KJ #71 FRONT COVER: Cloud Bowl #2, photograph © 1997 James Henke (www.jameshenkel.com) BACK COVER: From The Modern Japanese Tea Room (by Michael Freeman, Damiani Editore, Bologna), photograph © 2007 Michael Freeman (www.michaelfreemanphoto.com) KJ#71: Tea – a glimpse, a journey... This issue was guest edited by Gaetano Kazuo Maida, executive director of the nonprofit Tea Arts Institute, former organizer of the American Premium Tea Institute and publisher of the industry journal Tea Trade. (He is also a founding director of the Buddhist magazine Tricycle, and is executive director of the International Buddhist Film Festival, www.ibff.org.) The Art Director of this issue is Ayelet Maida, principal of A/M Studios, and creative director of the International Buddhist Film Festival. At a time when the word “tea” for most Japanese still meant powdered matcha, Baisao was serving a new variety that came to be known in Japan as sencha, a word that translates literally as “simmered tea.”
Quality teas, tea ware and more Please feel fee to peruse our offerings from the shopping categories to the left and try out our new shopping cart. You won't be asked for your personal information until you check out. First-time Customers: We need your credit card information so that we may process your order. You may provide your credit card information through the log-in protocol above (this is a secure transaction) or call it in toll-free to: The acquisition of handmade functional art should have its beginnings at Holy Mountain Trading Company. At Holy Mountain you will find exceptional examples of slate and natural rock water fountains. Holy Mountain Trading Company is dedicated to offering information about and access to handmade functional art that is aesthetically pleasing and spiritually satisfying.
A Tea Addict's Journal | Blogging seriously about tea Der Teemarkt 2010-die Leiden eines Teehändlers Tea Blog Ali Shan Oolong Tea – Tea isn’t just about drinking…it’s an adventure! Fall is here. The leaves are changing, the sun comes up later, and the mornings are cooler. Although I drink hot tea year round, it is during this time of the year that a hot cup of tea is even more appealing. As my grandmother used to say… “it warms my bones,” which is wonderful since, I tend to be cold all the time. The hot mug warms my hands and the liquor embraces the chest, spreading the warmth throughout my body. Today, I’m enjoying a cup of Ali Shan Oolong also known as Taiwan Wu Long. Composition: Oolong tea from Taiwan. Dry Visual: Bright green with hint of yellow tightly rolled leaves. Dry Aroma: Fresh, clean, sweet smell with floral hints. Flavor: I admit, I am biased. Ali Shan Oolong is naturally sweet and requires no sweetener. Liquor: A bright green hue. Brewing Time: Canton Tea Company recommends steeping 1 tsp Ali Shan Oolong Tea for for 1 – 2 minutes in water with a temperature around 90°C (194°F). Manufacturer: Canton Tea Company Caffeine: Yes.
Tea Escapade – Tea Blog When destiny meets innovation and passion you get Strip Teas by Kamelia:Luxe – a tea company with a sexy, flirty, bent on tea. Just ask Emily Koteff-Moreano, co-founder and owner, I did. In 2007 Emily’s fiancé Keir Moreano (now husband), a documentary filmmaker, was hired to film “The Meaning of Tea”. Mridul, born and raised in the Darjeeling region of India, comes from a family of tea plantation owners. During the interview I asked, “How long have you been in love with tea?” When asked, “what do you love most about being a teapreneur?” Both the company and it’s products represent everything the founders, Emily and Mridul, believe in within a small package: the camaraderie that comes with tea, culture, design, earth friendly – recyclable, and supports the very notion of a woman in business which is not typical for women in India.
Organic Tea Farmer Interview: Part I Kinezuka Toshiaki is an organic tea farmer in Shizuoka, Japan. In the 1970s, he founded a collective of organic tea farmers, and over the years he became a vocal advocate for the environmental benefits of organic farming. During a recent trip to Japan, we had the opportunity to ask him about his experiences as an organic tea farmer. Art of Tea: You’ve said originally switched to organic production in search of better tasting tea. Kinezuka: Organic tea has a deeper, richer taste. Art of Tea: When did you make the switch to organic tea production? Kinezuka: In 1976. If we go back to the earliest history of agriculture, we cannot find any time with such a high dependency on chemicals. Art of Tea: What kind of environmental destruction? Kinezuka: When I was little, farmers used a very strong chemical in the rice fields. At the same time, the fish disappeared. Until today, there has been destructive construction that killed a lot of the creatures in the river and nature.
