The Dragon Boat Festival, also known as the Duanwu Festival, is one of China's traditional festivals, held annually on the fifth day of the fifth lunar month. Alongside eating rice dumplings (zongzi) and dragon boat racing, tea tasting is an integral part of the festival. On this day filled with traditional culture, the fragrance of tea adds a unique charm to the festivities. On the day of the Dragon Boat Festival, households prepare tea to share with family and friends. People use exquisite tea sets to brew fine tea, savoring its flavors carefully. The aroma of the tea is soothing and refreshing, seemingly dispelling the heat and irritability of summer. Moreover, tea tasting is a social activity where people exchange feelings and share life experiences, strengthening friendships and bonds. In addition to family gatherings, various tea cultural activities are held during the Dragon Boat Festival period. These include tea art performances and tea ceremony demonstrations, showcasing the exquisite skills of tea art and spreading the essence of tea culture. Audiences can learn more about tea knowledge and cultural connotations while enjoying these performances. The relationship between the Dragon Boat Festival and tea goes beyond drinking; it's also about cultural heritage.…

Tea utensils are generally used for drinking tea, but few people think creatively about them. However, in real life, there are people who can come up with these creative ideas. One: Usage of the Tea Strainer The tea strainer is placed on the teapot's mouth when adding tea, guiding it into the pot and preventing tea leaves from falling outside the pot. Two: Usage of the Tea Scoop The tea scoop is used to transfer tea into the teapot and is typically made of bamboo. Three: Usage of the Tea Tongs Also known as 'tea chopsticks,' the tea tongs serve the same function as a tea spoon, allowing you to remove tea residue from the pot. They are also often used to hold teacups while washing them, which is both heat-resistant and hygienic. Four: Usage of the Tea Needle The tea needle is used to clear the inner mesh (beehive) of the teapot to ensure smooth water flow. Five: Usage of the Tea Presentation Dish The tea presentation dish serves a similar function to the tea scoop and tea strainer, being a tool for placing tea. However, it also has an aesthetic function for appreciating the tea. Its main use…

Unswayed by the allure of the mundane world, one seeks only simplicity and richness within, performing tasks with a tranquil heart. The tea remains the same, but the temperature of the water and the brewing time vary, resulting in different flavors and textures with each brew. Brew tea with heart, letting it warm you from your teeth down to your stomach, permeating your entire being. Savor it quietly, reflecting slowly. Tea has memory, recording the passage of time in its tightly bound leaves. Encountering a good tea is like meeting someone who catches your eye—it requires a fortunate coincidence, and then you pray for perfect timing, neither too early nor too late. Nothing remains constant. Life is always marked by gains and losses, and even the most wonderful things cannot be held onto forever. Even the most painful experiences eventually fade into the past. All experiences are a form of cultivation. Looking back from a distance, we find that they have made us stronger and more clear-minded. When people come together or part ways, it is due to the ebb and flow of fate. Do not cling to sorrow or joy, do not mourn the past or crave the future.…

What is mid-age Pu'er tea? In recent years, mid-age teas have become increasingly popular, with many tea enthusiasts preferring to purchase these teas that have aged for a certain number of years and are more affordable than older teas. So, how should one select suitable mid-age teas? Mid-age Pu'er tea generally refers to Pu'er tea that has been naturally stored and aged for 10 to 20 years. Some people consider 5 to 10 years old Pu'er tea as mid-age, but the market generally agrees that over 10 years is a more appropriate dividing line. From a vintage perspective, Pu'er tea produced roughly between 2000 and 2010 falls within the category of mid-age Pu'er tea. From an aging standpoint, the liquor turns to an orange-red color, sweetness increases, the mouthfeel becomes smooth and full-bodied, and palatability improves—these are the characteristics of mid-age Pu'er tea after aging. Currently in the Pu'er tea market, due to the scarcity and high prices of older teas and the low palatability of new teas in their initial stages of transformation, mid-age Pu'er teas that have aged for a certain period and offer good value for money have become the top choice for many tea enthusiasts to…

