Premium Chinese tea

Tea Info & Preparation Guide

Explore essential tea knowledge, benefits, and preparation guidance to help you choose, brew, and enjoy premium loose-leaf tea with confidence.

There are six categories of Chinese teas and many varieties within each category: Green tea, Yellow tea, White tea, Oolong tea, Black tea and Compress tea.

Chinese tea is a culture of its own with a history of over 2000 years. Each tea variety has its own tea plant (a sub-specie of Camellia sinensis), cultivation and processing skills, consumption demography and specialised preparation requirements etc.

We offer some information here, category by category and for some individual teas to assist our customers to have an in-depth understanding of the teas the drink daily.

Please contact us for any questions you may have: contact us.

How to prepare chinese tea

A good cup of Chinese tea is divine. It is achieved through both premium tea quality and careful preparation.

Poor tea preparation can significantly reduce the quality of the tea brew in the cup. Caution is particularly important when brewing the premium quality loose teas as all teas are made of various stages of the tea leaves, gone through various degrees of fermentation and processed by various sets of skills.

For example, over steeping green teas by applying a lid during brewing can induce a bitter taste to the tea brew; insufficient rinsing of aged pu-erh teas can leave a dusty taste; soaking of any premium teas will diminish its refreshing taste; and too hot water can break down certain young leaves etc.

Preparation methods differ between tea categories and tea varieties within a category. Instructions here serve as a guideline.

With time and experience, you as a tea drinker will develop your own tea preparation technique and preferences such as tea vessels, tea types and flavours, tea strength and brewing time etc.

Green tea info

Green tea is the only class of teas that is un-fermented. It is also the biggest family in the Chinese tea empire.

Green tea has gained quite some recent attention on the international stage as a result of it's many health benefits. About 30-40 years ago, researchers in the areas of nutrition and natural therapy started paying some serious attention to the Chinese teas (teas made of Camellia sinensis) for their possible role in the prevention of many modern life style related conditions such as cancers, diabetes, cardio-vascular diseases and obesity, mainly due to their high anti-oxidants content. As the doctors running out of options with pills and knifes, and these conditions have been on the steady rise even with latest technology and treatments of modern medicine, some alternative solutions need to be explored. Green tea was among the first ones studied.

The renewed interest in this ancient Chinese beverage has put it in the spot light of both researchers and merchants: with more and more research conducted and studies extended to all six categories of Chinese teas, the knowledge regarding the actual active compounds and mechanism of their health benefits is building. At the mean time, it has also attracted many merchants to jump on the wagon as a business opportunity.

At Valley Green Tea, we like to inform our customers with actual evidence based information from the latest researches, as well as explore this marvel beverage from a culture perspective as a source of life enjoyment instead of a mere Chinese medicine.

Please visit our collection of premium loose leaf green teas at: Green Tea.  

White tea info

There are six main classes of Chinese teas. WHITE TEA is one of them. White tea is a unique Chinese "hidden gem" and almost exclusively produced in the Fu Jian Province, south-east of China.

White teas are lightly fermented. They are made by a relatively simple, yet highly skillful tea making process and are among the least processed Chinese teas. As such, they have very high level of natural anti-oxidant contain and low in caffeine.

White teas' brews are bright and clear in color with delicate and slightly sweet taste.There are six main classes of Chinese teas. WHITE TEA is one of them. White tea is a unique Chinese "hidden gem" and almost exclusively produced in the Fu Jian Province, south-east of China.

White teas are lightly fermented. They are made by a relatively simple, yet highly skillful tea making process and are among the least processed Chinese teas. As such, they have very high level of natural anti-oxidant contain and low in caffeine.

White teas' brews are bright and clear in color with delicate and slightly sweet taste.

Oolong tea info

Oolong (or Wulong for some dialects) is one of the six main classes of Chinese teas.

There are various spellings when it comes to its English translation, namely ‘Oolong’, ‘wulong’ or ‘Wu-long’. It is a result of sound translation of various local dialects referring to the same class tea - Black Dragon Tea in Chinese.

Fu-Jian Province of south-east China is the birthplace of all Oolong teas. (Also the place where Valley Green Tea founder En Jie grew up.) It is still is the predominant heartland of Oolong tea production today producing many big name Oolong teas such as Tie Guan Yin and Da Hong Pao .

Black tea info

Black teas's production started in the Wu Yi area of the Fu Jian Province, south-east China during the Ming dynasty (1368-1644). The first product is believed to be the Lapsang Souchong.

Black tea is the second largest tea family of all teas (after green tea) and are fully oxidised (mediated by enzymes) at production. Different from the other less oxidised teas such as green teas, white teas or Oolong teas, black teas have gone thorough the most bio-chemical changes during the production. The result is the significant increase in their aroma, deeper brew colour and smooth texture.

They are some features that are unique to black teas. Valley offers some information here.

Pu-erh tea info

Pu-erh tea belongs to one of the six main classes of Chinese tea. It encompasses all teas that are compressed during processing. This compression assists to facilitate a post-fermenting process – a distinguishing feature of compressed tea class.

The post -fermenting process assists to increase flavour and thus value of this tea with time.

Whilst typically compressed into tea cakes of various shapes and sizes (disc, brick and ball), loose leaf Pu-erh tea is also available.

All conventional teas are made of leaves from the same Camellia Sinesis plant family. There is however a distinctive difference between Pu-erh tea plant and others: Pu-erh tea plants are of arbour tea trees (Assamica) while most of other teas are made of leaves harvested from tea bushes.

Pu-erh tea has come to the attention of the west as a digestion aid - due to its ability to regulate fat metabolism ( ie the absorption of fat). It has been included as an element in certain weight loss programs.

Read on below for more information behind these and other unique charactoristics of Pu-erh tea.

Valley Green Tea has a group chat for those who have questions or experiences to share and discuss. We would love to have you in the group: https://www.facebook.com/groups/puerhtealovers

Hei Cha info

Like all other Chinese teas, Hei Cha is family of Chinese teas. They are characterized post-fermentation - the teas develop through continuous fermentation after their production. The more they are aged, the better the quality. Hei Cha is therefore an alternative name of 'aged tea'.

Hei Cha varieties

There are many tea varieties in these family.

