Reflections on Tea

桂花 (guì huā) or osmanthus is one of China's most beloved flowers. Learn what it smells like, its cultural meaning, how it is used in tea and food, and how...

Master Zhang Hui shares three traditional ways she observes authentic Yixing zisha clay: natural mineral markings, scent after hot water, and the tactile feel of original ore clay from Huanglong...

Authentic Xinhui Chen Pi is more than just ‘aged tangerine peel’; it is a living medicinal treasure. Learn how to identify naturally aged peel from the 100-year-old trees of Chakeng...

“Tea ultimately teaches us relationship — with climate, season and context, and most importantly, the relationship we have with ourselves.”

"Not all teas are blends. In Chinese tea culture, blending isn’t traditional but rather an industrial practice aimed at standardisation. True, 'living teas' embody the essence of their origin, crafted...

"Tea should never be reduced to a simple commodity.  The rich diversity of wild, ancient, and traditional teas reminds us of the cultural and personal connections they offer, which go...