Cupful Connoisseur

                                                    From bitter memories to botanical bliss—herbal teas in India have come a long way. Once tucked away in nani’s kitchen for sick days, today’s kadha has transformed into a wellness essential. In this post, I explore how ancient remedies are being reborn as trendy infusions, complete with rose petals, blue pea flowers, and pastel packaging.          There was a time when the mere mention of kadha brought back memories of being sick, wrapped in a blanket, and being coaxed (or threatened) into sipping a concoction that smelled like a forest fire. Spices, tulsi, ginger, turmeric, pepper, and a few leaves whose names we never quite knew—all boiled into one bitter, pungent mix of “you’ll feel better tomorrow.” Fast forward to 2025, and kadha —or let’s just call it what it is: her...

  Chaozhou is known for many things, but for tea lovers, it’s the home of Phoenix Dan Cong oolong and Gongfu-style brewing. Tucked into this tea-loving town is a quiet yet influential potter, Yujian Cai , who is shaping more than just clay—he’s shaping the future of how tea is brewed and appreciated. Born in 1996 and raised in a family of ceramicists, Cai quite literally grew up playing with clay. His father and grandfather were both part of Chaozhou’s rich ceramic industry, and he spent his childhood in their studio, surrounded by mud, kilns, and tools. But it wasn’t until he turned 19 that he entered the world of hand-pulled teapots—a craft that would soon become his life’s calling. Why Clay Matters in Chaozhou For those unfamiliar, Chaozhou red clay is prized for its ability to bring out the best in oolong tea. The clay is slightly porous and retains heat beautifully, making it perfect for Gongfu-style brewing. This is especially important when working with Phoenix Dan Cong , ...