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Friday Round Up: December 21st - Deccember 27th

Tea For Me Please - Fri, 12/26/2014 - 17:00
Mini Matcha Golden Toast I had never heard of honey toast or brick toast until +Jee Choe posted about the one she had at Cha-An. She created this mini version and it sounds to die for. Review: Teagora +The Snooty Tea Person is always informative and entertaining. In her newest video she reviews three teas from +Teagora Teas. I wish I could be as comfortable talking to the camera as she is. Nicole Martinhttps://plus.google.com/103097147251455801975noreply@blogger.com0

Tea Review 550: Teavivre’s Bi Luo Chun

Walker Tea Review - Fri, 12/26/2014 - 13:30
  Origin: Dong Ting Mtn, Jiangsu Province, China Harvest: 15 April 2014 Score: 92 Price (as of post): 14 g sample = $3.50   Sample provided by Teavivre. Walker Tea Review- a tea blog with tea reviews and tea tastings. Want to see a tea reviewed? Contact me: jason@walkerteareview.com

Back Seven: Why tea is the new coffee

T Ching - Fri, 12/26/2014 - 13:05

I would like to put a question to the tea community. We all know that tea is becoming very popular, which is a good thing. Here is an article titled Why Tea is the New Coffee.  I’d like you to read this article, which is very representative of what is happening throughout the U.S. in terms of the growing popularity of tea. My question to you is; is this really tea, or is it flavoring? What are people really drinking here? I know that the U.S. has a major sweet tooth and retailers feel they need to meet that national craving. I also know that C. sinensis is the base for these flavored teas (some of the time, the rest are herbal tisanes), but what is the quality of these teas and what are people actually tasting? Do they get to really enjoy the taste of real tea and do they get enough to provide them with true health benefits which may be one of the main reasons they have started drinking it?

Or, is the trend toward tea drinking simply an economic decision?

Despite the fact that we are seeing a wonderful trend toward increased popularity and consumption of tea, I am concerned that in this country we will just turn it into more of the same. To me it looks like the rise of consumption of hot tea is looking more and more like an attempt to recreate bottled tea into a hot beverage.

I believe that, in this country at least, we have buried our ability to taste and enjoy the subtle natural flavors of our foods and beverages. There are so many lovely nuanced flavors in our foods that few of us give ourselves a chance to taste any more. Processed foods come pre-flavored and heavily salted, which we have become so used to that even when presented with unadulterated food choices, we smother them with sweeteners or other flavorings that hide the natural flavors. Even quality black teas, which have a natural sweetness, historically have always been masked by milk and sugar or lemon.

Please let me hear from you about this issue. I am very interested in what you think about this trend.

First published on the blog on January 17, 2007 as Is Tea the New Coffee?  Almost eight years later . . . the answer is yes.

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The post Back Seven: Why tea is the new coffee appeared first on T Ching.

Pomegranate San Francisco Black Tea Blend from Culinary Teas

SororiTEA Sisters - Fri, 12/26/2014 - 11:00

Tea Information:

Leaf Type:  Black

Where to Buy:  Culinary Teas

Tea Description: 

Our Pomegranate San Francisco has lovely hints of vanilla and chocolate sprinkled with candy like notes. Cup has a ‘sec’ (dry) character that highlights the tea flavor!

Learn more about this tea blend here.

Taster’s Review:

This is good stuff!

First, I have to tell you about the aroma because it won me over before I even took a sip.  It smells sweet and evokes thoughts of the aromas that might surround me if I were to walk into a candy shop.  YUM!

To brew the tea, I measured out 1 bamboo scoop of the loose leaf tea into the basket of my Kati Tumbler and poured boiling water into the cup.  Then I let it steep for 3 minutes.  The result:  irresistible yumminess!

The pomegranate notes are tart and sweet, and I love the way they mingle with the notes of vanilla and chocolate.  It’s a sweet treat with delightful, contrasting notes of tart.  And the black tea base is smooth and full-flavored, with a pleasant malty note.

As the tea cools – or perhaps as I continue to drink – I pick up on more creamy chocolate notes.  The chocolate is further accentuated by hints of vanilla, making it a very sublime creamy experience.  This flavor combination becomes a very captivating flavor, as if it’s enveloping the palate with notes of sweet chocolate and vanilla.  Mmm!

