TEA - Form - powder tea

Taiwanese Red Oolong 紅烏龍

If we were to compare strip-style Baozhong 包種茶 to a “young maiden” blossoming in youth, Dong Ding Oolong 凍頂烏龍茶 to a charming and elegant “noble lady,” and Tie Guan Yin 鐵觀音 to a calm and experienced “middle-aged man,” then Red Oolong 紅烏龍 could be described as a “chivalrous warrior” – gentle, righteous, highly skilled, and quietly powerful. Many people may never have heard of it and do not really know what it represents. Questions such as “What exactly is Red Oolong?” or “Which tea category does it belong to?”

Taiwanese Black Tea Cultivars

Taiwan is best known today for its oolongs, yet black teas are among the most fascinating segments of modern Taiwanese tea production. Unlike many other tea-growing regions, the development of black tea in Taiwan has been driven not only by processing technology, but above all by systematic cultivar breeding and extensive work with genetic resources. This is one of the key differences compared to regions such as Fujian in mainland China. While Fujian relies primarily on traditional processing methods and historical tea varieties, Taiwan has, since the second half of the twentieth century, invested heavily in the development of new cultivars specifically designed for particular tea styles.

Qing Ming 清明 – Spring Clarity

It is the time when light ceases to be merely a promise and becomes reality. Qing Ming 清明 – spring clarity arrives quietly, yet with certainty. Each year, it begins around April 4–5 and lasts roughly until April 19–20, a brief window in which spring shifts from anticipation into presence. The air clears, the sky seems higher, and the landscape begins to carry colors that can no longer be overlooked. It is not a sudden break, but rather a gentle clarification – like water settling again after being disturbed.

The Power of the Moment

There are moments that arrive quietly and without announcement. They do not ask for the approval of reason or the permission of our inner rules. They simply happen. And in that instant, something within us loosens. As if, for a brief time, the solid structure of who we think we are were to part, and something deeper emerged — less controlled, yet strangely more true.

Ying Hong #9 英红九号 - Oriental Golden Beauty

Ying Hong #9 (英红九号, Yīng hóng jiǔ hào) is a tea that at first glance appears rather unassuming. It carries the simple designation “number nine,” as if it were just another entry in a long line of breeding experiments. And yet, it is precisely within this modesty that a story begins to unfold—one that clearly reflects how Chinese tea has evolved over the course of the 20th century. No longer only a tradition passed down from generation to generation, but also a conscious work with the plant, the landscape, and the nature of taste itself.

Powdered Tea in China – From Imperial Tea Cakes to a Forgotten Art

When we speak about powdered tea today, most of the world thinks of Japanese matcha. In reality, however, this is a tradition that has its roots in China—deep in history, reaching at least as far back as the Tang dynasty (618–907) and culminating during the Song dynasty (960–1279). What we now perceive as a distinctly Japanese culture was once a natural part of Chinese tea life. Powdered tea was neither an exception nor a specialty, but a common way of preparing and experiencing tea—as a beverage that does not separate from the leaf, but rather fully includes it.

Chunfen 春分 | Between Yin and Yang – the Quiet Beginning of Spring

Every year, around March 20, there comes a moment that is almost invisible at first glance — and yet essential. In Europe, we perceive it as the first true day of spring, the time when light begins to clearly return and the days grow longer. In traditional Chinese culture, this moment has its own name and deeper meaning: 春分 (Chūnfēn), the Spring Equinox. Day and night are equal, yin and yang briefly come into balance. It is not the victory of one force over another, but a quiet point of equilibrium from which movement begins.

When the Mind Cannot Fall Asleep – The Silence That Does Not Come

Sometimes the problem is not that we are not tired. On the contrary — the body longs to rest, but the mind keeps going. It returns to conversations that have already taken place, replays situations that can no longer be changed, and creates new scenarios that may never happen. While the world around us grows quiet, something inside lights up. In Traditional Chinese Medicine, this state is described as 心神不宁 (xīn shén bù níng) — the spirit is not at rest.

Tea and Health: Traditional Chinese Perspectives and Cultural Wisdom

Tea has been part of East Asian culture for thousands of years. Beyond its aroma and taste, it has traditionally been associated with balance, longevity, and harmony with nature. In Chinese culture and in the framework of Traditional Chinese Medicine (TCM), tea is often viewed as a drink that supports everyday wellbeing when enjoyed regularly and in moderation.

