Among the 16 administrative villages and 103 natural villages in Shuangjiang County's Mengku Town, there are far more than eighteen tea-producing hamlets. Within these eighteen, there are also more than just the five Bingdao hamlets that produce fine teas. Zhengqitang is one such place, unassuming and understated, emerging like a tender bud under the shadow of the famed Bingdao Five Hamlets. A Resting Ground Amidst Clouds and Mist Shuangjiang is located along a branch of the ancient Southern Tea Horse Road (known as "Yifang Land"), where the Northern route of the large-leafed tea from Mengku passed through the tea market in Taiheng Town (today's Boshang Town in Lincang District) to be sold in Kham and Amdo, or through Cangyuan and Gengma for trade with Myanmar. The Southern route had caravans passing through here, using Zhengqitang as a resting ground for their horses. Zhengqitang was formerly called Zhangqitang. According to legend, there was a pond near Tian Sheng Bridge in ancient times, hiding a giant python that would exhale black mist on cloudy days, leading people to suspect the presence of miasma, hence its name. In 1903, Peng Kun, the military and civil official who governed Shuangjiang for about 20 years…

It's that time of the year again when spring warms the earth and flowers bloom. Below are some basics about growing and processing Anxi Tieguanyin, which I've compiled to share with everyone... What are the main factors contributing to the superior quality of Anxi Tieguanyin? The main factors are the integrated "Heaven, Earth, People, and Variety." "Heaven" refers to the unique natural climate conditions in Anxi that are ideal for the growth and initial processing of Tieguanyin, including temperature, sunlight, precipitation, and relative humidity. "Earth" refers to the unique geographical conditions in Anxi, such as its latitude and longitude, soil conditions, and vegetation. "People" refers to the exquisite and unique traditional tea-making skills of Anxi tea farmers. "Variety" refers to the pure Tieguanyin tea variety propagated through cuttings. What altitude is most suitable for growing Tieguanyin in Anxi? An altitude of 300-1000 meters is most suitable for growing Tieguanyin in Anxi. What type of soil is suitable for the growth of Tieguanyin tea plants? Soils with a pH value between 4.5-6.0, such as red soil, brick-red soil, yellow-red soil, and sandy loam. What is the appropriate row and plant spacing for planting Tieguanyin tea plants? 1. Single-row double-plant: The general…

In the river section from Li Bu town in Cangwu County, Guangxi to Fengkai town in Guangdong Province, the tea-laden boats switch to larger sailing vessels. The Tanka people, operating as families or clans, join in with great enthusiasm, leaving indelible marks in the annals of the ancient tea boat route. The blazing sun of mid-June is intense, even as evening approaches, the temperature remains quite high. In a small store next to the cultural playground in Shadi Village, Li Bu Town, Cangwu County, four elderly villagers - Mai Ruiqing, Nie Fuwen, Mai Weixiong, and Mai Xiuxing sit together. These elders are now in their late seventies and eighties; they spent years navigating the waterway between Liubao Town in Cangwu, Guangxi and Jiangkou Town in Fengkai County, Guangdong. They know every detail of this waterway and can even point out where the Jilong Wharf once stood on the riverbank next to the cultural playground before 1950. Nowadays, these elderly men often gather under the eaves of the small store, reminiscing over a pot of cool tea. Unknowingly, they open up memories that have been long forgotten... Unloading at Li Bu and Switching to Larger Boats Li Bu Town is located…

Jingmai Mountain has become intertwined with us. Time and again, we have made the journey up the forest-lined cobblestone path, delving deep into the mountain’s fabric. We have counted the towering green trees of Dapingzhang that reach towards the sky, contemplated beneath the Bee God Tree, stood in solemn silence before the golden pagoda bathed in morning light, and felt a profound sense of awe as we pondered its ancient history. Ai Wen, Ai Ken, Yan Kan... familiar names and vivid faces are imprinted on our hearts. Every person we met on our trips through the tea mountains presented us with a new facet of this place. We welcomed many sunrises amidst the misty clouds from the terraces of their modern homestays, which seamlessly blend living spaces. And we listened to the simple stories, little known to outsiders but shared openly with us, told with heartfelt sincerity. Over time, this tea mountain has moved from being a picturesque rural landscape to a place of refuge within our hearts. Bit by bit, these experiences have resonated like echoes, much like those heard in an echo chamber, responding to the glittering lights of the city. This is the bond that the editors…

