Tea Blog

Teapot Styles — Asian Traditions

June 19, 2013 in Teawares and Equipment | Tags: asian teapots | by A.C. Cargill | Leave a comment

Awhile back I posted some info about a very Asian style of teapot: the Kyusu. I have also written about a distinctive style of clay teapot from the Yixing area of China. But others abound. They speak of hundreds, and possibly thousands, of years of craftsmanship building up and being preserved as an object of delight to tea drinkers today.

Some Very Asian Teapots

Asia encompasses a pretty wide swath of the land masses of this planet. We always think of China and Japan, but there’s also Taiwan, Thailand, Myanmar (Burma), Tibet, Laos, Korea, Vietnam, and more. Each has its own culture and style, especially where teapots are concerned, although there are also common threads.

Zisha Clay Teapots — These special clay pots just ooze tradition. I found this lovely one online during a quick Yahoo! search. The handle and spout are stylish, yet functional. Matching sipping cups create a feeling of serenity.

Cast Iron Teapots — As dancer and tea blogger Elise Nuding shows here, cast iron teapots are not only traditional but seem to have never gone out of style. You know you’re in a good tearoom when they serve up like this. Plus, they can sit on an open flame and be used first to heat the water and then to steep the tea.

Fancy Thai Tea Set — This was posted on Facebook (my apologies but I neglected to note who had posted it) and I was told by fellow blogger Thomas Kasper, who currently lives in Thailand, that this is more of a ceremonial tea set, for show. That’s okay. Sometimes we need teawares just to beautify our surroundings.

Bronze Teapot from Vietnam — As seen pinned on Pinterest, this bronze teapot from Vietnam features a serene Buddha sitting on top, keeping the tea warm with his… uh, well, hm… best not to think about it. Another teapot that is highly decorative, but in this case also useful.

Usable or merely decorative, teapots with that Asian flair can be the perfect touch for a tea time that is focused on the tea.

See more of A.C. Cargill’s articles here.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

5 Teas I Would Like to Explore More

June 19, 2013 in Tea - Other | Tags: tea | by elisenuding | Leave a comment

If you are anything like me, there are always teas that you would like to try, or have sampled once or twice and have always meant to go back to. Here are five such teas that I would like to explore some more:

1 Yellow Tea – This is a more unusual type of tea, and one that many people have probably never heard of. I certainly did not hear about yellow tea until quite a while after I got into tea. A separate type of tea from white, green, oolong, and black, it is only produced in China, which in part explains why it is less well-known. It is a light tea that makes a nice alternative to a white or a light green tea, but it definitely has its own distinctive taste. I have only had yellow tea a few times, and so it is a type of tea that I would like to get to know better.

2 Devonshire Tea - This black tea is grown in the mountains of Kenya but packaged and sold by a company based in Devon, England. I drink a lot of black tea but tend to gravitate towards my tried and tested favourites. However, this is a tea that I have enjoyed in the past, and so I would like it to make more appearances at my teatimes.

3 Scottish Breakfast Tea - Of all the breakfast teas, this is the one that I have drunk the least. Time to get to grips with it, and do some serious breakfast tea comparison!

Scottish Breakfast Tea (ETS image)

4 Pouchongs - A few months ago I explored the mystery of pouchong on this blog. But although no longer in the dark about this interesting group of teas, I still have a long way to go in terms of getting to grips with the various pouchongs out there.

5 Earl Grey Green Tea - Ok, I’ll admit that I am a little hesitant about this one. I have never tried Earl Grey green tea, being perfectly happy with the classic black version and quite enjoying the white version now and again. Somehow I just can’t imagine the bergamot flavour working as well with a green base. However, I am curious, and want to at least give it a try before I condemn it to the list of teas that I do not enjoy as much.

See more of Elise Nuding’s articles here.

Another Tea Expo Came and Went but New Tea Business Boot Camp Is Forever

June 18, 2013 in Resources and Information | Tags: world tea expo | by A.C. Cargill | Leave a comment

The annual World Tea Expo in Las Vegas, Nevada, has once again come and gone. Tea vendors and excited attendees mingled and interacted about the latest in tea. Dozens of new tea products were introduced. And a host of tea-related events took place. The most significant part (in my humble opinion) was the New Business Boot Camp, featuring speakers who are well-versed in their topics. I’m sure attendees walked away with information that will stand them in good stead the rest of their lives. Thinking of starting a tea business? Pencil in the next expo to attend this event.

