Cancer is a leading cause of the global disease burden, with mortality second only to cardiovascular diseases. In 2019, there were 23.6 million cases and 10 million deaths from various cancers across 204 countries and regions. The global cancer burden is expected to continue increasing, with projections estimating 28.4 million cancer cases by 2040. Diet is believed to be an effective approach for preventing certain cancers. Catechins are biologically active polyphenol components found in fresh tea leaves or green tea, and they are the primary contributors to the health benefits of tea. Fresh tea leaves typically contain four phenotypic catechins: (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECG), and (-)-epigallocatechin gallate (EGCG). EGCG is the most abundant catechin in fresh tea leaves, accounting for over 40% of total catechin content. Many studies have shown that tea catechins possess anticancer properties. However, the impact of tea catechins and tea consumption on cancer risk remains inconclusive and controversial. Epidemiological and in vivo studies suggest that tea catechins exhibit anticancer effects against various types of cancer, including gynecological cancers, digestive tract cancers, brain gliomas, hepatobiliary cancers, and lung cancer. Catechins inhibit the proliferation and metastasis of cancer cells, act as antioxidants to scavenge free…

Mid-Autumn Festival is always a crucial marketing opportunity. How to better capitalize on the Mid-Autumn buzz and leverage it for tea marketing is a topic that often sparks discussions and attention within the industry. To inspire new ideas for Mid-Autumn marketing among tea companies, "Tea Talk" has launched a special series titled "Seizing the Momentum of Mid-Autumn - Boldly Moving Forward - 2024 Tea Industry Mid-Autumn Marketing Series." This series will delve into trends for Mid-Autumn tea mooncakes and tea utensils, Mid-Autumn marketing strategies, and market trends. On the eve of Mid-Autumn Festival, the tea mooncake market becomes the focus of the industry, with questions about whether price wars are intensifying, whether the transition towards health is solidifying, how far the boundaries of innovative flavors have been pushed, and when the trend of extravagant gift boxes will return to rationality. To address these pressing and profound questions, "Tea Talk" decided to visit the core production areas of tea mooncakes in Shenzhen, Xiamen, and other locations for an on-site exploration. On the factory floor, tea mooncakes showcase their market appeal through distinct textures and creative packaging designs. However, the direction of the tea mooncake market is just one part of the…

One cannot drink tea without tea ware, which refers to the specialized utensils used for brewing and drinking tea leaves, including pots, bowls, cups, trays, and saucers. The ancient Chinese were very particular about the artistry of their tea ware, which is another significant aspect of their tea-drinking culture. A set of exquisite tea ware paired with a fine tea that excels in color, fragrance, and taste can truly complement each other. As the custom of drinking tea grew in popularity and evolved over time, the variety of tea ware increased and the quality became more refined. At least ten types of tea ware are required for drinking Kung Fu tea. They are: First: Tea Pot In Chaozhou dialect, it is called "Chongguan," or sometimes "Su Guan," because it originates from Yixing, Jiangsu province, where the smallest type of Yixing clay pot is made. When selecting a tea pot, there are four criteria to consider: smallness, shallowness, evenness, and age. Tea pots come in various sizes, such as those suitable for two, three, four, or more people. Pots made by famous artisans like Mengchen, Tiehuaxuan, Qiupu, Epu, Xiaoshan, and Yuan Xisheng are highly prized. There are many shapes and sizes,…

The selection of tea utensils should take into account three factors: the occasion, the number of participants, and the type of tea. High-quality tea utensils paired with premium teas complement each other, enhancing the enjoyment of tea tasting. For example, for high-grade green tea, a clear glass cup without patterns or colors is recommended, as it not only suits the temperature needed for brewing green tea but also allows one to appreciate the color of the tea and the transformation of the leaves. For oolong tea, an elegant and rustic purple clay pot is ideal; for flower-scented tea, a lidded teacup that can retain fragrance and warmth is suitable. The choice of tea utensils also depends on the quality of the tea. For instance, for mid-range green tea with ordinary appearance, a porcelain pot would be chosen for brewing. The brewing utensils must be clean and intact, and when choosing them, attention should be paid to the coordination of colors, materials, and the harmony of the entire set of tea utensils. The arrangement of tea utensils should be logical, practical, and aesthetically pleasing, paying attention to the sense of hierarchy and the variation in lines. When setting up the utensils,…

