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Convivial Tea Guide

  • How Are Teas Different When Picked in Each Season

    There are three main tea picking seasons in a year : spring, summer and autumn. What’s the difference between teas picked in each of these seasons?

  • What has age got to do with it?

    What has age got to do with it?

    Many factors affect the taste of tea. We will look at the influences that tree age have on flavours.

  • What are winter teas?

    Winter or snow teas (雪茶) are as the name suggests, seasonal, and also rare due to the fact that most teas are harvested in either spring or autumn, tea picking usually end by late autumn. How is the winter variety different?
  • Tea Processes and Techniques

    Let’s look at the processes that make teas what they are. While processing techniques are largely similar at each stage, it is the selection of techniques and the degree to which the leaves are placed under that results in the tasty teas that we enjoy.

     

  • Fermented Tea: Pu-Erh and How to Store It

    Pu-Erh is a variety of tea traditionally from the province of Yunnan, China. Like wine, Pu-erh can be stored for years if kept well, in fact antique Pu-erh leaves can go as far 1920s are highly priced and auctioned for their rarity! This attribute differentiates Pu-erh from other teas which loses its flavour if kept for too long. So, how should such teas be stored to preserve their flavours as long as possible?
  • Types of Oolong Teas

    Oolong teas are semi-oxidised teas, they are neither green nor black but a category of its own. Oxidation is a process that exposes tea leaves to air which in turn contributes to its dark colour and aroma. Similar to how an apple turns brown when its left out in the air for a period of time. Green teas are barely oxidised while black teas are fully so. Lighter Oolongs are oxidised for a shorter period, while darker Oolong teas are oxidised longer. 
  • Oxidation & Fermentation in Teas

    Tea leaves undergo oxidation and fermentation to bring out their unique aromas and flavours. What is the difference between oxidation and fermentation in teas?