It's All About Tea

Hei Cha is a post-fermented tea from China (and Shou Pu-erh is one of its forms), that underwent microbial fermentation - a process distinct from oxidation.

Hei Cha (黑茶) translates as "Black Tea." We also sometimes refer to it as "Dark Tea" to not confuse it with what we call "Black Tea" in the West. That's right, Hei Cha is China's 'real' Black Tea. The history of this tea goes back to the late Ming / early Qing dynasties. Although processing methods of Dark Tea have evolved over time, people throughout China still highly revere this tea as a regional specialty and historical attribute. (Read more)

What makes a loose-leaf tea high quality? Beyond avoiding tea bags, there are seven key factors – from leaf uniformity and cultivar to harvest timing, elevation, growing practices, and packaging – that separate exceptional tea from an ordinary one. (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)