Due to being part of the same Eastern cultural sphere, Japanese tea wares emphasize connotations just like those in China. This piece shares content from Chapter Five of “Tea Pleasures in Variegated Colours: The Spread of Chinese Tea and Foreign Tea Affairs,” written by Yu Yue and published by Guangming Daily Press in August 1999. Since the 13th century, the custom of drinking tea has been widespread in Japan. After Kato Saemon studied porcelain making in our country and returned home, he began to pay attention to the porcelain industry. Kato, also known as Tojirō, settled in Seto, where generations of potters have maintained the traditional production of Seto ware. In 1510, Goro-taifu came to Jingdezhen, China, to study porcelain manufacturing and returned to Japan in 1515. He brought back the techniques and materials needed for producing blue-and-white porcelain from Jingdezhen, setting up a kiln in Arita, known for its clay, marking the beginning of porcelain production in Japan. While in China, he went by the pseudonym Wu Yangrui, and the porcelain he made was also called Xiangrui. These products were limited to using Chinese techniques and materials without significant innovation but later became rare and expensive porcelain. By the…

What is High Uric Acid? High uric acid is a common health issue often associated with dietary habits and lifestyle. Uric acid is a substance produced during the body's metabolic processes, and when its concentration is too high, it can lead to conditions such as gout. What is Plantain? Plantain, also known as Prunella vulgaris, is a common wild grass found in fields and meadows. Its leaves are flat with serrated edges, and when it flowers, it has slender spikes, giving it an overall fresh appearance. How Does Plantain Help Lower Uric Acid? Plantain, due to its rich content of various active components, is believed to be helpful in lowering uric acid levels. Specifically, the natural compounds it contains can promote the excretion of uric acid, thereby reducing its accumulation in the body. How to Make Plantain Tea? 1. Prepare fresh plantain leaves, ideally harvested in the morning when they contain the most nutrients. (Image source: network, delete upon request) 2. Wash the plantain leaves and dry them either by air-drying or using paper towels to absorb excess moisture. 3. Place an appropriate amount of plantain leaves in a teapot; about 10 grams per serving is recommended. 4. Heat water…

Jiangmen Tianlu Xianyuan Agricultural Science and Technology Development Co., Ltd. was established on July 12, 2011, and is a key agricultural industrialization leader in Jiangmen City, Guangdong Province. The company adopts a development model of “Company + Cooperative + Base + Farmers,” with its tea plantations covering approximately 2,500 acres across the town. The company's tea plantation is located among the misty mountains and waters of Tianlu Mountain at an altitude of 350 to 600 meters. North of Tianlu Mountain lies Xinxiang, and to the south is Kaiping; it is the highest peak in central southern Guangdong, reaching 1,251 meters, making it the highest peak in southern Guangdong. Tianlu Mountain is the ancestral mountain of the Wuyi region. The mountain is shrouded in clouds year-round, dotted with peculiar rocks, and adorned with vibrant flowers. In the dense forests at high altitudes, the air contains up to 100,000 negative ions per cubic centimeter, creating a natural oxygen-rich environment. Relying on the foundation of native tea from Tianlu Mountain, the company has selected, improved, introduced, and cultivated over 20 premium tea varieties, including large-leaf Yunnan, JinXuan, HongYan, and BaiMao teas. In the same year, the company successfully registered the trademarks “Tianlu Xianyuan”…

Brewing may seem simple, but it actually involves many techniques that require continuous learning and improvement through practice, as the saying goes, “easier said than done.” During brewing, attention should be paid to factors such as water temperature, brewing time, and the method of pouring water. In addition to these, the brewing of Pu'er tea is also influenced by various factors, including the choice of water quality and the amount of tea used. 1. Water Temperature for Brewing The temperature of the water has a significant impact on the tea infusion. The aroma and taste of the tea are greatly affected by water temperature. Generally, to brew Pu'er tea as it should be enjoyed, the temperature should be as high as possible. When brewing young sheng Pu'er, too high a water temperature can scald the tea leaves, resulting in a cooked flavor and an overly bitter and astringent infusion. A lower temperature will not sufficiently activate the qualities of aged or ripe Pu'er, preventing its aroma and taste from being fully released. For young sheng Pu'er, if the water temperature can be set, the first four infusions can be at 95°C, with subsequent infusions at 100°C; if the temperature cannot…

