Tieguanyin tea can be roughly divided into three types based on the degree of fermentation and manufacturing process: Fresh Aroma Type, Rich Aroma Type, and Mature Aroma Type. Fresh Aroma Type Tieguanyin: This type has a relatively light taste with a slight sweetness at the tip of the tongue. It is made using modern processing methods and is the most prevalent in the market. The Fresh Aroma Type Tieguanyin has a dark green color, clear infusion, rich fragrance, noticeable floral aroma, and a pure taste. Rich Aroma Type Tieguanyin: This type has a full-bodied taste, high and long-lasting fragrance, and a strong returning sweetness. It is made by roasting traditionally processed tea leaves and then baking them further. The Rich Aroma Type Tieguanyin is characterized by its "aromatic, rich, mellow, and sweet" features, dark lustrous color, golden-yellow infusion, pure fragrance, and heavy taste. Compared to the Fresh Aroma Type, the Rich Aroma Type Tieguanyin is warmer in nature and has effects such as quenching thirst, stimulating saliva production, tonifying the spleen, and warming the stomach. Mature Aroma Type Tieguanyin: Also known as aged tea or ripe tea, this type is made by storing Rich Aroma Type or Fresh Aroma Type…

Why talk about this topic? It's inspired by frequent sincere requests from enthusiasts saying: I want to buy a teapot, no high demands, as long as it’s made of original mine clay. Others start with the first question: Is it original mine? The pursuit of original mine purple clay is a basic consensus among collectors and enthusiasts. This isn't some elitist prejudice; we must admit that in the minds of players, original mine material is like "noble offspring." So, what’s so good about original mine clay? The essential conditions for original mine clay refer to both the source of the mine and the fact that no chemical additives are used in the raw material extracted directly from the mine to make the clay. Good original mine purple clay contains many tender clays and is a combination of various minerals, especially with very high iron content. After firing, the color becomes dark and subdued, presenting an aged appearance. Additionally, good original mine clay has been aged for a long time, develops patina quickly, and is highly adaptable. In terms of texture, teapots made from original mine clay have a refined luster that is restrained and warm like jade. These are all…

1. Old pots are always better than new ones. This statement is incorrect. Firstly, old pots from the Ming and Qing dynasties, if not made by famous artists, are inferior to modern purple clay works in terms of both clay quality and craftsmanship. This is because the techniques for mining, refining clay, and the tools used for making pots were not as advanced at that time. Secondly, so-called 'First Factory' or 'Cultural Revolution' era pots, which were made using gas kilns, do not have particularly distinctive clays. Many of these clays are still available today. 2. Purple clay pots are unsuitable for brewing green tea; glass cups are definitely better. This is also incorrect. One of the reasons why purple clay pots are considered the best tea utensils is their versatility. The claim that they cannot be used for green tea is based on the idea that they would oversteep the tea. However, purple clay pots made from dun clay with good breathability, wide openings, and fast pouring shapes are very suitable for brewing green tea. For those who prefer to watch the tea leaves unfurl, a glass cup can be used, but it is certainly possible to brew green…

During the War of Resistance against Japan, the central region was occupied. This period of history is a heavy topic for our nation, but for Yunnan, it did indeed receive more attention during that time, with a high density of intellectuals and skilled craftsmen coming to Yunnan, leaving behind many legacies. And Dianhong is among these legacies, a very brilliant gem. Father of Dianhong - Feng Shaoqiu Feng Shaoqiu is known as the father of Dianhong. Those of us who have truly studied and delved into tea appreciation have a different feeling about Feng Shaoqiu. He was a true master. Among the tea makers of his generation, in terms of how to shape the quality of fresh leaves and varieties, and the precise and delicate handling of tea, Feng Shaoqiu was the top person. His combination of theory and practice, his integration of knowledge and action, was at a very high level. Of course, this might be a subjective expression, so let's talk about an objective standard. △Feng Shaoqiu, image source from the Internet When Feng Shaoqiu later went to Shanghai to conduct export inspections, he had a nickname – "Feng Nose." Because with a sniff of a tea, he…

