A practical guide to Taipei's traditional tea houses: where to find them, how to order a pot, and the small etiquette rules that make a visit easy.

Warm up cold months with malty blacks, roasted oolongs and homemade spice blends, plus brewing tweaks that keep every cup hot and full-flavoured.

Learn how tea sommeliers taste: setting up a fair comparison, slurping to release aroma, reading mouthfeel and finish, and finding honest words for what you notice.

Chanoyu is a choreography of small, deliberate acts. Here is how the Japanese tea ceremony began, what each step means, and how to behave as a guest.

Cold brewing tea in the fridge coaxes out sweetness and aroma while leaving harsh tannins behind. Here's how to pick ratios, timing, and the leaves that work best.

Seven everyday brewing errors — from water that's too hot to tea stored badly — and the simple fixes that make loose-leaf taste the way it should.

A practical guide to brewing gyokuro: the low water temperature, generous leaf ratio, short steeps, and small vessels that keep this shaded Japanese green tea sweet.