Teas are often named for the variety of Camellia sinensis they are plucked from. Over the long history of tea cultivation, farmers have developed thousands of distinct varieties in pursuit of specific flavor profiles or adaptations for particular terroir. These cultivated varieties, or ‘cultivars’ form one of the four pillars of any tea’s identity. Continue reading

When talking about pu-erh teas, we often discuss the difference between sheng teas, which ferment naturally during the aging process, and shou teas, which undergo accelerated fermentation to create a final product in much less time. Distinguishing between these two subcategories can make the overwhelming variety of pu-erh much easier to navigate, since the two types of fermentation can create distinct differences in flavor, mouthfeel, and even caffeine content.

Find out more about the difference between sheng and shou pu-erh teas >>

But this dichotomy can also be misleading, because there are many factors that influence the speed of fermentation beyond the conventional shou processing techniques. The natural fermentation that occurs with age can be affected by methods of initial processing as the fresh leaves are made into maocha, and by the climate and environment the tea is stored in during the aging process. Together, these factors create a full spectrum between the traditional opposites of sheng and shou teas.

Continue reading

We often discuss the four factors through which each natural tea develops its distinct flavor identity. Variety, harvest date, provenance and craftsmanship all play a role in building the finished characteristics of a tea. However, the weight of these factors in defining quality and flavor can vary from category to category, or even from tea to tea.

To get a clear picture of the impact, it can help to taste a few teas that depend heavily on a single aspect. Today, we’re showcasing the importance of harvest date with four teas that just wouldn’t taste the same if they were harvested at any other time.

Continue reading

It probably comes as no surprise that we love tea enough to drink it every day. Along with captivating natural flavors, the very act of brewing can have a host of benefits that can make any day better. Here are eight good reasons to consider the way in which tea fits into your daily routine. Continue reading

For most of us, holiday festivities are all about the food, but those who love tea know that the right brew can enhance any flavor experience. Whether you need a dose of caffeine to power a long day of cooking, want to find the right pairing for rich flavors, or need something to help digest all those delicious delicacies, these five teas have you covered. Continue reading

Tea and wine have a lot in common. High quality examples of both are recognized by varieties, or environmentally specialized sub-categories of a single plant species. Both depend on factors of terroir, including soil quality and climate, to develop ideal flavor profiles. And both require skilled craftsmanship and attention to detail in order to meet the high standards of connoisseurs.

Find out more about our standards for judging high quality tea >>

Though the resulting products are very different, there are also parallels between flavor quality, and the way that the final cup is judged. While each presents a huge range of flavor profiles, bitterness and astringency are often cited in tasting notes for both, carrying inherent subtext about the overall quality of the final product.

Continue reading

For better or for worse, the flavor in a cup of tea is dependent on more than just the leaves. A brew may taste different in the store than when brewed at home, or at work, or on vacation. When a tea that doesn’t live up to expectations, it might be easy to write off the whole batch and toss a spoonful of sugar into each cup, or simply let it languish in the back of the cupboard. Before abandoning hope, try these tips to ensure you’re seeing the best side of your tea leaves. Continue reading

Brewing tea is easy - combine tea leaves and water, and then separate them. But in the long history of tea leaves, this process has been adapted into countless methods, using anything from basic rice bowls to specialized tools like teapots or infuser baskets. Continue reading

Cutting sugar from everyday beverages like tea can have a host of benefits, but what if your favorite brew just doesn’t taste right without it? Luckily, skipping sweeteners doesn’t need to be a sacrifice. We’ve got three simple steps to make sure every cup tastes great, without any added sugars. Continue reading

We understand the urge to drop a teaspoon or two of sugar into your breakfast blend. Not all teas can live up to the lofty flavor ideals of traditional tea crafters, and modern palates are trained to expect sweetness. Nevertheless, we think tea deserves a chance to be appreciated without sugar, and today we’ve got five good reasons to give it a try. Continue reading