Basic Knowledge 5/7

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Blog 84: A Detailed Study of Rou Gui’s Cinnamonic Scent

If you ask a tea maker to choose “the king of oolong”, Rou Gui is probably the most popular choice of all. Rou Gui, or 肉桂 in Chinese, is...

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Blog 83: Understanding the Tea-Making Term “Waterway”

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Blog 83: Understanding the Tea-Making Term “Waterway”

Waterway is the literal translation of 水路 (Chinese pronunciation: shuǐ lù). In both English and Chinese, it means a river, canal or other...

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Blog 82: What Does Snow/Coldness Do To Our Tea Plants?

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Blog 82: What Does Snow/Coldness Do To Our Tea Plants?

On last day of 2018, we’d like to thank you for your continued interest in this tea blog. We started this blog earlier this year and have...

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Blog 81: Similarities That All Good Teas Share

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Blog 81: Similarities That All Good Teas Share

To tea makers, all teas begin as fresh leaves. Depending on where these fresh leaves grow and how they are processed, we have many kinds...

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Blog 80: Why The Size of Teaware Matters

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Blog 80: Why The Size of Teaware Matters

Tea and wine often share a lot similarities. To a true wine expert, different wines need different wine glasses. For example, there are...

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Blog 79: Why Does Your Tea Taste “Numb/Dry”? (Part II)

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Blog 79: Why Does Your Tea Taste “Numb/Dry”? (Part II)

In our last blog, we discussed one of the reasons why a tea might taste “numb/dry”. (see Blog 78 here if you haven’t checked it out.)...

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Blog 78: Why Does Your Tea Taste “Numb/Dry”? (Part I)

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Blog 78: Why Does Your Tea Taste “Numb/Dry”? (Part I)

In our last blog, we discussed the “muddy” tea soup and the cause of it (click here for Blog 77). In general, a muddy tea soup is not a...

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Blog 77: Why does your tea look muddy?

If you open a bottle of fine Bordeaux wine and find out it’s muddy, would you still drink it? Of course not, the muddy wine means there’s...

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Blog 76: Why Should You Try More Heavy Roast Wuyi Oolong (Yancha)

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Blog 76: Why Should You Try More Heavy Roast Wuyi Oolong (Yancha)

In our previous tea blogs, we’ve throughly introduced the roast of Wuyi oolong (please see the complete list at end of this blog). In...

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Blog 75: Why One Harvest Per Year Is the Best

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Blog 75: Why One Harvest Per Year Is the Best

As a tea producer, we’re always proud to say that all our teas are from the spring harvest, and we only have one harvest per year. One...

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Blog 74: An Introduction to Wild Harvest

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Blog 74: An Introduction to Wild Harvest

Recently, we added Wild Harvest to our Wuyi oolong collection. As expected, the name “Wild Harvest” raised a lot questions from our...

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Blog 73: Every Tea Has Its Prime Time

Recently, one of my friends invited me to his house. During our conversation, he shared one of his favorite green tea with me. But right...

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Blog 72: What’s Fan Qing and How to Avoid It

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Blog 72: What’s Fan Qing and How to Avoid It

Recently, one interesting question from an online forum caught our attention. A tea store owner asked why her oolong tastes different...

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Blog 71: What Holds the Sea of Tea?

First of all, I have to admit that this is an awkward title. But I promise you, this title would soon make sense for you. In modern...

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Blog 70: Chinaware Repair: A Technique to An Art

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Blog 70: Chinaware Repair: A Technique to An Art

Today, let’s talk about something different. In the past, we’ve discussed a lot details in tea-making. If you’re a regular of this blog,...

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Blog 69: Huang Guan Yin - A Breath of Fresh Air

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Blog 69: Huang Guan Yin - A Breath of Fresh Air

Huang Guan Yin (黄观音), or Yellow Guanyin, is one of our Wuyi oolong tea products. To non-Chinese speakers, the name “Huang Guan Yin” might...

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Blog 68: The Authentic Lapsang Souchong

Have you ever wondered what exactly does “Lapsang Souchong” mean? To non-Chinese speakers, this names simply doesn’t make sense. Neither...

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Blog 67: A Leap of Faith: The Creation of Black Tea

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Blog 67: A Leap of Faith: The Creation of Black Tea

Being world’s most famous tea, black tea is actually one of the youngest tea. Black tea first appeared in 1600s. Compared to green tea,...

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Blog 66: White Tea Storage and Oxidization

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Blog 66: White Tea Storage and Oxidization

I remember that when I was a kid, one of the biggest national regret in China was the archaeological excavation of Mawangdui (Chinese:...

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Blog 64: Transient and Overlooked Lives in Mountains

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Blog 64: Transient and Overlooked Lives in Mountains

In the past few weeks, this blog has been heavy on technical parts of the tea-making. We introduced Da Hong Pao (Part I, Part II, Part...

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