In April 2018, Tao Wu (Co-founder of Toronto Tea Festival and Tao Tea Leaf) will bring a small group with him to China for the annual wonderful tea tour. Base on past Tea Tours, The food will be great and the scenery will be breathtaking, resembling something out of National Geographic.

Tour cost includes: All local travel, all meals, all hotels, and all entry fees to events/museums.

Tour cost does not include: Airfare to and from Shanghai, local shopping, visas, immunizations, or tips.

The tour will begin when all guests meet in Shanghai. To register for the tour, please contact Tao Wu by Email: tao@taotealeaf.com or telephone: (647)868-9858

There are 2 different tea tours for 2018.

Tour 1 Details

Tour date: April 5 (Beijing Time) – April 15, 2018

Duration: 11 days in China

Tour cost: $ 3900 CAD

Single room supplement: $800

Minimum deposit: $1,500 (refundable until February 29, 2018)

During this tour, the group will meet tea masters and visit tea gardens of Black tea, Oolong tea, White tea, and Green tea; also we will meet Yixing Tea Pot master.

Day-By-Day Itinerary**Details are subject to change.

Day 1 (April 5):

To be on time for the beginning of this tour, you must arrive in Shanghai’s Pudong International Airport (airport code PVG) no later than April 5, 2018(Beijing Time). After having dinner together, we will take a night walk on Nanjing Road, one of the world’s busiest shopping streets, to The Bund (Wai Tan), from which we can enjoy the best view of the amazing night skyline of Shanghai.

Day 2-3 (April 6-7):

In the morning of April 6, we will travel to Yixing in Jiangsu province.This county-level city is famous for its exclusive Yixing clay (also called Zisha - Purple Sand) used for making Yixing clay teapot. We will start by visiting the Dragon Kiln from Qing Dynasty and the old village; also we will have a chance to see how they make the stone to Yixing clay. In this city, we will taste the local black tea Yi Hong.

In the evening of April 7, we will travel by car to Dong Shan (East Mountain) in Jiangsu province.

Day 4 (April 8):

The green tea Bi Luo Chun from Dong Shan is considered the best. We will hiking the Bi Luo Chun tea mountain and watch the tea being processed. We will also get to explore the South Tea Culture Museum and the old village. On this day, we will taste the Bi Luo Chun with a local tea master.

In the evening of April 8, we will travel back to Shanghai.

Day 5 (April 9): From Shanghai, we will take high speed train to Fujian province where we will stay in the Wuyi Mountains. Our oolong, black and white tea tour will start from here. The Wuyi Mountains are a mountain range located the north of Fujian province.Mount Wuyi was listed on UNESCO's list of World Heritage Sites, both natural and cultural. Numerous types of tea are produced around Mount Wuyi; it is the origin of the real Da Hong Pao tea and Lapsang souchong.

Day 6 (April 10): In the morning, we will ride a bamboo boat on the River of Nine Bends where we will view the lovely scenery of the Wuyi Mountains. Then, we will hike up Mount Wuyi where we will see three of the original Da Hong Pao tea bushes. The Wuyi Mountains are renowned for their high diversity of fauna, which includes many rare and unusual species. About halfway up the mountain, we will have tea in a traditional teahouse.

Day 7 (April 11): We will drive up to Tong Mu Village which is located in the Wuyi Mountain National Natural Reserve and is the home of Lasang Souchong. We will meet the local most famous tea master. We will learn about the whole process of producing smoked Lapsang Souchong. We will taste and learn about the most famous and expensive tea “Jinjunmei”.

Day 8 (April 12): We will visit two famous oolong tea manufactures, meet the famous tea masters, visit some tea gardens, and learn about the old and modern processing of Wuyi Oolong tea. We will see different bushes, different roasting techniques and experience the difference in taste for different grades oolong tea.

Day 9 (April 13): We will drive up to Zhenghe, the home of white tea, jasmine tea, and the famous black tea Zhenghe Gongfu. We will visit the small old village, see some wild ancient white tea plants,we will meet some tea masters and visit the tea garden to learn how they process white, black, and jasmine tea. Of course, we will taste the fresh spring teas.

Day 10 (April 14): In the morning, we will visit the famous bamboo tea tray and accessories factory. We will see many different styles of tea related bamboo products. Afterwards, we will drive from Zhenghe to Mount Wuyi.

In the evening, we take high speed train from the Wuyi Mountain to Shanghai.

Day 11 (April 15):

We will fly from Shanghai back home.

Tour 2 Details

Tour date: April 15 (Beijing Time) – April 22, 2018 (exact dates subject to change)

Duration: 8 days in China

Tour cost: $ 3800 CAD

Single room supplement: $800

Minimum deposit: $1,500 (refundable until February 29, 2018)

During the tour, the group will meet tea masters and visit tea gardens of Puer tea, Black tea and Green tea.

Day-By-Day Itinerary**Details are subject to change.

