June 2013
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Teapots at the British Museum – Part 2
Following on from Part 1, this instalment uses two other teapots I came across in the British Museum as a starting point to reflect on the journey of tea culture across the world; the history of tea drinking is a diaspora of teapots as much as a diaspora of tea. The teapots pictured below are… Continue reading
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When Did Tea Time Become the Cocktail Hour?
More and more tea times at posh restaurants are featuring champagne and other alcoholic beverages. So much for tearooms being refuges (as they first started out to be) from places serving such drinks. It raises the question of when this transformation started taking place. Once upon a time in Great Britain and other European countries,… Continue reading
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Americans Love Tea – Sez the British Press
We Americans sure love our tea. Or so the British say. Wait—excuse me? Isn’t that supposed to be the other way around? We’re usually the ones talking about how much the British love their tea, and I’ll admit I’ve been guilty of that myself. But it turns out the story is evolving. According to this… Continue reading
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Tea Developments, Monthly Report June 2013
June is iced tea month, but there’s been a lot more going on than that in terms of tea developments. Here’s a quick look at some that may not necessarily be new but are still not in the mainstream of tea drinkers’ awareness. 20 Teas Selected as Best for Serving Iced Iced tea can be… Continue reading
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How to Row a Tea Boat – A Quick Guide
A tea boat is a small “tea table,” typically no more than about 10 cm high and roughly the size of a serving tray. Despite the name, it is not a table in the traditional sense, but rather sits on top of one as a working surface. The defining feature of a tea boat is… Continue reading
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5 Things That Can Make Your Tea Taste Awful
The list of articles that address the issue of how to prepare a proper cup of tea, be it British-style, gongfu style, or other, would probably fill a book as large as the phone directory for New York City, including the Burroughs. That’s a lot! There are also lots of articles about how not to… Continue reading
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Tea vs. Coffee in Sri Lanka
Sri Lanka may not be a massive tea-growing region, at least not on the same order as China, India or Africa, but they actually rank rather high on the list, after those aforementioned areas. Like its neighbor immediately to the West – India – the island is best known for its black tea. It is… Continue reading
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Baking, Roasting, Frying — Tea Gets the Heat Treatment
Tea leaves go through several processing steps, and one of the most important is drying. This step “cures” the tea—halting oxidation and moisture loss, while also contributing to the final flavor and aroma. By adjusting temperature and technique, tea masters can create a wide range of flavor profiles, from honey-like sweetness to smoky, caramel notes.… Continue reading
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Tea, Canadian Style
As far as I can tell, when it comes to matters of tea, our good neighbors to the north are much like us here in the United States. In the overall scheme of things we Yanks don’t really drink all that much tea. Our consumption of just over a pound per person per year ranks… Continue reading
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Teapot Styles — Asian Traditions
Awhile back I posted some info about a very Asian style of teapot: the Kyusu. I have also written about a distinctive style of clay teapot from the Yixing area of China. But others abound. They speak of hundreds, and possibly thousands, of years of craftsmanship building up and being preserved as an object of… Continue reading
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