with a butchery class will leave with meat, improved knife skills, and a newfound appreciation for their morning bacon.\u003c/p>\n\u003cfigure id=\"attachment_90652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\">\u003cimg class=\"size-full wp-image-90652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\" alt=\"An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\u003c/figcaption>\u003c/figure>\n\u003ch3>Food Tours\u003c/h3>\n\u003cp>Whichever side of the Bay you’re on, there’s a \u003cstrong>food tour\u003c/strong> to fit you (and your giftee’s) tastes. Amateur mixologist? \u003ca href=\"http://avitaltours.com/tour/union-square-cocktail-tour/\" target=\"_blank\">The Craft Cocktail Tour\u003c/a> from Avital Tours will give them a tour of Union Square via its various bars. Dumpling fanatic? \u003ca href=\"http://www.savoroaklandfoodtours.com/tours/chinatown-food-tasting-cultural-walking-tour/\" target=\"_blank\">Savor Oakland's Chinatown tour\u003c/a> will introduce them to them to the neighborhood’s dizzying range of foods. Parents coming into town from the Midwest? \u003ca href=\"http://www.edibleexcursions.net/book_your_tour.php\" target=\"_blank\">Edible Excursions\u003c/a> will feed them Acme sourdough and Slanted Door spring rolls, then put them on the ferry for a tour of Alcatraz. All tours include plentiful samples, a history lesson on the neighborhood and enough walking to break up the gluttony at least a little.\u003c/p>\n\u003cfigure id=\"attachment_90669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\">\u003cimg class=\"size-full wp-image-90669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\" alt=\"Omnivore Salt. Photo: Laurie Frankel\" width=\"1000\" height=\"1250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omnivore Salt. Photo: Laurie Frankel\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Salt\u003c/h3>\n\u003cp>You can’t beat the endorsements for \u003cstrong>Angelo Garro’s salt\u003c/strong>. Alice Waters never travels without it. Michael Pollan declares that it “improves whatever it touches.\" And that \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CEIQtwIwAw&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Dr3IdD4hOcTs&ei=OomGVPqgBoioogSOqoG4Bw&usg=AFQjCNHc6dyJY8Vnvt_cXfMi2Y4TAna4ug&sig2=b2fO4QvuFofrmjgLvRMBrA&bvm=bv.81449611,d.cGU\" target=\"_blank\">delightful Kickstarter video\u003c/a> that helped bring the salt into production? Directed by Werner Herzog. The SF blacksmith-based \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>--made from Northern California sea salt, flecked with fennel, chili and a secret blend merely listed as “organic spices--off a recipe from his Sicilian grandmother, and it works equally as well on roasted vegetables as it does on meats. Bonus: the mini bag is the perfect stocking stuffer size.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90653,90661\"]\u003c/p>\n\u003ch3>Cheesemaking Classes\u003c/h3>\n\u003cp>If you want to impress the Brie lover in your life, you’ve got options, depending on their level of cheese obsessiveness. Are they more of a casual fan? Send them to the \u003ca href=\"http://thecheeseschool.com/collections/classes\" target=\"_blank\">Cheese School Of San Francisco\u003c/a> for a \u003cstrong>Cheese and Beer pairing class\u003c/strong>. For the full-fledged cheese obsessed, gift them entry to one of the school’s \u003cstrong>one day cheesemaking intensives\u003c/strong>, where they’ll make fromage blanc, crème fraîche and feta. In the East Bay, the \u003ca href=\"http://www.iuhoakland.com\" target=\"_blank\">Institute of Urban Homesteading\u003c/a> offers classes on making everything from Brie to burrata. And for those you really love, nothing compares to a cheese wheel cake, a towering stack of cheeses, available in themes like “The Californian” and “The International.”\u003c/p>\n\u003cfigure id=\"attachment_90660\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\">\u003cimg class=\"size-full wp-image-90660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\" alt=\"Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\" width=\"960\" height=\"720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom-Blended Teas\u003c/h3>\n\u003cp>\u003ca href=\"http://www.lelandtea.com/\" target=\"_blank\">Leland Tea\u003c/a> offers a sprawling range of teas, from the traditional (Sencha, Darjeeling) to their custom blends (Like “Shake Your Shimmy,” a blend of oolong, yerba mate and melon blossom). But for the truly hard-to-please tea lover on your list, they offer the chance to make a \u003cstrong>custom blend\u003c/strong>. You choose from a wide variety of base teas, then choose what flavors and teas to add in to your blend. They’ll even print labels with a personalized message. If you can’t make it to their charming Burlingame store, where you can enjoy a traditional tea service, complete with scones and Devon cream, you can also create your \u003ca href=\"http://www.lelandtea.com/product-p/customtea.htm\" target=\"_blank\">custom blend online\u003c/a>.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90655,90656\"]\u003c/p>\n\u003ch3>Local Chocolate\u003c/h3>\n\u003cp>Prewrapped boxes of truffle assortments are ideal for any number of last minute gift-giving crises. Baby sitter present? Teacher present? Office gift swap? Everyone’s happy to receive a box of chocolate, but San Francisco’s Charles Chocolate found a way to make their \u003ca href=\"http://www.charleschocolates.com/collections/edible-box\" target=\"_blank\">Christmas and Hanukkah gift boxes\u003c/a> even better: the box is edible. The \u003cstrong>bittersweet chocolate boxes\u003c/strong> are filled with an assortment of Charles’ truffles (flavors include a Poire Williams Caramel and Bittersweet Peanut Butterflies) and topped with a white or dark chocolate lid with the holiday decorations of your choosing.