Generally speaking, you must pay attention to the details of storing tea, as this affects whether the tea will go bad. Only a good environment is conducive to storing tea. So, as a representative of Wuyi rock tea, how should Dahongpao be stored? Can it be placed in the refrigerator for storage? Let's take a look at the following introduction. Can Dahongpao Be Stored in the Refrigerator?      1. Dahongpao and Pu'er should not be kept in the fridge, while Tieguanyin must be stored in the refrigerator.      2. Despite being called the king of teas, Dahongpao can still spoil like other teas if not stored properly, causing economic loss.        3. The spoilage of Dahongpao is mainly due to abnormal conditions of temperature, light, and moisture. Ideally, the storage conditions for Dahongpao should be controlled with a moisture content of less than 6%, refrigerated, oxygen-free, and protected from light. In practical operations, the storage plan can be adjusted according to specific needs. How to Store Dahongpao?      Dahongpao tea easily absorbs odors and is also afraid of moisture, high temperatures, and light exposure. After roasting, Dahongpao dry tea is relatively dry, and…

A teapot enthusiast asked the other day, "Why are purple clay teapots called purple clay teapots?" What does the term "clay" specifically refer to in this context, and what role does it play within the teapot? 1: What Exactly Does the Term "Clay" Refer to in Purple Clay? 1. Quartz particles (as shown by the white dots in the image below). This is according to academic sources; 2. The physical cohesion of purple clay, as per experienced potters. When discussing these concepts with others, it's essential first to clarify which definition you're using. Otherwise, conversations can become heated, with experienced potters criticizing academics for not understanding the craft and academics regarding potters as ignorant. The "double porosity structure" of purple clay is closely related to its quartz content. The "purple" refers to color, while the "clay" denotes its nature. When a purple clay teapot breaks, you can examine its fractured surface to clearly discern its unique structure. During firing, carbonate ions decompose, releasing carbon monoxide and carbon dioxide, forming bubbles. These bubbles can be interconnected or isolated, creating a dense "chain-like cluster of pores" that open up, or they can become trapped between quartz and silicate particles, preventing interconnection and…

Basic Introduction to Keriyang Snow ChrysanthemumKeriyang Snow Chrysanthemum, under the brand name Yang Xueju Hai, originates from Keriyang Township in Pishan County, Hotan Prefecture, Xinjiang (located on the northern slope of the Karakoram Mountains), hence it is also known as "Keriyang Snow Chrysanthemum." Its average elevation is around 2,500 meters and it is recognized as the birthplace of authentic Kunlun Snow Chrysanthemum. The Keriyang Snow Chrysanthemum has large petals but a small stamen, with a vibrant golden yellow color, an inviting aroma, and a pure taste. Its tea broth is bright red, thick, clear, and has remarkable effects, making it the finest grade of Kunlun Snow Chrysanthemum. Nutritional Value1. Regulates High Blood Pressure, Cholesterol, and Blood SugarModern pharmacological experiments have proven that wild chrysanthemums contain Sophorae Flavescens-7-Rhamnose Glucose, wild chrysanthemum lipids, bitter substances, volatile oils, Vitamin A, and Vitamin B1, which have significant blood pressure-lowering effects and strong inhibitory effects against Staphylococcus aureus, diphtheria bacilli, and dysentery bacilli.2. Nourishes Heart MuscleWild chrysanthemums contain inulin, wild chrysanthemum lipids, amino acids, trace elements, and other active ingredients. Their water extracts have obvious protective effects on the cardiovascular system, increasing cardiac output, enhancing oxygen supply to the heart, and protecting the normal physiological…

Chinese people have a long-standing obsession and fascination with certain colors. One is the "sky-blue color waiting for rain" of the Ruyao "qing," while the "qing" of Longquan celadon is another. The green mountains yield celadon from Longquan, and over two thousand years ago, the people of Zhejiang's Longquan began writing the legendary history of creating celadons. Whether it is the layered green glaze colors, the interwoven textures of the porcelain shards, or the rounded and unique shapes, Longquan celadon always precisely stirs the Chinese sense of "beauty." The ceramic authority Chen Wanli once said: "Half of China's ceramic history lies in Zhejiang; half of Zhejiang's ceramic history lies in Longquan." The production of Longquan porcelain has a long history. It is the capital of celadon and swords, a national historical and cultural city, and a national advanced city in culture. Longquan got its name from a sword. During the Spring and Autumn period, Ouyezi cast three swords in Longquan, naming one "Longyuan," which became the place name. Later, to avoid offending the Tang Dynasty's founder, Li Yuan, it was changed to Longquan. During the Three Kingdoms and Jin periods, local residents relied on natural conditions to fire celadon. At…

