Yes, I know I said Tuesdays were for tacos, but I changed my mind. You might as well get used to it as I change my mind…often.
The new daily lineup will now look like this.
- Maker Monday
- Travels on Tuesday
- Wonderful Wednesday
- Thoughtful Thursday
- Foodie Friday
For me, just leaving the house counts as traveling. So what I write about on Tuesdays will deal with anything fun I do after I have left the house. Just the act of getting dressed and driving somewhere is an adventure in itself.
With that I begin my Travels on Tuesday with a trip to one of my local coffee shops for class on tea.
One of the cool things about Fort Bend Coffee Roasters is that they not only serve great coffee, but they roast it in-house. I know this is not as rare of a phenomenon as it used to be, but it is cool nonetheless. They have begun holding classes aimed not only at educating the public on the finer points of coffee and tea consumption, but also brewing and serving a great cup of either beverage. Just like with fine food and cooking, the quality of the tea or coffee is as important to the process as the technique.
I love the idea of tea and when I take the time, I really enjoy the beverage itself. For me, drinking tea is different from drinking coffee. I love both so it isn’t a choice of which one, but when and how I choose to partake. I’m sure what I am about to say will offend someone, so just take a deep breath and get over yourself.
I love a good cup of coffee. I know if I don’t like a particular coffee but I can’t tell you why. Too acidic? Over roasted? Too weak? Too strong? Until I drank some of Bryan’s coffee (why yes, I am on a first name basis with the owner) I did not realize how coffee could have subtle nuances in flavor. I enjoyed this discovery. This is also when I discovered that I am not a coffee snob. I can get just as much pleasure from a cup of well brewed Community brand coffee as most any coffee shop coffee. Espresso and fancy drinks are excluded from this category.
Coffee is rugged. It is the get me moving in the morning, keep me going at night, keep it coming at the diner beverage. It is tough. It is a workhorse. It is my lifeline.
Tea on the other hand is refined, delicate, meant to be savored and served in pretty cups. The delicate nature of tea means that the preparer must take care because in the blink of an eye it can move from delicious to horribly bitter. I think that is why I have always been a little intimidated by tea. That and the fact that, as I learned on Saturday, the leaves are everything. I may be able to buy and enjoy grocery store coffee, but I don’t think I will ever be able to do that with tea again.
We learned the differences between white, green, oolong and black teas and how each one is handled after harvesting, proper temperature for the water, quantity and brew times for each type of tea, as well as historical and geographical information for each tea.
Experiencing the color and aroma of each tea develop was a feast for the senses.
The class fee included a tin of coffee and of course I had to purchase the clear glass brewing pot. Not that I don’t have several things at home that I could use…but this is cute and has markings on it for every 100 ml of water for more precise brewing. I had to have it. And, I’ll be back for more tea.
Until tomorrow, look up, embrace today, and have some fun!