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.
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.
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.
Learn how to brew Chinese red tea, known in the West as black tea, for sweetness, aroma and a smooth, full-bodied cup.
Now bring the ritual home — explore the full collection of leaves behind these stories.
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