Awakening Tea 醒茶 — Letting Pu-erh Return to Its True Breath

In traditional Chinese tea culture there is a quiet step that happens before the tea is ever brewed. It is called xing cha (醒茶 xǐng chá) — awakening the tea. This simple yet important process allows tea that has rested in storage for years to meet air, warmth, and water again. For teas such as Pu-erh, which may age for decades, awakening the leaves helps restore their aroma, energy, and natural character. In this way, awakening tea is not only a preparation technique — it is a moment that allows the tea to return to its true breath.

The Art of Kindness in a Relationship

A relationship is not about
who has the stronger taste,
but whether after the last sip

warmth remains.

Taiwanese Orange Tea 臺灣橙茶 – A New Chapter in the World of Tea

Orange Tea (橙茶) is a relatively new style of tea created by combining processing techniques traditionally used for white tea, oolong, and black tea. This experimental approach to tea manufacturing produces a liquor with a distinctive amber-orange color and a remarkably complex aromatic profile. Although it is not yet considered a separate historical category of tea, Orange Tea illustrates how tea craftsmanship continues to evolve and how modern producers explore new possibilities within a centuries-old tradition.

Hōnen Matsuri, Tea and the Quiet Fertility of Spring

The middle of March is a special moment of the year. Winter has not yet fully left, yet the earth has already begun to breathe quietly with the coming of spring. In Japan, this is the time of the ancient Shinto celebration 豊年祭 (Hōnen Matsuri), a festival that honors the fertility of the land, the abundance of life and the joy of new beginnings. The same energy can be found in the first tea leaves of spring – delicate, tender and full of new vitality. This article is a small reflection on how the themes of spring, tea, feminine fertility and human relationships quietly intertwine across different cultures.

The Breath of Spring in a Bowl of Tea

In Japanese culture there exists a subtle and often overlooked connection between tea, femininity, and the symbolism of fertility. It is not about explicit eroticism or literal rituals, but rather about a quiet aesthetic of suggestion that is characteristic of Japanese thought. In many traditional ideas, fertility is not understood as something separate: the earth gives birth to rice, a woman gives birth to a child, and plants give birth to their first shoots. All are expressions of the same life force awakening in spring.

When Fire Seeks Water

Desire is like steam rising from a cup.

At first you barely notice it – a light mist above the surface.
Then it lifts, thickens, veils your face, enters your lungs.
And suddenly it cannot be ignored.

Flame on the Back of the Wind: The Story of the Year of the Fire Horse (bing-wu 丙午)

When the Laba Festival (腊八) fades in the Chinese calendar, it is said that the New Year is already standing at the door. In the sixty-year cycle of Heavenly Stems and Earthly Branches, the combination 丙午 (bing-wu) arrives – a year traditionally known as the Fire Horse. The Heavenly Stem “丙” belongs to yang Fire, while the Earthly Branch “午” corresponds to the Horse and is itself associated with the element of Fire within the system of 五行 (wu xing). Fire is therefore multiplied here – forming the image of a “double flame,” an energy that shines, warms, and burns.

Green Tea through the Wisdom of Traditional Chinese Medicine

Tea has accompanied humanity for thousands of years as a drink of health, calmness and alert mind. In traditional cultures, it was not perceived merely as a means to quench thirst, but as a daily medicine, an ally of digestion, a protection against illness and a path to inner balance. Just as in martial arts, regularity, attention and proper understanding of its nature play an important role in drinking tea as well. The following text presents the beneficial effects of tea – especially green tea – from the perspective of traditional wisdom and practical experience. Written by Pavel Adámek from LAM CHUN FAI KUNG FU SCHOOL – CZECH BRANCH.

Great Cold 大寒 – Winter Holding the Breath of Spring

Around January 20, when the Sun reaches 300° ecliptic longitude, the Chinese calendar enters a period known as Great Cold (大寒, Dàhán). It is the last of the 24 solar terms — the coldest point of the year and at the same time a quiet threshold of a new beginning. Winter is taking its leave; spring is only just beginning to breathe. The twenty-four solar terms arose from observing the sky, the landscape, and the rhythms of life. Much like tea. The planting, harvesting, processing, and drinking of tea naturally intertwine with these periods. Each of them gives tea a distinct character, flavor, and effect. Tea thus becomes not only a beverage, but a guide through the year.

Kindness, the Way of Tea

Good tea, like a good life,
is not about the strength of flavor,
but about the calm
that remains after.

On the Tea That Did Not Have to Be Alone 不必独茶

She understood that emptiness (kōng 空)
is not a lack,
but the place where flavor can appear.
That accepting help does not mean losing strength,
but sharing the weight.