The 7-day Spring Festival holiday has come to an end, and I hope everyone had a pleasant and fulfilling break! Many of you are returning to work today to start the new year. However, after seven consecutive days of feasting and revelry, many people feel uncomfortable on their first day back at work. How can you properly address post-holiday syndrome and greet work and daily chores with the best possible attitude? Here are some tips to help you shake off the fatigue. Three Teas to Alleviate Post-Holiday Syndrome 1. Red Tea for Digestion and Stomach Health After the holiday, the most common feeling is a lack of appetite and discomfort in the stomach. Drinking red tea can aid digestion and regulate the digestive system. It's best to drink red tea after meals. Adding 10 grams of dried hawthorn to red tea enhances its digestive properties; or you can make a rice tea by adding some roasted rice, which increases its stomach-soothing effects. Red tea combined with roasted barley or red tea with dried tangerine peel are also excellent choices. 2. Oolong Tea to Reduce Fat and Remove Grease Oolong tea has a significant fat-lowering and weight-loss effect. The polyphenols in…

In the vast array of Yixing teapot shapes, many have evolved from each other, leading to a number of models that are extremely similar, often confusing enthusiasts. The most typical examples are the “Xishi (Beauty), Wndan (Pomelo), and Longdan (Dragon Egg)” round teapots. 01 Longdan Teapot The Qing dynasty's Wu Dingmei, in his work Yangxian Minghu Fu ("Ode to Yangxian Teapots"), wrote: "Round ones resemble balls, slightly elongated, known as Longdan." This is the earliest description of the Longdan teapot style. The Longdan teapot is particularly endearing, with an oval line forming its basic outline. Its shape is simple, smooth, and robust, creating a strong overall impression. The Longdan teapot is also known as the "Longdan teapot," named for its resemblance to a dragon's egg. ▲ Qing Dynasty Longdan Teapot The Longdan style retains traces of the Ming dynasty aesthetic, favoring naturalness, strength, and simplicity in its design. This is an early Qing piece, featuring a straight spout, sturdy and practical. ▲ Qing Dynasty Longdan Teapot This is a mid-to-late Qing piece. The spout has been modified, and this version has become a classic design passed down through generations. It features a triangular cone-shaped spout that starts thick at the…

Sour tea is an important component of the tea culture of Yunnan's ethnic minorities. Many ethnic minorities have a history of making sour tea. The Bulang people living in Lancang Lahu Autonomous County, in Hemin Town on Jingmai Mountain, are no exception. ▼ When wild tea has not been “tamed,” its taste is relatively bitter and astringent; processing it into sour tea can alleviate this bitterness and astringency. After picking fresh tea leaves, they go through the processes of steaming and killing the green, then are naturally cooled. They are placed layer by layer into bamboo tubes until they are full and tightly packed without any gaps. Then, the opening of the bamboo tube is sealed with banana leaves and buried in the ground to ferment for about two months... In Pu'er's Jingmai Mountain, during the spring tea harvest activities in 2024, we captured the complete process of sour tea production by the Bulang people. ▼ △ Using hot water to kill the green; once the tea buds are bent, they are ready (the water here is not boiling). △ Removing the tea. △ Straining the tea. △ Drying after straining. △ Drying. △ Drying in the sun for one…

Do you know the key elements to consider when buying tea? According to experts, during the purchasing process, you should “squeeze, observe, smell, and taste” to determine the quality of the tea. Let’s take Pu'er tea as an example and explore these tips together! The "squeeze" test is used to determine if the tea leaves are dry. Gently grip the tea leaves with your hand; if you feel a slight prickliness and the leaves crumble easily when lightly pinched, this indicates good dryness. If the leaves do not break even when firmly squeezed, they have become damp and soft, which affects their quality. The "observe" step involves examining the uniformity and appearance of the tea leaves. Leaves that are uniformly shaped and colored are generally better. Teas with high proportions of stems, corners, dust, and impurities will affect the quality of the tea infusion. The aroma of tea is one of the main conditions determining its quality, which can be assessed through "smelling." Different teas have distinct aromas due to their processing methods and levels of fermentation. Green teas are known for their fresh fragrance, while oolong teas have a unique ripe fruit aroma. Black teas carry a caramel-like scent,…

