I was really fascinated by this post from Florent of Japanese Tea Sommelier because it calls attention to a common misconception I see. Gyokuro is often favored by tea lovers because it is believed to be the “highest grade”. Of course, nothing in tea is so cut and dry but he does a really great job of clearing it up.
I have a major sweet tooth. As much as I love baking, I avoid making big batches so that I don’t wind up munching everything myself. This recipe from Katherine at Tea Journey sounds like the perfect solution!
I am perpetually jealous of the weekly office tea club that Sara at Tea Happiness hosts. In this post, she shares their experience with an excellent daily drinker along with an epic shot of the tea being poured with NYC as a backdrop.
Anna at The Tea Squirrel also wrote a beautifully photographed post, this time about one of my favorite Taiwanese oolongs. I’ll definitely have to check out the one that she tasted from American Tea Room.
Ricardo at My Japanese Green Tea reviewed a matcha that I’ve often seen advertised online. Like him, I was a bit skeptical of the health claims they use in their marketing but it’s nice to know that the tea in the tin delivers.