Thanks to everyone who submitted blog entries for The Tea Table’s blog contest. We had fun reading them, and it appeared you had fun writing them as well. We decided the best entry was by Anne who wrote a clever post relating tea with dating. Congratulations to Anne, who wins our Quarterly Tea of the …continue reading
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"I'm looking for a tea that will cure my condition. What do you recommend?" This is a fairly common inquiry that we receive, and I'd like to address it because it requires a bit of explanation instead of the short answer hoped for. Usually people who ask us this question are brand new to tea. …continue reading From John’s Desk These days many people are concerned about the security of their credit cards. While the concern is valid, often the measures they take to keep their cards safe actually expose them to greater risk. The fact is, using a credit card to purchase online from a reputable, secure retailer is one of …continue reading We invite you to participate in our blog and get the chance to win a Tea of the Month Club! To enter the contest, leave a comment to this post. You may talk about anything you want, as long as it relates to tea in some way that people might want to read about. Please, …continue reading We shape clay into a pot, but it is the emptiness inside that holds whatever we want. — Tao-Te Ching. By John Rice, General Manager. When a customer is brewing loose tea for the first time, they sometimes comment that it came out tasting bitter. Unlike most bag teas, high quality loose teas require more care in brewing, and how to do this properly will vary with the particular tea being made. This is why …continue reading …continue reading Tea will easily get stale if stored improperly, and can sometimes even spoil. For best flavor retention, tea needs to be kept in an air-tight, dark, and dry environment, ideally at a constant temperature and away from odors. Because tea leaves are dried, they are prone to absorbing moisture and aromas of nearby items. Light …continue reading In general, freshly boiled water is appropriate for black and herbal teas, but steaming (sub-boiling) is best for green, oolong, and white teas. A lot of people use boiling water all the time and report their tea tastes fine. Ultimately, your taste preferences are all that matter, so feel free to experiment a bit with …continue reading The best way to control the strength of your tea is the alter the amount of tea leaves you use rather than changing the brew time. People will often try to let their tea brew a long time to get a strong cup, only to find it tastes bitter. To get the best flavor, you …continue reading |
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