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...
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Blog 156: Different Origins of White Tea’s Unique Tastes
A white tea’s taste can be quite versatile depending on the variety, the age, and the growing environment. Typically, a good white tea...
Blog 139: Making White Tea - Not As Easy As You Think
Recently, one of our friends from Illinois shared a white tea product with us. He said that his local tea shop owner told him that this...
Blog 127: White Tea - What Is the Fragrance of “White Leaf Hairs/毫香”?
In our previous white tea blogs, there’s one thing we never fully explained: the fragrance of those “white hairs” on tea leaves. Today,...
Blog 123: Is Spring White Tea the Same as Green Tea?
In every spring, white tea and green tea become the first teas available. Most white tea and green tea products share similar harvest...
Blog 113: The Aroma of Spring White Tea
The aroma of spring white tea best represents the overall quality of the harvest. If we want to fully experience a white tea, the aroma...
Blog 104: Buying 2019’s Silver Needle Already?
Recently, we published a general guidance to our 2019 spring tea harvest schedule. In this blog, we’ve listed our harvest schedule of...
Blog 99: Why Can Aged White Tea Be Brewed But Not Over-steeped?
There are multiple ways to enjoy a white tea. In fact, white tea is the most versatile in terms of the tea experience. White tea can be...
Blog 90: Why Shou Mei is A Great Introduction to White Tea
Hundreds/thousands of years ago, tea leaves were ground into powders or compressed into bricks for easier shipping. Tea merchants, who...
Blog 85: Door Threshold and White Tea Withering
I have to admit that the title is quite odd. How can white tea withering have anything to do with a door threshold? If you’ve visited...
Blog 66: White Tea Storage and Oxidization
I remember that when I was a kid, one of the biggest national regret in China was the archaeological excavation of Mawangdui (Chinese:...
Blog 63: White Tea From Fuding and Zhenghe
With the temperature dropping below 60s here in Washington D.C area, we are seeing more and more orders for white tea products. At the...
Blog 48: Tea for Autumn
In traditional Chinese herbal medicine theories, summer is when people get weaker due to the excessive body water loss. Based on the same...
Blog 47: Is Golden Peony Related to White Peony?
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...
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 45: How to Tell If A White Tea Is Aged
In our previous blogs, we talked about how a white tea ages over the years (click here for previous blog). New white tea and aged white...
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 27: The Health Benefit of White Tea
In the past few weeks, our tea blog has been focusing on the topic of white tea. If you haven’t read them, we highly recommend that you...
Blog 26: The Making of White Tea
In June, our white tea appreciation month, we have multiple blogs to give you a comprehensive introduction to white tea. If you haven’t...
Blog 25: The Harvest of White Tea
In June, our white tea appreciation month, we’d like to bring you different aspects and facts about white tea and its growing...