Tealosophy › Tea Specialist

Now moving on to the super tea geek 🤓 moments in our Water for Tea workshop. The tea tasting. Whilst our 2 hour workshop was not enough time to get too far into the experiments Dr. Monika Fekete (Coffee Sciences Lab) and I set up a blind tea tasting of 2 different teas using 6 different waters. We selected a Japanese green tea (Kuritawase sencha) and a Chinese red or black tea (Golden Steed Eyebrow honey). We had chosen these 2 teas as our experience with tea and water experiments to date has shown that these 2 have the most dramatic and...

Selecting a quality water for tea is not a new or modern idea. I recently had an email conversation with one of the most knowledgeable tea specialists in Australia on Chinese tea, Cathy Zhang of Ms. Cattea, who reminded me of the history attached with this element, water, in the tea making process. I feel this is important to recognise and remember when moving forward in my own journey of designing and building water for tea so as not to loose sight of the 'why'.   The historical reference Cathy reminded me of when chatting about this topic was the Classic of...

Before we get started I don't want you to believe that you can not make a respectable cup of tea in Brisbane. In the arena of taste there is a level of subjectivity that is unique to each individual. I personally have had some of the most satisfying brews as well as some of the most disappointing in this city. It has taken me a little while to stop the denial about the impact of the local tap water in the tea making process. After adjustments to brewing parameters and a really interesting experience bringing samples back from Japan and experiencing...

Water for tea. I am not going to lie this is a huge topic and one that I have been reluctant to make a start on due to a fear of heading down a rabbit hole that likely has no single end point. I am not an expert nor am I a scientist but I have a vested interest in water as a tea practitioner and as a tea retailer. The reason I have chosen to look more closely at this topic is not to make the tea making process more complex or scientific. But because as my tea practice...

We launched the concept of our Tea School very quietly at the start of this year. We wanted to bring together all of our tea education under one banner to form a loose path for tea enthusiasts to gain tea knowledge whilst being affordable and flexible. Read all about it here.  We wanted to create a format to give people access to resources to learn more about the world of tea and we believe we are creating an excellent non-accredited foundation programme that is responsive and forward-thinking. We want our class and workshop participants to experience the joy of true...