It's All About Tea — chinese tea

Raw (Sheng) and Ripe (Shou) Pu-erh age very differently. Sheng has a long arc of transformation – losing bitterness and gaining complexity over decades. Shou changes most in its first 3–10 years, shedding wet-piling notes and gaining smoothness. And older doesn't always mean better. (Read more)

Jasmine tea is favored for its health benefits. The health benefits of jasmine tea come largely from the benefits of the tea leaf itself. However those who have smelled jasmine before know of this flower’s unique ability to put us in an elevated mood and relax our nerves. (Read more)

“Black Tea” as it's called in the West, or "Hong Cha" ("Red Tea") as it is called in Asia is well-known as an afternoon tea for it’s mellow and sweet flavor. According to legend, the Wuyi Mountains in northern Fujian, China, is where black tea was first developed. One legend tells of passing soldiers using covered piles of tea leaves as mattresses, thus bruising the leaves and creating oxidation, which gives black tea its dark color. (Read more)

At Path of Cha, we always recommend cold brew as the best way for extracting all the flavors and components out of a loose leaf tea. However, during the summer’s heat if you're in the mood to have a certain tea iced and just don’t want to wait a few hours for a cold brew, there is an alternative method for making iced tea. Find out how to make a quick iced tea without sacrificing as much flavor as you would with a classic iced tea, while saving more time! (Read more)

Once the rich favorable flavor of your tea begins to fade we immediately think it is time to toss it as it is of no use to us any longer. Yet there are actually plenty of uses for used tea leaves!

The truth is even though the tea leaves no longer have flavor, they still have nutrients. These nutrients can still serve their purpose in many ways. (Read more)