Friday Roundup: February 2nd – February 8th

The Friday Roundup is a weekly collection of five of my favorite blog posts from around the world. It’s my little way of getting the word out about all of my favorite tea blogs. Is there someone I’m missing? Let me know about it in the comments below!

How to Make a Perfect Tea Latte (Every Single Time!)

Daniella from Tea CaChai shared her foolproof method for making the perfect tea latte at home. This is a skill that definitely takes some practice but her tips will point you in the right direction. The one pointer I would add is that teas with hibiscus are a no go for lattes if you are using milk.

Estea Tea | Tea Review

Danielle from Tea & Me explored a phoenix oolong from a new-to-me company. Mi Lan Xiang is one of my favorite teas so I was really eager to read what she thought about this one. Her detailed review lets us in on the experience over multiple infusions and well as cold brewing.

My Experience at Day 2 of the 2020 Toronto Tea Festival

I missed out on the Toronto Tea Festival this year so I’ve been living vicariously through the blog posts. Siply Tealicious posted about their experience during the second day of the event. It was great to hear about David’s Tea’s lecture and some of the vendors that were there.

Do, Observe, Correct

Mike from The Tea Letter wrote a post about his approach to brewing tea. There are a lot of lessons to take from this, especially if you are fairly new to gongfu. I think the most important one is that tea is an affordable luxury. Mistakes cost us very little so we shouldn’t be afraid to experiment.

Rou Gui, Big Red Robe, and Wild Wulong Black from Hello Tea Baby

Char from Oolong Owl reviewed a series of three teas from Hello Tea Baby. I have reviews of all of these in the works. I loved reading about the Rou Gui that is a bit rude and a Da Hong Pao that tastes like buttered rocks. Keep your eyes peeled for the army of owl tea pets in the background.