For the Chinese, drinking tea is not only a habit but also a science. Those who understand the knowledge of tea drinking can make themselves healthier and live longer through this method. The Yellow Emperor's Classic states: “During the first three months of spring, this is the time for the release of old energy. Heaven and earth come to life, and all things flourish.” Spring is when yang energy rises, brimming with vitality. However, as winter transitions into spring, the weather fluctuates between cold and warm, making it easy for qi fields to become disordered, and the human body becomes susceptible to illness. At this time, focusing on health preservation can effectively prevent diseases from occurring.        Spring health preservation should follow the principle of nourishing yang and preventing wind. In this season, the body’s yang energy follows nature’s course, rising and spreading outward, so it is important to protect the body’s yang energy and avoid any situation that might damage it. Drinking tea for health preservation is a good choice at this time.        When it comes to drinking Pu'er tea, it is appropriate to drink teas that are neutral in nature…

Dark tea, known as the black gold among teas, improves in quality and flavor over time. During its transformation, storage conditions are of utmost importance; even a slight oversight can cause the dark tea to spoil, especially during the humid season. The humid season occurs in March and April each year when the southern regions experience a sudden increase in temperature and humidity. During this time, everything feels damp both indoors and outdoors, making the air seem saturated with water, which is quite uncomfortable. For tea enthusiasts, the humid season is particularly challenging as it increases the risk of their cherished teas becoming damp and moldy. When storing dark tea during the humid season, controlling indoor humidity is key. Here’s a guide on how to prevent moisture from affecting your dark tea. It’s recommended that you save this information for future reference. 1. Preventing Moisture from Entering the Room During the humid season, the outdoor air is extremely humid. It's important to keep all windows and doors closed to prevent warm, moist air from entering. Even if the sun is shining brightly at noon, do not open the windows to ventilate. Ventilation during this period can sometimes lead to more…

Xu Yahé: The premise for 'aging to richer flavor' is to get the initial setup right for Pu'er tea The tea expert Xu Yahé once introduced a new concept of Pu'er tea storage called "Nurture, Guide, Influence, Control." Based on this concept, with his rich experience in making tea and participating in numerous Pu'er tea evaluations, he will explain how to achieve the initial setup for Pu'er tea's 'aging to richer flavor' before its production, following national standards. He hopes to provide readers with useful information and insights. Want 'aging to richer flavor'? First, check if it’s the right 'material' According to Xu Yahé, from the perspective of raw materials, the results for 'aging to richer flavor' differ for first-grade, second-grade, and third-grade teas. "I believe that the concept of 'aging to richer flavor' is targeted at specific teas, guiding and controlling their quality in a particular direction. Only good-quality teas are worth storing; otherwise, they should be consumed sooner." To Xu Yahé, Pu'er tea storage is like a school where only the best students with solid foundations can enter. What constitutes a good foundation? First, select the right material Which type of tea has the initial conditions to reach…

The first infusion of brewed tea doesn’t need to be discarded. Firstly, the volume of water used in brewing tea is usually quite large, and discarding the brew would be wasteful. Secondly, when brewing tea, the tea is added after the water has boiled, and once it boils again, the tea can be poured out and consumed; there's no need for a rinse. Thirdly, the tea broth from brewing is sweet, mellow, full-bodied, and smooth. Discarding it would result in the loss of its flavors and prevent you from tasting its true essence. Should the First Infusion of Brewed Tea Be Discarded? Whether to discard the first infusion of tea depends on the type of tea, and one should not blindly decide whether to discard or keep it. 1. If the tea is light in flavor, it’s not recommended to discard the first infusion; it’s best to taste it as it is. 2. If the tea is rich in flavor, it’s recommended to discard the first infusion since it doesn't fully represent the tea's taste. 3. For aged teas, it is advisable to discard the first infusion. This serves two purposes: cleaning off any dust and waking up the tea.…