By areas of production: 
  • Hunan (湖南) Hei Cha: eg Fu Brick, Tian Jian & Qian Liang Cha
  • Hubei (湖北) Hei Cha: Qing Brick
  • Guangxi (广西) Hei Cha: Liu Bao
  • Yunnan (云南) Hei Cha: ripened Pu-erh
  • Sichuan (四川)Hei Cha: Bian Cha
  • Shanxi Hei (陕西) Cha: Fu Brick
By shape/form:
  • Loose: such as Liu Bao, Tian Jian
  • Brick: such as Fu Brick
  • Pillar: such as Qian Liang Cha

Hei Cha is known for their many health benefits.

Jasmine tea info

The Chinese do not normally blend/scent their premium teas, jasmine tea is an exception. The unique elegant perfume of the jasmine flowers has been proven to offer an additional level of delight to its tea base, hould it be a green tea, white tea or black tea.

Premium Chinese tea info

Premium loose leaf Chinese teas have been consumed in China for more than two thousand years, but relatively new to many tea consumers outside of China or Asia.

The premium loose leaf Chinese teas are different in many aspects from the tea bag teas, the traditional English black teas and even Japanese green teas and teas from some other regions, in their production, packaging, storage and consumption.

Valley Green Tea attempts to offer some information about these premium Chinese teas that are either unique or crucial to the premium loose tea enthusiasts.

Organic tea info

Tea is enjoying a renaissance with increasing the numbers of people taking up tea drinking, experimenting with different varieties, and exploring its cultural roots by trying different categories including green tea, white tea, Oolong tea and Pu-erh tea.

organic green teaOthers are taking up tea for the their health benefits.

Purists are showing an interest in organically grown traditional teas, merging the concept of being ‘natural, pure and healthy’.

In fact, teas had been organically produced and consumed in China for a couple of thousand years. Only during the last century, due to the increasing demand of agricultural products as a result of the increasing population, limited farm land and limited supply of organic fertilizers, many farmers have turned to synthetic products to increase their productivity.

This section explores the background of organic farming, organic tea manufacturing and the relative merits of organically produced teas pros vs cons.

Tea quality info

Within any tea type/variety, there is a wide range of quality available to consumers living in China. The western tea consumers are increasing noticing the quality differences.

The quality differences of teas are similar to that of wine in the western culture - while there is a range of different wines, there is also significant quality difference within each variety.

The quality ranges of Chinese teas are vast. For example, the cost of Dragon Well (Long Jing) green tea in China is between 20-6,000 Yuan depending on the quality.

Generally speaking, the freshness of a tea is correlated with its quality, among many other factors (Pu-erh tea and certain aged white teas are exceptions).

This section discusses how to distinguish quality differences in various teas.

Lotus leaf tea info

The Natural Shape - Lotus Leaf Herbal Tea is made of 100% herbs. It contains a few active ingredients that have traditionally been used in Chinese medicine to combat obesity.

The herbs are those that could be typically used in Chinese diet without causing any long term side effects or complications.

We have listed a few frequently asked questions here for the information of new consumers.

Unique Chinese porcelain info

China is the birth of porcelain (just like Chinese tea). The production has been dated back from Shang Dynasty (1600–1046 BC). The arts and skills of producing porcelain have been so delicately refined and perfected that ‘China’ became the synchrony for fine porcelain to the west.

Song Dynasty (960-1279 AC) was the peak of Chinese porcelain production. There were five distinctive styles as a result various factors, such as clay used, colour design, texture and making skills etc, known historically as the Five Pillar Kilns: Ru Kiln (汝窑), Guan Kiln (官窑), Jun Kiln(钧窑), Ge Kilin (哥窑) and Ding Kiln(定窑). The historic values of these products are still second to none to date.

More info:

Why China is Called China:http://www1.chinaculture.org/library/2008-02/11/content_22959.htm

Five Famous Porcelain Kilns in the Song Dynasty: http://arts.cultural-china.com/en/31Arts247.html

YiXing ZiSha teapots info
Clay teapot and YiXing ZiSha

Unglazed clay teapots are considered to the premium vessels for brewing premium Chinese teas, especially the teapots made of a unique clay called ZiSha (purple sand). YiXing area in the Jiang Su Province of China is where the ZiSha clay is found and mined, these clay teapots are therefore also known as YiXing ZiSha teapot.

Tea ware being an important of Chinese tea culture

Most of experienced Chinese tea drinkers would agree that brewing a pot of premium is such a dynamic process that every step counts, including the tea vessels used.  The right vessel, combined with right tea, right water (temperature and source) and right brewing skills will bring the best out of a tea and the opposition will significantly affect the quality of the tea brew.

An unique nature of an unglazed clay teapot is that it allows the tea brewing process to breathe though the micro-cavities in the clay. (It is similar to preparing fresh vegetables, a pot with a tight lid and over stewing will kill all the nutrients and the flavours.)

YiXing ZiSha teapots are particularly suitable for these made of mature leaves or aged, such as Oolong tea, black tea and Pu-erh tea. 

Similar to all the premium Chinese teas, all ZiSha teapots are qulaity graded. The quality can be reflected in their sale prices, but the association is by far NOT linear. A careful selection with a bit knowledge will enhance your value/cost ratio.

Green tea
Health benefits of green teas

Interest in green teas' natural health benefits, especially in the area of preventing life style related health conditions has been intensifying during the recent years. 

Green tea, an ancient beverage with renewed interests

Green tea has been consumed in China for more than 2000 years. It is believed to be one of, if not the original form of teas. Over the centuries, it has have been purported to have long term health benefits. These benefits have been studied intensively in recent years at various health/medical departments. (For original research articles and results, please visit PudMed at: http://www.ncbi.nlm.nih.gov) The study of health benefits of tea drinking has also been extended to other types of teas such as WHITE TEAYELLOW TEAOOLONG/WULONG TEA and PU-ERH TEA.

Shennong's Herbal is the first recorded Chinese herb dictionary. It recorded 365 herbs more than 2000 years ago. The herbs were individual tasted and tested by Shennong – one of the earliest Chinese herbal pharmacists. The book states: “Shennong tasted hundreds of herbs. He was in contact with poisons daily. Regular tea drinking kept him free of sickness and stayed healthy.” The statement summarises an ancient Chinese acknowledgement for teas: a beverage for enjoyment and a herb for health.

Summary of the results of modern researches

So what are the conditions currently studied that tea drinking may beniift from?

