As a child, I was first introduced to tea through afternoon dim sum with my family. I recall the dark murky bitter pu-erh liquor and I couldn’t fathom why anyone would like tea!Continue reading “An Introduction to Pu-erh Teas (ft. Zhen Tea) | TEA 101”
Category: TEA 101
A few years ago, I tried Balhyocha for the first time and developed a fondness for Korean teas. I then meet Soo a few years later and I’ve had the opportunity to taste and learn more about Korean teas from her!Continue reading “An Introduction to Korean Balhyocha (ft. Soocha Tea) | TEA 101”
Two months ago I restarted my TEA 101 series that I originally began to explore teas more in depth! I enjoyed the Question and Answer format of the last post, so I wanted to do one specifically about Japanese matchas with Momo Tea, a Canada based company!Continue reading “An Introduction to Japanese Matcha (ft. Momo Tea) | TEA 101”
Tea is a beverage that has many complexities. Therefore, I wanted to break down one question spanning three countries (China, Japan and Korea) and answer why countries have such different teas! I thought it would be fun to bring some tea friends in to get the conversation going!Continue reading “What Makes East Asian Teas Unique? (ft. ZhenTea, Momo Tea and Soocha Tea) | TEA 101”
Last week I posted Part 1 of my World Tea Expo recap where I covered my first 3 days in Las Vegas. This week I will dive into the experimental green tea processing workshop I attended and the rest of my time in Vegas. I thought a fitting cover photo would be a tea I helped with processing!
While summer has already come, I still wanted to share this tea from spring because I helped pick the Cherry Blossoms last year when I was an intern at Obubu!
One fact that many people don’t know is that 99% of all tea is machine harvested in Japan. However, every year, there is a select amount of teas that are hand-picked and rolled at the start of spring. Last year, I had a chance to be a part of it!
I have only tried Korean teas one other time in the past, so, when Soo reached out to me and offered to send me some teas to try, I was ready to share it with my readers as well.
Kyobancha is a green tea that is unique to the Kyoto region. I was fortunate enough able to experience this tea from farm to cup, and I wanted to share it!
For the last two weeks, I have talked about matcha tea ceremonies, matcha tea utensils, and now it is finally time to talk about matcha itself! In this post I want to break down how the tea is made.