Origins: Obaatian, the Brazilian Mestizo Tea

It’s dawn and Elizabete Ume Shimada is already behind her sewing machine. Every day, this 90-year-old woman wakes at 4:30 […]

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Inspiring enthusiasts to refine their taste in tea

Origin Mongolia: Making Nomad’s Tea

ULAANBAATAR, Mongolia The nomadic way of life shapes Mongolia like no other country. Mongolia is the most sparsely populated country […]

The Statler

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

Culinary: Smoking Foods with Tea

Smoking is an ancient food preservation technique prized now more for the flavors imparted by the smoke during the cooking process then the actual preservation of the food. Tea sommelier and author Cynthia Gold shares new recipes for smoked pork loin, smoked quail, smoked salmon, even a smoked cocktail.

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 […]

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.

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 for Generations to Come

KITSUKI, Japan Small family-owned tea gardens are inseparable from the economic and social past of historical places such as Kitsuki, […]

Tiki and Tea, A Tea-Smoked Cocktail

William Prine, at L’Espalier, located at the Mandarin Oriental in Boston, has created this fabulous straight tiki style cocktail with Keemun and clove smoke that really brings it to life.

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.

Origins: Historic Ceylon

From the vibrant colors and culture of Colombo to the peaceful hillsides of Kandy, Sri Lanka is both a tea […]

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.

Origin India: Garden by the River

It took ten years for Rajiv Lochan to acquire and consolidate various plots into a single garden known as Doke Tea, an organic farm along the south bank of the Doke River in Bihar, India.

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.

Curios: Double Wall Gaiwan

Manual founder and creative director Craighton Berman funded this Tea Maker No.1 on Kickstarter. The minimalist tea brewer is made […]

Tea Nog

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

Tea Has Lots of Chemistry

Tea lovers know it’s a delicious drink. They’re used to hearing claims that it’s good for you, too. But how […]

Tea Ghee

Ghee is a style of clarified butter used in Indian cuisine.  In Western clarified butter,  you melt the unsalted butter, skim […]

Curios: The Deviehl is in the Details

Crafted from exotic materials, these magnificent cups from Deviehl are a testament to London’s ability to create heirlooms for the […]

Middle Eastern Kahk

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

Curios: The Scent of Tea

Literally steeped in alcohol, the subtlety of the rare teas in this collection from Jo Malone London was completely preserved, […]

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 […]

Curios: Customized Tea Towels

                      Personalization was already taken to new heights when Spoonflower […]

Keemun Mushroom Risotto

The sweet malty notes of Keemun black tea vamp up the nutty, umami qualities of this sumptuous mushroom risotto. When […]

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 […]

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 […]

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 […]

Matcha-Pineapple Margarita

This recipe by Joanna Pruess was created for a tea cocktail book that we are currently writing together.  Joanna expressed […]

Lucy’s Fried Chicken’s “Tea Pie” Recipe

Lucy’s Fried Chicken, a cherished Texas restaurant chain offers a variation on the Southern specialty Chess Pie made with tea. What could be more perfect to serve at any barbecue?

Black Tea and Spice Rubbed Baby Back Ribs

Space on the grill is at a premium when entertaining a crowd so rather than a long slow grilling over indirect heat tea-braise your baby back ribs and then quickly finish on the grill!

Tea Discovery: Thousand Tael Tea

Photos by Qiu, courtesy of Cha Dao Life Magazine Retold by Si Chen With its striking look, Thousand-Tael tea stands […]

HARVEST REVIEW: Nepal

DO NOT PUBLISH http://kathmandupost.ekantipur.com/printedition/news/2016-05-02/tea-exports-down-as-production-up.html May 2, 2016- Tea exports dropped 1.13 percent in the last fiscal year despite a significant […]

Gourmet Smores

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