This one's a segue between tasting sheng (raw) and busting out the shou (ripe) pu-erhs on next post.Before we taste more pu-erhs, we thought we'd cut through some of the distracting noise about who ma … read more

Ay, so you’re ready for a taste?Let’s start with the original yet ironically, the less familiar. Let’s go with a compressed sheng or “raw” pu-erh.You may recall from the last post that the now popular … read more

Just a couple years into Tea Craft, we began dipping our toe into the deepest ocean of them all - the murky yet ethereal vastness that is pu-erh.But for us, there was no heroic plunge into a "never lo … read more

You may have noticed we’ve been debunking some common tea misunderstandings and here’s another one. No time more apt than after young Bridget’s recent return from Kyoto.Though the original “jian cha” … read more

Let us offer another reminder about what really goes on in matcha which we began discussing about a year ago.Last year was a big year for this much misunderstood and misrepresented drink, and the ferv … read more