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Tea Origin | Discovery of Chinese teas through Gongfu Cha

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Live to eat; eat to sip tea

The producer labels this as insect-bitten wild variety white tea (荒野虫洞小白茶）. Made me wonder whether the other varieties are “heavily fertilized,” given their leaf-perfect condition. Or perhaps this is one of those experimental teas, like the Oriental Beauty? 🤭

The producer labels this as insect-bitten wild variety white tea (荒野虫洞小白茶）. Made me wonder whether the other varieties are “heavily fertilized,” given their leaf-perfect condition. Or perhaps this is one of those experimental teas, like the Oriental Beauty? 🤭

Lately, I’ve been obsessed with Chaozhou gongfu, abandoning the gongdaobei in favor of small teapot and cups for brewing. I've been brewing like this for the past week with oolongs. We all know this method works wonderfully with oolongs, as it’s tailored for them.

Today, I’m curious about how it would handle aged white tea. I tried a 2017 Zhenghe Baimudan, and I found that each small cup revealed much more depth and complexity. The difference in the tea liquors from the first to the fourth brew is quite remarkable. Overall, experimenting with different teas using this technique is fun, especially to experience more intense flavors. However, it’s not recommended for everyday, long-term brew—your kidneys deserve a break. 🤭

#gongfucha #chinesetea #agedwhite #oolong

Lately, I’ve been obsessed with Chaozhou gongfu, abandoning the gongdaobei in favor of small teapot and cups for brewing. I've been brewing like this for the past week with oolongs. We all know this method works wonderfully with oolongs, as it’s tailored for them.

Today, I’m curious about how it would handle aged white tea. I tried a 2017 Zhenghe Baimudan, and I found that each small cup revealed much more depth and complexity. The difference in the tea liquors from the first to the fourth brew is quite remarkable. Overall, experimenting with different teas using this technique is fun, especially to experience more intense flavors. However, it’s not recommended for everyday, long-term brew—your kidneys deserve a break. 🤭

#gongfucha #chinesetea #agedwhite #oolong

今天，我用了熏蒸法来冲泡2020年的政和银针，果然毫香被释放得淋漓尽致，口腔和鼻腔有明显的毫香和花香，尾调还有奶香和薏米汤感，你也试试吧。

Today, I brewed the 2020 Zhenghe Silver Needle using the steaming method. The delicate pekoe aroma was released to its fullest, filling my mouth and nose with distinct floral notes. The finish carried hints of milkiness and a texture reminiscent of barley soup. Give it a try. 😊

#whitetea #brewingmethods #silverneedle #gongfucha

今天，我用了熏蒸法来冲泡2020年的政和银针，果然毫香被释放得淋漓尽致，口腔和鼻腔有明显的毫香和花香，尾调还有奶香和薏米汤感，你也试试吧。

Today, I brewed the 2020 Zhenghe Silver Needle using the steaming method. The delicate pekoe aroma was released to its fullest, filling my mouth and nose with distinct floral notes. The finish carried hints of milkiness and a texture reminiscent of barley soup. Give it a try. 😊

#whitetea #brewingmethods #silverneedle #gongfucha

It's amusing. I purchased this shadiao five years ago, but only started using it now. It's one of those items you recognize as valuable, see many OGs using, and want to try yourself. However, once you finally get it, it takes time, effort, and sometimes even courage to use.

The myths about this center on the water's taste. Some say the water tastes sweeter, so your tea tastes better; others say it enhances the minerality of tea, giving it a mouthfeel that makes you want to use it exclusively for your tea water.

I think what it really does for me is “force” me to be in the present and do only one thing: brew tea. The effort of monitoring the fire and refilling the pot every brew requires a lot of focus, and it is surprisingly pleasant. Not to mention, the sound of boiling water is much quieter than that of an electric kettle. It slows down time and calms your mind.

To that, I think it is worth the hassle.

#gongfucha #mindfulness

It's amusing. I purchased this shadiao five years ago, but only started using it now. It's one of those items you recognize as valuable, see many OGs using, and want to try yourself. However, once you finally get it, it takes time, effort, and sometimes even courage to use.

The myths about this center on the water's taste. Some say the water tastes sweeter, so your tea tastes better; others say it enhances the minerality of tea, giving it a mouthfeel that makes you want to use it exclusively for your tea water.

I think what it really does for me is “force” me to be in the present and do only one thing: brew tea. The effort of monitoring the fire and refilling the pot every brew requires a lot of focus, and it is surprisingly pleasant. Not to mention, the sound of boiling water is much quieter than that of an electric kettle. It slows down time and calms your mind.

To that, I think it is worth the hassle.

#gongfucha #mindfulness

Have you heard of cacao husk tea? I hadn't until I tried this from my Advent calendar from @raconte_moi_un_the.

It is made from cocoa bean shells in the Dominican Republic and is lightly roasted. It offers a warm, chocolatey, nutty cup of tea, almost like drinking milk chocolate without the sugar and milk. Perfect for people who like all things natural.

There is also one with cacao husk blended with black tea, which further enhances the cacao flavor. I like them both.

I wish everyone a great start and good health in 2026, away from the flu and all illnesses. 🙏😊

P.s. It's been a while since my last post due to a bad, bad flu. It's a shame, as I was planning to post about my Advent calendar experience, but I couldn't. Well, C’est la vie. 🤗

Have you heard of cacao husk tea? I hadn't until I tried this from my Advent calendar from @raconte_moi_un_the.

It is made from cocoa bean shells in the Dominican Republic and is lightly roasted. It offers a warm, chocolatey, nutty cup of tea, almost like drinking milk chocolate without the sugar and milk. Perfect for people who like all things natural.

There is also one with cacao husk blended with black tea, which further enhances the cacao flavor. I like them both.

I wish everyone a great start and good health in 2026, away from the flu and all illnesses. 🙏😊

P.s. It's been a while since my last post due to a bad, bad flu. It's a shame, as I was planning to post about my Advent calendar experience, but I couldn't. Well, C’est la vie. 🤗

Day 5: This is my first experience tasting a Ceylon black(red) tea, especially a bundled one. The shape initially surprised me, and the flavor and tea liquor are pretty different from those of typical black tea. It reminded me of a Puer yellow tea, with floral notes replacing the usual corn and malt flavors. Because of its lower oxidation, I lowered the water temperature from 95 °C to 85 °C to reduce the astringency. The tea then became much rounder and sweeter, allowing me to enjoy its spicy undertones.

6 g | 100 ml | 85 °C | endless infusions (>15 via gongfu brew)

Featuring Ceylan bundle black tea from @raconte_moi_un_the

#ceylontea #blacktea #gongfucha #teaadventcalendar

Day 5: This is my first experience tasting a Ceylon black(red) tea, especially a bundled one. The shape initially surprised me, and the flavor and tea liquor are pretty different from those of typical black tea. It reminded me of a Puer yellow tea, with floral notes replacing the usual corn and malt flavors. Because of its lower oxidation, I lowered the water temperature from 95 °C to 85 °C to reduce the astringency. The tea then became much rounder and sweeter, allowing me to enjoy its spicy undertones.

