Green Tea

In the vast river of Chinese tea culture, Shoumei tea stands out with its unique qualities and profound cultural significance, becoming a treasured gem among tea enthusiasts. Today, let's delve into the world of Shoumei tea to explore its origins, production techniques, tasting methods, and health benefits, and experience the charm of this rare tea. I. Origins and History of Shoumei Shoumei is a type of white tea primarily produced in Fuding City and Zhenghe County of Fujian Province. The character "Shou" in its name symbolizes longevity and health, while "Mei" refers to the tea leaves' shape, which resembles an eyebrow. The history of Shoumei can be traced back to the Tang and Song dynasties, when it was already a tribute tea cherished by royalty. Over time, Shoumei has become part of everyday life for ordinary people. II. Production Techniques of Shoumei The production techniques of Shoumei are unique and meticulous, using traditional white tea processing methods including picking, withering, and drying. First, picking is the initial step in making Shoumei. The timing of picking is very important, usually taking place around Qingming Festival in spring. At this time, the tea leaves are tender and rich in natural compounds, making…...

Lincang Bingnong Mountain Pu'er tea is a spot Pu'er tea produced in the Bingnong Mountain area of Lincang, Yunnan Province, China. It is renowned worldwide for its distinctive semi-mountain quality and flavor, making it a key component of traditional Chinese tea culture. Bingnong Mountain is located in the Lincang region of Yunnan, an alpine area above 1,000 meters elevation with rugged terrain, variable climate, abundant annual rainfall, and fertile soil—ideal conditions for growing Pu'er tea trees. Bingnong Mountain Pu'er tea is made using the traditional Daxueshan technique passed down through generations. The tea trees are cultivated and managed under strict environmental conditions to ensure consistent quality and flavor. Its taste is characterized by a smooth and rich mouthfeel, with a long-lasting sweetness. The leaves are relatively thick and full-bodied, while also exuding a unique fragrance. How much does the 2024 Lincang Bingnong Mountain Ancient Tree Spring Tea cost? The 2024 Lincang Bingnong Mountain Ancient Tree Spring Tea, pure raw loose tea, is priced at 125 RMB for 250 grams. The 2024 Lincang Bingnong Mountain Ancient Tree Spring Tea, pure raw loose tea, is priced at 250 RMB for 500 grams. The 2024 Lincang Bingnong Mountain Ancient Tree Spring Tea, pure…...

Quality ripe tea can be stored for about 10-30 years. The duration for which ripe tea can be stored is influenced by many factors, such as the variety of the tea, manufacturing process, storage method, and origin. Here are some key points to consider when storing ripe tea: avoid contamination, high temperatures, moisture, light exposure, and odors. These "five avoids" can extend the storage time and improve the quality of the ripe tea to the greatest extent. However, not all ripe teas are suitable for long-term storage; it depends on the specific tea. Methods for Storing Ripe Tea 1. Permeable Storage Ripe tea contains fermenting aromas and other substances. If stored too airtight, the tea can become damp and moldy. Therefore, when storing ripe tea, ensure good air permeability and prevent dampness. It's best to store ripe tea in a dry and ventilated place, such as a low-humidity attic, cabinet, or room. 2. Avoid Light Exposure Light is the enemy of ripe tea, as it can destroy effective components in the tea leaves, causing them to deteriorate. Therefore, when storing ripe tea, avoid exposing it to sunlight and keep it in a cool, dry place. 3. Clean Storage Containers The…...

Liu'an Guapian, one of the top ten famous teas in China, is highly regarded by tea enthusiasts for its unique quality and long history. This tea is not only popular domestically but also holds an important position in international markets. This article will provide you with a comprehensive understanding of Liu'an Guapian, covering its history, characteristics, benefits, and how to brew it, giving you a more complete appreciation of this tea. The Historical Origins of Liu'an Guapian Liu'an Guapian, also known simply as Guapian or "slice tea," is one of China's top ten famous teas, produced in the Dabie Mountains area near Liuan City, Anhui Province. Its history dates back to the Tang Dynasty, when it was known as "Luzhou Liuan Tea." By the Ming Dynasty, this tea came to be called "Liu'an Guapian" and was esteemed for its outstanding quality, being considered a high-grade and superior tea. During the Qing Dynasty, Liu'an Guapian became a tribute tea for the imperial court, enjoying great renown at the time. The Growing Environment of Liu'an Guapian The main production areas of Liu'an Guapian are located in the northern foothills of the Dabie Mountains in Jinzhai County and Yu'an District, where the climate…...

