Green Tea

"Washing the tea" is more accurately referred to as "awakening the tea." This process is meant to awaken the tea leaves and stimulate their aroma, ensuring they are at their best for brewing so that the taster can experience the best possible fragrance and taste. Some aged Pu'er teas require two rounds of "awakening." Green tea, being a non-fermented tea, retains rich vitamins and amino acids, with the first infusion containing the highest nutritional value. Why Don't We Wash Green Tea? In fact, green tea does not need to be washed due to its distinct production process compared to other types of tea. During the making of green tea, the freshly picked young leaves undergo processes such as fixation, rolling, and drying, which intensify the flavor and aroma of the tea. Other teas, however, require fermentation and thus benefit from an initial rinse with hot water to remove any off-flavors. As for green tea, since it is not fermented, it has not been exposed to air or moisture during production, making a rinse unnecessary. If you enjoy drinking green tea, you can simply pour boiling water over it in your brewing vessel. However, if you want to better appreciate the…...

The world of a teapot is vast, and the life of tea is long! Whether you're new to the world of purple clay teapots or an experienced aficionado, there are always questions that need answers! Here we have collected some frequently asked questions from enthusiasts and provided detailed answers. 1. Why does my new purple clay teapot have an unusual smell? Answer: The reason why tea brewed in a purple clay teapot tastes particularly good is due to its unique double-pore structure, which can absorb the aroma of tea. Naturally, it can also absorb other odors. A newly made purple clay teapot may have some earthy smell or a slight burnt odor, which are normal kiln-related scents. 2. Is purple clay exclusive to Yixing? Answer: Purple clay is a unique mineral found in Yixing. In May 2006, Yixing purple clay was included in the first batch of China's Intangible Cultural Heritage Protection List. To date, no one has discovered anywhere else in the world with the same type of ore as Yixing's purple clay. Clay from other mountains often contains a lot of sand and impurities. Purple clay from other regions can be considered purple clay pottery, but the finished…...

Recently, there has been frequent rainfall in South China, posing a challenge for storing Pu'er tea. Proper handling can lead to better transformation of the tea, while improper handling can cause issues such as mold. Storage has become a challenge, as different regions have varying climates, so is there a difference in storage methods? Don't worry, after reading this article, you will find answers to these questions. The Four Factors Affecting Pu'er Tea Storage When the same Pu'er tea is stored in different environments, the final aged quality will vary. The four factors that significantly influence the quality of Pu'er tea storage are "temperature," "humidity," "light protection," and "air." These play the most significant role in the transformation process of Pu'er tea during storage. 1. Temperature: Temperature plays a crucial role in the transformation of Pu'er tea. Excessively high temperatures can cause the tea to develop off-flavors; in excessively low temperatures, the transformation process slows down or even stops. Therefore, a relatively suitable temperature is essential for storing Pu'er tea. The temperature for storing Pu'er tea should not be too high or too low, and it is recommended to maintain it around 25°C ± 3°C. 2. Humidity: Humidity is also…...

As the moon rises above the willows, the Qixi Festival arrives once more, with the Milky Way gently pouring down and starlight shimmering, illuminating a millennia-old love story.On this romantic night, tea is not just a beverage; it becomes a bridge connecting hearts, much like the magpie bridge in the ancient legend of the Cowherd and the Weaving Maid, allowing love to flow endlessly. White tea, elegant and refined, grows on mist-enveloped mountain peaks, drawing the essence of heaven and earth, carrying the spirit of the ages. It is not as fresh as green tea or as rich as black tea, but it has its own serenity and composure, much like the purest form of love—no need for grand words, only quiet companionship through the ordinary days, growing stronger with time. On the Qixi night, brew a pot of aged white tea, and in its amber-colored infusion lies the tenderness of time and the aroma of years gone by. Taking a sip, one can almost hear the gentle footsteps of time, leaving a subtle aftertaste in the mouth, much like the unspoken understanding and harmony between lovers. White tea tells its own story of how "companionship is the longest confession…...

