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Leo KwanWhy do we mature our White Peonies?
No CommentsRead moreIt’s “Cold” when fresh A traditionally processed white tea has a cold inclination in its TCM energy when fresh. It…
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Leo KwanMaocha — The Pu’er Tea that the indigenous mountain people drink
No CommentsRead more“This is reserved for ourselves” If you ever travel to the tea mountains in Yunnan where Pu’er tea is produced,…
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Leo KwanProper roasting is key to the classic taste of a fine Longjing
No CommentsRead moreBesides the terroir, the plant, and the quality of the pluck, mastery in processing is the single most important factor…
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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 KwanMyths about White Teas
No CommentsRead moreWhite tea has seen increased popularity in recent years. Authentic varieties, such as White Peony, aka Bai Mudan (白牡丹), is…
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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 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 KwanScenting of Phoenix Sweet Osmanthus
No CommentsRead moreWhat is Osmanthus? Osmanthus is a tree that yields tiny, and very fragrant flowers. The fragrance is not as pungent…
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Leo KwanBetween Fire and Bouquet
No CommentsRead moreProblems with getting a good Wuyi oolong Wuyi oolongs have always been problematic for fine tea merchants. It is one…
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Leo KwanTaiwan as a tea region
No CommentsRead moreIn the subtropical small island country of Taiwan, where most of the terrain is dominated by a central mountain range…
