Sips

Fruity teas are certainly some of the most popular. They're easy to drink for many average tea drinkers. While not my personal favorite, I always try to bring a balanced and impartial process to my reviews.

I've been drinking lots of new teas recently but haven't had much time to update this blog due to my day job keeping me busy and ongoing work on Teaity.com in the evenings.

There's a great post from NightUp over on Tumblr that includes an inventive Chai cocktail.

For those of you who follow this blog, you know I love to visit the World Tea Expo every year to bring you news, photos, and tales of my experiences from the event.

At this point, you should have a good grasp on the idea of tea… now we should take a few moments to give you a bank of words. This should help you in speaking the language of tea.

White tea is the youngest harvested buds of the Camellia sinensis plant, almost exclusively from the Fujian province of China. It gets its name from the downy white hairs found on the leaves. The liquor itself is the palest of teas, known for its mild taste and fresh scent.

It would not be a proper lesson on tea without sitting down and discussing its origin. Where is it grown? More importantly, where can it grow?

Tea bloggers from all around, along with our readership, have weighed in through blog comments, emails, Facebook, and Twitter to compile the results for this year’s Tea Blogger’s Choice Awards, presented by the Association of Tea Bloggers.

Pu-erh is unique because it is compressed into tight, hard cakes and allowed to undergo an aging process of fermentation—much like wine! The aging process is carefully controlled to achieve specific flavors and textures.

Pu-erh is unique because it is compressed into tight, hard cakes and allowed to undergo an aging process of fermentation—much like wine! The aging process is carefully controlled to achieve specific flavors and textures.