  1. cardiovascular diseases, including stroke
  2. cancer
  3. obesity
  4. inflammation & infection
  5. enhancing human immune system
  6. diabetes
  7. osteoporosis
  8. kidney stones
  9. Alzheimer's disease
  10. Liver disease
  11. certain eye conditions
  12. mental illness
  13. Skin care - rejuvenating skin cells

"Drinking tea slakes thirst, aids digestion, keeps off disease, shortens the time for sleeping, relieves water retention, improves eyesight, brings clear thinking and removes disturbances; Humans should not miss tea drinking for even a single day.” Zhang Qiande in a Treatise on Tea.

Tea & weight loss

Tea is an ancient beverage with many health benefits.  Its weight reducing effects have aroused much interest recently, as well as provoking a few dubious claims.

We believe Chinese teas are effective in reducing body weight and treating obesity.  This notion is supported by both empiric traditional Chinese medicine and modern science research.

Using teas for weight management could be divided into two main categories, although the division is rather arbitrary:

  1. The conventional Chinese teas (beverages) with a natural capacity for assisting in weight loss. These teas include: green teaOolong/Wulong tea and Pu-erh tea.
  2. The Chinese remedy of mixed herbs and teas designed to target weight loss, such as: Natural Shape – Lotus Leaf Herbal Tea.
Oolong tea
Health benefits of Oolong teas

Oolong tea is a class of Chinese teas that are semi-fermented, sitting between the unfermented green tea and the fully fermented black teas.

Similar to all other teas, Oolong teas are packed with anti-oxidants with many health benefits reported, summarized as follow*:

  1. reducing obesity
  2. controlling diabetes
  3. prevention of cancers
  4. improve and reduce cardio-vascular diseases
  5. protect teeth and bone
  6. function as anti-oxidative and antibacterial agents

*Kwan-Wai Ng ORCID Icon,Zi-Jun Cao ORCID Icon,Hu-Biao Chen,Zhong-Zhen Zhao,Lin Zhu ORCID Icon &Tao Yi. Oolong tea: A critical review of processing methods, chemical composition, health effects, and risk Critical Reviews in Food Science and Nutrition, Volume 58, 2018 - Issue 17.
(Pages 2957-2980 | Accepted author version posted online: 05 Jul 2017, Published online: 24 Aug 2017)

Green tea preparation and storage guide
Green Tea Preparation

All premium loose leaf green teas are made of young tender tip leaves (eg, Bi-Luo-Chun and Mao Jian). It is crucial to avoid over steeping so that the tea brew does not lose it refreshing taste and silky texture. There are three essential factors that one needs to take into consideration when making your favourite brew: 1/ amount of tea leaves to use 2/ water temperature 3/ brewing time. Everyone has a difference preference just like everyone has a different taste. The following serves as a guide for you to experiment and build on:

  1. Boil water and let the water temperature drop down to around 75-80OC before start brewing
  2. Quantity of tea leaves: about 1/2-1 tea spoon of the tea leaves per cup or 2 tea spoon per small tea pot. (The strength of the tea could be adjusted to personal preference by adjusting the amount of the tea leaves put in.)
  3. Add the leaves to the brewing vessel before adding the 75-80OC water to it up til about 1/3 of the tea vessel.
  4. Allow to sit for 10-20 seconds before topping up the same temperature water. Serve after 10-20 seconds of brewing time.
  5. Don't put a lid on the brewing vessel to reduce the chance of stewing the tea.
  6. Repeat infusions: The tea leaves can be used for repeat infusions for up to 3-4 times by just topping up with hot water, slightly increase brewing time (about 20-30 additional seconds) with each extra infusion.

Hints:

  • Most of premium Chinese teas are hand handled. We always recommend rinsing the tea leaves for up to 5 seconds before brewing: add the tea leaves to the teapot->top up with 75-80OC water and dispose the water after 5-10 seconds (until the tea leaves are softened and start unfolding)
  • Recommended brewing vessel: GLASS. Made of tender and young tea leaves, all fine green teas present a dynamic and elegant 'under water forest' phenomenon when hot water is added. For the Chinese green tea lovers, this is all part of the enjoyment while assessing the tea leaves unfolding.
  • Green teas are not to be made too strong.
  • Do not soak tea leaves. Use a small tea vessel wherever it is possible and top up with hot water frequently. Fresh made and freshly served teas are the best.  
  • Avoid using big teapots. Big teapots take big volume of hot water and the water temperature stays hot for long period of time. This can cause tender young green tea leaves being over stewed and lose their refreshing taste. 
Advance Green Tea Preparation:

Three ways to add tea leaves: 

  1. Top dropping: suitable for teas with tight shape and solid body such Dragon Well, Bi Luo Chun and Bamboo Green. Rinse the brewing vessel with 75-80OC water to ensure the vessel is the equal temperature as the water and nicely moistened -> dispose the rinsing water -> add 75-80OC water to the vessel -> add the tea leaves into the hot water from the top and watch the leaves soften and gradually drop to the bottom, some directly and other float and wave their way down
  2. Mid-adding: suitable for teas with loose and expended shapes such as Liuan Leaf, Mao Feng and Monkey King. Due to the stretched and 'puff' shapes of these teas, the top dropping method will cause the leaves floating on top of the vessel and hard to decent. To avoid this, the Chinese have adopted: add tea leaves to the brewing vessel -> pour in 75-80OC water to about 1/3 of the vessel -> wait for a minute or so til the tea leaves soak up the water and soft -> top up the vessel with the 75-80OC water before serving
  3. Base-adding: add the tea leaves to the vessel before adding 75-80OC water on top. This method is mostly used for green teas that are not so fine and tender (eg, lower quality loose leaf green teas made of more mature leaves instead of the fine tip leaves.) 
 Green teas’ storage:
  • store in a cool, dry place that is absent from direct light and foreign odour;
  • keep the unopened satchels refrigerated to prolong the freshness.
White tea preparation and storage guide
Preparation of premium Chinese white teas

Chinese white teas includes: Fuding Silver Needle, Fuding White Peon, Fuding Shou Mie and Yunnan white teas

  1. Warm up the tea vessel with freshly boiled water.
  2. Quantity of tea leaves : about 1 tea spoon of the white tea leaves per cup or 1-2 tea spoons per small tea pot. The strength of the tea could be adjusted to personal preference by adjusting the amount of the tea leaves put in, or the tea brewing time. 
  3. Add freshly boiled water of about 80OC & dispose the liquid after about 5 seconds (tea rinsing)
  4. Add hot water of about 80OC again and allow to brew for 1-2 minutes before serving.
  5. Don't use lid on the teapot or cup (to reduce the chance of over steeping the tea).
  6. Repeat infusions: The tea leaves can be used for repeat infusions for up to 4-5 times by just adding hot water to the tea vessel, increase the brewing time for about 30 seconds with each extra infusion.
Hint:
  • Most of premium Chinese teas are hand handled. We always recommend rinsing the tea leaves for up to 10 seconds before brewing.
  • Recommended tea vessel: a glass tea infuser or a Gaiwan are ideal. Premium white teas are made of tender and young tea leaves. They present a dynamic and elegant 'under water forest' when hot water is added. As transparent glass teapot allows this to be fully appreciated. Alternatively, a Zi Sha teapot is always ideal to bring the best out of the premium Chinese teas.
  • Do not soak tea leaves. Use a small tea vessel wherever it is possible and server frequently. Fresh made and freshly served teas are the best.  
White teas' storage:
  • White Tea should be stored in a cool, dry place that is absent of foreign odours and direct sun light.

