Friends who love drinking black tea have probably all come across the term CTC. How exactly does it differ from traditional black tea? The core difference between the two lies in their production methods—the traditional method emphasizes plucking, withering, rolling, oxidation, and drying, with intricate and elaborate steps; CTC, on the other hand, relies on machines to complete crushing, tearing, and curling in one go, making it fast and low-cost. These processing differences directly determine the flavor direction of the finished tea: CTC is intense and powerful, prone to bitterness, and suitable for milk tea or masala chai; traditional black tea has delicate layers, suitable for drinking plain or with lemon. This article will break down each step of the two processing methods one by one, analyze their respective taste characteristics and quality levels, and tell you how to make a choice based on your drinking scenario, with a brewing tutorial for CTC black tea fannings attached at the end. [more…]

As the specialty coffee wave sweeps the globe, with pour-over, espresso, and golden cup extraction dominating the conversation, is there still anyone willing to pause for a cup of the most traditional coffee? In Pathum Thani Province, Thailand, a century-old café named Zhang Lirong quietly tells a different kind of coffee story through a single stainless steel coffee pot, a cheap drip filter spoon, and three generations of perseverance. There are no specialty beans here, no intricate techniques—only charcoal-roasted Robusta, a humble menu annotated in Teochew dialect, and the warmth of a ten-baht cup. This article takes you inside this century-old Siamese establishment to experience the cultural heritage that transcends flavor behind traditional brewing methods, and to glimpse similar steadfast traditions such as Hong Kong charcoal-roasted coffee. [more…]

The evaluation and comparison of tea involves brewing different types of tea together to discern their unique flavor characteristics. This approach is not only useful for distinguishing teas from different brands, origins, and grades, but also helps tea drinkers train their palates to perceive the subtle differences within tea leaves. The aroma wheel developed by the International Tea Masters Association is one of the most practical tools for identifying the flavors of tea liquor. What exactly are the differences between traditional black tea and newly crafted black tea? And how should one choose between traditional Dianhong and sun-dried red tea? Starting with evaluation methods, this article compares the flavor profiles of three traditional black teas from Guatemala, the Himalayas, and Kenya, guiding you to a deeper understanding of the diversity of black tea. [more…]

Tieguanyin is a representative oolong tea beloved by many tea enthusiasts, but do you know which category of tea it actually belongs to? And what water temperature should you use to brew it for the best flavor? This article starts with Tieguanyin's tea classification, guiding you through its traditional craftsmanship and unique taste, and shares practical brewing parameters from Front Street. Whether you are a beginner just getting to know Tieguanyin or a seasoned tea drinker looking to refine your brewing skills, you will find clear answers here, allowing every cup of Tieguanyin to release its captivating aroma of roasted buckwheat and dried apricot. [more…]

Matcha and coffee may seem to belong to two different worlds, but what kind of flavor collision would occur if we borrowed the brewing logic of matcha to make coffee? Before getting hands-on, Front Street Coffee will first take everyone back through the historical origins of matcha—it began with the whisked tea method of China's Song Dynasty, and after localized evolution, became part of Japanese tea ceremony culture, which emphasizes the spirit of "harmony, respect, purity, and tranquility." Traditional matcha brewing requires a small amount of matcha powder with 70°C~80°C warm water, first blended in a bowl with a tea whisk, then a measured amount of warm water is added and whisked to create foam, producing a thick, delicate layer of foam. This article unfolds around the origins of matcha, key brewing points, and the specific method for making matcha coffee, while preserving relevant images and recommendation information in appropriate places. [more…]

Tieguanyin is a tea that often confuses newcomers—is it a green tea or an oolong? In fact, Tieguanyin is the signature variety of Minnan oolong, and its semi-fermented process gives it a distinctive orchid fragrance and the "Guanyin charm." To fully release its flavor, the traditional gongfu tea brewing method is especially key. This article will break down a complete oolong brewing process step by step—covering water quality selection, preheating the teaware, tea-to-water ratio, water temperature control, and steeping rhythm—and includes relevant product recommendations from the Front Street brand. Whether you're a beginner just getting to know Tieguanyin or a seasoned tea drinker looking to refine your skills, you'll find practical pointers to make every infusion consistent and outstanding. [more…]

