Blog 174: How Can A Bland Oolong Tea Have A Vibrant Tea Soup?
Here is another tea blog after a long hiatus. For the past few months, we’ve been focusing on upgrading our in-store tea drinking...
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Blog 173: How Long Does Your Tea Last?
How time flies! It’s been years since my last tea blog. The past 3 years have been, well, unexpected. We went through a pandemic, hate...
Blog 172: Black Tea Cannot Be Made with Boiling Temperature Water!?
Once in a while, we come across this theory: black tea cannot be infused with boiling temperature water because leaves can get burned and...
Blog 171: Why Do We Package Tea in Small Bags?
Our customers would know that almost all of our tea products are packaged in a smaller bag size. For oolong tea, one bag is about 7g to...
Blog 170: Gaiwan Use: Close the Lid or Not?
Gaiwan is the three-piece traditional tea-making tool. It commonly comes with a lid, the bowl, and a saucer. (Occasionally, it only has...
Blog 169: Why Do Tea Plants Need “Haircut”?
Reader who are familiar with our tea-making would know that we only have one harvest per year. Since the harvest is in spring and our...
Public Tea Class: Oolong Tea 101
We’ll have another tea class on Wednesday, September 16th. The event will go live at 3 PM on both Zoom and Facebook Live. In this online...
Public Tea Class
Hello Tea Lovers, On Wednesday, August 12th, we’ll host our first online tea class. This class will focus on the introduction to the...
Blog 168: Why Do Some Black Teas Taste Sour?
We’ve reopened! If you’ve purchased our eGift Cards, don’t forget to redeem them at our Dupont tea store! Both indoor and patio seating...
Blog 167: Is It Normal That Oolong Tea Soup Looks “Red”?
In case you haven’t noticed, most tea categories are named after colors. The most famous ones are green tea, black tea, and white tea....
Blog 166: The Chemistry behind Oolong Tea-making
All oolong tea products are considered as “half-fermented”. In oolong tea’s tea-making, tea leaves’ physical characteristics and...
Blog 165: White Tea’s Withering Techniques
It has been a while since we last talked about white tea. Usually, if you come to the store and ask about white tea, I’d give a very...
We're Back!
Phase 2 Reopening Updates: Our indoor seating area (both floor) is now open . We've limited the number of seats to practice safe social...
Blog 164: The Meaningful Taste
In Mr. Yu Lu’s The Classic of Tea/茶经, he used the word “Juan Yong/隽永” to describe the taste of the first boiling of the tea soup. In...
Blog 163: Scented “Tea Piece”
Hi Tea Lovers, Yes, we’re still temporarily closed due to DC’s COVID-19 stay-at-home order, which just got extended to June 8th, 2020....
Now Available: Valley Brook Tea eGift Cards
What are Valley Brook eGift Cards? Our eGift Card is an electronic, rechargeable gift card that can be used in our Dupont store at 2015...
Blog 162: The Development of Black Tea’s Aromas
The aroma is a crucial quality criterion. This is why tea makers always say that “with aromas, a flower becomes alive; with aromas, a tea...
Blog 160: The Quality Formation of Traditional White Tea (Part I)
First of all, I’d like to thank everyone who’s been following this blog and our Dupont Circle tea store. We’re now open at 2101 P St NW,...
Blog 159: Our D.C. Store is Here!
Today, we’re thrilled to announce that our first D.C. store will officially open for business on this Valentine’s Day, Friday,...
2020 Chinese New Year & Lantern Festival Celebration at Valley Brook Tea Store
Happy Chinese New Year! This year is the year of Rat. On this wonderful day, we wish you and your family a happy holiday. For this year's...
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