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Strawberry Grapefruit White Tea from Socra Tea Detroit. . . . .

SororiTEA Sisters - 3 hours 34 min ago
Even with the summer months coming to an end and the fall months beginning, I’m still finding myself drawn to my spring and summer white teas.  White teas were my “jam” this summer. I couldn’t get enough.  I just found myself craving the crisp floral notes that white teas provide. Strawberry Grapefruit White Tea from Scora Tea Detroit had me from the start.  Start with a gorgeous blend of white and green teas, huge gooseberries, and beautiful pomegranate blossoms.  The aromas that swirl you while you steep this tea and bright and so uplifting. Prepared with fresh water right around Read More

Drinking up teas

A Tea Addict's Journal - 12 hours 2 min ago

There are a few reasons I haven’t been updating much on my blog recently. The most basic one is I moved recently, so a lot of stuff got moved and many of my teas got moved offsite, because it’s easier to manage that way. The more important one is because of the big Photobucket blackmail issue. I have been slowly converting all my old Photobucket links to instead hosting the photos on my own blog, which is a slow process unfortunately.

However, the biggest reason is because I just don’t have a lot of very interesting things to say these days about tea. I mean, what haven’t I already covered in the 10+ years that this blog has been alive? Sure, I can update on some topics, and there are new things that happen all the time, but really, most of them are quite similar to what have come before. There are very few genuinely new things that I encounter these days with regards to tea (there’s one new black tea that I got a hold of recently that I will talk about at some point).

I also haven’t been drinking much new tea. After all, there’s only so much tea one can drink, and there’s plenty of older teas now that I have bought years back that are now at least drinkable. I’ve reached the point where I’m not really in the market for much new tea anymore – there’s really just no need. Why should I sample a whole bunch of new tea when I’m not interesting in buying almost any of them? It’s always interesting, of course, to do so, but that interest is tempered by the fact that many of them are usually terrible, or at least not great. When I can drink something that is great now, versus the high chance of having something that really isn’t very good (and often overpriced) …. the choice is obvious.

So I suppose that’s a pretty unsatisfactory explanation. I know if I were living in a city with a more interesting tea scene, I may be out drinking tea more, but then, having two kids will always crimp your style that way. The way the current market is though with tea, I just don’t see myself being that interested in buying anything much – and the few things I do buy, you can’t get easily online, making it a bit of a difficult thing to talk about where I’m basically talking about a pie in the sky.

In case you’re worried though, I do intend to keep this blog around, even if it costs me in hosting fees and what not. A lot of discussion of tea related things have moved from things like personal blogs to social media of various sorts, with some facebook groups being particularly active, and at least a few slack groups that I know of. There’s a problem with all those conversations though – they’re fleeting. Once done, trying to find it again is next to impossible, even if you yourself participated in it. Quite often people would tell me that they recently discovered my blog and have gone through a lot of my older posts, and have found them useful. You can’t do that with social media posts, not really anyway, and there’s almost no way to actually save any of those conversations unless you do some serious work to keep an archive of them, which is very unsatisfactory. This blog is by no means an authority on anything, but I do think some 10 years of tea writing is worth something. That’s the reason why I will bother to go through all my old posts to migrate the photos over, even though many of them are of tea reviews years ago for teas that nobody can find anymore, and for which my opinion is probably largely outdated if not completely invalid at this point. I guess that’s me being a historian, but I will at least try to keep the record straight.

I do, however, need to continue documenting my teapots, and have been lazy about it after the move even though it did give me a pretty good idea of exactly how many I have. So, in the absence of more interesting posts about tea, you can probably expect to see more teaware in the near future.

Mint Sencha Green Tea from Pique Tea. . . .

SororiTEA Sisters - 13 hours 9 min ago
Well this was shocking. Mint. Sencha. Green Tea. All of these things are green and so all of these things would indicate GREEN powder was hidden inside the little brown tea packet. There is even a green stripe on the package to drive the point home. So I was certainly surprised when I dumped the powder out of the package only to find a substance that resembled golden turmeric in my teacup. Since the instructions simply said to dissolve in warm water, I topped the yellow powder with water that was 170F. With just a little bit of a stir, Read More

Making an Inception

The Devotea - Sun, 09/24/2017 - 01:34

If you loved the movie Inception, then you’ll love the fact that I am going to go on a rant about a guy who went on a rant about an article. In it, he bought his own arrogance and prejudice to the fore, and hey, I’m comfortable with doing the same. In fact, I rarely […]

The post Making an Inception appeared first on Lord Devotea's Tea Spouts.

