February 2013
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Umami and Tea
Forget for the moment that it sounds like something from a playground joke (umami’s so fat…). If you’re like me, you probably weren’t aware until relatively recently that umami is one of the five major taste types, along with sweet, sour, bitter, and salty. But it’s nothing new, as a matter of fact, having been… Continue reading
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Some Thoughts on Terroir and Tea
The term “terroir” gets tossed about with regard to certain crops like grapes (especially those used to make wine) and tea. But what is it? Well, I can give you my layman’s thoughts on terroir and how it relates to tea. For something more official, you will need to consult someone more expert in this… Continue reading
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The Mystery of Pouchong
Maybe for some of you out there pouchongs hold no mystery. You know what they are, you have always been clear on the details, and you actually have no need to read this article and are about to leave this page. I am not one of you. Or, at least, I did not used to… Continue reading
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Tea Developments, Monthly Report February 2013
Here’s a quick look at some tea developments that may not necessarily be new but are still not in the mainstream of tea drinkers’ awareness. Assam Green Tea Green tea is growing in popularity here in the U.S. as well as other countries, even ones like the UK where black tea has reigned for centuries.… Continue reading
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Hang in There, Spring is Coming
As I write this, the northeastern region of the United States has just finished being assaulted by one of those “storm of the century” type events. It’s called Nemo (did we just start naming winter storms or haven’t I been paying attention?) and it made life rather trying in that part of the world for… Continue reading
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Giggling and Pouring Tea Don’t Mix
Lots of things go with tea. Things like scones, fruits, chocolates, cheeses, and (as a woman in Scotland put it) “neeps, tatties, and haggis.” And things like reading books, watching movies, chatting with friends, even doing laundry. On the other hand, a lot of things definitely do not go with tea, such as driving the… Continue reading
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“Flight Tea” — Fresh First Flushes Air-shipped from Darjeeling
Editor’s note: Thomas Kasper is from Germany but now resides in Thailand where he studies and writes about tea. He is also a freelance writer and translator (German and English). We are pleased that he will now be contributing some of his tea knowledge to this blog. Flight tea? What is that, you might ask… Continue reading
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The K-Cup Revolution
The K-Cup Revolution is here, tea drinkers. Just as teabags forever altered the approach by tea lovers here in the U.S. and in many other countries to fixing a quick cuppa or even a potful, the K-Cup will change our approach once again. “How?” you ask. Good question. In the beginning was the leaf, and… Continue reading
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Book Review: The China Tea Book
I’ve run across a few tea books in my time and, while it’s only a rather modest 212 pages in all, Luo Jialin’s The China Tea Book takes the cake when it comes to sheer bulk. I don’t think I’ve ever run across a heftier volume on tea, and it would certainly qualify as coffee… Continue reading
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3 Reasons for Doublebagging Your Tea
More and more I see tea drinkers say they use two teabags when making a cuppa. The obvious question springs to mind here: why doesn’t someone just put twice as much tea in a bag? Of course, the bag would have to be twice as big. Since I steep my tea, even the ones that… Continue reading
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