Brewing a delicious cup of tea is an art form that requires care and attention to detail. In this comprehensive guide, you will learn all about brewing loose leaf tea, from why it is so much better than bagged teas,...
Making matcha may appear daunting to beginners, but actually it is not that difficult. Once you have made it a few times, you might wonder why you brought yourself so late to this tea party!
Sometimes it's fun to mix up traditional tea a bit.
For this summer one of the recipes we concocted was iced Dragon Well (Lung Ching - Jade Mountain) infused with peach. You are welcome to help us name it.
I've put this video together mainly for our customers who have seen me serve tea using our Yixing tea pots and bought the pots to try at home. I have tried to keep it simple - just showing you the basic steps for multiple steeping of tea, a style known as Gong Fu cha in China and Taiwan. The term "Gong Fu" - same as Kung Fu, which many of us are familiar with - means anything that is coducted with great effort or skill. "Cha" is tea in Chinese.
Oolongs and puerh teas are best brewed in this method. However, we have also tried Darjeeling with fairly pleasing results. Actually, if you have the patience you might be able to brew any kind of tea using this method! Remember this is a matter of "great effort".
Sen Rikyu, the great Japanese tea master said: "Chado (Way of Tea) is nothing but bringing hot water to tea leaves and drinking it." We adopt the master's way in making of Darjeeling tea for this video. This is a simple but tried and tested method for getting the best out of your Darjeeling tea.
When I first began seriously pursuing tea, one thing odd that I had to learn was to stick my nose into the infused leaves. I had grown up amidst tea gardens of Darjeeling, and drank tea all my life, but until I entered the tasting room of a tea garden professionally 10 years ago, I never had thought of participating in the ritual of tea physically with my nose.
The tradition of cold brewing tea is old. It is believed to have originated in Japan, where people just poured cold water over tea in a pitcher that was left to sit for hours in the coolest part of the house. The resultant brew was cool, smooth, full of flavor and very little bitterness.
After the tea leaf itself, water is the second most important element in making a good cup of tea. The fact hardly needs to be stated, but then sometimes it is helpful to state the obvious. Especially when we often...
