Is Tea Gourmet? Or is it Health?
Some tea merchants complained that the recent attention on tea for better health is actually...
Leo Kwan
From Shengcha to Shu Cha, a Microbial Change
Shengcha pu’er looks and tastes differently from its dark colour cousin, shu cha pu’er. Yet...
What is Orange Pekoe?
A Funny Name In the supermarket or your local teashop, you probably have come across...
Why does China export all those cheap teas?
and keep the good ones for themselves? The low price jasmine leaf tea and so-called gunpowder that one sees...
Pictorial History of Gaiwan
Little has been documented about this small yet indispensable piece of teaware. In our first attempt to study the history of gaiwan basing on historical clues, we have found that its existence is inseparable from the evolution of tea itself…
Shiguping Wulong
Shi-gu-ping ( Chinese: 石古坪, 又作石鼓坪, 另有考為石牯坪, 無定案 ) is the name of a village in...
Laos Shengcha
As discussed in a few other articles in this site, shengcha pu’er is very similar...
Bulang Shengcha Pu’er
Bulang Shan ( Chinese: 布朗山 ) — Mountain of the Bulang people — is not...
Iced tea: Sweeteners and other ingredients
Although I have often advised against iced tea, an occasional glass of well prepared one...
“Raw” Puer or “Cooked” Puer?
The expression “shengcha” initially refers to the dried tea leaves of the puer variety that were meant to go through further processing, such as steaming for compressing or post-fermentation…