Tuesday, August 13, 2013

Interview: Ali Silk from Tea Horse!


A couple of weeks ago I posted a look at the British tea company Tea Horse. The founder Ali Silk kindly agreed to do an interview so we could learn more about the company. Ali is quite interesting and insightful. I love that she shared an after-school tea ritual with her family growing up! Here is what she has to say...

TH: Tell us about your journey to open a tea business. Why did you decide to start a subscription based company along with selling tea in a more traditional way?

AS: It’s been a fantastic journey to get to this point! I’ve always been a big tea drinker, growing up with a mother and two sisters and an after-school ritual of a cup of tea and a catch up. But it was in my adult years when my appreciation of the wonderful varieties of loose tea began to grow, and after tasting my first cup of Phoenix Oolong I couldn’t believe that not everyone was drinking such deliciousness! But instead, settling for poor quality teabags that have become our staple here in Britain.

I did find, though, that as someone who knew very little at the time about the different types of tea, the effect of terroir or growing region on the flavour, it was extremely difficult to know what to buy – a tea shop with hundreds of teas to choose from is a daunting place, like a wine shop before we knew the difference between a Pinot Noir and a Pinot Grigio! I found myself nervous to spend money on an unknown tea, for fear of a tea cupboard overflowing with teas I didn’t like (I’d bought a couple of expensive teas that I thought were not nice!), or daunted in a tea shop or online, as if I didn’t belong because I didn’t know what I was doing. But I wanted to know, and to share great teas with as many people as possible.

So I learned all I could about the market, took classes, met experts and picked their brains. I discovered that there were many other people out there who felt as I did; they’d like to know more and try more teas, but didn’t really know how to. So the solution was a monthly subscription, or ‘tea club’, through which people could sample small amounts of tea at low risk and low cost, and discover lots of different flavours they’ve never tried before. At the same time, each month, through the booklet we include with information on the origins, cultivation, production, tea garden and brewing of the teas, people could learn a little more with each taste. So eventually they’d know the difference between a Darjeeling and an Assam, a first and second flush and for just £11.95 a month, they’ll have had the chance to taste some of the world’s finest teas that they wouldn’t otherwise have the chance to.

Thus Tea Horse was born – a tea discovery service, doing the hard work of sourcing and tasting all the teas on offer, and delivering only the very best tea to people who want it. After reading books about the ancient Tea Horse Road, I fell in love with the stories of the tea porters who risked their lives to deliver tea to Tibet and thought it would make a great name for our tea delivery service. We now offer international delivery so can send our teas anywhere in the world and the monthly boxes make the perfect gift for any adventurous or curious tea lover, or those new to tea.

How do you decide on the monthly teas to feature? What can the recipients expect to see in each monthly box?

The teas we choose are based on quality; so Tim and I spend lots and lots of time tasting teas from gardens all over the world, many direct from the growers, and choose the best of the selection. We do start with an idea of what we’d like to feature, a tea type that’s very popular or one we’ve not featured yet, but it can sometimes depend on what we’ve tasted that season. We curate four that make an interesting story together that we can tell (for example, World Teas, a selection of four teas from more unusual growing countries like Nepal, Tanzania or South Africa, or Chinese Greats, four of China’s top ten great teas) or that complement each other for flavours. In each box you’ll find variety – it’s inevitable that some people will love black tea more than green, or prefer unscented teas to blends – so we try to ensure that there’ll always be something for everyone, and at the same time encouraging people to try something outside of what they’d usually drink. Those are the times when you really discover something unexpected and wonderful! Each month there’ll always be a black tea, and something that can be enjoyed with milk, as well as a green, white, oolong, blended or sometimes, herbal infusion.

We love to experiment too, so our Master Blender relishes the chance to come up with new and unique blends. In June we ran a competition encouraging people to come up with ideas for their own tea blend, and August’s box features one of the winners: Pistachio Rose, a gorgeous blend of green tea, rose petals and pistachio. A bartender friend of Tea Horse loved this combination of flavours so much that he’s creating a bespoke tea cocktail recipe especially. It’s great to find ways to encourage people to use tea beyond simply a hot cup, and tea cocktails are a favourite way for us.