Day 1 (April 15):

To be on time for the beginning of this tour, you must arrive in Shanghai’s Pudong International Airport (airport code PVG) no later than April 15, 2018(Beijing Time). After having dinner together, we will take a night walk on Nanjing Road, one of the world’s busiest shopping streets, to The Bund (Wai Tan), from which we can enjoy the best view of the amazing night skyline of Shanghai.

Day 2 (April 16): We will then fly to the city of Xishuanbanna (Jinghong Airpot) in Yunnan province where we will stay overnight. Our pu-er tea tour will start from here:Pu-er tea is produced in almost every county and prefecture in Yunnan province, but the most famous pu-er areas are known as the Six Famous Tea Mountains. These tea mountains are located in Xishuangbanna and are renowned for their climates and environments, which not only provide excellent growing conditions for pu-er tea, but also produce unique taste profiles in the produced pu-er tea. This is why we will start here.On our Pu-er tea trip, the local tea master will guide us to some tea village families and modern tea manufacturers, where we will observe the development of Pu-er tea, and learn about the difference between traditional and modern tea processing techniques. We will see more detail and more local culture while we will visit local ethnic minority villages to view their unique housing and building styles, and taste their food.

Day 3 (April 17): In the morning, we will drive to JingMai Mountain. Jing Mai Mountain and its' wild forest of ancient tea trees is located at the southern tip of Yunnan province. This forest is a national treasure made of trees 1,000 year old. We will taste the difference between New and Aged.

Day 4 (April 18): In the morning, we will drive to NanNuo Mountain. Nannuo Mountain lies along the sleepy eastbound route from Jinghong to Menghai. Rising up from both sides of the paved shoulders in ever increasing heights it seems spliced in half, cleaved by an offending paved road. Stronghold of the animistic Hani people, the mountains has hosted tea harvesting for a thousand years or more.

Day 5 (April 19): We will visit the Yunan Puer Research Garden, in this garden; we will see many different varieties of Pu-er tea plants and the Pu-er tea culture. After this we will drive to Puer city which is China’s tea town, where we will learn about the processing of Dian Hong (Yunnan black tea) with a tea master.

Day 6 (April 20): In Puer city, we will visit some tea manufacturers, learn about the modern processing techniques of pu-er tea and taste many different teas. We will taste the special "Cha Gao". It is pure pu-er tea essence that can be brewed on the go using either hot or cold water.

Day 7 (April 21): We will fly to Kunming. We will meet one very well-known puer tea people who will introduce you to the most famous Puer tea – BingDao Ancient Puer and her tea story. She is also the Vice President of The Yunnan Province Puer Tea Association.

In the evening, we will fly from the Kunming to Shanghai.

Day 8 (April 22):

We will fly from Shanghai back home.

Preparations

To register for the tour, please please contact Tao Wu by Email: tao@taotealeaf.com or telephone: (647)868-9858.

On this tour, be prepared to walk, hike, and travel by bus and bamboo boat.After register, you will receive a full list for your preparations.

In April 2017, Tao Wu (Co-founder of Toronto Tea Festival and Tao Tea Leaf) will bring a small group with him to China for the annual wonderful tea tour. Base on past Tea Tours, The food will be great and the scenery will be breathtaking, resembling something out of National Geographic.

Tour cost includes: All local travel, all meals, all hotels, and all entry fees to events/museums.

Tour cost does not include: Airfare to and from Shanghai, local shopping, visas, immunizations, or tips.

The tour will begin when all guests meet in Shanghai. To register for the tour, please contact Tao Wu by Email: tao@taotealeaf.com or telephone: (647)868-9858

There are 2 different tea tours for 2017.

Tour 1 Details

Tour date: April 10 (Beijing Time) – April 20, 2017

Duration: 11 days in China

Tour cost: $ 3900 CAD

Single room supplement: $800

Minimum deposit: $1,500 (refundable until February 29, 2017)

During this tour, the group will meet tea masters and visit tea gardens of Black tea, Oolong tea, White tea, and Green tea; also we will meet Yixing Tea Pot master.

Day-By-Day Itinerary**Details are subject to change.

Day 1 (April 10):

To be on time for the beginning of this tour, you must arrive in Shanghai’s Pudong International Airport (airport code PVG) no later than April 10, 2017(Beijing Time). After having dinner together, we will take a night walk on Nanjing Road, one of the world’s busiest shopping streets, to The Bund (Wai Tan), from which we can enjoy the best view of the amazing night skyline of Shanghai.

Day 2-3 (April 11-12):

In the morning of April 11th, we will travel to Yixing in Jiangsu province.This county-level city is famous for its exclusive Yixing clay (also called Zisha - Purple Sand) used for making Yixing clay teapot. We will start by visiting the Dragon Kiln from Qing Dynasty and the old village; also we will have a chance to see how they make the stone to Yixing clay. In this city, we will taste the local black tea Yi Hong.

In the evening of April 12, we will travel by car to Dong Shan (East Mountain) in Jiangsu province.

Day 4 (April 13):

The green tea Bi Luo Chun from Dong Shan is considered the best. We will hiking the Bi Luo Chun tea mountain and watch the tea being processed. We will also get to explore the South Tea Culture Museum and the old village. On this day, we will taste the Bi Luo Chun with a local tea master.

