It's All About Tea — chinese tea

There are two variations of Pu-erh tea: Sheng Pu-erh (the raw or green type) and Shou Pu-erh (the ripened or black type). 

Both Shu and Sheng Pu-erh teas are usually made of Camellia sinensis var. assamica. After fermentation and roasting, pu-erh tea is aged, often for many years, resulting in it’s dark color and bold, mellow flavor. (Read more)

It is very easy to spoil perfectly good tea. But the good news is that making good tea is not so hard either. Just follow the basic principles for brewing tea and you’ll be able to enjoy all teas at their fullest potential! (Read more)

Many people have believe that in order to enjoy quality tea one must spend a hefty amount of money and have extensive prior knowledge and understanding of tea in order to enjoy it. We would like to break this belief. Of course, better quality often begets a higher price, but this doesn't mean that one must compromise quality for affordability. Nor do you have to be a sommelier in order to enjoy tea. (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)