It's All About Tea — chinese tea
What is a Cha Hai and What do We Need It For?
Posted by Angelina Kurganska on
When, where, and by who, the first cha hai was used by is unknown even though now it is an irreplaceable part of gong fu brewing. It is especially important to use cha hai for denser teas. Ensuring that the participants of a tea ceremony have the equal experiences is an integral part of tea culture that should not be overlooked. (Read more)
The Tradition of Drinking Tea and Eating Mooncakes
Posted by Angelina Kurganska on
Brewing loose leaf tea is easy!
Posted by Angelina Kurganska on
Are you thinking of getting into the world of tea but don't know where to start!?
Don’t worry, that’s why we’re here!
Let’s say you have a tea you want to try. The next step: brewing!
Brewing is much easier than you think. If you’re new to tea, the important thing is not to overthink it.
We've made some short, straight-to-the-point videos on how to brew teas both Western style and Chinese style. (Read more)
How To Properly Loosen And Break Pu-erh Tea
Posted by Angelina Kurganska on
After you have purchased your first cake or brick, the next step is breaking it into a size suitable for one tea session. For this, we use specially designated pu-erh tea needles. Learn about how to properly loosen and break pu-erh tea. (Read more)
Seasoning Your Yixing Zisha Teapot
Posted by Angelina Kurganska on
A common mistake people make is thinking you can use your teapot as soon as you get it. We often get questions from people who are curious or taken aback by the smell they sense after getting the piece of teaware. It can be described as “earthy”, “muddy”, “moldy”, and even “fishy”.
To lighten the earthy smell of clay and prepare the teapot for tea brewing we always need to season it before use. (Read more)