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Leo KwanTea Hong to resume online sales in November 😅 (Sorry!) & what our Japanese collection will look like
No CommentsRead moreA letter to all of our users As of this very moment, we have not heard from the shipping company…
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Leo KwanNew Home for Tea Hong
2 CommentsRead moreChange is an integral part of Life In 1986 when I moved to Chicago from Hong Kong, I carried with…
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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 more Top quality green teas from different regions each with its own strong heritage in unique production technique, cultivar and…
