Tea

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  • 2010 EoT Nannuo

    New Products from Main Website
    1 Apr 2015 | 12:48 pm
    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…
  • Chiptunes + Shoops

    The Half-Dipper
    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
  • The Tea Formally Known as Scary Fragrance: Bi Luo Chun

    Tea Drunk
    Dylan
    31 Mar 2015 | 7:10 pm
    A Qing Dynasty emperor once tasted a green tea known at the time as Scary Fragrance. When the emperor tasted the tea though, he did not think the name matched the beautiful taste. He renamed it Bi Luo Chun, which means green snail spring. Bi Luo Chun is considered best when sourced from Dong Ting Mountain. This is a mountain located on an island in a lake. The process of making Bi Luo Chun is very tedious because the picking is very specific. For Bi Luo Chun they use only super tiny buds. If you have a tea with a lot of large leaves is it not desired. The pile on the left is the final version…
  • New Product: Organic Ginger Root Superior

    News from Upton Tea
    31 Mar 2015 | 5:00 pm
    Ginger (Zingiber officinale) is a widely used and very popular herb. Our new lot of this tisane is from India and has a zesty, peppery character. The liquor is slightly darker in color than our previous lot, and has a lingering sweet/spicy quality. A steeping time of 8-10 minutes is recommended.
  • 2001 Xiaguan Tea Factory Jingua puerh (shu)

    Tea Masters
    Stephane
    27 Mar 2015 | 8:40 am
    Quel étrange printemps Taiwanais! La semaine dernière, il fit si chaud qu'on se serait cru en été. Canicule et sécheresse. Mais depuis 7 jours, il pleut pratiquement sans arrêt sur le nord de l'ile et les températures ont chuté. Les réservoirs d'eau se remplissent à nouveau... mais je me reprends à avoir des envies de thé chaleureux. Cela tombe bien, car j'ai pu sélectionner ce melon de puerh cuit de Xiaguan de 2001!Cette manufacture se reconnait notamment à sa compression bien dure. Il m'a fallu l'attaquer au couteau à puerh, une fois n'est pas coutume.Sa forme de melon est…
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    New Products from Main Website

  • 2010 EoT Nannuo

    1 Apr 2015 | 12:48 pm
    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…
  • 110ml Huanglongshan clay Ming Yuan Luo Han teapot

    1 Apr 2015 | 12:48 pm
    Completely handmade by Chen Ju Fang from 60 year aged clay mined from Huanglong mountan in Yixing. This mine is now closed and the remaining stocks of clay from here are sought after by contemporary potters and tea lovers alike. The pot was twice fired, allowing refinement of the between firing & the resulting pot is physically and functionally perfect - a testament to the skill of the potter. £148.00
  • 110ml #1 Clay 'Ming Yuan Luo Han' Yixing Teapot

    1 Apr 2015 | 12:48 pm
    This is the highest grade of clay in Master Zhou's collection. It is an exceptionally pure, aged Zini clay that makes very good tea. This clay and the '#2 Clay' we also offer are really exceptional in the scope of Yixing clays available today. This pot was completely handmade by Chen Ju Fang, and fired twice, allowing refining of the pot between firings and a more uniform firing of the clay. These pots perform perfectly with Yancha and Puerh teas. This is the highest quality clay we are able to find. £440.00
  • 2008 ChangYuHao Mengsong Ancient tree

    1 Apr 2015 | 12:48 pm
    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

    1 Apr 2015 | 12:48 pm
    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
 
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    The Half-Dipper

  • 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
  • You Can't Choose Your Parents

    15 Mar 2015 | 10:30 pm
    There I was, whining extensively about a long-standing illness of some insignificant magnitude.  Then, during the middle of drinking the tea described below, my youngest son developed laboured breathing, and we whisked him (i) to the GP / family doctor, and subsequently (ii) onto the Emergency Department of our nearby hospital.   The sight of my dear little chap connected up to nasal cannulae
  • It Came from Canadia

    8 Mar 2015 | 10:30 pm
    To quote many of Keanu Reeves' best on-screen moments of dialogue, "Woah". It would not be accurate to say that Hilary term has been kicking my posterior.  Rather, the effect that term has had on me has been altogether something worse.  Some terms are fun, some terms are bustling, some terms are exciting - this term has been the academic equivalent of experiencing "enhanced interrogation
  • 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
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    Tea Drunk

  • The Tea Formally Known as Scary Fragrance: Bi Luo Chun

    Dylan
    31 Mar 2015 | 7:10 pm
    A Qing Dynasty emperor once tasted a green tea known at the time as Scary Fragrance. When the emperor tasted the tea though, he did not think the name matched the beautiful taste. He renamed it Bi Luo Chun, which means green snail spring. Bi Luo Chun is considered best when sourced from Dong Ting Mountain. This is a mountain located on an island in a lake. The process of making Bi Luo Chun is very tedious because the picking is very specific. For Bi Luo Chun they use only super tiny buds. If you have a tea with a lot of large leaves is it not desired. The pile on the left is the final version…
  • Yunnan Red Tea.

