Podcasts about puerh

Audiovisual ➡️ fanlink.tv/Y0UTUBE Tracklisting ➡️ https://bit.ly/tracklist_puerhtea In this exclusive mix, Los Angeles-based producer Dreamteller crafts a smooth and immersive journey, inspired by the earthy essence of Pu Erh Tea. Known for its rich, deep flavors that develop over time, Pu Erh tea is much like Dreamteller's sound – complex, layered, and soothing. Just as each sip of this iconic tea unravels new depths, this mix reveals Dreamteller's knack for storytelling through music, building with a flow that captivates from start to finish. Drawing influence from melodic greats like Lee Burridge, Armen Miran, and Kora, Dreamteller has quickly made his mark in the Organic House scene since his debut EP Eclipse in 2022. His deep, dreamy productions have resonated with global audiences, even reaching #1 on Beatport's Organic House chart. This mix is a perfect showcase of his evolving style, blending favorites with unreleased gems to create a seamless auditory experience. So settle in, press play, and allow Dreamteller's melodic flow to steep in your senses like a warm, soothing cup of Pu Erh tea. Cheers! The Bartenders Dreamteller @igor_krasnienko www.instagram.com/dreamteller_music Schirmchendrink @schirmchendrink www.facebook.com/schirmchendrink www.instagram.com/schirmchendrink

Join us for an extraordinary episode featuring award-winning Himalayan explorer and Puerh procurer, Jeff Fuchs. For the past 20 years, Jeff has dedicated his life to documenting the ancient Himalayan trade routes, making history as the only documented Westerner to traverse the entire 1300-year-old Tea Horse Road. He is the acclaimed author of "The Ancient Tea Horse Road" and the host of the award-winning CBC documentary, "The Tea Explorer." Jeff's decade-long residence in Yunnan Province allowed him to retrace the paths of the Himalayas and co-found Jalamteas, bringing the unique raw ‘sheng' Puerh to tea enthusiasts worldwide. Currently, as the Director of Outdoor Programming at the Akahiao Nature Institute on Hawaii's Big Island, he integrates tea times into every program, encouraging participants to "take the time to take time." Recognized for his curated journey along the Tea Horse Road with Wild China as “One of the 50 Trips of a Lifetime” by National Geographic Traveler, Jeff brings a wealth of experience and stories. In this episode, we delve into his captivating tea parties, the profound experiences along the Tea Horse Road, the essence of being present, the significance of travel in his life, and his journey into fatherhood. Follow Begin with Shaolin: Instagram: @beginwithshaolin Youtube: @beginwithshaolin Tiktok: @beginwithshaolin https://www.beginwithshaolin.com/ Follow Shaolin: Instagram: @studioshaolin Youtube: @studioshaolin Tiktok: @studio.shaolin https://www.studioshaolin.com/ Follow Jeff: Instagram: @jefffuchstea https://www.jefffuchs.com Watch "Begin with Shaolin" https://www.youtube.com/@beginwithshaolin

Welcome back to the second episode of the history of Puer Tea. In this episode, we cover the past 300 years of this teas development, from the Qing Dynasry tribute tea gardens to the State Owned Enterprises of the Maoist era. We share the logic behind the secret recipes and talk about suspicions, paranoia, and knockoffs in the world of Puerh tea. Remember to check out onerivertea.com for all out single origin puer teas sourced in 2023

September 18 2023   The Witch Daily Show (https://www.witchdailyshow.com) is talking Theme   Our sponsor today Is The Crone's Clearing (https://www.thecronesclearing.com/naturecamp.html) and   (   Want to buy me a cup of coffee? Venmo: TonyaWitch - Last 4: 9226   Our quote of the day Is: “Life is so damn short. For f*ck's sake, just do what makes you happy.” ― Bill Murray   Headlines: (https://en.wikipedia.org/wiki/Ghost_Festival#:~:text=In%20Chinese%20culture%2C%20the%20fifteenth,realm%20(diyu%20or%20preta).)   Deck: ()   Other Sources: (https://clubmagichour.com/blogs/news/the-power-of-puerh#:~:text=Puerh%20purifies%20toxins%20from%20your,stress%2C%20and%20promotes%20healthy%20bones.)     Thank you so much for joining me this morning, if you have any witch tips, questions, witch fails, or you know of news I missed, visit https://www.witchdailyshow.com or email me at thewitchdailypodcast@gmail.com If you want to support The Witch Daily Show please visit our patreon page https://www.patreon.com/witchdailyshow   Mailing Address (must be addressed as shown below) Tonya Brown 3436 Magazine St #460 New Orleans, LA 70115

Based on “Let's go dancing V.11” live version experience... Adrian Carter - Camp Alpha Future Beat Alliance - Personal Data Marc DePulse - To Be Written DJ Hell feat. Bryan Ferry - U Can Dance (Tim Goldsworthy Remix) Soulwax - Slowdance Dr Universalis - The Moral of the Story Mullet Bros - Vice City JAMIIE - Mussoya (Panthera Krause Remix) Mussoya Cut Copy - Going Nowhere Going Nowhere Space Food - Cycle Twice Sam Ruffillo - Danza Organica (Musumeci Remix) Roger Shah, Jukebox 80s - Nightride (Original Mix) Kris Menace - Jupiter Nu Sky - Vargan Vibes Whomadewho - Out The Door Jon.K - TiveriaLéo Diniz (BR) - Circuit Brice Lee - Spam Joakim - Come Into My Kitchen (Basement Dub) Sugardaddy - Love Honey

A wonderful opportunity to chat with Agha, the creator of Prague Tea Fest which has been organised for the first time this year, this week in Prague 25th to 26th February 2023. We hear all about it, Agha's plans and excitement and hopes for this new and exciting tea event. We hear about tea people arriving from all over Europe, we chat a bit about tea travel and the European tea growing movement. Thank you Agha, was lovely to spend this time together and hear about your exciting new tea event. See you in a few days :)

Watch the full video here: https://youtu.be/810A09fUf_k

Try the tea here: https://nioteas.com/products/nadeshiko-rose-japanese-fermented-tea

This week, join Tommy as he continues his series examining the blessings found in the Beatitudes focusing on Matthew 5:5 and the trait of meekness.

On this episode we had a beautiful conversation with Pavel Macek he's a StrongFirst Master Certified Instructor...and a all around amazing and positive person.    "I help people to get physically and mentally strong, antifragile, and resilient." https://pavelmacek.com/ https://www.facebook.com/pavelmacekcom/ https://twitter.com/pavelmacek https://www.instagram.com/pavelmacekcom/ https://linktr.ee/pavelmacek https://www.youtube.com/channel/UC6LFbSq-Y3J4Z4cnvpFz7Qw   Certified StrongFirst Master Instructor & StrongFirst Elite  SIMPLEXSTRONG fan of an old-time strongman training  Flexible Steel Specialist  Oxygen Advantage Instructor  Practical Hung Kyun Chief Instructor  KB5 Chief Instructor  MMA Gym Prague Chief Instructor  Cat lover and Pu-Erh tea drinker

Kelly joins us this week as we attempt to unravel the mystery behind tea drinkers' longstanding love for Pu'erh, one of the most ancient tea types.For a complete transcript of this episode visit davidstea.comTo shop our website and discover your next favourite tea click here. about the guest: Kelly MillerKelly Miller has been tea-obsessed for nearly a decade. What is the source of her obsession, you ask? It all started when Kelly visited a DAVIDsTEA store for the first time to buy a gift for a friend. Intrigued by our Birthday Cake tea, she gave it a quick sip. And just like that, Kelly, the tea sommelier, was born. THAC (Tea and Herbal Association of Canada) Certified, Kelly currently works as the Research & Development Lead at the DAVIDsTEA headquarters. Her generous and exploratory nature makes her an indispensable member of the team as she continuously pushes for new flavour innovations. Since her first introduction to the world of tea, she has tried over 10,000 teas AND her personal collection exceeds 1,500 unique teas and blends! Please give it up for Kelly, everyone!

