In the broad context of processing teas, the term maocha refers to an unfinished stage: wilted, partially roasted, or otherwise not fully dried and finished. While this unfinished tea might be tasted to gauge the development of flavor or sold to third party roasters, it is almost never offered for sale to consumers, since it is not preserved for storage. On the unusual spectrum of pu-erh production, however, maocha also includes teas that are dried or pressed but not yet aged.

Many guides to traditional brewing methods recommend a 5-10 second rinse of the tea leaves before beginning the brewing process, but we typically omit this step from our instructions. Though there are a few contexts in which it is acceptable, we do consider it optional for most teas, and downright wasteful for others. More importantly, many of the reasons commonly cited for this practice are purely mythical. Today, we’ll separate the truth from the myth to clarify when to rinse, and when not to.

Many teas across all categories are marketed with the phrase “Competition Grade”, a moniker meant to indicate exceptional quality. In a post-imperial age, tea competitions are thought to be the ultimate authority on quality. But as with so many other naming conventions, the regulations surrounding this terminology are lax. While Competition Grade tea may indeed be high quality, the name is no guarantee. In fact, the concept of a competition inherently implies at least two distinct grades.

Ginseng roots are not related to the tea plant, but have an equally long history in association with traditional herbal medicine. Across Asia, but especially in Korea and China, ginseng root has historically been a panacea for almost any ill. While some modern scientific research supports myriad benefits can be derived from taking ginseng, high prices and a naturally bitter flavor makes it a popular target for imitations and false claims.

Among tea enthusiasts, much has been said about the “right” way to brew tea. Beyond the general consideration of leaf quantity, time, and temperature, many people believe the proper methods have been codified in a set of techniques to create a ceremonial presentation of Chinese tea.

However, this idea erroneously conflates common brewing techniques with the highly specific traditions of the Japanese Tea Ceremony, and leads to the misconception that brewing tea is somehow very difficult, or must be studied extensively to perform successfully. In fact, the process most people call the Chinese Tea Ceremony is better named as gong fu cha, which translates most directly as “tea with effort”. In contrast to the strict, long-standing traditions of the Japanese Tea Ceremony, the so-called “rules” of gong fu cha are best thought of as guidelines to help achieve the best tasting brew and get the most flavor out of every tea leaf.

Check out our step-by-step guide to brewing gong fu cha >>

Celadon is a type of pottery, broadly defined by the type of glaze used. Traditional celadon colors can vary from jade green to cerulean blue, or can even be pure white. Modern celadon glazes include an even wider range, generally including any color that is translucent once fired. But one thing that is consistent across many styles of celadon glaze are a fine web of crackling in the glaze.

Tannins are commonly discussed in the context of tea tasting, but usually poorly understood. Cited as a source of bitterness and astringency, their presence is often considered a sign of low quality tea, but their role is a bit more complex than that. As a natural part of every tea plant, tannins contribute to the growth process and health benefits of all teas, as well as the color and flavor.

Green tea is among the most popular style worldwide, but the huge variety in green teas can be overwhelming. Though the crafting steps of green tea are typically minimal, and the style is narrowly defined by the lack of oxidation, the range in green tea flavor can be enormous, even before considering scented and flavored varieties. To narrow down the options to more a more specific selection of flavor profiles, we recommend asking about harvest date.

Harvest date is the primary criteria for grading traditional Chinese green teas, with the first leaves picked during the year fetching the highest prices. But the most expensive tea is not always best for every palate, and exceptions exist to every rule. So how exactly does harvest date contribute to quality? And what factors can change the impact of traditional harvest dates?