    Dylan
    28 Mar 2015 | 8:14 am
    Yunnan is most known for Pu Er, but did you know they also make red tea? (Known as black by the rest of the world for reasons we don’t understand.) Yunnan red tea, known as Dian Hong, has a relatively short history, but it does offer an unique opportunity to taste red tea from the Assamic family. Some of them are even made with old trees similar to Pu Er. You can learn more about Dian Hong and watch how it’s made by visiting our Youtube channel One large leaf
  • Yellow Leaves, What Should Not Be in Your Tea.

    Dylan
    23 Mar 2015 | 7:17 pm
    On a single tea stem there is a tender leaf, the bud, and then there are the older parts. When we are stir frying tea, the tender parts curl up. This we then further roll to make a very tight string. When the leaves are too old though, they don’t curl up. These leaves are not desired. This is what is referred to as yellow leaves. Yellow leaves The yellow leaf is a leaf that is too old and no longer good. This is why you can’t go strictly by one bud one leaf, or one bud two leaves, because every tea stem is different. One may only have one bud and one leaf, but this leaf is too old…
  • All leaf and no bud? That’s an opposite leaf.

    Dylan
    21 Mar 2015 | 8:34 pm
    Opposite Leaves This is what’s known a opposite leaf. As you can see the bud is super tiny and is not coming out. This is not desired. Healthy Leaf Normally leaves have a fat bud coming out. The bud gives the tea the additional flavor and body. This usually makes the tea smoother too. Any trees that have a little bit of this is ok, but some trees have a lot of the opposite leaves. Some years are particularly bad years. Basically these are malnourished tea trees. It is very telling in the brewed tea leaves as well. So if you see a tea with a lot of the opposite leaves, it is not desired.
  • Shunan is in Nan Nuo Shan!

    Dylan
    19 Mar 2015 | 1:06 am
    Shunan is in Nan Nuo Shan today making Zhu Lin. This is just one day of Shunan’s tea journey. Hop on the tea adventure with us for a whole two months!
 
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    News from Upton Tea

  • New Product: Organic Ginger Root Superior

    31 Mar 2015 | 5:00 pm
    Ginger (Zingiber officinale) is a widely used and very popular herb. Our new lot of this tisane is from India and has a zesty, peppery character. The liquor is slightly darker in color than our previous lot, and has a lingering sweet/spicy quality. A steeping time of 8-10 minutes is recommended.
  • New Product: Milima Estate Kenya OP

    31 Mar 2015 | 5:00 pm
    This exceptional Kenyan tea yields a well-balanced, smooth cup with medium strength. The complex flavor notes are laced with a hint of mahogany and a touch of rose that lingers in the finish.
  • New Product: Kibena Estate Tanzania BP1

    30 Mar 2015 | 5:00 pm
    This CTC offering has a characteristic African leaf style, producing a dark, flavorful infusion with a full mouth feel. The cup has a robust character without bitterness. The layered flavor notes include hints of malt as well as a toasty accent.
  • Warm Up with our Winter Special!

    30 Mar 2015 | 5:00 pm
    We are offering one of our top quality Assam teas, Doomni Estate GTGBOP Cl., TA83, at half price. With its rich, malty aroma and flavor, this eye-opening selection is the perfect choice for a morning bracer. Take advantage of this great opportunity to enjoy a high-end Assam tea at an everyday price! *****3/31/15 update: We have only a few kilograms remaining in stock and have decided to extend the sale until our stock runs out.*****
  • New Product: Rukeri Estate Rwanda BOP Organic

    29 Mar 2015 | 5:00 pm
    The cup has a full flavor and aroma, with a medium body. May be enjoyed plain, but it is strong enough to accommodate a touch of milk. Longer steepings yield a robust cup with notes of rose and peppery hints. At briefer steepings, the liquor is sweeter and more delicate.
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    Tea Masters