6 g | 100 ml | 85 °C | endless infusions (>15 via gongfu brew)

Featuring Ceylan bundle black tea from @raconte_moi_un_the

#ceylontea #blacktea #gongfucha #teaadventcalendar

Today I brewed my ripe pu’er tea with water infused with dried tangerine peel. It‘s warm and comforting—perfect for a rainy winter day.

Have you tried it?

Today I brewed my ripe pu’er tea with water infused with dried tangerine peel. It‘s warm and comforting—perfect for a rainy winter day.

Have you tried it?

Aged white tea — there’s a lot of speculation about its history and whether it is truly aged or if its claimed origins are false. It really comes down to asking many questions, reading plenty of tea books, and most importantly, tasting multiple aged whites to deepen our understanding.

I had the chance to buy a 2002 baimudan five years ago. Skeptical at first, I tried it and thought it might just be an average tea. Today, when I found it in my drawer, I couldn’t resist trying it again. I wish I could buy more of it. It has all the traits of an aged white tea—medicinal qualities, cocoa butter notes, and a sweet huigan—truly an excellent mouthfeel. Sometimes, we need to give ourselves a second chance and trust our instincts.

People might lie, but tea never does.

Some tips to distinguish genuine aged white tea from counterfeit:

1. The leaves should be lively and natural-looking, not monochrome or dichromatic, resembling natural tea leaves 🍂 🍁🍃 (some younger-aged tea has some green, brown, beige, silver mix)
2. Regardless of its age, the tea brew should be yellowish, not red; a red hue indicates man-made fermentation, like oolong or red tea.

#Aged white tea #myalltimefavourite❤️ #alltimefavorite #gongfucha #whitetea

Aged white tea — there’s a lot of speculation about its history and whether it is truly aged or if its claimed origins are false. It really comes down to asking many questions, reading plenty of tea books, and most importantly, tasting multiple aged whites to deepen our understanding.

I had the chance to buy a 2002 baimudan five years ago. Skeptical at first, I tried it and thought it might just be an average tea. Today, when I found it in my drawer, I couldn’t resist trying it again. I wish I could buy more of it. It has all the traits of an aged white tea—medicinal qualities, cocoa butter notes, and a sweet huigan—truly an excellent mouthfeel. Sometimes, we need to give ourselves a second chance and trust our instincts.

People might lie, but tea never does.

Some tips to distinguish genuine aged white tea from counterfeit:

1. The leaves should be lively and natural-looking, not monochrome or dichromatic, resembling natural tea leaves 🍂 🍁🍃 (some younger-aged tea has some green, brown, beige, silver mix)
2. Regardless of its age, the tea brew should be yellowish, not red; a red hue indicates man-made fermentation, like oolong or red tea.

#Aged white tea #myalltimefavourite❤️ #alltimefavorite #gongfucha #whitetea

老茶，是一团紧压的时光。

冲泡，就是用我们现有的时光，将过去一点一点兑换出来。

时光是看得见的茶色，闻到的茶香，捕捉得到的茶味。喝着老茶，时光真的可以重叠，人与过去可以虚拟又真实的重逢。在重建的时间里，炉火正红，手有温度，眼前车马慢，说话慢，我们在一个下午只够喝一壶老茶。

摘自郑子语《万木之心》 18页

The beautiful text above resonates with my thoughts on aged tea. I love how it depicts aged tea as something we exchange with our own time—brewing it slowly, unwinding the past bit by bit, with our current presence.

老茶，是一团紧压的时光。

冲泡，就是用我们现有的时光，将过去一点一点兑换出来。

时光是看得见的茶色，闻到的茶香，捕捉得到�的茶味。喝着老茶，时光真的可以重叠，人与过去可以虚拟又真实的重逢。在重建的时间里，炉火正红，手有温度，眼前车马慢，说话慢，我们在一个下午只够喝一壶老茶。

摘自郑子语《万木之心》 18页

The beautiful text above resonates with my thoughts on aged tea. I love how it depicts aged tea as something we exchange with our own time—brewing it slowly, unwinding the past bit by bit, with our current presence.

Red (black) tea is often a default choice on drink menus, yet it’s uncommon to find aged red tea being sold or considered as a potential aged tea material.

While everyone has it, few actually sell it. It lacks the perceived value of aged white, black (dark), or puerh teas. However, high-quality aged red tea offers a calming cha qi that provides a comforting warmth, reaching deep into your stomach.

This is a 2006 smoked Lap Sang Sou Chong. After aging, it almost tasted like a yancha, thanks to the high roast of that batch. The smokiness blends well with the minerals' depth, yielding a sweet, long-lasting huigan.

I believe that all well-made, good-quality natural tea can be aged.

#gongfucha #blacktea #agedtea

Red (black) tea is often a default choice on drink menus, yet it’s uncommon to find aged red tea being sold or considered as a potential aged tea material.

While everyone has it, few actually sell it. It lacks the perceived value of aged white, black (dark), or puerh teas. However, high-quality aged red tea offers a calming cha qi that provides a comforting warmth, reaching deep into your stomach.

This is a 2006 smoked Lap Sang Sou Chong. After aging, it almost tasted like a yancha, thanks to the high roast of that batch. The smokiness blends well with the minerals' depth, yielding a sweet, long-lasting huigan.

I believe that all well-made, good-quality natural tea can be aged.

#gongfucha #blacktea #agedtea

Do you know the Lipton peach iced tea that is the default iced tea in all fast-food chains in France (not the lemon iced tea found everywhere else)?

This tea is exactly that, but natural. I'm still amazed by how a natural tea can taste just as sweet and peachy as industrially made tea, yet better.

Try it if you like the taste of peach in your natural tea. This one nails it to another level. I brew it gongfu style and went over eight infusions, peachy all the way, just like the iced peach tea. 🍑🍑🍑

I assume cold brewing this tea will give me a perfect peach iced tea. Will try it 😋

Zuo Ruyu I-Lan Golden White Tip Oolong by
@teaterroir_com

#gongfucha #oolong #peachicedtea #taiwanesetea

Do you know the Lipton peach iced tea that is the default iced tea in all fast-food chains in France (not the lemon iced tea found everywhere else)?

This tea is exactly that, but natural. I'm still amazed by how a natural tea can taste just as sweet and peachy as industrially made tea, yet better.

Try it if you like the taste of peach in your natural tea. This one nails it to another level. I brew it gongfu style and went over eight infusions, peachy all the way, just like the iced peach tea. 🍑🍑🍑

I assume cold brewing this tea will give me a perfect peach iced tea. Will try it 😋

Zuo Ruyu I-Lan Golden White Tip Oolong by
@teaterroir_com

#gongfucha #oolong #peachicedtea #taiwanesetea

A camphor scent enhances the charm and lingering sweetness of this Liu Bao. Its rich, aged character features a distinctive spicy note. After drinking, I experience a sense of clarity throughout my body, accompanied by warmth and perspiration. What an intensely satisfying experience.

