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.
8:57 am • 26 July 2014 • 10 notes
I’m delighted to have commanded the tasting event at THE BARN. This was the launch of their new teas from P & T.
4:03 am • 12 July 2014 • 5 notes
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.
6:41 am • 29 June 2014 • 8 notes
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.
11:30 am • 15 June 2014 • 3 notes
Cold brew Chamomile. Simply pour cold water over a handful of chamomile flowers. Let sit for as long as you wish. If it becomes too strong, add more water.
7:15 am • 7 June 2014 • 19 notes
Darjeeling Balasun (FF 2014). Top is first infusion, bottom is second infusion. Leaves relax and open up.
2:08 am • 7 June 2014 • 10 notes
Darjeeling Balasun (FF 2014) to start the morning.
2:06 am • 7 June 2014 • 9 notes