Green Tea

Impacted by a moderate-strength El Niño event, and superimposed on the backdrop of global warming, the global average temperature in 2023 may break the record for the warmest year set in 2016. It is expected that temperatures in most regions of China will be close to or higher than the long-term average this winter through to next spring, but with active cold air phases. Precipitation in southern regions is expected to be above normal, increasing the risk of compound meteorological disasters. Given these complex climate changes, timely management of tea gardens during winter can help them safely overwinter and lay a foundation for high-quality tea production and increased income for tea farmers in the coming year. So how should we manage tea gardens in winter? Follow along as we look at the winter and spring tea garden management technical guidelines developed jointly by the Department of Plant Industry Management of the Ministry of Agriculture and Rural Affairs, the National Agricultural Technology Extension Service Center, and the Expert Advisory Group for Tea of the Ministry of Agriculture and Rural Affairs. 1. Disaster Prevention 1.1 Preventing Frost Damage Monitor weather forecasts closely. Before a cold wave, implement frost protection measures such as…...

Tea plants are leaf crops cultivated for the harvest of young leaves and buds. Spring tea is the season with the highest quality and most significant economic benefits in the annual tea production cycle. Currently, it is a critical period for implementing spring farming activities across the province. Promptly addressing spring tea production and implementing relevant tea garden management measures play a vital role in enhancing tea yield and quality, as well as increasing the economic benefits for tea farmers and tea enterprises. I. Early Application of Bud Stimulating Fertilizer The new shoots of tea plants in spring grow vigorously, at a rapid pace, and consume relatively large amounts of nutrients. The root system has strong absorption capabilities, and it is difficult to meet the growth needs solely relying on the base fertilizer applied in the previous autumn, which can result in a "disconnection" of soil nutrients in the tea garden. Studies have shown that applying bud stimulating fertilizers about 25 days before the emergence of tea buds not only helps increase spring tea yields (comparing tea gardens with and without spring fertilization, there is an overall increase of 10%-20% in the annual yield), but also plays a good role…...

Black tea contains a large amount of phenolic substances. Despite their high molecular weight, these phenolic compounds are quite distinct from those found in green tea. Clinical trial results show that black tea also possesses antioxidant properties, helps lower blood lipids, inhibits arterial hardening, enhances capillary function, and has anti-mutagenic effects. Due to its polysaccharide content, drinking black tea can also help regulate blood sugar levels. Moreover, black tea has potent antibacterial and anti-inflammatory effects. As a fully fermented tea, during processing, the main chemical component in fresh black tea leaves, catechins, undergoes a series of enzymatic changes under the influence of enzymes. Catechins are oxidized and polymerize into large molecules known as theaflavins and thearubigins. Black tea is made from young tea leaves through complex processes including withering, rolling, fermentation, and drying, and it is typically produced in regions with a temperate climate (such as Keemun black tea, Yunnan black tea, and Zhenghe black tea). Black tea is warming in nature and has the effect of warming the stomach, strengthening the spleen, clearing heat, and reducing turbidity. People with a deficiency-cold constitution should prefer black tea, which increases blood flow to the kidneys, raises glomerular filtration rate, dilates renal…...

When brewing white tea, the water temperature should be controlled between 90-100°C. Fresh white tea, with its tender texture, is suitable for brewing with boiling water above 90°C. For aged white tea, it requires boiling water at 100°C to awaken its inner qualities. Brewing Water Temperature for White Tea The water temperature for brewing white tea is 100°C. As a fermented tea, the use of boiling water helps extract the inner substances from the leaves, resulting in a more fragrant and flavorful infusion. If the water temperature is too low, the tea leaves will not fully open, leading to a bland taste. When brewing white tea, it is recommended to use a lidded bowl. First, place the dry tea leaves inside, then pour in boiling water to rinse the tea. After 5 seconds, discard the water. Then add boiling water again, do not cover, and after 1-2 minutes when the tea has expanded, it can be consumed. Brewing Time for White Tea The brewing time for white tea varies according to the number of infusions. The first infusion takes about 5 minutes, the second takes around 3 minutes, and subsequent infusions should also be kept around 3 minutes. Typically, white…...