Every spring, all things revive, and after a winter of rest, tea trees vie with each other to stretch out their plump buds. "When the spring breeze arrives in February or March, it's time to light the stone stove and try the new tea." Without exception, the aroma of spring tea fills the air across the country. One: What is Spring Tea? Spring tea generally refers to the tea made from the shoots and leaves that sprout from the tea tree after its winter dormancy in the spring. Spring tea can be considered the first tea harvested in the year. Some people believe that "the earlier the better" for spring tea, but this concept is not entirely correct. The time for picking high-quality teas varies each year. For example, the first spring tea can be harvested from February to March, with Yibin, Sichuan starting around mid-February, and the Wenzhou area starting in the second half of February. The Jiangbei tea region typically harvests around the Qingming Festival. Therefore, it cannot be said that the earlier the spring tea, the better. In summary, based on specific harvesting periods, spring tea can be divided into four categories: the first picking tea, the…

Today is May Day, a festival for everyone. No matter your occupation, gender, age, or background, it is the combined efforts of all that have created a prosperous and civilized modern society. Gorky said that labor is the source of all joy and goodness in the world. The flowers of our dreams can only bloom splendidly when watered by labor; any form of hard work undertaken by workers deserves recognition and respect. In many familiar and unfamiliar corners, there are countless figures engaged in diligent work. They shoulder their responsibilities, honor their duties with sweat, repay society with conscience, and adorn the world with their efforts. They have different names and hold various positions. They are teachers, doctors, police officers, sanitation workers… They are conscientious and dedicated, and every effort they make deserves respect and recognition. A salute to all workers – you've worked hard, and happy holidays! As May Day arrives, the air fills with the fragrance of tea. The spring light is warm, and all things flourish. Set aside the busyness, enjoy a moment of tranquility, choose a quiet place, brew a pot of fine tea, and savor its sweetness and freshness. Let a good cup of tea…

There are many options for brewing Pu'er tea. You can use a lidded bowl, a purple clay pot, a leisure cup, and more. Among these, the leisure cup is the most convenient, but Pu'er tea brewed in a leisure cup isn't as good as that brewed in a purple clay pot; the taste may not be as harmonious. If you choose to brew with a purple clay pot, you can better control the entire brewing rhythm, and the taste and flavor will be richer. The steps to brew Pu'er tea with a purple clay pot: 1. Warm the pot (cup) and rinse the cups: First, scald the tea utensils with boiling water. This primarily serves to warm the pot and cups, and also cleans the utensils. 2. Add tea: Place the tea into the lidded bowl or purple clay pot. The amount of tea used depends on the size of the brewing utensil. Generally, for a 120cc lidded bowl, the amount of tea is 7-9 grams. 3. Awaken the tea: Place the tea in the cup and let it sit for a while so that its inner substances can contact the air. This makes the tea broth more mellow when…

Black tea is the second largest category of teas in China and the most widely sold type of tea worldwide. The origin of black tea can be traced back to China, where it was first produced over 400 years ago during the Ming Dynasty by tea farmers in Wuyi Mountain, Fujian Province, as Zheng Shan Xiao Zhong. In terms of processing techniques, due to differences in rolling methods and fresh leaf varieties, black tea can be classified into: Gongfu Black Tea, Xiao Zhong Black Tea, and Broken Black Tea. Xiao Zhong Black Tea is the oldest type of black tea, originally produced in Wuyi Mountain, and is also the progenitor of other black teas; Gongfu Black Tea comes in many varieties, produced in different regions, such as Qimen Gongfu Black Tea mainly produced in Qimen County, Anhui Province, and Dian Hong Gongfu from Yunnan Province; Broken Black Tea is produced across a wide range of areas and is primarily for export. Although there are different classifications of black tea, the basic process generally includes "withering, rolling, fermentation, and drying." As a fully fermented tea, the core and soul of black tea is its "fermentation," which is a critical step in…

