Preparing Tea and Herbals
How to properly prepare teas and herbals.
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Thoughts on Making Tea
It seems that for every variety of tea out there, there is a different way to prepare it. The basic concept is simple: heat water, steep leaves in water, separate the leaves from the water, drink. And yet, there are myriad ways to do it. Take the basic teapot, for example, in which the leaves… Continue reading
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Honey – Processing, Quality and Grading
Yesterday we learned how honey bees make honey, and we also talked about a few of its uses, but to get the most out of your honey-experience, it’s often helpful to know a little about honey processing, quality and grading. Honey can be processed in a wide variety of ways. The following has been collected… Continue reading
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Tea and Honey
Tea can be sweetened with a number of different substances such as sugar, sugar substitutes and, my personal favorite, honey! Though honey seems to be available in vast quantities (often packaged in cute bottles), we may not all know where honey comes from or how it is made. The type of honey that humans consume… Continue reading
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Moroccan Mint Green Tea Recipe
There are many products on the market today trying to imitate this tea. It’s a classic because because it’s both unique and satisfying. Moroccan Mint tea is traditionally served with a lot of sugar, typically one to two teaspoons for every teaspoon of tea leaves you use. It gets its name from the fact that… Continue reading
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Minimal Tea
by Adam Yusko Many teashops are now selling more teas that are blended with fruits, candies, flowers, and oils. While I don’t doubt that such combinations can be tasty, sometimes we need to ask ourselves, is this really tea? I mean, sure it has tea in it, but how much of the tea are you… Continue reading
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The Importance of Water
I’m sure this won’t be the first time you’ve seen a discussion about the importance of using the right water for tea. In fact, there have been similar posts on this very blog, but it’s an issue important enough to bear repeating. Tea is, of course, largely water by volume, so it makes sense that… Continue reading
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Tea Sommelier
by William I. Lengeman III The Merriam-Webster Online Dictionary defines sommelier as “a waiter in a restaurant who has charge of wines and their service” or “a wine steward.” Though this definition doesn’t really leave any room for us to apply the word to tea culture, a number of tea experts have gone ahead and… Continue reading
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More About Sun Tea
This is a follow-up to the article that I wrote on the dangers of sun tea, The Dark Side of Sun Tea, this past June. While I still hold that it’s wise to avoid making tea by this method, there is less clear evidence about the topic than I had previously been led to believe.… Continue reading
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How to Brew the Perfect Cup of Tea
The perfect cup of tea – it’s an elusive creature and one that may not even exist. But if you’re willing to settle for a nearly perfect cup of tea, you’d do well to keep these guidelines in mind. Water Quality The ancient Chinese scholar Lu Yu said water from mountain streams is best for… Continue reading
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Tea with Milk, Lemon or Sugar
Adding milk, lemon, or sugar to your tea will likely make a tea purist pop his top. The purist considers adding a spoonful of sugar to be the equivalent of wasting a perfectly good cup of tea, because you could get the same result by adding a spoonful of sugar to a cup of hot… Continue reading
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