On August 16, 2024, the "Tea and the World" Global Promotion Launch Ceremony for Chinese Tea was held at the Beijing Friendship Hotel, under the guidance of the Food and Agriculture Organization of the United Nations and the China International Publishing Group, and hosted by the Cultural Exchange Center of the China International Publishing Group. The event, themed "Inheriting, Promoting, and Benefitting the World through Tea Culture Exchange and Mutual Learning," announced the 2024 Forbes China Tea Industry Series Selections. "Wuzhou Liubao Tea" successfully made it into the annual regional public brand selection for the 2024 Forbes China Tea Industry Series. Mr. Zhong Weijun, Deputy Director of the Wuzhou City Tea Industry Development Bureau, attended the event and received the certificate. Wuzhou Liubao Tea is renowned for its distinctive characteristics of "redness, thickness, agedness, and richness," along with its unique betel nut fragrance. It has been one of China's twenty-four famous teas since the Qing Dynasty, with a long history and outstanding quality, becoming an important historical symbol and calling card for Wuzhou City, Guangxi. In recent years, Wuzhou City has used the "Wuzhou Liubao Tea" regional public brand and the "Ancient Tea-Ship Route" cultural brand as dual engines to…

Man Nu Pu'er tea is an ancient tree tea product made from large-leaf Pu'er tea leaves from Yunnan. Its characteristics and taste differ somewhat from those of Pu'er tea, offering a unique flavor. Its appearance is characterized by larger leaves that display a golden hue and are tightly twisted with a dark luster. Preliminary Sale Prices for Man Nu Spring Tea on ChaWo.com in 2024 The price for the first spring pure material bulk raw tea from Man Nu's tall trees in 2024, weighed and sold at 250 grams, is 280 yuan. The price for the first spring pure material bulk raw tea from Man Nu's tall trees in 2024, weighed and sold at 500 grams, is 550 yuan. The price for the first spring pure material bulk raw tea from Man Nu's tall trees in 2024, weighed and sold at 1000 grams, is 1000 yuan. Characteristics of Man Nu Spring Tea Rich and Pure Flavor: It has the rich and pure character of Menghai tea but lacks the bitterness typically found in Menghai teas; High Aroma: It boasts the high fragrance of Lancang teas while also presenting a clear and sweet taste; Silky Broth: Unlike the pure softness of…

Tieguanyin, a traditional Chinese tea, belongs to the Oolong category and is one of China’s top ten famous teas. It is classified as a semi-fermented tea. Many people enjoy drinking Tieguanyin. If you're going to brew Tieguanyin, I would recommend trying a Zhu Ni (Red Clay) teapot. Zhu Ni and Tieguanyin are often paired together, making the Zhu Ni teapot the preferred choice for brewing Tieguanyin. Zhu Ni teapots have a high density and contraction ratio, which enhances the aroma of the tea. Using this teapot results in a tightly bound, smooth tea soup with a long-lasting aftertaste and strong sweetness. The characteristics of the teapot are quite unique. Six One Hall Dahongpao Cigar Section A Zhu Ni teapot of around 200 ml is more suitable for drinking Tieguanyin. The teapot can quickly reach a high temperature, which meets the requirements for brewing Tieguanyin. In addition to Zhu Ni teapots, Zi Ni (Purple Clay) teapots are also good due to their broad applicability. How to store Tieguanyin? There are five factors that affect the quality of tea: moisture, temperature, air, light, and odor. Generally, low temperatures and vacuum-sealed storage are required to preserve the color, aroma, and taste of Tieguanyin…

There are many methods to store Pu'er tea, divided into professional storage and personal home storage. Regardless of whether it is professionally stored or personally stored at home, attention should be paid to the storage environment. Commonly used storage methods involve keeping the original packaging of Pu'er tea, storing it off the ground, and avoiding dampness and unwanted flavors. How to Store Pu'er Tea Properly ① Direct Storage The storage of Pu'er tea can use multiple paper bags or bamboo shells for direct packaging and storage; there is no need to wrap an outer layer with a plastic bag to avoid hindering air circulation. Similarly, refrigeration is not necessary for storing Pu'er tea. ② Canister Storage Method Using a canister to store Pu'er tea is a relatively scientific method, which is more suitable for collectors. A well-sealed canister can effectively prevent the tea from becoming damp, avoid contact with air that could cause oxidation reactions, and has the effect of waking up the tea. It is recommended to use a purple clay jar or a ceramic jar. Additionally, different teas should not come into contact with each other to prevent flavor contamination, as the varieties and aromas of Pu'er tea…

