Notes on balance, brewing and the leaves we source — a slow read for the ritual.
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.
What is a tea pet, why do people pour tea over it, and do you actually need one? A personal guide to chá chǒng, patina, symbolism and Gong Fu tea culture.
What do tea drinkers mean by cha qi? A grounded look at body feeling, tea drunk, caffeine, L-theanine and the physical sensations that can emerge during a Gong Fu session.
How much loose leaf tea should you use? A practical guide to tea-to-water ratios for mugs, teapots and Gong Fu brewing and why I prefer weighing the leaf to relying on teaspoons.
What is Milk Oolong? A practical guide to Taiwanese Jin Xuan tea, why it can taste naturally creamy, how it differs from flavoured versions, and how to brew it well.
Why do we rinse Pu’er tea before drinking it? I look at what that first quick pour actually does, how long to rinse Sheng and Shu Pu’er, and when I might skip it altogether.
Tea houses are finding new relevance as places to slow down, meet people and spend time without rushing. I explore why the simple act of sharing tea still creates such a powerful social space.
Learn how to make cold brew tea with loose leaf, including a practical 2 g per 240 ml ratio, 6–12 hour fridge timings, and guidance for green, white, oolong and red tea.
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