Tea

  • Most Topular Stories

  • De la visite en quête de thé et de technique

    Tea Masters
    Stephane
    3 Mar 2015 | 4:30 am
    J'ai beaucoup de sympathie pour Benoit car c'est un jeune Français qui, comme moi il y a 18 ans, cherche à s'implanter à Taiwan par amour pour Taiwan et, plus particulièrement, l'une de ses citoyennes! Cela fait donc quelques mois qu'il est immergé dans la vie locale et qu'il poursuit une de ses passions, le thé! Et c'est pour cela qu'il est venu me (re)voir il y a quelques jours, à l'occasion d'une commande.Benoit m'a dit qu'il avait un Oolong à me faire goûter... De mon côté, j'avais retrouvé un petit reste de Da Yu Ling de printemps 2014 et je pensais qu'il serait intéressant…
  • 110ml Ming Yuan Luo Han Zini Yixing teapot

    New Products from Main Website
    4 Mar 2015 | 2:59 am
    Made by Chen Ju Fang, from aged Huanglong Mountain clay, these pots were inspired by a shape created by Chen Ming Yuan. The 'Luo Han' (Arhat) shape loosely resembles the outline a meditating person. Apart from the aesthetic characteristics, this shape of pot is very convenient to use. The pour is quick and smooth and the belly of the pot allows teas to open up well. The lid fit is perfect. Inside is a multi-holed filter. These are beautiful pots and a pleasure to use. £145.00
  • Dark Breakfast

    The Half-Dipper
    1 Mar 2015 | 9:30 pm
    One of my favourite posts over at the Duke of N's boudoir occurred recently ("Breakfast Tea"), in which our erstwhile correspondent showed us his breakfast.  As I mulled over "aged mushroom broth" and other delicacies, I reflected on the fact that it is not by a man's works that we shall know him, but by his breakfast. One's breakfast speaks volumes.  It is intimate, personal, and absolutely
  • Tuesday Tea Off Recap: Mao Feng

    Tea Drunk
    Dylan
    2 Mar 2015 | 9:32 pm
    For lighter color teas, such as green tea and Tie Guan Yin, a lighter colored liquid is usually more desired. Or as we Chinese say, the whiter tea color, the better. With a color like water, #5 was the best one. The color consistently stayed white throughout the brews. #3 is also of lighter color. Both #3 and #5 are earlier picks than the rest, as reflected in the dry leaf appearance as well. (https://instagram.com/p/zqow8WOKhi/?modal=true) The key to Mao Feng’s appearance is that it takes the most natural shape without any specific steps for making that way. So how the tea curls up…
  • New Product: Organic China Pai Mu Tan

    News from Upton Tea
    2 Mar 2015 | 4:00 pm
    This flavorful white tea yields a delicate liquor that is smooth and pleasingly sweet. Pai Mu Tan is an affordable style of white tea that is popularly enjoyed in China.
  • add this feed to my.Alltop

    New Products from Main Website

  • 110ml Ming Yuan Luo Han Zini Yixing teapot

    4 Mar 2015 | 2:59 am
    Made by Chen Ju Fang, from aged Huanglong Mountain clay, these pots were inspired by a shape created by Chen Ming Yuan. The 'Luo Han' (Arhat) shape loosely resembles the outline a meditating person. Apart from the aesthetic characteristics, this shape of pot is very convenient to use. The pour is quick and smooth and the belly of the pot allows teas to open up well. The lid fit is perfect. Inside is a multi-holed filter. These are beautiful pots and a pleasure to use. £145.00
  • 95ml Zini Shui Ping Yixing Teapot

    4 Mar 2015 | 2:59 am
    These 95ml Zini teapots were made in the Shui Ping style by an apprentice of Master Zhou from Wuxing Shan Fang studio in Yixing. The clay is good quality aged Zini clay and the pots are fully handmade. The lid fit is good and the pot is well balanced. These pots make great tea, and are very suitable for wuyi yancha and both aged & young puerh tea. £60.00
  • 800ml Aged Zini Yixing Kettle by Chen Ju Fang

    4 Mar 2015 | 2:59 am
    This yixing kettle is made from the same 30 year aged Zini clay as our teapots by Chen Ju Fang.  It is well made, with good lid fit and excellent clay. Can used on electric hotplates & charcoal. Perfect for boiling water, aged tea or yancha to get the most out of those precious leaves. Comes with Yixing clay stand. £120.00
  • Late Qing Dynasty ShuangXi cups ~30ml

    4 Mar 2015 | 2:59 am
    These late qing dynasty cups were used for wedding celebrations. Each one is unique and there is some variation in size/shape amongst them. No chips/cracks. £20.00 As low as: £18.00
  • 2014 Handmade Dong Ding Taiwan Oolong Spr

    4 Mar 2015 | 2:59 am
    This oolong from Dong Ding is organically grown & was completely handmade by an elderly (~80 years old) tea master Mr. Su. Mr. Su has been growing and processing tea organically his whole life. This tea was picked in the Spring season, hand bruised & wilted to ~40% oxidation, hand rolled and given a medium-strong roast. The tea was roasted 6 times, with the initial roastings being done in an electric roaster to remove moisture and the last couple of roasts finishing the tea in the traditional manner over charcoal to improve and deepen the flavour of the roast. The leaf & bud sets are…
 
  • add this feed to my.Alltop

    The Half-Dipper

  • Dark Breakfast

    1 Mar 2015 | 9:30 pm
    One of my favourite posts over at the Duke of N's boudoir occurred recently ("Breakfast Tea"), in which our erstwhile correspondent showed us his breakfast.  As I mulled over "aged mushroom broth" and other delicacies, I reflected on the fact that it is not by a man's works that we shall know him, but by his breakfast. One's breakfast speaks volumes.  It is intimate, personal, and absolutely
  • Greatest Hits

    22 Feb 2015 | 9:30 pm
    You might remember the 2005 "Daxueshan" from Shuangjiang Mengku.  I liked it, back when it was $30.  You just cannot (cannot!) argue with prices like that.  I recall that Apache and I didn't argue with prices like that, when we got our collective purchase on. These days, Dubs is selling it for $70.  You might like to give it a try - that price is looking very nice, for the sheer density of
  • Keep Your Friends Close

    15 Feb 2015 | 9:30 pm
    One of my favourite things about teapeople, which probably involves you, Gentle Reader, is that they are, without exception, "dudes".   I don't mean that in the American sense that teapeople have XY chromosomes and a collection of dangling, sensitive organs that nature has chosen to place on the outside of the torso; rather, I mean it in the American sense that teapeople are cool like the Fonz
  • When Shi'itake Gets Real

    8 Feb 2015 | 9:30 pm
    Gentle Reader, let us parley.  I have three good 'uns for you this fine morn: one solid, one stanking (sic), and one that could only be described as being like the planet-eating deity, Unicron. Let us open the batting with "solid". Ah, the delights of the pre-dawn sesh.  It is called "burning the candle at both ends": aiming to have something resembling a social life in the evening, after
  • E-Z Listening

    1 Feb 2015 | 9:30 pm
    (Note: the name of this article is pronounced "EE ZED listening".  It's my article, and so I get to decide how it's pronounced.  I choose English pronounciation!) Sometimes, you don't need your world to be rocked.  Sometimes, settling for "aww yeah" is just fine. Sometimes, a pu'ercha simply doesn't need to kick derrieres, nor take names. Today is one of those times.  Both of these cakes came
  • add this feed to my.Alltop

