It's All About Tea — green tea

In the previous blogpost, we started exploring the most prominent areas that produce the best green tea of China. We witnessed the balance between production volume output and the distinctive local craftsmanship and cultural heritage that shaped some of China's signature loose-leaf green tea's image to the world.

Today, we continue with the two other major green tea production clusters—the Central and Western belts. Both belts comprise three provinces each, accounting for about two-thirds of the total green tea output volume on the mainland. (Read More)

Chinese Green tea has a history going back several millennia. It is the first type of tea that ever existed. It was also the prime material from which the six main types of tea originated and developed. China spreads across five climatic zones, ensuring various soil types, sunshine, temperature, and rainfall. All of them create different terroirs, reflected in the multitude of local tea tree varieties and their specifics in taste, aroma, flavor, and appearance. Additionally, the rich historical and cultural heritage of the country provided rich craftsmanship, which, along with the local culture, further deepened the significance of certain Green tea types, turning them into symbols of significant cultural importance, carrying a historical legacy of the crafts, customs, and spirituality that shaped the face of a region and its people.

Let's explore this rich legacy and dive into the most significant producing areas in Chinese green tea, following the craft, the legends, …and our taste buds! (Read More)

Diving into the world of tea unveils a vast spectrum of experiences, flavors, and knowledge, each variety holding its unique story and essence. In this article, we'll compare Raw Pu-erh tea (or Sheng Pu-erh) with Green tea. These teas, each revered in its own right, originate from the same plant but diverge vastly in their journey from leaf to cup, offering different narratives of taste, aroma, and experience.

At first glance, both teas might seem very alike. They use similar processing; ongoing discussions in the tea world question whether Raw Pu-erh tea belongs to the Green tea category; even Chinese farmers, when translating to English, sometimes write "pressed Greed tea" on Pu-erh tea cakes. However, Raw Pu-erh tea and Green tea remain two distinct tea types. 

We'll get to know the distinguishing features of these teas, exploring their regional origins, the raw materials used, the unique processing stages they undergo, their oxidation levels, and their transformation over time. We will also delve into their contrasting tasting parameters, including color, aroma, taste, brewing resistance, and varied tea leaf shapes. Let's explore the differences that set them apart, each in their own category. (Read More)

Green tea is one of the most popular types of tea in the world, and China is one of the largest producers of green tea. Chinese green teas come in a variety of shapes and flavors, and each type has its unique taste and aroma.

In this article, we will explore loose leaf green tea according to the variety of tea leaf shapes and their characteristics. (Read More)

Spring must be the favorite season for tea fans! It's the long-awaited moment when new tea hits the market! After the cold and tedious winter months, everyone can't wait to sip fresh spring tea and is ready (and willing) to pay the price for it! So what makes the early spring tea so desirable? Let's explore the geographical, historical, and economic factors behind it! 

After a long period of dormancy and stagnation, the plant finally wakes up under the spring chime. The nutrients are rushed to the newly sprouting buds and tender leaves to stimulate the plant's growth. The abundant rainfall and rising temperature make the spring tea fresh, tender, and flavorful. So much so that early spring tea can be ten times more expensive than the one picked later in the year. So, where does this difference come from? (Read more)