It's All About Tea

Loose-leaf tea usually does not “go bad” like fresh food, as long as it stays dry and mold-free. But it can go stale. Over time, aroma fades, and flavor becomes flat. Delicate teas lose their freshness first. Green tea and other lightly oxidized teas should be used sooner, while roasted oolong, black tea, white tea, pu-erh, and other dark teas usually keep longer when stored well.

If the tea smells musty or looks moldy – it's safer to throw it away. If it only smells weak or tastes flat, it is probably just stale. (Read more)

Anji Bai Cha is a young tea. Anji Bai Cha cultivar was first discovered in 1982. As the name suggests, Anji Bai Cha comes from Anji County in Zhejiang province. It is still predominantly produced in Anji County, although a few other farms in other parts of Zhejiang Province also produce this tea. Anji Bai Cha has a very short harvesting period, making it one of China's rarest and most exquisite teas. Anji Bai Cha translates to "White Tea from Anji," although it is actually a Green Tea. Why? Let's follow its long history to find out! (Read more)

Most commonly, Chen Pi (citrus peel) is associated with Pu-erh or aged White teas. It is no wonder that particularly post-fermented and aged teas go best with the dried citrus peel. Both have deep, earthy flavors that complement each other, with Chen Pi adding brightness and sweetness to the tea’s depth. Aside from tea, its use is widespread in Chinese medicine. Many people choose to drink Chen Pi tea precisely because of the benefits it brings, according to Chinese medicine. (Read more)

Tea has a well-established reputation as a healthy beverage. Thanks to modern marketing, the humble Camellia Sinensis tea plant is often presented as downright miraculous. Studies suggest that drinking three or more cups of tea daily is associated with cardiovascular health, including support for healthy blood pressure levels. Furthermore, the regular consumption of black tea is associated with a reduced risk of heart disease and a reduced risk of stroke. (Read more)