  • 2001 Xiaguan Tea Factory Jingua puerh (shu)

    Stephane
    27 Mar 2015 | 8:40 am
    Quel étrange printemps Taiwanais! La semaine dernière, il fit si chaud qu'on se serait cru en été. Canicule et sécheresse. Mais depuis 7 jours, il pleut pratiquement sans arrêt sur le nord de l'ile et les températures ont chuté. Les réservoirs d'eau se remplissent à nouveau... mais je me reprends à avoir des envies de thé chaleureux. Cela tombe bien, car j'ai pu sélectionner ce melon de puerh cuit de Xiaguan de 2001!Cette manufacture se reconnait notamment à sa compression bien dure. Il m'a fallu l'attaquer au couteau à puerh, une fois n'est pas coutume.Sa forme de melon est…
  • Learn to distinguish old and fake old raw puerh

    Stephane
    24 Mar 2015 | 3:47 am
    Puerh, I'm looking at you!William's first visit was too short (a whole afternoon!), so we scheduled another meeting last Friday. William isn't just blogging and selling puerh, he's practically engaged to the daughter of a Jingmai tea farmer, and aims to become a ea farmer himself! That's why he's studying agriculture in Taiwan right now. He has already a lot of experience tasting fresh teas from various tea regions in Yunnan (and beyond). So after Oolong last week, I proposed, and he accepted, a class about aged puerh.The aging potential of puerh has done wonders to the fame and reputation of…
  • Learn to distinguish between green and Oolong tea

    Stephane
    20 Mar 2015 | 7:20 am
    San Hsia tea plantation in Mid March 2015On the left is a tea menu from a breakfast place near State College, PA. It includes "Oolong" on the very last line, which probably means it's the least ordered tea there. They even provide a broad definition : "between a black and a green" to explain what an Oolong is, which again tells us that people are much less familiar with it than with spiced apple chai! This definition is actually correct (where the english 'black' is the translation of Hong, red), but it's quite vague to describe a particular Oolong. Is it closer to black or green? Or, a more…
  • Théière Yixing et connexions japonaises

    Stephane
    19 Mar 2015 | 4:32 am
    Début 17ème siècle, théière Yixing de Shi Da Bin (musée Metropolitan de NYC)La production de théières à Yixing date de la dynastie Ming (1368-1644). La pièce ci-dessus en est un bel exemple. Sa taille est plus grande que la plupart des théières Yixing contemporaines. Pourquoi? L'explication est logique, mais nécessite qu'on se rappelle quel genre de thé on buvait en Chine durant l'époque Ming.Il s'agit de thé vert en vrac. (Le thé vert en poudre fut aboli au début de la dynastie, et les thés Oolongs, rouges et puerhs ne sont pas encore inventés). Les théières étaient…
  • A special Bi Luo Chun from San Hsia

    Stephane
    17 Mar 2015 | 7:48 am
    Hurray, it's spring! Temperatures are climbing fast as the sun rises earlier every day.Today, I drove to nearby San Hsia in order to check on the newest spring harvests. While on the way, I heard the news on the radio that Taiwan's water shortage is very severe this year. Despite some recent rain, the precipitation level since fall is at an historic low. A farmer I called in Central Taiwan yesterday told me same thing: his harvests in Zhushan are delayed to end of March or maybe even early April, depending on the actual growth of the leaves. So, while last year's delay was caused by the cold,…
 
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    T Ching

  • Eight bowls of a life of tea – part 1

    Global Tea Hut
    1 Apr 2015 | 5:03 am
    Our tradition is based on a life of tea, and whether as tea monks who are committed full time or householders who may only devote a portion of their energies to this Way of Tea, the goal is the same: awakening and presence through tea. This life and practice is to help cultivate our own inner wisdom, and to then share our inner peace with others in the true spirit of tea—leaves and water offered freely in recognition of the oneness of Being, and the healing power in commune with Nature and each other. As a tradition it is important to remain living, just as tea itself has so much more…
  • The online tea companies bubble!

