"This is the largest cultivated ancient tea tree in Lianfu. It has large buds and a good shape, with purple-red tips, which is why we locally call it the Purple Dragon variety. Drinking it yields a high level of sweetness, a strong aftertaste, and a strong salivation effect." Looking at the ancient tea tree filled with tender shoots in the courtyard of Xiong Julan, a villager from Xiaocun Village in Zijia Slope, Wang Huipeng, the Party Secretary of the Lianfu Village Committee in Mangshui Town, said. Mangshui Town's Lianfu Village borders Lianjiang Village to the north and Mangshui Community to the south, but compared to places like Chaishan River, Yangquan Slope, Huangjiazhai, and Dazhulin in Mangshui, it lacks a significant "presence," with many people unaware that there is tea here. Only in recent years have some people discovered by chance that this place also has a lot of very good tea. "The tea industry has always been our village's pillar industry," Wang Huipeng explained. Lianfu Village has abundant ancient tea resources and high-quality tea. The village has over 7,300 ancient tea trees, with an annual output value of more than 5 million yuan; the tea industry has a solid foundation,…

The Song Dynasty, a period of cultural prosperity in Chinese history, was particularly renowned for its advanced tea culture, with the pointing tea method playing a significant role. This article will guide you through the tea culture of the Song Dynasty, exploring the historical origins, technical characteristics, and modern inheritance of pointing tea. I. Historical Background of Song Dynasty Tea Culture The Song Dynasty (960-1279) was a period of remarkable development in culture, economy, and technology in Chinese history. During this time, tea was not only a daily beverage but also a cultural symbol and medium for social interaction. The literati of the Song Dynasty elevated tea drinking to an art form, creating a unique tea culture. II. Origins and Development of the Pointing Tea Method The pointing tea method originated during the Tang Dynasty but saw significant development and refinement in the Song Dynasty. The method involves grinding tea leaves into powder, then brewing them with hot water and stirring until frothy. This method of tea consumption emphasized not only the color, aroma, and taste of the tea but also the ceremonial and aesthetic aspects of the tea-drinking process. III. The Essence of Pointing Tea Techniques The pointing tea…

The method of initiating a new teapot, known since ancient times, has generated many different approaches. Suggestions range from boiling the pot with tofu, sugarcane, or tea, to simply using water, and even adding banana peels—everything but adding monosodium glutamate (MSG) and soy sauce! Various enthusiasts have imitated these methods, enjoying the process of initiating their teapots. The initiation is an indispensable procedure. So, how should one correctly initiate a new purple clay teapot? This article will reveal the answer. A freshly made purple clay teapot, having gone through the kiln's fiery test, is covered in dust, looking coarse and dull, but after prolonged use, it reveals a warm and lustrous appearance. Upon receiving a new teapot, one should not immediately start brewing tea, as some cleaning and preparation are usually required before first use, this process is known as "initiating" the teapot. Initiation Steps Cleaning Clean both the inside and outside of the teapot, wipe away any dust and impurities with a soft tea cloth. Warming the Pot Rinse the teapot with warm water, then fill it with boiling water and pour more boiling water over the exterior of the pot. This step both warms and awakens the teapot.…

Cooking fuel, rice, oil, salt, soy sauce, vinegar, and tea—life without tea lacks its full luster. Through summer, spring, winter, and autumn, there's always a perfect season for savoring tea. For example, in winter, one can hide in plain sight among the bustling city or find deeper solace in a cup of tea. In this season, gather with like-minded friends, free from the distractions of gain or the disputes of daily life. As the saying goes, whether your cup is full or empty, why vie? Whether your brew is strong or light, it has its own flavor. Such is the way, all well and good. In winter, boil a pot of Pu'er tea. Reflect on the past and look ahead to the future. Time leaves behind memories and sighs that once troubled our spirits, sleepless nights that once weighed on our hearts, tears that once wet our words. Through mountains and rivers, we learn to hold up the future and let go of the past, seeing the myriad faces of the world with an ordinary heart. Tea shared with a friend warms the heart even in winter. Our souls yearn for tranquility, a chance to slow down. Tea must be…

