Pu'er tea stands out among teas, as its flavor improves with age. However, not all teas become more fragrant over time; this is only true when the quality of the tea and storage conditions are appropriate. Pu'er ripe tea is suitable for long-term storage, but this does not mean it can be stored indefinitely. Ultimately, the tea must return to its primary purpose: consumption. How Long Should Pu'er Ripe Tea Be Stored? Many people ask questions on this topic, which covers a broad range and cannot be explained in great detail due to the extensive knowledge involved. Generally speaking, ripe Pu'er can be consumed immediately after production, but it tastes better after three to five years. This improvement is mainly due to the process of wet-piling. Wet-piling involves moistening and heating the tea leaves to make them somewhat cooked. After being heated, the tea continues to develop when exposed to air. Unlike raw Pu'er, this development in ripe Pu'er is less noticeable, with an increase in smoothness and little change in aroma, as it has already been mostly defined by the wet-piling process. The duration of wet-piling is a critical step in producing ripe Pu'er. High-quality teas should not be…

 "All medicines are for specific ailments, tea is the remedy for myriad diseases." For a long time, tea has had medicinal and health-preserving properties. Nowadays, the health benefits of tea have gained increased attention, with more and more research being conducted on its therapeutic and health-preserving effects. What exactly can tea prevent or combat? Cancer Prevention More than four thousand authoritative papers on the topic of "tea and cancer" demonstrate that the main component of tea polyphenols, EGCG, is virtually the nemesis of all cancers, particularly effective against uterine, skin, lung, colon, prostate, liver, kidney, and breast cancers. The scientific researchers at the Chinese Center for Disease Control and Prevention found that various types of tea inhibit the synthesis of cancer cells by an average rate of 65%, indicating their anti-cancer properties. Regular consumption of green tea reduces the risk of cancer by over 60% Data from studies conducted by institutions such as Japan's National Cancer Center, Case Western Reserve University in the United States, and Curtin University in Australia indicate that men who regularly drink green tea have a 60% lower incidence of prostate cancer compared to those who do not drink it regularly. Drinking two cups of tea…

The scent is the most immediate aspect to greet you before drinking tea. A pleasant aroma refreshes the mind, while an off-odor is displeasing and makes the tea uncomfortable to drink. If you detect any of these unpleasant odors, be cautious. Charred Odor in Tea The charred odor is produced when leaves are carbonized during tea processing. A charred odor in tea typically occurs in two situations: First, if some old leaves are mixed in during stir-frying, or if the leaves aren’t stirred evenly, or if there’s too much leaf debris, they can easily become charred. Another common situation is with Wuyi Rock Tea where, if the roasting isn’t properly controlled, or if the roasting is intentionally overdone to mask some defects in the leaves, it can lead to carbonization. The result is a charred odor and a bitter taste. In daily life, many people don’t pay much attention to the charred odor in their tea. However, charred tea should not be consumed. Most of the nutrients in charred tea have been lost, so from both a nutritional and food hygiene perspective, charred tea leaves should not be drunk. Water-Stagnation Odor in Tea The water-stagnation odor refers to a dull…

This issue offers advice to new or recently initiated Pu'er tea enthusiasts on how to select and purchase Pu'er teas for daily consumption. The aim is to help these enthusiasts avoid unnecessary pitfalls while gradually improving their understanding of Pu'er tea. First, try to avoid famous mountain and village teas, especially ancient tree teas. Typically, such teas are not cheap. Of course, there are some very low-priced options in the market, such as Laobanzhang for 88 yuan per cake; you can ignore these, as they are almost certainly fake. Does a high price guarantee authenticity? Not necessarily. If you don't understand the characteristics of these teas and your tasting skills aren't yet capable of distinguishing them, falling into a trap is highly likely. Truly reliable teas are rare. Even if you lower your standards and avoid well-known village ancient tree teas, small or medium-sized tree teas from famous mountains and villages, you should still be familiar with their characteristics before making a move. Otherwise, the likelihood of paying for a lesson is very high. Second, at the beginning, consider purchasing smaller quantities of moderately priced teas, such as those costing 100 to 200 yuan per cake (357g). These teas are…