    Ankit Lochan
    31 Mar 2015 | 5:02 am
    I have been closely associated with the tea industry for 17 years now. The change in the speciality tea industry has been one of the most noticeable new achievements for our small tea world. I have been especially impressed with the new tea shops, boutiques, and tea parlours springing up in every nook and on every corner. These establishments have changed the mindsets of people, exposed them to a tea culture that they never knew existed, and taught them that there is an alternative to Lipton and other tea companies which sell low quality/common teas at obnoxious prices. The tea shops and tea…
  • The next wave for tea?

    dwalden
    30 Mar 2015 | 5:01 am
    This morning I read an article by Jacob Jeber, son of Phil Jeber of Philz Coffee.  If you haven’t heard of Philz yet, you probably will very soon. They just received a huge infusion of venture capital from people who normally invest only in technology, people like top executives in companies such as Yahoo.  These folks are based in the Silicon Valley/Bay Area, but now, with pockets full of growth money, are planning to expand across the country. In this article, Jacob talked about what is referred to as the waves of coffee.  The first wave he mentioned was the Folgers and Maxwell…
  • Throw back Friday: drink your tea slowly

    T Ching
    27 Mar 2015 | 5:05 am
    Drink your tea slowly and reverently, as if it is the axis on which the world earth revolves – slowly, evenly, without rushing toward the future; Live the actual moment. Only this moment is life. by Thich Nhat Hahn First published on the blog 20 June 2008. Loading Image:           IMAGE 1: The post Throw back Friday: drink your tea slowly appeared first on T Ching.
  • He will be missed

    Michelle Rabin
    26 Mar 2015 | 5:01 am
    It is with profound sadness that I share the news of the passing of Steve Smith on Monday.  As I was unaware that he had been suffering with liver cancer, I was caught completely off guard by the news of his death. I’ve felt a cloud hovering over me all day. I can’t stop thinking about this wonderful man and his contribution to tea both in Oregon, the U.S., and around the world. I was not a friend of Steve’s, but in my experience within the tea industry, I guess you could say we knew each other. I last saw Steve in the fall of 2014, when I happened to stop by Smith Tea to…
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    Tea Guy Speaks

  • Tea Cocktails: A Mixologist's Guide to Legendary Tea-Infused Cocktails

    William I. Lengeman III
    29 Mar 2015 | 11:26 am
    Tea Cocktails: A Mixologist's Guide to Legendary Tea-Infused Cocktails (from a press release) In classy bars and cocktail lounges across America, tea is making a big splash. Absolut has launched a line of tea-infused vodka, companies like Owl’s Brew are springing up with teas crafted specifically as cocktail mixers, and foodie magazines such as Saveur and Food & Wine are featuring hot chai toddies and gin-spiked iced teas. With Abigail R. Gehring’s Tea Cocktails: A Mixologist's Guide to Legendary Tea-Infused Cocktails (Skyhorse Publishing; April 7, 2015; ISBN 978-1-63220-449-3; $19.99)…
  • How To Read Tea Leaves: Nine Books About Tasseography

    William I. Lengeman III
    22 Mar 2015 | 7:30 am
    Who knew there were so many books about tasseography (tea leaf reading)? Here are nine of them, spanning nearly a century. Note that the first two are available in free electronic editions. Tea-Cup Reading and Fortune-Telling by Tea Leavesby a Highland Seer (1921) linkTelling Fortunes By Tea-Leavesby Cicely Kent (1922) linkTea Leaf Readingby William W. Hewitt (1992) linkTea Cup Reading: A Quick and Easy Guide to Tasseographyby Sasha Fenton (2002) linkThe World in Your Cup: A Handbook in the Ancient Art of Tea Leaf Readingby Joseph F. Conroy (2006) linkThe Art of Tea-leaf Readingby Jane…
  • Ceylon Tea Trails Luxury Tea Resort

    William I. Lengeman III
    8 Mar 2015 | 10:00 am
    Cuisinart TEA-100 PerfecTemp Programmable Tea Steeper
  • Red Rose Tea Commercial With Chimps

    William I. Lengeman III
    8 Mar 2015 | 8:00 am
    Chimps and tea. They go together like, well...like monkeys and hot beverages.Eco-Cha - Responsibly Sourced Artisan Tea. Direct from family-run farms in Taiwan.
  • Slow Motion Tea Time With Alan Rickman

    William I. Lengeman III
    7 Mar 2015 | 12:00 pm
    Our most popular video post here at Tea Guy Speaks, and one that we feature from time to time, is a clip of actor Alan Rickman taking his time over a cup of tea and then doing some actorish type grimaces and gestures and whatnot. If he seems to be moving slowly do not adjust your dials. It's part of the Portraits in Dramatic Time series, by David Michalek. More at his Web site. Adagio Teas - Best Tea Online
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    WordPress Tag: Tea