When Destiny Pours the Water

It is said that a person is like a handful of tea leaves
and destiny like the water that falls upon them.
Sometimes the water is warm, at other times boiling.
And according to its heat, our life unfolds.

Between Cinnamon and Mint: The Journey of the Taiwanese Cultivar Hong Yu 紅玉

When a new chapter of Taiwanese red tea began to be written in the 1990s, a name appeared that today is known across the tea world: Hong Yu 紅玉, officially Taiwan Tea Cultivar #18 – 台茶18號. A cultivar created at the research station in Yuchi 魚池, it carries a special charm. It’s not a tea plant that tries to blend in — on the contrary, it can be so distinctive that you could never mistake it for anything else.

From Zhejiang to Marrakech: The Tea Route That Shaped Two Cultures

From misty Zhejiang mornings to sunlit Moroccan afternoons, from rolling drums to silver teapots — Gunpowder Green Tea has become more than a product. It is a traveler, a storyteller, a bridge between distant worlds. And the next time you see those tiny green pellets, remember: Each one carries the memory of its long road, the people who shaped it, and the cultures it helped bring together.

What Exactly Lies Behind the Name “Moonlight White Tea” – 月光白 Yueguang Bai?

Moonlight White Tea — 月光白 Yueguang Bai — is one of the most poetic teas Yunnan has to offer. Its aroma is cooling and pure, quiet like moonlight falling on leaves in the night. It does not fill the room with strength like Dancong 单丛; instead, it gently dissolves into the space, subtle and elusive. Yueguang Bai is a tea that brings together the poetry of the night, the subtlety of Taoist philosophy, and the richness of Yunnan’s large-leaf tea trees. It is not white, not green, and not a classic Puer — it is a moon tea, unique and unmistakable.

Life Like Tea, Time Like a Song — The Quiet Art of Living

Life needs small joys —
sparks that give meaning to the hours as they slip away.
It needs energy, curiosity, and gentle surprises
that illuminate the ordinary.

A Good Tea Should Bring Warmth and Calm

A good cup of tea quiets the mind and steadies the heart.
It brings a sense of ease —
a stillness that deepens with every sip.

But what makes a tea good?

Tea and the Three Teachings: Harmony in the Mountains of Wuyishan

Wǔyíshān 武夷山 has long been a land where the Three Teachings (Sānjiào 三教) — Confucianism (Rújiào 儒教), Daoism (Dàojiào 道教), and Buddhism (Fójiào 佛教) — thrive together. Tea has grown among these traditions for centuries, shaping a uniquely Wuyi spirit: Confucian uprightness, Daoist purity, Buddhist harmony, and the refined elegance of tea culture.

Story Hidden in a Cup

Sometimes someone walks into your life
and smells like warmed tea leaves.
You don’t know why — you just feel you’ve known that fragrance before,
as if it came from places you once visited,
but have forgotten the way back to.

The Silence Born Between the Leaves

Outside the window, the city keeps rushing in its relentless rhythm. People hurry, streets hum, and the world feels too heavy to carry.
Yet inside the tea room, another landscape appears — quiet, soft, as if time itself had paused for a moment.

Holding a warm cup changes the tempo of everything.
Suddenly the world moves more slowly, more gently, more naturally.

In Harmony Like Tea and Water

In all our bonds — family, friendship, love —
let us be like tea and water:
each completing, enriching, and awakening the other,
until both become one gentle, fragrant whole.

The Nature and Art of Yellow Tea

Among the six great categories of Chinese tea, yellow tea holds a quiet and graceful place. It is a lightly oxidized tea, sharing much of its process with green tea — with one crucial difference: a unique step known as menhuang (闷黄), or “yellowing.” This gentle oxidation softens the sharp freshness of green tea, giving yellow tea its signature golden liquor, mellow sweetness, and warm aroma.

Cherish the Tea in Your Cup, Cherish the One in Your Heart

Tea does not speak, yet it understands the weight of passing years.
Tea does not compete, yet it can wash away the dust
that clouds the soul.
Each sip is an act of gratitude —
a moment of awareness, a reverence for the present.

