It's All About Tea — green tea

Cloud tea is a Chinese green tea that originally comes from Mount Lu in Jiangxi Province. Tea enthusiasts call it cloud tea after the thick clouds surrounding the mountain peaks where the tea grows. Another common name for it is Clouds and Mist Tea. On the other hand, in Chinese, we refer to it as Yun Wu. The tea originated in the Tang Dynasty (618-907 AD) and became an imperial tribute tea in later dynasties, reserved exclusively for the Emperor. Now, we can all enjoy the sweet and elegant taste of Chinese cloud tea. (Read more)

In the past, we have written about a very popular Japanese concept, mottainai. Literally translated as “what a waste!” it is actually more of a philosophy of life. Following the philosophy of mottainai, we make sure that everything gets used to the fullest. Nothing gets wasted. Perhaps this is where Japanese green tea over rice comes in, otherwise known as Ochazuke. (Read more)

In Japan, gyokuro is synonymous with the best tea. It is the tea that is reserved for special occasions or for serving guests. While sencha is enjoyed daily at home or in numerous Japanese eateries, gyokuro is undoubtedly more prized. One thing is true — while almost everyone in Japan has tried sencha (even if only from vending machines), gyokuro is more of a tea for enthusiasts or connoisseurs. (Read more)

Anji Bai Cha is a young tea. Anji Bai Cha cultivar was first discovered in 1982. As the name suggests, Anji Bai Cha comes from Anji County in Zhejiang province. It is still predominantly produced in Anji County, although a few other farms in other parts of Zhejiang Province also produce this tea. Anji Bai Cha has a very short harvesting period, making it one of China's rarest and most exquisite teas. Anji Bai Cha translates to "White Tea from Anji," although it is actually a Green Tea. Why? Let's follow its long history to find out! (Read more)

Green tea is the most enjoyed tea in China, Japan, and Korea. It was such an important part of Chinese culture that the New Year was marked by the emperor drinking his first cup of first-flush green tea. While it is one of the least processed of all tea types, it still requires precise technique and knowledge to make. Huang Shan Mao Feng is one of those green teas that wonderfully showcases the skills of the tea masters. If made correctly, it is a sweet, refreshing tea, with notes of chestnuts and spring florals, possessing plenty of Cha Qi. (Read more)