Tea

  • Most Topular Stories

  • Time for Tea Infographic

    Crazy Tea Chick
    Joi
    11 Apr 2014 | 7:48 am
    Time for Tea – An infographic by the team at Emma Bridgewater    
  • Muzha Tieguanyin- The Neglected Wulong of Taiwan

    Peony Tea S.
    Derek
    16 Apr 2014 | 8:42 pm
    When it comes to Taiwanese Wulong tea, the Taiwanese High Mountain teas (台湾高山茶) are usually among the first to come to mind, with its sweet, refreshing taste, making it a hit with beginners. The Oriental Beauty aka Dongfang Meiren (东方美人) is also another wulong tea that is often brought up- with its combination of black tea-esque sweetness and excellent marketing legends (which most probably did not happen). There is also Dongding Wulong (冻顶乌龙)- which in some ways can be viewed as the predecessor of the Taiwanese High Mountain teas- and Wenshan Baozhong…
  • Customer service can make or break a tea business

    T Ching
    Chris Bourgea
    18 Apr 2014 | 5:00 am
    Great companies live and breathe great customer service. Although it’s often noted that it’s easier to keep an existing customer than to gain a new one, it’s amazing how many companies wing it and hope for the best. It’s especially never a good idea ignore customer service if your small business is struggling to survive. Good customer service may mean the difference between red and black. But how is great customer service created and how do you make sure the customer returns? Breaking it down between in-store and out-of-store customer service, I’ll explain how Adagio attempts great…
  • The Kitchen

    The Mandarin's Tea
    15 Apr 2014 | 12:16 pm
    MTR guises under a variety of names—The speakeasy, At 21, The Tea Room, Salon, The Mandarin's—and just about everything else bestowed upon this magnetic space form the series of creative guests that rotate through our door. The radical metamorphosis of MTR before my eyes finally inspired me to take some time for extreme reflection, thus causing a mini-hiatus from posting. Firstt and foremost
  • Puerh tea in 2014 – News from the mountains

    The Essence of Tea - Blog & News
    david
    4 Apr 2014 | 1:42 am
    Ancient Puerh Tea Garden in Mengsong We’ve been in Yunnan for the past couple of weeks & been travelling to a few different mountains, drinking some teas, chatting to folk and trying to get a feeling for the situation this spring. Each year the tea market seems a little stranger than before, but this year it seems to have taken a seismic jump in strangeness. The tea price has shot up pretty much everywhere. The famous areas are commanding ever more insane prices, and there seem to be more and more people travelling to the tea mountains… both tea tourists, who drive to the mountains…
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    The Mandarin's Tea

  • The Kitchen

    15 Apr 2014 | 12:16 pm
    MTR guises under a variety of names—The speakeasy, At 21, The Tea Room, Salon, The Mandarin's—and just about everything else bestowed upon this magnetic space form the series of creative guests that rotate through our door. The radical metamorphosis of MTR before my eyes finally inspired me to take some time for extreme reflection, thus causing a mini-hiatus from posting. Firstt and foremost
  • The Legal Nomads

    26 Jul 2013 | 1:08 pm
    Live your life fully! Thanks Jodi for the inspiration. http://youtu.be/joTiDQcEncc
  • Yixing 2013

    1 Jun 2013 | 6:00 pm
    Last time I did a collection check was in 2007.... Been too long. Private collection from ROC to Culture Revolution period. Mainly 1970's Factory 1 masters. Enjoy the Summer!
  • Prayers & New Beginnings

    12 Mar 2013 | 8:42 am
    Remembering 2 years ago yesterday.... A past that we are still healing, but an opening for new hopes, dreams and gatherings. Congratulations to Ippodo Tea Company NYC. A nearly 300 years old dream for American tea lovers. Photos Courtesy of http://www.flickr.com/photos/wrongfucha/
  • Cigar and Tea

    8 Mar 2013 | 11:02 am
    http://www.steepingaround.com/show102/ http://teamag.com/articles/a-good-cigar-%26-a-cup-of-tea/ High Fired Anxi Tikwanyin Fall 2012. Two grades, paring with a 2004 Muralla. Thank You Steepingaround for the introduction. 2012 Guoyan Raw Puerh. Enjoying....
 
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    The Essence of Tea - Blog & News

  • Puerh tea in 2014 – News from the mountains

    david
    4 Apr 2014 | 1:42 am
    Ancient Puerh Tea Garden in Mengsong We’ve been in Yunnan for the past couple of weeks & been travelling to a few different mountains, drinking some teas, chatting to folk and trying to get a feeling for the situation this spring. Each year the tea market seems a little stranger than before, but this year it seems to have taken a seismic jump in strangeness. The tea price has shot up pretty much everywhere. The famous areas are commanding ever more insane prices, and there seem to be more and more people travelling to the tea mountains… both tea tourists, who drive to the mountains…
  • Spring is here

    david
    17 Mar 2014 | 9:17 am
    It’s that season again… I’m packing up my bags and about to set off for Yunnan again. I’ve spent the past few weeks drinking through the teas we’ve pressed over the past five years, trying to glean whatever experience I could from them. In general they seem to be ageing well. A couple of them seem to have emerged from a bit of a slump that they were in for a year or two. A couple have become a little thin, but I’m pretty happy overall… especially that our tastes and abilities to choose tea seem to be improving year on year. Kathy’s been in…
  • A Journey With Liu Bao – A talk by Master Lim Ping Xiang

    david
    12 Jan 2014 | 8:37 am
    I’ve had this video for a while, of a talk that Lim Ping Xiang gave in Kunming last spring in a small teahouse in Kunming. One of the regulars in the teahouse filmed it and gave me a copy of the video. Kathy & I worked a bit over the Christmas period and subtitled the video. There’s really not a lot of information about Liu Bao tea available online, especially in English, and not many people more qualified to talk about it than Master Lim. I hope this video proves useful for tea drinkers in the West.
  • Handmade Wuyi Yancha – Master Huang in Chinese TV documentary

    david
    27 Nov 2013 | 6:53 am
    I thought I’d share this documentary showing Master Huang and his sons making Wuyi Yancha. His eldest son (Shen Hui) gives much of the commentary, but Master Huang can be seen with his sons, workers and some of their old trees from 35:00 to 38:50. Unfortunately there are no English subtitles, and there doesn’t seem to be any way that I could add subtitles, but please find below a brief translation of the relevant section. For those who speak Chinese, the rest of the documentary is also very interesting. http://jishi.cntv.cn/special/djsb/cha/index.shtml 34:52 (voice-over) – Of…
  • The most expensive Puerh Tea?

    david
    20 Nov 2013 | 6:03 am
    The prices achieved in Chinese tea auctions for antique puerh teas never cease to amaze me. Like with wine or whiskey, it seems there is almost no limit to the prices that some people will pay for the rarest of the rare. A friend sent me a link this morning to a recent Chinese tea auction. Included in it was a tong of FuYuanChang puerh tea from the early 1900s. The price achieved for this 2060g of tea was just over £1 million (1.7 million USD). At over £500 a gram, a pot of this tea would set you back around £4000. The prices aside, these teas are really something special. There is…
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    MattCha's Blog

  • 2013 Kim Jong Yeol (Butea) Balhyocha "Saebyok" (Sunrise) Hwagae Valley Balhyocha

    22 Apr 2014 | 6:00 am
    What is "Sunset" without "Sunrise"?This is another seasonal favorite from producer Kim Jong Yeol through Pedro's O5tea of Vancouver.These dry leaves smell of sweet creamy, subtly sweet, and even slightly musty milk chocolate.The first infusion is light, sweet, has a slight fruity/vegital suggestion which turns into slight notes of coco. It all ends with a long cool aftertaste in the middle throat overlapping the coco base taste. The tongue has a slight tingle to it with this tea, the taste really opens in the throat. The feeling on the tongue is slightly sticky as it coats the mouth but also…
  • 2013 Kim Jung Yeol (Butea) "Noeul" (Sunset) Hwagae Valley Balhyocha

