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 […]
Olga Nikandrova & Denis Shumakov
Category: Tea Abstractions
Our tea experience, our tea observations and our tea reflections on a variety of topics, from the paradigms of consumer tea culture to the advertising functionality of tea ceremonies.
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 […]
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, […]