Tea Journal

What Is Ancient Tree Tea? 5 Questions About Age, Taste and Proof
Ancient tree tea has no single age standard, and tree age is usually estimated. Named groves, heritage recognition and measured leaf differences give better proof than a label alone. Read more...
Water Temperature for Tea When Your Kettle Only Boils: How to Reach 80, 90 and 95°C
Use cool water, resting time, or a quick transfer through a cup to bring boiled water down for green, oolong and black tea. A cold pot and altitude can shift the cup more than you think. Read more...
How to Serve Tea to Guests: Brewing for a Group, and the Vietnamese Way of Pouring
Brew one pot and pour it into every cup in rounds so the first and last cups match. For a bigger table, brew a double-strength concentrate and top up with hot water, and offer tea soon after guests sit down. Read more...
What Is a Tea Flight? Taste Three Teas Side by Side to Find What You Like
A tea flight is a side-by-side tasting of a few teas, usually moving from light to dark. At home, three matching cups, one kettle and short notes are enough. Read more...
What Are the Main Types of Tea? White, Green, Oolong and Black Come From One Plant
White, green, oolong and black tea are not four different plants. They are different processing paths from Camellia sinensis, with ISO 20715:2023 listing six tea types. Read more...
How to Pair Tea With Food: A Starting Guide for Dinner Without Wine
Match the tea to the weight of the dish and let its slight astringency clear the feel of fat between bites. A five-row starting chart for savoury food, plus how Vietnam already drinks tea with meals. Read more...
Does Darker Tea Mean Stronger Tea? How to Read the Colour in Your Cup
Darker tea mainly shows oxidation, while taste strength comes from leaf amount and steeping time. Caffeine follows the leaf and the brew, not the colour in the cup. Read more...
What Makes Moc Chau Tea Special? Altitude, Cool Air and the Taste of Vietnam's Northwest Plateau
Moc Chau tea is shaped by plateau altitude, cool air and a tea history that began in 1958. This guide connects climate, taste, scale and brewing method. Read more...
How to Store Tea After Opening: Where to Keep It and How Long It Lasts
Opened tea keeps its aroma best in an airtight, opaque container in a cool, dark, dry cupboard. Green and scented floral teas fade first; roasted oolong and black tea hold their flavour longer. Read more...
How to Brew Tea at Home for Beginners: One Starting Recipe, Then Adjust by the Cup
Start with one clear mug recipe, then adjust only one dial at a time: leaf amount, water temperature, or steeping time. This guide gives beginner numbers for green, oolong, and black tea. Read more...
What Is Yabao (Mong Rong) Tea? The Wild Bud Picked Before Spring
Yabao is a bud-only wild tea picked in the cold months before the leaves emerge, then sun-dried. In Vietnam it is known as Mong Rong, the dragon claw. Read more...