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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 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 KwanThe Ninja of Tea Tasting
No CommentsRead moreResonance with the ninjas This evening, my wife and I had a good time watching the Netflix series House of…
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Leo KwanMaking milk tea with Royal Black
No CommentsRead moreWhile we have a stubborn belief in the purism of tea, we do things to some of our teas sometimes.…
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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 moreSomeone else deceptive business denies your rights The production of green tea, according to a lot of writings in the…
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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…