The mystery of the raw materials for 99 Yichanghao. 99 Yichanghao is often positioned in the market as: the first large-scale production of Yiwu wild arbor tea by a private tea factory, and it is considered the ancestor of today's pure single-origin teas. (The concept of "wild tea" was popularized by Taiwanese people in earlier years, now we generally call it "ancient tree tea" or "arbor tea.") Prior to this, in the era dominated by the China Tea trademark, state-owned tea factories produced blended products. It's not to say that blending is bad, but after decades, the market remained unchanged, with packaging and raw materials remaining the same, which inevitably became monotonous. In contrast, 99 Yichanghao, with its orange packaging, still appears rustic yet fashionable even today. Regarding the raw materials, it can be definitively stated that the raw materials for 99 Yichanghao were indeed arbor teas. Why? Zou Shouyuan, an eyewitness, told me an unknown story. There was originally a town enterprise called "Yiwu Tea Factory" in Yiwu Township, which mainly produced baked green tea, under the management of the Yiwu Township Enterprise Office. In 1999, due to owing bank loans, the tea factory was unable to pay its…...

Summer is scorching hot, and you may crave a cup of warm tea. Many tea enthusiasts wonder what kind of tea they should drink during the summer months. Based on different scenarios, we recommend the following teas.Prevent Heatstroke—Drink White Tea Hot weather can easily cause heatstroke, especially for those who work or play outdoors frequently. In this case, white tea is your go-to choice. White tea is lightly fermented without roasting or kneading, making it cool in nature. It contains abundant amino acids that help reduce heat and eliminate summer heat, effectively preventing heatstroke. Consumption Taboos New white tea has a slightly cold nature, so people with cold stomachs should drink less and avoid drinking it on an empty stomach. Boost Energy and Nourish Stomach—Drink Black Tea During summer, people tend to feel listless and drowsy. The caffeine-rich black tea stimulates the central nervous system, accelerates blood circulation, promotes metabolism, thus helping to boost energy and alleviate fatigue. In summer, we often consume icy foods or cold drinks to cool down. However, doing so can easily harm our delicate digestive system. As black tea is warm in nature, it has the effect of warming and protecting the stomach. Therefore, summer…...

What is Tieguanyin? Tieguanyin is a semi-fermented tea that belongs to the oolong category, widely popular for its unique aroma and flavor. Originating from Anxi County in Fujian Province, China, it is one of the top ten famous teas in China. The leaves of Tieguanyin are thick and robust, retaining their rich fragrance even after multiple infusions, earning the reputation of having "lingering fragrance after seven infusions." The History and Legends of Tieguanyin There are two main legends about the origin of Tieguanyin. One involves Wang Shishi, who is said to have discovered a special tea plant during the Qianlong period of the Qing Dynasty. After cultivating and processing it, he presented it to Emperor Qianlong, who bestowed upon it the name "Tieguanyin." Another legend revolves around Wei Yin, who found and cultivated this exceptional tea plant following a dream in which he was guided by the Bodhisattva Guanyin, naming it after her. The Production Process of Tieguanyin The production process of Tieguanyin is intricate, involving over a dozen steps such as cooling, sun-drying, shaking, stir-frying, rolling, initial roasting, re-roasting, and slow baking over a low flame. Each step must be executed with precision to ensure high-quality tea. During production,…...

Wuyi Rock Tea is a traditional Chinese tea renowned for its unique rock aroma and flavor, growing in the crevices of rocks. It is a semi-fermented green tea, with Dahongpao being one of its famous varieties. This article outlines the basic operational techniques and key points of each step in the refining process of Wuyi Rock Tea, aiming to provide guidance for production practice. Refining Techniques for Wuyi Rock Tea The refining of Wuyi Rock Tea involves processing raw tea into finished tea. The primary focus is to remove stems, fragments, and foreign matter, improve the uniformity and purity of the tea's appearance, and enhance its quality. The refining process comprises 13 steps: grading and sorting, preliminary sorting, sifting, cutting and shaping, winnowing (air selection), secondary sorting, blending, baking, cooling, packing (into boxes or barrels), storage, blending, additional baking, and packaging. Flow Chart of Wuyi Rock Tea Refining Process Grading and Sorting Grading and sorting are primarily for preparing raw tea for blending. Based on sensory evaluation results using the national standard samples or trade samples of Wuyi Rock Tea, raw teas are sorted according to their origin, variety, season, and quality. Specific steps for sorting raw tea: Samples are…...