The production techniques for Anxi Tieguanyin in the tea industry boast three superlatives: the most steps in the process, the highest technical requirements, and the most complex! The tea-making skills have been faithfully passed down for hundreds of years, and only by strictly adhering to traditional methods and perfecting ancestral techniques can one produce the best-tasting Anxi Tieguanyin! Every cup of Tieguanyin embodies the artisan spirit that has been handed down through generations of Anxi people! Tieguanyin Heavy as Iron, Beautiful as Guanyin Anxi Tieguanyin, a renowned top-grade Oolong tea, is produced in Anxi County, Fujian Province, the home of Oolong tea. Its growing area is surrounded by mountains with peaks stretching far into the distance, often shrouded in mist. It is located in a subtropical monsoon climate zone, shielded from winter's dry cold winds by the great mountains to the northwest and influenced by maritime climate conditions from the Taiwan Strait to the southeast. The average annual temperature is 15–18.5°C, with an average frost-free period of 292 days, annual precipitation of 1700–1900 millimeters, relative humidity around 78%, and soil mostly consisting of acidic red loam. These factors combine to create an ideal environment for growing high-quality tea plants. The…

The development of ancient Chinese tea-making techniques can be roughly traced through the evolution from sun-dried and steamed loose leaf and powdered teas, to pressed cakes and bricks, then to steamed green teas and pan-fired greens, finally culminating in oolong and black teas. The technique for making oolong tea was likely first formed in the Wuyi Mountains during the late Ming Dynasty. Wuyi rock tea (Wuyi Rock Tea), a type of oolong tea (Oolong Tea), is now commonly referred to as "Da Hong Pao." According to records in literary notes, it was around the late Ming and early Qing dynasties that County Magistrate Yin Yingyin of Chongan invited monks from Mount Huang to teach the Songluo tea production method. Based on this, they created the "qingzuo" process, leading to the invention of a new variety of tea. For this reason, the Wuyi Mountains are considered the birthplace of oolong tea. Zhou Lianggong wrote in "Fujian Xiaojì: Fujian Tea Ode," "The county magistrate of Chongan invited monks from Mount Huang to make Jian tea using the Songluo method, which proved comparable. This year, I received several taels of it and have been very precious with it, often referred to as 'Wuyi…

Believe it or not, both West Lake Longjing tea and Dahongpao are historic teas in China. Both are part of the top ten famous teas in China, with exceptional quality and unique flavors. Drinking them offers numerous benefits. But which is better: West Lake Longjing or Dahongpao? What are the differences between them? Let's explore further. Which is better, West Lake Longjing or Dahongpao? 1. West Lake Longjing Longjing tea is produced in the beautiful region of West Lake, Zhejiang Province. It is renowned for its green color, elegant shape, rich aroma, and mellow taste. Its unique qualities of being light yet far-reaching and fragrant yet clear distinguish it from other famous teas, making it the top among the top ten teas. The picking of West Lake Longjing has three characteristics: early picking, tender picking, and frequent picking. The tenderness of the tea leaves is the foundation for high-quality Longjing tea. Frequent picking means leaving larger leaves while picking smaller ones, with about 30 pickings per year. West Lake Longjing tea is traditionally crafted using a variety of techniques such as tossing, shaking, spreading, fanning, pressing, throwing, grabbing, pushing, snapping, and grinding. Different qualities require different handling methods. Due to…

Xinhui citrus peel, with its spicy, sweet, and warm properties, is a high-quality product that can invigorate the spleen and stomach, relieve nausea, stimulate appetite, and eliminate dampness and phlegm. It's a traditional ingredient that's both medicinal and culinary, perfect for home use. While commonly consumed as a tea, it can also be used in cooking and soups, but perhaps most effectively in health-promoting porridges. This article presents five recipes using Xinhui citrus peel in porridge along with their benefits, for the benefit of our fellow tea enthusiasts. Making porridge is simple, but choosing the right citrus peel is key. 1. Appetite-Boosting and Digestive Ma Bao Porridge 2. Herbal Citrus Peel and Amomum Villosum Porridge Ingredients: 5 grams of citrus peel, 5 grams of amomum villosum, 3-4 slices of ginger, 50 grams of lean meat, and 50 grams of Northeastern rice (for 1-2 servings, adjust according to number of people). Preparation: Wash the citrus peel, amomum villosum, and rice. Cut the lean meat into thin strips. Place the citrus peel, ginger, and rice in a pot, add 1 liter of water, and cook until the porridge is done. Add the lean meat and cook for another 10 minutes. Finally, add…

