What this site is
Kuan Tea House is a tea education site for people who drink tea and want to understand it better. It is not a shop, not a certification course, and not a collector's journal. It answers the questions that actually come up: why your green tea turned bitter, what oolong actually is, whether tea left out overnight is still fine, and what "oxidation" means on a package.
Everything here is written for beginners and everyday drinkers. If a term needs explaining, we explain it; if a rule has exceptions, we say so.
What we cover
- Tea types — what separates green, black, white, and oolong tea, and how to choose between them.
- Brewing guides — water temperature, steeping time, and methods that make a better cup.
- Tea FAQs — cloudy tea, odd smells, overnight tea, and similar everyday problems.
- Tea knowledge — how tea is grown, processed, and why different teas look and taste different.
- Taste & aroma — flavor, fragrance, bitterness, and astringency explained.
- Buying & storage — choosing a first tea and keeping it fresh at home.
- Tea culture — tea traditions from China, Japan, Britain, and beyond.
How we write
Brewing advice on this site is given as starting points, not universal rules — water, leaf, equipment, and taste all vary. Where food safety comes up — overnight tea, tea that smells off — we follow conservative, mainstream food-safety guidance and say plainly when the honest answer is "throw it out." We do not publish medical claims, health promises, or miracle benefits for any tea.
What we are not
This site is not written by certified tea masters, medical professionals, or laboratory researchers, and it does not claim those credentials. It is an educational publication; where a question is a health or safety decision, the right source is a qualified professional or your local food-safety authority.
Corrections and contact
If something on a page looks wrong, tell us — corrections are taken seriously. Write to [email protected], or see the contact page for what to include.