    20 Apr 2014 | 5:46 pm
    The Saskatchewan winter this year has been the coldest in decades even yesterday it was snowing. To help the body harmonize to this unnatural cold one has been consuming tons of balhyocha, Korean yellow tea (Hwang cha). Over then next few weeks I hope to review some of these interesting teas- some seasonal favorites while others are brand new experiences.This is a balhyocha that one looks forward to every year (here is a review of last year's). This is the second bag of this stuff via my good friend Pedro of O5tea consumed through this bitterly cold winter. Seems to be just the right tea on…
  • Pu-erh.sk 2013 Naka

    15 Mar 2014 | 9:15 am
    This is the last of Peter's 2013 Pu-erh.sk samples- a sample from Naka.  It looks like this nice cake has since sold out- too bad its a good one.The dry leaves smell of light floral, fragrant fruity notes sneaks into the nose.The first infusion is of a light watery taste with notes of honey in the aftertaste. There is a nice long distinct sweet fruit taste that plays out lingering on the aftertaste. Mouthfeel is soft and slightly sticky in the mouth and upper throat.The second has a frosty fresh forest initial taste then it dips into a deep dense fruity taste in the mouth. There is a…
  • Pu-erh.sk 2013 Bada

    22 Feb 2014 | 10:08 am
    This sample courtesy of Peter at Pu-erh.sk is from the Bada region.Dry leaves smell of deep foresty-pungent notes and slight hay-grass smells. There is also an light undercurrent of light-sweet-creamy-indistinct fruit sweet notes.The first infusion has a watery initial taste which swells into a creamy-sweet taste with a clear very mild slight wood base to support the higher notes. This first infusion is very clear with two distinct polarities emerging on the pallet. The mouthfeel is thin and slightly sticky. It manages to reach the mid throat and stick to the tongue. The taste profile…
  • Pu-erh.sk 2013 Manzhuan

    9 Feb 2014 | 4:37 pm
    This 2013 Manzhuan is the fourth kindly gifted sample from Peter...Dry leaves smell of slight pungent notes with slight raspberry fruit and hay nuances. There is a undercurrent of slightly sweet, softly creamy berries.The first infusion starts with a slightly sweet and creamy initial taste. There are soft suggestions of hay underneath. The sweet creamy taste is soft and stays throughout the whole profile of this tea. The mouthfeel is soft, fluffy, almost chalky in the mouth. The profile develops a very slight lime edge before disappearing back to soft sweet-creamy tastes. There is a mild…
 
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    The Half-Dipper

  • Eight Chapters of an Academic Life, I-II

    22 Apr 2014 | 9:00 pm
    IDaddy's in work clothes!arriving at the nurseryin white-tie and gown IIfresh new faces ask the best old questions - Michaelmas term
  • Flower on a Branch

    20 Apr 2014 | 9:30 pm
    This is a tea with flowers in it. Gentle Reader, do not roll your eyes - at least, not yet. It may be true that the road to Hell is paved with good intentions, but it is almost certain that the road to Purgatory is paved with novelty teas. Crab's feet. Bamboo leaves. Being stuffed into a tangerine skin (!). The gang's all here. You could fill an entire branch of Whittards with such
  • High Mountain, Flowing Water

    17 Apr 2014 | 9:30 pm
    I come across the phrase "Gaoshan Liushui" [gow-shan, leo-shway] regularly in my life; as the title of this article suggests, it is usually translated as "High Mountain, Flowing Water" (or stream, or rivulet, according to the poesy of the translator). I first came across it in a framed piece of calligraphy made by my father-in-law, a military type who (in that uniquely Chinese manner) combines
  • Seldduc Elgnuj

    15 Apr 2014 | 9:30 pm
    seldduc elgnuj suggests his pyjamas are inside out
  • The Value Proposition

    13 Apr 2014 | 9:30 pm
    Hilary term was great fun - there was a fortnight in which a few colleagues and I put on a revised version of an old graduate course, bringing it up-to-speed with recent developments in our field (biomedical machine learning).  Perhaps more satisfying than the course itself was the fact that one of the audience, whom you might know, kindly provided me with plenty of good tea.  Here comes one
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    News from Upton Tea

  • New Product: Vanilla Tea

    21 Apr 2014 | 5:00 pm
    A vanilla flavored, whole-leaf black tea base, with pieces of genuine bourbon vanilla.*** Bolder leaf version of TF91.
  • New Product: Turkish Apple

    21 Apr 2014 | 5:00 pm
    A caffeine-free fruit tea with real apple pieces and flavoring. The liquor is aromatic, and the taste is both sweet and tart. Try an eight minute infusion and enjoy. ***Bolder leaf version of BF70
  • New Product: Mango Indica

    21 Apr 2014 | 5:00 pm
    A mango flavored, whole-leaf black tea base, decorated with mango fruit pieces and flowers. ***Bolder leaf version of TF42
  • New Product: Darjeeling Sampler

    20 Apr 2014 | 5:00 pm
    A tin (approx. 35g) each of the following affordable Darjeeling teas: Orthodox BOP Darjeeling (TD06), Premium Darjeeling Blend (TD60), Sungma Estate SFTGFOP1 2nd Flush Organic (TD21), and Namring Estate FTGFOP1 2nd Flush (TD35)
  • New Product: Chamillo Blend

    8 Apr 2014 | 5:00 pm
    A relaxing and tart herbal blend with notes of mint, lemon and other calming herbs. Naturally caffeine-free.
 
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    Tea Masters

  • Un printemps nouveau et plein d'espoir

    Stephane
    21 Apr 2014 | 7:36 am
    Les récoltes de cette année ont un peu de retard. Le cultivar qingxin (luanze/ruanzhi) Oolong prend son temps pour grandir, que ce soit dans le Wenshan ou dans les montagnes du centre de Taiwan. On compte environ une bonne semaine de retard sur les dates habituelles. Cela me donne le temps de m'absenter 7 jours aux USA pour parler de Chaozhou Gongfu Cha au Tea Institute de Penn State. Il y aura une grande nouveauté cette année. En juin, je fêterai les 10 ans de la création de mon blog, et je vous annoncerai d'ici là un changement important, une nouvelle étape dans ma route du thé. En…
  • Tea events at Penn State from April 24th to 27th

    Stephane
    11 Apr 2014 | 6:30 am
    Last year at Penn StateI am glad to announce that I'll soon return to the Tea Institute at Penn State with my teamaster, Teaparker, for a third time in 4 years. The main theme of this visit will be 'Chaozhou Gongfu Cha'.The Tea Institute is combining this year's events with a Chinese teaware exhibition of antique pieces from the Palmer Museum of Art. This is going to be a unique opportunity to witness a traditional Chaozhou Gongfu cha demonstration and see ancient Chinese teaware. I think it's going to be a very unique experience in North America:I am looking forward meeting all the tea…
  • How fresh is your spring 2013 High Mountain Oolong?

    Stephane
    31 Mar 2014 | 8:10 am
    Biluochun harvest in SanHsiaFor green tea, the best harvests happen in early spring, before April 5th (= before Qingming). So, thanks to EMS and other fast delivery services, it's possible for most knowledgeable consumers to receive very fresh green tea by mid April, just 3 weeks after the official start of spring. With High Mountain Oolong, though, the waiting period is much longer. The highest peaks are last to be harvested, because they are the last to experience the rise in temperatures. Lishan and Da Yu Ling harvests can extend until mid May. Add then at least 2 or 3 weeks for the…
  • Watercolor Teapot

    Stephane
    26 Mar 2014 | 9:43 pm
    Jocelyne Munger from Montreal has found inspiration on this blog and has painted my Yixing Duanni Wu De Sheng Tiliang 'ancient Chinese coins' teapot.Thanks a lot for sharing your painting with us!From the darkness of winter to the sunshine of summer, this duanni teapot appears in very different shades.Note: You can follow me on Twitter now @TeaMastersBlog
  • Le thé vert d'avant Qingming de SanHsia

    Stephane
    25 Mar 2014 | 7:42 am
    Le début du printemps, avant la fête d'entretien des tombes, le 5 avril, est la meilleure période pour la récolte du thé vert en Chine. C'est là que les bourgeons sont les plus petits et poussent le plus lentement. Au fur et à mesure que les jours s'allongent et que la chaleur augmente, les bourgeons se développent de plus en plus vite. Après la fête Qingming, on trouve que ces feuilles ont perdu la finesse et la subtilité des arômes qui fait leur charme. Le thé vert exalte la fraicheur printanière du renouveau de la nature. Sa composition de bourgeons a des implications sur sa…
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    T Ching

  • What do you think of zen art?

