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It's All About Tea — chinese tea

Drinking tea in Russia

Posted by Boyka Mihaylova on

In an earlier blog post, we witnessed the beauty of tea rituals outside of China. Today, we continue to explore the path of cha in near and distant lands. In today’s post, we’ll set on a journey to the vast Russian planes.

Russia’s connection to Chinese tea is ingrained into the local culture in a way so profound few other countries can compare to it. As its territory changed through the ages, so did the cultural landscape, influenced by the lands and people the empire included during its different periods. Chinese tea was ubiquitous to the point of being considered a national drink in pre-Soviet Russia. Its history started with the establishment of the Silk Road and has been ongoing ever since. (Read more)

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Modern days Pu-erh tea terroirs

Posted by Boyka Mihaylova on

In the 300 years following the late Ming dynasty, the Six ancient tea mountains in Yunnan experienced major ups and downs. They were due to the change of times in China and the neighboring countries that purchased tea from the mainland. Slowly, the focus of tea production has shifted to the new Six major tea mountains. 


In this article,
 we'll witness how the main Pu-erh tea production areas transformed over time, and how that impacts their terroirs. (Read more)

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Pu-erh tea taste: Pu-erh main production areas

Posted by Boyka Mihaylova on

Today we're talking (again) about Pu-erh – a tea like no other.

Few (if any) among the six main tea types enjoy the popularity and special place that Pu-erh has in the hearts of tea lovers throughout the world! We'll explore the main production areas for Pu-erh tea and see how they affect the taste, aroma, and flavor of one of the most beloved tea types! (Read more)

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Signature Oolong Teas - Yancha and Dan Cong Oolong

Posted by Boyka Mihaylova on

In the previous article, we talked about what defines Oolong tea, as well as Oolong tea's main varieties split by growing region.

Today, we'll focus on brewing requirements and how they impact Oolong tea taste. We'll also highlight signature Oolong teas - like Dan Cong Oolong and Yancha - and see what makes them unique and sought after. Let's dive in! (Read more)

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"Champagne of Teas" - the Charm of Oolong Tea Taste

Posted by Boyka Mihaylova on

Today we'll talk about a firm favorite among China's 6 tea types - Oolong tea. This remarkable tea is also known under a couple of other nicknames. Some of them include "the perfume of teas" and "the champagne of teas" - all for a good reason! Indeed, Oolong - or Wu Long - is among the most aromatic teas out there. Let's discover the secret behind its charming aroma!

Oolong is a semi-oxidized tea. It stands between non-oxidized green tea and fully oxidized red tea (Hong Cha). It is the last among China's six tea types, created as late as the Qing dynasty. Its name translates as "black dragon" (Wu Long, 乌龙) and is tied to a number of legends on its origins. Oolong originates in China's Fujian province. From there, it quickly spread out to the neighborhoods of Guangdong and Taiwan, shaping the unique Gong Fu Cha tea culture. (Read more)

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