Afraid of being ripped off when buying forest tea in a store? Before you speak, ask these five questions, and the seller will know you're kn…
What should you buy for your first forest tea? Lao Sen's complete guide for beginners: choose your first cake, learn to drink it properly, a…
Brewing a ten-year-old forest tea: aroma, color, and flavor step by step. Laosen's tea storage notes reveal what time has done to a cake of …
Some say that a tea that withstands many infusions is good tea, while others say that one that doesn't is rubbish. How many infusions can fo…
"This tea has strong qi; drinking it makes my whole body warm"—is tea qi real or pseudoscience? Laosen, without hype or criticism, explains …
Jingmai is sweet and soft, Bulang is strong and intense, Mengku is ethereal, and Manzhuan is thick and steady—these four forest tea mountain…
The four characters 'fragrant and smooth water' are often used to describe Yiwu, but how does the fragrance rise and how is the water smooth…
What is Yiwu tea? Where is it, why is it famous, and what does it taste like? This article gives new tea enthusiasts an easy-to-understand i…
High-trunk, single-tree, mixed-picking, selective-picking—four terms, four price tags. Laosen explains the literal meanings, the insider kno…
Some people only recognize pure material, while others only drink blends. Laosen lays out the ins and outs of both sides: one seeks individu…