I often teach my friends: if you want to taste the tea, you need to savor it. The word “taste” has three mouths in its character, and “flavor” has one mouth, adding up to four mouths. So when you taste a mouthful of tea, you should sip it in four parts, and thus you will have taste. When you lift the cup of tea to drink, do not down it all at once; drink slowly, telling yourself to enjoy this cup of tea. Because you will never again taste another cup of tea exactly like this one. Once you think about it, you will sip the tea very slowly. Then you will find the tea particularly delicious, because your whole being is immersed in the tea. Being very focused, calm, tranquil, and simple, you can savor the tea. There is a saying in tea ceremony: "A lifetime encounter, a parting at the door." You may only meet once in a lifetime with someone over tea. So every cup of tea is a once-in-a-thousand-years opportunity, having been brought together through a long span of time and space. After drinking the tea, when you see off your friend or are seen off…

The correct seven steps of tea brewing: boiling water, washing cups, placing tea, infusing, pouring tea, serving tea, savoring tea, drinking tea. The first step is to boil the water for brewing tea. The second step is to rinse the teaware with boiling water. The third step is to place the tea in the cup. The fourth step is to pour water into the cup to infuse the tea... 1. Warming the Cups First, boil a pot of water and then use the boiling water to rinse the teaware once. This not only serves the purpose of hygiene and cleanliness but also preheats the teaware so that the tea flavor is enhanced. Pour the boiling water into the fairness cup, tea cups, and aroma cups, and then discard it. 2. Placing the Tea Tea is divided into six categories, and there are even more varieties of tea. However, the amount of tea used varies greatly between each type. (Using an example of a 110ml gaiwan): To brew white tea, use 5 grams; To brew black tea, use 5 grams; To brew rock tea, use 8 grams; To brew raw pu-erh, use 8 grams. Place the tea you wish to brew…

There is a systematic method for identifying the quality of Pu'er tea, but overall it can be quite complex. Apart from the overall sensory experience after tasting, the leaf base also holds many secrets. After steeping and absorbing water, the tea leaves return to their original shape. Therefore, whether the tea has been properly handled from picking through processing and storage will be clearly revealed in the leaf base. So, how do you identify Pu'er tea from the leaf base? How to Identify Pu'er Tea from the Leaf Base One: Look at the Degree of Leaf Expansion After steeping, the tea leaves gradually expand and eventually fully open up. This indicates that the tea was well-made, aged under stable conditions, and has good brewing endurance. Leaves that quickly expand after steeping are typically coarse and old, loosely bound, and generally lack brewing endurance. Leaves that do not expand or only partially expand even after several steeps indicate a failure in the manufacturing process, poor aging conditions, or excessive high-temperature roasting. The downy hairs on the leaf surface may fall off, and you might feel a slight dryness in your throat after tasting such tea. Two: Integrity of the Leaf Shape…

The retrograde sweetness and direct sweetness of Puer tea are unique quality characteristics. Retrograde sweetness refers to a sweet sensation that gradually arises in the mouth after drinking the tea; this sweetness does not come directly from sugars but is instead the result of complex chemical reactions involving various substances in the tea leaves within the mouth. It is typically long-lasting and subtle. Direct sweetness, on the other hand, is a sweet taste that can be felt directly during the consumption of the tea and is more apparent and immediate than retrograde sweetness. The retrograde and direct sweetness of Puer tea are often closely related to factors such as the raw materials of the tea leaves, production techniques, and storage time. High-quality aged Puer teas have a richer and longer-lasting retrograde and direct sweetness, leaving a lingering aftertaste. The Retrograde and Direct Sweetness of Puer Tea The term "sweetness" generally approaches the meaning of "deliciousness!" This deliciousness refers to the sensation produced by food stimulating the taste buds. Therefore, besides sweetness, "sweetness" also means "deliciousness" in classical Chinese literature! The retrograde sweetness of Puer tea occurs when the astringency and stimulation of the tea soup gradually disappear as it passes…

