Today at work…
Tea. The final frontier. These are my stories and photos of tea, and articles I find and reblog.
Everyone deserves to drink real tea. Seek loose leaf.
See what is not tea
Today at work…
An excellent article on Brewing Darjeeling Tea by Kevin Gascoyne.
My favorite gaiwan, purchased at Lock Cha Teahouse, Hong Kong, in 2011. The glass is just the right thickness and holds comfortably in my hand. My parents brought it to me on their recent trip to Berlin. Have a look at this gaiwan, and others, in action with tea via Flickr.
Shangri-La, a Nepalese white tea. Prepared in a white porcelian gaiwan. Both from P & T.
Off-white, ceramic glazed tea cup, part of a pot + cup tasting set, ubiquitous in the Indian tea industry.
Traveling to China to find and tour tea sounds daunting.
And another article on tea touring in Sri Lanka.
I love telling people that most tea bags are literally made from dust. People think I’m using the word to indicate the incredibly low quality (which is correct), but dust is actually an official term in the tea lexicon.
Highfield Tea Estate (top right) and many other estates in Southern India and elsewhere in the world, produce several grades of CTC (crush, tear, curl) tea. It ranges from coarse to very fine. CTC is a method of manufacture where tea leaves are torn up several times through a series of machines. This tea is then left to oxidize (turn color from green to black) and then fired (baked).
The James Norwood Pratt Tea Dictionary has an entry for dust too.