About tea

How to Care for Your Teaware — Cleaning Gaiwans...

Teaware that is properly cared for performs better, looks more beautiful, and lasts a lifetime. Here's how to clean and maintain the most common types of teaware — without damaging...

How to Brew Liu Pao Dark Tea — Guangxi's Post-F...

Liu Pao (六堡茶) is one of China's most historically significant dark teas — post-fermented and aged in Guangxi Province for over 1,500 years. Its deep earthy character, natural sweetness, and...

How to Brew Yellow Tea — China's Rarest Tea Cat...

Yellow tea is one of China's rarest and most ancient tea categories — produced in tiny quantities using a unique "smothering" (men huan 闷黄) technique that sets it apart from...

How to Brew Red Tea (Black Tea) — Chinese Hong ...

In China, what the West calls "black tea" is known as hong cha (红茶) — red tea — named for the colour of its liquor, not the leaf. Fully oxidized,...

How to Brew Oolong Tea — From Milk Oolong to Wu...

Oolong is the most diverse tea category in the world — semi-oxidized between 10% and 85%, it ranges from creamy and floral to roasted and mineral. Brewing oolong correctly depends...

How to Brew White Tea — The Gentlest Leaf Deser...

White tea is the least processed of all tea categories — just harvested and dried, with minimal intervention. Its flavour is naturally delicate, honeyed, and subtle. Brewing it well means...