Tea, anyone? Knowing more about tea can increase enjoyment Jan 27, 2012 By Eric van Susteren Featured in Palo Alto Weekly

To Tim Pham, the difference in quality between tea steeped from a paper bag and tea carefully brewed from loose leaf is broad -- like comparing a Big Mac and mom`s pot roast. "To me it`s like fast food and the food you cook at home," said Pham, managing partner at Tea Time. "A tea bag is great for convenience, but when I can I like to sit down ... and take the time to brew a cup of loose leaf tea. It`s like a ritual for me and I think people should take time to wind down." Pham and his wife, Thao Nguyen, run Tea Time, a tea room on Ramona Street in downtown Palo Alto that offers food, tea accessories and, of course, more than 100 types of loose leaf tea. The two took up the business in 2006 and teach classes to help people appreciate a cup of Darjeeling or sencha the same way they might with a glass of cabernet sauvignon.

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Posted on Wednesday, February 08, 2012   Add Comment

Tea Is Hot Mar 10, 2009 By Susan Steade

For a long time, it was listed on menus just by color. Then, suddenly, there were tastings and classes, talk of varietals, origin, terroir. Like wine 20 years ago, tea has become the drink to know. Any beverage that`s been around for 3,000 years can hardly be called an overnight success. But even those who have been in the tea business for decades acknowledge a recent spurt of interest. The reason? Part of it is a perception that tea has health benefits, particularly when compared with coffee. Part is a desire to be soothed in rocky times. And part of it is an appreciation of the increasing quality and variety of hand-crafted teas — what Gary Shinner of Marin County`s Mighty Leaf Tea calls "an upgrade in sensory experience."

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Posted on Wednesday, March 11, 2009   Add Comment

Tea Drinkers Unite Aug 22, 2008 By Joan Dentler

Move over latte lovers and mocha mavens, tea drinkers are poised to take over the world of hot beverage consumers. Between the health benefits attributed to tea consumption, the colorful history of the world’s most exotic beverage, and the shear taste and soul-soothing effects of tea, it makes perfect sense that we should all want to learn more about how to make a perfect pot of this magical brew.

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Posted on Monday, August 25, 2008   Add Comment

Ancient tradition, modern application Tea can come with crumpets, spring rolls or educational classes at Tea Time Jun 20, 2008 By Dale F. Bentson

Tea has always played second fiddle to coffee in the United States, but that will change if Thao Nguyen has any say. She exudes passion and her knowledge of tea is near encyclopedic. She is on a mission as well, to educate and inspire new zealots to the pleasures and health qualities of one of the oldest beverages on the planet. Tea Time sells 130 kinds of tea: black, green, herbals, oolong, scented, blended and white. Tea has its own vocabulary, ways for grading the product and processing methods. As with wine grapes, terroir is an extremely important factor in the quality and taste of the product. The sum total of soil, altitude, rain and sun, it is the expression of the soil.

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Posted on Wednesday, June 25, 2008   Add Comment

A Cozy Spot For Tea In Palo Alto Aug 16, 2007 By Melinda Sacks

Cheery Tea Time Offers Crumpets and Free Wifi - A cozy spot for tea in Palo Alto Tea Time sits unpretentiously on Ramona Street, one of downtown Palo Alto`s most charming avenues. Nestled between two cafe competitors, it can be easy to miss if you don`t catch the easel sign out in front. While the food at Tea Time can vary a bit depending on who makes the sandwiches that day and what you order, the tiny tea room is worth a visit for its savories and cozy atmosphere. If you are lucky and one of the owners is working when you arrive, you can count on cheery and attentive service that makes you feel welcome the moment you enter. Opened in 2005, Tea Time was renovated and expanded in spring 2006 by co-owners Thao Nguyen and Tim Pham, who added an Asian flavor to the decor and some menu items.

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Posted on Wednesday, June 25, 2008   Add Comment