In the evening of April 13, we will travel back to Shanghai.

Day 5 (April 14): From Shanghai, we will fly to Fujian province where we will stay in the Wuyi Mountains. Our oolong, black and white tea tour will start from here. The Wuyi Mountains are a mountain range located the north of Fujian province.Mount Wuyi was listed on UNESCO's list of World Heritage Sites, both natural and cultural. Numerous types of tea are produced around Mount Wuyi; it is the origin of the real Da Hong Pao tea and Lapsang souchong.

Day 6 (April 15): In the morning, we will ride a bamboo boat on the River of Nine Bends where we will view the lovely scenery of the Wuyi Mountains. Then, we will hike up Mount Wuyi where we will see three of the original Da Hong Pao tea bushes. The Wuyi Mountains are renowned for their high diversity of fauna, which includes many rare and unusual species. About halfway up the mountain, we will have tea in a traditional teahouse.

Day 7 (April 16): We will drive up to Tong Mu Village which is located in the Wuyi Mountain National Natural Reserve and is the home of Lasang Souchong. We will meet the local most famous tea master. We will learn about the whole process of producing smoked Lapsang Souchong. We will taste and learn about the most famous and expensive tea “Jinjunmei”.

Day 8 (April 17): We will visit two famous oolong tea manufactures, meet the famous tea masters, visit some tea gardens, and learn about the old and modern processing of Wuyi Oolong tea. We will see different bushes, different roasting techniques and experience the difference in taste for different grades oolong tea.

Day 9 (April 18): We will drive up to Zhenghe, the home of white tea, jasmine tea, and the famous black tea Zhenghe Gongfu. We will visit the small old village, see some wild ancient white tea plants,we will meet some tea masters and visit the tea garden to learn how they process white, black, and jasmine tea. Of course, we will taste the fresh spring teas.

Day 10 (April 19): In the morning, we will visit the famous bamboo tea tray and accessories factory. We will see many different styles of tea related bamboo products. Afterwards, we will drive from Zhenghe to Mount Wuyi.

In the evening, we will fly from the Wuyi Mountain to Shanghai.

Day 11 (April 20):

We will fly from Shanghai back home.

Tour 2 Details

Tour date: April 20 (Beijing Time) – April 27, 2017 (exact dates subject to change)

Duration: 8 days in China

Tour cost: $ 3700 CAD

Single room supplement: $700

Minimum deposit: $1,500 (refundable until February 29, 2017)

During the tour, the group will meet tea masters and visit tea gardens of Puer tea, Black tea and Green tea.

Day-By-Day Itinerary**Details are subject to change.

Day 1 (April 20):

To be on time for the beginning of this tour, you must arrive in Shanghai’s Pudong International Airport (airport code PVG) no later than April 20, 2017(Beijing Time). After having dinner together, we will take a night walk on Nanjing Road, one of the world’s busiest shopping streets, to The Bund (Wai Tan), from which we can enjoy the best view of the amazing night skyline of Shanghai.

Day 2 (April 21): We will then fly to the city of Xishuanbanna (Jinghong Airpot) in Yunnan province where we will stay overnight. Our pu-er tea tour will start from here:Pu-er tea is produced in almost every county and prefecture in Yunnan province, but the most famous pu-er areas are known as the Six Famous Tea Mountains. These tea mountains are located in Xishuangbanna and are renowned for their climates and environments, which not only provide excellent growing conditions for pu-er tea, but also produce unique taste profiles in the produced pu-er tea. This is why we will start here.On our Pu-er tea trip, the local tea master will guide us to some tea village families and modern tea manufacturers, where we will observe the development of Pu-er tea, and learn about the difference between traditional and modern tea processing techniques. We will see more detail and more local culture while we will visit local ethnic minority villages to view their unique housing and building styles, and taste their food.

Day 3 (April 22): In the morning, we will drive to JingMai Mountain. Jing Mai Mountain and its' wild forest of ancient tea trees is located at the southern tip of Yunnan province. This forest is a national treasure made of trees 1,000 year old. We will taste the difference between New and Aged.

Day 4 (April 23): In the morning, we will drive to NanNuo Mountain. Nannuo Mountain lies along the sleepy eastbound route from Jinghong to Menghai. Rising up from both sides of the paved shoulders in ever increasing heights it seems spliced in half, cleaved by an offending paved road. Stronghold of the animistic Hani people, the mountains has hosted tea harvesting for a thousand years or more.

Day 5 (April 24): We will visit the Yunan Puer Research Garden, in this garden; we will see many different varieties of Pu-er tea plants and the Pu-er tea culture. After this we will drive to Puer city which is China’s tea town, where we will learn about the processing of Dian Hong (Yunnan black tea) with a tea master.

Day 6 (April 25): In Puer city, we will visit some tea manufacturers, learn about the modern processing techniques of pu-er tea and taste many different teas. We will taste the special "Cha Gao". It is pure pu-er tea essence that can be brewed on the go using either hot or cold water.