This reminds me a bit of grenadine.  The fruitiness of the pomegranate together with the creamy notes give it a thick sort of texture that you might experience if you were sipping on grenadine.  But … this is even better, because:  a) it’s tea, and b) it’s not syrupy.  But it does have that sort of yummy factor that I mentally associate with grenadine, like when I was a kid and I’d sneak a sip of grenadine!  Hey!  I liked it a lot when I was a kid!

But now that I’m no longer a youngster, I much prefer my grenadine experiences to be involving tea – like with this Pomegranate San Francisco!

Tea Feature - Green Monkey Picked

The Tea Horse Road - Fri, 12/26/2014 - 08:00

Green Monkey Picked

"Two knives and one pole" -  two straight leaves clasping the enormous bud with white hairs - the characteristic of this particular style of Monkey Pick tea from the An Hui region China, is one of the more prized version of green tea.
A sweet after taste, refreshing and light with a slight orchid fragrance.
The leaves are fleshy, pale green and vibrant., when brewed are slightly elastic, thick and soft.
The tea liquor is pale yellow with a greenish tinge, clear, bright and translucent. 
When store away from light and in an airtight container, this tea will last up to 2 years. 

This tea stands the ability to be brewed 4 times. 

https://www.etsy.com/listing/200975921/green-monkey-picked?ref=listing-shop-header-0

Peace Tea from The Algonquin Tea Co.

SororiTEA Sisters - Thu, 12/25/2014 - 23:00

Tea Information:

Leaf Type:  Herbal/Functional Tisane

Where to Buy:  

Peace Tea instills the tranquility, patience and beauty of the earth. This rich, bittersweet blend grounds us in a flowing meadow of healing herbs. Peace tea is ideal for calming down before, during or after any busy period.

Learn more about this tea here.

Learn more about subscribing to Postal Teas here.

Taster’s Review:

So, my Postal Teas box arrived the other day!  Yay!  A beam of happiness shines like a ray of sunshine when tea is in the mailbox!  And I do really enjoy the Postal Teas subscription.  So far, with every box that I’ve received from them, I’ve tried teas from companies that are new to me.  I like that.  I like that a lot!

I’ve never really made a big secret of the fact that I prefer camellia sinensis blends over herbal teas/tisanes.  Not a big surprise, right?  So, I was a little less than enthused when I opened the box this month and found not one … not two … but ALL THREE teas in the box were herbals.

What?  

So, it probably goes without saying that this month’s box was a little bittersweet.  I was not thrilled about receiving three herbal teas in the box BUT I was happy to be trying teas from a new-to-me company:  Algonquin Tea Co.

And while I do prefer camellia sinensis, I am willing to try herbal blends, and I actually do like to have an herbal tisane later in the evening to encourage some peace and quiet so that I can get a good night’s rest.

Which is why I chose to try this Peace Tea first.  The ingredient list suggests that there are quite a few calming herbs in the blend.

Ingredients:  Blue Vervain, Lemon Balm, Catnip, Oat Straw, Red Bergamot, Chamomile, Hops, Motherwort, Valerian, Skullcap and St John’s Wort.

To brew this tisane, I used my Kati tumbler and measured 1 1/2 bamboo scoops into the basket.  I heated 12 ounces of water to 195°F and then let it steep for 8 minutes.

As the description suggests, there is some bittersweet going on here.  This is a tisane that I recommend adding a dollop of honey (raw, locally harvested honey if you’ve got it!) to help tame the bitterness a bit.  After I added a little bit of honey, I found this to be an enjoyable cup.

The vervain and the hops is where a lot of the bitterness is coming from.  I taste hints of mint-like flavor from the catnip and there is a touch of citrus flavors from the lemon balm and bergamot.  I was really hoping to taste more of the bergamot in this.

Mostly, what I’m tasting is a very herbaceous flavor.  It is bittersweet.  Almost medicinal.  There’s a light floral note that is nice and it develops as I continue to sip.  I pick up on more of the chamomile flavor as the tea cools and guess what?  I was actually happy to discover the chamomile!  I think that the reason for that is because it’s more of a familiar flavor amid the medicinal notes.

All that said:  this isn’t a bad tisane.  I’m not hating this.  It’s not horrible.  It’s alright.  But this is not something I’d want to reach for on a regular basis.  The citrus notes and the hint of mint are this tea’s saving grace, because without those notes, I don’t know that I’d enjoy this.