To order our premium Chinese white tea, please go to: WHITE TEA .

Yellow tea preparation and storage guide

Premium yellow teas are similar to quality green teas: made of young tender tea leaf tips. Please avoid over steeping the tea leaves. 

  1. Quantity of tea leaves: about 1/2 tea spoon of the tea leaves per cup or 1 tea spoon per small tea pot. (The strength of the tea could be adjusted to personal preference by adjusting the amount of the tea leaves put in.)
  2. Boil water and pour into tea vessel, let the water temperature drop down to around 85-90OC before adding tea leaves. 
  3. Allow to brew for 1-2 minutes before serving. Don't put a lid on the teapot to reduce the chance of stewing the tea.
  4. Repeat infusions: The tea leaves can be used for repeat infusions for up to 3-4 times by just adding hot water, slightly increase brewing time with each extra infusion.
Hints:
  1. Most of premium Chinese teas are hand handled. We always recommend rinsing the tea leaves for up to 10 seconds before brewing.
  2. Recommended tea vessel: GLASS. Made of tender and young tea leaves, yellow teas present a dynamic and elegant 'under water forest' when hot water is added. Alternatively, a Zi Sha teapot is always good for Chinese teas.
  3. Do not soak tea leaves. Use a small tea vessel wherever it is possible. Fresh made and freshly served tea tastes the best.  
 Yellow teas’ storage:
  1. store in a cool, dry place that is absent from foreign odour and direct sun light;
  2. keep the unopened satchels refrigerated to prolong the freshness.

To order our premium yellow teas, please go to: YELLOW TEA.

Oolong/Wulong tea preparation and storage guide

Oolong/Wulong teas are semi-fermented and made of mature tea leaves (ie note the difference to green teas which have more tender and young tip leaves).

How to prepare:
  1. Warm up the tea vessel with freshly boiled water.
  2. Quantity of tea leaves: about 1/2 tea spoon for a cup or 1-2 per small tea pot. The strength of the tea could be adjusted to personal preference by adjusting the amount of the tea leaves put in, or tea brewing time.
  3. Pour the freshly boiled water (100oC) into the tea vessel, rinse the tea leaves for about 5 seconds and dispose the water.
  4. Add freshly boiled water, allow to brew  for about 30 seconds before serving.
  5. Repeat infusions: The tea leaves can be used for repeat infusions for up to 3-5 times depending on the tea varieties by just topping up with hot water. Only dispose the leaves until the flavor is not more. Increase brewing time by about 30 seconds with each additional infusion.
Hint:
  1. Most of premium Chinese teas are hand handled. We always recommend to rinse the Oolong tea leaves for up to 10 seconds before brewing.
  2. Recommended tea vessel: a premium Zi Sha teapot or a Gaiwan is ideal, alternatively one of the authentic Chinese tea sets will serve all your needs.  
  3. Oolong tea could be made reasonably strong without inducing any bitterness to its taste.
  4. Do not soak tea leaves (eg, leaving the leaves in the liquid in a big pot for a long period). Use a small tea vessel wherever it is possible. Freshly made and freshly served teas taste best. 
Oolong/Wulong teas' storage:
  1. store in a cool, dry place that is absent from foreign odour and direct sun light;
  2. keep unopened satchels sealed until it is ready to be used.
  3. Tie Guan Yin is more sensitive to high temperature than the other Oolong teas. Keep the unopened satchels refrigerated.

To purchase our premium Oolong/Wulong teas, please go to: OOLONG/WULONG TEA .

Black tea preparation and storage guide

Black teas are fully fermented teas. As a result, they are more resilient to room temperature in their storage while the green teas would normally deteriorate rapidly under the similar conditions.

  1. Warm up the tea vessel with freshly boiled water.
  2. Quantity of tea leaves: about 1/2 tea spoon for a cup or 1-2 per small tea pot. The strength of the tea could be adjusted to personal preference by adjusting the amount of the tea leaves put in.
  3. Pour the freshly boiled water (100oC) into the tea vessel, rinse the tea leaves for up to 2 seconds and dispose the water.
  4. Add freshly boiled water, allow to brew  for around 10-30 seconds, depending on the tea varieties and strength preferred, before serving.
  5. Repeat infusions: The tea leaves can be used for repeat infusions for up to 3-6 times depending on the tea varieties by just topping up with hot - until the flavor is not more. Increase brewing time by about 10-20 seconds with each additional infusion.
Hint:  
  1. Most of premium Chinese teas are hand handled. We always recommend to rinse the tea leaves for up to 5 seconds before brewing.
  2. Recommended tea vessel: Zi Sha teapot or a Chinese Gaiwan.
  3. Do not soak tea leaves (eg, leaving the leaves in the liquid in a big pot for a long period). Use a small tea vessel wherever it is possible. Freshly made and served teas taste best. 
  4. A premium Zi Sha teapot is ideal, alternatively one of the authentic Chinese tea sets will serve all your needs.
Black teas' storage:
  1. store in a cool, dry place that is absent from foreign odour and direct sun light;
  2. keep unopened satchels sealed until it is ready to be used.

To order our premium black teas, please go to: Buy black tea .

Pu-erh tea preparation and storage guide
Pu-erh tea's preparation: 

Pu-erh tea belongs to a compressed tea category with certain unique characters that require additional attention.

