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)

Jian Zhan teacups have been prized in China and Japan for hundreds of years. During the Song Dynasty, there was even a time when it was considered better not to drink tea at all than to drink it from a cup that was not Jian ware! 

Following the Song Dynasty, the great art of making Jian ware pottery faded in China. It wasn't until recently that pottery artists began to revive the long-forgotten art of Jian pottery, relearning it from Japanese potters. The latter have adapted it into tenmoku pottery. (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)

Japanese black tea is referred to as koucha in Japan. Like hong cha, koucha translates as red tea and is red tea and not black tea. Wakoucha refers specifically to black tea produced in Japan. "Wa" referring to Japan in this context. The properties of Japanese black tea are the same as those of hong cha — it is a fully oxidized tea made from the leaves of camellia sinensis.

In a country that predominantly drinks green tea, black tea production has always taken up a tiny part of the Japanese tea production industry. (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)