Recipes & Guides

Sheng or shou? How puerh is made, how to store it as it ages, and how to brew it well — from a first rinse to your fifth steep.

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Classic teapot, kyusu, gaiwan, or yixing — what each vessel is actually built for, which teas suit it, and how to pick the right one to start with.

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Three new Tie Guan Yin oolongs from a four-time Gold Medal Tea King, and the century of cultivar breeding behind them.

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What's new from this year's spring harvest across China, Japan, Korea, and Taiwan, and why each lot is worth trying.

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Three ways to brew Long Jing depending on the season, since a fresh spring leaf and an aged summer leaf don't want the same water.

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