Breaking the cakes and storage:
  1. Use a Pu-erh tea knife or pin, or equivalent (no sharp edges to cut or crush the leaves), to break the tea leaves loose from the edge of the tea cake. Look for the space between the tea leaves to insert the knife/pin to avoid crashing or cutting the tea leaves - preserve the whole leaves as much as possible.
  2. Only break a small amount each time and store the remaining cake/brick/Tuo Cha in a cardboard box at a place where it is cooldryno direct sun light exposure and lack of foreign odors
  3. Store the broken off loose leaves in a tea canister under similar conditions to be used. 
  4. Only break off the cake further when needed. 
  5. Ideal conditions for Pu-erh storage: temperature 20-30oC and humidity less than 75%.
Waking Pu-erh tea:

As strange as it sounds, it is an important step of making a good pot of Pu-erh tea.

'Tea waking' refers to a mechanism to bring teas, specially aged compressed teas back to live after being stored away for a long period of time.  When teas are stored away for decades, although the internal fermentation continues, the surface is often covered by dust and becomes inactively ‘sleepy’. The ‘waking’ process is to spread out the aged leave, remove the dust if possible and allow maximum contact with fresh air to facilitate the internal aroma to resurface.

There are three ways of doing so:

  1. Dry waking: This is to break up a cake or brick and spread out the leaves for them to be fully aired for a few days. (Cover the leaves with some tissues if necessary.) The tea leaves are then stored in a unglazed clay canister (ZiSha or none-ZiSha where the leaves can breathe though the micro cavities in the wall) for about 1-3 moths. This is the most gentle waking process. It allows the teas to wake up in its natural pace to release its aged aroma and mellow taste.  
  2. Men-Xiang (闷香 Sealed aroma waking): Warm up a Zi-Sha teapot with hot water, empty the teapot and put the leaves in the teapot for about 1 minute before brewing.
  3. Wen-Run (温润 warm and wet method) Add tea leaves to a Zi Sha teapot or Gai-Wan, pour about 60oC warm water to the leaves from the edge to the centre and drain the water immediately before brewing. This is believed to be the most abrupt, but quickest waking method to bring the tea leaves to the awake state, most suitable for well aged teas or teas made of predominately mature leaves.
Brewing Pu-erh tea:
  1. Quantity: Use 2 teaspoon tea leaves per serve (for up to 5 people) into the tea vessel.
  2. Use freshly boiled water (100oC), thoroughly rinse the tea leaves without soaking for up to 5 seconds:rinse once for young teasrinse 2 times for aged teas
  3. Add freshly boiled water to start brewing and serve without delay  Ripened Pu-erh (pre-fermented Pu-erh) has a relatively darker colour. Due to its pre-fermentation nature, the flavour is easy to draw and colour of the tea brew becomes dark quickly in comparison to raw Pu-erh teas. We recommend about 10 second for the first brew and increase brewing time for about 10 seconds with each additional brew.Raw Pu-erhs are more similar to certain Oolong tea. We recommend the following brewing time: up to 20 seconds for the first 1-2 brews and increase the brewing time for about 30 seconds for any additional brew.Pu-erh teas, especially pre-fermented (ripened) Pu-erh teas have a relatively darker colour. Prolong brewing could result in tea colour being deep dark (like soy source) and take on a medicinal like flavor.
  4. Repeat infusions: Pu-erh leaves can be used repeatedly for up to 10-20 infusions by simply topping up with freshly boiled hot water.
Hints:
  1. We recommend to only break a small amount of Pu-erh tea leaves from a cake at a time, eg. 50g. Pu-erh tea has a unique nature which is post-fermenting. (Similar to some premium wines in this aspect: quality improves with the length of time after its production.) The compressed cakes facilitate this fermenting process. It is therefore better to leave as much tea leaves in a cake form as possible.
  2. Similar to all premium Chinese teas which are hand handled, we always recommend rinsing the tea leaves for up to 10 seconds before brewing. Due to Pu-erh tea's unique aged nature, we  recommend to rinse the aged Pu-erh teas a couple of times before brewing to avoid the potential dust contamination during the long period of storage.
  3. When adding hot water into tea vessel, pour along the vessel wall if possible to allow the tea leaves to infuse without excessive disturbance. This will ensure tea brew being clear, bright and smooth. Excessive disturbance of the tea leaves could result in tea liquid being cloudy with a rough taste.
  4. If you notice any additional odour (especially for aged cakes that have been stored for many years) after the water is added, remove the lid immediately to diffuse the additional ‘age’ odour.
  5. Recommended tea vessel: a good Zi Sha teapot is the best for a good Pu-erh tea. Alternatively, a Gaiwan or one of the authentic Chinese tea sets will serve all your needs.
  6. Pu-erh tea is notorious for being contaminated by foreign objects due to its rural and family based production nature, from plant products such as grain husks to the less desirable ones such as human hair or animal feathers. While work is being done to reduce these contamination, it is believed as long as the objects are removed and the teas are 'rinsed' before brewing as advised, they do not necessarily impose health risks to the tea consumers. We therefore strongly advise the tea consumers to carry out a thorough inspect of their teas and remove any visible foreign objects before brewing (a device called Cha-He as shown in the image is ideal for this purpose).  

To order our premium Pu-erh tea, please go to: PU-ERH TEA.

Note: We use foil bags similar to the right for the delivery to best protect Pu-erh cakes/bricks/Tuo Cha from the potential moisture damage during the transportation. We strongly advise the customers to remove the teas from the foil bags once received and store them in a 'breathable' wrapping/container at a well ventilated location where it is lack of moisture, foreign odor and direct sun light. This is to facilitate the further fermentation (further aging) of the Pu-erh tea. 

Hei Cha preparation and storage guide
Hei Cha preparation

Hei Cha’s preparation is relatively simple and less delicate in comparation to some other teas:

  • Water: use 100oC freshly boiled water.
  • Tea leaves: about 1/2 tea spoon (5g) of the tea leaves per cup or 2 tea spoon (15-20g) per small tea pot. (The strength of the tea could be adjusted to personal preference by adjusting the amount of the tea leaves put in.)
  • Tea rinsing: add hot water to the tea vessel with the tea leaves in and dispose the water after 8 seconds for a loose tea or 30 seconds for a compressed tea.
  • First infusion: add hot water to the brewing vessel and serve after around 20 seconds.
  • Repeat infusion: Hei Cha can be repeatedly infused for up to 15 times by simply topping up with hot water, with each infusion increasing brewing time for up to 10 seconds.
  • Cooking Hei Cha: unique to Hei Cha, they are also suitable for cooking/deep steeping. 1/ Use a clay or cast iron teapot with thick wall, boil the water on a stove before adding the tea leaves in and cook for 2 minutes. Remove the teapot from the stove, put the lid on and allow to steep for 3-5 minutes. 2/ Use a designed electrical tea cooker.
Hei Cha storage

Unlike teas from other categories, Hei Cha is believed to develop/oxidize within its environment with time.

