Oolong

Té. Opened. October 23 2015

We are finally ready to open our doors to Té Company's first tea room here in New York City. Tomorrow 10/23 will be our first official day of opening!! 
This is the address: 163 West 10th Street. New York, NY 10014 (Google map: https://goo.gl/maps/bs8z9ShwF4J2)
Hopefully we haven't kept you waiting for too long. More picture will be posted soon. In the meantime, definitely follow us on Instagram or Facebook for more photos of the tea room. More importantly, we look forward to see you at the shop!
Instagram: https://instagram.com/tecompany/
Facebook: https://www.facebook.com/tecompany?_rdr=p 

 


Té Shop. Coming soon... August 10 2015

We will be bringing you an in-person Té experience by early Fall 2015 in New York City.

Stay tuned..

#163West10th


Tea. A spiritual way of life. July 18 2015

We visited an organic tea garden in Taiwan back in April. The keeper of the gardens was not a decades old tea growing family but a small group of monks. Instead of gathering funds through donation, this spiritual group creates beautiful teas on top of a mountain in Pinlin and sell them for a modest fare to support their spiritual practice. In caring for all living organisms as part of the Buddhist belief, their tea is free of any pesticides. All the tea plants live harmoniously with mother nature. The end results is a wonderful variety of tea rich in aroma and characters. It's a gift for the community, whose water source from the mountain top is free of harsh chemicals. Clear natural water then made delicious teas for generations to come.

Beautiful landscape on top of the mountain in Ping Lin.

 

Volunteer tea pickers. He has been here every season to help with the harvest for a few years.

 

We humbly learned how to pick fresh teas as fast as the professionals.

 

This is a wild grown large branch tea tree. It's much taller than the traditional tea bushes we typically see at tea gardens. You can almost taste the personality of the tree from its tea, strong, stern, spicy and fragrant.

 

Have you seen purple tea leaf? Well here you go. They were made into highly oxidized black tea, beautifully sweet and aromatic.

 

Organic harvest. Hole-y leaves.

 

Learning the vast body of knowledge in tea processing is a type of meditation and spiritual practice.

 

Hard at work.

 

The lucky one who got to sample all the teas!

 

This is green tea, freshly off the dryer from the day's harvest. Sweet and grassy with a hint of seaweed.

 


Porter & Sail Launch Party March 14 2015

 

Porter & Sail is an app designed for boutique hotel travelers. The company provides insider’s guide on where to eat + drink for the adventurous guests.

We were very honored to be part of their holiday launch party as they went live in boutique hotels in Miami, London, Singapore and New York. The party was beautifully designed by Dinner Bandits with lovely photos taken by the very talented Ruby Yeh. We showcased three different styles of oolong teas that reminded us of the three cities where they went live that day. It was a wonderful time. Thanks for having us!

 


Chocolate Mousse February 04 2015

After emptying out our chocolate stash during a late night snack attack, we visited Mast Brothers' chocolate factory in Brooklyn to stock up on our supply. We got a little carried away and brought home the Chef’s Tablet, an oversized chocolate bar, just so we could have enough for a few months without needing to stop by the store again. Besides, like tea, chocolates are full of anti-oxidants and therefore we've categorized it in the healthy food section of our kitchen cabinet.

Outside of drinking massive amounts of oolongs, we are also passionate cooks. Every week we look forward to spending time in front of the kitchen stove, making something out of an usually half emptied fridge. A simple piece of dark chocolate is quite enjoyable by itself but it wasn't enough to satisfy a craving for decadent confectionery treat that came over a few nights ago. We had to act, and it was the perfect opportunity to utilize that big Brooklyn chocolate bar, or at least part of it.

Not surprising, not much was in the fridge. Outside of some apples and celery there was almond milk and a few eggs, which was actually perfect and exactly what we needed.

We documented the recipe so you can make it at home. it was so delicious we felt compelled to share. What we like about this recipe is besides egg and almond milk, it is just pure chocolate. A reminder, if you only have subpar chocolate bar you will just have subpar chocolate mousse. Keep the good stuff at home, you won't regret it. You also have the option of adding 150 grams of butter, which would make the chocolate mousse a bit more rich in texture. We didn't have butter in the fridge, so naturally we skipped it. You can also omit the sugar since it was added to stabilized the whites and yolks.

