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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?
4 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…
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Leo KwanEU 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 KwanMyths 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 KwanWhat 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 KwanInternational 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…
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Leo KwanPhoenix Dancong — the oolong that made me fall in love with tea
No CommentsRead moreIn 1998 when I was still a design consultant and tea was only a hobby, I had the opportunity to…
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Leo KwanThe Fear of Failing Our Customers
No CommentsRead morePossibly the first black tea ever produced, and definitely the best of its category from Wuyi, Tongmuguan One has a…
Tea Log
Tea Log
