Just as I did last year, when we were at our Summer house on the Baltic I bought a 500 gram packet of Sevan’s Orange Pekoe grade Ceylon tea in the local supermarket. Advertisements
The idea behind this experiment began to take shape after I read this article on Oolong Owl’s excellent blog about Tisano chocolate tea.
Posted in review, tea diary, tea making techniques
Tagged cacao nibs, Chinese tea, chocolate, cooked Pu-erh, flavoured tea, Pu-erh, ripe Pu-erh, shou, tea, teaism
We were at Ikea the other weekend, and I happened to notice that the blue and yellow gargantuan now labels their “Upphetta” cafetières as both a coffee and a tea press.
Having read about instant Pu-erh tea paste (Cha Gao) in a book I have, I thought it sounded like something that would be interesting to try.
Posted in review, tea diary, tea making techniques, tea types
Tagged Cha Gao, Chinese tea, instant tea, Jing Mai, Pu-erh, raw Pu-erh, sheng, tea, tea paste, teaism, Yunnan Sourcing
I happened across the idea behind this experiment when I was reading the Wikipedia Pu-erh page.
Posted in tea diary, tea making techniques, tea types
Tagged Chinese tea, cooked Pu-erh, flavoured tea, goji berry, Golden Sail, Pu-erh, ripe Pu-erh, shou, tea, teaism, wolfberry
This is a tea making technique I like to call Great Uncle style.
Once upon a time clan Teaist were visiting a shop that specialises in foodstuffs from the Middle East and North Africa.