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    Blog 172: Black Tea Cannot Be Made with Boiling Temperature Water!?
    Valley Brook Tea

    Blog 172: Black Tea Cannot Be Made with Boiling Temperature Water!?

    Once in a while, we come across this theory: black tea cannot be infused with boiling temperature water because leaves can get burned and...
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    Blog 171: Why Do We Package Tea in Small Bags?
    Valley Brook Tea

    Blog 171: Why Do We Package Tea in Small Bags?

    Our customers would know that almost all of our tea products are packaged in a smaller bag size. For oolong tea, one bag is about 7g to...
    1 comment
    Blog 168: Why Do Some Black Teas Taste Sour?
    Valley Brook Tea

    Blog 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...
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    Blog 162: The Development of Black Tea’s Aromas
    Valley Brook Tea

    Blog 162: The Development of Black Tea’s Aromas

    The aroma is a crucial quality criterion. This is why tea makers always say that “with aromas, a flower becomes alive; with aromas, a tea...
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    Blog136: Black Tea “Jin Jun Mei” - 4 Common Misunderstandings (Part II)
    Valley Brook Tea

    Blog136: Black Tea “Jin Jun Mei” - 4 Common Misunderstandings (Part II)

    In our last blog, we talked about black tea “Jin Jun Mei/金骏眉” and the first two common misunderstandings. (see last blog for more) Today,...
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    Blog135: Black Tea “Jin Jun Mei” - 4 Common Misunderstandings (Part I)
    Valley Brook Tea

    Blog135: Black Tea “Jin Jun Mei” - 4 Common Misunderstandings (Part I)

    Happy 4th of July! Click here to check out our holiday sale! When it comes to black tea, we have to talk about “Jin Jun Mei/金骏眉”, the...
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    Blog 131: Black Tea is Nourishing for the Stomach
    Valley Brook Tea

    Blog 131: Black Tea is Nourishing for the Stomach

    In tea drinking, black tea is always considered good for the stomach. This is not a groundless claim. As a fully fermented tea, black tea...
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    Blog 130: The Origin of Lapsang Souchong’s “Smoky Smell”
    Valley Brook Tea

    Blog 130: The Origin of Lapsang Souchong’s “Smoky Smell”

    When we discuss the history black tea, there’s one black tea we cannot avoid: Lapsang Souchong/正山小种. To many tea lovers, Lapsang Souchong...
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    Blog 129: Is Black Tea Missing A Crucial Tea-Making Process?
    Valley Brook Tea

    Blog 129: Is Black Tea Missing A Crucial Tea-Making Process?

    The making of Black Tea is not a mystery. From the harvest, fresh leaves need to go through at least 9 stages of processing to become a...
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    Blog 103: What Defines A Good Black Tea?
    Valley Brook Tea

    Blog 103: What Defines A Good Black Tea?

    In English, black tea has a controversial name. Because in its birthplace China, “black tea” is actually called “red tea” (Chinese: 红茶,...
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    Blog 68: The Authentic Lapsang Souchong
    Valley Brook Tea

    Blog 68: The Authentic Lapsang Souchong

    Have you ever wondered what exactly does “Lapsang Souchong” mean? To non-Chinese speakers, this names simply doesn’t make sense. Neither...
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    Blog 67: A Leap of Faith: The Creation of Black Tea
    Valley Brook Tea

    Blog 67: A Leap of Faith: The Creation of Black Tea

    Being world’s most famous tea, black tea is actually one of the youngest tea. Black tea first appeared in 1600s. Compared to green tea,...
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    Blog 58: The Secret of Lao Cong (old plant) Shui Xian
    Valley Brook Tea

    Blog 58: The Secret of Lao Cong (old plant) Shui Xian

    Lao Cong Shui Xian, or Old Plant Shui Xian by its original meaning, is a Shui Xian tea in the Wuyi oolong family. The definition of Lao...
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    Blog 46: Can You Drink The Tea Leaf “Fuzz”?
    Valley Brook Tea

    Blog 46: Can You Drink The Tea Leaf “Fuzz”?

    In our black tea selection, we have two kinds of Golden Eyebrow/Jin Jun Mei (Chinese: 金骏眉, the highest grade in black tea): Scent of...
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    Blog 28: Which Infusion is the Best?
    Valley Brook Tea

    Blog 28: Which Infusion is the Best?

    Since the inception of this tea blog, we’ve received multiple questions about the use of Gaiwan(Chinese: 盖碗, meaning lid and bowl). The...
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    Blog 14: The Moss Fragrance in Tea
    Valley Brook Tea

    Blog 14: The Moss Fragrance in Tea

    No matter how tiny it is, every life has its presence in the mountain. In tea gardens, moss is often overlooked but cannot be neglected....
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    Blog 9: Sound of Tong-Mu
    Valley Brook Tea

    Blog 9: Sound of Tong-Mu

    Today, we will discover the home of our black tea mountain, Tong-Mu, with a unique approach: the sound of it. Before we begin, I’d like...
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    Blog 5: Different Categories in Wu-Yi Black Tea
    Valley Brook Tea

    Blog 5: Different Categories in Wu-Yi Black Tea

    Wu-Yi black tea is the original black tea. In modern days, there are three major categories of Wu-Yi Black Tea: Jin Jun Mei (Golden...
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