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 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...
Read MoreCountry of Origin: China Leaf Appearance: flat, jade green Steep time: 3 minutes Water Temperature: 130 degrees Preparation Method: glass pitcher Liquor: pale, greenish I love Dragonwell. A lot. That’s why I was super excited...
Read MoreCountry of Origin: Taiwan Leaf Appearance: dark green, slightly curled, downy buds scattered throughout Steep time: 3 minutes Water Temperature: 175 degrees Preparation Method: glass infuser mug Liquor: pale greenish gold I was definitely intrigued...
Read MoreDuck shit, scary fragrance, and hairy crabs? A fun exploration of some teas that sound like they would not taste good but they totally do!
Read MoreCountry of Origin: Japan Leaf Appearance: deep green Steep time: 1 minute Water Temperature: 165 degrees Preparation Method: kyusu Liquor: deep green, somewhat cloudy I’ve been posting quite a few blasts from the past lately. Mellow...
Read MoreCountry of Origin: Yame, Japan Leaf Appearance: deep green, needle-like Steep time: 1 minute Water Temperature: 140 degrees Preparation Method: kyusu Liquor: bright green, slightly cloudy A few months ago I received a message through...
Read MoreOne of my favorite things about Chinese tea is the rich cultural history that can be traced back thousands of years. Many teas have legends associated with them that have been passed down through the...
Read MoreCountry of Origin: China Leaf Appearance: downy buds with one or two larger leaves Steep time: 30 seconds Water Temperature: 185 degrees Preparation Method: glass gaiwan Liquor: pale, greenish gold I thought the first day...
Read MoreIn elementary school science class we all learned about the four basic tastes that our taste buds can detect: sour, bitter, salty and sweet. There is also a fifth taste called umami. It’s a word...
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