Welcome to this fabulous tea and chats episode with Rainy, a tea vendor who at the time of recording had been traveling in Thailand exploring tea farms and sourcing delicious tea! I learnt a lot in episode 61, from the existence of tea forests (yes, you read correctly!), what Pu-erh tea is and we also had an honest conversation about some of the unethical practices farmers and vendors in Thailand are faced with in the industry today. I feel so grateful that Rainy found time on her travels to share her knowledge with me, and I hope you enjoy learning about Thailand's tea farms as much as I did! Grab a cuppa and join the chats! (Also, I will now be taking a little two-month tea break - so the next season of Pod of Tea will launch in July! Follow me on Instagram @podoftea to keep up to date with my day to day teas in the meantime.) Credits: Created and recorded by Emma Ewins  Music by Apples I'm Home Featuring guest Rainy Huang from Serene Tea Rainy was drinking raw Pu Erh 2017 from Wawee Vilage, Northern Thailand. She also recommends trying Oolong Tea from thailand!

This week, join Tommy as he continues his series in Ruth looking at Ruth 3:12-18 and the reminder that God's perfect plan will always be fulfilled because He is faithful.

  The Witch Daily Show (https://www.witchdailyshow.com) is talking Messages to the Signs   Our sponsor today Is Evolution of a Witch: Prompt Journal (https://www.amazon.com/Evolution-Witch-Journal-Prompts-Witches/dp/1087915635/ref=sr_1_3?keywords=evolution+of+a+witch&qid=1637699394&s=books&sr=1-3) Want to buy me a cup of coffee? Venmo: TonyaWitch - Last 4: 9226   Our quote of the day Is: ― “I learned that courage was not the absence of fear, but the triumph over it. The brave man is not he who does not feel afraid, but he who conquers that fear.” ― Nelson Mandela   Headlines: (https://www.wmagazine.com/culture/taschen-book-witchcraft-library-esoterica-photos)   Deck: Cosmic Creatures (https://amzn.to/3dHb0OY)   Other Sources: (https://clubmagichour.com/blogs/news/the-power-of-puerh#:~:text=Puerh%20purifies%20toxins%20from%20your,stress%2C%20and%20promotes%20healthy%20bones.) Thank you so much for joining me this morning, if you have any witch tips, questions, witch fails, or you know of news I missed, visit https://www.witchdailyshow.com or email me at thewitchdailypodcast@gmail.com If you want to support The Witch Daily Show please visit our patreon page https://www.patreon.com/witchdailyshow   Mailing Address (must be addressed as shown below) Tonya Brown 3436 Magazine St #460 New Orleans, LA 70115

¿Te atreverías tomar un te de 20 años? Hoy hablamos del Puerh. Musica: Pedro Lavezarri Sigueme en Facebook e Instagram Referencias: Microorganismos en el Puerh Cambios que ocurren durante la fermentación --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/thefoodengineerpodcast/message

Join us today as we talk to Ravi Pillai about working in the tea industry around the world for the past 35 years. Ravi shares stories, insights and tips on how to taste tea on a professional level, and his answers may not be what you expect at all. Today's episode is brought to you by Magnolia Oolong. Pinkies up!

How do you choose a tea online, when you can't simply follow your nose? Today Kelly Miller joins us with tips and tricks to finding the best teas for you online, either from DAVIDsTEA or one of our many, many competitors! We want you to find your cup of tea, regardless or whether it is ours or not! Today's episode is brought to you by:Sweet Potato Pie: as a tea? Yeah, we went there!

Why do we love tea so much? Not just at DAVIDsTEA, but as a culture? Today, Nadia de la Vega joins us to help us count all the ways we love the world's second most consumed beverage. Filled with tea talk, tea love and tea trivia, our first episode is brought to you by: Forever Nuts: our bestselling tea for over the last decade! Why you may ask? Honestly...we don't know! 

In this episode we taste the rare Nadeshiko post fermented Japanese tea. This tea is in a similar category to Puerh, but the flavor profile is much different.

Hello, is it tea you're looking for?  This podcast was inspired by the conversations that happen across DAVIDsTEA—in our stores, our office & with our online communitea.  Simply put, we LOVE tea talk. But even more than that, we think our tea people (yes, we mean you!) are the coolest. Sharing our passion for tea culture, tea trivia and tea recipes is what we've always wanted to do. And so, here we are, ready to take on the world of tea with you, one episode at a time. Steeping Together is THE podcast for anyone who knows that the most meaningful moments of your life happen when you make a connection with someone and learn to appreciate their perspective… and it's just oh so much better with a cup of tea in hand!

14 de septiembre de 2021. Descubre todas las propiedades y beneficios de una infusión que es muy rica y agradable.

In this episode, we focus on the category of tea that is most admired by many tea experts the world over. Pu-Erh tea was introduced sometime during the Ming Dynasty and in time, became the oft-called "King of Teas" for its rich and unique flavor, wholly unlike any other tea produced in China. Support this podcast at — https://redcircle.com/the-tea-history-podcast/donations Advertising Inquiries: https://redcircle.com/brands Learn more about your ad choices. Visit megaphone.fm/adchoices Learn more about your ad choices. Visit megaphone.fm/adchoices