\u003c/p>\n\u003cp>If you’re traveling somewhere cold this holiday season, give your loved ones the gift of summer in December with the \u003cstrong>S'mores Kit\u003c/strong> from \u003ca href=\"http://www.recchiuti.com/109.html?area=01;id=3xS9Spdv\" target=\"_blank\">Recchiuti Confections\u003c/a>. The San Francisco chocolatier's kit contains four s'mores worth of bittersweet chocolate, graham crackers and vanilla bean marshmallows to toast around the stove or fireplace.\u003c/p>\n\u003cfigure id=\"attachment_90647\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\">\u003cimg class=\"size-full wp-image-90647\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\" alt=\"One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\" width=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Pickles\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Forget the dill: the \u003cstrong>seasonal offerings from \u003ca href=\"http://www.culturedpickleshop.com/seasonal.html\" target=\"_blank\">the Cultured Pickle Shop\u003c/a> in Berkeley\u003c/strong> will make you reconsider the humble pickle. Made from local produce and available in a wide range of combinations (everything from Butternut Squash & Maitake Mushroom Kim Chee to Red Daikon with Turmeric, Cardamom, & Fenugreek), they elevate everything from salads to sandwiches and make the perfect hostess gift. In San Francisco, \u003ca href=\"http://www.mcvickerpickles.com/\" target=\"_blank\">McVicker Pickles\u003c/a> sells a variety of mustards, bacon jam and a \u003ca href=\"http://www.mcvickerpickles.com/#!shop/cwvn\" target=\"_blank\">\u003cstrong>“Bloody Buddies” mix\u003c/strong>\u003c/a> of pickled carrots, cauliflower, Brussels sprouts and cocktail onions, an ideal gift perfect for your favorite day drinker.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, you could give rely on the traditional holiday staples--gift cards for the kids, candles for the host, wine for the friends--this season. Or you could give them one of the delicious gifts on this list, which boast the dual benefits of being mostly consumable gifts (so your giftee isn’t stuck with something that will gather dust in the closet) and locally made (so you can feel good about avoiding the dual behemoths of Target and Amazon).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Bread Baking Books by Local Bay Area Bakers\u003c/h3>\n\u003cp>The only thing better than giving someone a loaf of crusty, chewy San Francisco sourdough? Giving them the tools to make it in their kitchen at home. You’ve got options--take your pick from Tartine’s \u003ca href=\"http://www.tartinebread.com/\" target=\"_blank\">definitive first book \u003c/a>(or recent book about \u003ca href=\"http://www.chroniclebooks.com/titles/tartine-book-no-3.html\" target=\"_blank\">whole grain baking\u003c/a>); Josey Baker’s cheery, \u003ca href=\"http://joseybakerbread.wordpress.com/book/\" target=\"_blank\">beginner-friendly guide\u003c/a>; or the recently released, Thomas Keller-blessed, \u003cstrong>bread baking book\u003c/strong> from Petaluma’s \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a> (Which yes, does include the recipe for their sublime Meyer lemon and rosemary bread). Paired with a loaf from the respective bakery, it's an ideal nudge for anyone looking to break into bread making.\u003c/p>\n\u003cfigure id=\"attachment_90662\" class=\"wp-caption aligncenter\" style=\"max-width: 675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\">\u003cimg class=\"size-full wp-image-90662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\" alt=\"An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\" width=\"675\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom Cookies\u003c/h3>\n\u003cp>A Choose Your Own Holiday Adventure: you stand in front of your giftee, with a plate stacked high of cookies. They beam at you, look closer at the cookies and discover that the cookies look like them, from their round glasses to the shape of their nose to their penchant for Hawaiian shirts. Do they run away, unsettled by the prospect of eating a cartoon cookie version of themselves? Go on to the next gift.\u003c/p>\n\u003cp>If they're flattered by seeing their face commemorated in cookie form, \u003ca href=\"http://www.parkerscrazycookies.com/customcookies.html\" target=\"_blank\">Parker’s Crazy Cookies in Hayward \u003c/a>will make \u003cstrong>custom cookies\u003c/strong> from any photo of a person/pet/logo. You send in photos of your beloved and select from their 21 different body types (Is your giftee a “Wine Lover” or more of a “Gone Fishin’”?) and then their artists do a preliminary sketch. Each order includes three revision of their sketch, allowing you to subtract some wrinkles or add their signature dimple before they're immortalized in animal cracker form.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For something a little farther from the uncanny valley, head to Oakland’s Chinatown, where you can get \u003cstrong>custom fortune cookie\u003c/strong> from \u003ca href=\"https://www.personalized-fortune-cookies.com/\" target=\"_blank\">Tom’s Bakery Fortune Cookies\u003c/a>. They offer a variety of flavors, including chocolate, sesame and coconut, with the option to create up to three custom fortunes per order.