When brewing Anhua black tea, have you ever wondered, “Why are there so many stems?” Sometimes, you might even remove and discard the larger ones. However, stems are not contaminants in the tea leaves; on the contrary, they have significant value. Don’t throw away these treasures out of ignorance—read on to find out why! Picking Standards In the picking standards for Anhua black tea, more mature fresh leaves are required. Therefore, the presence of stems is quite normal in these three categories of tea. Taste Requirements As the nutrient-conducting organs of fresh leaves, stems contain higher levels of sugar. Therefore, when blending black tea, stems are also added in appropriate amounts. For example, 3 kg of Fu brick tea includes large-leaf stems that have been accumulated over more than a year, contributing to its unique taste. Pressing Requirements Stems also play an important role in the pressing process, especially for Hei brick tea. During processing and storage, Hei brick tea requires certain temperature, humidity, and oxygen conditions for fermentation. A certain amount of stems can increase the air gaps within the brick, ensuring adequate oxygen supply, which is beneficial for quality development. Additionally, a specific stem content facilitates the drainage…

Recently, some tea enthusiasts have been asking me if it’s best to brew tea using a purple clay pot? What are the best brewing tools for green tea, black tea, and Pu'er tea? Before I address these questions, I should clarify that I’m pretty much a novice when it comes to purple clay pots. I only know a little about them, even though I have quite a few here and have used several of them, so I do have some practical experience. However, I don’t know much about their cultural history. Today, I’d like to share my thoughts with you. Let’s start by categorizing teas. First, there is green tea, which is most commonly brewed in a teacup, be it porcelain or glass. Every tea drinker knows that this is the simplest, most common, and most practical method. However, some also use gaiwans, purple clay pots, Jian ware, or porcelain kettles. But brewing tea in paper cups is not recommended; it's merely for convenience! If you use a paper cup for more expensive teas, you’re essentially wasting it. Additionally, brewing in multiple infusions can enhance the layers of flavor in the tea. Each infusion brings a slightly different experience, avoiding…

Each type of tea has a specific suitable water temperature for brewing; some types must be steeped directly in boiling water, while others require cooling before steeping, or they will taste unpleasant. However, many seasoned tea drinkers believe that regardless of the type of tea, it should always be steeped in boiling water to bring out its aroma. If you were to say your tea cannot be steeped in boiling water, then sorry, they would immediately assume it is not of good quality. There is indeed a saying: "Good tea isn't afraid of being scalded by boiling water." Is this really true? 01. Why Isn't Good Tea Afraid of Being Scalded by Boiling Water? Judging whether something is "good tea" is subjective for everyone. Good tea is relative, but if we are objective, good tea is determined by good raw materials and good processing methods. If these two conditions are met, the quality of the tea is generally assured. Good raw materials determine that the tea leaves contain abundant substances, are resistant to brewing and can withstand high temperatures without revealing their true colors with just one steeping; good processing ensures stable extraction rates, and if there are issues with…

Pu'er tea Bitterness, Astringency, and Sourness Explained When drinking Pu'er tea, one often experiences a bitter and astringent taste at first. Later, some teas exhibit a sweet aftertaste (hui gan) and salivation (sheng jin), which can be strong or subtle. There are two main reasons for this: First, it is the result of the natural bitterness and astringency compounds present in the tea leaves. Second, it can be due to pest and disease damage. Therefore, it would be incorrect to simply categorize all bitter-tasting Pu'er teas as bad; Similarly, the sourness in Pu'er tea is often considered undesirable, But what exactly causes this sourness? Why Bitterness and Astringency? Sometimes, teas with a "bitter-astringent" flavor are actually high-quality teas. The intensity of these flavors is determined by the amount of bitter and astringent compounds they contain. The primary bitter compounds found in tea include caffeine, theobromine, theophylline, anthocyanins, tea saponins, bitter amino acids, and certain flavanols. In tea infusions, bitterness often accompanies astringency and dominates the flavor profile. The alkaloids in tea and large amounts of catechins form hydrogen-bond complexes. In teas with relatively high levels of both catechins and caffeine, the infusion is rich, full-bodied, and refreshing, indicating a high-quality…