What is blended Dahongpao?Pure Dahongpao comes from the asexual propagation of cuttings from the mother tree, processed separately. Blended Dahongpao is a commercial product different from pure Dahongpao, created to meet market demand for Dahongpao by blending different varieties from Wuyi Mountain in certain proportions. It has distinct quality characteristics that differ from its blending ingredients. The Origin of Blended Dahongpao The blending of Dahongpao has ancient roots. The six mother trees growing above the Nine Dragon Gullies are not of a single variety but come from different lineages, with differing leaf shapes and budding periods, as well as different picking times. During the harvest period, they are picked in two to three batches, then refined and roasted together to produce the final product known as "Mother Tree Dahongpao." In 1985, technology personnel at the Wuyi Mountain Tea Research Institute blended "Dahongpao" using high-quality Wuyi rock teas like Rougui and Shuixian along with pure Dahongpao. The resulting tea had excellent aroma, liquor color, and taste, with a strong rock tea character, quickly gaining consumer approval. With advances in technology and increased innovation, various high-quality blends of Dahongpao have emerged according to market demand, and blended Dahongpao has become an important…

Ascending Mount Jingmai, one is drawn for the sea of clouds and the ancient tea. Nuogang Village in Jingmai Village especially captured my imagination. To me, this is what a fairyland should look like. Lush forests embrace the thousand-year-old village; mists linger around this auspicious ancestral land. Nuogang Village is part of Jingmai Village Committee in Huimin Town, Lancang County, Pu'er City, Yunnan Province. All 121 households are Dai people. Suitable for growing crops such as tea and rice, the tea industry is an important source of income. Despite fluctuating tea prices over the years, the price of tea from Nuogang Village has never dropped. This is due to two reasons: First, the trees are old, with the oldest being over 800 years and the youngest more than a century, producing a rich and powerful flavor. Second, the tea is ecologically grown in deep mountains where villagers voluntarily refrain from using pesticides, preserving its natural taste. I have visited Mount Jingmai twice, staying both times in Nuogang Village. The first visit was years ago when there were no guesthouses in the village. I was hosted by a Dai family who made tea, refusing any payment for accommodation and meals. I…

The Song Dynasty was an era of cultural rationalism, advocating a philosophy of aesthetics that favored naturalness, restraint, simplicity, and plainness. People pursued elegance and simplicity in ceramic shapes, shunned excessive decoration, preferred the tranquil and elegant colors of glazes, and valued the aesthetic principle of natural spontaneity. The Jian zhan features an elegant shape, a rustic body, and a lustrous glaze like stars, perfectly embodying the Song Dynasty's aesthetic of unity between heaven and humanity. 1. Characteristics of the Flaring Mouth Jian Zhan The Jian zhan is characterized by its graceful and elegant shapes. The most representative form is the flaring mouth zhan, which has an outwardly sloping rim, a constricted mouth, a slightly curved belly, an inward tapering at the base, and a shallow foot ring. About 1 to 1.5 cm below the rim, there is a shallow concave groove that runs around the inside, giving the overall shape a "V"-shaped line. We know that when two inclined lines are arranged in this way, they create a sense of mutual repulsion and tension, giving the viewer an impression of spaciousness and openness. Moreover, this "V"-shaped line creates a strong contrast in volume, with a large volume at the…

Basic Introduction to Luaan GuapianLuaan Guapian, a traditional and historic Chinese tea, is one of China's top ten famous teas, often abbreviated as 'Guapian' or 'Pian tea.' It is produced in the Dabie Mountains around the city of Luaan, Anhui Province. In the Tang Dynasty, it was known as "Luzhou Luaan Tea," recognized as a renowned tea; during the Ming Dynasty, it began to be called "Luaan Guapian," considered an excellent and superior-grade tea; by the Qing Dynasty, it had become a tribute tea for the imperial court.Luaan Guapian is a special type of green tea. Among all teas in the world, Luaan Guapian is the only one without buds or stems, made solely from single-leaf tea. Removing the buds not only maintains the single-leaf shape but also eliminates the grassy taste; the stems become woody during processing, so removing them ensures the tea remains rich but not bitter, fragrant but not astringent. The leaves are plucked within ten days before and after the Grain Rain (Guyu) solar term, with two or three leaves taken at a time, prioritizing "maturity" over "tenderness." Nutritional ValueThe chemical components of Luaan Guapian have significant health benefits. Its composition includes 3.5-7.0% inorganic substances and…

