Tea Discovery

Verdant Tea was founded with the dream of truly sharing the culture of tea as we experience it in the fields of China.  Providing inspiring teas to make part of every day ritual is only a fraction of that mission.  Tea Discovery, our gathering place of information, and cultural exchange began long before Verdant Tea sold anything.

Tea Discovery is a weekly-updated compendium of articles, stories, how-tos, and insights from the tea fields drawn from direct daily experience on the farms, and in the teahouses and gongfu training schools of China.  Verdant founder David Duckler, published in both Chinese and English, does not profess to be handing down the ultimate authority on tea, but rather working to invite further thought, engagement and interaction with tea through sharing this field journal of sorts.  Read, enjoy, comment, and take what you learn back to your daily tea ritual.

How to Taste Tea


The tea leaf is an amazing thing- it is the realization of so many different factors, coming together to create a beautiful sensory experience in a cup of tea. First, there is the environment and effects of terroir: how clean is … Continue reading →

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Focus on Yabao Tea


Yabao is one of the most intriguing kinds of tea out there. You could walk in to ten tea shops in China asking for yabao without finding it, and often without the owner even knowing what it is. Yet, yabao … Continue reading →

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How to Store Tea


Tea is one of the most affordable luxuries in the world. Learning how to store your loose leaf tea properly will help you get your full value out of each sip, even months after buying. It is easy to forget, … Continue reading →

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The Legend of Lapsang Souchong


Lapsang Souchong, better known in China as Zheng Shan Xiao Zhong, has a very unique origin myth. During a time of upheaval in China, warlords and local bandit gangs had free rein to wander the countryside, looting and burning whatever … Continue reading →

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How to Brew Jingshan Green Tea


This simple brewing style is based on the traditional way farmers in Jingshan brew their own green tea.  Anyone can enjoy this method – all you need is a tempered glass tumbler, boiled water and your favorite green tea.  Free … Continue reading →

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How to Brew Green Tea in a Gaiwan


While many people recommend using a gaiwan to brew oolong tea or to evaluate a new black tea or pu’er, you can also use a gaiwan to brew your favorite green teas. The unporous porcelain of traditional gaiwans make them a … Continue reading →

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How to Brew Green Tea in Glass Pitchers


Using tempered glass is a classic way to brew your green teas.  Uncovered glasses allow you to watch the beautiful leaves as they unfold, and also helps keep the water temperature from staying too warm and harming the more delicate … Continue reading →

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Tea Recipe: Tea Infused Custard Spice


This wonderful baking with tea recipe is brought to you from the test kitchens of guest blogger Rachel Kahn of Loveself Gluten Free Wellness as part of a baking series hosted at the Verdant Tea Tasting Room & Tea Bar.  Designed to be easy, … Continue reading →

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Terroir and its Influence on the Flavor of Tea Part One


An Introduction to Tea and Terroir Terroir in tea is the idea that flavor is something going far beyond the genetic makeup of the plant varietal, or even the processing techniques we introduce as humans. The concept has been explored … Continue reading →

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How to Use a Brew Basket to Steep Loose Leaf Tea


Brewing loose leaf tea can sometimes seem intimidating, especially if you aren’t using a special tea service like a gaiwan or a dedicated yixing clay teapot.  While you can always enjoy gong fu style tea with objects you have around … Continue reading →

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Meet the He Family:
Laoshan Village Tea Farmers


The He family (pronounced Hə “huh”) produces every one of our teas from Laoshan Village.  From the sweet, beany Laoshan Green Tea to the chocolatey Laoshan Black Tea, everything is picked and processed from the tea hedges that grow on their 15 acres … Continue reading →

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Share the Gift of Tea:
Loose Leaf Gift Guide


Tea is all about giving. Talk to any of our tea farmer friends and they will start the conversation with a cup of tea, freely given. For us and for our friends in China, there is no better expression of … Continue reading →

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Quick Baking Tip: Tea-Infused Cupcakes


Did you know that you can infuse your favorite desserts with tea? Any recipe that calls for a liquid measurement can take on the luxurious nuanced flavor of your favorite tea. Simply infuse your milk or cream with a complementary … Continue reading →

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Quick Baking Tip – Cookies with Milled Tea


Excited to bake with tea? Try adding your favorite green tea or greener oolong to a shortbread or butter cookie recipe just like you would fresh-milled spices! Start by milling 2 tablespoons (4-10g) of tea in a coffee or spice grinder … Continue reading →

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Tea Recipe: Coconut Hibiscus Cookies