Visit https://delaflorteachings.com/faith to receive the 21 Days of Faith in Action Course as our gift to you, our listener.“Connectedness has built cultures, linked time, and continues to bind us to one another. It is in the telling of stories and the listening, that all stays relevant”.-Jeff FuchsFor two decades, Fuchs' life, photos, and stories have focused upon the Himalayan trade routes and the last generation of those who participated in the great journeys through the mountains. Mountains and tea were woven into Fuchs' childhood in Canada, Switzerland, and later living in Taiwan and then northwestern Yunnan Province in the Tibetan community of ‘Shangrila' (aka: Zhongdian and Gyalthang) for over a decade. Countless tea mentors convinced Fuchs that to understand tea, he must visit one of the heartlands: Yunnan. He went, he studied, he stayed, and he lived for over a decade. He is the first documented westerner to have traveled and trekked both main trunks of the Tea Horse Road (‘Cha Ma Dao' or ‘Gya'lam') – a journey which took over seven months and resulted in his book, ‘The Ancient Tea Horse Road - Travels with the Last of the Himalayan Muleteers'.Fuchs was voted one of Canada's 100 greatest explorers and was once described by feature writer Bill Roberts as a "charmingly volatile mix of Anglo-Hungarian genes," after an expedition along a portion of the Tea Horse Road in northwestern Yunnan. His written and photo work has appeared on three continents in publications such as National Geographic Traveler, UNESCO, The Huffington Post, Condé Nast, Kyoto Journal, Forbes, Financial Times, and the South China Morning Post, amongst others. He has served as the longtime Asia-editor-at-large at “Outpost” magazine and was an invited Scholar in Residence at the East-West Center in Honolulu, Hawaii.Fuchs work and life were the inspiration for the award-winning documentary, ‘The Tea Explorer' (CBC Docs and 90th Parallel Productions), directed by Andrew Gregg which focuses on his continued work upon The Tea Horse Road and within the tea regions of southern Yunnan.National Geographic Traveler named his guided journey along the Tea Horse Road with Wild China, one of their “50 Trips of a Lifetime. He continues to create, lead, and be a part of bespoke journeys throughout the Himalayas and tea regions and has been a part of over 30 Himalayan expeditions. He has been an invited speaker at Universities and Institutions around the world, including the Explorers Club, Ketel 1 Vodka's art space 'De Ketelfactory' in Schiedam, Netherlands, and at the Royal Geographic Society in both London and Hong Kong and was part of an initiative with the RGS Series to speak to inner-city schools about the importance of engagement and following an experiential passion. Fuchs is the co-founder of Jalamteas, procuring Puerh tea, for clients around the world. He currently spends half the year on the road in the Himalayas, and the other half nestled on Big Island, Hawaii, where he is the Director of Outdoor Programming for the non-profit, Akahiao Nature Institute, which is dedicated to keeping a strong link between the natural world and youth. As part of the program, Fuchs offers up tea in his infamous "Tea Time, All the Time" sessions. In our podcast, Jeff and Ivonne have a flowing conversation about the mentorship of the mountains, the power of accessible moments, the wisdom of mother nature, the unpredictable forces of informal strength and introduces us to the mystical teacher; Mr. Gao.Fun fact about Jeff: He never travels without a stash of leaves…ever.To learn more about Jeff and his work visit:Akahiao Nature Institute, a learning center, embedded in place, dedicated to a sustainable future, here: https://www.akahiao.orgJalamTeas here: https://www.jalamteas.comYou can read his exquisite tea column here: https://bit.ly/TeaColumnLearn more about Jeff on his website: https://www.jefffuchs.comOr follow him on Instagram here: https://instagram.com/jefffuchsteaVisit .Visit https://delaflorteachings.com/faith to receive the 21 Days of Faith in Action Course as our gift to you, our listener.

Today we discuss and taste at the traditional Chinese Pu-erh tea from the Yunnan region. Fermented, but better than kombucha.

16 de junio de 2021. Descubre todas las propiedades y beneficios que tiene el tomar una infusión afrutada, fresca y floral.

Today on The Clean Body Podcast, host Lauren Kelly talks to the CEO, Founder and Chief Alchemist behind Numi Tea Ahmed Rahim about tea ceremonies, health benefits, and the differences between conventional and high-quality teas.During the episode, you'll learn about: Ahmed's childhood growing up in Iraq and migrating to AmericaHealth benefits of specific teams including Turmeric tea, Pu Erh fermented tea, and moreThe difference between bagged and loose teasThe proper way to prepare and drink loose teaMindful tea ritualsHistorical and spiritual tea ceremonies around the worldCharacteristics of high-quality boxed tea vs. conventional boxed teaHow the soil and energy of the farmer impacts the final tea productsOrganic herbs & why they're crucial for drinking teasNumi tea's practices in sourcing ingredientsThe problem with plastic and petroleum-based tea bagsOrganic, Fair Trade, and sustainability practices in the tea industryAbout Ahmed Rahim:Ahmed is the alchemist behind Numi's teas, creating unique, innovative, and delicious blends with his team. Before co-founding Numi, he studied theater and psychology in New York City, then spent a decade living, working and traveling in Europe as a professional filmmaker and photographer. He began designing teahouses in Prague, where he learned about tea's culture, ceremonies, and its many health benefits. He speaks English, Arabic, Czech, French and German.About Numi Tea:Sourced straight from nature, Numi Organic Tea products are made with only the purest organic tea leaves, herbs, flowers and spices. Numi offers a range of premium quality, organic, Fair Trade green, black, white and pu·erh teas, as well as herbal teasans, Daily Super Shots, gifts, Tea Latte Concentrates, iced and bottled teas. Numi's vision is to activate a chain of positivity and possibility that radiates far and wide. Through their products and practices, they aim to create lasting positive change.For more on Numi Organic Tea, visit https://numitea.com/Instagram: https://www.instagram.com/numiorganictea/Twitter: https://twitter.com/NumiTeaFacebook: https://www.facebook.com/numiteaFor more on Lauren Kelly and The Clean Body Project:Lauren's Instagram: https://www.instagram.com/HolisticLaurenKelly/The Clean Body Podcasts's Instagram: https://www.instagram.com/thecleanbodypodcast/YouTube: https://www.youtube.com/c/HolisticLaurenKelly

1 de abril de 2021. Descubre como hacer unas torrijas muy especiales con vino dulce y pu erh.

A form of fermented tea, known as Emperor's Pu·erh tea, has been used for over 500 years in China as a medicinal tea.  Recent studies show that it contains compounds that naturally lower cholesterol.  Listen in this week as Dee explains the chemistry of this tea and how to use it safely to lower cholesterol levels. Link to purchase Pu-erh Tea: https://amzn.to/31p5FpB

25 de marzo de 2021. Descubre como hacemos un cordero con especias al más puro estilo marroquí con un toque de pu erh.

In this episode we try Numi's Emperor's Pu-Erh, this is the first Pu-Erh we have recorded and so we explain a bit about that type of tea as well. --- Send in a voice message: https://podcasters.spotify.com/pod/show/chai-this-at-home/message

Le figaro a mis en avant l'orange volcanique du Domaine Bohn. A l'occasion de l'épisode 27: Arthur nous en a parlé, je vous propose d'en écouter sa création. extrait du figaro Orange volcanique 2018, domaine Bohn Après une macération de 12 mois sur baies entières dans de vieilles barriques, cette cuvée offre une robe d’une couleur orange assez incroyable. La palette aromatique marie le thé noir Pu Erh et l’églantine à des notes plus gourmandes. L’orange confite, la tarte Tatin enrobent le palais, tendues par une belle minéralité persistante et des tanins suaves. bohn.bernard@gmail.com Prix : 29,50 €Note Le Figaro : 16-16,5/20   Béatrice Delamotte  https://avis-vin.lefigaro.fr/magazine-vin/o148456-le-vin-passe-a-l-orange Buvons modérément, buvons libre et buvons Alsace S'gilt

Voyage sur la route du thé. Entre anecdotes sur les échanges commerciaux dans le Triangle d'or et dégustations déroutantes, on apprend ce qu'est un thé sombre. Un thé fermenté aux origines ancestrales et aux saveurs si particulières. François-Xavier surprend le palais de Sidonie avec les notes abricotées d'un Mao Cha, les évocations minérales d'une galette de Pu Erh cru, ou encore les parfums si singuliers d'un Pu Erh cuit, qui l'emmène dans des sous-bois humides. Une délicieuse façon de découvrir cette famille de thés encore trop méconnue. Voir Acast.com/privacy pour les informations sur la vie privée et l'opt-out.

Dr. Kelsey Graham was a postdoc in the Isaacs Lab until Dec. 2020, she is now a research scientist at the USDA-ARS Bee Lab in Utah. She and Zsofia discussed her job application and interview process during lockdown, she also talked about her new job responsibilities and what her expectations are for the future. The tea that Kelsey likes is called PU-ERH tea and can be found here. Kelsey is active on Twitter @kelsey_k_graham.*Thanks to Jason Roedel, audio engineer, for improving the sound quality and for Matt Grieshop for the music!

