It's All About Tea

This scenario might feel painfully familiar: you just received a tea package from overseas. Naturally, you are excited to try it. You open the package, steep a cup, and… it falls flat. Maybe the aroma isn't quite as vibrant as you'd hoped, or the flavors taste muted. Disappointed, you set it aside. Then, a few weeks later, when you almost forgot about this tea purchase, you decide to give it another shot and, this time, it's like an entirely different experience! The aroma is lively, the flavors are nuanced, and you wonder what changed.

This isn't a rare experience for those who love high-quality tea. In fact, it's a topic that comes up frequently in Western tea circles. People often report that teas seem to "wake up" after a bit of time in their new environment. 

In this article, we'll explore why this happens, what teas seem to be most affected, and how you can give your tea the best chance to shine after its long trip. (Read more)

In the world of tea, one tea stands out for its distinct, multi-layered taste and aroma, offering a richness that's hard to match. Whether it's the delicate floral notes or the deep, roasted flavors, Oolong tea taste and aroma provide a tasting experience that is hard to match. What's truly fascinating, though, is how this remarkable flavor profile is created. The secret lies in its production, arguably the most intricate among the six main types of tea.

In this blog post, we're going to break down the Oolong tea production process, step by step, to uncover how each stage – from leaf harvesting to oxidation and beyond – contributes to the tea's final taste and aroma. If you're a fan of Gong Fu Cha or simply curious about what makes Oolong so distinctive, this deep dive will help explain how those rich, layered flavors come to life in every cup. (Read More)

In every person's life, certain elements hold profound significance, shaping who we are and how we navigate the world. For me, among other things, two of these elements are the practice of Tea and the philosophy of Buddhism. While they may not always intersect in my daily life, the connection with them influences my character and perspective in subtle yet powerful ways.

Amid the rush of modern life, it's easy to let this connection slip into the background, to forget that the practice of Tea and the practice of Zen are, in essence, one and the same. Both offer a path to mindfulness, simplicity, and a deeper engagement with the present moment. They remind me to slow down, to savor the here and now, and to find peace in the simplicity of being.

Yet, despite the simplicity of this concept, I often find myself returning to it, seeking to understand and articulate what it truly means for Tea and Zen to be "of one flavor." This blog post is my attempt to explore that connection more fully, to put into words what I believe lies at the heart of both practices and why they are, indeed, inseparable in spirit. (Read More)

When we were in Shenzhen, we were introduced to Zhan Laoshi, the Inheritor of Gong Fu Tea Art Intangible Cultural Heritage. This title signifies that for generations, Zhan's family has been deeply immersed in the Gong Fu Cha culture and that Zhan Laoshi himself has made a significant contribution to the art of Gong Fu Cha.  

Chaozhou is the cradle of Gong Fu Cha. This is where it all started during the Ming Dynasty. Over the centuries, this fascinating culture became deeply ingrained in the lives of the people of Guangdong. It then made its way to Taiwan, underwent further development in the 1970s, returned to mainland China, and spread worldwide.

We simply couldn't miss this chance to learn about Chaozhou Gongfu Cha from a person such as Zhan Laoshi. (Read More)

When visiting Dingshu town in Yixing, we were lucky to meet with an amazing ZiSha artist, Shen Si Yu, whose deep knowledge and understanding of ZiSha clay made a big impression on us and changed some of our previous ideas about Yixing clay. We spent two days drinking tea and talking about tea and ZiSha clay. In the end, Si Yu agreed to an interview. (Read More)