Tea Talk

      Chou Shi 抽湿 is a relatively new processing for Phoenix oolong. The first time I encountered it was at Rong’s farm (the same farm that produc...

      After patiently waiting, I finally received Master Lin’s teapots. Unable to travel home this year, Master Lin gave me a virtual tour of his ...

      The wonderful global community of teaphiles always inspires me to dig deeper into my own tea journey. This includes many experiences and kno...

Functioning both as a teapot and a tea bowl, in Part 3, we will focus on the usage of a gaiwan. When to Use a Gaiwan?         Nowadays, one can ...

Here's more background of gaiwan. In Part 1 I mentioned how the gaiwan was invented, gaiwans have since developed from useful tools to priced arti...

          You are no stranger to gaiwan if you grew up on Chinese period tv dramas set in Imperial China. You are no stranger to gaiwan if you gre...

          An important variable for brewing tea is the temperature of water. As the title suggests, bringing the water to a boil is a must. I can’...

        There are multiple components to a perfect cup of tea. Growing up, I was unaware of the minuscule details that went into each pour. The ad...