From Australia, it's the Tea-Cha, a gadget that apparently allows one to whip up a cup of tea in as little as 30 seconds. One does this, it would seem, at least in part, by using a finer grade of tea. Hmmm. I hate to sound curmudgeonly but don't count me convinced on this one just yet. More here.
Hong Kong milk tea, also known as "silk-stocking milk tea," is apparently so renowned that it merited a brief article in the Wall Street Journal recently. Click here for Hong Kong’s Famous Milk Tea Recipe — Revealed?
Yes, tea people, we have sommeliers too. They exist in the United States and Canada, among other places - including the United Kingdom. For more, check out this profile of "the UK's first Tea Sommelier."
As for England's first commercial tea estate, well, it's one that we've covered here in these pages before. For more about Tregothnan Estate, refer to England’s Homegrown Tea, a short article I wrote recently for the Taste of English Tea blog.
Stay tuned for more World of Tea, an occasional feature that gathers tea-related dispatches from around the globe.
Adagio Teas triniTea Tea Maker
Zarafina Tea Maker Suite
1 comment:
I think I share your skepticism of this 30-second brewing process for a similar reason. It is telling when you read Bersten's writing--it's clear what he values and is going for here. He seems to be valuing uniformity / conformity over experimentation and diversity.
He says that the fact that 94% of people in Britain drink tea bag tea is a testimony to the fact that teapot tea is a "failure". Since when did something become good just because it's popular? And what happened to the idea of multiple steepings? Large-leaf whole-leaf tea is wasted if you only steep it once...and what of the whole process of experimentation with steeping?
This is one product or "advancement" which I would be less than eager to promote as it seems at odds with appreciation of diversity and forming of one's own opinions. As these are things I want to promote, I will be steering clear of this invention.
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