Leo KwanWhy do we mature our White Peonies?
Read moreIt’s “Cold” when fresh A traditionally processed white tea has a cold inclination in its TCM energy when fresh. It is good for some occasional sips but could tip the balance of…
Leo KwanMaocha — The Pu’er Tea that the indigenous mountain people drink
Read more“This is reserved for ourselves” If you ever travel to the tea mountains in Yunnan where Pu’er tea is produced, you may very likely see hardworking tea pickers, basket weavers, bamboo cutters,…
Leo KwanThe Ninja of Tea Tasting
Read moreResonance with the ninjas This evening, my wife and I had a good time watching the Netflix series House of Ninjas. They have put a good modern and human twist in telling…
Leo KwanMaking milk tea with Royal Black
Read moreWhile we have a stubborn belief in the purism of tea, we do things to some of our teas sometimes. Like making milk tea for instance. After all, we are from Hong…
Leo KwanRock Tea for the Change of Season
Read moreAmongst old tea drinkers, Wuyi oolongs are referred to as “Yan Cha” — Tea from the Rocks, or Rock Tea, as some in the trade call it. The mountains in the Wuyi-shan…
Leo KwanThree black teas from the birthplace of black tea
Read moreThe first black tea recorded In 1732, a new kind of tea that was black in colour of the leaves but yielded a red liquor was traded in an area called Xing…
Leo KwanHow to choose a green tea?
Read moreSomeone else deceptive business denies your rights The production of green tea, according to a lot of writings in the English language, is deceptively simple: heat and dry the leaves. Now that…
Leo KwanProper roasting is key to the classic taste of a fine Longjing
Read moreBesides the terroir, the plant, and the quality of the pluck, mastery in processing is the single most important factor that contribute to the taste of a tea, particularly in genuine quality…
Leo KwanA very short history of white tea that concerns you as a drinker
Read moreThe production of traditional white tea looks very simple and straightforward on paper: lay the fresh leaves under the sun to wither and then continue the withering under the shade and then…
Leo KwanAbout Infusing Pu’er Maocha
Read moreAlthough it is perfectly okay to steep your maocha in a large pot in the conventional way, the tea can reveal a very different dimension when infused in a smaller vessel using…
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