We’re continuing our exploration of Taiwanese oolongs this week with a focus on one of the most celebrated of Taiwanese teas, Baozhong. Shiuwen Tai, of Seattle’s Floating Leaves Tea, gave us such a fantastic and comprehensive intro to Taiwanese oolongs in our last episode that we had to invite her back to give us some more in-depth knowledge, and we asked Shiuwen to talk about Baozhong because, well, it’s one of our favorite oolongs. Read the full show notes
This week on Talking Tea we begin exploring the spectrum of Taiwanese oolongs with Shiuwen Tai of Seattle’s Floating Leaves Tea. Shiuwen chats with us via Skype about the history of tea in Taiwan, and how Taiwan’s tea production has been influenced by its relationships with both China and Japan. We discuss some of the factors that go into forming the unique flavor profiles of oolong teas from Taiwan, including aged oolongs, why mouthfeel and texture are important in evaluating tea, and then take a closer look at two oolongs: Alishan, a high mountain Taiwanese oolong (the photo shows an Alishan tea garden), and the famous Tieguanyin. Read the full show notes
We’re back in Montreal this week on Talking Tea chatting with Kevin Gascoyne of Montreal’s famed Camellia Sinensis Tea House.
Kevin, a co-owner of Camellia Sinensis, is known around the world as a prominent tea taster, educator and author. We talk with Kevin about his passion for Darjeeling teas, how classically grown Darjeelings compare with newer clonal teas, and current trends in tea processing. Kevin also discusses fair trade and labor conditions at tea gardens in India and elsewhere, and shares his perspectives on the future of tea’s popularity and growth, both in North America and worldwide. And, as an added bonus, we chat with Kevin about Camellia Sinensis’ groundbreaking studies on caffeine and anti-oxidants in tea. Read the full show notes
Today at Talking Tea we’re in Montreal beginning our exploration of this city’s vibrant tea scene. Our first stop is Cha Do Raku, a new tea house and shop in Montreal’s Plateau district. Cha Do Raku (it means “decadence of tea” in Japanese) and its owner and founder, Shiho Kanamaru, have already made a name for themselves through the highly regarded teas offered through Cha Do Raku’s online store. Today we visit Shiho in her new shop and chat about how she realized her dream of a tea space that embodies the spirit of doraku, a simple, relaxed enjoyment of tea. Read the full show notes
On today’s episode we have two guests speaking to us from Oxalis Tea and Coffee in the Czech Republic. First up is Petr Zelik, owner and founder of Oxalis. Petr chats with us about tea culture in the Czech Republic, and especially about the challenges and successes of building a tea company after the fall of Communism. We also explore Oxalis’ offerings of Korean teas, which are not easy to come by among quality tea offerings in the US. Read the full show notes
One of the things we hear over and over again from people in the tea world is how so many great relationships have been created and nurtured through tea. But what is it in tea culture that’s so good at bringing us together? Read the full show notes
You might think we’re having an identity crisis this week on Talking Tea, since our host and guest on this week’s podcast share the same name. In this week’s show our host and producer Ken Cohen chats with renowned qigong master and author Ken Cohen, who also writes and lectures extensively about the health benefits of tea.
Ken shares his personal tea journey with us, talks about both the health benefits and the spiritual benefits of tea from the perspectives of Western science and traditional Chinese medicine, discusses how our connection with nature and poetry influences our enjoyment of tea, and explains how the intention, heart and spirit we bring to the preparation and drinking of tea change not only our experience of tea, but also our relationship with the world. Read the full show notes
This week Talking Tea talks matcha with Tyas Huybrechts, founder and blogger at Tea Talk, a blog devoted entirely to Japanese green teas. Matcha, a powdered green tea that’s whisked into a frothy brew, is fast becoming the caffeinated drink of choice among many in the West, and Tyas tells us about matcha’s history and cultural background in Japan, how it’s grown and processed, and what to look for in buying quality matcha. Read the full show notes
Everything you always wanted to know about pu erh but were afraid to ask…and more.
In Part 2 of “Drunk on Tea”, Shunan Teng of New York City’s Tea Drunk shatters some myths about pu erh tea, contrasts cooked vs. raw pu erh, and talks in-depth about pu erh regions and fermentation. Shunan also chats with us about her ongoing tea classes and events at Tea Drunk. Read the full show notes
This week on Talking Tea we get “drunk” on tea at Tea Drunk, a teahouse in New York City serving traditional Chinese tea. Shunan Teng, who founded and owns Tea Drunk (and knows just about everything there is to know about Chinese tea), talks with us about wild tea, Chan Cha or “monk’s tea”, tea picking seasons, and why tea requires a dedicated palate and a dedicated mind. Read the full show notes
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