Last week Eons ago I wrote Part I, which was an overview of the event’s atmosphere, to publish on The Daily Cal. Since the beginning of this semester I have been terribly slacking in literally everything with the excuse of…
Recently, I had a few amazing evenings drinking puer at Cheryl’s place. In all honesty, I never liked puer before. The puer I’ve had at Teance, minus the Fragrant Leaf green puer, always struck me as muddy with a medicinal…
Every time I go to Teance, I sit at the bar. And you know what bar means. People, conversation, new acquaintances, new memories, the antonym of productivity in its strictest meaning. I like Teance because of its tea bar. I…
Another creation of Yuri Vaughn: the Inside-Out Mochi – the chewy green mochi is inside, the lama bean paste is outside, a scrumptious coat of ground sesame and walnut to tie everything together, and a wedge of soft agar agar…
While listening to John Kokko about the benefits of tea, we tasted a white, an oolong and a pu’er. I’m ashamed to admit that I thought the oolong was a green tea. 1. Jasmine Silver Needle: white tea infused with…
Back then Darius told us that there are 2 main tea varietals: Camellia sinensis sinensis and Camellia sinensis puer. Obviously, pu’er tea comes from the latter. It’s the only kind of fermented tea. Fermentation and oxidation are two different things:…