Last year I was inspired to design a set of symbols to commemorate Japanese culture in New York and the 100th anniversary of Japan’s donation of cherry trees to the United States. One of the symbols I designed was a… Continue reading
When I think of the following words – fragrance, evanescence, and seasonality – I think of the many special teas sold fresh, capturing their season, but I also think of fresh cherries whose season seems so short that if you… Continue reading
Previously, we looked at how tea began as what is known today as green tea and then inadvertently spun off into yellow tea and dark tea (AKA post-fermented tea). The puzzle is still incomplete, though, as there are… Continue reading
By now, you have probably noticed a trend with my posts. Below are more of my observations of tea in Myanmar… Continue reading
There are many reports of research carried out on various types of tea to determine their effectiveness in combating weight gain, cancer, heart disease, and so on. But just how much of this research is meaningful… Continue reading
To recreate the Chaqi I experienced on my first day in Myanmar, I visited many tea shops and tea houses, which disappointed me. When I say “tea shop,” I am referring to a shop that sells tea leaves. When I say “tea house,” I am… Continue reading