The pros:  there is no hibiscus in here.  I enjoy the citrus-y notes and the touch of mint.  The floral notes are pleasant.  With a bit of honey this tastes much nicer and I am noticing myself relaxing and calming down a bit – I feel the peace that the name of the tea promises.  These are good things!

The cons:  It does have a strong bitter tone to it and while I can appreciate a contrasting, savory bitter note in a tea or tisane now and again, this is a stronger bitter taste than I’d like it to be.  It has a medicinal quality that makes me feel like I’m drinking something functional or “good for me” – which I am, but I don’t like to feel like I am.  I like to get my functional, good for me teas in sweeter, better tasting blends.

I think I’d like this a lot more if it had more citrus-y flavors, or more flavors that I don’t normally associate as “herbaceous.”  As a drink, it’s alright.  As a source of peace and calm, I appreciate how this tea is inspiring those things in me at the moment.  I feel noticeably more relaxed now than I did before I started sipping.

Tea Review 549: Tea Journeyman Thea Kuam Imm Thai Oolong

Walker Tea Review - Thu, 12/25/2014 - 22:27
  Origin: Thai Tea Suwirun Gardens Mueang, Chai Rai, Thailand Score: 89 Price (as of post): 1 oz = $8.25   Sample provided by Tea Journeyman. Walker Tea Review- a tea blog with tea reviews and tea tastings. Want to see a tea reviewed? Contact me: jason@walkerteareview.com

I’ll Fire You All For Christmas

The Devotea - Thu, 12/25/2014 - 21:02
The following is a Sony Pictures corporate email our friends at the North Korean Embassy have forwarded to us, along with a note that they did not hack it and merely found it on a bench at a bus stop in Pyongyang.   To: Senior Executive Team From: Michael Lynton, CEO, Sony Pictures USA November […]

Merry Christmas!

Tea For Me Please - Thu, 12/25/2014 - 17:00
I hope that Santa brings all of you some fantastic tea for Christmas! We'll be back to our regularly scheduled posts tomorrow. { "@context" : "http://schema.org", "@type" : "Review", "name" : "title", "author" : { "@type" : "Person", "name" : "Nicole Martin" }, "datePublished" : "date", "image" : "image url", "itemReviewed" : "item", "reviewBody" : "text", "url"Nicole Martinhttps://plus.google.com/103097147251455801975noreply@blogger.com0

Happy Holiday – a T Ching toast!

T Ching - Thu, 12/25/2014 - 13:05

May your tea be planted, propagated, plucked, and processed with love for the Earth and all her creatures.  May the water for your brew remember its time among the airy clouds, falling as fresh rain, and rushing down a mountain as a merry babbling brook.  May your heart be restful and at peace as you sip, secure in the knowledge that there is no gift better to give or to receive. Tea.

Happy holidays 2014 and, Happy sipping in 2015!

Loading Image:     Image 1 courtesy of Rafe.

 

 

The post Happy Holiday – a T Ching toast! appeared first on T Ching.

Pumpkin Spice Chai from The Tea Spot

SororiTEA Sisters - Thu, 12/25/2014 - 11:00

Tea Information:

Leaf Type:  Black

Where to Buy:  The Tea Spot

Tea Description:

Our NEW seasonal Pumpkin Spice Chai may soon become your favorite tea to look forward to each Fall! This chai blend boasts a perfectly-balanced full leaf Assam black tea base with cinnamon, clove, cardamom, allspice, and pumpkin flavor to get you warmed up for Fall. This tea makes an amazing pumpkin latte with the simple addition of steamed milk. This seasonal treat will have you jumping in piles of rainbow-colored leaves in no time!

Learn more about this tea here.

Taster’s Review:

This year (at least this time of the year this year) seems like it’s been the year of the pumpkin chai!  I’ve reviewed quite a few different pumpkin chai teas this year!  I’ve enjoyed most of what I’ve tried (nothing comes to mind immediately that I did not enjoy, but some I definitely enjoyed more than others), but I think I’m saving the best for last!  This one – this!  This is one of the very best pumpkin chai teas that I’ve ever tasted.

The first thing that really impressed me when I opened the pouch of this tea is the aroma!  Wow!  I can really smell the pumpkin!  It is a distinct pumpkin-y fragrance.  It smells like the kitchen on Thanksgiving morning when the pies are baking!  I smell notes of spice and black tea too, but the pumpkin notes are prominent!