Black tea is one of the six major types of tea, known for its sweet aroma and rich taste. In the tea market, black tea enjoys high sales volumes, which unfortunately also attracts unscrupulous vendors trying to pass off inferior products as high-quality ones. In such cases, it's essential to know how to differentiate between them. Here’s a guide on how to identify the quality of black tea. Differentiating the Quality of Black Tea To differentiate the quality of black tea, it can be categorized into three types: premium, substandard, and low-quality. The evaluation involves using your senses – touch, sight, smell, and taste – to make a comprehensive assessment. 1. Touch: Pick up a small amount and feel the tightness, weight, and thickness of the tea leaves. High-quality black tea tends to have relatively tightly bound leaves, with heavier and more substantial ones being preferable. Loose, light, and coarse leaves are indicative of lower quality. 2. Sight: Observe whether the dry tea leaves are uniform in shape and consistent in color, and check for the presence of golden tips in some varieties. After brewing, examine the clarity and color of the tea liquor and the appearance of the infused…

Green tea is one of the most common types of tea on the market, and there are many varieties. The price of different types and qualities of green tea varies slightly. Cheaper green teas can be bought for several dozen yuan per pound, while more expensive ones can reach several thousand yuan per pound. In addition, the price of green tea can also vary slightly depending on location and season. Actual prices should be based on local market conditions. Different Market Prices of Green Teas 1. Longjing Tea: 800 to 8,000 yuan Longjing tea has a prominent reputation among green teas. When the first batches of West Lake Longjing hit the market, they can sell for around 3,000 to 5,000 yuan per pound. This price maintains for about four or five days before gradually decreasing. By the time of Qingming (Tomb Sweeping Day), the price may fall to as low as 800 yuan per pound. Some extremely high-quality West Lake Longjing can sell for 5,000 to 8,000 yuan per pound. If there is any speculation, the price might even reach 10,000 yuan per pound. 2. Biluochun: 400 to 5,000 yuan The price of authentic Biluochun generally ranges from 400 yuan…

Brewing tea is a skillful task. The purpose of paying attention to brewing methods is to avoid the disadvantages of the tea and highlight its advantages, which can be described as making the most of its strengths while minimizing its weaknesses. If we pay attention to the brewing method, even if the green tea is of average quality, we can still optimize its taste; however, if we don't pay attention to the brewing method, even high-quality green tea will not deliver the taste that justifies its price. Brewing Methods for Green Tea 1. Top-Down Method: After warming and cleaning the teacup (teabowl), pour in hot water up to seven-tenths full at once, then wait until the water temperature is suitable before adding the tea leaves. This method is often used for finely processed green teas (such as Special Grade Biluochun, Special Grade Xinyang Maojian, and Mount Meng Ganlu). It is essential to control the water temperature accurately; the finer the tea, the lower the required water temperature. Some teas may need to be added when the water cools down to 70°C. Additionally, any tea brewed using this method can also be prepared using an ice-brewing method. 2. Middle-Down Method: After…

Tea, a treasure of Chinese culture, has captivated countless people with its unique charm since ancient times. Among them, floral teas and reprocessed teas stand out for their distinctive flavors and production processes, becoming shining gems in tea culture. Today, let's embark on a journey into the world of floral and reprocessed teas to experience their allure and essence.Floral tea is a specialty beverage made by blending tea leaves with aromatic flowers. Among various floral teas, jasmine tea is particularly beloved for its fresh and elegant fragrance. The production process of jasmine tea is meticulous and labor-intensive, with each step embodying the wisdom and dedication of skilled artisans. Firstly, high-quality green tea is selected as the base and undergoes precise processing to retain its original freshness and flavor. Fresh jasmine flowers are then picked and layered with the tea leaves, allowing the tea to absorb the aroma of the jasmine fully. This scenting process requires multiple repetitions, with strict control over time and temperature to ensure perfect fusion between the tea and the flower’s fragrance. Finally, after careful scenting and roasting, jasmine tea is born. The flavor of jasmine tea is unique, combining the freshness of green tea with the…