 

Chocolate Mousse – 4 Servings, or 2.

 

150 grams of chocolate, Mast Brothers Chef’s Tablet

75 grams of almond milk

3 eggs - separating yolks and whites

20 grams of cane sugar

A pinch of Salt

 

  • Grab a pot with hot water, a third of the way full and put it on the stove. You will use it as a double boiler to melt the chocolate.

  • Chop up the chocolate bar and put it in a bowl. When the water comes to a boil, reduce it to simmer and put the bowl on top so the heat can melt your chocolate.

  • Once the chocolate is melted, add your almond milk. The creamier you like your mousse the more milk you need to add. Not more than 100 grams of milk for 150 grams of chocolates tho.

  • In another bowl, large enough to be secured on the pot of water, add your yolks and 10 grams of sugar and wisk until you have a thick mixture.

  • Fold the whipped yolks carefully into the melted chocolate bowl.

  • In yet another bowl, this is the last one we promise, beat the egg whites with 10 grams of sugar and a pinch of salt until you can turn the bowl upside down and the egg whites don’t fall into your head. They should be thick but not stiff.

  • Fold the whipped egg whites into the chocolate egg yolk mixture one-third at the time. Use a spatula for this and not a whisk. Be gentle with the mixing.

  • You are done. Transfer the finished mixture to the bowls you want to serve in. Refrigerate for a couple of hours.

  • We like it better after 4 hours but don’t keep it for more than 3 days.

To serve, pull them out of the fridge 10 minutes prior, add a pinch of maldon salt and a drizzle of Almond Oil. A luxardo cherry also works. Enjoy!

Below is our recommended varietals to go with it:

055 / Ruby Brew: Medium to Dark roast oolong

004 / Oriental Beauty: Medium roast oolong


Tea, at your local chinese restaurants January 08 2015

 

 

Most days when I crave my hometown flavors, we visit our favorite local Chinese food joints. I, who lived in the US for way too long, no longer possess the ability to whip up Taiwanese cuisine that satisfies the craving. Dimsum at Golden Phoenix and pickled cabbage rice at Taiwanese Pork Chop House are typically the ones we end up due to proximity. Occasionally, our neighbors and good friends would drive us to Jersey or Flushing for the much desired authentic and delectable Chinese food. And inevitably the trip would cause us deep nostalgia for Taiwan. In most Chinese restaurants we were sure to be greeted with a pot of tea and a stack of white cups along with the menu, or at times the tea set would arrive even before we sit down. Rarely do the these restaurants offer a tea menu. And usually it surprises us if the tea was somewhat memorable the next day. We have generally accepted the way it is because that's the norm for as long as we can remember. Surprisingly, it is not dissimilar to our experience eating across Taiwan. Some are definitely more fluent in their tea options, especially if their offerings surround the teas indigenous to its locale. As much as tea is a staple in the Chinese dining experience, it has rarely made the priority list.

It wasn't something I pondered much about until we started selling our teas at fine dining restaurants in the city, most of them western cuisines. Dining at Chinese restaurants, I often get asked why couldn't tea be more prominently featured in the cuisine of its own heritage? Similar to what we would expect from a French restaurant offering decent wines from Bordeaux to accompanied the dishes. Outside of the obvious reason that restaurants want to put more focus on their food instead of diverting attention to tea, the real reason could lie in the lack of knowledge in tea. Drawing from my own humble journey through the learning of tea, I recognize it wasn't a subject which knowledge is abundant and easily accessible. Unless one grew up on a tea garden or in a family business of tea trade, it's uncommon for one to know the difference between green, oolong and black teas let alone sampling them from different regions and elevations.

In our sourcing visits to various small family-run tea gardens in Taiwan, we realized the notion of tea is actually quite subjective even amongst the producers. The family who made Oriental Beauty would almost intuitively think of tea as the Oriental Beauty oolong they sell and grew up drinking. And "Tea" to them means that specific cultivar grown in the terrior where they lived, and "good tea" should most certainly possess the distinct aromas perfected by their family's generations of tea making. It's actually not hugely different from how the we think about pizza or hotdogs relative to where we are from here in the US. The New York pizza is much different from the Chicago deep dish. And if you are a true New Yorker, deep dish is not what you recognize as pizza.

