Have you ever wondered why Japanese green teas are so bright green, while Taiwanese and Chinese ones are not. The reason lies in an additional process called de-enzyming or fixation.

Tea production is a series of various steps, which starts with freshly-plucked leaf and ends with dry tea leaves which are ready to brew. Some steps are common for all kinds of tea and (plucking, sorting etc) and other are unique for different kinds of tea. Fermentation is one of them and tea is often described as either not-fermented, semi-fermented or fermented.

Tea is organic product without any preservatives, colorants and flavors. That’s why tea, as any other food, tea has it’s own storage recommendations. How keep freshness and taste of the tea?

The Duanwu Festival, also often known as the Dragon Boat Festival, is a traditional holiday originating in China, occurring near the summer solstice. It is also known as Zhongxiao Festival commemorating fealty and filial piety.

The Dragon Boat Festival is one of the four most important holidays that is celebrated in the Southwest of China. It has been held annually for 2000 years.

Sometimes after name of oolong Dayuling you can see two or tree digit numbers and letter «K»: 100K, 95K etc. What does it mean?

Sometimes when brewing tea, you can notice small oily spots floating on the surface of the brewed tea. This can happen when brewing tea which has been roasted, for example, in a large pan or wok.

Teahouses have become a distinctive part of Taiwan's culture. People go for the ambience and to have a good cup of tea.

You can find teahouses all over the island. Spending a few hours in pleasant surroundings over a pot of best oolong tea is as easy and every bit as fashionable as finding a cup of coffee in one of the popular coffee shops. Some people go to teahouses for tea, others go just for the ambience.

Sometimes we get questions from our customers why Taiwanese milk oolong is not as “milky” as the tea they used to buy.

To answer this question, let's consider the technologies by which milk oolong can be produced in the order of "legitimacy" to be called true milk oolong.