Tea

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  • 300ml Yu Quan Teapot by Chen Ju Fang

    New Products from Main Website
    23 May 2015 | 4:01 am
    Completely handmade by Chen Ju Fang from 40 year aged Zisha clay, this is a good size for when friends come for tea. Inside is a flat multi hole filter. It should perform well over a wide range of teas. £330.00
  • Better Dead Than Red

    The Half-Dipper
    26 Apr 2015 | 9:30 pm
    Ave, Reader, full of tea, blessed art thou among drinkers and blessed is the fruit of thy zishahu. It has been one month to the very day, at the time of writing, that I have foisted my missives in your general direction, and I trust that this lunar cycle has been favourable to you and yours.  I have come to conclude lately that my tiny little world is so very tiny, and my mind likewise, that
  • A Tea Only a Master Can Make

    Tea Drunk
    Dylan
    8 May 2015 | 1:00 pm
    Not all teas are treated equal. When a farmer picks a tea from a standard bush, he will treat it normally. If he picks a tea he knows is low quality he may be rough with the making, putting very little care into it. But when a farmer picks a tea from a bush that is a grade above the rest, he treats it with the full attention is deserves. It is with this care and devotion true dan congs are made. 

Dan cong has become a generic term for any Phoenix Mountain oolong, but it use to be that this term referred to only a specific type of oolong; ones made from a single tree. As with pu ers,…
  • New Product: Pre-Chingming Fenghuang Dan Cong

    News from Upton Tea
    21 May 2015 | 5:00 pm
    From Guangdong province, this venerable-style Oolong tea is made from ancient "single trunk" Camellia sinensis trees. Notable for its peach-like flavor and a pronounced sweet character, this 2015 harvest is suitable for multiple steepings, as with the Gong-fu method.
  • Good morning Lishan!

    Tea Masters
    Stephane
    22 May 2015 | 6:26 am
    In late spring in Taiwan, a common weather pattern is sunshine in the morning and clouds in the afternoon. So, this Tuesday, I got up at 3:30 AM to drive to Lishan in order to take these pictures of Taiwan's highest tea plantations! Alone on the small mountain road, it feels like a privilege to experience the beauty of these amazing landscapes. "The world belongs to those who get up early" is a popular saying in France and it never felt more true for me!It's a feeling of something new, like the very first sip from the newest tea you have just received. It's fresh and crisp, full of energy.
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    New Products from Main Website

  • 300ml Yu Quan Teapot by Chen Ju Fang

    23 May 2015 | 4:01 am
    Completely handmade by Chen Ju Fang from 40 year aged Zisha clay, this is a good size for when friends come for tea. Inside is a flat multi hole filter. It should perform well over a wide range of teas. £330.00
  • 2008 ChangYuHao Mengsong Ancient tree

    23 May 2015 | 4:01 am
    When I first tried this cake, it had just been taken from storage, and after the first couple of brews I was left slightly disappointed. The leaves looked lovely, oily and strong, but the tea was a little shy. As I continued to drink my opinions quickly swung completely the other way. Actually it turned out to be lovely. Thick in the mouth with a concentrated, solid backbone of flavour. It is oily and rich and makes for a very enjoyable tea session, with a particularly special lingering aftertaste, evolving long after the tea session has finished. I'm very happy to include this cake within…
  • Late Qing Dynasty ShuangXi cups ~30ml

    23 May 2015 | 4:01 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
  • 2005 Xinghai 'King of Banzhang'

    23 May 2015 | 4:01 am
    Despite the rather lofty title given to this tea, it's perhaps not the 'King' of Banzhang, or even the Queen. More fairly, it's probably one of the more trustworthy and dependable ministers of the royal court. The subheading on the tea wrapper states that it is 'Qiao Mu' - a good step above small tree tea, but not from ancient trees. From drinking, I feel this is probably fairly accurate. It starts out a little thin, but then opens up into a very nice tea session with long staying power and many brews. It has the very obvious character of a Banzhang tea, the quick bitterness melting into…
  • 2010 EoT Nannuo

    23 May 2015 | 4:01 am
    We bought and pressed this tea in 2010, from the same farmer as our 2009 and 2008 Nannuo pressings. In 2010 we were less than 100% happy with it, and suspect that the old tree material we'd tasted and paid for had been mixed with some plantation tea by the time we pressed it. Rather than make it available for sale at the time, we decided just to wait, and see how it turned out. It was still nice tea, but just a bit thinner and not as deep in character as the pure old tree material we were expecting. We decided to wait and see. Since then, it has had 4 years in the UK and 6 months in Malaysia…
 
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    The Half-Dipper

  • Better Dead Than Red

    26 Apr 2015 | 9:30 pm
    Ave, Reader, full of tea, blessed art thou among drinkers and blessed is the fruit of thy zishahu. It has been one month to the very day, at the time of writing, that I have foisted my missives in your general direction, and I trust that this lunar cycle has been favourable to you and yours.  I have come to conclude lately that my tiny little world is so very tiny, and my mind likewise, that
  • Simulated Anneiling

    19 Apr 2015 | 9:30 pm
    Hoho, a pun to do with numerical optimisation.  Is there anything funnier than numerical optimisation?  If so, I don't think I've encountered it. Today's article is about, you guessed it, tea from NEIL.  I.e., tea from Teaclassico.  Thx, Neil.  I have written extensively about "TC" before, and how Neil, simulated or otherwise, has a unique talent for separating me from the contents of my
  • In Search of the Olde School

    12 Apr 2015 | 9:30 pm
    Gentle Reader, this article is all about taking it back to the old school.  This is because I am an old fool.  Furthermore, and in a very real sense, it is so cool. Brothers and sisters, we are gathered here today in the sight of this package of copious samplage so that we might bear witness to the 2011 7542. Let us drink. Thanks be to Pu-erh.sk. Yay, unto the mighty packets did
  • Neil Before Your Maker