  • Northern Shield Collection 2015 (2)

    shawndurant
    31 Mar 2015 | 6:10 pm
  • GrannyMoon*s Morning Feast 01 April 15

    GrannyMoon
    31 Mar 2015 | 6:03 pm
    Goddess Aprilis I Start Each Day with a Prayer to the Goddess! So Mote It Be! Priestess Pathways… the Newsletter!! Eight times a year for a cost of $12.00, or lifetime for 20.00 Chock full of Goddess Stories, holy days, spells, rituals, recipes, herbal and moon lore, original articles, drawings and prose from our GoddessSchool Priestesses and even special guests! Put your business advertisement to the Priestess Pathway newsletter! $20.00 for one year! And get a free subscription to Priestess Pathways! Subscribe Now! http://Goddessschool.com/pathways.html Now Taking Students! High Priestess…
  • Art Not Though...

    carriegarces
    31 Mar 2015 | 6:00 pm
    Arteastique is a unique and charming tea salon located at Mandarin Gallery, Orchard. It’s a p
  • Get ready for Mad Men's final season with these modern cookies

    Food Polka
    31 Mar 2015 | 5:51 pm
    Mad Men’s last season starts this Sunday. What a bummer. It’s almost over. But you can put your mind into mid century mod today and keep it up forever. How about baking some delicious, uniquely flavored shortbread cookies and decorating them early Mad Men era style? Then on Sunday you can call a quick Mad Men party and impress all your friends. So, go MAD with your cookies! Orange Earl Gray Shortbread Cookies Shopping List (makes approximately 20 round cookies 2-2.5 in diameter): 1 1/2 cups all purpose flour 3/4 cup oat flour (or finely ground oats) 3/4 cup powder cane sugar 1/2 teaspoon…
  • When you finally figure out how to wear something 

    Amanda
    31 Mar 2015 | 5:45 pm
    A few months ago I went from a business casual environment to a totally flat out casual workplace. I was SO LOST in the wardrobe department. I showed up in a dressy top and black jeans with conservative flats, and I felt like my mother (love you, Pam!).  Somewhere around the two-month mark, I got it. No more weird baggy casual clothes or the default running-tights-plus-long-top deal. And, for the first time EVER, I think I know how to rock the fashion sneaker.    #Sneakz4lyf Honestly (< why do I clarify that I’m being honest? Why would I lie about my casual clothes?),…
 
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    PS4 Games & Accessory Reviews

  • How to Save Money on Your PS4 Accessories

    admin
    20 Mar 2015 | 10:44 am
    The PlayStation 4 (WikiPedia) is by all means an incredible gaming device. Made to keep even the most notorious of gamers engaged, this video gaming console from Sony packs thousands of hours’ worth of prime-time entertainment. Following the release of the PS4, and over the last 14 months, there has been a lot of complaints on various aspects of the PS4. To start with, the overheating problem has been a major cause of complaints. Additionally, PS4 owners have also been ranting about the short battery life. To fix these problems, various manufacturers have come up with accessories that help…
  • 5 Vital PlayStation Accessories That Enrich Game Time

    admin
    20 Mar 2015 | 8:12 am
    The PlayStation 4 is just a little more than a year old. This video gaming console from Sony is indeed one of the best in the market. If you’re a video gaming fan, you might want to get your PS4 before the next model is released. For people who have already purchased their brand-new, shiny PS4, accessories are what comes to mind next. From the PS4 stand to a backup battery, you’re going to have to purchase some accessories to make the best out of your PS4 gaming time. This article highlights a list of 5 vital PlayStation accessories that can enrich game time. Nyko’s Next-Gen PS4 Charge…
  • Assassin’s Creed IV PS4 Game Review

    admin
    20 Mar 2015 | 8:00 am
    Interested in playing Assassin’s Creed IV on the PS4? The PS4 is arguably one of the best gaming devices in the world today. By equipping your device the right games, and purchasing the accessories it takes for a smooth time running with the PS4, you can enhance your console gaming experience. To start with, you’ll need to buy a PS4 stand or PS4 cooling fan accessory to avoid overheating during your gameplay. In this article though, we present a review of Assassin’s Creed IV for PS4 gaming buffs. Game Feel – Review of Assassin’s Creed IV The game rolls out exactly as its smaller…
  • Must-Play PlayStation 4 Games: Highly Recommended