Meet the World’s Only Triple-Threat Tea Company

World of Tea - Sun, 09/24/2017 - 00:11

There I was, attending a swank cocktail party hosted by Brew Dr. Kombucha in West Hollywood on a hot July day, sipping on a “Marty Robbins” cocktail, talking to Marty...

The post Meet the World’s Only Triple-Threat Tea Company appeared first on World of Tea.

Root Beer Float from The NecessiTeas. . . .

SororiTEA Sisters - Sat, 09/23/2017 - 23:00
When I cracked open this tea tin and smelled the creamy vanilla and root beer flavors, I knew there was only one way to try this tea…as a latte. That is how I have enjoyed all my root beer float teas from the various companies that have made them. This prep method helps sell the float element by boosting the vanilla creaminess. This particular tea is delightfully creamy as a latte, starting the sip with a silky vanilla bean ice cream sort of flavor. The rooibos is strong so the middle of the sip is all base but that gives Read More

Coconut Cream Pie Chocolate Bar from DAVIDs Tea. . .

SororiTEA Sisters - Sat, 09/23/2017 - 17:00
Coconut Cream Pie is an oolong tea by DAVIDsTEA made with white chocolate, coconut, toasted coconut, and flavoring. More than that, it is now a milk chocolate-infused chocolate bar offered by DAVIDsTEA. was not particularly fond of the tea itself but this makes for a nice chocolate bar. Unlike some of the other DAVIDsTEA chocolates, this one does not have hard pieces of tea. Instead, this is filled with crunchy bits of shredded coconut which makes for an interesting textural contrast to the creamy milk chocolate. The coconut is toasty and this tastes similar to a bounty bar, with crunchier Read More

Roasted Pumpkin Carrot Cake Houjicha from A Quarter To Tea. . .

SororiTEA Sisters - Sat, 09/23/2017 - 11:00
So many pumpkin spice teas appear around this time of year, but most of them are just pumpkin spices and make no attempt to taste like pumpkin. Here is a tea that offers the creaminess of pumpkin and carrot cake as well as the spices. May I just begin by saying how happy I am that this has houjicha as the base instead of rooibos? So many of the fall spiced teas are built on rooibos that they are beginning to fall into the “avoid” category for me. I made two steeps of this tea and drank the first plain. Read More

Tea-Historic Signature Blend from Tea-Historic. . . . .

SororiTEA Sisters - Fri, 09/22/2017 - 23:00
Today was an early morning for no other reason than my body decided to wake up before 6 am. Typically I have to fight to get out of bed for work but today, when I could have slept to all hours of the day, my body decided to wake up at the crack of dawn. That’s okay but it makes for a long day and since I don’t drink coffee, I turned to this tea, Tea-Historic Signature Blend, to keep me awake. The dry leaf is a lovely blend of dark and traditional Indian Assam leaves and the little golden Read More

Tea Candy, Classic Iced Tea flavor from Bali’s Best. . . .

SororiTEA Sisters - Fri, 09/22/2017 - 17:00
One of my officemates knows I love tea, so she hunted me down to get me to try this today. Ahhhh. Tea. This tastes like “sweet tea” — that black tea with a lot of sugar/honey dumped into it. If you’ve ever been to the South (or a McDonald’s), you may have had this. It’s definitely not “tea” so much as it is “sugar with a tea flavor.” My coworker (who purchased these) said the candy tasted like “an obnoxious amount of honey.” I rather like this candy, actually, but not at its calorie/point range. Each candy has 48 calories Read More

Friday Roundup: September 17th - September 23rd

Tea For Me Please - Fri, 09/22/2017 - 16:00
Botanical Tea Fragrances | Ravenscourt Apothecary

I have a thing for tea infused beauty products. When I see them for sale at Sephora or other stores, I just have to have them. This week's post from Chelsea at Taste the Tea caught my attention because tea perfumes are still a bit hard to come by.

Why This Tea Will Sell Out First: 2017 White2Tea (Yiwu) "Pussy"

I'm so glad that we have MattCha's Blog back. A pragmatic voice is needed among the fervent puerh fanatics. He placed his first order with popular vendor White2Tea and his findings were really quite interesting.