Recently, the Zhenba County Agricultural and Rural Affairs Bureau, in conjunction with the National Science and Technology Special Mission Team, the Shaanxi Province Tea Industry Technical System, and Northwest A&F University, held a county-wide on-site training session on summer and autumn tea resource utilization at Shaanxi Bifengchun Tea Company. The aim was to further enhance the utilization of summer and autumn tea resources in Zhenba County, promote labor-saving processing technologies, lead the development of the tea industry with new productive forces, improve the quality and efficiency of the tea industry, and support industrial revitalization. More than 60 people, including representatives from tea enterprises, specialized cooperatives, some village-level collective economic organizations, and technical experts in tea processing, attended the training. Deputy County Governor Shao Yonghong of Zhenba County conducted on-site research and guidance, proposing specific requirements regarding the utilization of summer and autumn tea resources, industrial development, market expansion, and cooperation with farmers. At the training session, Professor Zhou Tianshan, a position scientist within the Shaanxi Province Tea Industry Technical System and deputy director of the Department of Tea Science at Northwest A&F University, provided the main training. Professor Zhou introduced new equipment developed by his team, including a tea withering…

Liubao tea, named after Liubao Town in Cangwu County, Wuzhou City, Guangxi Zhuang Autonomous Region, is unique as a low-temperature fermented tea stored in bamboo baskets, cellars, caves, or wooden dry warehouses (other dark teas are typically border trade teas). Its distinctive taste has garnered many fans.Historically, there was not only the Tea Horse Road but also a Tea Ship Ancient Route, which started right here in Liubao, Guangxi. The people of Wuzhou used inland waterways to transport goods such as tea and porcelain to all corners of the world, establishing extensive trade relations with the outside world, forming a profound historical legacy known as the “Ancient Tea Ship Route.” The route began in Dabao, Guangxi, followed the Liubao River, proceeded along the Dong'an River, passed through the Hejiang River, entered the Xijiang River, and reached Guangzhou, connecting to the maritime Silk Road for tea shipments. This route was unique in linking Guangxi, Guangdong, Hong Kong, and directly reaching Southeast Asia. Through this ancient tea ship route, Liubao tea emerged from the mountains, crossed oceans, and became one of the key commodities on the maritime Silk Road. The history of tea production and processing in Liubao can be traced back…

 Tea ware, also known as tea utensils or tea apparatus in ancient times. The Tang Dynasty litterateur Pi Rixiu wrote in his poem “Cpu Family Forest Pavilion” about "the sparse osmanthus shadows moving over the tea ware." During the Song Dynasty, emperors gave "tea ware" as gifts. The Northern Song painter Wen Tong wrote in a poem, "Only with tea ware to appreciate the utmost seclusion." In the Yuan Dynasty, the painter Wang Mian wrote in the "Flute Playing Out of the Gorge" poem, "Wine pot and tea ware on top of the boat." Xu Ze, one of the four great painters known as the "Four Talents of Wu" during the early Ming Dynasty, wrote when inviting friends for evening tea and drinking, "Tea ware is still set up late at night; song pots are not knocked upon when sober." It is not difficult to see that whether poets from the Tang and Song dynasties or painters from the Yuan and Ming dynasties, their writings often contain verses about "tea ware," indicating that it is an integral part of tea culture. Within its narrow definition, tea ware refers to tea cups, teapots, tea bowls, tea cups, tea saucers, and tea…

It's now the season for spring tea, and tea gardens across the country are starting their picking activities. Compared to bulk teas, high-quality green teas have specific requirements when it comes to picking and processing techniques, which tend to be more technologically demanding. In order to produce high-quality green teas, and help tea farmers increase their income, we have compiled some key points about the picking and processing of high-quality green teas, for your reference. Is there a particular method for picking fresh leaves of different tenderness levels? When picking fresh leaves, there are three categories: single buds, one bud with one leaf, and one bud with two leaves. For evaluating the quality of high-quality green teas, small-leaf varieties should be picked at the initial stage of one bud with one leaf; however, from the perspective of product characteristics and consumer habits, there are also some teas made from single buds. Is it appropriate to "let grow large, pick small?" "Let grow large, pick small" refers to picking one bud with one leaf after the tea bud has grown to one bud with two or three leaves. The green tea produced in this way generally has a bluish-green color, a…