  • Store teas in its original packaging, should it be bamboo basket or wrapping paper.
  • Avoid the following elements during their long term storage: 1/ direct sun light 2/ lack of ventilation 3/ foreign odors.
  • When Hei Cha is stored under the condition of humidity over 55%, there is a chance certain tea insects will occur and grow within the tea. It is believed these tea insects are not only harmless, but enhancing the tea quality (part of the tea's environment for development) – they like good quality teas and often discovered in good quality teas.

Note: We use foil bags similar to the right for the delivery to best protect compressed Hei Cha such as Fu Bricks and Qian Liang Cha from the potential moisture damage during the transportation. We strongly advise the customers to remove the teas from the foil bags once received and store them in a 'breathable' wrapping/container at a well ventilated location where it is lack of moisture, foreign odor and direct sun light. This is to facilitate the further fermentation (further aging) of the Hei Cha. 

Jasmine tea preparation and storage guide

Jasmine Pearl and Jasmine Blossom Tea

 Warm up the tea vessel with freshly boiled water.

  1. Quantity of tea leaves :  4-6 pearls for a mug or 2/3 tea spoon for a small tea pot; one daisy, one ball or one Jasmine blossom tea for a tea pot. (Use a clear glass tea pot for the blossom teas for the visual effect!)
  2. Add freshly boiled water, allow to draw  for at least  2 to 3 minutes then serve
  3. Repeat infusions : The tea leaves can be used again for repeat infusions . ie  for up to 3-4 times by just adding hot water. slightly increase brewing time with each extra infusion.
Hint:
  • Most of premium Chinese teas are hand handled. We always recommend rinsing the tea leaves for up to 10 seconds before brewing.
  • Recommended tea vessel: glass teapot.
Storage:
  • store in a cool, dry place that is absent from foreign odour and direct sun light;

To order our premium jasmine tea, please go to: JASMINE TEA .

Choosing the right tea accessory

When brewing a pot of premium loose tea, every step counts including using the right tea accessory for a particular type of tea.

To choice the right tea accessory, a basic knowledge about the tea is required. It then come to personal taste and preference. An experience Chinese tea drinker will know which is the exact teapot for his/her favourite tea and it comes with many years of tea drinking and experimenting.
Some basic principles:

  • We (Chinese) always use small teapots as this ensures the teas are freshly brewed and severed. A traditional big teapot has the tendency to soak the tea to produce a bitter taste and rough texture.
  • A glass teapot is an excellent vessel for premium green teas as the young tender tip leaves unfold when hot water is added, ascent and decent, creating an underwater forest phenomena. It is a visual enjoyment as well as a perfect opportunity to inspect the tea leaves – a strong indicator of the quality of the tea. (See more green tea quality indicators.)
  • A Zi Sha teapot (purple sand teapot) is considered by the Chinese as the premium teapot for brewing premium teas. The micro-cavities in its unique clay allows teas to breathe through the teapot wall during the brewing process. All experienced Chinese tea drinkers will agree that the premium tea brewing is a dynamic and vivid process: different teas require different water temperature, tea leaf volume, sequence of adding the water and the leaves, and each infusion of the same leaves has its own character and taste. The unique micro-cavities in Zi Sha clay facilitate this process better than any other material on earth. It is especially recommended for teas that require a ‘good brew’, teas made of mature tea leaves such as Oolong tea, black tea and pu-erh tea, although I personally still prefer Zi Sha teapot over others when brewing teas made of young leaves such as green tea and white tea.
  • We also use small tea cups in glass or with white inner lining for drinking. This is for the convenience of inspect the tea brew.  A premium tea’s brew should be brightly clear, in whatever colour the tea is supposed to be in.  This is the very reason that many Zi Sha tea set have unglazed teapots, but cups lined with white ceramic. The teapot is to ensure the quality of the tea brew and the tea cup is more for tasting and inspection.
  • The tea infuser all-in-one is designed to be used in the office with limited space so that people do not need a tea set to brew premium loose leaf teas.

 As you can see tea accessories serve more purposes than just functionalities. By selecting the right tea accessories, your tea consuming experience will be largely enhanced.

It then comes to collection. For example, many tea lovers have a collection of Zi Sha teapots based on the theory that the micro-cavities in the clay actually trap certain tea flavours and therefore use one teapot for one tea type only. This is the exciting part of tea consumption, the depth is unlimited. It is a love, passion, journey and life style. 

Remember, there are not many life time habits on earth that offer not only enjoyment, but health at the same time and tea dinking is one of them.

Challenges of making a cup of premium loose-leaf tea in an office environment

Office workers are increasingly indulging themselves by bringing their favourite teas to the office. We all need to reward our senses sometimes to coax effort or attention, or to recover our sense of humanity. A well made cup of tea is an excellent way to do this – especially with increasing range of choice for different tea types available these days.

The Office environment, particularly the standard office kitchens can thwart attempts at achieving a quality brew befitting the expensive boutique loose leaf tea you are wanting to savour.

For a start – standard office kitchen equipment, whilst featuring café style coffee machines in support of the coffee addicts habit, mostly include a only a rudimentary hot water urn as a dispensation to the tea drinker.

A hot water urn is most suited for brewing tea bags, though some workers will fill their cups with a quantity of loose tea leaves and drink from the cup as this brews. This is acceptable for some tea types - and has the advantage that the tea can brew at the desk and be consumed at the same time. However it does not allow optimal brewing, so tea can become bitter with time, forcing faster consumption. Repeat infusions are then weaker and more insipid then otherwise.

A traditional teapot could be used – but the modern office desk and kitchen only allow a certain amount of space, and a teapot, whilst cute will consume too much. Its also not a masculine look for the tea loving guys.

There is also the problem of waiting at the kitchen for the teapot to “draw” ( ie tea to brew) then pouring a cup, leaving the tea in the pot to stew for while, coming back for the second cup, which again is not convenient for the single worker. It may work well for a group of tea enthusiasts. However here again there is a problem, since enthusiasts all have their particular favourite and who decides which tea will be brewed today for morning tea?

There is also the problem of hanging around waiting for the tea to brew, the modern office worker can’t afford to be seen loitering too long in the kitchen doing nothing, as well as the need for strainer (more equipment to bring to work!) to support efficient disposal of the discarded leaves.

