It's All About Tea

As the times roll, more and more are becoming curious around how to assimilate tea into food culture; and it is indeed slowly turning into a regularized practice. Not only are teas fairly cheap and versatile, they can be served at different temperatures and intensities. That being said, here we'll have a broad look at how to think about pairing the 5 major tea groups with food, and the reasons behind it. (Read more)

In 1827, tea was discovered to have a caffeine of its own called "theine". It was soon realised that this caffeine and the caffeine found in coffee were identical. Yet, drinkers of tea and coffee experience stark differences in their effects on the body and mind, and questions have surrounded the topic ever since. So, what really influences the disparities between tea and coffee? (Read more)

High up in the Phoenix Mountains of China’s southeastern Guangdong province is where one might find Duck Shit Aroma Oolong. Year-round, these mountains are surrounded by fog and rain, creating perfect moist conditions for the soil to promote this special tea’s growth.

The mountain continuously attracts many tourists traveling not only for the scenic views but also in search of this intriguing oolong. (Read more)

Globally, the popularity of Matcha has seen constant growth to the point where it is now considered a formal ingredient. It takes beverage form, dessert form, and all forms in between with a variety of temperatures, techniques, and tastes. But here, we'll focus on the most traditional way of preparing matcha, in it's most traditional form: served as a cup of hot tea. (Read More).

Here's some information on the most overlooked and disregarded stem in the process of tea making: the cup. Pottery is a patient, start-to-finish alchemy that places importance on the tiniest details for the perfect outcome; just like tea cultivation. Every clay has a different chemistry, and every cup has a different taste. (Read more)