It's All About Tea — history

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)

When thinking of Japanese culture, many of us have come across the term wabi-sabi. Although hard to define literally, wabi-sabi is a concept centered around the appreciation of imperfection. It is carried throughout many aspects of Japanese culture. From art to architecture, literature, poetry, nature, design, and one of the places it’s seen the most… tea ceremony. (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)

Its liquor is like the sweetest dew from Heaven.

—Lu Yu

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