How Professional Tasters Judge Ceylon Tea
Before any tea reaches a shop shelf, it has been tasted, usually many times, by professionals who judge hundreds of samples a…
Journal category
Brewing
The Water Matters: Choosing Water for a Better Brew
A cup of tea is more than 99 percent water, so the water you start with changes everything downstream. Here's the real…
Milk First or Tea First? The Great Debate
Few kitchen questions have started as many friendly arguments. Here's the real history behind both camps, what recent research actually says about…
Loose Leaf vs Tea Bags: What Changes in the Cup
Tea bags and loose leaf can come from the very same bushes, yet taste quite different in the cup. Here's the real…
How to Store Tea So It Stays Fresh
Air, light, heat, moisture and strong smells are the five enemies of good tea. Here's the science behind each one, how fast…
A Tea Taster’s Glossary: Bright, Brisk, Coppery and More
Tea tasters have their own language for describing what's in the cup. Learn the vocabulary, understand what's actually happening in the liquor,…
How to Brew the Perfect Cup of Ceylon Black Tea
Fresh water, the right amount of leaf, the right temperature for your grade, and a little patience. Here is the method, and…
Understanding Ceylon Tea Grades: BOP, OP1 and FBOPF
Those letters on the pack look technical, but they describe one simple thing: leaf particle size. Here is what each grade means,…