NB: this is the second part of the article on specialty tea, make sure you read the first part first. Specialty Tea is a tea with a high added value, regardless of the way the […]
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.
May the Force Be with You, Specialty Tea!
Have you ever wondered why all recent attempts to single out a certain category in tea, analogous to Specialty Coffee, look so unconvincing? In our opinion, this is happening for one single reason. Currently, there […]
Experimental Tea Plantation on Mount Zhornina
In April 2021, changing many hands, with the help of many good people, a sample of tea made by a team of specialists working on an experimental tea plantation on Mount Zhornina (Transcarpathia, Ukraine) reached […]
Tea in the Experience Economy. Tea Experts and Tea Storytellers
In the previous article, we described two roles that a tea professional can play in the consumer tea culture. These are the roles of a tea guru and a tea actor. Successful work in each […]
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 […]
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 […]
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 […]
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 […]
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, […]