Day 7 (April 26): We will fly to Kunming. We will meet one very well-known puer tea people who will introduce you to the most famous Puer tea – BingDao Ancient Puer and her tea story. She is also the Vice President of The Yunnan Province Puer Tea Association.

In the evening, we will fly from the Kunming to Shanghai.

Day 8 (April 27):

We will fly from Shanghai back home.

Preparations

To register for the tour, please please contact Tao Wu by Email: tao@taotealeaf.com or telephone: (647)868-9858.

On this tour, be prepared to walk, hike, and travel by bus and bamboo boat.After register, you will receive a full list for your preparations.

December 25 - Jan 1 – Closed

January 2 - Open from 10:00 a.m to 7:00 p.m.

Best wish to you and your family.

Have a wonderful Holiday!

Tao Tea Leaf Ltd.

What are Chaga Mushrooms? 

Chaga (scientifically known as Inonotus obliquus) is a big fungus that typically grows on yellow and white birch trees; it has a black charcoal outside and a golden colour on the inside. Chaga is well known for its richness in Beta-Glucans, which contains cancer fighting properties, and a woody and loam notes taste.

A few alternative names for Chaga includes Clinker Polypore and Birch Conk.

History of Chaga Mushrooms

The "Gift from God" and also nature's "King of Herbs" are just a few phrases that truly make this mushroom shine; and this is due to its strong presence or roots in times before Christ and traditional Asian medicine.

Back then and leading up to this day, some specialists (herbalists, tea sommeliers, etc.) believe that a daily supplement of Chaga plays a hearty role in boosting the immune system and encouraging positive life energy (“Chi”) for growth and development.

… and some just drink it leisurely.

Where can you find Chaga Mushrooms?

These Mushrooms grow best on the outside of yellow and white birch trees in cold climates (e.g., Canada, Russia, northeast China, and northern areas of Europe and the United States). The average size of a full-grown mushroom is 15 to 20 inches, but they can definitely grow larger.

How is Chaga harvested?

Delicate and mindful techniques are required when harvesting Chaga; healthy preservation of the host tree, to protect it from infections and to support Chaga regrowth, is very important. The best farmer will trim only the “mushroom” from the host tree.

To boost the nutrient content of fresh Chaga, it has to be dried (naturally under the sun or in a drying room) to remove excess moisture.

Various styles of Chaga

Some tea aficionados believe that the smaller the size (or “cut”) of the packaged Chaga the more nutritious the brew will be, and that the body will process more of its goodness faster.

Nevertheless, here are a few styles to consider:

Chaga Chunks - normally cut into pieces of about 1.5 inches; can be reused about 4 times.

• Some users may choose to break the chunks into a smaller size (now known as Chaga Fine-cut/nuggets - these pieces can be reused about 2 times. Feel free to add them to your tea bags (you can make up to 10 rounds of steeped Chaga tea using this method!).

Chaga Powder – milled at a low temperature (maximum 120 degrees F) to preserve nutrients. This texture is an excellent perk for tea bags and smoothies!

You might even find Chaga in a capsule or concentrated liquid form.

Chaga Mushroom Benefits

Chaga is rich in antioxidants and can easily boast of potency as per its six key ingredients: (1) Polysaccharides, (2) Beta-D-Glucans, (3) Phytosterols, (4) Betulin and Betulinic Acid (Triterpenes), (5) Antioxidants, and (6) Superoxide Dismutase (SODs))

Seven areas of health that Chaga may support: (1) The Immune System, (2) Mood (Relaxation), (3) Ulcers and Gastritis, (4) Blood Pressure and Cholesterol Levels, (5) Antimicrobial Activity, (6) DNA Damage, and (7) Antiviral Activity

Regarding the responsible consumption of Chaga Mushrooms:

• In laboratory studies Chaga has been shown to demonstrate anti-cancer activity as well as anti-inflammatory, antiviral, and immune-stimulating properties, according to the Memorial Sloan-Kettering Cancer Center.
• This bitter mushroom is sometimes used for pain relief. Always consult a health care provider before trying a medicinal plant, especially if you take medicines or have a health condition, because consuming it may lead to unwanted effects.

How to prepare Chaga

Suggested brewing tools: Rice Cooker or Slow Cooker, Large Thermos, and Strainer

Brewing guide: Use 20 g of Chaga chunks or 10 g of Chaga powder for 1000 ml of water

• 1.Rinse the Chaga
• 2.Pour boiling water into your rice cooker/slow cooker
• 3.Add the Chaga to the water
• 4.Close the lid of the cooker then press the keep warm button (if you decide to use a thermos, simply close its lid) and let the Chaga steep for 8 hours
• 5.Next, strain the mixture to collect the Chaga extract
• 6.Serve and enjoy your brew (store excess Chaga extract in the fridge for daily use)

Plus, to get the most of your Chaga (every morsel of nutrition) reuse the chunks a few times or until the taste and colour gets lighter.

Why should you consider Wild Canadian Chaga Mushrooms as a top choice?

