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    Blog 76: Why Should You Try More Heavy Roast Wuyi Oolong (Yancha)
    Valley Brook Tea

    Blog 76: Why Should You Try More Heavy Roast Wuyi Oolong (Yancha)

    In our previous tea blogs, we’ve throughly introduced the roast of Wuyi oolong (please see the complete list at end of this blog). In tod...
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    Blog 75: Why One Harvest Per Year Is the Best
    Valley Brook Tea

    Blog 75: Why One Harvest Per Year Is the Best

    As a tea producer, we’re always proud to say that all our teas are from the spring harvest, and we only have one harvest per year. One ha...
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    Blog 74: An Introduction to Wild Harvest
    Valley Brook Tea

    Blog 74: An Introduction to Wild Harvest

    Recently, we added Wild Harvest to our Wuyi oolong collection. As expected, the name “Wild Harvest” raised a lot questions from our custo...
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    Blog 73: Every Tea Has Its Prime Time
    Valley Brook Tea

    Blog 73: Every Tea Has Its Prime Time

    Recently, one of my friends invited me to his house. During our conversation, he shared one of his favorite green tea with me. But right ...
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    Blog 72: What’s Fan Qing and How to Avoid It
    Valley Brook Tea

    Blog 72: What’s Fan Qing and How to Avoid It

    Recently, one interesting question from an online forum caught our attention. A tea store owner asked why her oolong tastes different aft...
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    Blog 71: What Holds the Sea of Tea?
    Valley Brook Tea

    Blog 71: What Holds the Sea of Tea?

    First of all, I have to admit that this is an awkward title. But I promise you, this title would soon make sense for you. In modern tea-d...
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    Blog 70: Chinaware Repair: A Technique to An Art
    Valley Brook Tea

    Blog 70: Chinaware Repair: A Technique to An Art

    Today, let’s talk about something different. In the past, we’ve discussed a lot details in tea-making. If you’re a regular of this blog, ...
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    Blog 69: Huang Guan Yin - A Breath of Fresh Air
    Valley Brook Tea

    Blog 69: Huang Guan Yin - A Breath of Fresh Air

    Huang Guan Yin (黄观音), or Yellow Guanyin, is one of our Wuyi oolong tea products. To non-Chinese speakers, the name “Huang Guan Yin” might...
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    Blog 68: The Authentic Lapsang Souchong
    Valley Brook Tea

    Blog 68: The Authentic Lapsang Souchong

    Have you ever wondered what exactly does “Lapsang Souchong” mean? To non-Chinese speakers, this names simply doesn’t make sense. Neither ...
    1 comment
    Blog 67: A Leap of Faith: The Creation of Black Tea
    Valley Brook Tea

    Blog 67: A Leap of Faith: The Creation of Black Tea

    Being world’s most famous tea, black tea is actually one of the youngest tea. Black tea first appeared in 1600s. Compared to green tea, w...
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    Blog 66: White Tea Storage and Oxidization
    Valley Brook Tea

    Blog 66: White Tea Storage and Oxidization

    I remember that when I was a kid, one of the biggest national regret in China was the archaeological excavation of Mawangdui (Chinese: 马王...
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    Blog 65: Tea Flowers
    Valley Brook Tea

    Blog 65: Tea Flowers

    I often feel that there’s not enough poems and songs about tea flowers. In my memory, there are more novels mentioning tea flowers than p...
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    Blog 64: Transient and Overlooked Lives in Mountains
    Valley Brook Tea

    Blog 64: Transient and Overlooked Lives in Mountains

    In the past few weeks, this blog has been heavy on technical parts of the tea-making. We introduced Da Hong Pao (Part I, Part II, Part II...
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    Blog 63: White Tea From Fuding and Zhenghe
    Valley Brook Tea

    Blog 63: White Tea From Fuding and Zhenghe

    With the temperature dropping below 60s here in Washington D.C area, we are seeing more and more orders for white tea products. At the sa...
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    Blog 62: The Making of Da Hong Pao
    Valley Brook Tea

    Blog 62: The Making of Da Hong Pao

    In our last two blogs, we’ve discussed what a Da Hong Pao product is and what the Da Hong Pao blending principles are. If you haven’t che...
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    Blog 61: An Introduction to the “Blending” of Da Hong Pao
    Valley Brook Tea

    Blog 61: An Introduction to the “Blending” of Da Hong Pao

    In our last blog, we discussed why “Da Hong Pao” is not exactly a tea but a concept of “a brand, a variety and a selection of tea product...
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    Blog 60: Understand Da Hong Pao
    Valley Brook Tea

    Blog 60: Understand Da Hong Pao

    In the world of tea, the concept of “Da Hong Pao” (Chinese: 大红袍, the literal meaning is “big red robe”), a type of Wuyi oolong, is probab...
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    Blog 59: Understand the “Leaf Bottom”
    Valley Brook Tea

    Blog 59: Understand the “Leaf Bottom”

    So far, our discussions of Wuyi oolong (Yancha) have been primarily focusing on the taste and the aroma. That’s because these two are the...
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    Blog 58: The Secret of Lao Cong (old plant) Shui Xian
    Valley Brook Tea

    Blog 58: The Secret of Lao Cong (old plant) Shui Xian

    Lao Cong Shui Xian, or Old Plant Shui Xian by its original meaning, is a Shui Xian tea in the Wuyi oolong family. The definition of Lao C...
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    Blog 57: The Journey of Tea in Our Body (the health benefit of tea)
    Valley Brook Tea

    Blog 57: The Journey of Tea in Our Body (the health benefit of tea)

    The health benefit of tea is always a popular topic. While we always encourage our customers and readers to drink tea for the experience,...
    0 comments
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