Leo Kwan – Page 3 – Tea Guardian

Tea and Health / Tea Usage

2015.12.19

Is Tea Gourmet? Or is it Health?

Some tea merchants complained that the recent attention on tea for better health is actually...

Streptomices, one of the microbes that cook the sheng pu'er

Pu'ers & other post-fermented teas: the Dark tea category / Tea Usage

2015.12.11

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...

Quality & Variety Guide / Quality Matters

2015.11.23

What is Orange Pekoe?

A Funny Name In the supermarket or your local teashop, you probably have come across...

Featured / Quality & Variety Guide / Quality Matters

2015.11.04

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...

Monks drinking tea, detail, the Five Hundred Luohans ( Arhats )

Special Features / Tea Wares

2015.10.05

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…

Featured / Oolong varieties / Tea varieties

2015.09.14

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...

Pu'er tea varieties and other dark teas / Tea varieties / White tea varieties

2015.09.01

Laos Shengcha

As discussed in a few other articles in this site, shengcha pu’er is very similar...

Pu'er tea varieties and other dark teas / Quality & Variety Guide / White tea varieties

2015.07.20

Bulang Shengcha Pu’er

Bulang Shan ( Chinese: 布朗山 ) — Mountain of the Bulang people — is not...

Infusion / Tea How's

2015.06.21

Iced tea: Sweeteners and other ingredients

Although I have often advised against iced tea, an occasional glass of well prepared one...

Nature of tea / Pu'ers & other post-fermented teas: the Dark tea category / Special Features

2015.06.20

“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…