Notes on balance, brewing and the leaves we source — a slow read for the ritual.
Shai Hong is Yunnan red tea finished by sun-drying, but that one detail opens up questions about processing, flavour and ageing. I look at what the name means, how it relates to Dian Hong, two Dehong teas in my collection and the brewing approach I use.
Lapsang Souchong is famous for pine smoke, but it has a wonderfully different side. I explore the Fruity and Floral Lapsang teas at Astraluna, their distinct origins and flavours, and how I would brew them to bring out what makes each one individual.
An oat-free pumpkin spice tea made with Chinese red tea, dried apple, cinnamon and warming spices. I share the 25g recipe I’m developing at Astraluna, then explore how Fruity Lapsang, Honey Snow Bud Dian Hong and Floral Lapsang each give the blend a different character.
Explore Silver Needle through its regions, cultivars and changing flavours, from fresh Fuding fragrance to Zhenghe’s honeyed depth. I share what makes Astraluna’s Wild Silver Needle particularly floral and fruity, alongside three other white teas worth getting to know.
How can pure loose-leaf tea smell of flowers, ripe fruit or honey when nothing has been added? I explore the natural chemistry of tea aromas, the influence of cultivars and processing, and the small things I notice when tasting floral and fruity teas at home.
Discover why Gong Fu tea is finding a new audience, from its appeal on social media to the pleasure of sharing a quiet tea session. A personal look at Chinese tea traditions, changing flavours across infusions and why getting started needn’t be complicated.
A personal look at Astraluna's 2026 Taiwanese Oriental Beauty: ripe muscat-grape aroma, honeyed fruit, leafhopper influence and brewing across a Gong Fu session.
Our Taiwanese Milk Oolong has become one of the teas people keep choosing. I look at why Jin Xuan’s natural creaminess, floral character and easygoing brewing make it such an inviting introduction to Taiwanese tea.
The gong dao bei looks simple, but it solves one of the most practical problems in Gong Fu tea: making sure the whole infusion is shared evenly. Here is why I keep a glass fairness pitcher on my tea table, what it actually does, and when you can happily brew without one.
The same leaves can taste surprisingly different in different water. Here is how hardness, minerals and filtration affect tea, and the simple test I use before changing anything else.
A closer look at Astraluna’s 2026 Bai Mu Dan from Zhenghe: what the bud-and-leaf picking standard changes, how the tea develops in the cup, and why I return to White Peony for its balance of delicacy and body.
The same tea can move from floral to fruity, sweet to mineral, or light to surprisingly deep across a single session. Here is why repeated infusions change and why I think that progression is one of the most interesting parts of loose-leaf tea.
Your cart is empty.
Continue Shopping
