Immerse yourself in New York City’s tea and dim sum culture, where traditional steamer baskets of bite-sized portions and refreshing cups of tea come together in a communal dining experience.
I recently came across a fascinating map shared by Quartz explaining why some countries use the word “tea” while others use variations of “cha” or “chai.” It turns out the difference is closely connected to ancient trade routes and how tea spread across the world from China. Tea by Sea, Cha by Land In general,…
A lot of non-tea related things happened this week but I have been having my daily seeps regardless. I am about to finish my stash of Earl Grey I buy in bulk at the Oriental Pastry & Grocery on Atlantic Avenue in Brooklyn. I love going there to get my raw almonds, cardamon seeds and things like…
How I started tea blogging. From working at a Chinese Television to Tea Blogging
Yesterday, for the first time, I brewed non-oolong tea in this Gaiwan I bought from Paul at “Cult of the Bitter Leaf“. I wanted to try this Bailin Gongfu Black Tea from Teavivre for a long time. I had this sample at home for some time, but since it’s Black Tea, I didn’t rush into drinking it…
In China’s Yunnan province, ancient tea trees still grow in remote mountain forests, producing some of the rarest and most fascinating teas in the world. These ancient tea trees of Yunnan are considered living fossils and continue to be harvested using traditional methods passed down for generations.
[vimeo http://vimeo.com/19355038] The first time I’ve heard of Yixing Clay and Yixing teapots, it’s was like “Love at the first sight”. I know it sounds kind of extreme. But, if I was a collector of anything, that would be ‘THE’ thing for me to collect and decorate my entire house with. Yes this is a…
