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Friday Round Up: February 7th - February 13th

Tea For Me Please - 57 min 25 sec ago
Podcast 028: The Tea Crane
+Ricardo Caicedo's podcast is always thoughtfully curated. I love that the world of Japanese tea is so complex! This is his second interview with Tyas from +The Tea Crane.

Bir and Tea
Until I'm able to venture out into the world I live vicariously through the tea travels of other people. Sharad over at om•qi•zen shared a bit about his visit to Kangra.

Tea Drunk Vs. Actual Drunk
+Geoffrey Norman did an awesome collaboration with his cousin Jason Norman. They put together a little comic strip comparing tea drunks like us to regular ol' run of the mill drunks. Hilarity ensued.

DAVIDsTEA Honey Black
New to me blogger Michelle of One More Steep reviewed a tea that I've been addicted to lately. This stuff has been discontinued so make sure that you scoop some up while you still can. It's so good!

Kilns for Firing a Yixing Teapot
Jason of Cult of Quality shared some very in depth information about the different methods for firing yixing clay teapots. The diagram of a snake kiln was fascinating.

Blast from the Past: The Psychology of Bagged Tea

T Ching - 4 hours 56 min ago

In the business of selling specialty tea, I see two camps that – while not mutually exclusive – could be seen as opposing.  On one side are those who emphasize tea’s propensity to slow down time and invite participants to be more present in each savored moment.  On the other side are those who are busy proving to the world that specialty tea is just as quick and easy to prepare as a Lipton bag, and just as portable as a bottle of water.

World Tea News’ contributing editor, Lindsey Goodwin, returned from some roving reporting recently with an interesting story about specialty tea in quick-preparation formats, such as wands and three-dimensional sachets.  It seems some specialty tea snobs have been busy lately making their products more accessible to the masses!

That’s understandable, from a business perspective.  This morning, I had a conversation with a new colleague at World Tea who told me that, had he not started working here, he never would have tried loose-leaf tea.  He explained that it just seemed “daunting” and a “hassle.”

I don’t get this.  Most people are willing to brew their own coffee, which requires approximately the same time and equipment.  Many of them are even willing to grind it themselves – and pretty much everyone I’ve seen grinding coffee at Trader Joe’s appears willing to change the grinder settings according to the type of roast and machine they have.

But boil some water to pour over tea you’ve put in a special bag or pot…  Nooooooooo!  That’s scary.

For argument’s sake, though, let’s assume that most people will only try good tea if it’s in a bag.  If you own a tea company, then it would behoove you to put your tea in bags.

I doubt I’m the only one who imagines certain specialty tea developers holding their noses or gulping hard as they make this decision.  The “special” nature of specialty tea derives, in part, from its status as above the masses. Last year, when Teas Etc introduced its line of tea canisters with tea sacs attached, under the tag line “Ditch the Old Bag,” we all got the joke.

Some people in the industry are constantly extolling tea’s Zen virtues.  I can’t tell you how many times, during interviews, I’ve heard retailers say how much customers appreciate the chance to unplug from their busy lives, measure some tea, warm a pot, heat the water, and so on.  Entire marketing campaigns have been based on the concept that tea is not convenient; rather, it’s an unassailable excuse to indulge in some time to do just one thing slowly, patiently, and mindfully.

This is where the psychology gets interesting.  Frankly, the industry seems downright fickle.  On the one hand, wanting everyone to know and appreciate high-quality tea, we persuade them it’s convenient.  On the other hand, wanting to emphasize tea as an affordable luxury, we tell them it’s time-consuming.

Hence the “gateway” mentality; i.e., the belief that introducing consumers to high-quality tea in convenient formats gets them hooked to the point where they’ll learn more complex preparations.  It also partially explains the widespread adoption of consumer education: We have to teach them both that obtaining a quality infusion is not as hard as they think and that it’s worth the trouble it takes.  Not an easy message to convey, which may be why some brand developers and marketers focus on one side or the other.