Ripened tea is gentle on the stomach, helps reduce lipids and cuts through greasiness, with a stable taste that many tea enthusiasts love. So let's take a look at the aspects from which we can identify the quality of ripened tea. From the appearance, high-quality Pu'er tea generally displays prominent golden tips, tightly bound and heavy leaves, with a lustrous brown-red color. If the color is black or uneven, with green patches or withered and dull appearances, it indicates poor processing or improper storage, and is generally not good ripened tea. In compressed ripened teas, using cake tea as an example, the focus should be on whether the leaves are clearly visible and uniformly arranged, without missing edges or corners, consistently thick, neither too tight nor too loose, and neatly and tightly bound; normal colors include dark brown, chestnut brown, and brownish red. If there are mold flowers or spots on the surface of the ripened Pu'er tea, it is considered inferior. From the liquor color, Pu'er ripened tea requires a bright, deep red color. A deep red is normal. Yellow, orange-yellow, or dark and murky liquor colors are all indicative of inferior quality teas. An orange-yellow or dark liquor…

The so-called tea cooking method refers to brewing and then drinking the tea. Directly placing the tea in a pot to cook it was the most common way of drinking tea in China before the Tang Dynasty. There are records about the tea cooking process in Lu Yu's The Classic of Tea. Pu'er Ripened Tea Cooking Method Steps To start cooking the tea, prepare the necessary tools. For beginners just starting with Pu'er tea, a glass teapot is recommended as it is both economical and practical, and also allows for observing changes in the color of the tea broth, which helps determine the right time to pour it out. Next, prepare 8 to 10 grams of ripened Pu'er. Rinse it first using a lidded bowl, or you can steep it a few times before cooking. Finally, begin the actual cooking process by heating the water until it is gently boiling, then add the prepared ripened tea. Once the water in the pot starts boiling completely and the tea broth darkens, you can pour it out. Note that when cooking tea, it is recommended to pour out only half or two-thirds of the first batch of tea broth to drink, leaving…

"The Xihu District of Hangzhou City should earnestly implement the important concept of 'two mountains' put forward by President Xi Jinping and accelerate the industrialization work of Xihu White Tea. Further efforts should be made to speed up the construction of 'Hangzhou standards,' incorporating Xihu White Tea into a high-standard system, achieving precise management of production data and online digital management of labels; realize high-level management by including Xihu White Tea in a sound institutional protection system, strengthening administrative law enforcement and collaborative protection; particularly strengthen high-quality promotion by establishing and improving inspection, testing, and quality management systems, formulating a series of standards for 'one green, one red, and one white.'” This is the suggestion from Li Hong, a member of the CPPCC Xihu District Committee. Tea is the national drink, and Hangzhou is its capital. As one of Hangzhou's 'golden business cards,' the Zhuantang Subdistrict, known as the birthplace of West Lake Longjing tea, has long been referred to as a 'century-old tea town with a myriad-tan tea country.' Tea has become an important carrier for the high-quality development of local agriculture. On the afternoon of August 1st, a thematic consultation activity titled "Promoting the exploration and extension of…

Menghai boasts a superior reserve of tea resources. The region encompasses expansive, fertile plains such as Mongzhai, Monghun, Menghai, and Monga, along with continuous mountain ranges. Each mountain is covered with trees, and every ravine has water, making it a verdant home. Tea mountains are scattered throughout, adding vibrant color to the landscape. Menghai County is rich in ancient tea tree resources, which include wild, cultivated types, and related species. Ancient tea trees can be found across all 11 towns in the county, mostly at altitudes between 1,300 and 2,060 meters, in areas with excellent natural ecological conditions. They are distributed in places like Laobanzhang and Laomane in the Bulang Mountain Township, He Kai in Monghun Town, Manxi in Daluo Town, Hesong, Manmai, and Zhanglang in Xiding Township, Pasha and Pazen in Gelande Township, and Nanuoshan, as well as Huazhuliangzi, Banglong, and Sanmai in Mengsong Township. These ancient tea gardens are concentrated and contiguous, with trees over 2 meters tall, strong growth vigor, gray-white trunks, and most have mistletoe and birdlime. Eco-friendly tea garden (photographed by Qiu Kaibei) The tea resources of Menghai not only include wild and cultivated ancient tea trees but also high-quality tea gardens cultivated after the…

