It's All About Tea

There has been a common misconception that you can decaffeinate tea by yourself at home. Unfortunately for some, this is not true. Furthermore, even commercial decaf teas still contain a tiny amount of caffeine. (Read more)

Both Hei Cha and Pu-erh are known as fermented teas, so many wonder what the actual 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)

The Gaiwan has existed as part of traditional Chinese tea drinking since the 12th century, if not earlier. However, it was not always implemented in the same ways as it is in today’s gong fu ceremonies. Back in the day, people would drink tea directly from the Gaiwan. (Read more)

Many of us were led 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 some longer-aged Pu-erhs have exceptional taste, in general, this should not be your area of focus when buying a tea cake. (Read more)

If you are a fan of Japanese teas you’ve probably heard, tried, or been recommended to try Gyokuro. So what makes Gyokuro so special?

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)