Green Tea

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…...

Green tea is one of the main types of tea in China, belonging to the category of non-fermented teas. It is made from fresh tea leaves through processes such as fixation, rolling, and drying. Notable varieties of green tea include Biluochun, Zhaopo tea, West Lake Longjing, Lushan Cloud Mist, Dawu green tea, and Jingu Luhao, among others. Green Tea Production Process The processing of green tea can be simply divided into three steps: fixation, rolling, and drying, with the key step being fixation. Fresh leaves undergo fixation, which deactivates enzymes, allowing the various chemical components within to undergo physical and chemical changes primarily due to heat, forming the characteristic qualities of green tea. 1. Fixation During withering and fixation, the internal moisture of the leaves evaporates, and the enzymatic activity is destroyed, preventing further oxidation. This allows for the evaporation of low-boiling-point aromatic compounds while preserving high-boiling-point aromatics, locking in the intrinsic aroma of the tea. As the temperature rises, high-boiling-point aromatic substances become more prominent. This process also evaporates moisture from the leaves, making them softer and preparing them for rolling. Shaking fixation involves lifting the leaves to facilitate moisture loss and the release of grassy odors, allowing a…...

The floral-scented Bai Mudan tea is made from suitable raw materials for white tea production, processed through a combination of withering, shaking the green, stacking after merging sieves, baking, and sorting. The processing of floral-scented Bai Mudan tea mainly includes the following steps: 1. First combined withering: indoor natural withering, indoor heated withering, and sun withering are combined. Sun withering should be done during the morning or evening when the sunlight is weak. 2. Shaking the green: this is done once, shaking 40 to 60 times. 3. Second combined withering: it starts with indoor heated withering at a temperature of 15 to 25°C and relative humidity of 40% to 50%, lasting 3 to 6 hours. If the moisture content of the withered leaves reaches 18% to 22%, they can then be transferred to indoor natural withering, which lasts 2 to 5 hours to complete. 4. Stacking after merging sieves: after the second combined withering, the sieves are merged, and the tea is piled up to a thickness of 15 to 35 cm. The stacking process lasts 1 to 7 days. 5. Initial baking: at a temperature of 50 to 60°C, lasting 60 to 100 minutes. 6. Sorting: after the initial…...

Qimen black tea, abbreviated as "Qihong," is one of China's top ten traditional teas and one of the world's three most fragrant black teas. It is named after Qimen County in Anhui Province. Qimen black tea was successfully created in the first year of the Guangxu period of the Qing Dynasty (1875). Upon its introduction, it gained a reputation both domestically and internationally for its unique quality. Traditionally, Qimen black tea was made by hand, with quality largely depending on manual skill, hence why it is also known as "Qimen Gongfu." The tea-making skills for Qimen black tea are divided into preliminary processing and finishing. Preliminary processing includes withering, rolling, fermentation, and drying; while finishing includes sieving, cutting, winnowing, sorting, blending, re-drying, and leveling. Withering Rolling Fermentation Drying The characteristics of Qimen black tea include a fine and slender appearance, good tip formation, and a lustrous dark color; a bright red liquor; a rich fragrance with floral and fruity notes; a smooth and sweet taste; and a uniform, tender, and soft leaf base. Qimen black tea particularly emphasizes tenderness and the tightness of the tea leaves. Defective qualities include hollow and loose texture, dull gray color, pale liquor, rough aroma,…...

Pu'er tea is a distinctive type of Chinese tea, renowned for its rich flavor and unique taste, capturing the hearts of many tea enthusiasts. Pu'er tea has always been a favorite among tea lovers due to its excellent health benefits and suitability as a wellness choice. However, for those who love drinking tea, enjoying a good cup of Pu'er tea not only depends on the quality of the tea but also on mastering the art of brewing it. How can you brew raw Pu'er tea to make it even more enjoyable? Let’s explore a simple method for brewing Pu'er tea. Brewing Pu'er Tea for Optimal Flavor Pu'er tea comes in two varieties: raw (sheng) and ripe (shou). Raw Pu'er tea, after sun-drying, has a restrained flavor and is typically drunk as loose leaves or broken off from compressed cakes. Ripe Pu'er tea, after undergoing pile fermentation, undergoes internal changes that make its components easy to extract; it is often sold as compressed teas, such as cakes or tuos. From the processing methods, we can deduce that when brewing raw Pu'er, the focus is on releasing its aroma and flavor, while with ripe Pu'er, the aim is to allow a graceful…...

