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Leo KwanRock 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 KwanThree 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 KwanHow to choose a green tea?
No CommentsRead more Top quality green teas from different regions each with its own strong heritage in unique production technique, cultivar and…
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Leo KwanProper roasting is key to the classic taste of a fine Longjing
No CommentsRead moreBesides the terroir, the plant, and the quality of the pluck, mastery in processing is the single most important factor…
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Leo KwanA 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 KwanAbout 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 KwanHow 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…
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Leo KwanDoes your Honey Orchid Supreme taste too bitter?
5 CommentsRead moreWhat makes the taste of a tea? The taste of a tea is the combination of its many tones, accents…
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Leo KwanWhat tea to use in Mid Autumn Festival?
No CommentsRead moreThis year, the night on September 10th will see a big full moon. That will be the Mid-Autumn Festival. In…
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Leo KwanIce Fire Technique
No CommentsRead moreTo steep tea, there is the usual brewing with hot water and there is the recently popular cold infusion. There…
