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.
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.
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 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.
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.
Golden Flowers are one of the most fascinating and misunderstood features of traditional Fu Brick tea. Often mistaken for mould, these tiny golden colonies of Eurotium cristatum are a valued part of the fermentation process in certain Hei Cha. Discover what they are, how they influence flavour, and why they represent a unique expression of tea rather than a measure of quality.
Brewing Hei Cha gong fu style is less about following rigid timings and more about paying attention to how the tea develops. This guide explores leaf ratios, water temperature, rinsing, teaware and the changing flavour journey of Fu Cha, from gentle earthy notes to deep mineral sweetness.
Now bring the ritual home — explore the full collection of leaves behind these stories.
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