It's All About Tea
Can I Decaffeinate My Own Tea?
Posted by Angelina Kurganska on
Hei Cha vs Pu-erh
Posted by Angelina Kurganska on
Both Hei Cha and Pu-erh are known as fermented teas so many wonder what is the true difference between the two tea types.
The origin of Hei Cha dates back many centuries ago. 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 spread across multiple China provinces. Hei Cha is a post-fermented tea category that includes teas like Shou Pu-erh, Liu Bao, and Lu An (Read more)
The Ways of the Gaiwan
Posted by Angelina Kurganska on
How Aging Affects Raw And Ripe Pu-erh
Posted by Angelina Kurganska on
Many of us were lead to believe that it is reasonable to pay an extremely high price for a pu-erh aged 20+ years. Most often it is actually unreasonable.
In fact, older age does not equal better taste, and although there are some longer-aged pu-erhs out there with an exceptional taste, in general, this should not be your area of focus when looking to buy a delicious cake. (Read more)
Japan's Exquisite Tea: Gyokuro
Posted by Angelina Kurganska on
I must make a confession: incidentally, Gyokuro was the first Japanese tea I’ve ever tried. This was many years back. I went into a tea shop, asked for the staffs’ recommendation and whether I could smell a few different varieties.
After getting a whiff of Gyokuro I had to look no further to what tea I would be trying that day... (Read more)