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...
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...
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...
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...
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 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...
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...
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...
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...
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?”...
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....
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...
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”...
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 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,...
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...
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...
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...
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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