The World Tea Expo showcasing the latest in tea. (screen capture from site)

New Business Boot Camp — An intensive 2-day hands-on program on topics critical to tea entrepreneurs plus general tea education. Top notch educators and experienced experts in the tea industry led the discussions. Topics covered this year (next year’s may be different):

The Basics of Tea Business — Session goals: 1. Advantages and pitfalls of diversification. 2. Compete and win in each distribution channel. 3. Get started on a limited budget. 4. Separate fact from fiction, and find profit. 5. Top 5 mistakes and Top 5 keys to success for new tea businesses. Speaker: Peter Martino — Co-founded Capital Teas with his wife Manelle in 2007, and since 2010 has embarked upon a rapid expansion program. He oversees financial and legal operations and drives the company’s brand.
Basic Legal for Tea Room Owners — Session goals: 1. Best business structure for each situation and how to file the proper documents to create this structure. 2. Strong business name and logo and applying for Federal and/or State trademark protection. 3. Taxes due when, and to whom, and handling tax liabilities. 4. Agencies a tea business typically needs permits from and how to obtain these permits. 5. Avoid the most common legal pitfalls when dealing with employees, customers, and vendors. Speaker: Kristen Schneider — Opened and ran a brick-and-mortar tea room and launched an internet tea business. She holds a law degree from the University of Texas, School of Law, specializing in products liability and medical malpractice.
Marketing and Capturing Customers — Session goals: 1. Collect, compile, manage, and use a customer database to increase sales. 2. Generate marketing ideas and opportunities and overcome common roadblocks. 3. Write effective copy that will gain attention and produce results. 4. Confidently contact the media to establish your presence and expertise. 5. Identify low-cost strategies that will work to promote your specific business model and ideas. Speaker: Beth Johnston — Founded Teas Etc. after discovering a passion for tea while on her honeymoon in 1998. Her company is recognized in the tea industry as a supplier of wholesale premium bulk, pre-packaged, private label teas and accessories.
Accepting Credit and Debit Cards — Session goals: 1. Basics of card processing. 2. Selecting a merchant, online or combined processor. 3. Platforms for accepting card payment. 4. Fees and expenses when accepting card payments. 5. Successful merchant, online or combined card processing system for their business. Speaker: Jack Groot — Founder and creator of JP’s Coffee & Espresso Bar, and more. He has helped hundreds of clients create, open and grow their own business or improve existing operations.
What Do I Charge — Session goals: 1. Pricing products to achieve desired gross profit. 2. Gross profit goals appropriate for your situation. 3. Making adjustments in existing pricing structure. 4. Using basic retail calculations and tools. 5. Pricing approach to help determine in-store merchandising and marketing changes needed for your business. Speaker: Bill Waddington — Founder of TeaSource, a wholesale and retail specialty tea company that imports and blends some of the finest teas from around the world.
Tea 101 – Intro for World Origin Tasting — Session goals: 1. Recognize a tea plant. 2. Identify how and where the tea plant grows. 3. Recognize why all teas are different and have a unique character. 4. Distinguish how black, green, oolongs, white, pu-erh and flavored teas are made. 5. Identify where the different types are made. Speaker: Jane Pettigrew — Opened and ran her own teashop in London in the 1980s, and wrote 14 books (so far) on various aspects of tea, tea wares, tea rituals, history and recipes.

Doesn’t that all sound worthwhile? I sure think so. Keep it in mind for next year.

See more of A.C. Cargill’s articles here.

Oolong Tea – from Wuji to Alishan

June 18, 2013 in Tea - Oolong | Tags: Oolong Tea | by teawriter | 1 comment

Currently, Oolong teas, covering the wide spectrum of part-fermented teas on a scale ranging from ca. 10-85% degree of fermentation, are increasingly gaining popularity in the west. As for the origins of the part- or semi-fermented processing method, as well as the term “Oolong” itself (Chinese, also “Wu-Long”, or “Wu-Liong”), there are plenty of stories, some being mere legends or tales, others referring to historical events. For the scope of this article, let’s save the tales for once and focus on evident history, as well as on the way Oolong tea production has spread from its origins in China’s Fujian province to Taiwan and other south east Asian and other countries worldwide.

English Tea Store brand Oolong Teas (store image)

Tribute Tea

In ancient China, reaching back more than 1000 years in history, tea was considered a precious good. One of the most famous places for tea in the China of that time, and until today, was Fujian province, and there the Wuji (Phoenix) mountains, where Beiyuan (Dragon and Phoenix) tea gained a name as a tribute tea during the Song dynasty (960-1276).

