It's All About Tea

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)

Raw (Sheng) and Ripe (Shou) Pu-erh age very differently. Sheng has a long arc of transformation – losing bitterness and gaining complexity over decades. Shou changes most in its first 3–10 years, shedding wet-piling notes and gaining smoothness. And older doesn't always mean better. (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)

Yunomi teacups are medium-sized tea cups ranging anywhere from 90 to 160 ml. They are the most commonly used teacups in Japan and can be found in almost every eatery and home. Unlike the chawan, which is used for more formal Japanese tea ceremonies, Yunomi cups are used for casual everyday tea drinking. (Read more)