Blog 96: Why Do Some Oolong Taste Like Green Tea?
The most common OOLONG question is whether it is a green tea or a black tea. Actually, oolong tea is neither. Oolong is an independent...
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Blog 95: Can You Tell An Oolong’s Quality From Its Dry Leaves?
Oolong tea leaves, especially Wuyi oolong (Yancha/岩茶), are the most distinguishable among all tea categories. Oolong tea leaves are...
Blog 94: Signs Your Tea Is “Fading Away”
Most tea products come in a dry-leaf state. This makes an illusion that tea products are “non-perishable” goods that can be stored...
Blog 93: Good Teas Do Not Fear Boiling Water
Tea is nothing without water. If we have to rank the importance of a perfect tea experience, the quality of water is definitely on a par...
Blog 92: Happy Chinese New Year (and Thank you)
Happy new year! Year of the pig! To us, today is probably the biggest holiday of the year. Since spring last year, we’ve been updating...
Blog 91: Is Yellowish Leaf in Oolong Tea Normal?
Most teas are named after colors. Even oolong tea (Chinese: 乌龙, which doesn’t mean anything in English) has the color “black/dark” in...
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 89: Control the Caffeine Level in Tea
Many of our first-time tea customers are regular coffee drinkers. Naturally, we get a lot questions about the caffeine level in tea...
Blog 88: Understand “Yan Yun/岩韵”
If you like Wuyi oolong (Yancha/岩茶), you must have heard Wuyi oolong’s “Yan Yun” (Chinese: 岩韵). Tea leaves are tangible, but “Yan Yun”...
Blog 87: How to Differentiate Tea from Spring and Winter Harvests
In our last tea blog, we discussed the real differences between spring and winter harvests (please click here for Blog 86). Today, let’s...
Blog 86: The Real Difference Between Spring and Winter Harvest
As we all know, the price of a product is determined by the balance of supply and demand. Given a fixed demand, more the supply, lower...
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 84: A Detailed Study of Rou Gui’s Cinnamonic Scent
If you ask a tea maker to choose “the king of oolong”, Rou Gui is probably the most popular choice of all. Rou Gui, or 肉桂 in Chinese, is...
Blog 83: Understanding the Tea-Making Term “Waterway”
Waterway is the literal translation of 水路 (Chinese pronunciation: shuǐ lù). In both English and Chinese, it means a river, canal or other...
Blog 82: What Does Snow/Coldness Do To Our Tea Plants?
On last day of 2018, we’d like to thank you for your continued interest in this tea blog. We started this blog earlier this year and have...
Blog 81: Similarities That All Good Teas Share
To tea makers, all teas begin as fresh leaves. Depending on where these fresh leaves grow and how they are processed, we have many kinds...
Blog 80: Why The Size of Teaware Matters
Tea and wine often share a lot similarities. To a true wine expert, different wines need different wine glasses. For example, there are...
Blog 79: Why Does Your Tea Taste “Numb/Dry”? (Part II)
In our last blog, we discussed one of the reasons why a tea might taste “numb/dry”. (see Blog 78 here if you haven’t checked it out.)...
Blog 78: Why Does Your Tea Taste “Numb/Dry”? (Part I)
In our last blog, we discussed the “muddy” tea soup and the cause of it (click here for Blog 77). In general, a muddy tea soup is not a...
Blog 77: Why does your tea look muddy?
If you open a bottle of fine Bordeaux wine and find out it’s muddy, would you still drink it? Of course not, the muddy wine means there’s...
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