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Leo Kwan
A 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 Kwan
About 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 Kwan
How 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 Kwan
Does 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 Kwan
What 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 Kwan
Ice Fire Technique
No CommentsRead moreTo steep tea, there is the usual brewing with hot water and there is the recently popular cold infusion. There…
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Leo Kwan
EU Exclusionism followup: a Petition
No CommentsRead moreA while ago I wrote a post to complain about a regulation in EU requiring all vendors selling to EU…
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Leo Kwan
Myths about White Teas
No CommentsRead moreWhite tea has seen increased popularity in recent years. Authentic varieties, such as White Peony, aka Bai Mudan, is a…
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Leo Kwan
What really is a gongfu black tea?
No CommentsRead moreIn the beginning what used to be called black tea by the West was actually oolong. I have explained that…
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Leo Kwan
International preparation standard for tea tasting
No CommentsRead moreTea cannot manifest its full self when improperly infused. The wrong leaf to water ratio, poor infusion ware, inappropriate water…
Tea Log
Tea Log