Since teapots were first invented (probably during the Ming Dynasty), the classic form has been adapted and reimagined in every corner of the world. From the Brown Betty in England to the ornate metal pots used in Morocco, cultures around the world have created their own teapots to suit their own unique tea habits. Over time, teapots have become more than just a functional vessel for brewing tea, and have taken on a new role as collectible pieces of art.

Learn more about the history and use of teapots >>

While decorative details don’t negate a pot’s usefulness, it can be helpful to distinguish between those that are meant for everyday use and those that are designed for display. Regardless of aesthetic value, there are a few functional details that are important to pay attention to when buying a pot to brew tea in.

During our annual sourcing trips to China and Taiwan, we are presented with a variety of teas at each farm we visit. Some farms grow many different varieties of the tea plant, but every farm produces many lots of tea throughout the harvest season, with differences based on the exact day of harvest and minor adjustments in crafting techniques. Our job is to discern the most subtle of flavor differences and curate our selection to include only the very best. To ensure we get an accurate tasting, we use our own version of the gong fu cha brewing method. Here are the steps we take to gauge the quality of every tea we get the opportunity to taste.

Though it is common for most tea drinkers to add sweeteners to their tea, we delight in finding teas that don’t need anything extra to satisfy our sweet tooth. Describing these teas is difficult, however, because of the prevalence of teas which are crafted with artificial flavorings or sweeteners. A tea described with flavor notes such as “creamy”, “honey” or “molasses” is often assumed to have some additive included, but in fact, these flavor notes occur naturally in many teas. Today we’ll explore how these naturally sweet characteristics are derived through traditional harvest dates, natural growing methods, and careful crafting styles.

The powdered Japanese green tea called matcha has taken the world by storm, with green-tinged baked goods and claims of health benefits thrusting it into the public consciousness all over the world. However, high quality matcha teas are difficult to find internationally, as they use only the best leaves, are labor intensive to grow and craft, and are typically reserved in Japan for ceremonial uses. More common “cooking-grade” matcha is easier to find, but rarely tastes good without sweeteners, since it is intended to be used among other flavors in culinary dishes.

The inherent rarity of high quality matcha means prices are usually high, and while the suspension of powdered leaves delivers all the caffeine and health benefits of the tea in one concentrated shot, it also means a fresh serving of dry leaf is required for each new cup. In addition, matcha teas go stale quickly and must be consumed while fresh, given the large amount of surface area exposed when the leaves are ground to a fine powder. By contrast, whole leaf teas that are properly dried and finished can last at least a year before going stale, and deliver flavor through at least three infusions of the same leaves.

For those new to tea, the brewing process can be intimidating, especially if your first exposure to loose leaf brewing involved a showy sampling in traditional gong fu cha style. The specialized teaware, high tech gadgets, and precise methods of tea connoisseurs can all serve a purpose in the enjoyment and appreciation of tea, but brewing the perfect cup doesn’t have to be complicated. With the three adaptable steps in this article, you will be able to brew great tea in any context, with whatever equipment you have on hand.

Among the endless varieties of tea, most common names have poetic origins based on the appearance, fragrance, or traditional provenance of the tea style. GABA is a tea name that stands out as a modern, scientific acronym, lending gravitas to claims of extra health benefits. But what is it that makes this type of tea special?

As direct importers, we made the conscious choice many years ago to source from small, family owned tea farms, despite the extra level of difficulty this adds to our buying process. While large, commercial farms can produce teas with great consistency at inexpensive prices, we choose to seek out smaller, family-owned tea farms that focus on quality over quantity. Often, we have to look far and wide, well outside of the normal boundaries of famed tea markets or major cities. In return for the extra effort of annual sourcing trips through rural mountainous regions in China and Taiwan, we are rewarded with better quality of flavor, inherent sustainability, and an infinite variety of new tea possibilities.

Teas with floral flavors are some of the most popular on the market, and  dried flowers are often characterized as tea despite having no relation to the traditional Camellia sinensis tea plant. So it is easy to understand that teas described as “floral” bring to mind flowery tisanes or teas blended with dried blossoms, but many unblended teas have natural floral nuances with more depth than any blend can offer.