Trendy Venice, California is often known for pushing the cultural envelope. It is packed with cutting-edge restaurants and boutiques, not to mention Irish pubs that were teeming with St. Patrick’s Day revelers this past Saturday… Continue reading →
If I’ve learned one thing from seven years of opening stores and selling online in the U.S. tea industry, it’s this: To be successful in tea, you need to pick a customer and rock his / her world. Continue reading →
The jury remains out on the appropriate nomenclature for a practitioner of the art of gong fu cha, aka “kung fu tea.” Continue reading →
From the moment you get up in the morning, go to the toilet to get ready, have breakfast, catch the train to Minamimakhuari station and take the bus to the venue of Foodex 2014 in Makuhari Messe, the chant of “Arighato Gujaimaso” is heard constantly. Continue reading →
The challenges of farming tea are similar to farm challenges everywhere, but how do those variables affect the brew in my cup? Continue reading →
I was reading a recent story on the World Tea News site about the Tea Clutch.
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