Loose Leaf Tea

Announcing the Incredible India Issue

Long before cut, tear and curl (CTC) dominated tea processing in the West, India exported sizeable quantities of handmade orthodox tea to an appreciative world market. Small factories at small gardens cultivated the art of rolling and twisting and shaping tea. India is now making a bid for quality that will improve both its CTC and orthodox production. One example is The Studio, a modern adaptation of orthodox processing that is both efficient and versatile.

Tea Discovery: Jin Jun Mei is a Wuyi Red Legend in the Making

Daniel Hong’s whimsical online profile picture has him adorning a Charlie Chaplin hat with an oversized black cardboard moustache.Chinese millennials don’t usually do whimsical, so I thought I might soon be meeting an over-the-top eccentric…

Tasting Notes: Jin Jun Mei

Red teas in China are experiencing a Renaissance. One of the most sought after of the high-end red teas is Jin Jun Mei – a fully oxidized tea created in 2006. It is made wholly of tea buds picked in early spring…

Tea Discovery: Crab Pincer Tea

Eons of evolution in the ancient tea forests of China has established a complex and delicate biomass. The gnarled, pale-grey and green trunks of the oldest trees are home to myriad adaptations of spiders, lichen, and the tree parasite known to locals as crab pincer, a tea mistletoe.

Tea Aroma: The Intimate Journey

Tea offers adventures unlike those of any other beverage. We can all invoke our own special and intimate adventure in our minds and senses as we sip our cup. The first step begins with our eyes. We anticipate the adventure as we look into the cup, even before the tea’s aroma wafts to our nose.

Origin India: Kangra Valley

A scant 2,000 kilometers west of Darjeeling, on the opposite side of the Indian subcontinent, lays a scenic valley of the Indian state of Himachal Pradesh, a place steeped in Hindu mythology.

The Statler

This cocktail was first created for the Boston Park Plaza Hotel.  The Historic Park Plaza was originally called the Statler […]

Tea Cocktails

In 2002 when Audrey Saunders first introduced her ‘Earl Grey Mar-Tea-ni’ at the Ritz Hotel in London, it took the […]

The Smoky Tomato

This variation on a Bloody Mary is a wonderful vehicle for an earthy, smoky, Lapsang Souchong tea.  Lapsang Souchong is […]

The Southern Earl Grey

This Champagne Tea Cocktail has been served on multiple continents and is a perennial favorite at L’Espalier in Boston.  It […]

Tea Cocktails

In 2002 when Audrey Saunders first introduced her ‘Earl Grey Mar-Tea-ni’ at the Ritz Hotel in London, it took the […]

Harvest Review: Vietnam

Vietnam in 2017 ranked as the world’s seventh-largest producer of tea and fifth in exports. It has 124,000 hectares under production in around half its provinces, including the subtropical North and tropical South. This is roughly the same as Indonesia and three times the tea-growing acreage in Japan.

Of Family & Tea: Novelist Lisa See’s Tea Journey

Six-time New York Times bestselling author, Lisa See, loves tea so much that she wrote a novel with Pu-erh tea as its historical background. This comes as no surprise if one knows the See family’s journey, of immigrants in the Wild West and Chinatown with a dash of Hollywood, intertwined with tea.

Tea Smoked Salmon

This lightly cured and smoked Salmon can be used as shown here for a first course, or with different accompaniments as a main course.

Tea Smoked Quail

Smoked poultry or fish are seen often in Asian cuisines, while in the west, particularly America, meat is more often smoked.

Tea Smoked Salt

I enjoy using Tea Smoked Salts as finishing salts where a pinch can really bring together the flavor and aromatic components of your dish.

Smoking with Tea Leaves

Smoking with tea leaves is not that different from classic wood chip smoking, and in fact tea leaves and wood chips work beautifully together.

Tea Smoked Pork Loin

Pork takes particularly well to smoking techniques, especially those that are preceded by brining.

Tea Brined Holiday Porchetta

This Italian holiday classic is incredibly moist and more tender than you will believe. Although the hands on time is not long, you’ll want to plan two days ahead to tea brine your pork belly overnight, then rub it with tea, herbs and spices and allow to sit another night before slowly roasting.

