In May I stopped browsing the menu at Teance. I’ve read it too many times, and I’ve remembered all the names. Most of them I’ve tried. Some were out of stock. The Nanjing Rain Flower (Yu Hua from Nanjing, Jiangsu…
Tea might bring out the more spontaneous side of me. When I take the bus, I always sit on the right side, no matter which way I’m going, which can be bad when that side gets too sunny. But on…
This must be the fifth time I’m talking about sencha, but the Spring 2012 harvest is a world difference from last year crop. To top it off with Masood’s steeping skill, who I’ve heard is the person to make sencha,…
When I hear charcoal fire roasted, I don’t think of light and floral. I think smoky. That certainly has to do with the Charcoal Fire Roasted Tung Ting, the first charcoal-fire-roasted tea that I ever tried, and it’s everything but…
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…
This tea leaves your palate with the sweetness of jicama, a sweetness that goes all the way to your nose and makes you believe that if you start talking after you take a sip, chamomile and gardenia floats out of…