As the oldest method of processing green coffee, the natural process uses sunlight to dry the whole coffee cherry together with its pulp, giving the beans intense tropical fruit notes and fermented sweetness. However, traditional natural processing often carried defective flavors due to lax quality control, and it was only in recent years, driven by the specialty coffee wave and Ethiopia's Red Cherry project, that natural processing moved toward refinement. This article will outline the principles of the natural method, its historical evolution, and the modern operational workflow, and will use Front Street Yirgacheffe Red Cherry natural beans as an example to analyze their flavor characteristics and brewing parameters, helping enthusiasts fully understand the unique appeal of this processing method. [more…]

Lychee black tea is one of the representatives of traditional Guangdong herbal teas, and whether its lychee aroma comes from natural lychees or artificial flavoring has always been a topic of concern among tea lovers. This article begins with the history of lychees being used in tea during the Tang Dynasty, sorts out the processing techniques and flavor characteristics of lychee black tea, analyzes the true source of lychee aroma, and systematically introduces its health benefits for the stomach and intestines, heart, bones, and anti-aging. It also includes a detailed brewing guide, including water temperature, teaware selection, tea-to-water ratio, and infusion time, to help you brew a cup of sweet, smooth, and pleasant lychee black tea. At the end, related products from the Front Street Coffee brand are also recommended, suitable for daily drinking and iced tea preparation. [more…]

In the Yunnan coffee market, the Catimor variety accounts for the vast majority. To mask some of Catimor's inherent flaws, many producers turn to special processing methods to reshape the flavor, but Front Street Coffee has always held that relying on processing methods to alter coffee's performance is not a sustainable strategy—consumers mostly approach special processing methods with a curiosity for novelty, while traditional processing methods are what they are truly willing to accept long-term. If traditional processing methods are applied to Catimor, it can also present a pleasantly enjoyable cup after brewing. So how can the public be left with a good impression when drinking traditionally processed Yunnan coffee? The answer is to start from the source—the variety. At its Baoshan estate in Yunnan, Front Street primarily cultivates Typica, precisely in the hope of leading by example and driving a transformation in the image of Yunnan coffee. This article will compare the actual differences between the two varieties, Typica and Catimor, from multiple angles including cultivation yield, estate environment, and brewing flavor. [more…]

Heytea has opened its first global handmade tea shop in Nantou Ancient Town, Shenzhen. The three-story space corresponds to three product lines: hand-stirred ice, handmade tea, and hand-brewed fine tea, launching over 50 new products at once. From Musang King durian to mangosteen, Thai golden pomelo, and guava, to traditional brewed pure teas covering China's six major tea categories and creative mixed cups, this shop is clearly not satisfied with the conventional tea beverage playbook. The most expensive single item, "Large Musang King Durian," is priced at 138 yuan, and the cups have also been custom-designed. The new-style tea beverage brand is returning to deep cultivation of original leaf tea, driven by the continuously expanding tea beverage track and the rising proportion of pure tea. This article takes you through a complete understanding of the product structure, pricing strategy, and industry significance of this new launch. [more…]

Chaoshan Gongfu Tea is a shining pearl in Chinese tea culture, originating from Chaozhou, Guangdong, right next to Phoenix Mountain, which is also the hometown of the fragrant Phoenix Dancong Oolong. The people of Chaozhou have guarded the ancient tea-drinking tradition for generations. Gongfu tea is not just a way of brewing tea, but a lifestyle attitude. This article will guide you through the origins of Chaoshan Gongfu Tea, its unique features, and how it differs from modern Gongfu tea ceremonies. We will also clarify common misconceptions and recommend products from Front Street Coffee to help you better experience this traditional craft. [more…]

In the Yunnan coffee market, Catimor dominates, but special processing methods are not a long-term solution—Catimor under traditional processing is what is truly worth savoring. Front Street Coffee chose to plant Typica at its Baoshan estate, improving Yunnan coffee's image from the root. This article compares two washed-process Baoshan Catimor and Typica beans, shares a segmented brewing recipe for the Kono dripper along with the flavor results, and discusses the real gaps between the two varieties in yield and growing conditions, as well as Front Street estate's planting layout and future plans. [more…]

The natural process is the oldest method of processing coffee beans, drying coffee cherries together with their pulp under the sun, known in English as Natural. This processing method maximizes the retention of sugars and aromas in the pulp, giving the coffee beans rich tropical fruit flavors, full-bodied fermentation notes, and sweetness. However, traditional natural processing was once heavily criticized for inconsistent quality control, until the rise of the specialty coffee wave, when refined natural processing techniques revived this ancient method. This article will guide you through the principles of the natural process, its historical evolution, the revolutionary significance of the Red Cherry Project, as well as recommendations and brewing parameters for several Front Street natural process coffee beans, allowing you to deeply experience the unique charm of natural coffee. [more…]

