It's All About Tea

Jin Hou Black Tea, otherwise known as Golden Monkey Black Tea, is a relatively old Chinese tea. In an era when only green teas were consumed, alongside the only black tea being Lapsang Souchong, Jin Hou came about to meet export desires. Black tea was already growing immense popularity in the west. While locals back in China didn't necessarily have a taste for the tea themselves, they experimented with farming techniques to produce some delicious black teas. (Read more)

In Japan, gyokuro is synonymous with the best tea. It is the tea that is reserved for special occasions or for serving guests. While sencha is enjoyed daily at home or in numerous Japanese eateries, gyokuro is undoubtedly more prized. One thing is true — while almost everyone in Japan has tried sencha (even if only from vending machines), gyokuro is more of a tea for enthusiasts or connoisseurs. (Read more)

There are two schools of thought: one that says no to boiled water, and one that says it's totally fine. So some carefully watch (or listen) to our tea kettles, waiting for the perfect time to turn off the flame. It's true: every type of tea has an 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 how we brew it today. People boiled tea! (Read more)

Lapsang Souchong – the world's first black tea – is pine-smoked, wild-grown, and is like nothing else. Many love its campfire depth immediately. Others need the non-smoky version as an entry point. This guide covers what Lapsang Souchong actually is, how it's produced in Tongmu Village's Qing Lou smoking houses, and what sets the smoky and non-smoky versions apart. (Read more)

Learning the sophisticated art of gong fu cha, we begin to understand the subtleties involved. First, we learn that tea is alive. And only by treating tea properly, preparing it the way it deserves, are we granted an impeccable, sweet, and aromatic brew.

Then we learn about teaware. We understand how to take care of the teaware – with care and never using dish soap. Gently drying after each use. We also learn that teaware is alive, particularly the clay from which the teaware is made.

A Yixing teapot is not just about the clay's porosity, the way it looks, the name, or even the way it makes your tea taste. It is all about the way you take care of it. If not properly cared of, a Yixing teapot is just about as useful as a run-of-the-mill ceramic teapot. (Read more)