The Chinese Tea Shop

08/30/2026

We often compare similar teas, but this was my first time comparing a fresh jasmine green tea with a 100-year-old antique jasmine tea.

The fresh tea is delicate, bright, and refreshing, with a beautiful jasmine fragrance. It is like walking through a spring garden.

The antique tea is deeper and richer, with a faint, lingering floral aroma, ripe fruit, wood, earth, and subtle medicinal notes. Its texture is vibrant, with a gentle fruity acidity and a pleasant aged bitterness.

Tasting them side by side feels like traveling between the present and the past, from a spring garden to a century-old house.

08/17/2026

A warm afternoon with a pot of 2018 Gua Feng Zhai Loose Leaf Puerh.

The tea picked from ancient trees at one bud and two leaves. After nearly a decade of aging, it has brought out delicate floral-fruity aromas, subtle woody notes, and a rich, balanced mouthfeel.

Each infusion reveals a new layer, capturing the distinctive shan yun of Gua Feng Zhai.

08/16/2026

For beginners, Gongfu tea may seem complicated and time consuming, but it can actually be very simple and relaxed. Once you learn the basic techniques and spend some time practicing, you’ll find it surprisingly enjoyable.

Today, I used a miniature Qing Dynasty zhuni teapot to brew a premium Duck S**t Aroma Phoenix Oolong. I gently crushed part of the leaves and added some whole leaves to create a fuller, richer tea soup. By carefully controlling the amount of tea and steeping time, I could bring out its intense aroma and flavor while keeping the bitterness in check.

the tea is rich and fragrant, with a full-bodied texture, lingering depth, and a beautiful finish that stays on the palate.

08/13/2026

Brewing a pot of Ji Long Kan Phoenix Oolong with one of my favorite zhuni pear shaped Yixing teapot.

This tea has rich fruitiness with notes of dried plum and delicate orchid and incense aromas. What makes this tea especially fascinating is how different it becomes depending on the strength of the brew—lighter or stronger, each brings out a completely different aroma and texture.

A simple pot of tea, but never quite the same experience. 🍵

08/12/2026

08/11/2026

Late into the night, an 1980s Yixing teapot is receiving its first baptism in tea water.

While waiting, I’m brewing a pot of 1970s Pu-erh and simply enjoying the quiet of the night and the simple pleasure of making tea. 🍵🌙

08/10/2026

Testing this 1980s Shui Ping Yixing teapot for my friend Aaron Melton.

The lid fits quite well, and it pours smoothly with only a few drips, something quite common with vintage teapots and easily managed with the right pouring technique.

More importantly, this is an early teapot made from authentic yixing clay with good breathability, making it especially suitable for aged teas. The clay has a distinctive granular texture, with visible sand particles suspended within the body. It feels warm, smooth, and silky in the hand.

A vintage piece that's truly hard to put down.

08/05/2026

Every tea lover has experienced the heartbreak of a favorite tea ware breaking. If it's an antique or holds special meaning, repair is more than restoration, it's preserving its story. The beauty of a repaired piece lies in being perfectly imperfect. 🍵

07/25/2026

Finding a high-quality aged Chenpi at a reasonable price has become increasingly difficult. Today, we're excited to introduce a newly acquired treasure—2006 Xinhui Meijiang Aged Chenpi.

Naturally aged for nearly 20 years, this Chenpi has evolved from bright citrus notes into a rich, layered aroma with hints of aged wood and gentle herbal nuances. The liquor is deep amber, smooth, and full-bodied, leaving a long, comforting finish.

A beautiful companion for tea, especially aged white tea and Pu-erh. Or simply enjoyed on its own.

07/22/2026

The wait is over.

After a two-month journey at sea, our 2026 new teas and teaware have finally arrived!

As soon as everything was moved into the warehouse, I couldn't wait to start unboxing and inspecting each items. Even with a tired body after a long day, there was one thing I had to do first—brew the new teas.

The first brew is always the moment I've been waiting for. Every cup marks the beginning of a new tea season, and I can't wait to share these teas with you. 🍃🍵