\u003c/p>\n\u003cfigure id=\"attachment_90648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\">\u003cimg class=\"size-full wp-image-90648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\" alt=\"Brewing kettles at Diving Dog. Photo: Collin West\" width=\"1000\" height=\"538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewing kettles at Diving Dog. Photo: Collin West\u003c/figcaption>\u003c/figure>\n\u003ch3>Beer Making\u003c/h3>\n\u003cp>For the friend who’s interested in beer making, but who isn’t sure about investing in homebrew equipment just yet, take them to Oakland’s \u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\">Diving Dog Brewhouse\u003c/a>. The new beer pub offers a \u003cstrong>Brew On Premises service\u003c/strong>, where they provide everything you need to brew your own beer. Just pick what style you’d like to make from the over 20 styles they offer, and make your beer at one of their kettles (all named for owner’s dogs). Come in a few weeks later for bottling (they even include custom labels) and leave with about six cases of beer. Diving Dog encourages people to bring friends, making it an ideal gift for a family outing or group of friends.\u003c/p>\n\u003cfigure id=\"attachment_90654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\">\u003cimg class=\"size-full wp-image-90654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\" alt=\"A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\u003c/figcaption>\u003c/figure>\n\u003ch3>Butchery Classes\u003c/h3>\n\u003cp>No one wants to see how the sausage gets made--except in the Bay Area, where there are \u003cstrong>butchery classes\u003c/strong> that teach about deconstructing various types of animals as well as catering to various skill levels. Choose from deer butchery at Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">Local Butcher Shop\u003c/a>, the women’s only classes at the \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a> in Napa or yes, sausage making at \u003ca href=\"http://www.avedanos.com/classes.html\" target=\"_blank\">Avedano’s\u003c/a> in San Francisco. The lucky person you gift with a butchery class will leave with meat, improved knife skills, and a newfound appreciation for their morning bacon.\u003c/p>\n\u003cfigure id=\"attachment_90652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\">\u003cimg class=\"size-full wp-image-90652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\" alt=\"An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\u003c/figcaption>\u003c/figure>\n\u003ch3>Food Tours\u003c/h3>\n\u003cp>Whichever side of the Bay you’re on, there’s a \u003cstrong>food tour\u003c/strong> to fit you (and your giftee’s) tastes. Amateur mixologist? \u003ca href=\"http://avitaltours.com/tour/union-square-cocktail-tour/\" target=\"_blank\">The Craft Cocktail Tour\u003c/a> from Avital Tours will give them a tour of Union Square via its various bars. Dumpling fanatic? \u003ca href=\"http://www.savoroaklandfoodtours.com/tours/chinatown-food-tasting-cultural-walking-tour/\" target=\"_blank\">Savor Oakland's Chinatown tour\u003c/a> will introduce them to them to the neighborhood’s dizzying range of foods. Parents coming into town from the Midwest? \u003ca href=\"http://www.edibleexcursions.net/book_your_tour.php\" target=\"_blank\">Edible Excursions\u003c/a> will feed them Acme sourdough and Slanted Door spring rolls, then put them on the ferry for a tour of Alcatraz. All tours include plentiful samples, a history lesson on the neighborhood and enough walking to break up the gluttony at least a little.\u003c/p>\n\u003cfigure id=\"attachment_90669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\">\u003cimg class=\"size-full wp-image-90669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\" alt=\"Omnivore Salt. Photo: Laurie Frankel\" width=\"1000\" height=\"1250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omnivore Salt. Photo: Laurie Frankel\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Salt\u003c/h3>\n\u003cp>You can’t beat the endorsements for \u003cstrong>Angelo Garro’s salt\u003c/strong>. Alice Waters never travels without it. Michael Pollan declares that it “improves whatever it touches.\" And that \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CEIQtwIwAw&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Dr3IdD4hOcTs&ei=OomGVPqgBoioogSOqoG4Bw&usg=AFQjCNHc6dyJY8Vnvt_cXfMi2Y4TAna4ug&sig2=b2fO4QvuFofrmjgLvRMBrA&bvm=bv.81449611,d.cGU\" target=\"_blank\">delightful Kickstarter video\u003c/a> that helped bring the salt into production? Directed by Werner Herzog. The SF blacksmith-based \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>--made from Northern California sea salt, flecked with fennel, chili and a secret blend merely listed as “organic spices--off a recipe from his Sicilian grandmother, and it works equally as well on roasted vegetables as it does on meats. Bonus: the mini bag is the perfect stocking stuffer size.