Coffee processing methods have a decisive influence on flavor direction. As the oldest processing method, natural drying has evolved from crude and rough to refined and controllable. From the perspective of Front Street Coffee, this article sorts out the basic principles and historical limitations of natural processing, compares the quality differences between traditional natural processing and refined natural processing, and uses the Hambela G1 coffee from the Guji zone of Sidama, Ethiopia, as an example to analyze how natural processing gives coffee a full body and dark berry notes. It also includes Front Street Coffee's brewing parameters and technique suggestions to help enthusiasts better present the fruit acidity and sweetness of naturally processed beans. [more…]

The enchanting fruity sweetness of lychee black tea has sparked curiosity about which category of tea it belongs to. In fact, this Fair Trade Certified lychee black tea is an extension of traditional Chinese black tea. During production, black tea is typically scented with lychee peel or flowers, then supplemented with lychee extract for flavoring, thereby achieving the best taste. Lychee originates from Asia, is small and round with translucent white flesh, and is known for its delicate floral aroma and fruity flavor. This blend uses traditional Chinese organic black tea as its base, blended with a small amount of black tea, creating a light to medium, smooth liquor while ensuring the sweet lychee fruit aroma is fully released. Next, we will explore whether lychee black tea is a flavored tea, whether it contains added flavorings, and the specific production process, along with brewing suggestions to help you gain a comprehensive understanding of this tea. [more…]

When customers who don't usually drink coffee walk into Front Street's offline stores, they often ask Front Street's baristas a question: "What kind of coffee is espresso? What is its relationship with Americano, and what's the difference between them?" This is a good question. At Front Street, there are only two small blackboards serving as menus, one for pour-over coffee and the other [more…]

The production processes for black tea are mainly divided into two types: orthodox and CTC, and the two differ significantly in aroma and flavor. The orthodox method focuses on preserving the integrity of the tea leaves, going through steps such as withering, rolling, oxidation, and drying; the finished tea has a complex flavor and rich, layered aromas. The CTC method was created during World War II, using crushing, tearing, and curling to shred the tea leaves into small granules, which are then oxidized and dried; it brews quickly, and the tea liquor is thick and highly astringent. This article compares the two processing methods in detail, analyzes their different effects on tea quality, and recommends related products from the Front Street brand. [more…]

Mandheling is the most iconic coffee from Sumatra, Indonesia, known for its full body, smoky aroma, and low acidity. This article begins with the historical misunderstanding behind its name, then explains how the unique wet-hulling process of Mandheling coffee beans shapes their herbal aroma and thick texture, and compares the positioning differences between the two beans sold by Front Street Coffee: Golden Mandheling (Aceh region) and Lintong Mandheling (Lintong region). The article also includes recommended brewing parameters from Front Street Coffee baristas for medium-dark roasted Mandheling, including a KONO dripper, 88°C water temperature, a 1:15 coffee-to-water ratio, and a staged pouring technique, helping coffee enthusiasts gain a more complete understanding of this traditional flavor. [more…]

Sumatra is not only the sole habitat of the Sumatran tiger, but also one of Indonesia's most iconic coffee-producing regions. Starting from the origin of the Sumatran tiger packaging, this article systematically reviews the distribution of Mandheling growing regions, the varietal composition, and the differences in processing methods, and provides a detailed explanation of five Front Street Coffee Mandheling selections—Lintong, Gold, Tiger, Aged, and Natural—including their respective flavor characteristics and brewing suggestions, helping coffee enthusiasts understand the traditional logic behind dark-roasted Mandheling, as well as the different expressions of natural-process Mandheling under medium-light roasting. [more…]

Yemen is a name impossible to bypass in coffee history—it has been growing coffee in the most primitive way since the sixth century and remains the only fully sun-dried producing country in the world today. The mocha coffee produced here once captivated seventeenth-century Europeans and became the original meaning of the word "mocha." This article takes you into Yemen's coffee world: from the rise and fall of the port of Mocha, to the flavor differences among classic producing regions such as Mattari, Sanani, and Ismaili; from the agricultural predicament under the double assault of khat and drought, to farmers turning berries on the rooftops of stone houses in the ancient sun-drying method. We will also share Front Street Coffee's roasting curve and brewing parameters for the V60, cake cup, and KALITA three-hole dripper to help you fully understand this complex and wild coffee. [more…]