Shou Cha or Shu Cha?
In the recent couple of decades, pu’er dark teas that are produced with the piled...
Puer
Yixing teapot: Real use for really small ones?
The capacity of most popular Yixing pot sizes ranges from a few hundred millilitres (or...
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...
Bulang Shengcha Pu’er
Bulang Shan ( Chinese: 布朗山 ) — Mountain of the Bulang people — is not...
Pu’er
Pu’er ( Chinese: 普洱 ) is the name of a municipality in the province of...
Shu Cha
Shu cha ( Chinese: 熟茶 ) is a relatively new term that came about as...
Tea Compression: Making of a Cha Bing
A cha bing is a modified form of tea. It is made by compressing tealeaves...
Tea Infusion: What does it Mean?
For most people, to make tea — tea infusion — simply means to pour boiling...
Caffeine Content in 39 Tea Samples
Caffeine is a colourless material that occurs naturally in the tea plant. The wide-spreading myths...
Quality Basics 1: Various Plants, Various Qualities
Four of the thousands of different tea tree cultivars employed for tea production in different...