Blog 105: What’s the Real Handcrafted Tea?
In industrial age, hand-made things become rare and expensive. A luxury Mercedes-Benz can cost as low as $30,000, but a “handcrafted”...
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Blog 104: Buying 2019’s Silver Needle Already?
Recently, we published a general guidance to our 2019 spring tea harvest schedule. In this blog, we’ve listed our harvest schedule of...
Blog 103: What Defines A Good Black Tea?
In English, black tea has a controversial name. Because in its birthplace China, “black tea” is actually called “red tea” (Chinese: 红茶,...
Blog 102: Understand The Spring Harvest
This year’s spring harvest is just around the corner. In our tea mountains, tea leaves are growing flourishingly. They have been...
Blog 101: How Do We Protect and Enhance Our Tea Mountains?
Tea production is agricultural, which means it must follow certain natural rules to be sustainable. But unlike many other essential food...
Blog 100: A Tea Maker’s Guide to Tea’s Nutrient Contents
Today’s blog marks a small milestone for us. This is our 100th tea blog. When we started this blog last year, we didn’t expect to be able...
Blog 99: Why Can Aged White Tea Be Brewed But Not Over-steeped?
There are multiple ways to enjoy a white tea. In fact, white tea is the most versatile in terms of the tea experience. White tea can be...
Blog 98: Visible Caffeine on Tea Leaves?
There are few teas have white tea leaves. In fact, among all major teas, only white tea has white leaves. White tea’s white color doesn’t...
Blog 97: The Naming of Tea Mountain Fields (Wuyi Oolong/Yancha)
The naming of premium teas often carries the name of the tea-producing region. For example, the famous Wuyi oolong tea (or Yancha/武夷岩茶)...
Blog 96: Why Do Some Oolong Taste Like Green Tea?
The most common OOLONG question is whether it is a green tea or a black tea. Actually, oolong tea is neither. Oolong is an independent...
Blog 95: Can You Tell An Oolong’s Quality From Its Dry Leaves?
Oolong tea leaves, especially Wuyi oolong (Yancha/岩茶), are the most distinguishable among all tea categories. Oolong tea leaves are...
Blog 94: Signs Your Tea Is “Fading Away”
Most tea products come in a dry-leaf state. This makes an illusion that tea products are “non-perishable” goods that can be stored...
Blog 93: Good Teas Do Not Fear Boiling Water
Tea is nothing without water. If we have to rank the importance of a perfect tea experience, the quality of water is definitely on a par...
Blog 91: Is Yellowish Leaf in Oolong Tea Normal?
Most teas are named after colors. Even oolong tea (Chinese: 乌龙, which doesn’t mean anything in English) has the color “black/dark” in...
Blog 90: Why Shou Mei is A Great Introduction to White Tea
Hundreds/thousands of years ago, tea leaves were ground into powders or compressed into bricks for easier shipping. Tea merchants, who...
Blog 89: Control the Caffeine Level in Tea
Many of our first-time tea customers are regular coffee drinkers. Naturally, we get a lot questions about the caffeine level in tea...
Blog 88: Understand “Yan Yun/岩韵”
If you like Wuyi oolong (Yancha/岩茶), you must have heard Wuyi oolong’s “Yan Yun” (Chinese: 岩韵). Tea leaves are tangible, but “Yan Yun”...
Blog 87: How to Differentiate Tea from Spring and Winter Harvests
In our last tea blog, we discussed the real differences between spring and winter harvests (please click here for Blog 86). Today, let’s...
Blog 86: The Real Difference Between Spring and Winter Harvest
As we all know, the price of a product is determined by the balance of supply and demand. Given a fixed demand, more the supply, lower...
Blog 85: Door Threshold and White Tea Withering
I have to admit that the title is quite odd. How can white tea withering have anything to do with a door threshold? If you’ve visited...
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