Tea – Green
All you could ever want to know about green tea!
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Japan’s Green Tea Wars
If you know anything about the tea that’s produced in Japan, then you probably know that it’s primarily of the green variety. The varieties of green tea grown there run the gamut from so-so to some of the finest green teas you’re likely to get your hands on. One type of Japanese green tea that… Continue reading
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What ConsumerLab.com Wants You to Know About Green Tea
If you look at this nifty chart, you’ll see that the interest in green tea – at least as measured by Web searches – peaked in early 2005, dipped a bit over the course of the next few years and has been mostly on the rise since then. It’s also safe to say, though I… Continue reading
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My Rediscovery of Green Tea
I’m drinking green tea again. Yes, I know there’s probably no need to alert the national news media and so I’m going to hold off on the news conference for now. But bear with me while I explain why this seems worthy of mentioning. I have never made any secret of my fondness for black… Continue reading
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Green Tea and Your Tummy
Green tea, as healthy as it is claimed to be, can engage in some very unfriendly activity with your tummy. While I am not one who drinks tea for health reasons and indeed tend to ignore or pooh-pooh some of the health claims that abound, I can give you plenty of personal anecdotal evidence that… 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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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
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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
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Teas of the World: Japanese Teas, Round 1
When someone mentions tea, Japan is certainly one of the countries that automatically springs to mind. Tea consumption is alive and well on this nation of islands that sit astride the Ring of Fire (a fault line in the earth’s crust). They endure earthquakes and tsunami-caused flooding but still take time for tea. In fact,… Continue reading
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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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Types of Japanese Tea
With the exception of China, which grows pretty much every major type of tea, there are tea growing regions of the world that are associated with certain types of tea. You might find other types of tea in Africa, India and Ceylon, but they’re best known for black tea. By the same token the vast… Continue reading
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