The mystery of the raw materials for 99 Yichanghao. 99 Yichanghao is often positioned in the market as: the first large-scale production of Yiwu wild arbor tea by a private tea factory, and it is considered the ancestor of today's pure single-origin teas. (The concept of "wild tea" was popularized by Taiwanese people in earlier years, now we generally call it "ancient tree tea" or "arbor tea.") Prior to this, in the era dominated by the China Tea trademark, state-owned tea factories produced blended products. It's not to say that blending is bad, but after decades, the market remained unchanged, with packaging and raw materials remaining the same, which inevitably became monotonous. In contrast, 99 Yichanghao, with its orange packaging, still appears rustic yet fashionable even today. Regarding the raw materials, it can be definitively stated that the raw materials for 99 Yichanghao were indeed arbor teas. Why? Zou Shouyuan, an eyewitness, told me an unknown story. There was originally a town enterprise called "Yiwu Tea Factory" in Yiwu Township, which mainly produced baked green tea, under the management of the Yiwu Township Enterprise Office. In 1999, due to owing bank loans, the tea factory was unable to pay its…

Introduction to Tanyang GongfuTanyang Gongfu originates from Tanyang Village at the foot of White Cloud Mountain in Fu'an. According to legend, during the reigns of Emperor Xianfeng and Tongzhi (1851-1874 AD), a villager named Hu Fusi (also known as Hu Jin Si) successfully produced black tea and exported it to Western Europe via Guangzhou, where it was very well received. Subsequently, many tea merchants flocked to the area to buy and sell the tea, and set up trading posts. Later, due to changes in tea production, the focus shifted from black to green teas, leaving only a few producers of Tanyang Gongfu. In recent years, through the efforts of relevant departments, Tanyang Gongfu has been restored and developed. Nutritional Value1. Refreshing and Fatigue Relieving: The caffeine in black tea stimulates the cerebral cortex and central nervous system, enhancing alertness, concentration, and memory. It also accelerates the excretion of lactic acid (the substance that causes muscle fatigue) and other waste products, effectively relieving fatigue.2. Moisturizing and Heat Clearing: Drinking black tea in summer can quench thirst and relieve heat because the polyphenols, sugars, amino acids, pectin, and other components in tea react chemically with saliva, stimulating its secretion, making the mouth…

The quality of Zhengshan XiaoZhong is particularly excellent. Its overall quality characteristics are divided into four categories: 1. Leaf Tea: A type of traditional broken black tea, with tight and uniform strips, a lustrous dark color, an aromatic fragrance, a bright red infusion, a rich taste, and a red and bright leaf base with many tender stems. 2. Broken Tea: With heavy and uniform granules in appearance, a lustrous dark or brownish color, a fragrant aroma, a bright red infusion, a strong, fresh, and refreshing taste, and a uniformly red leaf base. 3. Shredded Tea: Entirely in the form of ear-shaped shreds or wrinkled angular pieces, with a dark brown color, a relatively pure aroma, a somewhat red infusion, a somewhat strong and slightly astringent taste, and a uniformly red leaf base. 4. Cai Tea: One of the earliest varieties in Wuyi Mountain. Its bushes are very small, and its branches are relatively thin. It is a variety propagated sexually through seeds. It has abundant flowers and seeds, suitable for sowing.

The Beauty of Harmony Harmony with all teas. Tea lovers know that green tea should be drunk from a glass cup and oolong tea from a lidded bowl, but the purple clay pot can be used for both green tea and the currently fashionable Pu'er tea. Since people's tea drinking habits changed in the Ming dynasty, the purple clay pot has become the best vessel for drinking tea. At that time, there was only green tea. It wasn't until the mid-Qing dynasty when fermentation techniques were developed and the variety of teas increased that people discovered that the purple clay pot is suitable for all types of tea and can brew the best results. Porcelain is ranked first among tea utensils, whether it is the noble Pu'er or Dragon Well, or even the Jasmine tea of country folk, when placed in a purple clay pot, it will emit the purest aroma and flow out the truest color. Harmony with all things under heaven. Fruits, pears, peaches, human figures, and creatures leap out of the hands of the pot maker, naturally bringing different emotions and wishes to the pot. There is a pot named Wave Spike, said to have been the…

