Pu-erh tea is a microbial fermented tea, hailing from the high mountains of the Yunnan Province, China. It is usually made from the leaves of ancient tea trees and sold in the form of cakes and other compressed shapes. However, what truly sets Pu’erh tea apart is that through its specific fermentation and aging process the tea continues to
While many tea aficionados still enjoy the traditional approaches to tea and tea culture, there are also new generations of tea drinkers ready to take tea into modernity. As a 200 billion dollar industry that keeps growing, tea producers and retailers have come up with some fresh and exciting ideas
If we are to trust old Chinese myths, the cultivation and brewing of the Camellia Sinensis (tea) plant has been around for thousands of years. And perhaps no person in history has been more influential in how we think about tea than Lu Yu, the sage of tea. His seminal
Barley (Hordeum Vulgare) is one of the most produced grains on earth. We primarily use it to make food for livestock and as one of the ingredients in beer. However, in East Asian countries like Korea and Japan it has been a popular tea infusion for hundreds of years. Since
While the mushroom is a popular ingredient in many of our daily meals, and it has historically been linked to improving health, we in the Western world don’t often consider it as something we drink. Well, you might be surprised. In recent years, mushroom tea (or coffee, if you are
Tea in Scotland Although England often gets credited for their obsessive tea culture, and rightfully so, their Northern neighbors the Scots certainly deserve some attention as well. Whiskey, Haggis and bagpipes might stand at the forefront of what is quintessentially Scottish, tea is arguably just as important. Not only do
Nitro tea is revolutionizing the way we enjoy our favorite beverage. Infused with nitrogen gas, this modern twist on traditional tea offers a unique, creamy texture and a frothy head, reminiscent of a cold brew coffee.