Some people find wood-fired purple clay teapots stunning, while others think they lose the original beauty of purple clay. Ultimately, the choice is left to individual tea enthusiasts. In addition to wood-fired pieces, there are also reduction-fired and ash-covered purple clay teapots. Today, we will cover all three techniques in one go. Wood-Fired Purple Clay The wood-firing (naked firing) process gradually increases temperature. On the first day of firing, a low-temperature smoking process begins, allowing the carbon released from the wood to fill the pores of the clay. Once the surface of the clay turns black due to the carbon, the temperature can be further increased. This process takes approximately 30 hours. The characteristic of wood-firing is that ashes and flames directly enter the kiln. Unlike conventional glazes, the falling ashes naturally adhere to the surface of the piece and, when fired at high temperatures, form a lustrous, rich, and layered natural ash glaze; Molten or unmelted wood ash creates smooth or rough textures on the surface, along with various color changes, leaving traces of where the fire once resided. The result is natural and unadorned, unpredictable and non-repeatable. The color and texture of a wood-fired purple clay teapot depend…

The Glorious Journey of "A Tree" Green Big Tree 99 From the comprehensive cancellation of the unified purchase and sales policy in 1993, to the full implementation of the Pu'er tea national standard in 2008, during these 15 years, the Pu'er tea market entered a new era of diverse voices and perspectives. The dominant position of "China Tea" had changed with the times, and new theories were constantly being proposed. Amidst the transition between old and new systems, there might have been some dark chaos, but it was during this "darkness before dawn" that custom-made teas sparked a prairie fire, ultimately igniting a new era for Pu'er tea. Like the protagonist of today's story, "Green Big Tree", after it, custom-made teas ushered Pu'er tea into a world of diverse blooms, especially from the late 1990s to 2004, it was practically the domain of factory custom-made teas. Peacock, White Vegetable, Red Ribbon series, Yiwu Zhengshan Collection, Green Big Tree, 7262, and more, too numerous to list, after washing away the leaden hues of time and standing the test of the market, these products commanded high prices, with prices easily reaching several thousand yuan per cake, or tens of thousands, even hundreds…

When creating a beautiful piece, the more variables involved, the weaker the human control becomes. However, luck always stands by every craftsman who truly invests their life and wisdom in it. As long as you have sufficient accumulation and patience, fine works will naturally emerge. Shoe firing ceramics are both man-made and reliant on nature, a collaboration between heaven and humanity, with its wonders lying within. Shoe firing refers to the production of ceramic wares using wood as fuel. This is an ancient technique with a high degree of difficulty, where the success or failure of the work depends on the relationship between clay, fire, wood, and kiln. Returning to nature, the fusion of fire, earth, and ash gives rise to a natural, thick, and primitive beauty. Shoe firing seeks the natural combination of wood ashes and earth, not bound by formal aesthetics, but rather without any artificial embellishment. The beauty of simplicity is attached to everything, and only in the formless yet shaped shoe-fired ware can one touch the soul. Shoe firing is mainly divided into two categories: glazed (base glaze) and unglazed (natural glaze). For example, Song Dynasty Tenmoku bowls and celadon glazes are glazed, while Bizen-yaki from…

There is an old saying: "Preserved tangerine peel of a hundred years is like ginseng of a thousand years," meaning that the longer the tangerine peel is preserved, the more valuable it becomes. Runyuanchang's pure dry warehouse for Newhui preserved tangerine peel strictly categorizes and stores the peels according to their origin, age, and grade. The warehouse maintains constant temperature and humidity, and conducts regular inspections, ensuring the high quality of Runyuanchang and its brand Ganrentang's Newhui preserved tangerine peel, which stands out for its clean and sweet flavor compared to other preserved tangerine peels on the market. Nowadays, many people have the habit of using preserved tangerine peel in their cooking. Whether it's in soups or stir-fries, some recipes opt to use tangerine peel instead of scallions and ginger to avoid being too spicy, as it not only detoxifies fish and shrimp but also adds a unique aroma and removes fishy odors. Adding some to mutton or beef soup can help cut through the fat and make the meat cook faster. When cooked with rice porridge, it not only enhances the fragrance but also warms the stomach. Many recipes for using tangerine peel in cooking have been discovered. 1.…