This wonderful baking with tea recipe is brought to you from the test kitchens of guest blogger Rachel Kahn of Loveself Gluten Free Wellness as part of a baking series hosted at the Verdant Tea Tasting Room & Tea Bar.  Designed to be easy, … Continue reading →

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Tea Recipe: Sweet Cinnamon Pu’er Tea Pumpkin Custard


This wonderful baking with tea recipe is brought to you from the test kitchens of guest blogger Rachel Kahn of Loveself Gluten Free Wellness as part of a baking series hosted at the Verdant Tea Tasting Room & Tea Bar.  Designed to be easy, … Continue reading →

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The Verdant Blend Club


Dear Friends, I am extremely excited to announce a new Verdant Tea initiative; the Verdant Blend Club. In the world of tea, there is often a huge cultural divide between traditional tea and blends. To put it bluntly, blends get … Continue reading →

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What is White Tea?


White tea is one of the most popular kinds of tea in the world. Every day, customers write to us wanting to learn more about white tea’s history and health benefits, and falling in love with white tea through classics … Continue reading →

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Early Autumn Favorites:
Staff Picks for Fall Tea


Autumn brings to mind cooler weather, apple orchards and mulled cider by a warm fire.  It’s also the perfect time to enjoy our favorite loose leaf teas! Can’t decide what to drink right now?  We’re here to help! Though autumn … Continue reading →

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Making Laoshan Black Tea with the He Family in Laoshan Village


The He family (pronounced Hə “huh”) produces every one of our teas from Laoshan Village.  While the best known and most traditional tea produced in Laoshan Village is Laoshan Green Tea, in recent years, the He Family’s Laoshan Black has quickly become one … Continue reading →

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How to Make Iced Tea


Summer is the perfect time for iced tea.  But how do you make iced tea?  Do you need special equipment or pre-made iced tea mixes?  Or can you use loose leaf to make iced tea?  Actually, you don’t have to … Continue reading →

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Making Green Tea with the He Family in Laoshan Village


The He family (pronounced Hə “huh”) produces every one of our teas from Laoshan Village.  The best known and most traditional tea produced in Laoshan Village is Laoshan Green Tea, noted for it’s distinctive soy-bean flavor and aroma. The He Family’s green tea … Continue reading →

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Making Laoshan Oolong Tea with the He Family in Laoshan Village


The He family (pronounced Hə “huh”) produces every one of our teas from Laoshan Village.  This 2013 Spring season, Verdant Tea is honored to introduce the He family’s world premiere of an entirely new category of tea with Laoshan Green Oolong and Laoshan Roasted … Continue reading →

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Dragonwell Village: Visiting Mrs. Li’s Shifeng Tea Fields


Every block of Hangzhou has a teahouse specializing in Dragonwell tea, from the back alleys to the grand sweeping pavilions of West Lake. The teahouses are like shrines and altars to the presence felt throughout the city: the verdant green … Continue reading →

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The Tieguanyin Tea Fields of Daping, Anxi: Meeting Master Zhang


In every tea legend, the greatest discoveries are always accidental, or acts of nature. You do not set off with a goal and accomplish it. Instead, the myths involve gracious farmers intertwined with the pull of fate directing the advancement … Continue reading →

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Tea Wares, the Xiamen Tea Bar, and Searching for a Buddhist Sage: China Trip


The most frequent question I’m asked is definitely where to find beautiful tea wares. I always wish that there were an easy answer. High quality tea wares, even in China, are hidden among sub-par counterfeits, or decked out to the … Continue reading →

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Tea, Dim Sum and Xiamen Adventures: China Trip Day 1


Stepping off the airplane from frigid Minnesota into the warm humid air of Xiamen was a beautiful thing indeed. So many of our tea friends from Qingdao call Xiamen their home town, and have always described it as an oasis … Continue reading →

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Spring Tea 2013 Sourcing Trip


This spring is an incredibly exciting time here at Verdant Tea and for our tea friends across China. We consider ourselves especially lucky to be traveling to China right in the middle of some of the best tea harvests of … Continue reading →

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Tea Recipe: Earl of Anxi
Oatmeal Honey Buns


This wonderful recipe is brought to you from the test kitchens of guest blogger DaisyChubb of Daisy Chubb’s Tea and Treats as last installment of her three part series.     Sweet, yummy, yeasty buns- great for the bread machine or by hand.  This … Continue reading →