When did you first discover your love for tea? 

I’ve been a tea drinker my whole life – it was just part of the family and I never knew anything different. I suspect it’s the same for millions of people, who’ve grown up with parents and grandparents who drank tea every day. I’d have at least two or three cups of black tea on school days and then treat myself to a little Earl Grey on the weekends! There were always a few varieties in the cupboard, but nothing too adventurous, occasionally some Jasmine and loose leaf for special occasions.

I’ve also always had a fascination for ancient and traditional Chinese culture, even writing a dissertation on China at University and studying (quite beginner!) Mandarin. So when I began tasting wonderful loose leaf teas from China, it just became a passion straight away. Chinese teas tend to remain my favourites. And to have a job that incorporated my interests – a dream!

Can you describe some of your own personal tea rituals?

My tea rituals are quite varied. As someone who loves trying new flavours, I find I rarely drink the same tea twice in a day (except when re-infusing) because I love variety. I also get the chance to taste so many wonderful teas, that only drinking the same, forming a habit, is unthinkable for me, because I might be missing out on something delicious.

I start the day with a large mug of tea, occasionally black tea but often I opt for the higher caffeine of a green tea to wake me up. I make it in a pot and use a strainer, so the leaves can roam free, and feel comforted knowing that around 10am I can re-infuse the leaves for another cup. The next cup I have will be something different, usually oolong in the afternoons, brewed gong fu style. I also taste a few teas in the office, using our tea tasting sets, and if there’s something we discover that I love, I’ll have another cup or two that day, you know, just to test it!

If I go away on holiday, I always take some loose tea and a pack of our paper tea filters, because it’s unfortunately very rare to find a really good cup of tea in hotels. And if I haven’t had a really good cup of tea that day, for whatever reason, I really notice how I feel, not as relaxed and healthy as usual. Perhaps that’s all in the mind, but I certainly miss tea when I can’t have it.


I feel extremely lucky to have the chance to be working with a true tea master taster, Tim Clifton, and for my job to involve sipping on great teas from all over the world every day. Hopefully other people will enjoy the fruits of our labours and learn to love the variety of tea as much as we do!

Thank you Ali for your time and writing such well though out responses to my questions!

Tuesday, August 6, 2013

Guest Post: A Coffee Drinker's Perspective on Tea

Today I'm happy to feature a guest post by Samantha Joyce of Seattle Coffee Gear. I was curious to read about the coffee drinker's experience with tea. It turns out that Seattle Coffee Gear even features tea and tea ware on their website (who knew!?). Here's Samantha's entertaining take on the situation...

Word Up Coffee People, It's Not Dirt Water

Taste is a personal thing. There are coffee people and there are tea people in this world. It used to be that “never the twain shall meet.” I believe I have found a bridge across this seemingly impassable divide though. The answer is quality, not quantity. With anything you try from unfamiliar sushi bits to your least favorite vegetable, a quality ingredient prepared with the utmost care will yield a better gustatory experience.

When you come across a devoted coffee drinker, ask about their experience with tea. Was it boiling tap water over an herbal tea bag with equal parts honey? Chances are, if they tasted properly prepared tea, they would concede that dirt water is not in fact a synonym. Before you dazzle them with your fancy tea preparations with kyusu, gaiwan and matcha, keep in mind there are all kinds of coffee quaffers--each with their own unique relationship to tea.

My first memories of tea are afternoon gatherings with my great-aunt Barbara. Earl Grey tea with milk and sugar was served in delicate porcelain cups that my mom would never have let me touch, let alone sip out of at home, and ginger snap cookies. It felt very grown up to be an eight year old then. About the same time my aunts experimented with instant black tea mixed with Tang. Tang is a powdered orange flavored drink. This was supposed to approximate Russian Tea. While these experiences involved tea, it was not the tea itself that was celebrated, but the opportunity to have a quiet moment during the day.