    5 Apr 2015 | 8:30 pm
    Say what you want about drug pushers, they know how to get the job done.  I strongly suspect that NEIL of Teaclassico used to push narcotics / finance revolutions in his past, because he really knows how to get me to buy tea. I feel unsafe around him. If this isn't a Taobao image then I'm a monkey's uncle. Let's open the batting with a "1990s" (aren't they all?) Phoenix tuocha.  (It is
  • Chiptunes + Shoops

    29 Mar 2015 | 9:30 pm
    The Easter Vac.  It is a sacred time.  Not least because my college has, it being the end of term, wound down.  This means two things: (i) all the academics get to focus on sweet, delicious research; and (ii) I have the time to combat a Dark Breakfast every day, followed by a remedial diet of chiptunes + shoops (i.e., shupu) upon hitting my lab shortly thereafter.   Bacon followed by shoops
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    Tea Drunk

  • A Tea Only a Master Can Make

    Dylan
    8 May 2015 | 1:00 pm
    Not all teas are treated equal. When a farmer picks a tea from a standard bush, he will treat it normally. If he picks a tea he knows is low quality he may be rough with the making, putting very little care into it. But when a farmer picks a tea from a bush that is a grade above the rest, he treats it with the full attention is deserves. It is with this care and devotion true dan congs are made. 

Dan cong has become a generic term for any Phoenix Mountain oolong, but it use to be that this term referred to only a specific type of oolong; ones made from a single tree. As with pu ers,…
  • The Only Red Tea to Make the List

    Dylan
    24 Apr 2015 | 5:11 pm
    Qi Men’s history is short and sweet. Created in the 1800’s, Qi Men is relatively new so all of its history has been fully recorded. A very unique tea, Qi Men is the only red tea on the list of China’s top ten most famous teas. 
Chu Ye, the cultivar used for Qi Men, is an example of of a cultivar fit for one type of tea. Since The different categories of tea are based on making technique, there is no rule that dictates which cultivar must be made into which tea. You can take a Shui Xian leaf, which is usually used for oolong, and make white or green tea out of it. The problem is it…
  • The Most Tedious Tea

    Dylan
    22 Apr 2015 | 6:20 pm
    In a truck full of tea pickers, Shunan can feel every bump in the rough road. The truck pulls up to the foot of the mountain and the workers file, passing each other their baskets as they begin the long climb. While not the steepest trek, the climb to Hou Kui looks almost vertacle from the bottom. Shunan begins the rough ascension, only stopping to dig out a juicy bamboo shoot along the way. The tea field sits on the side of the mountain, accompanied by stone ridges workers in previous years put in to keep them from slipping. Hou Kui tea has abnormally big leaves for a green tea. The pick for…
  • Things Get Wild at Dian Tuo

    Dylan
    17 Apr 2015 | 2:47 pm
    Thick in the middle of tea bushes, Shunan takes a step toward another plant hoping to spot a tender bud. Suddenly the ground below her gives way and she begins to slide down the slope. She reaches out for the closest thing to grab on to and is saved by a near by tea branch. For such a frail looking plant, tea bushes are deeply rooted and very sturdy. Shunan pulls herself up laughing and returns to the search for wild tea. 

Tea picking is a physically demanding. The plants that produce the best tea can be lower to the ground or need a little bushwhacking to get to. For a lot of tea plants…
  • Into the Fog. An Adventure at Lu Shan

    Dylan
    15 Apr 2015 | 7:25 pm
    view from the top Shunan sits on top of Lu Shan with a cup of tea looking over the fog which passes below her. The thick fog covers the earth below giving Shunan the feeling she could step off the mountain and walk to the peaks she sees in the distance. 

The trek up Lu Shan was new for Shunan. An area she hasn’t been before, Lu Shan is one of the coldest tea regions she has visited due to the high elevation. Through the thick fog that rests on the path, you can hear the gentle crunch of ice slipping off the trees. This fog is what gives Lu Shan tea the title “fog tea”. In the past,…
 
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    News from Upton Tea

  • New Product: Pre-Chingming Fenghuang Dan Cong

    21 May 2015 | 5:00 pm
    From Guangdong province, this venerable-style Oolong tea is made from ancient "single trunk" Camellia sinensis trees. Notable for its peach-like flavor and a pronounced sweet character, this 2015 harvest is suitable for multiple steepings, as with the Gong-fu method.
  • New Product: Pre-Chingming "New Style" Fairy Oolong

    21 May 2015 | 5:00 pm
    From Hunan province, this 2015 special production Pre-Chingming Oolong is notable for its outstanding aroma and cup. The flavor notes are intense, with a pronounced orchid/lilac quality as well as a light mineral hint. The finish lingers pleasantly and sweetly.
  • A 50% off Sale on 3 of our top-quality Assams!

    18 May 2015 | 5:00 pm
    While supplies last, we are now offering three of our top-quality Assam teas, Doomni Estate TGFOP Cl., TA42, Borsapori Estate TGFOP1, TA58, and Mangalam Estate FTGFOP1 Spl./Cl., TA61, at half off their original prices. We anticipate a very exciting Assam season. Until then, stock up on prior seasons' top picks at a great price!
  • We will be closed on Memorial Day, May 25th

    18 May 2015 | 5:00 pm
    Upton Tea Imports will be closed on Memorial Day (Monday, May 25th). Orders received by 1pm ET on Friday, May 22nd, will be processed on the same day. Orders placed after 1pm, or over the holiday weekend, will be processed upon our return on Tuesday, May 26th. Have a safe and enjoyable holiday weekend!
  • New Product: Pre-Chingming Green Needle Org.

    13 May 2015 | 5:00 pm
    The dark green leaves of this 2015 selection are well twisted and have silvery tips. The cup has a fruity quality, as well as a light pungency. The aftertaste is lightly sweet and long-lasting.
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    Tea Masters

  • Good morning Lishan!

