Preparing Tea and Herbals
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Stretching Your Tea
The best thing about a truly great tea is drinking it. That should almost go without saying, even though I just did. One of the worst things about a truly great tea is that it doesn’t last forever. Since most of the tea I drink nowadays consists of samples provided by tea merchants I’ve pretty… Continue reading
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Gaiwan Snobbery?
Some people think that those of us who find a gaiwan awkward to use are feeble-minded and lacking in knowledge of “the leaf” (tea leaves from the Camellia Sinensis plant). Is this snobbery or just a sign of clinging to traditional methods? It could be both, depending on the person saying it. Recently, I commented… Continue reading
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Why Does My Tea Taste Bad?
Ever since the dawn of tea drinking, the same question has been asked time and again: why does my tea taste bad? The answer, as always, has a number of aspects. Recently, I had a tea experience that was probably a combination of several of these. Water Quality This is usually the first place you… Continue reading
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Futili-TEA
You steep up a potful. In a twinkling, the pot is empty. You steep up another potful. Again — whoosh! — it’s empty. On and on. It’s pure futili-TEA! And it’s enough to make any Tea Princess or even the most manly Tea Guy go to a level of frustration usually described as “aaaaaggghhh!” Time… Continue reading
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5 Tea Tricks at the Office
In my article Avoid the Strain of Tea Steeping with the 2-Teapot MethodI hinted at some ideas on how to use that method even at the office. One commenter on that article sort of beat me to one of those items, but I’m including it here anyway. There are other tea tricks that come in… Continue reading
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Avoid the Strain of Tea Steeping with the 2-Teapot Method
Teabags. Infusers. Tea balls. Tea filter sacks. Yada yada yada. Skip all the strain of tea steeping with the 2-teapot method. I’d heard people mentioning using this method and thought it was worth a try. It still involves a strainer but not the strain. While many folks like the convenience of those bagged teas and… Continue reading
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Got Milk? Should You?
Should you add milk to your tea? Are you committing a mortal sin against tea culture by doing so? As a member of the non-milk camp, I used to have strong opinions about this issue. But I’ve come to realize that everyone likes what they like and that’s just fine (I’m still having trouble with… Continue reading
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Squash Muffins and Tea
Unable to work squash into a recent article on using seasonal produce in herbal infusions, I decided to make squash muffins to pair with tea. The recipe (makes 12 muffins): ½ pound butternut squash (peeled, seeded, and cubed) 1 ½ cups all-purpose flour 2 teaspoons baking powder ½ cup sugar ¼ teaspoon salt 1 teaspoon… Continue reading
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The Real Meaning of “Blind Tea Tasting”
You’ve heard of blind taste tests, I’m sure. It works for colas, peanut butter, orange juice, and a whole host of other things. When it comes to tea tastings, blind may not be blind enough. Thus, I present the real meaning of “blind tea tasting.” Normally, in a blind taste test, the product label is… Continue reading
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Water and Oxygen and Tea
Water and oxygen and tea are like this super triumvirate. Combined, they do much more than when separate. Combined the right way and they guarantee a wonderful tea experience. Let’s look at each in turn. Water A lot has been written about the quality of water as related to your tea. A big issue is… Continue reading
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