Guide
Gongfu brewing, step by step
The vessels, the water, the timings: everything you need to brew pu’er, oolong and black tea the way it’s brewed where it’s grown.
Read the guideNotes from the tea table · 茶记
The Journal
Brewing guides, stories from the farms we buy from, and a primer or two for anyone starting out with pu’er and oolong.
- Pu’er primer7 min read
Sheng or shou? A first guide to pu’er
Same leaf, same mountains, two very different teas. How raw and ripe pu’er are made, how they taste, and which to start with.
- Oolong6 min read
Reading the roast in Wuyi rock oolong
Charcoal, time and patience: why yancha is roasted, how to tell a light roast from a heavy one, and why a fresh roast needs to rest.
- Teaware5 min read
Seasoning your first Yixing teapot
A clay pot remembers every tea you brew in it. How to choose one, wake it up, and look after it for decades.
- Brewing4 min read
Water is the mother of tea
Ninety-nine percent of your cup is water. A few easy changes that make more difference than a better tea.
- From the farms4 min read
Spring picking on the tea mountain
Two weeks in Yunnan during the first flush: early mornings, old trees, and why spring leaf is worth the wait.