The Villages of Nannuo Mountain — Where Ancient Trees Still Breathe

High in the misty hills of Xishuangbanna lies Nannuo Mountain (南糯山) — a place where tea trees are not merely plants, but elders of the earth. For centuries, the Aini and Hani people have lived among these forests, nurturing the ancient trees whose roots drink from cloud-fed soil. Here, Pu’er tea is not a product of cultivation alone; it is a dialogue between humans and nature, shaped by altitude, rainfall, and reverence. Each village on Nannuo Mountain has its own heartbeat. Bama, proud and bold, is known as the “King of Pu’er.” Banpo whispers through its ancient forests. Zhulin tests the tongue with its fierce bitterness, while Duoyi, shrouded in mist, offers teas of gentle sweetness and quiet strength.

Speaking of Tea — From One Word to Seven

Tea culture in China is vast as an ocean.
Generations have found peace, friendship,
and reflection in a single cup.
Let us speak of tea —
in one word, then two, and so on, up to seven.

What Does “Washing Tea” Really Wash Away?

In traditional tea preparation, many people instinctively “wash” the tea leaves before brewing. Most believe this first rinse removes dust or pesticide residue; others see it as a kind of psychological ritual — a way to feel reassured that the tea is “clean” and safe to drink. Even in the academic world, “washing tea” has long been included in classical tea-ceremony manuals as a formal step. Yet the word wash itself can suggest impurity, which might make guests uneasy and disrupt the quiet elegance of tea tasting.

To Be a Person as Kind as Tea

Kindness is not an act,
it is the nature of the heart.
As tea does not deceive,
neither should a person.

Granny A-Pu’s Tea 阿蒲茶 – A Story of Kindness and Tea

Kindness is like tea — quiet yet transformative. It isn’t measured by words or deeds, but by the gentle warmth it leaves behind. Where people meet over a cup, the lines between strangers and friends disappear, between giving and receiving. The story of Granny A-Pu from the water villages of China reminds us that even the simplest bowl of tea can be a gift warmer than fire — because it was made with kindness. Every tea can be like Granny A-Pu’s — simple, yet filled with compassion. When you share tea, you share a part of yourself.

人在草木间 — A Person Between the Plants

When you open a tea leaf between your fingers, you touch a living symbol of China’s landscape — a bridge between mountains and humanity, between tradition and tomorrow. The old character for “tea” (茶) itself hides a story: “艹” for grass, “人” for person, and “木” for tree. It pictures a human standing gently amid the greenery — a person between the plants. That simple image reveals an entire philosophy: to live within nature, not above it. To take what grows, but only in its season. To drink deeply of life, but never to exhaust the source.

When Frost Falls, Brew Slowly — The Way of Tea at Shuang Jiang 霜降

Across the Chinese solar calendar, each of the 24 solar terms captures a turning point in nature’s rhythm. Around October 23–24, when the sun reaches 210° longitude, the world enters 霜降 (Shuāng Jiàng, Frost Descent) — the moment when dew hardens into delicate frost and autumn releases its final warmth. It is not yet winter, but a luminous pause before it — the hush between brightness and stillness. The air thins and sharpens, leaves surrender their color, and all living things begin to rest.

Frost Descent (Shuang Jiang 霜降) – When Autumn Yields to Winter

As the crisp breezes of late autumn sweep across China, the solar term called Frost Descent (霜降) arrives — usually around October 23–24 in the Gregorian calendar. This moment marks not just a change in weather, but a deeper shift in the rhythms of nature and human life: dew begins to freeze, vegetation sighs under cooler air, and the balance between yin and yang tilts further toward the quiet, introspective yin side.

Phoenix Dancong Aroma Types

Among all Chinese oolong teas, Phoenix Dancong (凤凰单枞) is celebrated for its extraordinary range of natural aromas, each one arising spontaneously from the leaf itself rather than any scenting or blending. Growers in Chaozhou long ago discovered that every ancient tea bush on Phoenix Mountain carried its own unique fragrance, and over generations they began to name and propagate these lines according to their dominant scent. Each reflects subtle differences in cultivar, terroir, and craft: some bright and floral, others warm and spicy or fruit-sweet. This aroma-type system has become the soul of Phoenix Dancong appreciation, turning every cup into a dialogue between the tea maker, the mountain, and the flowers of imagination.

Phoenix Dancong 凤凰单枞茶: Seven Centuries of Fragrance and Craft

It is widely known that Phoenix Mountain (凤凰山) in Chaozhou, eastern Guangdong Province, is the home of Chinese oolong tea and the birthplace of Phoenix Dancong (凤凰单枞茶). The region has cultivated and processed tea for over 700 years, earning renown both within China and abroad. As early as 1956, the Shiguping Oolong Tea from Phoenix Town was recognized as a nationally acclaimed tea.

