Chinese experts have studied the characteristics of tea leaves of a small-leaved tea variety traditionally grown on Baohong Mountain in Yunnan and often intercropped with Chinese chestnut trees (Castanea mollissima). In the 1970s, chestnut trees […]
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Olga Nikandrova & Denis Shumakov
Dynamic Description of Tea. Part 2
In the previous part of this article, we tried to explain why a static description is not very well suited for a beverage as diverse as tea. And as an alternative to the static description […]
Basque Cheesecake and Sheng Pu’er
Basque “burnt” cheesecake is simply magically, deliciously combined with sheng (raw) pu’er. The creamy caramel of the dessert and the floral-woody astringency (be it bright or soft, doesn’t matter) of sheng pu’er complement each other […]
Kolkhida Black Tea
Khosta, Russia, 2020. The tea is named after the ancient Kingdom of Colchis. The blend was made by the specialists of the Julius Meinl company from Krasnodar black tea (85%) and Ceylon black tea (15%). […]
Black Tea with Pepper and Anchovies
A recipe from the old book “Pskov Tea” is taken as a basis, it is very simple: you need to take a teaspoon of black tea and a pinch of black pepper, pour a glass […]
Dynamic Description of Tea. Part 1
The result of brewing any tea is mostly dependent on four factors: on the form of tea leaves, on dry tea to water volume ratio, on water temperature and duration of the infusion. Each of […]
Da Hong Pao and Gomphrena
Add Gomphrena globosa (globe amaranth) flowers to tea leaves when brewing (two flowers per 3 grams of tea, or attune the amount of both ingredients to your liking). Gomfrena very interestingly compensates for the contrasting […]
Tea Dust #2. Sake or Cheese?
The choice of snacks for tea must be personalized, customized and scientifically based — for example, on the “microbiological similarity” of products. Let’s try, based on the peculiarities of your sensory perception of shu-pu’er, to […]
White Tea from Sangzhi
In 2017, work began to give GI status to white tea from Sangzhi. Sangzhi is a county in the Zhangjiajie prefecture-level municipality in the Chinese province of Hunan. Traditional white tea — Yin Zhen, Bai […]
Tangya White Tea First Grade
Hubei, China, 2017. The tea is made from an albino tea tree cultivar, which is evident by the light colour of the brewed tea leaves. Tangya White Tea First Grade Brewing Chart Tangya White Tea […]
Mi Lan Xiang Dan Cong and Grünberger
Grünberger is a semi-hard cow’s milk cheese from eastern Switzerland with a piquant creamy flavor. Mi Lan Xiang Dan Cong is a Guangdong oolong with obvious floral and fruity notes and an equally obvious baked […]
Xi Hu Long Jing Design Code
In October last year, in Hangzhou, samples of packaging design recommended for Xi Hu Long Jing green tea, one of the most famous Chinese teas. Tea producers, regardless of the type of packaging, are recommended […]
Tea Dust #1. A Moth or an Ant?
Sometimes, in order to determine who a person is, it is enough to find out his attitude to the scent of Guangdong oolongs. A categorical answer (only “Yes” or “No”), the results of scientific research, […]
Frothed Tea
Tea is known to contain substances with surface-active properties. Which adds bubbles in the cup to the other advantages of the drink. The content of such substances in tea is small, therefore, under normal conditions, […]