Tea

After my matcha post a few months ago, I realized I hadn’t had a kukicha (steam/twig tea) in a while! So, I decided to share this roasted variation with everyone!

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 …

This is the final stop of our Ruby 18 journey. Over the last two weeks, we tasted the “mother” and “father” of the Ruby 18 and what an adventure it …

Last week, I embarked on my Ruby 18 tea adventure. I started with tasting a Burmese Assamica cultivar (the mother/flower used to develop Ruby 18) and now I will be …

Last year, I attended a talk about Taiwanese teas and learned about how Ruby 18 was developed. Therefore, when I saw Mountain Stream Teas offering a tasting set with the …

After drinking a handful of caffeinated teas, I was craving a tisane and this blend sounded like a nice relaxing afternoon sip.

When I saw this experimental blend of black tea and ripe pu-er, I quickly added it to my shopping cart because I hadn’t tried this combination before!

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 …

Last week I tasted a pre-portioned pu-er cake, so all I had to do was add water and brew! Therefore, this week I wanted to taste another one, but the …