I just know there’s a special place in Hell for what I have been thinking about my next-door neighbor and his garden. If only I were religious and could confess or repent or whatever the Hell it would take to absolve me of the Sin of Un-neighborly Thoughts. As it … Continue reading
I just returned from a week-long trip to Northern California where I drove up and down Sonoma County in search of great restaurants, cafes, and hotels with which to share our newly redesigned tea service program. On my journey, I found some impressive gems that made me want to pack … Continue reading
Last month’s post described the fascinating discovery of fresh herb-and-spice pairings with various teas. At the request of T Ching readers, this month, I am sharing some of the less-than-heavenly tea-herb combinations that came out of this experiment!Cherries (OK, so it’s not an herb…but a good blooper!) – Inspired by the … Continue reading
While reading about roses, I kept coming across “teas” and wondered how roses and teas were related.What are tea roses? Not surprisingly, they are so named because the fragrances of some varieties resemble that of Chinese black tea. Rose historian and author Brent Dickerson elaborates further by comparing the scent … Continue reading
Water that is just coming to a boil (212 degree Fahrenheit), or just off the boil, is ideal for black tea or most oolongs, though greener oolongs prefer lower temperatures. Boiling water is much too hot for white and green teas, however. Most green teas seem to taste best when … Continue reading
What better way to spend a Sunday afternoon for the tea devotee than to drink in the objects d’tea at the new exhibit that opened August 16 at UCLA’s Fowler Museum, Steeped in History: The Art of Tea, guest curated by Beatrice Hohenegger? Definitely the next best thing to sipping … Continue reading