    Lisa Dong
    23 Apr 2014 | 5:04 am
    It was after I moved to the USA that I learned the concept of “Orientalism” and “Anti-Orientalism.”  In the case of tea art, Dr. D.T Suzuki’s classic work of Zen and The Art of Tea is criticized for its “orientalism.” The first critique is that the relation of Zen and Japanese culture is, in large part, a product of the invention of tradition: it is the imposition of Western values which prompted Asian intellectuals to turn, anew, to their own cultural heritages,  and to reconstitute their indigenous spiritual traditions. In other words, the relationship between Zen…
  • A haven in hojo

    mlee
    22 Apr 2014 | 5:07 am
    These days, whenever I travel, I scout for tea places to hang out in. One of my favorite overseas tea spots is Hojo Tea in Kuala Lumpur, Malaysia. I’ve been there four times so far.  Malaysia is not exactly considered a country big on tea culture – coffee is the big beverage there. Its capital city is full of huge, spanking malls, and it is in one of these gigantic shopping complexes (suitably called Mid Valley City) where my top teashop is located.  Hojo Tea was established in 2006 by Mr. Akira Hojo, a Japanese resident, who decided to set up his own tea business after working in the…
  • Bust a rhyme/win some tea!

    Rafe
    21 Apr 2014 | 5:04 am
    It’s National Poetry Month!  And the good folks at Buddha Tea are offering you your choice of whole leaf goodness in return for penning an original poem about our favorite beverage! Such a deal! Here are the details: Genre: Your choice (ballad, sonnet, haiku, limerick, free verse, lyric, cinquain, acrostic, parody, and/or etcetera . . .  ) Subject: camellia sinensis of any variety or name Deadline:  May 16 – you may enter as many poems as you like. Winner will be announced May 23.  All entries will be published in a blog post on May 19 for reader appreciation. The winning…
  • Customer service can make or break a tea business

    Chris Bourgea
    18 Apr 2014 | 5:00 am
    Great companies live and breathe great customer service. Although it’s often noted that it’s easier to keep an existing customer than to gain a new one, it’s amazing how many companies wing it and hope for the best. It’s especially never a good idea ignore customer service if your small business is struggling to survive. Good customer service may mean the difference between red and black. But how is great customer service created and how do you make sure the customer returns? Breaking it down between in-store and out-of-store customer service, I’ll explain how Adagio attempts great…
  • Tart times two

    rwemischner
    17 Apr 2014 | 5:02 am
    Being a long time lover of black tea, I was impressed to encounter an herbal tea that I actually liked when Celestial Seasonings introduced Red Zinger forty years ago. Inspired by memories of enjoying that non-caffeinated drink back in the wild and woolly 70’s, (at the tail end of my undergraduate college years—Gulp!), I like to blend a strong concentration of hibiscus flowers into an infusion of black tea and tart the whole thing up with a slightly sweetened  homemade syrup made from seasonal fresh rhubarb. Nowadays rhubarb unpredictably pops up in markets since it is grown in…
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    Tea Guy Speaks

  • Morning With the PG Tips Chimps

    William I. Lengeman III
    20 Apr 2014 | 11:36 am
    The PG Tips chimps monkey around as they begin another day. From 1992, apparently. Adagio Teas - Best Tea Online
  • Slow Motion Tea Pour

    William I. Lengeman III
    19 Apr 2014 | 11:35 am
    Because the best things in life are worth waiting for. Adagio Teas - Best Tea Online
  • Slow Motion Tea Time With Alan Rickman

    William I. Lengeman III
    13 Apr 2014 | 9:00 am
    Here's 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
  • Escoffier Online - Tea Flavored Desserts Video

    William I. Lengeman III
    6 Apr 2014 | 1:04 pm
    Cuisinart TEA-100 PerfecTemp Programmable Tea Steeper
  • Beko Automatic Tea Maker Commercial (Turkey)

    William I. Lengeman III
    5 Apr 2014 | 4:09 pm
    Adagio Teas - Best Tea Online
 
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    Heaven of Tea

  • Tea Dyed Eggs

    My name
    17 Apr 2014 | 11:34 am
    Tea Dyed Eggs Thursday, April 14, 2014Posted by Admin With Easter just around the corner, egg decorating is at the top of the list for family fun. More eco-friendly than your traditional boxed dyes, tea-dying adds a bold yet lighthearted twist to tradition. Inspired by our beautiful collection of Spring teas, we dyed our eggs with Jeju Island Green Tea, Marshmallow Macaron Herbal Tea and Grape Wulong Oolong Tea. Each tea-dyed egg will have its own unique color and texture so let your creativity go wild with any of the teas in your pantry! Be sure to repin your adventures with us! Ingredients…
  • Afternoon Tea: Jasmine Tea Jelly Recipe

    My name
    2 Apr 2014 | 7:33 am
    Afternoon Tea: Jasmine Tea Jelly Recipe Wednesday, April 2, 2014Posted by Admin Warmer weather calls for an afternoon tea party! Set the table with fresh flowers and a petal-inspired teapot set. Craft a delicious menu of fragrant teas and savory pastries. For the special touch that will wow your guests, serve our tea-infused Jasmine Tea Jelly recipe Jasmine Tea Jelly Ingredients 4 cups water 1 to 1.5 piece of fresh ginger smashed or chopped 1/4 cups Jasmine Dragon Phoenix Pearls 6 tablespoons classic powdered fruit pectin 1/4 cup fresh lemon juice 5 cups sugar Recipe Instructions 1. Combine…
  • Make Way for Spring – Discontinued Teas

    My name
    15 Feb 2014 | 11:36 am
    Make Way for Spring – Discontinued Teas Saturday, February 15, 2014Posted by Admin Our Spring collection will arrive online and in stores February 24. To make room for our new teas, we must first say farewell to a few favorites. Be sure to stock up before they go! Please note: Some discontinued teas that are not available online may still be found in our stores. Discontinued Teas: Superfruit Unity Green Tea White Chocolate Peppermint Rooibos Tea Wonderberry Chocolate Truffle Oolong Tea For the latest news on our Spring collection, connect with us: Sign Up For Email Facebook - Join the…
  • Recipes For Love

    My name
    6 Feb 2014 | 12:48 pm
    Recipes For Love Thursday, February 6, 2014Posted by Admin With Valentine’s Day just around the corner, we’re hoping you fall in love with our new tea recipes. Simply follow our instructions and you’ll take your traditional brew to new heights. Strawberry Blush Rosé Recipe Makes 8 servings 32 oz water 1/2 cup Perfectea Rock Sugar 1 cup Strawberry Blush Rosé tea 8 champagne flutes 750 ml bottle of Sparkling Rosé Instructions 1. Boil 32 oz of water. 2. Add 1/2 cup sugar into a tea steeper and pour in water. Stir to dissolve sugar. 3. Steep for 3 minutes. 4. Strain brewed tea over a…
  • Chinese New Year: From Tradition to Modern Day