    Tea Drunk

  • Tuesday Tea Off Recap: Mao Feng

    Dylan
    2 Mar 2015 | 9:32 pm
    For lighter color teas, such as green tea and Tie Guan Yin, a lighter colored liquid is usually more desired. Or as we Chinese say, the whiter tea color, the better. With a color like water, #5 was the best one. The color consistently stayed white throughout the brews. #3 is also of lighter color. Both #3 and #5 are earlier picks than the rest, as reflected in the dry leaf appearance as well. (https://instagram.com/p/zqow8WOKhi/?modal=true) The key to Mao Feng’s appearance is that it takes the most natural shape without any specific steps for making that way. So how the tea curls up…
  • Tea Off Tuesday: Mao Feng 7/8/14

    teadrunk
    10 Jul 2014 | 10:02 am
    Earlier this week we held our very first Tea Off Tuesday. Everyone who attended had fun and learned a lot. The theme was Mao Feng. Attendees brought three different teas and we pit them against one of our own. We’ll bring a camera to get better pictures next time since Nicole’s phone was not cooperating very well. The Dry Leaves Mao Feng #1 and #2 Mao Feng #3 and #4 Brewing Leaves Mao Feng #1 and #2 Mao Feng #3 and #4 Spent Leaves Shown left to right; #1, #2, #3, #4 Clockwise from the left; #1, #2, #3, #4 Brewed Tea Left to right; #1, #2, #3, #4 Which of these teas do you think…
  • Spring Tea Trip 2014: Handmaking Tie Guan Yin and Rou Gui

    teadrunk
    14 May 2014 | 9:27 am
    It’s official, Shunan will be returning from China on the 27th! Nicole leaves the next day for World Tea Expo in California and we’ll be sure to share some her experiences here on the blog. In the meantime, here are some pictures that Shunan sent of herself handmaking Tie Guan Yin and Rou Gui. She picked 3 kilograms of leaves to produce only 1lb of Tie Guan Yin. She made it in the most traditional way possible, foot rolling! Almost all tea is rolled by machine these days.                              …
  • Spring Tea Trip 2014: Wuyi Mountain

    teadrunk
    3 May 2014 | 12:10 pm
    Shunan sent over some really beautiful pictures this morning from the Horse Head Rock area of the Wuyi Mountain. This is a region where cliff teas are produced.
  • Spring Tea Trip 2014: Phoenix Mountain

    teadrunk
    24 Apr 2014 | 10:35 am
    Shunan sent over some snapshots from the Phoenix Mountain area this morning. She’s headed to Wu Dong to source our Ya Shi Xiang, otherwise known as Duck Shit We often get asked exactly what this tea pet is. It’s a loquat! Shunan sent us a picture of the real deal. We think the resemblance is pretty good
 
  • add this feed to my.Alltop

    News from Upton Tea

  • New Product: Organic China Pai Mu Tan

    2 Mar 2015 | 4:00 pm
    This flavorful white tea yields a delicate liquor that is smooth and pleasingly sweet. Pai Mu Tan is an affordable style of white tea that is popularly enjoyed in China.
  • New Product: Heirloom Tea Flowers Organic

    1 Mar 2015 | 4:00 pm
    An unusual tisane made solely from organic Camellia sinensis flowers, which are carefully plucked from heirloom tea bushes in full bloom, and then sun-dried. Tests show the flowers to contain similar amounts of catechins and polyphenols as regular leaf tea, but with a significantly lower caffeine content. The flavor is surprisingly full, with notes of honey, caramel and citrus. This is a new lot of this very unique offering.
  • New Product: Mao Jian Wu Lu Green Tea Organic

    25 Feb 2015 | 4:00 pm
    The cup has an aroma of sweet peas and sea grass, with delicate floral notes. The first sip reveals a mild, sweet, and buttery smooth flavor. Light vegetal notes of sweet peas and corn silk are complemented by a savory undertone in the clean finish.
  • New Product: Tindharia Estate Green GFTGFOP1 (DJ-70) Organic

    19 Feb 2015 | 4:00 pm
    This well-made selection has a tippier appearance than the average green tea from Darjeeling. The pleasant infusion has a light sweet flavor, with notes suggesting citrus and melon.
  • New Product: Heirloom Yunnan Yellow Buds

    19 Feb 2015 | 4:00 pm
    The leaves of this selection are composed of a roughly even mix of downy buds and first leaf sets. The liquor is mild and sweet, with notes of tangerine and hints of tropical fruit. A relatively rare offering from the Yunnan province.
  • add this feed to my.Alltop

    Tea Masters

  • Travel plans to Penn State and NYC this April

    Stephane
    4 Mar 2015 | 12:21 am
    The Tea Institute at Penn State has invited Teaparker and me to come to State College for a fourth time this spring. From April 23rd to 26th, we'll speak at their 2015 Yixing Teapot Exhibition. The speeches and presentations are public events, so that anybody is free to attend. If you live around PA, mark your calendar!We had been invited a first time in 2011 for a Taiwan International Watercolor exhibition. Then in 2013 for 'a Pu'er Tea Exhibition' and in 2014 for the Regional Tea Ceremony Exhibtion about Chaozhou Gongfu Cha. Every year, I was touched to see my blog readers drive from…
  • De la visite en quête de thé et de technique

    Stephane
    3 Mar 2015 | 4:30 am
    J'ai beaucoup de sympathie pour Benoit car c'est un jeune Français qui, comme moi il y a 18 ans, cherche à s'implanter à Taiwan par amour pour Taiwan et, plus particulièrement, l'une de ses citoyennes! Cela fait donc quelques mois qu'il est immergé dans la vie locale et qu'il poursuit une de ses passions, le thé! Et c'est pour cela qu'il est venu me (re)voir il y a quelques jours, à l'occasion d'une commande.Benoit m'a dit qu'il avait un Oolong à me faire goûter... De mon côté, j'avais retrouvé un petit reste de Da Yu Ling de printemps 2014 et je pensais qu'il serait intéressant…
  • Unfold the red carpet

    Stephane
    26 Feb 2015 | 8:39 pm
    The Oscar ceremony and the Chinese New Year both love the color red. As these 2 events collided this year, they inspired this Chaxi. While the taste of tea can often be well explained with analogies to music, the  brewing is a performance, an act. The tea is the lead actor and the brewer is the director (he also becomes an actor if guests are watching).Today, my main actor is a High Mountain Oolong from the CingJing area, harvested in spring 1990. It's one of the very first batch of high mountain Oolong! If you want great performance, select a great performer! It's true for movies and…
  • Cartes postales de Kenting

    Stephane
    15 Feb 2015 | 8:33 am
    Ce ne fut pas la première fois que j'amenais un bol noir de Jianyang à la mer, mais ce fut mon premier thé vert en poudre fouetté à la plage. Ses arômes marins d'algues et d'iodes sont amplifiés dans ces circonstances. Le goût change beaucoup avec l'environnement et je remarque combien le thé vert s'adapte bien à la mer! Au soleil, la beauté de l'émaille noire brille avec encore plus d'intensité... Mon Qingxin Oolong non torréfié de Shan Lin Xi du printemps 2014 m'apporte plus de fraicheur sous le soleil de midi et, lui aussi, semble devenir plus marin sur cette plage.Le…
  • Taipei Story House event with Teaparker and tea friends