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Cheesemaking Classes\u003c/h3>\n\u003cp>If you want to impress the Brie lover in your life, you’ve got options, depending on their level of cheese obsessiveness. Are they more of a casual fan? Send them to the \u003ca href=\"http://thecheeseschool.com/collections/classes\" target=\"_blank\">Cheese School Of San Francisco\u003c/a> for a \u003cstrong>Cheese and Beer pairing class\u003c/strong>. For the full-fledged cheese obsessed, gift them entry to one of the school’s \u003cstrong>one day cheesemaking intensives\u003c/strong>, where they’ll make fromage blanc, crème fraîche and feta. In the East Bay, the \u003ca href=\"http://www.iuhoakland.com\" target=\"_blank\">Institute of Urban Homesteading\u003c/a> offers classes on making everything from Brie to burrata. And for those you really love, nothing compares to a cheese wheel cake, a towering stack of cheeses, available in themes like “The Californian” and “The International.”\u003c/p>\n\u003cfigure id=\"attachment_90660\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\">\u003cimg class=\"size-full wp-image-90660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\" alt=\"Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\" width=\"960\" height=\"720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom-Blended Teas\u003c/h3>\n\u003cp>\u003ca href=\"http://www.lelandtea.com/\" target=\"_blank\">Leland Tea\u003c/a> offers a sprawling range of teas, from the traditional (Sencha, Darjeeling) to their custom blends (Like “Shake Your Shimmy,” a blend of oolong, yerba mate and melon blossom). But for the truly hard-to-please tea lover on your list, they offer the chance to make a \u003cstrong>custom blend\u003c/strong>. You choose from a wide variety of base teas, then choose what flavors and teas to add in to your blend. They’ll even print labels with a personalized message. If you can’t make it to their charming Burlingame store, where you can enjoy a traditional tea service, complete with scones and Devon cream, you can also create your \u003ca href=\"http://www.lelandtea.com/product-p/customtea.htm\" target=\"_blank\">custom blend online\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Local Chocolate\u003c/h3>\n\u003cp>Prewrapped boxes of truffle assortments are ideal for any number of last minute gift-giving crises. Baby sitter present? Teacher present? Office gift swap? Everyone’s happy to receive a box of chocolate, but San Francisco’s Charles Chocolate found a way to make their \u003ca href=\"http://www.charleschocolates.com/collections/edible-box\" target=\"_blank\">Christmas and Hanukkah gift boxes\u003c/a> even better: the box is edible. The \u003cstrong>bittersweet chocolate boxes\u003c/strong> are filled with an assortment of Charles’ truffles (flavors include a Poire Williams Caramel and Bittersweet Peanut Butterflies) and topped with a white or dark chocolate lid with the holiday decorations of your choosing.\u003c/p>\n\u003cp>If you’re traveling somewhere cold this holiday season, give your loved ones the gift of summer in December with the \u003cstrong>S'mores Kit\u003c/strong> from \u003ca href=\"http://www.recchiuti.com/109.html?area=01;id=3xS9Spdv\" target=\"_blank\">Recchiuti Confections\u003c/a>. The San Francisco chocolatier's kit contains four s'mores worth of bittersweet chocolate, graham crackers and vanilla bean marshmallows to toast around the stove or fireplace.\u003c/p>\n\u003cfigure id=\"attachment_90647\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\">\u003cimg class=\"size-full wp-image-90647\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\" alt=\"One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\" width=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Pickles\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Forget the dill: the \u003cstrong>seasonal offerings from \u003ca href=\"http://www.culturedpickleshop.com/seasonal.html\" target=\"_blank\">the Cultured Pickle Shop\u003c/a> in Berkeley\u003c/strong> will make you reconsider the humble pickle. Made from local produce and available in a wide range of combinations (everything from Butternut Squash & Maitake Mushroom Kim Chee to Red Daikon with Turmeric, Cardamom, & Fenugreek), they elevate everything from salads to sandwiches and make the perfect hostess gift. In San Francisco, \u003ca href=\"http://www.mcvickerpickles.com/\" target=\"_blank\">McVicker Pickles\u003c/a> sells a variety of mustards, bacon jam and a \u003ca href=\"http://www.mcvickerpickles.com/#!shop/cwvn\" target=\"_blank\">\u003cstrong>“Bloody Buddies” mix\u003c/strong>\u003c/a> of pickled carrots, cauliflower, Brussels sprouts and cocktail onions, an ideal gift perfect for your favorite day drinker.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Matcha: Silky and Smooth, It's Not Just for Tea Ceremonies Anymore",
"title": "Matcha: Silky and Smooth, It's Not Just for Tea Ceremonies Anymore",
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"content": "\u003cp>A silky-smooth, stimulating powder is suddenly getting (and giving) tons of buzz in the Bay Area.\u003c/p>\n\u003cp>It's about time, given that this stuff has existed for over 400 years.\u003c/p>\n\u003cfigure id=\"attachment_89968\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/image1DryMAtcha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/image1DryMAtcha1000.jpg\" alt=\"Dry matcha powder. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"662\" class=\"size-full wp-image-89968\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry matcha powder. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>Matcha -- the shade-grown, stone-pulverized, high-antioxidant, air-dried Japanese-tea-ceremony tea that tastes bitter, sweet, creamy and astringent within one sip and whose dazzling hue is the love child of emeralds, shamrocks and jade -- is now officially a Next Big Thing. A growing tribe of devotees discuss it with the same intensity and insider lingo (think \"mouthfeel,\" \"body,\" \"finish\" and \"notes\") typically applied to wine, third-wave coffee and artisanal cheese.\u003c/p>\n\u003cp>It's a trendy cooking ingredient at restaurants such as Berkeley's \u003ca href=\"http://www.joshu-ya.com/\" target=\"_blank\">Joshu-Ya Brasserie\u003c/a>, where award-winning owner/author/executive chef Jason Kwon sees matcha as \"belonging to the same family as chocolate and vanilla, in that it's that rich and that versatile.\u003c/p>\n\u003cfigure id=\"attachment_89969\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image2pannacotta1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image2pannacotta1000-955x1024.jpg\" alt=\"Yuzu panna cotta with strawberries and matcha foam at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"955\" height=\"1024\" class=\"size-large wp-image-89969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yuzu panna cotta with strawberries and matcha foam at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"Its flavor doesn't occupy just one or two dimensions but many,\" says Kwon, who sprinkles savory dishes with house-made matcha salt and creates globally inspired desserts such as yuzu panna cotta with strawberries and matcha foam, and beignets served with matcha ice cream and matcha crème Anglaise. Streaking across the plate alongside the beignets is a vivid trail of matcha powder in which to dip forkfuls for a kaleidoscopic flavor epiphany.\u003c/p>\n\u003cfigure id=\"attachment_89970\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image3beignets1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image3beignets1000.jpg\" alt=\"Beignets with matcha crème Anglaise at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"1000\" height=\"589\" class=\"size-full wp-image-89970\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets with matcha crème Anglaise at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can use matcha as the main star or to complement a dish,\" Kwon says. \"However you use it, matcha's kind of like butter in that you pretty much can't go wrong.\"\u003c/p>\n\u003cfigure id=\"attachment_89971\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image4KitKats1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image4KitKats1000.jpg\" alt=\"Matcha-flavored Kit-Kats for sale at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"763\" class=\"size-full wp-image-89971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha-flavored Kit-Kats for sale at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Manufacturers are churning out mass-produced matcha-flavored drinks and snacks. Peet's, Starbucks and other cafés have leaped into the game with matcha lattes and matcha freddos that would surely horrify Sen No Rikyu, the Zen-trained 16th-century tea master who created the Japanese tea ceremony, aka chado (the way of tea) or chanoyu (hot water for tea). \u003c/p>\n\u003cfigure id=\"attachment_89972\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image5sieved1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image5sieved1000.jpg\" alt=\"Matcha being sieved into a cup. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-89972\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha being sieved into a cup. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>This choreographed-down-to-the-last-glance ritual emphasizes respect, harmony, purity, tranquility -- and features matcha sieved into a tea-bowl (cha-wan), then whipped briskly (back and forth, not circularly) with a whisk (chasen) in water (hot, but not boiling) to yield a uniformly tiny-bubbled (because big and uneven bubbles are considered gross, thus must be popped by the master before serving) froth. \u003c/p>\n\u003cfigure id=\"attachment_89973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image6whisked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image6whisked1000.jpg\" alt=\"Whisked ceremonial-grade matcha, ready to drink. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisked ceremonial-grade matcha, ready to drink. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>While lower-grade matchas -- known as culinary-grade and agricultural-grade -- are now popping up everywhere in sugary-sweet treats, the only tea considered worthy of sipping unadorned in the pure, plain-water chado-style is ceremonial-grade matcha, the finest of the three grades.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And that's what chef/author/teamonger Eric Gower, owner of San Anselmo-based \u003ca href=\"http://www.breakawaymatcha.com/\" target=\"_blank\">Breakaway Matcha\u003c/a>, sells for about $108 per ounce. \u003c/p>\n\u003cp>After earning a UC Berkeley BA \"in that rip-roaringly useful subject, Japanese literature,\" Gower spent sixteen years living in Japan, where \"I wasn't into the tea ceremony, per se. But I loved the tea.\"\u003c/p>\n\u003cp>After moving back to the States, Gower \"couldn't find any good matcha -- only unpalatable, horrible matcha\" -- even in Japantown, \"a major offender\" whose shopkeepers \"obviously think there's no customer base for authentic, expensive matcha, so they stock tons of crap priced at $6.99 a can that's destined to sit unloved, dusty and unrefrigerated on the shelves forever.