Follow me as I delve deeper into the world of loose leaf tea, I'm not an expert, but I try to document my journey as much as possible with this blog. I mostly focus on unblended types of Chinese tea.
A tea kettle is an important piece of equipment for making tea. This article explains how to use it and how to take care of your precious tea kettle.
Learn how gyokuro is made – gyokuro growing, gyokuro picking, gyokuro processing and gyokuro preparation.
Learn about the different types of sencha – how sencha growing, sencha steaming and sencha blending affects taste.
The Wild Fengqing Red Tea from Ho Yum Tea is a real fruit bomb. Malt in combination with wild berries, lychee and elderflower.
The 2011 Bada Gushu Sheng is a gentle and pleasant tea. It’s bittersweet with hints of red fruits and a tiny bit of incense towards the finish.
Not everyone knows how and why to break a puerh tea brick. This article offers a full explanation of how to break a puerh tea brick.