World Tea
Exploring Chinese tea through honest tasting,
careful brewing and practical education.
New to Chinese tea?
Start with three small steps: get to know the tea families, brew a cup, then follow a tasting.
- Understand the tea categories — a short introduction to what makes each family different.
- Brew your first cup — practical starting points for leaf, water, temperature and time.
- Read a tasting review — follow a Silver Needle session and notice how the cup changes.
Latest from World Tea
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2025 陈升号 老班章感恩: Orchid Petals and Pomelo
Orchid sweetness, silky golden liquor and lingering bitterness like pomelo with its peel and seeds. My eight-infusion session with 2025 Chen Sheng Hao 老班章感恩 peaked at infusions 3–5, then faded substantially. Final rating: 5.8/10.
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2017 BAMA 知音·陈香铁观音: Roast and the Road Ahead
A nine-infusion review of 2017 BAMA 知音·陈香铁观音 aged-aroma Tieguanyin: heavy roast, deeper 陈香, floral notes and a pleasantly coarse grip, alongside a reflective rickshaw journey. Rated 6.3/10.
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2017 BAMA Fuding Shou Mei (白金岁月): Dried Hawthorn and a Whole-Flower Finish
A nine-infusion tasting of BAMA’s 2017-labelled 白金岁月 Shou Mei: dried hawthorn, syrupy fruit aromas and a thick floral-medicinal middle, fading after six infusions. Rated 5.8/10.
Follow the next tea session
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For tea photos and shorter notes, follow @worldteablog on Instagram.
Start with the Six Categories and More
Explore chrysanthemum and chenpi alongside the tea library.
Find Your Next Step
Tea Encyclopedia — understand the categories and their vocabulary.
Brewing Academy — explore brewing approaches.
Tea Journal — follow the benchmark journeys and reflections.
Curated Collection — explore the selection as it develops.
World Tea is written by Wilbur Tan, a tea enthusiast and writer based in Singapore. Meet Wilbur and read the review method.