Yet the fact that many companies don’t choose sides – or choose both sides – speaks to the diversity of the tea experience.  It means such different things to different people at different times and in different places that it can offer businesses success both as a quick treat and a lengthy engagement.

This article by Heidi Kyser was originally posted to T Ching in February of 2010.

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The post Blast from the Past: The Psychology of Bagged Tea appeared first on T Ching.

Summer Rain Tea from Art of Tea

SororiTEA Sisters - 6 hours 43 min ago
Tea Information:

Leaf Type:  White Tea

Where to Buy: Art of Tea

Tea Description:

The taste of fresh sliced melon washes the palate and refreshes the spirit. A special blend of organic white tea fully infused with the fresh essences of cantaloupe and jasmine. Perfect as an iced tea or after a meal.

Caffeine Content: Medium

Tasting Notes: Fruity, Crisp, Light

Learn more about this tea here. <– Update this link to the vendor’s product page. Don’t forget to remove this instructional text!

Taster’s Review:

Summer Rain Tea from Art of Tea is a wonderful delight!  This loose leaf white tea is fruity, crisp, and light in touch, feel, smell, and taste.  The dry leaf smells very much like cantaloupe and when you add the hot water the natural jasmine aroma comes into play a bit more.

I have enjoyed this tea both hot and cold.  The thing I find almost as fascinating as the flavor is the sight of this tea once infused.  This is one of the darker white teas I have seen to date!  Just by looking at it in the cup you may mistake it for a light to medium strength black tea instead of a white tea.

Summer Rain by Art of Tea makes me want to get back into the white tea phase of my tea drinking days!  It helps warm these winter moments and promote dreams of summery weather once again!  Two thumbs up on this white tea – Summer Rain – from Art of Tea.

 

The post Summer Rain Tea from Art of Tea appeared first on SororiTea Sisters.

Tea Review - Joseph Wesley Tea Lapsang Souchong

Notes on Tea - Thu, 02/11/2016 - 18:12

I purchased my first gaiwan during a trip to Malaysia. It wasn't a traditional gaiwan. I guess you could call it an "easy gaiwan". The second chip on the rim not only made it less easy to use, but also unsafe. I began creating pining for a new gaiwan. Instagram fed my eyes with so many beautiful options that I could not decide which one to purchase. Luckily for me, Joseph Uhl announced that Joseph Wesley Tea would release a taiwan before the end of 2015. So, I waited. And when they were available, I purchased one. Switching gears a little bit, I had many favorable comments on social media about the JWT Lapsang Souchong, but I when I went to order it, the tea was sold out. Joe told me that the second batch was even better, so I waited again. Joe also told his customers that he would include a canister of tea in each gaiwan order. Guess which tea was in my order? Black Tea No. 07 - Lapsang Souchong!

This lapsang souchong is not the lapsang that you might be familiar with it. It does not taste like it was dried over pinewood smoke. It was dried over smoke because the JWT tasting notes mention "its smoky undertones" but what you smell and taste is chocolate. I happily drank this tea over the course of two weeks. I was disappointed when my canister was empty. Here are my notes on this tea.


The dry leaf is long, slightly twisted, and dark. I typically steeped the tea in 195F water and usually prepared five cups before the flavors would precipitously decline. Malted, semisweet chocolate was the dominant note during the first two infusions which were about 45 seconds in length each. The third and fourth infusions, at 1 minute each, yielded a floral liquor. The JWT description of the tea mentions plum notes, so I wonder if what I tasted is how a plum flower smells. I used a lower temperature for later infusions and also lengthened the steep time. Woodsy notes emerged from this preparation.

At the time of this writing, the JWT website lists the Lapsang Souchong as sold out. I will wait again. But don't fee badly for me, I have a full canister of Black Tea No. 06 - Bai Lin Congfu.

