Fellow Tea Drinkers,
I’ve been blogging my thoughts and opinions about tea at this web address for over a year now, and I’m excited to announce that we are integrating my blog with the new Tea Shop website. Beginning today, you will find my new posts at the Tea Shop site. For those who are reading via RSS, please subscribe to The Tea Shop feed here. This site will remain up for reference purposes only.
Cheers,
Matthew Murphy
tea geek & webmaster
www.theteashop.com
Such joy for me
in tea; My senses leave, all
because of the leaves!
My cuppa this afternoon is a Darjeeling, and I’m being slightly unfair because it is not one that is available online yet. In a sense that doesn’t matter though, because when you taste a good Darjeeling, you always know it’s a Darjeeling. There is a subtle royalty to a Darjeeling, a muted and unassuming royalty. It’s not a flashy tea. I guess when I think of a flashy tea, I think of some Assams I’ve tasted that are real reach-out-and-grab-you teas with very intense up front taste. A good Darjeeling doesn’t grab hold of your tongue quite like that, but there is an amazing complexity to the taste of a good Darjeeling. You’ll notice the different flavor components actually roll across your tongue as you sip, and you’ll certainly notice how the flavor changes from the beginning to the middle and end of your sip. I could sit here writing about the euphoria of drinking Darjeeling all afternoon without seeming to come to a point, so I’ll cut myself short. My point is this: Excellent Darjeeling teas are in a class all by themselves. Serving an excellent Darjeeling tea will set you apart. But don’t attempt to get any work done with a cup of excellent Darjeeling on hand – you’ll soon find yourself lost in the complexities of the taste and you’ll accomplish little else! (In fact, I had to finish my cuppa before I could finish this post!!)
Cheers,
Matthew Murphy
tea geek & webmaster
www.theteashop.com
I might have blogged this before, but I’m drinking it again, so I’ll blog it again. I really like this tea. I know, I know… a young hyson from Darjeeling?! But it works and it works well. My preference is to drink it cold. Not with ice or anything, closer to room temperature. Once it cools, it develops a very sweet taste almost as if I’ve dropped a teaspoon of sugar in my cup. Refreshingly good for writing or studying because it "clears the cache" in my brain.
Cheers,
Matthew Murphy
the official geek of tea
Tea – Wikipedia, the free encyclopedia
Wikipedia, the community-edited free online encyclopedia, has a stellar article about tea. The contributors did a fantastic job of taking a HUGE topic (tea) and melding it together in one cohesive encyclopedia entry. And, I’m ashamed to admit, it links to our sister site, The Tea Man’s Tea Talk! It’s so exciting to see that the Tea Talk project, which has been around since 1996, is benefiting so many people, and will continue to do so as we integrate more of The Tea Man’s vast knowledge of tea into The Tea Shop site itself.
Cheers,
Matthew Murphy
tea geek & webmaster
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Welcome to The Tea Shop 2.0! – theteashop.com – The finest quality loose teas from around the world
Welcome to The Tea Shop 2.0!Fellow Tea Drinkers,
I think it’s finally time to officially release the news. The Tea Shop
is just about done with a MAJOR site update that will completely change
the way that The Tea Shop looks, feels, and functions. We will still be
located at www.theteashop.com, so no worries about losing us! On the new site, you’ll find it easier to check out, easier to navigate, and just plain easier to use. While it’s not fully functional right now, you can still visit the site and peruse the content by following the link above. Let us know what you think using the mail form on the “Contact The Tea Shop” page. We don’t have any official date for the new site to be fully open yet, but it will be before the new year. Enjoy!Matthew Murphy
tea geek & webmaster
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Every once in a while I go for milk and sugar in my tea. Today was one of those once-in-a-whiles. iTunes is spinning an opera by Wagner right now and in an odd sort of way, this tea compliments Das Rheingold very, very well. This tea has a bitter taste up front that quickly gives way to the silky sweet of the milk and sugar. It’s a rather long opera though, and I think I’ll need more tea…
Fellow Tea Drinkers,
Postcards have gone out regarding our 20% off holiday promotion. They will be in your mailboxes soon! Please save your postcard, as you will need the promotional code shown on the card to receive your 20% discount.
This is very, very important: You must place your order at the original The Tea Shop website or you will not receive the discount. When you place your order, enter the promotional code in the notes at the end of the order. Because the current order system does not reflect your 20% discount, (one of the reasons we are moving the site) you will receive an email from The Tea Shop confirming your order at the discounted rate BEFORE your credit card is processed.
Didn’t receive a postcard? Aren’t on our mailing list? Not a problem! You can still take advantage of our 20% off sale by clicking on this link, filling out the form completely, and requesting the holiday promotion code.
Cheers,
Matthew Murphy
tea geek & webmaster
I love this tea! The apricot flavoring goes perfectly with a semi-black tea. (And with the semi-winter weather outside.) I’m updating the Tea Shop site, and, of course, and I can’t do that unless I’m drinking Tea Shop tea! You can check things out as I work by going to www.theteashop.com/store.
In my pot: water.
Out my pot: tea! I close the
lid so no one knows…
