Gong Fu Cha Essential Teaware part IV
When we brew gong fu cha, there is a lot happening at once, though it is the job of the brewer to make it seem as though almost nothing is happening, or that just one thing is happening. When the tea…
Welcome to the J-Tea Blog
I've been sourcing tea in Taiwan since 2004. This is where I write about it.
Not reviews. Not rankings. Stories — about the farmers I work with, the regions I keep going back to, and what twenty years of paying attention to one thing actually teaches you. If you want to understand why a Li Shan oolong tastes different from an Alishan, or what makes a raw puer worth aging, or how I ended up living in Taiwan in the first place — it's in here somewhere.
Start anywhere. Or browse the categories. The tea's already in your cup.