Valley Brook TeaBlog 126: Wuyi Oolong (Yancha): The Assessment of “Maocha/毛茶” (Part III) 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...
Valley Brook TeaBlog 125: Wuyi Oolong (Yancha): The Assessment of “Maocha/毛茶” (Part II) Maocha/毛茶 is half-processed Wuyi oolong (Yancha) leaves (before the roasting process). Although Maocha is not yet a tea product, it’s...
Valley Brook TeaBlog 124: Wuyi Oolong (Yancha): The Assessment of “Maocha/毛茶” (Part I) “Maocha/毛茶” is a unique stage in oolong tea production. In Wuyi oolong (Yancha) tea-making, Maocha refers to half-processed tea leaves...
Valley Brook TeaBlog 123: Is Spring White Tea the Same as Green Tea? In every spring, white tea and green tea become the first teas available. Most white tea and green tea products share similar harvest...