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Monthly Archives: March 2012
Bak Kut Teh or literally Pork Ribs Tea has achieved such ubiquity in Singapore and Malaysia during my formative years that it was only recently that I realized it was in fact unique to this part of the world. In … Continue reading
With all the promotion that I have been doing for Tea Guardian these 2 days, you could be forgiven for thinking I have a stake in it. Let me refute that in no uncertain terms, I came across this on … Continue reading
The art of tea or 茶道 in Chinese would be more accurately translated as the ‘Way of Tea’; a philosophy, a way of life as opposed to a technique or a methodology. Considering how deeply ingrained tea is in Chinese … Continue reading
Chinese tea has been an integral part of the Chinese way of life for thousands of years. Whenever you talk about ‘Chinese culture’, you won’t get very far without bringing it up. Yet Chinese tea is often misunderstood by not … Continue reading
Tea Storage You just added to your tea stash, perhaps you bought a few at a go so you can enjoy sampling them. But you are worried the tea leaves will lose their fragrance or worse spoil. How can you … Continue reading
Chinese tea is a multi-faceted experience and rewards the loyal. Previously I blogged about nurturing a Zisha pot. For many tea lovers in China especially, nurturing a tea pet is also part of the territory. A tea pet is simply … Continue reading