Solution with tea infuser all-in-one

A solution to the dilemmas of tea in the office outlined can be found in a relatively new device coming onto the market– the tea infuser all in one. This is essentially a glass cup with a built glass chamber/lid on top and a mechanism to release the tea once brewed from the chamber via the strainer into the cup.

  • Loose tea leaves are placed in the upper chamber which is then filled with hot water.
  • The tea is released from the chamber to the teapot below when brewing is complete. Being transparent this can be judged by the colour of the brew.
  • The tea can be consumed with or without the detachable chamber.
  • The brewing chamber can be used for repeat infusions by simply topping up with hot water.  

The advantages afforded include:

  1. It is compact and office friendly being an all in one: cup, pot and strainer.
  2. It is different from using a coffee plunger to brew teas. Once the tea is brewed, it is drained. The tea leaves are not soaked in the liquid to make the tea too strong, too dark with a rather bitter and unpleasant flavor.
  3. Tea leaves are caught by the strainer and don’t float around in the cup.
  4. The detachable chamber facilitates easy removal and disposal of tea leaves.
  5. The whole process can be accomplished at the desk, without mess, allowing quality individualised brews of your favourite loose leaf teas.
  6. This device, especially the teapot infuser all-in-one, can also be used in busy cafés. Top up with hot water is all is needed for multiple serves. 

You can now brew easily at the office by loading your infuser all-in-one with loose tea at your desk, march up to the urn in the office kitchen and fill with hot water, brew on the way back to the desk or longer as required, consume at desk or in meetings without mess or over brewing, have repeat infusions at a time that suites ( ie after the meeting),  clean out discarded leaves easily at a time of your choosing.

The all-in-1 Tea infuser is certainly compact, convenient and very easy to use. It makes a day in the office just that much easier, healthier and more enjoyable.

The all-in-1 Tea infuser also makes a great gift - for the office warrior who has almost everything!  Larger versions are available if you are generous enough to want to share you indulgence.

You can view our range of all-in-1 Tea infusers at: Tea Infusers

YiXing ZiSha teapot cleaning and preparation

ZiSha teapots are unique Chinese tea accessory gems and require special care to reach and preserve their potentials.

New teapots' Kai-Hu (开壶):

The Chinese are quite pedantic about Kai-Hu (开壶) which is the initial preparation of a Yixing Zisha teapot before its use.

Goal:
  1. clean up all the residuals from its manufacturing include the clay odour and dust.
  2. make sure the teapot is in its prime condition for future use to extract the best flavour from the teas it is used for.
Method:

There are various ways of Kai-Hu, some are more complicated than the others. Following is a simple, yet effective method:

  1. Use a toothbrush to brush off any residual dust outside and inside of the Zisha teapot in a pot of the clean water. Make sure NOT to use any detergent or sanitizer.
  2. Put the teapot in a source pan with flat base, add water to cover the teapot entirely and bring it to the boil with low, then medium heat. Add some tea leaves to the source pan (ideally the same tea type the teapot is going to be used for), boil it for about 10 minutes and turn the heat off. Set aside the source pan with the teapot in it for about 5 minutes to cool down.
  3. Use low then medium heat to bring the source pan back to boil again and boil it for another 15 minutes. Set the source pan aside for another 10 minutes. 
  4. Use low then medium heat to bring the source pan to boil again, boil for 15 minutes. Set the source pan aside for 3-5 hours. Drain the teapot, rinse it with running water. The teapot now is ready to be used.

Caution:

  1. make sure the teapot is completely covered with water for the entire process.
  2. use some cloth material underneath and around the teapot in the source pan to avoid the teapot knocking itself on the source pan wall during the boiling.
  3. premium ZiSha has a unique capacity to 'store' tea flavors in their micro-cavities of the unglazed clay. Any unwanted flavours are a source of contamination. Avoid detergents, especially the sencted ones during the cleaning and preparation.
Routine clean of already in use teapots:
  1. Use only hot water to flash, avoid detergents;
  2. Tie the lid of a ZiSha teapot to its handle as shown to avoid the lid falling off and break
  3. One Zisha teapot for one tea type when possible to avoid flavour contamination.
New Yixing Zisha tea canister preparation
Yixing Zisha tea canister

Similar to Yixing Zisha teapots, Zisha tea canisters are the premium tea storage, especially for teas such as Pu-erh tea which requires oxygen for its post-fermentation. Careful preparation for the first time before its use is crucial to avoid the adverse effects of causing the teas to become mouldy or contaminated by foreign odours. 

Following are the recommended steps:
  1. Avoid any detergent or cleaning agents, especially the ones with odours
  2. Use a wet cloth to wipe off any superficial dust, inside and outside
  3. Fill half of the canister with warm water, use a cloth (or soft brush if necessary) to brush off any residual dust and clay/earth odour. Repeat this step multiple times until there is no more dust or factory/production odours left in the canister.
  4. Turn the teapot up side down and dry in the full sun for at least three days. Zisha has natural micro cavities in the clay and is able to store moisture within these cavities. If not dried thoroughly, it will release the moisture into the tea once a tea is stored in it and cause the tea to go mouldy.
Preparing loose leaf tea using a Gaiwan

Due to its shape and size, Gaiwan can easily be mistakenly assumed to be a tea cup to drink the tea from by consumers who are not familiar Chinese tea culture.

Gaiwan is a tea brewing vessel that is commonly used in the traditional King Fu tea tasting.

Its wide open design allows easy observation of the tea leaves during the tea brewing process, which is a crucial aspect of the tea quality assessment.

The steam produced during the tea brewing which carries a high concentration of the tea aroma condenses on the lid to offer a perfect opportunity for the aroma quality and level to be tested.

Since a Gaiwan has not got a inbuilt infuser like some teapots, a separate infuser and tea sever is often used in company when using a Gaiwan for Kung Fu tea.

Gaiwan can be used for all categories of teas, but ideal for fermented teas made of mature leaves such as Oolong tea, black tea and Pu-erh tea.

Valley Green Tea will release a demonstration video shortly with the instruction on how to use a Gaiwan to brew teas.

Gongfu tea and Gongfu tea set
Gongfu tea set

The concept of Gong-Fu in Chinese means ‘in depth’ or ‘highly skillful’. It refers to skills acquired through extensive practice, often combined with knowledge accumulated over time and/or passed down by previous generations.

