How to brew pu-erh gongfu style
A small vessel, a lot of leaf and very short infusions. The method we use in the tea room, with the numbers, the steps and what to do when the cup goes wrong.
Notes from the tea room
Blog
Notes from our tea room: how to brew, what to look for in the cup, how to choose teaware and keep tea well. Written by the people who taste every tea before it reaches the shelf.
Shu and sheng: two roads of pu-erh
The same Yunnan leaf, two very different teas. How raw and ripe pu-erh are made, how they taste, how they age — and which one to start with.
What GABA tea is and why it calms
A Japanese experiment with nitrogen, an amino acid our nervous system knows well, and a tea that tastes of baked apples and honey. An honest guide to GABA.
Choosing your first gaiwan
Porcelain, clay or glass; 100 ml or 150; a flared rim and a lid that wobbles a little. What really matters in the most versatile vessel of Chinese tea.
How to store pu-erh at home
You don’t need a cellar: a cupboard, a cardboard box and a little attention. Temperature, humidity, wrappers, a dry winter flat, and the signs that something is wrong.
SHY PU ERH
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