    My name
    24 Jan 2014 | 2:04 pm
    Chinese New Year: From Tradition to Modern Day Friday, January 24, 2014Posted by Admin Traditional Celebration In China, one of the most important times of the year is Chinese New Year. Long before recorded history began, it was said that the people of China lived a very difficult life that they loosely based around the lunar cycles. From their tracking of the moon, it was believed that around the same time each year a monster named Nián would descend on the village, wreaking havoc and destroying livestock and crops. To frighten away this terrible monster, the villagers would hang red…
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    Teatrekker's Blog

  • 2014 Longjing Tea Has Arrived

    teatrekker
    13 Apr 2014 | 6:54 pm
    This year we are quite pleased to announce the arrival of the first two of our 4 Longjing (DragonWell) offerings for the season. Our ShiFeng and Weng-jia Shan Longjing shipments arrived on Saturday and are ready for drinking. These geographically-highly-controlled selections are made from pre-Qing Ming leaf (plucked prior to April 5, 2014) and represent some of the most elegant and sought-after teas of eastern China. To read more about Tea Trekker’s Longing here or to place an order visit: http://www.teatrekker.com/ Stay tuned for additional Chinese spring green teas arriving soon.
  • Two 1st Flush 2014 Darjeelings have Arrived

    teatrekker
    10 Apr 2014 | 4:42 pm
    For all of of loyal Darjeeling fans who have been waiting, the good news is that two of our 2014 1st Flush Darjeelings have arrived: 1st Flush Giddapahar Estate 1st Flush Rohini Estate Click here for a listing of teas that have arrived and teas that are on the way now from China. More 1st Flush Darjeelings to follow in 2 weeks and will be listed soon.
  • 2014 New Harvest Tea versus ‘New’ Tea

    teatrekker
    28 Mar 2014 | 4:20 am
    This post is a re-post from last year. Because many new tea drinkers may not know how to evaluate some of the claims of ‘new tea’ that are being touted this time of year, we hope this will help. As well as be a good reminder to those of you who know this but need a little re-fresher on this topic. Soon the earliest plucks of fresh tea from the 2014 spring tea harvests in China, India, and Japan will begin arriving in the US. In fact, Tea Trekker has already received 3 new 2014 season teas from Western China. Confusingly, it is also the time when some tea vendors add ‘new…
  • 1st of the 2014 Chinese Spring Teas have Arrived !

    teatrekker
    21 Mar 2014 | 5:09 am
    What a nice surprise we had yesterday – the 1st of our 2014 Chinese Pre-Qing Ming Spring Teas arrived. On the 1st day of Spring…. so we take that as an auspicious sign of a good tea season to follow. Yunnan Sweet Green Threads This is what arrived: Yunnan-jingdong-wuliang-golden-threads Yunnan-sweet-green-threads Yunnan-sweet-white-threads All are sweet, fresh, vegetal, fragrant and delicious, just as fresh tea should be. Very satisfying with lots of straightforward, seasonal goodness in the cup. Drink the Jingdong Wuliang now or put some aside in a storage container for a few…
  • Timeline for Arrival of Our 2014 Teas

    teatrekker
    8 Mar 2014 | 11:31 pm
    Whoohoo….it is fast approaching new tea time here at Tea Trekker. I am re-posting this announcement from last spring because, the timeline of tea harvesting is, well, the timeline, give or take the vagaries of global change in the weather. Read on dear tea enthusiasts….the really exciting news is that as I update this post  the first batch of just-made tea from 2014 SPRING on the way to us from Yunnan Province. If there are no delays at customs, the tea should be here about March 18th or so. Keep checking the website for updates and of course, we will trumpet it’s arrival.
 
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    Tea Party Guide Blog

  • Printable Holiday Games

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

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

    8 Apr 2014 | 10:17 am
    A tea gift basket for every occasion like a holiday gift basket, Christmas gift baskets, wedding gift basket, birthday gift baskets and of course baby/new mom gift baskets.
  • Tea Party Guide, From Adults to Children

    9 Mar 2014 | 6:02 pm
    Here at Tea Party Guide, you will find ideas for everything you need for your afternoon tea menu, invitations, etiquette, and even crafts to make this your best party ever.
  • A Thanksgiving Tea Party This Year Can Help You Relax

    26 Nov 2013 | 12:27 pm
    Thanksgiving is in the midst of the rush of the holiday season. Start this year off right with a Thanksgiving Tea Party.
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    Tea-Guy

  • Hibiscus Madness (The Tea Company)

    Tea-Guy
    7 Apr 2014 | 7:00 am
    Hibiscus Madness (The Tea Company) Fruity teas are certainly some of the most popular. They’re easy to drink for many average tea drinkers. While not my personal favorite, I always try and bring a balanced and impartial process to my reviews. Quick Info FAB* Rating 4/4/4 Company The Tea Company Blend Name Hibiscus Madness Blend Base Guayusa Country of Origin N/A Package Type Pouch Price per Package $9.25 USD Quantity ~ 1.06 oz *Flavor, Aroma, Boldness This Hibiscus Madness tisane (herbal) tea is built on an energizing by smooth Guayusa base. Guayusa is a holly leaf plant which, along…
  • Time for Tea

    Tea-Guy
    31 Mar 2014 | 6:36 am
    From Emma Bridgewater, comes this nice infographic. Time for Tea – An infographic by the team at Emma Bridgewater  
  • Quick Update

    Tea-Guy
    10 Feb 2014 | 2:15 pm
    I’ve been drinking lots of new teas recently, but haven’t had much time to update this blog due to my day job keeping me busy, and ongoing work on Teaity.com in the evenings. I hope to be posting some new reviews and stories here soon.
  • 5 Drinks to Beat the Winter

    Tea-Guy
    25 Nov 2013 | 11:01 am
    There’s a great post from NightUp over on Tumblr that includes an inventive Chai cocktail.   Check it out.
  • World Tea Expo 2013 (Preview)

    Tea-Guy
    23 May 2013 | 7:00 am
    About This Year’s Expo For those of you who follow this blog, you know I love to visit the World Tea Expo every year to bring you news, photos and tales of my experiences from the event. This year will be a little different… Yes, I’m still attending The Expo. But this year I’ll also be a speaker. I’m joining a panel of other fantastic bloggers to discuss how to use blogging on tea to help grow your tea business.   My Other Non-Day Job I will also be taking the opportunity to promote Teaity, a new site I launched last November where you can discover and rate teas…
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    A Tea Addict's Journal

  • The original Oriental Beauty

    MarshalN
    9 Apr 2014 | 10:25 am
    As some of you know, I’m a historian in my day job, and my new project is working on the history of how ideas (drinking practice, health concerns, etc) and technologies (plantation methods, processing techniques, etc) pertaining to tea moved across borders. Taiwan turns out to be the most interesting place to look at, because of its close connection with China, but at the same time because of its distinctive history and geopolitical location, thanks to it being under Japanese jurisdiction for the first half of the twentieth century. It ends up being a nice, big melting pot of stuff,…
  • Drink your tea now

    MarshalN
    4 Apr 2014 | 2:43 am
    Many of you reading this are probably sitting on more tea than you can consume in your lifetime, or at least some multiples of years, if not decades. For those of you who fit that description, I have a story for you. A relative of a family friend recently passed away due to a heart attack. It seems like he was interested in a number of things, tea being one of them, and teapot being another. I was called in to take a look at what’s there, to see what can be done about it. I brought along a couple of friends who are tea vendors, since I wasn’t going to buy what could be a couple…
  • The dangers of dry and cold

    MarshalN
    28 Mar 2014 | 2:39 am
    Well, regular readers know that I’m skeptical of storage conditions that are too dry or too cold. The combination of these two things is generally not good news for puerh tea. It makes for bad tea. I recently bought a few cakes through Taobao from a vendor in Tianjin. I’ve bought from them before, years ago. Their tea is not that bad. These teas I got are not bad tea per se, but the storage on them has made them pretty poor. Specifically, the cakes (all different) all share a slightly sour, thin, and unpleasant note. Two of the teas are themselves very decent originally –…
  • Priced out of the market

