Japanese tea is revered by seasoned tea drinkers worldwide. We explain what makes it truly special. 

The beauty of Dan Cong teas is that they're complex and very different, but at the same time recognisably Dan Cong. We explain this fascinating tea sub-variety.

The Wuyi mountains in China's Fujian province are a favourite scenic spot among tourists. But they also come for the tea. 

A tetsubin is a hand crafted iron utensil, traditionally used in the Japanese tea ceremony for the heating of water. We explain the story of our fine tetsubins.

You may well be familiar with the fruity taste of cranberry tea, but have you heard of the curious brew made from the leaves of the cranberry plant?

Many tea aficionados claim that the short, intense gong fu brew is the only way to showcase a quality tea's subtle aromas. But how does it actually work?

Food and tea pairing used to be reserved for the most skilled tea sommeliers. Here are a few of our guidelines for building the perfect tea menu. 

What is a tea cultivar? The word can often be incorrectly deployed or misunderstood. In this article we explain the basics, and present our cultivar hall of fame.