Korean tea isn’t the world’s most known. This has not stopped the country from producing some of the most exciting loose leaf teas we have ever tasted.
Food and tea pairing used to be reserved for the most skilled tea sommeliers. Here are a few of our guidelines for building the perfect tea menu.
What is a tea cultivar? The word can often be incorrectly deployed or misunderstood. In this article we explain the basics, and present our cultivar hall of fame.
What is most important in a cup of tea? Arguably, the tea. But using the right water comes close second. We explain the impact of water on loose leaf brewing.
Tea has been sold as a miracle cure for centuries, but how many of the supposed benefits have been backed up by modern scientific research? We decided to find out.
In 1917, the Russian Revolution put an end to the exports of Rosebay Willowherb tea to the UK. In 2017, we brought it back. We explore the fascinating story of this unique herbal tea.
Tea from the land of fire seemed like an interesting proposition. We continued our Caucasian trip in the search for the finest Azerbaijani brew.
Drinking tea is easy. Writing tasting notes slightly less so. We explore the benefits of tea flavour charts.
Tea may not expire in the same way as other food products, but it does lose some of its original flavour. Here we explore five ways for your tea to beat the clock.
Tea came to Georgia from China. Being part of the Russian Empire in XIX century, it was selected for tea cultivation due to its geography – the combination of hilly terrain and subtropical climate
Conventional wisdom seems to suggest that coffee is a more highly caffeinated beverage than tea. Conventional wisdom is largely correct.
Russian tea usually evokes a steaming samovar in the middle of a cold winter. But Russia also grows tea, which sells almost exclusively in the domestic market. We went to investigate.