Oolong Tea — Between Green and Black, Between Fragrance and Fire

Among all tea families, oolong (乌龙茶 Wūlóng chá) stands at the threshold between green freshness and black depth — a world where fragrance, fire, and patience intertwine. Born in the misty mountains of Fujian and refined in Taiwan’s highlands, oolong teas are celebrated for their complexity, elegance, and endless variation. From the floral clarity of Tieguanyin 铁观音 to the honeyed amber of Oriental Beauty 东方美人, each leaf tells a story of transformation — the meeting of leaf and flame, nature and craft, yin and yang in a single cup.

茶寿 (Cha Shou / chaju) — 108 Years of a Life Filled with Tea

Tea and longevity have been intertwined since ancient times — both in China and Japan. The character 茶寿 (chá shòu / chaju) unites these two ideas into a single image: a life that flows calmly like a cup of tea and matures with time. In Japan, 茶寿 represents the celebration of the 108th birthday, where tea becomes a symbol of completion and harmony. In Chinese tradition, however, it carries a deeper, more philosophical meaning — it expresses a life filled with tea, health, and inner balance. “In tea there is longevity, and in longevity there is tea,” says an old proverb — and it is precisely this spirit that connects both cultures in celebrating the humble beauty, serenity, and long breath of life.

A Woman is like Tea

A Woman is like Tea. Just as a man is often likened to wine, a tea-like woman can stir endless dreams and imaginings. A woman of tea need not dazzle with beauty, yet her presence is always a comfort to the eyes and to the soul—like leaves that unfurl slowly in water, filling the air with a pure, entrancing fragrance. “And so I wish to be a woman like tea”—simple and serene, content with little, untouched by the vanity of the world. To savor rare moments of leisure, friendship, the joy of tea. To be a woman who cleanses the soul with her very being, and whose fragrance never fades.

Yue Guang Bai 月光白 — the tea that keeps its mystery in the dark

If you love teas that are quietly elegant, with a soft honey-floral aroma and a silky, lingering sweetness — and if you enjoy the idea of a tea made in the cool hours under moonlight — then Yunnan Moonlight White (月光白 Yuèguāngbái) deserves a place in your cupboard. It sits halfway between the crystalline brightness of Fujian white teas and the deep, earthy lineage of Yunnan Pu’er; yet it keeps its own identity: a nocturnal, luminous tea that rewards gentle brewing and patient sipping.

Why Do Dancong Teas Vary So Much in Price?

When it comes to Phoenix Dancong (凤凰单丛), prices can range widely—even within the same variety. Why is that? Ultimately, it all comes down to quality. The price of Phoenix Dancong tea is never arbitrary—it reflects the tea’s journey from tree to cup. Spring harvests bring brilliance, high altitudes bring refinement, and old or ancient trees bring unmatched depth and heritage. Whether one chooses a modest young-bush summer tea or a rare single-tree spring harvest from a centuries-old giant, each cup tells a story of its origin.

Yinhua Xiang Dancong or How Fragrant Is “Duck Shit Aroma” Tea, Really?

In the Chaozhou–Shantou (潮汕) region of Guangdong, there exists a tea with one of the strangest names in the tea world: “Duck Shit Aroma” (鸭屎香 Yāshǐxiāng). Despite the oddity—and perhaps off-putting impression—of its name, this oolong is famous for having one of the most intense, high-pitched fragrances of all Chinese teas. The highest peak of the Phoenix range is Wudong Mountain (乌岽山), rising 1,391 meters and cloaked in mist year-round. Its rich organic soil and lush biodiversity make it an ideal terroir for tea.

Tea and Body Constitution in Traditional Chinese Thought

Ancient texts often connect tea with health. For example, the Bencao Yanyi records a story: “Shennong tasted hundreds of herbs daily and encountered 72 poisons, which he neutralized with tea.” In traditional Chinese medicine (TCM), tea is considered both a drink and a medicinal herb. Because each person’s body is different, and each tea has its own nature and flavor, choosing the right tea for your constitution is seen as a way to support balance more effectively.

Fuding White Tea 福鼎白茶 - The Elegance of Simplicity

High in the mist-veiled mountains of Fuding 福鼎 in northern Fujian, tea bushes stretch across terraces bathed in gentle sunlight. The morning dew still clings to their tender buds, their downy hairs shimmering like silver threads. Villagers gather the leaves with practiced hands, spreading them out beneath the open sky to wither naturally. The air fills with the soft fragrance of herbs, flowers, and honey — the first whispers of what will become Fuding White Tea, a drink celebrated for its purity, elegance, and remarkable ability to transform with age. Fuding White Tea is a paradox: born of simplicity yet layered with richness; a daily drink for villagers yet a prized treasure for collectors.

