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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, is a…
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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…
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Leo KwanIntroducing 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…
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Leo Kwan
Why do we choose an uglier looking Longjing?
No CommentsRead moreWhen I began drinking tea more seriously, there was only one kind of Longjing, and the difference would be quality…
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Leo Kwan
Cha Bing — Compressed Tea
No CommentsRead moreA very old origin Done in the beginning as a means of packaging, compression to contain tea leaves in cha…
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Leo KwanWhat is a Shengcha? Maocha? And Pu’er Maocha?
No CommentsRead moreWhat is a Shengcha The concept of shengcha was born when people began to define induced post-fermented teas as shu…
Nature of Things
Tea Log > Nature of Things