The Spirit of Tea Tour by Spirit Tea & Marco

I've said it before and I'll say it again, the west coast gets the best tea festivals. The latest post on World of Tea is a must read if you live anywhere near Los Angeles, Denver, Portland, or Seattle. There will be matcha latte throwdowns and workshops on tea brewing. I so wish I could be there!

In Pursuit of Tea Tasting Session, Countryside Edition

Georgia at Notes on Tea previously posted about a fabulous tasting that she did with the folks from In Pursuit of Tea. In this new installment, she shares the latest tasting with the backdrop of the New England Countryside. Sounds like heaven to me!

Matcha Paloma Recipe

Alexis at Teaspoons & Petals concocted a delicious matcha mocktail twist on the traditional Paloma recipe. She worked with American Tea Room to develop this recipe and you can try it yourself at their cafes in California.

Blast from the past: a cup of compassion please

T Ching - Fri, 09/22/2017 - 12:03

This article was originally posted to T Ching in September of 2011.


In the face of what on some days seems like a crumbling world, a planet in total chaos, we find ourselves retracting and hiding rather than confronting the fears that seem to be escalating around us.  With daily catastrophes playing out in real life and in the media, it is easy to let fear creep into our consciousness and immobilize us, paralyzing us from becoming fully contributing human beings.

One of the biggest problems with a society ruled by fear is that the one key emotion that unlocks the heart from its shackles and aids us in reaching out to our fellow men and women never finds the space to flourish.  With the ever-present sense of fear, our compassion suffocates.  Our lives and our cities are in dire need of deeper compassion.  The odd glimpse I see of compassion – whether in my daily treks or in the isolated feel-good clip at the end of the 6:00 o’clock news – never fails to move me, to stop me in my tracks to listen or observe what is transpiring.  I am quite certain I am not alone.

So I turn to my beloved leaf and seek solace in the cup.  This time, rather than it being a solitary ritual, I surround myself with other tea lovers.  When you are going to steer the conversation toward a discussion of compassion or the lack thereof, there is one tea that was truly designed for this unconventional get-together.  From a Buddhist goddess named Avaloki Tesvara Guanyin – woman with 1000 arms – comes the namesake tea, Iron Goddess of Mercy – “she who perceives the sufferings of the world.”  This archetype Guanyin vowed never to rest until she had freed all the sentient beings of the world.  The name Guanyin is short for Guanshiyin, which means observing the sounds and cries of the world.

Recently, as a group of us savored Tiguanyin, a reticent calm settled over the small gathering.  The subtle orchid aroma of the tightly rolled oolong wafted gently past our downturned faces.  It was the right moment to share a little history of this goddess tea and its meaning and why we need to gather and reflect on our lives and our planet.  It was the time to discuss the much-lacking emotion of compassion that we seem to be losing, not unlike the ability to nourish ourselves and to accept wholeheartedly the age-old responsibility of caring for our aging parents or the thousands of elderly who have no one left on this planet.

I believe compassion can be brought back through the ritual of sharing tea.  I have seen transformation in people.  I have seen hard, furled brows soften and recede, as the liquor of the leaf is swallowed one sip at a time.  There’s time in each and every day to invite your friends and your neighbors into the ritual.  Introduce them to the tea from our goddess of mercy and compassion and let them tell you their stories.  In doing so, you can practice becoming a great listener, you can nod and re-enforce, and when all are done speaking, you can ask questions.

Through this seemingly simple interaction, we can tap into our innate ability as humans to be compassionate, to be understanding, and to witness the goodness that resides in us all.
A simple cup of tea can be the seed of change that inspires us toward even greater acts of compassion.  There is no doubt in my mind that this will be of paramount importance in the years to come.

So take a moment this week to share a pot of Tiguanyin with someone who needs your ear.  A little love goes a long way these days.  There is a life beyond fear.  Trust yourself on this.


The post Blast from the past: a cup of compassion please appeared first on T Ching.

Superfruit Goji Berry from Storehouse Teas. . . .

