Black Tea

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

The 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…...

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

Purple clay teapots, due to their unique material and manufacturing process, have natural pores between the particles of clay, which makes them breathable but not watertight, very suitable for brewing tea. But does achieving a good patina have anything to do with the type of tea? Does more expensive tea necessarily lead to a better-looking patina? In fact, the quality of the tea has nothing to do with the patina. It is related to the type of tea and the method used to nurture the pot, rather than the cost of the tea determining the quality of the patina. Oily teas, such as Tieguanyin, release oils during brewing that gradually permeate the surface of the pot, leading to the formation of a patina in a relatively short time, giving it an ancient and lustrous appearance. Teas like ripe Pu'er, black tea, and Tieguanyin are particularly effective for nurturing the pot. When nurturing the pot, there are two methods: one is external nurturing, where tea soup is poured over the pot body, allowing the pot to absorb the tea, then hot water is poured over it, and finally, the pot is wiped clean with a tea cloth, ensuring no tea stains…...

Winter is truly the perfect time to use a purple clay pot for tea, as the warm, smooth, and hefty pot conveys the gentle warmth of winter right into your hands. However, when using a purple clay pot for tea in winter, there are some points to keep in mind, so enthusiasts should take care! Select the Right Tea The dryness of winter can easily lead to heatiness, drinking green tea can help with this, quenching thirst and stimulating saliva. The gloomy weather of winter can also make one's mood depressed or irritable, in which case floral teas can be consumed to alleviate these feelings. Black tea, being warm and sweet, can have the effect of preventing flu during winter; Oolong tea can effectively alleviate dry lips and mouth that often occur in winter... Selecting the appropriate tea can make your winter more comfortable. Prevent Cracking The situations that usually lead to cracking are generally as follows: 1. Special Clays and Shapes: In purple clay pots, special attention should be paid to clays with high crystallinity and unevenly walled shapes (such as Gong Chun pots). Crystallinity is an inherent property of the clay, and different clays have different degrees of…...

Compared to green tea, black tea (red tea in China), and oolong tea, some people may be less familiar with dark tea, which is also one of the six major types of tea. So how do you select dark tea? And what are the ways to enjoy it? Let's take a look together, tea enthusiasts! ONE How to Select Dark Tea Appearance If it's compressed tea, high-quality dark tea typically has these features: intact brick surface, clear mold pattern, distinct edges, no cracks on the side, no old stalks, and not too many fine tea fragments mixed in. If it's loose tea, then even, lustrous strands indicate good quality. Taking premium Fu brick tea and Qianliang tea as examples, vibrant "golden flowers," large and abundant, are key characteristics of top-quality teas. Aroma High-quality dark tea carries a fragrant aroma of fungi or smells like pine smoke; aged tea has a mature fragrance. For example, both Fu brick tea and Qianliang tea have a unique fungal aroma; while wild dark tea has a faint, refreshing scent that can be invigorating. The aroma of the brewed tea can also serve as an important criterion for identification. The tea liquor of aged dark…...

When the journalist arrived in Xingcun Town, Wuyishan City, on the 13th, the town's mayor, Wu Wang, warmly greeted us and invited us to taste some tea. Boiling water was poured into a cup, and as the leaves unfurled in the water, the tea broth gradually turned amber, emitting a rich aroma. "This is the main venue for professional tea competitions that have been held here for 800 years. As they say, 'Tea doesn't truly emit its fragrance until it reaches Xingcun.' We are a significant hub along the ancient Tea Road and the birthplace of black tea in the world." Mayor Wu said with a smile. Photo by Shi Chenjing, Fujian Daily – Swallows' Nest Ecological Tea Garden A short distance away lies the Swallows' Nest Ecological Tea Garden. Although the tea-picking season had passed, there were still five or six tea farmers moving about deep within the garden, pruning the tea plants to lay the groundwork for an increased yield in the coming year. Tea farmer Yang Wen Chun bent down and pointed to the soybeans planted among the tea plants: "Professor Liao Hong from Fujian Agriculture and Forestry University proposed an intercropping model of planting soybeans in…...

Zhu Ni teapots are suitable for brewing Taiwanese high mountain tea, Fujian Tie Guan Yin, and other lightly fermented, aroma-rich green teas. They enhance the aroma, produce a tight and smooth tea soup, and offer a strong aftertaste with a long-lasting finish! Dicao Qing teapots have broad applicability and are suitable for Pu'er, green tea, black tea, floral tea, and more. They are mild and elegant, allowing the tea's natural fragrance to shine. Over time, the pot color changes from brown to liver-like hues. Qing Shi Ni teapots are suitable for similar types of tea as Dicao Qing. They have a strong affinity for various teas....

Time, years pass by, becoming the sediment of your dreams, or the burial of them. All loneliness and deep affection, countless expectations and waits, become the rich sediment that fulfills your life. The world is rich, life is pure. This week, in cup after cup of tea, savor Liubao tea, savor yourself. Today, I'll share some storage insights on Liubao tea. In storing Liubao tea, I've paid a lot of tuition fees, taken many detours, and am constantly summarizing and improving. Currently, I prefer the following methods: 1. Liubao tea does not suit being too dry or too moist. Personally, I pursue natural storage, with humidity between 60 to 75 degrees. When it exceeds 75 degrees, I control the humidity appropriately. If stored in a highly sealed environment, open windows regularly for ventilation. Some dryness may be due to the need for periodic turnover; I suggest turning over once a year. 2. The warehouse should be cool, quiet, and not transparent. It's recommended to use blackout cloth to cover glass windows to prevent direct sunlight. Since tea prefers to sleep and remain quiet, some warehouses even suggest not allowing outsiders to visit. During regular tea retrieval and warehouse inspection, only…...

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…...

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…...