Green tea has been one of the fastest growing segments of the tea industry in the west over the past decade, a phenomenon no doubt at least partially attributable to population studies tracing the link between green tea… Continue reading
Have you ever stopped to think about what the leaf is feeling? When you pour scalding water on delicate oolong leaves, they scream in pain. Boiling water is too harsh for their delicate skin. Black teas can handle it, but not oolong leaves. Sitting in too hot water, screaming in … Continue reading
I was partly inspired to write this post as a result to Rebecca Doverspike’s T Ching post and to answer her question – I don’t think coffee can ruin one’s ability to discern the nuances of tea. In fact, educating my palate to appreciate the variations among good teas, coffees, … 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