Brew a mug of “Constant Comment®” and maybe even grab a little something sweet … ‘cause you’re in for a real treat today! Bigelow Tea’s own 3rdgeneration President & CEO, Cindi Bigelow, is back on the HooplaHa network channel with Tea Time With Cindi- Fun Tea Facts. This is a totally TEAriffic episode! Cindi discusses how different types of tea, despite coming from the same bush called Camellia Sinensis, can have completely distinct tastes, colors, and caffeine contents. In a nutshell, it’s the exposure to air, or processing, that gives each tea the unique characteristics you love so much! Who knew? Cindi did, of course! Share your new-found knowledge with your friends!
What’s in your mug of Bigelow Tea today?
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
The post How To Store Tea: Tips To Keep Tea Fresh For Years appeared first on T Ching.
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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.