Staff Blog
Tea’d off: Winter warmth at Premium Steap
posted by Brian James Kirk
|
|
| Photo | Mark Stehle |
Technically Philly co-founder/editor and CP contributor Brian James Kirk is a serious tea head, so Meal Ticket dispatched him to Premium Steap to check out what’s new for the chillier months.
On a summer afternoon, one could likely amble into Premium Steap (118 S. 18th St., 215-568-2920) and find owner Peggy Stephens (right) perched alone at the store’s cash register, patiently waiting to help customers. But recently, as a cold drizzle fell on a mid-autumn morning, Stephens had her hands full, unloading new drink accessories while simultaneously schooling a new employee about Steap’s expansive selection of of 160 looseleaf varieties. “Christmas is crazy for me,” Stephens told us, her neck wrapped with a red scarf to fend off the chill that comes in after the constantly swinging-open door.
Though her holiday gift lineup features contemporary cookware, Pantone mugs, travel containers and Indian drinkware, tea is Stephens’ priority, and she finds that sales always get a boost when customers start jonesing for a warm cup to distract from miserable weather. The store’s “more cozy drinks” now dominate the shelves, she explained — ones that complement holiday desserts or make a brisk trip across town a little more bearable.
The store’s black teas, which are typically harvested late in the season, are currently at their freshest. Steap’s Indian black spiced chai has just enough bite from cinnamon, black pepper and cloves to coerce drinkers away from more conventional morning teas like Earl Grey or English Breakfast. The Chinese black Cozy Almond, our new favorite to wake up to, is flavored with cinnamon and safflower blossoms along slices of rich nut; it’s delicious straight or dashed with milk.
Stephens also touted her Japanese Genmai-Matcha, a hearty green “sushi tea,” with bits of rice garnished with a Japanese tea powder that give the finished product a deep, hearty flavor that’s tasty alongside a spicy roll. The organic Yin Gou Chinese green, a great post-lunch pick-me-up, is smooth and never bitter. Then there’s the selection of green and white teas flavored with real dried fruit: blueberry, strawberry, raspberry and everything between, all subtly touched with ginseng. Since they’re naturally sweet on their own, there’s no need for added sugar — and they make great iced teas, Stephens reminded us.
Walking away from the store, as the frigid rain drops turned to steam atop the warm plastic lid of our paper to-go cup, the mere thought of anything iced gave us the chills — but Stephens’ collection of teas is doing its part to make winter seem a little shorter.
