-
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,…
00 -
Leo Kwan
Proper roasting is key to the classic taste of a fine Longjing
No CommentsRead moreBesides the terra, the plant, and the quality of the pluck, mastery in processing is the single most important factor…
-
Leo Kwan
A 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…
-
Leo Kwan
Myths 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…
-
Leo Kwan
What 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…
-
Leo Kwan
Phoenix 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…
-
Leo Kwan
Scenting 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…
-
Leo Kwan
Between 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…
-
Leo Kwan
Taiwan 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…
-
Leo Kwan
Introducing Tieguanyin Stout
No CommentsRead moreTea Hong’s Tieguanyin Traditional has been popular for its sweet floral aroma and soft, silky body. However, there is another…
Nature of Things
Tea Log > Nature of Things
