Blog

SALE + FREE SHIPPING OVER $99

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...

0 comments

Blog 57: The Journey of Tea in Our Body (the health benefit of tea)

Valley Brook Tea

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,...

0 comments

Blog 56: Why Can’t We Produce Wuyi Oolong anywhere? (The Origin of Rock Essence and Floral Aroma)

Valley Brook Tea

Blog 56: Why Can’t We Produce Wuyi Oolong anywhere? (The Origin of Rock Essence and Floral Aroma)

Many tea lovers have one question about the origin of Wuyi oolong’s “rock essence and floral aroma”, or Yanyun (Chinese: 岩韵, meaning: the...

0 comments

Blog 55: The Secret of “Rock Essence and Floral Aroma”

Valley Brook Tea

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...

0 comments

Blog 54: An Introduction to Dingyao (Ding Ware)

Valley Brook Tea

Blog 54: An Introduction to Dingyao (Ding Ware)

In our last blog, we introduced Ruyao (Ru ware), one of the five royal kilns in the the Song dynasty(960-1279). While Ruyao is often...

0 comments

Blog 53: An Introduction to Ruyao (Ru Ware)

Valley Brook Tea

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...

0 comments

Valley Brook Tea

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...

0 comments

Valley Brook Tea

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...

0 comments

Valley Brook Tea

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...

0 comments

Blog 49: A Brief History of Tea-Drinking

Valley Brook Tea

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...

0 comments

Valley Brook Tea

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...

0 comments

Blog 47: Is Golden Peony Related to White Peony?

Valley Brook Tea

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...

0 comments

Blog 46: Can You Drink The Tea Leaf “Fuzz”?

Valley Brook Tea

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...

0 comments

Blog 45: How to Tell If A White Tea Is Aged

Valley Brook Tea

Blog 45: How to Tell If A White Tea Is Aged

In our previous blogs, we talked about how a white tea ages over the years (click here for previous blog). New white tea and aged white...

0 comments

Blog 44: The Secret of A Wu-Yi oolong’s Aromas

Valley Brook Tea

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...

0 comments

Blog 43: Signs of a Bad Wu-Yi Oolong (Yancha)

Valley Brook Tea

Blog 43: Signs of a Bad Wu-Yi Oolong (Yancha)

In this blog, we’ve talked a lot about Wu-Yi oolong (Yancha)(See previous blogs on oolong tea here). One thing we haven’t discussed is...

0 comments

Blog 42: The Cool-down After Wu-Yi Oolong (Yancha) Roasting

Valley Brook Tea

Blog 42: The Cool-down After Wu-Yi Oolong (Yancha) Roasting

In our previous blogs, we’ve talked quite a lot about Wu-Yi oolong roasting.(Click here for Part I and here for Part II). In Wu-Yi oolong...

0 comments

Blog 41: Choosing Teaware: Gaiwan or Yixing Pot(Purple Clay Pot)?

Valley Brook Tea

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...

0 comments

Blog 40: The First Infusion of Wu-Yi Oolong(Yancha) and What to Avoid

Valley Brook Tea

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...

0 comments

Blog 39: The Bubbles You See? It’s Called Tea Foam

Valley Brook Tea

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...

0 comments

SALE + FREE SHIPPING OVER $99

Info

Wholesale Inquiries

Media Inquiries

Privacy Policy

Customer Care

My Account

Customer Service

Shipping

About Us

Contact Us