Wine and tea (3)
Part 3 of my major series on similarities between wine and tea. Health benefits, drinking culture, wine and tea as investment, and why wine tasters should drink more tea.
Part 3 of my major series on similarities between wine and tea. Health benefits, drinking culture, wine and tea as investment, and why wine tasters should drink more tea.
Wine and tea: they actually have a lot in common. In the second installment of this seminal article I look at the production process of wine and tea and how possibly they can be similar.
Wine and tea: they couldn’t look more different but in fact, have quite a lot in common. In the first installment of this seminal article I look at the geography and terroir of the vine and tea tree.
Three new oolong teas from reputed teamaster Lao Ming. My initial admiration is becoming relative. These teas are as overroasted as a really overoaked wine.
The logistic challenges of moving a tea collection.
Tea is perishable. Green tea doesn’t age. Drink your Japanese sencha within a few weeks. Lies, all lies.
8 first flush Darjeelings on the tea table. Some exciting teas, though 2011 seems coarser and chunkier than 2010 for first flush.
Three Korean teas on the tea table – more than I normally sample in a year.
Let the first flush games begin. I taste my first 2011 Darjeeling.
The only tea produced in Europe comes from Portugal’s Azores islands. I taste the green and black teas of the leading tea estate here, Gorreana.