#六堡茶 #樟香 #chaqi #liubao #gongfucha

A camphor scent enhances the charm and lingering sweetness of this Liu Bao. Its rich, aged character features a distinctive spicy note. After drinking, I experience a sense of clarity throughout my body, accompanied by warmth and perspiration. What an intensely satisfying experience.

#六堡茶 #樟香 #chaqi #liubao #gongfucha

Oops, I spilled it again ….

By the way, yesterday I read a tea book stating that only dark tea is worth aging. Oh no, my friend, maybe you haven’t tried my 2017 Zhenghe White Peony or the 1990 yanchas, neither of which is a dark tea. Aged teas are so delicious. C’est une tuerie!

I hope more people know the beauty of aged natural tea. All teas, when made well (water content less than 5%) and stored well, can be aged to offer a wide range of flavours, waiting to surprise us each time we brew them. Yeah, even green teas, but they have to fulfill the two prerequisites above.

Cheers to discovering more delicious aged teas!

#whitepeony #agedtea #gongfucha

Oops, I spilled it again ….

By the way, yesterday I read a tea book stating that only dark tea is worth aging. Oh no, my friend, maybe you haven’t tried my 2017 Zhenghe White Peony or the 1990 yanchas, neither of which is a dark tea. Aged teas are so delicious. C’est une tuerie!

I hope more people know the beauty of aged natural tea. All teas, when made well (water content less than 5%) and stored well, can be aged to offer a wide range of flavours, waiting to surprise us each time we brew them. Yeah, even green teas, but they have to fulfill the two prerequisites above.

Cheers to discovering more delicious aged teas!

#whitepeony #agedtea #gongfucha

Today, I opened my 2020 Wudong Honey Orchid Dancong and realized it was the last infusion. I decided to enjoy it with a little ritual, making the moment memorable.

In the past, I often found it hard to say goodbye to the final infusion, but now I embrace it peacefully, brewing it with heartfelt appreciation for the skill and care that went into creating this beautiful tea.

#oolong #gongfucha #dancong #tealover❤️

Today, I opened my 2020 Wudong Honey Orchid Dancong and realized it was the last infusion. I decided to enjoy it with a little ritual, making the moment memorable.

In the past, I often found it hard to say goodbye to the final infusion, but now I embrace it peacefully, brewing it with heartfelt appreciation for the skill and care that went into creating this beautiful tea.

#oolong #gongfucha #dancong #tealover❤️

Oriental Beauty tea truly lives up to its name with a delicate elegance masking a hint of capriciousness. It distinguishes itself among oolong teas as a notably challenging variety to brew to perfection. Unlike other oolongs that quickly release their aroma in boiling water, Oriental Beauty preserves its white peony qualities. As a result, I brew it using the same careful method as a White Peony —gently and patiently letting its flavors develop slowly.

🍃1:20 tea-water ratio
💧90-95 degrees Celsius
⏳10s | 15s | 20s

Oriental Beauty tea truly lives up to its name with a delicate elegance masking a hint of capriciousness. It distinguishes itself among oolong teas as a notably challenging variety to brew to perfection. Unlike other oolongs that quickly release their aroma in boiling water, Oriental Beauty preserves its white peony qualities. As a result, I brew it using the same careful method as a White Peony —gently and patiently letting its flavors develop slowly.

🍃1:20 tea-water ratio
💧90-95 degrees Celsius
⏳10s | 15s | 20s

Did you know that Lu Yu was once a comedian?

Lu Yu’s first role was that of a young monk, followed by that of a performer who acted and also entertained audiences with jokes. His third identity was as a scholar and intellectual, and eventually, he became a recluse.

He devoured Confucian texts while writing on the back of a bull, herding cattle. But constant scolding and punishment became too much, so he fled. He then became an actor, where his talent for compiling joke collections was first discovered (now lost). Recognized by influential figures, he studied under tutors for several years, though none had much impact. Lu Yu authored numerous works, all of which were later lost to history. His era was tumultuous: aiming to serve his country through scholarship, he faced the An Lushan Rebellion. So, he traveled south, laying the groundwork for his Classic of Tea. At each stop, he personally investigated tea cultivation.

#陆羽 #茶经

Did you know that Lu Yu was once a comedian?

Lu Yu’s first role was that of a young monk, followed by that of a performer who acted and also entertained audiences with jokes. His third identity was as a scholar and intellectual, and eventually, he became a recluse.

He devoured Confucian texts while writing on the back of a bull, herding cattle. But constant scolding and punishment became too much, so he fled. He then became an actor, where his talent for compiling joke collections was first discovered (now lost). Recognized by influential figures, he studied under tutors for several years, though none had much impact. Lu Yu authored numerous works, all of which were later lost to history. His era was tumultuous: aiming to serve his country through scholarship, he faced the An Lushan Rebellion. So, he traveled south, laying the groundwork for his Classic of Tea. At each stop, he personally investigated tea cultivation.

#陆羽 #茶经

Not all sourness in tea is bad!

Today, I enjoyed a 13-year-old Tieguanyin from Muzha with a lovely, distinct sour note. I’ve read about Guanyin's sourness in tea books. The tea today has exactly that: my cheeks started to salivate, and then I noticed a rich, lingering sweetness that followed. Genuine Guanyin sourness should feel like that tangy moment after eating a sweet treat—just a slight astringency on the sides of your tongue, a gentle sourness spreading from your teeth and cheeks to your throat, and then a sweet aftertaste that makes your mouth water. This unique sourness comes from the semi-fermentation process used in traditional Tieguanyin production.

Have you had this feeling before when drinking an aged tea?

#陈酸 #观音酸

Not all sourness in tea is bad!

Today, I enjoyed a 13-year-old Tieguanyin from Muzha with a lovely, distinct sour note. I’ve read about Guanyin's sourness in tea books. The tea today has exactly that: my cheeks started to salivate, and then I noticed a rich, lingering sweetness that followed. Genuine Guanyin sourness should feel like that tangy moment after eating a sweet treat—just a slight astringency on the sides of your tongue, a gentle sourness spreading from your teeth and cheeks to your throat, and then a sweet aftertaste that makes your mouth water. This unique sourness comes from the semi-fermentation process used in traditional Tieguanyin production.

Have you had this feeling before when drinking an aged tea?

#陈酸 #观音酸

Solo drinking is occasionally needed to rekindle my desire for my favorite tea.

Have you ever noticed that the tea you love tasted different or not as expected when shared in social settings? This is why I sometimes have to drink a particular tea again by myself to confirm the specific tasting notes I crave.

Has this ever happened to you?

Solo drinking is occasionally needed to rekindle my desire for my favorite tea.

Have you ever noticed that the tea you love tasted different or not as expected when shared in social settings? This is why I sometimes have to drink a particular tea again by myself to confirm the specific tasting notes I crave.

Has this ever happened to you?

