I’ve just come from a wonderful talk by Jane Pettigrew, author of many books about tea
Lots on oolongs recently, with a few myths thrown in. Not by me, however
Soft water, low in calcium and magnesium salts is considered best for east Asian teas: London tap water, alas, is hard
We had a “bad water day” at Borough Market the other Saturday: there was a distinctly brackish, almost metallic, aftertaste to most of the teas we brewed...
When we have warmer days, it is refreshing to drink cold tea, even chilled...
Recently I made reference to Mr Ha and intentionally left you to wonder who he is...
Do you own a teapot? Have you ever used a teapot? (Is another anti teabag rant approaching?)
Teas are annual products with distinct picking periods, each producing different styles of tea.
It’s that time of year: spring is gone and life settles into an uneasy truce with summer