    Stephane
    22 May 2015 | 6:26 am
    In late spring in Taiwan, a common weather pattern is sunshine in the morning and clouds in the afternoon. So, this Tuesday, I got up at 3:30 AM to drive to Lishan in order to take these pictures of Taiwan's highest tea plantations! Alone on the small mountain road, it feels like a privilege to experience the beauty of these amazing landscapes. "The world belongs to those who get up early" is a popular saying in France and it never felt more true for me!It's a feeling of something new, like the very first sip from the newest tea you have just received. It's fresh and crisp, full of energy.
  • Deux maitres de la santé et le thé

    Stephane
    13 May 2015 | 9:40 pm
    Docteur Sharon Moalem et docteur Bernard ErlerQuel est l'impact du thé sur la santé? Mes lecteurs réguliers savent que c'est une question que je n'aborde pratiquement pas ou alors de manière oblique. En effet, mon intérêt pour le thé est gustatif et esthétique. C'est le plaisir avant tout. Et quand des fermiers/vendeurs parlent des vertus médicinales du thé, j'ai du mal à m'intéresser à leur discours pleins de clichés car ils n'ont pas de formation médicale. Or, juste avant mon départ pour les Etats-Unis, je reçois la visite de Dr. Sharon Moalem de NYC. Il est médecin,…
  • The Yixing teapot Exhibition at the Tea Institute at PSU - The clays

    Stephane
    12 May 2015 | 6:13 am
    To understand the complex world of Yixing teapots, the best is to go back to the basic ingredient that makes these teapots so special: the clay. Many mines may now be depleted, transformed into lakes, but it's still in the ground where everything begins.Through a nice coincidence, a student who comes from Yixing joined this very first lecture about clays. And despite growing up there, it's the first time he saw so many Yixing clays. In the box below, Teaparker was able to gather clay from 19 different locations (or sometimes from the same mine, but from different layers). It's not enough to…
  • High mountain Oolong from Changshu Hu, Alishan

    Stephane
    7 May 2015 | 5:19 am
    Alishan is one of Taiwan's top tourist attraction. When Japan occupied the island from 1895 to 1945, the Japanese developed this area mainly to log the huge cypress trees that are growing here. They also built a railway to better access the forest and transport the huge logs. That's why most tea packs from Alishan feature its cute red train!Old and big cypresses are the stars of Alishan. The one pictured on the left is approximately 2,500 years old and over 10 meters in diameter. It's called 'Shen Mu', holy tree, as a sign of reverence for its size and age. Groups of tourists flock to this…
  • Le prélude aux cours sur les Yixings du Tea Institute de Penn State

    Stephane
    5 May 2015 | 6:04 am
    Pour une quatrième fois en 5 ans, le Tea Institute à l'université Penn State nous accueille, Teaparker et moi, pour une serie de cours sur le thé. Cette année, le thème est les théières d'Yixing. A peine arrivés sur le campus, nous passons au vif du sujet avec un premier petit cours improvisé (puisqu'il ne figurait pas au programme). Je commence par le déballage et le transfert à l'institut des différentes théières et thés commandés. Puis, nous demandons à l'un des étudiants d'infuser le même Hung Shui Oolong de Shan Lin Xi dans une théière zisha et dans un gaiwan. Cette…
 
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    T Ching

  • Going to tea

    T Ching
    22 May 2015 | 5:07 am
    You’re going out to tea today, Be careful what you do; Let all accounts that I shall hear, Be pleasant ones, of you. Don’t spill your tea, or gnaw your bread, And don’t tease one another; And Fanny mustn’t talk too much, Or quarrel with her brother. Say”if you Please,” and “Thank you,” Come home at eight O’clock; And Ethel, pray be careful, dear, And do not tear your frock. Now mind your manners, children five, Attend to what I say; and then perhaps, I’ll let you go, Again, another day. ~Kate Greenaway Loading Image:          …
  • Mastery: why tea tastes different when they make it

    Nicholas Lozito
    21 May 2015 | 5:05 am
    As a boy, I spent a great amount of time in my grandmother’s kitchen. We would talk about life and she would do her best to teach me how to prepare meals. “As a host, you only need to know one or two recipes really well and learn how to make them delicious.” Grandma would show me the difference between olive oil and butter and what basil did to a dish when added before cooking or after cooking. At twelve years old, I took home a recipe card for grandmother’s famous Million Dollar Chocolate Cake. This was a cake that was served only for special occasions, and just…
  • Bowl 8: Grace and beauty; gong fu tea

    Global Tea Hut
    20 May 2015 | 5:03 am
    Our tea life isn’t just about a greater connection to Nature through the Leaf, but an attunement with our self as well. We must therefore cultivate both inner and outer harmony, a flow from the absolute into the relative. We learn this flow through the practice of gong fu tea, refining our sensitivity and grace as we prepare finer and finer tea over time. We must spend adequate time doing exercises to refine our palates, our sensitivity to tea and its Qi as well as some academic study of tea and spiritual matters both, in order to re- fine our intellects as well. We should be able to…
  • The Huntington revisited

    Ifang Hsieh
    19 May 2015 | 5:03 am
    The Huntington Library, Art Collections, and Botanical Gardens, or simply the Huntington, has been featured in several T Ching posts.   Even poems in the style of the seventeen-syllable haiku were composed to commemorate its Japanese Garden’s 2012 reopening. Having trodsome of the most elegant grounds in China, I could easily justify my criticism of the Huntington’s Garden of Flowing Fragrance right after its opening a few years ago.  Being neither a horticultural pundit nor an architectural savant, I do not seek impeccability in nascent developments.   What was…
  • Marriages made in tea and dessert heaven

    rwemischner
    18 May 2015 | 5:01 am
    During my recent presentation at the World Tea Expo in Long Beach, CA., I paired five teas with five sweets proving that sometimes our preconceived notions can be turned upside down. I know implicitly that smoky black teas work beautifully with dark chocolate in a dessert and delicate white teas bring out the best in fruity baked concoctions like the rhubarb and berry scone which I presented at the session. But a honey and sea salt-encrusted shortbread won hands down as the perfect partner for frothy ceremonial grade matcha, a pairing that on the surface seemed unlikely but in the tasting was…
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    WordPress Tag: Tea