Huangjinya tea was accidentally discovered in Yuyao, Zhejiang province in the 1990s and then developed over a period of more than ten years. Huangjinya is a light-sensitive yellow variant cultivar, a marvel in the family of tea plant varieties, with its golden hue when exposed to sunlight and green leaves under shade. Huangjinya has a very high amino acid content, giving it a rich aroma and a fresh, mellow taste. Huangjinya has thin leaves and short buds. The dry tea is bright yellow with a slender, tight shape, and natural bud set. It has a clear, pale yellow infusion with a fragrant, lingering aroma and a fresh, full-bodied flavor. After drinking, it leaves a sweet aftertaste. So what is the tea-to-water ratio for brewing Huangjinya? The general tea-to-water ratio for Huangjinya is 1:50, but it varies depending on the brewing vessel. Glass cup: For a 300ml glass cup, use 5-6 grams of tea. Covered bowl: For a 120ml covered bowl, use 3-4 grams of tea. Teapot: For a 500ml teapot, use 5-7 grams of tea. Huangjinya is the only yellow variant tea in China, originally produced in Anji, Zhejiang. It has since been introduced to the precious and rare tea…

A teapot enthusiast asked a few days ago, "Why are purple clay teapots called such?" What exactly does the term "clay" refer to, and what role does it play in a purple clay teapot? 1: What Exactly Does "Clay" Refer To In Purple Clay? 1. Quartz particles (as shown by the white dots in the image below). This is according to the academic school of thought; 2. The physical cohesion of purple clay, as per the experiential school of thought. When discussing with others, it is essential first to clarify which concept is being referred to; otherwise, heated debates can ensue, with the experiential school thinking the academic one knows nothing, and the academic school viewing the experiential one as ignorant. The "double-pore structure" of purple clay is closely related to its quartz content. The "purple" refers to color, while the "clay" refers to its nature. When a purple clay teapot breaks, you can examine its fractured surface to clearly discern its unique structure. During firing, carbonate in the clay decomposes, releasing carbon monoxide and carbon dioxide gases that form bubbles. Some of these bubbles connect, forming an open "chain-like pore cluster," while others remain isolated within aggregates of quartz…

Cinnamon tea, a name that piques curiosity right from the start. Today, let's delve into the world of cinnamon tea and explore its unique aroma and exceptional taste. One: Tracing the Origins of Cinnamon Tea Cinnamon tea has a long and storied history. As one of China’s traditional famous teas, it holds a significant place in tea culture. From ancient times to the present, cinnamon tea has captivated tea lovers with its distinctive fragrance and flavor. Two: Exploring the Characteristics and Charm of Cinnamon Tea Cinnamon tea is renowned for its pronounced cinnamon aroma, which is rich and lasting, as if immersing one in a grove of cinnamon trees. Its color is bright red, and its taste is full-bodied with a sweet aftertaste, making it unforgettable. There are different classifications such as genuine rock cinnamon and semi-rock cinnamon, each with its own unique flavor. Three: Visiting the Origin and Craftsmanship of Cinnamon Tea Wuyi Mountain, as the primary origin of cinnamon tea, produces high-quality tea leaves thanks to its unique geographical environment. The production process of cinnamon tea is meticulous, from picking to roasting, with every step carefully executed to preserve the original flavor of the tea leaves. Four: Revealing…

The Jiuban Family Farm in Shengzhou City has over 60 mu of tea gardens, with varieties including Wuniuzao, Longjing 43, Golden Bud, and Yuehuang No.1, mainly producing black tea. In 2021, they produced more than 2,000 catties of black tea, selling at an average price of 200 RMB per catty. Their products are well-received, which is mainly attributed to the following two aspects: Firstly, ecological planting. No chemical pesticides are used in the tea garden; instead, lime-sulfur mixture is applied in winter to seal the garden, and no chemical fertilizers are used, only pig manure that has been fermented is applied. Newly developed tea gardens do not use herbicides for weed control, allowing grasses and tea plants to coexist harmoniously. Pig manure is fermented in bags for 5-6 months before being applied to the soil. Secondly, a craftsman's approach to production. They have sought out masters of black tea production to improve themselves while continuously experimenting and exploring, summarizing a complete set of black tea processing techniques. They follow these established processes with dedication when making their tea. Good raw materials combined with meticulous production naturally result in high-quality products.