Pu'er tea is divided into raw and ripe varieties. Since they share the same characteristics, tea enthusiasts often compare them: which is better, raw or ripe? From a tasting perspective, raw Pu'er tea offers a richer and more layered flavor profile, with a lasting aftertaste that leaves a pleasant fragrance on the lips, leaving many enthusiasts craving more. In contrast, ripe Pu'er tea has a smoother and warmer taste, which can seem somewhat monotonous. Should One Always Try to Choose Raw Pu'er Tea? Firstly, traditional Pu'er tea has existed for thousands of years, and historically, there was only raw tea; there was no such thing as ripe tea. If you want to learn about the history of ripe tea, feel free to do your own research—it's not a pretty story. Secondly, the pile fermentation process used in making ripe tea requires strict hygiene conditions that many smaller factories simply cannot meet. Thirdly, all consumables have an expiration date, and the shelf life of raw tea far exceeds that of ripe tea. Fourthly, I have visited and inspected many Pu'er tea factories and tasted numerous raw and ripe teas, so I have made comparisons. I'm not saying that all ripe teas…

Ripened Pu'er Tea If the first life of ripened tea comes from the raw materials picked from the branches; then its second life is given through the pile-fermentation process; and its third life is during the brewing. From dehydration to rehydration, then drying again and rehydrating, a piece of ripened tea completes three rounds of tempering, revealing the most splendid part of its existence. Its mildness, richness, and sweetness bring warmth and health to people. Ripened tea can be said to be the mildest among all types of tea, due to its highest fermentation degree (excluding aged naturally fermented teas). In fully fermented teas, it has a higher fermentation time and degree than black tea, Anhua dark tea, and others. Thus, the brewing requirements for ripened tea are relatively low. As long as the quality is excellent, it can be brewed to a suitable strength and will taste good no matter how you brew it. For example, the popular method of brewing with an insulated cup in the tea community is usually reserved for ripened tea. Of course, some brewing techniques can enhance the flavor of ripened tea and also mask certain defects in its processing. Quick Brewing Methods for…

The phrase "this purple clay teapot has been fired multiple times" is often seen. Does this mean it wasn't fired properly the first time, so it had to be tried again? Actually, that's not the case. So why were older purple clay teapots fired only once, while modern ones are fired two or more times? Is it better to fire them once or twice? When Were Teapots Fired Just Once? Before the Republic of China period, local artisans in Dingshu hadn't yet adopted modern kiln-firing techniques and mostly used dragon kilns. Dragon kilns have poor controllability, and each additional firing increased the risk of damage. Therefore, older teapots were typically fired just once. As a result, the lids rarely fit tightly, unless the potter was an exceptional master who understood the clay's properties perfectly. Such masters were rare. Why Are Modern Purple Clay Teapots Fired Multiple Times? With advances in modern technology, new kilns like shuttle kilns and electric kilns have become common, allowing for precise temperature control. With higher standards for craftsmanship, a second firing became standard practice to ensure a tight lid fit. The first firing is at a lower temperature. After the teapot comes out of the…

We often come across various Yixing teapots but may not know their names. Here, we will introduce some of the most common Yixing teapot shapes.  Source: Chinese Tea Culture Knowledge

Many tea enthusiasts have this dilemma: why, with the same tea leaves, the same teaware, and the same water, is the tea they brew not as good as someone else's? Three aspects to focus on Assuming the quality of the tea leaves is good, to brew a great cup of tea, the main factors are the teaware, the amount of tea used, and the steeping time. 1. Teaware The appearance of a gaiwan or teapot is secondary; what matters is its capacity, which directly affects the tea-to-water ratio and steeping time. For example, a package of rock tea contains 8g for one brewing session. A gaiwan with a capacity of 100cc will require a different volume of water compared to one with a 130cc capacity. If steeped for the same duration, the resulting flavor will differ, with the former being more concentrated. 2. Amount of tea used Maintain a tea-to-water ratio of 1:50. Typically, use 3g of green tea, 4g of black tea, 7-8g of oolong tea, and 8-10g of dark tea or Pu'er tea. If unsure about the amount, start by experimenting with a reasonable quantity and adjust based on taste. 3. Steeping time This is adjusted according to…

