Tea

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  • New Product: Jasmine Mao Feng

    News from Upton Tea
    25 Jan 2012 | 6:00 pm
    The base tea for this excellent Jasmine tea is an extra-fine grade of green tea, with attractive, well-twisted leaves and fine white tips. Like many finer Jasmine teas, the level of scenting in this selection is light, which allows for the flavor of the tea to shine through. All the Jasmine blossoms have been removed to minimize the bitterness that can result from infused jasmine blossoms.

  • Tea 201 – FTGFOP – Leaf Classifications and What They Mean

    Tea-Guy
    Tea-Guy
    12 Jan 2012 | 12:30 pm
    A good illustration of FTGFOP FTGFOP. Phew what a mouthful!  It feels like a code of some kind.  In a way it is.  It is actually an acronym for Finest Tippy Golden Flowery Orange Pekoe.  It is considered the highest grade of Ceylon tea from Sri Lanka.  The acronym states exactly what this type of classification: it’s the finest, with lots of tips, flowery…oh and it’s orange pekoe. I will digress briefly because I would like to explain what orange pekoe is.  I’m sure you have seen it around in the grocery store.  When I first saw it, I assumed that it was black tea with some…

  • Tea 201 – Why Japanese Greens Are Unique

    Tea-Guy
    Tea-Guy
    17 Jan 2012 | 12:30 pm
    Japanese Matcha Japanese Tea.  Usually this means green tea of some kind but why is it so special?  Honestly, it is because the Japanese have come up with several different ways to process their little Camellia sinensis plant. Like typical green tea, it is the least oxidized of all of the teas.  Japanese green teas are also steamed so that they can maintain their bright green color.  Then they’re prepared several different ways. Sencha is the most popular green tea in Japan.  It is harvested in the early season.  It is created by grinding the tea leaves.  It represents about 80…

  • 恭喜發財 – Happy Year of the Water Dragon!

    Gongfu Girl
    Cinnabar
    23 Jan 2012 | 11:55 pm
    At the beginning of the Lunar New Year celebrations I wish all of you luck, joy and abundance – particularly with regard to good tea! Possibly Related Posts: Pure Pu’er ATB Blog Carnival: AdagioTeas’ “Roots Campaign.” How I generally brew shu pu’er Da Hong Pao among the mists New storage for pu’er

  • Acrobatic Tea Pouring Video

    tea guy speaks
    William I. Lengeman III
    24 Jan 2012 | 2:05 pm
    The Breville One-Touch Tea Maker
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    MattCha's Blog

  • Fire, Water, & the Art of Charcoal: Part 3- The Cultural Charcoal Traditions of Korea

    26 Jan 2012 | 11:36 pm
    Historically, Korea's use of charcoal for heating the water for tea was similar to its neighbour China. Small portable braziers were often used with small pieces of charcoal that were fanned. This was done outside as the quality of charcoal wasn't as refined as it is today. This method of preparing charcoal must have been practiced until sometime quite recent as it is pictured in the paintings of the late Joseon Dynasty. Throughout history, perhaps through the exchange of technologies with neighboring Japanese, Korea refined its charcoal making. Kilns were set up to primarily supply high…

  • Fire, Water, & the Art of Charcoal: Part 2- The Cultural Charcoal Traditions of China

    24 Jan 2012 | 4:32 pm
    The use of charcoal to boil water for tea is quite different in each of the traditional tea drinking cultures of China, Japan, and Korea. To understand how these tea cultures use charcoal you must first know a bit about the tea cultures themselves and their style of drinking tea. Each tea culture uses a different type of charcoal that is produced using very specific traditional techniques and is made from a very specific and deliberate local source. The type of charcoal used by each tea culture harmonizes best with the style of tea stove and kettle and the distinct tea ceremony of each…

  • 2012 Hatsugama

    22 Jan 2012 | 7:59 pm
    Peace

  • Woonsang Introduction and A Sampling of 2010 Woonsang Saejak Jiri Mountian Semi Wild Green Tea

    15 Jan 2012 | 9:58 pm
    Woonsang is one of the famous tea producers in Korea, its teamaster, Mrs. Kang, is one of the top in Korea.  Woonsang has been around since 1986 producing extremely good Korean tea in the most traditional of ways.  Woonsang (aka Jirisan Tea Company) means "clouds" in English and is a reference to the serenity of heavenly Jiri Mountain where all the tea is completely hand picked and produced.  What makes Woonsang particularly interesting is that it is the only old famous tea producer in Korea which only sells camella sinensis teas with absolutely no…

  • Experimenting With Peasant Teas

    6 Jan 2012 | 9:19 am
    This tea comes care of Pedro of Dao Tea.  It was sent to him by Kim Jeong Yeol of Korean tea producer Butea and was never intended to be for sale to the public.  It is tea picked from his organic gardens in Hwagae Valley during the month of June, 2011.  Kim Jeong Yeol, in the spirit of Korean ancestors, tried some experimental techniques to try to get use out of his summer growth.He chose to produce some variations of chung cha which translates to "oolong" in Korean.  Ones experience with these types of teas they are a very crude, simple, almost puerh-green tea like.
 
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    Bearsblog

  • Tea with New Friends

    19 Jan 2012 | 10:43 pm
    Tea with new friends or new friends with tea? New tea friends!I recently had a chance to have Bryan_Drinks_Tea and Lerxst2112 visit. They live no small distance away, and in addition to making the significant effort to drive to me, they brought good tea and a fancy camera!Enjoy Bryan's salacious tea photos below, which depict us drinking either a roasted Taiwanese gaoshan oolong (green clay teapot) or a mix of 60s-80s Guang Yun Gong pu'er (red clay teapot). We also drank a tenacious 80s 8582 that Bryan brought along, but he focused on brewing it instead of taking photos--to great success.We…

  • Join us for gongfu! 1/28 at Aristeacrats in Lawrenceville, GA

    12 Jan 2012 | 5:29 pm
    Come celebrate Chinese New Year with some good pots of tea! Fans of Chinese tea in the Southeast, converge!Well, perhaps the reach won't be quite so far, but with a few passionate tea souls in Georgia, Alabama, North and South Carolina, and Tennessee, I am hoping we can take our love of tea offline and meet for some gongfu occasionally.Jessica of Aristeacrats has graciously agreed to host our first occasion at her location in Lawrenceville, with the agreement that we get water service for gongfu as long as each of us pays for a pot of tea (just keep the dry leaf for later!)--which is how…

  • As featured in the LA Times!

