For those just starting to learn about Pu'er tea, you may not know where to start, as many concepts, common knowledge, and terms related to Pu'er tea are unfamiliar. This is an article designed to help beginners quickly understand Pu'er tea. ◎What is Pu'er tea? Pu'er tea originates from the Lancang River basin in southern and western Yunnan. It is made from the fresh leaves of large-leaf tea trees in Yunnan, processed into various compressed teas through steaming and compression, and then aged over a certain period of time. Alternatively, it can be made by post-fermenting sun-dried green tea from large-leaf tea trees in Yunnan, resulting in compressed or loose Pu'er tea. ◎What is raw (sheng) tea? The large-leaf tea grown in Yunnan is processed through sun-withering and directly compressed into cakes, tuos, or bricks, which are referred to as raw cakes, raw tuos, and raw bricks. Uncompressed tea is called maocha (rough tea). ◎What is ripe (shou) tea? The large-leaf tea grown in Yunnan undergoes sun-withering followed by pile fermentation and is then compressed into cakes, tuos, or bricks, known as ripe cakes, ripe tuos, and ripe bricks. ◎How do you distinguish between raw and ripe Pu'er tea? There…

A green tea latte is a beverage typically made by combining brewed green tea with steamed milk, similar to a coffee latte but using green tea instead of coffee. This drink is caffeine-free, making it a good choice for those who wish to avoid or are sensitive to caffeine. A green tea latte not only offers the health benefits of green tea, such as antioxidant intake, but also the creamy texture of milk. It can be prepared by mixing hot green tea with milk according to personal taste, sometimes with added honey or vanilla for extra flavor. The green tea latte is becoming increasingly popular in cafes and health drink shops.

Wuyi Rock Tea is unique with its rock aroma, attributed to the "Ultimate Mountains and Rivers." In the tea world, it's often said that "water is the father of tea, and utensils are the mother of tea," highlighting the significant impact of tea utensils on the infusion and drinking experience beyond the tea itself. The correct brewing technique and suitable utensils are crucial in bringing out the "rock aroma." The development of local standards like the "Wuyi Rock Tea Brewing and Tasting Method" and group standards such as the "Wuyi Rock Tea Brewing and Tasting Utensils" further emphasize the importance of harmonizing "tea" with "utensils." Let's explore this together today. Brewing Utensil Selection 01 Selecting appropriate utensils based on the characteristics of rock tea primarily involves choosing a water heater, brewing tools, and tasting cups. 1. Choosing a Water Heater Brewing not only requires good water quality but also the right water heating equipment. Water heaters can be categorized by material into iron, copper, silver, stainless steel, glass, and clay pots, and by heating method into electric, alcohol lamp, and charcoal-based ones. Electric Water Heater From a material perspective, enthusiasts can choose clay, purple clay, or iron pots. Clay and…

It's often said that a woman who drinks tea has a certain charm. And a woman who enjoys drinking tea from a Yixing clay pot possesses a natural, refreshing, and perfectly balanced beauty. Today, I'll introduce ten styles of teapots that are particularly favored by women. 01 Xi Shi (Doll) Teapot The Xi Shi teapot has a plump and adorable shape with graceful curves. The flush-fitting lid makes the entire form appear unified, making it perfect for handling. As one of the four great beauties of ancient China, the name Xi Shi naturally evokes associations of beauty, elegance, and nobility. As the saying goes: Beautiful is the Xi Shi, but the most wonderful is the Xi Shi teapot. 02 Beauty's Shoulder Teapot The Beauty's Shoulder teapot resembles an elegant and lovely ancient Chinese woman, exuding imperial splendor while also possessing the grace of a young lady. The design is full and dignified, with the main focus on the roundness of the body. The lid blends seamlessly with the body, and the teapot feels warm and smooth to the touch. 03 Smiling Cherry Teapot The Smiling Cherry teapot, originally named the Three-Line teapot, draws inspiration from ancient ceramic tea storage jars…

