August 2009
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Processing Tea
Tea has been a popular beverage in America since the first European settlers landed here in 1492. It cemented its place in our history when colonists tossed it into Boston Harbor in 1773 during the Boston Tea Party. It’s made from the dried leaves of Camellia Sinesis, which is an evergreen shrub. Green tea, oolong… Continue reading
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Tea Quotations
By William I. Lengeman III Did you ever wish you were one of those people who could come up with clever witticisms that would still be bandied about hundreds of years later? Here are a few of the more worthwhile comments made about tea over the last few centuries. Of course, these are just the… Continue reading
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Bone China
It’s a basic understanding, of course, that the vessel one chooses for tea drinking won’t necessarily affect the flavor, but it can certainly affect the experience. Style, color and, perhaps, size of the vessel are a matter of preference. But let’s get specific and pick one choice: bone china. What’s the difference between bone china… Continue reading
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Types of Green Tea: Gyokuro
By William I. Lengeman III For serious connoisseurs and students of green tea there are primarily two countries of origin worthy of mention. Though a few other countries produce quality green tea in modest amounts, their output pales next to that of the kings of green – China and Japan. Green tea fans would do… Continue reading
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Tea Accoutrements
by Stephanie Hanson One of the great pleasures of afternoon tea is surveying a beautifully set tea table. From the beginning, the vessels used in the preparation of tea have played nearly as major a role as the leaf itself. Think of the formal order of the Japanese tea ceremony, for example. The basic preparation… Continue reading
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More Essential Tea Books
By William I. Lengeman III The Tea Shop Mystery Series By Laura Child Given the popularity of mysteries and the increasing interest in tea and tea culture, it shouldn’t come as a surprise that some enterprising author would combine the two. Oolong Dead, released earlier this year, marks the tenth in Laura Child’s Tea Shop… Continue reading
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Got Milk?
By William I. Lengeman III When it comes to tea and milk – as with tea and sugar – everyone likes what they like and there is no correct answer. For many tea drinkers the idea of downing a cup without milk is inconceivable. On the other hand are those who couldn’t imagine sullying their… Continue reading
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Yorkshire Gold and “The Island of Dr. Moreau”
The Island of Dr. Moreau is the fourth in a long list of novels by Herbert George Wells. Wells’ voice is as strong in this novel as in any of his earlier books — full of meaty imaginings and the kind of view into humanity that makes one wince. The story requires a stout tea-companion… Continue reading
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Peppermint Tea
by Lisa Richardson [reposted from our sister blog] Peppermint tea is a refreshing drink that many tea lovers adore. It is made a variety of ways, including from peppermint leaves or from blending peppermint with traditional tea blends. Sometimes, spearmint is also used, giving a different minty taste to the tea. Peppermint tea is sometimes just… Continue reading
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Matcha: The Heart of the Japanese Tea Ceremony
In 1168, a Buddhist priest named Myōan Eisai became disillusioned with the state of Buddhism in his homeland, modern-day Okayama, Japan, and set out in search of Mt. Tiantai, China, which was the birthplace of his religious sect. It would be the first of two visits that Eisai would make to Mt. Tiantai, and when… Continue reading
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