It's All About Tea

Hojicha (焙じ茶) is a Japanese roasted green tea – warm, nutty, and low in caffeine. Unlike most Japanese teas, which are steamed to preserve their fresh, grassy character, hojicha goes through an additional step: high-heat roasting that transforms the leaf from green to reddish-brown, eliminates bitterness, and produces a caramel-like aroma that fills the room. Most hojicha is made from kukicha – stems and stalks – which is why its caffeine content is among the lowest of any true tea. One of Japan's most beloved everyday drinks, and an excellent choice for evenings. (Read more)

Liu Bao is a tea of history. It is one of the oldest styles of tea preparation still enjoyed today. It is believed that Liu Bao's processing methods of Liu Bao served as the basis for modern-day Ripe Pu-erh preparation. In fact, the two teas undergo very similar processing, partly because they are both part of the Hei Cha category. (Read more)

Does black tea have high caffeine? Not necessarily – and the common belief that green tea is always lower in caffeine isn't true either. Here's what actually determines caffeine levels in your cup. (Read more)

We’ve already discussed some key notes on how to do a tea tasting. In this article, we will focus specifically on what those characteristics are. In fact, the different flavors of tea do not lie solely in one category but divide into 3 subgroups: flavor, mouthfeel, and aroma. (Read more)