      Glass, known to ancient people as liuli or lusili, is actually a colored, semi-transparent mineral. Tea wares made from this material give people a vivid and radiant feeling due to their bright colors and lustrous shine. The technique of making liuli in China started early, but it was not until the Tang Dynasty that with the increase in cultural exchanges between China and foreign countries and the continuous introduction of Western liuli wares into China, did the country begin to produce liuli tea wares. The plain, footed, light yellow liuli tea cup and the plain light yellow liuli tea saucer unearthed from the Famen Temple’s underground palace in Fufeng County, Shaanxi Province, which were offered by Emperor Xizong of the Tang Dynasty, are genuine Chinese liuli tea wares. Although their shapes are primitive, decorations simple, texture appears mixed, and transparency is low, they indicate that Chinese liuli tea wares had already emerged during the Tang Dynasty and were considered precious at the time. In modern times, with the rise of the glass industry, glass tea wares quickly became popular. This is because glass is transparent, lustrous, and highly moldable, so the tea wares made from it come in…

The Aroma Achieved Through Baking The tea processing of Xinyang Maojian not only preserves the tenderness of the buds but also enhances their aroma to a certain extent, creating a fresh, smooth, and mellow taste for Maojian tea. The production process of Xinyang Maojian is very meticulous. Before stir-frying, the fresh leaves are sorted according to variety, weather at the time of picking (rainy or sunny), time of day (morning or afternoon), and freshness. They are then graded using bamboo sieves and kept separately. The sorted tea leaves are spread out on a tray; those picked on rainy days should be spread thinly, while those picked on sunny days can be spread more thickly. Once the leaves become soft and have lost some moisture, they are ready for stir-frying. The stir-frying directly determines the quality of Xinyang Maojian, as it is the process that enhances its aroma and also makes the tea suitable for long-term storage. Its technique is also unique, consisting of three steps: raw pan, mature pan, and baking. Although this sounds simple, the actual process is particularly complex. Furthermore, the stir-frying and baking techniques of Xinyang Maojian combine elements from the production methods of Lu'an Guapian and…

Green Production Technology Innovation Team, Tea Research Institute, Yunnan Academy of Agricultural Sciences / Xishuangbanna Comprehensive Test Station, National Tea Industry Technology System Mycterothrips gongshanensis, a new pest on tea plants, belongs to the order Insecta, family Thysanoptera, genus Thripidae, and species Mycterothrips. It is a cryptic bud and leaf pest that has been widely occurring in tea gardens in Yunnan province in recent years, with increasingly severe damage. I. Distribution and Damage Mycterothrips gongshanensis is prevalent in tea-growing areas of Yunnan, causing outbreaks in some tea gardens. The adult and nymph stages hide in the crevices between buds and leaves or at the tips and edges of the first leaf below the bud, feeding on the sap of young shoots and tender buds. Initially, the tips and edges of the affected leaves show yellow spots, which then gradually develop into brown patches. The buds and leaves become deformed and curled, the internodes shorten, and their growth slows down. Severe cases result in the easy detachment of leaves upon slight touch, leading to leaf fall and bare shoots, significantly affecting tea yield and quality, and potentially causing substantial economic losses in summer and autumn tea production. Damage caused by Mycterothrips…

The brewing method for aged Pu'er tea differs significantly from that of new tea. With new teas, there are many varieties, and the focus during brewing is often on identifying any shortcomings. For aged teas, however, quality is high and quantity is limited, so the goal when brewing is to highlight its strengths and minimize its weaknesses, doing justice to this precious aged tea. Brewing Pu'er tea requires skill and attention to detail. As the saying goes: "The devil is in the details." Brewing tea is not only a technical skill but also a meticulous one. Here are four key phrases to remember. How to brew aged Pu'er tea for the best flavor? Catchphrase 1: Awaken the tea before brewing. Aged Pu'er tea is stored in an environment with low oxygen, dryness, and no light, which keeps its internal substances in a state of low activity. Without awakening the tea, the flavor will be flat and unappealing. Therefore, before brewing aged tea, it's necessary to awaken its qualities, quickly elevating them to a higher standard. The process of awakening the tea can be done dry or wet. Dry awakening involves opening the packaging of the stored aged Pu'er tea and…

