It's All About Tea — chinese tea

We’ve already discussed some key notes on how to do a tea tasting, in this article we will focus specifically on what those characteristics are. In fact, the different flavors of tea do not lie solely in one category but divide into 3 subgroups: flavor, mouthfeel, and aroma. (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 wildly, 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 that exist, the many definitions of Yan Yun you may hear.

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)

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)