It's All About Tea

Oolong (meaning Black Dragon), also known as Qingcha (Dark Green Tea), is a slightly oxidized tea that has a taste and aroma which sits somewhere between green tea and black tea. 

Although now the areas which are most famous for producing Oolong tea are Fujian, Guangdong, and Taiwan, the tea originally started its journey in Fujian, over 1000 years ago during the Song Dynasty (960 - 1279). (Read more)

Don’t worry. We assure you there were no cows employed for the production of this rich Taiwanese specialty. Although its true, after first smelling the rich, buttery scent of Jin Xuan Oolong it will be difficult not to fall in love with it. Smelling a quality Milk Oolong is reminiscent of the happiness one gets from smelling freshly baked cookies... (Read more)

By brewing tea in a large vessel, we allow for the tea to open up all at once, giving us all it has in one go. You may not recognize all the subtleties from opening up the tea’s taste gradually, but you will get a cup of delicious tea with a nice aroma nonetheless. 

On the other hand, if you choose to make Gong Fu tea for yourself or for friends it becomes more of an experience. Gong Fu differs from the Western way of brewing tea in that it allows tea to open to its full potential gradually. (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 the times roll, more and more are becoming curious around how to assimilate tea into food culture; and it is indeed slowly turning into a regularized practice. Not only are teas fairly cheap and versatile, they can 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)