Pu’er Tea (Raw Loose Leaf) from Cloud Nine Teas

SororiTEA Sisters - Thu, 02/11/2016 - 17:04
Tea Information:

Leaf Type:  Pu’er Tea

Where to Buy: Cloud Nine Teas

Tea Description:

A bold fragrance, slight astringency, a hint of bitterness and a sweet aftertaste: this is raw Pu’er tea at its best. We love its explosive pick-me-up quality, and we think you will too.

Place of Origin

Simao, Yunnan, China

Harvest

Spring 2015

Storage

Airtight dry storage recommended (sealed in a zip-lock bag. BPA-free)

Brewing & Enjoying

The goal is to bring out the tea’s essential oils. Raw loose Pu’er is best brewed at around 85-90 degrees Celsius with filtered water.

Steep at least 5 grams of leaves for 10-20 seconds and watch them open up. Discard the water (the ‘first wash’) to remove residual dirt particles. Drink the second infusion onwards. If the tea becomes too astringent, drain the pot/gaiwan*, remove a few leaves and re-infuse.

This brilliant raw Pu’er will sustain as many as eight or even ten infusions, though infusions two to five are the most enjoyable.

Enjoy the Pu’er buzz!

Learn more about this tea here.

Taster’s Review:

Pu’er Tea from Cloud Nine Teas is on tap for today at Sororitea Sisters.  This Pu’er Tea is a raw loose leaf tea that Cloud Nine Teas offers on their website with a warm and fuzzy product description.

Personally I find this tea to be a nice offering.  It’s certainly a more gentle pu-erh tea.  Maybe even the MOST gentle pu’er I have ever had thus far.  Once infused it has a fairly drab yet see-thru color that lays in the cup.  The taste and smell are on the sweeter side, too.  It’s both thirst-quenching and clean and makes you crave more.

Having said that…there may be people out there that are looking for a more earthy, wormy, dirt-or-woodsy type of pu’erh…in which case…I don’t think this is the pu’erh for you.  It’s a more mellower, groovy, and laid-back type of pu’erh and I appreciate that.

This is a pretty good raw pu’erh to start with if you are new to this type of tea.  Nicely done Cloud Nine Teas!

 

The post Pu’er Tea (Raw Loose Leaf) from Cloud Nine Teas appeared first on SororiTea Sisters.

A Bridge of Tea

T Ching - Thu, 02/11/2016 - 13:00
On January 11th, 2016 at the Delhi Book Fair a Dialogue over Chinese and Indian Black Tea was held where I and Prof. Wang Xufeng, Dean of Tea Culture College of Zhejiang Agriculture & Forestry University in Hangzhou, China represented India and China respectively and for 45 minutes we discussed tea cultures of our countries with one Ravindranath Tagore poem in the backdrop of a tea ceremony.

Later she visited the Taj Mahal, Red Fort, India Gate, Victoria Memorial, Calcutta Club, Ravindranath Tagore’s house,  tea auction in Calcutta centre organised by J Thomas & Co., and a tea roadside vendor along with a tea house and a tea packaging company – covering Indian culture and tea scenarios. A China and India trade and culture platform in Delhi hosted her for an overview of India. Darjeeling, Assam, and Kangra teas were compared to Jin Jun Mei, Lapsang Souchong, Longjing teas and this four day trip was followed by a visit to Kathmandu University in Nepal before returning through Lahsa.

A perfect starting point of a “tea bridge” connecting China to India and Nepal is where a Confucius Institute is being established for the development of a new tea culture. This institute is being built in a new tea growing region which will certainly be tomorrow’s aromatic tea centre in addition to Darjeeling. Prof. Wang presented her books to Ms. Smriti Irani, the Human Resources minister of the Government of India, who inaugurated the Book Fair the morning of January 9th.

For those of us in the tea industry in India and Nepal, on us lies the responsibility to develop a tea culture of its own to augment the marketing and image of tea in society as well as in the expanding tea markets catering to the health-conscious.  Japan, Korea, Taiwan and China have well-developed tea cultures of their own, being traditional tea growers and drinkers, where tea is part of their system. But the tea which was taken out by the Europeans to countries like India, Sri Lanka, Indonesia, Kenya, and Nepal during the past two hundred years has hardly attempted to develop tea cultures of their own. The tea crops in these areas were a mere trading commodity and never taken as a sacred thing as in China. It is our responsibility to change that.

