In our previous tea blogs, we talked extensively about some advanced Gaiwan techniques. After discussing “sitting the cup” and...

In our last blog, we briefly mentioned two terms in Gaiwan use: suffocative steeping and root saving. Both can be confusing and often...

We're happy to announce that we'll host a tea event with William & Mary Confucius Institute and Williamsburg Regional Library on August...

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...

In our last blog, we talked about an infusion technique called “high infusion”. High infusion is generally used for showing and...

Experiencing a Chinese tea presentation for the first time can be overwhelming. Normally, a presenter/specialist(茶艺师) would dress up in...

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...

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...

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...

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....

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...

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...

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...

In June, our white tea appreciation month, we have multiple blogs to give you a comprehensive introduction to white tea. If you haven’t...

In June, our white tea appreciation month, we’d like to bring you different aspects and facts about white tea and its growing...

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...

June is our white tea appreciation month. White tea is ideal for the summer season, we’d like to provide some interesting and factful...

In our last blog (Part I), we introduced the charcoal burning procedures and briefly explained the first round of roasting in Wu-Yi...

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...

We have a free private tea event this Sunday, May 27, 2018 at 2010 Corporate Ridge, McLean, VA. RSVP please email...