"Decaffeinated" with "tea" is an ill-suited pair in my mind. Because no, I can't live without caffeine (my family will attest to this). Still, there are several flavored decaf black teas that I've found quite acceptable. But what about classic teas, those teas without flavor additives? Can those withstand the decaffeination process? Decaf tea itself is … Continue reading How Does Decaf Tea Compare to the Real Thing?
When we think simply "tea," Ceylon may well be what we are envisioning: it's perfect for classic iced tea it's great blended with lemonade it's excellent hot it handles lemon or honey or milk or sugar admirably it's the perfect "base tea," with a brisk and full flavor And you're probably visualizing black tea, even … Continue reading Ceylon Tea—but Green
At a time when our time on this planet seems limited—Stephen Hawking warns that we "should prepare for a cosmic exodus"* within the next couple hundred years—it is really really nice to know that somebody is working on the problems here at home! An Island of Responsible Sensibilities As recently reported in World Tea News,† Sri … Continue reading Ozone-Friendly Teas? Sri Lanka’s Ceylon Teas Stand Alone
Yesterday evening, the colors down our street were spectacular. You know exactly what that sentence means if you are a Michigander, when October brings breathtaking maple leaves saturated in vibrant gold, brassy orange and crimson, rich maroon. And you know that it is time for cider—the dark unfiltered unpasteurized stuff, with its flavor spectrum determined by … Continue reading Having Their Tea and Drinking It Too? The State of Tea in Sri Lanka