    12 Jan 2012 | 5:16 pm
    The LA Times ran a little story the other day (also picked up at the Monterey Herald) about the tea group that meets in Los Angeles, back when I was still living there. It's a good article, and I give my thanks to Rosanna Xia for doing her best to be true to our experiences drinking tea.The one thing the article plays up with exaggeration is the cost of fine teas. The best of the best, as with any epicurean pursuit, is very, very expensive.But the majority of the tea we drank at LA Tea Affair was not nearly so high-end. Higher-end than your average loose leaf, but certainly not commonly…

  • 2009 Dayi "Dragon Pole" Shu Pu'er, courtesy of Shah8

    8 Jan 2012 | 8:50 pm
    The holidays for most Americans have finished, but for many Asian-Americans, they have yet to begin. Lunar New Year, aka Chinese New Year, aka Spring Festival (), aka Tet, aka Seollal (), begins on January 23 and lasts fifteen days. The upcoming lunisolar year is a dragon year, specifically water dragon; Dayi's "Dragon Pole" shu, then, is the perfect way to add some water to a dragon and see what this new year might be about. Thanks to Shah8 for leaving a sample with me!The photo above shows the gongting "tribute" grade leaf. These are very small, tippy buds whose small stature requires a…

  • 2007 Dayi "Secret Fragrance" Shu, Courtesy of Shah8

    21 Dec 2011 | 4:09 pm
    Everybody has secrets. Secrets are priceless to oneself, and when those entrusted with our secrets choose to sell them, the transaction comes at a high cost.But when you make several wan (万, meaning 10,000) of cakes out of your secret and sell them, is it really still a secret?暗香 (àn xiāng) means "subtle scent" or "hidden (as in obscured) fragrance". I don't know if "secret" is a good translation (care to opine, Marshaln?). "Dark fragrance" or "underhanded fragrance" are also possibilities, if unlikely ones.Also, there was a Chinese movie by the same name in 2009. Perhaps drinking…
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    Tea Obsession

  • Orchid in bloom

    26 Jan 2012 | 11:24 pm
    Flower is a must have decor for the Chinese New Year. Visiting the flower market after new year's eve dinner is also a popular activity. In the southern part of China, flowers are plenty even in the winter, chrysanthemum, peony, peach flower, plum flower, orchids, kumquats are the most popular. This yellow dandrobrium is one of the favorite orchids I have. It is the first rebloom in 3 years and bloomed on Monday, the first day in Chinese calendar!Charcoal was burning in stove, spring water is boiling in Shao Diao - clay kettle, my mother and I drank some Zhi Lan Xiang and Cha Wang - King of…

  • Chinese New Year Special

    21 Jan 2012 | 6:26 pm
    Every Chinese New Year we offer a special deal to show our appreciation. A special gift of antique cup with purchase of Wu's Chao Zhou sandy clay teapot for the year of dragon 2012. One free cup for each tea pot purchased. Hand made antique cups with small imperfections. Only 6 available, first come first pick. Offer is only good for purchase of the named teapots.Happy New Year!#1 #2#3#4#5 (out)#6

  • An afternoon at the temple

    19 Jan 2012 | 10:47 pm
    Today is my mother's knitting day at the Xi Lai Temple. She joined a group of women whom share a common hobby knitting. Every Thursday afternoon, all the members meet from 1 pm to 4 pm with their projects to share knowledge, skills and tricks. My time is well spent with a book at the reading room or strolling around.As Chinese new year is approaching, Monday the 23rd, Xi Lai Temple is well decorated for the holiday.Yu Lan Hua-Chinese magnolia flower, a flower I remember as a child. It can be bought occasionally for a few pennies, tuck in hair behind ears, a symbol of femininity in the most…

  • Time flows like water

    18 Jan 2012 | 6:56 pm
    似水流年一叶轻舟有茶有你有悲有喜Chinese New Year is coming! Time goes by, water runs by, tea flows through, life moves on. Wish for the better, live for the moment!Happy New Year to all! 2012 is the year of Dragon, the most powerful and symbolic zodiac. With this sacred power, may everyone reach your goal this year!

  • Surprisingly lovely pomelo flower fragrance tea

    7 Dec 2011 | 10:00 am
    It's a cold morning, and cold morning calls for a hot cup of tea immediately upon getting up from a warm bed. Water is boiling in a non-whistle kettle on the stove, tumbling bamboo charcoal noise is the tell tail. Quite morning with sound of percussion, instantly warms the air. A random pick out of a pile of teas, what a surprise to find such smooth sweet leaves. 2011 You Hua Xiang - Pomelo Flower Fragrance. What time can do to mellow down a tea, so to human~ I shall put in on the recommended list of Dan Cong oolong teas.
 
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    The Half-Dipper

  • 2009 Douji "Youle"

    25 Jan 2012 | 11:30 pm
    Ages ago, a number of us embarked on buying a batch of 2009 single-mountain cakes via Taobao, through an agent.  I think it was "Taobaonow".  Since then, the same cakes have become available for comparable, or even lower, prices at outlets that have taken to specialising in Douji, such as Dragon Teahouse and China Chadao. Of that stack of single-mountain cakes, I have been quite impressed.  

  • Ceramic Tink!

    24 Jan 2012 | 11:11 pm
    ceramic tink! holding teapot handle with no teapot

  • 2005 Changtai - Yichanghao "Mangzhi"

    22 Jan 2012 | 11:12 pm
    Mangzhi is one of the famous, if lesser-accredited, mountains of Mengla county in the south-eastern corner of Xishuangbanna. Just when I thought that I had tried all of the various Yichanghao cakes (whose solid, enjoyable virtues continually delight me), China Chadao provided me with a sample of a cake hitherto unknown to me.  Thanks again to the proprietor, Jerry, for his generosity.

  • 2005 Douji "Yisheng" Spring

    20 Jan 2012 | 11:30 pm
    Regular readers may remember the frantic Internetly amusement (and corresponding nuclear fall-out) caused by the 2005 Douji / Yisheng cakes, which come in red / purple colours and, seemingly, spring / autumn variants.  I loved the 2005 Douji "Purple", and later compared the 2005 Douji "Red Autumn" with the 2005 Yisheng "Red", deciding that both were lovely, but that the latter was outstanding.  

  • Sandpaper Reveals

    19 Jan 2012 | 11:16 pm
    sandpaper reveals layers of old hard paint and old soft wood
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    News from Upton Tea

  • New Product: Thotalagala Estate GP1 Green Organic

    26 Jan 2012 | 6:00 pm
    This is a full-bodied Ceylon green tea. The dry leaves have a fresh aroma, and produce a delightful, balanced cup, with notes of ripe red apple and a note of malt. The gentle sweetness is perfectly balanced by the mild pungecy.

  • New Product: Singtom Estate TGBOP Second Flush (DJ-55) Organic

    26 Jan 2012 | 6:00 pm
    This second flush tea offers the rich body and strength that one expects from a broken-leaf grade. With a full mouth feel, peppery nuances, and fruity notes, this selection is sure to please even the most selective Darjeeling enthusiast.

