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	<title>Reading the Tea Leaves &#187; Uncategorized</title>
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	<description>Tea Education, Consultancy, and Tastings</description>
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		<title>The Art of Tea</title>
		<link>http://www.readingthetealeaves.com/2011/09/03/the-art-of-tea/</link>
		<comments>http://www.readingthetealeaves.com/2011/09/03/the-art-of-tea/#comments</comments>
		<pubDate>Sat, 03 Sep 2011 19:37:14 +0000</pubDate>
		<dc:creator>lydiakung</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[teacraft]]></category>
		<category><![CDATA[teasets]]></category>

		<guid isPermaLink="false">http://www.readingthetealeaves.com/?p=3488</guid>
		<description><![CDATA[&#8230;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 &#8220;art of tea,&#8221; intended, presumably, [...]]]></description>
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		<title>How Low Can You Go?</title>
		<link>http://www.readingthetealeaves.com/2010/10/03/how-low-can-you-go/</link>
		<comments>http://www.readingthetealeaves.com/2010/10/03/how-low-can-you-go/#comments</comments>
		<pubDate>Sun, 03 Oct 2010 17:04:36 +0000</pubDate>
		<dc:creator>lydiakung</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.readingthetealeaves.com/?p=2446</guid>
		<description><![CDATA[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. [...]]]></description>
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		<title>Oolong Tea Processing &#8211; Taiwan, 19th Century</title>
		<link>http://www.readingthetealeaves.com/2009/08/10/oolong-tea-processing-taiwan-19th-century/</link>
		<comments>http://www.readingthetealeaves.com/2009/08/10/oolong-tea-processing-taiwan-19th-century/#comments</comments>
		<pubDate>Tue, 11 Aug 2009 01:27:11 +0000</pubDate>
		<dc:creator>lydiakung</dc:creator>
				<category><![CDATA[Oolong Teas]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[James Davidson]]></category>

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		<description><![CDATA[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.  [...]]]></description>
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		<title>Spring Greens, Another Round (II)</title>
		<link>http://www.readingthetealeaves.com/2009/07/11/spring-greens-another-round-ii/</link>
		<comments>http://www.readingthetealeaves.com/2009/07/11/spring-greens-another-round-ii/#comments</comments>
		<pubDate>Sat, 11 Jul 2009 22:04:21 +0000</pubDate>
		<dc:creator>lydiakung</dc:creator>
				<category><![CDATA[Green Teas]]></category>
		<category><![CDATA[Tasting Sessions]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Guizhou Clouds Green]]></category>
		<category><![CDATA[Huang Shan Maofeng]]></category>
		<category><![CDATA[Organic "Plum" Green]]></category>

		<guid isPermaLink="false">http://www.readingthetealeaves.com/?p=968</guid>
		<description><![CDATA[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 &#8220;Huang Shan Maofeng&#8221; and plenty of results crop [...]]]></description>
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