It's All About Tea

Although Lu Yu is regarded by many current day tea masters as "the Sage of Tea" or even “the God of tea”, he is not the first person to discover it. Specifically, Lu Yu was known for his detailed account of tea written in his book The Classic of Tea or Cha Jing, and for perfecting the craft. The Cha Jing is known to be the first written account on tea culture in the world. (Read more)

Phoenix Dan Cong – Fenghuang Dancong (凤凰单枞) – is one of China's most celebrated oolong teas, grown in the Phoenix Mountains of Guangdong province. What makes it unique: each named variety is propagated from a single mother tree, with its own distinct aroma – from gardenia and honey orchid to almond and osmanthus. (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 began in southwest China more than 3,000 years ago and was originally used 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 (茶马古道 – Chamagudao) became a 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)