Black Dragon Tea

It is said that Oolong (Black Dragon) tea eventually, at the times of the Ming dynasty in the 17th century, emerged from this Dragon and Phoenix tea. However, there are other historical roots of tea processing methods involving part-fermentation, such as the origin of the Iron Goddess (Ti Guan Yin) Oolong tea in another part of Fujian province, Anxi County. (More info)

From Wuji to Alishan

Whether by monks, cultural scholars/travelers, or merchants, tea plants were brought first to Taiwan in the beginning of the 19th century, where they proofed to be growing just nicely in mountain regions such as the Alishan. While those teas were initially brought back to mainland China for processing, Taiwan soon found ways to do the processing right on the spot, apparently with the involvement of some Western key figures such as the British John Dodd as an initiator, as well as some Chinese experts brought in from Fujian as professional mentors.

Oolong Tea Development in Taiwan

While tea cultivation and Oolong tea processing spread across Taiwan very soon, e.g. to places such as Nantou province (Dong Ding mountain), the country should soon coin its own distinguished style of Oolong teas, which should become known as “Formosa” Oolong Teas. Taiwanese Pouchong (low-fermented) Oolong teas, Oriental Beauty Oolong tea, Dong Ding Oolong tea and also Ti Guan Yin Oolong teas developed their own character and name in the world of tea starting from the second half of the 19th century.

Another step in Taiwan’s claim to fame regarding Oolong tea development has its roots in Taiwan’s Oolong Tea Development Project, which started its work in the second half of the 20th century and focused on the breading of special Oolong tea cultivars with optimized features such as high yield, better pest-resistance and greater altitude tolerance.

From Taiwan to the World

The results of this development work soon became an export good of Taiwan. Today, we find Taiwanese Oolong tea cultivars having been exported to and being cultivated in a range of south East Asian countries, e.g., most successfully in north Thailand, and I strongly believe that Taiwanese Oolong tea cultivars (and know-how) are most prone to be exported to other non-Asian countries, too, where this should not yet be the case already.

The Future

While in black and green tea, available options might be more or less exhaustively known by now, Oolong tea still offers a huge potential, whose exploration and exploitation are still just in the beginning. I personally believe that Oolong teas as a segment in the world of tea will establish besides green and black teas with at least similar weight in the long run, if not due to the wider spectrum of possibilities in cultivation and processing methods outrace those traditional two segments with time.

See more of Thomas Kasper’s articles here.

The Overuse of “Tea Room”

June 17, 2013 in Tea Enjoyment | Tags: tea room | by A.C. Cargill | 5 comments

You know your inner “tea princess” is in full swing when you’re starving and parched so you stop in a place called “tea room,” are shown the tea selection (consisting of bagged teas from a couple of fairly well-known but not necessarily high-grade tea companies) and leave, still starving and parched. And disgusted. Since when did “tea room” apply to such a place? Seems to me like the name is getting totally overused.

Is it or isn’t it? Sometimes you never know until you step inside. (Yahoo! Images)

Overusing a term or using it in a way that is very different from what is originally intended is known in philosophical circles as “diluting.” Something that used to be applied to a specific thing now seems to apply to just about anything. Thus its meaning is diluted.

Technically, I suppose this place qualified as a tea room. After all, tea was served there. But then, tea of that quality (or lack thereof) was also served at plenty of places that don’t call themselves “tea rooms.” If the quality of tea in the tea room is the same as the quality of tea in a non-tea room, then why call this place a tea room?

Okay, sounds like we need to establish some criteria for something qualifying to bear the moniker “tea room.” I propose, for one thing, that tea served there be of better quality than is readily available at such eateries as Denny’s or Perkins (fine places but hardly forthcoming with anything but the most basic of black and green teas and those herbal things that are often called “tea”). You may want to include a certain style of serving the tea, certain foods available to enjoy with the tea, a certain atmosphere in which to enjoy both tea and foods, etc. These items only make a place a better or worse tea room. Since tea is the main thing, then the chief criteria should be the tea itself, at least to my philosophically inclined brain.

