The processing of most Chinese teas includes a heating procedure, which prevents the leaves from oxidising. Without this heating, all teas would eventually become black teas. The Chinese term for…
The history of Sichuan province goes back to the time it was called Shu (蜀). It always had a very distinct and strong identity within the realm of Chinese culture. But to some extent Sichuan is…
Being mentioned in Lu Yu (陆羽)’s Classic of Tea (茶经) is pretty much the best credential for tradition and seniority a tea production area or tea variety can get. Yuyao (余姚) has the honour of …
Historically Hong Kong has been a platform for the “West” to enter China. It belonged to the “West”; but it was located in China. Its double culture made it an ideal place to get a first contact…
I created this Chinese Tea Map with the help of Google Maps. It shows the place of production of every tea sort mentioned on this blog. It will be updated as I write new blog posts and mention…
At the news conference of the 9th Guangzhou International Tea Culture Expo it was announced that the price of raw Pu’er (普洱) leaves had dropped more than 20 %.
Pu’er is one of the most…
Wen Jiabao (温家宝), the Chairman of the State Council of the Peoples’ Republic of China (often translated as “Prime Minister”) wrote an editorial for the October 31 edition of the magazine “Science…