It is only recently due to my love for quality coffee that I was convinced to take the same care with my tea selection and preparation. It might take longer to convince coffee drinkers who are simply using it as a base for 16 ounces of milk and sugar but there are those tea drinkers who “doctor” tea with additives beyond recognition too. I find a London Fog Tea Latte delicious, but that is not really representative of the world of tea. An intermediate step may be to offer a stouthearted Pu-erh tea. It will take a Herculean flavor profile to wake up their sense of ortho-nasal perception. The chances of converting this group to tea are slim but they may learn to appreciate why other people enjoy tea.

So, which coffee drinkers could most easily become tea advocates? Specialty Coffee is a moniker used to describe a trend where coffees are now evaluated like wines and fine teas. Taste, more than mere caffeine consumption, is appreciated, sought after and discussed. This engaged group of enthusiasts will understand when you explain that water quality, tea quality, temperature and steep time are crucial. They will nod knowingly because this is also true of well-prepared coffee.

There is already one group of coffee connoisseurs that drink green tea. Those involved with the business of coffee, coffee buyers and coffee roasters, partake in coffee cupping on a regular basis. Like tea cupping, this is a way to evaluate the different characteristics of coffees. Judges for the Cup of Excellence sample coffees for up to 8 hours a day. A derivative found in green tea leaves called L-Theanine is purported to mellow out a coffee buzz. This is a practical reason to advise any coffee drinker to start a “morning coffee and afternoon tea” routine.

Many serious (and some funny) Internet posts talk about why tea or coffee is “better.” The truth is many people like myself enjoy either coffee or tea as long as a) someone else makes it for me and b) the brew method highlights the quality instead of disguises it. I might still prefer a bolder China black tea to a nuanced Silver Needle, but I have hope that my tea appreciation will continue to grow as I learn more.


+Samantha Joyce is a writer for Seattle Coffee Gear and enjoys sharing her knowledge of all things coffee (and her growing appreciation for tea!)

Friday, August 2, 2013

Spotlight: Tea Horse


Tea Horse is a British company that sells teas, teaware and also offers a monthly subscription program. Sign up and each month you will be greeted by a package of carefully selected teas along with filters for steeping and an informational booklet. The company generously sent me three large samples to try, and I loved all three.

Panyong Golden Needle


Panyong Golden Needle
The first sample is the Panyong Golden Needle. With the first sniff of the brew, I knew this was a tea for me. I love Chinese black tea, especially when loaded with golden tips. Sweet caramel, and an earthy deep cocoa aroma brought a smile to my lips. The taste was of cocoa and spice with dried apricots and a touch of honey. Very delicious. This is the type of tea I reach for in the morning to wake me up and keep me going.


Gui Fei Oolong
Gui Fei Oolong
The next tea I tried was the Gui Fei, (Honey) Oolong. The leaves are beautifully rolled and smell of honey, just as described. I did one quick 'wash' of the leaves here, to make sure they fully opened during their steep. The first steep was sweet with a strong honey note and a delicate floral taste. I steeped this a second time to make sure the leaves fully opened, and this steep was much more earthy. It reminded me of Korean barley tea- very nutty, and subtly sweet. I was surprised at how quickly this changed from sweet to earthy.

The Jade Oolong, another beautifully rolled tea, has an intoxicating sweet and floral aroma. It was as if I held a bouquet of fresh flowers to my nose. The tea has a sweet jasmine taste with a hint of fresh grass. This is a beautiful tea to drink any time of day. I'm picturing a huge vase of colorful flowers while I sip. It instantly lifts my mood. It also makes a light and refreshing iced tea.

Jade Oolong
All three teas are of wonderful quality, which intrigues me to try more of their teas. The packaging is environmentally friendly with an attractive minimalist design. I love that the steeping instructions are right on the package. It seems like common sense to include this, but many companies don't. I often have to search around online to find steeping instructions.

Tea Horse gets their name from "Tea Horse Road" which is the ancient trade route from China to Tibet. The history behind the road is very interesting, and you can learn more about it here.

To learn even more about this company, stay tuned in the coming days for an interview with the founder of Tea Horse, Ali Silk!