There's a certain novelty factor to bamboo pu'er - sheng or shou pu'er packed and (usually) aged in a bamboo tube. It's not the way we usually acquire our pu'er, and it can be both challenging and fun to crack open the bamboo log and see what's inside. But aside from the novelty, are bamboo pu'ers worth exploring for serious tea drinkers? To look inside the bamboo log a little more deeply, we're joined once again today on Talking Tea by John Wetzel, founder and owner of Stone Leaf Teahouse in Middlebury, Vermont. Specifically we're focusing on one bamboo pu'er, a 2016 sheng from Naka Shan.  John chats with us about the location in Yunnan Province this tea is from, and how the bamboo used in the processing of this tea is a link to the culture, natural environment and life of this region. We discuss the process used to make this particular bamboo pu'er and the flavor profile that results from it, as well as some of the challenges in making bamboo pu'er. We talk with John about how and why this tea evolves rather quickly after unpacking it from its bamboo home, and John gives us some suggestions on how best to store it after unpacking.  More information about Stone Leaf, including the location of the teahouse, its online store and special event info, is at its website, stoneleaftea.com. You can  also find Stone Leaf on Instagram at stoneleafteahouse  and on Facebook at Stone Leaf Teahouse. And for the backstory behind Stone Leaf, check out our episode "A 'Tea Cave' In Vermont". Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @kensvoiceken.    more about Talking Tea  Sign up for our email list to get updates on new episodes and events.   The views and opinions expressed by guests on Talking Tea are those of the guests and do not necessarily reflect the views or opinions of Talking Tea or its staff.   This podcast features music from “Japanese Flowers” (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original.   Image of Naka Shan bamboo pu'er courtesy of Stone Leaf Teahouse. Adapted from original. Header image “Raw Puerh mid 1980 Menghai” by Cosmin Dordea, used under a Creative Commons CC By-SA 2.0 license. Adapted from original.

Part 1 of a two parter on Climate change and biodiversity in tea growing and tea enjoyment. This first part is a real treat. I have the pleasure of chatting with Jeff Fuchs who we all know from his award winning tea documentary The Tea Explorer. We chat all things tea, luscious tea forests, tea people, tea spaces and traditional tea knowledge. We are all connected to each other, the natural world and a changing climate. Maybe we can all find solutions together.

Jonah @bitterleafteas originates in Canada, but married into tea life. He and his wife moved to Kunming, in China's Yunnan province (arguably the birthplace of tea, home of Pu Erh), where she was raised. They've built a great brand exporting really high quality Chinese tea, teaware and education. Their site, tea club, and newsletter are a really beautiful starting or immersion point for any tea novice or lover. It's very cool getting Jonah's perspective, because we're raised in similar places, at similar times, and he's committed to this entirely different life. Watching the generations of Chinese tea farmers develop and integrating into them is a journey I am happy to hear about firsthand. www.bitterleafteas.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/teawithsg/message Support this podcast: https://anchor.fm/teawithsg/support

A wonderful chat with Andy about his tea life in Taiwan. Andy is an American but has now spent most of his adult life in beautiful Taiwan working with tea. So interesting to hear about the variety of traditional and newer teas being made and enjoyed there. We chat about different tea areas in Taiwan and tea processing. We cover different oolongs and other teas, wild tea trees, organic and other chemical free teas. Its also wonderful to hear about the welcoming tea culture existing in Taiwan and we cover challenges tea makers face in more recent years including climate change and tea pricing. We could have spent all day! Have to continue our Taiwan tea chat some other day. :)

30 de julio de 2020. Descubre las mejores formas para disfrutar al máximo las mini tortas de pu erh.

16 de junio de 2020. Descubre todas las propiedades y beneficios de un pu erh muy digestivo y refrescante.

Are you strong for life?I got the opportunity to speak in depth with StrongFirst Master Trainer, Pavel MacekWe talked about the StrongFirst philosophy, how to stay strong, nutrition and so much more.About PavelCertified StrongFirst Master Instructor & StrongFirst Elite (strongfirst.com & strongfirst.cz)SIMPLEXSTRONG fan of an old-time strongman training (simplexstrong.com)Flexible Steel Specialist (flexiblesteel.com)Oxygen Advantage Instructor (oxygenadvantage.com)Practical Hung Kyun Chief Instructor (practicalhungkyun.com & practicalhungkyun.cz)KB5 Chief Instructor (kb5.cz)MMA Gym Prague Chief Instructor (mmagym.cz)Cat lover and Pu-Erh tea drinkerBe strong, Be useful See acast.com/privacy for privacy and opt-out information.

21 de mayo de 2021. Descubre como hacer un batido de cerezas totalmente natural y sin azúcar.

24 de marzo de 2020. Descubre una gran infusión para empezar el día con toda la energía.

Rozum v troubě | Červený čaj Pu Erh je nabitý vitamíny, flavonoidy a polyfenoly, může také zefektivnit hospodaření organismu s tukem. Chrom je prvek, který se podílí na rozkladu enzymů a jejich přeměně na energii a je nezbytný pro normální fungování inzulinu (tj. vyrovnanou hladinu krevního cukru). Ovšem když Pu Erh a chrom spojíte dohromady do tabletek, neznamená to, že jste našli superúčinnou věc na hubnutí. Vůbec totiž nevíte, kolik je tam skutečně účinných látek a jak spolu fungují.

V meste Menghai v provincii Yunnan sa nachádza Národný výskumný ústav čaju. Tam som pred nedávnom zavítal. Všetko čo som sa dozvedel mám spísané a pripravené na dlhú sériu článkov o čaji. Dnes začínam jednym šleciálnym a zároveň mojim oblúbeným čajom. Čajom Pu erh…

8 de enero de 2020. Descubre todas las propiedades y beneficios de este Pu Erh Draculín.

When a listener requested an episode about teapots. we realized that this was a topic we haven't really delved into on Talking Tea. And having attended one of tea blogger, writer and teacher Scott Norton's incredibly comprehensive seminars on yixing teaware, we invited Scott to join us for an in-depth overview of teapots, their design elements, their history and how to best match your teapots with your teas. You may remember Scott from our episode Glimpsing Tea's Past, Finding Tea's Presence, at New York's Floating Mountain.  Today we begin by chatting a bit about Scott's "teapot journey" and his background collecting, curating and teaching about teapots. And then we begin to explore various styles of Japanese and Chinese teapots. We start by comparing two very different teapots from 19th century Japan, a larger blue and white porcelain teapot and a small lotus-leaf design kyusu, and we discuss the advantages offered by small teapots in control over the brewing process and obtaining more pronounced flavors from our teas.  As we move to Chinese teapots, we compare porcelain, glazed ceramic and unglazed clay teapots and the relative advantages and disadvantages of each. Scott chats with us about how to tell if an unglazed clay teapot is highly fired or low fired, and how the levels of firing and coarseness of the clay can create distinct differences in flavor and the results of our brewing. We also touch on the history of teapots and the influence of the Silk Road trade on teapot design and evolution in China. Scott has some rather large teapots in his collection, and we discuss when we might want to use a larger teapot and how to best use a large-size pot. Finally we chat with Scott about the questions we need to consider in matching our teapots to our teas, and Scott gives us tips on buying teapots and how shopping for a teapot can and should be an extension of our tea practice. Scott Norton's blog is at  scotttea.wordpress.com. You can find Scott on Instagram @cutechajin, and videos of a number of Scott's workshops and seminars are available on his YouTube channel. Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @kensvoiceken.    more about Talking Tea  Sign up for our email list to get updates on new episodes and events.   The views and opinions expressed by guests on Talking Tea are those of the guests and do not necessarily reflect the views or opinions of Talking Tea or its staff.   All images on this episode page, other than the header image, are courtesy of Scott Norton. This podcast features music from “Japanese Flowers” (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original. Header image “Raw Puerh mid 1980 Menghai” by Cosmin Dordea, used under a Creative Commons CC By-SA 2.0 license. Adapted from original.

