Tea Log

Insights, information and in focus

  • Apr272017
    Longjing Infusion: Pot or Glass

    Longjing Infusion: Drinking Glass or Teapot?

    Why do they steep Longjing in the glass? Every single client I have ever travelled with to Hangzhou has asked: why do they all steep Longjing in the glass? The shortcomings to…

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  • Apr272017
    Traditional Longjing Roasting

    Longjing: is Earlier the Better?

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  • Mar242017
    Buds of jasmine flowers

    The Difference of Tea Hong’s Honey Pearl Pekoe

    There are plenty of selections for jasmine scented green tea in the market, but if you are in for a floral aroma that is pure, sweet, natural, and long lasting; a taste…

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  • Feb242017
    Infused leaves of Imperial Topaz Nepali Black Tea

    Imperial Topaz: Another Fine Gem from the Himalayas

    To answer the demand for Himalayan black teas that are oxidised more deeply, we could have just bought straight away from our Nepali farmer to offer it. They have been making such…

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  • Feb212017
    Playing with the farmer's boy on the side of the small tea field

    The Fragrance of Taiwan

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  • Feb172017
    Buddha

    Anchoring the Elusive Iron Buddha

    Misrepresented Iron Buddha An often misrepresented big name of Wuyi oolong — Tie Luohan — Iron Buddha, is one of the so-called Big Four Bushes of Wuyi ⊕. In the earlier years…

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  • Jan162017
    Chinese New Year Special

    Year of Rooster: All that Crow about Chinese New Year

    Seasons greetings The Chinese Zodiac may mean little to you, but the New Year of the Rooster is surely coming in a fortnight. As the proud bird takes on high ground to…

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  • Jan072017
    Tea is good company all the time for all ages.

    Smell of Matured Tea

    Different variety for different preference Some tealeaves smell floral, some sweet, some like baked goods, some musky, some earthy, some pungent, some nothing much… and yet they could all be the best…

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  • Dec232016
    Snow Orchid leaves

    Snow Orchid, Peaceful Christmas & Prosperous New Year

    Oxidation room An European importer recently asked me: how do they get such wonderful aroma in the leaves? Referring to an oolong he bought. The chamber in which tealeaves are gently bruised…

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  • Dec132016
    Ding Yao white plate

    Kilns of Ding

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