The post A Bridge of Tea appeared first on T Ching.

Dachi Tea Co. Oriental Beauty Oolong

Tea For Me Please - Wed, 02/10/2016 - 17:00
Country of Origin: Taiwan
Leaf Appearance: varied green and brown with silver tips
Ingredients: oolong tea
Steep time: 40 seconds
Water Temperature: 185 degrees
Preparation Method: porcelain gaiwan
Liquor: amber

Oriental Beauty, aka Bai Hao oolong, is one of my favorite types of Taiwanese teas. It's one of the few teas that is organic by necessity (at least in the summer) because it requires that the leaves be bitten by leaf hopper insects. I know that might sound a bit gross but bugs chewing on your tea is a very good thing! It starts a slow oxidation process before the leaves are even picked, creating unique flavors and aromas. The leaves of this particular bug bitten offering from +Dachi Tea Co. were big and beautiful. I couldn't resist a quickie photo shoot in between infusions. Immediately after taking my first sip I couldn't help but exclaim out loud, "Holy crap, that's good!. The body was delicate yet very complex. Notes of raw sugar and cinnamon danced around a juicy grape-like quality. It wasn't quite a Darjeeling level of muscatel but it was very close to it. The mouthfeel was relatively thick and viscous, especially on the first two rounds. The finish had a pleasant sweetness balanced by just the slightest hint of astringency. One of the things that I like most about Dachi Tea Co. is the depth of information that they provide about their teas. Everything from basics like elevation and level of oxidation to profiles of the tea producers. I think that is something every tea company should strive for.

Oriental Beauty Oolong sample provided by Dachi Tea Co.

A beautiful Oriental Beauty from @dachi_tea_co #orientalbeauty #baihao #ilovetea #oolongA photo posted by Nicole Martin (@teaformeplease) on Dec 20, 2015 at 7:40am PST



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Sydney Tea Festival Expands to Melbourne

World of Tea - Wed, 02/10/2016 - 15:51

I ask you – what could be more exciting than announcing a tea festival? Announcing two!

In mid-January, I had the privilege of meeting up with co-founders of the Sydney Tea Festival, Corinne Smith owner of Rabbit Hole Tea and Renee Creer owner of Perfect South Tea. As we sat sipping on beautiful teas at Corinne’s own tea establishment, the Rabbit Hole Organic Tea Bar in Sydney, the girls dropped a bomb shell on me!

Sydney Tea Festival was launched in August 2014 and in its first year attracted around 5,500 tea enthusiasts. By August 2015 the Sydney Tea Festival in its second year, surpassed all expectations by almost doubling its attendance and attracting over 10,000 tea lovers. The bomb shell was about to be dropped as I asked the girls “so, what about 2016? What’s happening”? They both smiled as they looked at each other and as they turned announced – there wasn’t only going to be a Sydney Tea Festival in 2016 but a Melbourne Tea Festival in 2016 as well.

YES, two tea festivals!

The first will be Melbourne Tea Festival on Sunday 29th May 2016 at Melbourne’s Conference and Exhibition Centre. The venue which hosts many of Melbourne’s top events and should be a popular choice with Victoria’s tea enthusiasts.

“Melbourne Tea Festival will be based firmly on the successful blue print that we’ve used to create the Sydney Tea Festival,” explained Corinne. Our objective is the same – to present an event which offers a progressive, inspiring and creative experience that showcases and celebrates specialty tea. “Our focus is and will always be on the consumer – the tea enthusiast, the tea inquirer, and the tea connoisseur,” Renee added. “The festivals exist to inspire more people to discover, experience and really connect with what we call “the adventure of tea,” she said.

