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Leo KwanRebirth of A Black Tea Region — Yingde
No CommentsRead moreIn the 17th century the county of Yingde in the southern province of Guangdong in China had suddenly become a…
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Leo KwanHoney Concubine, the Tea Born of an Earthquake
No CommentsRead moreAt 1:47 am on September 21, 1999, an earthquake broke out in central Taiwan. It was a Richter scale 7.7…
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Leo KwanBetween Fire and Bouquet
No CommentsRead moreProblems with getting a good Wuyi oolong Wuyi oolongs have always been problematic for fine tea merchants. It is one…
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Leo KwanTaiwan as a tea region
No CommentsRead moreIn the subtropical small island country of Taiwan, where most of the terrain is dominated by a central mountain range…
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Leo KwanIntroducing Tieguanyin Stout
No CommentsRead moreTea Hong’s Tieguanyin Traditional has been popular for its sweet floral aroma and soft, silky body. However, there is another…
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Leo KwanLunar New Year Sweet Tea
No CommentsRead moreSoon it will be the Year of the Bull in the Lunisolar Calendar. Believe it or not, this very old…
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Leo KwanCha Bing — Compressed Tea
No CommentsRead moreA very old origin Done in the beginning as a means of packaging, compression to contain tea leaves in cha…
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Leo KwanWhat is a Pu’er Maocha? Or a Pu’er Shengcha?
No CommentsRead moreWhat is a Shengcha In the realm of Pu’er tea, the concept of shengcha was born when people began to…
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Leo KwanOne camera, 22 years in tea
No CommentsRead moreNot long ago I needed to prepare the training for a batch of new staff intake. As I went through…
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Leo KwanBead Shape Oolongs
No CommentsRead moreAfter 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…
