Black Tea

Tea, as a treasure of Chinese traditional culture, carries thousands of years of history and culture. Among the many types of tea, Fu tea, brick tea, and dark tea attract countless tea enthusiasts with their unique charm. However, many people are often confused about the relationship between these three. Today, let’s explore the world of Fu tea, brick tea, and dark tea and appreciate their unique flavors. Tea can be divided into six major categories based on its processing method and degree of oxidation: green tea, yellow tea, black tea (in the Western sense), white tea, oolong tea, and dark tea. Dark tea, as one of these, is like a profound and reserved elder, exuding the flavor of time. Dark tea is widely distributed and has a rich variety of types. The “three bricks, three tips, and one flower roll” of Hunan dark tea, the old green brick from Hubei, Tibetan tea from Sichuan, ripe Pu'er from Yunnan, and Liu Bao tea from Guangxi all display unique regional characteristics and production techniques. These varieties of dark tea differ in taste, aroma, and health benefits, satisfying the needs of various tea enthusiasts. Brick tea is a common shape for compressed tea.…...

Due to being part of the same Eastern cultural sphere, Japanese tea wares emphasize connotations just like those in China. This piece shares content from Chapter Five of “Tea Pleasures in Variegated Colours: The Spread of Chinese Tea and Foreign Tea Affairs,” written by Yu Yue and published by Guangming Daily Press in August 1999. Since the 13th century, the custom of drinking tea has been widespread in Japan. After Kato Saemon studied porcelain making in our country and returned home, he began to pay attention to the porcelain industry. Kato, also known as Tojirō, settled in Seto, where generations of potters have maintained the traditional production of Seto ware. In 1510, Goro-taifu came to Jingdezhen, China, to study porcelain manufacturing and returned to Japan in 1515. He brought back the techniques and materials needed for producing blue-and-white porcelain from Jingdezhen, setting up a kiln in Arita, known for its clay, marking the beginning of porcelain production in Japan. While in China, he went by the pseudonym Wu Yangrui, and the porcelain he made was also called Xiangrui. These products were limited to using Chinese techniques and materials without significant innovation but later became rare and expensive porcelain. By the…...

Jiangmen Tianlu Xianyuan Agricultural Science and Technology Development Co., Ltd. was established on July 12, 2011, and is a key agricultural industrialization leader in Jiangmen City, Guangdong Province. The company adopts a development model of “Company + Cooperative + Base + Farmers,” with its tea plantations covering approximately 2,500 acres across the town. The company's tea plantation is located among the misty mountains and waters of Tianlu Mountain at an altitude of 350 to 600 meters. North of Tianlu Mountain lies Xinxiang, and to the south is Kaiping; it is the highest peak in central southern Guangdong, reaching 1,251 meters, making it the highest peak in southern Guangdong. Tianlu Mountain is the ancestral mountain of the Wuyi region. The mountain is shrouded in clouds year-round, dotted with peculiar rocks, and adorned with vibrant flowers. In the dense forests at high altitudes, the air contains up to 100,000 negative ions per cubic centimeter, creating a natural oxygen-rich environment. Relying on the foundation of native tea from Tianlu Mountain, the company has selected, improved, introduced, and cultivated over 20 premium tea varieties, including large-leaf Yunnan, JinXuan, HongYan, and BaiMao teas. In the same year, the company successfully registered the trademarks “Tianlu Xianyuan”…...

The diverse and ever-changing scents of tea are one of the main motivators for many new tea enthusiasts to get started, and a source of enjoyment for seasoned tea connoisseurs. For example, green teas have a "roasted chestnut" or "fried bean" aroma, while black teas tend towards a "sweet fruit" or "flower honey" scent. The variety of aromas in Pu'er tea is even richer, with raw Pu'er offering lotus, orchid, and fruity scents, as well as apricot aroma, while ripe Pu'er has glutinous rice, jujube, woody notes, and more. Many of these aromas can overlap. Where do all these aromas come from? Why do so many of them only approximate rather than perfectly match the descriptions they're given? In this article, Lu Li will guide tea enthusiasts through the different layers of tea aromas and where the various types of Pu'er tea aromas originate. Sources of Pu'er Tea Aromas In earlier times, Taiwanese tea expert Deng Shihai summarized four types of Pu'er tea aromas: camphor, lotus, orchid, and green (fresh) aromas. Later, the industry continued to summarize the rules of changes in Pu'er tea aromas, adding more descriptive terms that contributed to the development of the Pu'er tea aroma system.…...