SororiTEA Sisters - Fri, 09/22/2017 - 11:00
I ordered myself a few samples from Storehouse Tea, and when they arrived, I gleefully told my office tea-mate, “IT’S TEA-TRYING TUESDAY.” She excitedly nodded and took herself a sample. Guys, it’s Wednesday. I don’t know if she didn’t notice either, or if she was just being nice. Anyway, today’s blend, Superfruit Goji Berry, is a green tea with berries (obviously) and lemongrass. I made myself some iced tea with it because it’s summer, even though I had to wear a hoodie to the gym this morning. (What is this? Iceland?) (You don’t know where I’m from, I just realized. Read More

My Favorite After-School Special: Marshmallow Krispy Treat from The Necessiteas

SororiTEA Sisters - Fri, 09/22/2017 - 01:11
The Marshmallow Krispy Treat, the staple of after school snacking or easy, no-bake sweet treats.  And now, we can taste this simple dessert in tea form.  This blend uses a black tea base sweetened up with mini marshmallows and puffed rice cereal pieces.  The dry leaf smells sweet and buttery like the crispy breakfast cereal. When brewed, the blend tastes more caramel than marshmallow.  This tea is best with a bit of milk to pump of the mini marshmallow sweetness, otherwise the black tea base takes over the other flavors.  This is a tasty blend, but it doesn’t quite match Read More

A Crash Course In Tea

T Ching - Thu, 09/21/2017 - 15:21

I was recently challenged to try my hand at writing a blog post. It’s been a few years since I last did much writing (basically since college), and I’ve never written for a blog so it seemed a good idea. I stumbled upon T Ching while searching for other things, and decided it sounded intriguing.

I’ve always been the crazy tea lady to my friends. The one who wants a cup every morning and a pot when we go out to a restaurant that has loose tea and will either let me steep my own or has proven that they consistently won’t over steep. I know the general tea types, and I’ve tried many, though I often lose track of what’s what. I’ve visited the tea plantation in South Carolina, gone to “afternoon tea” in the British style (scones and all!) at tea houses both local and in British Columbia, and visited many neighborhood tea shops. My friends and family LOVE to gift me with a bag of bizarrely-flavored teas from Teavana, which I smile my appreciation for and then quietly wonder how long I need to keep it in my cupboard before I can dispose of it guilt-free (and will I be required to produce and drink it when next they visit?). I have even casually studied herbalism over the years.

None of this prepared me for what I found in the blog.

Off I went and started skimming through existing articles. I’d hate to write about something someone else has already covered, and I wanted to know what kind of tone most of the writers use. I looked at how long the blog has been going, and a little voice in the back of my head wondered, “after running for 11 years, hasn’t EVERYTHING already been covered?” To my dismay, the first thing I realized was how much I simply do not know about tea.

While I am familiar with the different major kinds of tea and all of the basic terminology, there was still a lot I didn’t know. For example, what is a “gaiwan”? What is “gongfu” tea preparation? And how much does it matter? I know some of the Japanese teas and terminology thanks to my minor in Japanese (I even have a tetsubin), but my Chinese knowledge is vastly more limited. I’ve heard of Iron Goddess oolong, but what are the differences between types of oolong? (And are there actual monkeys involved?!)

I have also never really paid much attention to exact measurements of temperature, water, or tea. Skimming and reading articles on the blog was like taking a crash course, and I was opening more and more tabs in my web browser in order to google some term that I’d never heard or never truly understood. I felt the need to start taking notes, and will there be an exam later?

Information overload notwithstanding, I am looking forward to learning even more about tea, T Ching, and the unique individuals that are a part of creating–and those appreciating–the blog. In the meantime, every morning my husband drops a Twinings Irish Breakfast tea bag in my mug, pours hot water over it, and adds a dollop of cream. He then sets it on my nightstand for me to drink as soon as I wake up. No matter how much I learn about the ins and outs of tea, that first cup of the day will always be perfect to me.

Answers to most of my questions found here:





guest contributor – Jaelithe Crislip

The post A Crash Course In Tea appeared first on T Ching.

In Pursuit of Tea Tasting Session, Countryside Edition

Notes on Tea - Thu, 09/21/2017 - 15:01

Traveling to tea-producing countries is on my bucket list. In the meantime, the next best thing is visiting the New England countryside to taste tea with In Pursuit of Tea. Jee, Sara, and I spent an afternoon last weekend with Sebastian and Ana drinking tea at a historic train depot on a riverbank and in a second-growth forest. At the depot, we ate sandwiches from a local market and drank a silver-needle-style white tea from India. Before heading to the woods for more tea, we walked down to the river and oohed and aahed like city folk at the picturesque scene: a white wooden building with bright red door and a man standing mid-stream, fishing.