Acquiring a new teapot is always exciting, especially when you intend to use it to brew the perfect cup of tea. However, a new teapot cannot be used directly; it needs to go through the process of initiation and nourishment. This not only removes impurities from the teapot but also enhances its ability to absorb tea aromas. Today, we will discuss how to properly initiate and care for your teapot, ensuring that your new companion shares many more delightful tea moments with you. What is Teapot Initiation? Initiating a teapot refers to the preparatory process before using a new teapot for the first time. By cleaning and initially brewing tea, impurities on the surface of the teapot and residues from the manufacturing process can be removed. This process also lays the foundation for future use of the teapot. Steps for Teapot Initiation Clean the Teapot: Thoroughly clean both the inside and outside of the teapot with water. Do not use any detergents, as they may leave residue in the pot, affecting the taste of the tea. Brew Water to Remove Odors: Place the teapot in a pot and add enough water to completely submerge it. Boil for 20-30 minutes over…

Generally speaking, Pu'er tea does not have a specific expiration date. As long as it is stored properly, it can be kept for an extended period. The longer the Pu'er tea is stored, the higher its collection value becomes. However, in terms of taste, it is best to age Pu'er tea for more than five years. Once it has been stored for around ten years, it becomes aged Pu'er tea. Aged Pu'er tea possesses unique aromas that fresh tea leaves do not have, which are developed through long-term fermentation. Moreover, the longer the storage time, the richer the aroma and the milder the nature of the tea becomes. The Optimal Aging Periods for Pu'er Tea First Tasting Period The first three months after the new tea is prepared For example, spring tea pressed and stored for two or three months. At this stage, the new tea has just lost its moisture. It is strong and full-bodied with a fresh, slightly astringent taste, and its strengths and weaknesses are clear. Its aroma is high and pervasive. This tea is suitable for light tasting. Second Tasting Period Between one to two years after preparation During this time, the fresh and astringent flavors…

As is widely known, Fuding white tea enjoys the reputation of being "a one-year tea, a three-year treasure, and a seven-year gem." Besides enjoying its freshness, it's also delightful to anticipate the remarkable changes that occur as the tea ages over time. Drinking fresh white tea allows you to savor its vibrant and refreshing qualities, capturing it at its most tender stage. After 3, 5, 7, 10, or even 20 years of transformation, the appearance, aroma, taste, and color of the tea undergo significant changes. It sheds its youthful characteristics and develops a rich, full-bodied flavor with a lingering aftertaste. At this point, the white tea bears the marks of time and presents a unique character distinct from its fresh state, with a myriad of evolving flavors and pleasant surprises. I. What is the "Transformation" of White Tea? The transformation of white tea refers to the ongoing post-fermentation that occurs during storage, primarily driven by microorganisms. Under suitable conditions, this process continues indefinitely without stopping. II. Why Can White Tea Transform? The transformation of any tea involves three key factors: oxidation, the participation of beneficial microorganisms, and the internal substances within the tea leaves. The simple processing method of white…

As Pu'er tea becomes more widely known and accepted, appreciating Pu'er tea has turned into a healthy, fashionable, and refined form of leisure and entertainment. The appreciation of Pu'er tea is a comprehensive sensory experience, primarily involving the integrated use of vision, taste, and smell to identify, perceive, and experience Pu'er tea with one's heart. Pu'er tea comes in two forms: loose-leaf and compressed. Loose-leaf Pu'er is categorized into special grade and grades one through ten, as well as grade-outside teas. Compressed Pu'er can be found in shapes such as cakes, bricks, tuos, pillars, golden pumpkins, and heads. There are several methods for identifying Pu'er tea: visual inspection, brewing evaluation, leaf base examination, and tasting. Among these, tasting is the most important. The identification of Pu'er tea mainly relies on sensory judgment, starting with observing its appearance and smelling it, then brewing it. After brewing, examine the liquor color, which can range from gemstone red, carnelian red, to tiger red, with gemstone red being the rarest and considered the pinnacle of tea quality. Next, inspect the leaf base (spent leaves), focusing on its softness, color, and uniformity. Finally, savor its taste. Tasting primarily involves sampling the brewed Pu'er tea, smelling…