In Canada:

• 1.They grow in forest areas with little to no pollution (secluded; far from the hustle and bustle)
• 2.Several regions provide favourable cold temperatures – it helps them slowly build a rich base of nutritious awesomeness

Chaga Mushrooms are commonly found and harvested from the following regions in Canada:

• a.Ontario: Sault Ste. Marie, North Bay, Sudbury, Barrie, and Muskoka
• b.Northern Alberta
• c.Northern British Columbia
• d.New Brunswick: Moncton and Fredericton
• e.Quebec: Laval, Mont-Tremblant and Sherbrooke
• f.Territories: Northwest Territories and Yukon

How Tao Tea Leaf sources the Best Quality of Wild Canadian Chaga

At Tao Tea Leaf, we use the same idea when we source tea, we source from the root and aim to make the shortest distance between Chaga and your cup.

We have strong long-term relationships with local wild Chaga mushroom hunters (in Canada), and we encourage this dedicated team of farmers to use the best harvesting (from the purest environments) and sustaining techniques, so that we can continuously bring this premium flavour to you.

Additionally, we strive to collect the largest size of Chaga mushrooms and maintain the chunks in its original size from our hunters, so that Tao Chaga presents a robust quality for your individual or wholesale needs at the Best Price Guaranteed.

Click here to check out our Chaga selection and you can shop online and/or stop by the store.

In April 2016, Tao Wu (Co-founder of Toronto Tea Festival and Tao Tea Leaf) will bring a small group with him to China for the annual wonderful tea tour. Base on past Tea Tours, The food will be great and the scenery will be breathtaking, resembling something out of National Geographic.

Tour cost includes: All local travel, all meals, all hotels, and all entry fees to events/museums.

Tour cost does not include: Airfare to and from Shanghai, local shopping, visas, immunizations, or tips.

The tour will begin when all guests meet in Shanghai. To register for the tour, please contact Tao Wu by Email: tao@taotealeaf.com or telephone: (647)868-9858

There are 2 different tea tours for 2016.

Tour 1 Details

Tour date: April 10 (Beijing Time) – April 20, 2016

Duration: 11 days in China

Tour cost: $ 3900 CAD

Single room supplement: $700

Minimum deposit: $1,500 (refundable until February 29, 2016)

During this tour, the group will meet tea masters and visit tea gardens of Black tea, Oolong tea, White tea, and Green tea; also we will meet Yixing Tea Pot master.

Day-By-Day Itinerary**Details are subject to change.

Day 1 (April 10):

To be on time for the beginning of this tour, you must arrive in Shanghai’s Pudong International Airport (airport code PVG) no later than April 10, 2016(Beijing Time). After having dinner together, we will take a night walk on Nanjing Road, one of the world’s busiest shopping streets, to The Bund (Wai Tan), from which we can enjoy the best view of the amazing night skyline of Shanghai.

Day 2-3 (April 11-12):

In the morning of April 11th, we will travel to Yixing in Jiangsu province.This county-level city is famous for its exclusive Yixing clay (also called Zisha - Purple Sand) used for making Yixing clay teapot. We will start by visiting the Dragon Kiln from Qing Dynasty and the old village; also we will have a chance to see how they make the stone to Yixing clay. In this city, we will taste the local black tea Yi Hong.

In the evening of April 12, we will travel by car to Dong Shan (East Mountain) in Jiangsu province.

Day 4 (April 13):

The green tea Bi Luo Chun from Dong Shan is considered the best. We will hiking the Bi Luo Chun tea mountain and watch the tea being processed. We will also get to explore the South Tea Culture Museum and the old village. On this day, we will taste the Bi Luo Chun with a local tea master.

In the evening of April 13, we will travel back to Shanghai.

Day 5 (April 14): From Shanghai, we will fly to Fujian province where we will stay in the Wuyi Mountains. Our oolong, black and white tea tour will start from here. The Wuyi Mountains are a mountain range located the north of Fujian province.Mount Wuyi was listed on UNESCO's list of World Heritage Sites, both natural and cultural. Numerous types of tea are produced around Mount Wuyi; it is the origin of the real Da Hong Pao tea and Lapsang souchong.

Day 6 (April 15): In the morning, we will ride a bamboo boat on the River of Nine Bends where we will view the lovely scenery of the Wuyi Mountains. Then, we will hike up Mount Wuyi where we will see three of the original Da Hong Pao tea bushes. The Wuyi Mountains are renowned for their high diversity of fauna, which includes many rare and unusual species. About halfway up the mountain, we will have tea in a traditional teahouse.

Day 7 (April 16): We will drive up to Tong Mu Village which is located in the Wuyi Mountain National Natural Reserve and is the home of Lasang Souchong. We will meet the local most famous tea master. We will learn about the whole process of producing smoked Lapsang Souchong. We will taste and learn about the most famous and expensive tea “Jinjunmei”.

Day 8 (April 17): We will visit two famous oolong tea manufactures, meet the famous tea masters, visit some tea gardens, and learn about the old and modern processing of Wuyi Oolong tea. We will see different bushes, different roasting techniques and experience the difference in taste for different grades oolong tea.

