Italian ceramics maker Spode celebrates the bicentennial of its trademark pattern with an exquisite limited edition collection.
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American interior designer Kathryn Scott’s new line of porcelain tea ware is inspired by natural forms and the grand traditions of porcelain design in China.
For most of the past century, Georgia was one of the world’s leading tea producers, supplying the unremarkable brew that filled tea cups in the Soviet Union. The Soviet collapse and the country’s civil war virtually killed the industry, but it’s starting to make a comeback.
What kind of tea is coming out of Georgia these days? Well, it’s not your (Georgian) grandfather’s tea! We recently sampled a green and some black teas from producers reviving a tea industry that under the Soviet Union was once the world’s fourth largest producer.
The Chinese tea industry, responsible for a third of global tea production, will remember 2016 mainly for the challenge of recovering from severe spring frost. Early spring tea was hit hard but the late spring harvest made up somewhat for the early losses. It has added up to overall lower sales compared to 2015, especially for the higher grades.
Meet Yongzhong Xie: born into tea, raised by tea and to a great extent, defined by his tea. A tea master and a task master, Mr. Xie demonstrates the art of manufacturing fine Keemun tea.
It’s never a bad year for tea in Southern China, home of Anxi and Wuyi wulongs and many more outstanding varieties. But a wet spring dampened this year’s harvest, especially in early May when heavy rain brought tragedy to the region. Recommendations from the region this year include two Dancong oolongs from Guangdong province, Rougui from Wuyi, and jasmine.
A community of artisanal tea growers has taken root in Hawaii and it’s finding success in niche tea markets internationally. For one Chinese-American couple, their new career keeps them connected with their art and their family’s tea heritage.
Hawaii’s climate, soils and topography make it a natural place to grow tea. But the rich physical and biological diversity of the islands pose both opportunities and challenges for the first generation of Hawaiian tea producers.
2016 was a good year for the growing tea industry in Australia. Australians have a history of being black tea drinkers and following their mostly British heritage, but that is rapidly changing. Gardens there specialize in Japanese and Taiwan style teas with a reputation for high quality and distinctive taste from the continent’s varied terroir.
Jiangnan (literally means River South, refers to the area south of the Yangtze River in eastern China) region is the […]
Photographs by Huiling Liang Jiangbei (literally means River North, refers to the area north of the Yangtze River in eastern […]
Hawaii is experiencing the birth of a new cottage industry: tea farming. The American state is taking advantage of favourable terroir to build an environmentally sustainable industry. Its development approach is based on research, innovation and cooperation.
Tamiko Kinezuka: “We make tea with great effort, and hope you will drink our passion with your tea. As my father says, ‘Please taste the tea in one half of your cup, and the heart of its farmer on the other.’ “
Yiwu big tree puer has coarse stems and apparent long black strips. These big, slow-growing trees grow with minimal human […]
With Taiwan’s compact size and its modern transport and communication infrastructure, one can easily visit a tea grower anywhere on […]
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.
Bonsai master Bob Langholm offers these instructions for caring for a miniature C. sinensis plant in your own home. Leaves from the beautiful little tree on your table also make a fine cup of tea.
Just as in the world of tea, there is a gulf between mass-produced and master-produced bonsai. A true artist’s worth is measured by how well he manipulates a plant to make it a thing of enduring value, a work of living art that evolves and changes over time.
The English, says author and tea historian Jane Pettigrew, “have forgotten a lot of the importance, significance, and history of our tea drinking habits.”
Nestled inside Hong Kong Park, the Flagstaff House Museum of Tea Ware, formerly known as Flagstaff House, was built in […]
Storage is a challenge tea drinkers have struggled with for as long as Camellia sinensis has been part of our […]
Visit a Yixing store and it’s easy to feel overwhelmed by the wonderful selection of Zisha (‘purple clay’) teapots. Use this […]
This Keemun Mushroom Risotto is so hearty and satisfying that you’d never think it’s completely vegetarian. There are 2 star […]
As the weather warms and you fire up your grills, it is second nature to reach for an iced tea or Tea Sangria, but tea isn’t just great accompanying grilled food, it can play a role within that food as well. Consider Matcha and White Bean Dip, or upgrading your S’mores!
The benefits of tea may be due to its influence on the digestion of glucose (blood sugar), the ADA noted, or because of tea’s high polyphenol content.
Evidence dating to antiquity attests to the medicinal powers of tea, but Tetley foresees a future where “remedy teas,” teas […]
Consumer Reports’ writes that the risks of GTE include: “Dizziness, ringing in the ears, reduced absorption of iron; exacerbates anemia and glaucoma; elevated blood pressure and heart rate; liver damage; possibly death.”
Polyphenols in white tea are promising candidates to test for protection against neurodegeneration associated with diabetes, according to Dr. Branca […]
Tea first reached Iran by caravans traveling the Silk Road 450 years before the modern Christian era. Residents were largely […]
China’s southwestern region includes Tibet, Yunnan, Guizhou, Sichuan, and Chongqing. The southwestern region is the oldest tea producing region in […]
Many tea connoisseurs wait for this first harvest each year, which is usually only available in very small quantities, and will most likely be gone within the first few months or even weeks of its harvest.
One man’s veilleuse-théière obsession preserved in small town Photo credit: Pat Riley “VAY-yerz Tay-ee-yair.” The first thing Dent Partee, docent at […]