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How the popular spiced tea came to be Text by Jane Pettigrew CHAI: from Chinese Cantonese chá or chàh, and then probably through Persia as châ or chây into India. In English, char...
Sit down at a sushi counter in Tokyo, and before you have even opened the menu, a tall, heavy cup lands in front of you. The tea inside is a deep, slightly cloudy green, very hot a...
Great coffee. Great tea. Thatʼs a given. The winning cafe also takes pride in its food and service.
Koicha (濃茶), or “thick tea,” is the dense, syrup-like matcha that hosts prepare and guests share during the formal Japanese tea ceremony. The host kneads it slowly into a smooth,...
Tea has always been a major part of Indian households for ages and while many people simply see it as a morning ritual for some individuals it goes beyond a hot drink that gives a...
Usucha (薄茶), or “thin tea,” is the light, faintly foamy bowl of whisked matcha. It’s what most people picture when they imagine Japanese tea. You whisk it briskly with a bamboo c...
Photography by John O’Hagan Recipe Development/Food Styling by Laura Crandall Convene your closest friends to celebrate your love of the beverage with a spectacular menu of delicac...
An Urasenke tea master provides an introduction to the history and practice of Japanese tea ceremony. The post The Way of Tea appeared first on Tricycle: The Buddhist Review.
Cozy up this fall with chai, oolong, high tea and creative blends from standout tea spots across Los Angeles The post Embrace Calm This Fall With These 8 Tea Shops appeared first o...
Genmaicha (玄米茶) is a Japanese green tea blended with roasted rice. Producers mix bancha or sencha with roasted rice, usually in close to equal parts. The rice is soaked, steamed...
No one wants to wait for a cup of tea. Scan, pay, wait for your number, take it away. The cup is warm, but how the tea came to be is nowhere to be seen. New tea beverages have push...
Pour a cup of plain genmaicha and it comes out thin, clear, and pale yellow-green, calm and unassuming in the cup. Pour a cup of matcha-iri genmaicha next to it, and the difference...
Tea is the world’s most popular beverage after water, with global consumption estimated at roughly 7.3 billion kilograms in 2023 and projected to climb to 8.3 billion kilograms by...
Bancha (番茶) is Japan’s everyday green tea. It’s an inexpensive, mild-tasting brew made from more mature leaves, picked later in the season than the tender young growth used for s...
Photography by John O’Hagan • Photo Styling by Emily Thomas • Food Styling by Kathleen Kanen Retreat to the library for a refreshing afternoon of scrumptious bites, plenty of tea,...
(Stefania Pelfini la Waziya/Moment/Getty Images)
Browse the tea shelves of a shop in Fukuoka or Saga and you’ll often find a bag that looks almost too plain beside the polished gyokuro tins. It holds pale, flat little stems inste...
British Columbia’s capital abounds with tea services and purveyors. Text and Photography by Crai S. Bowers Located on Vancouver Island in British Columbia, Victoria was long fa...
Afternoon tea with scones and cakes on floral china.
In the first instalment of a four-part Health Matters series on traditional Chinese medicine, Lisa Cam and Ashlyn Chak explore how a new generation of health-conscious youth is dis...
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