Morning Tea

Final (1 of 1)I recently noticed that most of the pictures I post on Teascopia’s Instagram account have the caption “Morning Tea” and it must be because having tea in the morning is one of the best parts of my day, the one little pleasure that lightens up my day.

Although I have many favourite teas, I do have certain morning teas that are always on my top ten and I have enjoyed many mornings for many years. Jasmine green tea for example is my “comfort tea” and I love to start the morning with the exquisite smell of this fragrant flowery tea. It invites me to daydream and puts me in the right mood to start the day. Some other times I crave a Japanese brothy, vegetal green tea so I make a Kukicha or a good Sencha. I also like a buttery Oolong when I have time to re-steep it many times on a teapot until is completely washed. This I usually make it on weekends with a power breakfast and fruits.

So my morning tea is an essential part of my everyday life and not only a good excuse to upload an image on Instagram. I look forward to tea every morning: I choose my cup, the tea and I prepare it just the way I like it. The morning light is the best marriage to my tea, I love the spark it adds to the setting.

Do you have a favourite morning tea? How is it, dark and robust, light and flowery, spiced, fruity, with milk and sugar, none of the above? If you just drink coffee it’s ok too!

Good morning!

Tea and Cake # 5

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A colleague from work brought me a box of gluten free macaroons from a recent trip to Italy that she made with her husband on a motorbike. We usually share sweets, biscuits, fruits and many cups of tea at work but these macaroons were a gift and also were so pretty that I said I was going to use them for a new edition of “tea and cake” on my blog. So another excuse to write, eat and drink tea!

These lovely purple little circular cakes are blueberry macaroons with blueberry cream filling. To pair them I made a Nilgiri SFTGFOP1 black tea so the sweetness and fruitiness of the macaroon could blend with the natural fruity character of the tea. The crumbly texture of the macaroon was also perfect to match the light-medium body of this black tea. In this case I think an iced tea could have been good as well but temperatures already started to drop so a warm cup of tea was a great choice.

I know it could sound silly but how easy it is to make yourself happy with little things: tea, macaroons and a book perhaps? Or just watching the clouds go by from the window, feeling the crisp air of the autumn? Tea and cake is a small but special pleasure if we intend it to be, isn’t it?

 Thank you Txung for the present!

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Afternoon Tea at Home Revista Estampas


Today we are featured in Revista Estampas -online version- giving some tips about how throw an afternoon tea at home. The article is in Spanish as this is a magazine from Venezuela’s newspaper El Universal, but I will be posting all the tips in English below!

For me having friends and family over is always a pleasure and I find that a nice afternoon tea at home is always a good option to gather, have a nice chat, eat delicious food and, of course, drink many cups of tea! Here are some tips you can follow to make the afternoon special but, more than anything, the important part is to make it enjoyable, fun, create a friendly atmosphere and to be a nice host!

Here we go:

  1. Decorate the table selecting plates of various sizes, styles and different heights to serve the food . Place the flowers in small vases so your guests can see and talk .
  1. Use your best loose-leaf tea. You can opt for a classic English-style black tea (like an English Breakfast or an Earl Grey) or choose any other of you really like. A green or an oolong tea are also great choices if you prefer a lighter taste.
  1. Serve preserves, jams, fruit jellies or honey to accompany scones, cakes, croissants and even toast.
  1. Serve a variety of sweet and savory food. For a traditional tea you can offer the traditional cucumber, egg or salmon finger sandwiches. For something sweet choose from biscuits, cupcakes , cakes all in small portions. Remember the important thing is variety, not quantity.

I want to wholeheartedly thanks Adriana Gibbs for always inviting me to participate and for letting me share my passion for tea at @Estampas!

Do you have any other tip you would like to share? I would love to hear from you…!

Thanks for reading and happy Sunday!


Link to full article here

Teascopia in Revista Estampas

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Two days ago I had the honour to be featured in Revista Estampas, the Sunday magazine from El Universal, a national newspaper in Venezuela. As a Venezuelan I grew up reading this magazine every week: articles about food, fashion, new restaurants in the city, health tips and recipes, so I feel very fortunate to find a bit of myself there now.

In the article “Té en Armonía”, I speak with the author Adriana Gibbs about pairing food with tea while she also gives some insights about the types of tea and where to buy tea in Caracas.

This is the second time I am invited to participate in a publication of Estampas and I am very grateful and beyond excited for the opportunity!

You can read the full article here

Thank you!

TanLong Tea


The global tea community is huge and diverse but more than anything, it is very friendly and supportive. Everybody seems to be moved and inspired by tea in any form and it feels like a stockmarket where everyone is constantly exchanging information, ideas, products, samples, reposting pictures, blog posts, promotions and it is truly amazing and fun!

In this context I met Vicky. Her father Mr.Hu and her grandmother are the owners of TanLong Tea, a family tea business headquartered in China that she supports and manages from Toronto, Canada where she currently lives. After seeing a picture of a Golden Monkey tea on my instagram, we got in touch through email and agreed for her to send me some tea samples to review on my blog. Since then we are somehow always in touch.


In her message she told me a bit of the story behind TanLong Tea and also commented that: “all of the PuEr teas and YunNan fine black teas we carry are selected and produced by my father, who is a Ministry of Labor certified Tea Master in China. He stays in Yunnan and Canton province to source tea and supply teas to stores over China”. She also added that they work along with the tea farmers and their communities to improve the lives in the remote mountains and to promote their teas worldwide.

Few weeks ago Vicky shared the good news that the Company has received their testing report on pesticides from an Agriculture and Food Laboratory in Canada for the Hu’s Ancient Tea Tree Puerh and they found no pesticides and fertilizers chemicals in the tea so, congratulations on that achievement as well.

I had great expectations about this tasting as it is not that usual to have the chance to get in touch directly with the tea producers, without intermediaries, so I was looking forward to trying all the teas. It truly  fascinates me and makes me think about the remote areas where these ancient tea trees grow, all the production process it requires and the incredible craftsmanship there is behind each cup of tea.

Let’s taste in a thoughtful way…!

TanLong Tea Teascopia

Thank you TanLong Tea and specially Vicky for getting in touch and sharing your tea with me. I am always in the hunt for new teas, providers and farmers and TanLong teas has been a great discovery.

I wholeheartedly wish you all the best!