Past cow-filled pastures and onto a narrow, rocky road in the woods we stopped at a clearing. We shed our shoes to walk on incredibly spongey moss and looked at turtles and dragonflies in & around a man-made pond. Thirsty for tea, we sat in an indoor nook of the cabin and drank a Darjeeling 1st Flush, a Shan Lin Xi, a Gui Fei, and a hong cha. The Gui Fei was incredibly aromatic. The dry leaves smelled like guava and the liquor like caramelized guava. I served the hong cha, the Bang Dong Hong from White 2 Tea. My hands were shaking because of nerves and from the heat of the gaiwan full of rolling-boil-temperature water.

My hands cooled off when we moved outside and Sebastian and Ana resumed pouring. We continued the tea session with a shou, a Darjeeling 2nd Flush, and a sheng with leaves sourced from near Menghai. For me the dry leaves had a layered fragrance of stone fruit and cow barn. We capped off the day with a delicious dinner including hyper-locally foraged black trumpet mushrooms.

This tasting session wasn't an explicit lesson in tea pairing but I learned a couple of combinations: dried fruit goes well with many different types of tea and both types of puer pair well with brie (and walnut bread).

It was a treat to travel further afield for tea. I look forward to doing it again, soon.

French Toast Oolong from Steeped Tea. . . . .

SororiTEA Sisters - Thu, 09/21/2017 - 11:49
My weakness is mystery bundles. There is just something irresistible about being surprised by mail that isn’t bills. I’m also a sucker for a sale. So when my Steeped tea lady, Nicole, told me my order qualified for a Mystery bundle of $100 worth of tea for just $20, you best believe I snatched it up! This was one of nearly a dozen teas inside! This delightful morning blend is literally the flavors of an entire breakfast in one cup. My cousin is big on the butter in coffee trend, and as much as I’m willing to try new things, I just Read More

Arbor Teas Organic Silver Needle White Tea

Tea For Me Please - Thu, 09/21/2017 - 04:54

Country of Origin: China
Leaf Appearance: whole buds, covered in downy hair
Steep time: 30 seconds
Water Temperature: 180 degrees
Preparation Method: glass gaiwan
Liquor: pale gold

Time flies really flies when you're having fun but it's still hard to believe that it has been six years since I have written about anything from my friends at Arbor Teas. This blog and my own journey with tea have changed so much in that time. The last batch of samples included teas like masala chai and earl gray. There's nothing wrong with flavored teas but my tastes have changed quite a bit since then. The focus of the blog has shifted to the unflavored and unblended end of the spectrum. I'm looking forward to sharing some of Arbor Teas' current offerings with you all here.

The leaves of this tea were wonderfully fuzzy and soft. There's something about silver needle that always makes me wish I could shrink down and jump into it. There were a large number of hairs in the brewed tea even after filtering. Tiny hairs on your tea might sound off-putting but trust me, they are a very good thing. The technical term for these appendages is trichomes and they protect the delicate buds from damage. Trichomes usually fall of tea leaves during processing but white teas are able to retain them because they are treated much more delicately.

This tea was sourced from the Guoyang Shanhugang Tea Project in Fujian. Silver needle can be very delicate so it's important to take your time and focus when tasting them. Sipping lukewarm water or nibbling on a plain, salty cracker can help wake your taste buds up a bit as well. This one was no different. A honey-like aroma gave way to meadowy floral notes. There was a pleasant lingering sweetness in the aftertaste. There was no bitterness or astringency, even when the brewing parameters are pushed a bit. While it was very nice using the vendor's brewing recommendation, gongfu was definitely the way to go for me.

One really cool thing about Arbor Teas (besides their wonderful tea) is that their labels and packaging are made out of backyard compostable material. Not only that but their entire catalog is certified organic (with a good portion being Fair Trade to boot!). I love their commitment to sustainability and hope that more companies follow their example in the future.

Organic Silver Needle White Tea sample provided for review by Arbor Teas.

Wherever I see a pile of Silver Needle, I just wish that I could shrink down and jump into it. So fluffy!A post shared by Nicole - Tea for Me Please (@teaformeplease) on Sep 3, 2017 at 10:01am PDT

Chocolate Chip Pancakes from Bumble Tea. . . .