Basic Introduction to Yinghong No.9Yinghong No.9 is a clonal, large-leaf tea cultivar that was developed through single-plant selection from an introduced Yunnan large-leaf population in 1959. It has been systematically selected, tested, and utilized over more than 30 years. It is known for its early budding, high yield, excellent quality, and broad adaptability. Yinghong has been hailed by the tea industry as a "rising star," comparable to the world-renowned Indian and Sri Lankan black teas. Along with Dianhong (Yunnan black tea) and Qihong (Qimen black tea), which are known as the "stars" and "heroes" of Chinese teas respectively, it is recognized as one of China's three famous export black teas. Nutritional ValueBlack tea is rich in nutrients such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid, and many others. During fermentation, the chemical reactions of polyphenols cause significant changes in the chemical composition of fresh leaves. Components like theaflavins and thearubigins are produced, and the aroma becomes much more pronounced, forming the distinctive color, aroma, and taste of black tea. Product CharacteristicsThe characteristics of Yinghong No.9: elegant appearance, golden color, covered with golden down, bright red liquor, floral fragrance that lasts,…

Many tea merchants viewed Jiangkou in Guangdong and Doucheng as key nodes on the ancient Tea Ship Route, setting up transshipment points to transfer Liubao tea for onward transportation. Summer in Guangdong is punctuated by sudden downpours. In Doucheng Town, Duancheng County, Yunfu City, a heavy rainstorm dispersed the heat of the afternoon. Deng Zhi brewed a cup of Liubao tea at home and began recounting past tales to his guests. Deng Zhi's grandfather and uncle ran Tongfa Long Trading House in Doucheng and Yingji Tea Shop in Liubao Town, Guangxi, respectively. One was responsible for production, the other for sales, controlling the family's tea business until the 1950s. At its peak, other tea merchants would entrust them with the storage and transportation of Liubao tea. When speaking of his family's former glory, Deng Zhi couldn't help but light up. Over 60 years have passed since the main branch of the Tongfa Long Trading House in Doucheng changed hands, rebuilt into a new shop. The Doucheng wharf has also undergone significant changes, but the memories linger in the elderly man's mind... Establishing a Transshipment Point in Jiangkou The Hejiang River, 433 kilometers long, flows through Fengkai County, Zhaoqing City, Guangdong…

The journey of nurturing a pot starts from the very first use, which can be considered the initial stage of 'pot nurturing'. To achieve a lustrous and smooth effect, it is essential to have not only a good quality pot but also to adopt the correct maintenance methods. Remember these three points in your daily tea brewing process: 1. Before Brewing Tea Rinse both inside and outside of the teapot with warm water to heat the pot, remove any musty odors, and sterilize it (pay attention to the temperature difference and use lukewarm water to avoid thermal shock). 2. During Brewing During each brewing interval, wipe off the tea water with a clean damp cloth (one with good absorbency) and then polish the pot body with a dry cloth (soft). Consistency will bring out a warm and lustrous texture. 3. After Brewing Tea After using the Yixing teapot to brew tea, clear out the tea leaves and tea water, then rinse the inside and outside of the pot with hot water. Do not use chemical cleaning agents; otherwise, you may confuse the natural aroma retained by the pot and affect its luster and texture. In addition to the daily routine,…

When we generally categorize the capacity of a purple clay pot, there are typically five classifications: pots of 100cc or less are considered extra small; those over 100cc but under 200cc are called small; those from 200cc to 350cc are referred to as medium. Pots from 350cc to 600cc are classified as large, and those over 600cc are considered extra large. For one person, a small pot around 100cc or a pot around 200cc would be suitable, depending on your tea consumption. The sizes of teacups used with purple clay pots generally come in three categories: small mouth cups (about 30CC), medium mouth cups (around 50CC), and large mouth cups (approximately 90CC). The so-called golden capacity for pots is usually around 200cc to 300cc, which is ideal for two to three people to enjoy tea, as it provides just enough tea without cooling down too much. A medium-sized pot with a capacity between 200cc to 300cc suits the tea-drinking needs of most people and is also appropriate for an individual's enjoyment, hence being referred to as the "golden capacity." However, this standard is not fixed. When selecting a pot, in addition to considering the "golden capacity," other factors should be…