How long can Xiaoyinggan be stored? How should it be stored? Xiaoyinggan does have an expiration date, which is generally three years. However, if stored correctly, Xiaoyinggan can be kept for a long time. This is because the Xiaoyinggan undergoes a drying process to facilitate long-term storage. There are two methods of drying: natural sun-drying and direct heating. Sun-dried fruits have a richer aroma and better taste, but due to the rainy season in Xinhui from July to September, full natural sun-drying cannot meet the requirements of large-scale production and is difficult to manage due to unpredictable weather. Most producers adopt a semi-natural sun-drying technique. Taking Shitianyi Guozhenxiang Xinhui Xiaoyinggan as an example, they pick Xinhui Tianma oranges, fill them with Yunnan Imperial Pu'er tea after screening and cleaning, and then moderately supplement natural sunlight drying for more than five days. This method preserves the original flavor and nutritional components of the orange peel to the greatest extent. Under such conditions, the Xiaoyinggan we see on the market can indeed be stored for a long time. Moreover, the semi-sun-dried Xiaoyinggan becomes even more flavorful and fragrant over time. In terms of Xiaoyinggan, because it carries the common advantages of aged…

"An ounce of tangerine peel is worth an ounce of gold." Many people recognize tangerine peel for its excellent properties in regulating qi and strengthening the spleen.However, did you know that tangerine peel can also moisten the lungs and dissolve phlegm? Tangerine Peel Has Many Benefits Tangerine peel is the dried mature peel of the fruit of Citrus reticulata and its cultivated varieties. It has a pungent, bitter, and warm nature and targets the spleen and lung meridians. It is effective in promoting the movement of qi to relieve fullness, drying dampness and transforming phlegm, as well as strengthening the spleen and harmonizing the middle. Tangerine peel is a prime example of a food and herb that can be used together. The Song Dynasty's "Medical Narratives" states: "Tangerine peel broadens the diaphragm and descends qi, eliminates phlegm and expels cold, with remarkable effects. Most herbs are more valuable when fresh, but this one is better when aged, and those from Dongting Lake are the best." For conditions such as poor appetite, nausea, abdominal distension, and constipation caused by stagnation of spleen qi, tangerine peel can be incorporated into meals. In treating coughs with cold or damp phlegm, tangerine peel also…

All things in this world are truly complementary and contradictory, "Brother Fine Tea" since meeting "Sister Purple Clay," it's like a "lover" meeting his "pretty maiden," they are destined to be together forever, loving tea doesn't necessarily mean loving purple clay, but those who love purple clay will certainly love tea. Regardless of whether you love purple clay because of your love for tea or vice versa, once you're in love, no one can unravel this triangular relationship, the love, hate, affection, and resentment are not just a matter of "fate." Playing with pots should be done with a content and happy mindset. You must know that "there are countless good pots in the world, and it's impossible to collect them all in one lifetime." Many pots existed before you were born which you never got to see, many more you couldn't get after you were born, and even more masterpieces will remain out of reach after you pass away. Why worry about temporary gains and losses? Life is short, and we can only say "once had" about worldly matters, there's no such thing as "eternal." Which of the famous pots that have survived through the ages hasn't changed hands…

Do you prefer iron cakes or bubble cakes? Is there really a comparison to be made here? Iron cakes are sports equipment used for throwing, while bubble cakes are something you eat! No, no! The iron cakes and bubble cakes we are referring to here are not what you might think. They refer to two different forms of Pu'er tea cakes that result from different pressing methods. "Steamed and formed into tight cakes." Why do Pu'er teas need to be pressed instead of stored loose? This is a basic question. Pressing Pu'er tea into cakes, bricks, and tuos initially served to make storage and transportation more convenient. By compressing the tea, it takes up less space, significantly reducing transportation difficulties, while also preserving the flavor and aroma of the Pu'er tea to the maximum extent possible. Within the category of tea cakes, there are iron cakes and bubble cakes. But why is this so? What are iron cakes and bubble cakes? Famous essayist Yu Qiuyu is a loyal supporter of Pu'er tea and an expert in tasting aged Pu'er teas. His article "Tasting Pu'er Tea" expresses his understanding and appreciation of Pu'er tea from a literary perspective. Based on his…