The aromatic pumpkin notes are there in the brewed tea too.   The fragrance wafting out of my teacup right now are scrumptious!   To brew this, I used my Kati Tumbler and measured 1 heaping bamboo scoop of tea into the basket.  I like to use just a little more leaf when I’m brewing a chai!  This is especially important if you plan on going latte, because you want to accommodate for the heavier flavor of the dairy – or whatever product you’re using to make it a latte.

I brought 12 ounces of water to boiling and poured it into the tumbler and let this tea steep for 3 1/2 minutes.  I usually stop at 3 minutes with a black tea (and especially an Assam, which this is!) but because of the spices, I wanted to give them a little more time to develop so I crossed my fingers and hoped that the Assam would let me steep it a little longer!

Fortunately, the Assam didn’t seem to mind the slightly longer steep.

This is a really delicious pumpkin chai.  The pumpkin notes are distinct.  They are THERE.  There’s no mistaking the pumpkin here!  This isn’t a pumpkin pie spice type chai where you’re tasting the spices of a pumpkin pie but no pumpkin flavor.  This is PUMPKIN!

And even though the pumpkin flavor is strong, it is a true-to-the-squash type of flavor.  It doesn’t taste artificial.  It tastes like someone liquefied pumpkin puree and added it to my teacup.

The spices are nice.  They’re good and strong – flavorful – without pushing it to the spicy level!  It’s a distinct, spiced blend.  Not just warmly spiced, but not quite “spicy” either.  It’s somewhere between.  Consider the amount of spice that you’d find in the typical pumpkin pie.  Let’s call that mild spice.  And then there’s the super zesty, spicy level … this is somewhere in between.  This tastes like a chai that is also a pumpkin tea.

And I like that the spices are so thoughtfully balanced.  I like that this tastes like a chai!  I taste each of the spices:  cinnamon, cardamom, clove, ginger.  I am also tasting the allspice which is nice (and not always something that’s added to chai!)  It’s warm, it’s cozy, but it’s also got a certain zippy invigorating quality that I get from a well-spiced chai.

You might think that with all that pumpkin and spice, that the tea winds up on the short end of the stick.  But no!  This is an Assam tea and it’s got some gusto!  It is a rich, malty tea and the sweet, caramel-y notes together with the malt really play nicely with the flavors of pumpkin and spice.

For the purposes of this review, I didn’t go latte with this chai.  I wanted to experience the tea straight up, with just a little bit of raw sugar added to enhance the spices a little.  (This would also be amazing with honey!)  After I finished writing my thoughts about the non-latte chai, I decided to add some steamed milk and it’s awesome like that too!  So rich and creamy and yum!  Better than what you’d find in the local coffee stop!

This is a very clever, well-crafted pumpkin chai.  This is the best of the pumpkin patch!

Taste calibration

A Tea Addict's Journal - Tue, 12/23/2014 - 23:33

Traveling with tea is important, lest you have to resort to desperate measures like drinking McDonald’s teabags. When I am on the road these days I usually bring one of my early 2000s puerh with me, because 1) puerh is made for traveling and 2) they taste great when drunk grandpa style, which is really the only way that is practical when on the road. I tend to know these teas well, so it’s always fun when you go to a different place, and you brew a cup, and the tea tastes different.

The only difference, other than not having my usual mug or what not, is the water. Specifically, it’s the tap water. I still remember when I first went to college in the great state of Ohio, and tasting the water there at the school, I wondered if I was drinking from some horrible swimming pool. I promptly bought a Brita, which didn’t do a lot other than removing some of that chlorine taste. It was horrid, and remains, to this day, some of the worst tap water I have had access to. These days I normally drink tea using Hong Kong tap water, which is a mixture of local reservoirs and river water from the East river in Guangdong, not exactly known for great water quality. The result is ok, but certainly not great.

So being here in Vancouver BC, where the tap water quality is great, comes as quite a nice change of scenery. The water here is a combination of lakes, creeks, and snow melt. It’s got a typical low mineral content taste, crisp, cold, and somewhat light in body. Drinking my Menghai tuo with this water makes the tea more floral – the “green” notes are far more present here than when I drink them in Hong Kong. My pet theory is that water with higher (but not too high) mineral content actually somehow manages to pull more “stuff” out of the tea than water with very low mineral content. The result is that lower mineral content water actually means more infusions for the same tea, at the cost of thickness/fullness in taste.

