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It's All About Tea

The History Of Wakoucha — Japanese Black Tea

Posted by Angelina Kurganska on

Japanese black tea is referred to as koucha in Japan. Like hong cha, koucha translates as red tea and is red tea and not black tea. Wakoucha refers specifically to black tea produced in Japan. "Wa" referring to Japan in this context. The properties of Japanese black tea are the same as those of hong cha — it is a fully oxidized tea made from the leaves of camellia sinensis.

In a country that predominantly drinks green tea, black tea production has always taken up a tiny part of the Japanese tea production industry. (Read more) 

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All About Tea Stuffed Tangerines (Chen Pi)

Posted by Angelina Kurganska on

Most commonly, chen pi (citrus peel) is associated with pu-erh or aged white teas. It is no wonder why particularly post-fermented and aged teas go best with the dried citrus peel. Aside from tea, its use is widespread in Chinese medicine. Many people choose to drink chen pi tea precisely because of the benefits it brings, according to Chinese medicine. (Read more)

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Monkey Picked Oolong — The 5 Legends

Posted by Angelina Kurganska on

Years before tea became a standard beverage in Europe and North America, Chinese tea merchants created the myth of "Monkey Picked Tea."

At the time, tea for westerns was a wonder. They loved the unusual and exquisite taste. However, tea took so long to make its journey from China to Europe and North America. Most people were utterly clueless about how tea was grown and processed.

One myth that did prevail and kept tea drinkers interested and craving more tea was that the tea was picked by brilliant and well-trained monkeys. (Read more)

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Japanese Green Teas And Water Quality

Posted by Angelina Kurganska on

Unlike many Chinese teas that can generally withstand harsher conditions, Japanese teas are well known for their fine qualities. Using water that is too hot can ruin the entire brew. Many people don't take into account how the quality of the water itself can also harshen the final taste of Japanese tea. (Read more)

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The Full Teapot Guide

Posted by Angelina Kurganska on

Earlier last month, we wrote a little bit about the history of the teapot. While kettles for brewing tea have existed for millenniums, teapots as brewing vessels didn't appear until the Ming dynasty (1368-1644). This was around the time when loose leaf tea started gaining popularity over powdered tea. Thanks to the teapot's evolution, today we have not only many shapes, but also many different teapot materials to choose from! (Read more)

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