It's All About Tea

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 six 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)

Umami – the fifth taste, joining sweet, sour, salty, and bitter – is savory, lingering, and mouth-coating. In tea, it comes from L-theanine and glutamate, which is why Gyokuro and Matcha taste so distinctly rich and full. Here's the science behind it. (Read more)

No thermometer? No problem. You can judge water temperature by watching the bubbles in your kettle – each tea type has its own visual cue. Here's a quick guide for green, white, oolong, black, and pu-erh teas. (Read more)