Generally, fresh green tea refers to the green tea produced in the current year (which can age and become old if not properly stored); old green tea refers to the green tea produced in the previous year. The quality differences in green tea are quite significant, and identification can be based on the appearance of the dry leaves, the brewed tea, and the infused leaves. Fresh green tea has a bright, lustrous green color and a rich, fragrant aroma; the brewed tea is jade green with a clear fragrance, orchid aroma, or roasted chestnut scent, the taste is sweet and refreshing, and the infused leaves are bright and vivid green. Old green tea has a dull, yellowish color with no luster, a low aroma or a stale smell; the brewed tea is dark yellow in color, the taste lacks freshness, and the infused leaves are yellowish and lack brightness. How to Identify Year-Old Green Tea? Visually, old tea will appear yellow or brown due to prolonged storage or improper preservation, which causes the loss of chlorophyll from the new leaves. The surface gloss of the leaves diminishes, and the vitality decreases. Such old tea can be recognized at a glance,…

Speaking of Wuyi rock tea, it is likely that no one is unfamiliar with it. And when it comes to the prized teas among Wuyi rock teas, Dahongpao rightfully earns its title as the "King of Teas." However, how did this humble tea gain such a prominent status? What legendary story lies behind the name "Dahongpao"? Unveiling the Legends Behind the Name Dahongpao There are several versions of the origin of the name Dahongpao circulating in folk tales, with the two most widely known being: Legend One: The Scholar’s Gratitude It is said that during the Xuande period of the Ming Dynasty, a scholar named Ding Xian passed by Mount Wuyi and fell ill on the roadside. Fortunately, he was rescued by the abbot of the Tianxin Yongyou Chan Temple who brewed him tea from Dahongpao leaves, which miraculously cured his illness. Later, Ding Xian became the top scholar (zhuangyuan), and remembering the kindness that saved his life, he returned to Mount Wuyi to thank the abbot. To show his respect for the Dahongpao tea, he draped the red robe he wore during his imperial examination over the tea tree. From then on, the tree was called "Dahongpao." Legend Two:…

Pu'er tea has a long history in Chinese culture, being a type of tea that stands the test of time or gains value with age. People believe in its excellence because it is considered "the most natural and ecological healthy drink of contemporary times," as well as "an antique tea that can be consumed."A typical cake of tea weighs 357 grams, so why are there cakes priced at over ten thousand that still find buyers! At this price, it's quite expensive. Many people ask, what justifies such high prices for Pu'er tea? When choosing Pu'er tea, should one opt for the right tea or the expensive one? Two common mistakes made by beginners when buying tea Mistake 1: Buying only the expensive, not the suitable The first extreme when buying tea is to purchase based solely on a high price, regardless of personal taste preferences. Buying Pu'er tea with the mindset of choosing only the expensive without considering your own palate is not ideal. While a 9.9 yuan per kilogram Laobanzhang is certainly fake, even teas bought at a high price may have a production cost of just dozens of yuan. Therefore, when purchasing and consuming tea, there's no need…

