In our recent tea blogs, we’ve been discussing how our tea makers assess the quality of Maocha (in oolong tea-making, “Maocha/毛茶” refers...

Maocha/毛茶 is half-processed Wuyi oolong (Yancha) leaves (before the roasting process). Although Maocha is not yet a tea product, it’s...

“Maocha/毛茶” is a unique stage in oolong tea production. In Wuyi oolong (Yancha) tea-making, Maocha refers to half-processed tea leaves...

In every spring, white tea and green tea become the first teas available. Most white tea and green tea products share similar harvest...

In our last blog, we visited a term called “Fan Qing/返青”. Since it is quite a complicated subject, we’d like to dedicate this blog to...

In our previous blogs, we’ve been talking about why Wuyi oolong (Yancha) aren’t available right after the tea-making. Recently, some of...

In the industrial age, everything has a standard. When we purchase a car or a cell phone, we expect an exact same copy of what we see in...

Our spring harvest is coming to an end. In less than 10 days, nearly all of our major harvest activities will complete. At this moment,...

In our previous blogs, we’ve thoroughly introduced our spring oolong harvest. Tea harvest is not a year-round event. In just a month, we...

Since mid-April, our Wuyi oolong (Yancha) harvest has been dominating our tea blog and social media posts. In one of our previous tea...

When I visited London in 2011, my hotel prepared quite a lot tea for me. Knowing my tea business background, the hotel even provided me a...

Last week, we officially started this year’s Wuyi oolong (Yancha) season. Some tea lovers might be surprised at this timing. Some green...

The aroma of spring white tea best represents the overall quality of the harvest. If we want to fully experience a white tea, the aroma...

In our opinion, fragrance is the first thing we notice in a cup of tea. The fragrance of tea has a unique ID. It varies with different...

Recently, a friend came to us and shared a story of how he visited a local tea store and found a 13-year-old Wuyi oolong (Yancha) still...

From the very beginning of tea-making, the storage of tea is a challenge. Tea products like to stay in a dry, cool, and odorless...

(In recent months, we noticed that there are some tea businesses and tea bloggers who regularly visit our blog and repost/rewrite our...

Occasionally, we get the following question from our tea lover community: Do your teas need “decanting/waking/pre-soaking/Xing Cha/醒茶?”...

Making a good tea is hard. From the harvest to the tea-making, tea makers must carefully process every single fresh leaf accordingly....

Just days ago, the official 2019 spring harvest guide was published by Wuyishan Bureau of Tea (武夷山茶叶局). In this guide, the bureau...