Tea, By Any Other Name
Tea is used to describe the same beverage in many languages. In other parts of the world cha and chai are used instead. Have you ever wondered why that is?
Read MoreTea is used to describe the same beverage in many languages. In other parts of the world cha and chai are used instead. Have you ever wondered why that is?
Read MoreThe Solitude of Western Tea Culture Mike at The Tea Letter penned a story that I think hits home for a lot of tea drinkers. We tend to be solitary sort, not by choice but...
Read MoreGreen Tea Furikake This week Anna at The Tea Squirrel brings us a recipe jam-packed with umami deliciousness. I have an aversion to most seafood but those of you that enjoy shrimp and bonito flakes...
Read MoreCountry of Origin: China Leaf Appearance: large and wiry, abundance of buds Steep time: 30 seconds Water Temperature: 212 degrees Preparation Method: porcelain gaiwan Liquor: deep gold Mandala Tea just recently reopened their website and...
Read MoreA wonderful afternoon of tea with friends in NYC; courtesy of La Colombe, Rishi Tea, and the International Culinary Center.
Read MoreTea Recipe: Chocolate Masala Chai with Turmeric Sara from Tea Happiness posted a recipe this week that really grabbed my attention. I rarely drink flavored teas anymore but there’s definitely still a soft spot in...
Read MoreCountry of Origin: China Leaf Appearance: dark, slightly curled Steep time: 3 seconds, increasing with each infusion Water Temperature: 212 degrees Preparation Method: porcelain gaiwan Liquor: deep reddish brown Things have changed quite a bit...
Read MoreThe Mid-Autumn Festival is celebrated on the fifteenth day of the eighth month of the lunar calendar. It usually falls somewhere in late September or early October. For 2017, today is the big day! Many...
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