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How to Brew Chai at Home


Spiced chai lattes have become a mainstay at coffeeshops throughout the world, offering many people their first glimpse into the vast world of tea. A rich cup of chai can be just the way to get going, or a great … Continue reading →

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Tieguanyin Tea Adventures with Wang Huimin


I met Wang Huimin fortuitously back in 2007, and reconnected just as fortuitously in 2012. Wandering into a labyrinthine tea market in the heart of Qingdao and almost turing around to abandon the exploration, it was a welcoming gesture and … Continue reading →

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Master Han on Farmer’s Cooperatives


Master Han sent along some pictures and a short introduction to his unique farmers’ cooperative in a national forest preserve. To mark the occasion of offering up our first tea from Master Han, the Wild Picked Yunnan Black, we have … Continue reading →

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Tea Recipe: Laoshan Green Tres Leches Cake


This wonderful recipe is brought to you from the test kitchens of guest blogger DaisyChubb of Daisy Chubb’s Tea and Treats as part two of a three part series. Stay tuned for more…   This recipe was part inspired by Bonnie … Continue reading →

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Tea Recipe: Creamy Laoshan Black Pumpkin Soup


This wonderful recipe is brought to you from the test kitchens of guest blogger DaisyChubb of Daisy Chubb’s Tea and Treats as part one of a three part series. Stay tuned for more…   Recipe Ingredients 3 1/2 cups Pumpkin Puree … Continue reading →

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Loose Leaf Tea Gift Guide


When I asked tea farmer Mr. He of Laoshan village his favorite thing about being a tea farmer, he didn’t hesitate for a moment. He said, “when the picking is done, nothing makes me happier than inviting people to my … Continue reading →

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Laoshan Village and Taoism Photo Journal


Laoshan Village has remained a clean and pure environment for tea growing largerly thanks to the reverence for the environment inspired by the Taoist temples on the mountain. Indeed, the Taoist monks were the first to grow Laoshan green tea. … Continue reading →

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A Tale from Mrs. Li


Today I was lucky enough to get to talk to Li Xiaoping (Mrs. Li) on the phone over a congee breakfast: “Hello, David? What are you doing still in Shandong? You make me wait two years, and you aren’t going … Continue reading →

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China Trip Day Four


We got up bright and early expecting to meet Wang Huimin at the bus station after her long trip from Xiamen, but got a call from her saying that the bus had been delayed until 5PM. Poor Wang Huimin spent … Continue reading →

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China Trip Day Three


Today was Lily and my anniversary. Weiwei got dragged back to her government post to give some motivational speeches at a big meeting so we were on our own. After our long and elaborate breakfast we thought we would take … Continue reading →

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China Sourcing Trip Day Two: Wang Shilin


I had forgotten the elaborate extent of the Chinese hotel breakfast. We woke up very early and stumbled down to the lobby expecting a good old “continental” breakfast of dry pastry and cereal in those little boxes that can hold … Continue reading →

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China Sourcing Trip 2012 Day One


After our 40+ hour journey across the globe from the unmarked ‘hidden’ international terminal of LAX to the spacious lounges and futuristic amenities of Incheon airport, it was a wonderful thing to be met in Qingdao by our friend Weiwei. … Continue reading →

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Taste, Texture and Aroma Part Three: Pu’er Tea and the Spicy Flavor Spectrum


On the simplest level, flavor can be considered sweet or savory. Much of what creates more nuanced definitions of taste is the interaction between texture, aroma and taste perception. Floral and fruity taste perception are squarely on the sweet side … Continue reading →

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What’s the Real Deal with Caffeine in Tea?


You are restless, anxious, nervous, distracted; it is late at night and you just can’t sleep. Have a cup of tea. You drank four cups of coffee before a big exam and now you can’t concentrate on anything because you … Continue reading →

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Taste, Texture and Aroma Part Two: Black Tea & the Savory Flavor Spectrum


The building blocks of flavor in tea can be broken into vegetal, savory, spicy, floral and fruity.  The magic of a moving tea taste experience is how these building blocks blend together at the ambiguous edges, and how they are … Continue reading →

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Taste, Texture and Aroma Part One: Green Tea & the Vegetal Flavor Spectrum


The finest teas in the world inspire through their sheer sensory presence a sense of awe; they demand that the taster stops and contemplates. Sometimes they are startling; they upend our very conception of what food and drink can be. … Continue reading →

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The Legend of Laoshan Spring Water


Laoshan is known all over China first as a Taoist holy site, and second as the source of some of the best water in the country. The water gained its fame when it was included as the master ingredient in … Continue reading →