Drinking tea is a traditional custom for the Chinese and an integral part of Chinese culture. It is also a daily essential for many people. Not only does it bring a refreshing sensation, but it also offers numerous health benefits. Tea is more than just a beverage; it’s a way of life. Drinking tea has many advantages and is also a great way to relax both body and mind. What Are the Benefits of Drinking Tea Regularly? 1. Protects the Gastrointestinal System Regular tea consumption helps maintain digestive health and digest excess fats and oils in the body. The polyphenols in tea can coagulate proteins in food, effectively killing bacteria and reducing inflammation. Drinking tea can decrease harmful substances and bacteria in the gut, which is beneficial for gastrointestinal health. 2. Boosts Energy Drinking tea can help boost energy levels and shift your nervous system from a sluggish state to one of alertness. When feeling tired during work or study, drinking tea can help alleviate fatigue. It can effectively improve learning and work efficiency due to its stimulating effects. However, it's not recommended to drink tea before bedtime as it may affect sleep quality. 3. Promotes Urination Both drinking water…...

Basic Introduction to Shouning Highland TeaShouning Highland Tea is produced in the highland tea regions of Shouning County, Ningde City, Fujian Province. Judging from its appearance, this tea is made using the Minnan Oolong production process. The tea leaves are plump and have a clear, lustrous color. When brewed, the first infusion has a strong floral aroma with a penetrating quality. The tea liquor is clear and transparent, a light greenish-white color, with a sweet and refreshing taste on the palate. After three infusions, even if the brewing time is extended, there is no bitterness or astringency in the tea liquor, highlighting the unique character of highland tea. This tea is also highly reinfusable; while the floral aroma may not be as prominent in later infusions, a milky fragrance gradually becomes apparent, along with hints of caramelized sugar from roasting. The mouthfeel remains smooth throughout, making it a tea of high production quality. Nutritional Value1. Stimulating Effect: The caffeine in tea can stimulate the central nervous system, helping to invigorate the mind, enhance thinking, alleviate fatigue, and improve work efficiency.2. Diuretic Effect: The caffeine and theophylline in tea have diuretic properties, used for treating edema and hydrops. The detoxifying and…...

Dark tea is one of the six major types of Chinese tea that involves microbial fermentation in the formation of its quality and flavor. In 2021, China's total production of dark tea reached 396,900 tons, ranking third among the six major types of tea. In 2022, China's dark tea industry entered a new phase of high-quality development. Since the late 1980s, the team of tea experts from Hunan Agricultural University has successively conducted basic research, technological innovation, and product innovation on dark tea, scientifically interpreting the drinking attributes and health benefits of Anhua dark tea. As the health benefits of dark tea have been continuously confirmed by research, it has gradually become an ideal beverage for people to prevent sub-health. I. Tea-Horse Trade and the Origin of Dark Tea The exact time of origin of dark tea remains uncertain. The term "dark tea" was already in use during the mid-Ming Dynasty. The emergence of dark tea is inseparable from the long-lasting tea-horse trade between central China and the border regions. It may have been the long-distance transportation between inland and border areas, between producing and consuming areas, that gave rise to the durable and transportable dark tea category. Therefore, it…...

Is it necessary to inaugurate a new purple clay teapot? A newly made purple clay teapot lacks luster. Inauguration is not mandatory, but it can help remove unwanted odors and clear any residual heat and dryness, so it is recommended. For good black tea, Pu'er tea, aged white tea, and oolong tea, one should pair them with a fine Yixing purple clay teapot, which enhances the ambiance and experience of tea drinking. Many newcomers to the world of teapots are often misled by various inauguration methods found online. In fact, a new purple clay teapot can be used directly after being cleaned with water; there is no need for a complicated inauguration process. Firstly, the master believes that whether inaugurating or nurturing the teapot, one should follow nature and use simple yet effective methods. There are two inauguration methods commonly found online: one involves using tofu placed inside the teapot and then simmered in a pot, while the other replaces tofu with sugarcane, both cooked in a similar manner. Neither method is advisable, in the master's opinion. How to properly inaugurate a teapot? The main purpose of inauguration is to address the residual earthy taste and kiln dust within the…...

