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tea writer & consultant
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To say that matcha is having its moment is an understatement. From the traditional frothy whisk, to green smoothies and baked treats, matcha has found its footing in our culture. Beyond straight, grassy sip or popular sweetened latte, there are many creative ways mixologists and baristas are using matcha. Considering... Continue reading
Posted 6 days ago at teaspoons & petals
Join me for a series of Pop-Up Tea events in Philadelphia and New York from August 14th through August 19th to celebrate the launch of my premiere summer issue of with tea, a quarterly journey on cooking with tea. The summer issue of the quarterly journal, with tea, features 11... Continue reading
Posted Aug 13, 2015 at teaspoons & petals
Ah I adore L'Amuse gouda. I often pick up a special wedge to pair with a da hong pao oolong tea. The tea has a charcoal aroma and smooth/earthy/woodsy tastes with a hint of sweetness (like cooked brown sugar). I actually love to dunk bits of the cheese into that tea to transform them into melty marvels. The earthy, nutty elements of the gruyère complement the roasted, earthy notes of the oolong, ultimately letting the sweet notes that they both share shine (brown sugar-roasted fruit). And now I want to drive to a cheese shop immediately...
Toggle Commented Jul 6, 2015 on Things I Love: Just Say Howda at Ruth Reichl
Imagine a pure ocean wave washing over freshly cut grass. Now take a sip. To me, that is what defines my experience with shincha green tea. Shincha, which translates to “new tea,” is a Japanese green tea made from the year’s first plucking of the tender leaves in the sencha... Continue reading
Posted Jun 26, 2015 at teaspoons & petals
As summer solstice nears, we're readying our backyards for evening picnics and filling our refrigerator with chilled sips to help us keep our cool. In anticipation of the start of summer, take time today to celebrate National Iced Tea Day (and National Iced Tea Month throughout June). To celebrate this... Continue reading
Posted Jun 10, 2015 at teaspoons & petals
Crisp spring air calls for late morning brunches that are effortless. This easy, breezy state of mind and appetite inspired me to seek out seasonal berries that I could slice and spoon onto sweet pastry shells or crumbling biscuits. I imagined that the berries would beg for a hearty dollop... Continue reading
Posted Jun 3, 2015 at teaspoons & petals
Even though we've settled int spring, I'm still savoring tea experience from the fall that took place as the matcha media frenzy was just beginning to buzz. Nestled within the Williamsburg neighborhood of Brooklyn you will find MatchaBar. I shared my story of the matcha centric cafe on Fresh Cup... Continue reading
Posted Jun 3, 2015 at teaspoons & petals
Patiently waiting to let the cheese come to room temperature, I distract myself with the art of the steep. Water bubbling about is then gently cooled as the steam wisps dance about in late afternoon sunlight filtering in through leaf covered branches just beyond the window. I hear the soft... Continue reading
Posted Jun 3, 2015 at teaspoons & petals
Thanks for the kind words, Emily. Hopefully we run into each other at an upcoming tea event in philadelphia soon.
Toggle Commented Apr 13, 2015 on seven years & seven steeps at teaspoons & petals
I second High Street for any meal (I'm partial to their beet cured salmon on their airy pretzel roll for bfast). I also second Stock and Bing Bing (on my list of places to go this month). Love the decor, sips & dishes at One Shot Cafe. Shane Candy (brought to you by the brothers who own Franklin Fountain) recently opened a petite hot chocolate cafe tucked in the back with unique chocolate drinks made by hand to order. PS & Co near rittenhouse for healthy, tasty bites (and nice design). Good King Tavern for a cozy meal. Ah so many options.
Toggle Commented Apr 5, 2015 on happy friday + philly-bound! at Oh Joy!
Thanks Nicole! And congrats to you as well. I can't wait to hear what you think about the Wenshan. It so perfectly captures what I crave about spring. And yes, I guess I do wax on and on about high mountain oolong teas. ha!