Nuoliang Township is renowned as the “Home of Pabei Ancient Tea and Airport Tourism Destination Nuoliang,” with over 2,000 mu of Pabei ancient tea trees within its jurisdiction. To further enhance its reputation as the “Home of Pabei Ancient Tea,” Nuoliang Township has been actively exploring ways to promote farmers' income through the development of ancient tea trees. It has mobilized and guided both local residents and businesses to follow a path that involves understanding resource availability, enhancing protection measures, and making reasonable use of resources, thus firing the first shot in the integration of primary, secondary, and tertiary sectors for ancient tea trees. Utilizing advanced science and technology to strengthen the primary sector. The township collaborates with relevant county-level departments to regularly conduct training on ancient tea garden production techniques. Using a combination of theory and practical sessions, they provide detailed explanations of documents such as the "Lincang City Ancient Tea Garden Production Technical Regulations (Trial)," the "Lincang City Ancient Tea Tree Protection Regulations," and "Ancient Tea Trees Tell Their Stories." This helps raise awareness among local residents about the importance and necessity of protecting ancient tea trees. Practical training is also provided on how to effectively manage and…

Basic Introduction to Baoji TeaBaoji Tea, a specialty of Panzhou District, Guizhou Province, is renowned for its excellent quality, characterized by its rich fragrance and greenish luster. According to preliminary assessments by experts from the Guizhou Tea Research Institute, the ancient tea trees in Laochang, Panzhou have a history of over 500 years, confirming that Panzhou has been cultivating tea trees since ancient times, making it one of the original habitats for tea plants. On July 4, 2016, the former General Administration of Quality Supervision, Inspection and Quarantine approved geographical indication product protection for "Baoji Tea."The Panzhou District of Guizhou Province is located in a subtropical monsoon humid climate zone with low latitude and high altitude. It features mild winters and cool summers, with concurrent rainfall and warmth, abundant rainfall, and significant diurnal temperature variations. These environmental conditions are exceptional, conducive to producing high-quality fresh leaves and fulfilling the primary requirements for growing premium tea. Furthermore, all tea plants in Panzhou are grown in selenium-rich coal-bearing areas. Chemical analyses conducted by the Guiyang Institute of Geochemistry, Chinese Academy of Sciences, on the tea and soil samples from Panzhou revealed an average selenium content of 0.376 micrograms per gram in the…

Tea is a fine tree, nurturing the spirit. “Yin-Yang and Five Elements” is an embryonic ancient philosophy concerning the origin of the world. Compared to the “atomic theory” of ancient Greece and the “four elements theory” of ancient India from the same period, China’s Yin-Yang and Five Elements doctrine surpasses them in content richness, systematic completeness, and logical rigor. Although it was later misused by charlatans who muddied the waters and tarnished its reputation, we cannot simply dismiss the profound wisdom of our ancestors. A small tea leaf also contains this ancient and mysterious philosophy. Let’s explore it today. “Tea is a fine tree,” naturally belongs to wood. This wood is a gentle living wood, absorbing the essence of the sun and moon, receiving the spirit of mountains and rivers, nourished by water and soil, flourishing in spring and dormant in winter. Its direction is the Eastern Azure Dragon, corresponding to the Zhen position in the Eight Trigrams. The tea leaves (young leaves) are subjected to “fixation” in a hot iron pan after picking, then slowly baked into dry tea after rolling. Wood is overcome by metal and drained by fire, greatly changing its nature. The union of Yi and…

I once saw a so-called "expert" on TV imparting his experience, saying that if you remove the lid of a purple clay teapot and place it upside down on the table, and the spout, rim, and handle are in line, then it's a good teapot (this has misled many enthusiasts; this is related to the height of the spout and handle, not directly related to the quality of the teapot). If we were to select purple clay teapots based on this criterion, many national-level artisans and masters would be out of work. Don't be misled by such so-called experts! Misguided Tip Two Regarding the alignment of the three points. Some people strictly adhere to this standard and use a ruler to measure, deeming the teapot faulty if there's even a half-millimeter difference. This is overly nitpicky and would drive the artisans making purple clay teapots to the brink of madness. Misguided Tip Three Believing that when pouring tea, not a single drop should flow down along the spout. A severe drip is unacceptable, but being too extreme is also nitpicking. Many teapots cannot prevent dripping due to their overall shape (for example, the Shipiao or Hengshui styles), so a comprehensive…