Lap Sang Sou Chong, the pine wood smoked red tea, comes from Masu, Tongmuguan—the birthplace of red tea. Some compare its smoky flavor to smoked whiskey aged in barrels; others say it’s like tobacco or bacon. People tend to love or hate it; there’s little in between. If you don’t like it, maybe you haven’t found the right one.

This tea is smooth. Its smoky taste isn’t overpowering; I can still enjoy the lingering flavors of chocolate and cinnamon in my throat. It also feels very comfortable in my stomach. The smoky flavor persists until the very end. Tasting it several times reveals more delightful nuances, showing the maker’s passion and dedication.

#lapsangsouchong #redtea #masu #gongfucha

Lap Sang Sou Chong, the pine wood smoked red tea, comes from Masu, Tongmuguan—the birthplace of red tea. Some compare its smoky flavor to smoked whiskey aged in barrels; others say it’s like tobacco or bacon. People tend to love or hate it; there’s little in between. If you don’t like it, maybe you haven’t found the right one.

This tea is smooth. Its smoky taste isn’t overpowering; I can still enjoy the lingering flavors of chocolate and cinnamon in my throat. It also feels very comfortable in my stomach. The smoky flavor persists until the very end. Tasting it several times reveals more delightful nuances, showing the maker’s passion and dedication.

#lapsangsouchong #redtea #masu #gongfucha

Today's brew is a 2003 Shuixian Bai from Zhenghe. It offers warm, medicinal, woody, honeyed, and forest-like flavors. Its smooth, dark chocolate and creamy aftertaste keeps you coming back for more sips.

3.8 grams in an 80ml teapot; 10 infusions 😋

Today's brew is a 2003 Shuixian Bai from Zhenghe. It offers warm, medicinal, woody, honeyed, and forest-like flavors. Its smooth, dark chocolate and creamy aftertaste keeps you coming back for more sips.

3.8 grams in an 80ml teapot; 10 infusions 😋

My first experience with Jianyang white tea was with Shuixian Bai, a Shuixian cultivar (p.s. Jianyang is the birthplace of the Shuixian cultivar). Since then, I have enjoyed all the teas from Jianyang. It has everything typical of Fuding white teas, plus an additional throat hit, which I associate with minerality, typically described as hou yun '喉韵.'

This Jianyang Shoumei also exhibits that characteristic. I think it's due to Jianyang's soil and the variety of teas. It tastes like vanilla milk with a chocolate aftertaste. The leaves are smaller, with longer stems compared to their Fuding counterparts. Despite being only a year old, it resembles a three-year-old Fuding Shoumei. Truly delicious! I can't wait to discover how this tea will turn out in 10-20 years. 😋

My first experience with Jianyang white tea was with Shuixian Bai, a Shuixian cultivar (p.s. Jianyang is the birthplace of the Shuixian cultivar). Since then, I have enjoyed all the teas from Jianyang. It has everything typical of Fuding white teas, plus an additional throat hit, which I associate with minerality, typically described as hou yun '喉韵.'

This Jianyang Shoumei also exhibits that characteristic. I think it's due to Jianyang's soil and the variety of teas. It tastes like vanilla milk with a chocolate aftertaste. The leaves are smaller, with longer stems compared to their Fuding counterparts. Despite being only a year old, it resembles a three-year-old Fuding Shoumei. Truly delicious! I can't wait to discover how this tea will turn out in 10-20 years. 😋

Mini tea set #teachallenge @croco_tea 😜

I recently got myself a mini tea set as a deco piece. This is my first time trying to do a legit #gongfucha session with it, and it was quite fun.

P.S. 20 ml teapot with 1.5g of Dancong.

Mini tea set #teachallenge @croco_tea 😜

I recently got myself a mini tea set as a deco piece. This is my first time trying to do a legit #gongfucha session with it, and it was quite fun.

P.S. 20 ml teapot with 1.5g of Dancong.

Aged tea is indeed a gift to your future self. I’m once again amazed by the flavor of this 2019 Bai Ji Guan. I expected “mushroom chicken soup” and instead tasted tangerine dark chocolate on toast. What a treat!

#baijiguan #yancha #oolong #gongfucha

Aged tea is indeed a gift to your future self. I’m once again amazed by the flavor of this 2019 Bai Ji Guan. I expected “mushroom chicken soup” and instead tasted tangerine dark chocolate on toast. What a treat!

#baijiguan #yancha #oolong #gongfucha

The morning after the @paristeafestival, I couldn’t wait to try my new teapot from @unearthed.gallery @tea.log. To my surprise—and total delight—it came with a gift tea from @yumm_cha_amsterdam, one of my absolute favorite exhibitors at the festival. Of course, I had to christen the pot with it. 😋

I brewed my first Dong Fang Hong in my first Qianxian Chaozhou pot straight from my first Paris tea festival—so many firsts and it made my day! The tea was incredible. I got about 15 infusions, a real treat from start to finish.

I love how the water flows from the teapot like a graceful little waterfall, and the lid fits so perfectly it almost snaps into place like a magnet.

I am grateful to have had the opportunity to meet so many tea vendors and friends that I have followed online in person, made a few like-minded tea friends, and tasted so many delicious teas. Till next time!

The morning after the @paristeafestival, I couldn’t wait to try my new teapot from @unearthed.gallery @tea.log. To my surprise—and total delight—it came with a gift tea from @yumm_cha_amsterdam, one of my absolute favorite exhibitors at the festival. Of course, I had to christen the pot with it. 😋

I brewed my first Dong Fang Hong in my first Qianxian Chaozhou pot straight from my first Paris tea festival—so many firsts and it made my day! The tea was incredible. I got about 15 infusions, a real treat from start to finish.

I love how the water flows from the teapot like a graceful little waterfall, and the lid fits so perfectly it almost snaps into place like a magnet.

I am grateful to have had the opportunity to meet so many tea vendors and friends that I have followed online in person, made a few like-minded tea friends, and tasted so many delicious teas. Till next time!

This rock tea is crafted from the Mi Lan Xiang Dan Cong variety, which has been cultivated natively in the Wuyi Mountain National Reserve for 60 years. Skilled tea masters have refined it using the twelve traditional steps of rock tea processing, resulting in a unique Dan Cong rock tea. Merging the characteristics of Dan Cong with the minerality of rock tea’s distinctive yan yun (rock charm), I think this tea embodies both the fragrance of Dan Cong and the essence of rock tea, effectively combining the best of both worlds.

For those who haven’t experienced Dan Cong tea before, this rock tea may taste a bit unusual, featuring acidity and bitterness not commonly found in rock teas. However, for Dan Cong enthusiasts and yanchas lovers, this tea will surely be a revelation, delivering the traditional mineral and woody undertones characteristic of rock tea. It represents an innovation grounded in tradition, where the combination creates something greater — elevating oolong tea to an entirely new level. What a hidden gem!

#oolong #yancha #dancong #gongfucha #rocktea

This rock tea is crafted from the Mi Lan Xiang Dan Cong variety, which has been cultivated natively in the Wuyi Mountain National Reserve for 60 years. Skilled tea masters have refined it using the twelve traditional steps of rock tea processing, resulting in a unique Dan Cong rock tea. Merging the characteristics of Dan Cong with the minerality of rock tea’s distinctive yan yun (rock charm), I think this tea embodies both the fragrance of Dan Cong and the essence of rock tea, effectively combining the best of both worlds.

