Black Tea: Between Teabag and Hand-rolled Whole-Leaves
Black Tea, aka Hong Cha, i.e. Red Tea (1), is the most consumed tea category...
Leo Kwan
About Water
People often talk about whether to use soft or hard water. I look at it in another way. I’d prefer a rather neutral pH water with very slight alkaline inclination such that there is the least influence on the tea…
Is a Semi-fermented Tea an Oolong?
the market wants more choices The production of oolong is defined by the degree of “fermentation” as well as...
Modified Teas: Crafted Teas
transforming appearance of the tealeaves by handcrafts Before the teabag was invented, there has been...
Modified Teas: Scenting
Tea has been popularly consumed with various other ingredients since antiquity. Milks, nuts, grains, herbs,...
What are Compressed Teas?
A Historical Form Compressing lessens the bulkiness of the tealeaves for transportation. This is especially...
Modified Teas: Orientation
So far, we have covered most of tea categorization basing on the degree and style...
From Crude Provision to Treasure: Origin of Dark Tea
The development of the technique for the modern classic post-fermentation process was developed in Hong Kong by tea merchants after WWII, converting…
Post-fermented Tea (dark tea)
• orientation • production • tasting notes • origin • buying tips • tea list...
Wuyi Oolongs: Tasting, Health & Buying Tips
Tasting notes Because of the high fire of Wuyi oolongs, they are much better when...