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...
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...
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...
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...
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...
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...
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...
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,...
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...
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...
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,...
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:...
Blog 65: Tea Flowers
I often feel that there’s not enough poems and songs about tea flowers. In my memory, there are more novels mentioning tea flowers than...
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...
Blog 63: White Tea From Fuding and Zhenghe
With the temperature dropping below 60s here in Washington D.C area, we are seeing more and more orders for white tea products. At the...
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...
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...
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