It's All About Tea

The first harvest of the year is always the same — early spring green tea and white tea. We already know that all teas come from the same plant, camellia sinensis. Moreover, early spring green tea, as well as white tea, are often times harvested on the exact same day. Many experienced tea drinkers struggle to find the difference between the two teas. So what actually makes them different? (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 the processing will it gain its characteristic taste that 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)

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)