Live Music at JagaSilk: Huamali Tippet at 7:30pm: June 24 (Fri): Live & Unmastered CD to be Released!

Posted in Uncategorized by jagajared on June 20, 2011
All ticket sales will go to the musicians.
A live & unmastered CD recorded a couple days previous will be released at the show.
Tell everyone you know and let’s give Huamali Tippet – www.reverbnation.com/huamalitippet  – an audience that appreciates the quality a solo acoustic show like this can be.HUAMALI TIPPET


Inspiring and thoughtful, powerful and rhythmic, Huamali Tippet’s music is deceptive in its simplicity, beautiful in its lyrical meaning, and a driving force in the uncharted territory it so effortlessly owns. A poetic meeting of folk, blues, and something undefinable, his performances are always delivered with sincerity.

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June 24 (Fri)
7:30pm (Doors open at 7pm)
Live at JagaSilk Teabar

(advance tickets can be purchased at JagaSilk teabar)

17A-633 Courtney St, Victoria BC (inside Nootka Court behind the bug zoo – buzzer entry only after 6pm)
tel. 778-430-5683


* Live & Unmastered CD recorded June 22 2011 to be released at the show *

Reserve your ticket now!    🙂
We will send out another email in the event that we sell out.


Boiling point at 90 C

Posted in Uncategorized by jagajared on June 9, 2011

It was brought to my attention today by Pedro, founder of Dao Tea, that his green Pu’erh tastes great steeped in 90C water because, he says, that is boiling point where it is grown.

That made me pause. Wow.

Could it be possible that countless years of tea production makes farmers choose plants that are easiest to prepare at high elevations? They would just pour boiling water on their tea and drink the infusion. That would be why, as an example, Darjeeling region Indian teas often taste better timed in at 90 C while Assam region Indian teas taste better at 100 C. Darjeeling is a very high elevation, whilst Assam is under 200m above sea level. Water boils at 90 C in Darjeeling, yet boils at 100 C in Assam because of its elevation…

When farmer’s make their choice as to which sub-varietal of camellia sinensis and/or assamica to move forward with, elevation probably plays a larger role than thought. Even as buyers visiting origin, watching someone in the upper reaches of Alishan in Taiwan pour boiling water over their tea for a 5 second flash steep could be misleading. That seem tea just might taste best at 90 C when prepared at a lower elevation to adjust for the different boiling point…

Issue #14 of JagaSpam: NEW TEABAR HOURS, Lemon Maccha Iced Tea, Macchai Reloaded, Satsuki

Posted in Uncategorized by jagajared on June 1, 2011

NEW TEABAR HOURS: 11:00 AM ~ 6:00 PM

Come down to the teabar! JagaSilk is now open new extended hours. 11am-6pm.


Now whisking up some pretty tasty ice drinks at JagaSilk.
You can also make it at home!

– 1g organic maccha
– 1.5 tsp organic sugar
– whisk
– pour over iced water
– squeeze in 1/4 a lemon

This creates total awesomeness.


Masala macchai is now packed in 80g tins instead of 100g black bags. It used to be 100g for $23, but now we dropped the cost per g on the refill packs!   🙂

Masala Macchai:

– 80g tin: $23
– 80g Refill: $18
– Frequent flyer price: $17 + (-)2%

Less packaging, better for the environment, cheaper, and oh, so good


This month’s package:
– Wen Xingzhou’s Dargon Well 20g
– Assam & Elderflower 20g**
– Ginger Licorice 20g**
– Uva Est Blend Ceylon 20g**
** Certified organic by USDA

$30 for all 4 teas and a non-leeching tin made in Japan and wrapped up all purdy.

Hope to see you down at the teabar soon!

Peace and light,

Jared and Miyu Nyberg

A17-633 Courtney St
Victoria, BC, V8W 1B9