Bad Expensive Tea

This week’s mission: a fruit-flavored party drink and classy tea bags. (By James Norton)

Tea Bags for Cocktails?

This week’s mission: frozen Italian meals with a reasonably healthy twist and tea bags for your mixed drink. (By James Norton)

If You Add Milk to Tea Does It Stop the Brewing Process?

Cooling down the liquid slows the steeping. (By Roxanne Webber)

What Does Beige Taste Like?

The week’s mission: bad chocolate candies, and an iced tea contraption. (By James Norton)

Elbows on the Table!

A modern Mother’s Day tea party.

Virgin Drink Reminder

Party beverage advice for the holidays, or anytime. (By Helena Echlin)

The Spice That Binds

A vanilla primer. (By Christy Harrison)

Green tea: universal cure-all or flavor of the month? (By Miriam Wolf)

You may have recently seen those little hockey pucks of compressed tea leaves. They are Pu-erh tea, from the Yunnan province of China. (By Deborah Thalberg)

So says Wired magazine. (By Deborah Lewis)

You’ll never drink Snapple again. (By Caitlin McGrath)

Barley tea is supremely refreshing alongside Korean bibimbap or Japanese sushi. (By C. Thi Nguyen)

The loose stuff is more expensive but hounds say it’s worth it. (By Sarah Perry)

A particularly nice batch of Alishan oolong. (By Sarah Perry)

Tea—hot and cold, old-school and new—is the main event at Gramstand. (By Mark Hokoda)