Teawala White Peony
Teawala White Peony was soft and sweet with a crisp muscatel-like grapiness. This is one of the most bud-heavy Bai Mu Dan that I have tried in quite some time.
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Cultivating Femininity: Women and Tea Culture in Edo and Meiji Japan by Rebecca Corbett
Cultivating Femininity by Rebecca Corbett is a must-read for those who are interested in the history of the Japanese tea ceremony. I highly recommend it!
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Infused by Henrietta Lovell – Book Review
Infused by Henrietta Lovell is more of a memoir than a straight-up factual book about tea. Each chapter takes us to a place around the globe.
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Tea Infused Skincare with Florishe
Skincare might be the last thing that you would expect to see on this blog. When Florishe reached out I took notice because their ingredient list is filled with tea.
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Little Red Cup Tea Co. Da Hong Pao Oolong
This Da Hong Pao oolong from Little Red Cup Tea Co. is a bit unusual because it hails from Hubei Province. It was a sweet and mellow yet complex.
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Nepali Tea Traders Ama Dablam Organic White Tea
Ama Dablam Organic White Tea from Nepali Tea Traders was mellow and sweet with subtle floral and vegetal notes. It would be a perfect choice for a hot summer day.
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Koto Tea Shin Kazuho Chasen – Tango Tanimura
My purchase of a whisk made by Tango Tanimura was a great investment that has really upped by matcha game. Check out those pink threads!
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Bitterleaf Teas Plum Beauty 2016 Mengsong Ripe Puer
Plum Beauty from Bitterleaf Teas had a thick mouthfeel with a clean, woodsy finish. It would be a great choice for those that are new to ripe puerh.
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Making Matcha with the Sharp Tea-Ceré
Last year I did a podcast episode on the Sharp Tea-Ceré, a nifty machine that lets consumers grind matcha in the comfort of their own home. It serves two purposes in a relatively small footprint. The...
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Four Seasons Tea Co. Mu Ben Da Hong Pao
Country of Origin: China Leaf Appearance: large, dark and somewhat curled Ingredients: oolong tea Steep time: ranging from 6-60 seconds Water Temperature: 212 degrees Preparation Method: porcelain gaiwan Liquor: dark amber This tea came to...
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