 "Nothing is better for brewing than purple clay, and among these, the most exquisite teapots come from Yangxin (Yixing)." As the ideal utensil for brewing tea, a purple clay teapot needs the company of tea to reveal its gentle elegance. We know that tea brewed in a purple clay pot has a wonderful aroma, and the longer it is used, the more fragrant it becomes. This is because the purple clay has good breathability, preventing the tea water from spoiling. Some people like to leave tea in the pot for long periods, which they call nurturing the pot. The tea brewed in such a nurtured pot is even sweeter, due to the accumulation of tea stains on the pot's walls. ▲ Persimmon Pot Before using a newly purchased pot, you can first soak some tea leaves in hot water. Soaking multiple times is even better, then clean both inside and out to thoroughly remove any residual sand particles. (The method mentioned above can help eliminate any odd smells that may be produced). Why should tea stains not be left behind? 1 Some say that the tea stains on a purple clay pot can nurture the pot and do not need…

In recent years, Anhua dark tea and its active components have been proven to be effective in improving hyperuricemia by inhibiting key enzymes involved in uric acid regulation in the body and modulating the expression of uric acid transport proteins. This article systematically discusses the uric acid lowering effect and mechanism of Anhua dark tea, aiming to provide a theoretical basis for scientifically regulating uric acid levels through tea consumption and to offer research ideas for the development of functional tea products that lower uric acid. 1. What is Hyperuricemia? Hyperuricemia (HUA) is a condition where an excessive amount of uric acid is produced or too little is excreted by the kidneys, leading to a supersaturated state of urate in the extracellular fluid and causing elevated uric acid levels in the blood. It is closely related to cardiovascular diseases and organ damage. Hyperuricemia can be diagnosed when fasting serum uric acid levels are above 420 μmol/L on two separate occasions. It is reported that there are approximately 177 million people with hyperuricemia in China, primarily affecting middle-aged and elderly men and postmenopausal women, with a trend toward younger individuals in recent years. 1.1 Hyperuricemia and Its Causes Hyperuricemia can be…

The reputation of "Golden Tea" and its unique qualities have long been a subject of interest. Recently, the "Digital Intelligence Tea Exploration Team" from Hunan Business University traveled to Jinhuang Village in Xiangxi, Baoding County, to study the historical and cultural background of Golden Tea as well as its production techniques. Group photo of the Digital Intelligence Tea Exploration Team. On the morning of July 16th, the "Digital Intelligence Tea Exploration Team" arrived at Jinhuang Village. Through conversations with Shi Yingchao, the Party branch secretary of the village, the historical narrative behind Golden Tea gradually unfolded. During the Ming Dynasty's Jiajing period, when Inspector-General Lu Jie passed through Baoding, he was fortunate enough to be offered tea made from leaves of a century-old tea tree by a local Miao grandmother. The tea cured the officials of the miasma they had contracted. In gratitude, Lu Jie gifted the grandmother a bar of gold and presented the tea to the imperial court. Since then, the tea has been known for its reputation of being "worth an ounce of gold for an ounce of tea." In addition to preserving tea culture, the village also emphasizes innovative development. In recent years, the village has…

Xigui natural village is affiliated with Bangdong Village, Bangdong Township, Lincang District, Lincang City, Yunnan Province, China, and is located in a mountainous area. It is 12 kilometers away from the Bangdong Village Committee and 16 kilometers away from the Bangdong Township government. The territory covers an area of 3.82 square kilometers, with an altitude of 750 meters, an average annual temperature of 22°C, and annual precipitation of 1,100 millimeters. The total arable land area of the entire village is 295 mu, with 1.24 mu per capita, mainly planting crops such as rice and corn; it has 4,855 mu of forest land, including 945 mu of economic fruit tree land, which amounts to 3.98 mu of economic fruit trees per capita. The main economic fruit trees planted are rubber, among others. There is 80 mu of water surface area, of which 1 mu is used for aquaculture; there are 385 mu of barren mountains and wastelands, and other areas cover 345 mu. 01 Manglu Mountain Xigui tea is produced in Xigui Village on Manglu Mountain within Bangdong Township, Lincang District, Lincang City, Yunnan Province. "Xigui" means "the village good at making ropes" in Dai language. Manglu Mountain is part of…