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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 Kwan
Bead 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…
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Leo Kwan
Darkening of an Iron Goddess
No CommentsRead moreMaking of the Queen in Gongfu Tea There exist two distinct styles of Tieguanyin — Iron Goddess of Mercy —…
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Leo Kwan
Which is your cup of Phoenix Classic? 2018 or 2020?
No CommentsRead more“This tea smells so magnificent!” exclaimed one of our new packers as he bagged our last lot of 2018 Phoenix…
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Leo Kwan
Hong Yu White Tea, with Extra Oxidation
No CommentsRead moreSome years ago when young tea master Chen sent me her first attempt on making white tea from Hong Yu,…
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Leo Kwan
Estonia, France, Poland, Spain, Switzerland and United Kingdom!
No CommentsRead moreWe have just got news from Hong Kong Post that airmail service has just been resumed for Estonia, France, Poland, Spain,…
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Leo Kwan
Freshness vs staleness
No CommentsRead moreMaster Wang of Taiping makes our Taiping Houkui Traditional. It is a green tea that I have always thought best…
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Leo Kwan
For the Sake of My Own Health, and My Children’s
No CommentsRead moreWhen I tasted his Oriental Beauty and said it was good, Chen Guo Ching beamed with excitement. He said for the next harvest he could customise the degree of oxidation…
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Leo Kwan
What is a good tea for Summer?
Read morePerhaps some people may say ice tea, or some others may say iced lemon tea etc. While chilled infusion of Camellia sinensis does offer a soothing sensation under that smothering summer sun, the low temperature also sends a wrong signal to the body that there is the need to conserve heat.
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Leo Kwan
Black Dragon from the Flats of Stone Bullocks
Read moreThe Wulong from Shiguping, however, is produced from a cultivar entirely different. It is a wulong plant. Examples of other wulong plants include Aijiao ( that produces our Cream Stout ), Sijichun ( that for Eternal Spring ), Qingxin ( that for our Cold Peak ), etc etc. It is not an overstatement to say this is one of the best Wulongs.
Author archive for Leo Kwan
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