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?
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...
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...
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...
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,...
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...
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...
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...
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...
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,...
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...
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,...
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...
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...
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...
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....
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...
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...