Observations aside, we do hope the dining industry starts to look at tea differently. Similar to wine and coffee, there is so much knowledge and excitement behind the making of tea, not to mention the plethora of historic references and generations of tea stories we hear from the producers. Just oolong teas from Taiwan itself is already rich in heritage and incredibly wide in aroma profiles. Genres of tea coming from Japan, Korea, India and China all have their own unique character, gifted from its natural environment and people. Tea, as much or little as we know, is certainly an under valued living human artifacts that is worth our continuous exploration.

For those who are enjoying deliciously garlicy and spicy Chinese food at the comfort of your own home, below is our recommended varietals to cut through the grease:

001 / Frozen Summit: Light ~ Medium roast oolong with a comfortable tannin and round aromatic to wash down each and every bite.

005 / Iron Goddess: Dark roast oolong that comes with flares of toasted wood chips adding complexity to the robust flavors of a spicy casserole.

 


Martha Stewart American Made - for sale! November 03 2014

Our oolong tea blends are now available on the Martha Stewart American Made artisanal market!!

Get some tea for Thanksgiving holidays~

 

Mountain Range Shiso

Lemon Goddess

Ambrosia

Gold Coast

 


Martha Stewart American Made September 07 2014

Here is our nomination for the 2014 Martha Stewart American Made! We are very honored to be part of such a wonderful community of American makers.
Check it out!

http://www.marthastewart.com/americanmade/nominee/90007/food/t-company 

     


New Amsterdam Market July 06 2014

New Amsterdam Market (http://newamsterdammarket.org/) is one of the best public markets in New York City.
Unique in its own right, the team congregates a roster of small businesses who responsibly source and produce their product. The market encourages regional economic and trade in our local community. Its ultimate vision is to preserve and rehabilitate the Old Fulton Fish Market in order to house a permanent public market for New Yorkers year-round. The 2014 market season started in May and will go on monthly until end of the year. See their website for market dates. We've been a participating vendor since last Fall and will continue to serve our teas at the market this year. One of the best things about the the New Amsterdam Market is its people. We have met incredible vendors and market goers at this market. It is always special and always a blast - not to mention all the goodies from the amazing vendors that we get to eat and bring home!
Here are some photos from the May and June market -

 

Copyright Terese Loeb Kreuzer 2014. All rights reserved

 

 

 


Oriental Beauty Oolong & Strawberries July 06 2014

Besides seeing our customers loving oolongs, some of our proudest moments happen when we see talented chefs making creative uses of Té's oolong in ways that surpass our wildest imagination. We've had the pleasure of tasting the most wonderful oolong tea dessert from Chef Elwyn Boyles in the Per Se kitchen, who in our opinion is the best pastry chef in town. His magical creation arrived at our table in layers of strawberry goodness. Fresh strawberry, strawberry sorbet, candied strawberries, baby mint leaves, and yogurt panna cotta sat on top of buttery shortbread. The combination is then surrounded by a foam clouds of oriental beauty oolong tea, which so delicately compliments the sweet bouquet of strawberries with its indigenous coppery and floral perfume. Who would have thought Oriental Beauty, the tea named by Queen Elizabeth II in the 1960s, could compliment strawberries in such impressive ways. It is a true honor to have our teas in hands of talented chefs whose artistic creations serve us lucky New Yorkers daily.
Here is a visual of Elwyn's lovely confectionery creation. 

We serve two of our most selective and beautiful teas at the Per Se restaurant. We couldn't help to snap a photo of our teas listed on their ipad menu! It is a moment to write home about.


Oolong tea dessert March 29 2014

 

Oolong tea dessert. What a treat!
In general, oolongs are great compliment to sweet snacks. Depending on what kind of dessert you are having, there is almost always a good oolong to go along with your treat. As such, we've tried to make dessert using various types of oolong teas hoping to combine the compliments into one harmonious experience. There were a few recipes we experimented on a whim, but none was as delightfully done as the one at Il Ristorante Rosi on the upper east side. Sharon, their pastry chef, choreographed a sweet dream intertwined with roasted oolong tea (005 / Iron Goddess), chocolate, hazelnut, and salted caramel. A spoonful of what they named Trifoglio Di Cioccolato is a creamy interpretation of the Iron Goddess with a gentle tannin from the tea. Iron goddess was infused into the ice cream and custard, plated with an architecture of glass sugar dusted with dried oolong tea leaf. Candied hazelnut brought the desired nuttiness and crunch to the silky texture of the tea ice cream and custard. All so wonderful I wish I could indulge in another one as I write this blog post. Sharon shared with us that this is their number one dessert, one that beats Tiramisu in an Italian joint. 
 
