Don Mei of Mei Leaf takes a look at the psychoactive effects of your favourite cuppa
Two years ago, I made a YouTube video called “How to Get Tea Drunk” in which I discussed the psychoactive effects of tea. Since its release, our London teahouse has become a destination for those who want to experience tea drunkenness. We happily oblige, and send them off nicely toasted on tea.
The concept of tea drunkenness is nothing new. In fact, tea culture is rooted in its psychoactive effects. Cultivation even began near the Golden Triangle in Yunnan province, where it was grown among opium and cannabis.
Bu hikaye Caffeine dergisinin Issue 36 sayısından alınmıştır.
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Bu hikaye Caffeine dergisinin Issue 36 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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The Future Of Decaf?
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Caffeine’s editor-at-large Tim Ridley explains how to lower the environmental impact of your coffee-drinking habit
What The F**k...Is Honey Processing?
Apart from natural and washed coffees sits a whole other category, as Sierra Wen Xin Yeo explains
The grind
SEASONAL COFFEE
Tea with purpose
Michelle and Rob Comins explain how tea can be a force for good
Ten years on
We celebrate the London Coffee Festival’s first decade with a look at its successes
Chocolate and espresso pavlova with fennel roasted grapes
This year I’m giving coffee centre stage on the Christmas dessert table. I firmly believe coffee shouldn’t just be an afterthought to accompany dessert, it should be the dessert – but aside from that, it just makes sense.
Bitter Barista
Latte art competitions have been milking it for too long – they used to be fun, but now their focus on the wrong things is harming barista skills, says our cantankerous columnist
What The F**k ...Is The Maillard Reaction?
It’s just one of the elements you need to know about if you’re going to roast coffee successfully, as Edgaras Juška explains
Work Wonders
Coffee gets people through the working day. So it stands to reason that better coffee produces better work – and in some places the two are in perfect harmony, says Phil Wain
