It's All About Tea

Yellow tea is a rare variety of loose-leaf tea, with the least amount of production and with very few regions producing it. For the hundreds of named green teas in China, only a small handful of yellow teas remain in regular production today. Being by far the rarest in China’s six tea categories, yellow tea, however, is an essential part of China’s long-lived tea tradition and is frequently featured among China’s ‘Ten Famous Teas’ list. (Read more)

Brewing Japanese green tea differs slightly from the traditional methods used for Chinese teas. Both the teapot and cups tend to be slightly larger.

Follow these simple steps and you are guaranteed to have a good cup of Japanese green tea. (Read more)

Both Sheng and Shou Pu-erh start from the same Da Ye Zhong leaf, but they part ways at a single step – fermentation. One ages slowly and naturally; the other is fermented quickly through a process called wet-piling. The result: two very different teas. (Read more)

One legend has it that the origins of Genmaicha date all the way back to 15th century Japan, when a servant accidentally lost a few grains of rice hidden up his sleeve into the cup of the master, for whom he was pouring very expensive tea. (Read more)