Wen Jianping, a tea poet born in northern Fujian in 1954, is a legendary figure in the tea industry. After working various jobs and training in military academies, he engaged in political theory education for a long time. He began to pay attention to traditional culture and tea culture after...
Wong Kam Chi, a Malaysian expatriate born in 1942 in Hoi An, Quanzhou, moved to Hong Kong with his family in 1972. In the 1980s, he traveled north to Wuyi Mountain, where he studied tea under Yao Yueming and Chen Shusheng, both legendary tea masters. In 1986, he founded Hong...
Tips for buying tea When buying tea, it can be difficult to determine its quality from its dry leafy form. To help you make a more informed decision, we've provided a few guidelines to follow: Degree of Dryness - The finished tea leaves should be dry, with a water content below...
Have you ever seen the real Kowloon Mother Tree Big Red Robe? This tea has been stopped harvesting for many years, and the genuine jar is worth a lot. www.teabienhk.com
Benefit of aged white tea Old white tea, aged for several years, is becoming increasingly popular. Studies have shown that the longer the storage year of white tea, the more significant its anti-inflammatory, hypoglycemic, and gastrointestinal conditioning effects. Additionally, the natural withering tea process of white tea is conducive to the...
What tea is most suitable for you? "Taste is subjective, what is suitable for your palate is precious." The taste of tea is very personal, as long as you feel it's suitable, it is the best. High-quality tea leaves do not necessarily have to be expensive. As long as the company...
As an avid tea drinker, I have always preferred tea over plain water, as plain water often tastes bland or has a strange metallic taste. While I have had years of experience drinking tea and have become familiar with the names of different teas, I recently realized that I didn't...
It's interesting to note that the English spelling of tea in Taiwan is "Cha," which is also the traditional Chinese pronunciation of the word. In China, "Tea" and "Cha" are both used, depending on the region and mode of transportation.
Wong Kam Chi and his son Ben Wong have collaborated to create "Fok" black tea, made with Sri Lankan premium tea and their unique skills. The tea has an excellent flavor and a mellow, smooth taste that is not bitter. The tea raw materials are carefully selected from a top-quality...
"Wuyi Yueming" is a must-read book about rock tea. It is a professional book that provides a detailed introduction to Wuyi rock tea, written by Mr. Wong Kam Chi The book covers various aspects of Wuyi rock tea, including its history, varieties, production, evaluation, and more, making it a comprehensive...
