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.

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

Two wild, indigenous tea subspecies, Taiwan Mountain Tea and Red Sprout Mountain Tea, were discovered in Taiwan as early as the 17th century. However, they had little economic value and were not widely used due to their bitter taste and thin, brittle leaves.

More than 200 years ago, some tea trees from Fujian Province in continental China were delivered to Taiwan. It was the beginning of the tea culture in Taiwan.

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.

We would like to show you how our Master of Oolong chooses what tea to buy and to add to our web shop.

Everything is taken into consideration, form and color of dry tea, wet leaves form, color of liquor, and most important is aroma, taste and aftertaste of the tea.

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?