It's All About Tea — chinese tea

In China and parts of Southeast Asia, Pu-erh tea has been consumed for centuries. It was a significant export product on the Tea-Horse Road, but even in its homeland of Yunnan, people did not dismiss the amazing benefits of Pu-erh tea.

While in Tibet, this tea was popular with monks for its amazing energizing qualities, in China, people would always drink it after a meal, especially an oily one, to aid with digestion. (Read more)

Liu Bao is a tea of history, one of the oldest styles of tea still enjoyed today. A close relative of modern Ripe Pu-erh, its account is a story of parallel invention rather than direct lineage. (Read more)

Have you ever wondered what time of year your favorite teas are harvested?
Since tea bushes aren’t grown in greenhouses but are naturally grown in tea farms outside or sometimes even wild, timing the harvest is of utter importance. With certain teas, a crop can only be limited to a few days out of the whole year – if missed, the farmers would have to wait for the next season to produce this type of tea. (Read more)

Similarly, with Cha Qi, as many gongfu-ers as exist, you may hear many definitions of Yan Yun.

In Chinese, Yan means rock, which is also where the name Yan Cha comes from – Rock Tea.

Yun, on the other hand, is much more abstract and is more of a feeling, or a knowing, than it is anything of the physical realm. (Read more)

When buying a pu-erh tea cake in its original packaging, you may notice 4 numbers located on the front of the wrapper. In this article, we will clarify what these numbers mean and why they were initially used. (Read more)