  • New Product: Jasmine Mao Feng

    25 Jan 2012 | 6:00 pm
    The base tea for this excellent Jasmine tea is an extra-fine grade of green tea, with attractive, well-twisted leaves and fine white tips. Like many finer Jasmine teas, the level of scenting in this selection is light, which allows for the flavor of the tea to shine through. All the Jasmine blossoms have been removed to minimize the bitterness that can result from infused jasmine blossoms.

  • New Product: Green Tea Sampler

    25 Jan 2012 | 6:00 pm
    A tin each of the following: Japan Shizuoka #2 Sencha (TJ60), China First Grade Gunpowder (ZG20), Organic China Sencha (ZG17), and Choicest China Hairpoint Organic (ZG86).

  • New Product: Tindharia Estate FTGFOP1 Second Flush (DJ-76) Organic

    25 Jan 2012 | 6:00 pm
    This selection represents one of the best values we have seen for Darjeeling teas in recent time. The golden-brown cup has a fresh aroma, with hints of rose and fruit. The finish has a subtle hint of mace. By purchasing the entire, rather large lot, we are able to offer this tea at an attractive price.
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    Tea Masters

  • Happy New Year of the Dragon!

    Stephane
    22 Jan 2012 | 9:56 am
    During the Qing dynasty, the Dragon was the symbol for the emperor. The Dragon represents more than just a very powerful, mythical animal. Very adaptable, the dragon can swim, walk and fly. And like the emperor, the dragon is a link between Earth and Heaven. He connects men with the spiritual forces. From there, we can see a more modern interpretation of the symbolism of the Dragon: creativity! Each time we aim for doing things differently, that we innovate, that we add beauty to our daily lives, we are rising like a dragon. The Chinese dragon isn't bad or good. It's more what we do with him.

  • Optimiste : le retour du printemps

    Stephane
    17 Jan 2012 | 5:53 am
    Les Chrétiens fêtent la lumière à Noël, la naissance de Jésus, juste 3 jours après l'équinoxe d'hiver! En Chine, on fête le retour du printemps dès fin janvier ou début février (selon le calendrier lunaire), au plus froid de l'hiver! J'y vois là une qualité humaine universelle : l'optimisme. Plutôt que de se morfondre et de se plaindre de l'obscurité, du froid, des plantes au repos (et l'absence de nouvelles récoltes), ces fêtes traditionnelles et familiales nous donnent courage et chaud au coeur! Aussi, à la faveur d'un rayon de soleil, j'ai aujourd'hui eu le plaisir de…

  • 20 years old Hung Shui Oolong

    Stephane
    16 Jan 2012 | 5:02 am
    Next week will mark the beginning of the Lunar New Year of the Dragon. Taiwan (and China) will have a whole week of holiday! (So, I won't be able to process your orders during that time.) In the middle of winter, we'll be celebrating the arrival of spring, happiness and fortune. One way to do this is with a very special tea. I've heard lots of Taiwanese tea lovers, farmers or tea sellers tell me that they keep a unique tea in a jar and that they only open it once a year during Chinese New Year. Depending on their preference, it can be puerh, Baozhong, Wu Yi Yan Cha, Oriental Beauty or Hung…

  • Léo sur un nuage

    Stephane
    12 Jan 2012 | 8:16 am
    Ses volutes quittent une famille de fleurs Sein Rauch verläßt eine familie von Blumen S'envolent vers les étoiles Steigt zu den Sternen empor De son nuage blanc, Léo Leo auf einer weißen Wolke goûte au paradis. genießt das Paradies.

  • Less is more

    Stephane
    10 Jan 2012 | 10:48 am
    I kept this Cha Xi as simple as possible. A big black fabric is my Cha Bu and lets each accessory stand out. Everything is clean and has a purpose. In this time of New Year resolutions, we may wonder what new teas and tastes 2012 will bring us. My grandfather reminds me that, in life, every one of us can't receive more than what we give. So, to receive a lot, we should first learn to give. In tea, the same rule applies. High quality teas made with care and love yield more pleasure than mass produced leaves. And the more you learn and understand tea, the better you are likely to brew it. The…
 
 
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    TeaChat

  • Board statistics

    28 Jan 2012 | 6:50 am
    Board started:Jun 10th, '05, 06:40Days since started:2423Board version:phpbb 3.0.5All times are :UTC - 4 hoursNumber of posts:203027Posts per day:83.79Number of topics:13323Topics per day:5.50Number of users:10497Users per day:4.33Our newest member :margauxmorganMost users ever online was 151 on Dec 28th, '11, 12:40

  • Introductions to TeaChat | Re: G'day from Australia

    28 Jan 2012 | 6:24 am
    Welcome waltersh, aka Hannah! Thanks for the nice introduction!I am looking forward to seeing you around the forum! Please feel free to share what is in your daily cup with us in TeaDay!

  • Introductions to TeaChat | Re: Hi everyone!!! new member from CA

    28 Jan 2012 | 6:21 am
    Welcome to TeaChat ryanhong. I am looking forward to seeing you around the forum.+1 to what Ian commented, lots of teas to explore. Please share your teas with us daily in TeaDay.

  • Introductions to TeaChat | Re: Hello from Toronto!

    28 Jan 2012 | 6:18 am
    Welcome dRummie to TeaChat! We have lots of Canadians here sharing their TeaKnowledge with us.Please feel free to share what teas you are drinking with us in TeaDay and I am looking forward to seeing you around the forum!

  • Introductions to TeaChat | Re: Hello!

    28 Jan 2012 | 6:15 am
    Welcome to the forum and nice intro [iano.I am looking forward to seeing you around the forum, share what is in your daily cup with us in TeaDay!
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    tea guy speaks

  • The Evolution of The Tea Bag

    William I. Lengeman III
    27 Jan 2012 | 12:52 pm
    The Evolution of The Tea Bag(from a press release)In 1908, Thomas Sullivan, a New York tea importer, accidently invented tea bags as a solution for storing and importing tea cheaply. The convenience of the tea bag, both then and now, was so brilliant, that since its inception, the majority of tea is consumed using, you guessed it, the tea bag. Since then, tea bags have been used exclusively for storing tea. A Charlotte-based company called Honitea looks to change that. Typically, two dry ingredients go into a tea drinker’s hot cup, tea and sugar. Every second, 4,500 cups of tea are consumed…

  • Acrobatic Tea Pouring Video

    William I. Lengeman III
    24 Jan 2012 | 2:05 pm
    The Breville One-Touch Tea Maker

  • There's an App for Tea Guy Speaks

    William I. Lengeman III
    23 Jan 2012 | 5:35 pm
    If you feel the need to access Tea Guy Speaks on your favorite (Android-compatible) mobile device you're in luck. As the title of this post suggests, we have an app now. The app was created using the services of AppsGeyser and, based on tests on a Kindle Fire, seems to work fine. Download it at the link below or scan the image. App DownloadThe Breville One-Touch Tea Maker

