Just wanted to congratulate Bigelow on your English Teatime tea. I have been here in the US for about six weeks with a month to go before returning to my home town of Rochester in the UK. My English tea bags had run out and I was not looking forward to the coming month.
It is always a challenge for the English abroad to find a way to make a decent cup of tea. I have a travel kettle, so boiling water is not a problem. Decent tasting cows milk can be difficult to find but not this time as I’m working in Wisconsin. Only the tea bags to find then. Finally, I was in Wal-Mart and happened across your English Teatime tea bags. Usually the tea bags abroad either taste more of the bag than the tea or the tea is like perfumed water. Not yours though, just a lovely cup of English tea.
I hope you’re supplying all those hotels in Florida !!!
Freelance contribution by: Lucy Wyndham All tea leaves will eventually lose flavor, but properly stored dried tea leaves can keep their flavor for up to two years, depending on how fermented and intact the leaves are. Black tea leaves, for example, are more fermented than green or white teas, and will stay … Continue reading
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If you follow what gets said about prices each year, you would end up with the impression that the average price of tea has gone up. But more specifically the price at the most sought after regions (say Lao Banzhang, Bingdao) have gone completely through the roof. A lot of this narrative is anecdotal. Tales of rich Chinese buying up all the top-end product from X area. Part of it can also be seen when someone in the Sinosphere posts the maocha prices per location. These lists come with all sorts of contextual caveats, but the trend seems real. I don’t see any red flags to really doubt this storyline, but I was curious if it’d show up by looking at some of the data of prices on production by western facing vendors.