    MarshalN
    20 Mar 2014 | 9:53 am
    As everyone knows, the prices of puerh has been rising, rising, and rising. The reasons are many – more people are drinking it than ever before, and moreover, there are even more people who think it might be a good investment. I still remember when many cakes, new, could be had for a dollar or two. Well, those days are long, long gone. Back then, buying puerh to drink was a real value proposition – you can get decent tea for a small fraction of the price of a good oolong. These days, a good puerh probably costs more. The problem is, like many other such goods, these days they are…
  • Good teas are all alike…

    MarshalN
    3 Mar 2014 | 7:34 pm
    .. and bad teas are bad in their own special ways. Paraphrasing Tolstoy only gets you so far, but in this case, I think it works. Good teas are indeed mostly similar – they are strong, have good body, last a lot of infusions, hit all parts of your mouth when you drink it, and most importantly, taste good. Some might throw in good qi as a bonus, but not every tea has qi, not even good ones (good luck finding qi in a longjing). Nevertheless, like A student papers, there’s not a lot to say other than “it’s good”. You can wax philosophical about how good it is, but…
 
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    Crazy Tea Chick

  • British Tea: Black and Green Tea Variety Packs (120 Teas!)

    Joi
    11 Apr 2014 | 8:14 am
    This looks like something I could get behind (and in front of and beside…). Tea – lots and lots and lots of tea! British Tea has a couple of Variety Packs on Amazon that I think you’ll be as impressed with as I am. First Up: The Black Tea Variety Pack British Tea Black Tea Variety Pack (pictured above )is six boxes of top quality black tea.  The flavors are English Breakfast, English Afternoon, Earl Grey, Chai Tea, Peach, and Lemon. Yes, please! This variety pack is available on Amazon for less than you’d expect to pay.. I mean, seriously, this is A LOT of tea! Click…
  • Time for Tea Infographic

    Joi
    11 Apr 2014 | 7:48 am
    Time for Tea – An infographic by the team at Emma Bridgewater    
  • Beautiful & Colorful (Restaurant-Quality!) Plastic Iced Tea Tumblers

    Joi
    28 Mar 2014 | 8:01 am
    I’m not sure which I love the most about these 8pc Break-resistant Restaurant-quality SAN Plastic 28-ounce Iced Tea Cup Tumblers in 4 Assorted Colors – the vivid colors or the patterns. I guess it’s really a combination of the two. Whatever the reason, I love them wildly. Most people love having plastic iced tea glasses instead of glass because they’re safer (and last longer) around children or husbands – but for me, it’s never been my kids or husband that are the problem. Being accident prone and, often, just downright clutzy are the reasons behind my…
  • Adorable Rabbit Teapot – Perfect for Easter (and Teapot Collectors!)

    Joi
    16 Mar 2014 | 8:35 am
    The Storybook Bunny Rabbit Teapot Adorable Easter Serveware (pictured above) isn’t just ideal for Easter, it’s PERFECT for teapot collectors. After all, we collectors love for our collectibles to be as unique as possible, and this one is definitely unique. Hand painted ceramic with raised details Holds 20 ounces Measures:10 1/4″ high FDA approved/Hand washing recommended Since Easter’s on my mind, I wanted to show you the cutie below too. It’s the GAMAGO Hunny Bunny Honey Jar and, like the teapot above, it’s uncommon in its cuteness.
  • DoMatcha Review: You Won’t Know How You Ever Lived Without DoMatcha

    Joi
    28 Feb 2014 | 9:14 am
    DoMatcha Organic Matcha (Outstanding!) I am a huge, huge, huge fan of green tea. Hot green tea, iced green tea, green tea frappes, green tea lattes, green tea with lemon, green tea with honey… If it’s green tea, odds are I’m going to be wild about it.  Given my love of green tea, I wasn’t surprised that as soon as I tried matcha green tea I was completely hooked.  I fully expected to love it. What I didn’t expect was the reaction my youngest daughter had.  The only tea she has ever been a fan of is black tea – as long as it is as sweet as it can possibly…
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    Loose Leaf Daily

  • Kiss Me Organics – Matcha – Review

    Rob
    27 Mar 2014 | 6:15 pm
        I love the natural earthiness of a good matcha. In fact over the last year it’s quickly become my morning drink of choice. The only downside to this is that I’ve quickly discovered that there are some very different standards when it comes to what is being sold as matcha and what really is matcha. On the high-end you’ve got the ceremonial grades that sell for a high price and have a great smooth flavor. On the lower end you have the powered green teas that often have a harsh bitter taste, bland color, but a much more affordable price.    It’s that…
  • Another New Study Shows Green Tea Fights Fat

    Rob
    26 Oct 2011 | 4:22 am
    I love it when we get study after study that shows the benefit to green tea, but this is a great one, especially coming up on holiday season. A New study supported by the National Institutes of Health and appearing in the Journal, Obesity shows once again that green tea my help in the fight against fat. The study, conducted at Penn State showed that in mice green tea helped the body from absorbing fat and further optimized how it used what was absorbed. The study was performed by feeding two groups of mice identical high fat diets, while supplementing one group with green tea. What the found…
  • Green Tea + Gin = Beefeater24

    Rob
    3 Oct 2010 | 8:15 am
    Beefeater, the well know Gin Distiller, has recently released a new blend that reaches back to the tea merchant history of it’s founder, James Burrough. As Beefeater describes its inspiration; “When Desmond Payne, our Master Distiller, stumbled across a fragment of one of his [James Burrough's] early Victorian [tea] price lists, inspiration struck”. The new blend entitled Beefeater 24, references the 24 hour period in which the gin’s botanicals which include Japanese Sencha, and Chinese Green Tea, are steeped together to flavor the Gin. While I can’t speak to the…
  • Green Tea Recipe: Shrimp with Green Tea Leaves

    Rob
    29 Jan 2010 | 8:04 pm
    Another Great Green Tea Recipe. This one traces it’s origins to the Imperial Court of Beijing. Ingredients: Sauce Ingredients: 1 tablespoon oyster sauce 2 tablespoons brewed DragonWell(Lung Jing) tea 1/2 tablespoon soy sauce 1 1/4 teaspoons sugar 1/4 teaspoon salt 1/2 teaspoon sesame oil 1 teaspoon dry sherry Pinch freshly ground white pepper 1 3/4 teaspoons tapioca flour 2 tablespoons Chicken Stock 2 1/2 cups peanut oil One 1/4-inch-thick slice fresh ginger, peeled 3/4 pound medium shrimp (about 24), shelled and deveined 1 teaspoon minced fresh ginger 1/4 cup chopped scallion in…
  • Does Green Tea Have Caffeine?

    Rob
    22 Jan 2010 | 8:46 pm
    I had someone ask me the other day, “Does Green Tea Have Caffeine?”. In answering this question, we got into a conversation about caffeine in general and the relative caffeine contents for various teas, in comparison to each other, and inevitably to coffee. What I realized is that there seems to be good amount of confusion when it comes to this topic. To get a good answer, we need to step back and look at caffeine for a minute. What is Caffeine? Caffeine, was discovered in 1819 by a German chemist, as a natural compound found in coffee. Later, around 1827, it was determined that…
 
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    Tea Trade - Recent Global Posts

