It's All About Tea

Hei Cha is a post-fermented tea, just like Shou Pu-erh. In fact, essentially, Shou Pu-erh is Hei Cha. But it's not that simple. Not everyone can tell the difference between Hei Cha and Pu-erh.

Hei Cha is an ancient tea with a rich tea history. For example, the original processing techniques of Liu Bao Hei Cha served as the basis for modern-day Ripe Pu-erh preparation. (Read more)

Before we go into the details, it's important to note that tea as we know it didn't appear until the 13th century. Before then, tea was brewed in a whole other manner. It was brewed as a medicine. Even the term brewed is a strong word. To say it more correctly, tea leaves were powdered then whisked in a fashion similar to modern-day matcha. Often times this was with the addition of other herbs and spices which had medicinal properties. This was during the Tang Dynasty (618–690, 705–907). China's Top Ten Teas list is a modern-day invention, although it is based on teas that have historically been enjoyed by the country's elite. (Read more)

We all know the basics of quality loose leaf tea standards: Don’t buy tea in tea bags and make sure that the tea leaves are not just dust. However, there are so many standards that go into tea picking and production. While these standards also vary by tea type and variety, there are a few that hold true to most loose leaf teas. (Read more)

Blanc De Chine Porcelain is a style of Chinese pottery. Blanc De Chine translates from French as "White from China." It is known as Dehua Porcelain in China. This porcelain style originated in Dehua, Fujian province, China, during the Ming Dynasty (1368–1644). (Read more)

Both Da Hong Pao and Shui Xian are highly revered Wuyi Oolong teas. They share similar qualities of yan yun, a robust mineral taste, and pleasantly lingering sweetness. Perhaps in the modern tea world, Da Hong Pao rings more bells than its cousin, Shui Xian. Nevertheless, they are both teas worth trying. So what exactly makes them different? (Read more)