by D.O. Rothenberg | Oct 12, 2021 | Effects on Human Health, History & Culture, Major Types & Sub-Types, Processing, Tasting & Quality Assessment, Tea Education
‘Puer’ (or pu’er, pu’erh, or 普洱 – pronounced pooh like the bear, and arhh like a pirate)… means multiple things. Firstly, it’s a place in China. As most places in China, Puer regional history is recounted with millennia rather than centuries. It’s a Southwest border...
by D.O. Rothenberg | Dec 15, 2019 | Living in China, Tea Plant Biology & Cultivation
I had a very bizarre weekend, which within a 24-hour cycle, took me from pilfering through piles of dirt and cooking rodents to modeling for the fashion industry. I’ll unpack that alarming announcement by first addressing the rodent piece. Wrapping up a long 2019...
by D.O. Rothenberg | Oct 8, 2019 | Best Infusion Practices, Green Tea, Major Types & Sub-Types, Tasting & Quality Assessment, Tea Education, Tea Plant Biology & Cultivation
Pleated leaf face typical of var. assamica If you are a lover of tea, you’ve likely had a cup of tea that made you go “wow.” That moment of tea-induced bliss is where the life-long passion for tea often begins. But why in particular was that cup of tea so especially...
by D.O. Rothenberg | Oct 4, 2019 | Best Infusion Practices, Effects on Human Health, Tasting & Quality Assessment, Tea Education, White Tea
Warm tea, warm heart Researchers from the world-renowned, world-class institution, University of Colorado at Boulder (my alma mater. Go Buffs) conducted an experiment which found that participants judged others differently depending on the temperature of the beverage...
by D.O. Rothenberg | Sep 29, 2019 | Cultivation, History & Culture, Major Types & Sub-Types, Tea Education, Tea Plant Biology & Cultivation, Terroir
Nannuo Shan Raw puer tea from Nannuo Shan, or Nannuo Mountain, is often found on the short lists of aficionados the world over. But what is it that gets Nannuo tea consistently ranked among the top? I felt I had stumbled upon the answer to that question on a trip to...