According to the GB/T30375-2013 Tea Storage standard, the storage temperature for Dahongpao (Oolong tea) should not exceed 25°C. The environment should be well-ventilated, dry, clean, cool, and shielded from light. Therefore, Dahongpao is best stored at room temperature to ensure its flavor and aroma remain stable. The fridge has a complex environment with high humidity, so it's not necessary to store Dahongpao in the fridge. How Should Dahongpao Be Stored? Dahongpao tea easily absorbs odors and is also susceptible to moisture, high temperatures, and sunlight. After roasting, Dahongpao tea leaves are quite dry; they can crumble under gentle finger pressure, which is the ideal moisture content for long-term storage. The most ideal temperature for storage is around 0-10 degrees Celsius. At an ambient temperature of about 15 degrees Celsius, the shelf life should not exceed four months. At temperatures above 25 degrees Celsius, the shelf life should not exceed two months, or else the tea will exhibit noticeable changes in color and taste. Direct exposure to light accelerates oxidation, so the tea should not be stored in transparent glass containers or exposed to direct sunlight. Dahongpao should not be stored for more than one year under normal temperature conditions. For…

Basic Introduction to West Lake LongjingWest Lake Longjing, named after the Longjing tea area in Hangzhou, Zhejiang Province, China. It is one of China's Top Ten Famous Teas. If we compare West Lake to the beauty Xi Shi, then the best tea is like a beautiful lady. Longjing is both a place name, a spring name, and a tea name. The tea is characterized by "four unique qualities": green color, rich aroma, mellow taste, and beautiful shape. Top-grade West Lake Longjing is flat, smooth, and straight, with a tender green luster, fresh and high aroma, fresh and sweet taste, and delicate leaves that resemble flowers. Pre-Qingming Longjing, picked before the Qingming Festival, is also known as "Daughter Red." "The courtyards outside laugh at the wind and lotus; pre-Qingming Longjing is like daughter red." This poetic sentence vividly captures the essence of West Lake Longjing. It combines famous mountains, temples, lakes, springs, and tea, and drinking a cup of Longjing reveals the unique and remarkable tea culture of Longjing.The West Lake Longjing is grown in the hills around Lion Peak, Wengjiashan, Hupao, Meijiawu, Yunqi, and Lingyin in Hangzhou, Zhejiang. Here, the climate is mild, with abundant rainfall and diffuse light. The…

It is often said that within the entire Lincang tea region, Yongde lies to the west and Bangdong to the east, with Mengku situated right in between. For the "two mountains flanking a river" topography of Mengku, the Bingdao tea area is located along the Mengku River, precisely in the middle of the eastern and western mountain slopes. Perhaps it is due to its central location that this region enjoys a unique natural climate, giving rise to Bingdao – a star in the world of Pu'er tea. In this article, we will have a brief chat about the Bingdao Five Villages. Nuowu Old Village Traveling from Lincang to Bingdao via Nanmeng direction, after driving for about two and a half hours on a fully paved road, you reach the administrative territory of Bingdao village. The Bingdao Five Villages refer to five natural villages under the jurisdiction of Bingdao administrative village, divided into two halves by the Mengku River. Strictly speaking, Bingdao Old Village, Dijie, and Nanpo belong to the western mountain slope, while Bawai and Nuowu are located on the eastern mountain slope. However, the Pu'er tea produced in these five natural villages is generally referred to as Bingdao tea…

Rhinoceros Pond Pu'er tea production area is located in Pasazhong Village, Pasha Village Committee, Gelanghe Township, Menghai County, Xishuangbanna Dai Autonomous Prefecture. Rhinoceros Pond is locally known as Naiya Lang. Introduction to Pasha Rhinoceros Pond In recent years, with the rising reputation of “Pasha tea,” whether it be Old Pasha, Middle Pasha, or New Pasha, all have reaped a wave of benefits. Especially noteworthy is New Pasha, which introduced a niche mountain region—the Rhinoceros Pond. The Pasha Rhinoceros Pond is a niche regional cooperative brand created through the joint efforts of all villagers and cadres of New Pasha, attracting external investment. It has gained the favor of many tea enthusiasts and has become one of the few active regions among mountain teas in 2022. Not only did it liven up the atmosphere on the mountain, but it also successfully held ceremonies for the adoption and mining of the Rhinoceros Pond tea king tree. Ecosystem of Rhinoceros Pond Rhinoceros Pond is relatively far from the village and has seen very little human intervention. The ancient tea gardens are lush with vegetation, have thick layers of humus beneath the forest floor, and boast fertile soil. The tea produced here is rich in…

