It's All About Tea

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)

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 all other oolongs is the roasting process that it goes through. 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 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 has a long and interesting history. Throughout the decades it has evolved from an expensive and lavish gathering, to a tea ritual that focusses on simplicity and nature. With it, the tea utensils have also evolved. When entering a Japanese tea house we may find a variety of tea ceremony utensils, each holding their own history and purpose. Not a step goes unnoticed. (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 can't simply do it with our hands. To break off a piece of pu-erh we must use a special pu-erh tea needle and carefully wiggle it loose. (Read more)