Following the Sydney Festival format, the free one-day event includes a tea market where specialty tea providers, associated products and producers showcase and sell their goods. A varied selection of tea educational workshops where attendees can learn from the best and most respected tea industry figures will also be present. Tea tasting is a major part of the day and by purchasing a festival tasting cup, visitors can enjoy teas and tisane originating from just about every corner of the globe.

I asked – “With the incredible social media presence of the Sydney Tea Festival Tasting Cup, would Melbourne have its own and would Sydney be getting a new look?”

The answer was “yes” to both. Each year the festivals will have their own style of cup, which creates a collectable item for many tea buffs. I’m sure the image of the Melbourne Tasting Cup and the new re-styled Sydney cup will be just as prolific on Facebook, Instagram and Twitter in 2016.

Then on Sunday 21st August we come to the original, the Sydney Tea Festival. This year, the event will be once again held at Carriageworks in Eveleigh, Sydney, its home for the last two years. This year, however, it will be held indoors, in a space that’s twice the size of the original venue.

“Our biggest problem last year was the number of people that came, which was an awesome problem to have!” Corinne said. “The larger floor plan will help with crowd flow and interaction between stallholders and visitors. And it will also allow us to accommodate many of the tea purveyors who were waitlisted last year.”

The ever popular tea market will consist of even more stall holders offering their specialty teas and tisanes for tasting and to purchase, there will be tea ware, homeware and producers, and lets not forget the fabulous selection of food trucks and food stalls offering sweet and savory treats that complement the range of teas. The ticketed workshops program will again allow the opportunity to reserve your spot, to interact and gain knowledge from some of Australia’s leading tea professionals. Focus will again be on interactive “hands-on” sessions as well as food pairing.

Renee and Corinne then again looked at each other and smiled “we also have something new for 2016 but we won’t be announcing it. You will just have to attend to find out more”. The festival which has now become firmly planted in Sydney’s social Calendar, looks to have tea cups clattering with chatter as it secures its place as Australia’s premier event for specialty tea.

The festival website for the Melbourne Festival is about to go live and the Sydney event website is www.sydneyteafestival.com.au. As we get closer the team will announce sponsors for the two festivals, tea companies attending and others stall holders via the websites and their regular newsletter. Applications for stalls being presented in the tea market’s will be accepted in February for Melbourne and April for Sydney. For information contact the festival organizer’s through the respective website.

Personally I’m looking forward to attending both Sydney and Melbourne Tea Festivals, catching up with friends, tasting some teas, being inspired by tea people’s imagination and hey, just simply enjoying a good day out!

Spills and Thrills: Tea-Time Theatre

T Ching - Wed, 02/10/2016 - 13:00

Murder, mystery and mayhem? Romance and raucous? Drama, comedy, tragedy,  and excitement for sure! All while having tea? Of course!

Why not bring the theatre to the tea room? How perfect a marriage could there ever be? Just as in a real marriage, however, there will need to be some adjustments – not only can it be done – but it is being done!

On the 17th of January, my mother, my daughter and myself, all went to tea – but not just an ordinary afternoon tea (not that there is such a thing)– this was quite the extraordinary afternoon of tea!

The Grand Tea Room in Escondido, California, debuted its first ever tea-time theatre production of Oscar Wilde’s, The Importance of Being Earnest. The 413 Project is a San Diego based, not-for-profit, theatre group that rather flawlessly put on a marvelous show for us while we sipped our tea.

Katie and Julie Burlington, sisters, and founders of The 413 Project, along with the Director of the show, Chelsea Robinson, were all frequent patrons of The Grand Tea Room.  Just as most of us know firsthand, things do happen while having tea. When they approached the owner, Louisa Magoon, she loved the idea and the ladies quickly agreed to collaborate with each other.

There’s the key word, “collaborate”: to work together, to team up, to join forces, to pool resources, to act as a team, to cooperate together; see where I’m going with this?