In the last 15 years, the way we drink coffee has gone through a revolution: from an instant brew in polystyrene cups to beans with known provenance, carefully selected and lovingly roasted.  Could tea soon follow in coffee’s footsteps? Yes, if this week’s guest, Jennifer Wood, founder of Canton Tea, has anything to do with it.     To build her business, Jennifer has travelled to remote mountainous regions like the ‘wild, wild Yunnan’, where tea bushes live to a thousand years and grow 40 feet high.  The tea producers and masters she works with take the ritual of growing, harvesting and ageing the tea as seriously as leading vineyard owners do their prize wines.   When you hear how much hard work and knowledge goes into each cup of Canton’s artisanal tea – whether it’s black, green, oolong or the mind-blowing pu’erh –  you’ll understand why Jennifer thinks that even the most basic cuppa is worth much, much  more than 2p a bag.  Her enthusiasm is so infectious, you’ll also want a ‘Cantonista’, championing quality, loose leaf tea, in your neck of the woods.    Bring on the tea revolution! 

Bora mergulhar no mundo dos pu-erh e conhecer tudo que eles tem de bom e de saboroso!

23 de octubre de 2019. Sorpréndete con un té de sabor tradicional pero que no deja indiferente.

20 de agosto de 2019. Un té rojo cítrico, digestivo y con muchas vitaminas para empezar el día con energía.

Episodio del 13 de agosto de 2019 en el que hablamos de las curiosidades y beneficios que tiene una torta de pu erh madurada de calidad premium.

Muy buenos días y Feliz Martes!! Este episodio se lo dedicamos a todas las personas que le gustan los chupa chups de kojak ya que esta infusión recuerda el sabor a estos caramelos de toda la vida. Hoy hablamos de una infusión muy afrutada con el sabor intenso del pu erh que la hacen muy […]

Viernes 24 de mayo de 2019- Hoy Hablamos de una infusión muy especiada compuesta de Pu Erh (Té Rojo) Canela, Vainilla, Jengibre y Cáscara de Naranja. Infusión ideal para tomar por la mañana o después de las comidas ya que es muy digestiva y energizante además de tener un sabor muy rico y equilibrado. Os […]

We've been wanting to explore chaxi on Talking Tea ever since we visited the Tea Institute at Penn State University back in 2016. Tea was prepared and served to us by students in the Chinese tea track at the Institute with a degree of artistry and calm precision we had never quite witnessed anywhere else, and when we asked some of the students where they learned to prepare tea in this way, they suggested we speak with one of their teachers and mentors, Stéphane Erler, to learn more about chaxi, an artistic expression of tea originating in Taiwan. It took us a couple of years, but we finally caught up with Stéphane recently on one of his visits to the US, and we're proud to welcome him to Talking Tea. Stéphane is a tea educator, seller and blogger based in Taiwan - he hosts the very well-respected Tea Masters Blog - and, among other things, Stéphane practices, teaches and writes about chaxi. We talk with Stéphane about his own beginnings in tea, his study and work with tea master Teaparker, and about the history of chaxi in Taiwan, and then we delve into the practice and principles of chaxi. Chaxi means "tea play", and Stéphane chats with us about how chaxi is a kind of performance but also a way of creating a tea mandala, a picture of a harmonious world through tea. We discuss the priorities of function and art within chaxi, and we explore the question of how the host can best express the character of the leaves as well as the host's own sentiments and feelings through the chaxi.  In this context we talk about the choice of teaware, the importance of colors and visual harmony, the use of flowers or plants, the addition of music or other background art, and most importantly the skills and mindset needed to prepare the best possible tea in a beautiful setting, finding resonance and harmonious connections between the tea, the teaware, the setting and the participants. Further resources for learning about chaxi are on Stéphane's blog, teamasters.blogspot.com. Stéphane's selection of excellent teas (we've tried several of them, and they were all fantastic), teawares and other items for use in chaxi are available at his online boutique, tea-masters.com.  You can  also find Stéphane on Twitter at @TeaMastersBlog and on Instagram at @stephane_erler.   Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @kensvoiceken.    more about Talking Tea  Sign up for our email list to get updates on new episodes and events. Talking Tea's 2016 coverage of the Penn State Tea Institute is in our episodes Tea Goes to College and Tea, Heart to Heart.    The views and opinions expressed by guests on Talking Tea are those of the guests and do not necessarily reflect the views or opinions of Talking Tea or its staff.   This podcast features music from “Japanese Flowers” (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original. Photo of a chaxi by Stéphane Erler, courtesy of Stéphane Erler. Header image “Raw Puerh mid 1980 Menghai” by Cosmin Dordea, used under a Creative Commons CC By-SA 2.0 license. Adapted from original.  

Tradition holds that on the day Bajiquan 八極拳 arrived in Hong Kong, a mighty typhoon struck. And the first cup of tea bought, happened to be a cup of Puerh tea 普洱茶. A final act of service before the tea-shop closed in advance of the typhoon. The master was well pleased, before spending the storm-drenched night at the Jamia Mosque in Hong Kong. Modern folklore, by way of the movies, holds that Bajiquan arrived in Hong Kong, after a glorious kung-fu fight at a barber shop. It could have been alleged that there had been a misunderstanding about a simple financial transaction between concerned parties. Maybe so. Those were the days after all. And as a tea merchant in Australia, selling puerh, one has got to respect it for what it was. When the first list of internal martial art styles was compiled, many people assumed wrongly that the denominator ‘internal' implied soft style or cultivating one's chi. But internal originally meant that the style in question originated from within China by way of Taoist principles, as opposed to coming from the ‘external' Shaolin Buddhist martial art styles. And as such, Bajiquan was kept off the list because it was known as an Islamic ‘external' martial art - Huijiao 回教. It was only years later during the revolutionary period that the masters began to codify the internal principals as we know them today. With Bajiquan sharing many internal aspects with the other three internal styles: Bagua, Taichi and Xingyi. Chinese muslims, having been a part of China since before the Tang Dynasty, are usually referred to as the Hui people. Regarded as a official minority group, they traditionally have kept their wushu a closely guarded secret. Nowadays, however, while many still privately practice Bajiquan - the explosive art known for its close quarter elbow and knee strikes, the traditional form of it is gaining popularity with professional security wanting something dynamically effective, yet retaining traditional cultural wushu elements that help to cement it in the wielder's consciousness. Puerh tea, the master's prefered tea, comes from Yunnan Province 云南, which was once an independent muslim kingdom before permanently joining China in the middle ages. This tea under Chinese categorization is classified as a true black tea, meaning that it has gone through the oxidation process completely. And after a long aging process of two years or more, the tea is generally regarded as being caffeine-free. Stimulant free, this means that for Chinese muslims, Puerh tea is Halal. While chi is sometimes seen as a uniquely Chinese thing, chi is regarded by the Hui as the same life-force that was breathed into Adam by Allah. And that to cultivate chi is to be in communion with Allah. And since Bajiquan holds that all parts of the body are connected either physically or spiritually, the drinking of puerh is just a earthly extension of this concept. Liked what you heard & want to connect with me? Join me at… linkedin.com/in/peterhainzl/

