Friday, April 28, 2017

Friday Round Up: April 23rd - April 29th

Microwaving Your Tea, The Controversy Explained and Refuted
I'm sure you've all seen the article being passed around that claimed microwaving your tea made it better. Jordan at World of Tea lets us all know once and for all, this story just isn't true.

Puer 101 - Getting to Know Puer Basics
Cody at The Oolong Drunk penned a fantastic introduction to puerh. He even covered some of the nitty-gritty stuff like gushu and tree age.

An Evening of Tea and Cheese at The French Cheese Board
I was lucky enough to attend a tea and cheese pairing event in the company of +sara shacket recently. You've read my report, now go check out hers.

Life and death of a tree
Tea makes people happy but sometimes it seems that people can have the opposite effect on tea trees. MarshalN shared a poignant post about a tree in Yiwu that has suffered because of tourism.

Rohini Jethi Kupi 1st Flush 2017 Darjeeling Tea from Lochan Tea
After a long break from tea reviewing, +Tea Journeyman Kevin revels in the joy that is 1st flush Darjeeling. I have to agree. There's nothing else quite like it.

Monday, April 24, 2017

Tea & Fromage with The French Cheese Board and Royal Tea NY


Tea blogging isn't the most glamorous of niches but every once in a while I get invited to something that makes all of my friends jealous. Last week I attended a fantastic tea and cheese pairing event put together by The French Cheese Board and Royal Tea NY. I have no idea how I have gone this long without knowing about this studio devoted to all things French cheese. They had me at brie! I was the first guest to arrive which gave me a chance to talk shop with Ravi from Royal Tea NY. It was also a perfect time to indulge in some deliciously cheesy appetizers (along with a glass of white wine).

Friday, April 21, 2017

Friday Round Up: April 16th - April 22nd

A Short Tea Adventure in Vancouver
+Payton Swick visited Vancouver last week and shared a bit on his blog about o5 Tea. This spot has been on my wish list for a long time.

How Much Tea is in a Teaspoon?
I've been an advocate of weighing tea leaves for a long time now. +Georgia SS did an awesome comparison that shows exactly why this is important.

2016 Cream Shou Puer from White2Tea
+Charissa Gascho reviewed a shou puerh from White2Tea that definitely piqued my interest. I love her trial by fire bombproof test.

A rare tea and artisan chocolate soiree curated by The Tea Squirrel
+Anna Mariani hosted an amazing chocolate and tea pairing event in San Francisco. The pictures are beautiful and I can't wait to try some of these combinations myself.

Remembering Mary Lou-Heiss
The tea industry lost an important pioneer recently. +Jo J's tribute to Mary Lou-Heiss of Tea Trekker was both personal and touching.

Monday, April 17, 2017

What is Puerh Tea?


We've arrived at the final installment of introductory guides to each type of tea. I was worried that these posts might be too "old hat" for seasoned tea drinkers but also felt that they were important to have here for newbies. Thanks for hanging in there folks!

Origins


Puerh is a fermented tea, part of a larger category known as Hei Cha (dark tea), that is produced only in the Yunnan Province of China. Most of the tea trees used are of the larger leafed variety, Camellia Sinensis var. Assamica. Tea production in this region dates back as early as the Han Dynasty. Puerh is unique in that the leaves are often compressed into flat cakes called bings as well as other shapes like mushrooms, bricks, and birds nests.

Friday, April 14, 2017

Friday Round Up: April 9th - April 15th

DIY Tea Dyed Easter Eggs
Easter is right around the corner and +Lu Ann Pannunzio has the perfect way for tea drinkers to celebrate. I'll definitely be trying my hand at using tea to dye eggs this year.

Tea Experience: Cha Le Te
Michelle at One More Steep wrote about her experience at a new-to-me tea shop in Vancouver. Even though I'm close to NYC, I definitely have some serious tea envy when it comes to Canada.

Tasting: Tea Dealers Thurbo 2nd Flush Darjeeling
It's been far too long since I had a really good Darjeeling. +sara shacket's post this week reminded me that I need to change that immediately.

We May Have to Slap Some People
There are few who hate teabags more than +Robert Godden.  I had a feeling this rant was coming after I saw a recent news article.

Gingham Sencha Tea Cakes
+Bonnie Eng has done it again, this time with sencha infused cakes that are almost too cute to eat. The sweet gingham pattern is super fun!

Monday, April 10, 2017

Two Teas from Down Under


My favorite thing about being involved in the world of tea is the wonderful friends that I've made from around the world. Tea people really are the best kind of people! Way back in 2013 I crossed paths with an Aussie named Effie and she's exactly as effervescent as her name implies. Last year at World Tea Expo she generously shared some Aussie grown teas and I realized that I completely forgot to share them with you all here.

Friday, April 7, 2017

Friday Round Up: April 2nd - April 8th

MattCha: Can a Modest  Ol' Tea Blog Make a Comeback?
I'm loving all of the tea blogs of the past that have made a comeback lately. This week brings us a surprise post from MattCha's Blog, the first in three years!

The Tea Horse Road
I don't know how I never heard of TeaStorys before but I'm really glad that I found them. The Tea Horse Road is definitely one of the more fascinating stories that the tea world has to offer.

Three Teas from Tea Dealers
+Georgia SS reviews some very intriguing teas from Tea Dealers, including a white lotus tisane from Korea. The charcoal roasted TGY is definitely on my wishlist now.

Old Ways Tea Company: Black and White, a Wuyi Tea Review
+Amanda Freeman compared a black tea and a white tea, both from the Wuyi region of China. I've definitely never heard of a white tea from there before.

Tea Review: Organic Sun Drop Pink Tea 2nd Flush (Kanes)
+Heather Porter had a chance to try the elusive Sun Rouge, a purple tea that is now being produced in Japan. The color of the liquor after adding lemon is really eye catching. Her tasting notes remind me quite a bit of some of the Kenyan purple teas that I've had.

Monday, April 3, 2017

What is Black Tea?


Origins


The history of black tea can be traced to the late Ming Dynasty in the Fujian Province of China. There are various legends about how it came to be but the very first black tea was Zhen Shan Xiao Zhong, otherwise known as Lapsang Souchong. Fujian is still the main production area but Anhui and Yunnan black teas are also very well known. As black tea became preferred by European tea drinkers the tea plant (and black tea production methods) were spread to India, Sri Lanka, Kenya, Malawi, and more.

It is important to note that black tea has always been referred to as hong cha, or red tea, in China because of the color of the liquor. European traders called it black tea because it was darker than the green tea they were previously exporting and the name stuck. Rooibos is often sold under the name of red tea as well, further adding to the confusion.