It's All About Tea

Are you thinking of getting into the world of tea but don't know where to start!?

Don’t worry, that’s why we’re here!

Let’s say you have a tea you want to try. The next step: brewing!

Brewing is much easier than you think. If you’re new to tea, the important thing is not to overthink it.

We've made some short, straight-to-the-point videos on how to brew teas both Western style and Chinese style. (Read more)

“Black Tea” as it's called in the West, or "Hong Cha" ("Red Tea") as it is called in Asia is well-known as an afternoon tea for it’s mellow and sweet flavor. According to legend, the Wuyi Mountains in northern Fujian, China, is where black tea was first developed. One legend tells of passing soldiers using covered piles of tea leaves as mattresses, thus bruising the leaves and creating oxidation, which gives black tea its dark color. (Read more)

Today a chasen (bamboo whisk) is undoubtedly one of the most indispensable parts of Chanoyu (Japanese tea ceremony). You might walk into a modern coffee shop or tea cafe and see the baristas preparing your matcha by shaking or blending the matcha powder with hot water (and possibly milk), but to many matcha lovers out there this is simply despicable. If you are present at a Japanese tea ceremony, you will not expect for your matcha to be whisked with anything but a chasen. (Read more)

We all know of Chado (the way of tea), also known as Chanoyu – the traditional Japanese matcha tea ceremony. But how many of us know that Senchado (The Way Of Sencha) was as much of a thing as Chado at a time? Although now sencha is drunk in much more casual settings, most commonly in the comforts of one’s home or perhaps at a sushi restaurant, it started off as a more or less ceremonial tea. (Read more)