It's All About Tea

Oolong (meaning "Black Dragon"), also known as Qingcha (Dark Green Tea), is a partially oxidized tea whose taste and aroma range between green and black tea.

Fujian province has been a center of Chinese tea culture for over a thousand years, and it is here that oolong, as a distinct style of tea, is believed to have first emerged during the late Ming to early Qing dynasties (17th century), as tea makers began experimenting with partial oxidation of the leaf. (Read more)

 

Brewing tea Western style means steeping the leaves once in a large vessel – simple, quick, and perfectly good. Brewing Gong Fu Cha style means something different: many short infusions, each one revealing a new dimension of the tea. (Read more)

If you’ve ever participated in a traditional Chinese tea ceremony (Gong Fu Cha), you might’ve noticed a small ceramic creature sitting somewhere atop of the tea tray, slowly slurping up tea alongside the tea master. (Read more)

As time goes on, more and more people are becoming curious about how to incorporate tea into food culture, and it is indeed slowly becoming a regular practice. Not only are teas fairly cheap and versatile, but they can also be served at different temperatures and intensities. That being said, here we'll have a broad look at how to think about pairing the 5 major tea groups with food, and the reasons behind it. (Read more)

Tea leaves actually contain more caffeine than coffee beans – yet a cup of tea almost always has less caffeine than a cup of coffee. Why? And what else makes the caffeine in tea feel different from the caffeine in coffee? (Read more)