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Blog 108: Why Do Weather and Time of Day Matter in Spring Harvest?
In our previous blogs, we’ve thoroughly introduced our spring oolong harvest. Tea harvest is not a year-round event. In just a month, we...

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Blog 117: How Do We Decide When to Harvest?
Since mid-April, our Wuyi oolong (Yancha) harvest has been dominating our tea blog and social media posts. In one of our previous tea...

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Blog 116: Is Tea Calming or Stimulating?
When I visited London in 2011, my hotel prepared quite a lot tea for me. Knowing my tea business background, the hotel even provided me a...

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Blog 115: Why Do We Fear Spring Frostbite?
Tea production is an agricultural activity. No matter how advanced modern technologies get, tea production will always encounter natural...

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Blog 114: Our Spring Oolong Tea Season Has Begun
Last week, we officially started this year’s Wuyi oolong (Yancha) season. Some tea lovers might be surprised at this timing. Some green...

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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...

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Blog 112: The Charm of Old Shui Xian Tea Plants
In our opinion, fragrance is the first thing we notice in a cup of tea. The fragrance of tea has a unique ID. It varies with different...

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Blog 111: Old Tea is Aged Tea?
Recently, a friend came to us and shared a story of how he visited a local tea store and found a 13-year-old Wuyi oolong (Yancha) still...

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Blog 110: Storing Tea in the Refrigerator?
From the very beginning of tea-making, the storage of tea is a challenge. Tea products like to stay in a dry, cool, and odorless...

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Blog 109: The Origin of Loose-leaf Tea
(In recent months, we noticed that there are some tea businesses and tea bloggers who regularly visit our blog and repost/rewrite our...

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Blog 108: Pre-soaking Your Tea?
Occasionally, we get the following question from our tea lover community: Do your teas need “decanting/waking/pre-soaking/Xing Cha/醒茶?”...

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Blog 107: Clay Tea Pots Can Ruin Your Tea
Making a good tea is hard. From the harvest to the tea-making, tea makers must carefully process every single fresh leaf accordingly....

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Blog 106: Why Do Wuyi Oolong Have A Late Harvest?
Just days ago, the official 2019 spring harvest guide was published by Wuyishan Bureau of Tea (武夷山茶叶局). In this guide, the bureau...

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Blog 105: What’s the Real Handcrafted Tea?
In industrial age, hand-made things become rare and expensive. A luxury Mercedes-Benz can cost as low as $30,000, but a “handcrafted”...

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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...

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Blog 103: What Defines A Good Black Tea?
In English, black tea has a controversial name. Because in its birthplace China, “black tea” is actually called “red tea” (Chinese: 红茶,...

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Blog 102: Understand The Spring Harvest
This year’s spring harvest is just around the corner. In our tea mountains, tea leaves are growing flourishingly. They have been...

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Blog 101: How Do We Protect and Enhance Our Tea Mountains?
Tea production is agricultural, which means it must follow certain natural rules to be sustainable. But unlike many other essential food...

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Blog 100: A Tea Maker’s Guide to Tea’s Nutrient Contents
Today’s blog marks a small milestone for us. This is our 100th tea blog. When we started this blog last year, we didn’t expect to be able...

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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...

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