Basic Introduction to Jiaoling Huangkeng Tea The Huangkeng Junbao Tea Factory is located in Jiaoling, Meizhou, a Longevity Town of China. It was originally established in 2002 and, through renovations and expansions over the years, has developed into a medium-sized tea production enterprise that integrates planting, processing, packaging, and sales. The Huangkeng green tea from Huangkeng Village, Xuxi Township, Jiaoling County, is characterized by its tightly rolled leaves, silver-gray color with a frosted appearance, clear green infusion, rich aroma, and smooth taste. According to records in the "Zhenping County Annals" published in the first year of the Kangxi era (1662) during the Qing Dynasty, tea cultivation began in this village in 1662. Over time, continuous improvements in tea-making techniques have resulted in a traditional, fragrant, sweet, and smooth Huangkeng tea. Nutritional Value Green tea is known as the "national drink" of China. Modern scientific research has confirmed that tea contains biochemical components closely related to human health. In addition to its effects of refreshing the mind, relieving summer heat, aiding digestion, clearing phlegm, reducing fat, quenching thirst, calming the mind, detoxifying, and reducing alcohol intoxication, tea can also help prevent modern diseases such as radiation sickness, cardiovascular disease, and cancer.…

Tea is a traditional beverage in our country. It contains large amounts of tannic acid, tea alkaloids, caffeine, and small quantities of aromatic oils, chlorophyll, multiple vitamins, and other nutrients. Drinking tea in moderation can invigorate the mind and body, quench thirst, eliminate dampness and heat, and alleviate illnesses, all of which are greatly beneficial to human health. So how should one drink tea healthily? Follow the four principles of "early, less, mild, and warm"! 01 Early The best time to drink tea is in the morning. After a night's metabolism, the body has consumed a lot of water, and the concentration of the blood is high. Drinking a cup of mild tea not only replenishes fluids but also dilutes the blood and prevents damage to the gastric mucosa. Tea is rich in caffeine, which has an exciting effect, keeping the mind alert, and this effect lasts for some time. If tea is consumed in the afternoon or evening, it may cause insomnia at night, which could have a negative impact on health, especially with newly harvested green tea, which has a strong stimulating effect. 02 Less The best amount of tea to drink is in small quantities. A large…

At 19:30 on June 18th, the mini opera "Love of the Ancient Tea Tree," a project sponsored by the Yunnan Arts Fund for 2023's small-scale productions and works creation, premiered at the Art Practice Theater of the School of Music and Dance, Kunming University. Photos provided by the performance of "Love of the Ancient Tea Tree" According to the introduction, "Love of the Ancient Tea Tree" uses ancient tea trees as its entry point, adopts the form of a mini opera, and follows a timeline to tell a touching story about the relationship between humans and nature. It aims to introduce more people to Yunnan and its excellent culture shared among multiple ethnic groups. Group photo from the premiere of "Love of the Ancient Tea Tree" (photos provided) The mini opera "Love of the Ancient Tea Tree" tells the story of the Lahu, Bulang, Dai, Hani, and other ethnic groups living together in the lush southwest border region of China. They revere and respect nature, planting tea trees under natural forests, creating ancient tea forests that have thrived for thousands of years over vast areas. This story has been passed down for centuries and, in this new era, resonates with…

Basic Introduction to Longjing TeaLongjing Tea is renowned for its emerald green color, beautiful shape, rich aroma, and mellow taste. Its unique characteristics of being "subtle yet far-reaching" and "aromatic yet fresh" set it apart from other teas in terms of divine elegance and exceptional quality, making it the top among China's Ten Most Famous Teas.The picking of Longjing Tea has three distinct features: early, tender, and frequent. As the saying goes among tea farmers, "Tea leaves are like grass that grows by the hour; picked three days early they're a treasure, but three days late they become just grass." The tea is also known for its delicate picking, with the freshness and uniformity of the fresh leaves forming the basis of Longjing's quality. "Frequent" refers to the practice of picking larger leaves while leaving smaller ones, with about 30 batches harvested throughout the year.Traditional Longjing tea processing involves ten techniques: tossing, shaking, spreading, stirring, pressing, flicking, grabbing, pushing, folding, and grinding. Different processing techniques are used for different grades of tea. Due to differences in ecological conditions and processing techniques, West Lake Longjing is categorized into five types: "Lion Peak," "Dragon Well," "Clouds and Mist," "Tiger Run," and "Meiji."The…