Day 9 (April 18): We will drive up to Zhenghe, the home of white tea, jasmine tea, and the famous black tea Zhenghe Gongfu. We will visit the small old village, see some wild ancient white tea plants,we will meet some tea masters and visit the tea garden to learn how they process white, black, and jasmine tea. Of course, we will taste the fresh spring teas.

Day 10 (April 19): In the morning, we will visit the famous bamboo tea tray and accessories factory. We will see many different styles of tea related bamboo products. Afterwards, we will drive from Zhenghe to Mount Wuyi.

In the evening, we will fly from the Wuyi Mountain to Shanghai.

Day 11 (April 20):

We will fly from Shanghai back home.

Tour 2 Details

Tour date: April 20 (Beijing Time) – April 27, 2016 (exact dates subject to change)

Duration: 8 days in China

Tour cost: $ 3500 CAD

Single room supplement: $600

Minimum deposit: $1,500 (refundable until February 29, 2016)

During the tour, the group will meet tea masters and visit tea gardens of Puer tea, Black tea and Green tea.

Day-By-Day Itinerary**Details are subject to change.

Day 1 (April 20):

To be on time for the beginning of this tour, you must arrive in Shanghai’s Pudong International Airport (airport code PVG) no later than April 20, 2016(Beijing Time). After having dinner together, we will take a night walk on Nanjing Road, one of the world’s busiest shopping streets, to The Bund (Wai Tan), from which we can enjoy the best view of the amazing night skyline of Shanghai.

Day 2 (April 21): We will then fly to the city of Xishuanbanna (Jinghong Airpot) in Yunnan province where we will stay overnight. Our pu-er tea tour will start from here:Pu-er tea is produced in almost every county and prefecture in Yunnan province, but the most famous pu-er areas are known as the Six Famous Tea Mountains. These tea mountains are located in Xishuangbanna and are renowned for their climates and environments, which not only provide excellent growing conditions for pu-er tea, but also produce unique taste profiles in the produced pu-er tea. This is why we will start here.On our Pu-er tea trip, the local tea master will guide us to some tea village families and modern tea manufacturers, where we will observe the development of Pu-er tea, and learn about the difference between traditional and modern tea processing techniques. We will see more detail and more local culture while we will visit local ethnic minority villages to view their unique housing and building styles, and taste their food.

Day 3 (April 22): In the morning, we will drive to JingMai Mountain. Jing Mai Mountain and its' wild forest of ancient tea trees is located at the southern tip of Yunnan province. This forest is a national treasure made of trees 1,000 year old. We will taste the difference between New and Aged.

Day 4 (April 23): In the morning, we will drive to NanNuo Mountain. Nannuo Mountain lies along the sleepy eastbound route from Jinghong to Menghai. Rising up from both sides of the paved shoulders in ever increasing heights it seems spliced in half, cleaved by an offending paved road. Stronghold of the animistic Hani people, the mountains has hosted tea harvesting for a thousand years or more.

Day 5 (April 24): We will visit the Yunan Puer Research Garden, in this garden; we will see many different varieties of Pu-er tea plants and the Pu-er tea culture. After this we will drive to Puer city which is China’s tea town, where we will learn about the processing of Dian Hong (Yunnan black tea) with a tea master.

Day 6 (April 25): In Puer city, we will visit some tea manufacturers, learn about the modern processing techniques of pu-er tea and taste many different teas. We will taste the special "Cha Gao". It is pure pu-er tea essence that can be brewed on the go using either hot or cold water.

Day 7 (April 26): We will fly to Kunming. We will meet one very well-known puer tea people who will introduce you to the most famous Puer tea – BingDao Ancient Puer and her tea story. She is also the Vice President of The Yunnan Province Puer Tea Association.

In the evening, we will fly from the Kunming to Shanghai.

Day 8 (April 27):

We will fly from Shanghai back home.

Preparations

To register for the tour, please please contact Tao Wu by Email: tao@taotealeaf.com or telephone: (647)868-9858.

On this tour, be prepared to walk, hike, and travel by bus and bamboo boat.After register, you will receive a full list for your preparations.

December 25, 26, 27 – Closed

December 28, 29 - Open from 11:00 a.m to 5:00 p.m.

December 30, 31, January 1 - Closed

January 2 - Open from 11:00 a.m to 5:00 p.m.

January 3 – Closed

January 4 - Open from 10:00 a.m to 7:00 p.m.

Best wish to you and your family.

Have a wonderful Holiday!

Tao Tea Leaf Ltd.

If you are new to the world of Chinese tea it is essential that you get to know the basic components of the Chinese Gong Fu tea ceremony. The following is a complete list of everything required for the ceremony.

Kettle:

Kettles come in many different varieties. Electric temperature control kettles are made from steel and allow you to dial in the precise temperature for your tea. Cast iron kettles are a more traditional choice. They are generally preferred because their teapot like spout makes it easier to pour the water into a Yixing or Gai Wan (types of Chinese teapots, see below). They can be heated on an induction plate, stove top, or over a charcoal pit called a brazier. Kettles range in a variety of material including your common plastic and steel. However you may be able to find some molded from clay or carved from volcanic rock. The choice of which kettle to use is a matter of person taste.

