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Coconut Green Tea from LST. . . .Love Some Tea. . .

SororiTEA Sisters - Tue, 10/10/2017 - 11:00
I love green tea, and I love coconut so I was pretty excited to try this tea. It was better than I could have hoped. It’s a smooth green tea with a very slight smoky flavor, and an amazing coconut aroma and flavor. I could drink this delicious tea all day. It’s clean, and decadent. It has that kind of fatty coconut flavor, and I mean that in the best way. The coconut kind of cuts the earthiness of the green tea. I had mine warm and it was a wonderful way to wake up. I have a feeling this Read More

George Daddy from A Quarter To Tea. . . .

SororiTEA Sisters - Tue, 10/10/2017 - 02:17
If you know that there’s always money in the banana stand, you’ll likely understand this tea. If you don’t? I mean, it’s still a delicious chocolate-banana-graham tea, but you’re probably gonna be a little weirded out by the name. I’ll be honest: though so many of my fellow Sororitea Sister have proclaimed their love for banana teas, I’ve been skeptical. I like bananas. I don’t OMG LOVE them. I really like frozen, chocolate dipped bananas– does that count? But I am decidedly NOT a fan of fake banana flavor– banana runts? No thanks. Banana gum? Gag. So you can bet Read More

Northwest Tea Festival 2017 and Colombian Black Tea Cupping

Black Dragon Tea Bar - Mon, 10/09/2017 - 23:38
On September 30th and October 1st I attended the Northwest Tea Festival at Seattle Center. Both days, I presented a session in the tea tasting booths called Oolongs with Brett. As the name suggests my sessions featured me serving and discussing oolong tea (along with a bit of ukulele strumming). It felt great to get behind a bamboo serving tray once again!

After my tasting sessions I spent my time sampling tea and connecting with friends on the expo floor. I picked up some fantastic Alishan from Floating Leaves and miscellaneous other goodies from some of my favorite stores (like Phoenix Tea, Smacha, and Young Mountain). My tea cupboard is now ready for Autumn!

At one point my old boss Brian Keating wanted to introduce me to a Colombian tea producer called Bitaco. I had never tried Colombian tea so I was excited to give it a shot. After chatting with Brian and the Bitaco representatives, I had faith that Bitaco cares about the people in their community and the lush mountain environment at which their tea is grown. Also, their tea looked and smelled super fresh and the price was great.

I picked up these 3 Colombian black teas:

Tippy 2
Wiry 2
Black Wiry 1
During the past week I enjoyed mugs of each tea, but today I decided to cup all three side by side to see how they really compared. I used 3 grams of leaf in three identical 6 ounce glass mugs. Each tea was steeped 3 minutes with boiling water.  
Wiry 2 (top left) Tippy 2 (top right) Wiry 1 (bottom middle)
The teas cupped up nicely. Here are my tasting notes:
✵Wiry 2 had the lightest body, but not by much. It was brisk, sweet and clean tasting. Compared to the others it was mellow, but the delicate notes of fruit, honey, and wood made it the most complex. It's a black tea that drinks more like a dark oolong.

✵Wiry 1 was the most peppery. It reminded me of a mid-grade Yunnan hongcha. It is a great cup of tea but it slightly lacked complexity when sipped alongside the other two.

✵Tippy 2 was very nice. It had the most body and mouthfeel. It was malty with a sweet stone-fruit aftertaste. If you like high quality Assam tea this would be one to try.

No Detectable Arsenic!

T Ching - Mon, 10/09/2017 - 12:45

I have some good news for the people who’ve been following my heavy metal poisoning health problem.

As you can see, the laboratory found ND – “no detectable” arsenic in my brewed green tea from China.  The sample that I provide to the lab was steeped at 185 degrees for 5 minutes to simulate 3 steepings thorough out the day. My first steep is typically 1.5 minutes and each subsequent steeping I add 30 seconds. What a relief. As soon as the report came through email, the very first thing I did was make some Monkey King tea.

As you’ll recall, the lab made a mistake initially and tested the actual leaves without brewing it. So we now know that while the leaves do have arsenic in them, the brewed tea does not. Although terrific news for my daily ritual, I have periodically added matcha to my morning routine. As most of you know, matcha is powdered green tea which uses the entire leaf – without veins – to be ground into a powder and consumed in a frothy liquid. I’m curious to learn if perhaps matcha may present a problem for those concerned about arsenic.