Mom's younger sister is middle-aged now, her thick black hair streaked with silver. Her voice, when calling out to her children, is strong and powerful, tinged with the wear and tear of time. Grandma, smiling warmly, like many other women who pick tea, has long since melded into the tea mountains. That tea affair, that long-haired girl drinking tea, who would remember any of it? It only appears in my mind, transformed and shifting, that smile like a spring breeze through the forest. The tea-picking aunt is elderly now, suffering from rheumatism, her hands shaking as she walks alone around the house. Grandpa, who used to make tea, is skin and bones; he no longer has the strength to stand by the large iron wok and stir-fry a pot of handmade tea for his children and grandchildren, much less go out to attend a tea event. This man who loved socializing and kept up appearances, after a serious illness, his face turned the color of tea. He gasped for breath and waved his hand, unwilling to eat meals at the same table as his children and grandchildren. Sometimes, getting out of bed required Dad's help. He took the food cooked…

Baihua Tan is part of the Tongqing River, a renowned Pu'er tea production area in Yiwu, located in the Yao Autonomous Township of Mengla County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. It is situated at the confluence of the Tongqing River, Bulong River, and Jinchang River, and its unique geographical location has created a favorable natural environment. It is a tranquil place nestled in the forest by the water. Various wild flowers grow near the mountain stream, with baihua (wildflowers) being the most abundant, hence the name. Baihua Tan stands out from the Tongqing River as an emerging micro-production area, following Bingdao, Laobanzhang, and Cha Wang Tree as another classic micro-production area for tea. The ancient tea trees in Baihua Tan can reach heights of over ten meters, with deep roots and broad crowns, and large leaves. Its tea leaves have a distinctive flavor, a heavy body, and a strong wild character, with great vigor and full tea energy. The raw tea is highly recognizable, with straight, hard strips, due to the high content of pectin in the leaves. Those fortunate enough to taste the ancient tree tea from Baihua Tan often describe it with the word “wild.” Its flavor…

Tea enthusiasts enjoy brewing tea to a certain level, making each session a delight in their daily lives. Brewing a good cup of tea requires more than just the right teaware and water quality; the brewing method is equally important. When brewing tea, there are two methods: dry brewing and wet brewing. Do you know what dry brewing and wet brewing mean? Wet Brewing The so-called wet brewing method is the most familiar way of brewing tea in everyday life. Washing the teaware and tea leaves on the tea table, pouring hot water over the teaware, and letting the water directly spill onto the tea table—this is known as wet brewing. The most direct way to determine if the wet brewing method is being used is whether the tea table has a large surface area or if water can be poured directly onto it. A large tea table serves the purpose of allowing the rinse water from cleaning teaware and tea leaves, as well as excess tea water, to be poured directly onto it. As a result, the tea table appears damp, hence the term "wet brewing." The modern wet brewing tea tray originated from Chaozhou Gongfu tea, where hot…

Green tea should not be brewed with boiling water at 100°C. Green tea is an unfermented tea that retains the natural components and green hue of the fresh leaves. Using boiling water can cause an overly rich release of nutrients from the green tea, potentially destroying some of these nutrients, and diminish its value for drinking. What is the Suitable Water Temperature for Brewing Green Tea? The water temperature for brewing green tea should be controlled between 80 to 85°C. Green tea is an unfermented tea made by picking tender buds and leaves, then undergoing processes such as fixation, shaping, and drying. This preserves the natural substances and green hue of the fresh leaves, which are delicate in nature. If the water temperature is too high during the brewing process, it can destroy the nutrients in the green tea, causing the flavor to become excessively bitter and astringent. Additionally, this may result in a too concentrated tea infusion, which could be burdensome for the body after consumption. Green tea can be brewed both hot and cold. When cold-brewing green tea, the water temperature should be around 4°C (ambient temperature), and the tea should be refrigerated for 6 to 8 hours…