Teapot:

The teapot is normally made from special clays called Yixing or Chao Zhou. Glass, porcelain, or celadon teapots may also be used. They are usually small in size compared to the larger western variety. This allows for shorter brew times and multiple steeps to help experience the changing aromas and flavours of the tea.

Gai Wan:

Gai Wan literally translates as “covered cup”. It can be used as a brewing vessel (an alternative teapot)as well as a drinking cup. Gai Wans always come in 3-piece sets consisting of a small bowl, a lid, and a saucer. They are normally made of porcelain or glass and can be used to brew any type of tea. Like the Chinese Yixing and Chao Zhou teapots, the smaller size of the Gai Wan allows for multiple steeps and shorter steeping times.

Gong Dao Bei:

This is also known as the serving glass. Most commonly made of porcelain, glass, or clay the Gong Dao Bei holds the tea after brewing so as to not over steep the tea. Leaving the leaves in the water to brew causes the tea to go bitter over time and is not desirable. The tea is then portioned out to individual cups from the Gong Dao Bei.

Tea Cups; Appreciation (Pinming Bei) and Aroma (Wenxiang Bei):

These two cups are used to introduce the guests to their tea. First the tea is poured into the aroma cup which is shaped similar to a flute glass, allowing the aroma to concentrate within. The guests then pour the tea into the appreciation cup to drink. The smell left over in the aroma cup is different from the dry leaves and the brewed tea. As the cup cools the aroma subtly changes. The two cup system is not always employed. In most cases only the appreciation cup is used, but to really experience the aroma to its fullest, we recommend using both.

*The above items are needed for brewing, serving and consuming tea. The following items are necessary components for the tea ceremony.*

Tea Tray (Cha Pan):

This holds all the items to brew the tea as well as collects all the waste water. Tea trays are most often made of wood or bamboo. Occasionally you may find one crafted from clay, ceramics, stone, or jade. Some tea trays are single layered and connected via a small hose to a waste bucket, and some are double layered and can hold the waste water in second tray located underneath.

Waste Bucket (Fei Cha Tong):

This is a bucket stored underneath the table and serves to catch the waste water from the tea tray. They are normally made out of wood, bamboo, plastic or metal.

Strainer (Lvwang) & Strainer Holder (Lvwang Jia):

The strainer is placed on top of the serving cup (Gong Dao Bei) before the tea is poured from the steeping vessel. This prevents any tea leaf residue from getting into your cup. The strainer can be made from metal, plastic or even natural calabash gourd. The strainer should be placed on the holder when not in use. The holders come in all shapes and sizes and can be made from almost any material.

Tea Holder (Cha He):

These are small, mostly porcelain plates used to momentarily house the dry leaves before steeping. Presenting the tea in this fashion allows the drinker to examine the leaves with ease and is efficient for releasing the aromas.

Coaster (Bei Dian):

Used to hold the tasting and serving cups. The coasters can be made out of wood, metal, or bamboo.

Tea Serving Tray (Feng Cha Pan):

Made from bamboo or wood, these trays are used to carry the teacups when serving tea.

Tea Props (Cha Daoju):

Also known as Gong Fu tea tools, this set contains 6 different pieces often made of wood or bamboo.

Tea prop holder: A cylinder with an open top used to hold the remaining 5 pieces

Tea funnel: The Funnel rests on the mouth of the teapot to widen and to stop the leaves from spilling out

Chaze: A spoon used to measure the amount of tea

Tea Scoop: A small scoop used to move the tea onto the serving tray

Tea Needle: A long spike used to clean the spout of the teapot

Tea tongs: These tongs are used pick up hot cups or picking out and escaped tea leaves

Brush (Yang Hu Bi):

A brush used to gently clean the outside of the Yixing Tea Pots. This is an important tool because Yixing teapots cannot be cleaned using conventional cleaning products and if they are handled too much, the oil from your skin will be absorbed by the clay.

Pu’er Tea Knife (Pu’er Dao):

This is a long dull knife used to break apart tea cakes and other compressed teas. It comes in two different shapes: a flat knife or a thin needle.

Tea Canister (Chaoye Guan):

A container used to store tea. These can be made from metal, glass, porcelain or clay. A good tea canister should be both light and airtight.

Pot Holder (Hu Cheng):

This is used to hold the teapot. They are mostly made from clay, ceramic, or porcelain to match the teapot.

Lid Holder (Gai Zhi):

A small pillar used to hold the lid of the teapot when it has been removed to place the leaves into the teapot.

Tea Cloth (Cha Jin):

A very absorbent cloth used to clean any water or tea stains from the other tea ware.

Water Calyx (Shui Yu):

A large bowl used to place any waste water, tea dregs or unfinished tea during the ceremony that did not spill onto the tea tray. The bowl can be made from porcelain, glass, or clay.

