Category Archives: Origin

Try Chai: Our Stovetop Recipe

A delicious blend of tea, spice and milk, chai is a warm and wonderful tea tradition enjoyed the world over. Still the original home of chai, India has a myriad of street vendors selling their brews on every street corner. Draw inspiration from these expert chai wallahs and brew up a pot of chai from home. […]

What the FTGFOP is Orange Pekoe?

Why you should care about tea grading. It is often joked that FTGFOP stands for ‘Far Too Good For Ordinary People’. This gibberish-looking succession of letters actually means ‘Finest Tippy Golden Flowery Orange Pekoe’ and is about the finest quality grade of tea you can find. So, why does it matter? Though graded teas do […]

True Brew: Australian Daintree Tea

Nestled within the Daintree rainforest is Australia’s renowned tropical tea plantation. This beautiful part of the country is where two World Heritage sites — the Daintree Rainforest and Great Barrier Reef — meet. The pristine natural environment, along with abundant sunshine and rainfall are responsible for the revered quality of Daintree tea. An area notable […]

A Herbal History

Regarded as the key to good health, happiness and wisdom, indulging in an herbal a day may deliver your ideal supplement this spring.

Pu-erh Sangria

  The flavour of Pu-erh is rich and unique, appealing to experienced and adventurous palates. This makes it a compelling mixture to create a more sophisticated cocktail. As an infusion, its deep hue and hearty liquor lends itself to the luscious elements of a sangria. Make this recipe your go-to for the warmer months to […]

The Age of Pu-erh

  A tea for the truly initiated, Pu-erh is as rich in history as it is in flavour. Described as the “Bordeaux of China”, Pu-erh is a unique, fermented tea, deserving of its own category as it constantly changes and improves with age. Maturing to produce a complex array of flavours that both challenge and […]

Compressed Pu-erh Brewing Instructions

The following instructions apply to the larger compressed Pu-erh teas including our bingcha and tuocha.  We recommend using a 1-2 cup teapot for many short infusions. Pre-warm the teapot by swirling some boiled water in it and then dispose of the water. Break off 3-6 grams of leaves (3g for one cup, 6g for 2 cups), taking care […]

A Blooming Fabulous Cuppa (as featured in the Spring 2016 edition of Home Grown magazine)

  The enchantment of spring is evident in flourishing flower beds; but it’s not just in gardens that blooms are making a colourful statement. More often now are teapots playing host to the grandeur of blossoming teas. Hand woven tea balls that dramatically unfurl to reveal cleverly crafted flower blossoms are not just a marvel […]

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