It's All About Tea — oolong
Wuyi Tea: Da Hong Pao Vs. Shui Xian Oolong
Posted by Path Of Cha on
Both Da Hong Pao and Shui Xian are highly revered Wuyi Oolong teas. They share similar qualities of yan yun, a robust mineral taste, and pleasantly lingering sweetness. Perhaps in the modern tea world, Da Hong Pao rings more bells than its cousin, Shui Xian. Nevertheless, they are both teas worth trying. So what exactly makes them different? (Read more)
Traditional Chinese Medicine: Heating Chinese Teas
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This week the Northeast coast has been hit by a snow blizzard, and of course — many of us reached for something warm. Something hot. Tea! Granted, most of us tea heads drink tea all year round, no matter the outside temperature. Although undoubtedly, there's something exceptionally satisfying about warming yourself up with some hot tea while the weather is chilly. (Read more)
- Tags: black tea, chinese medicine, chinese tea, health, herbal tea, oolong, pu erh
Tie Guan Yin, Part II
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In our previous blog post on Tie Guan Yin, we already discussed the brief history and processing method of this delicious oolong tea. Tie Guan Yin remains a worldwide favorite amongst tea enthusiasts. It’s in the top ten of best Chinese teas, top three best Taiwanese teas, and indeed in most if not all best oolong categories! Let’s take a more in-depth look into why this is so. (Read more)
- Tags: chinese tea, history, oolong, taiwanese tea, tie guan yin
The Story Of Luye Red Oolong
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Red Oolong is a deeply fermented and moderately roasted oolong tea. It was initially developed in Taiwan and perfected by the Wu family farm in Luye Valley of Taitung County, Taiwan. Nestled between two of Taiwan's highest mountain ranges, the valley's pristine nature and fresh air attract many for tea tourism and the annual hot air balloon festival. (Read more)
- Tags: oolong, red oolong, taiwanese tea
Boiling Tea: Which Tea Is Good For Boiling?
Posted by Path Of Cha on
There are two schools: one that says no to boiled water, and one that says that boiled water is totally fine. So some carefully watch (or listen) to our tea kettles, waiting for the perfect time to cut the flame off. It's true, every tea type has the ideal temperature that allows the tea leaves to open up to us in all their beauty. The perfect aroma, perfect taste – balanced brew. It is crucial to learn this. However, during the Tang Dynasty (618 ~ 907), tea was brewed very differently from what we are used to today. People boiled tea! (Read more)