Journal
Herb Library
Monographs on the plants we sell: botanical name, origin, what it tastes like, how to buy it, and what it does in a pot.
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Ceylon Cinnamon: The Delicate True Cinnamon
A guide to Ceylon Cinnamon: what it is, its traditional uses and benefits, how to brew it, and…
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Cassia Cinnamon: The Bold, Thick Bark of the East
A guide to Cassia Cinnamon: what it is, its traditional uses and benefits, how to brew it, and…
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Japanese Bush Clover: A Humble Field Herb of the East
A guide to Japanese Bush Clover: what it is, its traditional uses and benefits, how to brew it,…
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Buddha’s Hand: The Fragrant Citron That Is All Fingers and No Juice
A guide to Buddha’s Hand: what it is, its traditional uses and benefits, how to brew it, and…
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Wild Buckwheat Root: The Quiet Bitter of the Field
A guide to Wild Buckwheat Root: what it is, its traditional uses and benefits, how to brew it,…
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Black Tea: The Fully Oxidised Leaf of the Chinese Canon
A guide to Black Tea: what it is, its traditional uses and benefits, how to brew it, and…
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Black Pepper: The Everyday Heat of the Spice Trade
A guide to Black Pepper: what it is, its traditional uses and benefits, how to brew it, and…
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Zhi Shi: The Unripe Bitter Orange That Moves Stagnation
A guide to Zhi Shi: what it is, its traditional uses and benefits, how to brew it, and…
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American Ginseng: The Cooler Cousin of the Ginseng Family
A guide to American Ginseng: what it is, its traditional uses and benefits, how to brew it, and…
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Bai Dou Kou: The Aromatic Cardamom That Wakes the Palate
A guide to Bai Dou Kou: what it is, its traditional uses and benefits, how to brew it,…
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Chrysanthemum: A Guide to the Flowers in Your Cup
The most-sold flower in the Chinese tea trade is also the least understood on a western shelf. What…
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Goji Berries: How to Tell a Good One From a Bright One
Uniformly scarlet, uniformly sized, slightly damp — most goji on the market is all three, and all three…
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