One explanation for this may be a cultural issue. I’ve asked myself about rice and arsenic and the many cultures who eat rice as part of their daily meals. Why don’t they have issues with heavy metal poisoning? One possibility might be the spices that typically are associated with the rice. In Mexico and South American for example, rice is a staple, but it’s traditionally served with cilantro. Cilantro is an excellent chelator of arsenic.

I”ll be eager to hear other people’s thoughts about all of this. I think it would be worthwhile to test matcha to see if the brewed tea has detectible arsenic. If anyone pursues this, I hope they’ll share their results with us here at T Ching.

 

The post No Detectable Arsenic! appeared first on T Ching.

Golden Tips Black Tea from Chai Safari. . . .

SororiTEA Sisters - Sun, 10/08/2017 - 11:00
It’s almost midnight and I’m in the mood for tea! What to pick? What to pick? I want something delicious. I want a tea experience, not just any old cuppa. Ah, this fits the bill. Chai Safari has their tea grouped by mood on their website and I must say this one is spot on. This Golden Tips Black Tea is listed in the Fresh and Vibrant categories. An odd choice for late at night, but I am intrigued. Besides, I LOVE golden tip teas! The medium length leaves are twisted and golden tan in color with some very light Read More

Beneath the Pines from Global Tea Hut. . . . .

SororiTEA Sisters - Sat, 10/07/2017 - 23:00
I had a little bit of trouble getting to this tea. I had to use a combination of my foot and a can opener to wrench the tin open. Packaging difficulties aside, this tea tastes a bit like what I imagine seafood tastes like. (No, I’ve never had seafood. Of any sort.) This is a flavor profile that doesn’t usually pop up in black teas. In part, the taste probably differs from a straight black because the tea has been fermented. Fermentation is how a “black” tea becomes a “pu’erh” tea. To make it more confusing, people in Asia think Read More

Blueberry Pie from DAVIDs Tea. . . .

SororiTEA Sisters - Sat, 10/07/2017 - 17:00
Blueberry pie. If I am being honest, I don’t think I have ever had it. I have had Apple Pie, Strawberry Rhubarb Pie, Pecan Pie, even Bumbleberry Pie which I believe has blueberries in it. Never Blueberry Pie. I do like the sounds of it though and I am all on board for pie teas so this Blueberry Pie tea from TeaTaxi seemed like a winner. I would prefer if it weren’t a white tea though, at least that’s how I feel going into this even before trying the tea as my usual preference is for non-white bases. Also, seeing Read More

Jane Austen’s Black Tea Blend from Simpson and Vail. . . . .

SororiTEA Sisters - Sat, 10/07/2017 - 11:00
So I had this sample of Jane Austen’s Black Tea Blend by Simpson & Vail in my tea stash and I remembered being excited about this tea but I could not remember what was in this blend at all, let alone what I was so excited about. When I was scooping the tea out of the bag, I noticed bits of lavender so there’s that. Also, the steeped tea smells of mint and baked goods (which makes me think vanilla is lurking in this mug). If nothing else, it certainly smells delicious! Well this is a very smooth and relaxing Read More

Snickerdoodle from 52Teas. . . .

SororiTEA Sisters - Fri, 10/06/2017 - 23:13
I am a fan of dessert blends, regardless of what the tea base is. Whether it’s caffeinated or not, I always tend to prefer something sweet & unique. 52 Teas definitely has some unique blends so they are usually my go-to. This particular tea, Snickerdoodle, is a Honeybush/Rooibos blend which means that it is caffeine free and perfect for a guilt-free after-dinner treat to warm you up on a cold rainy evening! Smelling the dry leaf on this one, the cinnamon and cookies really shines through. Even more so once the tea has been steeped. Snickerdoodles are not my favorite Read More

Blast from the past: what is artisan about artisan tea?

T Ching - Fri, 10/06/2017 - 12:42

This article was originally posted to T Ching in October of 2013.

As people interested in premium teas, we have all been exposed to the term “artisan” used in many contexts. This begs the question, what actually defines a tea as being artisan?  This post is meant to begin a conversation, with follow-ups, on ways this issue is being addressed within the industry here in Taiwan.

