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Anxi Brewing Method for Tea

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This is the second article of the Methods of Tea Brewing series. The Anxi Brewing Method is a method that was developed with the increased popularity of Tie Kuan Yin rolled oolong tea. Its usage is seen in Fujian, Anxi, and up to northern Wuyi areas as well, and is most commonly used in these… [Read More…]

Yixing / Taiwanese Brewing method for Tea

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This is the first article of the Methods of Tea Brewing series. If you recall from my previous article the following image : Tea brewing methods, procedures, steps, their refinement and mastery is the other major half of “Cha-Do”. In the following few articles, I’ll cover several historical tea brewing methods, methods that had been… [Read More…]

Philosophy of Chado – Tasting

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I had been wanting to write this for the longest time, and since I managed to get a breather from work these few days, I thought I would attempt something challenging. This is particularly a dangerous topic to write about as it may lead to misconceptions of other people on me and my website. People have often… [Read More…]

Oolong Pu Erh Tea

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As you start adding hot water to your tea leaves in a pot, could I surprise you by telling you that leaves are actually quite water proof?!   It is normal for leaves to be water proof, almost all leaves are in some way or another, this is due to a waxy layer called the… [Read More…]

Interplay of the Senses

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I often meet people whom are interested in Incense but always told me that they were unable to discern nor distinguish some scents. How can one enhance one’s sensory acuity?     We use our senses to probe the apparent reality of the world we live in all the time. Living in the “sense” realm, the “human… [Read More…]

Does Kyara sink in water?

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Does Kyara sink in water, or does it need to sink in water to be considered a top grade? The blind pursuit for “sinking” grade agarwoods had opened up a whole new dimension to material substitution. Previous post on zelkova like materials, calocedrus formosana (Xiao-Nan), or even woods like rosewood (truth bringing incense), gaharu buaya; these… [Read More…]

TV program on Agarwood

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Here’s a nice TV program in hongkong on agarwood 😉 Paul Kan, owner of the Imperial Museum, and the collections exhibited in the Xiang He exhibition a couple of years ago, is aiming to educate the public in Hongkong on agarwood, kynam, and the importance of conservation. In the third episode, he did mention about… [Read More…]

Incense trails without a stencil

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Was a little occupied for the past month whilst my webmaster had helped transfer the website to a new host together with a slight redesign. Will resume writing.   Recently a friend had persistently asked me if there was an alternative to burning incense powders as a trail without the use of a stencil. It… [Read More…]

Secrets of Tea Seasons and Ageing

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春茶苦，夏茶涩，要好喝，秋白露. There is a frequent saying amongst generations of Chinese tea drinkers that : Spring tea is Bitter, Summer Tea is astringent, Autumn tea is the most delectable. 春茶苦，夏茶涩，要好喝，秋白露. This has been mis-translated by many, and together with the omission of the fact that this saying only applies to Tie Kuan Yin and not all… [Read More…]

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