Awabancha – a rare and odd tea from Japan. Fermented like puer, it seems to go against the Japanese philosophy of purity and freshness.
Wine and tea: they actually have a lot in common. In the second installment of this seminal article I look at the production process of wine and tea and how possibly they can be similar.
The logistic challenges of moving a tea collection.
Tea is perishable. Green tea doesn’t age. Drink your Japanese sencha within a few weeks. Lies, all lies.
Three Korean teas on the tea table – more than I normally sample in a year.
I visit the first (?) tea bar in Europe.
A solid tea – but will it pick up any charm?
A surprisingly decent green from Vietnam.
It’s a long time since I reviewed a puer tea. The forecast for Poland is some snow and frost starting tomorrow so it seems fitting to brew a bit of […]
We’re slowly seeing some 2010 teas being released: shincha from Japan, first flush Darjeeling, Chinese green teas. Puer takes a while to manufacture and so usually shows up on the […]