teawriter
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The Logic and Nonsense of Tea Infusion Period Instructions
“Put 1 teaspoon of xxx tea in a suitable vessel or teapot and pour over with boiling hot water and leave for ca. 3 minutes before drinking”. Who doesn’t know them, the omnipresent 1- or 2-sentence instructions commonly given by suppliers on tea packages, usually centered around, or even being more or less reduced to… Continue reading
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How to Row a Tea Boat – A Quick Guide
A tea boat is a small size “tea table” that is usually no more than around 10cm high and has about the dimensions of a regular serving tray in width and length. It is thereby not really a table in the narrower sense, but in fact is rather put on a (real) table for use.… Continue reading
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Oolong Tea – from Wuji to Alishan
Currently, Oolong teas, covering the wide spectrum of part-fermented teas on a scale ranging from ca. 10-85% degree of fermentation, are increasingly gaining popularity in the west. As for the origins of the part- or semi-fermented processing method, as well as the term “Oolong” itself (Chinese, also “Wu-Long”, or “Wu-Liong”), there are plenty of stories,… Continue reading
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Aroma Cup Sets – the Playful and Conscious Way to Enjoy Your Tea
You’ve all seen them before, those sets of pairs of tiny cups, one of them high and slim, the other one flat and wide, each of them holding no more than 0.05 l of tea when filled to spill-over level, which they usually are. They can be put into each other in various ways, look… Continue reading
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The Perfect Way to Use Tea as a Visitors-To-Your House Controller
As a tea person with quite a number of aspects of my personal, social and professional life being centered around tea, I have among other things developed a tea-based system of controlling visitors to my house that has become not only increasingly efficient in the course of the years, but has also reached a probably… Continue reading
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Glass Teapots – More Than Just a Visual Gadget
People starting to dive into the higher orders of tea preparation or studying the Chinese tea ceremony (Gong Fu Cha) will often respond with some curiosity to the obviously omnipresent, while seemingly redundant procedure of letting the tea liquor pass through a glass vessel on its way from the actual teapot to the final drinking… Continue reading
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Rolled vs. Open Tea Leaves: Does a Tightly Rolled Form Affect the Infusion Time?
A good question, isn’t it? It came to me often, when I started diving into tea a few years ago. I was drinking myself through all the green, Oolong and black teas from my country of choice, north Thailand, and initially was surprised to find that they would produce at least all their finer teas… Continue reading
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Allow Your Children to Drink Tea or Not? – What a Question!!!
In the Age of Communication, publishing and distributing their thoughts and ideas is always at people’s fingertips. Actually, this is really great, and the world of tea has benefited hugely from this: there are myriads of tea bloggers, creators of websites or books or e-books related to tea, content writers and “niche journalists” out there… Continue reading
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ORGANIC TEA – Great Reassurance or Just Another Word In The Marketing Jungle? Part 3
See Part 1 and Part 2 of this series. Reading through the first two parts of this article, which had been planned as a 2-part article only, it came to me that two quite significant aspects regarding organic tea cultivation and organic certification of teas are missing there: once, the question of at which point… Continue reading
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Why Teas Are “Broken”?
“Broken tea”… amazingly, while I never encountered this term before I became an active tea geek, I used to think of tea itself as “broken tea” then, small flakes of something that faintly seems to be of natural origin, but no idea whatsoever, whether this was actually leaves once, or pieces of some wood or… Continue reading
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