It's All About Tea

There are two variations of Pu-erh tea: Sheng Pu-erh (the raw or green type) and Shou Pu-erh (the ripened or black type). 

Both Shu and Sheng Pu-erh teas are usually made of Camellia sinensis var. assamica. After fermentation and roasting, pu-erh tea is aged, often for many years, resulting in it’s dark color and bold, mellow flavor. (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)

It is very easy to spoil perfectly good tea. But the good news is that making good tea is not so hard either. Just follow the basic principles for brewing tea and you’ll be able to enjoy all teas at their fullest potential! (Read more)

There are 6 main types of tea: White, Green, Yellow, Oolong, Black (Red) and Pu-erh.

All six derive from the same plant. What accounts for their many differences are the length of time it takes for the tea leaves to become oxidized and the processing style, which can include such methods as roasting, steaming, pan-firing and aging. (Read more)

For hundreds of years, tea drinkers have prized leaves cultivated at high elevations. In almost every category, elevation can mark the distinction between a good tea and an exceptional one.

The elevation at which a tea plant is growing influences almost every aspect of its development process; from aroma and flavor to nutritional value. (Read more)