Verdant Tea

The yixing pot is surprisingly “faithful” to the tea, bringing in all the aromatics and textural complexity that you get out of porcelain, but end[...]

The best value in porcelain teaware comes from De Hua, the site of dozens of ancient kilns that rivaled Jingdezhen. While Jingdezhen porcelain’s fir[...]

In tea, "minerality" is our way of understanding a unique texture and physical sensation on the palate that is tingling and precise while being soft a[...]

Over the last decade, Master Zhang has reclaimed the majority of the mountainside above Daping for bamboo, evergreens and wildflowers. The rocky terra[...]

It is no secret that aroma contributes more to the “taste” experience of tea (and everything else) than taste itself. Today’s tea spotlight is d[...]

What makes a tea cultivar worth growing? A single farmer believing in that varietal, making the choice to devote the extra labor and care to sharin[...]

“This year is unique. The Da Tian harvest (picked after the greenhouses come down) is much later. Normally, it is mid-April. This year, it is two we[...]

What does Qianjiazhai taste like? Is it possible to convey a true, faithful sense of a place through taste, texture and aroma? These are the questi[...]

Weather in Laoshan is notoriously difficult for growing tea. The cold winters and hot summers are pushing the very boundary of where the tea plant can[...]

Water. Tasting water? So, that must mean I’m looking at different spring waters, tap water set ups, etc right? Nope. Not even. We have one w[...]