Tang Dynasty tea utensils During the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty, people across the country, regardless of their religious beliefs, made drinking tea a part of daily life. It was during this time that tea culture developed and the production of tea utensils entered an upward trajectory. This stimulated the production of Tang Dynasty ceramics, and places that produced tea also promoted the development of local kilns. Yuezhou, Shouzhou, Wuzhou, and Qiongzhou were all known for both abundant tea and ceramic production. Due to differences in social status, people's pursuit of the use value and cultural value of tea utensils varied. The imperial court favored luxurious utensils made of gold, silver, jade, and other precious materials. Commoners, on the other hand, preferred utensils that were economical, practical, and aesthetically pleasing, mainly using ceramic tea sets. Tea Bowls According to archaeological records, Tang Dynasty porcelain bowls have been unearthed in many regions across the country. Although these bowls from different kilns had distinct regional characteristics, they shared one common feature: they all produced wide-mouthed bowls with slim bases and a flat bottom resembling a jade disc. In "The Classic of Tea – Chapter Four: Utensils," Lu Yu…...

Many people believe that during the processing, transportation, and storage of tea leaves, they come into contact with a lot of dust, tea fuzz, and impurities. Rinsing the tea can clean these off, making the tea healthier and more hygienic to drink. Is this true? Scientific tests show that most bacteria and microorganisms are killed at water temperatures above 80 degrees Celsius. Typically, the water temperature used for brewing tea is not lower than 80 degrees. Generally speaking, green teas do not need to be rinsed, especially tender shoots picked before the Ming Festival, which can be directly brewed using mid-dunk or top-dunk methods. For black teas and oolong teas, you may rinse them once with hot water, but it's also fine to skip this step. Personally, I usually choose not to rinse the tea. Teas that are generally recommended for rinsing are compressed teas, particularly aged compressed teas. The rinsing process not only gives the impression of washing away impurities (which doesn't really happen) but also serves as a way to awaken the tea (the key effect of rinsing compressed teas). If you do rinse the tea, how should you do it? Green teas typically do not require rinsing.…...

"Nine out of Ten People Have Gastric Issues," referring to the fact that most people have some degree of gastric problems. Many believe that tea harms the stomach, and those with poor digestive health should avoid it altogether. This is actually a significant misconception. For individuals with normal or slightly weaker digestive functions, all that's needed is to follow proper tea-drinking methods and choose suitable types of tea. Those with severe gastric conditions or who have been advised by doctors not to drink tea should follow medical advice. The key to whether tea nurtures or harms the stomach lies in how one drinks it. I. What "Stimulation" Does Tea Have on the Stomach? Tea can create a certain "stimulation" on the stomach, but this stimulation isn't entirely negative. On one hand, some active substances in tea bind with stomach proteins, which might cause discomfort for those with gastric issues. However, this discomfort is likely due to the timing, concentration, and amount of tea consumed. On the other hand, the alkaloids in tea can stimulate gastric juice secretion, promoting digestion and increasing appetite. For example, after consuming greasy foods, one often experiences bloating and nausea. Drinking a cup of tea half…...

What precautions should be taken when drinking tea? Tea is closely related to our daily lives, and there are many benefits to drinking it, such as fat reduction and digestion aid. However, there are also several considerations to keep in mind to ensure that drinking tea truly promotes health. Here are some points worth noting. What to Consider When Drinking Tea Regularly 1. How Many Infusions Can a Cup of Tea Have? The number of times tea can be steeped depends not only on its tenderness but mainly on the processing method used. During initial processing, if the leaves are cut, the tea essence will be easier to extract. Conversely, coarser, older, and intact leaves release their flavors more slowly during steeping. For most green teas, the first infusion releases about 50% to 55% of the soluble substances; the second infusion typically extracts around 30%; the third yields about 10%; and the fourth provides only 1% to 3%. From a nutritional standpoint (considering vitamins and amino acids), 80% of these components are extracted in the first infusion, about 15% in the second, and by the third infusion, nearly all have been extracted. In general, black teas, green teas, and flower…...