Toggle Commented Apr 4, 2015 on seven years & seven steeps at teaspoons & petals
Oh mother nature! Looking forward to next year as well. Every session was delightful. Hearing April Bloomfield speak so honestly and poetically was quite the highlight.
Toggle Commented Apr 4, 2015 on The Cherry Bombe Jubilee at Ruth Reichl
Thanks Neysa! If you try, it let me know what you think.
Toggle Commented Apr 3, 2015 on candied rose petals at teaspoons & petals
Thanks for the kind words. Let me jump back and check on the type of tea...
Skip back to three weeks ago when I was steeping a Wenshan Baochung oolong to celebrate the anniversary of my journey with teaspoons & petals. Serendipitously, this particular oolong was intended to be steeped seven times as I celebrated seven years. I soaked in the peaceful moment while peeking through... Continue reading
Posted Apr 3, 2015 at teaspoons & petals
Here is an excerpt from a recent piece I shared on Fresh Cup Magazine's tea blog that pays homage to my favorite snack, tea and cheese. "Consider the pairing of tea and cheese to be a deconstructed latte (if you fancy adding milk to your tea). A splash of milk... Continue reading
Posted Mar 30, 2015 at teaspoons & petals
Even though Spring has skipped on stage, winter won't seem to make its graceful exit and has continued to show us sprinkles of snow and send in whipping chilled winds. So, until we bit the cold nights adieu I am keeping cozy with three tea infused sips that warm me... Continue reading
Posted Mar 30, 2015 at teaspoons & petals
It was quite the magical day, but would have been infinitely better if you had been there to share your stories and wisdom. Maybe next year?
Toggle Commented Mar 30, 2015 on The Cherry Bombe Jubilee at Ruth Reichl
Wow this sounds like an amazing experience. I wish I could hop on a plane and make my way over. I was inspired to cook with what our culture considers waste after reading Tamar Adler's-The Everlasting Meal. From a steeped perspective, I use leftover tea leaves in my garden to give the dirt a punch of natural nutrients. And I've been meaning to steep the tea leaves once and then ferment the leaves for a Burmese Tea Leaf Salad. Have you ever tried that before?
Toggle Commented Mar 19, 2015 on Last Night at Blue Hill at Ruth Reichl
Sorry for your loss. Food for the soul always helps the healing process.
Toggle Commented Feb 10, 2015 on Comfort Food at Ruth Reichl
I guess that means I'll just have to plan a trip to Spain! Have fun in Bilbao!
Toggle Commented Jan 22, 2015 on Sholeh Zard at Ruth Reichl
This sounds delightful. I think I have everything but the saffron. Do you recommend a particular brand? I have plenty of rosewater and unsalted pistachios, as I like to soak and blend pistachios to make pistachio milk and mix that with honey, matcha green tea powder and rosewater for an afternoon treat.
Toggle Commented Jan 22, 2015 on Sholeh Zard at Ruth Reichl
I have been meaning to check out LP's new website, so thank you for the push. I loved the Slurp & the City piece. I felt as though I was slinking in and out of the ramen shops with her. It reminded me a little of your experience seeking an authentic Chinese restaurant in Garlic and Sapphires. And now on this ice dipped day, I'm craving a warming bowl with hand pulled noodles and a steaming cup of puerh tea to cut the fat after the final sip.
Toggle Commented Jan 18, 2015 on LP at Ruth Reichl
Earlier this fall I made my way to Blue Moon Acres' Edible Flower Garden and got lost in the scents and tastes of the petite blossoms. Hours later, I was baking a rose bundt cake with vanilla creme fraiche icing (infused with a pink hue) and a candied rose petal... Continue reading
Posted Dec 12, 2014 at teaspoons & petals
Such a lovely idea! I'm tempted to send a cheese selection along with a selection of teas that pair well with them (or maybe just a note of suggestions). Also, if French Onion Soup makes your skip a beat (as it does to me), I highly recommend pairing a puerh tea and reading raclette cheese.
Toggle Commented Dec 12, 2014 on 2014 Gift Guide, Day Seventeen at Ruth Reichl