Kombucha, the “kefir” of tea
Kombucha is a yeast strain which contributes to the fermentation of tea, just as kefir (which comes in grains) develops with fruits, or in milk, a fermented drink.
Read more
The mug, where does it come from?
It is an object whose fashionable use is very recent, the object is socially an element of communication, it is elegant, practical, modern or funny, it expresses the personality of each person, fanciful, sober, rustic, classic or wacky.
Read more
What are the differences Tea, herbal tea, infusion
The boundary between the terms tea, herbal tea, infusion and also decoction or maceration is thin. We often say tea to simply mean a herbal drink that will warm and comfort us.
Read more
2024 certifications, what are we talking about?
We find certifications in all areas: financial, professional, agri-food, health, environmental, etc. What is it exactly?
Read more
Porcelains, their differences, their affinities
Overall, all porcelain, whatever their differences, are lighter, their edges are thinner, than ceramic, more translucent although to different degrees.
Read more
The cast iron teapot for your tea
As the European and Western markets increased, in the late 90s a new colorful design appeared, the tetsubin became a popular and sought-after product around the world.
Read more
Clay, ceramic, stoneware, earthenware, porcelain teapot, what's the difference?
In fact, it’s all from the same “ceramics” family. Whose mother is our good clay, our earth: as far as we can follow our ancestors, we understand that they quickly discovered pottery and its possibilities. Clay tableware is at the first stage, it undergoes nothing other than f...
Read more
The Gaiwan, what do you need to know?
Curiously, the gaiwan is likened to a tea set among Chinese connoisseurs. I think it can be compared to an individual teapot.
Read more