    Stephane
    9 Feb 2015 | 4:50 am
    For this special event marking the end of K. C. Chen's era at the head of the Taipei Story House, Teaparker received this picture of himself performing Chaozhou gongfu cha. It was taken at the Taipei Story House in 2010 when a TV crew shot the documentary Global Drinks, tea (for France 5 TV). Nearby, you can also see pictures from over 50 tea events organized by Teaparker with the Taipei Story House over the years. I have many memories of teas and friends there...The Taipei Story House was built in 1913 for Chen ZhaoJun, a Taipei tea merchant, as a place to rest and entertain his guests. On…
 
  • add this feed to my.Alltop

    T Ching

  • Bihar: the untapped potential

    Rajiv Lochan
    3 Mar 2015 | 5:03 am
    When the Indian Tea Board declared four blocks of the Kishangunj district, namely Pothia, Thakurgunj, Bahadurgunj, and Kishangunj itself (from the far northeastern corner of Bihar bordering with North Bengal and Eastern Nepal) in 1999 as a non-traditional tea growing area, it was not perceived that one hundred thousand acres of tea would be planted over the next fifteen years. Until the writing of these lines – and with the successive changes of governments – Tea Policy could not be formulated as it should have been: keeping in line with the national industrial scene and the…
  • What is commodity tea?

    Elyse Petersen
    2 Mar 2015 | 5:01 am
    In my last post I discussed the various definitions of specialty tea with little to no resolution of what ultimately defines specialty tea. Since then, I have spoken with many leaders in the tea industry who have given me the idea that one may be better able to understand specialty tea if they first understand commodity tea. Throughout tea’s long history, the term commodity tea has played a significant role. With globalization and the industrial revolution, society changed its focus to efficiency, which is what caused the creation of commodity tea. Simply put, commodity tea is tea produced…
  • Have tea stain . . . will travel

    Rafe
    27 Feb 2015 | 5:05 am
    I was sipping a perfect cup of Doke Black Fusion, a Darjeeling tea available from Lochan Teas, as I packed my travel bag for an overnight trip. Tea in one hand, cordura duffle in the other, the duffle slipped just as I placed my favorite buckwheat pillow in the bag . . . jarring the cup of tea so that about a tablespoon of exquisite golden brew stained my brand new linen shirt. “Pshaw!” (not precisely what I exclaimed, but an acceptable expletive.) I took another sip of the tea and took a deep breath. Clearly another sip and a deep gulp were called for. Such a lovely tea! But I…
  • Turkish Delight

    Michelle Rabin
    26 Feb 2015 | 5:03 am
    There are many perks associated with having a successful tea blog. I think my favorite is the often requested inquiry to review teas or tea related products.  When I got the inquiry from Table Rose, I was delighted. About 20 years ago I traveled to Turkey with a friend and fell in love with the beautiful glass tea cups.  When shopping at the local bazaar, one was always invited in for tea and served from a wonderful tea pot and these exquisite glass tea cups. Over the years I’ve seen knock offs of those tea cups but they were always a cheap substitute. These beauties appear to be the…
  • Tea is heart and spirit

    Global Tea Hut
    25 Feb 2015 | 5:03 am
    Tea is a spiritual path, a Dao. In living a life of tea we realize that in all we do, we are preparing tea. What we eat affects our tea, as does the way we treat people. One of our masters always says, “If you want to learn to make tea, you must first learn to be a person.” That’s easier said than done. Rikyu left us four virtues of tea: Reverence, Purity, Tranquility and Harmony. They form the basis of any tea practice. We must cultivate a reverence for tea, for our guests and ourselves, our teaware and tea space. We consummate this respect by purifying ourselves, our instruments and…
  • add this feed to my.Alltop

    Tea Guy Speaks

  • PG Tips Chimps Jazz Band (1957)

    William I. Lengeman III
    22 Feb 2015 | 10:28 am
    First observed at the Just PG Tips site. The Breville One-Touch Tea Maker
  • PG Tips On A Record Player

    William I. Lengeman III
    16 Feb 2015 | 3:05 pm
    First observed at the Just Pg Tips site. The Breville One-Touch Tea Maker
  • Brooke Bond Chimps Tea Commercial (1957)

    William I. Lengeman III
    15 Feb 2015 | 10:20 am
    Featuring The Little Red Van Song. First spotted at the Just PG Tips site. Adagio Teas - Best Tea Online
  • Jacksons of Piccadilly Tea Commercial (1986)

    William I. Lengeman III
    7 Feb 2015 | 12:48 pm
    First observed at the teadog.com site. Adagio Teas - Best Tea Online
  • Two Versions of How to Make Matcha Tea

    William I. Lengeman III
    1 Feb 2015 | 11:00 am
    There's no shortage of videos on how to prepare the powdered green Japanese tea known as matcha. Here are two of them. In the first, Dr. Andrew Weil's colleague, Dr. Jim Nicolai, shows how he does it. The second comes from Eric Gower, of the high-end matcha purveyor, Breakaway Matcha. Teas Hope - Tea Shop
  • add this feed to my.Alltop

    WordPress Tag: Tea

  • Naps = Good

    andyc37
    3 Mar 2015 | 10:38 am
    Napping isn’t so bad, so you shouldn’t be sad. You get to stop and dream, and let off some steam. You get to sleep and rest, from life’s daily quest. And before you wake?.. Thank goodness… Mom gets a break. – Evan James Griffin http://www.aromaticcoffees.co.uk
  • Vegan Eats at Sage Kitchen

    Jackie
    3 Mar 2015 | 10:21 am
    While my plant-based, mostly vegan lifestyle isn’t perfect, family members and friends that come to visit me in Arizona look forward to eating clean when they stay at my house. I can’t even count the number of times a visitor has exclaimed about living plant-based for their stay in hopes of feeling refreshed and energized and even, losing weight. So, when I have an eager-to-be-temporarily-vegan visitor, I don’t disappoint! I prepare vegan dishes at home and try to maintain my plant-based lifestyle when heading out for local grub (except when we’re out for authentic Mexican…
  • Mini coffee haul.

    coffeecreature
    3 Mar 2015 | 10:18 am
    Went to shop at a few different stores today and found these boxes at the Sobey’s OneCoffee multipack, which is an organic coffee, has four different kinds in it, has 12 cups for $10, Sensations’s BreakfastBend which was $6. and a multipack of teas which I can’t remember the price!! I was super excited about the tea packs,this way I try a lot without spending a fortune!
  • Review of Twinings Lady Grey Tea

    pinkiebag
    3 Mar 2015 | 9:53 am
    I first discovered this tea courtesy of my beautician Sally. To cut a long story short, I’m a girl who likes a little bit of pampering. Nothing extravagant you understand it’s mainly pedicures with the occasional massage thrown in for good luck. I have been going to see Sally for many years so she is aware of my food allergies and intolerances. A fundamental part of the pedicure process apart from having a wonderful foot massage is enjoying a nice cup of tea. For many years this would be a fruit or herbal, mainly peppermint being one of my favourites. At one of my appointments…
  • The Benefits of Drinking Tea

    whatkumquat
    3 Mar 2015 | 9:48 am
    Tea: the trendiest thing to hit your Instagram since avocado toast and people’s bedsheets. You
 