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Sit Down, Have a Cup: The Chinese Tea Shop v Online Tea Retail


In America, buying tea in a store is usually a pretty straightforward experience. There is a counter, with a wall of tea tins and a sales associate or two. You walk in, take a look at the menu, perhaps ask … Continue reading →

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Podcast #5: Basic Tea Information


In this podcast guest star Eva Duckler interviews David, asking about the basics of tea.  How does tea grow?  What is in tea? How much caffeine does tea have? What is the difference between tea and herbal tea blends, etc. … Continue reading →

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The Origins of Verdant Tea


Many years ago, before Verdant Tea was even a whim, David sat along the ruins of an old classical garden overlooking the Hudson River, tracing Chinese characters over and over again. He had made a bet with an old friend … Continue reading →

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The History, Practical Tips & Health Benefits of Green Tea


Green tea might seem like a new trend, encouraged by medical professionals, news reports and journals for its health benefits, but in fact, green tea is older and more traditional for both China and the west than black tea. Only … Continue reading →

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Podcast #4: Just How Cool Is Tea?


Guest star and high school investigative journalist Eva Duckler interviews her brother David, the founder of Verdant Tea. Topics of discusion include the ‘cool’ factor of tea, how to make tea on the go, and having tasting parties with friends. … Continue reading →

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Laoshan Green: It’s What’s for Dinner


Start your evening off right with a cup of comforting, hearty Laoshan Summer Harvest Green. Let the fresh flavors and aromas transport you to the mist covered mountain of Laoshan, and put you in the mood for an incredible green … Continue reading →

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What is the Story of Shui Xian?


Shui Xian the Taoist Immortal Shui Xian is often translated as water sprite, or as narcissus flower.  The interesting character to look at is “xian,” or 仙。  This character depicts a person on a mountain.  More sensationalist translations will read … Continue reading →

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Happenstance and the Hidden Taoist Message of Chinese Tea Folklore


The golden light of Guanyin, the smoldering fires of a tea drying shed, callous invading armies in Fujian; they all share a common thread in Chinese tea folklore: chance.  Almost every version of every tea myth can place its catalyst … Continue reading →

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Podcast #3: The Farmers of Laoshan


Humility and hospitality are extremely important to tea culture in China.  Hear the stories of Verdant founder David Duckler’s first encounters with the He family growing green tea in Laoshan Village.  Mr. He explains the act of hospitality behind environmental … Continue reading →

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An Open Letter in Defense of the Tea Budget


Dear Spouse / Self / Significant Other that pays the bills, I know that the rent check is due, that the utilities have to be taken care of.  I know we are saving up to replace the junker car and … Continue reading →

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Podcast #2: Tea and Humility


While tea first gained popularity in China as a cure-all tonic, discovered by emperor Shen Nong, and as a meditation aid by Buddhist monks, it quickly became the ultimate symbol of humility and grace, forming the foundation for the relationship between guest and host.  We discuss … Continue reading →

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Confessions of an Yixing Addict


It’s true- yixing addiction is real, and it is affecting tea lovers near you.  I am a confessed yixing addict, with no plans for rehabilitation in the near future.  Maybe it’s the yixing speaking, but not only has yixing addiction … Continue reading →

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Podcast #1: The Origins of Tea


  Verdant Tea’s first podcast, started to honor the oral tradition of storytelling among tea farmers in China.  This episode examines three different origin myths of tea, from emperor Shen Nong’s clear stomach, to fire-breathing Taoist priests. View Verdant Tea … Continue reading →

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Verdant Tea on Ice


The following article was written by guest author, Geoffrey Reiff, Business Development Manager at Verdant Tea. Yesterday, David and I spent six hours preparing a total of twenty offerings from the Verdant collection and Alchemy line as iced tea. That … Continue reading →

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Making Concentrated Tea for Summer Drinks


How to make a concentrated tea shot: Using a two to three ounce cup, add three teaspoons of tea, and fill with 175 degree water, steeping for 2-3 minutes.  For green teas, use 160 degree water and steep for 2-3 … Continue reading →

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Temperature and Taste


Have you ever made a cup of wonderful tea, had a sip and then forgotten about the cup until later?  When you come back and try it at room temperature, it tastes completely different than it did hot.  It seems … Continue reading →

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How to Host a Tea Tasting


Have you ever had one of those experiences where you take the first sip of a tea and it is so moving, so intriguing, that you are tempted to pick up the phone and call a friend to come over … Continue reading →

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Rebelling Against the Tyranny of Flavor


Think of your favorite piece of music in the whole world; one that drives you close to tears, inspires you to jump for joy. Now imagine that piece of music stripped down to a 1998 cell phone MIDI tone ringer. … Continue reading →

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Meeting Weiwei


Ultimately, I have Qingdao University to thank for opening the doors to tea culture for me.  If not for my freshman year of college Chinese language intensive trip to China, and summer of study at Qingdao University, I would never … Continue reading →

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What is Unflavored Tea Anyway?


