The Dragon-Horse Trademark: A Century-Old Imprint of a Brand
Today, let me share with you the story of Tong Qing Hao's "Dragon-Horse Trademark." A single trademark used for one or two hundred years — how remarkable is that?
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Tea Journal & Cultural Notes
Tea notes, mountain context, brewing records, and manor updates.
Explorations into ancient tea mountain terroirs, traditional brewing rituals, aging dynamics, and the cultural heritage of Chinese tea.
Welcome to our tea journal. Here we chronicle harvest expeditions across Yunnan's renowned mountains—from Menghai and Bulang to Yiwu and Lincang—alongside practical brewing guides and collector perspectives on vintage Pu-erh preservation.
Li Xianchun: The Modern Heritage of An Le Hao
Today, let me share with you the modern inheritor of An Le Hao — Li Xianchun. How does a century-old tea house continue to shine in modern society?
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Li Kaiji: From Imperial Scholar to Dedicated Tea Official
Today, let me share the story of Li Kaiji, the second-generation master of An Le Hao. If Hongzong was the founder of An Le Hao, then Kaiji was the key figure who pushed An Le Hao to its pinnacle.
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Li Hongzong’s Journey to Yiwu: The Beginning of a Tea Family’s Legacy
Dear old friends, today let me share with you the origin story of a tea family. Speaking of Yiwu Tea Mountain, many people know it as the sacred land of Pu-erh tea.
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Advanced Pu-erh Ripe Tea Tasting Notes
There are countless dimensions to understanding Pu-erh tea.
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The Layered Depth and Viscosity of Pu-erh Tea
Why do we love Pu-erh tea? Why do many say "Pu-erh is the last stop for a tea person"?
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Flavor and Mouthfeel: Are They the Same Thing?
Flavor and Mouthfeel: Are They the Same Thing?
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I Usually Don’t Drink Anything Iced — So I Tried Cold-Brewed Pu-erh…
Under yet another round of extreme heat warnings, we are drenched in sweat through this hot, hot, hot summer. At times like these, tea can shed its warmth and come to you with a cool refreshment.
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What Causes the Astringent Taste in Tea Leaves?
When speaking of tea's flavors, tea lovers often quote the saying, "No bitterness, no astringency — it is not tea." The so-called astringent sensation, also called the contracting sensation, is not actually a taste but a tactile feeling.
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What Is the Foam on the Surface of Tea Liquor?
When you pour hot water into a teapot or tea cup,…
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“Strong” vs. “Thick” — Can You Tell the Difference?
Drinking tea, especially Pu-erh tea, is certainly not a simple matter. For many newcomers to Pu-erh, two very common descriptors for tea liquor are "strong" (nong) and "thick" (hou).
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Where Does the Freshness of Spring Tea Come From?
Without the spring breeze, it does not peek through; only as sunlight sheds its youthful green. It is spring tea season once again — the mountains awaken, and the tea rests in the tea farmers' fingertips.
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