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It's All About Tea — chinese tea

Determining A Good Quality Pu-erh

Posted by Path of Cha on

Determining A Good Quality Pu-erh

Pu-erh is a very unique tea type. For many, it’s either you like it or you don’t, and there is no in-between. It is a dark, very robust tea that has often gone through years of fermentation and births a flavor that is unusual to many.

For some, pu-erh is just not for them, no matter how many top-shelf cakes they have tried. If trying pu-erh for the first time we always recommend trying a quality sample. Otherwise, you may end up with a ruined pu-erh that will make you never want to experiment with the stuff again.

So how do we determine what would be considered a good pu-erh? (Read more)

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Tea Processing: The Different Shapes of Tea

Posted by Path of Cha on

Tea Processing: The Different Shapes of Tea

Once brewed, most loose leaf tea ends up in the beautiful big tea leaf shape we all know and love. But not all loose leaf starts out that way. The process of transformation from its dry form, unraveling into the final shape is one of our favorite things to be aware of while taking part in gong fu cha or casually enjoying some grandpa style tea. (Read more)

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The World’s Most Popular Chinese Teas

Posted by Path of Cha on

The World’s Most Popular Chinese Teas

We’ve put together a list that contains the most popular Chinese teas found around the world. If you are just getting into the exquisite world of Chinese teas why not take a look and see what kind of teas others are drawn to? (Read more)

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Hei Cha vs Pu-erh

Posted by Path of Cha on

Hei Cha vs Pu-erh

Both Hei Cha and Pu-erh are known as post-fermented teas so many wonder what is the true difference between the two tea types. Read on to find out! (Read more)

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The Ways of the Gaiwan

Posted by Path of Cha on

The Ways of the Gaiwan

The gaiwan has existed as part of traditional Chinese tea drinking since the 12th century, if not earlier. However, it was not always implemented in the same ways as it is in today’s gong fu ceremonies. Back in the day, people would drink tea directly from the gaiwan. (Read more)

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