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...
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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 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 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....
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 158: A New Chapter - Our First Tea Store in DC
Today marks a new chapter for Valley Brook Tea. Our first DC tea store located at 2101 P St NW officially started its construction. If...
Blog 157: “Eating” Tea!?
On classic Chinese tea books, many authors refer “tea-drinking” as “eating tea/吃茶”. This expression is still occasionally used today. By...
Blog 156: Different Origins of White Tea’s Unique Tastes
A white tea’s taste can be quite versatile depending on the variety, the age, and the growing environment. Typically, a good white tea...
Blog 155: How Many Infusions Can You Get Out of A Good Tea?
Today is China’s mid-autumn festival. We wish you and your family a perfect life just like the roundest moon on mid-autumn day....
Blog 154: Wuyi Oolong: “White Foam” Means Good Quality??
What’s the ultimate definition of a good Wuyi oolong? We’ll never get a perfect answer for an open-ended question like this. For example,...
Blog 153: Wuyi Oolong’s “Toad’s Back”
Experienced tea drinkers would know that infused Wuyi oolong leaves often have many “bubble-like” humps. This phenomenon is more visible...
Blog 152: Aged White Tea’s “Herbal Medicine” Aroma
If you study Chinese herbal medicine, you’d notice that a lot medicines have very poetic names. For example, “Arum” in Chinese is...
Blog 151: Enzymes and The Taste of Tea
To be fair, tea-making is perfected by time. Tea-making has a history of over thousands of years, and many tea-making techniques were...
Blog 150: Tea Table Manners
Sometimes, we get questions from our customers about tea table manners. Many tea drinkers want to learn more tea-related manners so that...
Blog 149: The Optimum Tea Soup Temperature
A few days ago, I had some tea with a couple friends. One of my friends, let’s call him H, said that he’s always a little afraid of hot...
Blog 148: More Common Mistakes (and tips) in Daily Tea-Drinking
In our previous tea blogs, we’ve talked about many common mistakes in tea-drinking. Since there’re so many details to cover, we’d like to...
Blog 147: Tea Tastes Wrong? It’s Probably Your Water
Recently, we encountered an interesting incident. One of our long-time client in Maryland called us and complained that all her black tea...
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