  • add this feed to my.Alltop

    Teatrekker's Blog

  • Our Thoughts About the Arrival Timeline of Our 2015 Spring Teas

    teatrekker
    28 Feb 2015 | 7:31 pm
    Whoohoo….it is fast approaching new tea time here at Tea Trekker. I am re-posting this announcement from March 2014 (and 2013)  because, the timeline of tea harvesting is, well, the timeline, give or take the vagaries of global change in the weather. Early spring is an exciting time for us. It is filled with anticipation of the new tea season in China, India, Japan, Taiwan and Sri Lanka. We eagerly await the moments when we are notified by tea supplies that the 1st plucked teas are ready and samples we requested have been dispatched to us. The teas we select are then AIR SHIPPED to us…
  • Aging Pu-erh in an Yixing Tea Storage Container

    teatrekker
    11 Feb 2015 | 9:22 am
    As we photographed our beautiful Yixing clay storage container last week to put it on our website, teatrekker.com, we learned that on January 31st, 2015, three Qing dynasty Yixing tea storage containers containing Pu-erh tea went up for auction in the USA and sold for record-breaking amounts of money. We thought this a very auspicious coincidence as the story about these antique storage containers would serve to emphasize the conversation that we continue to have with our customers about storing tea, aging tea, and using the ‘right’ type of tea container for aging those teas. This…
  • Channeling ‘Tom Brady’s Wife’ in a Tea Meeting In Japan

    teatrekker
    2 Feb 2015 | 1:25 pm
    Two years ago when I was in Japan on a tea buying trip, I had a series of meetings with several different tea companies to assess their respective teas for a possible purchase. Most of the meetings went well, with translators present to help both sides talk about details of purchasing the tea. I met some interesting men and women that day and tasted both good and lackluster tea. Every meeting was set up to last 20 minutes and they followed the same course. Introductions via a translator, a presentation by the tea folks, questions by me, and then a taste of one or two teas that they had…
  • Min Hong Gong Fu Black Teas

    teatrekker
    19 Oct 2014 | 2:10 pm
    Min Hong Gong fu teas are sweet, very stylish, slightly floral, slightly fruity, slightly malty, tippy black teas made in the eastern part of northern Fujian – north of the Min River, which is a geograpical divider between the teas from north and south Fujian. These three teas are historic and important teas and are made in Fuan county, Fuding county and Zhenghe county, the same places where authentic Fujian white tea is made. In fact, some of these teas are made with the large leaf Da Bai cultivar that is used to make white tea, and also from a small leaf cultivar named Xiao Ye Zhong.
  • Hong Cha

    teatrekker
    13 Oct 2014 | 6:30 am
    Fall is underway. Cool days and nights make us wish for stronger tasting teas. Chinese hong cha is the perfect choice in this time of changing weather. Warm, rich, sweet, smooth, deliciously full in the mouth…Chinese hong cha has many styles and tastes to discover.Hong cha, known as red tea in China (for the amber/ red colored tea liquor in the cup) and black tea in the West (for the dark color of the dried tea leaf), was the final type of tea to be developed by Chinese tea makers in the latter half of the 17th century. Hong cha are full-bodied and smooth in the cup – their…
  • add this feed to my.Alltop

    Latest blog entries

  • Diamond Tea Bag

    26 Feb 2015 | 10:00 pm
    It cannot get any more expansive than this. We are not referring to the tea bag, but the love for them that made Boodles jewelers make a teabag studded with diamonds. This teabag is worth £7,500 and has been handcrafted using 280 diamonds. This teabag took 3 months in the making. Boodles expresses its happiness by dedicating the tea bag to the people of Britain for their love of tea. This love for tea will be appreciated in the form of buyers when this teabag goes for auction to raise money for charity. Read More
  • Better than Fertilizer: Tea Compost

    23 Feb 2015 | 10:34 pm
    Research has indicated that the use of compost tea enriches the soil with nitrogen. The nutrients of compost tea enrich the soil like no other fertilizer can. Some claim that compost made from tea is gold for plants. The presence of compost tea in the soil helps the breakdown of complex organic matter into simpler forms that are easily absorbed by plants. Also, tea helps as a detox for soil and keeps germs and plant diseases away. Its presence will also deter any pets from attacking the plants. Read More
  • Instant Tea at a flick of wrist

    19 Feb 2015 | 9:00 pm
    There is a place if you visit which, which will claim to serve instant tea. All that you will see are small bottles of mineral water but do not be mis led, all you have to do is twist the cap and Voila! 1.4 grams of high grade matcha green tea is released into the water straight away reading for drinking! Read More
  • Glow with the Glowing Tea Bag

    16 Feb 2015 | 11:17 pm
    Introducing the glowing tea bags, which sadly contain no tea at all. But are still pretty cool! When submerged in water the bags and the water glow this amazing yellow colour. A unique idea at least. Read More
  • Tea Egg for Breakfast?

    12 Feb 2015 | 10:46 pm
    If you're up for trying new things and you like tea...and eggs, then the first on the list will be the Pidan. This is a delicacy in China meaning 'Century Egg' when translated into English. It is made by soaking an egg in tea and adding lime, clay, ash and salt. The eggs are covered in this mixture and are then wrapped in rice straws and stored for weeks or months. The eggs then have a dark green yolk when broken and taste like cheese. Exotic indeed! Read More
  • add this feed to my.Alltop

    World of Tea

  • The Six Immutable Laws of Tea Storage

    Tony Gebely
    17 Feb 2015 | 7:54 am
    Storing tea can be very simple. If you keep your tea in an airtight container and then store your container in a dark, cool, dry place free from strong odors, you will likely consume it before you begin to notice any degradation in aroma or taste. Looking a bit deeper into tea storage opens up a bit more complexity and in this article, I break it down for you. When we talk about a tea deteriorating, what do we mean? Mostly oxidation. For teas that are prevented from oxidizing during production (see tea processing chart here), or that are not heavily oxidized, there is the potential for these…
  • Guide to Tea in the Bay Area

    Tony Gebely
    18 Jan 2015 | 11:07 am
    Since I recently moved to the Bay Area (for a job in tea), it’s only appropriate that I post a guide to the area’s rich tea culture. You may not be aware, but the Bay Area is a hotbed of tea culture, nowhere else in the states can seem to support such a slew of high-end tea shops. What set the stage for such a great tea-scene? Well nearly a quarter of people in the Bay Area are of Asian descent and in the 1990s, David Lee Hoffman and Roy Fong began importing Chinese teas, the likes of which Americans hadn’t seen. Since then, specialty tea has spread across the United States…
  • How We Used Tea in Our Wedding Ceremony

    Tony Gebely
    6 Jul 2014 | 1:11 pm
    Because tea is what brought Katie and I together, we thought we’d use it in our wedding ceremony. Let me explain first how tea brought us together because some people seem to think this kind of thing just doesn’t happen. Geoffrey Norman aka “Lazy Literatus” has a “standing ‘scientific’ theory that tea and dating don’t blend.” I asked him what he thought of our relationship and he said that it “seems to exist in stubborn defiance of my theory” and that Katie and I must have “sold our souls to Guan Yin… or something…
  • The Engineer’s Guide to Tea Preparation