Origin Baokang Songzhen is a type of linear green tea, produced in the Baonan Dianya Town and the Babei Huangbao area in Baokang County, Xiangyang. Historical Background There are records dating back to the Tang Dynasty, and it had gained a reputation during the Qianlong period of the Qing Dynasty. In the Tang Dynasty, Peiji's "Tea Narration" listed ten tribute teas, with Baokang being one of them. The "Xiangyang Local Customs Record" by Fan Zhiming of the Northern Song Dynasty states: "In the mountains of Baokang, tea used to be produced, known as Baokang Pine Needle tea, which was highly valued by the people of Tang. It has been mentioned in literature. Nowadays, people do not plant it much. There are only about a thousand plants in Dianya and Xiema, and the soil there is quite similar to that of this garden. The tea produced here amounts to no more than one or two dozen liang per year, and the locals call it Winter Jasmine tea, which is extremely sweet and fragrant, incomparable to grassy teas from other places. The characteristics of the tea gardens are also similar, but the locals do not cultivate it much." In the Ming Dynasty,…

Tea soothes the spirit and calms the mind, embodying the myriad facets of life and the ebb and flow of time. It is an indispensable “spiritual sustenance” in the lives of Chinese people.China has a vast array of tea types, which can be categorized into six main categories based on their degree of fermentation: Green Tea, Yellow Tea, White Tea, Oolong (or Qing) Tea, Black Tea (which refers to what is known as Red Tea in the West), and Dark (or Hei) Tea. Given the seasonal changes from spring's warmth, summer's heat, autumn's coolness, and winter's cold, there are specific teas that are best suited for each season according to climatic conditions. 01Seasonal Tea Drinking Spring — Flower Tea: With its slightly sweet and cool nature and fragrant aroma, flower tea helps to dispel the cold accumulated in the body during winter, promotes the circulation of qi and blood, and strengthens liver function. Common flower teas include osmanthus tea, jasmine tea, and magnolia tea. Summer — Green Tea: Slightly bitter but with a hint of sweetness and a cool nature, green tea is effective in relieving heat and thirst, clearing heat and dampness, calming the heart, and treating diarrhea and…

Yunnan is the birthplace of tea, and Lincang is one of its sources. The cultivated ancient tea tree promoted by Secretary Wang grows in the Cha Wang natural village of Jinxiu Village, Xiaowan Town, Fengqing County, Lincang City, Yunnan Province. It is known as the "Jinxiu Tea King." After enduring 3,200 years of wind and rain, the "Jinxiu Tea King" still stands tall, absorbing dew and drinking frost, with lush branches and leaves, full of vitality. The tree is 10.6 meters high, with a canopy spanning 11.5 meters north to south and 11.3 meters east to west. Its root diameter is 1.84 meters, and its circumference is 5.84 meters. With an age exceeding 3,200 years, it is the oldest and thickest cultivated ancient tea tree discovered in the world so far. In 2015, the "Jinxiu Tea King" was honored in the Shanghai Guinness World Records Museum, earning the title of "China's Largest Ancient Tea Tree." The "Jinxiu Tea King" was discovered in the early 1980s and has since been examined by numerous domestic and international experts and scholars. This discovery has profound and irreplaceable significance for tracing the history of tea in China and worldwide, studying tea culture, and deepening…

The 2024 Chaozhou Gongfu Tea Conference concluded in Guangzhou on the 19th. Over 60 high-quality tea companies from Chaozhou, Guangdong Province, showcased more than a thousand varieties of Phoenix singleton tea collectively, along with a dazzling array of tea utensils, tea foods, and tea-related cultural and creative products, fully demonstrating the achievements of Chaozhou’s tea industry and presenting a grand feast of gongfu tea to tea enthusiasts. In recent years, Chaozhou has made full use of its resource and brand advantages as the “World Capital of Gongfu Tea Culture” and the “Chinese Oolong Tea Capital,” vigorously promoting tea culture, improving tea technology, expanding the tea industry, and accelerating the standardized, branded, industrialized, and quality-oriented development of Phoenix singleton tea. The city is developing organic teas, green foods, selenium-rich products, and other items that meet market needs through multiple channels, striving to make Chaozhou gongfu tea and Phoenix singleton tea famous throughout China and the world. According to statistics, by the end of 2023, the tea planting area in Chaozhou had reached 276,900 mu (approximately 18,460 hectares), with an annual output of 32,600 tons and an annual value of 8.195 billion yuan. Chaozhou ranks second in tea planting area and first…