Reflecting on this question, I was inspired to call on a friend with passionate conviction on the topic. I first visited Mr. Lin in his tea factory and home – a traditional three-sided house on Dong Ding Mountain – some 20 years ago. One of three brothers who inherited the tea farm, he became the representative of their tradition by moving off the mountain and raising his family in the city. He has been a professional tea judge at the Lu Gu Farmers’ Association Tea Competition for many years, and has been continually involved in the education and representation of tea culture in Taiwan. He is passionate about his inheritance of the Dong Ding Oolong tradition, as well as highly informed of the trends in Taiwan’s tea industry – both past and present.

In two words, his essential definition of artisan tea is all about “handmade” and “oxidation” – which in this case are one and the same process. The leaves need to be shuffled by hand repeatedly over several hours throughout the oxidation process. These requirements immediately led into other considerations, such as how much tea can be harvested and processed promptly using traditional methods; and who is employing these deep and complex procedures. A lively discussion!  Of course, this is the response from a Traditional Dong Ding Oolong Tea artisan – so we are referring here only to what defines “Artisan Oolong Tea.”  Our conversation touched on many factors, but the answer centered on processing methods – which prompted the recollection of my early visits to tea country.

My first experiences of tea being harvested and processed was in this context of Dong Ding Oolong production. I stood and watched, and sometimes lent a hand, as the freshly harvested leaves began arriving at mid-morning into early-afternoon, to be spread out for solar oxidation, which began the long process that went late into the night of indoor oxidation, followed heating, rolling and drying.

At that time, all I saw in the factories I visited were the traditional woven bamboo trays that were filled by hand with freshly wilted leaves exuding a heady, yet truly refreshing, aroma in racks about 200cm high, mounted on wheels. A small forest of racks filled small spaces in which they were rearranged systematically amidst frequent shuffling of the leaves in their  trays by hand, combined with tumble rolling in a large, woven bamboo, horizontal cylinder.. The timing of the shuffling by hand and tumbling was largely determined by examining (touching, smelling, and seeing) the state of the leaves and how far along in the wilting and oxidizing process they were.

Some factories had two or three tumbling cylinders accommodating relatively large harvests – which then were maybe 600 台斤 茶青 or nearly 700 pounds of freshly harvested leaf – which produces about 175 pounds of tea. That was a large harvest on the farms I was familiar with at that time, but that’s only because my first contact was with Traditional Dong Ding Oolong artisans whose tea factories were typically built into their homes.

This is the context and small-scale production level that my friend referred to in response to my question. It is his firm conviction that artisan oolong tea is comprised of hands-on contact with the leaves as they are processed. The frequent shuffling of the leaves by hand is an essential aspect of proper oxidation.  According to him, without this process, it is not artisan tea. Beyond oxidation, there are other steps in the processing of oolong that have been mechanized or simply eliminated – such as rolling methods and post production roasting – that are essential in the making of Traditional Dong Ding Oolong.

Hands-on contact with the leaves is far more than a labor intensive processing method. It is based on an experienced understanding of the overall conditions that each harvest entails – beginning with the growing season, the weather at harvest time, and the state of the leaves as they are processed.

This understanding of the leaves prompts the artisan to adjust the processing methods according to the current conditions. The freshly picked leaves are also brewed and tasted at different stages in the processing which determines the timing and extent of each step.

Traditional tea making is an integrated process determined by expertise that is gained over years and generations of careful observation and trial and error learning. This is why it cannot be done by standardized procedures employed by hired labor. It requires a living apprenticeship that transmits understanding and skill.

Andy Kincart

Eco-Cha Artisan Tea

Images provided by the author

The post Blast from the past: what is artisan about artisan tea? appeared first on T Ching.

Decaf Momo from Lupicia. . . .

SororiTEA Sisters - Fri, 10/06/2017 - 11:07
Before going into this, I want to preface this review by stating (1) I don’t usually like decaffeinated blends and (2) I tend to usually not enjoy Lupicia’s black base. So, this is not a tea I would have ever picked for myself despite enjoying other Momo teas, but it was shared with me by a tea friend and for that reason alone, it is worth a try. Alright, so let’s get started. Decaf Momo is a white peach tea on a decaffeinated black tea base. The smell of both the dry and steeped blend is mouthwatering, like a juicy Read More

The Results are In: 2017 Tea Masters Cup Finals

World of Tea - Fri, 10/06/2017 - 10:33

The 2017 Tea Master’s Cup Finals took place September 25-27 in Enshi, Hubei China. 29 participants from 13 countries competed in 4 categories: Tea Preparation, Tea Pairing, Tea Mixology and...