  • Drinking Tea In Space

    William I. Lengeman III
    22 Jan 2012 | 8:48 pm
    A 2003 video in which Expedition Six NASA ISS Science Officer Don Pettit drinks from a bag of tea using chopsticks.The Breville One-Touch Tea Maker

  • If In Doubt, Make Tea

    William I. Lengeman III
    19 Jan 2012 | 3:24 pm
    It's short but it gets the message across...if in doubt, make tea Numi Organic Tea Flowering Gift Set
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    tea « WordPress.com Tag Feed

  • Issue #21 of JagaSpam: Adrian Eseau Live Jan 27!!! - Teabar is rockin the brewer

    jagajared
    27 Jan 2012 | 2:57 am
    1. LIVE AT JAGASILK TEABAR: Adrian Esau: All proceeds to “Music for Youth Works” Adrian Esau will be performing at the teabar. We had to print 40 tickets and 30 have already sold! 30 seats – $10 ticket goes to “music for youth works” - tickets available through Adrian or JagaSilk Teabar * Live & Unmastered CD recorded earlier in the week will be released at show* “Ever with a song in his head and music flowing from his fingertips, whether it be through six strings or simply pots and pans, adrian’s love for music permeates all aspects of his life.

  • Green Tea Taste

    ayurvedicteas
    27 Jan 2012 | 2:55 am
    Many thanks for all recent comments and follows. One of the recurring themes over the last few days, which is worthy of comment, is the taste of Green Tea.  Many tea drinkers have commented that they like the taste of green tea but it is hard to get used to or they say they don’t like the taste at all.  Green Tea is an acquired taste and is quite astringent.  In our sister blog we explain the mechanisms of astringency.  The best way to describe astringency is “mouth drying” or “pungent”.  Any Tea, by its very nature, is going to have a level of this…

  • KBFFs in Seoul - Day 2: What is "A" Lifestyle? (Highlight: Myeongdong)

    karixie
    27 Jan 2012 | 2:29 am
    Note: You will see a lot of Seoul entries highlighting on Myeongdong. After all, it’s my favorite shopping place and it’s Yan’s favorite area in the city. We went home after our Hongdae trip. I changed into my sandals and Yan, despite the freezing 4 degrees, opted to wear her Havaianas. (Summer mode on!  But I wished I brought slippers because I will definitely wear them, too, given our feet’s condition!) Hehehe. Sandals/slippers + cold autumn don't match? Think again. Myeongdong was the only shopping place I visited in 2010 due to lack of time. It has been my…

  • Post 309 - When tea goes bad...

    Pete Faint
    27 Jan 2012 | 2:22 am
    Put it in the bin. And when I say “when tea goes bad”, I don’t mean what happened

  • Dive away

    Kimikotan
    27 Jan 2012 | 1:53 am
    Turtles =3 Who can’t love them?! xDD No but really.. it was so cool cause I went to the school’s arboretum today and… there was ONE duck. So instead of looking for the suck the whole time we looked at these turtles too =3 There were about… 5 of them in the corner next to each other. When we (me and Gee btw) were getting closer to them 3 of them dived off into the water. I think it’s cause Gee probably looked like he was hungry and they were scared they were gonna get eaten xP No but really… turtles are cool~ ever watch one eat? Other than that.. today had…
 
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    Tea or coffee? It is a tea blog.

  • Tealovers.ca

    Tea or coffee? It's a tea blog
    11 Jan 2012 | 12:18 pm
    Hello readers, Tea or coffee? It is a tea blog. now moves to a new location http://tealovers.ca Please change your bookmark and continue to visit my blog I am looking forward to share my tea experiences with you and yours as well

  • Moving

    Tea or coffee? It's a tea blog
    2 Jan 2012 | 3:14 pm
    Dear readers, You may realise the blog hasn’t been updated for a few days, well, it is not only because it is Christmas and New Year, (having a break from it), but also I am moving my blog to another address.  So bear with me, I am still working on it, just a few technical stuff needs to deal with.  I am hoping it will be done in the next few days. I will annouce here what is the url of the new blog once everything is settled. Love,  

  • Tea of the day~

    Tea or coffee? It's a tea blog
    23 Dec 2011 | 11:18 pm
    Today’s tea is this: Let’s take a guess

  • Pomi berry tea

    Tea or coffee? It's a tea blog
    20 Dec 2011 | 10:05 pm
    Now I am revealing what kind of tea is it from the last entry’s picture. It is the Organic Pomi-Berry Tea It is a type of herbal tea from Two leaves and a bud. It was in a tea bag and I just opened a few and look inside what’s in coz it just smell so good from the package. Although the tea smell very sweet when I pour hot water in, but when you taste it, it isn’t that sweet at all, just about right. The tea not only have berry flavors, it has chamomile, lavender, I think it has rose hip with the red part, and   the brown piece looks like bread crumb, it is actually the…

  • Tea of the day~

    Tea or coffee? It's a tea blog
    18 Dec 2011 | 5:07 pm
    Let’s guess what kind of tea we have today?
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    Gongfu Girl

  • 恭喜發財 – Happy Year of the Water Dragon!

    Cinnabar
    23 Jan 2012 | 11:55 pm
    At the beginning of the Lunar New Year celebrations I wish all of you luck, joy and abundance – particularly with regard to good tea! Possibly Related Posts: Pure Pu’er ATB Blog Carnival: AdagioTeas’ “Roots Campaign.” How I generally brew shu pu’er Da Hong Pao among the mists New storage for pu’er

  • Experiments with purple tea

    Cinnabar
    3 Jan 2012 | 11:07 am
    It’s not often that I get the opportunity to work with a tea with very little historical precedent, a tea in the infancy of its introduction to the worldwide tea community. But the orthodox production purple tea from Royal Tea of Kenya is so new and so unusual that there’s little guidance and no standards, so that means it’s time not to learn, but to experiment and pull out the arsenal of tools and equipment. I should also add that my brewing methods typically come from what I know about a type of tea and what I’ve learned previously. I’m intransigently…

  • Pure Pu’er

    Cinnabar
    13 Dec 2011 | 9:05 pm
    This past weekend I took the opportunity to try some tea that I purchased from Michael Coffey of Tea Geek quite some time ago. This tea is, in essence, very large leaves from the bushes of a pu’er varietal simply dried and tied into bundles. As described on the Tea Geek blog: [This] limited availability product tries to reproduce, as well as the tea-makers knew, how tea was made in Yunnan before the widespread use of compression.  This would go back to when tea was considered a medicine, not a beverage.  It clearly draws on how herbs are collected and dried–the leaves are tied…

  • Reading “A Tea Reader”

