Matters of Taste: Steep Leaf Lounge makes tea drinking a communal and cultural experience

AZ Daily Sun, Mountain Living, January 2024

Written by Gail G. Collins

Baby, it’s cold outside! To counter the chill, there is nothing like a wrapping your fingers around a warm cup of tea, an earthy richness rising and prepping your senses for that first sip.

The complexities of tea are boundless. The leaves, the liquor, the aroma and the flavor create an experience that can range from bright to floral to malty to vegetal. Fragrance, or the nose, introduces the tea. Its taste lends astringency, and body offers weight and substance in the mouth. Is the tea lively and refreshing, like orange pekoe; flowery or malty sweet, like Assam; reminiscent of grapes, like Darjeeling; or grassy green? It may be round, lush, full or clean, and signature attributes will correspond strongly with its origin, whether country or type. These impressions remain on the tongue, providing a lasting finish.

To taste tea is to travel. Close your eyes, inhale its fragrance, delight in its nuance, and let all else fall away. Breathe deeply and connect with the leaves, which have come a great distance to enrich this moment.

Jean Liptay, owner of Steep Leaf Lounge encourages this practiced habit. “Tea is different from coffee, and the shop is busier in the afternoons. People come to relax and associate tea with stepping back,” she said. “Some fancy us as a sober bar. Clients’ health is a big concern, and tea is a wonderful alternative for those looking for a place to hang out, people-watch and enjoy a convivial atmosphere.”

A common compliment is Steep’s hominess and cozy, casual vibe. Tables and chairs gather groups, while couches and elevated platforms with cushions invite lounging. White subway tile contrasts with alpaca and terracotta paint, warmed with hardwood flooring. Animated chatter, busy bar service and windows on the world complete the scene.

“Tea is a communal experience across cultures,” reminded Liptay. “There is a ritualistic element in the preparation of tea—the moment of reflection and the physical act focusing attention on one thing. It is an intentional act to savor the color, aroma and appreciate the moment.”

That said, for the novice, the choice of teas can be overwhelming. Steep carries 80 teas plus a secret stash, all sourced from quality, small farmers via purveyors mainly in Japan and China. They develop relationships with producers and offer advice with an eye for what Americans would enjoy.

“Not my cup of tea,” indicates personal preference, according to Liptay, while following one’s nose and predilections will hone choices. “Do you prefer vanilla, mint or fruity profiles? Smell the teas; if you like the smell, you will like the flavor.”

Initially, it might be difficult to discern between grassy or buttery notes, but staff can educate to broaden tasting opportunities. They also can offer instruction on tea’s proper preparation. Understanding the process, timing, temperature and correct infusion personalizes each cup.

The best temperature for brewing tea leaves is 180 – 190 degrees, according to Liptay. Let the heat come off the open kettle for a few minutes and pour from a height, which further cools the water. The steep time varies by tea, taste and whether it is the first, second or even third steep of leaves. A lighter tea needs less time and heat. Too much heat flushes tannins for a dry mouth and can disintegrate leaves versus enveloping them. Too much tea is intense; nuance is nicer.

Of course, one needs vessels from which to pour, brew, strain and sip. Stoneware tea sets at Steep vary from kitsch to fine pottery. Tea balls, a mate gourd or the recommended Magic II infuser and much more are available for purchase.

Liptay’s preferred teas range across the board: black to get going in the morning, chai on the weekend, Early Grey for high-end moments and a double bergamot to celebrate citrus.

Opening Steep Leaf Lounge 10 years ago was the comingling of her interests in tea and food. Popular specialty drinks include matcha, chai and tea lemonades. Pastries and sandwiches are made in-house or sourced to cover the bases, including dietary desires. Sweets include gluten-free strawberry shortcake, macarons, lemon bars, carrot cake and more while heartier bites, served on English muffins, croissants or bagels are piled with egg, bacon, ham or vegan sausage or made to order. Spinach and feta is a favorite.

Shipping is free on loose tea orders of $25, so reach for your favorite cup, gaze out the window, heat the water and infuse some tea leaves. Liptay implores us to cultivate appreciation for the art of slowing down. AZDSun