For those who haven’t experienced Dan Cong tea before, this rock tea may taste a bit unusual, featuring acidity and bitterness not commonly found in rock teas. However, for Dan Cong enthusiasts and yanchas lovers, this tea will surely be a revelation, delivering the traditional mineral and woody undertones characteristic of rock tea. It represents an innovation grounded in tradition, where the combination creates something greater — elevating oolong tea to an entirely new level. What a hidden gem!

#oolong #yancha #dancong #gongfucha #rocktea

If you enjoy the fragrance of flowers and nature's fresh, vegetal breeze, you’ll likely appreciate white tea. Describing the taste of white tea can be challenging due to its light and subtle flavor; however, it offers a rich complexity in mouthfeel. In the past, I described the taste of premium white tea as similar to chocolate. However, after tasting this 2020 wild gongmei white tea from Fuding, I realized that the “chocolate” flavor I initially detected was more akin to the taste of cocoa butter —the sensation that lingers in your throat when dark chocolate melts in your mouth. This “cocoa butter” flavor is present only in aged premium white tea.

Overall, a natural beauty.

#cocoabutter #whitetea #naturalbeauty

If you enjoy the fragrance of flowers and nature's fresh, vegetal breeze, you’ll likely appreciate white tea. Describing the taste of white tea can be challenging due to its light and subtle flavor; however, it offers a rich complexity in mouthfeel. In the past, I described the taste of premium white tea as similar to chocolate. However, after tasting this 2020 wild gongmei white tea from Fuding, I realized that the “chocolate” flavor I initially detected was more akin to the taste of cocoa butter —the sensation that lingers in your throat when dark chocolate melts in your mouth. This “cocoa butter” flavor is present only in aged premium white tea.

Overall, a natural beauty.

#cocoabutter #whitetea #naturalbeauty

I am finishing off the last few grams of Shi Feng Long Jing from @retour_des_montagnes_jaunes. Literally, I think I got the last 25g of it, as I couldn't purchase any more than that. 😋

I am finishing off the last few grams of Shi Feng Long Jing from @retour_des_montagnes_jaunes. Literally, I think I got the last 25g of it, as I couldn't purchase any more than that. 😋

I love ordering Matcha when I’m out simply because I don’t have the tools to do it at home. And I like my matcha strong and creamy.

I don’t have much opportunity to order matcha nowadays, so I thought I'd invest in a set.

Damn! I could drink this every day. 🤭

4g Matcha: Uji Matcha from Yanoen
10ml of 75 degrees water
120ml of barista oat milk
10ml of maple syrup

#matcha

I love ordering Matcha when I’m out simply because I don’t have the tools to do it at home. And I like my matcha strong and creamy.

I don’t have much opportunity to order matcha nowadays, so I thought I'd invest in a set.

Damn! I could drink this every day. 🤭

4g Matcha: Uji Matcha from Yanoen
10ml of 75 degrees water
120ml of barista oat milk
10ml of maple syrup

#matcha

I was feeling a bit light-headed today and needed something to boost my mood. Deep inside my tea cupboard, there it was, a box that I’d forgotten for years: a 2005 Gongmei. It was exactly what I needed for such a day.

Immediately, I set up my gongfu cha tea set, ready to welcome this 20-year-old aged white tea, which my nerdy brain calculated 7303 days old.

After the session, I thank the microbes for doing such a good job transforming the Gong Mei into something so sophisticated with layered honey, maple, and dark chocolate, yet such a simple pleasure.

The last photo almost looks like a yan cha soup, but, well, an aged Gong Mei does it, too!

Please do yourself a favor and hide some aged Gong Mei somewhere; you will thank yourself occasionally when this happens.

#agedtea #gongmei #whitetea

I was feeling a bit light-headed today and needed something to boost my mood. Deep inside my tea cupboard, there it was, a box that I’d forgotten for years: a 2005 Gongmei. It was exactly what I needed for such a day.

Immediately, I set up my gongfu cha tea set, ready to welcome this 20-year-old aged white tea, which my nerdy brain calculated 7303 days old.

After the session, I thank the microbes for doing such a good job transforming the Gong Mei into something so sophisticated with layered honey, maple, and dark chocolate, yet such a simple pleasure.

The last photo almost looks like a yan cha soup, but, well, an aged Gong Mei does it, too!

Please do yourself a favor and hide some aged Gong Mei somewhere; you will thank yourself occasionally when this happens.

#agedtea #gongmei #whitetea

Want to know a green tea hack?

Yellow tea.

It is incredibly underrated, to the point that it has little to no presence in the market. While fresh yellow tea may not be as fragrant as fresh green tea initially, it only improves with each steeping. By the fourth infusion, the taste intensifies, creating a delightful hui gan, and the aroma of peony envelops your senses in a way that green tea simply cannot replicate.

Additionally, yellow tea is very easy to store, requires no freezer, and there’s no rush to finish it, as many people feel with fresh green tea, especially as spring approaches. It’s truly a great alternative to green tea and so much more.

After reaching the tenth infusion, which was still strong, I took a picture of the pour to celebrate it.

#yellowtea

Want to know a green tea hack?

Yellow tea.

It is incredibly underrated, to the point that it has little to no presence in the market. While fresh yellow tea may not be as fragrant as fresh green tea initially, it only improves with each steeping. By the fourth infusion, the taste intensifies, creating a delightful hui gan, and the aroma of peony envelops your senses in a way that green tea simply cannot replicate.

Additionally, yellow tea is very easy to store, requires no freezer, and there’s no rush to finish it, as many people feel with fresh green tea, especially as spring approaches. It’s truly a great alternative to green tea and so much more.

After reaching the tenth infusion, which was still strong, I took a picture of the pour to celebrate it.

#yellowtea

Day 28, 29, 31:

- A tea with my initials
- A dark oolong
- A tea I recommend to everyone

To wrap up this January tea challenge, I would like to share my final selection: a Laocong Shui Xian from Da Wang Feng.

Wishing everyone an auspicious Year of the Snake and have lots of great tea sessions with family and friends! 🐍😊🎆

#januaryteachallenge #oolong #yancha

Day 28, 29, 31:

- A tea with my initials
- A dark oolong
- A tea I recommend to everyone

To wrap up this January tea challenge, I would like to share my final selection: a Laocong Shui Xian from Da Wang Feng.

Wishing everyone an auspicious Year of the Snake and have lots of great tea sessions with family and friends! 🐍😊🎆

#januaryteachallenge #oolong #yancha

Day 22: (One of) My favourite oolong(s)

Looking at the tea leaves, many would have guessed this is a rock tea, but it’s actually a Tie Guan Yin from Anxi made using processing methods from the 60’s, hence the name “Gu Fa Wu Long古法乌龙” traditional oolong. The taste is nothing you would have imagined from a TGY, and not as roasted as rock teas. It is between heavy baked TGY and light roasted rock teas, amazing minerality and aftertaste, very charming in its own way.

