Author archive for Leo Kwan

  • May242021
    Infusing Tieguanyin Stout

    Introducing Tieguanyin Stout

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    Tea Hong’s Tieguanyin Traditional has been popular for its sweet floral aroma and soft, silky body. However, there is another…

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  • May142021
    2 Longjings, #43 on the left, and Tu-zhong on the right

    Why do we choose an uglier looking Longjing?

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    When I began drinking tea more seriously, there was only one kind of Longjing, and the difference would be quality…

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  • Feb042021
    Keemun black tea with strawberry as condiment

    Lunar New Year Sweet Tea

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    Soon it will be the Year of the Bull in the Lunisolar Calendar. Believe it or not, this very old…

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  • Oct312020
    Cha Bing: Compressed tea

    Cha Bing — Compressed Tea

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    A very old origin Done in the beginning as a means of packaging, compression to contain tea leaves in cha…

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  • Oct312020
    Pu'er Maocha

    What is a Shengcha? Maocha? And Pu’er Maocha?

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    What is a Shengcha The concept of shengcha was born when people began to define induced post-fermented teas as shu…

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  • Oct262020
    Leo taking picture of tea leaves using a Canon Powershot G5

    One camera, 22 years in tea

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    Not long ago I needed to prepare the training for a batch of new staff intake. As I went through…

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  • Oct122020
    Closeup of a bead-shape oolong

    Bead Shape Oolongs

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    After the bead rolling method for oolong was introduced at the end of 19th centuries, it has been gradually integrated into the development of a number of varieties. The form styling of the leaves has actually contributed to the formation of the taste profile…

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  • Oct102020
    A deep baked tea

    Darkening of an Iron Goddess

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    Making of the Queen in Gongfu Tea There exist two distinct styles of Tieguanyin — Iron Goddess of Mercy —…

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  • Oct022020
    4 cups of tea

    Which is your cup of Phoenix Classic? 2018 or 2020?

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    “This tea smells so magnificent!” exclaimed one of our new packers as he bagged our last lot of 2018 Phoenix…

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  • Sep132020
    Comparing a lighter oxidation Hong Yu white tea with Deep White

    Hong Yu White Tea, with Extra Oxidation

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    Some years ago when young tea master Chen sent me her first attempt on making white tea from Hong Yu,…

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