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Leo KwanAntithesis of my TCM rules: Cold infusing a Japanese green tea
No CommentsRead moreHakone hot spring resort Twelve summers ago, after getting off at a wrong train stop in a hot spring bath…
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Leo KwanMaking the most of the leaves — making tea that touches deep
No CommentsRead moreA private message A few nights ago, the customer who had left the most number of reviews on our site,…
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Leo KwanRe-building Tea Hong’s Graphic Identity
No CommentsRead moreWhen we began to conceive the Tea Taster’s Box series two years ago, we noticed there is a need for…
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Leo KwanDoes the new US import tariff affect your order on Tea Hong?
No CommentsRead moreThe short answer: NO. De Minimis Orders below USD 800 from Japan to the USA are classified as De Minimis…
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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…
