It's All About Tea

In a couple of our recent posts, we have mentioned these obscure words — Hui Gan. But what does Hui Gan actually mean? Indeed, it’s as elusive as many of our favorite terms in this mysterious world of tea! Hui Gan, Cha Qi, Wabi-Sabi… they are all tricky to describe but really hold what we find is the essence of the tea ceremony. (Read more)

In the world of unseasoned tea drinkers, bitterness and astringency might be synonyms. But oh no, not when it comes to us, tea connoisseurs! In fact, bitterness and astringency are two totally different profiles on the spectrum concerning the taste of tea. We'll break down why. (Read more)

Like any proper tea enthusiast, we’re sure your eyes light up just like ours do every time you see a beautiful piece of teaware! But have you ever considered making your own teaware? Sure, it may not turn out as perfect as a Yixing teapot made by a multi-generational master. However, it will be yours! Furthermore, it will definitely become a conversation piece during your next friendly tea ceremony. In this post, we share some tips on how to make your own teaware. (Read more)

What do we talk about when we talk about mouthfeel? We’re sure, when you read tea descriptions, picking out which best suits your taste, you may notice something referred to as “mouthfeel.” Mouthfeel is an essential part of the tasting and understanding of every tea. Or even coffee, alcoholic beverages, and food! It’s impossible to escape mouthfeel if you are tasting something. However, some of us may not be used to paying it much mind. In this article, we’ll take a deeper look into mouthfeel and how to decode it during a tea tasting! (Read more)

Bug Bitten Oolong originated in Taiwan in the early 20th century. Once, there was a tremendous amount of leafhoppers feasting on one farmer’s tea bushes. Instead of forsaking the whole harvest, he decided to proceed with processing these tea leaves. Thus, the first Oriental Beauty Oolong came into existence — the forerunner of bug-bitten tea. (Read more)