  • Owl's Brew and Earl Grey Dolfin Chocolate Bar

    Jacqueline
    22 May 2015 | 6:00 am
    Happy Friday! I know you’ve waited all week for this! Let’s talk Owl’s Brew tea cocktails and Dolfin Earl Grey chocolate. Owl’s Brew Coco-Lada with Captain Morgan Spiced Rum I know what you’re thinking… Owl’s Brew? Is it Halloween already? No! Owl’s Brew is a tea flavored cocktail mixer! Thank you, Pinterest for this lovely discovery. My best friend loves owls. Naturally when my Pinterest feed showed the Owl’s Brew pin, I had to check it out. They sell a three cocktail mixer set – The Classic, Coco-Lada, and Pink & Black.
  • The Tea - A Flash Fiction

    Claudia H. Blanton
    22 May 2015 | 5:59 am
    “The Dreams In Which I’m Dyin'” by Samantha Aplin http://shrsl.com/?~8qod “Soon”, she said to the impatient child, stirring the tea, the clouds of steam rising above the slightly cracked cup, slowly allowing the brew of roots to cool to a consumable temperature. She tried not to frown, her eyes filled with a sorrowful smile as she nodded reassuringly at the little one. This would have to make due for now, no breakfast available to fill their empty stomachs, but at least the heat the tea brought would allow them to move about in the bitter cold. For a moment, a…
  • Herbal Pregnancy Tea Blend

    Brenna
    22 May 2015 | 5:36 am
    http://www.pistachioproject.com/2015/05/herbal-pregnancy-tea-blend.html Thursday, May 14, 2015 Herba
  • KitTeaDeLight

    KitTeaDeLightChan
    22 May 2015 | 5:23 am
    #KitTeaDeLight View on Path
  • Ek chuski Chai ki! 🍵(A sip of Tea)

    foodwitness
    22 May 2015 | 4:49 am
    This is my very first post :) I am a foodie, a new food blogger, who loves to cook, eat, explore new cuisines and  write reviews so I started to blog ! This very post is for every True Indian who begins their day with a cup of tea. Tea is the second most widely consumed beverage in the world, after water. Tea or Chai stall in India is found in every alternative street, Railway station, Bus stand, outside a college and is had everyday Sunday to Saturday as the sun rises all we need is a good cup of hot tea.  During my training period in a five star Hotel in chennai for four months I have…
 
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    Teatrekker's Blog

  • Handmade 2015 Tai Ping Hou Kui Green Tea

    teatrekker
    17 May 2015 | 9:57 am
    Woohoo! After a long time of this and that, we have finally received some Nie Jian – handmade Tai Ping Hou Kui green tea. This tea is from 2015 spring and it is stunning to look at and delicious to drink. Bob and I visited the Tai Ping Hou Kui tea production area on our first tea buying trip to China in 2000. The core production zone for Tai Ping Hou Kui tea is Hou Keng village in Xinming Township. Two nearby villages – Hou Gang and Xian Jia – also contribute to the production. These tea areas are in Tai Ping county, at the southern end of Tai Ping Lake, situated close to…
  • Tea Trekker Featured in Fresh Cup Magazine

    teatrekker
    10 May 2015 | 6:35 am
    Tea Trekker Café Crossroads April 7, 2015 Liz Clayton Tucked up against the railroad tracks of a New England college town may not be exactly where you’d expect to find one of the best selections of Asian teas in the United States, but then tea appreciation in the United states is never as expected. What’s for sure, though, is that Tea Trekker, founded by husband and wife Mary Lou and Robert Heiss, has made their shop in Northampton, Massachusetts—or at least their website—required visiting for tea fans. To read the article, please visit the Fresh Cup website: http://www.freshcup.com
  • Our 2015 Fresh Chinese Green Teas are Arriving

    teatrekker
    15 Apr 2015 | 4:02 am
    NEWS FLASH – WE WELCOME THE 2015 TEA SEASON The first of our 2015 fresh new Chinese green teas have arrived. What is here? Long Jing Longjing Dafo Gan Lu Also just in…..2015 Winter Frost Tea from Nilgiri, India. This is the first time in nearly seven years that we have had Nilgiri teas. Click here to see all of our 2015 teas that have arrived to date as well as a listing of other 2015 spring teas that will be arriving soon. Seasonal teas are wonderful because they contain fresh, vibrant flavors of the new season in their tiny tea leaves. While many who sell tea ignore the notion…
  • 2015 Fresh New Harvest Tea versus ‘New Tea’

    teatrekker
    22 Mar 2015 | 4:56 pm
    This post is something that we re-post each year at this time. We hope that it will clarified for many tea drinkers what they need to pay attention to right about now when purchasing tea in the weeks preceeding the arrival of fresh, new tea from the 2015 spring tea season. Every year, right before the fresh tea season begins, many tea sellers begin to introduce ‘new’ tea. While this may suggest that these teas are fresh teas from spring 2015, savvy tea drinkers know better. It is important to read between the lines this time of year and pay attention to the actual harvest dates of…
  • 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 our tea suppliers that new fresh teas are ready and the samples we requested have been dispatched to us. The teas we select are then AIR SHIPPED to…
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    Tea Party Guide Blog

  • Tea Party Guide, From Adults to Children

    4 May 2015 | 9:17 am
    Here at Tea Party Guide, you will find ideas for everything you need for your afternoon tea menu, invitations, etiquette, and even crafts to make this your best party ever.
  • Printable Games

    2 Jul 2014 | 6:06 pm
    A great resource for printable games you can use for your tea party games and for any holiday or special occasion.
  • Printable Holiday Games

    9 Apr 2014 | 10:42 am
    Do you need the best printable holiday games that you can plan for your parties through the Holidays and beyond?
  • Perfect Tea Party Hats

