I recently found myself traveling Europe for two weeks with a small school group, where and when I discovered that you never know when or where you'll find good tea. Continue reading ? The post Finding Chinese tea in the Latin Quarter appeared first on T Ching.
Lets keep it simple. There are three different kinds of Pu'er Tea: Continue reading ? The post Pu’er: why picking season matters appeared first on T Ching.
The tea industry is a fifty billion dollar a year business whose fastest growing sector is called 'Specialty Tea.' 'Specialty Tea.' must be defined to establish value and give meaning to the term. Continue reading ? The post The specialty tea manifesto appeared first on T Ching.
Reverence and purity facilitate a life of tea, and the communication of peace and wisdom through tea. Purity functions on all levels, from the body to the tea room, the spirit and the mind. We must respect the space and being-ness all around us, keeping our homes, Continue reading ? The post Bowl Four: Cleanliness and Purity appeared first on T Ching.
Brookhaven, MS – The US League of Tea Growers (USLTG) is excited to announce we will begin accepting members in April 2015! There are a number of levels to meet membership needs, and by becoming a member you are providing the much needed funds to assist in the mission of the league: Continue reading ? The post US League of tea growers membership drive appeared first on T Ching.
For tea lovers attending the World Tea Expo in Long Beach May 6-8, ITCC (International Tea Cuppers Club) will host their 6th Annual Cup Warming event. This year, the tea tasting social will be conducted on the main events stage on Friday, May 8, from 1:00 – 2:00. Continue reading ? The post ITCC at WTE in LB... and other acronyms appeared first on T Ching.
I must confess that I often make my tea in a rush. Life is very busy and I imagine that I'm like a lot of people in that regard... rushing from one task to another. I spent the last few days at the coast of Oregon and had an opportunity to slow down a bit. Show More Summary
Hoho, a pun to do with numerical optimisation. Is there anything funnier than numerical optimisation? If so, I don't think I've encountered it. Today's article is about, you guessed it, tea from NEIL. I.e., tea from Teaclassico. Thx, Neil. Show More Summary
I would like to say here that I have no significant problems with flavored teas. I’ll drink whatever chocolate-rasberry-mocha rooibus you offer me, if I’m in the mood. What is Earl Grey if not just a very common flavored tea? SmokeyShow More Summary
All liturgies are in truth consummation and proclamation of a state of being—making the invisible become visible on the physical level. We make altars to our own inner truths. Bowing to the Buddha, I bow to awakening and stillness in me. Show More Summary
Tribute teas were prepared for the emperors. To do that, the leaf plucked had to be of the finest type which were then shaped by the most skillful fingers of the artisans. It was this message that Austin Hodge carried to India during his first trip to India during March of 2015. Show More Summary
During this year’s sourcing trip through Sri Lanka I took a passenger train from Ella to Colombo. The train was packed with locals in transit and tourists lining up along the window sills to snap photos of the picturesque countryside of the island nation. Continue reading ? The post The fading tea fields of Sri Lanka appeared first on T Ching.
Gentle Reader, this article is all about taking it back to the old school. This is because I am an old fool. Furthermore, and in a very real sense, it is so cool. Brothers and sisters, we are gathered here today in the sight of this package of copious samplage so that we might bear witness to the 2011 7542. Let us drink. Thanks be to Pu-erh.sk. Yay, unto the mighty packets did
Chimps and tea. They go together like, well...like monkeys and hot beverages. Eco-Cha - Responsibly Sourced Artisan Tea. Direct from family-run farms in Taiwan.
I tried to hold off on posting this review until I got my camera back, but when I finally did, I found my can of tea had magically emptied... Here's a picture of an orange sunset, instead, that reminds me of these mellow teas.I have reviewed Mellow Monk teas in the past and haven't been disappointed. Show More Summary
I received this new addition to O-Cha's lineup the other day. Before I could try it, I read about it being difficult to brew. This excited me. I rarely have problems brewing sencha, so something that might challenge me to improve my technique was most welcome.The dry leaf is neither light nor dark, neither very broken up nor whole. Show More Summary
Hibiki-an Kuradashi Gyokuro "Super Premium." The "super premium" title is just some marketing mumbo jumbo that Hibiki-an thinks makes their tea sound better. Really, it's just there for hierarchical sake. Kuradashi refers to the type of gyokuro it is. Show More Summary
There's no story behind this one. An aged Taiwanese oolong that has a hard roast, so has likely been reroasted frequently, and not forgotten.Little black balls of oolong. Like most aged oolong, they can really pack a punch. They open up after a rinse with an aroma that's thick with cookie-dough sweetness. Show More Summary
Recently I made my way to the local tea house, J-Tea. Josh of J-Tea specializes in Taiwanese teas and carries a nice range of their oolongs, as well as a few other teas. However, one of the teas that caught my interest wasn't an oolong at all, but a black tea, a Taiwanese black tea. Show More Summary
There's a great vibe I get from the mellow monk. I like to keep up to date with his blog because I truly enjoy every post. He finds some stunning photographs, research into tea, and many interesting articles. There have been more than a few things I've wanted to repost here, but figured it's best if you check it out for yourself. Show More Summary