#januaryteachallenge #oolongtea #oolong

Day 22: (One of) My favourite oolong(s)

Looking at the tea leaves, many would have guessed this is a rock tea, but it’s actually a Tie Guan Yin from Anxi made using processing methods from the 60’s, hence the name “Gu Fa Wu Long古法乌龙” traditional oolong. The taste is nothing you would have imagined from a TGY, and not as roasted as rock teas. It is between heavy baked TGY and light roasted rock teas, amazing minerality and aftertaste, very charming in its own way.

#januaryteachallenge #oolongtea #oolong

Days 18, 20, and 21

- An out-of-season tea
- A Japanese tea
- An aged tea

Today is a "cheat" day, as I’m using one tea to satisfy all three challenges: a two-year-old Japanese sencha.

I believe any green tea that is over a year old can be considered "aged." Since it’s winter, drinking green tea feels somewhat out of season. 😜

However, despite this, I thoroughly enjoyed the full-of-umami sencha brewed in my 120ml Gaiwan using 2.5g of this sencha, prepared gongfu style.

#januaryteachallenge #sencha

Days 18, 20, and 21

- An out-of-season tea
- A Japanese tea
- An aged tea

Today is a "cheat" day, as I’m using one tea to satisfy all three challenges: a two-year-old Japanese sencha.

I believe any green tea that is over a year old can be considered "aged." Since it’s winter, drinking green tea feels somewhat out of season. 😜

However, despite this, I thoroughly enjoyed the full-of-umami sencha brewed in my 120ml Gaiwan using 2.5g of this sencha, prepared gongfu style.

#januaryteachallenge #sencha

Day 19: A Tea I'm Saving for Special Occasions

This tea is one of the rare, premium rock teas that I reserve for special occasions. Rock tea is essential for my tea sessions with friends and family. This Lao Cong Shui Xian is a true classic, believed to have been harvested from a 90-year-old Shui Xian tree in Huiyuankeng. The rock rhyme remains delightfully consistent across all ten infusions. It's the kind of tea that humbles us with every sip, reminding us to brew it without any expectations in order to fully appreciate all that nature has to offer in its purest form.

#iykyk

#januaryteachallenge #yancha #laocongshuixian

Day 19: A Tea I'm Saving for Special Occasions

This tea is one of the rare, premium rock teas that I reserve for special occasions. Rock tea is essential for my tea sessions with friends and family. This Lao Cong Shui Xian is a true classic, believed to have been harvested from a 90-year-old Shui Xian tree in Huiyuankeng. The rock rhyme remains delightfully consistent across all ten infusions. It's the kind of tea that humbles us with every sip, reminding us to brew it without any expectations in order to fully appreciate all that nature has to offer in its purest form.

#iykyk

#januaryteachallenge #yancha #laocongshuixian

Day 17: A Tea That I Was Once Obsessed With

I used to be obsessed with Dancong tea. I was captivated by the tea culture surrounding gongfu cha and its incredible range and diversity of fragrances when brewed in a small pot with three cups. One particular variety that I was especially fond of was Ba Xian Dancong, which I first tasted at a ceramic shop. I still remember how delicious it was. While I have since developed a deeper appreciation for rock teas, sipping my Ba Xian today reminded me of the differences between these two types of oolong tea.

The best flavors in rock teas usually emerge in the first four steeps, whereas Dancong tea really comes alive starting at the fifth steep, with its peak around the seventh or eighth. Dancong truly deserves the essence of “gongfu” cha, as it is a tea that requires time and patience. Enjoying it again today brings back fond memories, and I may find myself exploring my Dancong collection more often again.

#januaryteachallenge #dancong #oolong

Day 17: A Tea That I Was Once Obsessed With

I used to be obsessed with Dancong tea. I was captivated by the tea culture surrounding gongfu cha and its incredible range and diversity of fragrances when brewed in a small pot with three cups. One particular variety that I was especially fond of was Ba Xian Dancong, which I first tasted at a ceramic shop. I still remember how delicious it was. While I have since developed a deeper appreciation for rock teas, sipping my Ba Xian today reminded me of the differences between these two types of oolong tea.

The best flavors in rock teas usually emerge in the first four steeps, whereas Dancong tea really comes alive starting at the fifth steep, with its peak around the seventh or eighth. Dancong truly deserves the essence of “gongfu” cha, as it is a tea that requires time and patience. Enjoying it again today brings back fond memories, and I may find myself exploring my Dancong collection more often again.

#januaryteachallenge #dancong #oolong

Day 16: A white tea

This is a 2016 Fuding Gongmei. Something is mesmerizing about aged white teas. Ever so warm and forgiving, they strive in any water temperature and duration, offering a delicate, diverse range of flavors in each infusion—simplicity at its best.

#januaryteachallenge #fudingwhitetea #whitetea #gongmei

Day 16: A white tea

This is a 2016 Fuding Gongmei. Something is mesmerizing about aged white teas. Ever so warm and forgiving, they strive in any water temperature and duration, offering a delicate, diverse range of flavors in each infusion—simplicity at its best.

#januaryteachallenge #fudingwhitetea #whitetea #gongmei

Day 15: A spiced blend

Of course, it has to be my favorite spicy gingery Chai!

#januaryteachallenge #chai

Day 15: A spiced blend

Of course, it has to be my favorite spicy gingery Chai!

#januaryteachallenge #chai

On Day 14: A tea with large tea leaves

Today, I picked a tea made from the large-leaf variety of Pu’Er, specifically a Gushu Shai Hong, a sun-dried red tea from ancient tea trees in Yunnan. Compared to Dian Hong, Shai Hong presents a more delicate, earthy flavor, while Dian Hong is sweeter and has rich chocolatey notes. Although I mostly favor Dian Hong, I occasionally enjoy Shai Hong for its comforting warmth and coziness. Which one do you prefer?

#januaryteachallenge #blacktea #yunnan

On Day 14: A tea with large tea leaves

Today, I picked a tea made from the large-leaf variety of Pu’Er, specifically a Gushu Shai Hong, a sun-dried red tea from ancient tea trees in Yunnan. Compared to Dian Hong, Shai Hong presents a more delicate, earthy flavor, while Dian Hong is sweeter and has rich chocolatey notes. Although I mostly favor Dian Hong, I occasionally enjoy Shai Hong for its comforting warmth and coziness. Which one do you prefer?

#januaryteachallenge #blacktea #yunnan

Day 13: Tea from a new-to-me region

This Nepalese white tea from @unamitea was my first tea experience with this region. If you enjoy both Fujian and Yunnan white teas, this one offers the best of both worlds. It has the delicate fruity and earthy notes typical of Yunnan white tea, combined with the mellow floral milky peony flavors from Fujian. Brewing it using the gongfu cha method brings out its taste beautifully and leaves a lovely lingering aftertaste.

I did over 10 infusions using 3 grams of tea in an 80 ml gaiwan.