Here is Sharon plating up her beautiful creation.

 

And this was what i had the pleasure of tasting -

 

If you happen to be on the upper east side and feel like having something sweet, here is their dessert menu.

 


YogaWorks Té Tasting March 22 2014

 

In addition to the wonderful aromas that linger on your palate, there are countless health benefits in drinking oolong teas. Last Saturday, we brought a few té varietals to our yoga studio in Soho to spread the love to fellow yogis. It was YogaWork's 27th birthday open house and we were thrilled to be there to celebrate with them. Many thanks to the studio manager Amy and her team's genuine hospitality! Here are some photos of our tasting table -

 

    

 

     

 

 

 


Nut Brittle January 25 2014

 

 

At the New Amsterdam Market this winter, we served our house made nut brittle. Not only did it accompany the oolongs beautifully, it surprisingly generated additional foot traffic to our table. In some cases the nut brittle became more popular than the main attraction. Reflecting upon the amounts of “Wow’s”, “That looks good”, and “Can I try it?” from the market goers, we decided to dedicate some time to write down the recipe so you can make it at home - to accompany you while you have a moment to sip some oolong or beverage of your choice, which should be oolong anyway...
 
What is good about this recipe is the flexibility you have in switching out the ingredients to your own taste. Say if you don’t like walnuts, you can always use almonds or pine nuts.

 

The brittle itself.

Grease a sheet pan or just line it with parchment paper so you can eventually pour your brittle mix on it after it’s done. We pour ours onto something called Silpat. It comes in handy since you don’t need to use any grease. Try to use a pot with a large surface area for heating the brittle mix, so it's easier to stir. You definitely need a thermometer.
The portion noted here makes enough for you to give some away or savor it throughout the week…
Brittle
  • 400 grs of Nuts*
  • 40 grs Butter
  • 300 grs Sugar
  • 215 grs Corn Syrup
  • 70 grs Maple Syrup
  • 235 grs of Steeped Oolong Tea (Save the leaves)
  • 6 grs Baking Soda mixed with 1 tablespoon of water
  • Fleur de Sel to sprinkle
Nuts**
  • 80 grs Pepitas or Pumpkin seeds
  • 70 grs Toasted Sunflower seeds
  • 100 grs Toasted Hazelnuts
  • 100 grs Toasted Marcona Almonds (This is the fancy ones)
  • 20 grs Tea Leaves (The ones used to make the Steeped Oolong Tea)
  • 30 grs of Puffed Rice
**The nuts in this recipe are all toasted and chopped into small pieces. You can substitute or use as many or little as you wish.
  1. Place the sugar, steeped tea, corn syrup and maple syrup in a large pot over high heat. Stir with a spoon (don’t use metal) until the sugar dissolves. Let this mixture cook, stirring occasionally until the temperature reaches 240F/250F. This takes about 10 minutes or so, depending on what kind of burner you are using.
  2. When the temperature reaches the 240F/250F, add your butter, your nut mixture, and the tea leaves as well, leave out the puffed rice. Now the brittle needs your full attention. Stirring with all the nuts in gooey sugar is a good way to exercise your arm. Keep stirring on high heat until the mixture reaches an absurd temperature of 300F. Do NOT try to put your fingers in there… you will get some serious burns.
  3. Once the brittle mixture is at 300F, remove the pot from the heat and add your Baking Soda water and puffed rice while stirring. The baking soda is intended to create air bubbles in the brittle making the brittle very light and airy. Quickly mix everything in and pour the brittle out of the pot onto the sheet pan or slipat (whatever you are using). Spread it evenly across the surface with a spatula. Sprinkle with Fleur-de-Sel while the brittle is still hot. You may need a hand from a friend for this step.
  4. Allow the brittle cool completely. After it is completely cold you can either spread with your favorite (melted) chocolate or eat as is. If you decide to spread it with chocolate just be aware that you might need to temper the chocolate so it creates a nice glossy finish on your brittle... Then have fun breaking it into pieces.
  5. Steep some oolong - enjoy!

