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Tea HongHow to clean a new Yixing teapot
No CommentsRead moreA tea pot made with a porous clay material, such as a Yixing, or an unglazed earthenware would absorb in…
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Leo KwanAntithesis of my TCM rules: Cold infusing a Japanese green tea
No CommentsRead moreHakone hot spring resort Ten 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 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 KwanAbout Infusing Pu’er Maocha
No CommentsRead moreAlthough it is perfectly okay to steep your maocha in a large pot in the conventional way, the tea can…
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Leo KwanHow to brew a cha bing
No CommentsRead moreTea compressed into a discus form is basically still a tea like any other loose leaves. The process of compressing…
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Leo KwanDoes your Honey Orchid Supreme taste too bitter?
5 CommentsRead moreWhat makes the taste of a tea? The taste of a tea is the combination of its many tones, accents…
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Leo KwanIce Fire Technique
No CommentsRead moreTo steep tea, there is the usual brewing with hot water and there is the recently popular cold infusion. There…
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Leo KwanInternational preparation standard for tea tasting
No CommentsRead moreTea cannot manifest its full self when improperly infused. The wrong leaf to water ratio, poor infusion ware, inappropriate water…
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Leo KwanLunar New Year Sweet Tea
No CommentsRead moreSoon it will be the Year of the Bull in the Lunisolar Calendar. Believe it or not, this very old…
