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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...
This traditional Chinese tea is believed to address fatigue and stress
Just off Oxford Street, not far from the London Edition Hotel, lies Lotus Realm, a new Chinese teahouse which provides a welcome escape from the nearby chains. As soon as you enter...
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...
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...
The true story of Robert Fortune Text by Jane Pettigrew “Fortune favors the brave!” (Latin proverb, “Audentes fortuna iuvat!”) Eighteen thirty-three was a bad year for the Br...
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...
Chumushi Sencha (中蒸し煎茶) is a medium-steamed type of Japanese sencha green tea. It sits between Asamushi, lightly steamed sencha, and Fukamushi, deeply steamed sencha, offering...
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...
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...
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.
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,...
Discover how China's historic tea trade helps explain an English expression meaning that no reward could persuade someone to do something.
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...
Kyobancha (京番茶), also sold as Iribancha, is Kyoto’s own style of roasted green tea: large, unrolled leaves with an intensely smoky aroma, brewed into a surprisingly mellow, low-...
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...
Fresh Moroccan mint tea brings a refreshing North African favorite straight to your teacup. It's fragrant, comforting, and a lovely change from your usual afternoon brew. There's s...
Finger sandwiches and scones make way for dumplings and Peking duck at Tokyo's growing number of Chinese afternoon tea menus.
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...
The Caregiver Collective Interview Series shares stories from families, caregivers, and advocates supporting loved ones with special needs. Guided by Wendy Javier of the Infinite H...
Great coffee. Great tea. Thatʼs a given. The winning cafe also takes pride in its food and service.
Most Japanese green teas are judged by their leaves. Kukicha (茎茶) turns that idea around. It’s a Japanese green tea made mainly from the stems and leaf stalks of the tea plant, t...
A Chinese milk tea chain has ignited a debate about workplace culture and employee autonomy after reports of its military-style onboarding training garnered public criticism. Front...
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