The abundance of June has arrived as scheduled, and the weather is gradually getting hotter; it’s easy for the body to become overheated without proper care. The right way to enjoy summer is no longer just about turning on the air conditioner, eating chilled watermelon, or drinking cold beverages, as these can easily upset your stomach… Brewing a suitable tea for summer, which is healthy, cooling, and timely, is the best answer to welcome the summer season. It’s not only important to choose the right tea but also quality tea, and very importantly—brew it well! A cup of tea with a fresh and rich flavor is something that no one can resist. Once your taste buds touch it, you cannot easily give it up. The extraordinary appeal of tea is probably because tea is truly remarkable! 01 Tea, Tied to National Fortune Tea was China’s largest export commodity in the 19th century. Tea originated in China. In the 19th century, Chinese tea spread almost globally, and the word for tea in Western languages is derived from the pronunciation in Fujianese and Cantonese dialects. From the 17th to the 19th centuries, tea had intricate connections with the fates of China, Britain,…

Tea is the soft whisper of time, each leaf unfurling a tale of years gone by. Though silent, it gradually releases the essence of nature and the changing seasons as it embraces boiling water. A good cup of tea is like meeting an old friend again; no words are needed as the tacit understanding and familiarity quietly flow through the rising fragrance of the tea. During a tranquil afternoon, holding a cup of green tea, watch as the emerald leaves swirl and sink in the water, mirroring the ups and downs of life’s journey. At first taste, it may be slightly bitter, but with careful savoring, it becomes refreshing and leaves a lasting aftertaste. Isn’t this just like our lives? We must weather storms to see rainbows and appreciate the sweetness after tasting bitterness. A pot of Pu'er shared with close friends, sitting around a stove, laughing and chatting from dawn till dusk, time silently passes in the aroma of tea, leaving behind a rare sense of tranquility and detachment. Tea is not only an art of living but also a comfort for the soul. It teaches us that no matter how noisy the outside world may be, as long…

Tea enthusiasts are well aware that besides its unique taste, Pu'er tea can be stored for a long time, and the longer it is kept, the better its flavor becomes. As such, many tea lovers frequent mountain country tea franchise stores to sample Pu'er tea. Naturally, the topic of how to best preserve Pu'er tea is of great interest. So, what is the optimal method to preserve Pu'er tea? We generally have four methods for preserving Pu'er tea: Direct preservation, jar preservation method, cost-effective cardboard box preservation method, and fresh preservation method. ① Direct Preservation Pu'er tea can be preserved using multiple paper bags or bamboo shells directly, without needing an outer layer of plastic wrap, which could hinder air circulation. Similarly, there's no need to use refrigerator storage for Pu'er tea. ② Jar Preservation Method Using jars for preservation is a more scientific approach, particularly suitable for Pu'er tea collectors. Well-sealed jars effectively prevent the tea from moisture and oxidation caused by contact with air, and they also help to refresh the tea. We recommend using clay or ceramic jars. It's important not to mix different types of tea in the same container to avoid flavor contamination, as the…

Green tea is one of the most popular beverages in the world, renowned for its refreshing and delicate taste as well as its health benefits. Whether you're a beginner or an experienced tea enthusiast, mastering a few basic brewing methods can help you better enjoy every cup of green tea. In this article, we will detail three classic methods of brewing green tea to help you achieve the perfect infusion. (Image source: Internet, delete upon request) Method One: Traditional Glass Cup Brewing Brewing green tea using a glass cup is a simple yet elegant method. The transparency of the glass not only allows you to appreciate the graceful dance of the leaves in water but also helps you better control the water temperature and steeping time. (Image source: Internet, delete upon request) Materials Needed Glass cup Green tea leaves (such as Longjing, Biluochun, etc.) Purified water Detailed Steps Warm the cup: Before brewing, preheat the glass cup with hot water. This step helps maintain the temperature of the tea infusion and better releases the aroma of the tea leaves. Add tea leaves: Place an appropriate amount of green tea leaves into the glass cup; generally, 3 grams of tea per…

