It's All About Tea

Breaking up pu-erh a cake is easy once you know how. Pu-erh tea is fermented and tightly compressed, therefor we need some skill to pry it loose. Furthermore, we shouldn't do it by hand. To break off a piece of pu-erh, we should use a pu-erh tea needle and carefully wiggle it loose. (Read more)

In China and parts of Southeast Asia, Pu-erh tea has been consumed for centuries. It was a significant export product on the Tea-Horse Road, but even in its homeland of Yunnan, people did not dismiss the amazing benefits of Pu-erh tea.

While in Tibet, this tea was popular with monks for its amazing energizing qualities, in China, people would always drink it after a meal, especially an oily one, to aid with digestion. (Read more)

Hojicha (焙じ茶) is a Japanese roasted green tea – warm, nutty, and low in caffeine. Unlike most Japanese teas, which are steamed to preserve their fresh, grassy character, hojicha goes through an additional step: high-heat roasting that transforms the leaf from green to reddish-brown, eliminates bitterness, and produces a caramel-like aroma that fills the room. Most hojicha is made from kukicha – stems and stalks – which is why its caffeine content is among the lowest of any true tea. One of Japan's most beloved everyday drinks, and an excellent choice for evenings. (Read more)

Liu Bao is a tea of history, one of the oldest styles of tea still enjoyed today. A close relative of modern Ripe Pu-erh, its account is a story of parallel invention rather than direct lineage. (Read more)

Does black tea have high caffeine? Not necessarily – and the common belief that green tea is always lower in caffeine isn't true either. Here's what actually determines caffeine levels in your cup. (Read more)