The post The Results are In: 2017 Tea Masters Cup Finals appeared first on World of Tea.

Tropical Fruit from Storehouse Tea. . . .

SororiTEA Sisters - Thu, 10/05/2017 - 23:00
Confession: I’ve written two reviews for this tea. The first review was written longhand in my journal after a party where I made a few non-tea-beverage tactical errors. It said: “This tea tastes like what’d it be like to receive a Care Bear Stare.” The rest of it is, basically, incomprehensible, mostly in terms of handwriting. So I’m writing it again. “Tropical Fruit” ‘s ingredients include organic orange peel, organic apple, organic rose petals, organic calendula, and natural fruit flavors. Apples, oranges, and flowers aren’t really all that tropical, but the result is still sweet and fun anyway. It tastes Read More

Tea Drinking Cultures From Around the World

T Ching - Thu, 10/05/2017 - 12:48
Tea, and its thousands of variations from around the world that boast opulent tastes and aromas, is one of the most popular pastime beverages in the modern global society.

From its deep and intricate roots in Eastern cultures to its popularisation in England by King Charles II in the 17th century all the way to the mass popularisation that skyrocketed its production in the 19th century, tea drinking is one of the oldest and richest spiritual and cultural phenomena in history.

Let’s take a look at the a few tea drinking cultures from around the world, some of which you might find yourself keen on adopting into your daily routine.

China, the birthplace of tea

Given the five-thousand-year-old history of tea engraved in Chinese culture that holds strong to this very day, one can safely say that the Celestial Empire truly is the birthplace of tea.

Tea drinking in China has been a way of life for hundreds of years; however, way before it was brewed and poured for pleasure, it was a staple in ancient Chinese medicine, and hundreds of tea variations are used for medicinal purposes to this day.

The rich and diverse climate of the land enables hundreds of tea varieties to grow and it was not before long, with the rise of the Ming dynasty, that teahouses sprung all over the country, and tea became a staple of Chinese culture.

Japanese cultural heritage

Much like in China, tea making, pouring and drinking is deeply engraved in the spiritual and cultural heritage of Japan. The Land of the Rising Sun is home to world-renowned teahouses where Matcha is served, a variation of green tea finely ground, grown and processed to express a truly unique taste and aroma.

Japanese culture is strict and unwavering, and so the preparation process, in itself an art form, is the same today as it was in the 12th century.

A modern custom in Britain

Britain is well-known around the world for its never-ending tea craze that has been going on ever since the late colonisation period of India in the 19th century. Exporting various tea flavours for almost two hundred years, tea has become a staple of modern British culture, most popularly portrayed by the customary afternoon tea.

Interestingly, this cultural phenomenon is still present in many households and workplaces around the country, despite of the hectic nature of the modern lifestyle.

However, given the air and water pollution the modern world is facing, it is important to note that the British take every precaution to ensure that their water, and thus their tea, is completely healthy and safe to drink by using UV-Guard purification systems. Water is not as pure as it used to be, and it can severely impact the quality of both tea and one’s health.

A daily necessity in India

Contrary to popular belief, India is not a native land to tea, where this beverage was popularised and incorporated into the daily customs and habits in the 19th century, when the British Empire, after two centuries of rule, used India’s soil and adept climate to supply the ever-increasing demand for tea back home.

To this day, India is the biggest grower and exporter of tea in the world and is most famous for its chai, or black tea. This popular beverage is often infused with spices like cardamom, cinnamon, pepper, nutmeg and ginger, while chai vendors and sellers are the focal points of bazaars around the country.

Hospitality and spirituality in Morocco

The uniqueness in Moroccan tea culture comes from their popular and deeply spiritual Touareg, or mint tea, and its variations. Every step, from the way it is prepared to the way it is poured and drank, is a thing of culture and beauty.

Tea is strongly linked to hospitality in Moroccan culture and is served in three tall glasses, each glass home to a unique flavour and aroma. While drinking, you are to reflect on the meaning of life, love and death, as well as your own wishes.

There isn’t a drink in the world that is quite as famous or quite as deeply ingrained in various cultural heritages as tea. Perhaps these rich traditions and customs will spark a desire in your own heart to discover all of the intricate flavours of tea, and even make tea drinking your own daily ritual.

image

The post Tea Drinking Cultures From Around the World appeared first on T Ching.

Mayan Hot Cocoa from The NecessiTeas. . . .