Basic Introduction to Linglong TeaLinglong Tea is a specialty product of Linglong Village, Guidong County, Hunan Province. Linglong Tea is crafted by the tea farmers of Guidong County over a long period through the integration of unique local conditions, including soil, climate, cultivation techniques, and processing methods, resulting in a distinctively exquisite agricultural product.Linglong Tea from Guidong, a high-altitude cloud-veiled tea produced in Qingquan Town, Guidong County, Hunan, has a history of more than 300 years of cultivation. It is of exceptional quality and appearance. The tea leaves are tightly curled into ring-like shapes, with a lustrous green color and silver down fully exposed. Once brewed, the tea liquor is clear and bright, with a rich and mellow taste. Linglong Tea contains amino acids, polyphenols, catechins, caffeine, and other beneficial substances at the most reasonable levels among famous teas in Hunan.Linglong Tea has a refreshing and cool aftertaste that lingers on the palate. Those who have tasted it cannot help but praise it. The tea leaves are shaped like tiny hooks, delicately curved, and since they are produced in Linglong Village, they are elegantly known as "Linglong Tea." Product Features1. Sensory Characteristics:The tea leaves are tightly curled, resembling ring-like shapes,…

The ideal brewing water temperature for green tea is around 80°C. The brewing time can vary depending on the type of tea and the purpose of brewing. For brewing where the tea leaves are separated from the water, we recommend steeping for 15 seconds for the first infusion, 20 seconds for the second, 30 seconds for the third, and 40 seconds for the fourth. This method results in a better-tasting tea without compromising the nutritional value of the leaves. What is the Suitable Brewing Temperature for Green Tea? 1. The water temperature for brewing varies with the type of tea. For high-quality green teas, especially those with fine and tender buds, use boiling water that has cooled to around 80-85°C. Higher temperatures can destroy vitamin C in the tea and cause caffeine to leach out, making the tea yellow and more bitter. 2. If you are selling tea and want to showcase its aroma, flavor, and appearance to customers immediately, you should use boiling water at 100°C. 3. When enjoying tea with friends, use water at 80-85°C to bring out the unique strong aroma and fresh, smooth taste, along with a light green color. Take your time to appreciate the…

Basic Introduction to Jinxiu Black Tea Jinxiu Black Tea is a specialty product of Jinxiu County, Laibin City, Guangxi Zhuang Autonomous Region. Jinxiu Black Tea is renowned for its unique aroma and flavor. Grown in the natural environment among rocky forests and mountains, the tea absorbs the essence of nature, showcasing distinctive local characteristics. This tea is simple and natural, with a bright red color, clear and bright infusion, a fresh and refreshing taste, and a rich fragrance. The infusion of Jinxiu Black Tea is a vivid red, with a rich flavor and a sweet aftertaste. It also aids digestion and provides a comfortable drinking experience. Due to the traditional production methods used for Jinxiu Black Tea, which are complex and not industrialized, its production is very limited, making it a valuable rarity. In recent years, with the rise in consumer upgrades and higher quality demands, Jinxiu Black Tea has gained significant popularity both domestically and internationally, further highlighting its rare quality and value. For those who enjoy black tea or collect teas, Jinxiu Black Tea is undoubtedly an excellent choice not to be missed. Nutritional Value Jinxiu Black Tea is made from the tender leaves of the tea plant,…

It's often said that the more you drink tea, the more discerning your palate becomes. The term “discerning” here refers to being overly selective, and this trait can be observed in both drinking tea and eating meals. But is becoming more discerning with tea a good thing or a bad thing? Today, Cup Xiaocha would like to hear what tea enthusiasts think. There are two main ways in which one’s palate becomes more discerning with tea. Firstly, the variety of teas consumed increases. For example, one might start by drinking green tea but then gradually explore new flavors, such as black tea, Pu'er, and Oolong. Eating the same dishes every day can indeed become tiresome; regularly changing the menu keeps things interesting. After drinking Oolong tea, there might come a time when one wants to return to green tea, thus continually rotating between different types. Secondly, the quality of tea consumed improves. Quality, simply put, is closely tied to price. When starting with Oolong tea, one might not be able to distinguish between good and bad teas, but over time, their ability to appreciate tea grows. They develop preferences for specific varieties and origins and form their own opinions on…