Bohetang is located in the Yiwu Mansa tea region, hidden deep within the mountains at an altitude of around 1,400 to 1,620 meters, with coordinates at 101°32' East and 22°5' North. It is a small mountain hollow nestled deep within the primeval forest. The vegetation here is very well preserved. This mysterious tea garden was discovered when planting "herbal spices" in the depths of the forest. It was named Bohetang because of a naturally occurring patch of mint leaves found there. What types of tea trees are there in Bohetang? The tea area is not large, with very old trees that vary in height, scattered here and there, most of which are 5 to 8-meter-old trees. Bohetang is divided into two tea plots: Upper Tea Plot and Lower Tea Plot. All the famous ancient tea trees are in the Lower Tea Plot, while the Upper Tea Plot was planted by local farmers after 1982. Bohetang Categories One, Two, and Three Category One: Primarily refers to the tall ancient trees in Bohetang, with about 50 trees marked, one has died, leaving 49 remaining. Category Two: Estimated to be over a hundred years old, some have been pruned. Category Three: These are…...

Pu'er ripened tea is processed from Yunnan large-leaf sun-dried green tea through pile fermentation and other techniques, resulting in a mild tea with reduced bitterness and astringency, characterized by its smooth, rich, and mellow flavor. Ripened tea can be relatively difficult to brew; a misstep could result in weak flavor, thin mouthfeel, or unpleasant odors. Sometimes, it may even produce an unappealing soy sauce color. Even more perplexing, well-stored tea might yield a drying, harsh, and constricting sensation in the throat. So, how should ripened Pu'er tea be brewed? Point One: Pre-infusing the Tea Ripened tea, whether loose or compressed, may have varying degrees of tightness or clumping. Pre-infusing helps the tea to evenly expand, allowing it to better express its character. Note that pre-infusion time should not be too long. Pour boiling water over the tea and after 5 to 10 seconds, pour out the water. Immediately after pouring out the pre-infusion water, uncover the vessel to smell the aroma, indicating that the pre-infusion is complete. During pre-infusion, maintain a gentle and steady stream of water to avoid agitating the leaves violently; after pre-infusion, drain the tea leaves as thoroughly as possible. Point Two: Choosing the Right Brewing Utensil…...

Drinking Pu'er tea has certain taboos, such as unsuitability for those with sleep disorders, hypoglycemic patients, and individuals with gastric ulcers. Other points to consider include avoiding excessive consumption and being mindful of the timing of drinking. 1. Avoid strong Pu'er tea on an empty stomach It is generally recommended to drink tea lightly, as consuming strong tea can be detrimental to health. In particular, drinking strong tea on an empty stomach can irritate the digestive system. Some people prefer strong tea, finding light tea tasteless, but long-term consumption of strong tea can harm health. Although Pu'er tea has a digestive and stomach-soothing effect, drinking strong Pu'er tea on an empty stomach can increase gastrointestinal motility. Drinking strong raw Pu'er tea on an empty stomach can easily irritate and damage the stomach lining. Over time, this can lead to gastrointestinal dysfunction and may cause feelings of hunger. In severe cases, it can result in a hypoglycemic state, which is detrimental to health. Drinking strong Pu'er tea on an empty stomach should be avoided; instead, drink according to personal preference and timing. As the saying goes, "Tea on an empty stomach causes palpitations, and tea before bed makes sleep difficult." 2.…...

