Verdant Tea

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[...]

White tea is such an interesting world of opportunity. I am fascinated by the minimalist processing, and what that can bring to the cup. I say minimal[...]

In March and April of 2020, we outlined our plan to continue our mission: to serve and advocate for the talented and passionate small family farmers t[...]

Dangzhen Pichu is the son of Gama Dingzhu, the last master of the Nixi pottery craft. Gama Dingzhu was declared an intangible cultural heritage in Yun[...]

"In 2012, we were pleased to offer the very first experimental harvest of this incredible, innovative tea from Wang Yanxin.  Her first experiment yi[...]