It's All About Tea

So we’ve already talked about How to Make Cold Brew Tea where we provided the general ratios and tips for a good quality cold brew.

Today we would like to take the topic to a new level and introduce the best way of making cold brew using Japanese green teas.  (Read more)

To make cold brew tea: add 1 gram of loose leaf tea per 50ml of cold, filtered water, then refrigerate for at least 6 hours or overnight. Use 1.5 to 2 times the amount of leaf you'd use for a hot brew, since cold water extracts more slowly. (Read more)

When sipping koicha, it will slowly but surely proceed to greet you. Meeting you with a brief moment of intense umami and a long-lingering sweetness. Similarly to gongfucha when we intake a concentrate of all the tea’s best qualities all through one tiny cup of brew. (Read more)

We all know China is a big country! With many varying climates, traditions, and cultures. This is also true when it comes to Chinese tea. And while tea is grown in many of China's regions, prominent tea-growing regions occupy less than 50% of the whole country. The perfect tea calls for a very particular climate, ideally with high moisture and not too cold.

When purchasing loose leaf tea, you’ll see that each tea comes from a different region. But would you be able to identify where it comes from based on the tea? Possibly not, but if you know which teas are grown in which region, you can probably make a close guess. (Read more)

Grandpa Style tea – Pao Cha (泡茶) – is the most common way people drink tea in China: loose leaves, a big cup, hot water, and no filter required. No gaiwan, no teapot, no measuring. Just tea. (Read more)