Today we're chatting with Zhen Lu and Phil Rushworth of Zhen Tea about a category of tea that's not widely understood outside of China or even within China, and that's heicha, or "dark tea", hailing from outside the pu erh region. You may remember Zhen and Phil from our earlier episode "Lapsang Souchong - Beyond the Smoke", and today we're chatting at the Zhen Tea headquarters in Ottawa, Canada. Now pu erh (at least shu pu erh) is a dark tea, and plenty of people know plenty about pu erh. But the many wonderful non-pu erh dark teas don't enjoy the same celebrity status as pu erh, and those teas are what we're focusing on in this episode. (We're intentionally avoiding the highly controversial issue of whether sheng pu erh is properly called heicha, which could be a topic for an entire episode on its own.) Zhen and Phil carry a varied selection of dark teas, and they chat with us about the sometimes confusing nomenclature of heicha, its somewhat murky history, its regions of origin and terroir, and "wet piling", the fermentation process that makes heicha unique among all teas. We sample and discuss two dark teas - an aged Fu Zhuan from 2013, and a new experimental take on traditional Tibetan tea - as we talk about the variations of flavor and mouthfeel in non-pu erh dark teas, how the flavors differ from typical shu pu erh flavor profiles, and how these variations are influenced by terroir and growing conditions. Zhen and Phil also brief us on some of the innovations we're beginning to see in heicha and the delicacy and difficulty of the wet-piling process, and we talk about the relaxing, almost meditative, physical and mental sensations many of us experience with heicha. Zhen also gives us some tips on storing dark teas at home. More on Zhen Tea, including its teas, teaware, online store and new online magazine Charen, is at zhentea.ca. Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @kensvoiceken.    more about Talking Tea  Sign up for our email list to get updates on new episodes and events.   The views and opinions expressed by guests on Talking Tea are those of the guests and do not necessarily reflect the views or opinions of Talking Tea or its staff.   This podcast features music from “Japanese Flowers” (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original. Photo of Zang Cha-Gan Hong courtesy of Zhen Tea. Header image “Raw Puerh mid 1980 Menghai” by Cosmin Dordea, used under a Creative Commons CC By-SA 2.0 license. Adapted from original.        

☴ I once visited in Hong Kong 香港 a tea master named Master Chan 陳師傅. ☲ To learn the Way of Tea 茶道 from him was a very humbling experience. Lots of tea and lots knowledge from teacher to student. ☱ Amongst all the cups of tea, he told me a story of how from time to time, people from around Asia would come to him in search of the oldest and rarest of tea. To which he had great access to. ☷ Now at that time I was not into Qigong 氣功. I had no working knowledge of it and was not interested to learn further. All I wanted to be was a bonafide martial artist who could win fights. Honestly, I was only listening to him because I had a business interest to listen. ☰ But I loved a good story. He told me that these people were not in search of rarities to savour but wanted to cheat the process of cultivating their chi 氣. For it is believed among some that very old tea like Pu-erh 普洱 has as much chi 氣 as one would cultivate with a hundred years of Qigong 氣功. ☶ However, you can't cheat the process. Nor can you throw money at it. Puerh 普洱 can help with some conditions but there is more to it. Believe or don't believe. A Qigong master 氣功師傅 knows this to be true. ☵ So now through Baguazhang 八卦掌, I do Qigong 氣功. It was not the path I intended. But Master Chan 陳師傅 knew and was in his way guiding me in the direction I ultimately needed to go. It just took ten years to get here. ☳ Perhaps today when you are practicing Tea Time equals Me Time, his words may be worth pondering? The Way of tea 茶道 is more than Kung fu cha 功夫茶... He told me at the end that his martial art was Chen style Tai Chi Quan 陳氏太極拳. Liked what you heard & want to connect with me? Join me at… linkedin.com/in/peterhainzl/

The sun burned through the low clouds as I sipped my tea. Our garden is full of winter birds: a pair of cardinals peeping to each other, one in the serviceberry and the other in the holly near our kitchen door; sparrows swooping in and out of the Norway maple; mourning doves grooming themselves in the dogwood branches. The ground is soggy and the grasses droop from all the rain yesterday. Squirrels chased each other across the leaves as I sipped two bowls of Puerh tea, stroking the smooth ribs of my teabowl.

Two bowls of Evening Sky red tea this morning. I loved sipping from the thick-walled teabowl, which allowed just the right amount of heat to reach my hands. I made the bowl but others glazed and fired it in @watershedceramics’ wood fire kiln, and I thought about the care they took to finish my work, and the power of community to make something beautiful. After waking up early and anxious about the state of our country, tea and this bowl gave me hope again. . . . #teameditation #morningritual #inthistogether #woodfire #jacktroy #workshop #community #Puerh #tea from @globalteahut

In this introductory episode 0, Leona and Geoff share their first experiences with tea, list some of their favorite teas as well as their top places to enjoy tea in Chicago and Portland. They then discuss encounters with gingseng, green tea, oolongs, and puerhs along the way, how they first met and decided to start a podcast, and what got them into tea culture.CAST: Leona Liu, Geoff Norman@TheTeaFix on Instagram and Twitter | Watch the show on YouTube!

In the pilot episode, Geoff talks to Leona about his recent trip to the 2018 World Tea Expo in Las Vegas. They discucss what the expo is, and talk about some highlights from the show.CAST: Leona Liu, Geoff Norman@TheTeaFix on Instagram and Twitter | Watch the show on YouTube!

At Talking Tea we've long wanted to explore the seemingly deep divide between tea and coffee, and between tea drinkers and coffee drinkers. But lately we've come to realize that the divide might not be very deep at all, and that there might be more similarities between the two beverages, and the two communities, than we ever imagined. To help us look at how the gap between coffee and tea is already being bridged, we're chatting with Nate Cochran of Spirit Tea. Part of Spirit's focus is the introduction of high quality specialty tea to the coffee roasters and cafes, and Nate himself has worked in third wave coffee as well as in specialty tea. Nate chats with us about his background in coffee and tea, about Spirit's focus and how they create accessible tea menus for coffee environments. We discuss differences and similarities between tea and coffee from the perspective of process, oxidation, terroir and cultivar, but mostly from the perspective of flavor and aroma. We look at what flavor profiles in tea may attract coffee drinkers and how tea drinkers can approach coffee. And we talk about how  education and community propelled the success of third wave coffee, and how they're crucial for the success of tea as well.   Spirit Tea's website, including its online store, is at spirittea.co.     Photo of Nate Cochran talking tea and coffee during Talking Tea's February 2018 workshop, at Pilgrim Roasters in Philadelphia, courtesy of Jeremy Zimmerman.   Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @kensvoiceken.    more about Talking Tea  Sign up for our email list to get updates on new episodes and events.   The views and opinions expressed by guests on Talking Tea are those of the guests and do not necessarily reflect the views or opinions of Talking Tea or its staff.   This podcast features music from “Japanese Flowers” (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original.

Fermented and extremely long lasting, pu’erh tea, enjoyed by multiple generations for thousands of years, learn why it is so special Author: Sam Fisher Episode: 026 Subscribe to our podcast. Video

Chose a small ‘three sip’ teacup this morning and was captivated by how the blue glaze revealed a spiral of pinches. The birds chattered, a train whistle moaned, planes crisscrossed overhead. I sipped my Puerh tea, grateful for how it opened my eyes.

I think a hawk may have been hovering nearby when I stepped out to the porch for tea, it was so quiet. Then a mourning dove gave a few cries to my right, a squirrel complained to my left, and now the sparrows are noisily arguing. I sipped Puerh tea from a porcelain yunomi heavily painted with cobalt carbonate until it is almost black and looked up at the maple branches covered in fuzzy blooms.

