Posted on September 3, 2011
…or should it be Tea As Art? There ought to be more places that offer tastings this way: This question was prompted by a series of things: 1) I happened to be editing a tea service menu for an airline, and the original copy opened with a phrase about the “art of tea,” intended, presumably, [...]
Posted on October 3, 2010
One mainstay product is restaurant teas. Sold to restaurant suppliers who cater to Chinese restaurants, these are primarily Oolong and Jasmine teas. Black and Green teas make up a much smaller fraction. Recently, the demand for Jasmine seems to be overtaking Oolong, judging by the changing proportion of the mix in containers we bring in. [...]
Posted on August 10, 2009
In my introduction I mentioned that when I was in Taiwan in the 1970s I spoke with women whose mothers or grandmothers had worked in the tea hills each season. Tea plucking not only provided a rare wage-earning opportunity for women but also set the stage for young people to socialize away from watchful eyes. [...]
Posted on July 11, 2009
Part I included a Green Hairpoint, a Green Maofeng, and a (new, to me) Mao Shan Qing Feng, and I had surmised that this last would prove a costly tea, pretty as it was. In that respect, the next tea would not be lagging far behind. Google “Huang Shan Maofeng” and plenty of results crop [...]