About

Who should read Tea Finely Brewed?

Tea Finely Brewed is designed to help discerning tea drinkers develop a deeper appreciation for the world’s most popular beverage (other than water, that is).

I’m an amateur tea connoisseur and B-grade tea historian who writes about:

  • The health benefits of tea
  • Tea history
  • The five tea varieties: Green tea, black tea, oolong tea, white tea and pu-erh tea
  • Tisanes: herbal teas and teas made from spices and fruits
  • Tea regions, including Japan, India, Ceylon and China
  • Tea shops, brands and products
  • Other stuff relating to tea

If you’re interested in these things, I’m sure you’ll enjoy the site! You can subscribe to the RSS feed for free, or receive email updates whenever I post something new.

Why I started Tea Finely Brewed

I drink tea all day, every day. My wife once laughed at me and said: “If you’re not drinking a cup of tea, you’re making a cup of tea or boiling the kettle!” She’s right.

The thing is, when you do something so often, it can become a trivial part of your day. You do it without thinking. And that’s fine for many people, but not for me.

I want to drink tea slowly, cherishing its aroma, warmth and flavour. I want to stop and appreciate the labour that went into producing that teaspoon of tea leaves. I want to take time to consider the rich history of tea, how this simple brew has played its part through history.

In short, I want to enjoy my tea, every last drop of it.

Tea Finely Brewed is my humble way of celebrating tea.

Get in touch

If my little website made an impression – good or bad – I would love to hear from you. You can email me at eric@teafinelybrewed.com.

I am also active on a few social websites. Feel free to say hi wherever you are also active:

Discussion

  • 1
    August 26th, 2009 at 7:53 pm
    Noreen wrote:

    What an amazing find! Huge storm brewing so will have to write later. One question however. Is there such a thing as black artisan tea balls? How do they wrap dry leaves around flower, thought it was only done with green leaves?

  • 2
    August 26th, 2009 at 8:05 pm
    Eric wrote:

    Good question Noreen! Must say I’ve only ever heard of green tea used in artisan tea balls though. I wonder if perhaps the oxidation process makes it harder to manipulate black tea into a ball, but that’s just a guess.

  • 3
    August 26th, 2009 at 8:08 pm
    Veri-Tea wrote:

    Green tea seems to be the most commonly used for tea balls/tea blossoms, but this Melbourne company also stocks ones made from black tea… http://www.teablossoms.com.au/blooming-tea-green.php I haven’t tried them though!

  • 4
    August 26th, 2009 at 8:10 pm
    Jamie D. wrote:

    Actually, I have some black blooming teas from Adagio (assuming you’re speaking of blooming teas with the flowers inside). They certainly aren’t the best I’ve ever had, but mostly because they stay in the water rather than being removed after steeping (so it gets a little bitter). I have no idea how they work with the oxidized tea, but perhaps someone from Adagio would know/could find out?

  • 5
    June 21st, 2010 at 3:52 am
    kathryn Cronin wrote:

    Hello Eric,

    I’ve just discovered your rather splendid blog when I was in search of Ti Kuan Yin, as I loved the Tea of the Iron Goddess mythology about how it originated.n I am very interested in how you have grown your blog. I write about tea, tea rooms, afternoon tea, and Britihsness, Tea as inspiration for living! Look forward to hearing from you :)

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