Listened to the sparrows and a lone chickadee, the wind chimes, a flock of geese flying north overhead. Sky a solid gray, warmer this morning. Instead of waking me up this morning I found that the Puerh tea sent me deeper into mourning yesterday’s losses.

Blue-gray teabowl, gray-blue sky. Sipped the earthy Puerh tea and looked for early signs of spring in the garden.

Even on this gray day the Puerh tea pulled in the light and glowed red as it steeped. False sunflowers are wearing little snow caps, so lovely against the black of the wet street.

One of our guiding principles here at Talking Tea is that conversations about tea and tea culture have the power to deepen our understanding and enhance our experience of tea. Today on Talking Tea we're exploring one of the ways people are increasingly coming together to share and talk about tea: tea meetup groups. We're joined by Roy Lamberty, founder and organizer of the New York Tea Society, a popular tea meetup in New York City. Roy tells us a bit about his own tea journey, how and why he came to organize the New York Tea Society, and how the group has grown and evolved since its inception. We talk about the challenges of running a tea meetup group and discuss choice of venue, theme and other important considerations in planning a successful meetup. But we also chat about the bonds that are formed through sharing tea, the value of learning from each other and the appeal of the meetup format to tea drinkers of all levels of experience. Aside from his role as meetup organizer, Roy Lamberty is the owner of myteaguy.com, an online seller of tea and teaware. For more info or to join the New York Tea Society, go to its Meetup.com site.  The New York Tea Society was featured in this New York Times article on September 26, 2017.  The Facebook group New York City Gong Fu Cha, mentioned in the episode, can be found here.    Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @kensvoiceken.    more about Talking Tea  Sign up for our email list to get updates on new episodes and events.   The views and opinions expressed by guests on Talking Tea are those of the guests and do not necessarily reflect the views or opinions of Talking Tea or its staff.   This podcast features music from “Japanese Flowers” (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original. Photo of a New York Tea Society meetup courtesy of Roy Lamberty. Header image “Raw Puerh mid 1980 Menghai” by Cosmin Dordea, used under a Creative Commons CC By-SA 2.0 license. Adapted from original.              

Yunnan Sourcing Brand Raw Pu-erh Tea on Sale Now!

We're calling this episode "learning tea" because learning about tea can be like learning a language - like learning English, or French, or Chinese, or any other language. There's a vocabulary to tea, and the world of tea is so vast, with so many words, facts and concepts to learn and keep track of, that it's easy to get overwhelmed. Compounding this in the English-speaking world is the fact that tea terms are often actually in another language - most commonly Chinese or Japanese. So what's a tea drinker to do? To look at one solution to this problem in the world of Chinese tea, today we chat with Lew Perin, the creator of a free website app called Babelcarp. Lew calls Babelcarp a Chinese tea lexicon, but it's much, much more than a dictionary. We chat with Lew about his background in tea, what Babelcarp is and how it works, and how its structure and system of links and cross-references make Babelcarp a virtual encyclopedia of Chinese tea. As an example, we type a sample tea phrase into Babelcarp and look at the answers and cross-links Babelcarp provides. We also chat with Lew about the Babelcarp add-on in the Pleco Chinese dictionary app and how it can be useful in purchasing tea online. You can find the Babelcarp web app at babelcarp.org. Lew Perin's Twitter feed is @babelcarp.   For more information on Talking Tea and updates on new episodes, visit our Facebook page at www.facebook.com/talkingtea. To inquire about being a guest or having your organization featured, please email us at talkingteapodcasts@gmail.com. Have something in mind you'd like to hear discussed on Talking Tea? Leave us a comment on Facebook or on our Libsyn episode page, or email us. Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @Kensvoiceken.    This podcast features music from "Japanese Flowers" (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original.    

In this episode we talk with Glen Bowers of Crimson Lotus Tea and Stasia Burrington an Seattle area artist. Glen and Stasia collaborated on a series of puerh bricks that have her artwork on the wrapper. We talk about tea, art, China, and have multiple science fiction related tangents.

Til you’re old, you gotta move. Interlude // Them A Fe Get A Beaten, Peter Tosh natch9000@gmail.com

As temperatures begin to drop outdoors and autumn settles into early winter, the scent of smoke rising from chimneys fills the evening air in just about every place we visit in the cooler climates. But the unmistakable aroma and taste of smoke is not something many of us actively seek out in our teas, and the famously smokey Lapsang Souchong is often overlooked by serious tea drinkers. So it's been quite a pleasant surprise discovering that high quality Lapsang Souchongs can have great levels of complexity and depth of flavor. Joining us today to chat about Lapsang Souchong are Zhen Lu and Phil Rushworth of Zhen Tea, an online tea company specializing in Chinese tea. We chat over two interesting varieties of Lapsang Souchong carried by Zhen Tea: we first sample a non-smokey version of Lapsang Souchong, which allows us to explore the base of the tea without the influence of the smoke, and then a top-grade Lapsang Souchong (pictured here), made by the same family that invented the Lapsang Souchong process several centuries ago. Zhen and Phil talk with us about the origins of Lapsang Souchong and what distinguishes it from other teas, and especially from other smokey-tasting teas, in terms of its cultivar and processing. We discuss components of aroma and taste in both the non-smokey and top-grade versions. And Zhen and Phil also share some of their own tea journey with us and tell us a bit of how Zhen Tea came into being. ADDED VIDEO COMPONENT: Phil and Zhen wanted everyone to be able to see as well as hear about brewing techniques for Lapsang Souchong, so after we finished our audio chat Phil switched on his camera and added a video component to this podcast. You can hear (and see) us talking about brewing this tea on Zhen Tea's YouTube channel by clicking here. More info about Zhen Tea, including their online shop, is at the Zhen Tea website, zhentea.ca. You can also follow Zhen Tea on Facebook and Instagram at Zhentea, and on Twitter at @zhentea2014.   For more information on Talking Tea and updates on new episodes, visit our Facebook page at www.facebook.com/talkingtea. To inquire about being a guest or having your organization featured, please email us at talkingteapodcasts@gmail.com. Have something in mind you'd like to hear discussed on Talking Tea? Leave us a comment on Facebook or on our Libsyn episode page, or email us. Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @Kensvoiceken.    This podcast features music from "Japanese Flowers" (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original.   Photo courtesy of Zhen Tea.            

This week on Talking Tea we look at the growing popularity of tea and tea culture among youth and teens. Chatting with us (via Skype) is Connor Adlam of Tching.com, the well-known blog and online forum for tea information. Connor, the intern social media editor at Tching and also a member of this demographic, shares his perspectives both from a personal standpoint and from his work at Tching. We chat about what makes tea and tea culture attractive to younger drinkers, the role of social media in breaking through misinformation and stereotypes, and how tea connects with the rising interest in mindfulness and spirituality among young people. Connor also talks with us about his own “tea ride” and how tea drinkers of all ages can use online resources to increase their knowledge of tea and connect with the depth, passion and diversity of the worldwide tea community.   You can find Tching's many resources (including articles by Connor) at Tching.com, at its Facebook page and Twitter feed and on Instagram at tchingblog. For more information on Talking Tea and updates on new episodes, visit our Facebook page at www.facebook.com/talkingtea. To inquire about being a guest or having your organization featured, please email us at talkingteapodcasts@gmail.com. Have something in mind you'd like to hear discussed on Talking Tea? Leave us a comment on Facebook or on our Libsyn episode page, or email us.    Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @Kensvoiceken.        This podcast features music from "Japanese Flowers" (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original.   Photo of Connor Adlam courtesy of Connor Adlam. Connor's shirt by Teaprints (http://teaprints.com).

