Art of Tea

The Art of Making Flowering Tea

Allegria Jasmine Burst tea

Editor’s Note: I’m pleased to welcome Brenna Ciummo from Seattle Coffee Gear for a guest post on LeafJoy today.

Ah, the enigmatic flowering or “blooming” tea. While the tea has become popular in recent years, the information surrounding its creation and inception is somewhat nebulous. As with many teas, experts in the field seem to have varying opinions on how the tea is best processed, brewed and enjoyed. Likewise, there’s a healthy debate over whether the tea has been around since ancient China or if it’s an invention of the 1980s. One thing is for certain; the tea sure is pretty when it blooms.
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Inspirational Morning Tea

Together we can do what we never can do alone

Source: Anete on Muzy

Canton Tea Club: 52 teas a year

The Canton Tea Co has recently announced a really interesting concept – the Canton Tea Club. The concept of the club is about exploring the world. Every week, they send an interesting tea along with the story of the tea and provide an opportunity to discover the tea and connect with other tea drinkers. I love this idea because it’s a great way to think about sampling a lot of different teas each month.

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Tea and Food: Creative Ways to Cook With Tea

Not sure what to do with that leftover tea in the cupboard? Here are some creative ideas on how to cook with tea that I’m planning to try soon.


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Travel Report: A Journey To India’s Tea Fields

2011 has been a truly spectacular year. After visiting the tea fields in Thailand in March, I recently had the rare privilege of traveling to Munnar, a hill station located in the Indian state of Kerala. On the map, it’s near the south-western tip of India. Its high elevations, cool temperatures and the vast, rolling fields of tea make it a popular tourist destination for locals.
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A New Tea Adventure – Pu-erh Tea 101

After reading about pu-erh teas on many wonderful blogs such as The Half-Dipper and MattCha’s Blog, I find myself very curious to learn more about these teas.

If you’re not familiar with pu-erh, it’s a type of post-fermented tea that’s generally produced in the Yunnan province. The output can be loose teas, or these beautifully compressed dark cakes which many people collect and age like fine wine. (more…)

Teaware and the Ritual of Tea

I was recently digging through my camera and found this photo from a Thai restaurant in Philadelphia. It got me to thinking…

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Tea for Two at Peet’s Coffee

A few photos from a recent visit to Peet’s Coffee and Tea. Peet’s is one of the few commercial chains out there that offers a wide selection of teas. They also carry a few rare teas which I’ve found to be quite tasty. My Golden Dragon Oolong tea came on a little tray with a tea pot, two cups and a tea strainer. They even have free Internet, so it was easy to enjoy my tea and get a bit of work done.
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In search of the tea I’ve loved and lost

There have been two teas which I’ve fallen in love with. The first is this Earl Grey loose leaf blend from Teaflection which has quickly situated itself as a well-loved household staple, and second there’s this tieguanyin from Xuyou Teahouse which I blogged about earlier as well.

Sometimes you fall in love with a tea, and its absence leaves you aching for more.
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Back on the Tea Blogging Wagon

I’ll admit it, I haven’t blogged in a while. I’ve been happily sipping tea every single day, but the muse hasn’t struck me to lift a finger and start typing in a while. I’ve been slow in writing the latest about about my tea adventures. However, I’ve been very thankful for this blog and its role in helping me develop my palate and taste for tea.


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