\"\u003c/p>\n\u003cp>This spurred him to source and sell the good stuff himself. \u003c/p>\n\u003cp>Ninth-century Buddhist monks first brought matcha from China to Japan, where it was sipped almost exclusively in monasteries and noble households until Sen no Rikyu expanded its popularity among samurai and ordinary citizens. \u003c/p>\n\u003cfigure id=\"attachment_89974\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image7MatchaLatte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image7MatchaLatte1000.jpg\" alt=\"Matcha Latte mix, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"848\" class=\"size-full wp-image-89974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha Latte mix, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Matcha production is exacting. When new leaves sprout in spring, tea gardens are draped to block out 97 percent of sunlight. Slow, shaded growth spikes the production of chlorophyll and amino acids --particularly L-theanine, which Gower calls \"a remarkable molecule\" that delivers \"a strangely calm, prolonged energy boost rather than the quick jittery effect\" of most caffeinated drinks.\u003c/p>\n\u003cp>Tender leaves are hand-picked, washed, dried, then ground under two-foot-wide granite wheels that yield about one ounce of powder per hour. Top matcha producers grind batches only to order, never in advance.\u003c/p>\n\u003cfigure id=\"attachment_89975\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image8Matcha_mochi1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image8Matcha_mochi1000.jpg\" alt=\"Matcha mochi, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"707\" class=\"size-full wp-image-89975\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha mochi, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Ceremonial-grade matcha is made only from the youngest, softest leaves from twig-tips. Lower-grade matchas include lower leaves and stems. How to tell them apart without drinking them? Texture. Color. Fragrance:\u003c/p>\n\u003cp>\"Matcha should not smell like hay in any way.\"\u003c/p>\n\u003cfigure id=\"attachment_89976\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image9Pocky1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image9Pocky1000-616x1024.jpg\" alt=\"Matcha Pocky, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"500\" class=\"size-large wp-image-89976\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha Pocky, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Sipped in plain hot water, as it is not meant to be, agricultural-grade matcha \"tastes nasty, rank, like a froggy pond,\" Gower winces. \"But add enough fat, sugar and mouth-numbing ice and it becomes somewhat palatable in 500-calorie desserts.\"\u003c/p>\n\u003cp>At the Mission District's \u003ca href=\"http://yuzukisf.com/\" target=\"_blank\">Yuzuki\u003c/a> restaurant, matcha ice cream made according to owner Yuko Hayashi's personal recipe is served plain or with mochi, red beans and agar squares.\u003c/p>\n\u003cp>\"It's popular in Japan,\" Hayashi says, \"so it's natural to serve it here. I know exactly why people like it: because they've heard about matcha's health benefits and because matcha has umami. That special matcha flavor that's so hard to describe: It's something round and balanced, something outside 'sweetness' and 'sourness' that makes you feel good. That's umami.\"\u003c/p>\n\u003cp>Yuzuki's staff uses lower-grade matcha to make the ice cream. Cooking or baking with higher-grade matcha would be a waste of both matcha and money, because intense heat destroys the amino acids that make top-grade matcha so rich and brilliant. \u003c/p>\n\u003cfigure id=\"attachment_89977\" class=\"wp-caption aligncenter\" style=\"max-width: 884px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image10matcha_ice_cream1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image10matcha_ice_cream1000-884x1024.jpg\" alt=\" Matcha-tapioca ice cream at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"884\" height=\"1024\" class=\"size-large wp-image-89977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha-tapioca ice cream at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"You wouldn't cook with ceremonial-grade matcha any more than you'd pour Romanée-Conti into a pasta sauce,\" Gower says. \"Ceremonial-grade matcha is really fragile stuff. There's no surer way to destroy it than to pour boiling water over it. It doesn't like high heat. It doesn't like light. It doesn't like air. It doesn't like much.\"\u003c/p>\n\u003cp>This lofty, finicky, ethereal otherness is exactly what fuels today's matcha neo-geekdom.\u003c/p>\n\u003cp>Gower loves serving matcha to sommeliers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It appeals to them because it's so complicated and, like good wine, it's the product of all these micro-applications -- protected from frost by some guy walking around the tea field with hand-held equipment and a spoon. I've never met a sommelier who didn't like matcha. I can see them thinking: Here's a new beverage to get obsessed about.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A silky-smooth, stimulating powder is suddenly getting (and giving) tons of buzz in the Bay Area.\u003c/p>\n\u003cp>It's about time, given that this stuff has existed for over 400 years.\u003c/p>\n\u003cfigure id=\"attachment_89968\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/image1DryMAtcha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/image1DryMAtcha1000.jpg\" alt=\"Dry matcha powder. