Previously, we looked at how tea began as what is known today as green tea and then inadvertently spun off into yellow tea and dark tea (AKA post-fermented tea). The puzzle is still incomplete, though, as there are… Continue reading
As the New Year commences, we either look back to reflect on the past year or we start putting forth our wish list for the year ahead. For those of us in the tea industry – or more precisely in the specialty tea… Continue reading
Last year, 26-year-old Zi Zhao Guai decided to join his family’s business, Nam Wan Tea Co. Pte Ltd in Singapore. In 1906, Zi Zhao’s great great grandfather, Jing Zhe Guai, a tea master… Continue reading
During April in North Guangdong province at an altitude of 4,500 feet, 100-year-old Oolong trees are harvested for their young shoots, which are then oxidized to 45%, fired under medium heat, and meticulously crafted all along the way. These single-branch cultivars… Continue reading
My introduction to aged oolong tea was about six years ago when I first began drinking and appreciating tea. I moved to Taiwan to open a purchasing office / warehouse for a publications company and the Taiwanese… Continue reading
The Chinese Tea Expo 2011, held December 16-18 at the Sydney Convention and Exhibition Centre, was an official event organized as a part of the “Year of Chinese Culture in Australia.” Aside from the various governmental entities involved in the organizing and sponsoring of the tea expo, including the Chinese … Continue reading