Chenpi, or tangerine peel, is widely used in daily life. It can be combined with various teas, adjust flavors in dishes, and even harmonize different medicines. In Guangdong Province, its importance is even more pronounced as it is commonly used for infusing water, making tea, and preparing soups. As the saying goes, “An ounce of chenpi is worth an ounce of gold.” When purchasing chenpi, do you know how to properly infuse it? After all, only by using the correct method can its full benefits be released, allowing us to better appreciate its taste. Here, we will share a few detailed methods for infusing chenpi, which are very simple: Infusing Tea Method For chenpi aged less than five years, this method is suitable. Once the water boils, rinse the tea utensils first to increase their temperature. Then place the chenpi into a lidded bowl and pour boiling water over it. The first infusion should last three minutes to allow the aroma of the chenpi to permeate the tea. The subsequent infusions can be for one minute each, and then 30 seconds thereafter. Remember to cover the bowl while infusing to retain the aroma and ensure a sweet and smooth flavor.…

After the mid-Qing dynasty, Wuzhou became an important commercial port along the Xijiang waterway. Part of the Liubao tea was transported upstream from Jiangkou and Doucheng docks in Guangdong, converging in Wuzhou before being sent to major ports in the Pearl River Delta region, forming a new form of transportation and trade for Liubao tea. In the Liubao tea culture exhibition hall of the Wuzhou Tea Factory, there is a cultural wall reflecting the development journey of the Liubao tea industry, displaying many old photos of the factory in its early days. Recently, Mr. Liu Fusheng revisited the Wuzhou Tea Factory and specifically came to this cultural wall, gently touching one of the photos displayed on it. In this photo, workers at the tea factory are pushing Liubao tea packed in large bamboo baskets to the triangular mouth dock next to the factory using wooden carts. He gazed for a long time before speaking: “After the Liubao tea produced by the Wuzhou Tea Factory was transported to the dock, it would be loaded onto cargo ships waiting there, which then carried it batch by batch down the Xijiang to Guangzhou, Hong Kong, Macau, and even further abroad…” Selling Tea at…

Basic Introduction to Tieguanyin of Anxi Tieguanyin was invented by Han Chinese tea farmers in Anxi, Fujian Province between 1725 and 1735. It originated from Yaoyang Mountain in Xiping Town, Anxi County (as per the Wang account). It belongs to the oolong tea category and is one of China's Top Ten Famous Teas, representing oolong teas. It is midway between green tea and black tea. The pure Tieguanyin plant is a shrub type with a sprawling growth habit, oblique branches, and leaves that are horizontally positioned. As a semi-fermented tea, it possesses the general health benefits of tea and was presented as the top of the Top Ten Famous Teas at the Shanghai World Expo in 2010. Nutritional Value The organic chemical components in Tieguanyin, such as tea polyphenols, catechins, and various amino acids, are significantly higher than those in other types of tea. The inorganic mineral elements include abundant potassium, calcium, magnesium, cobalt, iron, manganese, aluminum, sodium, zinc, copper, nitrogen, phosphorus, fluorine, iodine, and selenium. The inorganic mineral elements in Tieguanyin, such as manganese, iron, fluoride, potassium, and sodium, are higher than those in other types of tea. Product Characteristics Appearance: robust, round, resembling the head of a dragonfly,…

01 Main Origin The communities of Wangjia in the Jinnajieling Subdistrict, Qiantengying and Dahedong in the Shazikou Subdistrict, Bijia in the Beizhai Subdistrict, and Tunsan and Xiaowang in the Wanggezhuang Subdistrict of Laoshan District, Qingdao City. 02 Quality Characteristics Laoshan Dragon's Beard is a type of green tea where buds and leaves are connected, fully spread out with short internodes and a pale yellow-green color. Its appearance features naturally spread-out buds and leaves in a uniform shape, with a fresh and lively green color. The infusion has a tender, bright green color, a fresh and high aroma; the taste is fresh, sweet, and mellow; the infused leaves are young, rich in buds, and brightly colored in a uniform manner. Laoshan Dragon's Beard contains 3.6% free amino acids, 2.17% theanine, 15.0% polyphenols, and 42.4% water-soluble extracts, all superior to reference values. Product Details 03 Environmental Advantages The production area for Laoshan Dragon's Beard is located in Laoshan District, where the soil is brown loam derived from weathered granite, with thick layers and an organic matter content greater than 1%, pH values between 5.5 and 6.5. The tea-growing areas have diverse topography, small plots, and lush surrounding vegetation (vegetation coverage rate of…

