Last week I wrote about “rock teas”, because I had just returned from that region of China. When you ask local farmers where the name comes from, some talk about the fact that the tea must be rocked at a particular stage during the processing. But others draw an analogy between the tea’s smooth flavour, its minerality and strength, and the amazing rocks around which the camellias grow.
26 October 2018
Black teas are oxidised; green teas aren’t: that’s the difference. With oolongs, it’s more complicated. They can be oxidised a little, a lot, or zealously. Their oxidation rate can range…
30 August 2011
In Assam, anything related to tea processing takes place on a massive scale, because of the incredible yield they get here: four times higher than in Darjeeling. The plantations themselves…
23 July 2010
What a beautiful warm evening light illuminating these string bags filled with fresh tea leaves. This is happening in Dellawa (Sri Lanka). In a few minutes, these leaves will be…
28 July 2017
When we taste tea, we pay attention to the leaves at every stage. Of course we are interested in the liquor, which we drink, and we also examine the dried…
