Exploring the Green Teas of Sichuan with Four Seasons Tea Co.
I’ve been meaning to get this post out for a while now but my backlog is vast. So much tea, such little time! The Teavana location that I worked at finally shut its doors so...
Read MoreI’ve been meaning to get this post out for a while now but my backlog is vast. So much tea, such little time! The Teavana location that I worked at finally shut its doors so...
Read MoreQ&A with Nicole from Tea for Me Please Stephanie at Life’s a Cup of Tea was kind enough to feature me on her blog this week. Answering her questions was a bit of trip down memory...
Read More2017 Yunnan Sourcing Blinded Puerh Tasting Event Alpha & Beta Back in the day, bloggers used to hold blind tea tastings that I found really fascinating. Back then my understanding was limited but I still...
Read More5 Reasons Why It’s Better to Drink Tea in Small Cups Ricardo at My Japanese Green Tea wrote a post this week that is close to my own heart. He lays out some excellent reasons...
Read MoreCountry of Origin: Taiwan Leaf Appearance: somewhat dark, tightly rolled Steep time: 30 seconds Water Temperature: 212 degrees Preparation Method: porcelain gaiwan Liquor: deep gold In Taiwan, oolong teas are commonly named after where they...
Read MoreWhat is heicha? It is a category of tea whose defining characteristic is that the leaves undergo post-fermentation.
Read MoreUPDATE + TEA FEATURE: Tea in Spoons Connie at Tea in Spoons is about to embark on an incredible adventure, interning at Obubu Tea Farms! I can’t wait to follow her experiences. She created a new...
Read MoreCountry of Origin: Japan Leaf Appearance: fine powder, deep green Water Temperature: 160 degrees Preparation Method: bamboo whisk and bowl Liquor: frothy, deep green I receive more inquiries for reviews of matcha than any other...
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