Verdant Tea

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[...]

Taking a closer look at Yixing clay tea pots from artist Lai Xiaohong

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[...]