English Edition
A living homepage for Chinese tea, from leaves and vessels to modern urban tea culture
This front page is meant to feel alive, not just archival. It surfaces newly published pieces while also guiding first-time readers toward the most rewarding features: foundational tea articles, teaware, cultural history, and the contemporary tea-drink world shaping how tea lives in China today.
Worth reading first
Editors’ PicksThis section is curated editorially: high-interest, information-dense, representative pieces that make strong entry points for new visitors.
Why modern tea brands exploded
One of the quickest ways into contemporary Chinese tea culture: HEYTEA, Chagee, Chabaidao, and the Starbucks-like logic behind urban tea consumption.
PopularLongjing and the spring logic of Chinese green tea
If you want one classic tea feature to start with, this is still one of the best anchors on the site.
PopularMatcha in Chinese history
From powdered tea and whisking to Japan and modern revival, this piece explains a question many international readers already carry in.
PopularPu-erh and the meaning of time in tea
Storage, aging, raw and ripe tea, and Yunnan mountain origins make this one of the site’s most representative deep-dive features.
Latest stories
NewThis selection leans on recent file updates plus editorial balance, so the homepage reflects more than one section or theme at a time.
Why sugar-free bottled tea came roaring back
A current, shelf-level way into Chinese beverage culture: Oriental Leaf, Suntory, Genki Forest, and the return of “real tea” taste.
LatestWhy the fairness pitcher matters again
Not a minor accessory, but a key tool for pouring rhythm, clean movement, and shared tasting order on today’s tea table.
LatestWhy stove-boiled tea keeps coming back
From Tang-era tea boiling to today’s nostalgic social setups, this piece turns a visual trend back into tea history.
LatestWhy Phoenix Dancong is best entered through Duck Shit Aroma
A hot-name entry point that opens into a much richer story about Chinese oolong, mountain terroir, and aroma language.
Start here
If you want the classic foundation, begin with Longjing, pu-erh, black tea, and gaiwan. If you want the site at its most alive and contemporary, move into Chagee, light milk tea, low-sugar tea drinks, and the bottled tea revival. If you want to understand why older forms keep resurfacing, read the matcha, tea-whisk, stove-boiled tea, and tea-history features.
Tea leaves
Longjing, pu-erh, dancong, jasmine tea, black tea, and brand-shaped tea knowledge for modern readers.
SectionTeaware
Gaiwan, fairness pitcher, jianshui, jianzhan, Jingdezhen, and the object logic behind Chinese tea tables.
SectionHistory
Matcha, whisking, stove-boiled tea, tea history, and cultural forms that keep returning in the present.
SectionModern tea drinks
The most active and fast-moving part of the site, following how Chinese tea is being rewritten in urban life now.