Tea Journal
Practical guides for importers and tea houses — how to read Yunnan tea, raw vs ripe Pu-erh, formats and tribute-tea heritage.
Boiling water, two quick rinses, about five seconds for the first five infusions, then ten to fifteen from the sixth — the full brewing method for Baodun Yanyu ancient-tree ripe Pu-erh, and how to read the cup it gives you.
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You are not really looking for a factory. You need one supplier who will sample the exact lot you would buy, sell a quantity small enough to be wrong about, and put your label on it without a print run you cannot fill.
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Raw Pu-erh, ripe Pu-erh, Dian Hong and Yunnan white tea all start from the same large-leaf material. Compare them by process, style, catalog format and sales channel.
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We supply Yunnan tea two ways: under our own brands, or under yours. The lot is the same either way — what changes is whose name is on the wrapper and who decides the format.
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About 2,000 named village origins, counted by region, flavour, value tier and tree age — our full 2026 compilation of how Yunnan's mountain teas break down.
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If you are about to put your brand on someone else's tea, these seven questions separate a producer from a reseller — and tell you what a usable answer looks like.
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Tieguanyin and Da Hong Pao are oolong, Junshan Yinzhen is yellow tea and Biluochun is green tea. Here is how Chinese tea categories are decided by processing.
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A quick rinse is not a residue-removal method, foam on the surface is a normal property of the infusion, and teaware choices depend on the tea. Five brewing questions answered.
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A practical guide to five common tea quality myths: pure material, tea hairs, matcha, new tea and the color of Longjing.
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Build a first wholesale tea order around customer use, representative samples, clear specifications and a manageable replenishment plan.
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Plan a wholesale tea gift project around recipients, occasion, delivery date, tea selection and the level of private-label packaging required.
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Learn which ancient-tree Pu-erh characteristics can be observed in the cup, which records buyers should verify, and why tree age alone does not prove quality.
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Learn what Yunnan large-leaf tea means, how processing turns it into Pu-erh, Dian Hong or Yunnan white tea, and why large-leaf is not the same as ancient-tree tea.
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A practical guide to comparing mid-to-high-end Yunnan tea by named origin, production lot, sample consistency, format and product collection.
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Choose tea for solo drinking by flavour, brewing convenience and format, with practical starting points for raw and ripe Pu-erh, Dian Hong and Yunnan white tea.
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A concise flavour map of Yunnan's four tea regions, with named mountains and practical notes for comparing samples.
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Sheng (raw) and shou (ripe) Pu-erh look similar as cakes but drink very differently. A quick guide for importers building a Yunnan tea range.
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Mountain, altitude, tree age, harvest year, format — the terms that actually matter when you source single-origin Yunnan tea.
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The 'three mountains and two villages' behind Dianwu Gongya, and the heritage they carry.
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