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Leo KwanRock Tea for the Change of Season
2 CommentsRead moreAmongst old tea drinkers, Wuyi oolongs are referred to as “Yan Cha” — Tea from the Rocks, or Rock Tea,…
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Leo Kwan
Three black teas from the birthplace of black tea
No CommentsRead moreThe first black tea recorded In 1732, a new kind of tea that was black in colour of the leaves…
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Leo Kwan
How to choose a green tea?
No CommentsRead moreSomeone else deceptive business denies your rights The production of green tea, according to a lot of writings in the…
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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
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
The 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…
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Leo Kwan
Honey Concubine, the Tea Born of an Earthquake
No CommentsRead moreAt 1:47 am on September 21, 1999, an earthquake broke out in central Taiwan. It was a Richter scale 7.7…
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Tea Hong
Airmail deadline for Christmas 2020
No CommentsRead moreDeadline for Christmas airmail shipping to USA is set for Nov 19 ( HK time, ie EST – 13 hr…
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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
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,…
In Focus
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