Slowly brew the years and gently cook the tea, enjoying half a day of casual family chat. In winter, sitting around a kettle, pouring your heart out in conversation, listening to the boiling water, and savoring the joy of cooking tea is an extremely poetic affair. Tea drinking methods are generally divided into two: cooking tea and brewing tea. Brewing offers rich flavors, pleasant broth colors, and allows one to experience the changing taste with each infusion, while cooking provides a stable flavor. Differences Between Cooking and Brewing Tea 01 Difference in Amount of Tea Used For brewing, about 3-6 grams of tea is usually sufficient; for aged dark teas or oolongs [aged Tieguanyin or aged Yancha], more can be used, approximately 7-10 grams. When cooking tea, the amount of tea should be reduced to about one-third of the usual brewing quantity. It's best not to use too much tea to achieve the optimal flavor. The specific ratio can be adjusted gradually based on the type of tea and the amount of water. The principle is to use less rather than more tea, as using too much can affect the taste. 02 Difference in Suitable Types of Tea Gaiwans are…...

As spring returns to the earth, early spring green tea is being harvested in many places, and tea lovers can't wait to buy and taste the new batches. So why is early spring green tea considered good? 1. As temperatures gradually rise in spring, rainfall is relatively abundant. Additionally, after a period of rest during winter, tea plants produce lush shoots with vibrant green color, soft leaves, and a rich content of natural compounds. 2. With relatively low spring temperatures, there's an increased synthesis and accumulation of nitrogen-containing compounds. At the beginning of spring, amino acids gather in large quantities at the tips of young shoots, which results in a strong aroma and fresh, pleasant taste that also offers health benefits. 3. The low temperatures in spring slow down metabolism and reduce the presence of tea polyphenols, anthocyanins, and alcohols, aldehydes, and acids, thus making the tea less bitter. 4. Due to the low temperatures and fewer pests and diseases, farmers generally do not use pesticides on early spring teas, ensuring they are minimally contaminated with chemicals. While early spring tea is excellent, please be aware of the following precautions: 1. Although early spring tea is delicious, don't rush to…...

Green Pest Management Techniques for Tea Trees Main Targets of Control ↑ Tea Blight Disease → Tea Looper Pests: Tea Green Leafhopper, Tea Looper, Tea Caterpillar, Tea Black Worm Moth, Black Scale Psyllid, Tea Red Mite. Diseases: Tea Blight Disease, Tea Anthracnose. Key Control Measures Agricultural Control 1. Timely Harvesting. Harvest young buds and leaves according to the requirements of tea production to reduce the population of pests like the tea green leafhopper, mites, and some bud diseases residing on the canopy surface of the tea tree. 2. Pruning as Needed. Prune tea trees after the spring harvest and in late autumn according to the requirements of tea garden management, reducing pest populations and creating conditions unfavorable for pests. Generally, deep pruning or heavy pruning is done after the spring harvest, and light pruning is performed in late autumn. 3. Garden Tilling. In late autumn, till the tea garden combined with the application of base fertilizer, which is detrimental to the survival of scale insects and weevils overwintering in the soil, thus reducing their occurrence in the following year. 4. Timely Garden Cleanup. Clear and bury leaves and topsoil near the roots of tea plants in late autumn, which can…...

Incorporated into Daily Life Singapore's Guangzhen Tea Shop has been in business for over 80 years, consistently trading in Liubao tea. Soon after opening, workers doing manual labor, such as construction, began purchasing Liubao tea from the shop. Gradually, the group of female workers, primarily Cantonese Chinese, became the main consumers of Guangzhen Tea Shop, according to its manager, Liu Xiufeng, who said, "In the past, much of our Liubao tea was sold to the 'Red Turbans.' Even now, their descendants remain our customers." Purchase contract for Liubao tea signed in 1973 between Guanghui Feng Tea Shop in Malaysia and the Guangxi Branch Company of the China National Native Products and Animal By-Products Import and Export Corporation in Wuzhou. Liubao tea samples sent from Hong Kong to Liang Ruisheng Tea and Cigarette Shop in Ipoh, Malaysia, in 1971. Entering the 20th century, the development of Southeast Asia entered a new phase, with rapid advancements in urban and port construction. Ports in cities like Singapore, Penang, Kuala Lumpur, and Jakarta developed at an increasingly faster pace, and many Chinese workers participated in these developments. The second wave of Chinese workers moving to Southeast Asia starting in the 1920s brought large numbers…...

