If you ask a tea maker to choose “the king of oolong”, Rou Gui is probably the most popular choice of all. Rou Gui, or 肉桂 in Chinese, is...

In our previous tea blogs, we’ve throughly introduced the roast of Wuyi oolong (please see the complete list at end of this blog). In...

Recently, we added Wild Harvest to our Wuyi oolong collection. As expected, the name “Wild Harvest” raised a lot questions from our...

Recently, one interesting question from an online forum caught our attention. A tea store owner asked why her oolong tastes different...

Huang Guan Yin (黄观音), or Yellow Guanyin, is one of our Wuyi oolong tea products. To non-Chinese speakers, the name “Huang Guan Yin” might...

In our last two blogs, we’ve discussed what a Da Hong Pao product is and what the Da Hong Pao blending principles are. If you haven’t...

In our last blog, we discussed why “Da Hong Pao” is not exactly a tea but a concept of “a brand, a variety and a selection of tea...

In the world of tea, the concept of “Da Hong Pao” (Chinese: 大红袍, the literal meaning is “big red robe”), a type of Wuyi oolong, is...

So far, our discussions of Wuyi oolong (Yancha) have been primarily focusing on the taste and the aroma. That’s because these two are the...

Many tea lovers have one question about the origin of Wuyi oolong’s “rock essence and floral aroma”, or Yanyun (Chinese: 岩韵, meaning: the...

If you’ve been following this blog regularly, you might have noticed that when talking about tea, we try our best to be as objective as...

In traditional Chinese herbal medicine theories, summer is when people get weaker due to the excessive body water loss. Based on the same...

At the peak of summer, most varieties of Wuyi oolong are roasted and cooled-down, and they start to appear on the market one after...

In one of our previous blogs, we talked about the evolution of fragrances of tea leaves during tea-making(Click here for Part I, Click...

In this blog, we’ve talked a lot about Wu-Yi oolong (Yancha)(See previous blogs on oolong tea here). One thing we haven’t discussed is...

In our previous blogs, we’ve talked quite a lot about Wu-Yi oolong roasting.(Click here for Part I and here for Part II). In Wu-Yi oolong...

In our previous blogs, we’ve introduced many details about the Wu-Yi oolong(Yancha) roasting process. If you haven’t checked them out, we...

Recently, we received an email from a reader who’s observing oolong tea-making in the Wu-Yi mountains. In her email, she mentioned that...

A couple days ago, we posted a video of our tea master Mr. Xue flipping and stirring tea leaves during roasting on our Instagram page....

We hope you enjoyed our white tea blogs. If you haven’t read them, we highly recommend checking them out. After focusing on white tea for...