It's All About Tea — chinese tea

The use of tea leaves first started in southwest China more than 3,000 years ago and was originally used by people for chewing or eating.  Over time, the use of tea leaves  expanded as people began to use them in cooking and to flavor their water. (Read more)

The popularity of Pu-erh spread like wildfire near its region of origin in Southern Yunnan. Soon enough, the famed Tea Horse Road (Chamadao) found itself as a most popular trade route between Yunnan locals and the Buddhists of Tibet. The Chinese nobles were in need of horses for the transportation of goods, and the monks were more than grateful for the fermented tea... (Read more)

Oolong (meaning Black Dragon), also known as Qingcha (Dark Green Tea), is a slightly oxidized tea that has a taste and aroma which sits somewhere between green tea and black tea. 

Although now the areas which are most famous for producing Oolong tea are Fujian, Guangdong, and Taiwan, the tea originally started its journey in Fujian, over 1000 years ago during the Song Dynasty (960 - 1279). (Read more)

As the times roll, more and more are becoming curious around how to assimilate tea into food culture; and it is indeed slowly turning into a regularized practice. Not only are teas fairly cheap and versatile, they can be served at different temperatures and intensities. That being said, here we'll have a broad look at how to think about pairing the 5 major tea groups with food, and the reasons behind it. (Read more)

High up in the Phoenix Mountains of China’s southeastern Guangdong province is where one might find Duck Shit Aroma Oolong. Year-round, these mountains are surrounded by fog and rain, creating perfect moist conditions for the soil to promote this special tea’s growth.

The mountain continuously attracts many tourists traveling not only for the scenic views but also in search of this intriguing oolong. (Read more)