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Blog

Notes, tasting impressions, and things worth learning along the way.

• How Oolong's Oxidation Is Actually Controlled, Leaf by Leaf
• Why Matcha Is Grown in the Dark Before It's Ever Ground
• How Pu-erh Actually Ferments, and Why Raw and Ripe Are Barely the Same Tea
• How Coffee Actually Gets Decaffeinated, and Why It's Never Fully Caffeine-Free
• The Insect Bite Behind Darjeeling's Most Prized Flavour
• What "Orange Pekoe" Actually Means (It's Not a Flavour)
• Water Temperature Is the Most Underrated Variable in a Cup of Tea