An exerpt from Shepherd Express Online
By: Kristine Hansen
To view the entire article visit: http://www.shepherd-express.com/noize_eatdrink.htm

For a more calming experience, and one with lots of chi, try Anaba Tea Room, on the Garden Room’s ground floor (2107 E. Capitol Drive, Shorewood; 963-9510). While you munch on scones (with sides of lemon curd, fruit butter and Devonshire cream) and sip gourmet loose-leaf tea, listen to the sound of water spilling into a small fountain. Art by local artists decorates the walls, and on some days live acoustical music fills the space, wafting into the second floor, where garden trinkets imported from England are sold.

Tea Tastings
In the tea world, tasting tea is an art and is officially called “cupping.” It is based on the following conditions: pouring two grams of tea over a six-ounce cup that is filled with 99.9% filtered and boiled water, steeping the tea (oolong, seven minutes; green teas and Darjeelings, three-four minutes), and then tasting. Unsure about how much tea to use?

According to Joshua Kaiser, founder of Milwaukee tea importer Rishi Tea, white, oolong, black, Pu-erh or botanical blend teas require one tablespoon, and China green tea, Japan green tea, black tea or Darjeeling need just one teaspoon.

Anaba Tea Room frequently holds tea tastings; their next one will be June 15 at 2 p.m. Rishi Tea employees will be cupping some of their newest teas. Because of Kaiser’s extensive travels through tea-producing regions worldwide, where he meets regularly with tea growers, expect in-depth knowledge of what you are sipping.