Site Map of the Tea Guardian website
Key Content Categories
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Nature of Tea
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Quality & Variety Guide
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Tea Health
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Tea How ( Ways to Better Enjoy Tea )
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Special Features
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About
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Teashop Finder
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Dialogues ( Forums area )
Nature of tea
Tea categorization
- Obscurantism: What Tea are you Really Buying?
- Is a Semi-fermented Tea an Oolong?
- Categorization of Teas
The Nature of green teas
- The Nature of Green Teas
- Green Tea: Tasting and Health Notes
- Green Tea: Production
- Green Tea Production: Sun-drying
- Green Tea Production: Steaming
- Green Tea Production: Roasting
- Green Tea Production: Baking
- A (Very) Brief History of Green Tea
Properly defining white teas
What are oolongs
- Wuyi Oolongs: Tasting, Health & Buying Tips
- Traditional Oolong Production: A Showcase
- Phoenix Oolongs: Health & Buying tips
- Oolongs: Wuyi Varieties
- Oolongs: the Gran Cru of Teas
- Oolongs: Tea Plants & Major Regions
- Oolongs: Tasting & Buying Tips
- Oolongs: Production
- Oolongs: Phoenix Varieties
- Oolongs: Minnan (Anxi) Varieties
Blacks, beyond broken leaves and teabags
- Black Tea: Tasting & Buying Tips
- Black Tea: Origin & Production
- Black Tea: Health Notes
- Black Tea: Between Teabag and Hand-rolled Whole-Leaves
Puérs, dark teas and post-fermentation
- Pu’er: Myth of Origin & Reality of Blending
- Post-fermented Tea (dark tea)
- Is Pu’er Cha Bing an Investment Tool?
- From Shengcha to Shu Cha, a Microbial Change
- From Crude Provision to Treasure: Origin of Dark Tea
- “Raw” Puer or “Cooked” Puer?
The Categories of modified teas
- What are Compressed Teas?
- Tea Compression: Making of a Cha Bing
- Modified Teas: Scenting
- Modified Teas: Orientation
- Modified Teas: Crafted Teas
Quality & Variety Guide
Quality matters
- Why does China export all those cheap teas?
- What is Orange Pekoe?
- Understanding Blends, Single Origins, Single Harvests, etc
- The Significance of Quality
- Quality Basics 4: The Interpretation
- Quality Basics 3: The Myths of Grades
- Quality Basics 2: The Production Process
- Quality Basics 1: Various Plants, Various Qualities
- On Names
- Of Yarn and Tea
- How Fair is Fair Trade?
Tea varieties: Green teas
- Yunwu, Cloud & Mist Green Tea
- Uva Green, in the Gongfu Spirit
- Uji Gyokuro, Classic Representation of Japanese Green Tea
- The Large, Beautiful Green Leaves of Taiping Houkui
- Tea List Gallery: Green Tea
- Organic Spring, Taiwan Wulong Green Tea
- Mingshan Shihua, the case of the Bamboo Leaf
- Mengding Ganlu, Sichuan’s Finest
- Luan Guapian, Big Leaf Green Tea
- Longjing, Tea from the Dragon’s Well
- Kaihua Longding, orchid style green tea
- Huangshan Maofeng, High Fire Style Green Tea
- Dinggu Dafang, Oldest Flat-style Green Tea
Tea varieties: Black teas
- Uva Hand-rolled Black Tea, Gongfu from Sri Lanka
- Tea List Gallery: Black Tea
- Tea from the Himalayas: Nepali Black
- Stallion in Gold, Tieguanyin Turns Red
- Renaissance of Dianhong Part 2: Competition
- Renaissance of Dianhong Part 1: the War
- Red Plum Classic: Tea of Heavenly Kingdom Revolt
- Red Jade, The Fragrance of Taiwan
- Qimen Maofeng (Keemun Black Tea)
- Minhong Gongfu: Fujian Black Teas
- Lapsang Souchong, The Original Version
- Dianhong Golden, Yunnan’s Black Tea
Tea varieties: Oolong teas
- Yancha Shuixian, Wuyi oolong
- Wuyi Meizhan
- Tieguanyin, the Quintessential Minnan Oolong
- Tieguanyin, Charcoal Style
- Tea List Gallery: Oolong Varieties
- Song Cultivar Huangzhi Xiang Dancong
- Shiguping Wulong
- Rougui, the Wuyi oolong before Shuixian
- Phoenix Oolong: Classic Styles
- Eight Immortals
- Classic Style Phoenix — Xingren Xiang Dancong
- Bouquet Style Phoenix Oolongs
Tea varieties: White teas
- Zhenghe White Peony, Matured for 8 Years
- White Peony, Real White Tea
- Tea List Gallery: White & Other Lightly Oxidized Teas
- Silver Needles, the First White Tea
- Laos Shengcha
- Fuding Semi-black: White Tea with a Twist
- Bulang Shengcha Pu’er
Tea varieties: Dark and other Post-fermented teas
- Tea List Gallery: Pu’er and other Dark Teas
- Puer, a Post-fermented Tea
- Laos Shengcha
- Bulang Shengcha Pu’er
Tea varieties: Modified teas
- Tea List Gallery: Modified Teas
- Phoenix Osmanthus: Guihua Xiang Oolong
- Jasmine Pearls, Crafted for a Reason
Tea Health
Health benefits of tea
- Tea vs Alzheimer’s Disease
- Tea at the Onslaught of Wuhan Coronavirus
- Tea and Your Health: an Orientation
- Tea and Cardiovascular Health
- Tea & Bone Health
- Preventing Hurtful Mouth Ulcers
- Defending Against Cancer
- Burn that Fat: 7.7% off waistline!