    Tony Gebely
    29 Apr 2014 | 7:13 am
    The bulk of tea produced in the world is commodity tea, meaning that it is actively traded and it’s price is determined by the markets. Commodity tea is relatively cheap, with the worldwide average price of commodity black tea typically in the area of $2.85USD/kilogram. Many of the world’s famous tea cultures1 are famous because they are promulgated by common man and are thus largely based on cheap commodity tea. There is however, a larger amount of high quality tea being produced every year, what some are calling the specialty tea industry. One way to think about the difference…
  • Post-Fermented Tea Classification

    Tony Gebely
    8 Mar 2014 | 3:38 pm
    Post-fermented Teas China Hunan Heicha 湖南 黑茶 (Anhua) Fu Zhuan 茯砖  “fu brick” Qian Liang Cha 千两茶 “thousand tael tea” (sometimes called Hua Juan) Bai Liang Cha 百两茶 “hundred tael tea” Shi Liang Cha 十两茶 “ten tael tea” Hua Zhuan 花砖 “flower brick” Hei Zhuan 黑砖茶 “dark brick” Xiang Jian 湘尖 “hunan tips” Tian Jian 天尖 “sky tips” Gong Jian 贡尖 “tribute tips” Sheng Jian 生尖 “raw tips” Qu Jiangbo Pian 渠江薄片 (coin shaped) Sichuan Heicha 四川 黑茶 Nan Lu Bian Cha 南路边茶…
 
  • add this feed to my.Alltop

    Tea-Guy

  • Spiced Apple Cider Chicken & Chun Mee Steamed Veggies

    Tea-Guy
    22 Feb 2015 | 10:41 pm
    Spiced Apple Cider Chicken & Chun Mee Steamed Veggies Serves 4 BOWL 1 4 Chicken breasts (I used boneless breasts) 4 cups Fresh apple cider BOWL 2 1 Tbsp Fresh ground black peppercorns 1 Tbsp Cinnamon 1/2 tsp DamnGoodPepper Special Blend (DamnGoodPepper.com) BOWL 3 Brussels sprouts (I used 10 total) Baby carrots (I used 12 total) 1 Tbsp butter/margarine 1 cup Freshly brewed chun mee Chinese green tea (loose leaf preferred) Freshly ground sea sale (to taste) PREPARATION STEPS Allow contents of BOWL 1 to marinade for two to three hours in the fridge Place contents of BOWL 1 into a deep…
  • Recipe: HOT Three Meat Lapsang Meatballs

    Tea-Guy
    21 Feb 2015 | 7:06 pm
    HOT Three Meat Lapsang Meatballs Makes a crap-ton of meatballs. This recipe is based on several I found online, but with a completely awesome twist or two of my own. I've never made meatballs before, so I figured I'd give it a shot tonight.   BOWL 1 These three meats blend together and accentuate each other's flavors very well. It's preferred to use non-lean meats as they have difficulty remaining moist during and after cooking. 1lb finely ground chuck 1lb finely ground lamb 1lb finely ground veal BOWL 2 This selection of spices (and Lapsang Soughing) were ones I selected for both…
  • The Dark Side of the Cup

    Tea-Guy
    17 Feb 2015 | 12:35 pm
    The Dark Side of the Cup is a campaign on Kickstarter seeking funding for a mockumentary film celebrating tea and it's penchant for addicting those who consume it. The film looks like an interesting project, and one I would love to see come to fruition. There's not much time left for the campaign though, so definitely get crackin' if you'd like to help! Some of the Kickstarter rewards are pretty humorous, like a limited edition teabag, or dunking a biscuit on your behalf (yes, the filmmakers are Brits). Head on over and check out the Kickstarter Campaign.
  • Thou Shalt Clean Thy Zojirushi Water Boiler

    Tea-Guy
    9 Feb 2015 | 11:05 am
    When I acquired my first Zojirushi I read somewhere that it might occasionally need cleaning. By the time I received my second Zojirushi water boiler a couple years later, I read it again. Here we are yet a couple years later and they’re in need of cleaning again. Somewhere along the line I realized I never once wrote anything about cleaning either of the Zojirushi CV-DSC/CV-DYC water boiler units I happen to have. So, here we go. Something you should always know how to do, and basic maintenance I tend to perform every six to eight months depending on water hardness and ph level. Using…
  • This is me… asking you…

    Tea-Guy
    7 Feb 2015 | 5:48 pm
    If you haven't discovered it yet, I am the creator/curator of www.teaity.com, a site where you can discover new teas from new brands and keep tasting notes on the teas you drink. Teaity has been a labor of love for a while and is something I use daily to help me consistently brew the best cup with the teas I have on-hand. Teaity Is For The Masses With Teaity the way it is, there's no revenue being generated by the site. So it's been a completely free resource for everyone to use. And Teaity will always provide basic services free of charge to help you chronicle your journey. But, Teaity has…
  • add this feed to my.Alltop

    A Tea Addict's Journal »

  • When to give up

    MarshalN
    2 Mar 2015 | 10:10 am
    At what point do you give up on a cake that you have kept for aging? I ask this because it is an important question for those of us sitting on tea. If you are a buyer of puerh and have stored some for aging, at some point you need to take them out and start drinking – after all, that’s the point. When you first start, it is likely that you bought more or less indiscriminately. You may have purchased teas based on recommendations by others who are supposed to, perhaps, know more than you. You may have bought because of the reputation of the vendor. You may have also bought because…
  • Breakfast tea

    MarshalN
    14 Feb 2015 | 6:01 am
    On my recent trip to Shanghai I made a stop in my hometown. I stayed the night, and the next morning my hosts brought me to a teahouse to have something very local – breakfast tea, with noodles The noodles are in the bowl in an aged mushroom broth. The other stuff you see, from left to right, are pork chop, ginger strips, bamboo shoots, veggies, and smoked fish. All of these are supposed to be thrown on top of the noodles before consumption. As for the tea? Local Yushan green tea, which is not exactly the most elegant thing on Earth, is rather sweet, and goes down really well with local…
  • Adventures with a thermos

    MarshalN
    29 Jan 2015 | 7:28 am
    So I’m currently in Shanghai doing some research, which means being in a library all day. This being China, you can bring a thermos into the library, and each reading room has a table for you to put your thermos along with everyone else’s. I figured that since I can’t drink tea otherwise, and I don’t want to wait till I get home before brewing some, I would try bringing tea in a thermos. I had in mind not just the regular giant plastic water bottles that people use here (mostly seen in cabs) where they stick an obscene amount of tea in there and brew all day. I thought…
  • That white mist

    MarshalN
    20 Jan 2015 | 9:27 pm
    We’ve all seen it before – that white mist on our cup of tea. If you don’t know what I’m talking, it’s this:   The white stuff on the tea itself. Some of you may have encountered people who say that this is a sign of good tea, or old tea, or whatever. I’ve always thought that this is probably just a mechanical thing with hot water and surface tension, or something like that. Well, turns out some Japanese scientists decided to investigate further. These are actually mico droplets of water that are levitating above the surface of the water itself and is…
  • Seven years in Portland

    MarshalN
    18 Jan 2015 | 8:47 am
    Some years ago, I gave my cousin living in Portland, Oregon this cake. I bought about a dozen of these when I was in Beijing, and I sent them one. I think it was 2007 when this happened, although it could also be in 2006. Either way, it’s been some years, and every time I visit them I would try a little bit of it. It’s gone through natural storage in their kitchen pantry in a ziploc bag. When I open it it usually smells of nothing. The rest of my cakes, ever since I left Beijing, have been stored in Hong Kong, also in natural home storage. They were mostly in tongs, although I had…
  • add this feed to my.Alltop

    Crazy Tea Chick

  • Cherry Blossoms Ceramic Teapot… LOVELY!

