Blog 62: The Making of Da Hong Pao
In our last two blogs, we’ve discussed what a Da Hong Pao product is and what the Da Hong Pao blending principles are. If you haven’t...
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Blog 61: An Introduction to the “Blending” of Da Hong Pao
In our last blog, we discussed why “Da Hong Pao” is not exactly a tea but a concept of “a brand, a variety and a selection of tea...
Blog 60: Understand Da Hong Pao
In the world of tea, the concept of “Da Hong Pao” (Chinese: 大红袍, the literal meaning is “big red robe”), a type of Wuyi oolong, is...
Blog 59: Understand the “Leaf Bottom”
So far, our discussions of Wuyi oolong (Yancha) have been primarily focusing on the taste and the aroma. That’s because these two are the...
Blog 58: The Secret of Lao Cong (old plant) Shui Xian
Lao Cong Shui Xian, or Old Plant Shui Xian by its original meaning, is a Shui Xian tea in the Wuyi oolong family. The definition of Lao...
Blog 57: The Journey of Tea in Our Body (the health benefit of tea)
The health benefit of tea is always a popular topic. While we always encourage our customers and readers to drink tea for the experience,...
Blog 55: The Secret of “Rock Essence and Floral Aroma”
If you’ve been following this blog regularly, you might have noticed that when talking about tea, we try our best to be as objective as...
Blog 53: An Introduction to Ruyao (Ru Ware)
Ruyao ware (Chinese: 汝窑, meaning: Ru Kiln) is the crown of “five royal kilns of Song Dynasty (960-1279)”. It’s named after its city of...
Blog 52: Harvest in A Rainy Day?
It has been a while since we last talked about tea-making. In the past, we’ve introduced quite a lot detailed knowledge on many aspects...
Blog 51: Gaiwan and Its Design
No matter what kind of tea we drink, we all need some tools to make tea. Among all tools, Gaiwan (Chinese: 盖碗, Gaiwan literally means...
Blog 50: Bamboo Cha Ze
In a tea table setup, tea pots and Gaiwans are the kings, and cups are the queens. All bamboo and wooden tools serve supporting roles. As...
Blog 49: A Brief History of Tea-Drinking
This tea blog started with introductions to many details about tea-making. While these details are interesting, they don’t necessarily...
Blog 48: Tea for Autumn
In traditional Chinese herbal medicine theories, summer is when people get weaker due to the excessive body water loss. Based on the same...
Blog 47: Is Golden Peony Related to White Peony?
At the peak of summer, most varieties of Wuyi oolong are roasted and cooled-down, and they start to appear on the market one after...
Blog 46: Can You Drink The Tea Leaf “Fuzz”?
In our black tea selection, we have two kinds of Golden Eyebrow/Jin Jun Mei (Chinese: 金骏眉, the highest grade in black tea): Scent of...
Blog 44: The Secret of A Wu-Yi oolong’s Aromas
In one of our previous blogs, we talked about the evolution of fragrances of tea leaves during tea-making(Click here for Part I, Click...
Blog 41: Choosing Teaware: Gaiwan or Yixing Pot(Purple Clay Pot)?
In the world of tea, there are many types of teaware that have different designs, colors and sizes. However, those differences are more...
Blog 40: The First Infusion of Wu-Yi Oolong(Yancha) and What to Avoid
In the past few weeks, we’ve introduced some advanced Gaiwan/brewing skills such as “sitting the cup/坐杯”, “suffocative steeping/闷泡” and...
Blog 39: The Bubbles You See? It’s Called Tea Foam
Ever since starting this tea blog, we’ve been getting great questions on a daily basis. Recently, a reader who lives in New England...
Blog 38: Root Saving
In our previous tea blogs, we talked extensively about some advanced Gaiwan techniques. After discussing “sitting the cup” and...
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