If you’ve ever brewed tea with a gaiwan, you know it’s a simple piece of teaware: just a bowl, a saucer, and a lid. Simple, yes, but it does take some practice to master and here’s t…

Let’s examine one of the most misunderstood—and arguably most exciting—categories in the tea world: oolong tea. If you’ve ever wondered what oolong is, why it can taste so diff…

Curious about puer tea and what makes it different from other teas? In this post, I share highlights from a recent puer-focused tasting at the tea house. We brewed five raw puers and a rock oolong, ex…

Let’s tear the wrapper off and dive into the subject of mold on puer tea. I’ve always called puer “The Blue Cheese of Tea”. This is because there is an otherness there. That otherness being 1. Mold,…

It is time to select the teas that we will be featuring at the Eugene Tea Festival. When making this selection, I want to pick some teas that will really stand out. I am so happy that we have a large…