It's All About Tea

If you are getting into Gong Fu Cha, you have probably heard people suggesting using yixing teaware for brewing tea. This is because Yixing Zisha clay is microporous and unglazed, so it interacts with the tea liquor, slightly softening bitterness and changing how the aroma presents. But there are so many different yixing teapots! They come in many shapes and different types of ZiSha clay. So, which Yixing Teapot should you choose for your tea? (Read more)

Pu-erh is a unique type of tea. For many, it’s either you like it or you don’t, and there is no in-between. It is a robust tea that has often undergone years of fermentation and has a flavor that is unusual for 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 constitutes 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)

Can you decaffeinate tea at home? The short answer is no, and even commercial decaf tea still contains a small amount of caffeine. Here's what the home rinsing method actually does, how commercial decaffeination works, and what to do if you need to reduce your caffeine intake. (Read more)

Both Hei Cha and Pu-erh are fermented teas, so many wonder what the difference is between the two kinds of tea.

The origin of Hei Cha dates back many centuries. Its production methods are a somewhat iconic part of Chinese tradition, passed on for many years. Hei Cha production has a rich heritage and diverse craftsmanship, spanning multiple Chinese provinces. Hei Cha is a post-fermented tea category that includes teas like Shou Pu-erh, Liu Bao, and Lu An. (Read more)