  • Glen Arbor Breakfast Tea from Whispering Pines Tea Company

    liberteas
    23 Apr 2014 | 9:00 am
    Tea Information: Leaf Type:  Black Where to Buy:  Whispering Pines Tea Company Tea Description: Glen Arbor Breakfast is our classic, everyday breakfast blend. On those days that you just need a cuppa to get moving, this is the tea for you! This robust tea was inspired by riverside morning walks in the summertime with the perfect breeze whispering through the pines and the birds singing cheerfully. Glen Arbor Breakfast brews a smooth, sweet cup that can be taken plain or with sugar and cream, boasting a pleasant light stringency at the end of the sip and lasting aftertaste of cedar wood and…
  • A Day in Provence Rooibos Blend from Tay Tea

    liberteas
    22 Apr 2014 | 8:59 pm
    Tisane Information: Leaf Type:  Green Where to Buy:  Tay Tea Tisane Description: Soothing and relaxing with a tangy kick that screams at you to make iced tea. As a hot tea, this is still a delight. Layers of red berries, tart currants, lavender and rooibos with subtle hints of rose. The texture of this tea is amazingly soft on the tongue and the lavender persists all the way through each sip. Learn more about this tea here. Learn more about subscribing to Amoda’s Monthly Tea Tasting Box here. Taster’s Review: This is really lovely!  Despite the suggestion above to make this into iced…
  • Ayurvedic De-Stress Tea from Tea of Life

    liberteas
    22 Apr 2014 | 9:00 am
    Tea Information: Leaf Type:  Green Learn more about Tea of Life and Amazon Teas here. About Tea of Life Ayurvedic Collection: The word “Ayurveda” is derived from two words – “Ayus” meaning life and “Veda” meaning ‘knowledge’ or ‘science’.  So the literal meaning of the word Ayurveda is ‘The Science of Life.’ Life or Ayus, according to Ayurveda, is a combination of senses, mind, body and soul.  So Ayurveda does not just limit itself to the body or physical symptoms, but also provides comprehensive knowledge about spiritual, mental and emotional health.   The…
  • Organic Nonpareil She Qian Dragon Well Long Jing Green Tea from Teavivre

    liberteas
    21 Apr 2014 | 8:59 pm
    Tea Information: Leaf Type:  Green Where to Buy:  Teavivre Tea Description: In the early Spring, when the tea buds just appeared their face on the trees, the harvest of She Qian Dragon Well is ready to begin. The tea gardens in Hangzhou are busy making the first flush teas. The fresh leaves of She Qian Dragon Well are all in one bud with one leaf shape, as straight as an upstanding flag. The beautiful shape also brings enjoyment to the brewing. Organic She Qian Dragon Well Tea can reach your requirements for both quality and health benefits. A good starting of the year is in Spring; a taste…
  • Nan Nuo Revisited - Still My Favorite Mountain

    lazyliteratus
    21 Apr 2014 | 1:29 pm
    Of all the tea blogs I’ve written, none have possessed the traction that my Nan Nuo Mountain coverage displayed. And I don’t mean in terms of viewership. (Let’s face it, what viewership?) But rather the enormity of vendors that specialize in single origin teas who’ve contacted me in its wake; I think the count is up to three? Point being, for that reason alone, it’s my new favorite post. Because of it, I wouldn’t have run into So-Han Fan. Said wacky gent is the proprietor of West China Tea Company, which (I’m guessing) is a fairly new outfit. I’d never heard of it before, and…
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    travelling teapot

  • 2008 Haiwan Lao Tong Zhi 908 Ripe Pu erh Cake

    wilson
    5 Apr 2014 | 12:01 am
    I recently opened up a tong of 2008 Haiwan Lao Tong Zhi 908 ripe pu erh tea cakes.  This paper wrapped tong comprises of 5 cakes each cake weighing 200g.  It a small tong when compared to the regular bamboo wrapped tong of 7 cakes (about 357g per cake).  Well I had noticed since 2008, there have been creative efforts made by pu erh tea factories to make their 'carton' of tea more affordable.  Some factories had reduced a carton of tea that normally has 6 tongs to a smaller carton of 4 tongs.  Or.....even pressed smaller cakes like this 908 recipe of 200g per cake and…
  • Tea News - Wales

    wilson
    29 Mar 2014 | 9:48 pm
    The following article is well written by Laura Conner entitled "We won't serve you hot water without a tea bag in it" -Bizarre stance of train staff".  This article appeared in http://www.walesonline.co.uk/news/wales-news/we-wont-serve-you-hot-6732393 on Feb 21, 2014.A commuter says she was refused a cup of hot water 'on health and safety grounds' and that the water would have to have a tea bag in itCommuting can be stressful at the best of times – but one worker claims she was refused a morning cup of tea on her train due to “health and safety reasons”.Kelly Davies,…
  • Fang Yuan Brand Tea Ware

    wilson
    21 Mar 2014 | 10:10 pm
    "Fang Yuan Pai",  which literally means square circle brand is considered a milestone period for Chinese tea ware.  This brand of tea ware was produced during the communist period, primarily around the 1960s through to the early 90s.China during these 30 odd years, did export many its products overseas.  In my part of the world, it was common to purchase, inexpensively, China-made products.  Stationary, kitchenware, garments, canned and dried foods, medicine and even tea and tea ware were available for purchase. In fact, department stores called emporiums selling only…
  • 2004 Xiaguan Gold Ribbon Tuo

    wilson
    14 Mar 2014 | 11:58 pm
    Xiaguan introduced the gold ribbon 100g tuo in 2004.  The box that came with the 1st production in 2004  was a light brown in color, but subsequent productions post 2004 saw the boxes packaged in bright yellow colors.  Xiaguan gold ribbon tuo (yes, note the gold ribbon that comes with each tuo) was a success with pu erh tea drinkers throughout the world.  This raw pu erh, compressed to a bird nest shaped cake (called tuo) has been produced on a yearly basis ever since.  Today, older versions command higher prices and are a little hard to find.  Yunnan Sourcing, a…
  • 2004 Ripe Puerh Brick - revisit

    wilson
    8 Mar 2014 | 6:54 pm
    I had bought 4 of these bricks during my trip to Hong Kong in Dec 2010.  I had purchased from Lau Yu Fat teashop for about HK$150.   Yes, the price seemed so inexpensive when you compare with tea prices today.  Pu erh tea prices are more expensive now. I had opened in cake in 2011 (link). My thoughts on this tea were : "The aroma had a combination of chinese herbs with a good earthly and toasty sensation. It was like drinking a chinese herbal soup that underwent long hours of cooking. Nice color. This tea makes a smooth drink and the aftertaste was very pleasant." My views…
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    Life in Teacup

  • The last bit of 2013 green tea

    Gingko
    12 Apr 2014 | 4:29 pm
    I'm sitting in a room full of 2014 new green teas, while drinking this last bit of a 2013 green tea called "wild orchid bud". By the way this is a very unimpressive green tea name, as there are so many "orchid this", "orchid that" tea in China! This is one of my favorites in recent years. Amazingly, this tea still tastes very good. Sometime ago, when I wrote this blog post about shelf life of green tea, I was thinking that among all green teas well made and well stored, some teas simply last longer than others. For example, quite a few Anhui green teas (such as huang shan mao feng and this…
  • blog sale - some tea wares

    Gingko
    30 Mar 2014 | 7:26 pm
    Similar to the previous blog sales -  If interested, please contact me at gingkoheight @ g m ail . com before April 11, 2014.  I will try to get all packages prepared before April 14. Shipping is included for US addressees (with a $5 shipping refund if one buys two items), shipping to be estimated for other countries. Shipping could be combined with Life in Teacup orders.  All prices are lower than market prices and not correlated with our web store prices. Some of the items may be offered in Life in Teacup web store in the future, and the prices will be higher. 1. Small…
  • praying for MH370 and praying for Kunming

    Gingko
    14 Mar 2014 | 7:30 pm
    A pair of 2006 sheng and shu custom made for Malaysia Puerh Association, symbolized with Twin Tower of Kuala Lumpur.Mourning on the 7th day memorial of Kunming Railway Station terrorism attack, at the square of Kunming Railway Station.This has been a month of terror so far. The terrorism attack at Kunming Railway Station on March 1st left behind 29 dead bodies and 143 people injured. And now, after almost a week out of radar contact, the status of Malaysia Airlines flight MH370 remains "missing." It is just my speculation, but at this point, I don't believe the flight is really missing, and…
  • 2005 Xia Guan Jia Ji Tuo "green box"

