Nature of Things

  • Nov022021

    Between Fire and Bouquet

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    Problems with getting a good Wuyi oolong Wuyi oolongs have always been problematic for fine tea merchants. It is one…

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  • Oct042021
    Servants preparing tea, 9th century

    Taiwan as a tea region

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    In the subtropical small island country of Taiwan, where most of the terrain is dominated by a central mountain range…

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  • May242021
    Infusing Tieguanyin Stout

    Introducing Tieguanyin Stout

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    Tea Hong’s Tieguanyin Traditional has been popular for its sweet floral aroma and soft, silky body. However, there is another…

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  • May142021
    2 Longjings, #43 on the left, and Tu-zhong on the right

    Why do we choose an uglier looking Longjing?

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    When I began drinking tea more seriously, there was only one kind of Longjing, and the difference would be quality…

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  • Oct312020
    Cha Bing: Compressed tea

    Cha Bing — Compressed Tea

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    A very old origin Done in the beginning as a means of packaging, compression to contain tea leaves in cha…

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  • Oct312020
    Pu'er Maocha

    What is a Shengcha? Maocha? And Pu’er Maocha?

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    What is a Shengcha The concept of shengcha was born when people began to define induced post-fermented teas as shu…

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  • Oct102020
    A deep baked tea

    Darkening of an Iron Goddess

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    Making of the Queen in Gongfu Tea There exist two distinct styles of Tieguanyin — Iron Goddess of Mercy —…

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  • Oct022020
    4 cups of tea

    Which is your cup of Phoenix Classic? 2018 or 2020?

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    “This tea smells so magnificent!” exclaimed one of our new packers as he bagged our last lot of 2018 Phoenix…

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  • Jan052020
    The tea producer turning coal at the tea baking oven

    Freshness vs staleness

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    Master Wang of Taiping makes our Taiping Houkui Traditional. It is a green tea that I have always thought best…

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  • Mar262019
    Duck Poo Tea?

    Seriously is there a Duck Poo Tea?

    Fragrance of Duck Poo? You may have heard of the name and thought it was a joke or some kind…

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