On Names
An expensive “restaurant tea” A few years ago I saw a nice tin can by...
Hong Kong
Leo Kwan: How Tea Has Chosen Me
My father used to be proud to talk about his bullet wound in the chest from the Sin0-Japanese War during WWII. He was lucky to have lived through such an injury in a time when food, medicine and even bullets were in extreme scarcity…
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…
Pu’er: Myth of Origin & Reality of Blending
Differentiating facts from myths The pu’er that I have grown up with in Hong Kong...