Tea Guardian Fine Tea Commentaries and Reference Guide

Tea rolling in China

Congou

One tea variety popularly seen in mass market tea in the tins is “Congou”. The term is an early romanization of the Amoy ( i.e. Xiamen 廈門 ) dialect for...

Gongfu tea study in a tea class setting

Gongfu tea

Gongfu tea, originally gongfu cha ( Chinese: 功夫茶 ), used to refer to a way of tea preparation technique popular in Minnan-Chaozhou area in southern China between 19th to 20th century....

Infused Tealeaves of Shengcha Pu'er

Shengcha

Pu’er teas that have not undergone post-fermentation are sometimes labelled as “raw” puer. “Raw puer” is a transliteration of the Chinese expression “sheng-cha” ( Chinese: 生茶 ). As an adjective, the word...

fill-water-to-rim

Why fill water to the rim?

Tea “Sommeliers” need better common sense Ever since businesses around the world sensed a come back for tea and saw some individuals doing tea with a new level of professionalism,...

Leaf shoot of a tea plant

Leaf Shoot

A leaf shoot is the bud of a tea leaf before it opens from its natural curled up form. Sometimes it is referred to as the apical bud. Dependent on...