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Most roasted teas are simply baked to get that dark flavor. The electric ovens common in the industry might make roasting faster, but as Mr. Li explai[...]
Here's a musing - all tea is scented tea. It is easy to think of jasmine teas as different from “traditional” teas, but it's harder to draw a cl[...]
What’s the oldest tea brewing style? Basically, simply drinking out of a mug. Some Americans call it "Grandpa style," but really in China people jus[...]
What does floral mean in tea? Big aromatics that blossom on the palate and linger long after every sip. These can range from tropical orchid to deep r[...]
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[...]
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[...]
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[...]
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