It's All About Tea — tea processing

In our previous article, The Aromatic Dancong Oolongs, we’ve focused on what is Dan Cong (Fenghuang) Oolong, and the various single varietals that exist within this tea category.  

This time we will take a look at the intricate history of this indeed well-known aromatic tea, as well as the processing methods. 

Even if you haven’t yet had a chance to try this wonderfully fragrant tea, learn all about it together with us! (Read more)

Up until the mid 17th century (Late Ming, Early Qing Dynasty), the only teas widely consumed in China were green (unoxidized) and oolong (semi-oxidized) teas.

Nowadays, red tea is one of the most popular and widely produced teas in the world. However, it wasn't always this way.  (Read more)

Longjing Dragon Well Green Tea is one of the most longed for teas hailing from China. West Lake Dragon Well Green Tea is known as one of China's top ten teas. It is frequently served to VIP guests and heads of states who are visiting China. How did it earn such a position? And what makes it unique? Let's find out! (Read more)

Dating back to the Tang Dynasty, white tea wasn’t so much as a commodity as it was a tribute. Only the royal court could afford to drink such a delicate drink, and the tradition of this tea being highly prized stuck around for centuries to follow. Nowadays, white tea has gained its way into the cupboards of many of us and is no longer hard to acquire. However, there are still things influencing its high prices to this day. (Read more)

One of the things that makes Wuyi Rock Tea different from all other oolongs is the roasting process that it goes through. This process is not only one step, but a few distinguished steps.

When yancha is only in the first stages of processing it's still quite vegetal and floral, much like a green tea. Only at the end of the processing will it gain its characteristic taste that we all love. (Read more)