Before using a new teapot, it is important to clean it in order to prepare it for your tea of choice. Naturally, the handcrafted clay absorbs and retains some of the smell and flavour of the tea after each use.This is the property which makes each tea ceremony more enjoyable than the last. However, this means that each teapot should only be used to steep one kind of tea. It is not out of the ordinary to have a Yixing for Sheng Puer and one for Shou Puer.

Luckily, this cleaning technique can also be used to "reset" a teapot so that it can be used for a different kind of tea. A teapot used for light oolong teas such as Tie Guan Yin and Jade Oolong can be reset to become a teapot for green tea, for dark oolong teas, or for any of the many varieties we have available. Simply follow these instructions:

Boiling the Teapots (Recommended)

Select a boiling pot that is large enough to contain your teapot(s) and submerge them in water. Make sure the pot and lid are very clean and have no oil or residue on them before you set them in the water. Never use soap, cleansers, or scrubbing brushes on your Yixing teapots. Only use clean, filtered water.

Carefully place your teapots in the pot with their lids off and fill it with water until the teapots are completely submerged. If you have a clean cloth, you can wrap the teapots to protect them from damage during the boiling as the rising bubbles will cause the Yixing pots to move and jitter around.

Set the stove to "boil" and wait until the water reaches a rolling boil.

Once a full rolling boil is reached, set the stove to "simmer" and wait for the boil to slow down. When the water is boiling gently, set a timer for 30 minutes.

After the 30 minutes are up, turn off the stove and leave the teapots in the boiling pot with water to let them cool gradually. Cooling the teapots too quickly may damage them.

Cleaning the Teapots with Tofu (Optional)

Note: The following process is only necessary for newer teapots that have a clay-like smell.

Many tea drinkers find that tofu is excellent at ridding a teapot of any odors in addition to being a delicious food item. First, fill each teapot with plain unflavoured tofu. Place the teapots in the pot, fill it with water, boil, simmer, and cool as before.

Treating the Teapots with Sugarcane (Not Recommended)

Some teapot owners believe that using sugarcane can bring moisture and a blush to Yixing teapots. In our experience, we have found that this process does not affect the moisture or shine of a teapot. The steps are the same as with tofu, but using sugarcane instead.

Seasoning the Teapots (Recommended)

This process is used to enhance the relationship between the teapot and tea. Each teapot should be boiled individually along with the tea to which you wish it to be bound. After placing a teapot in the pot and filling it with water, add the tea leaves.Proceed as with the previous two examples to join your Yixing pot and tea together in harmony.

Now your Yixing teapots are clean! Use them in good health and with good company!

Before use
When using the kettle for the first time, rinse the inside once or twice with cold water.
Next, boil water in the kettle several times until the water becomes colorless.
Once this process is completed, the kettle is ready for use.

Using the kettle
Fill the kettle with water (three-quarters full) and place on a heat source. The kettle can be used on gas rings or over a naked flame. For electric cookers, please consult the appliance instructions to confirm suitability.
Do not boil over a high heat, keep the flame moderate.
Once the water starts boiling, slide the lid slightly aside to let out the steam. This stops boiling water from dripping out of the spout and reduces the risk of burns.
* (Please do not touch the lid with your bare hands as it is very hot. Always use a cloth or an oven mitt.)
When transferring the boiled water into a teapot or thermos, be sure to replace the lid, again using some protection from the heat.

Precautions
Leaving water standing in the pot increases the risk of rusting. Always transfer any remaining water to a teapot or thermos. Be sure to dry the kettle thoroughly by leaving the lid off. Areas around the spout and lid are prone to collect water and should be carefully wiped with a cloth once the kettle is cool.

Should you heat the kettle without any water in it, do not pour cold water into the kettle while it is still hot. Sudden differences in temperature may damage the kettle and cause it to crack. Always let the kettle cool down naturally before further use.

After about one week of use, some red spots may appear inside the kettle. About two weeks later, white scale may also be seen. These are natural phenomena, caused by the characteristics of the iron and are no cause for concern.
The inside of the kettle is coated with a rust preventative so as not to rust easily. It should never be scoured with a scrubbing brush as this will damage the coating and have a negative effect.

If the handle of your kettle is fixed, do not try to move it by force. Rough action may cause the handle to loosen or break off.

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.

Dear valued customers,

Tao Tea Leaf will be hosting a FREE Tea Tasting Event for the Spring Teas of 2015!
Tastings will take place on three Saturdays. Snacks will be served.

Saturday June 13th
2:00 to 3:30 PM (1.5 hrs.)

Saturday June 20th
2:00 to 3:30 PM (1.5 hrs.)

Saturday June 27th
2:00 to 3:30 PM (1.5 hrs.)

Please RSVP each FREE event via email or phone (647)728-3858.
Maximum of 25 participants per Saturday event.
When emailing your RSVP at info@taotealeaf.com, please provide us with your:
- Name
- Number of people joining you
- Date you wish to attend
We will confirm your registration via email.

Note: If you have any suggestions regarding the timing or other aspects of these events, please don't hesitate to contact us by phone or email.

We look forward to seeing you! Remember, book early. Sessions fill up quickly!