Over the past six years or so, we’ve sadly seen many of our colleagues and friends have to close their tea shop doors. Perhaps this could be an answer for those currently struggling or for those just wanting to do something different – to break out of tea shop / tea room doldrums, to encourage a greater sense of community, to support the arts, to come up with a win-win-win plan that also increases revenue and has everyone walking away completely happy.

This could be it! Eight shows took place at The Grand Tea Room – all of them full! We attended the Sunday afternoon production for a cost of $52 per person and found everything to be superb. I’ve paid almost that amount for afternoon tea without a show, so I found the price to be exceptionally fair.

I did interview both the director, Chelsea, and the tea room owner, Louisa, to get their perspectives on the collaboration. Both would do it again in a “heartbeat.” They split the take at the door – one third to the theatre group and two thirds to the tea room – both seemed extremely comfortable with the split and the final take.

We’ve all heard of Dinner Theatre. This is similar but smaller, and can be modified to suit the production group and the tea room, as well as doing justice to the original written work. When doing an Internet search to see if any other tea rooms were doing this type of thing I didn’t find much – but what I did find was a rare gem.

Gail Gastelu, the founder of The Tea House Times, did an interview with speaker, author, and playwright, Laurie Nienhaus, about this very same topic. With Laurie’s permission, I am including the link to her website.

Upon arrival at her site, click on the blue box that says “BOOK TITLES”. She has written an e-book entitled “TeaTime Theatre”, in which she gives tea room owners a detailed, 34-page, richly-insightful guide to how this is done. You will be guided to Smashwords where you can download the information in a format that suits you. She is graciously offering this e-book for free.

“Weaving an engaging theatre production into teatime creates a novel and memorable experience for your guests. But, as intriguing as Teatime Theatre is, I knew it might also seem like a monstrous project for busy tearooms. I wanted tearoom owners as well as fundraising groups, churches, and not for profits to have all the information they need to make Teatime Theatre simple, fun, timesaving and lucrative.”

-Laurie Nienhaus of Gilded Lily Publishing

For tea shop owners that offer a different style of service, other than the traditional British-style, there is still so much you can do and offer your customer base that could incorporate theatre: open mic, spoken word, book readings, youth theatre, community theatre, etc.

A great many artists are looking for venues and by offering collaborations of all sorts, you can fill your shops with enthusiastic, and talented people to entertain your customers, and to bring in a whole bunch of new ones – while serving and selling them TEA.

In the spirit of collaboration – there will be success. Sure, there will probably be spills, too, but there will also be great thrills! Here friendships can be made, and stories can be told.

The post Spills and Thrills: Tea-Time Theatre appeared first on T Ching.

Sorry To Read Your News

The Devotea - Wed, 02/10/2016 - 08:54

Dear Fresh Cup I’m sorry to read your news. Now, I don’t know you. I understand that you are a long standing magazine about tea and coffee. Or rather, based on the ten most recent articles when I perused your website, a magazine about coffee, coffee, coffee, coffee, milk, coffee, coffee, coffee, tea and coffee. […]

The post Sorry To Read Your News appeared first on Lord Devotea's Tea Spouts.

Tea Review - East India Company Fine Foods Teas

Notes on Tea - Tue, 02/09/2016 - 18:03

The East India Company was created by Royal Charter in 1600. After two hundred and seventy three years later of monopolistic trade, and colonial and military expansion, the company was dissolved in 1873 with the Regulating Act of 1773 (aka the East India Company Act 1773) as well as the East India Company Act 1784 (aka Pitt's India Act). For a more thorough history, that is, to fill in between 1600 and 1873, read the EIC Wikipedia page, the company's Our Heritage webpage, and if you'd like a longer read, check out The Guardian's review of William Dalrymple’s book, The Anarchy: How a Corporation Replaced the Mughal Empire, 1756-1803. The company has rather a checkered history but I know you came for notes on their contemporary teas.