Even if this so-called “tea room” (that I had entered with such great hope of an experience befitting a Tea Princess) had served better teas steeped loose in the pot or at least in a T-sac or drawstring tea filter, they would have, at best, qualified as a very poor tea room. The menu was lackluster and had none of the more traditional tea time foods except possibly the quiche. The décor could best be described as “cheesy café” with no tablecloths, wobbly tables, paper napkin dispensers, sticky feeling salt and pepper shakers, not even artificial flowers on the tables, and a lot of kitchen clatter noise. Locally, the “tea room” is rather popular. I am surmising that women (except for hubby, all the customers were female) are sucked in by the name “tea room” and thus go there. They have probably never experienced a real tea room.

It seems important, therefore, to know what a tea room is and, more importantly, what a good tea room is. Thus, you will be assured of a tea time worthy of your expenditure of hard-earned money. And above all, don’t be taken in by a place merely calling itself a “tea room.”

See more of A.C. Cargill’s articles here.

A Few of Our Favorite Tea Associations

June 17, 2013 in Resources and Information | by William I. Lengeman III | 3 comments

Please pardon me for restating the obvious, but when people share common interests they have a tendency to gather together into groups to explore those interests. Tea people are no exception, mind you, and the same for those tea people that are in the business of producing and/or selling tea. Rather than being a comprehensive list of tea associations, what follows is merely a look at a few of the better known ones, as well as a few that are probably not so well-known.

The Tea Association of the USA (screen capture from site)

As a resident of those good old United States of America, I guess I’d be remiss if I didn’t start at home. With the Tea Association of the USA, which also is affiliated with the Tea Council USA and the Specialty Tea Institute. As they say in their mission statement, they are “comprised of companies who are dedicated to the interests and growth of the U.S. tea industry. The Tea Association is the creative catalyst and vigorous voice of the industry in the pursuit of these goals.”

For a more regional take on this sort of thing there’s the Mid-Atlantic Tea Business Association, or MATBA. The group was founded in 2005 “to advance the knowledge of tea through networking and educational opportunities for the tea entrepreneur in our primary member states: Delaware, Maryland, New Jersey, and Pennsylvania.”

If you guessed that the enthusiastic tea drinkers and sellers in the United Kingdom had a tea association devoted furthering their interests you guessed right. That would be the UK Tea Council. Among their projects, The Tea Advisory Panel, which was “created to provide media with impartial information regarding the health benefits of tea,” and The Tea Guild, “a prestigious and unique organisation that represents and encourages those outlets who are dedicated to both brewing and serving tea.”

Of course, let’s not forget our neighbors to the north, in Canada. Like us Yanks, they don’t really drink or grow much tea, but as I’ll be exploring in an article in these pages soon, the premium tea industry in Canada is on the rise. Find out more about it with the Tea Association of Canada, an organization that has been doing their thing since 1954. As they say, they are “a not-for-profit association representing the entire tea industry in Canada from the bush to the cup.”

They do grow a lot of tea in India and are well into their second century of doing so. They also drink a fair amount of stuff and are generally credited with giving us the spicy black tea-based brew known as masala chai. Not surprisingly, there are various associations looking to promote the cause of Indian tea. At the national level there’s the Tea Board of India, which is more than a century old. At the regional level, the Darjeeling Tea Assocation promotes the interests of what is arguably one of the most famous tea-growing regions in the world.

What many people, even a lot of avid tea drinkers, is that Africa is a significant producer of the world’s tea. Much of it comes from the eastern region of the continent and industry people in many of the countries there have banded together to form the East African Tea Trade Association.

See more of William I. Lengeman’s articles here.

The “AppeTEAzer” Pot of Tea

June 15, 2013 in Tea Enjoyment | Tags: tea | by A.C. Cargill | Leave a comment

White Eagle and a couple of strawberries should satisfy until that larger potful is ready.

Can’t wait for that large pot of tea to steep up? Sounds like time for an “appeTEAzer” pot of tea. It’s usually about a one- or two-cup potful and can save your sanity while you’re waiting for that 6-cupper to steep.

You might think this makes no sense. After all, black tea takes about five minutes to steep no matter if you are steeping up a small potful, a cupful, or a whopping big potful. Same goes for green tea, oolongs, etc.

So, how in the world does it benefit you to steep up that smaller pot of tea?

Water is the key. And time.

Here’s a chart of how long it takes us to heat a certain amount of water to a boiling temperature on our electric stove according to our personal experience (that is, non-scientific):

Quantity	Time
8 ounces (1 cup)	5 mins.
16 ounces (2 cups)	7 mins.
24 ounces (3 cups)	9 mins.
32 ounces (4 cups)	12 mins.
48 ounces (6 cups)	14 mins.