Raw pu'er is more effective for fat reduction than ripe pu'er. Raw pu'er, which has not undergone the wet-piling fermentation process and is naturally aged, retains more of the natural substances found in fresh tea leaves. Moderate consumption can aid in fat elimination and alleviate greasy feelings. Is Raw Pu'er or Ripe Pu'er Better for Fat Reduction? Raw pu'er is better for fat reduction, and its effects are more noticeable and effective compared to ripe pu'er. This is mainly due to the presence of components such as caffeine, theobromine, and theophylline in pu'er tea. These components can stimulate gastric acid secretion and enhance gastric motility, thereby promoting intestinal peristalsis and aiding in the digestion and absorption of food. When using pu'er tea for weight loss, it is generally necessary to consider the individual's body constitution. Since people have different constitutions, the weight loss effects of pu'er tea can vary. However, drinking pu'er tea can help regulate the digestive system, which in turn facilitates the digestion and absorption of fats and helps to consume body fat, leading to an improvement in obesity. Drinking pu'er tea typically does not yield noticeable slimming results in the short term; long-term consistent consumption is required…

Basic Introduction to Lushan He HongchaHe Hongcha is a traditional Chinese famous tea, created by Chinese tea farmers during the Ming Dynasty. As a black tea produced in He town, Lushan County, Jiangxi Province, it has been favored by people around the world since its inception. Merchants from all over China came to place orders, and merchants from Russia, Britain, India, and other countries also traveled long distances to He town for trade. He Hongcha became the most famous black tea in China and the "first Chinese tea to be exported," revered as the "Queen of Teas" by Westerners.He Hongcha was the first Chinese tea to be exported to the West. The high-quality He Hongcha 'Zhengshan Xiaozhong' is a traditional drink of the British royal family. The origin of 'Zhengshan Xiaozhong' is in Lushan. During the Ming and Qing Dynasties, masters of He Hongcha production from Lushan were spread throughout the country's black tea production areas. It is imperative to collect and organize this knowledge promptly so that the techniques of making He Hongcha can be passed down, and its charm can last!He Hongcha was once a calling card for China on the world stage. However, in the past four…

Xinyang Maojian, a treasure of Chinese tea culture, has won the affection of tea enthusiasts worldwide with its distinctive taste and quality. Today, we will delve into the grading system of Xinyang Maojian, guiding you through the unique charm of its different grades. I. Overview of Grading for Xinyang Maojian The grading of Xinyang Maojian is primarily based on factors such as appearance, aroma, and taste. Generally, it is divided into several grades including Special Grade, First Grade, Second Grade, and more. Each grade has its own unique qualities and characteristics, catering to diverse consumer preferences. II. Special Grade Xinyang Maojian Special Grade Xinyang Maojian is the highest-quality tea, typically harvested from tender shoots in spring. The leaves are fresh green and evenly colored, covered with white down. This grade of tea has an elegant and lasting aroma, clear and bright infusion, and a rich taste with a strong aftertaste. The production of Special Grade Xinyang Maojian is very limited, making it relatively expensive and a precious tea. III. First Grade Xinyang Maojian First Grade Xinyang Maojian is second only to the Special Grade and is also harvested from tender leaves in spring. The leaves are green and vibrant, with…

Basic Introduction to Mingxi Golden Thread OrchidThe official name of the Golden Thread Orchid in Chinese medicine is Jin Xian Lan. It is the whole plant of Liparis and Saccoglottis plants from the Orchidaceae family. In folk terms, it is also known as Golden Thread, Golden Earring, Bird Ginseng, Golden Thread Tiger Banana, Golden Thread Bone Remedy, Golden Coin Grass, and Golden Thread Lycopodium.Public Notice No. 3 for the Registration of Geographical Indications of Agricultural Products of the People's Republic of China implements the protection of the geographical indication for the product "Mingxi Golden Thread Orchid." Nutritional ValueThe entire plant of the Golden Thread Orchid can be used medicinally, with a neutral taste and sweet flavor. The Golden Thread Orchid has cooling and blood-purifying properties, as well as benefits for expelling wind and dampness, detoxification, pain relief, cough suppression, and more. It is used to treat difficult conditions such as hemoptysis, bronchitis, nephritis, cystitis, diabetes, hematuria, rheumatoid arthritis, tumors, and others. History and FolkloreAccording to legend, a long time ago, a fairy bird with an injured leg hobbled into a valley to find medicine. By a mountain spring, it saw the shiny leaves of the Golden Thread Orchid and pecked…