- Amazing Health Benefits of Tea
Substances in tea
- Which Tea has the Most Catechins?
- Tea Polyphenols: Tastes and Tea Choices
- Tea Polyphenols: Powerful Health Guard
- Substances in tea: Caffeine
- Polyphenols in green and black teas
- Polyphenol Content: Not All Teas are Created Equal
- New Developments in Using Tea Catechins to Fight Cancer
- Major Health Constituents in Tea
- Fluorides in Tea: Good or Bad?
- Caffeine: How Much is Safe?
- Caffeine Content in 39 Tea Samples
Tea usage
- When tea turns cold…
- What is Really in Bottled Tea
- Teabags ≠ Whole Leaf Teas!
- Tea Usage Care and Cautions
- Tea Against the Cold
- Nausea After Green Tea, But I Want It for Health…
- Make Yourself a Wonderful Christmas… with Tea!
- Is Tea Gourmet? Or is it Health?
- Iced tea? Second thoughts
- How many cups of tea can I drink each day?
- From Shengcha to Shu Cha, a Microbial Change
- Dancong as a hangover tea, a special recipe
- Certified organic teas: does it matter?
- Any Health Benefits in the Tealeaves after First Infusion?
- Adding Milk to Tea: Good or Bad for Health?
Concepts in TCM
Tea How
Infusion
- Why fill water to the rim?
- To blanch or not to blanch? That is the question
- Tea Tasting: A Step by Step Guide
- Tea Infusion: What does it Mean?
- Tea Infusion: Basic Techniques
- Tea in the Thermos
- Spring Water vs Tap Water
- Making Tea with the Mug
- Jasmine Milk Tea
- Iced tea: Sweeteners and other ingredients
- Gongfu Infusion/ Chapter 1: The Basics
- Gongfu Infusion: General Parameters
- Gongfu Infusion: Chapter 2
- Dancong as a hangover tea, a special recipe
- Better Tea-making: Measurements
- About Water
- 3 Tea Recipes for the Festive Season
Storage
Tea wares
- Yixing Teapots, An Introduction
- Yixing teapot: Real use for really small ones?
- Teaware: The Teapot
- Teaware: The Taster’s Mug
- Teaware: The Incredible Chahai
- Teaware: The Gaiwan
- Teaware: The Cup
- Pictorial History of Gaiwan
Tea etiquette
- The True Chinese “Tea Ceremony”
- Tea Etiquette: Using the Gaiwan as a Cup
- Tea Etiquette for Lunar New Year
Special Features
- Uji Gyokuro, Classic Representation of Japanese Green Tea
- To blanch or not to blanch? That is the question
- Tea vs Alzheimer’s Disease
- Tea of the Resistance — Dianhong
- Tea at the Onslaught of Wuhan Coronavirus
- Tea against Cancer
- Substances in tea: Caffeine
- Special Feature: Tea Polyphenols
- Quality Basics 1: Various Plants, Various Qualities
- Pictorial History of Gaiwan
- Is Pu’er Cha Bing an Investment Tool?
- “Raw” Puer or “Cooked” Puer?
About
About this Site
- Site Information
- Redevelopment of Teashop Finder
- Our Mission
- Leo Kwan: How Tea Has Chosen Me
- How to Post a Listing in Teashop Finder
- Adding Photos in Teashop Finder
Standards
- Tea Tasting: A Step by Step Guide
- Tea Infusion: Basic Techniques
- Romanization of Names
- Gongfu Infusion/ Chapter 1: The Basics
- Gongfu Infusion: General Parameters
- Better Tea-making: Measurements
Reference
- Wulong
- Tea Catechins
- Shu Cha
- Shou Cha or Shu Cha?
- Shengcha
- Selected Bibliography: Chinese Materials
- Selected Bibliography
- Pu’er
- Maocha
- Leaf Shoot
- Gongfu tea
- Gaiwan
- First Flush
- Fermentation
- Cultivar
- Congou
- Cha Bing
- Blanch
Posters for You
- When winter is at its worst, spring is near
- Make Yourself a Wonderful Christmas… with Tea!
- In Times of Adversities
- Frog in the Well
- For the Future of Good Tea