1. The lemon, chopping board, knife, airtight jar, hands, and utensils used when taking out the lemon should all be free of water and oil. 2. The sugar-preserved lemon is not prone to spoilage but should be refrigerated and consumed within a week. 3. When using, take an appropriate amount of lemon slices along with the juice produced during preservation for better taste. 4. White granulated sugar is used instead of honey because honey does not react well to high temperatures, resulting in a sour taste after being steeped in hot water. 5. If using tea bags, pour the water first before adding the tea to prevent overly concentrated tea, which significantly affects the taste. Four Tips to Solve the Bitterness Issue in Hand-Made Lemon Tea! The reason why lemon tea becomes "bitter and astringent" is due to a phenomenon known as "delayed bitterness." So, how can we minimize the bitter taste in the lemon tea during preparation? Here are some tips: Choice of Lemon Variety Yellow lemons become bitter faster than green lemons and fragrant lemons when hand-beaten, so yellow lemons are suitable for Hong Kong-style lemon black tea, where only acidity enhancement is needed without the need for…

Manzuan (Manzhuang), in Dai language, means “large village,” located in the south of Xiangming Township, Mengla County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province, China. It borders the Yiwu tea area to the east. The main areas for ancient tree tea production on the Manzuan Tea Mountain are Manzuan and Manlin (Manlin). Manlin is the village with the most tea gardens on Manzuan Tea Mountain, while Manzhuang is the largest village and the one with the largest population. Manlin sits atop Manzuan Tea Mountain at an altitude of 1,700 meters, with beautiful scenery and clouds shrouding it throughout the year. Standing on the mountain top and looking far into the distance, all you see is a sea of clouds, as if you were in a fairyland. The ecological environment of Manzuan Tea Mountain is excellent, with high altitude, low temperatures, abundant sunlight, large diurnal temperature differences, no severe cold in winter, and no scorching heat in summer. Most of the ancient tea trees grow in dense forests. The unique natural environment has shaped the quality of Manzuan tea leaves. The dry tea has dark, shiny, thick, and long strands, with floral and honey aromas interweaving, which are intense and lasting. The…

Raw Pu'er tea should be rinsed once. Made from large-leaf sun-dried green tea in Yunnan, raw Pu'er tea is characterized by its rich and strong flavor, full tea aroma, distinct throat resonance, and intense fragrance. Rinsing the tea helps to better activate the tea's vitality, facilitating the release of its aroma and taste substances. However, the number of rinses should not be excessive; generally, one rinse is sufficient. The True Purpose of Rinsing the Tea The true function of rinsing the tea lies in moistening the leaves to allow them to fully expand, also known as "moistening the tea" or "waking up the tea." This process helps to induce the tea's aroma and flavors, which will be better presented after the leaves have expanded, almost as if they are awakened. How to Brew Raw Pu'er Tea 1. Selecting the Utensil The first step in brewing raw Pu'er tea involves choosing the right utensils. Commonly used vessels for raw Pu'er include gaiwans and purple clay pots. Newer raw Pu'er is recommended to be brewed in a gaiwan, while older raw Pu'er is best suited for a purple clay pot. 2. Tea-to-Water Ratio To achieve a good taste, the tea-to-water ratio is…

Mangsong, a Dai language toponym meaning a plateau between high mountains, is located within the Mangsong Township of Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. To its east lies Jinghong City and to its south, Gelanghe Township. It is one of the ancient tea regions in Menghai County and also one of the main tea-producing towns. There are over 3,000 mu of ancient tea gardens, widely distributed across several areas with the majority concentrated in Nanben Old Village, Baotang New Village, Baotang Old Village, Damei, and Xia Da'an Villages. Photographed by Yan FengtingThe ancient tea gardens in Mangsong are mostly planted by the Lahu people, who have a long history of tea cultivation, processing, and trade. Han Chinese settlers entered Mangsong during the Guangxu period of the Qing dynasty to engage in tea trading. In 1931 (20th year of the Republic of China), migrants from Yiwu, Mengla established a tea house in Manmai, Mangsong. In 1941, Fohai Tea Factory set up a preliminary tea processing facility and a tea purchasing station in Mangsong. In the early 1980s, when the Chinese Tea Research Institute and Yunnan Academy of Agricultural Sciences Tea Research Institute jointly surveyed tea tree resources, they discovered…