-
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…
0 -
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…
-
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…
-
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…
-
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…
-
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…
-
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…
-
Leo KwanDarkening of an Iron Goddess
No CommentsRead moreMaking of the Queen in Gongfu Tea There exist two distinct styles of Tieguanyin — Iron Goddess of Mercy —…
-
Leo KwanWhich 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…
-
Leo KwanHong 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,…
