It's All About Tea

Green tea is the most enjoyed tea in China, Japan and Korea. It was such an important part of the culture in China that the New Year was marked by the emperor drinking his first cup of first flush green tea. While it is one of the least processed of all tea types, it still requires precise technique and knowledge to make. Huang Shan Mao Feng is one of those green teas that wonderfully portrays to us the skills of the tea masters. If made correctly, it is a sweet, refreshing tea, with notes of chestnuts and spring florals, possessing plenty of cha qi. (Read more)

White teas were rarely available outside of the tea growing regions in Fujian. As loose leaf tea production methods improved, the process for creating white teas expanded beyond the Fujian province.  People who have had the opportunity to try this rare and exquisite tea were eager to have it available outside of the original production region. (Read more)

There are many ways of making a delicious cup of quality loose leaf tea. Luckily for us, the methods required to brew the perfect cup have been meticulously studied over the past centuries. Listed are the 5 main methods of brewing loose leaf teas. (Read more)

Nowadays, boiling tea is often seen as a way to spoil perfectly good tea leaves. However, if done right, this method of brewing tea deserves much more credit than it gets.

Boiling tea leaves is the most ancient method of making tea.
Back in the Tang Dynasty (618 to 907), when tea culture was gradually at its rise, tea leaves were boiled for prolonged periods. Sometimes they were cooked together with different spices. Different kinds of herbs, roots, fruits, and even chili and scallions weren’t uncommon accompaniments to tea leaves. (Read more)

Cha Gao literally translated means tea paste. However, the substance is not at all pasty and is more like a solidified rock, which dissolves in hot water. Although it is a form of instant pu-erh, it is not a low quality product. In the Qing Dynasty Cha Gao was produced only for the elite class. Although the production methods were mostly abandoned after the Qing Dynasty, it is slowly being revived. Drinking Cha Gao provides you with a concentrated amount of all the usual pu-erh tea benefits. (Read more)