SororiTEA Sisters - Wed, 10/04/2017 - 18:46
Mayan Hot Cocoa implies chocolate and spice. Lots of cinnamon and cayenne pepper. That is what I am looking for with this blend: the perfect balance of creamy cocoa and hot spices to make for a comforting treat. I want this to take me back to my childhood when I would come in from playing in the snow with my siblings to find a tasty cup of hot chocolate, with sometimes just a bit of a kick, waiting. Boosting that nostalgia factor is the addition of mini-marshmallows in the dry leaf that puts this off to a good start. I Read More

Celebrating the Mid-Autumn Festival with Pearl River Mart and Silver Needle Tea Co.

Tea For Me Please - Wed, 10/04/2017 - 16:00
The Mid-Autumn Festival is celebrated on the fifteenth day of the eighth month of the lunar calendar. It usually falls somewhere in late September or early October. For 2017, today is the big day! Many activities are enjoyed including sharing a family meal, gazing at the full moon, lighting lanterns, and eating a special type of pastry called mooncakes. The roots of this festival actually go back over 3,000 years. In the past, emperors worshipped the moon in order to ensure a good harvest. Although most people no longer depend on the agricultural harvest for their livelihoods, the tradition continues to this day.

When Pearl River Mart reached out to me about reviewing the Mid-Autumn Festival edition of their Friendship Box, I jumped at the chance. I was even more excited when I saw that they collaborated with my friends at Silver Needle Tea Co.  Pearl River Mart was a fixture in SoHo for many years and I was heartbroken when they closed their shop. They had a fantastic selection of teas, teaware, and other goodies. The good news is that they'll be reopening at Chelsea Market next year.

The Friendship Box included the following:
  • two red paper lanterns
  • two blue and white porcelain teacups
  • two mooncakes, one filled with taro and one filled with green tea
  • Silver Needle Tea Co. Jasmine Green Tea



Tea is best when shared and this box definitely helps to facilitate that. It's a tea party in a box! I've been working a ton lately (as evidenced by my recent posting inconsistencies, sorry about that folks!) so my personal Mid-Autumn celebration took place at around midnight last night. My fiance was there to provide company but he abstained from the tea and mooncakes since they aren't his thing. Oh well, more for me.

20 Surprising Things about Gyokuro Green Tea You Didn’t Know About

T Ching - Wed, 10/04/2017 - 12:00

Everyone is looking to get healthy while still enjoying interesting foods and drinks. This is one of the reasons why green tea in its many variations have grown more and more in popularity these days. One type of tea that is made of green tea leaves that has recently begun to gain more notice is the Gyokuro tea. It is considered to be the most luxurious and therefore expensive teas, making it highly coveted among aficionados. Whether you know about this tea type or whether you are brand new to it, we have some of the most surprising facts about Gyokuro below.

  • This kind of tea was discovered in 1835 and has been gaining popularity ever since. It has only recently, however, come into the public eye enough to be included in cancer research studies and other health studies.

  • In 1835, tea merchant Kahei Yamamoto VI accidentally created a new type of tea. The family that he stayed with had covered their tea plants to protect them from frost. He took the leaves rolled them up into small balls, and found that he liked the taste when they were brewed. This was the beginning of Gyokuro tea. He sold the new tea under the name “Bead of Dew”. Now know as Gyokuro.  

  • Gyokuro translates to “jewel/jade dew”, which refers to the pale green tint it gets when infused.  It is an appropriate name for this tea, which produces a wonderfully rich green color.

  • The Gyokuro plant is shaded from the sun for 20 days with specially made straw mats, which allow the caffeine levels to increase in the leaves, as well as allowing the amino acids to get stronger, producing a sweeter and stronger flavor. Because of the cultivation process, the leaves have a very particular odor that is impossible to confuse

  • Since the leaves are covered for such a long period of time throughout the cultivation process, the tea leaves are dark, creating a dark tea that is almost a mossy green. Its richness in color translates to a richness in taste, as well, with layers of flavors that never overpower one another.

  • The sweetness of the Gyokuro tea is one of the reasons why people love it so much. It has a rich, multi layered flavor that is unlike any other kind of green tea

  • It has powerful antioxidants that can boost your immune system. This tea can also help speed up your metabolism, which is one of the reasons why lots of people use add it to their diet plans. Since it also hikes up your energy levels, it can be a great substitute for coffee, and one that does not stain your teeth or cause other issues, like coffee can do.

