A British Classic: English Breakfast Tea

Previously, we looked at Rooibos tea so today we are going to explore a British classic in tea, English Breakfast. It is one of the most standard teas for tea lovers, ranging from beginner to connoisseur. You may have seen them in supermarkets here in the US, with a wide range in the tea aisle, …

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Pairing Tea and Food — Cream-Style Corn Chowder and Kenyan Tea

Time for another recipe (the 8th in a baker’s dozen)! This is another that goes great with tea. Be adventurous and give her recipe a try with a pot of the tea named and assess the pairing for yourself. The recipe: Cream-Style Corn Chowder Your mom probably told you not to play with your food, …

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The Diaspora of Tea

Although all tea (Camellia Sinensis) originates in the Eastern part of the world, as in so many other aspects of modern life, there exists a complex network of tea exportation, adaption, and dissemination—a widespread and multi-layered diaspora of tea. If you are wondering what exactly I mean by “diaspora of tea”, think of the geographical …

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Winding Down Summer with Tea

Another trip around the sun, another Summer winding down, and another occasion to celebrate with tea: the Autumnal Equinox rolls around once more. For those of you who don’t pay a lot of attention to the various phases of our journey through this solar system, I’ll give a brief rundown of what “Autumnal Equinox” is. …

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Reading Tea Leaves — Black Teas

Fourth in this round of that practical approach to reading tea leaves. Before steeping, these leaves tell of the process they endured once plucked from the tea bush (Camellia Sinensis). After steeping, they reveal their true nature more fully. There is such variety in the leaves from one to another. Here are tales from a …

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