How often should you drink Pu-Erh tea?As you age, not only does your physical appearance change, but your internal body changes as well. For example, your immune system begins to decline and it can't protect as well as it once did.How can Pu-Erh tea help protect your immune system?The blackest of black tea, Pu-Erh tea, has proven to be an immune support powerhouse. Pu-Erh tea is rich in polyphenols and other bioactive molecules, including theabrownins, a unique group of compounds developed during the post-fermentation process.Listen in as Dr. Mike discusses the science supporting this tea as the next generation immune nutrient.

  This week on Talking Tea we return to Tea Drunk in New York City to chat with Shunan Teng, founder and owner of Tea Drunk, about tips and tricks for identifying quality teas. As an example of what to look for in choosing tea, Shunan selects a Gua Pian, a historically famous green tea from China.  Shunan uses our exploration of Gua Pian to break some myths about tea quality, and tells us what to look for in appearance, aroma and taste. We chat about how different methods of plucking, shaping and firing tea affect the taste, what to look for in the appearance of the dry and infused leaf, and what the dry leaves' aroma can tell us about the quality of the tea. (The Gua Pian leaves Shunan shared with us in our chat are pictured above.) Shunan also chats with us about what makes Gua Pian unique among green teas, and the qualities which, in Shunan's view, define a truly artisanal tea.   In our next episode, we continue our chat with Shunan by looking at a classic white tea from China to further explore the elements of a quality tea.   More info on Tea Drunk, including its online store, shop hours and events, can be found at its website, http://tea-drunk.com/. The website also has links to Shunan's fantastic videos of her sourcing trips in China. The direct link to the videos is http://tea-drunk.com/pages/tea-trip-videos.   For more information on Talking Tea and updates on new episodes, visit our Facebook page at www.facebook.com/talkingtea. To inquire about being a guest or having your organization featured, please email us at talkingteapodcasts@gmail.com. Have something in mind you'd like to hear discussed on Talking Tea? Leave us a comment on Facebook or on our Libsyn episode page, or email us.    Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @Kensvoiceken.         This podcast features music from "Japanese Flowers" (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original.  

Lipid reduction with black tea is covered in this news podcast.

In this episode, we focus on the category of tea that is most admired by many tea experts the world over. Pu-Erh tea was introduced sometime during the Ming Dynasty and in time, became the oft-called "King of Teas" for its rich and unique flavor, wholly unlike any other tea produced in China. Here we will look at the story of Pu-Erh tea and why it is considered to be so special among countless tea experts. For a good source of Pu-Erh teas, try my friend at https://www.banateacompany.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, we focus on the category of tea that is most admired by many tea experts the world over. Pu-Erh tea was introduced sometime during the Ming Dynasty and in time, became the oft-called "King of Teas" for its rich and unique flavor, wholly unlike any other tea produced in China. Here we will look at the story of Pu-Erh tea and why it is considered to be so special among countless tea experts. For a good source of Pu-Erh teas, try my friend at https://www.banateacompany.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, we focus on the category of tea that is most admired by many tea experts the world over. Pu-Erh tea was introduced sometime during the Ming Dynasty and in time, became the oft-called "King of Teas" for its rich and unique flavor, wholly unlike any other tea produced in China. Here we will look at the story of Pu-Erh tea and why it is considered to be so special among countless tea experts. For a good source of Pu-Erh teas, try my friend at https://www.banateacompany.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, we focus on the category of tea that is most admired by many tea experts the world over. Pu-Erh tea was introduced sometime during the Ming Dynasty and in time, became the oft-called "King of Teas" for its rich and unique flavor, wholly unlike any other tea produced in China. Here we will look at the story of Pu-Erh tea and why it is considered to be so special among countless tea experts. For a good source of Pu-Erh teas, try my friend at https://www.banateacompany.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Everything you always wanted to know about pu erh but were afraid to ask...and more. In Part 2 of "Drunk on Tea", Shunan Teng of New York City's Tea Drunk shatters some myths about pu erh tea, contrasts cooked vs. raw pu erh, and talks in-depth about pu erh regions and fermentation. Shunan also chats with us about her ongoing tea classes and events at Tea Drunk.   Tea Drunk's website is at www.t-drunk.com. Its Twitter feed is @teadrunknyc.   For more information on Talking Tea and updates on new episodes, visit our Facebook page at www.facebook.com/talkingtea. To inquire about being a guest or having your organization featured, please email us at talkingteapodcasts@gmail.com. Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @KensvoiceKen.    This podcast features music from "Japanese Flowers" (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original.   Photo of Tea Drunk courtesy of Shunan Teng   

Tick-born diseases. Estrogenic factors, children’s brain health and breast health. Lyme disease co-factors. Addiction and diet, why it can be hard to make healthy food choices.  Supplements for brain fog.  PH, acid-alkaline. Pu erh tea.  Cysts.  Poultices and salves. Traditional Chinese Medicine (TCM), Western Perspective, Integrative and Functional Medicine. Live streaming. The Balancing Point health [...]Read More »

Interview with David Wright, tea aficionado, about Pu-Erh tea. This show originally aired in June 2008 while Dr. Nieters was in China. Traditional Chinese Medicine (TCM), Western Perspective, Integrative and Functional Medicine. Live streaming. The Balancing Point health radio talk show about Traditional Chinese Medicine, supplements, nutrition, and more.  Host Dr. John Nieters, acupuncturist and [...]Read More »

If you own a pair of shoes, sneakers, or sandals you probably know about Zappos.com. Or, if you read the book Delivering Happiness, then you also know Zappos.com. In this episode I meet with Tony Hsieh, CEO of Zappos.com, an amazing company that offers so much more than just shoes. We aren’t at Samovar in … Continue reading Tea with Tony Hsieh: Jasmine Pearl, Blood Orange Puerh, Full Length Audio →

Pu Erh Simple und komplexe Infos zum Thema Pu Erh in diesem Kurzvortrag von Sukadev Bretz, dem Gründer von Yoga Vidya. Hier findest du: Seminare mit Sukadev Seminarübersicht Yoga Vidya YouTube Live Kanal Online Seminare Video Seminare Yoga Vidya kostenlose App Yoga Vidya Newsletter Kochrezepte Ayurvedische Ernährung Forum Onlineshop Schon ein kleiner Beitrag kann viel bewegen... Spende an Yoga Vidya e.V.!

This is the "giving pu-erh another chance" episode. In trying both Golden Moon's Pu-Erh (four minutes boiling) and Adagio's Pu-Erh Poe (five minutes boiling), we have mostly likely succeeded in disappointing pu-erh lovers around the globe a second time. Let us know, pu-erh lovers... what are we doing wrong, or do Joe and Brandice just not get pu-erh?For photos from this episode, visit our Flickr pool, and for more episodes and other tea tidbits, visit STeaPtv.com. Contact Joe and Brandice via steap@steaptv.com.

Joe and Brandice try the Upton Pu-Erh, a fermented/aged tea. We don't really know a lot about pu-erh, but this particular tea seems to have an enthusiastic following, and can taste very different, depending on age. Chair at A Tasty Beverage did a review of some pu-erh teas as well, and we've rounded up some informational links on pu-erh for those of you who may be as new to this type of tea as we are:Pu-Erh Wikipedia // Pu-Erh.net // Pu-Erh on About.comHave any of YOU tried pu-erh? Tell us what you think, and be sure to keep an eye on STeaPtv.com for all of our STeaP updates.