It's All About Tea

Oolong is one of the most diverse categories of the Six Types of tea. While some oolongs are bright, floral, almost green in character, others are dark, roasted, full-bodied and taste closer to black tea. Oolong teas encompass a broad spectrum of flavors, aromas, and mouthfeels.

If you’ve tried a few oolongs before, you’ve probably noticed that Chinese and Taiwanese teas often feel very different. Wuyi Rock Tea doesn’t taste or look anything like Ali Shan oolong from Taiwan, and Anxi Tie Guan Yin is very different from Phoenix Dan Cong. 

In this article, we’ll look at how certain factors like elevation, oxidation and roasting can influence the taste of oolong, and explore the major production areas in China and Taiwan. By the end, the differences between oolong styles will make more sense, and you’ll have a clearer picture of why each oolong tastes the way it does. (Read more)

In Japanese tea culture, the words Wa, Kei, Sei, and Jaku, which translate as Harmony, Respect, Purity, and Tranquility, form the backbone of the philosophy of Chado (茶道) – the Way of Tea. These four principles were articulated by Sen no Rikyu in the 16th century as practical guidelines for how tea should be approached, prepared, served, and received.

Sen no Rikyu was the figure who placed value on simplicity, harmony, and direct human presence rather than on exclusivity and excess. His codification of the Four Principles was rooted in principles of Zen and a sharp resistance to ornamental excess. "Wa" reflects the harmony between host, guest, and environment. "Kei" points to mutual regard: how participants are greeted and how tea is handled. "Sei" is referring to both physical cleanliness and mental clarity. And "Jaku" is pointing to the tranquility that comes when these conditions are cultivated over time.

These principles are relevant for practitioners of Gong Fu Cha and Chado alike. While the aesthetics and mechanics of these two tea practices differ, the inner substance of these practices is shared. In this article, we'll examine each of the four principles in more detail to understand how these tools can sharpen awareness, improve practice, and deepen your relationship with tea. (Read more)

We first met Petr online, in a tea forum discussion about oxidation and fermentation. His posts stood out: clear and grounded in real experience, combined with deep knowledge of theory. Petr has spent years studying tea, making it, teaching it, and guiding others into the reality of tea production.

One of the regions where he has invested time and energy is Georgia. Today, when people think of tea-producing countries, Georgia isn't usually at the top of the list. But Petr saw both history and opportunity there. His involvement has grown from trading tea to restoring overgrown gardens, setting up a tea project, and introducing both locals and visitors to the full range of what Georgian tea can be.

We've asked Petr to share his own story of how he became involved in Georgia's tea industry – its people, challenges, and unexpected turns. It's a mix of history, travelogue, and firsthand insight into a tea culture in transition. (Read more)

In tea communities, especially in those built in Gong Fu Cha, there's a common idea that tea makes you a better person. But does it really? And if it does, how exactly does that happen?

It's something tea drinkers mention from time to time, often casually during a session or as a passing thought. People say tea has a way of changing you, but no one usually digs deeper into why or how.

Still, if you've been practicing Gong Fu Cha long enough, you might notice subtle shifts. You're calmer, more patient, slower to react. Gradually, you're becoming a better you.

This blog post is an attempt to take that idea seriously – not just as a poetic notion, but as something we can look at more closely. What's the mechanism behind it? Is there something in the way Gong Fu Cha works, physically, emotionally, and even neurologically, that explains why it helps people grow?

Let's look at what happens to us when we sit down with a pot of tea and why it might be doing more than just helping us relax. (Read more)

For those of us who are not deeply immersed in Japanese teas, it's easy to think of them all as just "green tea." But dig a bit deeper, and you quickly realize there's a lot more going on. One of the first things you'll notice is the word "cultivar," which means a particular variety (or "breed") of a tea plant that's been selected and bred for specific characteristics – things like flavor, aroma, leaf size, or how well the plant grows in certain conditions.

Japan has developed dozens of these cultivars, each with its own personality. Some cultivars produce teas with deep, rich umami flavors, perfect for high-end Matcha or Gyokuro. Others offer a lighter, fresher taste suited to everyday drinking. There are also the rarer specialty cultivars that enthusiasts and collectors hunt down.

Knowing a bit about cultivars is about understanding your tea better. It's the difference between just drinking a nice cup of tea and knowing exactly why you like that particular tea. In this article, we'll explore some of the major Japanese tea cultivars and what makes each one unique. (Read more)