Timeless Teas – The Art of Aged Tea

Just like fine wine, there are certain varieties of tea that age beautifully, accentuating or transforming their flavor and increasing their value. While most teas have a shelf life of about a year, after which the flavor becomes dull and stale, specific varieties of white, oolong and pu’er tea taste even better with time. Artfully aging high-quality tea bestows tea leaves with astonishing depth of flavor and complexity, as well as the special essence of time that the soul savors with delight. In order to be considered “aged” tea must be at least 5 years old but can be aged upwards of 50 years if stored in good condition.

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Teaware 101: Yixing Teapot, Perfect for Pu’er and Oolong

There is a huge variety of teaware available, and at Arogya we get many questions about which kind of teapot is best. Glass, cast-iron, unglazed clay, or porcelain? The truth is, it depends on which kind of tea you prefer to drink. There are certain teapots that work well with all teas, while other teapots truly enhance specific kinds of tea. One of my favorite teapots, the unglazed yixing teapot, is amazing for pu’er and oolong teas. It’s also the original teapot! In this, and the next couple blog posts, we will explore the different styles of teapots, which teas, and tea drinkers they work best for, and little history behind the development of the teapot, starting with the classic yixing teapot.

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