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Leo KwanNew Home for Tea Hong
2 CommentsRead moreChange is an integral part of Life In 1986 when I moved to Chicago from Hong Kong, I carried with…
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Leo KwanTea Hong is relocating to Japan
No CommentsRead moreWe shall begin our move to Nagoya this July. Since it will involve packing our whole workshop and inventory to…
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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 KwanThree 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 KwanHow to choose a green tea?
No CommentsRead more Top quality green teas from different regions each with its own strong heritage in unique production technique, cultivar and…
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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 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…
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Leo KwanHoney 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 HongAirmail 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 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…
