It's All About Tea

Our fermented friend pu-erh… The tea world seems to split in half when talk is centered around this tea. Some pu-erh enthusiasts don't venture much into other tea varieties. Some have had it and don't particularly take to it. And, there are those, who have been treated to good pu-erh, liked it, but don't necessarily know how to take the next step in the journey. In today's post, we'll talk about doing a pu-erh tasting and choosing the right one.  (Read more)

Shincha is a most fleeting experience in the world of Japanese green tea. Waiting a full circle to once again get the first sip of the first tea harvest of the year is something many seasoned tea drinkers around the world practice yearly. At "Path Of Cha", we are no exception. We take the year communicating with the tea farmers, awaiting the news of this year’s harvest season. (Read more)

Sen no Rikyu (1522 – 1591) is known by everyone to have the most profound influence on chanoyu, the Japanese "Way of Tea". Also known as matcha tea ceremony. Rikyu took to tiny grass-hut tea houses for his tea practices and kept promoting the wabi-sabi style of tea ceremony that he and his tea master started. (Read more)

Seeing for the first time tea brewed with a bowl and spoon might come as a surprise to tea enthusiasts who are fans of the Chinese tea ceremony - gong fu cha. It is a popular brewing method in Taiwan, used for brewing green teas and oolongs. (Read more)

In today's post we will discus the origins of tea in China and ancient Chinese tea drinking methods. From 2737 BCE and all the way up to modern times, let's take a look at how tea culture transformed. (Read more)