    8 Apr 2014 | 3:01 pm
    Tea party hats really add to the flair of a tea party. From your friend's tea party to the Kentucky Derby you will be ready for what ever event comes your way.
  • A Tea Gift Basket for Every Occasion

    8 Apr 2014 | 10:17 am
    A tea gift basket for every occasion like a holiday gift basket, Christmas gift baskets, wedding gift basket, birthday gift baskets and of course baby/new mom gift baskets.
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    Latest blog entries

  • Ceramic teapots article

    19 May 2015 | 9:20 pm
    Margaret Bohls, curator for “Teapots:  Function, Formal, Narrative” has written an article to ceramic artists.  The purpose was to share with them the reasons for creating that magnificent object referred to as the teapot.   The teapot is, arguably, the most visually and culturally loaded pottery form. Trade, fashion, social class, nationalism, and industry, have all contributed to the layers of cultural and historical meaning inherent to this particular cultural artifact. Being at the same time an aesthetic object and a utilitarian object, the teapot also carries…
  • Grappling Teapots

    13 May 2015 | 10:49 pm
    Mixing up form and function is a balancing act for most ceramic artists.  However, this is what motivates Sam Chung to create teapots.  If that is not challenging enough, Sam thrives on which role each pot shall play.  Chung believes he must decide if it should be historical, tactile, decorative or ergonomically physical. These balance and role decisions are what he refers to as grappling.  Which role did Sam portray with this pot?Read More
  • Walking tea cups

    10 May 2015 | 8:52 pm
    Imagine attending a party full of brainless ladies holding cups that have fingers and saucers that appear to have the ability to walk off the table.  The concept and sculpture is that of Ronit Baranga’s, created for his solo exhibition “Shells of Wings”.  Additionally, Baranga received honorable mention in the designbloom “dining in 2015” competition for crafting finger walking teapots, cups and saucers.  Has the Mad Hatter Tea Party met its match? Read More
  • The Benefits of Jasmine

    5 May 2015 | 8:07 pm
    It’s no wonder that the jasmine flower is revered by tea drinkers.  It's bloom is one of the most fragrant of all natural living plants.  Jasmine is used in most perfumes and its extract in many aromatherapy oils.  This midnight blooming flower has been referenced around the world for centuries in a multitude of lyrics and poetry.  Research has shown it calms the nervous system, helps PMS and aids insomnia.  What’s more, legend has it that it is an aphrodisiac.Read More
  • Fermented tea

    29 Apr 2015 | 10:14 pm
    Pu’erh also called Pu’er or Bolay is a traditional Chinese tea that has been fermented for long periods of time. Lovers of tea have found that when it is stored for many years, sometimes 50 years or more, it improves with age. This storage results in the tea acquiring different aroma depending on the length of time it is fermented. It is said that the tea that has been stored for over 50 years is considered to be most valuable and collectors from China and Hong Kong are willing to pay handsome prices for it.  Read More
 
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    World of Tea

  • World Tea Expo 2015 Highlights

    Tony Gebely
    7 May 2015 | 11:42 pm
    World Tea Expo here in Long Beach has been a blast! From the moment James Norwood Pratt cut the ribbon, it’s been an action packed expo. There were a few stand-out exhibitors and sessions that are worth mentioning but the best part about these events is being together with thousands of fellow tea-lovers. I cover some of my favorite things from the expo below. To see more photos and happenings, check out my Instagram feed. The Need for Standards in Specialty Tea A much anticipated panel moderated by Austin Hodge starring Dan Bolton, Kevin Gascoyne, Jennifer English, Elyse Petersen, and…
  • Tea Processing Chart

    Tony Gebely
    28 Apr 2015 | 9:08 am
    Tea processing is the most important quantifier when determining or producing a tea type. Green tea, yellow tea, white tea, oolong tea, black tea and post-fermented teas all begin as fresh camellia sinensis leaves and go through different processing steps. While there are an infinite number of variations that result in an infinite number of tea styles, the same underlying processing methodologies largely define the tea’s type. There are many tea processing charts that attempt to accurately depict the tea process, but many of them add unnecessary levels of complexity, or skip steps. The…
  • 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…
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    Tea-Guy

  • #TeakuTuesday for May 19th

    Tea-Guy
    19 May 2015 | 6:30 am
  • TeakuTuesday for May 13th

    Tea-Guy
    12 May 2015 | 10:44 pm
  • Followup: 2015 World Tea Expo Foodie Tour

    Tea-Guy
    11 May 2015 | 10:58 pm
    The 2015 World Tea Expo was held in Long Beach, California for the second year in a row. The show itself will be covered in a separate post… but here, I'll provide a simple visual recap of the foods consumed outside the expo based upon my previous post, 2015 World Tea Expo Foodie Tour.   Aji Peruvian Cuisine Yelp Profile Aji was a wonderful initiation into the Long Beach scene. A nice sized local ethnic diner with a nice ambiance, great wine selection and a bunch of local beer on draught. None of that is what I would go for though. I had been curious if they had Horchata, a…
  • 2015 World Tea Expo Foodie Tour

    Tea-Guy
    18 Apr 2015 | 11:07 am
    Each year at the World Tea Expo I have found a way to explore the local culinary scene. Whether it was in Las Vegas or it's in the Long Beach/Los Angeles areas there's been something special. In 2014 I had Korean, Japanese, Russian, Cambodian, Mexican, Greek and Ethiopian. You can review last year's tour via my Yelp List.   By request of fellow expo attendees and bloggers I am sharing my tour list for the 2015 World Tea Expo from a culinary perspective and not guaranteeing the tea quality. As usual I will try to focus on mom and pop shops instead of chains as that is where my passion…
  • 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…
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    A Tea Addict's Journal »