Shoumei 寿眉 vs. Gongmei 贡眉

According to The Great Dictionary of Chinese Tea (中国茶叶大辞典), “Shoumei is Gongmei. Gongmei is white tea produced in Jianyang 建阳, Jian’ou 建瓯, Pucheng 浦城 and other places. Its processing is basically the same as White Peony 白牡丹, but the raw material is leaves from the sexually propagated group variety of tea tree known as ‘cài chá 菜茶’. It is made from one bud with two or three leaves, processed through withering and drying. The finished tea has prominent fuzzy buds, greenish color, orange-yellow liquor, mellow refreshing taste, and pure fragrance. It is mainly sold in Hong Kong and Macau”.

What Exactly Is Aged White Tea - Lao Bai Cha 老白茶?

White tea (白茶 báichá) is one of China’s traditional six major types of tea. Its main production areas are in Fujian, particularly the counties of Fuding (福鼎), Zhenghe (政和), Jianyang (建阳), and Songxi (松溪). Because of its unique processing — no pan-firing and no rolling — the finished leaves are covered in fine white hairs, with a silver-white to gray-green appearance, hence the name “white tea”. White tea is a lightly fermented tea. Compared with other teas, its unique method preserves a large amount of beneficial compounds in the fresh leaves — tea polyphenols, theanine, flavonoids, caffeine, and soluble sugars. These contribute to its distinct flavor and notable health benefits. 

The World of Oolong: A Journey Through Fragrance, Fire, and Mountain Mist

In the hush of morning, when mist clings to mountain ridges and the first rays of sunlight brush across tender leaves, a farmer’s hand gently plucks the shoots destined to become oolong tea. These leaves, still carrying the breath of the mountain air, will travel a long journey — through sunlight, through the quiet rhythm of indoor resting, through the dance of hands that bruise their edges and awaken hidden aromas, through the fire of roasting that coaxes forth depth and resonance. By the time they reach your cup, they hold not just flavor, but the memory of clouds, cliffs, and centuries of patient craft.

Tea and Women’s Health in Traditional Chinese Medicine

For thousands of years, tea (茶 chá) has been more than just a beverage in China—it has been a daily companion, a ritual of hospitality, and a cornerstone of Traditional Chinese Medicine (中医 zhōng yī). Within this tradition, tea is not only appreciated for its flavor or its calming effect but also for its influence on balance, vitality, and beauty. TCM looks at tea through the lens of yin and yang, warmth and coolness, stimulation and nourishment. For women in particular, tea drinking is interwoven with health advice that spans generations.

Russian Caravan Tea: The Legendary Journey from East to West

When you open a tin of Russian Caravan tea, you are not just preparing a hot beverage—you are taking part in a story that stretches back centuries, across deserts, forests, and steppes. Its roots lie in the great overland tea trade between China and Russia, when caravans of camels carried precious leaves thousands of miles along what became known as the Tea Road. Along the way, traders camped by open fires, where the smoke and cold winds allegedly mingled with the chests of tea. By the time the caravans reached their destination, the leaves had acquired a character unlike anything sold directly from China.

When Autumn Turns to Winter – a Traditional Christmas Tea to Warm Body and Soul

With the arrival of colder days, our senses naturally turn to warm, spiced flavors that evoke a sense of comfort and coziness. One of the most beautiful winter rituals is a cup of traditional Christmas tea, whose aroma recalls childhood, home, and the anticipation of festive moments. The blend “When Winter Replaces Autumn” from Good Tea effortlessly brings this tradition into the present. It is based on high-quality Ceylon black tea, whose deep, full-bodied taste forms the perfect foundation for a harmonious mix of spices and fruit. Black tea itself carries energy and vitality – it contains caffeine to stimulate the mind and antioxidants that help protect the body from harmful influences.

Fudan professor Li Hui 李辉 uses science to explain the meridians in tea

Professor Li has long dedicated himself to the study of tea. Fudan University was the first university in China to establish a Tea Studies Department 茶学系, nurturing many of the modern backbone figures in China’s tea industry. Its first director was the famed modern tea master Wu Juenong 吴觉农. Early in his career, Professor Li studied under Tan Jiazheng 谈家桢, the founding father of the Shanghai Tea Association 上海茶叶学会, pioneer of Chinese genetics, and president of Fudan’s School of Life Sciences, combining life sciences with the study of traditional Chinese tea culture.

