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shī•bɔɹ•ɛ•dɑ•shī

Nicole Wong

shī•bɔɹ•ɛ•dɑ•shī

Though a Western teapot or a Standard Brewer can get the job done in brewing your tea, there is something special about the particulars of tea traditions from origin. Here is the continuation of a series on specialized teaware, the first being the kyusu. Pinku, our beloved pet name for our Uji-born shiboridashi, is a squat, palm-shaped porcelain vessel perfect for certain variations of personal senchado. Shiro Stripu, our clamshell-shaped, lightly-glazed clay shiboridashi, is a modern take on the traditional design, and a fantastically new way to experience gyokuro. But first:  What is a shiboridashi?  A shiboridashi (lit. "squeeze out")...


The Curious Heart of Xin Gong Yi: New Craft Ruby White from Mr. Lin

Taylor Cowan

The Curious Heart of Xin Gong Yi: New Craft Ruby White from Mr. Lin
New Craft Ruby White is a beautiful curiosity. As much as we try to keep it succinct, there is so much to talk about this relatively modern, experimental tea style—read on from our co-founder, Taylor Cowan, on this gorgeousity made flesh.

In Too Deep: Kabusecha

Nicole Wong

In Too Deep: Kabusecha

In this first part of a series about tea subcategories, we’re learning about kabusecha: the shade-grown tea that’s not quite gyokuro, but not quite sencha. It’s a step below gyokuro—while gyokuro might be shaded for three to four weeks, kabuse tea can be shaded anywhere from one to two weeks. Let's learn why shading is such a BFD. 


A Brief Why and How on Kyusu Brewing

Nicole Wong

A Brief Why and How on Kyusu Brewing

The yokode kyusu, or classic side-handled teapot associated with Japanese tea culture, is not only a beautiful piece of teaware, but a practical, ergonomic craft. It becomes an extension of the host’s arm, making tea-pouring inherently graceful. For fans of sencha, a kyusu is a necessary addition to the tea cabinet.


Yunnan Tea Journey Day 1: Kunming

Taylor Cowan

Yunnan Tea Journey Day 1: Kunming
Day 1 of Spirit Tea co-founder Taylor Cowan's journey through Yunnan, the province of China that is not only the fabled birthplace of tea, but where his handpicked selections of some of our seasonal black and fermented teas are found.
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