Teas originated from China. There is a tea consumption history of at least 2000 years, and less so in the rest of the world. Over the 2000 plus years, every single aspect of teas, from the cultivation, production to how they are consumed by the consumers (art of making a pot of premium tea) have all been fine tuned. The brewing process is the final stage of bringing the best out of the fine teas.

Sometime during the long history of tea consumption in China, Gongfu tea - a way of making, tasting and drinking certain teas, was invented.

It is believed it started from the border areas of the Fu-Jian and Guang-Dong province, especially the Chou Zhou area. It was first used as a way of tasting Oolong teas, and extended to now almost all other tea varieties such as green tea, black tea and Pu-erh tea.

The tea consumers noticed that the tea steeping was such dynamic process that the best way to explore was to segregate the various stages by using small tea vessels and multiple infusions.

All premium loose leaf teas can be used for multiple infusions, some more than the others. For example, some Pu-erh teas (made of arbor tea tree leaves) can be infused up to 30 times while most of the premium green teas (made of tender tip eaves) would only last 3-4 infusions. The tea drinkers discovered the various infusions presented rather different characteristics, in the colour, aroma, texture, taste and after taste of the tea brew, and the best way to experience these differences was to use small teapots and tea cups:

  • A small teapot allows to brew a small amount of tea at a time
  • Due to the limited amount of tea produced from each teapot, it required frequent top up of hot water to produce the multiple infusions
  • this freshly brewed and served tea is by far superior to the tea brewed in a large pot, sat and soaked for a long time
  • The small tea cups allowed the tea brew from each infusion to be tested independently

The Gongfu tea set  was invented to facilitate this process. The essential elements of a Gong-Fu tea set include: a small teapot, several small tea cups (based on the number of the tea drinkers presented), often a tea strainer and a tea sever and a tea tray. The tea tray offers a platform to brew the tea as well as catching any ran down and residual water during the tea preparation for later dispose. There are various other tea accessories that can be added to a tea set, such as Cha Dao and tea pets. 

The Gong-Fu tea sets and Gong-Fu tea are now the most popular way to brew premium teas in China, in families and business venues such tea shops and tea houses. It is also a social media similar to the coffee or wine in the west. 

Gong-Fu tea is a unique way of tea brewing and serving. 

Many Chinese premium tea accessories such as YiXing ZiSha teapots are only made in Gong Fu tea sizes (small sizes).

A few notes:
  • Gong-Fu tea is used in tea ceremonies, but more widely used under other circumstances, such as family homes. There is almost a Gong Fu tea set in every Chinese family. 
  • Gong-Fu tea does not have to be complicated, it is just a different way of brewing and serving. It is characterized by small quantities and good control of the brewing time, the tea leaf volume and water temperature. It may take some practice to prefect it, the process is however just as enjoyable as the result. 
  • Gong-Fu tea brings the best quality out of a premium tea. It does not however make a lot difference to a low quality one (when a tea is of low quality, Gong-Fu tea brewing cannot make it great.)
Some ancient Chinese wisdom:

Water – natural mineral water is supreme.

Fire – open charcoal fire is ideal.

Tea accessories – small ones are the best.

Why is loose tea preparation so different from tea bags

Tea has been consumed in China for about 2000 years. The consumption is largely in its original form – loose leaves. The western society has adopted the beverage during the contemporary years, but in a very different and commercialised form called tea bags.

There are fundamental differences between loose leaf teas and tea bags, with the crucial one being the teas (not including herbal tea) in tea bags are heavily oxidized (note - different from fermentation). When this happens, the tea produces a bitter taste and rough texture and no longer refreshing. For this very reason, the teas used in tea bags are the teas we call tea dust, left over from sorting out whole leaf teas, but never from breaking up premium full leaves.

When it comes to tea preparation, there is really not much to be done about tea bags. A mug of hot water with a tea bag for a couple minutes is what you get.

Brewing loose leaf teas is however a very dynamic process. Loose leaf teas come in a very wide range of varieties, and require slightly different technics such as water temperature, brewing time and using different tea vessels; Combined with different personal preferences, such as the strength of the tea, you can imagine it is not as mechanic as some make it out, a fixed temperature, brewing time and tea leaf amount. My advice is to experiment, and enjoy the fun of it, until you discover your tea and the way you like it.

Here are some very fundamental basics when it comes to brewing loose leaf teas compared to tea bags:

  1. Most of loose leaf tea are hand handled. Make sure you rinse the tea leaves by adding hot water to the teapot with tea leaves in it for up to 10 seconds (until the tea leaves start unfolding). Dispose the water before brewing. This water has more contamination than taste!
  2. The loose leaves are in various degrees of tenderness: green teas are made of very young tip leaves (there are 300+ Chinese green teas made of different degrees of tenderness too); Oolong teas are made of mature tea leaves; Premium pu-erh teas are made of larges leaves from ancient tea trees (not bushes). The rule of thumb is, the younger the tea leaves are, the lower the water temperature should be used (not lower than 85oC). For example, use 85oC-90oC water for green tea and white tea, 100oC freshly boiled water for Oolong tea, black tea and Pu-erh tea.
  3. Loose leaf teas can be repeatedly used for many times by just adding hot water to the leaves. Depending on the tenderness of the leaves, green tea and white tea could be used up to 3-6 times and some of the aged Pu-erh teas could be used up to 30 times. What is dynamic here is each infusion has a different taste. Experiment and enjoy the fun of discovering! Only dispose the leaves only when the tea taste is no longer existing.
  4. I personally would NOT recommend to use overnight tea leaves.
  5. Use a small tea set where it is possible, Kung Fu tea set is known for this purpose. The small tea vessels (pots and cups) ensures the tea is freshly brewed and served, but not soaked. It may sound a bit pedantic, but trying out (again experiment!) the difference between a tea made from a small teapot, frequently brewed and served vs one made in a big teapot in the traditional way and feel the difference.
  6. Finally, remember the ancient Chinese say about making a perfect cup: Spring water is the premium water for a perfect brew; Open charcoal fire is ideal for boiling the water; The small tea vessels are best for tea making. It may not all be possible in our days, but you got an idea and try to be as close.
Practical hints

We all know tea preparation is a big part of producing a luscious cup of tea. It does not, however, have to be complicated and require loads of skills.

A bit of attention and lots of experiments, and soon you will find the way that you would like to make your cup of tea.

Valley Green Tea offers some practical hints here to help both the beginners and experienced tea drinkers along the way. 

We would like to share our experiences with you to make the journey more enjoyable and inspiring.