Tea is closely related to our daily lives, and drinking tea has many benefits, such as reducing fat and aiding digestion. However, there are many considerations when drinking tea, and it's important to be aware of certain things to truly gain health benefits. Here are some points to keep in mind. What Precautions Should Be Taken When Drinking Tea? 1. It's best to drink tea about an hour after a meal. Dr. Liu Yandi, the director of the Gastroenterology Department at Tianjin People's Hospital, explains that drinking tea after a meal can affect iron absorption. Tannins in tea can bind with dietary iron, forming a precipitate that hinders iron absorption, which may lead to anemia over time. Therefore, it's best to drink tea about an hour after eating. Also, avoid drinking tea on an empty stomach, as it can dilute gastric acid, affecting digestion and potentially causing dizziness, palpitations, or other discomforts. 2. The first infusion of tea should be discarded. Some teas may contain residual pesticides, dust mites, etc., so it's best to discard the first infusion. Fresh teas have a short storage period and contain higher levels of unoxidized polyphenols, aldehydes, and alcohols, which can strongly stimulate the…...

When it comes to Ku Ding tea, most people are familiar with it. When suffering from heatiness, a dry mouth, or a sore throat, many will brew a cup of Ku Ding tea to alleviate their discomfort. However, while Ku Ding tea is called tea, it is not made from traditional tea leaves. The large-leaf Ku Ding, found in southern China, belongs to the Aquifoliaceae family. The raw material for Ku Ding tea is the leaves of Ilex latifolia, which were first processed during the Eastern Han Dynasty. It is mainly produced in Fujian, Guangdong, Guangxi, and Hainan provinces, and has a bitter taste. The small-leaf Ku Ding, grown in central and western China, belongs to the Oleaceae family (Ligustrum). It is primarily cultivated in Yunnan, Guizhou, and Sichuan provinces. The tea made from its leaves has the fresh sweetness of green tea and is less bitter than the large-leaf variety. The Eastern Han text "Tong Jun Record" describes: “In the south, there is a plant called Gualu, similar to tea, but very bitter. When ground into powder and drunk as tea, it keeps one awake all night.” This Gualu refers to what we now know as Ku Ding (the…...

Pu'er tea brewing is very particular; even the same tea can taste different depending on who brews it. We emphasize "brewing according to the tea," which means choosing a brewing method based on understanding the nature of the tea, a process that involves continuous learning and practice. This process is long and challenging. However, during this journey, we can start by learning about common mistakes to make the tea more enjoyable. Six Mistakes in Brewing Pu'er Tea 1. High and Fast Water Pouring The high and fast water pouring technique is suitable for Oolong tea, as it enhances its aroma. However, this method is not suitable for Pu'er tea. The rich contents of Pu'er tea can lead to an overly bitter and astringent initial infusion if the water is poured too quickly, resulting in a light and thin later infusion. The desired taste for Pu'er tea is characterized by a stable fragrance, soft and full-bodied flavor, and strong layering. The correct method is to pour water slowly and precisely, ensuring better coordination between the flavors of the early and later infusions. 2. Brutal Tea Cake Breaking If the tea cake is broken into pieces that are too small, too large,…...

"An ounce of tangerine peel is worth an ounce of gold." Many people recognize tangerine peel for its excellent properties in regulating qi and strengthening the spleen.However, did you know that tangerine peel can also moisten the lungs and dissolve phlegm? Tangerine Peel Has Many Benefits Tangerine peel is the dried mature peel of the fruit of Citrus reticulata and its cultivated varieties. It has a pungent, bitter, and warm nature and targets the spleen and lung meridians. It is effective in promoting the movement of qi to relieve fullness, drying dampness and transforming phlegm, as well as strengthening the spleen and harmonizing the middle. Tangerine peel is a prime example of a food and herb that can be used together. The Song Dynasty's "Medical Narratives" states: "Tangerine peel broadens the diaphragm and descends qi, eliminates phlegm and expels cold, with remarkable effects. Most herbs are more valuable when fresh, but this one is better when aged, and those from Dongting Lake are the best." For conditions such as poor appetite, nausea, abdominal distension, and constipation caused by stagnation of spleen qi, tangerine peel can be incorporated into meals. In treating coughs with cold or damp phlegm, tangerine peel also…...