Aged tea is relatively difficult to brew. It's easy to end up with a weak flavor, thin broth, and even an unpleasant aroma. Even more puzzling is when properly stored tea is brewed into a drink that leaves the throat dry, parched, and tight. This can be quite perplexing. To make aged tea taste good, the author conducted some experiments on issues such as the vessel, water, and brewing techniques. Here are some insights gained. The general approach is as follows: First, analyze the nature of the tea and identify its characteristics; second, determine the brewing goal based on these characteristics, aiming to go with the flow and highlight strengths while mitigating weaknesses; third, consider specific means to achieve this goal; finally, further analyze, validate, and adjust through practice. Brewing Methods and Tips for Aged Pu'er Tea Before brewing aged Pu'er tea, place the clay pot or gaiwan in a tea washer, remove the lid, and pour in 100°C boiling water. Cover the pot and pour boiling water over it. Use a tea tong to pick up the teacups and place them above the tea washer, then pour boiling water over the cups to sterilize them. Next, use a tea…

Mengding Ganlu is a renowned tea produced in Sichuan, China, with a long history and excellent quality. So, what type of tea is Mengding Ganlu? What are its unique characteristics and appeals? Let’s explore this from three main aspects. 1. Origin of Mengding Ganlu: Mengding Ganlu is produced in Mingshan District, Ya’an City, Sichuan. The area is blessed with picturesque mountains and clear waters, and a climate suitable for tea cultivation. The origin of Mengding Ganlu is known as the “Birthplace of World Tea Culture,” a place rich in historical and cultural heritage. 2. Taste of Mengding Ganlu: The leaves of Mengding Ganlu are bright green, with a rich aroma and a clear infusion color. Its taste is fresh and sweet with a lingering aftertaste, full-bodied yet slightly astringent. Tasting Mengding Ganlu, one can feel the tea’s fragrance spreading throughout the mouth, providing a refreshing experience. 3. Historical and Cultural Value of Mengding Ganlu: Mengding Ganlu has been a famous tea since ancient times, with a long history. According to historical records, it dates back to the Western Han Dynasty, over 2,000 years ago. Mengding Ganlu is not only a traditional Chinese famous tea but also a treasure of world…

Cool tea is a beverage commonly prepared in the Chaoshan region by boiling compound or single local herbal ingredients. In the 18th century, Li Qingxiang, a resident of Xikeng Village in Puning, summarized and formulated multiple recipes for cool tea, each composed of twenty-four medicinal ingredients, along with their preparation methods. Through generations of inheritance and innovation, today's 24-ingredient cool tea is made from authentic Chinese medicinal herbs using modern scientific techniques to extract and separate its active components, ultimately producing granulated formulations. The 24-ingredient cool tea is composed of 24 herbs sourced from a list of ingredients that are both food and medicine. The main ingredients include: dandelion, lotus leaf, Houttuynia cordata, mulberry leaf, lophatherum, Prunella vulgaris, gardenia, chrysanthemum, honeysuckle, polygonatum, fat sea date, green plum, kudzu root, Chinese yam, fresh rhizome of reed, hawthorn, lophatherum, lily, jujube, cassia seed, black sesame, poria, tangerine peel, and mint. The 24-ingredient cool tea is guided by traditional Chinese medicine theory and based on herbal ingredients, with effects such as clearing heat and detoxifying, quenching thirst, removing fire and dampness, becoming a popular health care method, especially prevalent in the Chaoshan area. The craft of making the 24-ingredient herbal (cool) tea was…

    Before brewing tea, you can pre-warm the cup. When brewing, avoid filling the cup with water, pour out the water quickly, and don't let the tea leaves steep in hot water for too long. These are all details in the process of brewing tea. Regardless of what type of tea you're brewing, there are three key elements to pay attention to: the amount of tea used, the water temperature, and the brewing time.     Three Practical Techniques for Brewing Tea     1. Amount of Tea: There is no uniform standard for how much tea to use each time. This mainly depends on the type of tea, the size of the teaware, and the consumer's drinking habits.     There are many types of tea, and the amount used varies depending on the type. For example, when brewing general black or green teas, about 3 grams of dry tea leaves are placed in a cup with 150-200 milliliters of boiling water. If drinking Pu'er tea, 5-10 grams are used per cup. The most tea used is for Oolong tea, where each serving is typically 1/2 to 2/3 of the teapot's capacity.     2. Brewing Water Temperature: For high-quality green teas, especially those with delicate buds and…