    Joi
    25 Feb 2015 | 11:11 am
    Maybe it’s because all I’ve seen for weeks now is snow, bare tree limbs, and icicles, but this Cherry Blossom print looks especially beautiful right now.  The colors, the design, and (most importantly) the promise of Spring and Summer – they all make Tea Forte Pugg’s Cherry Blossoms Ceramic Teapot irresistible. Teapot Description and Features: PUGG’S cheerful attitude and foolproof brewing system will become a lifetime companion to any tea lover. Steeps a generous amount of piping hot tea for two, using either loose leaf tea or teabags. Made from durable,…
  • Golden Tips Tea: Review of Delicious Tea and a Beautiful Experience

    Joi
    15 Dec 2014 | 7:27 am
    As someone who drinks and loves tea like it’s her job, I fully understand the worldwide obsession and fascination with tea. It’s healthy, “green,” and always fresh and delicious. But it goes further than that. We love tea, not only for each of the above reasons, but also for the fact that it’s an experience. At times a beautiful, peaceful, relaxing, and extra special experience. Other times, tea’s an extra special experience similar to a refreshing shower in the morning. That’s what makes tea so uniquely wonderful – it’s an extra special…
  • Matcha Bowl and Whisk Set: Beautiful Gift Idea

    Joi
    13 Oct 2014 | 12:27 pm
    The beautiful Tea Ceremony Set Bowl and Whisk Green/Brown, pictured above, makes a perfect gift set. The Matcha set features utensils used for a traditional tea ceremony: Tea bowl, tea whisk and tea scoop. Click through for more information. This is gorgeous! Want to know how to make traditional Japanese Matcha? Click the link for a video from DoMatcha.
  • Video: How to Make Traditional Japanese Matcha

    Joi
    13 Oct 2014 | 12:25 pm
    I have recently fallen head over heels in love with tea-related videos. I’ve always been MAD about cooking videos but the obsession with tea videos is a fairly recent thing. Look for a lot more tea videos to be added to the tea blog because I’m pretty sure you’ll become as hooked as I am. The video below is from DoMatcha (makers of extraordinary Matcha). In this video, DoMatcha host Calli O’Brien shows how to whisk up a traditional matcha. Find DoMatcha and Matcha Bowls, Whisks, and Sets on Amazon! Matcha Whisk Holder (similar to the one she uses in the video above):…
  • Rishi Tea Simple Brew Loose Leaf Teapot… Yes, Please!

    Joi
    1 Oct 2014 | 8:29 am
    Well, this certainly simplifies things when it comes to making loose leaf tea. This is the Rishi Tea Simple Brew Loose Leaf Teapot (400ml) and, if you’re like me, you’re wondering where it’s been all your tea loving life. The beautiful glass pot allows you to watch your favorite teas infuse and make magic. A built in strainer keeps all of your tea in the pot for future use. Here’s one of my favorite things about it – The simple brew teapot is also easy to clean. You simply unscrew the filter from the lid and wash. It just doesn’t get any simpler than this.
 
  • add this feed to my.Alltop

    travelling teapot

  • Traditional 50 Packets Of Tea In A Tin

    wilson
    27 Feb 2015 | 8:56 pm
    There are a few Chinese teashops in SIngapore whose main business is in the supply of Chinese tea to restaurants and eateries in Singapore where Chinese tea is served.  Local readers will know Chinese tea will normally be served at Chinese wedding banquets or company events when held at Chinese restaurants or hotel ballrooms.  Pek Sin Choon is located in 36 Mosque Street (Chinatown).  Established in 1925, this company is the major supplier of Chinese tea to eating establishments.  Most of the bak kut teh stalls (refers to pork rib soup) that offers Chinese tea will…
  • Happy Chinese New Year

    wilson
    17 Feb 2015 | 10:10 pm
    I wish all my readers Happy Chinese New Year.  Today is eve of Chinese New Year and it is a tradition that every Chinese will try to be home for the traditional new year eve family dinner reunion.  Of course, mothers and grandmothers will whipped up delicious dinners.  No we do not have turkeys for the dinner, but most families will have traditional Chinese dishes.  I had managed to join a group of local tea drinking friends (we hardly meet) and we have started a yearly gift exchange, where everyone contribute a tea or tea ware and we get one exchanged gift after our…
  • 2009 Haiwan Lao Tong Zhi No.1 Ripe Puerh

    wilson
    8 Feb 2015 | 8:58 pm
    Haiwan Tea Factory in 2009 started a premium range of pu erh tea to cater to the growing number of tea drinkers and collectors worldwide.  I was fortunate that I was in Guangzhou in spring 2010 and was introduced to this range of tea while I was at the Haiwan teashop there.  The prices of these tea, at wholesale prices was considerably higher than other brands' new tea offering.  Yes, I bought some…8 tongs (link).  This No.1 tea recipe was concocted by Mr Zhou Pin Liang (president of Haiwan) and Ms Lu Guo Ling, both are very well known in the pu…
  • 1998 Xiaguan Yi-Ji Tuo

    wilson
    27 Jan 2015 | 12:48 am
    During my trip to the Malaysian tea expo last month, I spent the bulk of my tea money buying these 98 Xiaguan tuos.  I purchased 4 bags containing 5 100g tuos in each bag.  You will noticed the 'yi-ji' or 1st grade description on the bag as well as on the individual wrappers of each tuo.  Xiaguan today produces many pu erh tea and many of their tuos have descriptions like jia-ji, te-ji meaning special grade and top grade, which is a bit mind boggling.  Nevertheless its lots of fun sampling through these Xiaguan teas. I shall go easy on this purchase and will…
  • Premium Chinese Tea Prices

    wilson
    18 Jan 2015 | 10:43 pm
    I had purchased this 1998 Xiaguan raw tuos (see pix) during my last Malaysian visit.  My Malaysian tea friends liked this tea and I decided a buy some.  A little expensive but the following well written article gives a clear picture on the prices of premium Chinese tea today. The following article was written by Chalrlie Layon appearing on SCMP, 29 Dec 2014. (http://www.scmp.com/lifestyle/food-wine/article/1668217/chinas-premium-tea-prices-have-cooled-its-still-boom-time-some) China's premium-tea prices have cooled, but it's still boom time for some Hong Kong's first auction of…
  • add this feed to my.Alltop

    Life in Teacup

  • Kokang has great tea!

