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...

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...

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...

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...

Recently, we added Wild Harvest to our Wuyi oolong collection. As expected, the name “Wild Harvest” raised a lot questions from our...

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...

Recently, one interesting question from an online forum caught our attention. A tea store owner asked why her oolong tastes different...

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...

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,...

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...

Have you ever wondered what exactly does “Lapsang Souchong” mean? To non-Chinese speakers, this names simply doesn’t make sense. Neither...

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,...

I remember that when I was a kid, one of the biggest national regret in China was the archaeological excavation of Mawangdui (Chinese:...

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...

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...

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...

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...

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...

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...

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...