JanisB
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Trying the Tea-Cha Pet
We all know that the only way to make a good cup of tea is to steep orthodox loose-leaf teas for two to seven or more minutes. And that tiny particles of tea are the nasty stuff that fills cheap teabags, not for making real tea. Well, a little device called Tea-Cha’s Pet challenges these… Continue reading
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Special Diets at Tea Time
Those of us who follow special or restricted diets, by choice or for health reasons, can find it daunting to go out for tea. Whatever you’re avoiding – wheat, meat, carbs, cholesterol, or any of dozens of food allergens – you can oftentimes arrange a special meal, but you’ve got to plan ahead. Here are… Continue reading
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Tea Room Evolution
I’ve been keeping track of tea rooms for a very long time. Not just which ones open, close, or move to a new location, but also what they offer their customers. At one time there were essentially three types of tea rooms, at least here in the USA: Asian dumpling parlours, located in a city’s… Continue reading
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6 Things to Consider Before Opening a Tea Room
Every few months I get an email from someone who wants to open a tea room. They ask me where to buy teacups, find a good recipe for scones, or what to charge for a pot of tea. While these are all important considerations, they’re the end of the process, not the beginning. Since 1998,… Continue reading
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Vegan Variation on a Scone
Scones are arguably the most popular component of a traditional afternoon tea. It’s a rare tea room review that we receive at TeaGuide that does not reference the scones served – whether they were too small or too large, too hard or too doughy, or happily just right. The first scones were cooked up in… Continue reading
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From Russia with … Tea!
Every tea-drinking culture around the world has developed their own containers for the purposes of preparing and drinking tea. Some of the most beautiful and elegant of this tea ware is a legacy of the grandeur that was once Imperial Russia. Along with stately samovars and exquisite Lomonosov porcelain, Russia has given the world podstakanniki,… Continue reading
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Profiles in Tea: Kevin Gascoyne of “Camellia Sinensis”
Quite possibly the most knowledgeable Darjeeling expert outside of the Himalayas, Kevin is the black tea specialist for Québec-based Camellia Sinensis. Along with popular tea rooms in Montréal and Québec City, Kevin and his partners operate niche retail and wholesale businesses recognized for their high quality teas. I met Kevin about ten years ago when… Continue reading
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Beyond the Teacup: Cooking with Tea
One of the best pieces of cooking advice anyone ever gave me was “Never cook with water if there’s some other liquid you can use instead.” The person who told me this was a mighty good cook, so I took her advice to heart. Over the years I’ve experimented with numerous “water substitutes.” Broth, wine,… Continue reading
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Tea and Scents-ability
The enjoyment of tea encourages us to engage all of our senses. Look at the shape and colour of the dry leaves, watch them unfurl and swirl in the hot water. Feel the cool smoothness of gyokuro leaves or the nubbly texture of a Buddha’s hand oolong leaf. Listen to the water boiling in the… Continue reading
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John Harney — Recognizing a True Tea Master
Cha Jing, the classic book of tea written by Lu Yu in the 8th century CE, is still read and revered by tea lovers the world over. It now lends its name to a tea industry award. World Tea Media, producers of World Tea Expo, introduced the Cha Jing Lifetime Achievement Award at World Tea… Continue reading
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