It's All About Tea — history

White teas were rarely available outside of the tea growing regions in Fujian. As loose leaf tea production methods improved, the process for creating white teas expanded beyond the Fujian province.  People who have had the opportunity to try this rare and exquisite tea were eager to have it available outside of the original production region. (Read more)

Liu Bao is a tea of history. It is one of the oldest styles of tea preparation that is still preserved and drank to this day. It is believed that the processing methods of Liu Bao served as the base for modern-day Ripe Pu erh preparation. In fact, the two teas go through very similar processing partially because they are both part of the Hei Cha tea category. (Read more)

We all know of Chado (the way of tea) or Chanoyu, which refers to the traditional Japanese matcha tea ceremony. But how many of us know that Senchado (the way of sencha) was a thing as much as Chado at a time? Although now sencha is drunk in much more casual settings, most commonly in the comforts of one’s home or perhaps at a sushi restaurant, it started off as a more or less a ceremony quite similar to gong fu cha. (Read more)

...It wasn’t until much later on, in the year 1191 that tea really started growing as a culture after being reintroduced by the Zen priest Eisai, who brought the seeds to Kyoto - the capital and cultural center of Japan at the time. (Read more)

Although Lu Yu is regarded by many current day tea masters as "the Sage of Tea" or even “the God of tea”, he is not the first person to discover it. Specifically, Lu Yu was known for his detailed account of tea written in his book The Classic of Tea or Cha Jing, and for perfecting the craft. The Cha Jing is known to be the first written account on tea culture in the world. (Read more)