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It's All About Tea — loose leaf tea

What to do With Used Tea Leaves: Chagra and the Concept of Mottainai

Posted by Path of Cha on

What to do With Used Tea Leaves: Chagra and the Concept of Mottainai

Once the rich favorable flavor of your tea begins to fade we immediately think it is time to toss it as it is of no use to us any longer. Yet there are actually plenty of uses for used tea leaves!

The truth is even though the tea leaves no longer have flavor, they still have nutrients. These nutrients can still serve their purpose in many ways. (Read more)

 

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The Green Tea Journey

Posted by Path of Cha on

The Green Tea Journey

The use of tea leaves first started in southwest China more than 3,000 years ago and was originally used by people for chewing or eating.  Over time, the use of tea leaves  expanded as people began to use them in cooking and to flavor their water. (Read more)

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What There is to Know About Oolong Tea

Posted by Path of Cha on

What There is to Know About Oolong Tea

Oolong (meaning Black Dragon), also known as Qingcha (Dark Green Tea), is a slightly oxidized tea that has a taste and aroma which sits somewhere between green tea and black tea

Although now the areas which are most famous for producing Oolong tea are Fujian, Guangdong, and Taiwan, the tea originally started its journey in Fujian, over 1000 years ago during the Song Dynasty (960 - 1279). (Read more)

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Milk Oolong, No Cows Involved

Posted by Path of Cha on

Milk Oolong, No Cows Involved

Don’t worry. We assure you there were no cows employed for the production of this rich Taiwanese specialty. Although its true, after first smelling the rich, buttery scent of Jin Xuan Oolong it will be difficult not to fall in love with it. Smelling a quality Milk Oolong is reminiscent of the happiness one gets from smelling freshly baked cookies... (Read more)

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The Pairing of Tea with Food

Posted by Path of Cha on

The Pairing of Tea with Food

As the times roll, more and more are becoming curious around how to assimilate tea into food culture; and it is indeed slowly turning into a regularized practice. Not only are teas fairly cheap and versatile, they can be served at different temperatures and intensities. That being said, here we'll have a broad look at how to think about pairing the 5 major tea groups with food, and the reasons behind it. (Read more)

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