The Art of Tea is a Taiwanese publication containing in-depth discussion and articles from a selection of Asia's most respected tea experts. In this issue:
Tasting sets like this are used all over the world for comparative tasting. An equal dose of each tea, is infused in its infusion cup with the lid on and then decanted into the bowl. Tasted side by side, tea professionals will detect the subtle differences within the same family of tea.
Assemble your own selection by choosing 5 teas from the 20 listed here. This collection brings together some of our tasters’ favourite teas from this year. Teas from various styles and terroirs.
This First Class, award-winning wulong is one of the last one hundred teas in its category from the 6000 lots presented this year at the Luku contest.
Dynamic and passionate, the Camellia Sinensis team is proud to take on a new role in the industry (producer), with the Tea Studio.
Here is a practical brewing vessel of amazing simplicity, designed for people who want to drink tea on the move. This flask is made of porcelain with an airtight lid and a removable stainless steel filter. It allows you the choice to brew your tea leaves using the technique you find most convenient at the time.
We are proud to offer you this lot that has received an Honourable Mention in at the annual Luku competition.
Assemble your own selection by choosing 10 teas from the 20 listed here. This collection brings together some of our tasters’ favourite teas from this year. Teas from various styles and terroirs.
Cultivated organically and produced as a traditional Yin Zhen, but coming from a wilder and higher altitude terroir in the province of Guizhou. This Chinese white tea, made purely of downy buds, is instantly visually pleasing.
This yellow tea composed almost entirely of buds comes from Sichuan province.
Taiwanese artist Lin Jianhong has created this celadon work of art, a unique cup with a velvety texture and an enveloping finish.
Three weeks before hand harvesting, shade structures which filter out up to 90% of sunlight are placed over the tea to develop what is commonly called in Japan "the taste of the shadows. The result is a tea weak in tannins, highly complex and aromatic.