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

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 intellectuals as referring to purple mud. During the Qing dynasty, most of the Yixing teapots were named as “Yang Xian Clay Pots” (阳羡砂壶), Yangxian was the ancient name for Yixing. Historically the potter masters had never had a defined term for Zisha clay, instead they named the clay in accordance with location where the clay was excavated, so there were man ..read more

A famous tea scholar from Ming dynasty once wrote in his book, “that beautiful tea’s inner aroma is stimulated by water. No water, no tao of tea”. Water bears tea, soaks in aroma, serves as the media for its spirit and significance. Brewing tea and discernment of water is a distinguishing trait of ancient Chinese tea aficionado intellectuals. They paid particular attention to exquisite water and regarded flowing water as the best to bring out a tea’s taste and flavor. Flowing water does not spoil.  Wang An Shi and Shu Dong Po, the two famous intellectuals and high ranking officials during ..read more

Fifty-one years ago, on Feb. 21st, 1972, history took a major turn. Chinese Chairman Mao gave the visiting President Richard Nixon of the United States, a welcome gift, a thoughtfully chosen famous Chinese oolong tea Da Hong Pao, with just 400 grams in a gift box. Chairman Mao was a tea drinker, and liked to drink concentrated tea as well. At the time it seemed that President Nixon was puzzled for a bit having been given such a small amount of tea. Realizing the confusion, China's prime minister Zhou Enlai explained to President Nixon that this 400g of tea was actually China's most precious te ..read more

Shu puerh tea undergoes a fermentation process which creates that unique shu flavor profile. While sheng puerh tea in general creates a stronger sensation, shu puerh in general is mellower and milder, and the taste has more consistency throughout all its steeping sessions. However, if it is not brewed correctly, the taste can be very flat and boring, resulting in a less satisfying cup. In this blog, we break down the important factors that are commonly overlooked in the brewing process.   Here, we outline a simplified gongfu brewing guide for shu puerh tea (also suitable for sheng p ..read more

Shu puerh is a fermented tea, which is accomplished through human intervention. While sheng puerh fermentation is achieved naturally and slowly during aging and storage, shu puerh is fermented quickly for expedited consumption. The quality of puerh tea in the marketplace varies wildly, especially for shu puerh, more so than any other type of tea, so it would be beneficial to exercise extra caution when purchasing shu puerh. Since there are many inferior shu or fake aged shu puerhs on the market, it is critical for one to be more knowledgeable to be able to discern the quality of shu puerh. Yes ..read more