    Gingko
    8 Mar 2014 | 2:43 pm
    Xia Guan changed the design of its green box for this Jia Ji Tuo in 2005. This is the older "green box" produced in the first part of the year. It's widely believed that this version is better than the newer "green box" produced later in 2005. I sort of agree with it.   Most Xia Guan tuo drinkers know there are often "gift with purchase." This time it's a little piece of clay (right in the center at the top).  This tea has been stored in Zhuhai, Guangdong for several years. The guardian of this tea has tried all they could to lower the humidity of the storage environment, and Zhuhai…
  • preparing a new yixing teapot (1)

    Gingko
    8 Feb 2014 | 10:20 am
    This teapot has a cute nickname, "little dumb"This includes preparing a new teapot or a newly obtained vintage teapot, whether is new vintage (some people use the term "vintage virgin") or used vintage.Here are some methods that I could think of at this moment, including some methods that I'm reluctant to use but being used by a lot of experienced yixing collectors.All the methods mentioned here are for legitimate yixing teapots. They are not useful to detect any harmful chemicals in the teapot or "cure" the teapot from any permanent harmful contents. Some of the methods may help to reveal…
 
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    The Sip Tip

  • The Spirit of Tea

    Adam Yusko
    4 Apr 2014 | 11:35 am
    Through over 5 years on my blog, many things have changed personally, some at least in part inspired by tea.  As tea drinkers we get a lot of questions on what tea is to us, or why we drink tea.  Honestly though through those 5 years and actually back further I realize tea has pretty much been a constant in my life.  Why does this simple set of leaves thrown into hot water help people relax, wake
  • Cold Brewed [Steeped] Tea

    Adam Yusko
    23 Mar 2014 | 4:50 pm
    In passing with another tea person I know I had a brief although provocative conversation.  I mentioned that I was drinking some Cold Brewed Keemun I made for a party I hosted, and his initial reaction was that it was a waste of good tea.  I a bit shocked at the somewhat up front condemnation of how I was drinking this tea, decided to ask him more about what he meant, and the conversation that
  • Matcha Monday Morning Maddness

    Adam Yusko
    3 Mar 2014 | 1:09 am
    Well it is quarter after three in the morning, a time I find a little bit ironic, as 24 hours ago I had not yet gone to bed, and in those past 24 hours I've gotten maybe ten hours of sleep, a questionable four Saturday morning, and six with so much promise bringing me to this point in time right here.  So I'm stalling time writing this post hoping I get tired enough to fall back asleep, but in
  • Morning Crane Tea group buy of Yi Ho Yeong teas

    Adam Yusko
    5 Feb 2014 | 10:53 am
    When I first started this tea blog, I really had no clue how far it would go, or who I would become acquainted with in the process, but rest assured as with most things, if you are in the *circles* long enough you eventually meet quite a few people.  Arthur Park is actually a potter, with an impressive bio in ceramic arts, but he also views himself as an educator in things reaching beyond just
  • Chawan, the tea lovers Super Bowls

    Adam Yusko
    3 Feb 2014 | 6:30 pm
    So I couldn't help but laugh yesterday, while I have never been that much of a professional football fan, this year I've followed it far less than I have in quite a few years.  Somewhere in the endless mentions of the Super Bowl, I couldn't help but think that as tea lovers and/or pottery loves we all have come to appreciate the Super Bowls known as Chawan. So inspired by yesterdays game,
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    Peony Tea S.

  • Muzha Tieguanyin- The Neglected Wulong of Taiwan

    Derek
    16 Apr 2014 | 8:42 pm
    When it comes to Taiwanese Wulong tea, the Taiwanese High Mountain teas (台湾高山茶) are usually among the first to come to mind, with its sweet, refreshing taste, making it a hit with beginners. The Oriental Beauty aka Dongfang Meiren (东方美人) is also another wulong tea that is often brought up- with its combination of black tea-esque sweetness and excellent marketing legends (which most probably did not happen). There is also Dongding Wulong (冻顶乌龙)- which in some ways can be viewed as the predecessor of the Taiwanese High Mountain teas- and Wenshan Baozhong…
  • Announcement: Spring Break plus pre-Break Sale

    Derek
    1 Apr 2014 | 7:33 pm
    We will be taking a break from 4th April to 13th April 2014. As we will be out of the country, all calls will be unanswered and all emails will be replied to on our return. We will take and process orders up to the last possible moment, please see the following cut-off dates for timing of last order: i) All local (Singapore) prepaid orders Cut-off time: 6pm 3rd April 2014 ii) All local (Singapore) COD orders Cut-off time: 6pm 2nd April 2014 iii) All overseas orders Cut-off time: 12pm 3rd April 2014 All dates and times based on Singapore time (UTC +  8) All orders received after the above…
  • Life with a Tetsubin

    Derek
    27 Mar 2014 | 1:39 am
    Not all tea making equipment are equal. Ask a tea lover for his or her ‘stuff’ and you will be treated to an array of teapots, gaiwans, tea trays even, but seldom do any tea lover talk about his or her kettle. I know of tea addicts who fuss over their teapots but do not even own a dedicated tea kettle. As I wrote about earlier, when it comes to making tea, it is only as good as the weakest link. The finest Dahongpao, infused in a genuine Yixing Shuipinghu, would only taste mediocre when heavily chlorinated tap water is used. By the same token, a summer Assam is going to taste horrible…
  • If you only read one book on tea

    Derek
    12 Mar 2014 | 7:53 pm
    On this site, I have made no secret of my endorsement of book learning for tea. Mind you there is no substitute for drinking a few renditions of Tieguanyin concurrently, to discern the effects of roasting, oxidation, harvest area or quality; nor is there any substitute for seeing the production of tea, with a guide (I have read many photo essays of the production of tea that betrays a lack of understanding of the process). Yet within various printed pages lies a wealth of information, waiting to be uncovered. Like tea, not all books are created equal. On tea related books, in China and Taiwan…
  • The Biggest Misconception about Chinese Tea Culture

    Derek
    25 Feb 2014 | 6:27 pm
    The biggest misconception about Chinese tea culture being perpetrated is simply this: that there is a single ‘Chinese tea culture’. I have read many statements like “in China, people don’t rinse their tea”, or “in China, everyone rinses their tea”, “Chinese people don’t drink black tea” and so forth. All of these assume that every one of the 1.1 billion people in China, consume tea in the exact same fashion. The reality is that the culture across different Chinese provinces could vary as much as it does on the Isle of Brit. To say that Yunnan culture mirrors Beijing…
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    Tea For Me Please

  • Teavivre Fengqing Wild Tree Yesheng Raw Pu-erh Tea Cake 2013

    Nicole Martin
    23 Apr 2014 | 9:00 am
    Country of Origin: ChinaLeaf Appearance: dark green, tightly compressedIngredients: puerh teaSteep time: 30 secondsWater Temperature: 212 degreesPreparation Method: porcelain gaiwanLiquor: deep goldThe last year or so has been a major period of puerh discovery for me. Up until now I was rather terrified of this category because the examples that I tried years ago were really terrible. Thankfully I now have companies that I trust like +TeaVivre. I've tried a few of their puerh from Fengqing and they were all very good so I was really excited to dig into this one. It stayed sweet…
  • Infuze Tea Pouchong Formosa

    Nicole Martin
    22 Apr 2014 | 9:00 am
    Country of Origin: TaiwanLeaf Appearance: dark, somewhat twistedIngredients: oolong teaSteep time: 30 secondsWater Temperature: 190 degreesPreparation Method: porcelain gaiwanLiquor: deep goldFormosa means beautiful island and it is the name that was given to Taiwan by the Portuguese. Although this name is no longer used to describe the country it is often given to its teas, particularly pouchong. The leaves of this one were dark in appearance but became quite green after steeping.  Floral, sweet and just slightly vegetal; this tea was everything that I would expect from a pouchong. The…
  • The Daily Tea and Me

