It's All About Tea

We recently returned from a trip to China, where we had the opportunity to meet some truly remarkable people. Among them were Tea Masters (when I say "Tea Masters", I refer to those who produce teas); teachers of Tea Art, who impart the nuanced practices of tea preparation and appreciation; pottery artists, whose craftsmanship is integral to the Gong Fu Cha experience; and many others deeply connected to the world of tea. This journey took us to some of China's most significant tea regions, places where the essence of Gong Fu Cha is alive and thriving.

I feel compelled to share my thoughts and impressions from this trip while they are still fresh in my mind and heart. In this blog post, I want to touch on one of the lessons that left a lasting impact on me. I want to share my observation on the contrasts between the Western and Eastern approaches to Gong Fu Cha by comparing Chinese tea practices' intuitive, flowing nature to the more structured and rule-bound methods often favored in the West. (Read More)

In the previous blogpost, we started exploring the most prominent areas that produce the best green tea of China. We witnessed the balance between production volume output and the distinctive local craftsmanship and cultural heritage that shaped some of China's signature loose-leaf green tea's image to the world.

Today, we continue with the two other major green tea production clusters—the Central and Western belts. Both belts comprise three provinces each, accounting for about two-thirds of the total green tea output volume on the mainland. (Read More)

Chinese Green tea has a history going back several millennia. It is the first type of tea that ever existed. It was also the prime material from which the six main types of tea originated and developed. China spreads across five climatic zones, ensuring various soil types, sunshine, temperature, and rainfall. All of them create different terroirs, reflected in the multitude of local tea tree varieties and their specifics in taste, aroma, flavor, and appearance. Additionally, the rich historical and cultural heritage of the country provided rich craftsmanship, which, along with the local culture, further deepened the significance of certain Green tea types, turning them into symbols of significant cultural importance, carrying a historical legacy of the crafts, customs, and spirituality that shaped the face of a region and its people.

Let's explore this rich legacy and dive into the most significant producing areas in Chinese green tea, following the craft, the legends, …and our taste buds! (Read More)

In a previous blogpost we uncovered the secrets behind Tetsubin's history and production. Today, we are looking on the practical side of things. We'll provide you with step-by-step instructions on how to use your Japanese iron kettle. We'll also answer some of the most (and some not so) common questions that may arise in the process. 

Using a Tetsubin, the traditional Japanese tea kettle from cast iron involves a specific procedure to maintain its integrity and enhance its tea-brewing capabilities. Here's a step-by-step guide to properly use and care for your Tetsubin (Read More)

The Tetsubin, Japan's traditional cast iron kettle, is a cornerstone of the Japanese tea making ritual. 

The Tetsubin is an undeniable part of Japan's tea culture. With roots stretching back through centuries, this essential kettle has transcended its humble beginnings to become a celebrated piece of functional art. In this blogpost, we'll go through the history and origins of the Tetsubin. We'll explore the craftsmanship behind its creation, which has largely remained unchanged for centuries. We will also offer insights into how best to use and care for your Tetsubin, ensuring that it remains a treasured – and functional – part of your tea ritual. Embark with us as we explore the legacy of the Tetsubin and its significance in the art of making tea. (Read More)