6/5/2023 0 Comments Cascadea brazil![]() #26 VuFindSearch\Backend\Exception\BackendException in /usr/local/vufind/module/VuFindSearch/src/VuFindSearch/Backend/Solr/Connector.php:398 VuFindSearch\Backend\Exception\BackendException thrown with message "Problem connecting to Solr." Stream_socket_client(): unable to connect to :8080 (Connection refused) (0) Error #0: stream_socket_client(): unable to connect to :8080 (Connection refused) (0) And with pu-erh, it gets exponentially more complex the more you get into it - I haven’t found the end yet.Unable to connect to :8080. “There’s not a wrong answer on how to make it, drink it or taste it. “Tea is easy to nerd out on,” Bowers said. And all without the crippling caffeine addiction. The tea is naturally caffeinated, but beyond that, Bowers said it offers the drinker a certain “tea energy.” As he brews pot after pot from the same leaves, the journey into the blend’s subtle notes deepens, and tasters begin to feel a faint glow from within - not a coffee buzz, but something more pure and less jittery.Ī former coffee addict, Bowers fell deep into the world of tea after learning there were so many varieties to choose from, each with their own growing region, aging process and social history that combine into a unique beverage each time they’re combined with water. Tasters around the wooden table take deep whiffs of Crimson Lotus’s Dark Depths blend, detecting the scent of petrichor or of a walk deep into a dark forest. These leaves are fully oxidized and allowed to ferment, creating a dark, rich, earthy brew with a animalic smell reminiscent of damp alfalfa hay. Glen Bowers, of Seattle’s Crimson Lotus Tea, used a specially built driftwood tea table to brew a sampler of pu-erh teas. Dawson said there is even a hotel in China built entirely from the discarded bamboo containers. And it only goes up from there - there are 20, 50, 100-tail teas out there, each older and more intricately flavored than the last. Known as “10-tail” tea, the leaves have been tightly bound in their wrapping for 13 years. Nearby, her father Charles Dawson carefully scrapes leaves from a woven bamboo tube. Peach-flavored oolong and classic jasmine green mingled with rarer offerings like a certain variety of shang pu-erh described by Anais as “electrically bitter.” Anais Dawson, daughter of the stall’s owners, expertly guided seasoned pros and tea newbies alike to the blend of their dreams. Customers sifted through stacks of dried tea in flat, disc-shaped cakes wrapped in decorative paper and sachets of loose-leaf blends. “It doesn’t all have to be super serious, but if you have a little cup that’s all yours, I think it invites you to sort of consider the tea journey that you’re taking as you sample everything there is to offer here.”Īt Whatcom Tea’s stall, you could certainly find a little of everything. “We started this because we want to just share tea with our community,” Campbell said. The event provided paper cups for those who didn’t bring their own tasters, but Campbell believes having a cup to call your own brings the experience to another level. The April fest was the group’s second, following an autumn tea festival in September 2022, and Campbell said that first event showed her the power of introducing new people to tea culture at an accessible, enjoyable level.Īt the welcome table in the center of the festival space, presided over by Cascadia’s bunny mascot Osmanthus, Campbell offered “new-to-us” teaware and intricately painted porcelain cups for a small donation. ![]() Jessica Campbell, co-founder of Cascadia Tea Events, said those little subtleties are part of why she wanted to bring tea events like this one to the Everett area. “There are a lot of parallels in tasting tea and tasting wine, all these tiny intricate factors that ultimately influence what you drink.” ![]() “I came to tea from the wine industry, and it was kind of a natural fit,” Lukeris said. Lukeris notes a particular earthy, stony flavor in the tea, which he attributes both to its long aging process and to the unique terroir of the region where it was harvested. The tea has been aged since 1979, when it was plucked from crops grown in the rural Taiwanese town of Beipu. Lukeris’s audience now sips the steaming brew from their tiny cups, savoring notes of dried papaya and saffron. ![]()
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