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...

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...

Gongfu Infusion Fundamental Steps: Blanch tea leaves

Blanch

We have borrowed this word from cooking for use in tea preparation. In cooking, to blanch means to scald an ingredient or ingredients with boiling water, or to parboil it/them...

Catechin-molecule

Tea Catechins

Mistaken as tannins previously, tea catechins are a group of phytochemicals existing naturally in the leaves of the tea plant, Camellia sinensis. They are vital in the health contributive nature of...