The Water Boiling Method for Opening a Purple Clay Pot (Recommended) The water boiling method is used for purple clay pots with a strong earthy smell. The steps are relatively complex, but the results are excellent. Generally, good purple clay pots will be opened using this method. 1. Warm-Up: Boil the Pot in Water First, thoroughly clean the purple clay pot to remove any dirt (including leftover sand and powder). Rinse it inside and out with boiling water, then use a clean towel dipped in water to wipe it down carefully. Allow the pot to dry naturally. Then, place the tea pot into a pot without oil stains, add water three times the height of the pot (enough to cover the pot by about an inch), and boil for two hours. This will remove the pot's earthy smell and fire taste.   2. Cool Down: Boil the Pot with Tofu After removing the pot, let it cool down to room temperature along with the tea accessories. Place tofu inside the pot (it is recommended to use old tofu because it has strong absorption properties). When filling the pot, press slightly to prevent the tofu from escaping when the water boils.…

Basic Introduction to Yutian Desert RoseRose buds from Hotan, Xinjiang, are primarily produced in Yutian, on the southern edge of the Taklamakan Desert. These are the best and most fragrant roses in China! The rose flower tea is made from naturally air-dried unopened rose buds with no additives or pollution, making it a pure, natural organic herbal tea. It's a holy product for beautifying your complexion, slimming down, calming your mind, regulating menstruation, and more! Nutritional ValueThe flavor of rose flower tea is elegantly fragrant and can help soothe emotions and relieve depression. It can improve hormonal imbalances, relieve backaches and pains, eliminate fatigue, and aid in wound healing. This tea nourishes the complexion, promotes skincare and beauty, invigorates the blood, protects the liver, and helps digestion. It also has the function of relieving fatigue and promoting blood circulation. It can treat chronic gastritis and hepatitis. The tea helps in soothing the liver, resolving stagnation, strengthening the spleen, reducing internal heat, and dispersing blood stasis. It can treat cold abdominal pain, gastric chills, regulate blood flow and qi, calm the mind, relieve constipation, and reduce internal heat. It can regulate blood flow and qi, and is most suitable for those…

When did the variety of Wuyi Rock Tea originate? According to "The New Gazetteer of Tong'an County," "Wuyi tea was originally wild, not planted by human hands. It is said that it was first discovered by an old man... The old man first offered the tea and after his death, he was revered as a mountain deity and enjoyed temple sacrifices." In Fan Zhongyan's "Song of Tea Competition with Zhang Min," it states: "The miraculous tea by the stream surpasses all in the world, cultivated since ancient times by the immortals of Wuyi." The "immortals of Wuyi" likely refer to the distant ancestors of the Wuyi tea region, traditionally believed to be Wuyi Jun or Pengzu. According to Hu Haochuan's research, Wuyi Caicha evolved from a wild species. Professor Zhuang Wanfang believes that Wuyi tea was cultivated by ancients or possibly introduced from Wulong Ridge in Zhejiang Province. Caicha is the mother of Wuyi teas and is the collective term for the sexually propagated group of tea trees in Wuyi. This means these teas are as common as the vegetables grown around the house, only for everyday drinking. In the natural environment of Wuyi Mountain, due to the cross-pollination of…

Purple Clay Snubbed in Japan Japan, like China, has a long history of "tea drinking," and is even renowned worldwide for its tea ceremony. Compared to the elegance and expressiveness of Chinese tea wares, Japanese tea utensils perhaps possess a more delicate and graceful Eastern charm. Recently, I met with Cui Shaosong, a porcelain collector who studied in Japan and worked in an antique shop there for five years. Listening to his detailed account, this unfamiliar craft from a foreign land became familiar and endearing. Unlike the Chinese custom of drinking tea, the Japanese often use ceramic pots glazed both inside and outside. "Lid-lifting teapots are rare; most are side-handle teapots with spouts uniformly facing left." The Japanese indifference to traditional Chinese teaware, the purple clay teapot, was something Cui Shaosong did not expect when he was back in China. During his travels, Cui Shaosong specifically noticed that Japanese museums, brimming with Chinese treasures, had never displayed a single purple clay teapot. The purple clay teapot he brought as a gift for his Japanese friends also received a polite but lukewarm reception. "Japan has its own 'purple clay,' known as 'beni' (vermilion clay), which is very bright in color, but…