Teawares
Cold Brewing Chinese Tea (冷泡茶): The Method That Fixes Bitterness
The Easiest Brewing Method You’re Not Using Cold brewing (冷泡茶) is almost embarrassingly simple: put leaves in cold …
Cha Hai, Cups, and Strainers (公道杯): The Supporting Cast of a Gongfu Table
The Half of the Table Nobody Shops For Everyone agonizes over the first gaiwan and the first zisha pot. Almost nobody …
Water for Tea: Choosing What Fills Your Cup (泡茶用水)
The Mother of Tea There is an old Chinese saying: 水为茶之母 — “water is the mother of tea.” A cup is somewhere between 98% …
Gongfu vs. Western Brewing (工夫茶): Choosing the Right Method for Your Tea
Two Philosophies in One Cup Every tea you own can be brewed two fundamentally different ways. Western brewing uses a …
Gai Wan
1. A Journey Through Time: The History of the Gaiwan The name “Gaiwan” literally translates to “Lidded Bowl” (Gai …
Tea Pot
1. A Brief History: From Boiling to Steeping The teapot as we know it today didn’t always exist. The Evolution: During …
Zi Sha
1. The Raw Material: “Five-Color Earth” (五色土) The soul of a Yixing pot is the clay itself. Mined from the Huanglong …