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)
Every tea enthusiast has probably come across this scenario. We are always interested in trying many different types of tea — we order tea from various tea shops, bring tea back from holidays, and even receive tea as gifts from caring friends who are aware of our love for this magical drink.
And then one fine day, somewhere in our tea cupboard's depths, we might discover a tea that got accidentally forgotten. Or perhaps it wasn't brewed in a timely matter. Well, it might be hard to keep track of every tea we have. But has the tea already gone bad? (Read more)
Most commonly, chen pi (citrus peel) is associated with pu-erh or aged white teas. It is no wonder why particularly post-fermented, and aged teas go best with the dried citrus peel. Aside from tea, its use is widespread in Chinese medicine. Many people choose to drink chen pi tea precisely because of the benefits it brings, according to Chinese medicine. (Read more)
Tea brews can have so many beautiful color schemes: oak brown, amber orange, jade green, honey yellow… and the list goes on.
As we’ve already learned, the color of the tea doesn’t always correspond with the tea category. In the west, we are mostly used to ordering a black tea and receiving a dark brown, almost black tea brew. When it comes to Chinese black teas (red teas), the color of the brew can vary from a darkish umber brown to a light golden liquid.
So what are some of the things that influence the resulting color of the tea brew?(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)