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  • 5 Tips When Buying Tea in a Tea Shop

    While my article Online Tea Shopping, A Primer gave tips for that Web surfer version of hunting down just the right tea, this time I turn to those brick-and-mortar shops, especially in light of a certain coffee retailer that seems to be everywhere now getting into the tea shop business. I present my 5 tips… Continue reading

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  • Tea Quiz: Which Tea Name Is More Memorable?

    Does a more memorable tea name encourage tea sales? My theory is that it does. So it’s time to put that theory to the test. There are actually three issues here, as far as I can see: The translated names versus the original Asian names on a lot of teas. The “Romanizing” of the Asian… Continue reading

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  • The Push Is on for Artisanal Teas

    The push is on for artisanal teas (usually marketed as “artisan teas”). A quick online search popped up thousands of hits and a number of tea vendors who even use the words “artisan” and “artisanal” in their company name. Marketing gimmick? Possibly. But that is not to say that artisanal teas aren’t worth a bit… Continue reading

  • Teas of the World: Myanmar Teas

    Having recently received some samples of teas from Myanmar, I wanted to look a little further into this part of the world of tea. So, here goes. The country of Myanmar (formerly known as Burma) borders the Yunnan Province in China, from whence pu-erhs and other teas such as Golden Heaven Yunnan come. The tea… Continue reading

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  • A Petite Primer on Picking Pickled Teas

    I guess you could pickle just about any food item you put your mind to (including a peck of peppers), but I’m sure there are certain items that are better suited for this sort of thing. Until recently, my only knowledge of pickling, in relation to tea, had to do with lahpet, a pickled tea… Continue reading

  • Teas of the World: “Tippy” Teas

    Tippy is a term that describes a tea which has many golden tips (the newly budding leaf). It usually designates a higher quality of tea, especially as part of the Orange Pekoe grading system. For example, there is TGFOP (Tippy Golden Flowery Orange Pekoe) which represents some of the most precious tea in the world.… Continue reading

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  • On the Downsides of Free Tea

    One of the things you might find, after you’ve been operating a tea blog for eight years or so, is that you’ll probably be sent lots of free stuff. I sure have been. One of my regrets about operating such a site is that I didn’t keep track of this impressive outpouring from the beginning,… Continue reading

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  • The Confusion of “Purple Tea”

    The whole thing about “purple tea” seems to be marketing jargon, almost like calling some lightly oxidized teas “yellow teas” instead of “oolongs” or even “pouchongs.” But is it really just hype to gain the interest of tea drinkers who seem to constantly crave something new on the tea horizon? Or is this tea different… Continue reading

  • Teas of the World: Assamica Teas

    We think of Camellia Sinensis var. assamica teas as those grown in the state of Assam in northern India. But this varietal of the tea plant is also grown elsewhere and, due to that alternate growing environment, can taste rather different from those grown in Assam. The assamica varietal is raised in these locations (and… Continue reading

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  • Offbeat Tea & Tea Treats

    I’m still not sure what the make of the name Teagurt, if I do say so myself. Is it clever or just plain dopey? I guess that’s not for me to decide. In any event, if you weren’t tipped off by the name, you might want to know that Teagurt was described in a recent… Continue reading

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