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"662\" class=\"size-full wp-image-89968\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry matcha powder. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>Matcha -- the shade-grown, stone-pulverized, high-antioxidant, air-dried Japanese-tea-ceremony tea that tastes bitter, sweet, creamy and astringent within one sip and whose dazzling hue is the love child of emeralds, shamrocks and jade -- is now officially a Next Big Thing. A growing tribe of devotees discuss it with the same intensity and insider lingo (think \"mouthfeel,\" \"body,\" \"finish\" and \"notes\") typically applied to wine, third-wave coffee and artisanal cheese.\u003c/p>\n\u003cp>It's a trendy cooking ingredient at restaurants such as Berkeley's \u003ca href=\"http://www.joshu-ya.com/\" target=\"_blank\">Joshu-Ya Brasserie\u003c/a>, where award-winning owner/author/executive chef Jason Kwon sees matcha as \"belonging to the same family as chocolate and vanilla, in that it's that rich and that versatile.\u003c/p>\n\u003cfigure id=\"attachment_89969\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image2pannacotta1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image2pannacotta1000-955x1024.jpg\" alt=\"Yuzu panna cotta with strawberries and matcha foam at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"955\" height=\"1024\" class=\"size-large wp-image-89969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yuzu panna cotta with strawberries and matcha foam at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"Its flavor doesn't occupy just one or two dimensions but many,\" says Kwon, who sprinkles savory dishes with house-made matcha salt and creates globally inspired desserts such as yuzu panna cotta with strawberries and matcha foam, and beignets served with matcha ice cream and matcha crème Anglaise. Streaking across the plate alongside the beignets is a vivid trail of matcha powder in which to dip forkfuls for a kaleidoscopic flavor epiphany.\u003c/p>\n\u003cfigure id=\"attachment_89970\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image3beignets1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image3beignets1000.jpg\" alt=\"Beignets with matcha crème Anglaise at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"1000\" height=\"589\" class=\"size-full wp-image-89970\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets with matcha crème Anglaise at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can use matcha as the main star or to complement a dish,\" Kwon says. \"However you use it, matcha's kind of like butter in that you pretty much can't go wrong.\"\u003c/p>\n\u003cfigure id=\"attachment_89971\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image4KitKats1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image4KitKats1000.jpg\" alt=\"Matcha-flavored Kit-Kats for sale at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"763\" class=\"size-full wp-image-89971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha-flavored Kit-Kats for sale at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Manufacturers are churning out mass-produced matcha-flavored drinks and snacks. Peet's, Starbucks and other cafés have leaped into the game with matcha lattes and matcha freddos that would surely horrify Sen No Rikyu, the Zen-trained 16th-century tea master who created the Japanese tea ceremony, aka chado (the way of tea) or chanoyu (hot water for tea). \u003c/p>\n\u003cfigure id=\"attachment_89972\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image5sieved1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image5sieved1000.jpg\" alt=\"Matcha being sieved into a cup. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-89972\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha being sieved into a cup. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>This choreographed-down-to-the-last-glance ritual emphasizes respect, harmony, purity, tranquility -- and features matcha sieved into a tea-bowl (cha-wan), then whipped briskly (back and forth, not circularly) with a whisk (chasen) in water (hot, but not boiling) to yield a uniformly tiny-bubbled (because big and uneven bubbles are considered gross, thus must be popped by the master before serving) froth. \u003c/p>\n\u003cfigure id=\"attachment_89973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image6whisked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image6whisked1000.jpg\" alt=\"Whisked ceremonial-grade matcha, ready to drink. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisked ceremonial-grade matcha, ready to drink. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>While lower-grade matchas -- known as culinary-grade and agricultural-grade -- are now popping up everywhere in sugary-sweet treats, the only tea considered worthy of sipping unadorned in the pure, plain-water chado-style is ceremonial-grade matcha, the finest of the three grades.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that's what chef/author/teamonger Eric Gower, owner of San Anselmo-based \u003ca href=\"http://www.breakawaymatcha.com/\" target=\"_blank\">Breakaway Matcha\u003c/a>, sells for about $108 per ounce. \u003c/p>\n\u003cp>After earning a UC Berkeley BA \"in that rip-roaringly useful subject, Japanese literature,\" Gower spent sixteen years living in Japan, where \"I wasn't into the tea ceremony, per se. But I loved the tea.