Flight of Teas! February 26th and 27th!

For this coming weekend we will have a City themed weekend, featuring three blends which embody the spirit of each city: Tokyo, Paris and Florence.

Tokyo is a Bancha based green tea with toasted sesame seeds and caramel. This is probably the most understated tea and lightest of the three, a true delight!

Paris tea was created by Mike in homage to Paris, where Mike spent years and found his wife Brigitte there. So his ties to the City of Light are strong. This blend is reminiscent of one of the most popular blends in Paris.  A delightful black tea flavored with black currant, vanilla, caramel and hints of lemony Bergamot. Indulge in a cup of this tea, and instantly be transported to the city of love.

Florence is our delicious Chocolate Hazelnut Tea. Since we can't always be sipping hot cocoa while sitting in the Palazzo della Signoria, we can sip this decadent blend of chocolate and hazelnut and dream we are there.

Selena Ahmed, co-author of Tea Horse Road, in SoHo

On Saturday, February 26th Selena Ahmed will join us for an in-depth tasting of teas from Yunnan found along the Tea Horse Road and will also be signing books.  We will also be exhibiting photos from the book. (Photography by Michael Freeman)  The Book Signing will be from 6pm-8pm One of the longest and most dramatic trade routes of the ancient world, the Tea Horse Road carried a crucial exchange for 13 centuries between China and Tibet. Join Selena Ahmed, one of the collaborators on this fascinating book, as she discusses tea and the biocultural diversity in the regions of the Tea Horse Road.

Saturday, February 26, 6 to 8pm

Harney & Sons Soho 

433 Broome Street New York, NY 10013

212-933-4853

To RSVP please Email: Harneysoho@gmail.com

Flight of Teas! February 19th and 20th!

Japanese Tea Master: TsuYoshi Sugimoto

Sunday, February 20th
3pm - 6pm

TsuYoshi Sugimoto is a Japanese Tea Master from Uji
and he is also one of our tea purveyors.

He is one of the reasons we have such great Japanese teas to offer you!
He will be joining us behind the tasting bar on 
Sunday, February 20th from
3pm - 6pm at our SoHo store doing demonstrations of green tea preparations and an exquisite, nuanced Japanese tea tasting!

This weekend we are presenting a flight of Earl Grey teas. Our master tea blenders have created three special variations of the classic, Bergamot flavored, black tea. These unique and inviting brews are the perfect way to warm up this weekend!

Earl Grey Supreme is the perfect tea for those who consider themselves connoisseurs. Using a higher grade of tea, as well as the addition of Ceylon Silver Tips, if you love strong Bergamot this tea is a delicious departure from the standard Earl Grey.

Viennese Earl Grey adds Darjeeling to the base tea before the Bergamot is added. Michael Harney was first introduced to this delightful variation of Earl Grey tea while visiting friends in Vienna, prompting the name.

Winter White Earl Grey is a blend of delicate Chinese Mutan White tea and lemony Bergamot. While decidedly more mellow than the previous blends, this tea is quite pleasing, light in body and evocative.

Flight of Teas! February 12th and 13th!

Happy Valentine's Day!

Come join us for a flight of Valentine's day inspired Teas this weekend and tasty scone with your sweetie!

Kemmun Mao Feng is an early season harvest, that may easily be one of our most complex and famous Chinese black teas. From the Anhui province in China, these buds and tips have the most amount of natural sugar, fructose, so you can expect a delicious cup of tea with a bittersweet cocoa flavors and slightly smokey lingering aftertastes and unique non-bitter finish. The presence of  the many tips which are the ends of the buds encourages a large amount of Milliard reaction which occurs  in the finishing of this black tea, encouraging a sweeter steeping,

Rose Scented is beautiful black tea scented with rose oil and rosebuds. This incredibly aromatic scent alone makes this tea memorable. The addition of pink rosebuds lends a romantic touch to this fine tea.

Our Valentine's Blend Tea blend is a romantic brew joining chocolate tea and rosebuds. In a red tin with our distinctive Valentine's Blend label, this tea is a perfect gift for that special someone.

Chocolate & Tea Pairing

Saturday, February 12th - All Day

 

Join us at the tasting bar as we pair teas with fabulous chocolates from Chocolate in Chelsea.  All day long we will be offering a flight of Valentine's inspired teas and Cathy Selin of Chocolate in Chelsea will be serving tastings of her chocolates.  Available for purchase will be her sample size package as well as the 9 and 15 count assortments.  Tea & Chocolate, a great addition to your Valentine's gift this year!

Chocolate in Chelsea, an online emporium creates artisanal chocolate and caramel confections.  Each handmade truffle or bonbon begins with the highest quality Valrhona or Michel Cluizel chocolate and contains infusions of herbs, spices and fruits in perfect harmony.  

Flight of Teas! February 5th and 6th!

Flight of Teas! February 5th and 6th!

This weekend we are presenting a flight of oolong teas. Oolong tea can be classified somewhere between green tea and black tea. Ranging in oxidation amounts these teas offer a variety of colors with complex flavors.

Wenshan Baozhong is a Taiwanese oolong tea that has an aroma reminiscent of sweet floral notes, along with a buttery and slightly roasted flavor. This is the lightest of the three and closest to a green tea.

Fanciest Formosa is a Taiwanese oolong that is unique. Unlike the other oolongs, bugs bite the tea plant as it grows which then causes a defensive reaction by the plant, reaction which creates delicious citrusy, peach and almond like flavors. The unique taste is a result of the tea plants' natural defenses creating an enzyme to protect itself from pest attacks.

Da Hong Pao is an oolong grown in China's Wuyi Mountains. The large leaves can be re-steeped several times and yield warm roast flavors with hints of stone fruit. Da Hong Pao is a highly oxidized oolong tea that has been fired intensely, creating a Maillard reaction which enhances roasted and nutty flavors.