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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 KwanThe Fear of Failing Our Customers
No CommentsRead morePossibly the first black tea ever produced, and definitely the best of its category from Wuyi, Tongmuguan One has a…
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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 KwanRebirth of A Black Tea Region — Yingde
No CommentsRead moreIn the 17th century the county of Yingde in the southern province of Guangdong in China had suddenly become a…
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Leo KwanEU Exclusionism?
No CommentsRead moreI have grown up in a free-trading city where there is still no tax on retail sales or importation of…
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Leo KwanHoney Concubine, the Tea Born of an Earthquake
No CommentsRead moreAt 1:47 am on September 21, 1999, an earthquake broke out in central Taiwan. It was a Richter scale 7.7…
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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 KwanWhy 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…
Tea Log
Tea Log
