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...
top of page
Search
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,...
Blog136: Black Tea “Jin Jun Mei” - 4 Common Misunderstandings (Part II)
In our last blog, we talked about black tea “Jin Jun Mei/金骏眉” and the first two common misunderstandings. (see last blog for more) Today,...
Blog135: Black Tea “Jin Jun Mei” - 4 Common Misunderstandings (Part I)
Happy 4th of July! Click here to check out our holiday sale! When it comes to black tea, we have to talk about “Jin Jun Mei/金骏眉”, the...
Blog 134: What Wuyi Teas Are Available in Early Summer?
The highest temperature in Washington DC today is 94F/34C. Whether we like it or not, this is only the beginning of the hottest time of...
Blog 133: Tea Field Management - Why Do We Cut Old Tea Plants?
Recently, many readers asked us that since we only have one harvest per year, what do we do after the harvest? Do we just focus on sales...
Blog132: Tea Cultivars and Tea Categories
There are two important tea knowledge that we cannot emphasize enough: 1. Tea plants do not make tea. 2. There aren’t any “green tea...
Blog 131: Black Tea is Nourishing for the Stomach
In tea drinking, black tea is always considered good for the stomach. This is not a groundless claim. As a fully fermented tea, black tea...
Blog 130: The Origin of Lapsang Souchong’s “Smoky Smell”
When we discuss the history black tea, there’s one black tea we cannot avoid: Lapsang Souchong/正山小种. To many tea lovers, Lapsang Souchong...
Blog 129: Is Black Tea Missing A Crucial Tea-Making Process?
The making of Black Tea is not a mystery. From the harvest, fresh leaves need to go through at least 9 stages of processing to become a...
Blog 128: Tea Plant Crossbreeding/Grafting: How We Create New Cultivars
Tea as a beverage is incredible. The flavors and the aromas of an authentic tea product does not have any “ingredients”. All those...
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 126: Wuyi Oolong (Yancha): The Assessment of “Maocha/毛茶” (Part III)
In our recent tea blogs, we’ve been discussing how our tea makers assess the quality of Maocha (in oolong tea-making, “Maocha/毛茶” refers...
Blog 125: Wuyi Oolong (Yancha): The Assessment of “Maocha/毛茶” (Part II)
Maocha/毛茶 is half-processed Wuyi oolong (Yancha) leaves (before the roasting process). Although Maocha is not yet a tea product, it’s...
Blog 124: Wuyi Oolong (Yancha): The Assessment of “Maocha/毛茶” (Part I)
“Maocha/毛茶” is a unique stage in oolong tea production. In Wuyi oolong (Yancha) tea-making, Maocha refers to half-processed tea leaves...
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 122: What’s “Fan Qing/返青” in Wuyi Oolong (Yancha)?
In our last blog, we visited a term called “Fan Qing/返青”. Since it is quite a complicated subject, we’d like to dedicate this blog to...
Blog 121: Determine the “Prime Time” of a Wuyi Oolong (Yancha)
In our previous blogs, we’ve been talking about why Wuyi oolong (Yancha) aren’t available right after the tea-making. Recently, some of...
Blog 120: What’s the Official Standard for Wuyi Oolong (Yancha)?
In the industrial age, everything has a standard. When we purchase a car or a cell phone, we expect an exact same copy of what we see in...
Blog 119: Why Aren’t Some Tea Available Right After The Harvest?
Our spring harvest is coming to an end. In less than 10 days, nearly all of our major harvest activities will complete. At this moment,...
bottom of page