This article was originally posted to T Ching in June of 2015. A few years ago, my sister gave me a dozen Indian tea seeds as a Christmas present. I had no idea how to go about growing a tea seed and I let them sit in my tea cabinet … Continue reading ? The post Blast from the past: backyard tea growing appeared first on T Ching.
Here is an account of this year's Exhibition. The subject is rather broad, Chinese porcelain, but it was further broken down into qinghua (blue on white), white Dehua, black glaze and celadon wares. Every day, Teaparker and I would present a different type ware. Show More Summary
This is part of a longer post on exploring the Bangkok Chinatown, which will post in my personal blog, Tea in the Ancient World, after appearing here in TChing. Review of Ya Bao, wild tea buds white pu’er from the Sen Xing Fa shop The Ya Bao looks like … Continue reading ? The post Review: Ya Bao wild tea white pu’er buds appeared first on T Ching.
One of the things that has really changed since 2011 is the overabundance of xiao bings (“small cakes”). I am really unsure which vendors or factories started pressing all their cakes into xiao bings but it seems like all of them pretty much followed suite shortly thereafter. Show More Summary
Sipping on ginger flavored chai is an experience I look forward to at any time of the day. To add a zesty flavor to the mornings, to unwind and relax in the evenings or to help me stay awake at night and complete an important writing project, a cup of … Continue reading ? The post The delightful ginger chai experience appeared first on T Ching.
Green and light blue celadon cups by Jacob Bodilly I'm pleased to introduce 2 types of celadon cups made by a British ceramist artist, Jacob Bodilly. He's a good friend of Michel François who also made tea ware for me in the past (like the bowl next to the cups). Show More Summary
Tea is much more than steeping of leaves in hot water. There is much that goes into this product that has become an international symbol of health, art, and business. Regardless of the situation or condition of the industry, the five...Show More Summary
As a chef, I approach tea as a flavor that I might incorporate into a food, whether sweet or savory. But with my restless penchant for not wishing to leave well enough alone and perceiving flavors and differentiating them from each other, I enjoy experimenting by blending small batches of … Continue reading ? The post Tea melange, anyone? appeared first on T Ching.
This year's spring harvests were delayed by roughly 2 weeks due to the late end of winter. But the wait is finally over and I am glad to announce that I have completed my spring selection of Wenshan Baozhongs! Subtropical forest Baozhong...Show More Summary
This article was originally posted to T Ching in November of 2016. Super fine grade, #1, #3, Royal Grade, Supreme ….so many terms! In most instances, these terms affect the price. There is no global standard for tea grades. Each region...Show More Summary
I'm glad to announce that my friend Oded Tzur's latest CD has been released worldwide today. It's even available on my online tea boutique!He's a saxophone player using a very peculiar Indian sounding technique -raga- and applies itShow More Summary
Its comforting aroma and soothing taste reminds me of a quote from the Bhagavad Gita: “Set thy heart upon thy work, but never on its reward.” Take time to set your heart upon your work. Close your eyes and visualize the blue mountains at the southwestern tip of India, sweeping … Continue reading ? The post Let Your Heart Soar appeared first on T Ching.
Before I dropped off the radar you could count the number of Western puerh vendors on two hands. On my return to puerh buying, there are so many more out there. To me this is a good thing but a little overwhelming at first. To be perfectly honest, I have mainly purchased all of my puerh either in person in Korea or on Taobao. Show More Summary
Meditation is an excellent and satisfying way of bringing yourself into the present moment. There are many different forms of meditation to ground us, and provide the energy and focus we need to get through the day without feeling burnt out. Show More Summary
Stress has become a new epidemic, and according to the American Psychological Association it contributes to the six leading causes of death: cancer, heart disease, suicide, lung ailments, cirrhosis of the liver, and accidents. It can...Show More Summary
Tea service in North America is almost a shame! We are serving tea the same way we did forty or more years ago. We are long overdue for an upgrade! When I was presented with an institutional mug along with the small metal teapot yesterday, it was as if I … Continue reading ? The post Is This The Best We Can Do? appeared first on T Ching.
En haute montagne, toutes les plantations ne sont pas sur des pentes escarpées. On en trouve souvent sur des petits plateaux de plusieurs dizaines de mètres de largeur et une bonne centaine de mètres de longueur. On pourrait y réaliser des récoltes mécaniques comme en plaine. Show More Summary
This is the last bing remaining of what used to be three cakes from my personal stash. My tea drinking friend in Victoria convinced me to go in on a Taobao order on this one back in 2011 after reading a review on The Half-Dipper. We also picked up a cake of the 2008Fangmingyuan Jingmai which I drank completely up last year. Show More Summary
This article was originally published on T Ching in August of 2014. Two tea establishments in Taiwan claim to have invented tapioca milk tea the drink, not tapioca balls the ingredient. In 1983, an employee at Taichung City’s ChunShow More Summary
by GV Shashidhar Middle Eastern imports at 218,470 metric tons of tea in 2015 compared to 226,930 in 2014. In 2010, it was 250,000 metric tons of tea annually. The Russian Federation imported 3,000 fewer metric tons in 2015 than the previous year. The value of global tea imports from … Continue reading ? The post Not So Green Anymore? appeared first on T Ching.