Don’t these teas look delicious? This is Canton Tea Company’s newly arrived Spring Collection. From the press release: Our first crop of four spring teas has arrived and they are every bit as good as we hoped. Fresh of course, naturally sweet and distinctive, each one goes beyond our expectations. Mao Jian is made up [...]
That thing on the left is an ebony coaster/tray which gets placed underneath a tasting cup/aroma cup set during a Gongfu Cha session. The thing on the right is way too full of fingerprints! I have, on more than one occasion, seen one of those coasters in my peripheral vision and thought it was my [...]
It is not reasonable to post anything else about Japanese tea without first expressing the depth of sorrow over the devastation and aftermath that the country is experiencing right now. There is a little that can be said about the tragedy but to say that I hope that support can come from all of the [...]
Confining scope to just the teas of China, it seems to me that tea drinkers in the United States tend not to approach green teas with the same level of seriousness that they afford rare aged pu’er teas or high quality oolongs. But there are indeed some fabulous and exquisite green teas from China, some [...]
Editor’s Note: The following is a post by Cosmin Dordea, who writes the tea blogs Chadao, Way Of Tea Europe and Chadao Calea Ceaiului. ********************* “A musician can have Kung Fu, or the poet who paints pictures with words and makes emperors weep, this too is Kung Fu.” As mister Jackie Chan said above, kung [...]
The third and final part of my interview with Nigel Melican is now posted on Cha Dao. Excerpted: Cinnabar: The attempts at growing one place’s regionally-specific tea in a different location seem strange to me, because if you’re taking a type of tea varietal and growing it somewhere else, with a totally different climate and [...]
The second part of my interview with Nigel Melican is now available for you to read on Cha Dao. Excerpted: Cinnabar: I guess there are really two focuses of organic farming. I wasn’t even thinking about how it affects the end product, because it seems like that’s not the same conversation. The impact on the [...]
A couple of weeks prior to the World Tea Expo in Las Vegas last year Corax, of the consistently excellent tea blog Cha Dao, asked me to engage in a bit of information gathering during my time there, which would ultimately become a guest post. He also solicited Nigel Melican of Teacraft Ltd, who agreed [...]
Sometimes tea comes to me from completely unexpected sources. A couple of months ago I began working on a project with a woman who had spent a considerable amount of time working in China on business development, in coordination with the US State Department. During the course of our initial conversation talk turned – as [...]
Hong Yue (红玉, “Red Jade” in Chinese) is unlike any other black tea you’re likely to drink, but it’s one I recommend trying when you can get it. It’s not commonly available outside of Taiwan, due to the small amounts produced each year and the relative lack of awareness among worldwide tea drinkers. That said, [...]
