Teaware: The Gaiwan
The Gaiwan (gài-wǎn, literally lid bowl) is perhaps the most versatile piece of teaware. It...
Tea How’s
Teaware: The Incredible Chahai
When Lu Yu wrote the Tea Classic (Chajing) a millennium ago, he probably would not...
Tea Tasting: A Step by Step Guide
• what you need • preparation • tasting • ask yourself • parameters • tea...
Teaware: The Cup
A few years ago, an enthusiastic fan who was also a friend came to me...
Gongfu Infusion/ Chapter 1: The Basics
for more of your tea Making tea in the gongfu style is NOT a tea...
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…
Tea Infusion: Basic Techniques
Whether you are using a mug (note), a specialist tool or a plain old teapot,...
Tea Storage: Containers
To have understood the need to protect tea from the elements listed in the previous...
Tea Storage: The Environment
When people began exporting tea in the 17th century, thin sheets of lead was used...
Better Tea-making: Measurements
Good measurement practice is key to successful tea-making, at least before you know by heart...