How do you store Tieguanyin to become high-quality "aged Tie"? What factors affect the storage of Tieguanyin? Should you keep Tieguanyin in the fridge? Today, I'll guide you step-by-step on how to properly store Tieguanyin. Avoid Exposure to Light Light can cause a photosensitive reaction in Tieguanyin tea, causing it to darken. Therefore, it's important to avoid light exposure during storage. Should Tieguanyin Be Stored in the Fridge? It's not necessary to store it in the fridge, but if long-term storage is required, refrigeration is recommended. At a refrigerated temperature of -4°C, the tea can maintain its original quality and flavor well; at -40°C, the oxidation rate of the tea becomes very slow. Although low temperatures reduce the oxidation rate of tea, it's still advisable to consume opened tea as soon as possible. This is because tea has strong adsorption and hygroscopic properties, and if stored in a damp or odorous environment, it can easily absorb odors and become damp. The Container Used for Storing Tieguanyin Must Be Airtight Some people forget to close the lid after opening the jar, or the material does not seal properly. Over time, the tea naturally loses its flavor. I've compiled information about three…

Many people are perplexed by the age of Pu'er tea and can only rely on the seller's introduction, making a gut judgment: true or false! Some even say that there is no such thing as aged tea, just commercial fraud! In light of this, I believe it is necessary to introduce several quick methods for identifying the age of Pu'er tea: How to Determine the Age of Pu'er Tea? 1. Observe the Appearance Take proper storage in Kunming dry warehouse as an example. New Tea: New raw tea has a fresh color, typically dark green, with prominent white tea down; New ripe tea has a dull color, usually blackish red, with some varieties showing golden tea buds. Aged Tea: Raw tea aged 5-10 years: the color turns from green to yellowish green, the white tea down turns golden, the tea product is lustrous and glossy. Raw tea aged 20 years and over: the color turns reddish yellow, lustrous and glossy, the tea down is golden. Ripe tea aged 5-10 years: the color turns reddish brown, lustrous and glossy, golden tea down is prominent. Ripe tea aged 20 years and over: the tea product color turns reddish brown, lustrous and glossy,…

With the arrival of spring, many tea regions have already started harvesting their spring teas, which will soon be available on the market. After a whole winter of rest and rejuvenation, tea plants have accumulated rich internal substances. During this period, the tea has a full flavor, is strong in taste, and is relatively more durable when steeped, making spring tea the best of the year in the minds of many tea enthusiasts. The first spring tea is the first batch of tea leaves picked in spring. As long as it is the first harvest of the year, it is called the first flush spring tea. This is also the first batch of tea to sprout each year. These leaves are smaller with larger, more abundant buds, good aroma, and a full-bodied, rich taste. What is the first flush spring tea? The spring tea, as the name suggests, is tea harvested and processed during the spring season, that is, tea picked and processed between the beginning of spring and the beginning of summer. Puer spring tea can be divided into “first flush,” “second flush,” and “end-of-spring” teas. “First flush” tea is made from the first tender shoots and leaves harvested…

This year, Cangyuan Autonomous County has taken market demand as its guide and improving quality and efficiency as the focus. It has consistently considered the tea industry as a leading agricultural sector to deepen the rural industrial revolution and boost rural revitalization. As a result, the county's tea industry is flourishing and showing a favorable development trend. Currently, the total area of tea gardens in the county is 144,200 mu (approximately 23,712 acres), with a total of 23,000 tea-growing households involving 91,000 people. By the end of July, a total of 7,050 tons of raw tea had been produced, achieving an agricultural output value of 218.5504 million yuan; 3,250 tons of refined tea were produced, achieving an industrial output value of 182.0012 million yuan. The comprehensive output value of the tea industry reached 636.1016 million yuan, completing 55.3% of the annual target. Cao Hongfang, Party Secretary of the Cangyuan Autonomous County Local Industrial Development Service Center, stated that they will continue to strengthen tea garden management, improve tea quality, optimize product structure, and expand market channels, further promoting the sustained and healthy development of the tea industry. Authors/Luo Huiping, Liu Jilan