Banpo Old Village 半坡老寨 – the Heart of Nannuo Mountain 南糯山

Nannuo Mountain 南糯山 is one of Yunnan’s most celebrated ancient tea mountains, famed for its lush, untouched forests and centuries-old tea trees. Among its villages, Banpo Laozhai 半坡老寨 (Banpo Old Village) stands out as a treasure, producing Pu’er teas that have captivated tea lovers for generations. A cup of Banpo Laozhai 半坡老寨 ancient tree tea is more than just a drink — it’s a taste of centuries of tradition, a bridge between the mountain’s deep forests and the hands of skilled tea makers.

Sannen Bancha 三年番茶 – Japanese Three-Year Bancha Tea for a Smooth and Balanced Cup

Sannen Bancha literally means “three‑year bancha,” combining san nen (三年, “three years”) and bancha (番茶, an everyday Japanese tea made from mature leaves). The name refers either to aging harvested bancha for three years, or to leaving tea bushes unharvested for three years and then harvesting mature stems and leaves. In both cases the three‑year period defines the style and flavor. Sannen Bancha stands apart from standard bancha by virtue of its three‑year maturation or harvesting strategy, its roasting, its high stem content, and its mellow, earthy cup that is exceptionally low in caffeine and tannins. It offers a soothing, mineral rich, low‑stimulant tea ideal for relaxed sipping across all ages.

Crab Legs - Pang Xie Jiao 螃蟹脚

A parasitic plant called “crab legs” with strong medicinal potential is found on old tea trees throughout Yunnan. Locals say that crab legs extract the aura and essence from the old tea trees that these tree creatures have been creating for hundreds to thousands of years. The popular name “crab legs” is Visum liquidambaricolum Hayata (Viscum articulatum Burm.f.), a plant belonging to the mistletoe family of the Viscum genus. Crab legs are parasites on older tea trees.

The History of Black Tea (Wakoucha) in Japan: From Curiosity to Craft

When most people think of Japanese tea, green tea varieties like sencha, gyokuro, or matcha usually come to mind. But Japan also produces black tea, known locally as Wakoucha (和紅茶)—literally "Japanese red tea." Though a niche within Japanese tea culture, wakoucha has a rich history intertwined with exploration, innovation, and adaptation. Wakoucha is the term used in Japan to describe domestically produced black tea. The name distinguishes it from imported black teas (koucha, 紅茶), which became popular during the Meiji period.

What is GABA tea?

GABA is gamma-aminobutyric acid. It is a chemical that occurs naturally in the brain. Many scientific studies say that when taken as a supplement, GABA can help lower high blood pressure and promote an overall sense of well-being. GABA tea is specifically processed with the aim that the naturally occurring GABA acid can be available in a higher amount than when a traditional processing of tea is used. Drinking GABA tea is one of the healthiest ways to increase your intake of gamma-aminobutyric acid.

Lao Ban Zhang 老班章 - history and present

Laobanzhang Ancient Tea Mountains is located under the administration of Banzhang Village in Bulangshan County 布朗山乡 about 70 km from Menghai County City. It is a place full of history and cultural heritage rich in quality Pu-erh tea known as the "King of Pu-erh Tea". The word "Banzhang" comes from the Dai language: "Ba Zha" which means "fish." The Chinese transliteration is “Banzhang.” In the late 1990s, Pu-erh tea was still a hard-selling tea in Yunnan, and Laobanzhang was hidden in the deep mountains and ancient forests of Menghai County. Tea from Laobanzhang was completely unknown to the world.

Chinese cultivar Bai Ya Qi Lan 白芽奇兰

There are many tea cultivars for processing Oolong tea in southern Fujian, such as Tie Guan Yin, Jin Guan Yin, Huang Dan, Mao Xie, Ben Shan and many others. One of the famous tea cultivars from this area is Bai Ya Qi Lan 白芽奇兰, which is widely planted in the tea gardens of the Daqinshan area of ​​Pinghe County. It is one of the four famous teas of Fujian, the other three being Tie Guan Yin, Wuyi Rock Tea and Zhangping Shui Xian. Bai Ya Qi Lan is a tea of ​​unique quality. Although its processing is similar to that of Tie Guan Yin, it has its own very distinctive character. Bai Ya Qi Lan is the second most successful export Oolong from southern Fujian, sitting just next to Tie Guan Yin. We can freely translate the name of this Oolong as "the scent of a rare orchid".