Insani-TEA Blog Tee und Koffein | Der Tee-Blog Eine Frage bekomme ich sehr häufig gestellt: Wie hoch ist eigentlich der Koffeingehalt im Schwarzen, Grünen und Weissen Tee? Da Weißer, Grüner, Oolong und der Schwarzer Tee von der gleichen Pflanze stammen, enthalten alle Teesorten Koffein. Oft wird Koffein im Tee auch als „Tein“, „Thein“ oder „Teein“ bezeichnet, obwohl die chemische Zusammensetzung mit Koffein identisch ist. Ein wahrer natürlicher „Energy Drink“ ist der Matcha. Matcha-Trinker, nehmen das Teeblatt im Ganzen in Form von in Wasser aufgelöstem Pulver zu sich und somit eine höhere Konzentration an Antioxidanten, Vitaminen, Mineralien und Koffein. *)Die oben angeführten Angaben sind Mittelwerte. j o i e : d e : t e a Teebeutel der Sorte Mighty Leaf · Das Tee-Tagebuch.de · Neuigkeiten, Gedanken und Entdeckungen rund um den Tee Tee aus dem Teebeutel* hat allgemein keinen guten Ruf – was daran liegt, dass viele ungenießbare Sorten und Qualitäten in alten, verstaubten Supermarkt-Regalen und Küchenschränken zu finden sind. Dabei stimmt es nicht, dass Tee im Beutel generell schlechterer Qualität ist. Es kommt ganz darauf an, welcher Tee im Beutel ist, wie der Beutel beschaffen und verpackt ist und ob der Tee richtig gelagert wurde: lichtgeschützt, kühl und trocken. Wie kam es eigentlich zum Tee im Beutel? Letztlich hat der Teebeutel seine Existenz einem Zufall und Missverständnis zu verdanken: Anfang des 20 Jahrhunderts war es üblich, Teeproben in teuren Blechdosen zu verschicken. Um Kosten zu sparen, ging der Teehändler Thomas Sullivan aus den USA dazu über, seine Proben in kleine, platzsparende Seidenbeutel zu verpacken und so zu verschicken. Die Renaissance des Teebeutels Bei Mighty Leaf ist der Tee in handgefertigte “Seidenbeutel” verpackt, die mit Baumwollfäden vernäht sind.
Tea Guy Speaks: Tea Blog List This list contains every tea blog I'm aware of. It currently numbers about 365 tea blogs. If you know of any I've missed or if you see one on here that's goners, please leave a comment. If I've included your blog here, please consider linking to Tea Guy Speaks. New Additions - 07/23/2012Breakaway MatchaDarjeeling DarlingsErin's TeaLeaf, Sheaf, and BerrySi's Hip Hop Tea ShopSilk Road Tea BlogSip-by-SipSOKO Tea HouseSommelier En Thé Japonais (French)Tea FoodieTea For Me PleaseTea For TodayTeasing Leaves Tea Blog DirectoriesAssociation of Tea Bloggers - Member BlogsTea Talk Tea Blog List100% TeaThe 39 Steeps99 Kettles Barb's Tea ShopBearsblogBernideen's Tea Time BlogThe Best of TeaBevNET.com's BevBlogBigelow BlogThe Big Tea BlogBlacketeapot (French)Black Dragon Tea BarBlooming TeaBlue People TeaBon TeavantBookoftea's JournalBubble Tea Fan's Journal Damn Fine Tea BlogDaoilDas Tee-Tagebuch.deThe DevoteaDoctor OolongDormouse and the TeapotDrink Tea English Tea BlogEveryone Loves TeaExpanding Leaves
Autumn Tie Guanyin | Chinese Tea Files If spring tea (春茶) is usually considered the best of the four harvests allowed by a tea plant in a year, autumn tea is not bad either. Tea being very climate dependant, the character of the tea produced from each harvest is different. Not only does the weather during the growth of the leaves play its role, the conditions during the processing of the picked leaves also have an impact on the final result. More than a question of quality, the differences between harvests is rather one of taste and preferences. For Tie Guanyin (铁观音), autumn tea is regarded as second only to spring Tie Guanyin and its arrival on the tea stalls is awaited with expectation by tea lovers. In Anxi (安溪) county, where the genuine Tie Guanyin is produced, the autumn harvest takes place around Cold Dew (寒露), a specific day in the Chinese Traditional Calendar (农历). In comparison to spring Tie Guanyin, autumn Tie Guanyin is milder in taste and stronger in fragrance.