    China's tea culture has a long history, and Pu'er tea is one of the most unique among all teas. It forms its own distinct category and has specific requirements for brewing techniques. So what is the method of brewing Pu'er tea? Let's explore this together. Brewing Pu'er Tea     1. New Sheng Tea     In terms of character, it is very similar to green tea. During brewing, it is essential to avoid a cooked taste, so the water temperature should be slightly lower, and the tea should be poured out quickly. The key is to grasp the characteristics of the raw materials, such as the type of tea tree, the tea region, the age of the tree, and the ecosystem. In principle, teas with strong flavors should use a slightly lower water temperature and have a shorter infusion time, while those with lighter flavors do the opposite.     2. New Shou (Ripe) Tea     Compared to older teas, new shou teas often have some shortcomings, such as less clear tea liquor, less pure aroma, and less mellow taste. They may also have some unpleasant characteristics like a "pile" flavor and a heavier bitterness and astringency. The water-soluble substances in new shou teas dissolve quickly,…...

White tea, often referred to as "one-year tea, three-year medicine, seven-year treasure." It embodies the principle of moderation in taste, featuring the floral fragrance of oolong tea, the sweet richness of black tea, the fresh aroma of green tea, and the medicinal scent and jujube fragrance of aged white tea. How should you brew it? Here are four methods for brewing white tea. To brew white tea well, first master these three key factors: the grade, age, and form of the tea. For new loose leaf white tea and Silver Needle, start at 85°C; adjust the water temperature by 3-5 degrees based on the coarseness of the leaves. When brewing new tea or tea buds, avoid pouring the water directly onto the leaves; instead, pour along the sides of the cup. For aged teas, compressed cakes, and bricks, boiling water can be used for brewing or cooking the tea. The Brewing Methods for White Tea: 1. Gaiwan Brewing Method for White Tea Suitable for: Silver Needle, White Peony, and new white tea. Tea-to-Water Ratio: 1:30. Water Temperature: 85-90°C. Steps: Warm the cups and utensils, add the tea, pour hot water along the edges of the gaiwan, after 10 seconds, quickly…...

Pu'er spring tea, harvested in spring, boasts a rich and flavorful infusion, a strong aftertaste, and is generally of high quality throughout the year. Now is the season when Pu'er spring tea hits the market, and many tea enthusiasts are eagerly awaiting their chance to taste it. However, when purchasing Pu'er spring tea, enthusiasts should be careful to select the right product to ensure they are getting genuine spring tea from the current season. The correct methods for selecting Pu'er spring tea involve two steps: dry evaluation and wet evaluation. Dry evaluation involves observing the shape, color, and aroma of the dry leaves before brewing. Wet evaluation involves smelling, tasting, and examining the infused leaves after brewing. The characteristics of ancient tree Pu'er spring tea include the following: During the autumn and winter seasons, all living organisms are in a state of storage and accumulation. The spring tea, having rested and conserved energy, accumulates abundant nutrients. Additionally, due to the persistently low temperatures during the spring, the consumption of these nutrients is minimal, allowing the tea to retain a higher concentration of nourishment. Spring tea has the highest protein content, which significantly enhances the flavor of the tea infusion. In…...

Enthusiasts of Pu'er tea who have been enjoying it for some time will undoubtedly have a fine collection at home, ready to be savored over time. It's crucial to properly manage humidity and odors to preserve your beloved teas. Here, we discuss the four don'ts and do's of storing Pu'er tea. The Four Taboos of Storing Pu'er Tea at Home Taboo One: Avoid High Temperatures High temperatures accelerate the degradation of chlorophyll in Pu'er tea, causing it to convert into de-magnified chlorophyll, changing its fresh green color to dark brown. The auto-oxidation of polyphenols and other substances also accelerates under high temperatures. Research shows that for every 10°C increase in temperature, the rate of browning in Pu'er tea accelerates, affecting its quality and aging process. Taboo Two: Avoid Direct Sunlight The plant pigments and lipids in Pu'er tea are susceptible to photochemical reactions, which can produce sun-dried and other off-flavors. Pu'er tea is particularly sensitive to light, so it should be stored away from direct sunlight. Taboo Three: Avoid Strong Odors Tea leaves are porous and easily absorb odors. Therefore, avoid storing Pu'er tea in places with strong odors, as these can taint the tea's natural flavor. Taboo Four: Avoid…...