  • K-cups

    MarshalN
    21 May 2015 | 3:33 pm
    Many of you have probably seen these machines, some of you probably use it on a regular basis at work or at home, and others have most likely at least heard about it. Keurig is one of these companies that make single-use pods for caffeinated (mostly) drinks. You stick the cup in the machine, you press a button, and out comes a cup of whatever it is that you were promised. Sounds good enough? I remember we had one of these almost 15 years ago at my workplace then, when these were still pretty novel. I never used it, of course, because back then the selection was almost entirely coffee.
  • Hindsight

    MarshalN
    15 May 2015 | 9:38 am
    Hindsight, as they say, is 20/20. For those of us looking for aged puerh teas, I think we all wish we have the gift of seeing into the future, to learn how a tea will age over time and whether or not it will become great. Some will, many won’t. It might be useful to remember that not all teas will age well – the ones that are commanding high prices today may have done so, but there were more, probably far more, that were produced, consumed, and in some cases, tossed out. We know for a fact that not every cake will turn out great. Figuring that out is the difficult part. A couple…
  • Tea in the park

    MarshalN
    24 Apr 2015 | 9:45 am
    At most parks of a decent size in China you’ll find teahouses. These are places where you can sit down and have a cup of tea, and they are, more likely than not, going to have a menu that looks like this   The choices are basically six different grades of green tea, one oolong, one tieguanyin, five floral teas, and one (probably cooked) puerh. You’ll see that prices are quoted in either per cup or per pot, and they are in RMB – not very cheap, by any means. The cheapest and the most expensive are both green teas, and the ones that are 48 are all the non-greens. The best…
  • Why do we drink tea?

    MarshalN
    30 Mar 2015 | 12:23 am
    Aside from the fact that tea is addictive through caffeine, why do we drink tea? Since I drink tea daily, it is not something that I spend a lot of time thinking about. For most of us, it’s already become such a routine that it’s just a simple part of day, but there is always a dimension of “why”, especially when it comes to trying to look for the finer teas, or to find teas that are particularly interesting. I think on a very fundamental level, a tea should be pleasant. This means that when drinking tea, it should deliver pleasurable things to you. What those are may…
  • Early, early spring tea

    MarshalN
    11 Mar 2015 | 10:59 am
    We have all heard of Mingqian longjing, longjing tea that is harvested prior to the Qingming festival. This is supposed to be the pinnacle of green teas, because they consist of the most tender shoots of the tea plant. Of course, in warmer places plants develop shoots earlier. A couple friends of mine who own a teashop here in Hong Kong have recently visited the Chaozhou area to look at the farms there, and to try to find good dancong that are strong and roasted – older style tea, basically. They were shocked to find the leaves from above – these were leaves they picked from the…
 
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    Crazy Tea Chick

  • Beautiful Turkish Tea Glass Set (Great Gift Idea for Tea Lovers!)

    Joi
    13 May 2015 | 1:13 pm
    I have to tell you, I’ve gone ahead and fallen head over heels in love with Turkish Tea Glasses.  They’re almost too beautiful to even think of as glasses. They look like little artsy vases, but make such perfect vessels for iced tea that I’d never dream of putting anything BUT tea in them. This beautiful Turkish Tea Glass Set is on Amazon for less than $20. Click through for more information. While on Amazon, check out the gorgeous Turkish Tea Glass Saucers too. SO pretty!
  • Starbucks Green Tea Frappuccino (With Whipped Topping and Raspberry Syrup on Top, of Course!)

    Joi
    5 May 2015 | 1:10 pm
    I am as big a fan of Starbucks as you’ll ever find. In fact, every member of my family know the “right” thing to get me for Christmas, Mother’s Day, or my birthday is a Starbucks gift card.  One Christmas I racked up 5 and I was in caffeinated bliss for weeks! The crazy thing is, I never… seriously, never…. order coffee at Starbucks. In the cooler months, I always get a Chai Tea Latte or hot black tea and in the warmer months, my Baristas know exactly what’s coming out of my mouth, “Grande Green Tea Frappuccino with Whipped Topping and…
  • 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.
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    travelling teapot

  • 2005 Hong Tai Chang Ripe Pu erh

    wilson
    19 May 2015 | 1:27 am
    I recently went to my local teashop to catch up with my tea drinking buddies.  We would sample the teas available at the tea shops (sometimes our own tea as well) and looked at the various teapots for sale.  I would normally try to buy something from the teashop …... a personal gesture, a small reciprocation for hosting me to these tea sessions while I was there.  The teashop had a few of the 2005 Hong Tai Chang cakes left and I bought one cake.  I realized that this cake is now $50, twice as much as I had paid from this same teashop 5 years ago.  I have a…
  • A Bizen Teapot

    wilson
    10 May 2015 | 12:09 am
    When I saw this teapot on the internet, I was simply enchanted.  I was thinking of the right adjectives to properly describe this teapot - burnt, soiled, rusted or even buried.  I am sure you may have a different description of this teapot.  This is a Japanese bizen teapot.  This kind of pottery is characterized by the unique use of wood fired kilns where the ashes are 'allowed' to fly within the kiln when such pottery are being fired.  The ashes, in turn might scorch, burn or even get embedded on the surface of these pottery, thus creating the unique…
  • 2008 Yunnan Sourcing Wild Tree Raw Puerh of Dehong

    wilson
    30 Apr 2015 | 10:28 pm
    One of my earliest blogs in 2009 (wow its already 6 years) was my view on buying tea on the internet (link).  In that blog, I mentioned that I purchased my tea on the internet as the tea may not be available in my area or it could be more expensive at my local teashops.  I still think these reasons are valid today.  I had also highlighted 2 online teashops that I had patronized and had good dealings with them  They were Awazon Tea and Yunnan Sourcing.  I had visited both proprietors in Kunming and found them to be extremely friendly and knowledgable in their tea.
  • Cheung Hing Tea Shop Tie Lohan

