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...

In our last blog (Part I), we introduced the charcoal burning procedures and briefly explained the first round of roasting in Wu-Yi...

In the past few weeks, you and I have experienced Wu-Yi oolong tea season. We’ve discussed the harvest, the sun-drying, the shaking, the...

In our last tea blog, we explored the evolution of a tea leaf’s fragrance during Wu-Yi oolong tea-making. If you haven’t read our “Part...

In the last blog, I have briefly introduced the changes in tea leaf fragrances in Wu-Yi oolong tea-making. Today, let’s explore more on...

Before you read this blog, please check out our previous blog on "the shaking" first. Unlike a standardized component designed for a...

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....

In our last blog, we talked about “the shaking”, an important process in Wu-Yi oolong tea tea-making. At the end of the blog, we briefly...

As a tea category, oolong tea is always a little more difficult for people to understand. Unlike green tea or black tea, oolong tea...

Every late April and early May is the once a year tea-harvesting season of Wu-Yi oolong rock tea in the Wu-Yi mountains. Mountain call...

We’ve discussed how a valley can regulate the optimum amount of sunlight for tea plants in our "about" page. Today, let’s talk about the...

If you follow us on social media, you would probably notice that April is the month we prepare for our once-a-year harvest. This is a...