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HAHAHAHAHAHA sobrang busog ngayong araw na ‘to. Yung ang dami kong kinain nung lunch tapos lumabas pa kami ng family ko. Sobrang daming inorder ni ate kase late birthday celebration ng kapatid ko. Grabeeeee natikman ko lahat ng nasa table namin hanggang sa hindi nako makahinga sa sobrang busog. At first akala ko yun lang yung food, yun pala may additional pang inorder tapos may dessert pa. HAHAHAHA sobrang patay gutom talaga kanina grabe. Hindi na talaga ako papayat neto 😂😂😂

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Third wave tea is coming

The leap from third-wave coffee to third-wave tea isn't a stretch. "There's an emerging trend around coffee, around these artisanally driven experiences," saidTony Conrad, an investor in Blue Bottle who also has a much smaller personal investment in Samovar. "Can you do that same concept for tea? That was the thesis of my personal investment."

To understand third-wave tea, it's helpful to understand third wave coffee, which you could characterize as an obsession with tiny, granular details. First wave coffee meant Folgers. At a second-wave establishment like Starbucks, a patron might request non-coffee additives like soy milk, two pumps of sugar-free vanilla, and their name spelled correctly. Third-wave coffee drinkers are more concerned with process, and the coffee beans themselves: What’s the best extraction method? A pour-over? A vacuum pump? What's the ideal water temperature? Oh! And if you aren't using a conical Burr grinder, what are you even doing with your life?

If first-wave tea was Lipton coming to the U.S. at the turn of the 20th century, and the second wave was the spread of mall emporiums like Teavana, third-wave tea in the U.S. is, like its coffee predecessor, a return to form, with an emphasis on purity and accessibility. It's simply tea, unadulterated and directly sourced from farmers, usually from Asia.