It is also a good reality check for a tea that you drink often – recalibrating your expectations with regards to a tea that you think you know well already. This is easily achievable without having to fly 10 hours to a new city – the many kinds of bottled waters out there can do that for you. For a good all-rounder that is available everywhere, Volvic is always a good option for tea. For those seeking lighter water, something from Iceland, with their glacier melt source, tend to provide a nice, crisp experience. Putting your own tap water in that spectrum helps situate where your water source is, and thus helping you figure out the most important ingredient in your teamaking other than the leaves. It’s a useful exercise and something that I recommend everyone to do every so often.

Da Hong Pao – Art of Tea

Walker Tea Review - Sat, 12/20/2014 - 13:00
The Art of Tea is one of the resources that devoted disciples of tea should have in their library. The magazine is one of the most in-depth sources of information about the origins and development of teas and teaware printed in English. In its pages, one can learn the differences in the authentic tickets placed […]

Where Do I Start?

Joy's Teaspoon - Tue, 12/09/2014 - 07:52

by Naomi Rosen

I have no idea how I have gone almost 5 years of peddling my teas and never written a blog post on where to start in the tea journey. I’m seriously slacking! I got the best email today from a gentleman named Josh who has tried a number of teas from a national retailer. He’s had some homeruns and some strikeouts and wanted to dive deeper into the overwhelming world of loose leaf teas. The problem: where to start? To summarize, he asked if he should start with whites, move to greens, explore oolongs, and then wrap it up with black teas. While this might seem like a logical approach to introducing your palette to the finer nuances of the tea leaves, I prefer a different route.

  • Many might disagree, but I would suggest not using blended or flavored teas. They’re great as an introduction, but the ingredients they are blended with (fruits, herbs, extracts, etc.) all detract from the actual taste of the tea leaves themselves. In fact, in many cases, blends are usually made with slightly lower quality tea leaves. Not bad tea, just not the same flavorful brew you would get from the top leaves of an unblended tea. If you think about it, it makes sense that if you’re going to mask the flavor anyway, why use really great tea?
  • Keep track of what you do/don’t like to try to avoid a distasteful cup. For example, there was an herbal blend Josh had tried that was tart and not his favorite. It had hibiscus in it, which typically adds a tart flavor. Note to self…don’t buy tea with hibiscus as an ingredient.
  • If you try a tea one time, and aren’t really a fan, you might still be able to salvage that tea. Steeping times and temps are a guideline for getting the perfect cup but aren’t always what suits your tastebuds. Try playing with the tea (steep longer/shorter, lower/raise the water temp, decrease/increase the amount of leaf used) and see if you can’t dial in a pleasant taste.

But still….where to start? I’m not really a fan of starting with white teas and working your way up. I think it makes determining your tea preferences tough. In my humble opinion, oolongs are a great place to start. The oxidation range in oolong teas traditionally can be anywhere from 30%-90%. Some are roasted. Some have been grown near orchid gardens. Some are allowed to have bugs eat the leaves. There’s so much variety in oolongs and how they are grown/processed. The flavor variations don’t just bounce around between different oolongs either. Did you know you can traditionally resteep the same oolong leaves (I’ve had oolongs I was able to resteep up to 7 times) and the flavors can drastically vary each time. Oolongs are just a great place to start learning what you like and don’t like. The lighter oxidized oolongs are sweeter, sometimes fruity or floral, and can help define what you might like in green and white teas. The darker oolongs or roasted oolongs, can help you determine what you might like in a black tea since the flavors run from nutty, to malty, to chocolatey…and everywhere in between.

I would also like to just throw in that Meetup.com  is a good place to look to for local tasting events in your area. I got hooked on one such tasting event in Chicago and it changed my whole mugs world! Any suggestions for Josh, and other new tea drinkers, trying to expand their tea cabinets?

This Just In!

