Yunnan Gongfu Black Tea, also known as "Dian Hong" in Chinese, stands as the quintessential example of large-leaf black teas. Renowned for its signature golden tea hairs, fragrant floral notes, and a bold yet smooth taste, it has captivated tea lovers around the world. Interestingly, despite China's long and storied tea-making history, this tea didn’t emerge until the 20th century. It was first crafted in 1938 by the visionary tea master and scholar Feng Shao Qiou during the turbulent years of World War II. At that time, China’s key tea-producing regions had fallen under Japanese occupation ..read more

You’ve probably heard of White Tea, which includes varieties like Silver Needles, White Peony, and Shou Mei. But there’s another tea called Anji Bai Cha—literally "Anji White Tea" in English. Despite its misleading name, it’s not actually a white tea at all! In fact, Anji Bai Cha is a type of green tea and one of the most renowned green teas from China.    The Book on tea from an emperor in Song dynasty Around a thousand years ago, during the Song Dynasty, Emperor Song Hui Zong wrote a fascinating book called The Daguan Book of Tea, or The Daguan Analysis of Tea. In it, he described ..read more

You probably already know that roasting is a process used in making tea, especially for oolong teas. Green tea, on the other hand, is not roasted, rather, pan-fried in the wok as a Kill the Green process. Since green tea is cherished for its freshness, you probably would not think that roasting would be a process used in making a green tea. Well, there is an exception. In fact, roasting plays a very important role in the quality of making one particular green tea. Do you know which tea that could be?    This tea has a long history and was once mentioned in Tea Saint Lu Yu's first tea ..read more

If you’re a wine lover, you probably enjoy exploring a colorful array of varietals from around the globe. Isn't it is fascinating how wines from different terroirs around the world impact our palate with complex and unforgettable sensory experiences? About 10 years ago I stumbled upon a bottle of yellow wine in a charming small town near Jura, France. It was already 5 yeas old, and the friendly shop owner suggested aging it for a few more years to reach a 10-year mark for superior taste. Fast forward a few years, when I finally popped that cork, wow! It was well&n ..read more

Silver needles are the highest grade of all white teas and is highly sought after amongst white tea lovers. It is versatile and can be enjoyed either fresh or aged. So why do we care about aged tea when the fresh one already tastes so good? Yes, each category has its own advantages in terms of health benefits and sensory experience. But have you heard of the buzz words, "Hao Xiang"? Hao Xiang is the exclusive character of silver needles, meaning “the fragrance of the tea hair”. A distinctive taste that is evolved deeply and stronger with the passage of time and very attractive to man ..read more

Fo Shou (佛手), or Buddha’s Hand Oolong, traces its origins back to the Northern Song Dynasty (960–1127 AD). Near Eternal Spring in Yong Chun County, Fujian province, this varietal was cultivated by monks who crafted the tea as a higher-oxidized oolong, twisting and rolling the leaves so that they resembled the sections of a fingered citron (or Buddha’s Hand fruit). One of the most distinctive characteristics this tea bush varietal showcases its impressively large greenish-blue leaves. Even after processing and infusing the leaves, it is not uncommon to find them average 4–6” in length (and some ..read more

The earliest occurrence of the word of "Cha Dao", or the Tao of Tea, can be traced back to the literature of Jiao Ran's poem regarding the benefit of drinking tea. Starting in Tang dynasty about 1200 years ago, tea parties had become popular occasions for intellectuals and high officials. Jiao Ran was a monk and poet during the Tang dynasty. He writes in his poem, "Three cups of tea can make me understand Dao." He thinks that tea and Dao are interrelated. By appreciating Cha Dao, one can clear his mind, and understand the true nature. "This is a truth that only Dan Qiuzi, the Ta ..read more

In recent years, Wuyi Rock Oolong has become a tea lover’s wonderland for its outstanding temperament and mesmerizing taste. Wuyi tea lovers specifically love to chase after the “Rock Yun”.  Yun is a term frequently used in tea tasting notes, but what exactly is Rock Yun that is specific to Wuyi rock tea? In a nutshell, the Yun is known as “rock bone, floral fragrance.” This simple four words tells it all, the most desirable attributes in real high grade Wuyi rock tea. It is the whole presence of the very terroir of Wuyi Mountain, that include the soil and the weather, the tea varietals ..read more

You probably already know that roasting is a process used in making tea, especially for oolong teas. Green tea, on the other hand, is not roasted, rather, pan-fried in the wok as a "kill the green" process. Since green tea is cherished for its freshness, you probably would not think that roasting would be a process used in making a green tea. Well, there is an exception. In fact, roasting plays a very important role in the quality of making one particular green tea. Do you know which tea that could be?    This tea has a long history and was once mentioned in Tea Saint Lu Yu's first t ..read more

Zisha teapots are unique to Chinese tea culture. The clay is very special, only present in Yixing. Their process of crafting teapots is unique, different than anywhere else in the world. They also incorporate Chinese arts and literature, painting, calligraphy, carving, and other decorative techniques that are unique to Chinese culture and history.  So when did the name “Zisha”, as regards purple clay teapots, emerge as the name uniquely designated for Yixing Teapots? Well, as early as the Song dynasty more than 1000 years ago, the name Zisha appeared in the poetry and literature of ..read more