GONG FU

This is a borrowed concept from the world of aging spirits, but very applicable to tea. In making tea gong-fu style the Angel’s share is the tea that is consistently poured ...

This little tuocha was brought to you by the year 1990. No brand affiliation. I can taste the dirty, green plaid and the wallet chains. Tastes like youth, but 30(!) years later. I...

Today we’re sharing a kyusu of sencha made by the Ihara family and discovered at the little JA agricultural co-operative storefront in the Shimizu Ward of Shizuoka City, Jap...

As tea is starting to be harvested and processed in Japan for 2020, we get to enjoy the last bit of fine tea in my collection from last year. Served in the spring cups and spring ...

This is the time of year, at least here in Pacific Northwest America, that the climate begins to warm and well-kept puer tea begins to wake up. The winter temperatures are low, as...

A beautiful tea in a beautiful pot. This session was an ode to spring on many levels: An antique yixing pot that is the living incarnation of the spring of 1952; A 2019 spring dan...

This tea was a little treat waiting for me in a treasured tea container that I hadn’t seen in a while. I think the sounds of this container come through quite nicely, though...

Taiwanese teas are good. And sometimes they are great. I have what I thought was an example of good Li Shan, but in the course of this tea it turned out to be great. I love surpri...

One of my favorite books is an old instructional book on how to prepare tea for the Japanese Tea Ceremony. It is called (roughly translated), Knowing the Way of Tea or お茶の道しるべ. To...

No, there’s no musical soundtrack today. The soundtrack is a Tie Luo Han (鉄羅漢) oolong from 2018. Tie Luo Han is one of the famous open leaf oolongs from the Wuyi tea growin...