It's All About Tea

We've become uncomfortable with stillness.

When there's even a moment of pause, our hands immediately move toward a screen. We check social media, count 'likes', scroll, refresh, snap a photo, text a friend – anything to avoid feeling idle, even for a second. The modern world has trained us to fill every gap in time.

But boredom isn't a problem. It's a key to being happy and content. (Read more)

Ever since pu-erh tea became popular, pu-erh aficionados ask the same question again and again: How to age pu-erh at home? What are the best storage conditions? 

You don’t need a fancy cabinet or tropical weather. You need clean storage, stable humidity and temperature, protection from smells and light, and patience. – That’s the practical side. The other side is understanding what’s happening inside the leaf, so your choices are not guesswork. 

Sheng Pu-erh (aka Raw Pu-erh, 生普洱) keeps changing over the years because its chemistry and micro-ecology are still active enough to evolve. Shou Pu-erh (aka Ripe or Cooked Pu-erh, 熟普洱) has already undergone a fast fermentation (渥堆, Wo Dui – Wet Pilling), but it continues to settle over a long period of time. In both cases, the pace and direction of change depend on moisture and temperature. Below, we’ll dig into the transformations to see why dry and cool rooms slow aging to a crawl, how relative humidity and temperature control the tea’s moisture and reaction rates, and how to set up a simple home storage that works. (Read more)

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)