Tea Event in Williamsburg, VA on Aug 14
We're happy to announce that we'll host a tea event with William & Mary Confucius Institute and Williamsburg Regional Library on August...
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Blog 36: “Sitting the Cup”
When it comes to tea, it seems we can have unlimited topics and conversations. This is true. The world of tea is not limited by tea...
Blog 35: Another Example of Bad Infusion
In our last blog, we talked about an infusion technique called “high infusion”. High infusion is generally used for showing and...
Blog 34: How NOT to Infuse Your Tea
Experiencing a Chinese tea presentation for the first time can be overwhelming. Normally, a presenter/specialist(茶艺师) would dress up in...
Blog 33: Getting Tea Drunk?
Drinking too much alcohol can get you drunk, and drinking too much tea can also get you drunk. Tea drunk(Chinese: 茶醉, pronounced “Cha...
Blog 32: Two Examples of Bad Wu-Yi Oolong Roast
In our previous blogs, we’ve introduced many details about the Wu-Yi oolong(Yancha) roasting process. If you haven’t checked them out, we...
Blog 31: The Principle of Wu-Yi Oolong Roasting
Recently, we received an email from a reader who’s observing oolong tea-making in the Wu-Yi mountains. In her email, she mentioned that...
Blog 30: Why Do Tea Makers Flip Baskets of Tea Leaves During Roasting?
A couple days ago, we posted a video of our tea master Mr. Xue flipping and stirring tea leaves during roasting on our Instagram page....
Blog 29: Different Roasts and Heat Control of Wu-Yi Oolong (Yan Cha)
We hope you enjoyed our white tea blogs. If you haven’t read them, we highly recommend checking them out. After focusing on white tea for...
Blog 28: Which Infusion is the Best?
Since the inception of this tea blog, we’ve received multiple questions about the use of Gaiwan(Chinese: 盖碗, meaning lid and bowl). The...
Blog 27: The Health Benefit of White Tea
In the past few weeks, our tea blog has been focusing on the topic of white tea. If you haven’t read them, we highly recommend that you...
Blog 26: The Making of White Tea
In June, our white tea appreciation month, we have multiple blogs to give you a comprehensive introduction to white tea. If you haven’t...
Blog 25: The Harvest of White Tea
In June, our white tea appreciation month, we’d like to bring you different aspects and facts about white tea and its growing...
Blog 24: The Varieties and The Growing Environment of White Tea
In our white tea appreciation month, we will focus more on the topic of white tea. In the past few blogs, we’ve briefly introduced the...
Blog 23: White Tea - The Oldest and The Youngest Tea of All
June is our white tea appreciation month. White tea is ideal for the summer season, we’d like to provide some interesting and factful...
Blog 22: The Roasting of Wu-Yi Oolong Rock Tea (Part II)
In our last blog (Part I), we introduced the charcoal burning procedures and briefly explained the first round of roasting in Wu-Yi...
Blog 21: The Roasting of Wu-Yi Oolong Rock Tea (Part I)
In the past few weeks, you and I have experienced Wu-Yi oolong tea season. We’ve discussed the harvest, the sun-drying, the shaking, the...
Private Tea Event on Sunday May 27, 2018
We have a free private tea event this Sunday, May 27, 2018 at 2010 Corporate Ridge, McLean, VA. RSVP please email...
Blog 20: Washing Tea!?
One of the biggest misunderstandings among tea lovers, including the majority tea drinkers in Asia, is that you need to “wash” your tea...
Blog 19: The Journey of White Tea
If you are a regular visitor of this blog, you must have noticed that I spend much of my time talking about Wu-Yi oolong tea-making. I...
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