Valley Brook TeaBlog 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...
Valley Brook TeaBlog 22: The Roasting of Wu-Yi Oolong Rock Tea (Part II)In our last blog (Part I), we introduced the charcoal burning procedures and briefly explained the first round of roasting in Wu-Yi...
Valley Brook TeaBlog 21: The Roasting of Wu-Yi Oolong Rock Tea (Part I)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...
Valley Brook TeaBlog 17: The Evolution of Tea Leaf Fragrance During Tea-making (Part II)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...