It's All About Tea — tea processing

Have you ever wondered what time of year your favorite teas are harvested?
Since tea bushes aren’t grown in greenhouses but are naturally grown in tea farms outside or sometimes even wildly, timing the harvest is of utter importance. With certain teas a crop can only be limited to a few days out of the whole year — if missed, the farmers would have to wait for the next season to produce this type of tea. (Read more)

Once brewed, most loose leaf tea ends up in the beautiful big tea leaf shape we all know and love. But not all loose leaf starts out that way. The process of transformation from its dry form, unraveling into the final shape is one of our favorite things to be aware of while taking part in gong fu cha or casually enjoying some grandpa style tea. (Read more)

Both Hei Cha and Pu-erh are fermented teas, so many wonder what the difference is between the two kinds of tea.

The origin of Hei Cha dates back many centuries. Its production methods are a somewhat iconic part of Chinese tradition, passed on for many years. Hei Cha production has a rich heritage and diverse craftsmanship, spanning multiple Chinese provinces. Hei Cha is a post-fermented tea category that includes teas like Shou Pu-erh, Liu Bao, and Lu An. (Read more)

Coming after water, tea is the second most-consumed drink in the world. What comes as a surprise to many is that all teas – White, Green, Yellow, Oolong, Black, and Pu-erh – come from the same plant: Camellia sinensis. Anything else is more accurately called an herbal tea or a tisane. (Read more)