It's All About Tea

Today, Tie Guan Yin Oolong Tea, also known as the Iron Goddess of Mercy or the Iron Bodhisattva of Mercy, is among the top ten teas of China. It is prevalent in both Taiwan and China, although the processing methods vary quite significantly.

For sure, when entering a tea shop in these countries, you are bound to see Tie Guan Yin on the menu. Even in the West, many cafes list Iron Goddess as one of their tea options. Production styles vary heavily. While in Taiwan, Tie Guan Yin is known for its dark, heavily roasted taste, in China, Anxi Tie Guan Yin Oolong Tea producers tend to stick to a light, floral roast. (Read more)

Pu-erh is a post-fermented tea known for its rich, earthy flavor, abundant health benefits, and unforgettable tea high. With its ever gaining popularity, the myths that surround this tea also gradually keep increasing. We will tackle the top 10! (Read more)

Today, Japanese teas are renowned around the world for their fresh, grassy taste and unmistakable umami. Because of these favorable qualities, Japanese tea also requires extra care when storing.  (Read more)

One of the things that makes Wuyi Rock Tea different from other oolongs is the roasting process it undergoes. This process is not only one step, but a few distinguished steps.

When yancha is only in the first stages of processing, it's still quite vegetal and floral, much like a green tea. Only at the end of processing will it gain the characteristic taste we all love. (Read more)

The Japanese tea ceremony – Chanoyu (茶の湯) – uses a precisely defined set
of utensils called chadogu (茶道具). From the bamboo chasen whisk to the
cast-iron kama kettle, each tool carries centuries of history and intentional
purpose. (Read more)