Introduction: For storing Tieguanyin, it is generally recommended to keep it at a low temperature and in a sealed vacuum. This can preserve the color, aroma, and flavor of the Tieguanyin for a short period. However, why do we often find that even when stored for a relatively short time, the tea's quality does not match its initial state when first brewed? How can Tieguanyin tea be properly stored? 1. Drying Degree After Fermentation The current tea-making techniques are trending towards lighter fermentation, with the teas from Gande being a typical example. In light fermentation, the tea tends to exhibit a high, orchid-like fragrance. Typically, such teas are not dried excessively, meaning they retain some moisture. When storing this type of tea, it is essential to maintain low temperatures and ensure airtight sealing to minimize the effects of moisture. 2. Fermentation Degree During Production If the fermentation process is controlled just before it reaches its peak, the tea will continue to undergo post-fermentation over time, allowing it to be stored for a longer duration. However, if the tea is allowed to ferment to its peak right from the start, special care must be taken during storage to prevent further post-fermentation…

As the saying goes: "People cherish life; at every seasonal change, one should focus on self-care, with the two solstices being particularly crucial." These two solstices refer to the summer and winter solstices, both of which are vital periods for health preservation. After the summer solstice, most regions in our country enter the peak of summer, the most challenging period of heat. Since human metabolism is at its most active during this time, there is a significant increase in consumption, often leading to symptoms such as loss of appetite, dry mouth, excessive sweating, and difficulty sleeping. Those who understand the principles of health preservation will have their own secrets: drinking tea. Summer: Green Tea There's a tradition of adjusting tea choices according to the seasons, with the saying: "Spring for floral teas, summer for green, autumn for oolong, and winter for black." After the summer solstice, adjustments should be made to one's tea-drinking habits. Generally, after the summer solstice, one should drink green tea. Green tea has a bitter taste. Due to the ease of getting overheated after the summer solstice, drinking green tea has a cooling effect that can help reduce internal heat and continuously replenish lost fluids. It…

Tea contains a large amount of polyphenols, which can combine with many drugs to form precipitates, hindering the absorption of the drugs and thus affecting their efficacy. As the saying goes: "Tea water neutralizes medicine," so never take medicine with tea water, or it will be in vain. Why not take medicine with tea? Taking medicine with tea water can reduce its effectiveness and react with the drug to produce harmful substances. Tea contains a large amount of tannic acid, which can react with alkaloids, the active ingredients in drugs, forming insoluble substances. This can not only reduce the effectiveness of the drug but also easily lead to conditions such as gallstones and kidney stones. Tea contains caffeine, theophylline, and other components that can stimulate the central nervous system; taking sedatives or hypnotics with tea water can inhibit the drug's effectiveness. Note that you should not drink tea for two hours after taking medicine. After seeing a doctor, the physician will advise patients not to take medicines with tea water. This is mainly because tea contains components such as polyphenols, tannins, caffeine, cocoa alkaloids, and theophylline, which can easily chemically react with the chemical components in the drugs, thereby affecting…

Yiwu, the origin of the ancient tea horse trail, is a holy land for Pu'er tea and known as the "tribute tea hometown." During the second year of the Yongzheng era of the Qing dynasty, a large number of craftsmen and tea aficionados flocked to Yiwu, forming a pattern where "every household had tea and every family drank tea." By the Qianlong period, Pu'er tea was presented to the imperial court and became highly favored by the royal family, listed as a tribute tea. From then on, it gained significant fame and prestige throughout the capital. As a town renowned for its tribute teas and now popular in the tea world, Yiwu is one of the core regions in the fierce competition for Pu'er tea raw materials. Every year, many tea enthusiasts make pilgrimages to the ancient town of Yiwu, which has always been a coveted location for merchants. Some may think that speculation plays a major role, but in reality, only by tasting pure and authentic old teas from Yiwu can one truly understand their value, which stems from the inherent superiority of the tea itself! In the Pu'er tea world, there is a saying: "Ban Zhang is the…