Chinese teas make up the bulk of my tea shelves. As the top tea-producing country in the world, that isn’t much of a surprise. Our shelves mirror the market, and we become familiar with the most accessible teas we can buy. Sure I have some teas from Taiwan, a couple from India, and the other…
When I started Tea Reads back in January, the first thing I struck from my vocabulary was the word “review”. I had no interest in placing books on a numerical scale or following standard book review formats. To describe my thoughts on the books we read each month, I settled on the word “reflection”. It…
Throughout our tea series, we’ve covered a lot of ground- herbal infusions, loose leaf teas, different processing methods- but fellow tea fans may have noticed a conspicuous omission. This unmentioned tea has had steady market growth for years, once only popular in Japan and now sold at every Starbucks in the US. Its history bleeds…
Do you have a favorite apple? Personally, I’m a Honeycrisp gal. Golden Delicious and Granny Smith are pretty good too, but, beyond that, I’m ambivalent (unless it’s Red Delicious. Those things can go straight to hell). That said, my experience is limited- there are so many different apples grown across the globe. I’m sure there’s…
Tea’s journey from budding leaf to the sachet in your cup is a long, deceptively simple one. Every tea is made from one plant, the Camellia sinensis, and thousands of tiny decisions affect the type, quality, tastes, and blends. This ends up giving us hundreds of different kinds of tea. So what are these decisions?…
Tea Reads 