Week: Thur. March 9th
I pick up a bulky jar labeled Anise Star, unscrew the lid, and sniff. I then carefully place it back to its rightful space on the shelf. Next, a jar chock-full of hops, again, I sniff. My natural instincts have now completely taken over and I suddenly have an uncontrollable urge to acquaint my olfactory receptors with every last herb, bark, root, stem and leaf in the store.
Pulling my nose from a jar of Dong Quai root I dubiously glance over my shoulder to make sure the store’s owner, Penney Sue Balmes, isn’t looking.
“Are we allowed to just smell this stuff?” I whisper to Melanie.
“I dunno.” She shrugs.
"Sure," says Penney, "feel free to smell everything.”
Despite the fact that I truly enjoy hot tea, I steer clear of all teahouses in this town because they are entirely too stuffy and frilly. But not this one – it's refreshingly funkier than any other teahouse I've ever stepped foot in.
The front room is more like somebody’s den, and friendly, hip neighborhood types relax on cozy chairs. They write poetry and chat while sipping afternoon tea.
The vibe is extraordinarily tranquil – you can’t help but feel right at home in a surreal but fantastic little world that only exists within these walls.
Knowing that I couldn't possibly capture the "true" essence of this unique teahouse on my own, I recently sat down with Penney one afternoon to share a pot of tea and discuss her passion.
Q: When it comes to herbal teas, the steeping process is a sensitive task. Can you give us a little insight as to how it affects flavor?
A: Technically speaking, there is no such thing as an "herbal tea". All tea comes from the same plant, camellia sinensis. What differentiates the types of tea is the country or region in which it is grown and the method of processing. In this way, it is very easy to compare it to wine.
The four main types of tea are white, green, oolong, and black. Black tea is the only type that requires you to boil the water. I should mention the other temperatures: for white - 130, green - 140, and oolong - 160 steeped for a period of 3 - 5 minutes.
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Penney Sue Balmes brings a pot of freshly steeped tea to a customer
Hand-tied flowering tea w/flower burst (Hannah Chrysanthemum)
Type of Cuisine: Teahouse
Address/Tel:
753 Edgewood Ave. Tel: 404-521-1911
Payment Method: Cash Only
Hours:
Daily: 11am - 11pm
Recommended Flavors:
Rooibus Vanilla, Orange ($4 per pot)
Blends: Rest & Relax and Digestive ($4 per pot)
*Please note: There is no food menu.
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Tea leaves have naturally occurring tannins that will be released too quickly if over-steeped or too hot of water is used. The leaves must then be removed from the water. The leaves can be re-steeped up to 3 times and release different characteristics with each steeping. The technical term for any other herb besides the camellia sinensis is an infusion. Most herbs respond well to boiling water poured over them and brewed like tea. Herbs don't have the same tendency to become acidic like tea does, so feel free to steep as long as you like, even overnight.
Q: This isn’t just a teahouse; it’s an ideology and a way of life. What is it that you hope your patrons will get from each and every visit to 11:11 teahouse?
A: Wow, thank you. That is exactly the point. This is my way of life. Now I have the opportunity to have a store that represents it. Upon opening the teahouse, my intention was to create a place where I would like to spend my time, in hopes that there were others in my neighborhood who shared my idea of what a comfortable "hang-out" felt like. It's nice to see the variety of people who get excited about my concept. My largest hope is that people walk away with a feeling of ease, and a little more knowledge about the world and their place in it.
Q: Your herbal blends are fascinating, how do you approach this process?
A: Herbs have many different chemical components to them. Once I have determined the effect I want the blend to have, I can break the herbs down into three categories. Primary herbs are the main part of the formula. Catalyst herbs assist the primary herbs function, and harmonizing herbs tie the whole blend together.
Originally, I started with two blends: The Rest & Relax and the Congestion Relief. As I began to get a regular flow of people through the teahouse, I was able to listen to what the reoccurring issues were and make a variety of blends based on that. I've been actively studying herbs since 1997, but no book, certification course, or apprenticeship can compare to this experience. I am truly doing what I love, and receiving a rewarding hands-on education along the way.
Q: Do all first-timers immediately start opening these wonderful jars just to get a whiff of each?
A: Laugh. Yes. And I encourage it.
Contact Tom: tom@altantacuisine.com |
