Tea Blog: Tea Education, Tips, and Interviews from Tea Sommelier

Events

What Mansa Tea community can do during COVID-19

This is an unprecedented time, and the uncertainty this crisis brings makes it hard for everyone. But we can control how we adapt to our new enviro...

Interview

Jake Lewis, Beverage Director at Momofuku

“One part of change is looking at what our guests want, and another is just getting bored of doing the same shit over and over again.”

Tea Education

6 Reasons to Brew with a Gaiwan (vs. Infuser, Yixing Claypot)

Many new and long-time tea drinkers are unsure of which teaware is best. Learn about why a Gaiwan is a must to upgrade your tea experience.

Marianne Erkisen General Manager of Agern

Interview

Marianne Eriksen, General Manager at Agern New York

What do Denmark, Grand Central, and acorns have in common? We interviewed Marianne Eriksen, the General Manager at Agern, a Michelin-starred Nordic...

Tea Education

Raw vs. Ripe Pu-erh Tea: 5 Key Differences Explained

Ripe pu-erh tea is the go-to introductory aged tea. However, many tea drinkers do not realize that there are two types of pu-erh teas.

Interview

Tony Carson, General Manager at The Modern

"Tea is a missed opportunity in a lot of restaurants. It has cultural links to so many different cultures: Britain, China, Japan, India, and so man...