    Cinnabar
    14 Nov 2011 | 11:31 am
    There are books that are enjoyable to read because they are about tea, and books particularly well-suited to a read accompanied by a cup of tea. Katrina Avila Munichiello’s recently published anthology of non-fiction writings about tea, “A Tea Reader,” is both of these. The 52 essays in the book are arranged thematically into five sections, entitled “Tea Reveries,” Tea Connections,” “Tea Rituals,” “Tea Careers,” and “Tea Travels,” each one prefaced by a short introduction written by Munichiello herself. The contributions…

  • Chado: The Way of Tea, at ArtXchange

    Cinnabar
    23 Oct 2011 | 10:37 pm
    For people within striking distance of Seattle, there are still a few more days to to see “Chado: The Way of Tea,” an exhibit of work by Miya Ando at ArtXchange Gallery in Pioneer Square. Sculptor Ando is descended from Japanese sword makers and has embraced her heritage of fine metal-working, along with a large portion of the attendant philosophical approach to the arts. This particular show of her work is themed around Chado, the Japanese tea ceremony, using the traditional practice as inspiration for the stark metal forms of her abstract steel and aluminum works, and more…
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    Virtual Teahouse

  • January 2012 Poem ~~ “A New Beginning”

    Krayna Castlebaum
    4 Jan 2012 | 11:03 pm
    Poem of the Month ~ January 2012  With Love, for John O’Donohue (1 Jan 1956 – 4 Jan 2008), Trickster, Lover, Poet, Sage This poem evokes quiet wonderment in me and reminds me of something O’Donohue said, with  a lilting voice and a mischievous twinkle in his eye: “Mind your mind now, and steady yourself, for there is a stillness within ye that has never been disturbed.”                 With a deep bowing WOW to John and to you and to all new beginnings. –Krayna John O’Donohue reading from “To Bless the Space Between Us” (click through to…

  • November 2011–Poem of the Month, Untitled by Jim Harrison

    Krayna Castlebaum
    22 Nov 2011 | 10:11 am
    Poem of the Month ~ November 2011 I love the tumble of images this poet crafts.  And I now love this word: doggerel. You, too, can write your very own doggerel-style mantra, and place it in front of your very own Alter to the Incomprehensible. Caveat: take none of this seriously, lest an ear falls off! –Krayna I no longer believe in the idea of magic, Christs, the self, metal buddhas, bibles. A horse is only the space his horseness requires. If I pissed in the woods would a tree see my ear Fall off and would the ear return to the body On the morning of the third day?  Do bo trees Ever…

  • Happy Anniversary–Poem of the Month’s 5th Anniversary Poem: When Death Comes

    Krayna Castlebaum
    3 Oct 2011 | 11:09 pm
    Poem of the Month ~~ October 2011 Happy Anniversary, Poem of the Month! October 2006: talking about poetry with Denny, my neighbor.  A sudden inspiration: how ‘bout a flyer box in the front yard stuffed with poems?  Just a wee conversation plus one simple act, and here we are, five years and 60 poems later!  This poem was the first to kick off the whole shmeer.  Thanks Denny! Thanks poets! And thanks to you, reading this!! When Death Comes   When death comes like the hungry bear in autumn; when death comes and takes all the bright coins from his purse   to buy me, and snaps…

  • The Story Continues

    Beth Patterson
    11 Sep 2011 | 2:48 pm
    Kairos Network Blog: Stories and Essays on Death and Dying from Healthcare Professionals  has picked up the story posted on Virtual Teahouse two years ago called: Douglas Firs Were Our Sanctuary. This edition is slightly edited and the collages were not able to be included.  But the Andreya’s story (“A”) continues to ripple out into hearts and find resonance.   Douglas Fir were our Sanctuary: Remembering an Assisted Death.  Thank you to Jeanne Denney for publishing the story.

  • And…if ‘it’ ain’t broke…

    Beth Patterson
    9 Sep 2011 | 12:42 pm
    From Patti Digh and David Robinson, The Circle Project, www.thecircleproject.com Click  here to download the poster.  
 
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    Teatrekker's Blog

  • Chinese Year of the Dragon

    teatrekker
    25 Jan 2012 | 11:35 am
    2012 is the Chinese Year of the Dragon. In Chinese mythology, dragons ( long ) are the largest supernatural creatures, embodying strength and authority. It is said that Chinese dragons are comprised of the features of other creatures: head of an ox; eyes of a prawn; ears of the elephant; mouth of the donkey; horns of a deer; whiskers of man; body of the snake; skin of a fish; feet of the Phoenix bird. Nine Dragons, Chen Rong, Chinese, first half of the 13thC, Southern Song dynasty, dated 1244, ink and color on paper. Museum of Fine Arts, Boston. In the West the dragon is considered evil and…

  • Our Korean teas are on SALE

    teatrekker
    19 Jan 2012 | 4:50 pm
    JANUARY SALE ON OUR KOREAN TEA! Our heat-sealed, foil packets of Sejak and Jungjak were packed in Korea and have been stored by us in a cool environment. They are in perfect condition and all are drinking well. Our supply of these teas is dwindling. Don’t miss the opportunity to experience these delicious teas at very low prices – the next harvest of tea will not be available until late June 2012. Please visit our website to view our selection or to place an order: http://www.teatrekker.com/shop/green/other-regions/korea/  

  • Protected Origin Status Granted to Darjeeling Tea

    teatrekker
    10 Jan 2012 | 5:55 pm
    In October 2011 Darjeeling tea was granted Protected Origin Status by the European Commission on behalf of the Tea Board of India, the Darjeeling Tea Association and all of the tea growers in Darjeeling, India. Due to the unique and complex combination of agroclimatic conditions (terroir) Darjeeling tea has a distinctive and naturally-occurring quality and flavor which is recognized by tea lovers around the world. The combination of factors give Darjeeling teas qualities that simply cannot be replicated elsewhere. Essentially, and briefly, this protection, which will ease in over a period of…

  • 2011 Was a Great Year

    teatrekker
    4 Jan 2012 | 12:45 pm
    2011 has been great 2011 for us at Tea Trekker, and it is all because of YOU, our dedicated and enthusiastic tea customers, readers and blog followers. Our customer base tripled in 2011 as has the numbers of readers following Tea Trekkers Blog. This is a statisticians dream, and it makes us giddy just thinking about it. We wish to THANK YOU all for your business, but most importantly for….. your trust. We love that you send us earnest questions via email and share with us how much you enjoy the tea and teapots that you purchase. And come into our store excited to be there. We hope we…

  • Tokoname Teapots

    teatrekker
    9 Nov 2011 | 10:50 am
    We have been admirers of hand-crafted Japanese Tokoname teapots for years. In fact, we featured a stylish black Tokoname teapot on the cover of our book, The Story of Tea. We had so many queries about that teapot after our book came out that we contacted the tea maker and ordered a quantity of these gorgeous vessels to sell. Now, four years later, that teapot is no longer being made. So we  re-kindled contacts we made in Tokoname during a brief visit there a few years back and placed an order for a special selection of stunning hand-made teapots. We asked to be sent photographs of works by…
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    Bon Teavant

  • chinese new year greetings

    Bon Teavant
    23 Jan 2012 | 2:28 pm
    Today begins the Chinese Year of the Dragon. We wish you great prosperity in the coming year ahead!    

