Tea soothes the spirit and calms the mind, embodying the myriad facets of life and the ebb and flow of time. It is an indispensable “spiritual sustenance” in the lives of Chinese people.
China has a vast array of tea types, which can be categorized into six main categories based on their degree of fermentation: Green Tea, Yellow Tea, White Tea, Oolong (or Qing) Tea, Black Tea (which refers to what is known as red tea in the West), and Dark (or Hei) Tea. Given the seasonal changes from spring's warmth, summer's heat, autumn's coolness, and winter's cold, there are specific teas that are best suited for each season according to climatic conditions.
01Seasonal Tea drinking
Spring — Flower Tea: With its slightly sweet and cool nature and fragrant aroma, flower tea helps to dispel the cold accumulated in the body during winter, promotes the circulation of qi and blood, and strengthens liver function. Common flower teas include osmanthus tea, jasmine tea, and magnolia tea.
Summer — Green Tea: Slightly bitter but with a hint of sweetness and a cool nature, green tea is effective in relieving heat and thirst, clearing heat and dampness, calming the heart, and treating diarrhea and sores. It is most suitable for drinking in the summer. Famous green teas include Longjing from Hangzhou, Biluochun from Suzhou, Huangshan Maofeng from Anhui, Lu'an Guapian from Anhui, and Xinyang Maojian from Henan.
Autumn — Oolong Tea: Oolong tea, also known as Qing tea, is a semi-fermented tea that is slightly astringent and sweet, neither hot nor cold. It is effective in quenching thirst, clearing internal heat, and moisturizing the throat and skin, making it ideal for combating the dryness of autumn. Notable oolong teas include Tieguanyin from Anxi, Wuyi Rock Tea, Dahongpao, Fenghuang Shuixian, and Tungting Oolong, with the first two being among China's top ten famous teas.
Winter — Black (Red) Tea and Dark Tea: These teas have a sweet and warm nature, which helps to conserve yang energy, generate heat, and warm the abdomen. They enhance the body's resistance to cold.
Representative black teas include Keemun from Anhui, Dian Hong from Yunnan, Zhengshan Xiaozhong, and Litchi Red. Dark tea, traditionally used by ethnic minorities in border regions, is often referred to as “border tea.” Common dark teas include Anhua Dark Tea from Hunan, Puqi Old Qing Tea from Hubei, Nanluo Border Tea from Sichuan, and Pu'er Tea from Yunnan.
02Optimal Times for Drinking Tea
First Cup: 8:30 AM – 9:30 AM
Morning Tea: Use 200 ml of boiling water to steep 3 grams of tea. Drinking at this time and in this quantity helps to refresh the mind and combat fatigue. Especially suitable for those who need to work throughout the day.
Second Cup: 2:00 PM – 3:30 PM
Afternoon Tea: Use 180 ml of boiling water to brew 4 grams of tea. Drinking at this time and in this quantity can help lower blood lipids and protect the blood vessels. Especially suitable for older individuals, those with high blood pressure, high cholesterol, or diabetes, and those who eat fatty foods for lunch.
Third Cup: 6:00 PM – 7:00 PM
Evening Tea: Use 150 ml of boiling water to steep 2 grams of tea. This amount will not be too strong and will not affect sleep at night. Drinking during this period can help lower blood lipids and aid digestion. Especially suitable for those with high blood pressure, high cholesterol, or diabetes, and those who have many evening engagements.
03Things to Note When Drinking Tea in Autumn and Winter
1. Avoid Using Thermal Mugs
Many believe that brewing tea in a thermal mug can leach heavy metals from the mug, but thermal mugs are not that fragile. However, using a thermal mug can affect the taste of the tea, making it more bitter, and it can easily scald the mouth due to the high temperature of the tea. Studies show that regularly drinking tea above 62°C can damage the stomach lining and increase the risk of stomach ailments.
2. Don't Drink on an Empty Stomach
Drinking tea on an empty stomach can directly irritate the digestive system, especially if the tea is strong, it can lead to a condition known as “tea drunkenness.” Tea drunkenness is no less severe than alcohol intoxication; one may feel a sense of emptiness in the stomach while also feeling something inside that causes discomfort in the stomach and throat, making it difficult to vomit. In severe cases, it can cause dizziness, ringing in the ears, and general weakness.
3. Don't Drink Too Strong a Tea
The saying goes, “Mildly brewed tea drunk warm is most beneficial to health.” One should avoid drinking too strong a tea. Strong tea contains more Caffeine and higher levels of tea alkaloids, which can be highly stimulating, especially for pregnant women.
In general, when brewing oolong tea, use a tea-to-water ratio of 1:15 and steep for about 1 minute to achieve the best flavor. Remember not to steep for too long, as this can result in a dark-colored and poor-tasting tea, reducing both its tasting value and nutritional content.
4. Separate Tea from Alcohol
Drinking tea after alcohol is detrimental to the kidneys. The tea alkaloids in tea have a diuretic effect. If consumed before the alcohol metabolized into acetaldehyde is fully decomposed, the diuretic effect of tea can introduce acetaldehyde into the kidneys, which is highly stimulating to the kidneys, potentially causing kidney damage.
04Used Tea Leaves Can Be Used for Foot Baths
Bathing the feet in tea water is beneficial for health, so tea water can indeed be used for foot baths. Soaking the feet in tea water can help to stimulate the meridians, expel dampness, and alleviate foot odor. However, since the effects of tea water are limited, consistent and prolonged use is required to achieve noticeable benefits.
Method: Before going to bed every night, place an appropriate amount of tea leaves in a wooden bucket and add boiling water. Cover the bucket with a towel and let it steep for 5 to 10 minutes. Then soak your feet in the water for about 15 minutes, relaxing while massaging the entire foot surface and sole with your hands. Once you start to sweat slightly, dry your feet thoroughly with a dry towel, taking