Blog
We write about brewing, regions and traditions of Chinese tea — no esoterics, no miracle promises. The things we wish we had read before buying our first gaiwan.
- All articles •
- About tea •
- Brewing •
- Tea types •
- Traditions
Tea as a gift: how to choose one that lands
Good tea is a gift that works right away: open, brew — and the evening gets better. You don’t need...
Red tea or black tea? Why the names disagree
On our shelves sits “Golden Monkey red tea” — filed under “Black”. That is not a shop in disarray; it...
White tea: what it tastes like and how to brew it
The least processed of all teas: the leaves wither, dry — and that is it. No roasting, no rolling, no...
What is a gaiwan and how to use it
A bowl, a lid and a saucer. Three parts, no strainers, no electronics — and yet for four hundred years...
How to brew Chinese tea: five ways
Gaiwan, teapot, grandpa style, cold brew and a thermos. How much leaf, what temperature, and why the first rinse goes...
Growing regions: where Chinese tea comes from
Yunnan, Fujian, Anhui, Zhejiang, Jiangsu and Guangxi. What a tea name tells you and what to expect from each region.
Chinese traditions: gongfu cha without the ceremony
Gaiwan, chahai, tea pets and the empty cup. What this equipment is really for, and what you can skip.
Tea by weight: how much to buy and how to store it
Why we start at 10 grams, how long 50 grams lasts, and what light, moisture and the neighbourhood of coffee...