Basic Introduction to Huangshan Tribute ChrysanthemumHuangshan Tribute Chrysanthemum, also known as "tribute chrysanthemum" or "Huizhou tribute chrysanthemum," is a traditional Han ethnic product of Huangshan City. It is one of the four famous Chinese chrysanthemums, alongside Hangzhou chrysanthemum, Chuzhou chrysanthemum, and Bozhou chrysanthemum. It was named "tribute chrysanthemum" because it was offered as a tribute to emperors in ancient times. It is widely produced in the vast areas of Huangshan City, Anhui Province, primarily in Jinzhu Village, She County, between the famous tourist destination Mount Huang Scenic Area and the national nature reserve Qiaoliang Peak. Grown in a unique natural ecological environment, this chrysanthemum boasts excellent quality, integrating color, aroma, taste, and form. It is both ornamental and medicinal, praised as an excellent choice for medicinal and drinking purposes. It is a well-known specialty of Huangshan, enjoying a reputation at home and abroad. Nutritional Value"Huangshan Tribute Chrysanthemum" can treat common colds, carbuncles and sores, high blood pressure, and arteriosclerosis. Combined with other herbs, it can be used to make over-the-counter drugs like Sangju Cold Tablets and chrysanthemum drinks. It can be steeped in tea or wine, and regular consumption can "purify the five organs and detoxify the body," contributing to…

When we talk about purple clay, our first impression is likely to be that most iconic object – the purple clay teapot. Elegant and refined, delicately beautiful, they seem to belong exclusively to scholars and gentlemen. Only in their hands can purple clay transcend the ordinary and emit its unique charm. The origin of purple clay is hard to trace, but it is generally believed by modern people that it gained popularity during the Ming Dynasty. Taking Yixing purple clay as a representative, over several hundred years, the production of purple clay has undergone countless transformations. In terms of shape, temperament, color, and spirit, it exudes an irresistible aura of scholarly grace. As a container, it lacks the luster of pottery and the sharpness of porcelain. It is formed using various components including red clay and purple clay, then fired, resulting in a smooth texture. Carving elegant and rustic poetry and images onto the surface of the purple clay enhances its appearance, blending form and function perfectly. High-quality purple clay teapots even appear semi-transparent when light shines through them. Moreover, tea made in vessels crafted from this material allows one to savor the original flavor of the tea without alteration.…

  Carbon-roasted Tieguanyin tea is made by subjecting traditionally semi-fermented Tieguanyin tea to about 5-10 hours of charcoal roasting (hence its name). The fire must be carefully controlled, not too hot, with 50-60 degrees Celsius being optimal. Traditional charcoal-roasted Tieguanyin tea requires someone to tend the stove to ensure that the quality of the tea leaves themselves is not overly impacted. The carbon-roasted Tieguanyin has a unique aftertaste and flavor profile. After tasting it, one's throat feels particularly refreshed, carrying a subtle and refined charcoal aroma. Notably, the tea liquor turns a deep yellow after brewing, leaving a distinctive glutinous rice fragrance in the mouth. This is entirely different from the clear, light green water-like character of the typical fresh and fragrant Tieguanyin. Carbon-roasted Tieguanyin belongs to the traditional production system. For a high-quality carbon-roasted Tieguanyin, two essential elements are required: 1. High-grade Tieguanyin raw materials must be used for there to be a high-grade roasted Tieguanyin. The raw materials must be produced using traditional moderate fermentation techniques. Low-grade raw materials or unsuitable raw materials will not yield good results no matter how they are roasted. Currently, lightly fermented Tieguanyin that is popular on the market does not meet the…

Yixing Zi Sha is an art form with a long history and rich appeal. The decorative arts have been developed through the research and creation of Zi Sha artisans over time. Different decorative arts have different effects when applied to different themes. This method of aligning decoration with the subject, the teapot, and the intention adds a cultural dimension to the Zi Sha teapot. The development of Zi Sha art has led to various decorative techniques, which are detailed as follows: Engraving: This is one of the main decorative techniques of Zi Sha. It uses a knife instead of a brush and engraving instead of painting, integrating poetry, calligraphy, painting, and engraving into a harmonious whole, with a strong national style and regional characteristics. Known as "Man Sheng Hu", "characters are passed down along with the teapot, and the teapot becomes valuable because of the characters," it made a historical contribution to the art of Zi Sha engraving. After the Qing Dynasty, Zi Sha engraving decoration became a specialized production process. The subjects and forms are extremely varied. Landscapes, flowers and birds, figures, and ancient patterns are all potential subjects for painting, while calligraphy is an indispensable decorative element. Regular…