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Leo KwanA 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 KwanAbout 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 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?
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 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…
Tea Log
Tea Log