In the world of high-end teas there is a definite bias towards “pure” unflavored tea, and for many good reasons. The complexity of fine tea evokes a whole spectrum of tastes on its own. Tasting them is a more quiet … Continue reading →

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Tea Ceremony


Practically every village in China has its own school of tea ceremony. Even within a village, everybody adds a bit of personal flair, reinventing the process to fit their style and their priorities in sharing tea. Yet, across China, there … Continue reading →

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Tea and the Seasons


With spring in full force, and the excitement building for the new year’s harvest, you can really see the seasonal nature of tea.  Some are willing to pay thousands of dollars for the chance to taste that coveted first picking from famous … Continue reading →

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Wang Yanxin


My first exposure to tea in a serious way was under the training of Wang Huiming, a master Tieguanyin taster and gongfu ceremony practitioner from Xiamen. She taught me almost all I know about tea as hospitality, the act of … Continue reading →

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The Role of Curation in Tea


Too often, I walk into a tea shop only to be confronted by hundreds of tins lining the walls.  I will ask for something I know and love like Tieguanyin and be presented with six different grades to try.  Of … Continue reading →

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David’s Work Translating Tibetan Fiction


Verdant Tea Founder David Duckler has done more than tea research in China.  He got a research fellowship from the Freeman Foundation to go to Tibet and interview writers, attending literary salons, and even tracing the journey of Tibetan novelist … Continue reading →

Published in: Legends, Travelogue
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Wang Huimin Style Gaiwan Brewing


Works Best With: Tieguanyin, Jasmine, Dancong, Big Red Robe, Black Tea Start with a gaiwan, a glass pitcher, strainer and small cups.  Bring your filtered water to a boil (Wang Huiming had water delivered every day fresh from the springs … Continue reading →

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Basic Tea Terminology Pronunciation Guide


Tea names transliterated from the Chinese can be confusing, and lead to many different ideas on pronunciation. David Duckler, founder of Verdant Tea, is also a translator of Chinese fiction and poetry, and names teas according to the principles of … Continue reading →

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Dragonwell Village


Dragonwell village, praised by emperor Qianlong and even Mao Zedong, is considered by many to be the epicenter of Chinese tea culture.  You wouldn’t know it in the distant northern province of Shandong working with the tea farmers of Laoshan.  … Continue reading →

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Nothing More Romantic than Pu’er


There is nothing more romantic than pu’er.  Forget roses, chocolates, and the like.  Nothing proclaims eternal love like a beautiful brick of wild arbor tea, pressed and aged.  Perhaps it seems strange, but when you examine the facts, it makes … Continue reading →

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Tea and Hospitality


There are as many teas in China as there are mountain villages, but regardless of whether you are drinking the Golden needle of sub-tropical Yunnan, or the Laoshan green from rocky Shandong province in the North, every tea is cultivated … Continue reading →

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Wang Shilin


Drinking Xingyang Pu’er to stave off the Minnesota winter, I am reminded of one of my dearest tea friends in China, Wang Shilin.  I first found Wang Shilin’s tasting room while scouting for fine Yixing clay teapots.  There was a … Continue reading →

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One Word Tea Club Brewing


Works best with: Big Red Robe, Dancong Start with two 4-8 oz yixing clay teapots.  Heat them with boiling water.  Pour out the water and add  leaves to 2/3 full when dry.  Pour boiling water over the leaves and immediately pour … Continue reading →

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Back-Alley Jingshan Teahouse Brewing


Works best with:  Any green tea, especially Jingshan, Songyang White Start with a tempered glass tumbler.  Fill with fresh boiled water, 6-8oz is ideal.  Allow the water to steam and cool for about 45 seconds to one minute.  add two generous pinches of … Continue reading →

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Ayi Style Tea Brewing


Works Best With: Laoshan Green, Huangshan Maofeng, Jingshan Green Start with two glass picthers, and use 2 teaspoons (give and take) of tea per 4oz of water. Measure the tea into one pitcher, and fill the other with freshly boiled water. … Continue reading →

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The Business of Importing from Family Farms


