The science and nomenclature of tea processing. Part 1: Enzymatic browning.
The science behind tea processing is something that we are still learning about and there are a lot of myths still being floated around out there. Thankfully we have +Eric Scott at +Tea Geek to fill us all in on the particulars.
The Current State of Organic Orthodox Tea in Nepal
Nepal has been producing some really fantastic specialty teas in recent years. This week World of Tea brings us a status report on the progress that has been made there and the work that still needs to be done.
A Winter Nightmare with Puer
Puerh storage is a foreign concept for many tea drinkers and it can be really tricky to figure out for those of us in North America. Cody at The Oolong Drunk conducted some pumidor experiments that sadly went awry.
Toronto Tea Festival 2017 Recap and Thoughts
Ever jealous of Canada’s rapidly developing tea culture, I eagerly read +Lu Ann Pannunzio‘s post this week about her experience at the Toronto Tea Festival. I’m still in wedding savings mode so traveling is unlikely to happen for me soon but I hope to be able to attend myself in a few years.
The Many Oolongs of Four Seasons Tea Co.
Speaking of tea loving Canadians, +Mel Had Tea wrote about one of my favorite oolong tea specialists. Her photography makes me want to try those lovely teas all over again.