In San Francisco, an elegant shop wants you to experience the ancient culture of tea, using coffee utensils to make tea.

For Americans, coffee, cola and wine are their favorites, and the concept of tea appears most often as an ingredient in tea bags and milk teas. In other words, even in China, where tea culture has a long history, all kinds of cafes in the streets are more popular than so-called teahouses and tea shops. But one San Francisco individual, Jesse Jacobs, who specializes in the field of industry, recently opened his fourth teahouse, uniformly called Samovar, both in San Francisco.

If you pass by here, you will be attracted by the strange aromas of cardamom, cinnamon, ginger, etc., and see that this shop looks no different from the popular boutique cafes on the market, and you will probably go in to find out.

White walls, concrete benches, and two rows of neatly arranged white clay cups all make the store look simple and comfortable, but the most attractive must be the tablet-controlled glass crucible, bubbling cooking vessels, large brass barrels... and all kinds of laboratory-like equipment.

Jesse Jacobs uses the term "futuristic craftsmanship" to describe the concept behind these, taking the ancient art of tea ceremony and using modern, ultra-modern brewing tools, such as glass crucibles, to achieve perfect brewing accuracy easily through flat-panel programming, that is, 7 grams of tea and filtered water boiled at 195 degrees Fahrenheit, which is the optimal temperature for this herbal recipe. Of course, with the help of technology to complete various extraction methods.

You can drink Japanese matcha tea, Indian masala tea, Chinese oolong, Pu 'er, jasmine, English Earl, South African organic tea rooibos, etc., and of course there are a variety of tea fancy drinks, orange, spice, honey, milk, see a chocolate Pu' er and Turmeric(ginger) Spice, all worth a try.

Many young Americans learned about and liked tea drinks, gathered at the store, drank tea and talked, basked in the sun on the bench outside the store, and ate their food. This is exactly what founder Jesse wanted to see, and he wanted people to come here and "slow down" and escape from the intense competition for a while, and "offline" in this highly connected world for a while, in order to better connect with those around them.

I started my tea-related business 12 years ago, and I was overwhelmed by my work. He was born in Boston, the eldest of five children, to open-minded parents who encouraged him to explore new opportunities and experiences on his own. Not having too many resources also meant trying all kinds of jobs he could, he tried cooking, dishwashing, waiting tables, magician and doorman…

After moving to San Francisco, Jesse went into tech, but the job was torture for him and he began to wonder if there was a better way to spend each day. In an interview with one media outlet, he said: "I started thinking about what people want. People need to separate themselves from day after day of hard work and be closer to others. But how do I turn this into a business? When I saw that there had been little change in the tea industry, the first Samovar opened 12 years ago in Castro."

He said,"I want to influence some people in the world to remember what it means to be human."

Jesse feels that the lives of craftspeople are more real, relaxed and of higher quality. And in this age of information overload, how can we make the process of brewing tea faster, simpler and of higher quality? "Coffee has gone through three waves, so why not do the same with tea?"

In addition to offering a variety of delicious drinks in the shop, Samovar's blog also has articles on various tea cultures, the most practical is some of the drinks, Jesse likes to share the complex brewing process of different teas and the steps of making fancy drinks. He hopes that people who can't come to San Francisco's shops can enjoy this ancient art.

Having been in the tea business for more than a decade, Jesse has maintained good relationships with artisans and tea farmers around the world, from China to India to Japan, who are committed to preserving this ancient art. Samovar's ingredients are almost entirely organic, meaning better sustainability and higher quality. The entire industry chain is benefiting.

"My personal favorite estate is a small plot of land in Hawaii, and it's a couple in New York who came to Volcano Village to start growing tea after their work ended. I spent a lot of time there, watching them pick by hand, dry, cook, roll, and even age them like wine, and it was fascinating. Those teas were only available in small quantities, but I bought them all at once, and I am proud to support farmers like them in this way in the chain."

There is a trendy and delicious tea bar, you can see tea culture from all over the world, those from advanced equipment precision brewing or tea master handmade drinks, and a room of people who look relaxed and happy are worth stopping to enjoy the moment.

Source: Curiosity Daily