SororiTEA Sisters - Wed, 09/20/2017 - 23:00
My doctor told me to drastically decrease my caffeine intake, which means less tea. I got until 3:30 pm (right now) before making myself my one daily cup. I’d been hoping to cold turkey it and try talking about decaf teas for a while, but I crashed. Today’s feature: Chocolate Chip Pancakes! YUM! When you open this up, the chocolate powder puffs out. The majority of the mix is solid (tea parts, etc), but the powder is exciting. It smells REALLY amazing. This is a malty, dark chocolate flavor. Like the pancakes have been a little bit crisped. The shimmering Read More

A New Legacy of Darjeeling Tea

T Ching - Wed, 09/20/2017 - 12:49


The Darjeeling tea industry has been going through a difficult three months. Tea business owners and tea lovers read any news article they can find on the situation because their beloved Darjeeling tea stocks have been taken hostage for the sake of Democracy. Although there are some political and philosophical reasons why the Darjeeling tea industry has gone on strike, tea lovers should focus on what is really important if they wish to taste the beautiful terroir of Darjeeling tea again. It is uncertain if the central government of India is ever going to give Gorkhaland to the people of Darjeeling, but what is known is the passion and pride Gorkha people have for making Darjeeling the best it has ever been.

There is much argument about the indigenous origins of the people of Darjeeling. Gorkha people I have met on my travels to Darjeeling tell me that several different Gorkha ethnic groups were inhabiting the area way before the tea industry developed, while all documented history on the subject make claims that the Gorkha population current in Darjeeling was a direct import of labor for the industry. Regardless of the depth of the roots of Gorkha in Darjeeling, one can not deny that Gorkha people have the deepest roots of anyone else that has ever been a part of the area.

The start of the Darjeeling tea industry saw British and European pioneers developing systems to best utilize the skills and efforts of the locals in the area. Although the system was a mimic of the colonial slavery system of America, it has been said by many historians that there was a level of mutual pride between the European tea planters and local people to make a high quality product that was mindful to the condition of the environment and people of the area. When India gained its independence about 70 years ago, all tea estates of Darjeeling were sold to wealthy Indians (no Gorkhas) and the Darjeeling tea industry turned from a pioneering pride into a business. The new owners did not have a hereditary connection to the environment and people, so over time the locals became marginalized.

The current strike in Darjeeling is directly linked to the demand of the local people to manage their own affairs under their own state of Gorkhaland rather than being controlled by politicians in a far away place; Kolkata, as part of West Bengal. When I first heard about the strike and the Gorkhaland movement I simply asked “Why doesn’t the central government make Gorkhaland?” It seems easy enough and would be a great way to uplift the current situation of the Darjeeling tea industry which was already suffering before the strike began with low production profit margins and questionably unethical treatment of tea farm workers.

Over three months of suffering and the central government has not given any sign of Gorkhaland. The internet has been shut down for the area and leaders and activists for the Gorkhaland movement have been arrested and imprisoned, despite the nonviolent nature of the current movement. The government is controlling media and sharing a story that the movement is violent. Due to the politically hostile environment for the movement it is clear that us Darjeeling tea lovers must see beyond Gorkhaland and the current tea industry and look at the only thing that is going to survive this situation; the Gorkha people.

Gorkha people are the most peaceful and community-oriented people that I have ever met. On the other hand, I have heard of the legendary warrior spirit of the Gorkha people that shows their strength and ability to stand up for themselves. There is a pride they have for their heritage and community that I believe is going to make Darjeeling tea better than it has ever been before. Slowly, tea estates have been failing in the area and local people have claimed the leases on the land to harvest their own leaf to sell to the factories. They are employing archaic organic practices through intuition and have a desire to learn to make higher quality tea. With the help of knowledge exchange with other tea makers around the world it is possible that the future of Darjeeling tea, when managed by the Gorkha people, will be something that the tea world has never seen.

Not all hope for Darjeeling is lost. Although the tea bushes of the famous estates have overgrown this season and 2017 tea stocks have run dry, there is still hope for Darjeeling tea because of the local people. The Gorkhas can and will make Darjeeling tea better than it ever has been–we just need to understand their passion and support them as much as we can. Look out for vendors that are sampling and selling teas made by Gorkha small growers of Darjeeling and see the quality of their tea improve and their communities prosper.

The post A New Legacy of Darjeeling Tea appeared first on T Ching.

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