  • letting tea settle

    Bon Teavant
    15 Dec 2011 | 11:29 am
    It is the natural inclination to act on your excitement when receiving tea in the mail by opening the package immediately and sitting down to steep it.  If you happen to feel mildly surprised or disappointed that the tea is not "performing" as you had hoped, try letting it rest for a few weeks or more, then steeping it again.  You will likely be rewarded.Just as people can often feel a little out of sorts after moving homes or travelling long distances, tea can take some time to re-orient and settle after being jostled over miles of ground travel or pressurized at 30,000 feet…

  • roy fong on wuyi teas

    Bon Teavant
    28 Nov 2011 | 6:19 pm
    What makes a good wuyi tea and how is it processed?  Roy Fong of Imperial Tea Court  has been visiting Wuyi Shan (Mountain) in China for thirty years and has watched processing methods change over time. View the Bon Teavant video below to hear what Roy has to say.  If you would like to hear the entire 12-minute video, buy a copy of Roy's book The Great Teas of China from Bon Teavant Market and receive a custom download code to hear the full-length video.(Note: if you have trouble viewing this video, you can see it on Vimeo or try a different browser like Safari)

  • charcoal roasted teas

    Bon Teavant
    7 Nov 2011 | 11:56 am
      A great tea master once told me that the best tea processing is the processing that cannot be tasted.  In the case of charcoal-roasted teas, I would tend to agree. Some people might really like to taste the charcoal, but I like to taste a rounded, balanced, full-bodied tea with sweet notes that add to the tea, rather than a mouth full of charcoal.  Just as when one grills meat over charcoal, the objective is to heighten the flavor of the meat, not to taste charcoal or, worse, lighter fluid.Charcoal-roasted teas have a very distinctive character that is usually quickly…

  • professional tea cupping

    Bon Teavant
    28 Sep 2011 | 6:14 pm
    There is a common protocol used by tea professionals to judge teas which is called "cupping".  When visiting a tea farmer or wholesaler in Asia, for example, the person who is selling tea will put out several white porcelain cups and several plates of tea.  They will then weigh four to five grams of tea, and put it into each of the cups.  They then pour near boiling water at the same temperature into each of the cups, which contain the same amount of tea. A timer will be set for five minutes, and when the five minutes is up, the buyer then begins sampling the teas, using a…
 
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    Camellia Sinensis

  • Are You Ready for the Year of the Dragon?

    Virginia
    19 Jan 2012 | 10:44 pm
    The Year of the Dragon starts January 23! Are you ready to eat dumplings, tangerines, noodles, and a whole fish? This delicious menu will start the year off right with abundant luck and long life. And of course a selection of fine Chinese tea - perhaps a puerh or Monkey-Picked Tie Guan Yin - to finish the meal. Chinese say that whatever you do on Chinese New Year, you'll do all year long. So tea

  • Checking Out Beijing's Tibetan Tea Fad

    Roy Fong
    28 Oct 2011 | 1:05 pm
    After leaving beautiful Wuyi Shan I traveled to Beijing to visit my ailing friend Mr. Yang Wu. Mr. Yang has defied all the doctors' predictions, fighting cancer for 6 years! This is a guy with an iron will who simply won't give in to fate.One of the things he does for health is to drink "Tibetan Style" tea. The tea comes in a bamboo mat rolled into a tube. Inside the tube is some rather

  • More Photos from Xiamen

    Roy Fong
    24 Oct 2011 | 10:23 pm
    At the show I met tea enthusiasts from Argentina, Mexico, and China's Jiangxi ProvinceSamples of Fujian's renowned Wuyi Yan Cha being prepared for cuppingXiamen Tea's custom, stainless steel cupping tableMr. Wang, CEO of Xiamen Tea Import/Export Corp., personally gave a presentation on his company

  • Xiamen International Tea Fair

    Roy Fong
    24 Oct 2011 | 9:33 pm
    After I recovered from giving my speech and the inevitable big dinner that followed, I walked the show to meet some of the people who weren't able to attend the Forum. There was a large crowd, but I was received warmly. When the doors finally closed we VIPs were invited to one more dinner, to celebrate a successful day.The next day we visited the Xiamen Tea Import/Export Corporation. We toured

  • Photos from Xiamen

    Roy Fong
    22 Oct 2011 | 1:30 pm
    The speakers panel for the International Tea ForumA view into the audience waiting to hear our pearls of wisdomWe VIPs even ate our meals on stageI felt like a delegate to the UN with my big leather chair, nameplate, and simultaneous translation headsetMy dinner companions at one of the banquets were members of Sri Lanka's Tea Board
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    Tea&co.

  • taza #748

    Tea
    28 Jan 2012 | 3:51 am

  • cookie corner / teahouse en Temperley

    Tea
    27 Jan 2012 | 3:37 pm
    THE COOKIE CORNER…recién horneada! by Verónica González Molina Situada en el exclusivo Barrio Inglés de Temperley, en la histórica esquina de Suárez y Pringles -donde antaño funcionara una fábrica de papel para fotocopias-“The cookie corner” tea house & pastry es la nueva propuesta gastronómica dispuesta a seducir a los paladares amantes del té. A tan sólo un mes de su apertura, su presencia no pasa inadvertida para el ambiente local. No es para menos, su moderna estética llama la atención entre las tradicionales casonas del barrio y su carta gourmet suma…

  • teapot #115

    Tea
    27 Jan 2012 | 12:00 pm
    Zygo Teapot by Shaun Redsar

  • tea + Natalie +Scarlett

    Tea
    27 Jan 2012 | 12:00 pm
    Natalie + Scarlett + tea Natalie Portman y Scarlett Johansson tomando té #chicasdelté

  • taza #747

    Tea
    27 Jan 2012 | 5:00 am
    Tacitas diseño by Lola Goldstein Tacitas de té, café o whisky, con pequeña sillita o cerezas adentro. Cerámica blanca esmaltada.  
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    Tea-Guy

  • Tea 201 – Lies of Misstatements About Tea

    Tea-Guy
    24 Jan 2012 | 12:30 pm
    Tea While Americans still drink more coffee than tea, the popularity of our Camellia sinensis is rapidly growing.  Most of its popularity is because of the supposed magic properties of tea.  I say ‘supposed’ simply because there are a lot of myths being thrown out there about tea.  This article today will hopefully dispel some of those rumors.  As much as I love tea, I know it is simply a plant with many healthy properties.  But its amazing properties are still only quite limited. There are a few good articles out there that give you the hard honest truth about tea, but there are…