Pu'er tea is known for becoming more fragrant with age, and enthusiasts often store and collect Pu'er teas they enjoy. However, improper storage can easily lead to moldy or flavor-deteriorated cakes. Here are four key storage tips recommended by ChaYouWang: 1. Circulating Air. Tea leaves are rich in microorganisms, and circulating air contains ample oxygen, which aids their proliferation and accelerates the transformation of the tea. However, hanging Pu'er tea in a place like a balcony can disperse its aroma, making it taste bland when brewed. Therefore, there should be moderate air circulation, but not too much exposure to wind. Additionally, ensure that the surrounding environment does not have any odors, as these can affect the natural scent of the tea. 2. Stable Temperature. The temperature at which Pu'er tea is stored should generally match room temperature, with 20-30 degrees Celsius being ideal. Temperatures that are too high can accelerate fermentation and cause the tea to become sour. Furthermore, during spring, summer, and autumn, changes in the tea will occur faster than in winter. Store the tea away from direct sunlight in a cool place. 3. Appropriate Humidity. The storage conditions for Pu'er tea should include some moisture, as a…

Every year, at the end of March and early April, Pu'er spring tea enters the spring tea picking season. Many tea enthusiasts who love Pu'er tea choose to try it fresh during this time, savoring the charm of spring tea. Spring tea is rich in nutrients, has a full-bodied soup, a thick texture, a strong flavor, and a fresh and intense aroma, with a higher value for storage and transformation over time. Early spring Pu'er tea, after a whole winter of rest and recuperation, absorbs abundant nourishment from the tea plant as the earth warms up. Through photosynthesis, the tea buds grow robustly, containing a large amount of internal tea substance. Moreover, due to its low production volume, early spring Pu'er tea is quite precious, especially the first-picked spring Pu'er tea, which is considered a premium grade among teas. The benefits of drinking Pu'er spring tea: It replenishes nutrients and trace elements, relieves the pressures and fatigue of daily life, and maintains vitality in the body; characterized by freshness and sweetness, moderate consumption can quench thirst, alleviate spring lethargy, promote metabolism, and improve mood. There are many benefits to drinking spring tea, not only does it allow you to taste…

A pot of tea, the leaves dancing in water, indifferent to joy or sorrow, not competing for morning or night, not sighing at the passage of time. When we drink tea together, we don’t talk about worldly worries. In this cup of tea, there are countless causes and effects, but we need not delve deeply into them. It seems that everything is predestined, accumulated over lifetimes; all we need to do is pick up our teacups. Our meeting in this life, whether it be during autumn’s ripening or spring’s budding. I brew the tea, you come to drink it, and we talk about how the city’s neon lights, no matter how splendid, can never surpass the simple pleasure of trimming a lampwick during leisure time. It is this moment of tranquility that makes us cherish the present time and life, as if in a cycle, like the tea’s cycle of rebirth. The tea in the cup changes from light to dark, floating and sinking, gathering and dispersing. During each tea-drinking session, my heart calmly accepts these changes, brewing with care and drinking with mindfulness. Drinking tea with friends who love tea involves savoring it slowly until it’s fully appreciated. It…

Yiwu Gafengzhai is located in Majie Village, northwest of Mengla County, Xishuangbanna. It is a village inhabited by the Yao people. Named “Gafengzhai” (Wind-swept Village), it stands at a wind-exposed spot surrounded by mountains, with a stream flowing in front and winds passing through the village. This village has the highest elevation among the Seven Villages of Yiwu and produces the least amount of tea, yet it boasts the most intact ancient tea trees. The teas from Gafengzhai can be categorized into several areas. The ancient tree tea commonly referred to as Gafengzhai is from the non-state-owned forest. The state-owned forest area includes the King Tree, Tea Field, Cold Water River, and White Sand River. The prices of these teas vary according to factors such as the age of the trees and the location. Its fresh tea has a rich floral aroma, which later transforms into fruity, honey, and woody scents. The taste evolves from sweet to robust, with a pronounced wild character. When sipped carefully, the tea reveals a smooth and lingering texture. Gafengzhai belongs to Yiwu Town, Mengla County, and sits at an altitude of around 1,200 meters, bordering Laos near boundary marker No. 14. It takes about…

