Green Tea

In the busy modern society, the fast-paced lifestyle has made us miss out on many beauties and joys. The emergence of tea spaces with a focus on aesthetics provides us with an opportunity to slow down and explore and enjoy another way of life. Located in the Yun Valley Innovation Park in Baohe District, Eleven Tea House is such a tea space that combines tea and aesthetic living. It presents a natural setting amidst very modern architecture, integrating culture, refined gatherings, and tea events in one place. It infuses traditional culture and the concept of tea plus aesthetics into modern life, allowing more people to discover the beauty of life. The founder of the tea house, Guan Xiaobao, was once a landscape designer. He became involved with tea by chance. "Drinking tea is a way to enjoy life and should not be constrained by the environment. I hope to create a space where everyone interested in tea can brew tea in their own preferred way. Ten signifies completeness, from the very beginning." Speaking about the origin of Eleven Tea House, founder Guan Xiaobao said this. Upon entering Eleven Tea House, the words “Luzhou Light” illuminated by the lights catch your…...

Jeoncha, as the name suggests, refers to tea cakes shaped like copper coins. According to Korean records, Jeoncha originated from Boreumsa Temple in Changseong County, Jeollanam-do, South Korea. The temple's founder, Seon Master Daoui, traveled to Tang Dynasty China in 784 AD and during his 37 years there learning Buddhist teachings, he developed a habit of tea production and consumption. Upon his return, he planted tea trees around Boreumsa and taught others how to make a solid, coin-shaped tea using techniques from the Tang Dynasty. Jeoncha produced in Changseong County is known for its color, similar to seaweed and green moss, which is why Koreans also refer to it as Moss Jeoncha. Moss Jeoncha has won awards at various tea evaluations in Japan and Korea and has been featured at major tea expos in South Korea, enjoying great popularity among Korean tea enthusiasts. The traditional production technique of Jeoncha remains preserved in Changseong County, Jeollanam-do, which is quite similar to the tea-making methods described in the Chinese Tang Dynasty's "The Classic of Tea." Following the seven steps from "from picking to sealing," the process of making Jeoncha is as follows: (1) Picking: Fresh leaves for Korean Jeoncha are typically harvested…...

Wilting is a fundamental and critical process in tea processing that directly affects the aroma, taste, and final quality of the tea. This article will explain the wilting process in detail and explore its application in the production of different types of tea and its impact on their quality. Basic Principles of the Wilting Process Wilting, also known as “water walking,” refers to the process where freshly picked tea leaves are subjected to natural evaporation or assisted methods under specific environmental conditions. This allows the moisture content within the leaves to gradually decrease, making them softer and promoting changes in their internal chemical composition. This process aids in the formation of the tea's aroma and improvement of its flavor. Application of Wilting in Different Types of Tea The wilting process plays a crucial role in the production of various teas, but the specific methods and duration vary depending on the type of tea and the desired quality: Green Tea: The wilting process for green tea is typically shorter, aimed at gently promoting changes in the tea’s internal chemical composition to maintain its green color and fresh aroma. Black Tea: In black tea production, the wilting period is longer, which is…...

According to weather forecasts, from February 1st to 6th, Hubei Province will experience the most powerful cold wave of the winter, with low temperatures, rain, snow, and ice. The average temperature across the province is expected to drop by 6°C to 10°C. This severe freezing weather will pose a significant threat to the normal growth of tea plants, particularly young ones. Precautionary measures should be taken to minimize the impact of extreme freezing conditions on tea fields and ensure the production of spring tea next year. Influence of Low-Temperature Freezing Weather on Tea Production Severe freezing weather poses a significant threat to the normal growth of tea plants, especially young ones, potentially leading to reduced yields, decreased quality, and even plant death. Measures to Prevent Frost Damage in Tea Plants 1. Covering for Frost Protection For mature tea plants in high-altitude areas, non-woven fabrics, ground films, or shade nets can be used to directly cover the canopy, with better results achieved by erecting a shelter 10cm to 20cm above the canopy. Covering with rice straw or crop stalks provides even better protection against extreme cold. Covering materials should be removed when temperatures rise. 2. Spraying Anti-Freeze Agents For mature tea…...

