Newsletter Archive May 14, 2021 Something odd was going on at Anhui tea farms in the late 19th century. Communities of innovative tea makers, working in distant parts of the province, gave the world two of the strangest green teas ever produced: Tai Ping Houkui and Lu’an Gua Pian. These teas were not just unique… // MORE
Newsletter Archive May 7, 2021 Every year, just in time for Mother’s Day, we feature the fresh arrival of Guzhu Zisun (Purple Bamboo Shoot), a traditional green tea made by a squad of mothers and grandmothers. It’s only appropriate we continue. As of this year, the head of the operation, Ms. Pei Hongfeng, is now… // MORE
Newsletter Archive Apr. 30, 2021 2021 Ming Qian Anji Baicha (Early Harvest Anji) and Bi Luo Chun are here. Earlier this year, Zhuping found herself in a foot chase with our Bi Luo Chun maker. Zhuping ran behind Mr. Lu in the rainy streets of his village on Xishan island, calling after him, “Mr. Lu!… // MORE
Newsletter Archive Apr. 23, 2021 In China’s agricultural calendar, we’ve just entered “the grain rains.” The start of this period marks the end to the early-spring tea harvests for all but the coldest origins. For all of us, that means the earliest 2021 teas are here and just in time to see the cactus flowers… // MORE
Newsletter Archive Apr. 16, 2021 Fresh 2021 Baihao Yinzhen (Silver Needle) is here and for just this first weekend, we’re offering it to you at a discount. There’s something different about Baihao Yinzhen when it’s just been made. In the first few months after production, Silver Needle’s fresh hay and green fruit notes are at… // MORE
Newsletter Archive Apr. 9, 2021 30 years ago, a sip of Longjing tea started a chain reaction that moved Seven Cups into existence. Austin received a gift of some curious flat-leaf tea from a friend who had just returned from his hometown in Zhejiang province, China. It was love at first brew. The only problem… // MORE
Newsletter Archive Apr. 1, 2021 As a new tea season opens, we’re toasting to the memory of our friend Mr. Chen Dehua. Chen Dehua was one of Wuyishan’s most important teamakers. Some people knew Mr. Chen as “The Father of Da Hong Pao.” Da Hong Pao (aka Big Red Robe) of course, is the most… // MORE
Newsletter Archive Mar. 26, 2021 Way out in the Pacific, a dragon just looked up from the waves and sent rain for the spring crops. That rain found its way to the tea crops, at least. In many of China’s tea gardens this past weekend, when a warm day of sunlight finally broke through on… // MORE
Newsletter Archive Mar. 12, 2021 On a misty morning last week, tea makers, tea scholars and officials gathered in Wuyishan National Park to remind the tea bushes there that it is time to wake up. The ritual, han shan, literally “calling the mountain” reached its apex when everyone in the grove called out, “Tea, please… // MORE
With the holidays’ approach, I’m filled with sadness that our teahouse continues to be closed for service. It looks as if that may be the case for the rest of the year. The first year we were open was also challenging, but December filled us with hope for the future.
Chinese black tea spread to every continent around the world to become the most popular beverage next to water before it was noticed by Chinese tea drinkers. It was always considered damaged tea until the 21st-century tea renaissance. Chinese are drinking black tea for the first time. The quality of the tea being produced now… // MORE
Understanding Quntizhong: China’s Heirloom Tea Plants Among the wide variety of available tea cultivars, where do heirloom plants fit in? The specific variety of tea plant used to make any tea has a big influence on the final product. All of the hundreds of tea cultivars in existence have their own distinct flavors, aromas, and… // MORE
The best of the Chinese green teas have arrived in Tucson. Spring is always an exciting time for us. We love green tea, and as a category, it is our best seller. Along with our green tea, our best yellow and white teas are also arriving. This year has given us a chance to validate… // MORE
Yue Guang Bai (White Moonlight) is one of the most beloved teas in our catalog. Yet despite its popularity, it seems to be a difficult tea to categorize. Is it sheng puer? Its Yunnan origins and its tangy, herbaceous aromatics suggest it could be. It lacks sheng puer’s typical astringency, though. Is it white tea?… // MORE
Though somewhat counterintuitive, aged tea is in fact a recent phenomenon. Before the 21st century, fresh tea was always considered to be the best. However, while it is true that freshly made teas tend to have the strongest and brightest aromas, many types of tea develop fascinating new flavors and textures with time. Tea that… // MORE
Trade War With China From the beginning of American history China has been an important trading partner. One of the causes of the American Revolution was the monopoly of the East India Company that made it illegal for us to trade with China directly. Tea was the key element in that trade, helping to make… // MORE
In the past 15 years, Chinese black teas have undergone a renaissance that has resulted in a proliferation of high quality black teas from many origins.
