Winter’s Come and Gone, a Little Tea Leaf Told Me So.

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Wherever you are, you are probably noticing Spring churning the cold clock of Winter forward. Perhaps leaves are sprouting or even are fully out on trees and bushes. Fields of dandelions have just bedecked the land with yellow or are already bloomed and given way to violet and wild mustard. Can you feel this change […]

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Japanese Tea: From a Colt’s Hoofprint.

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In the year 804 two Japanese Scholars and Buddhist-monks, Kūkai and Saichō, brought tea to Japan after they returned from China on an official royal embassy. They returned with deepened knowledge of Buddhism, with accounts of Chinese tea culture, actual powdered tea cakes and even tea seeds! Though the aristocracy took to serving this amazing […]

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How do you pronounce Pu’er?

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Exploring the basics and some of the mysteries around fermented teas. The esteemed John Wetzel, creator and founder of Stone Leaf Teahouse, pronounces Pu’er 普洱 as something that sounds to me like pour. Though with an open and elongated “ou” and a soft shortened “r“. John is the most expert in our shop so I […]

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Gui Fei Cha Tasting

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Many of our Stone Leaf Tea regulars are familiar with our Taiwanese oolong, Gui Fei Cha (GWAY-fay-cha). The tea is named for Yang Gui Fei, the famous “Precious Concubine”, or Imperial Consort of Tang dynasty times (but that’s a story for another time) What you may not know is we currently have two harvests in […]

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Tasting My Way Through Teaware

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This past weekend, I attended my coworker Casey’s workshop on teaware. Casey is a fount of knowledge about the science and history behind tea, partly thanks to a book she loves, The True History of Tea. Casey has worked at Stone Leaf for about three years and leads most of the workshops we hold. On […]

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Fresh Spring Harvests Are In!

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Springtime is the most exciting season at the teahouse because fresh teas are coming in from all over the world. We have new harvests of everything from Taiwanese oolongs to Darjeeling to Bi Luo Chun, not to mention a couple of brand new teas: Sanxia Honey Hong Cha and Jing Shan Hong Cha. Click on […]

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