Toasted brown rice + Dragon Well (Longjing) green tea = homemade Genmaicha, my way.
PS: At first I thought roasting brown rice would take a long time, so I even walked away. But it turned out not to be the case — once the pan was hot, it started popping in less than a minute. So just be careful, when you do this. Don't walk away at any point.
In 2026, Hengzhou, known as Chinese Jasmine Capital, faced severe disruptions from extreme rainfall and summer floods.
Thanks to the hard work of the jasmine farmers, the jasmine fields bloomed again after the flood. With new life came a brighter, more vibrant aroma. Now, that fragrance lives again in every cup.
To celebrate the rebirth of Jasmine, enjoy 20% OFF our jasmine tea.
Sep.22-Sep.28
Accidentally let my Chaozhou teapot boil dry, and then it cracked. ~~~
Sep. 3 - Sep. 9
US$6 Off US$45+, US$15 Off US$89+, US$30 Off US$149+
The part that stuck with me: black tea and green tea come from the exact same leaves—just different steps.
Withering, careful rolling, then monitoring oxidation like a hawk and then drying. I watched a full black tea production run and realized that even with the exact same process, small tweaks to time/temp produce wildly different teas.
Happy 15th Birthday to Teavivre! 🎉
To celebrate, we’re running the biggest sale of the year. No code needed—prices are already marked down.
Sale Details:
Dates: August 8 – August 12
Discount: Up to 35% OFF sitewide
Teavivre 15th anniversary sale is here.
Click to check our schedule, so you can get the biggest sale as you want.
Now comes Daily Deals (8.04 - 8.07) + Daily Giveaway (8.04 - 8.07)
Got a new tuo cha today and wow—this thing was compressed like a rock. If you've ever fought with one of these little bricks, you know the struggle.
Here’s what worked for me:
Use a tea needle
Start from the edge, not the center
Look for natural gaps or uneven spots
Insert the needle at a shallow angle, then gently wiggle and pry
Work your way around in a circle, layer by layer
The goal isn't to break it into chunks—it's to peel it apart so you get whole leaves and less dust.
How do you guys deal with extra-tight tuochas? Any tricks I should try next time? 🍵
Been experimenting with different ways to store and present black tea, and came across this idea inspired by zongzi (the sticky rice dumplings we make for Dragon Boat Festival).
Fresh bamboo leaves → washed → sun-dried → folded into little triangular parcels → filled with loose leaf black tea → tied up and left to rest.
Drop one into a glass pot with hot water, and the leaf slowly unfurls, releasing the tea gradually. The brew comes out smooth, with a very subtle grassy note from the bamboo — not overpowering, just a hint in the background.
Honestly didn't expect the bamboo to add much flavor, but it's there, and it's pleasant. Has anyone else tried wrapping tea in leaves like this? Or other creative ways to age/store tea?
Also — Happy Dragon Boat Festival to those who celebrate!
They’re both called Biluochun, but not all are equal.
True Dongting Biluochun comes only from East or West Dongting Mountain by Taihu Lake in Jiangsu, China. What makes it special?
Unique local ecology
Native Qunti tea varieties
Traditional handcrafting passed down through generations
Which one have you tried?
🫖 Shi Piao
🫖 Xi Shi
🫖 Fang Gu
🫖 Or another favorite?
Little gestures like “Phoenix Nods Three Times” (pouring with a rhythm to show humility) or tapping two fingers on the table to say “thank you” — they all carry meaning in Chinese tea culture.
I’ve always found that gongfu tea etiquette feels more like a quiet conversation than a ceremony. No words needed, just presence and intention.
What other tea etiquette do you know?
Or is there a tea custom from your culture that feels similar to you?
Turn your leftover tea fragments into something magical – homemade tea resin(茶膏). Slow-simmered, concentrated, and deeply satisfying to make.
One small cube = one perfect cup of rich, smooth tea. No waste, all flavor.
Just compared them side by side.
Longjing 43: uniform leaves, pale liquor, chestnut aroma, clean and sweet.
Qunti Zhong: uneven natural leaves, deeper color, orchid + chestnut, more layered and longer finish.
Honestly? Longjing 43 is more drinkable daily. Qunti Zhong is more memorable.
Which one do you usually go for?
The weather's warming up just enough to make me say "screw it" and break out the cold brew setup early.
This time: West Lake Longjing.
The tea buds slowly unfurl in cold water like they're waking up from a nap.
What came out was honestly surprising — Smooth, naturally sweet; Gentle bean and floral notes. It's so clean and refreshing. Perfect for pretending it's already June ☀️
The leaves looked so… not dead. So I hit them with hot water again. And for not wasting tea in this economy.
Do you wait for "official" summer to start cold brewing your greens, or do you just go by vibes (and weather)? And what's your go-to cold brew tea when you want something light and not bitter?