    wilson
    20 Apr 2015 | 10:17 pm
    My new tea friend Richard Zhang who operates Viconey Tea in China gave a very good description on oolong tea "Wuyishan Mountain is an amazing Kingdom of tea trees. It produces countless tea cultivars. For hundreds of years, among them, some ones are considered having supreme character. Tea lovers usually call them "Ming Cong"(Famous Bushes 名枞). Yancha made of Ming Cong features rock charm and tastes mellow, thick, sweet and brisk, mixed with a flavor of wild tea. Its soup is orange yellow and bright. Mingcong tea tree requires an ideal environment, so most of them grow up in Mingyan…
  • Tea Art Magazine No.52

    wilson
    14 Apr 2015 | 12:35 am
    I managed to get the latest copy of the Tea Art magazine while I was in Hong Kong last month.  Issue No. 52 is an almost 500 page magazine.  This book mainly concentrates on Pu erh and teapots and most of its contents are advertisements taken out by Chinese tea companies and tea shops.  My Malaysian readers would be happy to see a Malaysian ad.  You see Veronica Chan advertising her liu bao tea shop located at Damansara, Malaysia.  Yes, one article covered the opening of Lau Yu Fat 2nd tea shop located at Central, Hong Kong.  Operated by…
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    Peony Tea S.

  • Time to Bid Farewell

    Derek
    13 May 2015 | 2:12 am
    The inevitable has come, that we can no longer delay it further. When we started Peony Tea S. the vision we had differed markedly from its current incarnation- that was not to say we were disappointed or we felt it was a failure, it was just different. Over the past 3-4 years, we laboured, we tried different stuff- some worked, some didn’t, but we gained invaluable experience from it. And now, it has come to the point when we have to say goodbye to Peony Tea S. as well as the friends we made along the way. From now till end of June, we will have a clearance sale- many of the items you…
  • 5 Reasons Why Gourmets Should Love Tea

    Derek
    23 Oct 2012 | 2:58 am
    Gourmets often are wine lovers as well but how about tea lovers? Here are 5 reasons why gourmets should love tea: 1)      Tea is (Substantially) Calorie Free Unless you’re blessed with a naturally high metabolism rate or enjoy an active lifestyle, at some stage you will have to watch your caloric intake. When you only have say 1,500 calories to go round each day it can’t be consumed in a cavalier manner. Tea in its pure form- unadulterated by additives, other ingredients, milk or sugar- is calorie free just like plain water but it is amazingly flavorful and delightful. Depending on…
  • Singapore Tea Culture- Tea Related Food

    Derek
    22 Oct 2012 | 11:36 pm
    In Chinese culture, tea is virtually of equal importance to food. This can be evidenced by the vernacular language, for example when describing the classic prodigal son, one might use the saying- “茶来伸手,饭来张口” which is translated as “when served tea (he or she) stretched his or her arm out, when served rice(he or she) opened his or her mouth” to demonstrate the lack of independence of the individual. Another popular saying is “茶不思饭不想” which is translated as “does not think of tea or rice” to denote an obsession with something to the neglect of daily…
  • Chinese Tea in Singapore

    Derek
    22 Oct 2012 | 11:22 pm
    When I’m in China, I often get the question- “What teas do Singaporeans drink?” A simple question but given the cultural diversity of Singapore, the answer is pretty wide. Consider that Singapore is a largely cosmopolitan culture- a former British colony with a predominantly South China migrant community, followed by Malays and Indians. Then there is the bludgeoning expatriate community with Europeans, Americans, Japanese and Koreans mixing with the locals. This is evident in the local food culture, in a larger mall like Vivocity, you can find Spanish, Korean, Japanese, Italian cuisine…
  • What’s the Difference Between Chinese Tea and English Tea

    Derek
    22 Oct 2012 | 11:12 pm
    Or in local speak- Ang moh tea and Chinese tea. We’ve heard these phrases all the time- ‘Chinese tea’ and ‘English tea’, but what is the difference between Chinese and English Tea? Is it a particular category of tea? In general English tea refers to black tea. By and large though, the Western worlds these days have been exposed to an increasingly wider variety of tea such as green, white and oolong tea. In addition, black tea is but one of the 6 categories of tea produced and consumed in China. Basically all 6 categories of tea- green, white, yellow, Oolong, black and dark tea…
 
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    Tea For Me Please

  • Friday Round Up: World Tea Expo 2015 Edition

    Nicole Martin
    22 May 2015 | 9:00 am
    This World Tea Expo edition of the Friday round up is a bit of an extended version. I want to share with you guys all of the great perspectives out there. These talented and passionate folks aren't just fellow bloggers, they're my friends. If I missed anyone, let me know! +Geoffrey Norman  A Business Trip with Benefits Bitter Gourds and No-Pants Awards +Ricardo Caicedo  World Tea Expo 2015
  • World Tea Expo 2015 - Day 3

    Nicole Martin
    21 May 2015 | 2:00 pm
    The guys at +The Finest Brew promised to share some 28 year old "pocket oolong" if I won an award so their booth was one of my first stops. +Geoffrey Norman and +Chris Giddings had already been there for some time (not that I'm surprised!) but we were soon joined by +Rachana Rachel Carter, +Nicole Schwartz, +Ricardo Caicedo, +Charissa Gascho, Phil from +World Tea House and TJ from World Tea
  • World Tea Expo 2015: World Tea Awards Dinner

    Nicole Martin
    21 May 2015 | 9:00 am
    I really don't know if there's anything better than getting dressed up to attend an evening gala with your closest tea friends. +Rachana Rachel Carter had the brilliant idea of reserving a table for all of us. Everyone looked fabulous, particularly +Geoffrey Norman who had borrowed a festive hat from +Michael Petersen. I had a bit of nervous excitement because I was nominated for two awards,
  • World Tea Expo 2015 - Day 2

    Nicole Martin
    20 May 2015 | 2:00 pm
    I fully intended to get to the expo center early so that I could attend Selena Ahmed's talk, Promoting Sustainability and Climate Mitigation in the Global Tea System. First I missed my bus by mere seconds. I got on the next bus some 20 minutes later and about halfway to the convention center I realized that I had left my press pass at the house. I'm the kind of person that this sort of thing
  • World Tea Expo - Being Rescued by The Lazy Literatus