Teams delving into the tea mountains, stages built at village entrances, technology reaching hearts, free clinics entering homes... Since July 2024, Menghai County in the Xishuangbanna Dai Autonomous Prefecture has focused on development goals and positioning. By telling the stories of five ancient tea mountains—Banzhang, He Kai, Nannuo Mountain, Zhanglang, and Nanben Old Village—the county has adopted the theme of "The 'Culture-Science-Health Three-to-the-Countryside' Activities Supporting the Integrated Development of First, Second, and Third Industries in Ancient Tea Mountains." It is progressively writing five major chapters on "Tea Leadership," "Tea Culture," "Tea Science and Technology," "Tea New Trends," and "Tea Ecology." This initiative provides accurate, rich, and vivid services to local residents. Focusing on the Core: Sharing the "Menghai Tea Fragrance" Together Menghai County fully leverages the important role of the "Three-to-the-Countryside" activities in promoting the comprehensive revitalization of rural areas. With a focus on "delivering ideology," "delivering culture," "delivering law," "delivering technology," "delivering policy," and "delivering services," the county aims to enhance the levels of industrial development, rural construction, and rural governance. It also seeks to increase the competitiveness of the tea industry, the influence of tea culture, and the support of tea science and technology. This effort enhances the…

In daily life, drinking Puer tea in moderation can have excellent health benefits. It can refresh and invigorate, as well as aid in weight loss. When drinking Puer tea, it's important to understand the appropriate methods and timing. Drinking improperly or excessively can have adverse effects on health. Drinking a little Puer tea in the morning can help energize and clear the intestines. Drinking some in the afternoon can boost immunity and improve work efficiency. When is the best time to drink Puer tea during the day? 1. Drinking Puer Tea in the Morning After a night's sleep, the body has lost a lot of water. Drinking a cup of light tea in the morning can quickly replenish the body's water needs, cleanse the intestines, lower blood pressure, and be highly beneficial for overall health. In the morning, it is advisable to drink black tea, as it promotes circulation and removes coldness from the body, ensuring adequate blood supply to the brain. It can also be consumed with milk. When drinking tea in the morning, two points should be noted: First, drink only after breakfast. Second, avoid strong tea; opt for a lighter brew instead. 2. Drinking Puer Tea in…

Puer tea is a post-fermented tea, which leads to its characteristic of becoming more fragrant over time. This means that the longer Puer tea is stored, the richer its aroma and the better its quality. But is this always true? Among teas, Puer stands out as unique because it improves with age. Unlike most other teas, the longer Puer is stored, the better it becomes due to fermentation. This process generates many beneficial compounds for human health, making aged Puer desirable. The distinctive quality and aged fragrance of Puer are formed through post-fermentation during storage. Over time, the main chemical components of raw Puer—such as polyphenols, amino acids, and sugars—undergo changes that idealize the tea’s color and aroma. However, improper storage or indefinite aging without scientific consideration can degrade its quality. Conditions for Aged Puer Tea to Improve Over Time 1: Basic Conditions The saying that Puer tea improves with age is indeed accurate, but only if certain basic conditions are met. Poor-quality Puer or improperly stored Puer will not achieve the desired effect of improving over time. 2: Storage Duration The duration of storage does not necessarily correlate with the quality of Puer tea. There is an optimal period…

Pu'er tea can be stored for a long time in a suitable environment, without a definitive expiration date; it can be kept for decades or even centuries. If the storage environment is damp and sealed, the tea leaves may mold and rot. Therefore, when storing Pu'er tea, choose a well-ventilated and dry environment, which will facilitate better aging of the Pu'er tea. How long is the shelf life of Pu'er tea? Pu'er tea does not have an expiration date and can be stored for extended periods. During storage, avoid high temperatures and odors, and prevent direct sunlight. Ensure that the storage environment is temperate, humid, oxygenated, and free from odors. Only by scientifically storing the tea can you ensure its quality improves over time. In a suitable environment, Pu'er tea can be stored for a long time without an expiration date. However, if improperly stored, it can spoil and become undrinkable. Under proper storage conditions, Pu'er tea has the characteristic of improving with age. Secondly, to scientifically store Pu'er tea, avoid high temperatures and odors, as well as direct sunlight. Tea is sensitive to light and odors, and direct sunlight can produce a sun-dried flavor. It should not be placed…