Black tea is loved by many, and one key reason is that it belongs to the category of fully fermented teas, with a gentle nature. Black tea has a mild temperament and is generally well-received even by those who seldom drink it or are trying it for the first time. While many people enjoy drinking black tea, they often do not pay much attention to the brewing method. Below, we will explain the correct way to brew black tea. The Correct Method of Brewing Black Tea The first step is to choose suitable teaware. It's important to know that any tea requires specific utensils. For black tea, a white porcelain cup is best, as it helps to bring out its unique flavor; The second step involves using good water and ensuring the water temperature reaches around 95 degrees Celsius. High temperatures help extract polyphenols and caffeine from the black tea leaves effectively; The third step is to steep the tea. First, warm up the teaware with boiling water. Then pour hot water into the teapot or teacup and let it sit for 3-5 seconds. This allows the aroma of the tea to develop and the leaves to settle. If using…...

Tea enthusiasts who enjoy tea are certainly familiar with Pu'er tea, but not all may know how to fully appreciate it. Today, let's discuss the seven steps to enjoying Pu'er tea together. Step 1: Observe the Tea Mature production processes ensure consistency in the shape of the compressed tea cakes, which are evenly formed and tightly compacted. Since the introduction of electrostatic dust removal machines, contemporary Pu'er teas from reputable manufacturers do not contain foreign objects. However, before 2004 when these machines were not widely used, older teas might have some impurities as they were manually screened. The color of Pu'er tea can help distinguish between raw and ripe varieties: ripe Pu'er is dark brown, while raw Pu'er ranges from dark green (young) to brownish-red (aged), with loose or compact leaves that become dry and lustrous over time. Step 2: Feel the Tea Feel the compactness of the tea; a loosely packed tea will age faster under the same storage conditions compared to one that is more tightly packed. When breaking off a piece of the tea, check for consistency throughout – some teas have higher-grade leaves sprinkled on the surface for better appearance, while others use a uniform grade…...

When brewing Anhua black tea, have you ever wondered, “Why are there so many stems?” Sometimes, you might even remove and discard the larger ones. However, stems are not contaminants in the tea leaves; on the contrary, they have significant value. Don’t throw away these treasures out of ignorance—read on to find out why! Picking Standards In the picking standards for Anhua black tea, more mature fresh leaves are required. Therefore, the presence of stems is quite normal in these three categories of tea. Taste Requirements As the nutrient-conducting organs of fresh leaves, stems contain higher levels of sugar. Therefore, when blending black tea, stems are also added in appropriate amounts. For example, 3 kg of Fu brick tea includes large-leaf stems that have been accumulated over more than a year, contributing to its unique taste. Pressing Requirements Stems also play an important role in the pressing process, especially for Hei brick tea. During processing and storage, Hei brick tea requires certain temperature, humidity, and oxygen conditions for fermentation. A certain amount of stems can increase the air gaps within the brick, ensuring adequate oxygen supply, which is beneficial for quality development. Additionally, a specific stem content facilitates the drainage…...

"The Xihu District of Hangzhou City should earnestly implement the important concept of 'two mountains' put forward by President Xi Jinping and accelerate the industrialization work of Xihu White Tea. Further efforts should be made to speed up the construction of 'Hangzhou standards,' incorporating Xihu White Tea into a high-standard system, achieving precise management of production data and online digital management of labels; realize high-level management by including Xihu White Tea in a sound institutional protection system, strengthening administrative law enforcement and collaborative protection; particularly strengthen high-quality promotion by establishing and improving inspection, testing, and quality management systems, formulating a series of standards for 'one green, one red, and one white.'” This is the suggestion from Li Hong, a member of the CPPCC Xihu District Committee. Tea is the national drink, and Hangzhou is its capital. As one of Hangzhou's 'golden business cards,' the Zhuantang Subdistrict, known as the birthplace of West Lake Longjing tea, has long been referred to as a 'century-old tea town with a myriad-tan tea country.' Tea has become an important carrier for the high-quality development of local agriculture. On the afternoon of August 1st, a thematic consultation activity titled "Promoting the exploration and extension of…...