It's All About Tea

Before we go into the details, it's important to note that tea as we know it didn't appear until the 13th century. Before then, tea was brewed in a whole other manner. It was brewed as a medicine. Even the term brewed is a strong word. To be more precise, tea leaves were powdered and whisked in a manner similar to modern-day matcha. Oftentimes, this was done with the addition of other herbs and spices with medicinal properties. This was during the Tang Dynasty (618–690, 705–907). China's Top Ten Teas list is a modern-day invention, though it is based on teas historically enjoyed by the country's elite. (Read more)

We all know the basics of quality loose leaf tea standards: Don’t buy tea in tea bags and make sure that the tea leaves are not just dust. However, there are so many standards that go into tea picking and production. While these standards also vary by tea type and variety, there are a few that hold true to most loose leaf teas. (Read more)

Blanc De Chine Porcelain is a style of Chinese pottery. Blanc De Chine translates from French as "White from China." It is known as Dehua Porcelain in China. This porcelain style originated in Dehua, Fujian province, China, during the Ming Dynasty (1368–1644). (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)

Many Gong Fu tea brewers divide into two categories: the ones who prefer to only use gaiwan; and the ones who stick with the trusty dusty teapot. Of course, there's also a third category — those who use both. We see ourselves as the third category. 

When using the gaiwan some things which may be intimidating are the hot water temperature and the unusual way of gripping this tea vessel. Sure, using a teapot will usually ensure that your fingers don't get burned. However, if you follow the steps to properly using a gaiwan, the chances of burning yourself are just as minimal as with a teapot! (Read more)