    Nicole Martin
    20 May 2015 | 9:00 am
    After grabbing dinner with +Jo J and +Darlene Meyers-Perry on the last day of the expo, I waited for the 121 to take me back to the beach house where the party was already in full swing. Not being super familiar with the area, I learned that I had been waiting on the wrong side of the street. Thankfully the bus hadn't arrived yet so I was able to run across. Unfortunately, that also seemed to
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    Teatrekker's Blog

  • Handmade 2015 Tai Ping Hou Kui Green Tea

    teatrekker
    17 May 2015 | 9:57 am
    Woohoo! After a long time of this and that, we have finally received some Nie Jian – handmade Tai Ping Hou Kui green tea. This tea is from 2015 spring and it is stunning to look at and delicious to drink. Bob and I visited the Tai Ping Hou Kui tea production area on our first tea buying trip to China in 2000. The core production zone for Tai Ping Hou Kui tea is Hou Keng village in Xinming Township. Two nearby villages – Hou Gang and Xian Jia – also contribute to the production. These tea areas are in Tai Ping county, at the southern end of Tai Ping Lake, situated close to…
  • Tea Trekker Featured in Fresh Cup Magazine

    teatrekker
    10 May 2015 | 6:35 am
    Tea Trekker Café Crossroads April 7, 2015 Liz Clayton Tucked up against the railroad tracks of a New England college town may not be exactly where you’d expect to find one of the best selections of Asian teas in the United States, but then tea appreciation in the United states is never as expected. What’s for sure, though, is that Tea Trekker, founded by husband and wife Mary Lou and Robert Heiss, has made their shop in Northampton, Massachusetts—or at least their website—required visiting for tea fans. To read the article, please visit the Fresh Cup website: http://www.freshcup.com
  • Our 2015 Fresh Chinese Green Teas are Arriving

    teatrekker
    15 Apr 2015 | 4:02 am
    NEWS FLASH – WE WELCOME THE 2015 TEA SEASON The first of our 2015 fresh new Chinese green teas have arrived. What is here? Long Jing Longjing Dafo Gan Lu Also just in…..2015 Winter Frost Tea from Nilgiri, India. This is the first time in nearly seven years that we have had Nilgiri teas. Click here to see all of our 2015 teas that have arrived to date as well as a listing of other 2015 spring teas that will be arriving soon. Seasonal teas are wonderful because they contain fresh, vibrant flavors of the new season in their tiny tea leaves. While many who sell tea ignore the notion…
  • 2015 Fresh New Harvest Tea versus ‘New Tea’

    teatrekker
    22 Mar 2015 | 4:56 pm
    This post is something that we re-post each year at this time. We hope that it will clarified for many tea drinkers what they need to pay attention to right about now when purchasing tea in the weeks preceeding the arrival of fresh, new tea from the 2015 spring tea season. Every year, right before the fresh tea season begins, many tea sellers begin to introduce ‘new’ tea. While this may suggest that these teas are fresh teas from spring 2015, savvy tea drinkers know better. It is important to read between the lines this time of year and pay attention to the actual harvest dates of…
  • 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 our tea suppliers that new fresh teas are ready and the samples we requested have been dispatched to us. The teas we select are then AIR SHIPPED to…
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    Tealeaves Folio

  • Match his passion to a `Tea’!

    tealeaves
    14 May 2015 | 9:00 am
    Show your love with the perfect Father’s Day Gift this year! read more The post Match his passion to a `Tea’! appeared first on Tealeaves Folio.
  • “Tea”quila for Two, From the Tropics to You

    tealeaves
    4 May 2015 | 1:03 pm
    Ditch the salt and lime and raise these glasses in celebration of Cinco de Mayo. read more The post “Tea”quila for Two, From the Tropics to You appeared first on Tealeaves Folio.
  • Chado [The Japanese Way of Tea]

    tealeaves
    29 Apr 2015 | 11:36 am
    One of the most beautiful aspects of the world of tea is found within Chado. At Tealeaves, we are guided by these principles of harmony, respect, purity and tranquility. read more The post Chado [The Japanese Way of Tea] appeared first on Tealeaves Folio.
  • Baking with Tealeaves

    tealeaves
    31 Mar 2015 | 3:28 pm
    Learn how tea can raise your baking to a whole new layer of tastiness with A Greek God Inspired Recipe. read more The post Baking with Tealeaves appeared first on Tealeaves Folio.
  • A Tea & Alcohol Celebration of Cherry Blossoms

    tealeaves
    20 Mar 2015 | 4:00 pm
    Join us in celebrating spring with two exquisitely beautiful cocktails from Justin Taylor. read more The post A Tea & Alcohol Celebration of Cherry Blossoms appeared first on Tealeaves Folio.
 
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    Tea Sample - teasample.com

  • Confessions of a Tea Boheme

    28 Apr 2015 | 5:00 pm
    04.29.2015 Confessions of a Tea Boheme - The Boheme’s Tea Brew: 1. A bunch of water (who really knows how much…just...
  • The Big Five - Top Tea Producers

    6 Apr 2015 | 5:00 pm
    04.07.2015 The Big Five - Top Tea Producers - Next to water, tea is the most widely consumed beverage in the world. It is the only drink...
  • A Day in the Life of Tea - London

    1 Apr 2015 | 5:00 pm
    04.02.2015 A Day in the Life of Tea - London - Few things are more commonly associated with British life than tea. Perhaps the queen; though...
  • Rooibos: What is this Earthy African Drink?

    13 Mar 2015 | 5:00 pm
    03.14.2015 Rooibos: What is this Earthy African Drink? - Rooibos has been acclaimed as a caffeine-free coffee and tea substitute, but that’s not...
  • The Dark Delight of Irish Black Tea

    3 Mar 2015 | 4:00 pm
    03.04.2015 The Dark Delight of Irish Black Tea - The Irish love their tea and sure know how to enjoy it; they drink on average six cups of tea...
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