  • It can fight free radicals, meaning that it can help prevent cancers. People who add it to their diets regularly have seen a decrease in their likelihood of developing cancer, as seen in the study published in “Cancer Research” in 2006. Most green teas are known for their ability to combat free radicals, but the Gyokuro is the one with the strongest evidence proving it.

  • It is a tea that is very healthy for the heart. It reduces the fatty buildups in the arteries that can cause heart disease of all types. For people with a history of heart issues, it can be a great idea to turn to Gyokuro tea.

  • Hepatitis is another disease that can be combated with this tea since it helps stimulate the liver. It can also work as a shield for the liver against toxic substances like alcohol.

  • Gyokuro also helps combat diabetes. It can maintain blood glucose levels at the correct rates, preventing issues with this disease. This can be a great thing to keep in mind if your family has a history of diabetes and you want to do what you can to stop it from developing in your own body.

  • When you first begin drinking this tea, you may experience some insomnia. This is because of the high caffeine levels that the cultivation process produces. Most people see this symptom resolve quickly once the body becomes used to the tea.

  • Gyokuro is a surprising way to keep your mouth and teeth strong. Because of its high fluoride content and mineral content, it can prevent tooth decay and mouth infections from developing. It can also help keep your teeth strong and looking white.  If you have issues with bad breath, then this tea can also help. It can reduce bacteria in the mouth, which, in turn reduces bad breath.

  • Although Gyokuro tea bags have come into the market, it can be a good idea to use the leaves. With the leaves, you know you are getting the full flavor without any chemicals or extra processing.

  • This kind of tea is the most expensive green tea you can buy. This is because of the long cultivation process and the delicacy of the plants. It is well worth the cost, however, which is why it has slowly become more and more popular.

  • Although there are some companies that are starting to sell this tea in the United States, most of the options you will have are Japanese. This is another reason why the cost of the product is so high, since it needs to be shipped directly from Japan.

  • Gyokuro is not the best option for children. This is because it has a high caffeine content that can product agitation. If this is a concern, be sure to speak with your child’s doctor before giving them tea that is this strong.

  • This tea is steeped at a much lower temperature than other teas. This is why it is important to have a preheated tea pot so that when you transfer the water, it remains hot. Steeping at a low temperature for a longer period of time allows the flavors to really grow.

  • When searching for an online place in which to buy Gyokuro tea, be sure to do a lot of research. You want to see images of the products and you want to ensure that you are getting authentic tea. Look for information on where the company gets the tea from, which will usually be Japan.

  • This tea can have different flavors from one strain to another. You will find different blends if you buy online, so do not expect them all to taste exactly the same.

Above article is one of the chapters in my book Green Tea Mania : 250+ Green Tea Facts, Cooking and Brewing Tips & Trivia You (Probably) Didn’t Know

 

The post 20 Surprising Things about Gyokuro Green Tea You Didn’t Know About appeared first on T Ching.

Green Tea Mango from Story Of My Tea. . .

SororiTEA Sisters - Wed, 10/04/2017 - 11:07
This tea comes with a delightful “HELLO!” on the packaging. A tall thin envelope complete with a greeting from the tea itself: “Hello, I am the most delicious and energizing Green Tea Mango iced tea you will ever taste!” Well tea, if you are excited, I guess I am too! The conversation doesn’t stop there though. This tea goes on to say “People say I am *Smooth *Sweet * Tropical. I contain caffeine. I am made of Chinese grown sencha, mango flavor and sunflower blossoms”. So that was pretty informative. I opened the package and to my surprise, this was Read More

A Day on the Road with the Spirit of Tea Tour

World of Tea - Wed, 10/04/2017 - 07:08

The Spirit of Tea Tour officially began this last Thursday, September 28. Unceremoniously, but with excitement and vigor, Spirit Tea conducted their Tea Dialing-In Workshop and later hosted a Matcha...

The post A Day on the Road with the Spirit of Tea Tour appeared first on World of Tea.

Teavana Closing – Thoughts

Walker Tea Review - Tue, 10/03/2017 - 18:18

I Told You So Four years ago to the month, Walker Tea Review covered the grand opening of Teavana’s flagship store on New York’s Madison Avenue. Then back in July, Starbucks announced the scheduled closure of 379 Teavana stores. “But why?” you may ask. There are several factors (and opinions) at play here. Shriveling Shopping...

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