1. LIVE AT JAGASILK TEABAR: Adrian Esau: All proceeds to “Music for Youth Works”
– tickets available through Adrian or JagaSilk Teabar
* Live & Unmastered CD recorded earlier in the week will be released at show*
“Ever with a song in his head and music flowing from his fingertips,
whether it be through six strings or simply pots and pans, adrian’s love for music permeates all aspects of his life. with a barefoot in the sands of folk, a heavy boot in the muddy blues, and a mind for anything that makes noise, his style is raw and heartful to say the least.”
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!
“Eli Geddis is a restless Victoria-based musician whose folky blend of acoustic music mixes the suspiciously facetious with the endearingly sincere. Drawing inspiration from historical stories, imagined nostalgia, cold mountain weather and cultural oddities, Eli puts on a show that is intimate, funny and inclusive. Expect decent helpings of ukulele, harmonica, faux plastic tambourine, shouts and hum-alongs.”
Dec 09 (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)
* Live & Unmastered CD recorded June 22 2011 to be released at the show *
Reserve your ticket now! 🙂
Issue #18 of JagaSpam: Book Launch on Friday at JagaSilk, Seating Area Reloaded, Hand-whipped Rooibos
BOOK LAUNCH ON FRIDAY AT JAGASILK
Issue #17 of JagaSpam: Maccha Has Arrived!, Fukamushi Sencha, Mason jar brewpot, Spiced Water, new JagaStaff
An old favourite is back: Harimaen estate’s Fukamushi Sencha. Deeply steamed and thus rich in body and sweetness, this tea requires 4g for every 8oz, making it slightly more economical than standard sencha that requires 8g per 8oz serving.
A work in progress for over 2 years:
Jared and Miyu Nyberg
A17-633 Courtney St
Victoria, BC, V8W 1B9
It came to me the other day after we went on a tea and coffee crawl of Victoria that we have been doing it all wrong for temperature control for a long time now. For some reason, when it comes to loose tea, we ahve been doing a good job, yet with maccha a bad job.
A delicate high grade of Japanese green tea, steamed to a fairly common depth, generally requires 70 C poured over it. With loose tea, we recommend the “transfer method”. Every time you pour hot water into a room temperature vessel, it cools by 10 C with almost mathematical precision. Boiling water is 100 C, so most people making tea at home can incorporate a decanter, cups, and teapot to transfer to the appropriate temp. Pour that water over the leaves and you are good to go.
HOWEVER, with maccha we have always recommended 1/2 boiling and 1/2 cold purified water to get 70 C. Though the temp is technically the same, the water does not mix appropriately. The resulting flavour is sour and diappointing when compared to the transfer method.
Try pouring boiling water into your maccha bowl (preheats), pouring that water into a measuring cup to control volume. Pour that water into a room temp cup you have around, and pour THAT water on your maccha that you quickly sifted into a bowl. We have noticed Dragonfly grade sees particular benefit from this technique.
JAGASILK’S NEW TEA PACKING MANAGER ARRIVED IN TEA BOX!
JagaSilk’s new tea packing manager arrived in her very own tea box yesterday! Midori Higa will now be running the show when it comes to the overly controlling packing protocol at the Silk. Next time you see her, tell her you saw her when she came out of the box (see attached picture)
2010 LOOSE TEA IS FINALLY HERE
Also in the receiving room entered the beautiful 2010 harvest of Japanese loose teas. Though behind the ball a little bit here, we plan on making 2010 even more intense for quality assurance. Our batches we import have gotten smaller, so the limited offering concept we have brought about will be more apparent. We are currently working on finding the perfect steeping coordinates for:
– Harimaen Estate Organic Gyokuro, Bancha, Hojicha, Genmaicha, and Konacha.
– We will also have an organic Rooibos from the Cederberg region of South Africa, hand-picked and processed by the amazing Mr. Hanz Van der Westhuisen!
RAW ORGANIC CACAO LATTE
We have changed the chocolate at the teabar to something incredible. We are whisking up a powerful raw chocolate from our good friend Shawna Barker of Gaia’s Living Foods. The creaminess and inherent sweetness just blow us away time after time. We are ever so excited about this drink! Served, of course, with the lovely glass bottled organic Avalon milk.
– Very cool new concept for loose teas where we release them in monthly installments and start a little bit of a tea club
– Sign people up for receiving their very own fresh maccha as soon as it arrives, freshly stone ground in Uji. Those who sign up for a standing order will receive 5% off the retail price
– New format for retail refill packs: we will remove the packs from the black pouches in the 40g and sell the refill packs in light protecting shelf boxes.
– We will do the same for our loose teas: no more needles packaging; just the foil packs to keep the integrity of the tea. (Make sure you have a waterproff tin!)
Hope to see you soon at the teabar!
I thought I would post a few images from our Christmas Open house which ends tomorrow, Monday December 21st.
For all of those uninitiated to the fellowship it is a free event we hold on the 3rd Wednesday of every month at Khona Coffee.
This time we made absolutely edible vegan maccha cupcakes. Although I am not a vegan myself, and usually shy away from most foods with those ultra-healthy labels like “gluten-free”, “dairy-free”, or any other label that proclaims its decisive lack of unhealthy goodness, these were very good, despite being very good for you.
I know, this is an odd concept that some of us, like myself, may take some getting used to.
If you are interested in consuming delicious free beverages/foods you should join us next time, Wednesday January 20th, when we will be making Maccha Lemonade! Also, as a thank you to all members of the fellowship, participants receive discounts on all maccha products purchased at the fellowship.