Although white tea (bai cha, bai = white cha = tea) is possibly the oldest form of tea consumed today, it is one of the least known teas in the West.
Interestingly enough, many people have experienced white tea - although most likely unknowing and not as a drink. But more about that later.
With this article […]
[ March 22, 2008; 8:00 pm to 11:00 pm. ] More info here.
Before heading off in April to conquer Europe with their beautiful songs, our beloved Ragamuffin Children are giving us a last performance at the Teahouse. For the night, they will be supported by The Eastern.
So make sure to come and give them your support and best wishes for the adventure ahead of them. It’s an […]
Recently, I’ve often found myself using tea as an ingredient in home-cooking. The various flavour profiles of different teas lend themselves perfectly to complement certain foods. In the past, I’ve used freshly ground Lapsang Souchong to make a marinade for salmon, oolong infused oils for salad dressings, etc. The possibilities are endless.
Apple jelly with a […]
Some of our readers have marveled over the curious dancing tea leaves in the picture of last week’s Patience post. As the caption of the larger version reveals to the observant viewer, it is a photo of one of our Nonpareil Organic Jasmine Pearls unfurling.
To me, Chinese pearl teas always had a very unique […]