Black tea, with its unique aroma and flavor, has become a beloved beverage worldwide, indispensable to people's daily lives. The origins of black tea imbue it with different flavors and characteristics. Today, let's embark on a journey of black tea and explore the four major origins of black tea around the world, experiencing their unique charms! China: The Birthplace of Black Tea China is the birthplace of black tea, with a long history of cultivation and production. There are numerous types of Chinese black teas, among which the most famous are Keemun Black Tea, Yunnan Black Tea, and Lapsang Souchong. Keemun Black Tea: produced in Qimen County, Anhui Province, it is renowned for its distinctive "Keemun fragrance." Keemun black tea boasts an aromatic bouquet with notes of orchid and honey, a rich and sweet taste, and a lingering aftertaste. Yunnan Black Tea: produced in Yunnan Province, it is known for its vibrant color and intense aroma. Yunnan black tea has a bright red infusion, a high-aroma, a robust and full-bodied taste, and carries the essence of the wilderness. Lapsang Souchong: produced in Wuyi Mountain, Fujian Province, it is one of the oldest black teas in the world. Lapsang Souchong has…

Stepping into the Mezijing Tea Mountain in Xiaomengtong Town, Yongde County, tender green tea leaves quietly unfurl at the tips of branches, gradually spreading out under gentle sunlight and bursting with vitality. Laughter and joy fill the tea groves as the tea farmers skillfully pick the leaves, painting a picturesque rural scene of industrious harvest. Visiting Mezijing Village once more, I am still captivated by the integrity culture embedded within. Vivid integrity-themed murals and richly meaningful integrity landscapes integrate visual integrity elements into the village construction. Walking through the scenery, integrity arises from the heart, and under the guidance of the tour guide, everyone embarks on an extraordinary journey of integrity culture. "Mezijing Village has adopted the concept of integrating 'integrity' and 'scenery,' creating integrity walls, Pure Breeze Pavilion, Pure Heart Tea Room, and other tea-integrity cultural tourism landscapes that combine sightseeing, leisure, and education. This not only allows party members and villagers to be subtly influenced by integrity education, making the folkways more simple and the social atmosphere more upright, but also creates a strong atmosphere of integrity for rural revitalization. It broadens the path of integration between tea, travel, and integrity, enabling empowerment through integrity, prosperity through tea,…

Tea grey blight is one of the most serious diseases affecting tea leaves, also known as tea shoot blight, primarily caused by the plant pathogenic fungus Pestalotiopsis sp.. This disease mainly affects mature and old leaves but can also infect young shoots, causing leaf withering, shedding, and even death of the entire plant, significantly impacting tea yield and quality. In recent years, there have been reports in China identifying a diversity of pathogens causing this disease, with multiple species within the genus Pestalotiopsis showing significant biological differences, making control challenging. Currently, chemical fungicides such as carbendazim, thiophanate-methyl, copper compounds, and others are primarily used for control, while biofungicides like pseudomonads, bacilli, and antibiotics (such as Wuyi mycin, camellia saponin, kasugamycin, and nisin) and extracts from approximately 30 plants, including Datura, are increasingly being applied. This article discusses the distribution and damage of tea grey blight, the biological characteristics of its causative agents, and epidemiological patterns, and proposes integrated control measures to provide guidance for practical disease management. I. Distribution and Damage Tea grey blight is widely distributed in tea-growing regions, including India and Japan, and occurs in all tea-producing areas in China. On young shoots, mature, and old leaves, the…

Yunnan Black, also known as Dian Hong, is a type of black tea from Yunnan. The recommended amount for brewing is 4 to 5 grams, which can be infused more than 10 times, depending on individual drinking habits. Use water at around 80 to 83 degrees Celsius (first boil the water to a full rolling boil, then let it sit for a few minutes to cool slightly to about 80 degrees Celsius; do not add cold or unboiled water). The infusion should be quick, with the first to third infusions steeped for just one second. The first infusion is for rinsing the tea, and starting from the fourth infusion, gradually increase the steeping time to 3 seconds, 5 seconds, 8 seconds, etc., without covering the vessel. How Many Infusions Can Yunnan Black Tea Typically Stand? The number of infusions that Yunnan Black tea can stand depends on the age and processing method of the leaves. Generally speaking, when brewed in a gaiwan, Yunnan Black tea can withstand at least six infusions. High-quality Yunnan Black can withstand more than ten infusions. "Dian Hong," the black tea produced in Yunnan Province, features robust and tightly rolled dry leaves with prominent golden tips,…