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Sharing one simple tip from Li Xiangxi to elevate your tea tastings.
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[...]
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