Discover China's most popular pu erh Chrysanthemum tea blend.
Mei Zhan is a tea cultivar from Wuyishan that produces a bold and rich oolong tea. Recently we've received a request from a tea lover to source this tea for him. And as curious as we're we made sure to get some more to try it out ourselves.
Gongfu tea is a traditional way of preparing tea, characterised by multiple infusions of the same tea in a small teapot. This way of brewing is originated from Chaozhou during the Song Dynasty, which is why it’s also often referred to as ‘Chaozhou Gongfu Cha’.
Capturing the evaporation of tea during a calm brewing session with an Yixing teapot.
Ti Kuan Yin is one of those oolongs that are tightly rolled. Because of this, a small amount will produce a lot of tea. See the video in this post.
This month we've made two videos in which we steep a loose leaf pu erh and a tuocha with different Yixing teapots and serving in cool teacups.
Watch the video supplemented with images in this post to learn the best ways to pour with an Yixing teapot.
Using a gaiwan can be tricky in the beginning. Watch this video and read our notes to avoid common pitfalls and brew like a tea master.
Observe the leaves of an authentic Anji Bai cha.
Watch this video and discover how an original and fresh Huanghshan Maofeng from the Yellow Mountain looks like.