The year 2013 has been full of challenges and changes for everyone, including this tea blog and our owner company, JAS-eTea.com. Before looking forward to the New Year, we thought a quick look back over 2013 would be a good idea, so here goes.
First, our top article for 2013: Can You Eat Tea Leaves?.
Info About Various Teas — Knowledge gives you confidence on selecting the right teas to try. We gave you that knowledge in articles like these: Keemun (Qimen) Teas, The 3 Famous Fujian Red Teas, Insects and Oriental Beauty Oolong, 5 Rare Pu-erhs, What Are the Top 10 Chinese Teas?, 4 Great Teas from Hubei Province, 3 Key Factors in Máochá That Affect Pu-erh Quality, What Are Congou Teas?, How to Conquer Your Fear of Trying Pu-erh and 5 Divine Chinese Oolongs.
Info About Tea Manufacturers — As you sipped those teas, you got to read about the people and places they came from in articles like these: About the Menghai Tea Factory, About Kunming Tea Factory (part of CNNP) , About the Haiwan Tea Factory, About the JK Tea Company and About the Xiaguan Tea Factory.
Tea Terms Explained — Want to talk tea or just understand the jargon many tea sites use? Then, our blog has articles to fill the bill, like these: Getting to Know Your Tea Terms: Brew, Infuse, Steep, Getting to Know Your Tea Terms: Rinsing/Washing and Getting to Know Your Tea Terms: Oxidation.
Info About Teawares — They can make a big difference in your enjoyment of the tea, so we presented you more information about them, with articles like these: The Beauty of Sniffing Cups, Teawares Can Make the Difference, 5 Reasons to Use a Gaiwan, What’s So Special About Zisha Clay?, Teawares Get Arty with George McCauley, 5 Advantages of Using Glass Teawares and The Pu-erh Lover’s Best Friend: The Cake Knife.
Tips on Preparing Your Fine Teas — So, you ordered the tea, it arrived, now what? You read our blog, that’s what! We have lots of articles to help you make the most of them: 3 Reasons to Weigh or Measure Your Tea, Squeezing Out an Extra Infusion or Two, Should You Strain Your Tea? The Pros and Cons, 5 Essential Steps in Tea Tasting and Seasoning Your Yixing Teapots.
Neat Facts About Tea — Some different angles on tea, such as these: The Role of Mist in Tea Flavor, What’s Bugging Your Tea?, A Closer Look at the Tea Leaf, The Romance of Tea, Diet Teas — The Real Ones, That Is!, Clouds in Your Tea?, 3 Reasons to Love Pu-erh, The Trend Toward Flavoring Pu-erhs, and The Beauty of Sampler Packs, The Bamboo Tea Connection, Hawaiian Teas — the Latest Tea Fad?.
Spotlight teas — We’ve presented a closer look at some of the best teas in our stock, including these:
Ripe Pu-erhs: 2006 Xiaguan Baoyan, 2007 Menghai “7672”, and 2009 Shang Pin Bu Lang Pure Old Tree.
Raw Pu-erhs: 2007 Xiaguan Kai Men Hong and Spring 2011 Lagu Leisure.
Oolongs: 2011 Spring Nonpareil Mt. Wudong Song Variety Mi Lan Xiang (Honey Orchid) Phoenix Dan Cong and Premium Lalashan High-Mountain.
White Teas: 2011 Spring Imperial Fuding Silver Needle and 2012 Spring Imperial White Peony.
Green Teas: 2011 Spring Handmade Imperial Zhu Ye Qing (Bamboo Leaf) and 2011 Spring Handmade Premium Liu An Gua Pian.
Black Teas: 2011 Spring Imperial Lapsang Golden Eyebrow and Keemun Mao Feng.
See our blog for the complete line-up. And don’t miss any of our 2014 articles — subscribe to the blog RSS feed!