    admin
    20 Mar 2015 | 7:56 am
    In our previous post, we highlighted a list of the best ever PS4 games, based on ratings. These included Diablo III: Reaper of Souls – Ultimate Evil Edition, Watch Dogs, Flower, LittleBigPlanet 3 and Need for Speed: Rivals, all of which are rated 5 star by scores of gamers. In this article, we highlight a number of other awesome PS4 games that are becoming increasingly popular, and that are a must-play for serious gamers. Once you get your PS4, you might want to purchase a few accessories (including a PS4 fan, PS4 dock, PS4 stand, etc.) and then go straight to games. To start with, GameStop…
  • Gaming Accessories – The Good & The Bad

    admin
    20 Mar 2015 | 7:53 am
    Are you a hardcore gamer? If so, you very well understand that buying your brand-new, shiny accessory is just part of the process. As it goes, just having the hardware is never enough. You need to get your hands on the best PS4 games, as well as important accessories such as the PS4 stand, in order to make the most out of your video gaming investment. In this article, we highlight various PS4 accessories, and then differentiate between the good and the bad. THE GOOD a)   SCUF 4PS If you’re looking to enhance your DualShock 4’s performance, this is a handy accessory. SCUF 4PS features…
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    Teatrekker's Blog

  • 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…
  • 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.
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    Latest blog entries

  • Now that is an Expensive Teapot!

    26 Mar 2015 | 11:21 pm
    So you think that the teapot that you purchased last weekend was really expensive? Here is something to console you. A pair of “famille rose” coral ground teapots from the Quianlong Period were sold for $1,264,629 at an auction in Hong Kong. These pots have been painted with landscapes in blue and green colours. The design of the art indicates the appreciation of European landscapes. Hence not only are they the most expensive teapots in the world, but they also explore the European connection of China 200 years back.  Read More
  • Toss a Tea Coin

    22 Mar 2015 | 10:00 pm
    There have been ways to serve a drink but there is nothing quite like flipping a coin and let it drop into a cup of hot water. Let it dissolve and sip it in leisure. Now tea coins have become popular and they are being used more and more considering that the teabags have been around for a very long time. Just the new round compact structure seems so modern, nowGreen Tea has another fad attached to it. Certainly stylish!  Read More
  • Clean with your used tea bags

    18 Mar 2015 | 9:00 pm
    More good news awaits the tea drinkers. Now every time you use a tea bag, save it and do not toss it aside; you can use the tea bags for cleaning your house in numerous ways! They are especially perfect for wooden furniture as if you scrub your floor with them, the tannins present in black tea will help your floor gleam with the richness of rustic beauty. They can also be used to clean other furniture as well. Who would have known? Read More
  • Funky and cool Tea Cozies

    10 Mar 2015 | 10:23 pm
    Keeping your tea pot warm has never been more fun. Tea cozies have now taken a huge creative turn and are no longer made with any traditional styles in mind. Think really funky and really different and you have the special ‘Party Girl’ tea cozy and it is just one of them! It has the cool retro yet feminine look and even looking at it is a whole lot of fun! So, dress your tea pot as you want and do not be afraid to try outstandingly designed tea cozies to pep up your tea time. Read More
  • Tea Label Collection for Hobby!

    5 Mar 2015 | 9:35 pm
    Collecting teabag labels is a unique hobby but how far can you go ahead with it? Felix Rotter took this rather seriously and carried it to the next level. How many teabag labels could you have collected? One hundred, five hundred, two thousand, maybe? Hold on to your breath! Felix Rotter has got a collection of TEN THOUSAND FIVE HUNDRED labels of different tea bags from ninety three countries. He is the world record holder for collecting the most tea bag labels. Beat that! Read More
 
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    A Tea Addict's Journal »

  • 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…
  • 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…
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    ESP Tea

  • Tea: A New Rise in Popularity

    Steven Popec
    23 Mar 2015 | 7:36 pm
    Tea is the second most popular drink in the world, second only to water. That is a pretty serious statement and one that can be a little hard to believe, especially in the United States where you can’t walk two feet without running into a coffee shop or a pop machine.Tea is steeped (pun intended) in centuries of tradition in regards to ceremonies, health benefits and the abundant selection of flavors. Take that coffee, “Who’s Yo Daddy”. Now in complete fairness coffee does have its own adhering qualities. There is the increased energy you get from the high levels of caffeine. Then…
  • The Secret of Peppermint Herbal Tea