Puer tea, a 21st century phenomenon, is going to take a big hit in 2019. Climate change has had a direct impact on the quantity and quality of puer tea. 2019 has been especially bad.
Shi Feng Long Jing Spring teas arriving brings a lot of joy to our little warehouse in the desert. It is bittersweet this year because of the passing of Weng Shang Yi, the maker of our Shifeng Longjing. He lived to be 90 years old. He started making Longjing when he was fourteen, 1943. During… // MORE
After 17 years of bringing specialty tea to Tucson from China, I am amazed to still be here sitting at my desk at Seven Cups. It’s been a while now since I have written a blog post, and remarkably I have not been fired. The new year is upon us, and having recently… // MORE
This year’s tea tour marks 11 years of Seven Cups providing professional-level education on the ground in China. Every year is different, and every detail gets planned by our own Zhuping Hodge. So, after months of planning, it’s exciting to see the trip take off. 2018’s tea tour has just passed its first leg, traveling… // MORE
Where the Indentation in a Puer Cake Comes From This brief under-two-minute educational video is packed with information. If you’ve ever wondered how puer tea cakes are made or just where that funny indentation comes from, then take a couple minutes to watch this video. The video takes off from the point where mao cha… // MORE
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Paradoxically, taste is both the least important and most important elementwhen it comes to establishing the quality of a specialty tea. Taste is the least important element in that taste is, after all, dependent on the individual. What tastes bad to some tastes good to others.
Tea Aroma as a Standard for Specialty Tea This post is part of a continuing series of writings by Seven Cups founder, Austin Hodge, for the International Specialty Tea Association. The aim of this series is to detail twelve elements that can be used to authenticate and value specialty tea. The previous post on tea color as a… // MORE
Tea Color as a Standard for Specialty Tea This post is part of a continuing series of writings by Seven Cups founder, Austin Hodge, for the International Specialty Tea Association. The aim of this series is to detail twelve elements that can be used to authenticate and value specialty tea. The previous post, the impact the percentage… // MORE
The Percentage of Moisture Remaining as a Standard For Specialty Tea This post is part of a continuing series of writings by Seven Cups founder, Austin Hodge, for the International Specialty Tea Association. The aim of this series is to detail twelve elements that can be used to authenticate and value specialty tea. The previous post on how… // MORE
Processing as a Standard For Specialty Tea This post is part of a continuing series of writings by Seven Cups founder, Austin Hodge, for the International Specialty Tea Association. The aim of this series is to detail twelve elements that can be used to authenticate and value specialty tea. The previous post on the tea master as… // MORE
Tea Maker as a Standard For Specialty Tea This post is part of a continuing series of writings by Seven Cups founder, Austin Hodge, for the International Specialty Tea Association. The aim of this series is to detail twelve elements that can be used to authenticate and value specialty tea. The previous post on the impact of the… // MORE
Tea Cultivar as a Standard For Specialty Tea This post is part of a continuing series of writings by Seven Cups founder, Austin Hodge, for the International Specialty Tea Association. The aim of this series is to detail twelve elements that can be used to authenticate and value specialty tea. The previous post on the impact of the… // MORE
