Read the rest of the article on The English Tea Store Blog.
© 2012 A.C. Cargill photos and text
Wednesday, January 11, 2012
Ian Bersten Proposes Tea, the 21st Century, and Beyond — Part 3
Part 1 talked about Bersten’s book to bring us tea drinkers into a more modern approach. Part 2 let you know who this dedicated tea inventor was. Now, we need to take a quick look at the tea company he founded in 2008.
Read the rest of the article on The English Tea Store Blog.
© 2012 A.C. Cargill photos and text
Read the rest of the article on The English Tea Store Blog.
© 2012 A.C. Cargill photos and text
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2 comments:
It is true that you cannot judge the flavour of tea by its colour BUT you can show the relative extraction of tea by two different methods. That is absolutely legitimate and not incinsistent with the first statement.
Re the brewing time including time to boil the water, I have never read of any discussion about brewing tea that included the time to boil the water. Ity is a coinstant that ahs to be taken into account with all methods.
The videos on my website are and remain true but the method shown has been replaced by a filter which allows coffee to be made as well.
Hi, Chaicoffski, I think you work for Tea-cha. As for the time to boil water needing to be included, yes it does. As for it being a constant, no it's not. There are many articles out there from manufacturers saying their electric kettles heat water faster. Other things affect how long it taks to boil water: type of water, elevation above sea level, amount of water being heated, etc. I know this both from readings and from personal experience. As a tech writer, I also am used to giving the ENTIRE process, not just some of it. Yes, the steeping time is shorter, but it is only a small part of the entire process of preparing a cup of tea. I have been trying the new filter design you sent me and will be posting about the results (for tea only, not coffee). :-)
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