    Steven Popec
    28 Feb 2013 | 8:11 pm
    As more Americans become interested in a more natural and holistic lifestyle, many are turning to herbal tea remedies instead of pharmaceutical options for treating minor ailments.  With its aromatic and health properties, as well as a pleasing flavor, peppermint is a popular and readily available herb.  One of the most common preparations is peppermint tea, although peppermint tea isn’t a true tea.  This herbaceous plant is completely separate from camellia sinensis, the plant that produces all varieties of true tea.  The more accurate name for peppermint tea would…
  • Embrace Fall With Autumn Tea

    Steven Popec
    30 Oct 2012 | 6:52 pm
    The days are growing shorter and the nights are becoming cooler, and summer is coming to an end once again. Fortunately, autumn tea will help you usher in the next season with joy. It will have you embracing the cooler weather to come and have you pining for the golds, oranges and reds of the autumn season. Autumn Tea is the perfect drink to usher in the cooler weather. It’s easy to make and even easier to enjoy! Harvest your ingredients: -5 cups apple juice, unsweetened -5 cups boiling water -5 teaspoons loose leaf tea -2 cups cranberry juice -1/3 cup sugar or honey -5 tbsp lemon juice…
  • What Is The Best Way To Steep My Tea?

    Steven Popec
    1 Oct 2012 | 9:29 am
    Experienced loose leaf tea drinkers know that the right brewing process is critical to making the perfect cup of tea. Steeping tea for too long can make it too bitter, while not steeping it for long enough can lead to a thin and watery taste. Just how long should you steep tea in order to make the perfect cup? What kinds of water should you use? Steeping methods vary around the world, but there are some general rules to follow. Before steeping First, make sure you start steeping process of your loose tea with fresh cold water. Cold water has more oxygen in it, and oxygen helps draw out the…
  • What is Matcha tea? And how can it benefit my health?

    Steven Popec
    25 Sep 2012 | 9:27 am
    You may have heard of ‘matcha’ tea. In fact, matcha comes in a variety of products. There’s matcha ice cream, matcha cupcakes, and matcha noodles. Matcha is found all over the grocery store, and many people have no idea what it is. Basically, matcha is finely powdered green tea. Normally, green tea consists of a blend of fresh tea leaves. As opposed to other types of tea, which have been left to ferment, dry, and curl up, green tea is usually left unfermented. When green tea is ground into a fine powder, it retains its natural green coloring, giving it a unique appearance…
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    travelling teapot

  • Guangzhou Adventures - A Smoky Xiaguan Morning

    wilson
    28 Mar 2015 | 9:19 pm
    I sampled 2 Xiaguan pu erh teas during a morning while I was in Guangzhou.I had the opportunity to sample the 2003 Xiaguan iron cake and the 2006 mushroom tuo cake.  Both are raw pu erh and you will observe from the above pix that these 2 forms of tea compression are usually found in Xiaguan pu erh tea products.  Xiaguan tea factory commonly compressed their pu erh tea into cakes, small tuos and bricks.  Sometimes, the pu erh tea are compressed into iron tea cake and mushroom shaped cakes.  This iron tea cake I tried is the 2003 version.  You do not see the…
  • Guangzhou Adventures 2015 - Fang Yuan Pai Teapots

    wilson
    21 Mar 2015 | 9:42 pm
    I took a vacation last week and spent 10 days just exploring tea in Guangzhou and Hong Kong.  It was an unusually pleasant experience to drink so much tea all day long.I was privileged that I knew a collector that owned some Fang Yuan Pai teapots.  Fang Yuan Pai teapots were the only authorized teapots that were made for the commercial market during the communist era in the 1960s to early 1990s (link).  He allowed me to handle his collection and photographed them.  I had bought one of my teapots there and included it in a teapot group photograph (pix…
  • 2008 Dayi Taetea Lao Cha Tou

    wilson
    12 Mar 2015 | 7:55 am
    Lao cha tou is actually ripe pu erh tea.  During the manufacturing process of fermenting ripe pu erh tea.  Some of the tea leaves clumped together and looked like tiny nuggets or pebbles.  Tea manufacturers would collect these nuggets from their many ripe tea productions and pressed them into bricks when there is sufficient quantity of these lao cha tou.  I did noticed, during the course of my tea travels in China that lao cha tou were also sold in loose form.  This is the 2008 Dayi lao cha tou.  These were sold as 250g bricks.  I remembered that…
  • 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…
 