Puer raw tea is suitable for storage and has an increasing value. Puer tea, based on the differences in processing techniques, is divided into two categories: raw tea and ripe tea. Raw tea is made from Yunnan large-leaf sun-dried green tea, which is steamed and pressed into shape. The finished product is rich and active in substances, and its quality improves over time, making it suitable for long-term storage. Ripe tea, on the other hand, undergoes fermentation and piling processes, resulting in stable tea quality that is ideal for daily consumption. Precautions for Collecting Puer Tea: 1. Blindly Pursuing "Age" and "Antiquity" Many collectors believe that the longer the vintage and the higher the price, the greater the collection value of Puer tea. They thus blindly pursue Puer aged teas from the 1960s and 1970s. However, Puer teas stored for two to three decades are already rare, while those stored for four to five decades or even longer are extremely scarce. Some so-called "aged cakes" sold for thousands of yuan are actually produced by unscrupulous manufacturers and merchants who exploit consumers' preference for age, deliberately presenting young teas as old ones with fake labels. The actual cost of such teas…...

June brings the scent of summer. As temperatures rise and heat intensifies, what can rescue you from this sultry season is not just icy cold soda – while sweet and refreshing at first, such drinks are actually detrimental to our health. To spend a light and breezy summer, drinking Pu'er tea is an option. Besides choosing the right time and method of consumption, Pu'er tea can also be a "good helper" in other aspects of life. A Cup of Pu'er to Dissipate Heat In traditional thinking, one drinks green tea in summer and Pu'er in winter. However, Pu'er tea is also very suitable for summer consumption and has better health benefits than green tea. In hot summers, the body loses more water and minerals, leading to feelings of thirst and exhaustion. At such times, a cup of Pu'er tea, with its tea polyphenols, amino acids, water-soluble pectin, aromatic substances, etc., can stimulate oral mucosa and promote saliva secretion, thus quenching thirst and refreshing the mouth. The caffeine and other components in Pu'er tea can also help to invigorate and refresh your mind. Selecting the Right Type of Pu'er When choosing between raw and ripe Pu'er, it's best to drink raw…...

In our daily lives, coffee and tea are indispensable beverages for many people. Not only do they have unique flavors, but they are also popular due to their significant effects in boosting alertness and mental clarity. For many, having one or two cups of coffee or tea each day has become a habit, driven not just by their enticing aromas but also by the invigorating effects they provide. Some people are particularly fond of tea, not only for its stimulating properties but also because of the health benefits associated with the polyphenols found in tea leaves. First, let's delve deeper into the composition of tea. There are three main components closely related to tea leaves: polyphenols, caffeine, and theanine. Polyphenols are abundant in tea and are responsible for the astringency in taste. They include flavonoids, epigallocatechin, gallate (EGCG), and other catechins. Caffeine is a potent central nervous system stimulant and the key component that provides the energizing effect in tea; it is also the source of the bitter taste. Theanine gives tea a fresh and pleasant flavor and helps the body resist fatigue for longer periods.   Now let's look at the composition of coffee. The stimulating substances in coffee…...

The Qing Dynasty saw the emergence of black tea, oolong tea, white tea, dark tea, and yellow tea in addition to green tea, forming the six major categories of tea. Regardless of the type of tea, the brewing method from the Ming Dynasty of directly infusing tea leaves was still used. Under these circumstances, the types and forms of tea wares in the Qing Dynasty did not significantly deviate from the standards set during the Ming Dynasty. During the Qing Dynasty, teacups and teapots were typically made of clay or porcelain, with the Kangxi and Qianlong periods being particularly prosperous times for their production, especially those known as “Jingdezhen porcelain and Yixing clay.” Premium porcelain tea wares of the Qing Dynasty were mostly produced in Jingdezhen, Jiangxi, while production in Dehua, Fujian; Liling, Hunan; Tangshan, Hebei; Zibo, Shandong; and Yaozhou, Shaanxi also thrived but did not match Jingdezhen in terms of quality and quantity. During this period, in addition to continuing the production of blue-and-white porcelain and polychrome porcelain tea wares, new types such as pink-ground enamel and cloisonné enamel tea wares were created. Yixing purple clay tea wares of the Qing Dynasty developed further while preserving traditional techniques. During…...