loose leaf tea – Page 4 – Kimberley's Kyusu

Tasting sessions – Moonbloom Dancong – White2Tea

Well it’s been a while hasn’t it… I really wasn’t planning on there being this much time between posts here on my blog but sometimes things don’t go to plan. I’ve been focusing on other projects and trying to balance those with this blog and also work everything around the health issues I have, just…

KimberleysKyusu

27/06/2022

Chanoyu, Chaqi, Dancong, dancong oolong, Floral Tea, Gong Fu, Gong fu Cha, loose leaf tea, Oxidised Oolong, Straight Tea, tea, tea blog, tea blogger, tea review, Tea Tasting, white2tea

Chinese Oolong, Dancong, dancong oolong, freelance writer, gongfu, gongfucha, KimberleysKyusu, loose leaf tea, moonbloom dancong, tea, tea blog, tea blogger, tea review, Tea Tasting, white2tea
Trying a Bizenya – Hand Picked Fukumidori – Sayamacha White Tea For The First Time

for me, 2022 among many other things is about trying to allow myself to have as many new tea experiences as possible, of which I have luckily already had a few in just the first two months. Today I wanted to add to that list of new tea experiences in 2022 with another tea first…

KimberleysKyusu

26/03/2022

japan, Japanese Tea, Japanese white tea, KimberleysKyusu, Let’s Talk Tea, tea, tea blog, tea blogger, tea review, Tea Tasting, Traditional Tea, True Tea, white tea

hand picked white tea, Japanese Tea, Japanese white tea, KimberleysKyusu, loose leaf tea, tea, tea blog, tea blogger, tea review, Tea Tasting, white tea, Yunomi, yunomi tea
What Is Gao Shan Cha / High Mountain Tea?

What is high mountain oolong / high mountain tea? What makes it so special? Why is it so well-loved within the tea community? Why it is sold at a high price point? Why is it getting harder and hard to find? Those are all questions I am going to be answering in this post, I’ll…

KimberleysKyusu

02/03/2022

Chinese Oolong, Gong fu Cha, KimberleysKyusu, loose leaf tea, Masters Tea, Milk Oolong, Oolong, Oxidised Oolong, taiwanese oolong, Taiwanese Tea,, tea, tea blog, tea blogger, tea education

gao than cha, gongfucha, high mountain tea, KimberleysKyusu, loose leaf tea, Oolong, Oxidised Oolong, taiwanese oolong, Taiwanese Tea,, tea, tea blog, tea blogger, tea education, Tea Tasting
Tasting Sessions – Masters Tea – Rohini First Oolong

Wow it’s been a little bit since I last posted hasn’t it! I 100% didn’t plan on there being this much time between posts but I just haven’t been able to work on writing blog content recently because I’ve been coming off my current medication for my chronic migraines and the side effects of slowly…

KimberleysKyusu

10/02/2022

Adagio Tea, Chaqi, Chronic Illness, Chronic Migraines, gifted, Gong Fu, Gong fu Cha, loose leaf tea, Masters Tea, Oolong, Oxidised Oolong, review, Straight Tea, tea, tea blog, tea blogger, tea review, Tea Tasting

adagio masters, Adagio Tea, Gaiwan, gongfu, gongfucha, KimberleysKyusu, loose leaf tea, Masters Tea, Oolong, Oxidised Oolong, Rohini oolong, tea, tea blog, tea blogger, tea review, Tea Tasting
Dark Roast vs Light Roast Hojicha – How Roasting Times and Temperatures Affect Flavour Profile

Hey Everyone! Today’s post is all about Hojicha which is a tea a lot of people associate with this time of the year so I thought that now was the best time to do this post and assist those of you out there who love hojicha in learning more about what goes into creating it…

KimberleysKyusu

18/01/2022

bo hojicha, hojicha, Houjicha, japan, Japanese Tea, Japanese Tea Industry, KimberleysKyusu, loose leaf tea, roasted bancha, roasted green tea, tea, tea blog, tea blogger, Tea Comparison, tea education, Tea Tasting

ao hojicha, bo hojicha, hojicha, Houjicha, Japanese Tea, KimberleysKyusu, loose leaf tea, roasted green tea, tea, tea blog, tea blogger, tea education, Tea Tasting

Tasting sessions – Moonbloom Dancong – White2Tea

Trying a Bizenya – Hand Picked Fukumidori – Sayamacha White Tea For The First Time

What Is Gao Shan Cha / High Mountain Tea?

Tasting Sessions – Masters Tea – Rohini First Oolong

Dark Roast vs Light Roast Hojicha – How Roasting Times and Temperatures Affect Flavour Profile