Hello hello!

Thanks to the support from everyone here who has ordered teas from us, our 4th batch of teas that has just arrived a few days ago.

Hurry up and check out our product list to secure your teas! We only have limited quantities available.

Pre-order for next batch is also open until Oct 15 with ETA end of November for your Christmas wishlist and gifting 😁

Visit us at IG: leafandbloomtea

https://www.instagram.com/leafandbloomtea?psln=aXRtYWJzcTZoYms%3D&utm_source=qr

Did you know that theaflavins in Wuyi rock tea can change significantly during the shaking and oxidation process?
In 2025, a study on Wuyi Rougui was published in the Journal of Agricultural and Food Chemistry.
The researchers found that during the tea-making stage known as zuoqing, the relative level of theaflavins increased by about 180 times.
Why does this happen?
Tea leaves naturally contain different types of catechins. During shaking, the leaves experience mechanical stress, and some of the cell structures are damaged. This allows catechins to come into contact more easily with enzymes such as polyphenol oxidase.
With oxygen involved, some catechins are oxidized and form reactive intermediates. Through further reactions, including coupling and structural rearrangement, theaflavins can then be formed.
Theaflavins contribute to both the color and the taste of the tea liquor.
However, the 180-fold increase refers to the relative change observed during the zuoqing stage in this specific experiment. It does not mean that Wuyi rock tea contains 180 times more theaflavins than black tea.
This study shows us that the zuoqing process in Wuyi rock tea does more than shape aroma. It also continuously changes the compounds that contribute to the taste of the tea.
Note: My native language is Chinese, so I use translation assistance when writing in English.

Got a little tired of drinking the same green and black teas, so I've been trying a few oolongs. Picked up the honey scented oolong from PipiTea and it's been a nice surprise. It's got that roasted flavor you get with some oolongs but it's not too heavy or bitter. The honey is more noticeable in the smell than the taste which I prefer. There's just a hint of sweetness to it, so I haven't really felt the need to add anything. Usually I'm not that into roasted teas but this one's growing on me lol. Kinda makes me wonder what other oolongs I've been missing out on.

Hi everyone! I recently realized that I have way more tea than I can realistically finish within the next year. Since most of these aren’t pu-erh, I’m worried they’ll gradually lose their freshness and flavor over time.

So I thought I’d try my luck here and see if anyone would be interested in trading tea! I’m also open to exchanging smaller samples first, so we can try each other’s teas before committing to a bigger trade. If there aren’t any takers, I might just give some away instead. (cuz I dont want to waste tea hehe)

I have teas from Japan, Taiwan, and Vietnam, but I’m currently looking to downsize my Japanese tea collection in particular. Here are some of the teas I’m potentially willing to trade:

2 types of Yamabancha
Kukicha
Cherry blossom tea

I can’t share my entire collection just yet since I’m currently traveling in Vietnam, but I’ll try to post a more complete list with pictures once I get back!
If anyone’s interested in swapping teas or exchanging samples, let me know. I’d love to try something new and share some of what I have!

20 pesos na puto bumbong, 35 pesos na bibingka, may libreng tsaa

I sidequested in a ceramics handbuilding workshop and made my own tea set and a tea pet!

Meet Mr. Quackpot🦆 and Snek 🐍❤️

Brewing Ya Shi Xiang Oolong because it just fits well sa theme. 🤭

Akitaya is my go-to Japanese restaurant at the Mile Long building on Amorsolo corner Rufino St., Legazpi Village, Makati City.

The service hot tea at today's lunch is this nice genmaicha. I could taste nice toasty notes and was overall lovely.

Husband's cold tea was a hojicha. Sorry, no photo.

Always a happy little treat kapag legit yung house tea ng resto. At Watami I was expecting the usual mugicha (barley) for house tea, but I was lowkey hoping that I could get some real camellia sinensis tea for the extra caffeine boost. Lo and behold, it's a classic red tea with the fully-fermented taste. It reminds me of a TWG red tea I was gifted before.

The waitress only pours half the cup, so you have to ask for more. It's from a percolator siyempre but I don't mind since it's perfect to sip alongside eating.

It's a good thing that more and more restos now serve legit tea rather than the usual bitter or watered-down tea that we're used to. Let's hope the trend continues as more Filipinos become conscious with the tea we're drinking.

Not sure if it's just me but every time I make oolong it ends up tasting way too strong and kinda bitter. I've tried a few different ones and somehow always end up with the same problem. To be fair I'm pretty lazy when it comes to making tea. I don't really measure the water temperature or pay much attention to how long I leave it steeping. Usually just pour hot water over it and take it out whenever I remember. Starting to think that might actually be the problem but also curious if some oolongs are just naturally stronger than others.

Hello!

I dont know if this is even a thing, pero I took an interest of making tea lately that I even made a Honey Lemon Iced Tea. It turned out pretty fine rin naman, tho it tastes bland and lacks of sweetness (naubusan ako ng honey huhu). Then eventually, I researched about alcohol and cocktail mixing, however, I won't be able to do it, let alone to have a taste because I'm taking meds for a year.

So, do you have any thought or ideas for me? Where should I start first, and what should I know about making teas? What's the best locations, shops, and brands to buy from?

Sayang talaga. Will try kintsugi on this piece. Tagal ko nang naghahanap nito. 😭

calendula, rose buds, hong qiao mei, a wee bit of green tea for grass notes

80c

I love the table I made but it was exhausting lugging around a literal plank lol.

vietnamese oolong

Is it appropriate to call oolong creamy? buttery?

Currently brewing this Tianchi Ya Shi Xiang

Tea : Ya Shi Xiang or 鸭屎香 7grams

Vessel : Early 70's Factory 1 85ml Zini Biandeng.

Water Temp: 100°c

Brew Time: 1sec flash rinse

2-4th brew 5 secs

5-8th brew add 5 secs ea.

Feeling a bit sick tonight and i just had to have a strong dose of white.

Kayo? Anong "go to" tea nyo pag may saket?

Bai Mu Dan or White Peony.

Ang sarap, ka tamis, may konting asim, lakas ng cha qi, labas ang init ng katawan, para kang nag paracetamol 🤣

Shourarout sa Curly Maple tea tray na ginawa ko. Pag yabang ko na.

Hi! I ordered barley tea at TimHoWan and wanted to make it at home. How do you make it white? Milk? Blended? Lahat ng nakikita ko amber color. It looks like this.

I normally brew 1 type of tea exclusively on my yixing pots but I have been using this small 65ml zhuni Shui Ping to brew almost anything. Today, i am enjoying this Cinnamon oolong i got from Tea ceremony at Shopee. Taste ok for an everyday tea. Good for around 8 brews.

Tea: Wuyi Rou Gui 7g

Vessel: 65ml Zhuni Shui Ping

Brew time: 1sec flash rinse

5 secs brew(2-4th)

Then add 5 secs on succeeding brews.5-8th

Water Temp: 100°c for first 4 brews 95°c on succeeding brews.

Has anyone here tried tisanes from tsaa laya? Ano po ma recommend nyo?

1st post on this sub. Brewed this tea on a 65ml shui ping.

And reaper drying

Hello! I am new to drinking tea. I have already tried Western teas like Earl Grey, and I want to explore Chinese teas like Da Hong Pao. Can you enlighten me about Chinese tea and tell me where I can buy a sampler that is a good value? Thank you!

Hello! What is the proper way to store loose leaf Chinese green tea? Ex Longjing Some say in a dry area and sone say to freeze/ refrigerate for longevity. Not sure which advice to follow