  • Tea 201 – Chinese Black Teas

    Tea-Guy
    19 Jan 2012 | 12:30 pm
    Chinese Black Tea Black tea, known in China as red tea, is the most common product produced by our favorite Camellia sinensis plant.   It’s the most consume type of tea in the world; however, it is the least popular style in China.  The quality range is also greater than any other tea grown.  It is the Chinese black tea that is known for its highest quality compared to the other mechanically harvested and grown in places like India, Sri Lanka and Kenya. There is a lot of debate among tea scholars as to when black tea was actually invented.  But everyone definitely agrees that tea…

  • Tea 201 – Why Japanese Greens Are Unique

    Tea-Guy
    17 Jan 2012 | 12:30 pm
    Japanese Matcha Japanese Tea.  Usually this means green tea of some kind but why is it so special?  Honestly, it is because the Japanese have come up with several different ways to process their little Camellia sinensis plant. Like typical green tea, it is the least oxidized of all of the teas.  Japanese green teas are also steamed so that they can maintain their bright green color.  Then they’re prepared several different ways. Sencha is the most popular green tea in Japan.  It is harvested in the early season.  It is created by grinding the tea leaves.  It represents about 80…

  • Tea 201 – FTGFOP – Leaf Classifications and What They Mean

    Tea-Guy
    12 Jan 2012 | 12:30 pm
    A good illustration of FTGFOP FTGFOP. Phew what a mouthful!  It feels like a code of some kind.  In a way it is.  It is actually an acronym for Finest Tippy Golden Flowery Orange Pekoe.  It is considered the highest grade of Ceylon tea from Sri Lanka.  The acronym states exactly what this type of classification: it’s the finest, with lots of tips, flowery…oh and it’s orange pekoe. I will digress briefly because I would like to explain what orange pekoe is.  I’m sure you have seen it around in the grocery store.  When I first saw it, I assumed that it was black tea with some…

  • Tea 201 – Tea and the 20th Century

    Tea-Guy
    11 Jan 2012 | 12:30 pm
    Tea While tea has been around for centuries, it wasn’t until recently in the 20th century that the popularity of tea really began to rise. This was the century that the all too familiar tea bag came into existence thanks for the creative mind of Thomas Sullivan.  He was a tea merchant from New York who used to send tea samples in silk bags to his customers.  Because of this intriguing invention, the cost of tea lowered in price.  This also allowed for the masses to be able to drink tea without the need of extra and complicated utensils. It was also during this century that the tea crop…
 
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    All Tea Blog

  • Yerba Mate Health Benefits

    All Tea
    26 Jan 2012 | 12:33 am
    Yerba Mate tea has shown possible cancer resistance Mate tea compounds ‘may have anti-cancer properties’ Yerba Mate herbal tea studies have shown that it may have anti-carcinogenic properties, a study from the University of Illinois says. “Compounds found in traditional yerba mate tea could help to reduce the risk of bowel cancer, new research suggests. Scientists at the University of Illinois conducted laboratory tests with bioactive compounds equivalent to those found in one cup of mate tea from South America. They found that caffeoylquinic acid (CQA) derivatives…

  • World’s Most Expensive Tea

    All Tea
    10 Jan 2012 | 2:19 am
    Would you pay this kind of money to drink this tea? Would you pay any money to drink this kind of tea? “CHENGDU, China — Chinese entrepreneur An Yanshi is convinced he has found the key ingredient to produce the world’s most expensive tea — panda poo. The former calligraphy teacher has purchased 11 tonnes of excrement from a panda breeding centre to fertilise a tea crop in the mountains of Sichuan province in southwestern China, home to the black and white bears. An says he will harvest the first batch of tea leaves this spring and it will be the “world’s most expensive tea”…

  • Study: Tea significantly reduces exposure to mercury

    All Tea
    10 Nov 2011 | 5:50 pm
    Photo credit: whatsonsanya.com A groundbreaking new study from the University of Montréal shows that drinking tea while consuming fish will reduce your exposure to mercury. The study, published last week in the journal of Environmental Research, also shows that boiling or fry fish significantly reduces exposure to mercury. The study showed that while consuming cooked fish with a cup of tea approximately—250 mL—reduced the exposure to mercury down to an improbable “almost nothing”, according to the results of the study. This shocked even the researchers that were working on the study.

  • Americans are drinking more tea and less coffee than ever before.

    All Tea
    25 Oct 2011 | 11:46 pm
    140 Health and Nutrition U.S. Census Bureau, Statistical Abstract of the United States: 2012 Table 216. Nutrition—Nutrients in Foods Available for Civilian Consumption Per Capita Per Day: 1970 to 2006 [Computed by the Center for Nutrition Policy and Promotion (CNPP). Based on Economic Research Service (ERS) estimates of per capita quantities of food available for consumption from “Food Consumption, Prices, and, Expenditures,” on imputed consumption data for foods no longer reported by ERS, and on CNPP estimates of quantities of produce from home gardens. Food supply estimates do not…

  • The perfect cup of tea: Scientists break it down

    All Tea
    17 Jun 2011 | 9:42 am
    The Daily Mail is reporting that British scientists have figured out the right formula on how to make the perfect cup of tea. This may be another example of arts and science disagreeing, however, they seem to have figured out some of the nuances for this certain type of tea that they used. The perfect cup of tea is consumed 6 min. after it has been made the optimum brewing times 2 min. and the ideal amount of milk is 10 mL the perfect drinking temperature of 60°C is achieved 6 min. later. Approximately 60 min. and half after the 60°C temperatures reached tea will be below its “prime…
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    A Tea Addict's Journal

  • The retaste project 9: Dayi 2005 7542

    MarshalN
    17 Jan 2012 | 10:02 am
    Haven’t done one of these in a while – not that I haven’t been drinking any tea, but just haven’t gotten around to some of my older holdings.  So, here’s an unusual one: It’s not exactly an everyday occurrence for me to drink Dayi tea. In fact, I almost never do, mostly because I’m not particularly fond of a lot of their newer productions, and the older ones are very expensive, with prices that are often times completely insane for the quality they provide. Most of this is due to the secondary market being very robust and the name brand effect…

  • The vendor premium

    MarshalN
    6 Jan 2012 | 4:18 am
    This discussion happens once in a while with tea friends on and offline: what exactly is fair for a vendor to charge, and what, exactly, are they providing? I guess first of all, we can account for the costs that a vendor has to pay to keep his or her business a going concern. This may involve a lot of costs, especially if there’s a physical store attached to the business. It might include labour, rent, electricity, water, local taxes and fees, certifications, etc etc. A store that exists only online is going to cost a lot less to run than a store that exists as a standalone teahouse in…

