Super duper thanks to Joyce, who’s comment in the last post alerted me of some pretty neat news…I’m in this month’s issue of Conde Nast Traveler! Wheee! hehe ^_^
As soon as I saw the comment around 1am last night, Zubair and I ran to the 24 hour magazine shop next to L’arte del Gelato on Bleecker & 7th Avenue to pick up an issue. So exciting!
Just a tiny blurb on page 104, but I thought it was pretty cool ^_^ Makes me miss Thang’s avocado smoothies and lunches at Andy’s back home…hopefully I’ll get to make a trip back to Hawai’i later this year.
Happy Sunday :)
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.