Tea Nog

For the holidays on a variety of menus I have often featured ‘Tea Nog’ which is a handmade eggnog made […]

What is Tea Journey?

REMINDER: The Kickstarter campaign to fund Tea Journey launches April 3. Donors will be listed in the inaugural issue published in June and […]

Consumer: The Beauty in Tea

Centuries ago, legend has it, Asian princesses used an essence derived from the green tea leaves grown on the Korean […]

India Strives for the Best in Quality [350 pages]

Long before cut, tear and curl (CTC) dominated tea processing in the West, India exported sizeable quantities of handmade orthodox tea to an appreciative world market.

Small factories at small gardens cultivated the art of rolling and twisting and shaping tea. Artisan tea is labor intensive and tea masters are more selective about the leaves they accept.

Middle Eastern Kahk

These melt in your mouth butter cookies are served at holiday times such as post-Ramadan Eid al fitr, Christmas and […]

Cranberry Apple Preserves

This preserve is equally at home on the breakfast table or with your afternoon scones as it is on your Thanksgiving dinner table.

Jasmine Tea Cured Salmon

I’ve done many variations on this salmon over the years, but this was the first version that was served at […]

Zhulu tea leaves

Of Morning Dew & Half-Day Sun – Taiwan’s Zhulu Tea

A high-mountain wulong known for its elegant aroma and sweet lingering aftertaste, Alishan Zhulu tea is appreciated by connoisseurs worldwide. Discover its story from Ren Zhi Deng, who was a catalyst in transforming his hometown into one of the most revered tea-producing areas in Taiwan.

Fish House Punch

‘Fish House Punch’ was created in 1732 at the The Schuylkill Fishing Company gentleman’s club in Philadelphia. This angling club, […]

Making an Oleo Saccharum

A secret of good punches for the last 200 years is oleo saccharum (sweet oil).  This is made by muddling together […]

Time-lapse of Japan’s Shincha Harvest Tea

— This time-lapse video captures the beautiful birth of the 2018 shincha harvest.A special video camera, positioned at the Nakakubo Tea Farm, advanced a few frames every 5 minutes for about 30 days last month to show us the dance of the new leaves. The digital images were then edited to create a short film.

Green Fruits in Jasmine Tea Syrup

This refreshing recipe by Jane Pettigrew came to us by way of Joanna Pruess.  It  works beautifully as a salad or a dessert.  If […]

Origin India: Discovering The Wild Tea Forest of Assam

Dr. Pradip Baruah, an avid explorer, said local tribesmen indicated the Assamica tea plants in this forest has existed in the wild since time immemorial. “I talked to the village elders and there is no knowledge of anyone planting here,” he said.

Matcha and White Bean Dip

This white bean dip recipe is breathtakingly quick to make. If you need a quick dish to bring to a […]

Marzi’s Summer Gimlet

This wonderful cocktail was created by Marzi Pecen for a Tea Cocktail event that she was leading. She noted that […]

Gourmet Smores

At Restaurant L’Espalier in Boston, Pastry Chef Jared Bacheller creates a small sweet treat that is wrapped and given to […]

Harvest Review: Argentina

The harvest is just beginning in Argentina, the southernmost tea growing region in the world. This year November temperatures were unusually cool at the beginning of spring in the Southern Hemisphere.

Purnima Rai’s Nepal Garden

Smallholders are the backbone of the tea industry, especially in underdeveloped Nepal. Here’s the story of one Nepali smallholder: a widowed grandmother who has spent a lifetime in tea, nature, faith and family.

Taiwan: Off the Beaten Path

With Taiwan’s compact size and its modern transport and communication infrastructure, one can easily visit a tea grower anywhere on […]

Destination: The Wisteria Teahouse, a Cultural Treasure

Taiwan has teahouses of every sort, from Laoren (old man’s) style where common tea leaves are steeped in ordinary drinking glasses, to quiet Daoist establishments, to modern shops where scanning social media sites on mobile phones and laptops is OK.

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