Blog 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...
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Blog 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...
Blog 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...
Blog 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...
Blog 122: What’s “Fan Qing/返青” in Wuyi Oolong (Yancha)?
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...
Blog 121: Determine the “Prime Time” of a Wuyi Oolong (Yancha)
In our previous blogs, we’ve been talking about why Wuyi oolong (Yancha) aren’t available right after the tea-making. Recently, some of...
Blog 120: What’s the Official Standard for Wuyi Oolong (Yancha)?
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...
Blog 119: Why Aren’t Some Tea Available Right After The Harvest?
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,...
Blog 108: Why Do Weather and Time of Day Matter in Spring Harvest?
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...
Blog 117: How Do We Decide When to Harvest?
Since mid-April, our Wuyi oolong (Yancha) harvest has been dominating our tea blog and social media posts. In one of our previous tea...
Blog 116: Is Tea Calming or Stimulating?
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...
Blog 114: Our Spring Oolong Tea Season Has Begun
Last week, we officially started this year’s Wuyi oolong (Yancha) season. Some tea lovers might be surprised at this timing. Some green...
Blog 113: The Aroma of Spring White Tea
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...
Blog 112: The Charm of Old Shui Xian Tea Plants
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...
Blog 111: Old Tea is Aged Tea?
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...
Blog 110: Storing Tea in the Refrigerator?
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...
Blog 109: The Origin of Loose-leaf Tea
(In recent months, we noticed that there are some tea businesses and tea bloggers who regularly visit our blog and repost/rewrite our...
Blog 108: Pre-soaking Your Tea?
Occasionally, we get the following question from our tea lover community: Do your teas need “decanting/waking/pre-soaking/Xing Cha/醒茶?”...
Blog 107: Clay Tea Pots Can Ruin Your Tea
Making a good tea is hard. From the harvest to the tea-making, tea makers must carefully process every single fresh leaf accordingly....
Blog 106: Why Do Wuyi Oolong Have A Late Harvest?
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...
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