Valley Brook TeaBlog 168: Why Do Some Black Teas Taste Sour?We’ve reopened! If you’ve purchased our eGift Cards, don’t forget to redeem them at our Dupont tea store! Both indoor and patio seating a...
Valley Brook TeaBlog 167: Is It Normal That Oolong Tea Soup Looks “Red”?In case you haven’t noticed, most tea categories are named after colors. The most famous ones are green tea, black tea, and white tea. Al...
Valley Brook TeaBlog 166: The Chemistry behind Oolong Tea-makingAll oolong tea products are considered as “half-fermented”. In oolong tea’s tea-making, tea leaves’ physical characteristics and fragranc...
Valley Brook TeaBlog 165: White Tea’s Withering Techniques It has been a while since we last talked about white tea. Usually, if you come to the store and ask about white tea, I’d give a very brie...
Valley Brook TeaWe're Back!Phase 2 Reopening Updates: Our indoor seating area (both floor) is now open . We've limited the number of seats to practice safe social d...
Valley Brook TeaBlog 164: The Meaningful TasteIn Mr. Yu Lu’s The Classic of Tea/茶经, he used the word “Juan Yong/隽永” to describe the taste of the first boiling of the tea soup. In Engl...
Valley Brook TeaBlog 163: Scented “Tea Piece”Hi Tea Lovers, Yes, we’re still temporarily closed due to DC’s COVID-19 stay-at-home order, which just got extended to June 8th, 2020. It...
Valley Brook TeaNow Available: Valley Brook Tea eGift CardsWhat are Valley Brook eGift Cards? Our eGift Card is an electronic, rechargeable gift card that can be used in our Dupont store at 2101 P...
Valley Brook TeaBlog 162: The Development of Black Tea’s AromasThe aroma is a crucial quality criterion. This is why tea makers always say that “with aromas, a flower becomes alive; with aromas, a tea...
Valley Brook TeaBlog 160: The Quality Formation of Traditional White Tea (Part I) First of all, I’d like to thank everyone who’s been following this blog and our Dupont Circle tea store. We’re now open at 2101 P St NW, ...
Valley Brook TeaBlog 159: Our D.C. Store is Here! Today, we’re thrilled to announce that our first D.C. store will officially open for business on this Valentine’s Day, Friday, 02.14.2020...
Valley Brook Tea2020 Chinese New Year & Lantern Festival Celebration at Valley Brook Tea StoreHappy Chinese New Year! This year is the year of Rat. On this wonderful day, we wish you and your family a happy holiday. For this year's...
Valley Brook TeaBlog 158: A New Chapter - Our First Tea Store in DC Today marks a new chapter for Valley Brook Tea. Our first DC tea store located at 2101 P St NW officially started its construction. If ev...
Valley Brook TeaBlog 157: “Eating” Tea!? On classic Chinese tea books, many authors refer “tea-drinking” as “eating tea/吃茶”. This expression is still occasionally used today. By ...
Valley Brook TeaBlog 156: Different Origins of White Tea’s Unique Tastes A white tea’s taste can be quite versatile depending on the variety, the age, and the growing environment. Typically, a good white tea pr...
Valley Brook TeaBlog 155: How Many Infusions Can You Get Out of A Good Tea? Today is China’s mid-autumn festival. We wish you and your family a perfect life just like the roundest moon on mid-autumn day. —————————...
Valley Brook TeaBlog 154: Wuyi Oolong: “White Foam” Means Good Quality??What’s the ultimate definition of a good Wuyi oolong? We’ll never get a perfect answer for an open-ended question like this. For example,...
Valley Brook TeaBlog 153: Wuyi Oolong’s “Toad’s Back” Experienced tea drinkers would know that infused Wuyi oolong leaves often have many “bubble-like” humps. This phenomenon is more visible ...
Valley Brook TeaBlog 152: Aged White Tea’s “Herbal Medicine” Aroma If you study Chinese herbal medicine, you’d notice that a lot medicines have very poetic names. For example, “Arum” in Chinese is literal...
Valley Brook TeaBlog 151: Enzymes and The Taste of TeaTo be fair, tea-making is perfected by time. Tea-making has a history of over thousands of years, and many tea-making techniques were ori...
