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Official Blog of the English Tea Store

February 2013

  • More About How to Make a Perfect Cup of Tea

    So what about this perfect cup of tea anyway? Before delving into a look at a few of the more notable how-to guides that are out there, let’s start by taking a look at the terminology. I know we all have a pretty good idea of what “perfect” means, but let’s take a look at… Continue reading

  • Ad Hoc Tea Blending

    A bit of this, a bit of that, and you find yourself engaging in the time-honored tradition of ad hoc tea blending. Some concoctions will be better than others, of course, and some will be so good that you might build yourself a whole new career as a tea blender, as several people have. [Note:… Continue reading

  • Tea from Coffee?

    “For those who find ‘tea or coffee’ a question too far first thing in the morning, relief may soon be on hand—a combination of both.” …Er…what? Despite indications to the contrary, this is not some weird half coffee, half tea beverage (thankfully, because that sounds thoroughly unappetizing). Rather, the writer of this article is referring… Continue reading

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  • Tea and the La-Z-boy

    Back in the days before I began taking tea enjoyment more seriously (in fact, it was also a few years before I met hubby dearest), I had quite an adventure with a piece of upholstered furniture. Don’t worry — this is strictly G-rated. And you can fix yourself a nice cuppa hot tea to enjoy… Continue reading

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  • $130 Tea Deconstructed

    Stop the presses! The word seems to have gotten out not so long ago that a certain well-known French tea retailer was opening a store in New York City and was said to be selling tea for $130 a bag (as one newspaper put it). Gasp! This tidbit made its way to various media outlets,… Continue reading

  • Teas of the World: Japanese Teas, Round 3

    And here’s still more teas from Japan (continued from Round 1 and Round 2): Maccha or Matcha — Powdered gyokuro whisked into water. It used to be reserved for the Japanese tea ceremony, but recently people began drinking it as an everyday tea and using it in cookies, cakes, and ice cream. See Matcha vs… Continue reading

  • 5 Things I Wish I’d Known About Tea

    One does not spring fully formed into this world knowing everything there is to know about tea. It would be nice, but it doesn’t work that way. In my own case I was more than four decades along before I even started drinking the stuff. Then it was quite a few years before I started… Continue reading

  • Organizing Your Tea Stash

    If you’re like me, you enjoy drinking a variety of different teas throughout the day, the week, the month, the year. So you’ve probably got a bunch of teas on hand to choose from – some purchased, others samples, and perhaps a few gifts – depending on what “tea mood” strikes you. Once you start… Continue reading

  • Teas of the World: Japanese Teas, Round 2

    More teas from Japan (continued from Round 1): Gabarancha (GamaAminoButyricAcid increased tea) — fresh raw tea-leaves incubated in nitrogen gas (anaerobically treated) before ordinary manufacture to increase hypotensive effect. Genmaicha — A blend of bancha green tea and Genmai (roasted rice grain). See Going Genmaicha. Goishicha — Made in Tosa. After fermenting and drying it… Continue reading

  • Recent and Upcoming Tea Books

    If I had a copy of every book I’ve written about since taking up this tea writing thing, I’d surely have a bookshelf with several feet of books devoted to the subject. But tea is a whopping big topic, and there are always more books on the horizon. Here are a few of the latest… Continue reading

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