When I got back to America from a year of field study in China, I wondered where all the tea went.  All the small farmers I worked with in China were brewing up cups of tea that were life-changing and … Continue reading →

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Big Red Robe


Big Red Robe has captivated generations not only for its flavor, but for the rich legends that surround it.  Like many of the origin stories of tea, Big Red Robe involves emperor, a dream, and a miraculous recovery.  While many … Continue reading →

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The Legend of Yixing Teapots


We have seen them online, we see them in the malls- those humble clay teapots that look too small to use.  Where did they come from, and what are they for? The Yixing pot is not a toy, nor a … Continue reading →

Published in: Legends, Tea Culture
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An Afternoon in Laoshan Village


I notice that the imitation Gucci purse-toting crowd of Qingdao has dissipated and now the bus is filled with mostly older women with big bags of vegetables, or 2 gallon jars of peanut oil. Some older men sit in the … Continue reading →

Published in: Travelogue
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How to Season an Yixing Teapot


Yixing Teapots are extremely rewarding. Treat them well and they will give back the best tea possible, as well as grow in luster and depth of color. High quality hand-crafted teapots are investment objects, and increase greatly in value if … Continue reading →

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The First Ingredient in Tea


Have you ever tried an incredible tea at a shop, paid out a significant chunk of your wallet, only to take the tea home and have it be completely uninteresting or flat out bad? As a person who stood behind … Continue reading →

Published in: How To, Legends
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Organic and Fair Trade in the World of High End Teas


In the tea business, Fair Trade and Organic certification get thrown around a lot. I won’t speak to India or Japan, but after working with Chinese tea farmers for over a year, I have some insights on these labels. First, … Continue reading →

Published in: Tea Industry
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Notes from the Tea Fields: Contemporary Tea Culture in China


I sit with a thimble-sized Yixing clay teacup in hand, looking into the second steeping of my Laoshan green tea, transported away by the smell of wet earth and soy beans swirling up in water-bead vapor trails towards the ceiling … Continue reading →

Published in: Legends, Tea Culture, Tea Industry, Travelogue
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Taste and Wellness go Hand in Hand


It seems sometimes that our taste buds trick us into eating and drinking things that are not healthy.  Candy and fried food taste really good, but in excess, are toxic to the body.  Fresh asparagus tastes really good too, but … Continue reading →

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The True Health Benefits of Tea


One day, a few thousand years ago, the emperor of China was out doing research for his great encyclopedia of medicine, eating every herb he encountered in the forest and recording the results. On this fateful day, he ate something … Continue reading →

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Tea Tables as Art Objects


The word “coffee table” is about as common as words like Kleenex and Band-aid. We say it, but we don’t think about it. Coffee tables are those short, long tables where you put big books of pictures that so-and-so gave … Continue reading →

Published in: Tea Culture
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What is an Yixing Clay Teapot?


In the last few years, I have seen the number of yixing clay teapots for sale in the United States go up quite a bit. Just this year, all the tea shops in Minneapolis/St. Paul have started to carry them. … Continue reading →

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Venturing into the Unknown


Dear Friends, After years of research, and months of tea tastings and long conversations with fellow tea-lovers, I have reached a high point of frustration with the quality of tea available in the West, and with the lack of emphasis … Continue reading →

Published in: Tea Industry
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The Story of Tieguanyin


As spring unfolds here in Minnesota, I think of my friends in Anxi, preparing for the busiest time of the year: the spring picking of Tieguanyin. This exquisite oolong tea, sometimes seen as Tikuanyin, or Iron Goddess of Mercy, is picked … Continue reading →

Published in: Legends, Tea Culture
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Intro to Pu’er: An investor’s Guide to Shu


Pu’er is a culture within a culture. I spent eight months meeting with a pu’er master every week and I have only touched the surface of all there is to know. This is because no two bricks are alike. A … Continue reading →

Published in: How To, Tea Culture
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Intro to Pu’er: An Investor’s Guide to Sheng


There are not many teas out there with such a love-hate dichotomy. Very few people can find green tea offensive, even if they don’t prefer it. Pu’er is an exception to the rule. Pu’er is a unique kind of tea … Continue reading →

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Wang Yanxin Style No-Frills Gongfu


Works Best With: Pu’er, especially shu pu’er Take a 4-5g chunk of pu’er and place it in a gaiwan. Don’t worry about warming anything up. Pour boiling water over the tea. Take a pu’er pick and hack the chunk apart until … Continue reading →

Published in: How To
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