When a listener requested an episode about teapots. we realized that this was a topic we haven’t really delved into on Talking Tea. And having attended one of tea blogger, writer and teacher Scott Norton’s incredibly comprehensive seminars on yixing teaware, we invited Scott to join us for an in-depth overview of teapots, their design elements, their history and how to best match your teapots with your teas. Read the full show notes
Today we’re exploring a bit of tea science on Talking Tea. We’re joined by Eric Scott, a tea scientist and researcher at Tufts University, to chat about some of the ways a basic understanding of the science of tea can benefit us as tea consumers and tea professionals, and to get a glimpse into the research Eric is doing on the effects of climate change on tea and tea markets.Read the full show notes
Today Talking Tea is in Middlebury, Vermont, at Stone Leaf Teahouse, a unique tea space in this bucolic town. Joining us is John Wetzel, founder and owner of Stone Leaf.
The town of Middlebury may be best known for being the home of Middlebury College, but since its founding 10 years ago Stone Leaf has also become well-known in and beyond Middlebury for the quality of its teas and for the warmth and tranquility of its teahouse. Read the full show notes
Most everyone is familiar with pairing wine and cheese, but pairing tea and cheese is much less well known and less understood. (By the way, that’s tea in the glass in the photo above, not wine.) Some tea drinkers may even find the idea of tea and cheese pairing a bit counterintuitive, if not a bit, well, odd. But at Talking Tea we’ve experienced some delicious pairings of tea with cheese, so we wanted to explore the issue more in depth. Read the full show notes
We’ve been wanting to explore chaxi on Talking Tea ever since we visited the Tea Institute at Penn State University back in 2016. Tea was prepared and served to us by students in the Chinese tea track at the Institute with a degree of artistry and calm precision we had never quite witnessed anywhere else, and when we asked some of the students where they learned to prepare tea in this way, they suggested we speak with one of their teachers and mentors, Stéphane Erler, to learn more about chaxi, an artistic expression of tea originating in Taiwan. Read the full show notes
Today we’re chatting with Zhen Lu and Phil Rushworth of Zhen Tea about a category of tea that’s not widely understood outside of China or even within China, and that’s heicha, or “dark tea”, hailing from outside the pu erh region. You may remember Zhen and Phil from our earlier episode “Lapsang Souchong – Beyond the Smoke”, and today we’re chatting at the Zhen Tea headquarters in Ottawa, Canada. Read the full show notes
Today we welcome back to the show Kevin Gascoyne, of Montreal’s Camellia Sinensis Tea House, to chat with us in depth about how our choices of teaware impact the flavors, aromas and overall experience of the teas we drink. Kevin is often seen sporting his signature Royal Albert teacup, and that prompted us to ask Kevin what’s the deal with this oh-so-English-looking cup. His initial answer inspired us to want to explore more fully how our choice of cup and brewing vessel affect our enjoyment of tea. Read the full show notes
Today on Talking Tea we’re doing something a little different from our usual format. A few weeks back we were invited by the folks at Tea Dealers and the 29b Tea House (featured in our prior episode Ambassadors of Tea) to join them in conversation at an evening of tea and alcohol experiments they were planning and record the event for Talking Tea. We did just that, and we’re pleased to bring you the event as a Talking Tea episode. Read the full show notes
Today on Talking Tea we’re witnessing tea history brought into the present at the serenely beautiful Floating Mountain teahouse in New York City, where ongoing programs on tea history and tea meditation are opening fresh perspectives on tea preparation and on tea as a contemplative practice. Read the full show notes
Today we welcome back to Talking Tea Shiuwen Tai of Seattle’s Floating Leaves tea to chat about one of our favorite teas, Taiwan’s celebrated Dong Ding oolong.
Shiuwen believes that Dong Ding represents everything that Taiwan has to offer in terms of producing tea, and we chat about the qualities that make Dong Ding unique in this capacity. We discuss three basic styles of Dong Ding – traditional, fragrant and charcoal roasted – and together we taste and compare both a traditional and a charcoal roasted Dong Ding. Read the full show notes