2013 | Retrospective December 31 2013

 

12/31/2013 

Today we wrapped up our inaugural year. It has been a memorable yet humbling experience launching Té Company. Our continuous love affair with oolong tea paved our journey to inspirational projects, creative tea blends, and original tea snack recipes. Most importantly, we met wonderful people who have so kindly welcomed us into their communities. We are excited for the upcoming new ventures in 2014 and wanted to take a minute to thank all of you who have been supportive. Big thank you to the team at the New Amsterdam Market, for their dedication and contribution to a noble cause for the local community. They gave us the opportunity to share our passion and love for oolong tea with fellow new yorkers. For that, we are truly grateful. We've gathered a few photos here to summarize the year. See you in 2014!

 

 

 

 


How to steep oolong tea November 18 2013


 

Here is an easy to follow guide on how to steep oolong tea.

http://snapguide.com/guides/steep-tea/

 

Making oolong tea can be fairly simple and not intimidating. Just remember some basics:

-Good water

-One teaspoon-ish loose leaf tea to one cup of water

-Room for tea to grow

-Steep multiple times

-Enjoy~

 

Thank you Frederico and Snapguide!

 

 


"Good Work" November 02 2013

 

What we strive for ..

 

"Good Work" is work that involved the giving of honor and respect in all aspect of its execution.

In carrying out this "good work", one honors work's tools and materials, the place where the work is done, as well as the craft by which is completed.

Finally, honor is given to the product created by that work as well as whomever it is made for. It is work done with such integrity that makes us human, that connects us to the earth and all living things, and that sustains us through life's upheavals.

 

                                                                              - Wendell Berry, poet & farmer philosopher

Paraphrased by Diane St. Clair


Té Launch July 05 2013

 

 

6/23 marked our first oolong tea party. It was a casual hangout for friends and family of Té on a Battery Park City rooftop.
From the very beginning, it was assumed that we would properly host a oolong tea party. The question always revolved around when and what would be the proper occasion. A celebratory event for the Té web store launch seemed appropriate.
We spent some time drawing out the blue print for what we would serve at the party, outside of a wide range of oolong tea tasting. Having a professional chef in house at Té Company, we explored copious ideas on how we could utilize oolong teas in various culinary creations. Our love for mixology also made it impossible not to incorporate oolong tea into the libation offered. After a few rounds of recipe testing, we cooked up (literally) our first Té party menu. 
 

MENU

 
Té caraf bar
001 / Frozen Summit
002 / Royal Courtesan
003 / Mountain Range
004 / Oriental Beauty
005 / Iron Goddess
082 / Rose Scented Evergreen

 

Té bucket
ICED TEA, Light roast oolong tea, lemon basil, lemon verbena
"WATER", Cucumber, Mint, water
SANGRIA, Mountain Range oolong tea, summer fruits, cava, brandy, brown sugar, soda
 
Snack
CHIP & DIP, jasmine oolong tapioca crisps & jasmine oolong, ginger and peach dip
TEA TRIFLE, Dark roast vintage oolong tea & rum dipped lady fingers with lavender whipped cream
TWIST, Summer pineapple jam in pâte feuilletée
TEA SANDWICH, Japanese cucumber, tzatziki, cream cheese, McClure's pickle, capers and torn croutons
CHORIZO ROLLS, Pecorino Romano, Spicy chorizo and Herbs de Provence
CARAMELIZED ONION TART, Brandy, Red onions, Parsley, Lemon segments
CHEESE PLATE, Hawes Double Gloucester (cow's milk), Montenebro (goat's milk), Le Marechal (cow's milk), Delice d'Argental (cow's milk),  Grapes, scones and miscellaneous nuts.
 
Libation
Mountain Range oolong infused gin
Redemption rye whiskey
Fords gin
Dolin vermouth
Diplomatico rum
 
Cocktail Fixing
Assorted syrups
Simple, lavender, mint, vintage dark roast oolong, peppercorn
Herbs
Shiso, lemon basil, lemon thyme, mint
 
Here are some photos of the day.
More images are available at our facebook page: https://www.facebook.com/tecompany

 

        
 
    

 

   
 

oolong |ˈo͞oˌlôNG, -ˌläNG| March 30 2013

a dark-colored Chinese tea made by fermenting the withered leaves to about half the degree usual for black teas.
ORIGIN mid 19th cent.: from Chinese wūlóng, literally ‘black dragon.’