Leo KwanRebirth of A Black Tea Region — Yingde
Read moreIn the 17th century the county of Yingde in the southern province of Guangdong in China had suddenly become a transport hub of tea when the Qing emperor appointed Guangzhou as the…
Leo KwanHoney Concubine, the Tea Born of an Earthquake
Read moreAt 1:47 am on September 21, 1999, an earthquake broke out in central Taiwan. It was a Richter scale 7.7 massive attack that took away the lives of over 2,400 people and…
Leo KwanBetween Fire and Bouquet
Read moreProblems with getting a good Wuyi oolong Wuyi oolongs have always been problematic for fine tea merchants. It is one of the most sought after oolong subcategories, and yet with extremely irregular…
Leo KwanTaiwan as a tea region
Read moreIn the subtropical small island country of Taiwan, where most of the terrain is dominated by a central mountain range covered in emerald forests, within which it can get very cool after…
Leo KwanIntroducing Tieguanyin Stout
Read moreTea Hong’s Tieguanyin Traditional has been popular for its sweet floral aroma and soft, silky body. However, there is another style of production that makes bouquet style Tieguanyin with a more robust…
Leo KwanLunar New Year Sweet Tea
Read moreSoon it will be the Year of the Bull in the Lunisolar Calendar. Believe it or not, this very old dating system basing on both the Sun and the Moon is still…
Tea HongAirmail deadline for Christmas 2020
Read moreDeadline for Christmas airmail shipping to USA is set for Nov 19 ( HK time, ie EST – 13 hr ), that means you have to place the order on Nov 16…
Leo KwanCha Bing — Compressed Tea
Read moreA very old origin Done in the beginning as a means of packaging, compression to contain tea leaves in cha bing and other compact forms has evolved through the millennia. It was…
Leo KwanWhat is a Pu’er Maocha? Or a Pu’er Shengcha?
Read moreWhat is a Shengcha In the realm of Pu’er tea, the concept of shengcha was born when people began to define induced post-fermented teas as shu cha ( or as some in…
Leo KwanOne camera, 22 years in tea
Read moreNot long ago I needed to prepare the training for a batch of new staff intake. As I went through our own online information for teaching materials, came across this photo again.…
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