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Leo KwanMaocha — The Pu’er Tea that the indigenous mountain people drink
No CommentsRead more“This is reserved for ourselves” If you ever travel to the tea mountains in Yunnan where Pu’er tea is produced,…
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Leo Kwan
The Ninja of Tea Tasting
No CommentsRead moreResonance with the ninjas This evening, my wife and I had a good time watching the Netflix series House of…
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Leo Kwan
Making milk tea with Royal Black
No CommentsRead moreWhile we have a stubborn belief in the purism of tea, we do things to some of our teas sometimes.…
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Leo Kwan
Rock Tea for the Change of Season
2 CommentsRead moreAmongst old tea drinkers, Wuyi oolongs are referred to as “Yan Cha” — Tea from the Rocks, or Rock Tea,…
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Leo Kwan
Three black teas from the birthplace of black tea
No CommentsRead moreThe first black tea recorded In 1732, a new kind of tea that was black in colour of the leaves…
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Leo Kwan
How to choose a green tea?
No CommentsRead moreSomeone else deceptive business denies your rights The production of green tea, according to a lot of writings in the…
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Leo Kwan
Proper roasting is key to the classic taste of a fine Longjing
No CommentsRead moreBesides the terra, the plant, and the quality of the pluck, mastery in processing is the single most important factor…
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Leo Kwan
A very short history of white tea that concerns you as a drinker
No CommentsRead moreThe production of traditional white tea looks very simple and straightforward on paper: lay the fresh leaves under the sun…
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Leo Kwan
About Infusing Pu’er Maocha
No CommentsRead moreAlthough it is perfectly okay to steep your maocha in a large pot in the conventional way, the tea can…
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Leo Kwan
How to brew a cha bing
No CommentsRead moreTea compressed into a discus form is basically still a tea like any other loose leaves. The process of compressing…
Author archive for Leo Kwan
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