My name is Aysegül and I have been part of the PAPER & TEA team since March 2024. When I’m not in the office, you’ll probably find me on my couch, with a good book in one hand and a cup of tea in the other. I’m very enthusiastic about new tea varieties and trends and am constantly seeking out new tea knowledge. Pure teas, in particular, have captured my heart: It’s fascinating how different harvest times and processing methods continuously create new varieties. I am now proud to not only know the subtle differences between green teas from China, Japan, and Korea but also to distinguish them by taste.
A Kyusu is a traditional Japanese teapot specifically designed for brewing green tea. Characterized by its side handle, it allows for comfortable and precise pouring.
Tie Guan Yin refers to both a specific variety of the Camellia sinensis tea plant and the Chinese Oolong tea made from it. Originally, this tea variety comes from the Anxi region in the renowned te...
Anise, scientifically known as Pimpinella anisum, is an annual plant from the Apiaceae family, primarily cultivated for its aromatic seeds. These seeds are known for their sweet, licorice-like flav...
Peppermint is often used as a synonym for mint, but it is one of the 30 mint varieties. Botanically known as Mentha x piperita, peppermint is a hybrid mint that originates from a cross between wate...
Lemongrass (Cymbopogon citratus) is a tropical grass predominantly used as a spice in dishes and beverages throughout Asian cuisine. It has a distinctive fresh, lemony scent and exotic flavor. It i...
Bancha (Jap. 番茶, ban (common) and cha (tea)) is a type of green tea harvested during the later summer seasons of the year. Bancha is considered an everyday green tea and is the second most popular ...
Mizudashi (水出し) is a Japanese method for making an infusion or broth (dashi) using cold water (mizu) to extract flavors. Internationally, this technique is known as "cold brew" and is especial...