    Nicole Martin
    21 Apr 2014 | 9:00 am
    As many of you know, +Tea Magazine is now becoming the +The Daily Tea. If this is news to you there's an explanation of the changes here.I'm excited to announced that I've been asked to be a contributor to the new site and my very first article has just gone live. This will be a great opportunity to reach a larger audience and exercise my writing chops. Creating content outside of the blog has always been a challenge for me because I tend to over-think things. I should be publishing there about once a month or so. Be sure to bookmark my author profile so that you can stay…
  • Adagio Teas Ti Kuan Yin

    Nicole Martin
    18 Apr 2014 | 9:00 am
    Country of Origin: ChinaLeaf Appearance: deep green, tightly rolledIngredients: oolong teaSteep time: 30 secondsWater Temperature: 195 degreesPreparation Method: porcelain gaiwanLiquor: pale goldThis tea was sweet, smooth and refreshing with a really nice lingering floral aroma. There was no bitterness or astringency to speak of. Lightly oxidized TGY is usually not my thing as they can be almost too sweet but this one was very balanced. I prefer to use a gaiwan but this tea would also do well if prepared in a more western style. Adagio's teas are great way to get your feet wet because they…
  • Jalam Teas Zhang Lang Fermented Puerh

    Nicole Martin
    17 Apr 2014 | 9:00 am
    Country of Origin: ChinaLeaf Appearance: dark, tightly compressedIngredients: puerh teaSteep time: 30 secondsWater Temperature: 212 degreesPreparation Method: porcelain gaiwanLiquor: very darkMost of the offerings that I receive through my +JalamTeas subscription are raw puerh so I always get excited when they throw in something a little different. This fermented puerh brewed up as dark as blackstrap molasses. I have to admit that made me hesitate a bit before taking my first sip. Thankfully I was pleasantly surprised to find the taste unbelievably smooth. It was sweet and richly…
 
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    Teatrekker's Blog

  • 2014 Longjing Tea Has Arrived

    teatrekker
    13 Apr 2014 | 6:54 pm
    This year we are quite pleased to announce the arrival of the first two of our 4 Longjing (DragonWell) offerings for the season. Our ShiFeng and Weng-jia Shan Longjing shipments arrived on Saturday and are ready for drinking. These geographically-highly-controlled selections are made from pre-Qing Ming leaf (plucked prior to April 5, 2014) and represent some of the most elegant and sought-after teas of eastern China. To read more about Tea Trekker’s Longing here or to place an order visit: http://www.teatrekker.com/ Stay tuned for additional Chinese spring green teas arriving soon.
  • Two 1st Flush 2014 Darjeelings have Arrived

    teatrekker
    10 Apr 2014 | 4:42 pm
    For all of of loyal Darjeeling fans who have been waiting, the good news is that two of our 2014 1st Flush Darjeelings have arrived: 1st Flush Giddapahar Estate 1st Flush Rohini Estate Click here for a listing of teas that have arrived and teas that are on the way now from China. More 1st Flush Darjeelings to follow in 2 weeks and will be listed soon.
  • 2014 New Harvest Tea versus ‘New’ Tea

    teatrekker
    28 Mar 2014 | 4:20 am
    This post is a re-post from last year. Because many new tea drinkers may not know how to evaluate some of the claims of ‘new tea’ that are being touted this time of year, we hope this will help. As well as be a good reminder to those of you who know this but need a little re-fresher on this topic. Soon the earliest plucks of fresh tea from the 2014 spring tea harvests in China, India, and Japan will begin arriving in the US. In fact, Tea Trekker has already received 3 new 2014 season teas from Western China. Confusingly, it is also the time when some tea vendors add ‘new…
  • 1st of the 2014 Chinese Spring Teas have Arrived !

    teatrekker
    21 Mar 2014 | 5:09 am
    What a nice surprise we had yesterday – the 1st of our 2014 Chinese Pre-Qing Ming Spring Teas arrived. On the 1st day of Spring…. so we take that as an auspicious sign of a good tea season to follow. Yunnan Sweet Green Threads This is what arrived: Yunnan-jingdong-wuliang-golden-threads Yunnan-sweet-green-threads Yunnan-sweet-white-threads All are sweet, fresh, vegetal, fragrant and delicious, just as fresh tea should be. Very satisfying with lots of straightforward, seasonal goodness in the cup. Drink the Jingdong Wuliang now or put some aside in a storage container for a few…
  • Timeline for Arrival of Our 2014 Teas

    teatrekker
    8 Mar 2014 | 11:31 pm
    Whoohoo….it is fast approaching new tea time here at Tea Trekker. I am re-posting this announcement from last spring because, the timeline of tea harvesting is, well, the timeline, give or take the vagaries of global change in the weather. Read on dear tea enthusiasts….the really exciting news is that as I update this post  the first batch of just-made tea from 2014 SPRING on the way to us from Yunnan Province. If there are no delays at customs, the tea should be here about March 18th or so. Keep checking the website for updates and of course, we will trumpet it’s arrival.
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    Shan Valley - Tea Matters

  • Black Tea Beauty Secrets

    Emily Hunter
    31 Mar 2014 | 9:00 pm
    A morning cup of tea is a must-have for many households, but did you know that it can also be used in the bathroom? Black tea from Myanmar has many wonderful properties that can help your hair and skin. Here are a few ways to use your tea leaves after you’re done with your drink. Stinky feet deodorizer: Are your feet… smelly? Having them cooped up all day inside of your shoes can leave them sweaty and less than pleasantly scented. Your tired tootsies and your family will thank you when you soak your feet in a daily tea bath. Brew up a few cups of strong tea and pour it into a foot basin.
  • Just Where Is Shan Valley?

    Emily Hunter
    5 Mar 2014 | 4:00 am
    Some of the best tea in the world grows in Myanmar. All of Shan Valley Tea is sourced from local tea growers from this Southeast Asian country. But just where is Shan Valley, and what makes it so special? This week, we’ll look into this green tea capitol and discover where our splendid teas come from. There is no single “Shan Valley”, but there is the Shan State, a region in the northeast part of Myanmar. For scale, the whole of Myanmar is roughly the size of the state of Texas and the Shan state covers about a quarter of the whole country. The Shan State is a very mountainous region,…
  • Pickled Green Tea in Myanmar: Lahpet Thoke

    Emily Hunter
    26 Feb 2014 | 4:00 am
    Tea is highly revered in Myanmar, the source of Shan Valley teas. Green tea is drunk with every meal. In Buddhist countries, devout Buddhists do not drink alcohol of any kind. Therefore, green tea is seen as the national drink. Many households grow and roll their own tea for their own use. However, they don’t do it just for drinking. Tea leaves are used in the creation of a dish called Lahpet Thoke (lah-pay toe), or pickled tea leaf salad. In Myanmar, you can find people serving this dish out of stalls and homes throughout the country. It is a very popular way to end a meal, and it’s…
  • Is "Green Tea Extract" Worth It?

    Emily Hunter
    19 Feb 2014 | 4:00 am
    Last week, we talked about how green tea can help you with weight loss. Supplement companies have tried to take the process one step further by creating different kinds of “green tea extracts”. These are concentrated forms of green tea that are said to deliver far more catechins than a standard cup of green tea. However, are these supplements effective and is there an advantage to them that exceeds just drinking green tea? Let’s take a closer look at this. Types of extracts There are four main methods that green tea extract manufacturers use in their green tea extract products: Strong…
  • Have You Tried Green Tea for Weight Loss?

    Emily Hunter
    12 Feb 2014 | 4:00 am
    Green tea is not only tasty, but it helps dieters with their weight loss goals.  Most types of teas are rich in antioxidants, but green tea has been shown to have extra benefits. A study was run on Japanese men as to the effects of the green tea on their weight.  They were separated into two groups.  The first group was drinking tea fortified with green tea extract.  The second group drank simple oolong tea without the green tea extract. There was a significant difference between the two groups after three months.  The first group lost twice as much weight as the second, where the only…
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