Section
Tea Leaves
This section begins with a detailed Longjing feature because Longjing is one of the best gateways into Chinese green tea. It now also includes Liu’an Guapian as a key counterpoint showing that Chinese green tea is not only about buds, but also about leaf material, firing, and mountain character. From there, the site will expand toward Bi Luo Chun, Huangshan Maofeng, and other regionally distinct teas.
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The newest piece in this section, sorted by publication date.
Latest article
Why Phoenix Dancong is best understood through Duck Shit Aroma
Latest article
Why Bama Tea became a mainstream gateway to Chinese tea
Latest article
Jasmine tea: from Fuzhou scenting craft to Hengzhou flowers, and why this Chinese flower tea is really about process and place
Most popular
Longjing: spring in Hangzhou, pan-fired craft, and the local life inside one cup
All articles
Browse every article in this section in reverse chronological order.
Why Liu’an Guapian deserves a full spring-tea reading
Why Phoenix Dancong is best understood through Duck Shit Aroma
Why Bama Tea became a mainstream gateway to Chinese tea
Jasmine tea: from Fuzhou scenting craft to Hengzhou flowers, and why this Chinese flower tea is really about process and place
Why pu-erh should not be reduced to “aged tea”: Yunnan leaf, raw and ripe styles, mountain identity, storage, and brewing
Oolong tea: shape, craft, and the widest expressive range in Chinese tea
Longjing: spring in Hangzhou, pan-fired craft, and the local life inside one cup
Chinese black tea: from Lapsang Souchong to Jin Jun Mei, and from Wuyi to Britain