The Journal
Journal
Notes from the cupping table: origins, harvests, and the small differences that matter.
- Loose Leaf, Tea Bags, or Pyramid Sachets: What Actually Matters The format is not the point. The leaf is the point. Here is what each format actually does to the cup, and what to look for if you want a... Read
- What Is Pu-erh Tea? Raw, Ripe, and Why It Ages Like Wine Pu-erh is a category of post-fermented Chinese tea from Yunnan that improves with age. There are two main styles, raw (sheng) and ripe (shou), and they are different drinks for... Read
- How to Brew Sencha Properly: Temperature, Time, and the Three Steeps Brew sencha at 70–80°C for about a minute, then re-steep the leaves two or three more times. Here is the full method, the reasoning behind it, and what to do... Read
- Sencha vs. Matcha: The Two Faces of Japanese Green Tea Same plant, same country, completely different drinks. A practical guide to the two most prominent Japanese greens and when each one belongs in your cup. Read
- Darjeeling vs. Assam: How India's Two Most Famous Black Teas Differ Both come from India. Both are technically black tea. They are otherwise almost nothing alike. A field guide to the cup, the leaf, and the region behind each. Read
- What Is Darjeeling First Flush? The Spring Pluck Explained Darjeeling First Flush is the season's first pluck of tea from the Darjeeling hills, harvested between mid-March and late April. The leaves are light, floral, and closer to green than... Read
- How to Brew Oolong Tea: The Multi-Steep Method Oolong gives its best cup not in one long steep but across many short ones. Here is how to brew it gongfu-style: what you need, what to do, and why... Read
- Hojicha Caffeine: The Complete Answer Hōjicha contains about 5–10 mg of caffeine per cup, less than a quarter of standard sencha and roughly a tenth of coffee. Here is why, how it compares, and whether... Read
- How to Brew Earl Grey Tea Properly: The Right Temperature, Time, and Method Earl Grey rewards precision. Water just off the boil, three to four minutes, no longer. Here is the method we use at the cupping table. Read
- Tieguanyin vs. Da Hong Pao vs. Milk Oolong: How the Three Famous Oolongs Differ Three oolongs that show up on every café menu, and three completely different cups. Here is what each is, where it comes from, and which one to drink when. Read
- Hojicha vs. Genmaicha vs. Karigane: How the Three Roasted Japanese Teas Compare Three Japanese teas with toasted character, and three completely different cups. Here is what is in each, how they are made, and which to choose for which moment. Read
- Real Bergamot vs. Synthetic Earl Grey: How to Tell the Difference Most supermarket Earl Grey is synthetic. The honest stuff uses cold-pressed Calabrian oil. Here is how to tell which one is in your tin, without buying a chromatograph. Read
- What Is Earl Grey Tea Made Of? The Honest Answer Earl Grey is a black tea base scented with bergamot oil, usually a Ceylon or Assam blend carrying a citrus oil pressed from a small green-yellow Calabrian fruit. Here is... Read
- What Is Hojicha? A Guide to Japan's Roasted Green Tea Hōjicha is a Japanese green tea roasted over charcoal until it turns reddish-brown. The result tastes of toasted hazelnut and dark caramel, and it contains far less caffeine than any... Read
- What Is Oolong Tea? A Beginner's Guide to the Most Misunderstood Category Oolong is the only tea category defined entirely by an in-between state. Here is what 'partially oxidized' actually means, where the famous styles come from, and how to start drinking... Read