Joy's Teaspoon - Wed, 11/26/2014 - 07:43

Amba OP1 with tea flowers

by Naomi Rosen

We’ve been slowly swapping out teas that were being sourced through outside blenders and replacing them with teas that are being sourced directly from the growers. It has been an extremely educational process and I am continually learning through every encounter with a new tea garden. The hard work has paid off too! Introducing the newest members to our tea line-up:

Amba OP1 

This black tea from Sri Lanka is incredibly unique, just like the tea garden it is grown in. About a year ago, I came across Amba Estate and shared their wonderful story. I’d encourage you to read about the revoluntionary steps being taken to cross-train employees and their profit sharing initiatives! The tea itself is true to Ceylon – brisk, honey and apple notes with beautiful dried tea flowers to make it so very different from any other tea you’ve tried!

Pucker Up

Also from Amba Estate, this herbal creation is organically cultivated lemongrass that has been hand plucked and processed. The expected citrus notes are simple and refreshing, and this lemongrass serves double duty as it can easily be used for cooking or garnishing a favorite dish or soup!

 

Suprabhat

Suprabhat, translated from Hindi, is “good morning”. This breakfast blend of Darjeeling and Assam teas, grown by the Prakash family, puts the “good” in “good morning”. If you are familiar with teas from either region, you know that each has a unique flavor profile and aroma. When I cupped these teas for the first time, I was ecstatic to find that you can still pick out those characteristics even though the teas have been blended. It takes cream/sugar very well…but I loved it on its own merits.

 

 

Black Pearl

I swear we didn’t name this tea after Johnny Depp, although, as I type, I’m jotting down my idea for a Johnny Depp inspired tea line. This black tea is our first single orthodox/unblended tea from Indonesia and it does not disappoint. The leaves have been rolled into a ball, similar to an oolong, and offer a honey-like sweetness that we fell in love with. Also similar to an oolong, these leaves take awhile to release all of their flavor so we were able to re-steep up to 4 times and were pleasantly surprised with each of those cups.

 

Monsoon Magic

The first loose leaf teas that I ever tried were Chinese (Dragonwell). The first loose leaf tea I ever tried that I became obsessed with was an Indian Assam. In my 4+ years in the tea biz, I have become acquainted with some amazingly passionate people trying to make a difference in the conditions, pay, and benefits for Indian tea workers. It is through these people that we came across Monsoon Magic and Heritage Teas. Having been plucked after the summer rains (thus monsoon), it is malty and brisk but lighter than the first and second flush Assams that would be close relatives.

 

Sencha Ikkyu

I’ve been on the lookout for some great Japanese green teas. This is the first Sencha we’ve carried from Japan (the others have all been Chinese). While both countries can produce beautiful Sencha’s, we fell in love with this one at World Tea EXPO. It’s sweet and the vegetal/grassy characteristics aren’t overwhelming. The steep time is 1 minute at the most and subsequent steepings literally just took a hot water pour over. We’re impressed with this tea and we think you will be too!

 

Genmaicha

Genmaicha has been a part of our tea family since the first 32 teas were launched! We did the old switcheroo on this one and discontinued the old blend and replaced it with this tea from an organic green tea farmer in Japan. We know that there was a bit of a price increase once we switched to this blend, but we think it is worth the increase. The flavor is toasty, nutty, and the green tea base is fresh and the perfect compliment on this tea. Added Bonus: this blend is organic!

 

We offer both Cinco (5) and Ocho (8) sampler packs if you would like to try out the full line of new teas. And we want your feedback! How’d we do?

5′ con Debbie Han

Tea & Co. - Sun, 12/29/2013 - 16:01
by tea alberti 1. How did you start your story with tea? - I’m not quite sure if I understand your question properly. Do you mean how I first started drinking tea? I actually talked about it in the Wall … Continue reading →

El placer del té, renovado

Tea & Co. - Sun, 12/29/2013 - 16:01
Placeres una nueva propuesta de TARAGÜI para disfrutar del momento del té sabores más acentuados aromas delicados + nuevo diseño. Se incorporan a la renovada línea de té combinaciones innovadoras de aromas y sabores deliciosos Para disfrutar del té en … Continue reading →

¡Mozo, un mate!

Tea & Co. - Sun, 12/29/2013 - 16:01
Zona Taragüi Y el mate llegó a los bares La nueva propuesta de Establecimiento Las Marías para disfrutar del mate en más de 100 bares. Llegás al bar y además de un café o un té podés disfrutar de otra … Continue reading →

taza #1158

Tea & Co. - Sun, 12/29/2013 - 16:01
Hostmaster Pattern / teacup by New Martinsville Glass Company
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