The Tea Squirrel

As Mandy Aftel writes in Essence and Alchemy, "When you smell perfume, you absent yourself from habitual life and go on a journey."

Given that I am currently working on the curriculum for the Tea and Olfaction workshops I will be co-leading at the Institute for Art and Olfaction this fall, I found myself intensely curious to see how niche perfumers interpret tea in their creations.

Given that I am currently working on the curriculum for the Tea and Olfaction workshops I will be co-leading at the Institute for Art and Olfaction this fall, I found myself intensely curious to see how niche perfumers interpret tea in their creations.

I am thrilled to announce an upcoming workshop that has been close to my heart for a very long time.

In LA, if you want to spend a day looking at beautifully made things, you have to be willing to cover some ground.

Beverly Hills is so often defined by its most famous streets and high-gloss glamour, but beneath that surface lies a quiet, intentional landscape of art, architecture, and—if you know where to look—exceptional tea.

The Tea Squirrel has always been about the pursuit of the perfect cup, alongside the beauty, rituals, and creativity that surround it.

The Tea Squirrel has always been about the pursuit of the perfect cup, alongside the beauty, rituals, and creativity that surround it.

The Tea Squirrel has always been about the pursuit of the perfect cup, alongside the beauty, rituals, and creativity that surround it.

When you land in Taipei, the presence of tea is immediate.

My tea journey is about the journey itself, not the destination.

If you’ve seen my previous posts about tea chocolate, you know that I am obsessed with bean-to-bar chocolate maker Fossa from Singapore and their single-origin tea chocolate bars made in collaboration with tea curator Pekoe & Imp.

While I was hanging out at one of my favorite artisan bakeries in Long Beach recently, I came across two tea-infused chocolate bars by bean-to-bar chocolate maker Fossa from Singapore.

What is the Tea Squirrel up to?

What is the Tea Squirrel up to?

Dear tea friends, I hope your 2022 is off to a great start!

Today I’m revisiting a method to evaluate matcha I had described a few years ago in my blog post “Comparing 2 single-cultivar matcha”.

The other day I was at a specialty wine store and stumbled upon a few interesting artisanal chocolate bars, including two tea-infused ones.

Can the gaiwan be the gateway to a deeper enjoyment and understanding of tea?

Are you looking for this post in English?

Vuoi leggere questo post in italiano?

This post is sponsored by Teawala, a small business whose mission resonates with me deeply.

You might be familiar with cold brewing tea but have you tried ice brewing it?