This past weekend, I attended my coworker Casey’s workshop on teaware. Casey is a fount of knowledge about the science and history behind tea, partly thanks to a book she loves, The True History of Tea. Casey has worked at Stone Leaf for about three years and leads most of the workshops we hold. On […]
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Springtime is the most exciting season at the teahouse because fresh teas are coming in from all over the world. We have new harvests of everything from Taiwanese oolongs to Darjeeling to Bi Luo Chun, not to mention a couple of brand new teas: Sanxia Honey Hong Cha and Jing Shan Hong Cha. Click on […]
Continue Reading...Halfway across the world, the early spring harvest of tea in Yunnan, China, is in full swing. Also known as the first flush, (summer and autumn being the second and third flush, respectively), the spring harvest is often the most prized. Coming off a long winter’s rest, both the plant and tea drinkers alike are […]
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Some people love bitterness, some distain it. While the tea plant naturally has components that add bitterness, no tea has to taste bitter. It all comes down to how you make your pot of tea. This posting assumes one thing you can always assume with us…it’s loose leaf tea. (Nothing against tea bag tea, just […]
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This trip was a Tea Garden Intensive. We visited 14 gardens in 12 days. We were hosted in such a pleasant manner, that often we felt we were a guest at the tea workers home (sometimes we actually were!). It was a very humbling experience…to meet so many different people involved in the effort to […]
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This year’s travels were filled with many tea gardens and many tastings. One that stood out to us was a visit to Gopaldhara Tea Estate in the Mirik Valley of Darjeeling. I arrived after nightfall, winding down a narrow bumpy jeep road that was quite nerve-racking (most tea areas have crazy mountain roads..but this was […]
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