Dancong as a hangover tea, a special recipe
A while ago a reader asked me to write some recipes for the festivals involving...
Infusion
Tea infusion has been either slighted as a dunk in hot water for a few seconds or a show mystified with cultural veils. Yet of all the popular beverages, tea is the only item that requires an active interpretation by the drinker in order to fully realise the taste potential of any particular selection. The physical nature of the process should be understood with craftsmanship precision in order to do it well. Different techniques and recipes are presented.
To blanch or not to blanch? That is the question
One of the perpetuating questions in tea infusion is to blanch or not to blanch — we look at it in a practical perspective and referencing the true qualities of tea to come up with a detail answer
Making Tea with the Mug
Using the same container both to make tea in and drink from is the most...
Iced tea: Sweeteners and other ingredients
Although I have often advised against iced tea, an occasional glass of well prepared one...
Why fill water to the rim?
Tea “Sommeliers” need better common sense Ever since businesses around the world sensed a come...
Spring Water vs Tap Water
Since I moved to the new village, I have only been skimming the fringes of...
Gongfu Infusion: General Parameters
The immediate benefit of gongfu infusion The obvious advantage of using the gongfu approach in...
Gongfu Infusion: Chapter 2
Phoenix Oolong with the Gaiwan In chapter 1, we have discussed the basic steps in...
Tea Infusion: What does it Mean?
For most people, to make tea — tea infusion — simply means to pour boiling...
3 Tea Recipes for the Festive Season
I have developed three recipes for you here that are not only great for entertaining, but also good health companions through the ups and downs of the festivals. Each of these recipes has its own unique character for different needs…