In my tea pantry are three beautiful tins of tea - Royal Breakfast, a blend of Indian and Sri Lankan black teas; Boston Tea Party, a blend of Chinese black and green teas; and The Staunton Earl Grey, again a blend of Indian and Sri Lankan black teas but with bergamot and neroli (orange) oils. Let's start with the Earl Grey. In general, Earl Grey is not one of my favorite teas, but there are a couple of Earl Greys that I have enjoyed. Unfortunately this is not one of them. The aroma and flavor were overwhelming.


I was really curious about the Boston Tea Party because it is reportedly based on the original varieties of tea thrown overboard during the historic event. I like this tea. It has a smoky aroma which you can taste. The actual smells and flavors are of clove, leather, very toasted bread, and hardwoods. There is some contradictory information on the company's website about the specific teas in the blend. In one place, it describes the blend as "black Chinese Keemun tea, and black and green Yunnan teas" while in another it lists the ingredients as "Chun Mee, Atterkhat, and Kaimosi teas from India & China." In either case, the combination works. You can enjoy this tea with or without milk.


My favorite of the three is the Royal Breakfast, and it's good in the morning and in the afternoon. It is very good plain and fantastic with milk. The tea is a blend of Ceylon and Assam. It is rich, full-bodied, flavorful, brisk; everything that you would like to taste in a classic "breakfast tea" blend. This blend would be a great base for a masala chai.


The teas were paired with Seville Orange Marmalade cookies, or if you are British you would refer to them as sweet biscuits. The aroma and taste exude orange but not in an obnoxious manner. The cookies are crunchy and bits of dried orange add a chewy texture. Earl Grey and Assam teas are recommended to drink with the cookies. Go Boston Tea Party or Royal Breakfast. (They pair well with tieguanyin, too.)

Teas and cookies provided for review.

First Experiences with Matcha

T Ching - Tue, 02/09/2016 - 13:00

This past Christmas I received a tea gift I had been wanting for quite some time: a small and perfectly simple matcha set. Over the last weeks I’ve been enjoying learning how to prepare the delicious brew. After a few hiccups, I think I’ve managed to get it right.

The first time I made the matcha I made a few important mistakes. The first thing I did was make a total mess of the kitchen. Upon opening the bag of matcha I was greeted by a cloud of green powder that proceeded to cover a vast area of the counter. As I continued, every step I took to prepare my tea made even more of a mess!

Another I made was that I forgot to add a bit of water to the bowl, and whisking the match into a kind of paste.  I was living in blissful ignorance of the clumps of powdered tea I was about to swallow. My last mistake of that cup of tea was the amount of water; I filled my bowl to the top with water. This left me drinking a watered down, clumpy cup of matcha …but was it ever good! I was hooked to say the least.

Over the course of the holidays I proceeded to become addicted to the delicious tea and learned from all my mistakes.  I can now proudly say that I make a half decent cup of traditional Japanese matcha!

image

The post First Experiences with Matcha appeared first on T Ching.

Global Tea Hut: November 2015 - Mountain Rain

Tea For Me Please - Mon, 02/08/2016 - 17:00
I'm so behind on sharing my +Global Tea Hut experiences with you guys! Better late than never I suppose. I was excited about this one as soon as I saw envelopes popping up on my Instagram feed. Dian Hong is one of my absolutely favorite types of tea and every one that I have tried from Global Tea Hut has been awesome. 2014's Golden Vajra and Daughter of the Forest are still the penultimate in my book but Mountain Rain was still a very nice tea. The dry leaves were beautifully curled with lots of golden tips. There was plenty of leaf for experimentation so I brewed this tea in a gaiwan, kyusu and in a bowl. Although I usually prefer bowl brewing I found that I most enjoyed the kyusu brewed version. Go figure. The taste was earthy and malty. Slight astringency was balanced by a sweet lingering aftertaste. A lighter than usual degree of oxidation made it bit lighter bodied than what I am used to. It was a very warming tea, perfect for enjoying after a long and chilly commute.