\"\u003c/p>\n\u003cp>After moving back to the States, Gower \"couldn't find any good matcha -- only unpalatable, horrible matcha\" -- even in Japantown, \"a major offender\" whose shopkeepers \"obviously think there's no customer base for authentic, expensive matcha, so they stock tons of crap priced at $6.99 a can that's destined to sit unloved, dusty and unrefrigerated on the shelves forever.\"\u003c/p>\n\u003cp>This spurred him to source and sell the good stuff himself. \u003c/p>\n\u003cp>Ninth-century Buddhist monks first brought matcha from China to Japan, where it was sipped almost exclusively in monasteries and noble households until Sen no Rikyu expanded its popularity among samurai and ordinary citizens. \u003c/p>\n\u003cfigure id=\"attachment_89974\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image7MatchaLatte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image7MatchaLatte1000.jpg\" alt=\"Matcha Latte mix, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"848\" class=\"size-full wp-image-89974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha Latte mix, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Matcha production is exacting. When new leaves sprout in spring, tea gardens are draped to block out 97 percent of sunlight. Slow, shaded growth spikes the production of chlorophyll and amino acids --particularly L-theanine, which Gower calls \"a remarkable molecule\" that delivers \"a strangely calm, prolonged energy boost rather than the quick jittery effect\" of most caffeinated drinks.\u003c/p>\n\u003cp>Tender leaves are hand-picked, washed, dried, then ground under two-foot-wide granite wheels that yield about one ounce of powder per hour. Top matcha producers grind batches only to order, never in advance.\u003c/p>\n\u003cfigure id=\"attachment_89975\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image8Matcha_mochi1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image8Matcha_mochi1000.jpg\" alt=\"Matcha mochi, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"707\" class=\"size-full wp-image-89975\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha mochi, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Ceremonial-grade matcha is made only from the youngest, softest leaves from twig-tips. Lower-grade matchas include lower leaves and stems. How to tell them apart without drinking them? Texture. Color. Fragrance:\u003c/p>\n\u003cp>\"Matcha should not smell like hay in any way.\"\u003c/p>\n\u003cfigure id=\"attachment_89976\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image9Pocky1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image9Pocky1000-616x1024.jpg\" alt=\"Matcha Pocky, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"500\" class=\"size-large wp-image-89976\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha Pocky, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Sipped in plain hot water, as it is not meant to be, agricultural-grade matcha \"tastes nasty, rank, like a froggy pond,\" Gower winces. \"But add enough fat, sugar and mouth-numbing ice and it becomes somewhat palatable in 500-calorie desserts.\"\u003c/p>\n\u003cp>At the Mission District's \u003ca href=\"http://yuzukisf.com/\" target=\"_blank\">Yuzuki\u003c/a> restaurant, matcha ice cream made according to owner Yuko Hayashi's personal recipe is served plain or with mochi, red beans and agar squares.\u003c/p>\n\u003cp>\"It's popular in Japan,\" Hayashi says, \"so it's natural to serve it here. I know exactly why people like it: because they've heard about matcha's health benefits and because matcha has umami. That special matcha flavor that's so hard to describe: It's something round and balanced, something outside 'sweetness' and 'sourness' that makes you feel good. That's umami.\"\u003c/p>\n\u003cp>Yuzuki's staff uses lower-grade matcha to make the ice cream. Cooking or baking with higher-grade matcha would be a waste of both matcha and money, because intense heat destroys the amino acids that make top-grade matcha so rich and brilliant. \u003c/p>\n\u003cfigure id=\"attachment_89977\" class=\"wp-caption aligncenter\" style=\"max-width: 884px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image10matcha_ice_cream1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image10matcha_ice_cream1000-884x1024.jpg\" alt=\" Matcha-tapioca ice cream at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"884\" height=\"1024\" class=\"size-large wp-image-89977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha-tapioca ice cream at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"You wouldn't cook with ceremonial-grade matcha any more than you'd pour Romanée-Conti into a pasta sauce,\" Gower says. \"Ceremonial-grade matcha is really fragile stuff. There's no surer way to destroy it than to pour boiling water over it. It doesn't like high heat. It doesn't like light. It doesn't like air. It doesn't like much.\"\u003c/p>\n\u003cp>This lofty, finicky, ethereal otherness is exactly what fuels today's matcha neo-geekdom.\u003c/p>\n\u003cp>Gower loves serving matcha to sommeliers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It appeals to them because it's so complicated and, like good wine, it's the product of all these micro-applications -- protected from frost by some guy walking around the tea field with hand-held equipment and a spoon. I've never met a sommelier who didn't like matcha. I can see them thinking: Here's a new beverage to get obsessed about.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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