Blog 56: Why Can’t We Produce Wuyi Oolong anywhere? (The Origin of Rock Essence and Floral Aroma)
Many tea lovers have one question about the origin of Wuyi oolong’s “rock essence and floral aroma”, or Yanyun (Chinese: 岩韵, meaning: the...
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Blog 55: The Secret of “Rock Essence and Floral Aroma”
If you’ve been following this blog regularly, you might have noticed that when talking about tea, we try our best to be as objective as...
Blog 54: An Introduction to Dingyao (Ding Ware)
In our last blog, we introduced Ruyao (Ru ware), one of the five royal kilns in the the Song dynasty(960-1279). While Ruyao is often...
Blog 53: An Introduction to Ruyao (Ru Ware)
Ruyao ware (Chinese: 汝窑, meaning: Ru Kiln) is the crown of “five royal kilns of Song Dynasty (960-1279)”. It’s named after its city of...
Blog 52: Harvest in A Rainy Day?
It has been a while since we last talked about tea-making. In the past, we’ve introduced quite a lot detailed knowledge on many aspects...
Blog 51: Gaiwan and Its Design
No matter what kind of tea we drink, we all need some tools to make tea. Among all tools, Gaiwan (Chinese: 盖碗, Gaiwan literally means...
Blog 50: Bamboo Cha Ze
In a tea table setup, tea pots and Gaiwans are the kings, and cups are the queens. All bamboo and wooden tools serve supporting roles. As...
Blog 49: A Brief History of Tea-Drinking
This tea blog started with introductions to many details about tea-making. While these details are interesting, they don’t necessarily...
Blog 48: Tea for Autumn
In traditional Chinese herbal medicine theories, summer is when people get weaker due to the excessive body water loss. Based on the same...
Blog 47: Is Golden Peony Related to White Peony?
At the peak of summer, most varieties of Wuyi oolong are roasted and cooled-down, and they start to appear on the market one after...
Blog 46: Can You Drink The Tea Leaf “Fuzz”?
In our black tea selection, we have two kinds of Golden Eyebrow/Jin Jun Mei (Chinese: 金骏眉, the highest grade in black tea): Scent of...
Blog 45: How to Tell If A White Tea Is Aged
In our previous blogs, we talked about how a white tea ages over the years (click here for previous blog). New white tea and aged white...
Blog 44: The Secret of A Wu-Yi oolong’s Aromas
In one of our previous blogs, we talked about the evolution of fragrances of tea leaves during tea-making(Click here for Part I, Click...
Blog 43: Signs of a Bad Wu-Yi Oolong (Yancha)
In this blog, we’ve talked a lot about Wu-Yi oolong (Yancha)(See previous blogs on oolong tea here). One thing we haven’t discussed is...
Blog 42: The Cool-down After Wu-Yi Oolong (Yancha) Roasting
In our previous blogs, we’ve talked quite a lot about Wu-Yi oolong roasting.(Click here for Part I and here for Part II). In Wu-Yi oolong...
Blog 41: Choosing Teaware: Gaiwan or Yixing Pot(Purple Clay Pot)?
In the world of tea, there are many types of teaware that have different designs, colors and sizes. However, those differences are more...
Blog 40: The First Infusion of Wu-Yi Oolong(Yancha) and What to Avoid
In the past few weeks, we’ve introduced some advanced Gaiwan/brewing skills such as “sitting the cup/坐杯”, “suffocative steeping/闷泡” and...
Blog 39: The Bubbles You See? It’s Called Tea Foam
Ever since starting this tea blog, we’ve been getting great questions on a daily basis. Recently, a reader who lives in New England...
Blog 38: Root Saving
In our previous tea blogs, we talked extensively about some advanced Gaiwan techniques. After discussing “sitting the cup” and...
Blog 37: “Suffocative Steeping”
In our last blog, we briefly mentioned two terms in Gaiwan use: suffocative steeping and root saving. Both can be confusing and often...
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