The Tea Lover's Way to Make the Best Cold Brew Iced Tea. [Photographs: Vicky Wasik] Summer can be tricky season for a tea lover.
At a time when tea shops everywhere are hawking their freshly picked spring harvests, it's too damn hot to pull out the kettle and brew any of them. (How people swig hot tea all summer in the swampy heat of Hong Kong and Chennai I do not know.) The solution for those of us who can't stand the heat is to brew our tea ice-cold, especially considering how most of the bottled iced tea you can buy in the States—overly sweetened to cover up a jolt of tannins, and rank with off flavors— isn't worth its bottle. Beyond English Breakfast: An Introduction to the World's Great Teas. Oolong tea service in a gaiwan.
[Photographs: Vicky Wasik] One of the benefits of ruling 20% of the planet's land is setting trends on a global level. How to Make Herbal Tea Without A Recipe. This article is brought to you by our friends at Electrolux as part of an ongoing series focusing on seasonal ingredients.
This month we're talking fresh herbs. Here at Food52, we love recipes—but do we always use them? Of course not. Why Great Tea Doesn't Come Cheap: Digging Into the High Mountain Economy. Why does this gyokuro tea cost $1000 a pound?
[Photograph: Vicky Wasik] Tell me if this has happened to you. You're in some sort of specialty shop—an antiques dealer, maybe, or an electronics store—and you pick something up that catches your eye to take a closer look. Then you notice the price tag, which has a couple more digits than you'd ever imagined. Your heart skips a beat and you put the thing down very, very carefully, before the ceiling caves in. As you start exploring tea shops, this happens more often than you'd think. Most of us get that high quality, boutique things generally cost more than their lower grade commodity alternatives.
So let's take a peek behind that blind spot. . * A blanket disclaimer: The tea industry is enormously complex, and there are exceptions to everything, so the broad brushes I'm about to paint with will invariably get something wrong. Big Scale vs. How to Brew Your Best Cup of Tea. Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: Avoid over-steeped, bitter tea for good. Here's how to brew the perfect cup, whether green, black, or herbal is your tea of choice (or your cup of tea, if you will). Exclusive Art et Manufacture tea cups, saucers, and dessert plates and King Arthur Flour's Never-Fail Biscuits All of Edith Bourgault of Art et Manufacture's pieces are handmade in white porcelain and then detailed with cobalt blue designs. We planted our herbs in her flower pots, bake in her pie plates, and now, we want to drink tea from her delicate, gorgeous tea cups and saucers she created exclusively for our Shop.
Thing is, her cups deserve only the best-brewed tea. First, choose the right teapot:Picking the perfect pot matters. Glass: Great for visibility but does not retain heat.Ceramic: Unlike glass, ceramic teapots retain heat; they also won’t absorb any flavor. Red Blossom Tea Company. Organic Black Tea. How to Develop Your Tea-Tasting Palate. A clay pot for Chinese tea-tasting.
[Photographs: Max Falkowitz, unless otherwise noted] Welcome back to Tea for Everyone, an occasional series about digging seriously into the wonderful world of tea, minus the tall tales and pretension. Where to Buy Amazing Tea Online. [Photographs: Vicky Wasik] So you've fallen in love with tea.
You've learned how to tell your high mountain oolongs from your shade-grown gyokuro. The Non-Judgmental Guide to Getting Seriously Into Tea. Fresh, springy Dragon Well: a green tea to love.
[Photographs: Max Falkowitz, unless otherwise noted] My friend Laura is way more into wine than tea, so it took some cajoling to get her to travel an hour and a half away from home to a tiny tea shop in a Queens strip mall, where we settled in for a three-hour tasting of teas from all over China and Taiwan. "I want you to see the amazing teas I keep blabbing at you about," I told her, and good sport that she was, she acquiesced. A bribe of dumplings beforehand probably helped. So there we were, hunched over tiny stools under fluorescent lights, while the tea seller prepared five teas for us to try. She took a sip and her eyes went wide and she almost yelled at me, "How does this taste like riesling?
Four unique teas, each made from the same batch of tea leaves from the newly funded Dachi Tea. Every year I'm left in the lurch wondering when tea will get its due. It's time to ditch that rep.