Tea – Black
Can be used in combination with Tea – Indian and Tea – Chinese where appropriate.
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Matcha vs Dust-in-a-Teabag
Someone asked the other day why dust in a bag is considered bad but powdered matcha is considered good, even premium. In other words, if whole or broken leaves are supposed to be better, why is matcha an exception? Great question, and one to which I flippantly answered: “Marketing and tradition!” Well, that question deserves… Continue reading
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Teas from Africa: Mozambique, South Africa, Mauritius
Two more countries that are notable tea producers on the African continent are Mozambique and South Africa, with the island nation of Mauritius, off the continent’s east coast and directly across from Mozambique, being generally included in this category of teas. In March 2012, Mozambique sold over 67,000 kilos of tea leaves at auction, a… Continue reading
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Teas from Africa: Tanzania, Zimbabwe, Rwanda
As shown in my previous article about African teas, the countries of Tanzania, Zimbabwe, and Rwanda are sizable producers of tea on the continent of Africa, with smallholders playing a key role. In Tanzania (the 4th largest tea producer in Africa), on the east coast, tea is grown in Usambara in the Masai Steppe in… Continue reading
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Ceylon Black Tea
Ceylon black tea is a real taste pleaser. The island nation of Sri Lanka has become a big player in the world of tea. They are ranked 3rd (or possibly 4th after Kenya which has increased its tea production greatly in recent years) in tea production worldwide. Most of the tea is processed as black… Continue reading
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Teas from Africa: Overview
Teas from Africa are in many of the top brands these days. (We’re talking about true teas here, not Rooibos.) Yet, tea growing in Africa started relatively recently — in the 1880s in the country of Malawi, about 40 years after tea cultivation began in Darjeeling, India, and almost 60 years after the Camellia Sinensis… Continue reading
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Arcane Tea Terms: Bohea
Though it’s mainly a term used in days of yore, there are actually a few scattered merchants these days who offer something known as Bohea tea. Over the years there has been some mild confusion regarding its point of origin, but Bohea was (and is) most commonly used to describe a type of tea from… Continue reading
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Yunnan Black Tea (Dian Hong)
As much as I like a great cup of Chinese or Japanese green tea, I have to say that, for me, there’s nothing quite like black tea. I’ve said it many times before and I’m sure I’ll say it many more – for me Assam is the be all and end all when it comes… Continue reading
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Fave “Gulper” Teas for Breakfast
Busy lives need fuel to get the day started out right. For tea devotees, no breakfast is complete without a brisk cuppa. “Gulper” teas are best, usually having a bigger caffeine punch and stronger flavor that goes well with many typical breakfast foods like waffles and eggs and bacon. Awhile back I divided teas into… Continue reading
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Darjeeling, Often Called “The Champagne of Tea”
Of all of the great tea-growing regions in the world, Darjeeling is not really among the more significant – at least not in quantity of tea produced. When it comes to the quality of the modest amounts of tea produced there, that’s a different story. As much or perhaps even more so than any other… Continue reading
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