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
infusion
Yixing teapot: Real use for really small ones?
The capacity of most popular Yixing pot sizes ranges from a few hundred millilitres (or...
Quality Basics 4: The Interpretation
Unlike wine, which can be consumed quite directly pouring from a bottle, tea has to be...
Tea Tasting: A Step by Step Guide
• what you need • preparation • tasting • ask yourself • parameters • tea...
Wuyi Oolongs: Tasting, Health & Buying Tips
Tasting notes Because of the high fire of Wuyi oolongs, they are much better when...
Oolongs: Tasting & Buying Tips
This is an effective sales technique but a very bad tasting approach. No tea can show its real character infused for less than 20 seconds, unless it is broken or worse, like a teabag. The reason for a quick wash is only to hide…
Green Tea: Tasting and Health Notes
Green teas are very different from black teas in material nature and one key difference in tasting is...
Tea Usage Care and Cautions
Do’s and Don’ts In the documentary film Food Inc., reports of horrid manipulations of our...
Puer, a Post-fermented Tea
Puer, formally spelled as Pu’er (pǔ-ěr) 普洱, aka Po Lei, Bolay, Pu-erh, Pu Er, Chinese restaurant tea...