  • Loose 2010 Jingmai

    MarshalN
    3 Jan 2012 | 1:42 am
    One of the teas acquired on this trip, albeit in a very small quantity, is a little bag of this Jingmai 2010 loose puerh. Jingmai is a nice area, with teas that are very fragrant and generally having a good body. It’s one of the more pricey teas out there, as regions go, although I very rarely buy it because I prefer teas from other places. Nevertheless, a good Jingmai is a pleasure, and this one is a good one. This is from a friend’s friend whom I met in Taipei this time, who has had a career in tea making/selling and is now semi-retired, as far as I can tell. Nevertheless, he…

  • A good tea trip

    MarshalN
    29 Dec 2011 | 1:13 am
    Being close to Taiwan is probably one of the biggest perks of being in Hong Kong, at least from the perspective of a tea lover. I count aged oolongs as the tea that I can drink day in, day out, and Taiwan is probably the best place to find such things. Even though MadameN and I only went there for three days this time, it did not disappoint. The Candy Store is of course my first stop, and I returned to find that the laobanniang still remembers me and that I was a seeker of aged oolongs. I spent a few hours sitting there, drinking tea and digging through big metal cans with her, and among the…

  • The tea shop island

    MarshalN
    23 Dec 2011 | 11:07 pm
    Taiwan was called the Ilha Formosa, or the beautiful island, because the Portuguese sailors who first saw Taiwan thought it beautiful. That it still is, but for those of us who are avid tea drinkers, this is more like the Teashop island. I just got here yesterday for a very quick trip, and stayinag in the heart of Taipei last night, we went out for dinner around our hotel. Just on the pre and post dinner walk alone, in the space of about a few blocks, I think I saw a dozen teashops. Not all of them are necessarily worth visiting, especially when there are many fine shops to go to, but I think…
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    Crazy Tea Chick

  • Without a Doubt, the Cutest Cup of Earl Grey I’ve Ever Seen

    Joi
    23 Jan 2012 | 2:58 pm

  • Annnnndddd… more pictures of my Christmas tea gifts :)

    Emily
    21 Jan 2012 | 10:26 pm
    All right, one more post about my awesome tea-related Christmas gifts, then I’ll be done. Here’s a beyond awesome tea-towel I received from my mom…it’s kind of similar in color to some adorable Paula Deen tea towels I got last year. You know what that means; I will be redecorating my kitchen to match the colors and theme. No big deal:   Here’s something I received from my younger sister – a box of Earl Grey tea (one of my faves!) and a Tazo tea glass with a set of Tazo Tea (one of my favorite tea companies, by far):   And lastly, here are two…

  • Sexy Cool Green Tea Kettle and Matching Kitchen Towels: Oooh La La

    Joi
    18 Jan 2012 | 4:19 pm
    For those of you lucky enough to have retro-licious green kitchen stoves and/or refrigerators, go with it! Embrace the vintage beauties and simply accessorize accordingly. The lovelies in this post will help you do just that. I’m all kinds of wild about the Creative Home Satin Splendor 2.8-Quart Whistling Tea Kettle, Chartreuse, shown above. It’s available on Amazon and couldn’t be any prettier if it had to. Also on Amazon, you can find the bright and beautiful Microfiber Pearl Weave Kitchen Towels (2-Pack, Lime Green) shown below.  How gorgeous are these?!  If I…

  • My 5 favorite hot teas this month…

    Emily
    16 Jan 2012 | 4:38 pm
    As you may know (scratch that, you better know), January is National Hot Tea Month. I’m not sure how that works in other countries – I would recommend that they celebrate hot tea this month as well, but no one’s asked my opinion. Yet. Anyway, as a way of celebrating hot tea, I’ve listed my current favorite hot teas below…obviously I’m pretty much crazy about most hot teas, but these are the ones that I just…can’t…stop….DRINKING. White Coconut Creme by Tea Gallerie (official website): I cannot, with my great talent at words and…

  • Long Overdue High Praise for Black Tea!

    Joi
    13 Jan 2012 | 4:55 pm
    Three cheers for black tea! I’d give more cheers but I’m too busy enjoying a tall glass of the beautiful drink right now. Pure, old school tea.  That’s right, it is your momma’s tea: Black tea. It isn’t like it’s something I’ve never done before. To tell you the truth, I drink black tea every single day and have for as long as I can remember.  Let’s put it this way, when I started drinking black tea: calories were things other people worried about Justin Bieber wasn’t even born.. heck, his parents might not have even met none of my 3…
 
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    Darjeeling Tea Blog

  • We earn tea gifts too!

    Benoy
    27 Jan 2012 | 9:23 am
    Original Post: We earn tea gifts too!Yes, we are a tea company based in Darjeeling, actively involved in selling Darjeeling Tea internationally through our Thunderbolt Tea’s website, but we are not just that tea selling company – always looking for an opportunity to sell the products. In fact I love tea, all at Thunderbolt Tea love tea and we get excited [...]Source Blog: Darjeeling Tea Blog

  • Two Darjeeling Teas running low at Thunderbolt Tea

    Benoy
    25 Jan 2012 | 10:31 am
    Original Post: Two Darjeeling Teas running low at Thunderbolt TeaProduct Update: Just a quick update to inform you that we are running low on two of our Darjeeling Tea picks procured recently during Autumn Flush 2011 – the last tea season for the year 2011. The new Darjeeling Tea season hasn’t started yet and will start with Darjeeling First Flush 2012 from end of [...]Source Blog: Darjeeling Tea Blog

  • Some of our Darjeeling Teas running low

    Benoy
    18 Jan 2012 | 1:04 am
    Original Post: Some of our Darjeeling Teas running lowProduct Update:  This is a short update to inform you that 3 of our Darjeeling Teas are running low in stock. These three teas are a) Giddapahar Clonal Fine (Autumn Flush 2010), b) Singbulli Clonal Autumn Queen (Autumn Flush 2010) and c) Gopaldhara Red Thunder (recently purchased Autumn Flush 2011). Singbulli Clonal Autumn Queen gets [...]Source Blog: Darjeeling Tea Blog

  • Travel and back to Darjeeling

    Benoy
    17 Jan 2012 | 7:44 am
    Original Post: Travel and back to DarjeelingHello Tea Lovers! A segment of our Thunderbolt Tea staff, including myself had taken a yearly break for a few days to escape “below zero degree” temperatures prevalent in Darjeeling during the winters. Only the staff responsible for processing tea orders were present here during our vacation time. Now they will leave for the vacation [...]Source Blog: Darjeeling Tea Blog

  • Free shipping code change, win free tea cozy

    Benoy
    2 Jan 2012 | 9:09 am
    Original Post: Free shipping code change, win free tea cozyFree Shipping code Announcement: With the end of 2011, our free shipping code for Darjeeling Tea orders above USD 59 has changed as well. Now the free shipping code to be used in order to be eligible for free shipping will be FREESHIP2012 without any spaces inbetween. Thanks for taking the time to order during [...]Source Blog: Darjeeling Tea Blog
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