The gift that was included in this month's envelope was a very handy little bamboo coaster. It worked perfectly for my side handled teapot. These little doodads that they send are great for setting up cha xi, basically a stage for your tea. The environment that we drink our tea in can add a lot to the enjoyment of it. Tea & Tao magazine's theme this time around focused on tea and the feminine. It's an interesting topic in part because I find a lot of people here in the U.S. consider tea to be a feminine past time. Reading about Tien Wu's experiences of serving tea to women's circles really hit home for me. Although there's plenty of fellas that I nerd out and enjoy tea with, I definitely have many more ladies with whom I have deeply connected with because of tea. Being a fan of Petr Novak's work, I was really intrigued by his article. Rather than being about his own work, he tells the story of his partner Mirka.








Welcome the Year of the Fire Monkey

Black Dragon Tea Bar - Mon, 02/08/2016 - 13:15
新年快樂 - Xīn nián kuài lè 恭喜發財 - Gōng xǐ fā cái Happy New Year !

2016 Tea Festival and Trade Show Schedule

World of Tea - Mon, 02/08/2016 - 05:19
January February March April May June July August September October November Not Yet Scheduled

Photo Credit: Terry Madely

Tea Tunes - Sunday For Tea

Tea Guy Speaks - Sun, 02/07/2016 - 16:00
By Peter and Gordon. Accompanied by a montage of tea-drinking scenes featuring The Avengers.

Cuisinart TEA-100 PerfecTemp Programmable Tea Steeper

Camero Cat - Tea Song

Tea Guy Speaks - Sun, 02/07/2016 - 15:00
From a band that apparently hails from Poland.

Adagio Teas - Best Tea Online

まつげとソイエと薄毛治療とは

It's All About the Leaf - Sun, 02/07/2016 - 02:20

疲れた肌には美容液、傷んだ髪にはトリートメントなどでケアをすることになるでしょう。まつげも普段のメイクでダメージを受けているため、充分な栄養を与えて修復することが大切です。まつげは専用の美容液などでケアすると良いのですが、健康な状態を取り戻すだけでまつげを伸ばすこともできるのです。マスカラなどのメイクを落とす時は、まつげが抜けたり切れたりする原因になりやすいため、優しく丁寧にメイクを落とすようにすると良いでしょう。ソイエは女性向けの脱毛器なのですが、口コミでもかなり人気が高くなっています。ソイエを使えば腕や脚のムダ毛はもちろん、脇などのムダ毛も自宅で簡単に処理することができます。シェーバーとは違う仕組みなのですが、ムダ毛をローラーで挟んで引き抜いていくという仕組みです。そのため痛みの感じ方については個人差もありますが、かなりの痛みを伴うこともあると言われています。痛みに弱い人や肌が敏感な人などはエステサロンで施術を受けた方が良いかもしれません。ちなみに、ソイエでのムダ毛処理は毛根から引き抜くことができるため、一度手入れすればその部分からはしばらく毛が生えなくなるというメリットが挙げられます。脇毛は処理が難しいのですが、慣れてくれば簡単に処理できるようになります。処理が終わればムダ毛のない綺麗な肌を手に入れることができるため、多少の痛みは我慢できるでしょう。ソイエでムダ毛を処理したいなら、正しい使い方をしっかりと守ることが大切です。薄毛で悩んでいるという場合、専用のクリニックで治療を受けると良いでしょう。「薄毛 治療 クリニック」などといったキーワードで検索することにより、薄毛治療を受けられるクリニックの情報が簡単に手に入ります。

投稿まつげとソイエと薄毛治療とはまつげ育毛でモテ美人の最初に登場しました。

Think Fast: Your Cuppa Needs You!

The Devotea - Sat, 02/06/2016 - 21:43

In over 350 posts, I have often written about situations where it is hard to make a good cup of tea. For example, I once described being stuck in a transit hotel overseas “with two ..teabags, some slightly damp sugar sachets and …creamer” . Or my guide to making endless unauthorised cups of tea on long haul flights. […]

The post Think Fast: Your Cuppa Needs You! appeared first on Lord Devotea's Tea Spouts.

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