Collection and processing of Keemun black tea

The Qimen 祁门 area is located in the so-called "Tea Golden Belt", a strip of tea-producing locations at 30 degrees north latitude. The local natural conditions meet the rule of "four times more and one less", which means many mountains, many clouds, much fog, much rain and little direct sunlight, which defines the perfect environment for the growth of tea trees. This is where the famous Chinese black tea Keemun Black Tea (Qi Men Hong Cha 祁门红茶) comes from. It is one of the three most famous black teas in the world, along with Darjeeling black tea and Ceylon Uva black tea. Unlike the mentioned two black teas based on large-leaf cultivars that come from the tropical zone, Keemun black tea comes from the subtropical zone and its cultivar is the typical Chinese small-leaved Zhu Ye Zhong 槠叶种.

Black Keemun is a Legend Among Black Teas

Keemun Black Tea (Qi Men Hong Cha 祁门红茶) is a famous Chinese Black Tea. It is produced in the Keemun County (Qi Men Xian 祁门县) of Anhui. It is one of the Three Most Famous Black Teas in the world, with the other two Darjeeling Black Tea and Ceylon Uva Black tea. Unlike the other two big leaf cultivar black teas which come from a tropical zone, the Keemun Black Tea originates in a subtropical zone and the cultivar is typical Chinese small leaf - Zhu Ye Zhong. It features a kind of natural gentle creamy flavor which made this tea famous. Its taste is very mild and sweet. The extraordinary terroir of Keemun District creates unique conditions for growing tea of ​​unprecedented quality.

Fu Zhuan Cha 茯磚茶 - Tea Brick from Hunan

Dark tea has a long history in China, with different types produced in several provinces. The most important types include dark tea from Hunan, and its most distinctive variant is Fuzhuan Cha. The origin of Fuzhuan Cha dark tea is closely related to the nomadic peoples of northern and western China, such as the Mongols, Tibetans and Uighurs. Their diet, rich in meat, milk and bread, lacks fiber and vitamins, making tea essential for digestion and nutritional balance. They consider tea indispensable, even more so than food for a short time.

Post-fermented Teas Hei Cha 黑茶

Dark tea (Hei Cha 黑茶) is post-fermented tea, which means that after the tea leaves are oxidized after harvesting, they undergo accelerated controlled fermentation. For accelerated fermentation, the wet layering process ((Wo Dui 渥堆) is most often used, when biochemical reactions occur under the influence of microorganisms. In oxidation, biochemical reactions occur when interacting with atmospheric oxygen and typically last for several hours. The fermentation process can take several hours to several months, but can then continue without limitation for decades.

Gua Feng Zhai village in Yiwu 易武刮风寨

Yiwu 易武 is one of the Six Tea Mountains (Liu Da Cha Shan 六大茶山), famous for pu-erh tea in Yunnan. It iis located n Mengla County 勐腊县 of Xishuangbanna. It is one of the few Chinese tea places located in tropical zone. There are quite a few villages in Yiwu producing pu-erh tea. Among others they are Ma Hei, Luo Shui Dong, Ding Jia Zhai, Wan Gong, Man Xiu, Tong Qing He and Gua Feng Zhai. People of Yao race are the main residents of the Gua Feng Zhai village. The population is around 750 people. It got famous for its tea with complex strong wild tea flavour, fast transformation of taste and deep sweet aftertaste.

Green tea Melon Seeds - Liu An Gua Pian 六安瓜片 - History and Processing

Lu An Gua Pian 六安瓜片 green tea originates from Anhui Province of China. It is featured in almost all lists of ‘China’s Famous Teas’ and is mentioned extensively throughout Chinese tea history. Several times pan-fried leaf of this famous green tea has a distinct shape, producing a vegetal liquor with a sweet aftertaste. This tea is special in its appearance. It looks a bit like watermelon seed so it was named after it.

Wild tea harvest for Tan Bei Huo Shan Huang Ya 霍山黃芽

Autumn begins in China. It's time to harvest wild tea trees in Dabieshan 大別山 in western Anhui. Here is the original production site of the famous yellow tea Huo Shan Huang Ya 霍山黃芽.

Xiao Chi Gan 小赤甘 (Lapsang Souchong)

When you ask about Lapsang Souchong at a Chinese tea market, the sellers will most likely show you a black tea that is not smoked, different from the orthodox Lapsang Souchong tea, which smells strongly of pinewood smoke. We are talking about Xiao Chi Gan 小赤甘 tea.