In this issue, we explore the accidental but legendary origins of black tea in China.
Gwen Chesnais compares the struggles of China accepting wine with those of tea in the West.
We examine how various temperatures affect our brew and how cold we can actually go.
In the never-ending strive to search for great teas we should not forget to appreciate some of the humbler leaves for they deserve their own special place.
Should a broken thing be discarded and replaced? Or can it be fixed and improved, making it even more valuable? Kintsugi is an ancient philosophy that can teach us a lot about our modern lives.
Turkey, Japan, India. We will drink the mountain with a hermit, but also experience the highest sophistication of tea cuisine.
All this and much more on 144 pages of beautiful, uncoated paper.