It's All About Tea

Phoenix Dan Cong, also known as Fenghuang Dan Cong in Chinese, is a oolong tea from Guangdong province in southern China.

Currently there are at least 10 Dan Cong varieties available, with new ones still being cultivated and discovered. When tea farmer discovers a new and unique flavor profile from their Dan Cong tree they work hard to preserve it. (Read more)

Aside form drinking tea Gong Fu style or in the case of matcha, Cha No Yu, mixing tea with alcoholic beverages is also becoming very popular. You might be surprised how well these two beverages go together! Give the Matcha Martini a try and if you like it feel free to experiment with other teas and alcohol combinations. (Read more)

It's pretty obvious how important water is to the process of brewing tea. After all, the only three absolutely necessary components are a container of some sorts, water, and the tea leaves. But water is usually disregarded as being less diverse than it really is, therefore discredited as a monotonous staple. Taking a closer look at what denotes water quality will hopefully increase every tea drinker's consideration of its importance to the flavor and texture of a cup of tea. (Read more)

The use of tea leaves first started in southwest China more than 3,000 years ago and was originally used by people for chewing or eating.  Over time, the use of tea leaves  expanded as people began to use them in cooking and to flavor their water. (Read more)

The popularity of Pu-erh spread like wildfire near its region of origin in Southern Yunnan. Soon enough, the famed Tea Horse Road (Chamadao) found itself as a most popular trade route between Yunnan locals and the Buddhists of Tibet. The Chinese nobles were in need of horses for the transportation of goods, and the monks were more than grateful for the fermented tea... (Read more)