This week the Northeast coast has been hit by a snow blizzard, and of course — many of us reached for something warm. Something hot. Tea! Granted, most of us tea heads drink tea all year round, no matter the outside temperature. Although undoubtedly, there's something exceptionally satisfying about warming yourself up with some hot tea while the weather is chilly. (Read more)
There are two schools: one that says no to boiled water, and one that says that boiled water is totally fine. So some carefully watch (or listen) to our tea kettles, waiting for the perfect time to cut the flame off. It's true, every tea type has the ideal temperature that allows the tea leaves to open up to us in all their beauty. The perfect aroma, perfect taste – balanced brew. It is crucial to learn this.
However, during the Tang Dynasty (618 ~ 907), tea was brewed very differently from what we are used to today. People boiled tea! (Read more)
Every tea enthusiast has probably come across this scenario. We are always interested in trying many different types of tea — we order tea from various tea shops, bring tea back from holidays, and even receive tea as gifts from caring friends who are aware of our love for this magical drink.
And then one fine day, somewhere in our tea cupboard's depths, we might discover a tea that got accidentally forgotten. Or perhaps it wasn't brewed in a timely matter. Well, it might be hard to keep track of every tea we have. But has the tea already gone bad? (Read more)
Most commonly, chen pi (citrus peel) is associated with pu-erh or aged white teas. It is no wonder why particularly post-fermented, and aged teas go best with the dried citrus peel. Aside from tea, its use is widespread in Chinese medicine. Many people choose to drink chen pi tea precisely because of the benefits it brings, according to Chinese medicine. (Read more)