Learn practical Chinese tea brewing methods, including gongfu technique, water temperature, steep time, leaf ratios, and repeat infusions.
Learn how to brew Phoenix Dan Cong (Dancong) — Guangdong’s most aromatic oolong, named for its fragrance type (蜜兰香, 桂花香, etc.). Water temperature, rapid gongfu method, and why the fastest brew is the most fragrant.
Learn how to brew Rou Gui (Rougui), the spicy cinnamon-flavored Wuyi rock oolong — water temperature, gongfu method, and why this sister tea to Da Hong Pao brings a different aromatic dimension.
Learn how to brew Dong Ding oolong tea — Taiwanese charcoal-roasted oolong from Lugu, Nantou. Water temperature, leaf ratio, gongfu method, and why this roasted oolong is forgiving for beginners.
Learn how to brew Bi Luo Chun (Biluochun) green tea — water temperature, leaf-to-water ratio, glass-cup and gongfu methods, and why this tender Chinese green tea needs a softer touch than Longjing.
A step-by-step plan for hosting your first gongfu tea tasting at home — what to buy, how to set up, what to brew, and how to make guests feel comfortable.
The essential etiquette of Chinese tea ceremony — how to pour, receive, and serve tea with respect. Includes the finger-tap thank you, the seven-tenths rule, and ordering of guests.
An honest, research-backed look at what Chinese tea can and can’t do for your health — cardiovascular, metabolic, cognitive, dental, and longevity benefits, plus what the science doesn’t support.
Caffeine in Chinese tea, broken down by the six classes: green, white, yellow, oolong, black, and pu-erh. Includes mg per cup, mg per gram, and what changes the numbers.
Two ways to make iced oolong tea that actually tastes like tea, not water. Includes leaf ratios, times, and recipes for the most popular oolong varieties.
Raw pu-erh (sheng) or ripe pu-erh (shou)? A clear guide to how they’re processed differently, how they taste, how they age, and which one you should try first.