It's All About Tea — wuyi

Tea drinkers worldwide have a special spot in their hearts for the warm, roasted notes of Wuyi Mountain tea (yancha) with its unforgettable Yan Yun. Within the vast history of tea, the Wuyi Mountains are a relatively new growing region. Nonetheless, they continue to produce mesmerizing tea, which we cannot stop talking about. This time, we will go a little more into detail about the different growing regions within Wuyi Shan (Wuyi Mountain) itself.  (Read more)

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)

Years before tea became a standard beverage in Europe and North America, Chinese tea merchants created the myth of "Monkey Picked Tea."

At the time, tea for westerns was a wonder. They loved the unusual and exquisite taste. However, tea took so long to make its journey from China to Europe and North America. Most people were utterly clueless about how tea was grown and processed.

One myth that did prevail and kept tea drinkers interested and craving more tea was that the tea was picked by brilliant and well-trained monkeys. (Read more)

A Russian Caravan tea blend is described as the ideal melange of woody, smoky aroma and velvety sweet taste. It originated over years of loose leaf teas being transported over the harsh wintery Russian steppes. Finally, the tea would arrive to Russia’s elite, fully smoked out from the numerous campfires lit along the way. Today we can enjoy a perfect blend of loose-leaf Chinese teas creating the taste that was once so craved, centuries ago. (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)