Changes in Manufacturing Processes The increased demand for Liubao tea abroad has boosted its exports, strengthened the Liubao tea industry, and driven continuous improvements in its manufacturing processes. According to "A Brief Record of Guangxi's Special Products," historically, early Liubao tea was made from fresh leaves through a process that included killing the green, initial kneading, heap fermentation, secondary kneading, and drying. This, however, was only the preliminary processing. As the overseas market expanded and Liubao tea needed to be transported by ship along the ancient tea route, local tea makers developed a refined processing technique. This involved using the coarsely processed green tea as raw material, sorting it, blending it according to different grades, heap fermenting it, and then steaming and compressing it multiple times. This traditional refined technology not only facilitated transportation but also allowed the tea to age well over time, making it suitable for shipping. According to "Guangxi Agricultural Communications," this technique had become the standard refined process for Liubao tea by the 1930s. Traditional tea utensils used by Singaporean Chinese families for drinking Liubao tea However, during the war years and into the late 1940s, the quality of Liubao tea produced in Wuzhou plummeted. A…...

Green tea is the most diverse category of tea in China, produced in many regions. Examples include Longjing and Anji White Tea from Zhejiang, Guyu Purple Bud from Huzhou; Biluochun and Yangxian Snow Bud from Jiangsu; Huangshan Maofeng and Taiping Houkui from Anhui, among others. Due to its long-standing tradition, nearly every tea-producing region in the country has its own renowned high-quality green tea. The production of green tea does not involve fermentation, which means that it retains more of its original nutrients, thus having prominent health benefits. However, green tea also has a stronger stimulating effect on the human body, and people who are prone to insomnia or have weak digestive systems should drink less. Which Kinds of Green Tea Have a Stronger Flavor? Longjing: The taste is fresh and mellow, with an elegant aroma. The tea liquor is bright green and clear, and the leaves at the bottom are delicate and intact. Anji White Tea: The taste is light and refreshing, leaving a lingering fragrance in the mouth and a sweet aftertaste. The aroma is fragrant and lasts for a long time. The leaves at the bottom are bright green and the buds can be clearly distinguished. Lushan…...

Guipa Tea is a specialty product of Xiangzhou County, Laibin City, Guangxi Zhuang Autonomous Region, and is a Chinese National Geographical Indication product. The name “Guipa Tea” comes from Guipa Village nearby, where it is produced, and it is renowned for its sweet taste, beautiful shape, and fresh color. Name: Guipa Tea Year of Registration: 2020 Place of Origin: Xiangzhou County, Laibin City, Guangxi Zhuang Autonomous Region Quality Characteristics: tight and twisted with green color and downy appearance, strong aroma with floral notes, bright yellow-green infusion, sweet and mellow flavor, and light green leaf base. Product Introduction Guipa Tea has tight and twisted leaves with a green color and downy appearance, a strong aroma with floral notes, a bright yellow-green infusion, a sweet and mellow flavor, and a light green leaf base. Sensory Characteristics Guipa Tea has tight and twisted leaves with a green color and downy appearance, a strong aroma with floral notes, a bright yellow-green infusion, a sweet and mellow flavor, and a light green leaf base. Intrinsic Quality Indicators The main quality indicators of Guipa Tea are controlled within the following ranges: caffeine ≥2%, tea polyphenols ≥20%, water-soluble extracts ≥40%, total free amino acids ≥4%. Safety Requirements:…...

There is a saying in the Pu'er tea world: “If you don’t understand Bulang Mountain, you don’t understand Pu'er tea.” Many newcomers to the world of tea may wonder: Why does one need to understand Bulang Mountain to truly understand Pu'er tea? Bulang Mountain has become renowned worldwide for its tea. This ancient tea mountain, located within Menghai County, Xishuangbanna, is situated in the southwestern border region of China, closer to the Myanmar border than other famous mountains. It is a well-known Pu'er tea production area and one of the regions with the most preserved ancient tea gardens. The existence of Bulang Mountain and the age-old tea trees upon it are shrouded in mystery. Whether the mountain predates the ancient tea trees or vice versa remains unknown; however, the teas from Bulang Mountain have certainly gained global recognition. Bulang Mountain is named after the ethnic minority that resides there. The Bulang people have lived in the mountain and cultivated tea for over a thousand years. They are among the earliest known cultivators, processors, and consumers of tea in the world. The absolute elevation of Bulang Mountain ranges from 1,000 to 2,200 meters, with relative height differences of 500 to 1,000…...