Some vendors say that for teas needing less than boiling water, you should boil the water first and then let it sit to cool. Argh! More time passing by without a drop of tea to drink and all the more reason for that “appeTEAzer” potful. Sound a bit over the top? Maybe, but nibbling on those canapés before the main course is served can be a bit excessive, too. It all depends on how tolerant you are of hunger pangs and mind-numbing thirst.

I’m good with the former but not the latter. A quick cuppa Hyson, Chun Mee, White Eagle, or something similar would be good options here. They are light in flavor and will not dull your tastebuds for the main event. Very important considerations. An earthy cooked pu-erh could overwhelm your tastebuds and taint your perception of that “main course” tea. The same goes for any flavored teas. They are not suitable for that “appeTEAzer” tea.

Choose carefully and fill that void while the tea kettle reaches that boil. Enjoy!

See more of A.C. Cargill’s articles here.

Recent and Upcoming Tea Books V

June 15, 2013 in Resources and Information | Tags: Tea Books | by William I. Lengeman III | Leave a comment

Tea Cosies by Jenny Occleshaw (image from Amazon.com)

So what’s the deal with tea cosies? I’m starting to get the impression that they’re a lot more popular than I ever realized. I’ve never owned one and since I don’t prepare tea in a teapot I don’t suppose I ever will. But given the number of books that I’ve run across while writing previous installments of this column, I wonder if I’m in the minority on this. If you can’t get enough of this stuff, hang on there for a few months until the release of the appropriately titled Tea Cosies by Jenny Occleshaw.

If you’re keen on those broad overviews on the history and culture of tea you’re certainly not likely to ever be lacking for something to read. Whether or not we need another such volume is not for me to say, but it appears that Keith Souter’s The Tea Cyclopedia: A Celebration of the World’s Favorite Drink will be in this vein.

The profession of tea sommelier is nowhere near as well established as that of wine sommelier, but it is steadily gaining ground. One piece of evidence to support this claim is Tea Sommelier, a forthcoming book by Gabriella Lombardi. Among the tea-related topics covered therein, “a careful examination of 50 grand cru teas—including some of the best-known varieties available—will give drinkers a new appreciation of what goes into a cup.”

Like tea sommeliers, the subject of puer tea is one that’s rather specific to be taking up an entire book. I don’t know of many (any?) other books on either topic aside from the ones mentioned here. But if it’s a puer tea tome you must have, sit tight for Puer Tea: Ancient Caravans and Urban Chic, by Jinghong Zhang. As the publisher’s description promises, “Puer Tea traces the rise, climax, and crash of this cultural phenomenon.”

Speaking of cultural phenomena, there’s steampunk. I spoke briefly of how it entwined with the world of tea in a previous article. But the two subjects will also be merged in an upcoming book with the somewhat unwieldy title, Steampunk Tea Party: Cakes & Toffees to Jams & Teas – 30 Neo-Victorian Steampunk Recipes from Far-Flung Galaxies, Underwater Worlds & Airborne Excursions.

See more of William I. Lengeman’s articles here.

Father’s Day Fine Tea Extravaganza

June 14, 2013 in Holidays and Events | Tags: Father's Day | by A.C. Cargill | Leave a comment

Before we get started, let’s clear up a misconception here: men like tea about as much as women do. Now, logically, since fathers are men (duh!), they will like a nice Father’s Day Fine Tea Extravaganza. Honest!

Tarajulie Estate Tea

Fine teas are those that are considered top quality, often ones that have been harvested and processed by hand according to centuries-old traditions. They usually have flavor characteristics and complexities far beyond that daily tea Dad drinks. Time to introduce him to some of the better ones.