    Gingko
    15 Feb 2015 | 10:29 am
    "Kokang has great tea!" said General Pheung Kya-shin on September 29, 2006. This line was printed on the wrappers of some limited-edition puerh cakes made by Man Le Tea Farm in Kokang.  Kokang is located in the so called "Golden Triangle", infamous for its drug trade. For decades, opium and other illegal drugs was the only main source of income for local people. The drug trade was encouraged by military powers including the Myanmar government.Grown up in ceaseless wars and drug trades, Genearl Pheung had come to understand that drug trade could never bring long-term peace and prosperity…
  • Guang Ya (广雅) "mellow taste" (味之淳)

    Gingko
    2 Feb 2015 | 1:39 pm
    This is a tea I sampled a few months ago and it's so interesting that I still think of it from time to time.Recently, I also constantly wonder how much longer the tea blog could last. I'm not just talking about this tea blog - although I have to admit that these days I share tasting notes more in other ways than on the blog, mostly because one could be lazy using other media that involves only taking a few pictures and writing a few lines, while getting a lot more instant feedbacks from people. I still think blog is a better medium for writing about tea. But most people, including me, go lazy…
  • to avoid over-brewing (and under-brewing) Chinese green tea (2)

    Gingko
    10 Jan 2015 | 11:22 am
    Part (1) is here.  3. TemperatureI don't believe temperature is a big factor that can cause over-brewing. As previously explained, in a vessel with wide opening and small volume, a tea can rarely be over-brewed, even when very hot water is used. Interestingly, in my observation, I've noticed temperature is often a big factor that causes under-brewing. In recent years, there seems a trend of recommending rather low temperature for green tea brewing. I believe brewing temperature can definitely be flexible, based on personal preferences and with other brewing parameters (infusion time,…
  • Anhui Long Stem Tea (杆尖)

    Gingko
    13 Jul 2014 | 11:34 am
    You know, when you send a nice gift to family or friends, and when they enjoy it very much, you would feel so proud of yourself for finding such a wonderful gift. I like gifting friends with green teas, and would feel so proud for being able to send them great teas before their friends start drinking green tea for that year. A even better scenario is, when they enjoy it very much and can't even figure out what it is. In the past several years, I tried to introduce some rare and unique green teas to America, including Orchid Fairy Twig, White Plum Flower Peak and some others. These teas are…
  • spring time tea

    Gingko
    10 May 2014 | 9:59 pm
    Perfect green tea season now!I had a tea gathering with my friend Bin and his wife. Obviously my friends are of the Facebook generation. Bin took photos during our tea drinking and post them on WeChat (which is used more than Facebook by a lot of Chinese). All the photos below were taken by Bin.I asked Bin to select tea to drink and the order of drinking. It was a challenge because we could just drink so much tea no matter how much more are available. We ended up tasting 5 new green teas, which turned out a good amount. The types of tea and order of drinking were casually determined by Bin on…
  • add this feed to my.Alltop

    The Sip Tip

  • 10 Things in every tea session

    Adam Yusko
    16 Feb 2015 | 12:53 pm
    Honestly as tea drinkers a lot of thoughts go through our head every single time we sit down to brew tea.  Granted not all of them are tea related, however I have found ten things we should all definitely think about every time we sit down to brew.   These are split into the three large categories which really encompass the main things that are used when enjoying tea. Water: Temperature --
  • Tea with Dinner

    Adam Yusko
    31 Jan 2015 | 3:33 am
    I have to laugh how things can change.  I used to be a person who had tea when they were having tea, and ate when he was going to eat.  I almost never even had a small snack with my tea even though it can be fairly common. However with schedules being what they have been lately, I've found almost the only time I can have tea would be if I start brewing tea around the same time I start cooking
  • New Video Describing Balhyocha!

    Adam Yusko
    16 Jan 2015 | 3:17 pm
    So lately I have been doing a lot of personal searching, and personal development and goal setting. One thing that didn't sit right was how far I drifted away from tea, and while the past few months it has been getting a foothold in my life again, I did not want the blog or the videos to go.  I never quite announced this outside the group that challenged me to set these goals, however Tea was a
  • Why do you choose your your teaware?

    Adam Yusko
    30 Dec 2014 | 12:34 pm
    I have run several small interesting experiments with my friends, namely when giving them a choice to use any cup I have to offer, who chooses which, and why did they choose that one?  Is there something about the shape, glaze, size that appeals to them, more than any other piece? Oddly while most of my teaware distinctively speaks to me and as such has traits I admire, the pieces chosen by
  • Tough Decisions, is it time for an end?

    Adam Yusko
    26 Sep 2014 | 6:37 pm
    I sat down tonight, saying it has been too long since I last posted, I specifically carved out a solid stretch of time to work on a post.  Something I am not used to as my posts had before mostly been written on a whim, when the spirit hit.  Granted the writing probably very well reflected that free and almost rushed to post attitude, however even after sitting down to tea, having a very nice
 
  • add this feed to my.Alltop

    Tea For Me Please

  • My First Petr Novak Teacup

    Nicole Martin
    3 Mar 2015 | 9:00 am
    I've obsessed over the work of Czech potter Petr Novak for quite some time but I only just recently made the jump to purchase something. Czech based tea retailer Klasek Tea lists some of his pieces from time to time and when I saw this cup, I just had to have it. The size is just right, not too big and not too small. An important factor for teaware for me is how it feels in the hand and when you
  • Modern Tea by Lisa Boalt Richardson

    Nicole Martin
    2 Mar 2015 | 9:00 am
    There are A LOT of books on tea but sometimes it seems that most of them repeat the same facts over and over again, even those that aren't quite accurate. +Lisa Boalt Richardson is a well respected author and tea specialist though so I had high hopes going in. I ordered the hardcover edition and I thought it was beautiful before I even opened it. The matte texture and striking cover imagery
  • Podcast Episode 13: Commonly Mispronounced Chinese Tea Words

    Nicole Martin
    27 Feb 2015 | 2:00 pm
    Pronouncing Chinese tea words can be nerve wracking for many tea drinkers. Pu'er? Dan Cong? Yixing? Some of these sounds don't even exist in the English language! +Michael J. Coffey  and +Eric Scott lend their expertise as we discuss some of the most commonly mispronounced Chinese tea words. Is there a word that we missed? Let us know about it in the comments!
  • Friday Round Up: February 22nd - February 28th

    Nicole Martin
    27 Feb 2015 | 9:00 am
    Misty Peaks Tea: Yi Wu Shan Da Ye Sheng Bing Stone-Pressed (Yiwu Mountain Green Puer Cake) 2014, A Tea Review +Amanda Wilson reviewed one of my absolute favorite puerh teas. Can you spot her cute little frog tea pets? Matcha Cafe Wabi +Jee Choe wrote about her experience at one of NYC's newest matcha bars. I missed that yummy looking rice krispy treat on my last visit so I'll have to go back
  • My Tea Pet Addiction Continues

    Nicole Martin
    26 Feb 2015 | 9:00 am
    I always liked the idea of tea pets and lately I find I'm even more enamored with them than ever. Ribbit has been my faithful companion for many years and then along came Zhu. Two new friends have graced my tea table lately. Their names are still undecided. I've got to get to know them a bit more. I fell in love with a collection of tiny monkey tea pets at +T Shop. At the time, I told myself,
  • add this feed to my.Alltop