The liquor of black tea is bright red, and its taste is mellow, sweet, and pleasant. However, many friends find that black tea can be quite particular when brewing it; if the temperature isn’t right, the tea doesn’t taste as it should. To understand this issue of water temperature, we must first consider another question: the rate at which the internal components of the tea leaves are released. It’s easy to understand that the higher the water temperature, the faster these components will be released. If you want a cup of tea that is full-bodied in color, aroma, and flavor quickly, then boiling water is the way to go. There has always been a belief in the industry that tender teas can be scalded by boiling water. However, considering green tea is often processed at temperatures above 85°C during stir-frying, where does the idea of scalding come from? Black tea is not stir-fried but goes through drying or sun-drying processes, typically at temperatures below 85°C. This leads to an interesting question: stir-fried green tea cannot be brewed with boiling water, nor can fermented black tea, suggesting that black tea is even more delicate than green tea? When it comes to…...

"Traditional Chinese tea processing techniques and associated customs" have made a splash in the industry and academia since being listed on the UNESCO Intangible Cultural Heritage List. In the past month, numerous reports have appeared in the media, and there have also been many posts and videos in new media. As China's southernmost tea-producing area and the only tropical island tea region, Hainan possesses a unique native tea variety – the Hainan Large-leaf tea. With the boost from its 'World Heritage' status, Hainan has every chance to reach the pinnacle of its tea products. Experts believe that for a good cup of tea, the processing technique is as important as the tea leaves themselves. Let us first review the development of tea processing in Hainan. Many Li tea farmers in Shuiman Town, Wuzhishan City still insist on handcrafting tea. (Photo by Li Tianping) From historical records, we can see that tea activities began in Hainan as early as the Song Dynasty. Su Dongpo's poem line "After burning the tea spear, there is some left" could very well describe the tender shoots of wild tea trees in Hainan. However, Hainan's tea processing technology was relatively backward historically. Records show that tea…...

North America Canada Canada is the northernmost country in North America, with a land area of 9.98 million square kilometers, ranking second in the world. Canada is known as the "Land of Maple Leaves," and its capital is Ottawa. Benefiting from abundant natural resources and highly advanced technology, Canada has become one of the countries in the world with the highest quality of life, most prosperous society, and most developed economy, and is also one of the largest and most important diamond-producing countries in the world. Canadian Tea Culture Tea Drinking in Canada (image for reference) The first country in the Americas to drink tea was the United States, which also has a high consumption volume; Canada follows closely behind, being a well-known tea-drinking country in the Western Hemisphere. In Canada, the primary type of tea consumed is traditional high-quality British-style hot black tea. However, as awareness of the health benefits of green tea has increased, the habit of drinking black tea is gradually being replaced by green tea, jasmine tea, oolong tea, and other specialty teas. With the development of society, a tea culture that reflects Canada's multicultural identity has also evolved. Maple Syrup Maple Syrup Tea Maple syrup,…...

The Ming Dynasty was a significant period of reform in tea drinking history. The founding emperor of the Ming Dynasty, Zhu Yuanzhang, recognized the hard work of tea farmers and issued an edict to "abolish compressed tea in favor of loose tea." This decree marked the end of compressed and cake teas, ushering in the era of loose leaf tea in China. Xiuning Songluo Tea was created during this early Ming period. Songluo tea is known as the "ancestor of stir-fried green teas," renowned for its "green color, high fragrance, and strong flavor," which distinguishes it from other green teas. There are records stating that "in Anhui, there is Songluo tea, whose taste surpasses Longjing but falls below Tianchi" (Yuan Hongdao, Ming Dynasty). During the Ming and Qing Dynasties, Songluo Mountain was a Buddhist holy site. As early as the Hongwu period of the Ming Dynasty, the Yinfu Temple on Songluo Mountain had already become famous throughout southern China, with abundant offerings and worship. Songluo tea originates from this mountain. According to "Tea Record" by Feng Shike of the Ming Dynasty, Songluo Dafang was first created by the monk Dafang. 1. Harvesting and Processing of Songluo Tea The harvesting and…...