#januaryteachallenge #nepalese #whitetea

Day 13: Tea from a new-to-me region

This Nepalese white tea from @unamitea was my first tea experience with this region. If you enjoy both Fujian and Yunnan white teas, this one offers the best of both worlds. It has the delicate fruity and earthy notes typical of Yunnan white tea, combined with the mellow floral milky peony flavors from Fujian. Brewing it using the gongfu cha method brings out its taste beautifully and leaves a lovely lingering aftertaste.

I did over 10 infusions using 3 grams of tea in an 80 ml gaiwan.

#januaryteachallenge #nepalese #whitetea

Day 12: A Unique Blend

I'm not usually one for blended teas, so I don't have any unique blends in my collection. However, I do own a Chen Pi Pu’Er. Finding a high-quality Chen Pi Pu’Er made with high-quality tangerine and premium ripe Pu’Er can be challenging. This particular one is exceptional, made from Da Hong Gan (big red tangerine) and Menghai ancient tree ripe Pu’Er. I brewed this 1:3 tangerine-tea ratio with 1.5g of tangerine and 4.5g of puerh. Love it!

I attempted to add dried osmanthus to enhance its fragrance, but while osmanthus has a delightful aroma, it overshadowed the warm and cozy vibe of the tangerine Pu’Er. So, there is no unique blend, but there is a verdict of keeping Chen Pi Pu’Er as it is. Cheers!

#januaryteachallenge #chenpipuerh #teablends

Day 12: A Unique Blend

I'm not usually one for blended teas, so I don't have any unique blends in my collection. However, I do own a Chen Pi Pu’Er. Finding a high-quality Chen Pi Pu’Er made with high-quality tangerine and premium ripe Pu’Er can be challenging. This particular one is exceptional, made from Da Hong Gan (big red tangerine) and Menghai ancient tree ripe Pu’Er. I brewed this 1:3 tangerine-tea ratio with 1.5g of tangerine and 4.5g of puerh. Love it!

I attempted to add dried osmanthus to enhance its fragrance, but while osmanthus has a delightful aroma, it overshadowed the warm and cozy vibe of the tangerine Pu’Er. So, there is no unique blend, but there is a verdict of keeping Chen Pi Pu’Er as it is. Cheers!

#januaryteachallenge #chenpipuerh #teablends

Day 11: A Chinese Green Tea

Today, I brewed a lesser-known gem from Yunnan: Yunnan green tea, Dian Lü (滇绿). It is important not to confuse it with Dian Qing (滇青), often called Pu’Er Mao Cha. This tea is typically overshadowed by other regional varieties, such as Pu’Er, Dian Hong, Yue Guang Bai, and even Shai Hong. However, this is a 2022 Dian Lü. When fresh, It featured a vibrant green color, a delightful orchid aroma, and a lingering aftertaste.

#januaryteachallenge

Day 11: A Chinese Green Tea

Today, I brewed a lesser-known gem from Yunnan: Yunnan green tea, Dian Lü (滇绿). It is important not to confuse it with Dian Qing (滇青), often called Pu’Er Mao Cha. This tea is typically overshadowed by other regional varieties, such as Pu’Er, Dian Hong, Yue Guang Bai, and even Shai Hong. However, this is a 2022 Dian Lü. When fresh, It featured a vibrant green color, a delightful orchid aroma, and a lingering aftertaste.

#januaryteachallenge

Day 10: A Tea with a Rolled Leaf

I fancy the name of its origin—a 2012 Taiwanese oolong from Lala Mountain, Lala Shan oolong tea.

#januaryteachallenge #oolong

Day 10: A Tea with a Rolled Leaf

I fancy the name of its origin—a 2012 Taiwanese oolong from Lala Mountain, Lala Shan oolong tea.

#januaryteachallenge #oolong

Day 9: A Tea That You Are Unsure About

Today, I'm trying a Pu’Er yellow tea I bought a few years ago. It is rare to find yellow tea made from Pu’Er Maocha and pressed into a tea cake. At that time, I didn’t enjoy the taste, finding it too astringent. I’ve adjusted the tea-water ratio this time, knowing that Pu’Er can sometimes be overwhelming. However, the astringency remains relatively strong, and the tea tastes similar to a Sheng Pu’Er but with an extra bitter aftertaste.

I'm unsure what to expect from this tea, so I plan to wait a few years before giving it another go. If you have any recommendations for yellow tea made from Pu’Er Maocha that you enjoy, please share them with me, as I would love to compare!

#januaryteachallenge #yellowtea

Day 9: A Tea That You Are Unsure About

Today, I'm trying a Pu’Er yellow tea I bought a few years ago. It is rare to find yellow tea made from Pu’Er Maocha and pressed into a tea cake. At that time, I didn’t enjoy the taste, finding it too astringent. I’ve adjusted the tea-water ratio this time, knowing that Pu’Er can sometimes be overwhelming. However, the astringency remains relatively strong, and the tea tastes similar to a Sheng Pu’Er but with an extra bitter aftertaste.

I'm unsure what to expect from this tea, so I plan to wait a few years before giving it another go. If you have any recommendations for yellow tea made from Pu’Er Maocha that you enjoy, please share them with me, as I would love to compare!

#januaryteachallenge #yellowtea

Day 8: A Tea That Steeps Dark

The dark tea soup is often relative. It depends on the tea-water ratio and the infusion duration. Of course, ripe Pu’er is definitely on the dark side of the spectrum, while most dark tea soups are not dark at all.

Recently, I was pleasantly surprised by an aged yancha from 1990. The tea soup poured out a deep burgundy red, truly remarkable. The second picture showcases another aged yancha from 2006. Needless to say, both had a beautifully smooth and mellow quality, with a rich depth of minerality and woodiness that lingered even after the session ended.

When a tea unexpectedly produces a dark infusion, it becomes unforgettable.

P.S. It is important to note that new yancha should not produce a tea soup that is too dark, as this could indicate over-roasting, which can make it taste like charcoal and render it undrinkable unless it is an intentional high-roast with a particularity.

#januaryteachallenge #yancha

Day 8: A Tea That Steeps Dark

The dark tea soup is often relative. It depends on the tea-water ratio and the infusion duration. Of course, ripe Pu’er is definitely on the dark side of the spectrum, while most dark tea soups are not dark at all.

Recently, I was pleasantly surprised by an aged yancha from 1990. The tea soup poured out a deep burgundy red, truly remarkable. The second picture showcases another aged yancha from 2006. Needless to say, both had a beautifully smooth and mellow quality, with a rich depth of minerality and woodiness that lingered even after the session ended.

When a tea unexpectedly produces a dark infusion, it becomes unforgettable.

P.S. It is important to note that new yancha should not produce a tea soup that is too dark, as this could indicate over-roasting, which can make it taste like charcoal and render it undrinkable unless it is an intentional high-roast with a particularity.

#januaryteachallenge #yancha

Day 6: An Unusual Tea

As a tea purist, I usually stick to single flavors, but today, I decided to step out of my comfort zone! I took @giselasmartertea ‘s suggestion to blend a red tea with a ripe Pu’Er, which was quite unusual for me, but I'm glad I did.

