By John Rice, General Manager. Anyone who has read the About The Tea Table page will know that I initially started working here doing photography for magazine ads, then eventually for the first version of the web site. Commercial Photography is actually what my education is in, so it’s hard to believe that was also…
By its very nature, loose leaf tea is one of the simplest, least ecologically damaging beverages available. I’m really not exaggerating. Probably the only less impactful beverage is plain water. At least, it can and should be that way. Loose leaf tea offers the opportunity to have the beverages you drink produce virtually zero waste. …
Anyone who receives our newsletter knows we have been finding plenty of wonderful new Oolong teas. For those not familiar with what Oolong tea is, simply put, it is the category of teas spanning the entire range between Green and Black, and has traditionally been sun dried. The difference between Oolongs is mainly in how…
With 2016, The Tea Table starts its 16th year in business, and I can’t help but look back on how much tea has changed in that time. One of the main things that has always attracted me to tea is how pure it is. It’s light, delicious and simple. That’s really the beauty of tea…
John Rice: General Manager This summer I was reading a LOT of discussion about icing loose leaf tea. Many people have trouble keeping the tea clear once it has been iced. The problem can range from simple fogginess to something that is usually described as “milky”. To make matters more frustrating, the issue seems to…
by Lori Way, MS, RD Despite my love of a wide variety of teas, for the last ten years, I had pretty much settled on one tea to drink every morning, Royal Golden Yunnan, which, as some of you surely know, is no longer available. Since I knew this was about to happen, I started…
by John Rice, General Manager One area we have been diving into more at The Tea Table is the craft of blends. While we have always offered our own flavored blends, in the last couple years we have ventured further into unflavored ones. Normally, unflavored blends are commercially developed using teas from dozens or even…
by Lori Way, MS, RD I’m sure you’ve heard that tea bags are made from the sweepings of tea factory floors. Now I’ve always figured that was not true, but at the 2011 Tea Expo, Nigel Melican gave a scientific argument explaining why it can’t possibly be true. Get a load of this: In the…
by Lori Way, MS, RD Ahh, the fiery sting of hot peppers, the refreshing cool of peppermint, the sinus-clearing jolt of horseradish. Without these kinds of sensations, a lot of foods would be pretty dull. For this third part of my posts about tasting, I’d like to focus on mouth-feel, also known as chemesthesis, which…
by Lori Way, MS, RD Can anything be more disappointing than not being able to enjoy your favorite food when you’re clogged up with a cold? In this second part of my series about taste, I’d like to talk about the importance of our sense of smell as it relates to perceiving taste. (Here is…
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