It's All About Tea

Have you ever had the experience of picking up your gaiwan, picking out your favorite tea, brewing it, and realizing the taste isn’t as good as you remember?

Or maybe you left it to steep for too long and it came out too bitter?

Whatever the case is, we got some tips and tricks on bettering the taste, so let's examine the following problems! (Read more)

If you have looked into yixing clay before then you have probably heard people suggesting only to use your yixing teaware with one type of tea. This is because the clay is porous and easily absorbs flavors and aromas. (Read more)

Pu-erh is a very unique tea type. For many, it’s either you like it or you don’t, and there is no in-between. It is a dark, very robust tea that has often gone through years of fermentation and births a flavor that is unusual to many.

For some, pu-erh is just not for them, no matter how many top-shelf cakes they have tried. If trying pu-erh for the first time we always recommend trying a quality sample. Otherwise, you may end up with a ruined pu-erh that will make you never want to experiment with the stuff again.

So how do we determine what would be considered a good pu-erh? (Read more)

Once brewed, most loose leaf tea ends up in the beautiful big tea leaf shape we all know and love. But not all loose leaf starts out that way. The process of transformation from its dry form, unraveling into the final shape is one of our favorite things to be aware of while taking part in gong fu cha or casually enjoying some grandpa style tea. (Read more)

We’ve put together a list that contains the most popular Chinese teas found around the world. If you are just getting into the exquisite world of Chinese teas why not take a look and see what kind of teas others are drawn to? (Read more)