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by Lori Way, MS, RD Despite my love of a wide variety of teas, for the last ten years, I had pretty much settled on one tea to drink every morning, Royal Golden Yunnan, which, as some of you surely know, is no longer available. Since I knew this was about to happen, I started …continue reading By John Rice, General Manager.
Anyone who has read the About The Tea Table page will know that I initially started working here doing photography for magazine ads, then eventually for the first version of the web site. Commercial Photography is actually what my education is in, so it’s hard to believe that was …continue reading by John Rice, General Manager One area we have been diving into more at The Tea Table is the craft of blends. While we have always offered our own flavored blends, in the last couple years we have ventured further into unflavored ones. Normally, unflavored blends are commercially developed using teas from dozens or even …continue reading by Lori Way, MS, RD I’m sure you’ve heard that tea bags are made from the sweepings of tea factory floors. Now I’ve always figured that was not true, but at the 2011 Tea Expo, Nigel Melican gave a scientific argument explaining why it can’t possibly be true. Get a load of this: In the …continue reading by Lori Way, MS, RD Ahh, the fiery sting of hot peppers, the refreshing cool of peppermint, the sinus-clearing jolt of horseradish. Without these kinds of sensations, a lot of foods would be pretty dull. For this third part of my posts about tasting, I’d like to focus on mouth-feel, also known as chemesthesis, which …continue reading by Lori Way, MS, RD Can anything be more disappointing than not being able to enjoy your favorite food when you’re clogged up with a cold? In this second part of my series about taste, I’d like to talk about the importance of our sense of smell as it relates to perceiving taste. (Here is …continue reading by Lori Way, MS, RD Have you ever tasted a tea that a friend recommended and absolutely hated it? Or you’re reading tea reviews online and see your favorite tea bashed. You can’t understand how someone could not enjoy your favorite, nor how anyone on earth could like the one you just threw down the …continue reading By John Rice, General Manager In the ten plus years The Tea Table has been in business, tea has been steadily becoming more popular. The positive side is that there are more and more teas available. One of the down sides is that the quality of teas can, in general, steadily decline. While we are …continue reading by Lori Way, MS, RD A good friend recently asked me a question about making iced tea, and it occurred to me that others may have the same question. She usually makes her iced tea with our Cinnamon Orange Spice tea, but the other day made it with Yorkshire Gold. She used the same method …continue reading by Lori Bricker, MS, RD A customer recently asked me this question: “One of my primary intentions in drinking green tea is the healthy benefits of EGCG/catechins. To that end, have the various teas been tested and what green teas that you carry are highest in catechins?” Here is my answer: We have not had …continue reading |
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