It's All About Tea

Chaozhou in Guangdong province is an enticing area of China holding mountains of tea traditions, literally. The city of Chaozhou is near Phoenix Mountain, the birthplace of aromatic Dan Cong Oolongs. There, the tea bushes grow semi-wild on high elevations amid fragrant fruit gardens.

Gong Fu Cha is a Chinese tea brewing practice that emerged in Chaozhou during the Ming dynasty (1368-1644). It emphasizes small brewing vessels, a high leaf-to-water ratio, and several brief infusions using the same tea leaves. 

In other parts of China, you may find plenty of people practicing various tea brewing methods, like grandpa-style tea or western brewing. However, in Chaozhou, tea drinkers prefer to stick to their roots. Even today, the province’s tea traditions are highly treasured and preserved, playing an integral part in the community's social life. If you happen to be in a locals' presence for long enough, they are likely to treat you to Gongfu style tea. (Read more)

While we are not originally from a Chinese background, like many of our followers, we enjoy learning about the Chinese Tea Ceremony and everything it offers. It is easy to get carried away in the world of aromatic teas and breathtaking teaware. We are always eager to expand our knowledge of brewing techniques and proper tea preparation methods. However, today we will talk about the parts of Chinese tea ceremony culture that we don't part take in as often as we would in Gong Fu Style tea brewing. (Read more)

Out of Japan's 47 prefectures, tea is produced almost everywhere except for Hokkaido, the most northern part of Japan, as well as Osaka and Yamagata prefectures. Shizuoka and Kagoshima are the two most significant regions of tea production throughout Japan. (Read more)

Mid May in Japan. Right about now is when tea farmers are busy packing and shipping out the very first green tea harvest of the year. Many wait an entire year to try this first flush tea — shincha. How could they not? The lack of any bitter notes, the undeniable umami, and all the nutrients that the tea bushes have been storing up all winter long. Shincha is well worth the wait! (Read more)

In China, fermentation is a vital part of the food culture. Sauces and condiments, tofu, pickles, wine, and even nuts. You will find at least one fermented ingredient on every dinner table in China. It is no wonder that fermentation made its way into China's extensive and well-developed tea culture. (Read more)