Modern tea studies commonly classify Oolong tea into Fujian(North Fujian Oolong and South Fujian Oolong), Guang Dong Oolong and Taiwan Oolong.

North Fujian Oolong is high oxidized. It mainly grows at Wuyishan in north Fujian. There is a small yield from Jianou, Jianyang. The picking and processing start from late April.

 Care instructions
The surface of the kettle can be cleaned with a dry cloth. The original gloss can also be regained by wiping with a wet cloth while still hot.
If you do not intend to use the kettle for a long time, make sure the inside is completely dry and store in a well-aired place.
If a long time has elapsed since the last use, it is advisable to follow the steps outlined in the Before use section one more time.

Tip: Cast iron kettles are not suitable for use in microwave ovens.

On April 18, the instant we all stepped out of the plane and felt the heat and moisture in the air, it was obvious that the next few days would be spent in a much different climate from the region we had just left. Xishuangbanna is one of the sixteen prefecture-level divisions of Yunnan and home to many minorities, such as Dai, Hani, and Wa. We met up with three people who would be with us during our time spent in Yunnan: a driver, who would drive us everywhere we needed to go; a man who was in the tea business; and a woman who owned a farm where she grew many different crops, including tea. Tao told us that he could not understand our guides when they spoke in their native dialect (which sounded similar to vietnamese to my ear). We all enjoyed the sights of urban Xishuangbanna during the drive to a small tea plantation in a rural area of the city.

  

Jasmine tea is a precious species of scented tea. It is has a history dating over 700 years old. Some say that you can smell the freshness of springtime in quality jasmine tea. Its taste is mellow and refreshing. It has a durable and fresh fragrance.

STEEPED IN TRADITION

THE MIRROR - Friday,August 12, 2011

PROFESSIONAL POURING: Tao from Tao Tea Leaf demonstrates a traditional Chinese tea ceremony at Downsview Library. Residents were invited to learn about the Chinese tea culture and history.Tao showed how to steep the Chinese Gong-Fu tea and also showcased the tea set and tea accessories.

On the night of April 16th, we arrived at the hotel that is part of the Jiangnan Tea Culture Museum on the east mountain of Dong Ting, Jiangsu Province, where we would stay for one night. The Bi Luo Chun from Dong Shan ("East Mountain") is considered the best, probably due to the optimum amounts of sunshine and humidity. The hotel itself was very majestic and the outdoor property was vast and elaborately adorned with exotic trees, stone pathways, and bridges over small rivers.

 In order to celebrate 2011 Spring teas arrived and to give thanks to our lovely customers, on Jun 4th, Tao Tea leaf hosted successful tea tasting event.

Thank you everyone who attended our Toronto 2011 tea tasting events (32 participants on the 4th).

The Tao Tea Leaf 2011 Tea Tour took place during April 14 to April 30. The participants involved were: Tao Wu, founder of Tao Tea Leaf and leader of the tea tour; Bill Kamula, chef instructor at George Brown College responsible for teaching the Tea Sommelier course; Matthew Wocks, a Toronto based photographer (http://flimnit.com); and Tim Johns, chief software designer at Icewire Technologies and webmaster of Tao Tea Leaf.

On April 14, we all arrived and met up in Shanghai, where we had a delightful dinner followed by a memorable walk along Nanjing Road and The Bund.

Tea Social

Tea Tasting - Snacks - Meet Fellow Tea Aficionados

Three Saturdays: June 4th, 11th, and 18th

Dear valued customers,

Tao Tea Leaf will be hosting a Tea Tasting Event for Spring Tea 2011!

Tasting will take place on three different Saturdays in June. Snacks will be served. Special gifts will be raffled at each event.