Jasmine tea is characterized by its compact, solid, and uniform appearance; its fragrant aroma; rich flavor; bright yellow liquor; and plump leaves. It is one of the top ten famous teas in China, made by blending freshly picked jasmine flowers with tea leaves, resulting in a floral tea that carries the scent of spring blossoms and the fresh essence of tea. It is a popular and sweet-tasting floral tea. Regular consumption of jasmine tea can not only beautify the skin and lighten complexion for women but also combat aging. Additionally, it helps clear the bowels, regulate qi, clear the mind, lower blood pressure and lipids, and has antibacterial properties. So, how should you properly enjoy jasmine tea? How to Properly Enjoy Jasmine Tea? 1. Brewing To enjoy high-quality jasmine tea, a transparent glass cup is typically used, and water at around 90°C is poured over the tea. The brewing time is about 3-5 minutes, and the tea can be brewed 2-3 times. Through the glass cup, you can admire the exquisite shape of the tea leaves. The gaiwan brewing method is commonly used by people in Sichuan to drink floral tea. A set of tea ware includes a tea bowl,…

"Tea" has become the most popular "beverage" of our time. Beyond simply quenching thirst, tea can help with digestion, reduce greasiness, lower internal heat, improve eyesight, calm the mind, relieve stress, stimulate saliva production, and quench thirst. For those who are absolutely devoted to tea, not a single bit of tea leaf goes to waste, and perhaps savoring tea is also a spiritual pursuit. However, it's common for too much tea to be used or for it not to be fully savored, inadvertently resulting in "leftover tea." Do you understand "leftover tea"? Can you drink leftover tea, and what happens if you do? A series of questions might leave you feeling a bit confused. No worries, today we'll provide some insights into the "history" of leftover tea. Can You Drink Leftover Tea? Leftover tea is often considered undrinkable because it has been sitting for too long, causing vitamins to degrade. The proteins and sugars in tea leaves can become nutrients for harmful microorganisms, which is why people generally believe that leftover tea should not be consumed. Tea typically remains in the body for about three hours, and even longer for strong tea, leading to an accumulation of caffeine that can…

Quality Pu'er tea is the result of quality fresh leaves + excellent production + good storage. Pu'er tea has the characteristic of becoming more fragrant with age, which is also the reason why tea enthusiasts enjoy collecting it. When collecting Pu'er tea, storage is an extremely important aspect. The Importance of Storage for Pu'er Tea Mentioning Pu'er tea, one cannot avoid the topic of "becoming more fragrant with age." For Pu'er tea to become more fragrant over time, it not only requires high-quality raw materials and strict production processes but also appropriate storage. Good storage can make the taste of Pu'er tea increasingly rich, bringing pleasure to those who drink it. On the other hand, poor storage not only ruins a good tea but also saddens the person storing it. Therefore, good storage is very important for the quality of Pu'er tea to improve over time. What are the main factors that determine the quality of Pu'er tea storage? The four primary factors that determine the aging condition of Pu'er tea are temperature, humidity, ventilation, and absence of foreign odors. The ideal environment for storing Pu'er tea should have a moderate temperature; if too high, it may accelerate the aging…

Basic Introduction to Wēishan Tipped TeaWēishan Tipped Tea is produced in the Wēishan Township of Shuǐwēi Mountain, Ningxiang County, Hunan Province. Wēishan is a high mountain basin with superior natural environment, lush forests and bamboo groves, spectacular peaks and steep cliffs, rivers and streams winding through it, and the Luhua waterfall cascading down for thousands of feet. It is often shrouded in mist and clouds, rarely seeing the sun, leading to the saying that "thousands of mountains bow to Wēishan, but even when you reach Wēishan, you can't see the mountain." In the mountain stands the "Ten Directions Mìyìn Temple," refurbished by Prime Minister Péi Xiū during the reign of Emperor Xuānzōng (Li Yuè) of the Tang Dynasty, which was originally built by Empress Wú Zétiān. It is a Buddhist holy site with constant offerings and incense, and at its peak, it housed over a thousand monks. The temple enjoys a high reputation in Japan and Southeast Asia, hence the saying "famous mountain, famous temple, producing famous tea." The area receives an annual rainfall of 1,670 millimeters, has a mild climate, less sunlight, and a relative humidity above 80%. The tea gardens are formed from loamy soils derived from slate,…