Sheng Pu'er tea requires water at 100°C for brewing. Sheng Pu'er tea is a direct representation of Yunnan large-leaf sun-dried green tea. It is characterized by its rich inner quality, ample tea essence, and tightly rolled leaves. To fully release its aroma and inner qualities, it needs to be brewed with water at 100°C, making the tea soup fuller, crisper, and richer. The unique and full-bodied large-leaf sun-dried green tea has a strong character and ample tea essence, with tightly rolled leaves. Its excellent inherent qualities require water at 100°C to bring out its best. High-temperature water fully captures its rich flavor and aged aroma. High temperature complements the flavor and aroma perfectly. It is ideal for the quick extraction of tea flavors, and high temperature here means water above 95°C. Coarse and aged Pu'er brick teas, compressed teas, and aged Pu'ers are best brewed with boiling water. Brewing Techniques for Sheng Pu'er Tea 1. Tea Quantity The optimal tea-to-water ratio for Pu'er tea is 1: (20~30), but you can adjust according to your taste preferences. 2. Water Temperature Newly produced Sheng Pu'er tea has not been aged, so it contains abundant active substances. The water temperature for brewing should…

Dahongpao is a type of Oolong tea, known for its mild nature. It helps to reduce internal heat and provides relief from summer heat. Rich in amino acids, polyphenols, caffeine, vitamins, and other substances, Dahongpao can alleviate thirst, replenish bodily fluids, and eliminate greasiness. It also benefits those suffering from excessive body heat and dry skin. Long-term consumption can aid digestion, improve stomach health, and promote urination and bowel movements. Dahongpao: Does it Cause Heatiness or Reduce It? Dahongpao is a tea beverage. For most people, drinking moderate amounts of Dahongpao generally does not cause heatiness. However, excessive consumption might lead to symptoms of heatiness. Those who are prone to heatiness may experience such symptoms when drinking Dahongpao, so they should adjust their intake accordingly to avoid discomfort. 1. No Heatiness: According to Traditional Chinese Medicine (TCM), Dahongpao has a warm nature and can help activate blood circulation and relieve pain. When consumed in moderation by individuals suited to it according to TCM principles, it can support healthy blood flow, menstrual regulation, and soothe gastric pain without causing heatiness, actually benefiting overall health; 2. Causes Heatiness: Due to its warm nature, excessive consumption of Dahongpao can generate excess warmth in…

"Spring wind greens the south again, Biluochun is beautifully winding," it's the time of year when everyone talks about Biluochun. We talk about the fragrant tea that permeates the city, and we also talk about its staggering price. Why is Dongting Biluochun so expensive? What's the reason for its high cost? It's expensive due to its rarity, and also because of the hands involved. Dongting Biluochun, from picking to stir-frying, is done entirely by hand, taking time, effort, and care, inevitably making it costly. The first step to a cup of Jiangnan flavor is picking. How do the tea farmers on Dongting East and West Hills pick tea? When 5% of the tea shoots in the tea garden reach the initial stage of one bud and one leaf, they can be picked according to standards. First Picking The first batch of picking requires thoroughness; only when the first batch is thoroughly picked will the subsequent growth of new tea shoots be uniform in length. Otherwise, the newly sprouted shoots vary in size and length, which the farmers call "chaos." "Chaos on the tree makes it hard to pick, and chaos after picking makes it hard to sort," affecting quality. Leaving…

The Drum-bellied Handle Pot and the square seal on the bottom reading “Made by Shao Yunsi” Early purple clay pots were mostly handle pots, as they were not used for steeping tea, but rather as water-heating utensils. With a handle, it was convenient to place them over fire or on a stove. Purple clay handle pots have been excavated from Song Dynasty kiln sites in Yangjiaoshan, Yixing, and the earliest dated purple clay pot in the Nanjing Museum collection is also a handle pot. It is said that Zhao Liang, one of the four great masters of the Ming Dynasty, specialized in making purple clay handle pots, but actual examples are hard to find. Some may exist without his mark, leaving their attribution uncertain. After the late Ming Dynasty, purple clay pots began to be used directly for steeping tea, but the handle did not disappear. To this day, handle pots are preserved as traditional purple clay forms. The pot shown in the figure is a purple clay handle pot, measuring 13.4 cm tall overall, with a flush-fitting lid, a flattened round knob, and a three-curved spout. Its body is shaped like a drum, both the lid and the base…