Nine Bend Black Dragon Tea — A classic (just like many dads out there) black tea from China. The aroma fresh out of the pouch is earthy, woodsy (some call it “oaky”), and very intriguing. The tea sort of glides over your tongue in a gentle flow of flavor. That’s the best way we know to put the sensation into words. Some tea drinkers have even said they’d give up coffee for this tea. Enjoy this tea plain or with a little milk and just a touch of sweetener. That woodsiness still comes through, and the milk smoothes the flavor even further. Perfect for Dad’s after dinner tea!
Dragon Pearls Green Tea — A premiere green tea made from the delicate top two leaves and bud of new season growth and then hand-rolled into small pearl shapes. They open up during infusion, putting on quite a show where you can look closely and see the “hairy down” on them — a true sign of a fine white tea. The flavor is it’s own reward, too, resulting from the time of harvest (only made from tea plucked in the first 3 weeks of the new season — late March/early April) and method of processing. Clear and rich with a substantial body and pungency that are unexpected considering the pale color of the liquid. The aroma is sweet and floral and will make your dad feel special.
Tarajulie Estate Tea — A 2nd Flush Assam tea that retains the malty character of most Assam teas yet is less overwhelming that way than some other Assams. Grown at 1500 feet above sea level in the beautiful estate of Tarajulie in the shadows of the Himalayan mountains on the Bramaputra River plain, this orthodox-style tea is pure delight. And your dad will get a kick out of knowing that elephants and tigers occasionally invade the tea gardens. I think they are looking to enjoy their own cuppa!

Treat your dad to one of these or a host of other fine teas in a Father’s Day Fine Tea Extravaganza. It will be a truly unforgettable experience.

See more of A.C. Cargill’s articles here.

When There Is Too Much Tea in My Tea

June 14, 2013 in Preparing Tea and Herbals, Teawares and Equipment | Tags: too much tea | by elisenuding | 1 comment

ETS Drawstring Tea Filters (Natural Unbleached) will keep that tea out of your tea! (ETS image)

“There’s too much tea in my tea!!”

I uttered this exclamation the other day, much to the amusement of my tea companion. Her puzzled response (“um, did you just say that there was too much tea in your, er… tea?”) was accompanied by a bemused look, and upon reflection I realised how ridiculous this must sound.

What I meant, of course, was that there were too many tea leaves in my tea. This is something that I usually manage to avoid, but nothing is more irritating than taking the first sip of your tea (whether you made it yourself or ordered it in a shop) and finding out that you are sipping tea leaves rather than tea. Now, I am all for a few leaf fragments here and there. In fact, there are several teas that are traditionally drunk with some of the broken leaves left at the bottom of the cup (Japanese green teas, for example). But too many tea leaves is just not conducive to a good cup of tea, or a relaxing tea time.

But why does this happen? When brewing loose tea that is not whole leaf (that is teas where the leaves are broken up during processing) often the smallest bits will slip through the holes of the infuser. This is particularly common with teas that have a lot of tea dust. If you are brewing whole leaf tea, this will likely not be a problem, as the leaves are large enough to not slip through the infuser mesh. However, if you favour the method whereby you let the leaves brew in your teapot without an infuser, you might end up with one or two of them sneaking into your cup through the spout of the teapot.

So how do you avoid this? The key is to use an infuser appropriate for your tea. For finer teas, an infuser with a smaller mesh is required to prevent all of those bits ending up in your cup. If you take a closer look at your teawares, you might discover that some have infusers with larger holes than others. Ceramic infusers will often be among those with larger holes, and these teawares should be reserved for use with whole leaf tea, or tea where the fragments are large enough to not slip through the holes.

This issue is not just for tea; it also applies to herbal infusions. For example, a rooibos infusion consists of such fine pieces that an infuser with larger holes will not do you any favours. However herbal infusions made up of dried fruits will most likely be suitable for the same infuser, as the dried fruit pieces tend to be sizeable and will expand during steeping.

When I made my cup of tea the other day, I had inadvertently grabbed an infuser that was not appropriate for my finely processed tea. I won’t be making that mistake again—or at least not any time soon. So here’s to not having too much tea in my tea!

See more of Elise Nuding’s articles here.

Tea Blog

Teapot Styles — Asian Traditions

5 Teas I Would Like to Explore More

Another Tea Expo Came and Went but New Tea Business Boot Camp Is Forever

Oolong Tea – from Wuji to Alishan

The Overuse of “Tea Room”

A Few of Our Favorite Tea Associations

The “AppeTEAzer” Pot of Tea

Recent and Upcoming Tea Books V

Father’s Day Fine Tea Extravaganza

When There Is Too Much Tea in My Tea

Categories

Explore our content:

Find us on these sites:

Check us out on Facebook!

Follow Blog via Email

Blogroll

Blogs We Like

Our Stores

Copyright Notice:

Blog Affiliates

Tea Blog

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Categories

Explore our content:

Find us on these sites:

Follow Blog via Email

Blogroll

Blogs We Like

Our Stores

Copyright Notice:

Blog Affiliates