Little Yellow Teapot
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5 Things That Can Make Your Tea Taste Awful
The list of articles that address the issue of how to prepare a proper cup of tea, be it British-style, gongfu style, or other, would probably fill a book as large as the phone directory for New York City, including the Burroughs. That’s a lot! There are also lots of articles about how not to Continue reading
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Baking, Roasting, Frying — Tea Gets the Heat Treatment
Tea leaves undergo various processing steps, and an important one in the drying step. It “cures” the tea for sale, that is, halts any further oxidation or moisture loss and can even add flavor to the tea. Higher curing temperature can add honeyed-like sweetness or smoky caramel to the aroma. The curing temperature is also Continue reading
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Teapot Styles — Asian Traditions
Awhile back I posted some info about a very Asian style of teapot: the Kyusu. I have also written about a distinctive style of clay teapot from the Yixing area of China. But others abound. They speak of hundreds, and possibly thousands, of years of craftsmanship building up and being preserved as an object of Continue reading
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Another Tea Expo Came and Went but New Tea Business Boot Camp Is Forever
The annual World Tea Expo in Las Vegas, Nevada, has once again come and gone. Tea vendors and excited attendees mingled and interacted about the latest in tea. Dozens of new tea products were introduced. And a host of tea-related events took place. The most significant part (in my humble opinion) was the New Business Continue reading
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The Overuse of “Tea Room”
You know your inner “tea princess” is in full swing when you’re starving and parched so you stop in a place called “tea room,” are shown the tea selection (consisting of bagged teas from a couple of fairly well-known but not necessarily high-grade tea companies) and leave, still starving and parched. And disgusted. Since when Continue reading
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The “AppeTEAzer” Pot of Tea
Can’t wait for that large pot of tea to steep up? Sounds like time for an “appeTEAzer” pot of tea. It’s usually about a one- or two-cup potful and can save your sanity while you’re waiting for that 6-cupper to steep. You might think this makes no sense. After all, black tea takes about five Continue reading
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Father’s Day Fine Tea Extravaganza
Before we get started, let’s clear up a misconception here: men like tea about as much as women do. Now, logically, since fathers are men (duh!), they will like a nice Father’s Day Fine Tea Extravaganza. Honest! Fine teas are those that are considered top quality, often ones that have been harvested and processed by Continue reading
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3 Reasons to Standardize the Spellings of Tea Names
In a recent article, Bill Lengeman, that intrepid tea guy and reporter of all things tea, wrote about the “poetry” of tea names. Awhile ago, I wrote about the “circus” of tea names out there in this article. Let’s face it, consistency is not a byword in the world of tea! Romanizing tea names can Continue reading
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Tea in the Movies — “The Verdict”
Nothing is better than cozying up on the sofa, a fresh pot of tea ready and at hand and piping hot scones nearby, and watching an old movie. Of course, seeing an interesting tea-related incident in that movie can add the perfect touch to that moment. Hubby and I were all settled in and enjoying Continue reading
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“Sweet Tea” Explained (Sort of)
Having lived in the Southeastern part of the U.S. for several years, I never quite managed to understand the phenomenon known as “sweet tea.” Now, after moving away, I think I finally get it. In short, it’s sort of a brown Kool-Aid, especially when made with the teas that have fruit flavors added to them. Continue reading
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