    Teatrekker's Blog

  • Our Thoughts About the Arrival Timeline of Our 2015 Spring Teas

    teatrekker
    28 Feb 2015 | 7:31 pm
    Whoohoo….it is fast approaching new tea time here at Tea Trekker. I am re-posting this announcement from March 2014 (and 2013)  because, the timeline of tea harvesting is, well, the timeline, give or take the vagaries of global change in the weather. Early spring is an exciting time for us. It is filled with anticipation of the new tea season in China, India, Japan, Taiwan and Sri Lanka. We eagerly await the moments when we are notified by tea supplies that the 1st plucked teas are ready and samples we requested have been dispatched to us. The teas we select are then AIR SHIPPED to us…
  • Aging Pu-erh in an Yixing Tea Storage Container

    teatrekker
    11 Feb 2015 | 9:22 am
    As we photographed our beautiful Yixing clay storage container last week to put it on our website, teatrekker.com, we learned that on January 31st, 2015, three Qing dynasty Yixing tea storage containers containing Pu-erh tea went up for auction in the USA and sold for record-breaking amounts of money. We thought this a very auspicious coincidence as the story about these antique storage containers would serve to emphasize the conversation that we continue to have with our customers about storing tea, aging tea, and using the ‘right’ type of tea container for aging those teas. This…
  • Channeling ‘Tom Brady’s Wife’ in a Tea Meeting In Japan

    teatrekker
    2 Feb 2015 | 1:25 pm
    Two years ago when I was in Japan on a tea buying trip, I had a series of meetings with several different tea companies to assess their respective teas for a possible purchase. Most of the meetings went well, with translators present to help both sides talk about details of purchasing the tea. I met some interesting men and women that day and tasted both good and lackluster tea. Every meeting was set up to last 20 minutes and they followed the same course. Introductions via a translator, a presentation by the tea folks, questions by me, and then a taste of one or two teas that they had…
  • Min Hong Gong Fu Black Teas

    teatrekker
    19 Oct 2014 | 2:10 pm
    Min Hong Gong fu teas are sweet, very stylish, slightly floral, slightly fruity, slightly malty, tippy black teas made in the eastern part of northern Fujian – north of the Min River, which is a geograpical divider between the teas from north and south Fujian. These three teas are historic and important teas and are made in Fuan county, Fuding county and Zhenghe county, the same places where authentic Fujian white tea is made. In fact, some of these teas are made with the large leaf Da Bai cultivar that is used to make white tea, and also from a small leaf cultivar named Xiao Ye Zhong.
  • Hong Cha

    teatrekker
    13 Oct 2014 | 6:30 am
    Fall is underway. Cool days and nights make us wish for stronger tasting teas. Chinese hong cha is the perfect choice in this time of changing weather. Warm, rich, sweet, smooth, deliciously full in the mouth…Chinese hong cha has many styles and tastes to discover.Hong cha, known as red tea in China (for the amber/ red colored tea liquor in the cup) and black tea in the West (for the dark color of the dried tea leaf), was the final type of tea to be developed by Chinese tea makers in the latter half of the 17th century. Hong cha are full-bodied and smooth in the cup – their…
  • add this feed to my.Alltop

    Tealeaves Folio

  • The Premiere; A Custom Blend for the Oscars

    tealeaves
    18 Feb 2015 | 10:50 am
    Explore our exclusive blend created for the Oscar Nominee guests of the Four Seasons Hotel Los Angeles at Beverly Hills. read more The post The Premiere; A Custom Blend for the Oscars appeared first on Tealeaves Folio.
  • Think Outside the (Chocolate) Box: Pairing with Tea

    tealeaves
    22 Jan 2015 | 8:39 am
    Tea & Finger Food Pairings for Valentine’s Day read more The post Think Outside the (Chocolate) Box: Pairing with Tea appeared first on Tealeaves Folio.
  • Year of the Goat (Cheese): Floral Jasmine Green Tea Infused Chèvre

    tealeaves
    20 Jan 2015 | 12:00 pm
    Celebrate the 2015 zodiac with this recipe for jasmine green tea infused with chèvre on savoury shortbread by Executive Chef Margaret Chisholm. read more The post Year of the Goat (Cheese): Floral Jasmine Green Tea Infused Chèvre appeared first on Tealeaves Folio.
  • A Taste of Luxury with John Washko

    tealeaves
    18 Dec 2014 | 10:00 am
    Tealeaves spoke with the VP Operations of Auberge Resorts over a cup of tea on the topic of luxury. read more The post A Taste of Luxury with John Washko appeared first on Tealeaves Folio.
  • (Tea) & Champagne Showers: How to Add a Sparkling Mix to Your Celebrations

    tealeaves
    15 Dec 2014 | 4:00 pm
    Whether it be for your New Years festivities or a Golden Globes soiree, learn how to mix tea & champagne the proper way - featuring our Gilt Tea. read more The post (Tea) & Champagne Showers: How to Add a Sparkling Mix to Your Celebrations appeared first on Tealeaves Folio.
 
  • add this feed to my.Alltop

    Goodwyn Tea - News

  • What goes with your Tea

    Seemantini Bose
    21 Feb 2015 | 1:58 am
    No tea party is complete without the delicious savories to go with the world’s best beverage! Whatever be the choice of tea, the right snack/dish can only add to the taste and enhance the tea drinking experience. Just like wine or beer, tea with the right accompaniment can taste way better than any other beverage. As explained by a tea expert, “Each tea has its own characteristics and complexities, and experimenting is part of the enjoyment”. So, in order to pair up your cuppa with the right food item, do try out a lot of flavors and types of savories. You'd find just the right one to…
  • Things you need to know about Organic Tea

    Goodwyn Tea
    12 Feb 2015 | 3:08 am
    So, why should one buy organic tea? The answer is the same to the reason for buying organic food. Organic teas are finest quality of tea leaves which are grown without the use of fertilizers and chemical pesticides. They are 100 percent pollution free and minimize health risks by avoiding toxic chemicals. Various studies have concluded that close to thirteen varieties of pesticides are used at various stage of tea cultivation. In case, the residue from these harmful chemicals is left after the tea is processed, it can seep into your cup of tea while it is steeped. Pesticides bring various…
  • Green Tea Citrus Mocktail- Green Tea Recipe

    Goodwyn Tea
    8 Feb 2015 | 10:56 pm
    Making tea is an art. It is not about putting together all the ingredients randomly. A cup of good tea is remembered for a long time. Recollect the last time, your friends and relatives jumped to the idea of you preparing the brew. If yes, then you have mastered the art of brewing the tea leaves in the right way that everyone likes to sip. This is a healthy green tea recipe. Green tea is probably one of the healthiest teas that are processed less to retain its goodness. Technically, it undergoes minimal oxidation which helps maintain its natural taste and goodness. Green tea is known for its…
  • Of Dresses & Tea Parties- A Blog

    Seemantini Bose
    5 Feb 2015 | 9:49 pm
        Flowing mint gown- Check!       Pretty Hat- Check! Dainty gloves- Check! Heels- Yup! Pearls? – Why not! While we’re at it, let’s go back in time and join the story of Catherine of Braganza, the queen of Charles II, to whom England owes the tradition of Afternoon Tea and Tea Parties. How it started Before marrying Charles II, Catherine was well into the habit of drinking tea that was a customary beverage in Portugal. Soon after her wedding, as she shifted to England, along came her affinity with tea and hence, she came to be known by the name of ‘tea-drinking queen’. For…
  • How to Steep Darjeeling- The Champagne of Teas

    Goodwyn Tea
    30 Jan 2015 | 3:08 am
    Surrounded by the majestic Himalayan range, the natural beauty of Darjeeling is overwhelming. Fondly referred to as ‘The Queen of Hills’, many have fallen in love with its breathtaking landscape and Tea.   Famously known as the Champagne of Teas, Darjeeling is known for its tea that is widely popular and appreciated across the globe. The tea estates in Darjeeling offer one of the best teas in the world. The tea grown in this region has a unique taste and color, thanks to its geography, soil and weather that’s so unique in itself! Only the teas that are grown in the estates of…
Log in