Blog
Mr. Yang's Wild Mountain
"I think this is a very simple, enjoyable tea from storied trees. The elements of a good cup are quite simple. You’ll want good spring or charcoal-filtered water just off a boil; a big dose and a short amount of infusion time. If you honor these core principles, it’s more than likely you’ll get a delicious result. Gongfu works great. Western style works great. It’s easy to enjoy and such an uncanny glimpse into the vanishing story of gardens like these."
The Problems of Tea Classification
Think you know your white teas from your greens, blacks, and oolongs? Think again. Here are some exceptions where oxidation and categories like white, green, black, and oolong aren't snug, well-fit definitions--and it's sometimes not our story to tell otherwise.
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. Now, we got a shiboridashi. What the hell is it?
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
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.