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    The Sip Tip

  • Musing On Tea

    Adam Yusko
    21 Mar 2015 | 5:15 am
     "Wine is sunlight held together by water."                                            -Galileo Galilei If that is true, then what would tea be?  I'd venture to guess it would be something along the lines of:  tea is life infused into water.  Or at least, that is how I've perceived it lately. All the good things in life, I find in tea, relaxation, happiness, and a calming energy,
  • 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
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    Tea For Me Please

  • Memory of Water by Emmi Itäranta

    Nicole Martin
    1 Apr 2015 | 9:00 am
    I love finding books where fiction and tea meet. A reader recently recommended this one so I immediately downloaded it to my Kindle. Memory of Water is a dystopian tale that focuses on a young girl who is studying to become a tea master. Elements are definitely drawn from Chanoyu but the author doesn't make many specific cultural references. I enjoyed that aspect because the reader's
  • Aiya Tea Konacha

    Nicole Martin
    31 Mar 2015 | 9:00 am
    Country of Origin: Japan Leaf Appearance: deep green, very small particles Ingredients: green tea Steep time: 30 seconds Water Temperature: 175 degrees Preparation Method: mesh infuser and ceramic teacup Liquor: vibrant greenish gold Konacha is Japan's OTHER powdered tea. It's not matcha but the leaf particles are very small. This particular one is a by-product of gyokuro production. Just as
  • New York Coffee and Tea Festival - 2015

    Nicole Martin
    30 Mar 2015 | 9:00 am
    I was really excited to be able to attend the annual coffee and tea festival since I missed out completely last year. I wasn't sure what to expect because it was moved to a new venue, the Brooklyn Expo Center. The tickets hadn't sold out as they had in past years so I was hoping that it would be less crowded. Unfortunately it seemed like it was more crowded than ever. It was difficult to move
  • Friday Round Up: March 22nd - March 28th

    Nicole Martin
    27 Mar 2015 | 9:00 am
    Cooking with Tea - Matcha Fruit Salad Dressing +Leaf in Hot Water posted a delicious sounding salad dressing recipe that uses matcha. My last attempt at this was less than appetizing looking so I'll definitely have to try their version. The Passing of a Tea Shaman On a somber note, the tea world was dealt a loss earlier this week when we all learned about the passing of Steven Smith. +Geoffrey
  • Podcast Episode 14: How to Use Aroma Cups and Giveaway

    Nicole Martin
    26 Mar 2015 | 9:00 am
    There's been a ton of buzz in the tea world about the samples that +Tea Ave sent out, including these beautiful aroma cup sets. I thought this would be a perfect opportunity to show you all how to use them. I'm giving away a prize pack that includes: -Tea Ave tote bag -3 oolong samples -Aroma cup set To enter, just leave a comment letting me know what you'd like to see in future videos!
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    Teatrekker's Blog

  • 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…
  • 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.
 
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    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.
  • The Last Words of Oscar Wilde: A St. Patrick’s Day Cocktail

    tealeaves
    10 Mar 2015 | 12:45 pm
    Dodge the alarmingly green pints and knock back a truly decadent Irish treat, brought to you by Justin Taylor of the Boulevard Kitchen & Oyster Bar. read more The post The Last Words of Oscar Wilde: A St. Patrick’s Day Cocktail appeared first on 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.
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    Goodwyn Tea - News

  • Teas - A great corporate gift idea

    Goodwyn Tea
    6 Mar 2015 | 10:53 pm
    We all know something about tea, but before we present tea as a great corporate gift idea, let’s introduce you to some interesting facts about tea. Did you know that herbal tea is actually not a tea but an infusion of various edible herbs. Also, known as tisane, herbal tea does not belong to the camellia sinensis family of tea plants. The next attention-grabbing fact about tea is that it is the second most consumed beverage in the world. It is second only to water, which we may or may not be termed as a beverage as it is source of life. The process of making black tea was originally used to…
  • Tea collections - Top 10 tea flavours you must try

    Goodwyn Tea
    6 Mar 2015 | 9:23 pm
    Chilli Tea Chilli is a spice which finds its place in every kitchen and it's time it finds a way to your cup! How? Well, Chilli Tea is here and that's how. This unique flavor is one of the most interesting innovations in the tea industry. Your pack will contain the best of Assam tea leaves finely blended with chilli flakes. Chilli Tea belongs to the house of Black Tea, which is recognized as one of the widely consumed varieties globally.  Chamomile Tea Chamomile Tea is for the generation that is leading a hectic lifestyle and constant anxiety. It contains the goodness of catechins, which is…
  • 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…
 
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