This is the fourth article of the Methods of Tea Brewing series. Teochew Nang, Ka Ki Nang, Pah Si Boh Xiang Gang! 潮州人，家己人, 打死不相干. Its a funny greeting but if you are of Chaozhou heritage use it whenever you encounter a stranger from Chaozhou, there’s this immediate bond forged, a sense of good will and friendship. The phrase… [Read More…]

This is the third article of the Methods of Tea Brewing series. The Shao An style of brewing is most commonly seen in Shao An, Nanrui, Xi Nan areas of Fujian. It is usually employed in the brewing of heavy roasted or aged oolongs, and more commonly seen to be used with pots that are single… [Read More…]

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…]

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…]