Masala chai is a spicy Indian tea boiled with spices and milk on a stove top to produce the perfect cup. But who has the time to monitor a boiling pot and stir constantly to prevent the milk from clotting? Here’s an easier way to get the same amazing flavor, complete with homemade froth.
Real milk oolong, imitation milk oolong… how does one tell them apart? And does it really matter? Tea connoisseurs go nuts over its silky, creamy flavor.
The best Earl Grey decaf tea I’ve ever tasted also happens to be the best decaf I’ve ever tried. And tried decafs I have. I call them attempts to turn an otherwise obsessive tea habit limited to a short daytime window into a magical 24-hour realm of possibility.
Butter, caramel, and a touch of green tea might just be what the doctor ordered.
Blended and sold in Paris, today’s Tea of the Week is brought to you by a company claiming its production origins date back to Louis XIV and his court in Versailles, circa 1692.
Nestled in the Mengku sector of China’s Yunnan Province and straddling the border of Myanmar is the valley of Nanmei is one of the strangest teas I’ve ever tasted.
Nestled in the Himalayas an 11-hour drive from Kathmandu is Jun Chiyabari, an organic Nepali tea garden reaching elevations nearing 7,000 feet above sea level, whose plots feature a unique blend of Darjeeling, Chinese, Japanese, and Taiwanese cultivars.
Tea in India, like in other tea-producing countries, is typically picked in spring, summer, and autumn. But one region in the country waits for a chilly window in January and February when frost hits to pluck its prized leaves, producing a sweetening effect similar to what happens with ice wine grapes.
To be a fly on the wall when the first cave folk discovered the glory of leaf-soaked water. Little did he or she know the humble beverage would become the most popular tonic on the planet.
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