The Green Tea Production Skills (Yuhua Tea Production Skills) are mainly practiced in Nanjing, Jiangsu Province, China. Yuhua tea plantations mostly adopt an intercropping model with trees and bushes, primarily located on loess hills between 20-50 meters above sea level. The soil is a yellowish-red type, slightly acidic, with an organic matter content of 1.89%. In the late Qing Dynasty, Lu Yong and others established the national tea research institution "Jiangnan Planting Tea Bureau" on Zijin Mountain in Nanjing. They reclaimed land around Linggu Temple for tea planting and production, naming the tea "Cloud Mist Tea." After the Xinhai Revolution, tea makers developed the technique of rolling the leaves into slender shapes, giving Cloud Mist Tea its initial pine needle-like appearance. Following liberation, they incorporated techniques of grabbing and straightening the leaves, which finalized the tea's tight, fine, round, and straight pine needle shape. It was renamed "Yuhua Tea" in 1959. Production Skills The Green Tea Production Skills (Yuhua Tea Production Skills) represent traditional Chinese green tea needle-shaped production techniques. The main process of Yuhua Tea production involves: fresh leaf picking → spreading out → pan-firing → rolling → preliminary drying → shaping → final drying → refinement → baking…...

Kaihua Longding Tea is produced in Baisan, Qixi Township, Kaihua County, Zhejiang Province. It is a newly created tea brand that started in 1959. Kaihua County is located at the junction of Zhejiang, Anhui, and Jiangxi provinces in western Zhejiang, at the source of the Qiantang River. The mountains in the county run from northwest to southeast, and it has a warm and humid subtropical monsoon climate with distinct seasons, abundant rainfall, frequent cloud cover, and less sunlight. On average, there are 83 foggy days per year, with some areas having over 120 foggy days annually. The area is perpetually shrouded in clouds and mist, making it one of the cloudiest mountainous regions in Zhejiang province. As the saying goes, "High mountains and cloudy mists produce fine tea," and indeed, Kaihua County is an excellent place for growing green tea. The main types of soil in tea gardens within Kaihua County are red soil and yellow soil. Red soils are mostly found below 650 meters altitude in low hills, with a soil layer thickness of 30 cm to 60 cm, organic matter content of 1.44% to 4.05%, and pH ranging from 4.5 to 5.5. Yellow soils are mainly distributed in…...

Summer is a good time to expel the cold and dampness from your body. As temperatures rise, so does the humidity in the air. For those with high levels of dampness, this can be even more harmful. Do you know how to get rid of dampness? Here are some recommended teas for summer to help. Tea is not medicine, but it's a great health drink. Although tea is not medicine, different people with different constitutions should make different choices. For those with high levels of dampness, there should also be different considerations when choosing tea... What are the harms of having high levels of dampness? 1. When dampness meets cold, it becomes cold-dampness; when it meets heat, it becomes damp-heat; when it meets wind, it becomes wind-dampness. Under the skin, it causes obesity; 2. If dampness remains in the body and isn't eliminated, one may experience loose stools and unformed feces. The tongue may appear yellowish and greasy; 3. Those with high levels of dampness feel lethargic throughout the day, affecting digestive functions. They may feel heavy-headed, with limbs and waist feeling weighed down by something, making them reluctant to move; 4. Those with high levels of dampness tend to…...

Tea is the best beverage for middle-aged and elderly people. Scientific analysis has shown that tea contains proteins, fats, over 10 types of vitamins, as well as nearly 300 components such as polyphenols, caffeine, and lipopolysaccharides, which can regulate physiological functions and play a variety of health-preserving and pharmacological roles. What are the greatest benefits of drinking tea? 1. Improves Muscle Endurance. There is an antioxidant in tea called "catechins," which can increase the body's ability to burn fat, improve muscle endurance, help fight fatigue, and increase the duration of physical exercise. Regular consumption of green tea shows the most significant effects. 2. Fights Ultraviolet Radiation. Tea polyphenols are water-soluble substances. Washing your face with tea water can remove facial grease, tighten pores, and have disinfecting, sterilizing, and anti-aging effects on the skin. It also helps reduce damage from ultraviolet rays in sunlight, acting as a natural "sunscreen." 3. Maintains Body Shape. The caffeine in tea can promote the secretion of gastric juice, aid digestion, and enhance the body’s ability to break down fat. Regular tea consumption can reduce waist circumference, lower body mass index (BMI), and thus help prevent diabetes and cardiovascular diseases. 4. Protects Against Radiation. Tea polyphenols…...