For this fun mix, I went with the classic 58 Fengqing Ancient Tree Dian Hong and paired it with my 2009 Nannuo Cha Wang Shou Pu’Er. I used a ratio of 2g of red tea to 5g of Pu’Er in a 150ml teapot, and wow, was I impressed! In the first few infusions, the sweet honey malt flavor of the red tea shone through, balanced perfectly by the smooth shou Pu’Er. But then, after the third infusion, a lovely earthy and mellow taste from the Pu’Er started to come out, mixing beautifully with the honey and chocolate notes from the Dian Hong. It made for a smooth and pleasant experience as each steep evolved, changing its flavor notes.

Blending these two teas was a delightful exploration of flavors, allowing me to enjoy some familiar notes while discovering something new. The cha qi felt stronger, which I think was more about the tea-to-water ratio than the blend itself.

I’m really excited to keep experimenting in the future. Do you have any favorite mixes you think I should try next? I’d love to hear your recommendations!

#januaryteachallenge

Day 6: An Unusual Tea

As a tea purist, I usually stick to single flavors, but today, I decided to step out of my comfort zone! I took @giselasmartertea ‘s suggestion to blend a red tea with a ripe Pu’Er, which was quite unusual for me, but I'm glad I did.

For this fun mix, I went with the classic 58 Fengqing Ancient Tree Dian Hong and paired it with my 2009 Nannuo Cha Wang Shou Pu’Er. I used a ratio of 2g of red tea to 5g of Pu’Er in a 150ml teapot, and wow, was I impressed! In the first few infusions, the sweet honey malt flavor of the red tea shone through, balanced perfectly by the smooth shou Pu’Er. But then, after the third infusion, a lovely earthy and mellow taste from the Pu’Er started to come out, mixing beautifully with the honey and chocolate notes from the Dian Hong. It made for a smooth and pleasant experience as each steep evolved, changing its flavor notes.

Blending these two teas was a delightful exploration of flavors, allowing me to enjoy some familiar notes while discovering something new. The cha qi felt stronger, which I think was more about the tea-to-water ratio than the blend itself.

I’m really excited to keep experimenting in the future. Do you have any favorite mixes you think I should try next? I’d love to hear your recommendations!

#januaryteachallenge

Day 5: A Tea That Evoked a Memory

This isn’t the oldest tea I own but the longest I have had. It is my first tea cake, which my dad gave me as a gift while studying for my bachelor's degree in the US.

I wasn’t an avid tea drinker then— not even a “tea bag” person. I didn’t own any teapots or gaiwans either. So, receiving a tea cake as a gift felt awkward. This tea cake moved with me in and out of boxes from one city to another, and later even followed me to China when I moved there for my job. It has been lying “naked” in a drawer alongside my books. I didn’t even keep it in a sealed bag.

Years later, after diving deep into the world of tea, I had a flashback and remembered this particular tea cake in my drawer. I will never forget the surprise and relief I felt discovering this tea and realizing its aging condition. It has transformed from a vibrant green-color white tea into a 7-year-old Lao Bai Cha, with a deep, mellow chocolate flavor. I was also relieved that I had kept it with my books rather than in my kitchen, as otherwise, this tea could have been ruined.

I'm glad I didn't give it or throw it away, thinking it might be expired. I didn't even know what white tea was or that it could be aged. And I think my dad wouldn't have thought I would be so into tea one day, just like him.

Day 5: A Tea That Evoked a Memory

This isn’t the oldest tea I own but the longest I have had. It is my first tea cake, which my dad gave me as a gift while studying for my bachelor's degree in the US.

I wasn’t an avid tea drinker then— not even a “tea bag” person. I didn’t own any teapots or gaiwans either. So, receiving a tea cake as a gift felt awkward. This tea cake moved with me in and out of boxes from one city to another, and later even followed me to China when I moved there for my job. It has been lying “naked” in a drawer alongside my books. I didn’t even keep it in a sealed bag.

Years later, after diving deep into the world of tea, I had a flashback and remembered this particular tea cake in my drawer. I will never forget the surprise and relief I felt discovering this tea and realizing its aging condition. It has transformed from a vibrant green-color white tea into a 7-year-old Lao Bai Cha, with a deep, mellow chocolate flavor. I was also relieved that I had kept it with my books rather than in my kitchen, as otherwise, this tea could have been ruined.

I'm glad I didn't give it or throw it away, thinking it might be expired. I didn't even know what white tea was or that it could be aged. And I think my dad wouldn't have thought I would be so into tea one day, just like him.

Day 4: Taiwanese tea

I want to share my experience with my favorite Taiwanese tea, which initially caught me off guard—it’s surprising, really, given how many people rave about it. When I first tried it in a tea shop in Shanghai, I found it too sour for my liking, which made me feel like I was missing out. As I watched my tea friends passionately discuss and savor it, I felt compelled to give it another chance.

This time, I took the plunge and purchased a sample from an award-winning master, Hsu Yao Liang, known for this tea. Although it was a bit of an investment, I hoped it would give me a new perspective. And I’m so glad I did!

The brew was enchanting—floral, milky, almost creamy, with a natural sweetness and a long-lasting aftertaste. It’s clear to me now why it’s cherished and rightfully named the Oriental Beauty. Since then, I’ve found it hard to return to the regular Oriental Beauty.

Although it’s an oolong tea, the way it’s brewed is quite different. Instead of the typical high temperatures and tea ratios you’d use for yanchas or dancongs; it’s more akin to brewing red tea—using 95-degree water and a 1:25 tea-water ratio with 10 seconds brewing time. This way, you will be sure not to over-brew it, as it is still a delicate tea with buds.

#januaryteachallenge #taiwanesetea #orientalbeauty

Day 4: Taiwanese tea

I want to share my experience with my favorite Taiwanese tea, which initially caught me off guard—it’s surprising, really, given how many people rave about it. When I first tried it in a tea shop in Shanghai, I found it too sour for my liking, which made me feel like I was missing out. As I watched my tea friends passionately discuss and savor it, I felt compelled to give it another chance.

This time, I took the plunge and purchased a sample from an award-winning master, Hsu Yao Liang, known for this tea. Although it was a bit of an investment, I hoped it would give me a new perspective. And I’m so glad I did!

The brew was enchanting—floral, milky, almost creamy, with a natural sweetness and a long-lasting aftertaste. It’s clear to me now why it’s cherished and rightfully named the Oriental Beauty. Since then, I’ve found it hard to return to the regular Oriental Beauty.

Although it’s an oolong tea, the way it’s brewed is quite different. Instead of the typical high temperatures and tea ratios you’d use for yanchas or dancongs; it’s more akin to brewing red tea—using 95-degree water and a 1:25 tea-water ratio with 10 seconds brewing time. This way, you will be sure not to over-brew it, as it is still a delicate tea with buds.

#januaryteachallenge #taiwanesetea #orientalbeauty

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