Abraham Nash pfp
Abraham Nash
@abrahamnash
I lived in beautiful Quebec City for a time and found a second home in a tea store run by Sebastian. After 15 incredible years, his shop has now closed. Despite challenges, Sebastian’s passion for tea, especially Pu-erh, opened my eyes to a whole world of flavors and relaxation. 🍃 Pu-erh, though caffeinated, contains GABA & L-theanine, which help reduce stress and promote relaxation—perfect for unwinding in the cooler months. 🫖✨ Thank you, Sebastian, for introducing me to this world. More on his story: https://www.journaldequebec.com/2023/04/13/quartier-montcalm-la-fin-pour-les-thes-sebz
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Abraham Nash pfp
Abraham Nash
@abrahamnash
Tea is a vast, fascinating world, with a spectrum of flavors from the delicate white tea to the bold, complex black tea. Some of the teas I discovered along the way, ordered from white to black to reflect the gradual fermentation process, include Fuding White Tea, White Peony, Xin Yang Maojian, Kanghe Green Tea, Bulang Mountain Tea, Clouds Tea, Yingde Red Tea, Lapsang Souchong, Big Red Robe, and Camphor Flavor Tea—each offering a unique taste experience.
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Abraham Nash pfp
Abraham Nash
@abrahamnash
I also had the privilege of attending a tea evening in Oxford, presented by Ziming Wang (MPhil Economics), where we explored the rich history and culture of tea in China. It deepened my appreciation for the journey each cup represents. You can learn more about the event here: https://sites.google.com/view/tea-road-to-china/home 🍂 They also create beautiful artwork for tea ware, adding an artistic touch to the tea experience.
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Abraham Nash pfp
Abraham Nash
@abrahamnash
What’s even more fascinating? Tea can actually be aged like wine, developing deeper flavors over time. Pu-erh tea is particularly known for this, and as it ages, it can even grow its own natural fungus—something that sounds strange but is perfectly safe to drink. This aging process enhances the tea’s flavor profile and gives it a complexity that evolves over years, just like a fine wine or cheese.
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Abraham Nash pfp
Abraham Nash
@abrahamnash
Here’s a fun fact: In the 17th century, the black tea that became beloved in England was actually the result of experimentation to preserve tea leaves during long voyages from China. Early shipments from China to England were often slow, and the delicate tea leaves would sometimes spoil or deteriorate. To solve this, tea producers began oxidizing the leaves, which made them more durable for travel and gave the tea a stronger, bolder flavor. This process helped black tea become a staple in England’s tea culture.
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