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...
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Blog 155: How Many Infusions Can You Get Out of A Good Tea?
Today is China’s mid-autumn festival. We wish you and your family a perfect life just like the roundest moon on mid-autumn day....
Blog 154: Wuyi Oolong: “White Foam” Means Good Quality??
What’s the ultimate definition of a good Wuyi oolong? We’ll never get a perfect answer for an open-ended question like this. For example,...
Blog 153: Wuyi Oolong’s “Toad’s Back”
Experienced tea drinkers would know that infused Wuyi oolong leaves often have many “bubble-like” humps. This phenomenon is more visible...
Blog 152: Aged White Tea’s “Herbal Medicine” Aroma
If you study Chinese herbal medicine, you’d notice that a lot medicines have very poetic names. For example, “Arum” in Chinese is...
Blog 151: Enzymes and The Taste of Tea
To be fair, tea-making is perfected by time. Tea-making has a history of over thousands of years, and many tea-making techniques were...
Blog 150: Tea Table Manners
Sometimes, we get questions from our customers about tea table manners. Many tea drinkers want to learn more tea-related manners so that...
Blog 149: The Optimum Tea Soup Temperature
A few days ago, I had some tea with a couple friends. One of my friends, let’s call him H, said that he’s always a little afraid of hot...
Blog 148: More Common Mistakes (and tips) in Daily Tea-Drinking
In our previous tea blogs, we’ve talked about many common mistakes in tea-drinking. Since there’re so many details to cover, we’d like to...
Blog 147: Tea Tastes Wrong? It’s Probably Your Water
Recently, we encountered an interesting incident. One of our long-time client in Maryland called us and complained that all her black tea...
Blog 146: What If Tea Plants Get Heatstroke?
If people are exposed to high temperatures for a prolonged time, they can potentially get heatstroke, a condition caused by body...
Blog 145: What’s A Strong Tea?
It is a common sense that drinking strong tea and strong coffee can be bad for our health. But in terms of the definition of a strong...
Blog 144: Steeping, Infusing, and Brewing: What’s the Difference?
Enjoying a tea is fairly easy. We don’t need complex machines, industrialized equipments, or a time-consuming process. A kettle of...
Blog 143: What Can Experienced Tea Makers Tell from A Cup of Tea?
When I was very young, I once asked our tea maker Mr. Xue Sr.: natural talent and experience, which one is the more important quality of...
Blog 142: The Beauty of High Mountain Tea Fields
If you’re a regular tea drinker, you must have heard the term “high mountain tea”. To many people, “high mountain tea” is a just another...
Blog 141: Why Should You Drink Hot Tea in Summer
The summer heat peaks around this time. If you live in the northeast, you’ve probably experienced one of the hottest summers last week....
Blog 140: Why Do Tea Plants Like Acidic Soil?
In our opinion, Fujian is the most important tea-producing area in the world. Fujian is the birthplace of black tea (Tongmu Village/桐木关),...
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 138: How Do We Restore Tea Fields after A Flood?
If you follow us on social media (@valleybrooktea on Twitter and Instagram), you might have seem pictures and videos of a recent flood...
Blog 137: How Do Light, Heat and Water Content Affect Tea Plants?
The heathy growth of tea plants requires a set of conditions. In an ideal growing environment, tea plants can grow stronger, live longer,...
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