That rare case when in “Tea +” we talk about a pre-aromatized tea (the tea which was flavoured before we acquired it). But it’s very cool. And rare. And every consecutive year, apparently, it will […]
TeaTips.info
Olga Nikandrova & Denis Shumakov
Lemon Flower Tea
At the slightest opportunity, we experiment with tea and different citrus fruits. We try different lemons, stuff tangerines with tea, and so on. Well, now we finally got to the addition of not citrus fruits […]
Sensory Wheels for the Main Styles of Taiwanese Tea
Experts from TRES (the Taiwan Tea Research and Extension Station) and Ming Chuan University have developed sensory wheels for the main styles of Taiwanese tea. Namely for Taiwanese green tea, Wen Shan Bao Zhong, high […]
Tea in the Experience Economy. Tea Actors and Tea Gurus
In the previous article on Tea in the Experience Economy, we talked about the cases in which you can work with tea as with coffee or with wine. Such cases were not very many, so […]
Teabox Boutiques & On-Trend Tea Business Aesthetics
The Indian project Teabox intends to open tea boutiques at airports around the world. Teabox is originally an online project that works with a variety of Indian teas, but specializes in Darjeeling. Not so long […]
Tea Teasers
Some time ago, we ran into one small but annoying problem — the problem of distracting background snacks at tea-and-food tastings. Well, that is, such snacks that the guest always has at hand and which […]
Black Tea with Vanilla and Marigolds and Sherry Brandy
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 […]
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%). […]