A dandy kind of a composition from the “Only to sniff” category. Well, that is, the main pleasure is obtained at the junction of tea, which is drunk, and brandy, which is sniffed. Vanilla notes […]
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Olga Nikandrova & Denis Shumakov
Tea in the Experience Economy. Sometimes You Can Work with Tea Like with Wine and Coffee
In the previous article (Reasons Why You Mustn’t Work with Tea Like with Wine or Coffee), we came to the conclusion that tea cannot be treated like wine or coffee. Tea is too complicated to […]
Tea in the Experience Economy. Reasons Why You Mustn’t Work with Tea Like with Wine or Coffee
In 1999, Harvard Business School published Pine and Gilmore’s book The Experience Economy, in which the authors presented an elegant concept of a new, post-service economy — the economy of experience. In contrast to the […]
Nepal Silver Tips White Tea
A very pleasant tea to brew, with neat tea leaves, almost all perfectly whole. Depending on the brewing mode, it can work in the range from a refresher to a base for cocktails or gastronomic […]
Cold Brewed White Tea, Fino and Apple Paste Layered Pie
Needle-type white tea infused for 30 minutes in cool water, room-temperature Fino and classic pure-apple Belyovskaya pastila (apple paste layered pie). All parts of this set combine well with one another in pairs — including […]
Chinese Chestnut Baohong Green Tea
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 […]
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 […]